JPS5860967A - Preparation of konjak product - Google Patents

Abstract

PURPOSE:To prepare a KONJAK (paste made from the starch of the devil's- tongue) product giving different feeling to the teeth from the conventional KONJAK product, by forming KONJAK in the form of filaments or strings, and integrating the filaments, etc. into a bundle. CONSTITUTION:KONJAK spaghetti A boiled in the heating tank 13 is stretched with the roll groups of the dehydrator 3, and the surface water is evaporated in a dryer 4 composed of a tunnel 16 furnished with a heater 17 and a fan 18. The dried KONJAK spaghetti is cut with the cutter edge 24, collected in the female mold 22 of a molding machine 6, covered with the male mold 23, and pressed with rolls. The KONJAK spaghetti is bonded with each other by the pressure. The bonded KONJAK A in the female mold 22 is thrown into the water tank constituting the cooling apparatus 7, and cooled.

Description

【発明の詳細な説明】 表成する方法に関するものである。[Detailed description of the invention] It is related to the method of representation.

従米のこんにゃくの形は、おでんに用いる奴状のものと
、すきやきに用いる系状或いは紐状のものとがあり、他
の賞品に比べて植頬が少なく、便って歯ざわり並びに古
ざわりが率純である。一部でｔマこん（二や＜７ａ／＆
って、いわゆるひねりこんにやくとして提供していると
ころもあるが、一般（二こんにゃくの形を変えるのを機
械化するのがむつかしく、このため種類が少ない。There are two types of konnyaku produced in Jubei: the nut-like shape used for oden, and the type or string-like shape used for sukiyaki.Compared to other prizes, there are fewer cheek implants, and the texture and staleness of the konjac tend to be higher. It is pure. In some parts, T Makon (Niya <7a/&
There are some places that offer it as so-called twisted konnyaku, but it is difficult to mechanize the process of changing the shape of regular konnyaku, and for this reason there are few varieties.

そこで本発明は一旦糸状或いは紐状に構成したこんにゃ
くを束状に一体化する方法を提供するものである。Therefore, the present invention provides a method for integrating konjac, which has been formed into threads or strings, into a bundle.

以下本発明方法の実施例を図面に基づき説明する。Examples of the method of the present invention will be described below based on the drawings.

第１図はこんにゃく製造機を２つに切断して上下２段に
図示したものである。該図は一端から他端にかけて、押
出装置（１）、加熱装置１２１、脱水装置（３）、乾燥
装置（４）、緩倒装置（５）、成型装置（６）、冷却装
置（７）を配設して構成している。FIG. 1 shows a konjac manufacturing machine cut into two parts and shown in upper and lower stages. The diagram shows, from one end to the other, an extrusion device (1), a heating device 121, a dehydration device (3), a drying device (4), a slow collapse device (5), a molding device (6), and a cooling device (7). It is arranged and configured.

ｎリ記の押出表１ｉＭ　（ＩＪは、ホッパ−（Ｉｌ二投
入したこんにや＜　Ｊｇ料をボッ）（ｌυから滴下する
アルカリ剤とミキシングしてのり状のこんにゃく原料と
し、該のり状原料をノズルμ４の針状穴から糸こんにゃ
く囚として連続的に押出す機能を具備し、一方削記の加
熱装置（２）は、槽ｕ壽に入れた湯０荀の中で前記の示
こんにゃく囚を煮いて、凝固せしめる機能を有している
。前記の凝固とは、こんにゃくが固体化する、との憇味
ではなく、可塑性のあるのり状原料を弾性に富むこんに
ゃべどして装置することを慣すもので、糸こんにゃく（
５）は細長い！ｓｏを一端から他端にかけて移動する闇
に凝固する。しかし前記の押出装置ｉｌｌと加熱装置（
２）とは、糸こんにゃくを構成する上で従来から公知の
機構で特別新規な点はない。Extrusion table 1iM (IJ is the hopper (Il2 charged konjac < Jg material) (lυ) is mixed with an alkaline agent dripping into a paste-like konjac raw material, and the paste-like raw material is It has a function of continuously extruding the string konjac particles from the needle-like hole of the nozzle μ4, while the heating device (2) described above extrudes the string konjac particles in the hot water placed in the tank. It has the function of boiling and coagulating it.The above-mentioned coagulation does not mean that the konnyaku solidifies, but rather that it is a device that converts the plastic, pasty-like raw material into highly elastic konjac. It's something to get used to, and Ito Konnyaku (
5) is long and thin! so solidifies into a moving darkness from one end to the other. However, the extrusion device ill and the heating device (
2) is a conventionally known mechanism for constructing string konnyaku, and there is nothing particularly new about it.

