JP2008193915A - Seasoning liquid feeder - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a seasoning liquid feeder enabling easy reuse of seasoning liquid, while keeping the hygienic state, as it is. <P>SOLUTION: This seasoning liquid feeder has: a soy sauce supplying tank 41 which stores soy sauce, nozzles 42a-42d which supply the soy sauce stored in the soy sauce supplying tank 41 to rice balls; a soy sauce receiving tray 43, which receives soy sauce which is supplied with the nozzles 42a-42d and has not adhered to the rice balls; a circulation means which sends out the soy sauce, received in the soy sauce receiving tray 43 to the soy sauce supplying tank 4; and a cleaning means which cleans a through path for soy sauce that includes this circulation means. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a seasoning liquid supply apparatus for automatically supplying seasoning liquids such as soy sauce and miso liquid in a food production line.

  Conventionally, a seasoning liquid supply device for automatically supplying various seasoning liquids has been incorporated in a food manufacturing line in a food manufacturing factory. For example, a seasoning liquid sprayer for spraying soy sauce or miso soup on a nigiri has been arranged as a seasoning liquid supply device in the grilled noodle manufacturing line. This production line is generally configured by sequentially connecting a molding machine, a seasoning liquid spraying machine, and a baking machine. Then, the rice cooked into a predetermined shape in a molding machine and sprayed with soy sauce or miso soup with a seasoning liquid spraying machine, and then burned with a heater in the baking machine to produce a grilled noodle (For example, refer to Patent Document 1).

  Here, the conventional seasoning liquid spraying machine is provided with a seasoning liquid tank outside the casing and a conveyor and a spray nozzle inside the casing. In such a configuration, a handful is conveyed into the housing by a conveyor, and seasoning liquid such as soy sauce stored in the seasoning liquid tank is supplied to the spray nozzle, and the seasoning liquid is atomized by this spray nozzle. It was sprayed on the handful.

JP-A-6-14728

  Here, conventionally, the seasoning liquid that has fallen without adhering to the handgrip has been discharged to the outside of the seasoning liquid sprayer from a discharge port provided below the conveyor. For example, when the seasoning liquid is soy sauce, if the soy sauce is left in the seasoning liquid receiving tank in the presence of oxygen for a predetermined time or more, the yeast contained in the soy sauce grows and the soy sauce deteriorates. This is because the soy sauce could not be reused from the viewpoint.

  In addition, conventionally, since the soy sauce was atomized and sprayed on the grip, etc., the sprayed soy sauce leaks out of the seasoning liquid spraying machine and diffuses into the manufacturing room. It was necessary to provide an exhaust system for discharging. For this reason, there existed a problem that the installation cost of a production line rose or the installation period was prolonged.

  The present invention has been made in view of the above, and allows the seasoning liquid to be easily reused while maintaining its sanitary condition, or prevents the diffusion of the seasoning and eliminates the exhaust system. An object of the present invention is to provide a seasoning liquid supply apparatus.

  In order to solve the above-described problems and achieve the object, the seasoning liquid supply apparatus according to claim 1 is a storage means for storing seasoning liquid, and the seasoning liquid stored in the storage means is used as an object. A supply means for supplying the seasoning; a seasoning liquid receiving means for receiving the seasoning liquid supplied by the supply means and not attached to the object; and the storage means for receiving the seasoning liquid received by the receiving means. And a cleaning means for cleaning the passage of the seasoning liquid including the circulating means.

  The seasoning liquid supply apparatus according to claim 2 is the seasoning liquid supply apparatus according to claim 1, wherein the cleaning unit includes a heating unit that steam-heats the cleaning liquid stored in the storage unit, and the heating unit includes: The cleaning liquid heated by steam is circulated through the supply means, the seasoning liquid receiving means, and the circulation means in order, thereby cleaning the passage of the seasoning liquid.

  The seasoning liquid supply apparatus according to claim 3 is the seasoning liquid supply apparatus according to claim 1 or 2, wherein the first object and the second object are the objects arranged in a plurality of rows. In the case of injecting the seasoning liquid, the supply means is configured by arranging a number of nozzles corresponding to the number of rows of the plurality of rows at at least one position on the upper side or the lower side of the object, When each of the plurality of nozzles is arranged on the upper side of the object, the upper surface of the first object located in the vicinity of the nozzle and the left or right side surface of the first object The first side surface closer to the nozzle and the second side surface closer to the nozzle among the left and right side surfaces of the second object in the row adjacent to the first object. On the other hand, when the seasoning liquid is sprayed and placed on the lower side of the object Includes a lower surface of the first object located closest to the nozzle, a first side surface closer to the nozzle among the left and right side surfaces of the first object, and the first The seasoning liquid is jetted onto the second side surface closer to the nozzle among the left and right side surfaces of the second target object in the row adjacent to the target object.

