JPH11206309A - Production of lump-like enfolded food comprising enfolded wet ingredient and device therefor - Google Patents
Production of lump-like enfolded food comprising enfolded wet ingredient and device thereforInfo
- Publication number
- JPH11206309A JPH11206309A JP1307198A JP1307198A JPH11206309A JP H11206309 A JPH11206309 A JP H11206309A JP 1307198 A JP1307198 A JP 1307198A JP 1307198 A JP1307198 A JP 1307198A JP H11206309 A JPH11206309 A JP H11206309A
- Authority
- JP
- Japan
- Prior art keywords
- food
- outer skin
- extruding
- extruded
- skin material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Manufacturing And Processing Devices For Dough (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、湿潤具材を内包し
た団塊状包被食品の製造方法とその装置、さらに詳しく
は、内包された湿潤具材が充分な食汁（スープ等）を保
持していて、恰も手作りしたような柔らかい食感を得る
ことのできる団塊状包被食品の製造方法とこの方法に使
用する製造装置に関するものであり、例えば、肉汁を充
分に含んだ柔らかい中華饅頭の製造に好適である。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for producing a nodular wrapped food product containing a moisturized ingredient, and more particularly, the contained moisturized ingredient holds a sufficient amount of juice (soup, etc.). The present invention relates to a method for producing a nodular wrapped food product that can obtain a soft texture as if it were handmade, and a production apparatus used for this method. Suitable for manufacturing.
【０００２】[0002]
【従来の技術】本件出願人は以前に、大福餅、あんパ
ン、チーズ入りハンバーグのごとき所要の内包材を他の
外皮材で包被した団塊状包被食品を自動機械的に連続生
産し得る方法と装置を開発し出願している（例えば、特
開平6-217675号公報等）。これは二種以上の食品材料を
同心円状に重ねて押し出した多層棒状食品を、複数のシ
ャッター体で囲んで開閉可能に構成した切断領域内へ導
き、各シャッター体を一斉回動させてこの切断領域を閉
塞させることによって、多層棒状食品の所要部位を周面
から押し切って団塊状包被食品を製造するというもので
あり、これによって包被食品の生産能率を飛躍的に向上
させることが可能となった。2. Description of the Related Art The applicant of the present invention has been able to automatically and continuously produce a nodular wrapped food in which a required inner wrapping material such as daifuku mochi, anpan and a hamburger with cheese is wrapped with another outer wrapping material. A method and apparatus have been developed and filed (for example, JP-A-6-217675). In this method, two or more food materials are concentrically stacked and extruded, and a multi-layered bar-shaped food product is guided into an openable and closable cutting area surrounded by a plurality of shutter bodies, and each shutter body is rotated simultaneously to perform this cutting. By closing the area, a required portion of the multilayered bar-shaped food is cut off from the peripheral surface to produce a nodular wrapped food, which makes it possible to dramatically improve the production efficiency of the wrapped food. became.
【０００３】ところが、この従来の団塊状包被食品の製
造方法及び装置においては、押し出すべき多層棒状食品
の内包材を、ベーンポンプ、ギヤポンプ等によって圧送
していたため、この内包材として、スープ等の食汁を多
く含んだ湿潤具材（例えば、肉汁を多く含んだ炒めた肉
類・野菜等）を用いた場合、この押出ポンプによって湿
潤具材の液体成分（肉汁、スープ等）が搾られてしま
い、湿潤具材の固体成分だけが優先的に詰まった状態で
包被されることになり、液体成分に乏しい固く締まった
包被食品が製造されてしまうという難点があった。However, in the conventional method and apparatus for producing a nodular wrapped food product, the inner packaging material of the multi-layered bar food to be extruded is pumped by a vane pump, a gear pump, or the like. When using moist ingredients containing a lot of juice (for example, fried meat and vegetables containing a lot of gravy), the liquid components (meat juice, soup, etc.) of the moist ingredients are squeezed by this extrusion pump, Only the solid component of the moisturizing material is preferentially wrapped in a clogged state, and there is a problem that a tightly wrapped food product having a poor liquid component is produced.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、従来の団塊
状包被食品の製造方法と装置に上記の如き難点があった
ことに鑑みて為されたもので、内包された湿潤具材が充
分な食汁（スープ等）を保持していて恰も手作りしたよ
うな柔らかい食感を得ることのできる団塊状包被食品の
製造方法と、この方法に使用する製造装置を提供するこ
とを技術的課題とするものである。SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned difficulties in the conventional method and apparatus for producing a nodular wrapped food product. It is a technical object of the present invention to provide a method for producing a nodular wrapped food which can retain a sufficient amount of soup (soup and the like) and obtain a soft texture as if handmade, and a production apparatus used for this method. It is an issue.
