JP2005269931A - Twisted food-forming apparatus - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a twisted food-forming apparatus capable of forming a twisted food which comprises an outer skin material comprising a fermented dough and an inner material covered with the outer skin material. <P>SOLUTION: An outer skin material F and an inner material G forcefully fed into a feeding portion 5 with vane pumps 3, 4 are continuously formed into string-like articles comprising the outer skin material F and the inner material G covered with the outer skin material F in a pair of double nozzles 8 and 9 disposed in a rotator 7 rotated with a driving device 6, and the formed two string-like food materials are simultaneously mutually intertwined by the rotation of the rotator 7. An agitator 29 disposed in a feeding pipe conduct 22 is rotated to strengthen the gluten of the outer skin material F, and an aeration passageway 49 communicating with outer air is disposed between the feeding pipe conduct 22 and a gear adaptor 26 to escape the heat of the gear adaptor 26 so as not to affect the outer skin material F. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a twisted food molding apparatus formed by spirally entwining a plurality of foods formed in a string shape.

  2. Description of the Related Art Conventionally, a method for forming a twisted food by manually folding a rod-like food material in half and twisting the twisted food is known. In order to easily mass-produce the twisted food, It is considered.

For example, Patent Document 1 describes an apparatus for forming a food by entanglement of a plurality of types of dough while discharging them in a string form from a rotating base. Patent Document 2 describes a method for producing a confectionery bread in which bread dough is divided into strips, twisted in a spiral shape, then folded in half in the middle and further twisted. Patent Document 3 describes an extrusion die and an extrusion apparatus that produce products such as twisted and / or packed noodles, and an extrusion die having two discharge passages rotates. It is also described that a circulation circuit of a coolant or a heating fluid is provided around the circulation path of the foodstuff.
Japanese Utility Model Publication No. 56-138584 JP-A-1-289442 JP-A-8-182460

  In the apparatus described in Patent Document 1 described above, a twisted product is obtained by using two types of dough, but it is not possible to form a food product with variations such as covering the inner material with an outer skin material. Is not supposed to handle. For example, when heat is generated by rotating the worm, the heat is transmitted to the fermented dough and damages the fermented dough. Although the confectionery bread and its manufacturing method described in Patent Document 2 have a filling layer, they are not encapsulated, take time for manufacturing, and are difficult to mass-produce. In the extrusion apparatus described in Patent Document 3, a twisted product is obtained simultaneously with discharge from the extrusion die. However, in order to handle high-viscosity dough used for manufacturing pasta and the like, fermented dough such as bread dough is handled. It is not a thing.

  Then, an object of this invention is to provide the twist food shaping | molding apparatus which can shape | mold the twist foodstuff which coat | covered the inner material with the outer skin material which consists of fermented dough.

  The twist food molding apparatus according to the present invention includes a first supply pipe to which fermented dough is supplied as an outer skin material, and an inner material arranged on the inner side so as to be coaxial with the central axis of the first supply pipe. A second supply line to be supplied, a pair of double nozzles with the central axis as a rotation center, and a first series passage that communicates both the outer nozzles of the double nozzle and the first supply line, A rotating body having both inner nozzles of the double nozzle and a second communicating path communicating with the second supply pipe; a rotation driving means for driving the rotating body to rotate; and in the first supply pipe An agitation unit disposed in the food flow path, an agitation drive unit disposed outside the first supply line and driving the agitation unit, and the first supply line and the agitation drive unit And a ventilation passage formed between and communicating with the outside air. It is characterized in.