  The seasoning liquid supply apparatus according to claim 4 is the seasoning liquid supply apparatus according to claim 3, wherein each of the plurality of nozzles is disposed at a non-identical position along a conveyance direction of the object. Features.

  According to a fifth aspect of the present invention, there is provided a seasoning liquid supply device comprising a supply means for injecting the seasoning liquid in a droplet shape toward the object.

  According to the first aspect of the present invention, by providing the circulation means, the seasoning liquid received by the seasoning liquid receiving means can be reused, and the yield of the seasoning liquid can be improved. In particular, since the seasoning liquid received by the seasoning liquid receiving means can be immediately returned to the storage means and reused, the seasoning liquid is not left in the seasoning liquid receiving means for a predetermined time or more, and the sanitary condition of the seasoning liquid is good. Can be maintained. Furthermore, by providing the cleaning means, the passage of the seasoning liquid can be washed, the seasoning liquid adhering to the circulation path, etc. can be washed away and the passage can be sterilized by heating. Can be easily maintained in good condition. In particular, since it can be cleaned and sterilized without detaching the piping system, hygiene management of the food production line becomes extremely easy.

  According to the second aspect of the present invention, since the cleaning liquid can be circulated through the circulation means, the circulation means can be used for cleaning, so that the cleaning structure can be simplified.

  According to this invention of Claim 3, when injecting seasoning liquid to the target object arranged in multiple rows, it seasons on the surface of a target object with a small number of nozzles by devising the arrangement position of a plurality of nozzles. The liquid can be ejected, the seasoning liquid supply device can be simply configured, and the quality of the object can be improved.

  According to the fourth aspect of the present invention, the plurality of nozzles are arranged at non-identical positions along the conveyance direction of the object, so that the seasoning liquid ejected from each nozzle does not interfere with each other. The object can be reached and the quality of the object can be stabilized.

  According to the fifth aspect of the present invention, it is possible to prevent the seasoning liquid from diffusing outside the seasoning liquid supply device by ejecting the seasoning liquid in the form of droplets, and exhaust the diffused seasoning liquid outside the manufacturing room. The exhaust system for can be omitted. For this reason, while being able to reduce the installation cost of a food production line, the installation period can be shortened.

  Embodiments of a seasoning liquid supply apparatus according to the present invention will be described below in detail with reference to the accompanying drawings. [I] First, the basic concept of the embodiment will be described, then [II] the specific contents of the embodiment will be described, and [III] Finally, modifications to the embodiment will be described. However, the present invention is not limited to the embodiments.

[I] Basic Concept of Embodiment First, the basic concept of the embodiment will be described. The seasoning liquid supply apparatus according to the present embodiment is for automatically supplying seasoning liquids such as soy sauce and miso liquid in a food production line.

  Here, the “seasoning liquid” targeted by this embodiment corresponds to all liquid seasonings that can be used for food cooking, and includes, for example, soy sauce and miso liquid obtained by liquefying miso. Below, the example which supplies soy sauce is demonstrated. Moreover, the target object which supplies seasoning liquid is arbitrary, For example, besides a handful, a yakitori and a lunch box are included. Below, the example which uses a hand grip as a target object is demonstrated.

  One of the characteristics of this seasoning liquid supply apparatus is that it has an automatic circulation function and an automatic washing function of soy sauce. That is, conventionally, the seasoning liquid dropped without adhering to the handgrip was discarded, but in the seasoning liquid supply apparatus according to the present embodiment, the circulation means for circulating the seasoning liquid, and the soy sauce containing the circulation means Cleaning means for automatically cleaning the passage route is provided. Accordingly, the soy sauce can be automatically circulated and effectively used, and the hygienic degree and reliability of the circulation function by the circulation means are improved by automatically washing the passage of the soy sauce.