【０００５】[0005]
【課題を解決するための手段】本発明は、上記課題を解
決するために、口金から連続的に押し出した棒状食品Ｆ
を複数のシャッター体Ｓ・Ｓ…で囲んで開閉可能に形成
した切断領域Ａ内へ導き、この切断領域Ａを閉塞させて
棒状食品Ｆの所要部位を周面から押し切ることによって
団塊状食品Ｇを製造する方法であって、所望の可塑性食
品材料を外皮材ｆ1 として第一口金10から押し出す工程
と；この押し出された外皮材ｆ1 の内部へ他の食品材料
を内具材ｆ2 として第二口金20から押し出す工程と；同
じく外皮材ｆ1 の内部へ所要の食用液体材料を食汁ｆ3
として第三口金30から押し出す工程と；を含むという技
術的課題を採用した。SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention provides a bar-shaped food F continuously extruded from a die.
Are enclosed by a plurality of shutter bodies S, S... Into a cutting area A which can be opened and closed. a method for manufacturing, process and extruding the first die 10 of the desired plastic food material as the outer covering layer f 1; the extruded other food materials into the interior of the outer skin material f 1 as Uchiguzai f 2 second cap 20 pushes the process and; also Shokujiru f 3 the required cooking liquid material into the interior of the outer skin material f 1
And extruding from the third base 30.
【０００６】また、本発明は、上記課題を解決するため
に、口金から連続的に押し出した棒状食品Ｆを複数のシ
ャッター体Ｓ・Ｓ…で囲んで開閉可能に形成した切断領
域Ａ内へ導き、この切断領域Ａを閉塞させて棒状食品Ｆ
の所要部位を周面から押し切ることによって団塊状食品
Ｇを製造する装置であって、所望の可塑性食品材料を外
皮材ｆ1 として第一口金10から押し出し可能な第一押出
手段１と；この押し出された外皮材ｆ1 の内部へ他の食
品材料を内具材ｆ2 として、前記第一口金10の内部に配
設された少なくとも一つの第二口金20から押し出し可能
な第二押出手段２と；同じく外皮材ｆ1 の内部へ所要の
食用液体材料を食汁ｆ3 として、前記第一口金10の内部
に配設された少なくとも一つの第三口金30から押し出し
可能な第三押出手段３と；を含むという技術的課題を採
用した。Further, in order to solve the above-mentioned problems, the present invention introduces a bar-shaped food F continuously extruded from a die into a cutting area A which is surrounded by a plurality of shutters S. The cutting area A is closed, and the bar-shaped food F
Of an apparatus for producing nodular food G by Oshikiru the required site from the circumferential surface, a first extruding means 1 which can be extruded from a first die 10 of the desired plastic food material as the outer covering layer f 1; this as Uchiguzai f 2 the other food materials into the interior of the outer skin material f 1 extruded, at least one second pushing means capable extruded from the second die 20 which is disposed within the first ferrule 10 2; also as Shokujiru f 3 the required cooking liquid material into the interior of the outer skin material f 1, third extrudable least from one third mouthpiece 30 which is disposed within the first ferrule 10 The technical problem of including the extrusion means 3 is adopted.
【０００７】[0007]
【発明の実施の形態】以下、本発明を添付図面に示す実
施形態に基いて詳しく説明する。なお、図１は本実施形
態たる湿潤具材を内包した団塊状包被食品の製造装置の
一部断面全体正面図、図２は同装置の要部拡大断面図、
図３は同装置の切断領域の開閉機構の概略平面図、図４
は本発明に係る実施変形例装置の要部拡大断面図であ
る。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail based on embodiments shown in the accompanying drawings. FIG. 1 is a partial cross-sectional front view of an apparatus for manufacturing a nodular wrapped food product including a wet ingredient according to the present embodiment, FIG. 2 is an enlarged cross-sectional view of a main part of the apparatus,
FIG. 3 is a schematic plan view of an opening / closing mechanism for a cutting area of the apparatus, and FIG.