  Another twist food molding apparatus according to the present invention includes a first supply pipe to which fermented dough is supplied as an outer skin material, an inner side so as to be coaxial with the central axis of the first supply pipe, and an inner A second supply line through which a material is supplied; and a double nozzle having a discharge port having a plurality of protrusions formed so as to protrude in opposite directions from the central axis with the central axis as a rotation center; And a rotating body having a first series passage communicating the outer nozzle of the double nozzle and the first supply conduit, and a second communication passage communicating the inner nozzle of the double nozzle and the second supply conduit. Rotation driving means for rotationally driving the rotating body, stirring means arranged in the flow path of the food in the first supply pipeline, and the stirring provided outside the first supply pipeline Agitation driving means for driving the means, the first supply line and the Characterized in that while being formed between the 拌 drive means and a vent passage communicating with the outside air. Furthermore, the discharge port is formed in a rectangular shape. Furthermore, the discharge port is formed in a star shape.

  In the above apparatus, the rotation drive means has a rotation drive shaft disposed along the central axis, and the rotating body is mounted on the tip of the rotation drive shaft. To do. Further, the vent passage is in communication with outside air at a lower portion. Furthermore, a connecting means for connecting the stirring means and the stirring drive means is provided through the ventilation passage.

  By having the above-described configuration, the fermented dough that is the outer skin material is discharged from the pair of double nozzles of the rotating body so as to cover the inner material, and the rotating bodies are rotated while being continuously formed into a string shape. Twisted food can be formed by entanglement. In addition, since a ventilation passage communicating with the outside air is formed between the first supply pipe and the agitation drive means, the heat generated in the agitation drive means is generated by the air layer in the ventilation passage by the first supply pipeline. The fermented dough that circulates in the first supply pipe line can be prevented from being adversely affected by heat. Accordingly, a twisted food can be formed using the fermented dough in a good state with a compact apparatus configuration.

  In addition, the plurality of protrusions are formed on the central axis by the rotation of the rotating body by having the plurality of protrusions formed so that the discharge ports of the double nozzles of the rotating body protrude in opposite directions from the central axis. It is possible to form a spiral supple twisted food and to provide an aeration passage as described above, thereby preventing adverse effects of heat on the fermented dough.

  Furthermore, if the rotation drive shaft of the rotation drive means is disposed along the central axis of the first supply pipe and the rotation body is mounted on the tip of the rotation drive shaft so as to rotate the rotation body, a more compact size can be obtained. With the configuration, the rotating body can be stably rotated.

  Further, the ventilation passage is configured to communicate with the outside air in the lower part, or by providing a connecting means for connecting the stirring means and the stirring driving means through the ventilation passage, heat generated by the stirring driving means is generated. Can efficiently escape.

  Hereinafter, embodiments according to the present invention will be described in detail. The embodiments described below are preferable specific examples for carrying out the present invention, and thus various technical limitations are made. However, the present invention clearly indicates that the invention is particularly limited in the following description. Unless otherwise specified, the present invention is not limited to these forms.

  FIG. 1 shows a front view of an embodiment according to the present invention. In this embodiment, two kinds of foods are supplied, one food F is used as an outer material, the other food G is used as an inner material, and two string-like parts covered with an inner material are spirally entangled. Form the formed twisted food.

  The two kinds of foods are respectively put into the hoppers 1 and 2 and fed by a screw (not shown) in the hopper. The food material F which is the outer shell material fed from the hopper 1 is pressure-fed to the extrusion molding unit 5 by the vane pump 4, and the food material G which is the inner material fed from the hopper 2 is pressure-fed to the supply unit 5 by the vane pump 3.

  The foods F and G thus pumped to the supply unit 5 are discharged from a pair of double nozzles 8 and 9 disposed on a rotating body 7 that is rotationally driven by a driving device 6 and continuously formed into a string shape. As will be described later, the double nozzles 8 and 9 are continuously formed in a string shape so as to cover the food material G with the food material F as an outer skin material, and the rotating body 7 is rotated while continuously forming the string shape from the two nozzles. Then, they are continuously formed while being intertwined in a spiral shape.