  Another feature of the seasoning liquid supply apparatus is that the soy sauce is discharged in the form of droplets. That is, conventionally, soy sauce has been atomized, but it can be prevented from diffusing into the production room by discharging it in the form of droplets instead of mist, and exhaust for discharging soy sauce outside the production room The system can be omitted.

[II] Specific Contents of Embodiment Next, specific contents of this embodiment will be described. FIG. 1 is a plan view of a food production line 1 according to the present embodiment. This food production line 1 is configured by sequentially connecting a molding machine 2, a baking machine 3, a soy sauce supply machine 4, a connection conveyor 5 and a baking machine 6.

(Overall configuration of food production line 1)
Here, since the molding machine 2, the baking machines 3 and 6, and the connection conveyor 5 can be configured in the same manner as in the prior art except for specially described parts, description thereof will be omitted. About such a configuration, roughly, the rice is molded into a predetermined shape in the molding machine 2 to be a grip, the grip is baked in the baking machine 3, and the soy sauce is attached to the grip in the soy sauce feeder 4. After the hand processing necessary for the hand grip is performed on the connection conveyor 5, the hand grip is baked twice with a heater in the baking machine 6, thereby manufacturing the hand-written hand grip. Here, the handgrips sent out in one row from the molding machine 2 are distributed into two rows via a sorter (not shown) and introduced into the firing machine 3, and thereafter, firing and the like are performed while maintaining the state of these two rows. Shall be done. The food production line 1 can be arranged in various forms according to the installation space, and can be configured as a curved line as shown in the plan view of FIG. 2 in addition to the straight line as shown in FIG. is there.

(Soy sauce supply machine 4)
Next, the soy sauce feeder 4 will be described in more detail. FIG. 3 is a plan view of the soy sauce supply machine 4, and FIG. 4 is a side view of the soy sauce supply machine 4. As shown in these drawings, the soy sauce supply machine 4 is generally configured to include a conveyor 40, a soy sauce supply tank 41, nozzles 42a to 42d, a soy sauce receiving tray 43, and a control panel 44.

  The conveyor 40 is a conveying means for conveying the noodles baked in the preceding baking machine 3 to the subsequent baking machine 6 through the inside of the soy sauce supply machine 4. In this conveyor 40, for example, soy sauce that has been sprayed from the upper two nozzles 42a and 42b and has not adhered to the hand grip can pass through the conveyor 40 and drop downward, and from the lower two nozzles 42c and 42d. It is configured as a mesh conveyor 40 having a net-like transport body so that the sprayed soy sauce can pass through the conveyor 40 and be attached to the grip. Moreover, it is preferable that the conveyor 40 is comprised with the material (for example, stainless steel) with high corrosion resistance with respect to soy sauce (this point is the same also about the other component in the said soy sauce supply machine 4).

  The soy sauce supply tank 41 is for storing soy sauce, and corresponds to the storage means in the claims. The soy sauce supply tank 41 is generally formed in a rectangular parallelepiped shape, and soy sauce can be supplied into the soy sauce supply tank 41 via a lid (not shown). The soy sauce supply tank 41 is preferably arranged at a position where the soy sauce supply tank 41 can be easily supplied.

  The nozzles 42a to 42d are for injecting the soy sauce stored in the soy sauce supply tank 41 to the hand grip, and correspond to the supply means in the claims. As shown in FIG. 4, the two nozzles 42 a and 42 b above the conveyor 40 and the two nozzles 42 c and 42 d below the conveyor 40 are arranged at positions facing each other with the conveyor 40 interposed therebetween. And the soy sauce stored in the soy sauce supply tank 41 and pumped by the pump PM (shown only in FIG. 7 described later) is sprayed from above and below through these nozzles 42a to 42d, soy sauce. Supply against the handful. This injection timing is determined, for example, by detecting a grip by a sensor (not shown) provided in the vicinity of the nozzles 42 a to 42 d or by synchronizing with the conveyance speed of the conveyor 40.

  The soy sauce receiving tray 43 receives the soy sauce sprayed by the nozzles 42a to 42d and not attached to the handgrip, and corresponds to the seasoning liquid receiving means in the claims. This soy sauce receiving tray 43 is configured by providing upright walls around the four sides of the rectangular plate material, and is located on a plane corresponding to the soy sauce injection range by the nozzles 42a to 42d, from the lower nozzles 42c and 42d. Is arranged in a substantially horizontal position at a lower position. Therefore, the soy sauce sprayed from the upper or lower nozzles 42 a to 42 d and dropped without adhering to the grip is received by the soy sauce receiving tray 43.