FIG. 4 is an enlarged cross-sectional view of a main part of a device according to a modified example of the present invention.
【０００８】添付図面に示す実施形態装置は、炒めた肉
類・野菜等から成る内具材ｆ2 を、所要のスープから成
る食汁ｆ3 と共に、中華饅頭生地から成る外皮材ｆ1 に
より被覆した団塊状包被食品Ｇを自動機械的に連続生産
するものである。即ち、本実施形態装置は、炒めた肉類
・野菜等から成る内具材ｆ2 と、この内具材ｆ2 のスー
プから成る食汁ｆ3 とを、中華饅頭生地から成る外皮材
ｆ1 の内部へ各々独立的に押し出すことによって、スー
プを充分に含んだ湿潤具材（内具材ｆ2 ・食汁ｆ3 ）を
包被できるようにしたものである。[0008] Embodiment apparatus shown in the accompanying drawings, the inner ingredients f 2 consisting of fried meat and vegetables, etc., with food juice f 3 consisting desired soup was covered by the outer skin material f 1 consisting of Chinese buns dough It is intended to automatically and continuously produce the nodular wrapped food G automatically and mechanically. That is, the present embodiment apparatus, the inner ingredients f 2 consisting of fried meat and vegetables and the like, and a food juice f 3 consisting of soup the inner ingredients f 2, the outer skin material f 1 consisting of Chinese buns dough By independently extruding the inside, the moist ingredients (inner ingredients f 2 and juice f 3 ) sufficiently containing the soup can be covered.
【０００９】図１中、符号１で指示するものは、中華饅
頭生地を外皮材ｆ1 として第一口金10から押し出しする
第一押出手段である。本実施形態の第一押出手段１は、
外皮材ｆ1 を貯留する第一ホッパＨ1 と、この第一ホッ
パＨ1 の下部に配設され、貯留した外皮材ｆ1 を圧送す
るベーンポンプＶ1 と、このベーンポンプＶ1 に接続さ
れた送給路Ｐ1 と、この送給路Ｐ1 の下端に接続された
第一口金10とから構成されている。符号４で指示する制
御手段で制御されたベーンポンプＶ1 によって外皮材ｆ
1 が第一口金10から連続的に押し出される（図２参
照）。[0009] In FIG. 1, those indicated at reference numeral 1 is a first extrusion means for extruding from the first mouthpiece 10 a Chinese bun dough as outer skin materials f 1. The first extrusion means 1 of the present embodiment includes:
A first hopper H 1 for storing the outer skin material f 1, this is first hopper disposed at the bottom of the H 1, the vane pump V 1 for pumping the outer skin material f 1 which stores, delivery is connected to the vane pump V 1 It comprises a feed path P 1 and a first base 10 connected to the lower end of the feed path P 1 . Outer covering layer f the vane pump V 1 which is controlled by control means indicated at reference numeral 4
1 is continuously extruded from the first base 10 (see FIG. 2).
【００１０】図１中、符号２で指示するものは、肉類・
野菜等を内具材ｆ2 として第二口金20から押し出しする
第二押出手段である。本実施形態の第二押出手段２は、
内具材ｆ2 を貯留する第二ホッパＨ2 と、この第二ホッ
パＨ2 の下部に配設され、貯留した内具材ｆ2 を圧送す
るベーンポンプＶ2 と、このベーンポンプＶ2 に接続さ
れた送給路Ｐ2 と、この送給路Ｐ2 の下端に接続された
第二口金20とから構成されている。図２に示すように、
本実施形態の第二口金20は、前記第一口金10の内側に同
心円状に配設されており、制御手段４で制御されたベー
ンポンプＶ2 によって当該第二口金20から内具材ｆ2 が
外皮材ｆ1 の内部へ押し出される。In FIG. 1, those designated by reference numeral 2 are meat and
Vegetables such as a second extrusion means for extruding from the second cap 20 as Uchiguzai f 2. The second extrusion means 2 of the present embodiment includes:
A second hopper H 2 for storing the Uchiguzai f 2, is disposed in the lower portion of the second hopper H 2, and vane pump V 2 for pumping Uchigu material f 2 which stores, is connected to the vane pump V 2 and the transport path P 2, and a second ferrule 20 for being connected to the lower end of the transport path P 2. As shown in FIG.