  Below the rotating body 7, a belt conveyor 10 is installed in the horizontal direction, and the belt conveyor 10 conveys food formed in a spiral manner in a left direction in FIG. Then, the continuously formed food is carried into the shutter mechanism 11 for cutting into a predetermined length. The carry-in is performed by transferring the belt conveyor 10 from the belt conveyor 10 to the belt conveyor 12 as it is. When the food transferred to the belt conveyor 12 is carried into a cutting area surrounded by a plurality of shutter pieces 11 a attached to the shutter mechanism 11, the food is transferred to the belt conveyor 13. Then, when the sheet is transferred to the belt conveyor 13 by a predetermined length, each of the shutter pieces 11a reciprocally swings so that the cutting area is closed and cut. The molded product H cut to a predetermined length is conveyed to the next process as it is by the belt conveyor 13.

  2 shows an enlarged cross-sectional view of the supply unit 5 and the rotator 7 shown in FIG. 1, and FIG. 3 shows an exploded perspective view thereof. 4 and 5 show exploded perspective views of members constituting a rotary passage member 50 described later and members connected thereto. 6 is a cross-sectional view taken along line AA of FIG. 2, FIG. 7 is a cross-sectional view taken along line BB of FIG. 2, and FIG. 8 is a cross-sectional view taken along line CC of FIG.

  The supply unit 5 is provided with a supply line 20 through which the inner rice cake G is supplied by the vane pump 3 and a supply line 22 through which the outer dough F is supplied by the vane pump 4. The paths 20 and 22 are bent downward at approximately a right angle. In the portion facing downward of the supply pipelines 20 and 22, the supply pipeline 20 is disposed so as to be substantially concentric inside the supply pipeline 22, and the rotating body 7 is disposed at the lower end of the supply pipeline 20. And a gear adapter 26 is connected to the lower end of the supply pipeline 22. A drive shaft 14 is provided so as to hang down from the drive device 6 along the central axis of the supply pipes 20 and 22.

  A mounting base 24 is fixed to the outer peripheral surface of the portion where the supply pipeline 22 is formed so as to surround the supply pipeline 20. A ring-shaped gear adapter 26 is mounted inside the mounting base 24 via ring-shaped liners 25 and 28, and a gear 27 is formed on the outer peripheral surface of the gear adapter 26.

  Inside the gear adapter 26, a stirring ring 32 to which a plurality of agitators 29 are attached is supported and fixed by a plurality of connection portions 31. The inner peripheral surface of the stirring ring 32 is formed so as to coincide with the supply pipeline 22. The plurality of agitators 29 project from the distribution path of the bread dough F, and each agitator 29 is a rod-shaped body having both ends rounded, and is fixed in a state inclined at a predetermined angle with respect to the distribution direction of the bread dough F. ing.

  A groove into which a seal member 33 made of an O-ring is fitted is formed on the upper surface of the liner 28, and the seal member 33 is in close contact with the lower end surface of the ring-shaped passage wall 35 formed in the lower portion of the mounting base 24. Prevent leakage of bread dough F. The lower surface of the liner 28 is in contact with the upper surface of the stirring ring 32. Further, the ring-shaped liner 34 that contacts the lower surface of the stirring ring 32 is fitted to the upper end surface of the ring-shaped passage wall 37 formed inside the fixed adapter 36 to prevent the dough F from leaking out.

  The fixed adapter 36 includes an inner ring part 39 and an outer ring part 40 formed in a double ring shape, and a passage wall 37 projects from the upper part of the inner ring part 39. A step portion in which a ring-shaped bearing 38 is disposed is formed inside the outer ring portion 40. The fixed adapter 36 attaches and fixes the gear adapter 26 having a plurality of agitators 29 protruding from the inner surface to the mounting base 24 from below via a bearing 38. A screw portion is formed on the outer peripheral surface of the outer ring portion 40, and the fixing adapter 36 is mounted and fixed by screwing the screw portion to the mounting base 24. The inner ring part 39 and the outer ring part 40 are connected and integrated with each other through a plurality of connection parts 41 on the bottom surface, and a long hole 42 is formed between the connection parts 41 along the circumferential direction.