削記加熱檜ｕ４内で煮られた糸こんにゃ＜、Ｉ、Ｉ’Ｊ
鉢該槓の外から脱水装置（３）のロール群によって引帳
られる。該ロール群は上下１対を１組とする複数組の収
水ローラＵＳＵωからなり、これらローラは軸の周りに
ウレタンフオームなどの吸水材を持ち、治こん４二やく
の表面の水分を吸水する。その後位に設けた♀６燥表置
１４１はトンネ゛ル要素ｔｔｔｉ内（ニヒータｕＯ及び
ファン賭な設け、脱水された糸こんにゃくの表面の水分
を熱風（二よってさらに蒸発させる。このため糸こんに
ゃくの表向は水気が少なくなり、腋部の活性度が高くな
る。Thread konjac boiled in heated cypress u4 <, I, I'J
The pot is drawn from the outside by the roll group of the dewatering device (3). The roll group consists of a plurality of sets of water absorbing rollers USUω, with one pair of upper and lower rollers, and these rollers have a water-absorbing material such as urethane foam around their shafts, and absorb water on the surface of the two-layered roller. . The drying table 141 installed at the rear of the tunnel element ttti is equipped with a heater uO and a fan, and the moisture on the surface of the dehydrated string konjac is further evaporated by hot air (secondary). There will be less moisture on the surface and the axillary area will be more active.

８’Ｊ　＝ｅの如く休みなく連続的に運搬される糸こん
緩ませ、テンションロール（［坤の友位によって糸こん
にゃくの連続移動と間欠移動との動きの差によるトラブ
ルを吸収する。As shown in 8'J = e, the threads are loosened and the tension rolls are transported continuously without a break, and the trouble caused by the difference in movement between continuous movement and intermittent movement of the thread konnyaku is absorbed by the tension roll.

前記の成型装置（６）は、エンドレス状のヂエンシυ礪
：多数の受型ψ４＠−・・を設け、これら受型シ４を前
記テエンレυによって１ピツチづつ間欠回転するように
する一方、多数の押型（ハ）（２）・・・を前記各受型
１２４の上部に同調運搬するように配して構成している
。The above-mentioned molding device (6) is provided with an endless die υ礪: a large number of receiving molds ψ4@-..., and these receiving molds 4 are intermittently rotated one pitch at a time by the said die υ. The pressing molds (C) (2)... are arranged above each of the receiving molds 124 so as to be conveyed synchronously.

そしてカット刃（至）によって一定の長さに切°断され
た糸こんにゃくは前記の受型レフ・・・に次々と供給さ
れ、各受型シ４・・・は切断した状態の糸こんにゃくを
間欠砂込する。第２図に示すように受型し４はその上部
に円弧、形のｔｋ（２）を形成し、この溝内４二丞こん
一υに引張られた受型ｖ４は前記レール（ハ）上を滑走
するように運搬される。一方的記のレール（ハ）の上域
に案内（２）を設けると共に、該案内の両端にリフト（
至）しｉを設け、さらに前記案内１１Ｉ！７）　（二沿
って逆回転するテエンコンベヤーを設けている。第３図
に示すようにＯｊＪ記押型（ハ）は両側ＪＲｄυ６υを
もち、リフトｔ、！１１ｊｌは前記Ｒｃ１１）イυを引
掛けて・左右１対の溝形の案Ｍ／）と下方の受型し４と
の間で押型（ハ）を昇降させる。Then, the thread konjac cut into a certain length by the cutting blade (to) is supplied one after another to the above-mentioned receiving mold reflex, and each receiving mold 4... receives the cut thread konjac. Add intermittent sand. As shown in Fig. 2, the receiving mold 4 forms an arc-shaped tk (2) on its upper part, and the receiving mold v4, which is pulled in this groove 4, is placed on the rail (c). It is transported as if gliding. A guide (2) is provided above the rail (c) of the one-sided rail, and a lift (2) is provided at both ends of the guide.
To) i is provided, and furthermore, the above-mentioned guide 11I! 7) (A conveyor that rotates in the opposite direction along - Raise and lower the press mold (C) between the pair of left and right groove-shaped designs M/) and the lower mold receiver 4.

そこで前位のリフト（至）に支持された押型（ハ）は最
先位の受型し４に被せられ、同時に受型シうに立設した
ピンＣ３ａ　Ｃ３Ｊが押型の孔開（ハ）に係合される。Then, the press mold (C) supported by the front lift (to) is placed on the topmost receiving mold plate 4, and at the same time, pins C3a to C3J set up on the receiving mold plate engage the hole opening (C) of the press die. will be combined.

このためテエンーυが動き出すと２個の型ｔ２′４（ハ
）は１体に動き出し、押型ａはリシトリ樽から外れる。Therefore, when the ten-υ begins to move, the two molds t2'4 (c) begin to move as one, and the push mold a is removed from the reciprocating barrel.

２個の型−４（２）が１体に間欠進行する過程で押型し
４の上にコロ（ロ）が圧力を加える。該コロｒＡ！＝は
バネ（ハ）の力が働いており、このため２１７の型内に
ある糸こんにゃく囚は圧力を受け、各こんにゃくは粘宥
し合う。During the process of the two molds 4 (2) intermittently progressing into one, the rollers (RO) apply pressure on the pressing mold 4. That color rA! = is the force of a spring (c), and because of this, the string konjac in the mold 217 is under pressure, and each konjac sticks to each other.