  The control panel 44 is a control means for controlling each part of the soy sauce feeder 4. The control panel 44 includes a circuit board on which various electronic components electrically connected to each part are mounted, an MPU (Micro Processing Unit) and a program, and various operation buttons and a display. And via these operation buttons and display, ON / OFF of conveyance of the conveyor 40, its conveyance speed, or the injection timing of the nozzles 42a-42d can be set, and according to this setting content, the soy sauce feeder Each part of 4 is automatically controlled.

(Details of nozzles 42a to 42d)
Next, details of the nozzles 42a to 42d will be described. These nozzles 42a to 42d are configured not to atomize and spray soy sauce as in the prior art, but to spray soy sauce in the form of droplets. For this reason, it is possible to prevent the soy sauce from diffusing outside the soy sauce feeder 4, and the exhaust system can be omitted.

  Specifically, a nozzle hole (not shown) is formed at the tip of each of the nozzles 42a to 42d. The inner diameter of the nozzle hole is in the range of about 0.2 mm to 1.5 mm, and the spray pressure of soy sauce is set to about By setting the pressure within the range of 0.1 mPa to 0.7 mPa, soy sauce is sprayed as droplets having an outer diameter of about 0.25 mm to 2.0 mm. However, these inner diameters and pressures are examples, and can be arbitrarily changed as long as soy sauce can be sprayed into droplets. In addition, as a supply means, besides spraying soy sauce, any means such as application with a brush can be used.

  In addition, the mounting positions and the injection angles of the nozzles 42a to 42d are devised so that soy sauce can be injected onto the surface of the hand grip with as few nozzles 42a to 42d as possible. FIG. 5 is a plan view showing the soy sauce injection range, and FIG. 6 is a front view showing the soy sauce injection range (viewed from the X direction in FIG. 5). In the following, the Y direction in FIG. 5 is referred to as the left-right direction, the upper side in FIG. 5 is referred to as the right side, and the lower side in FIG. In the present embodiment, it is assumed that circular grips 7 are arranged in two rows on the left and right on the upper surface of the conveyor 40. In the following, for convenience of explanation, the sign of the grip flowing on the right side is distinguished as 7a, 7b, and the sign of the grip flowing on the left side is distinguished as 7c, 7d.

  Under these assumptions, of the two nozzles 42a and 42b provided above, the right nozzle 42a is disposed slightly to the right of the right column grips 7a and 7b, and the left nozzle 42b is disposed on the left column. It is arranged slightly to the left of the grips 7c and 7d. The nozzle 42a is a grip located closest to the nozzle 42a (the grip that passes through the row closest to the nozzle 42a, here the right grips 7a and 7b, and is the first grip in the claims). The upper side of the grip 7a, 7b, the first side (right side) closer to the nozzle 42a, and the row of grips adjacent to the grip (corresponding to the object) Here, the left side grips 7c and 7d (corresponding to the second object in the claims) of the left and right side surfaces, the second side surface (right side surface) closer to the nozzle 42a. In contrast, spray soy sauce.

  On the other hand, the left nozzle 42b is a grip located closest to the nozzle 42b (the grip passing through the row closest to the nozzle 42b, here the left grips 7c and 7d, Adjacent to the handle 7c, 7d, the first side surface (the left side surface) closer to the nozzle 42b among the left and right side surfaces of the grips 7c, 7d, and the grips 7c, 7d. The second side surface (left side) closer to the nozzle 42b of either the left or right side surface of the hand grips (here, the hand grips 7a and 7b and corresponding to the second object in the claims) Soy sauce is sprayed on the side).

  As a result, soy sauce can be sprayed onto the upper surface and the left and right side surfaces of the grips 7a to 7d in the left and right rows by the two nozzles 42a to 42d. For example, focusing on the hand grip 7a, when the hand grip 7a passes in front of the nozzle 42a, soy sauce is sprayed on the upper surface and the right side thereof, and when the hand grip 7a passes in front of the nozzle 42b, Soy sauce is sprayed on the left side. That is, soy sauce is sprayed on the upper surface, the right side surface, and the left side surface of the hand grip 7a.