  When the fixed adapter 36 is fixed to the mounting base 24, the liner 25, 28, 34 and the bearing 38 are positioned in close contact with the gear adapter 26. There is a slight gap between the liner 28 and the passage wall 35, and the seal member 33 is in pressure contact with the passage wall 35 as described above. The plurality of agitators 29 projecting from the inner surface of the gear adapter 26 are positioned and arranged in an annular space region in the supply pipeline 22.

  A substantially ring-shaped rotary passage member 50 is attached to a step portion below the outer ring portion 40 of the fixed adapter 36 via a ring-shaped liner 51, and the lower surface of the rotary passage member 50 is a ring-shaped liner 52. It is attached and fixed to the fixed adapter 36 by the lock ring 43 via Accordingly, the rotary passage member 50 is sandwiched between the liners 51 and 52 and is positioned so as to be rotatable. The rotating passage member 50 is formed by concentrically arranging an annular holding portion 53, an outer ring portion 54, and an inner ring portion 55 and is welded and integrated with each other by a plurality of connection members 56. The outer ring portion 54 forms a flow path of the bread dough F together with the supply pipe line 22, the inner peripheral surface of the gear adapter 26, and the passage wall 37 of the fixed adapter 36. Further, the inner ring portion 55 is connected to the supply pipe line 20 to form a distribution path for the bag G. As described above, the holding portion 53 is sandwiched between the liners 51 and 52 and is positioned and fixed by the lock ring 43 so as to be rotatable. Further, step portions 57 and 58 are formed on the upper portions of the outer ring portion 54 and the inner ring portion 55, and a groove into which the seal member 33 made of an O-ring is fitted is provided on the outer peripheral surface thereof. The outer peripheral surface of the stepped portion 57 is in contact with the inner peripheral surface of the inner ring portion 39, and the outer peripheral surface of the stepped portion 58 is in close contact with the inner peripheral surface of the supply pipe line 20 by the sealing member 33. Even if the body 7 rotates, leakage of the dough F and the straw G is prevented.

  Further, as shown in FIGS. 4 and 7, an engagement convex portion 59 is formed at the center of the bottom surface portion of the inner ring portion 55, and an engagement concave portion 60 formed at the lower end portion of the drive shaft 14. The rotary passage member 50 is rotationally driven by being fitted. A pair of openings are formed on both sides of the engagement convex portion 59 on the bottom surface portion of the inner ring portion 55, and a pair of cylindrical portions 61 corresponding to the pair of openings is formed on the lower surface of the inner ring portion 55. Is protruding. The inner nozzle 21 is mounted and fixed to the cylindrical portion 61. In addition, a pair of openings are formed on the bottom surface of the outer ring portion 54, and a pair of cylindrical portions 62 project from the lower surface of the outer ring portion 54 corresponding to the pair of openings. The inner nozzle 21 is inserted through the opening formed in the outer ring portion 54, and the outer nozzle 23 is mounted and fixed so as to be concentrically arranged with the inner nozzle 21.

  The drive shaft 14 is arranged along the central axis in the supply pipe line 20, but the leakage of the straw G and bread dough F to the outside is prevented by bringing the insertion portion into the supply unit 5 into close contact with the liner 65. be able to.

  With the above configuration, the soot G flows from the supply pipe 20 into the inner ring portion 55 of the rotary passage member 50 and is discharged from the pair of inner nozzles 21 through the pair of openings. On the other hand, the bread dough F passes through the stirring ring 32 from the supply pipe 22 and flows into the outer ring portion 54 of the rotary passage member 50. The infused bread dough F is discharged from the pair of outer nozzles 23 through the pair of openings in the outer ring portion 54. Then, the bread dough F discharged from the outer nozzle 23 is covered and discharged around the ridge G continuously discharged in a rod shape from the inner nozzle 21, and two foods continuously formed in a two-layered rod shape are formed. It becomes like this.