The second base 20 of the present embodiment is disposed concentrically inside the first base 10, and is provided with an internal material f 2 from the second base 20 by the vane pump V 2 controlled by the control means 4. There is extruded into the inside of the outer skin material f 1.
【００１１】図１中、符号３で指示するものは、前記内
具材ｆ2 が含む液体成分と同じスープ材料を食汁ｆ3 と
して第三口金30から押し出す第三押出手段である。本実
施形態の第三押出手段３は、食汁ｆ3 を貯留する第三ホ
ッパＨ3 と、この第三ホッパＨ3 の下部に配設され、貯
留した食汁ｆ3 を圧送するベーンポンプＶ3 と、このベ
ーンポンプＶ3 に接続された送給路Ｐ3 と、この送給路
Ｐ3 の下端に接続された第三口金30と、この第三口金30
の内部に設けられた上下動可能なバルブ部材31とから構
成されている。[0011] In FIG. 1, which indicated by reference numeral 3 is a third pushing means for pushing out from the third base 30 of the same soup material with the liquid component within the ingredient f 2 comprises a Shokujiru f 3. Third pushing means 3 of this embodiment includes a third hopper H 3 for storing food juice f 3, the vane pump V 3 that is disposed below the third hopper H 3, pumping food juice f 3 which stores , A feed path P 3 connected to the vane pump V 3 , a third base 30 connected to the lower end of the feed path P 3 , and a third base 30
And a vertically movable valve member 31 provided therein.
【００１２】図２に示すように、本実施形態の第三口金
30は、前記第二口金20の内側に同心円状に配設されてお
り、制御手段４で制御されたベーンポンプＶ3 によって
当該第三口金30の複数のノズル孔30ａ・30ａ…から食汁
ｆ3 が前記外皮材ｆ1 の内部へ連続的に押し出される。
このことによって、ポンプ作用によって不足した内具材
ｆ2 のスープ分が補われるのである。なお、本実施形態
においては、この食汁ｆ3 の押し出し停止は、昇降コー
ド32を下げて前記バルブ部材31でノズル孔30ａ・30ａ…
を閉じることによって行なわれる。As shown in FIG. 2, the third base of the present embodiment
30, the second cap on the inside of the 20 are arranged concentrically, the plurality of nozzle holes 30a · 30a ... from food juice f of the third mouthpiece 30 by the vane pump V 3 that is controlled by the control means 4 3 is continuously extruded into the interior of the outer skin material f 1.
This fact is the soup fraction of Uchigu material f 2 which is insufficient by the pumping action is supplemented. In the present embodiment, extrusion stop of this meal juice f 3, the lower the lift cord 32 the valve member 31 in the nozzle holes 30a · 30a ...
This is done by closing.
【００１３】図中、符号Ａで指示するものは、複数のシ
ャッター体Ｓ・Ｓ…により囲まれて開閉可能に形成され
た切断領域である。本実施形態の切断領域Ａは、図３に
示すように、リンク機構Ｌにて連結された各シャッター
体Ｓ・Ｓ…が一斉に回動することによって開閉運動を行
う。この切断領域Ａを完全に閉塞させることによって上
記外皮材ｆ1 、内具材ｆ2 、及び食汁ｆ3 から成る棒状
食品Ｆの周面の所要部位を、その外皮材ｆ1 が内具材ｆ
2 及び食汁ｆ3 を包むように包被切断するのである。こ
の切断領域Ａの開閉動作によって、図２に示すように、
連続的に押し出された棒状食品Ｆから、内具材ｆ2 （肉
類・野菜）と充分な食汁ｆ3 （スープ）とが外皮材ｆ1
（中華饅頭生地）によって包被された団塊状包被食品Ｇ
が次々と製造されてゆく。In the figure, what is indicated by reference numeral A is a cutting area which is surrounded by a plurality of shutter bodies S and is formed to be openable and closable. As shown in FIG. 3, the cutting area A of this embodiment performs an opening and closing motion by simultaneously rotating the shutter bodies SS connected by the link mechanism L. The outer skin material f 1 by completely closing the cutting area A, Uchiguzai f 2, and a required site of the peripheral surface of the bar-like food F consisting Shokujiru f 3, the outer covering layer f 1 is the inner ingredients f
Wrap 2 and Shokujiru f 3 than is to envelope cut so. By the opening and closing operation of the cutting area A, as shown in FIG.