  Here, only the upper nozzles 42a and 42b are shown in FIGS. 5 and 6, but the lower nozzles 42c and 42d are arranged vertically symmetrically with the nozzles 42a and 42b. Similarly, soy sauce can be sprayed on. As a result, with a small number of nozzles 42a to 42d, soy sauce can be sprayed evenly on almost the entire surface of the hand grip, and the quality of the hand grip can be improved.

  Further, in the present embodiment, as shown in FIG. 5, the plurality of nozzles 42 a and 42 b arranged above are arranged at the same position before and after the convey direction of the grip by the conveyor 40 (positions separated by a distance L1). Is arranged. Similarly, the lower nozzles 42c and 42d are arranged at the front and rear non-identical positions. For this reason, even when the injection ranges of the plurality of nozzles 42a to 42d overlap each other, soy sauce can be injected at different timings at different positions before and after, soy sauce injected from each nozzle 42a to 42d interferes with each other. You can reach the hand without any problems and stabilize the quality of the hand.

(Piping system)
Next, a piping system for supplying or cleaning soy sauce in the soy sauce feeder 4 will be described. FIG. 7 is a piping system diagram of the soy sauce feeder 4. First, the soy sauce circulation system will be described. The soy sauce stored in the soy sauce supply tank 41 is introduced into the pump PM via the pipe line P1. Pressurized air is supplied to the pump PM through the pipe P2, and soy sauce mixed with the pressurized air in the pump PM is supplied to the nozzles 42a to 42d through the pipe P3 and the pipes P4 and P5. And is ejected from the nozzles 42a to 42d. And the soy sauce which did not adhere to a handhold is received in the soy sauce receiving tray 43 as mentioned above. Moreover, the pipe line P6 is pulled out from the pipe line P3, and the soy sauce can be discharged to the soy sauce receiving tray 43 through the pipe line P6 by opening the reverse valve V1 provided in the pipe line P6. . In addition, although illustration is abbreviate | omitted, a regulator and a flow control valve can be provided in each pipeline P1-P6 as needed, and while adjusting the flow volume of soy sauce and air automatically with a regulator, with a flow control valve The flow rate of soy sauce can be adjusted manually.

  Here, the soy sauce received in the soy sauce receiving tray 43 is introduced into the three-way switching valve V <b> 2 arranged in the vicinity of the soy sauce receiving tray 43. When the three-way switching valve V2 is switched in the circulation direction, the soy sauce received in the soy sauce receiving tray 43 can be returned to the soy sauce supply tank 41 via the pipe P7. That is, the three-way switching valve V <b> 2 and the pipe line P <b> 7 constitute circulation means for sending the soy sauce received in the soy sauce receiving tray 43 to the soy sauce supply tank 41. And by providing a circulation means in this way, the soy sauce received in the soy sauce receiving tray 43 can be reused, and the yield of soy sauce can be improved. In particular, the soy sauce received in the soy sauce receiving tray 43 can be immediately returned to the soy sauce supply tank 41 and reused by setting the three-way switching valve V2 in the circulation direction at all times during production. The sanitary condition of soy sauce can be maintained well without being left in the supply tank 41 for a predetermined time or longer. When the three-way switching valve V2 is switched in the discharging direction, the soy sauce received in the soy sauce receiving tray 43 can be discharged to the outside through the pipe line P8.

(Washing means)
Here, conventionally, the soy sauce remaining in the piping system is solidified after the manufacture of the handfuls, which causes the piping system to be clogged. And in order to prevent such clogging, since the piping system was disassembled and washed after the end of production, it took a great deal of time for hygiene management of the food production line 1. Therefore, in the present embodiment, a cleaning means for cleaning the passage of soy sauce is provided in order to solve such a problem by diverting the circulation means. Specifically, the soy sauce supply tank 41 is provided with a water supply port 41a and a steam supply port 41b, and an existing water supply pipe or steam pipe (not shown) in the factory is connected to the water supply port 41a and the steam supply port 41b. By doing so, water (corresponding to the cleaning liquid in the claims) or steam can be supplied to the soy sauce supply tank 41. These water supply port 41a and steam supply port 41b correspond to the cleaning means (heating means) in the claims.