  When the rotary passage member 50 is rotationally driven by the driving device 6 while performing the discharge operation from the nozzle, the foods formed in two rod shapes are formed while being intertwined in a spiral shape.

  If the inner nozzle 21 and the outer nozzle 23 are attached by screwing the threaded portion, the nozzle can be easily replaced and the thickness of the rod-shaped body discharged from the discharge port 63 can be adjusted. The molded product H can be formed, and by exchanging the nozzle, the cross-sectional shape of the rod-shaped body is not limited to a round shape, and can be formed into, for example, a square shape, a triangular shape, a star shape, or the like.

  Further, by rotating the gear adapter 26 while circulating the bread dough F, the agitator 29 rotates in a direction substantially perpendicular to the direction of circulation of the bread dough F, and the gluten structure of the bread dough F damaged in the vane pump is strengthened again. It becomes like this. The rotation speed of the gear adapter 26 is set to about 50 to 150 rotations per minute, and is appropriately adjusted according to the food material to be molded.

  As shown in FIG. 6, the gear 27 of the gear adapter 26 meshes with a drive gear 44, and the drive gear 44 is driven by a driving force transmitted from a motor 45 by pulleys 46 and 47 and a transmission belt 48. . Therefore, when the gear adapter 26 is rotated by the rotation drive of the drive gear 44, the agitator 29 protruding from the inner surface of the gear adapter 26 passes through the annular space between the supply pipe line 20 and the supply pipe line 22 in the bread dough F. It turns in the direction orthogonal to the distribution direction.

  On the other hand, from the annular space region formed on the outer periphery of the passage wall 35, the space region between the gear adapter 26 and the stirring ring 32, the annular region between the outer ring portion 54 and the holding portion 53 of the rotary passage member 50. A ventilation passage 49 is formed over the space region. The ventilation passage 49 communicates with the outside air through a long hole 42 formed in the bottom surface of the fixed adapter 36. The upper portion of the ventilation passage 49 communicates with a cooling port 64 formed in the mounting base 24, and the cooling port 64 is connected to a cooling device (not shown).

  The gear 27 generates heat by the rotational drive of the gear adapter 26, but since the ventilation passage 49 is formed, the generated heat is hardly conducted to the agitator 29 side. Although the heat generated to the connection portion 31 is conducted, the connection portion 31 rotates in the ventilation passage 49, and thus the conducted heat is released into the air in the passage. Further, the connection portion 31 rotates in the ventilation passage 49, so that the air in the passage is agitated. Further, heat is released to the outside air through the long holes 42, and heat is accumulated in the passage. Is prevented. And since the agitated air also releases the heat generated in the gear adapter 26, the temperature rise of the gear adapter 26 can be suppressed. If the cool air is allowed to flow into the ventilation passage 49 from the cooling port 64, the cooling effect can be further enhanced.

  When the molding operation was continuously performed for 8 hours using this embodiment, the temperature of the gear adapter 26 increased only to about 38 ° C., the temperature of the bread dough was maintained at 27 ° C. to 30 ° C., and the temperature almost increased. There wasn't. In the conventional apparatus in which no ventilation passage is formed, the temperature of the gear adapter is increased from 42 ° C. to 48 ° C. by continuous operation.

  In addition, when operated for a long time, the sealing effect of the sealing member 33 of the liner 28 and the sealing member 33 of the outer ring portion 54 of the rotary passage member 50 deteriorates due to wear or the like, and the dough leaks. In this case, if the leaked bread dough is discharged into the passage and falls as it is, the ventilation passage 49 is communicated with the outside air through the long hole 42 at the lower side, so a tray is arranged at the lower part of the exit of the ventilation passage. If it falls, it will fall into the tray and be easily recovered. Therefore, the leaked bread dough is prevented from adhering to the gear adapter 26 and the bearing 38, and troubles due to the leaked bread dough can be prevented in advance.

