JP2007282615A - Instrument and method for producing uncut cooking spaghetti - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an instrument and method for producing a long food, mechanizing long food cooked spaghetti without cutting, in view of the fact that delicious feeling and palate feeling of cooked spaghetti are spoiled by cutting, and manual work is forcedly required, and eliminating foreign material mixing and secondary infection and offering a safe food. <P>SOLUTION: The instrument and method for producing the uncut cooking spaghetti comprise dividing dry spaghetti to a fixed amount with a computer scale in a production process, and transferring the product to a boiling container followed by a boiling process and a cooling process, and transferring the product to a mixing container and filing sauce followed by a mixing process and a transferring process to a product container. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

TECHNICAL FIELD The present invention relates to a production tool and a production method for a chopped cooked food, which damages the texture, taste, and luxury when cut into cooking spaghetti, cooked soba, and cooked udon.

If it is divided by a conventional positive displacement machine or the like, it is cut off and the quantitativeness does not appear. Since there is a lot of air between the items and the source is very small, suction is not possible due to self-priming force such as pumping. Moreover, if it pushes in with a screw blade | wing etc. from a supply side, it will be cut off and a taste will be spoiled and the division | segmentation is impossible.

Even on a computer scale, cooked spaghetti is very sticky, sticks to shouts and arms, and has a large weight, including expensive fish eggs, mushrooms, etc. in the sauce, and has high added value. Manual work is required because extreme quantitativeness is required. In the manual work, even if it is the smallest, such as source slip, stickiness, gelation progress, etc., there are 2 g per piece, and since the error is the number of units, a huge loss is caused and the cost is high.

Although automatic container feeders have been completed, quantitative dividers such as sugar beet are still not possible, making it difficult to save labor through full automation. Multiple containers can be divided and filled for one automatic container feeder. Needed personnel.

The current cooking spaghetti manufacturing method is to boil the required time in a boiled tub, then transfer the cooled product to a mixing container, mix it with the sauce evenly, and divide it into containers while weighing manually.

If it is done in a tank with a continuous bowl, if it is divided into a certain amount with a ball remover after cooling, the spaghetti is cut at this point to form many short noodles.

Problems to be solved by the invention

In the case of luxury spaghetti, etc., the division of long foods was forced to work on the sea.

At present, a method for preventing contamination of O157 secondary infection, a virus such as avian influenza, which has been attracting worldwide attention, and foreign substances, is indispensable.

Many side dishes are already finished, and many are rarely reheated, and aseptic conditions are required at the time of quantitative division. In addition, frozen foods are rapidly grown into bacteria after thawing.

An object of the present invention is to provide a safe food by reducing the cost by reducing the number of personnel and making it possible to perform quantitative division without touching human hands.

Means for Solving the Invention

In the manufacturing process, instead of quantitatively dividing after heating and cooling, dry noodles quantitatively divided before heating were put into a heating container, cooled, transferred to a container, filled with a sauce, mixed, and transferred to a container.

The invention's effect

Since the present invention is configured as described above, the following effects can be achieved.

The present invention has a simple overall process configuration.

In the past, human hands were touched each time, but it was easy to do quantitative division and formation of food without touching at all, so there was no foreign matter contamination, secondary infection and proliferation of viruses such as bacteria and bird flu, etc. Food can be provided.

Further, labor saving and error are minimized, and the cost is greatly reduced.

When manually dividing into small containers, long foods are closely aligned in a string shape, and it is difficult to eat in a lump and impairs the taste, but the present invention randomly puts it in the container, The length direction is intricately involved, and the volume is increased three-dimensionally, increasing the taste with a plump arrangement. In addition, it is easy to eat because it is understood when eating.

BEST MODE FOR CARRYING OUT THE INVENTION

In the production process, the dried noodles that had been quantitatively divided before heating were charged into a heating container instead of being quantitatively divided after heating and cooling.

The cross section of the container and mixing container was made rectangular and square to eliminate the bridging phenomenon.

The bottom of the mixing vessel was easily opened.

The production method for a long food according to the present invention will be described with reference to an example. In FIG. 1, the flow sheet diagram of the embodiment of the present invention will be described below. The spaghetti is divided into 70 grams at a computer scale, and the inner circumference of the container 4 with a plurality of reeds of rectangular and square shaped cross-sections suspended by a chain 11 in the tank 3 by a chain feeder and driven by a chain 11 Put in. The container has a plurality of holes 12. Boil so that spaghetti does not stick closely. A toe is provided in the center to prevent spaghetti from sticking. The entire container 4 can be moved by boiling and boiled evenly. When it is boiled so that spaghetti does not adhere to the required time, it is transferred to the next cooling tank 5. The cooling water cools the spaghetti at a low temperature of 5 degrees or less. When complete cooling was completed, the next draining step 6 was entered, and then the cross section was made rectangular and square. The bottom 9 is transferred to a mixing container 7 that is easily opened. Fill a fixed amount of sauce and stir with mixing blade 8. When the mixture is completely removed, the bottom portion 9 is opened, and the product is transferred to a plurality of product containers 10 automatically supplied without any bridging phenomenon and topped. When implemented according to the invention, 97% of the original remains and 3% of the cut were drastically improved. It became almost the same state as manual division. The quantitative error was significantly smaller than that of manual work, and the quantitativeness was reduced to an error of 0 to 2 grams. Loss is drastically reduced, which greatly reduces costs. A single person can perform only 13 quantitative divisions per minute. In the present invention, if the number of supply lines is increased and the number of heating containers is the same, the processing capacity is increased, safe food can be provided unmanned, and the cost can be greatly reduced.

Pre-prepared spaghetti and other frozen foods with complex composites that can only be relied on by hand 3
Adds value by eliminating short cut noodles. The side dish could only be quantitatively divided by hand, but this is possible with the present invention. By touching each time at the time of division, secondary infection of viruses such as bacteria and avian influenza and protection from contamination with foreign substances were necessary divisions. According to the present invention, sanitary aspects and safety are required, which is revolutionary for the food manufacturing industry.

When combined with an automatic container feeder, safety automation is achieved, and multiple lines can be manufactured, greatly reducing personnel. Relying on the staff of many parts can greatly change the prepared food industry

It is a flow sheet figure showing an example of this invention. The longitudinal cross-sectional view of the state which the bottom part of the mixing container closed. The longitudinal cross-sectional view of the state which the bottom part of the mixing container opened.

Explanation of symbols

1, computer scale fixed quantity divider 2, alignment feeder 3, boiled tank 4, boiled container bowl 5, cooling tank 6, draining process 7, mixing container 8, mixing blade 9, bottom 10, product container 11, chain, 12, hole.

Claims (3)

Dried spaghetti and the like were divided into fixed amounts on a computer scale, and the fixed amount was supplied to the container with a plurality of scissors. And the thing boiled and cooled was transferred to the receiving container. A method for producing a non-dimensioned cooking spaghetti, etc., in which a sauce and the like are quantitatively filled and a mixing step is performed, followed by a transfer step to a container. Manufacturing appliances such as cooking spaghetti, etc., which are cut into pieces, with the cross-section of the container being rectangular and square shaped with a bowl of cooking spaghetti. Manufacturing appliances such as cooking spaghetti without cuts, in which the cross section of a mixing container such as cooking spaghetti is rectangular and square.

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