押型り４が後位のリフトＩ２Ｉに散会すると該リフトは
押型な上方へ持ち上げる。セしてテエンコンベヤーはｔ
ｉｌｌ記押型全押型シ０に沿って―り位のリフドロ樽の
方間に運搬する。一方受型１２′４の中の糸こんにゃく
は冷却装置（７）を構成する水槽内に放り出されて冷却
さｎる。この場合こんにゃくの各条糸はそれぞれ粘看し
合っており、冷却されることにより表面の粘性線分が凝
固するので、各条糸はより強く１体化し１１１４図の如
き束状のこんにゃく製品を得られる。When the press mold 4 dissipates into the rear lift I2I, the lift lifts the press mold upward. The conveyor is t
Transfer the entire press mold along the 0 line to the refrigeration barrel at the top. On the other hand, the string konjac in the receiving mold 12'4 is thrown out into a water tank constituting a cooling device (7) and cooled. In this case, each thread of the konnyaku sticks to each other, and as the viscous lines on the surface solidify as it cools, each thread becomes more strongly integrated, forming a bundle-shaped konjac product as shown in Figure 1114. can get.

なおこんにゃく表面の活性度は、加熱装置（２）におけ
る熱量によって調整できるが、充分煮たこんにゃくであ
っても表向の乾燥によって粘性は庄する。より効果的に
は乾燥させたこんにゃくの表面に適祉のこんにゃくのり
を壁布することができる。The activity level of the konjac surface can be adjusted by the amount of heat in the heating device (2), but even if the konnyaku is sufficiently boiled, its viscosity will decrease due to surface drying. More effectively, a suitable amount of konjac paste can be applied to the surface of the dried konjac.

本発明によって形成するこんにゃくは、各条糸が団子状
に一体に固まるのではなく、各条°糸表面の接触部分が
部分的に琢婁ｆるよう：二固まる。従ってそのままの状
態で味付けすることによって、咬みくだくとき、板状こ
んにゃくとも、糸状こんにゃくとも遜った歯ざわりで食
用することができる。また該こんにゃくは調理前に手で
揉むことによって癒着を解いて糸こんにゃくとして再生
でさるので、料理の種類に合わせて使い別けがでさ、か
かる趣好の異なるこんにゃく製品をＭＷできる。In the konnyaku formed according to the present invention, each thread is not solidified into a ball-like shape, but is solidified in such a way that the contact portion of each thread surface is partially roasted. Therefore, by seasoning it as is, it can be eaten with a texture that is comparable to both plate-shaped konjac and string-shaped konjac when chewing. Furthermore, by rubbing the konnyaku with your hands before cooking, the adhesions are broken and the konjac is regenerated as string konjac, so it can be used differently depending on the type of cooking, and konnyaku products with different tastes can be produced.

【図面の簡単な説明】[Brief explanation of the drawing]

第１図は本発明、の・実施例を示す側面図、第２図は前
回のト」線切断断面図、第３図は第１図の１１線切断断
面図、第４心は構成品の斜視図である。 （１）・・・・・・押出装置 （２１−・・・・・加熱装置 ＋３）・・・・・・脱水装置 （４）・・・・・・乾燥装置 ＋５１−・・・・・緩衝装置 （６）・・・・・・成型装置 （７）・・・・・・冷却装置 す４・・・…ノズル ｕ４Ｉ・・・・・・勘 Ｕ場・・・・・・吸水ローラ ー・・・・・・トンネル要素 ｕ７）・・・・・・ヒータ Ｕ情・幻・・参ファン ｖ４・・・・・・受型 （至）・・・・・・押型 シ→１１１１１１１１＠１１カット刃 シ尋−…・・レール レカ・・・・・・案内 （ロ）・拳軸Ｓ＠コロ 囚ｅ＋＋＊ｅ＊＊糸こんにゃくFig. 1 is a side view showing an embodiment of the present invention, Fig. 2 is a sectional view taken along the previous line T, Fig. 3 is a sectional view taken along line 11 in Fig. 1, and the fourth core shows the components. FIG. (1)...Extrusion device (21-...Heating device +3)...Dehydration device (4)...Drying device +51-...Buffer Device (6)...Molding device (7)...Cooling device 4...Nozzle u4I...Kan U field...Water absorption roller...・・・・Tunnel element u7)・・・・Heater U emotion・phantom・・fan v4・・・・Receiving mold (to)・・・・Press mold → 11111111@11 cut blade Hiro-...Rail Reka...Guide (B)/Kenshaku S@Koro Prisoner e+++＊e**Ito Konnyaku

Claims (1)

【特許請求の範囲】[Claims] 押出装置から連続的（二押出され且つ加熱装置において
煮られた糸こんにゃくを、前記加熱装置に続いて設けた
脱水装置で表向の水分を除去し、続いてカット刃より一
疋の長さに切断し、続いて前記糸こんにゃくを成形型内
で加圧して束状に一体化させるようにしたこんにゃく製
品の製造方法。The konnyaku threads are continuously extruded from the extrusion device and boiled in the heating device, and the water on the surface is removed by the dehydration device installed following the heating device, and then cut into lengths using a cutting blade. Then, the konnyaku threads are pressurized in a mold to integrate them into a bundle.