  FIG. 9 shows a front view of the entire apparatus according to another embodiment of the present invention. In this embodiment, a rotating body 100 including one double nozzle 101 is mounted instead of the rotating body 7 shown in FIG. The other configuration is the same as that of the apparatus shown in FIG.

  10 shows an enlarged cross-sectional view of the supply unit 5 and the rotating body 100 of FIG. FIG. 11 shows a top view of the rotating body 100. The configuration other than the rotating body 100 is the same as that of FIG. 2, and the gear adapter 26 is mounted and fixed to the mounting base 24 by the fixed adapter 36, and the rotary passage member 102 is mounted and fixed to the lower surface of the fixed adapter 36 by the lock ring 43. Yes. A ventilation passage 49 is formed in the gear adapter 26 and the fixed adapter 36 in an annular shape. The ventilation passage 49 communicates with the outside air at the lower portion so as to release heat generated by the gear 27 and the like when the gear adapter 26 is rotationally driven so as not to be transmitted to the bread dough F flowing in the supply pipeline. Since the above points are the same as those of the above-described embodiment, the details are omitted.

  Similar to the rotation path member 50, the rotation path member 102 is sandwiched between the liners 51 and 52 and is positioned so as to be rotatable. The rotary passage member 102 is integrated by welding an annular holding portion 103, an outer ring portion 104, and an inner ring portion 105 concentrically and being welded to each other by a plurality of connecting members 106. The outer ring portion 104 forms a flow path for the bread dough F together with the supply pipe line 22, the inner peripheral surface of the gear adapter 26, and the passage wall 37 of the fixed adapter 36. In addition, the inner ring portion 105 is connected to the supply pipe line 20 to form a distribution path for the bag G. The holding portion 103 is sandwiched between the liners 51 and 52 as described above, and is positioned and fixed by the lock ring 43 so as to be rotatable. Further, stepped portions 107 and 108 are formed at the upper part of the outer ring portion 104 and the inner ring portion 105, and a groove into which the seal member 33 made of an O-ring is fitted is provided on the outer peripheral surface thereof. By rotating the outer peripheral surface of the stepped portion 107 between the inner peripheral surface of the inner ring portion 39 and the outer peripheral surface of the stepped portion 108 between the inner peripheral surface of the supply pipe line 20 and the inner peripheral surface of the supply pipe 20 by the sealing member 33, Even if the body 100 rotates, leakage of the dough F and candy G is prevented.

  An engagement convex portion 109 is formed at the center of the bottom surface portion of the inner ring portion 105, and an engagement concave portion 60 formed at the lower end portion of the drive shaft 14 is fitted, so that the rotary passage member 102 is rotationally driven. Is done. A pair of openings are formed on both sides of the engaging projection 109 on the bottom surface of the inner ring portion 105, and the inner nozzle 110 protrudes on the lower surface of the inner ring portion 105 corresponding to the pair of openings. Has been established. An opening into which the inner nozzle 110 is inserted is formed on the bottom surface of the outer ring portion 104, and the outer nozzle 111 projects from the opening.

  The inner nozzle 110 and the outer nozzle 111 are doubled to constitute a double nozzle 101. FIG. 12 shows a view of the discharge port 112 of the inner nozzle 110 and the discharge port 113 of the outer nozzle 111 as viewed from below. The discharge ports 112 and 113 have protrusions that are formed to protrude in opposite directions from the rotation center P when the rotating body 100 is rotationally driven by the drive shaft 14. For example, FIG. The discharge ports 112 and 113 have a rectangular shape including two projecting portions 114 and 115 projecting in opposite directions from the rotation center P. By forming such a protruding portion, the protruding portion discharges the bread dough F and straw G while rotating around the rotation center P when the rotating body 100 rotates, as shown in FIG. It becomes possible to mold in a spiral shape.