From the bar-shaped food F continuously extruded, the inner ingredients f 2 (meat and vegetables) and a sufficient amount of juice f 3 (soup) are covered with the outer skin f 1
Nodular wrapped food G wrapped with (Chinese bun dough)
Are manufactured one after another.
【００１４】図１中、符号Ｃで指示するものは、上記切
断領域Ａの下方に上下動可能に配設されたベルトコンベ
ヤである。このコンベヤＣは、切断領域Ａの閉塞動作に
より包被切断された団塊状包被食品Ｇを載置し、所定位
置へ搬送する。このあと、得られた団塊状包被食品Ｇに
対して所定の蒸し加工、茹で加工、焼成加工等が施され
るのである。In FIG. 1, what is indicated by reference numeral C is a belt conveyor which is disposed below the cutting area A so as to be vertically movable. The conveyor C places the nodular wrapped food G wrapped and cut by the closing operation of the cutting area A, and transports it to a predetermined position. Thereafter, the obtained nodular wrapped food G is subjected to predetermined steaming, boiling, baking and the like.
【００１５】以上のように、本実施形態装置にあって
は、外皮材ｆ1 の内部へ湿潤状態の具を押し出すにあた
って、内具材ｆ2 とこの内具材ｆ2 が含む食汁ｆ3 と
を、各々独立的に押し出すようにしているので、押出ポ
ンプによって不足した内具材ｆ2のスープ分を確実に補
うことが可能となり、湿潤具材が充分なスープを含んで
いて、恰も手作りしたような柔らかい食感を得ることの
できる団塊状包被食品Ｇを製造することが可能となるの
である。[0015] As described above, in this embodiment apparatus, when extruding a tool wet the inside of the outer skin material f 1, food juice f 3 including the inner ingredients f 2 of Uchiguzai f 2 Toko Are extruded independently of each other, so that the shortage of the soup of the inner component f 2 can be surely compensated for by the extrusion pump, and the wet component contains a sufficient soup, and Thus, it becomes possible to manufacture the nodular wrapped food G that can obtain such a soft texture.
【００１６】本発明の実施形態は概ね上記のとおりであ
るが、本発明はこの実施形態に限定されるものでは決し
てなく、「特許請求の範囲」の記載内において種々の変
更が可能である。Although the embodiments of the present invention are generally as described above, the present invention is by no means limited to these embodiments, and various modifications can be made within the scope of the claims.
【００１７】例えば、図４に示すように、内具材ｆ2 を
押し出す第二口金20の内壁に複数の攪拌バー21・21…を
突設すると共に、第二口金20のパイプ上部に外歯ギヤ22
を固定し、この外歯ギヤ22を介して図示しないモータで
当該第二口金20を回転させることによって、内具材ｆ2
と食汁ｆ3 とを前記攪拌バー21・21…で攪拌するように
しても良い。なお、符号23で指示するものは、当該外歯
ギヤ22を回転可能に支承するベアリングである。[0017] For example, as shown in FIG. 4, as well as projecting a plurality of agitating bars 21, 21 ... on the inner wall of the second fitting 20 to push the Uchiguzai f 2, external teeth on the pipe upper portion of the second ferrule 20 Gear 22
Is fixed, and the second base 20 is rotated by a motor (not shown) through the external gear 22 to thereby obtain the internal component f 2.
And the juice f 3 may be stirred by the stirring bars 21. What is indicated by reference numeral 23 is a bearing that rotatably supports the external gear 22.
【００１８】また、上記実施形態では、食汁ｆ3 を内具
材ｆ2 のほゞ中央部に押し出すようにしているが、これ
に限定されるものではなく、図４に示すように、第三口
金30にノズルパイプ30ｂを突設したり、或いは、図示し
ないが、食汁ｆ3 を押し出す第三口金30の内側に内具材
ｆ2 を押し出す第二口金20を配設したりすることによっ
て、食汁ｆ3 を内具材ｆ2 の周辺部に押し出すようにし
ても良い。Further, in the above embodiment, the juice f 3 is pushed out to a substantially central portion of the internal ingredient f 2 , but the present invention is not limited to this, and as shown in FIG. or projecting nozzle pipe 30b into a three-base 30, or, although not shown, or disposed a second fitting 20 to push the Uchiguzai f 2 inside the third base 30 to extrude the food juice f 3 By doing so, the juice f 3 may be pushed out to the peripheral portion of the internal ingredient f 2 .