  And the water supplied to the soy sauce supply tank 41 is heated and boiled with the steam supplied to the soy sauce supply tank 41 to form high temperature water, and this high temperature water is supplied from the nozzles 42a to 42d via the soy sauce circulation line. It can be introduced into the soy sauce receiving tray 43 by spraying or by discharging it through the conduit P6 and the reverse valve V1. The high-temperature water introduced in this way is introduced into the soy sauce supply tank 41 by switching the three-way switching valve V2 in the circulation direction and recirculated, or discharged by switching the three-way switching valve V2 in the discharge direction. can do. Thus, by introducing high-temperature water into the soy sauce passage route, the soy sauce adhering to the passage route can be washed away and the passage route can be sterilized by heating, so that the sanitary state of the passage route can be easily achieved. It can be maintained well. In particular, since it can be cleaned and sterilized without attaching or detaching the piping system, hygiene management of the food production line 1 becomes extremely easy. In addition, since the soy sauce circulation system can be used for cleaning, the piping configuration can be simplified. In addition to heating water with steam as described above, any cleaning liquid other than water may be used, or a cleaning liquid preheated by any means may be introduced from the water supply port 41a.

[III] Modifications to Embodiments While the embodiments of the present invention have been described above, specific configurations and means of the present invention are within the scope of the technical idea of each invention described in the claims. Any modification and improvement can be made. Hereinafter, such a modification will be described.

(About problems to be solved and effects of the invention)
First, the problems to be solved by the invention and the effects of the invention are not limited to the above-described contents, and the present invention solves the problems not described above or has the effects not described above. There are also cases where only some of the described problems are solved or only some of the described effects are achieved.

  The seasoning liquid supply apparatus according to the present invention can be used as an apparatus for supplying various seasoning liquids including soy sauce to foods such as nigiri. In particular, the yield is improved by circulating and reusing the remaining seasoning liquid. Especially useful.

It is a top view of the foodstuff production line containing the seasoning liquid supply apparatus which concerns on embodiment of this invention. It is a top view which shows the modification of the manufacturing line of FIG. It is a top view of a soy sauce supply machine. It is a side view of a soy sauce supply machine. It is a top view which shows the injection range of soy sauce. It is a front view which shows the injection range of soy sauce. It is a piping system diagram of a soy sauce feeder.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Food production line 2 Molding machine 3, 6 Baking machine 4 Soy sauce supply machine 5 Conveyor 7a-7d Grip 40 Conveyor 41 Soy sauce supply tank 41a Water supply port 41b Steam supply port 42a-42d Nozzle 43 Soy sauce receiving tray 44 Control board P1-P8 Pipeline PM pump V1 Reverse valve V2 Three-way switching valve

Claims (5)

Storage means for storing seasoning liquid;
Supply means for supplying the seasoning liquid stored in the storage means toward an object;
Seasoning liquid receiving means for receiving the seasoning liquid supplied by the supply means and not attached to the object;
A circulating means for delivering the seasoning liquid received by the receiving means to the storage means;
Cleaning means for cleaning the passage of the seasoning liquid including the circulating means;
A seasoning liquid supply apparatus comprising: The cleaning means includes a heating means for steam heating the cleaning liquid stored in the storage means, and the cleaning liquid steam-heated by the heating means is sequentially supplied to the supply means, the seasoning liquid receiving means, and the circulation means. The passage of the seasoning liquid is washed by circulating through
The seasoning liquid supply apparatus according to claim 1. In the case of injecting the seasoning liquid to the first object and the second object which are the objects arranged in a plurality of rows,
The supply means is configured by arranging a number of nozzles corresponding to the number of rows of the plurality of rows at at least one position on the upper side or the lower side of the object,
Each of the plurality of nozzles is
When arranged on the upper side of the object, the upper surface of the first object located closest to the nozzle or the left or right side surface of the first object is closer to the nozzle The seasoning liquid is applied to the second side surface closer to the nozzle of the first side surface and the left or right side surface of the second target object in the row adjacent to the first target object. Spray,
When arranged on the lower side of the object, the lower surface of the first object located in the vicinity of the nozzle or the left or right side surface of the first object is closer to the nozzle The seasoning liquid is applied to the second side surface closer to the nozzle of the first side surface and the left or right side surface of the second target object in the row adjacent to the first target object. Spraying,
The seasoning liquid supply apparatus according to claim 1 or 2, characterized in that: Arranging each of the plurality of nozzles at non-identical positions along the conveyance direction of the object,
The seasoning liquid supply apparatus according to claim 3. Comprising supply means for injecting the seasoning liquid toward the object in the form of droplets;
A seasoning liquid supply apparatus characterized by the above.

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