  Also, as shown in FIG. 12B, a large number of protrusions 114 and 115 may be formed to form the discharge ports 112 and 113 in a star shape. As shown in FIG. 12 (c), the shape of the protruding portion may be formed in a keyhole shape formed by a circle and a straight line. In such a shape, the outer portion has a rounded shape and is formed inside. Is filled with straw G so that dough F does not enter. Various shapes other than the shape of the protruding portion exemplified above can be adopted, and for example, an elliptical shape can be used.

  Since the dough F does not enter into the basket G, the twisted food molded in this way can be efficiently subjected to fermentation and baking after molding.

It is a front view regarding the embodiment concerning the present invention. It is a partial expanded sectional view regarding the shaping | molding means of the apparatus. It is a disassembled perspective view regarding the shaping | molding means of the apparatus. It is the disassembled perspective view seen from the upper part regarding the rotation path member of the apparatus. It is the disassembled perspective view seen from the downward direction regarding the rotation path member of the apparatus. It is AA sectional drawing of FIG. It is BB sectional drawing of FIG. It is CC sectional drawing of FIG. It is a front view regarding another embodiment which concerns on this invention. It is a partial expanded sectional view regarding the shaping | molding means of the apparatus. It is a top view regarding the rotation path member of the same apparatus. It is the schematic which shows the shape of the discharge outlet of the double nozzle of the same apparatus. It is an external view which shows the foodstuff continuously shape | molded by the same apparatus.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Hopper 2 Hopper 3 Vane pump 4 Vane pump 5 Supply part 6 Drive device 7 Rotating body 8 Double nozzle 9 Double nozzle
10 Belt conveyor
11 Shutter mechanism
12 Belt conveyor
13 Belt conveyor
100 Rotating body
101 Double nozzle

Claims (5)

A first supply line through which fermented dough is supplied as a skin material;
A second supply pipe that is arranged on the inner side so as to be coaxial with the central axis of the first supply pipe and is supplied with the inner material;
Centering on the central axis, a pair of double nozzles, a second series of passages communicating with both outer nozzles of the double nozzles and the first supply line, inner nozzles of both of the double nozzles, and A rotating body having a second communication path communicating with the second supply pipeline;
A rotation driving means for rotating the rotating body;
Agitation means disposed in the flow path of the foodstuff in the first supply line;
An agitation driving means disposed outside the first supply pipe and driving the agitation means;
A twist food forming apparatus, comprising: a ventilation passage formed between the first supply pipe line and the agitation drive means and communicating with outside air. A first supply line through which fermented dough is supplied as a skin material;
A second supply pipe that is arranged on the inner side so as to be coaxial with the central axis of the first supply pipe and is supplied with the inner material;
A double nozzle having a discharge port having a plurality of protrusions formed so as to protrude in opposite directions from the central axis with the central axis as a rotation center; an outer nozzle of the double nozzle; and the first A rotating body having a first series passage communicating with the supply pipe, and a second communication path communicating with the inner nozzle of the double nozzle and the second supply pipe;
A rotation driving means for rotating the rotating body;
Agitation means disposed in the flow path of the foodstuff in the first supply line;
An agitation driving means disposed outside the first supply pipe and driving the agitation means;
A twist food forming apparatus, comprising: a ventilation passage formed between the first supply pipe line and the agitation drive means and communicating with outside air.   The rotary drive means has a rotary drive shaft disposed along the central axis, and the rotary body is mounted at the tip of the rotary drive shaft. Twisted food molding apparatus described in 1.   The twist food forming apparatus according to any one of claims 1 to 3, wherein the ventilation passage communicates with outside air at a lower portion.   5. The twist food molding apparatus according to claim 1, wherein a connecting means for connecting the stirring means and the stirring driving means is provided through the ventilation passage.

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