【００１９】更にまた、上記実施形態では、内具材ｆ2
が含む液体成分（スープ）の不足分を補うために、この
液体成分と同じスープ材料を食汁ｆ3 として押し出すよ
うにしているが、勿論これに限定されるものではなく、
例えば、内具材ｆ2 として、液体成分を殆ど含まない食
品材料（餡など）を押し出し、食汁ｆ3 として、他の食
用液体材料（ハチミツなど）を押し出すようにしても良
い。Further, in the above-described embodiment, the inner component f 2
To compensate for the shortage of the liquid component (soup) containing the, although the same soup material as the liquid component to expel as Shokujiru f 3, but the present invention of course is not limited to this,
For example, as Uchiguzai f 2, extruded food material containing little liquid components (such as bean jam), a food juice f 3, may be pushed out the other edible liquid material (such as honey).
【００２０】[0020]
【発明の効果】以上、実施形態をもって説明したとお
り、本発明に係る湿潤具材を内包した団塊状包被食品の
製造方法と装置にあっては、外皮材の内部へ内具材と食
汁を各々独立的に押し出すようにしているので、押出ポ
ンプ作用によって不足する外皮材内部の液体成分を確実
に補うことが可能となり、内包された湿潤具材が充分な
液体成分を保持していて恰も手作りしたような柔らかい
食感を得ることのできる団塊状包被食品を自動機械的に
高能率に連続生産することが可能となる。As described above with reference to the embodiments, in the method and apparatus for producing a nodular wrapped food product containing a wet ingredient according to the present invention, the inner ingredient and the soup are put inside the outer shell material. Are extruded independently of each other, it is possible to reliably compensate for the lack of liquid components inside the outer skin material by the action of the extrusion pump, and the contained wet ingredients retain sufficient liquid components and It becomes possible to automatically and mechanically continuously produce a nodular wrapped food product that can obtain a soft texture as if it were hand-made.
【図１】本実施形態たる湿潤具材を内包した団塊状包被
食品の製造装置の一部断面全体正面図である。FIG. 1 is an overall front view, partially in cross section, of an apparatus for manufacturing a nodular wrapped food product containing a wet ingredient according to the present embodiment.
【図２】同装置の要部拡大断面図である。FIG. 2 is an enlarged sectional view of a main part of the device.
【図３】同装置の切断領域の開閉機構の概略平面図であ
る。FIG. 3 is a schematic plan view of a mechanism for opening and closing a cutting area of the apparatus.
【図４】本発明に係る実施変形例装置の要部拡大断面図
である。FIG. 4 is an enlarged sectional view of a main part of a modified example of the apparatus according to the present invention.
１ 第一押出手段 10 第一口金 ２ 第二押出手段 20 第二口金 ３ 第三押出手段 30 第三口金 Ａ 切断領域 Ｓ シャッター体 Ｆ 棒状食品 ｆ1 外皮材 ｆ2 内具材 ｆ3 食汁 Ｇ 団塊状食品1 first extrusion means 10 first cap 2 second pushing means 20 the second cap 3 third pushing means 30 the third mouthpiece A cutting region S shutter member F rod-like food f 1 outer skin material f 2 Uchiguzai f 3 meals Juice G nodular food
Claims (4)
を複数のシャッター体Ｓ・Ｓ…で囲んで開閉可能に形成
した切断領域Ａ内へ導き、この切断領域Ａを閉塞させて
棒状食品Ｆの所要部位を周面から押し切ることによって
団塊状食品Ｇを製造する方法であって、 所望の可塑性食品材料を外皮材ｆ1 として第一口金10か
ら押し出す工程と；この押し出された外皮材ｆ1 の内部
へ他の食品材料を内具材ｆ2 として第二口金20から押し
出す工程と；同じく外皮材ｆ1 の内部へ所要の食用液体
材料を食汁ｆ3 として第三口金30から押し出す工程と；
を含むことを特徴とする湿潤具材を内包した団塊状包被
食品の製造方法。1. A bar-shaped food F continuously extruded from a mouthpiece
Are surrounded by a plurality of shutters S, S... And are introduced into a cutting area A which can be opened and closed. The cutting area A is closed, and a required portion of the bar-shaped food F is pushed off from the peripheral surface to thereby form the bulk food G. a method for manufacturing, process and extruding the first die 10 of the desired plastic food material as the outer covering layer f 1; the extruded other food materials into the interior of the outer skin material f 1 as Uchiguzai f 2 and extruding the second cap 20; also the steps of extruding the desired edible liquid material into the interior of the outer skin material f 1 from the third base 30 as Shokujiru f 3;
A method for producing a nodular wrapped food product including a wet ingredient, characterized by comprising:
回転させることにより内具材ｆ2 と食汁ｆ3 とを攪拌す
るようにしたことを特徴とする請求項１記載の湿潤具材
を内包した団塊状包被食品の製造方法。2. Wetting of claim 1, wherein in that the second fitting 20 to push the Uchiguzai f 2 so as to stir the inner ingredients f 2 and Shokujiru f 3 by rotating A method for producing a nodular wrapped food containing ingredients.
を複数のシャッター体Ｓ・Ｓ…で囲んで開閉可能に形成
した切断領域Ａ内へ導き、この切断領域Ａを閉塞させて
棒状食品Ｆの所要部位を周面から押し切ることによって
団塊状食品Ｇを製造する装置であって、 所望の可塑性食品材料を外皮材ｆ1 として第一口金10か
ら押し出し可能な第一押出手段１と；この押し出された
外皮材ｆ1 の内部へ他の食品材料を内具材ｆ2 として、
前記第一口金10の内部に配設された少なくとも一つの第
二口金20から押し出し可能な第二押出手段２と；同じく
外皮材ｆ1 の内部へ所要の食用液体材料を食汁ｆ3 とし
て、前記第一口金10の内部に配設された少なくとも一つ
の第三口金30から押し出し可能な第三押出手段３と；を
含むことを特徴とした湿潤具材を内包した団塊状包被食
品の製造装置。3. A bar-shaped food F continuously extruded from a mouthpiece.
Are surrounded by a plurality of shutters S, S... And are introduced into a cutting area A which can be opened and closed. The cutting area A is closed, and a required portion of the bar-shaped food F is pushed off from the peripheral surface to thereby form the bulk food G. an apparatus for producing a desired plasticity food material with the first extrusion means 1 which can be extruded from the first die 10 as outer skin materials f 1; the extruded other food materials into the interior of the outer skin material f 1 as Uchiguzai f 2,
At least one second from the fitting 20 and the second extrusion means 2 extrudable disposed inside the first cap 10; the same desired edible liquid material into the interior of the outer skin material f 1 as Shokujiru f 3 A third extruding means 3 capable of being extruded from at least one third base 30 disposed inside the first base 10; Food production equipment.
回転可能に構成して当該内具材ｆ2 と食汁ｆ3 とを攪拌
可能にしたことを特徴とする請求項３記載の湿潤具材を
内包した団塊状包被食品の製造装置。Claim 3 wherein the rotatably constituting the second fitting 20 to push the Uchiguzai f 2, characterized in that to allow stirring and the inner ingredient f 2 and Shokujiru f 3 For manufacturing a nodular wrapped food containing the wet ingredients of the present invention.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1307198A JP2884341B1 (en) | 1998-01-26 | 1998-01-26 | Method and apparatus for manufacturing a nodular wrapped food containing a wet ingredient |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1307198A JP2884341B1 (en) | 1998-01-26 | 1998-01-26 | Method and apparatus for manufacturing a nodular wrapped food containing a wet ingredient |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2884341B1 JP2884341B1 (en) | 1999-04-19 |
| JPH11206309A true JPH11206309A (en) | 1999-08-03 |
Family
ID=11822930
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1307198A Expired - Fee Related JP2884341B1 (en) | 1998-01-26 | 1998-01-26 | Method and apparatus for manufacturing a nodular wrapped food containing a wet ingredient |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2884341B1 (en) |
-
1998
- 1998-01-26 JP JP1307198A patent/JP2884341B1/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP2884341B1 (en) | 1999-04-19 |
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