JP2018086063A - Agitation device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an agitation device capable of mixing an agitation object by agitating the agitation object by a novel mechanism.SOLUTION: An agitation device 100 comprises drive means 100b for driving an agitation member 105a for agitating an agitation object 104a, in which the agitation member 105a has an r shaft which is a rotation shaft rotating in a direction opposite to a revolution direction while revolving, and the drive means 100b is configured to mix the agitation object 104a by the agitation member 105a.SELECTED DRAWING: Figure 32

Description

  The present invention relates to a stirrer, and more particularly to a stirrer that mixes a material to be stirred by stirring the material to be stirred by a novel mechanism.

  For the production of semi-solid food materials such as bread dough, dumpling skin dough, candy coconut paste, kneaded foods (such as rice cakes, bamboo rings, hampens, sausages, etc.) Many devices are used. For example, Patent Document 1 discloses a device provided with a stirring member having an r-axis and a stirring member having a Q-axis as an apparatus for kneading flour or the like serving as a material for bread dough.

  In this apparatus, the kneading operation in which the flour dough obtained by adding water to the flour is shear-deformed by shear stress is kneaded by a stirring member having an r-axis, and the mixing operation of dispersing and mixing the flour dough material is performed using the Q-axis. It is performed by the stirring member which has. The r axis and Q axis will be described later in the description of the principle of the present invention.

Japanese Patent Laid-Open No. 11-28347

  However, as described above, a stirring device having a stirring member different from the stirring member having the r-axis is used for mixing flour dough. This is because, in a stirrer equipped with a conventional stirring member having an r-axis, when the flour dough is stirred, the action of kneading the flour dough will work, and the flour dough cannot be mixed well.

  An object of this invention is to obtain the stirring apparatus which can mix a thing to be stirred by stirring a thing to be stirred by a novel mechanism.

  The stirrer according to the present invention includes drive means for driving a stirring member for stirring the object to be stirred, the stirring member has an r-axis, and the drive means mixes at least the object to be stirred. Thus, the above object is achieved.

  In one embodiment of the present invention, the driving means is further configured to knead the object to be stirred.

  In one embodiment of the present invention, the driving means is configured to switch between mixing and kneading the object to be stirred.

  In one embodiment of the present invention, the driving means is configured to switch between mixing and kneading the object to be stirred by adjusting a rotation coefficient of the stirring member.

  In one embodiment of the present invention, the driving means is configured to include a region where the rotation coefficient is 2 or less in a range in which the rotation coefficient can be adjusted.

  In one embodiment of the present invention, the driving means adjusts the rotation coefficient to be 1 or less, thereby performing mixing of the agitated material, so that the rotation coefficient becomes larger than 1. Kneading the material to be agitated by adjusting to the above.

  In one embodiment of the present invention, the driving unit adjusts the rotation coefficient, thereby first kneading the kneaded object while the tip of the stirring member moves in a direction different from the revolution direction. And a second kneading state in which the object to be stirred is kneaded while the tip of the stirring member moves in the same direction as the revolution direction.

  In one embodiment of the invention, the drive means is configured to drive a further stirring member having a Q axis, the driving means further comprising a stirring member having the r axis and the Q axis. Switching between mixing the object to be stirred by the stirring member and kneading the object to be stirred by the stirring member having the r axis while mixing the object to be stirred by the further stirring member having the Q axis It is configured as follows.

  ADVANTAGE OF THE INVENTION According to this invention, the stirring apparatus which can mix a to-be-stirred thing by stirring a to-be-stirred object by a novel mechanism is realizable.

FIG. 1 is a diagram for schematically explaining the movement of the stirring member. FIGS. 1 (a), 1 (b), and 1 (c) show the stirring of the r axis, the Q axis, and the Qr axis, respectively. 1 (d), FIG. 1 (e), and FIG. 1 (f) show the trajectory of the tip (hook tip) of the r-axis, Q-axis, and Qr-axis stirring members, respectively. FIG. 2 is a graph showing the relationship between the r-axis rotation coefficient and the maximum acceleration at the tip of the stirring member (hook tip maximum acceleration). FIG. 3 is a graph showing the relationship between the r-axis rotation coefficient and the operating angle. FIG. 4 is a graph showing the relationship between the rotation coefficient of the r-axis and the rotation direction (tip rotation direction) of the tip of the stirring member when the hook tip is closest to the inner wall surface of the container. FIG. 5 is a diagram comparing the graphs shown in FIGS. FIG. 6 is a graph showing the relationship between the Q-axis rotation coefficient, the hook tip maximum acceleration, the operating angle, and the tip rotation direction. 7 shows the action of the r-axis stirring member that can be read from changes in the hook tip maximum acceleration, action angle, and tip rotation direction shown in FIG. 5, and the hook tip maximum acceleration, action angle, and tip rotation direction shown in FIG. It is a figure which shows collectively the effect | action by the stirring member of Q axis | shaft which can be read from a change, and the effect | action by the stirring member of Qr axis | shaft. FIG. 8 is a diagram for explaining the mixing action and kneading action of wheat flour dough. FIG. 9 is a diagram for explaining the mixing action and kneading action of wheat flour dough. FIG. 9 (a) schematically shows water, starch, and hydrate in the wheat flour dough to be mixed. b) schematically shows changes in the gluten network structure in the flour dough to be kneaded. FIG. 10 is a diagram showing eight flour dough samples (Sample 1 to Sample 8) used in the experiment. FIG. 11 is a diagram showing experimental results using these samples 1 to 8. FIG. 11 (a) shows the relationship between the rotation coefficient and the degree of hydration (%), and FIG. The relationship between the rotation coefficient and the evaporation rate (% / 60 minutes) is shown. FIG. 12 is a relational expression in which the revolution center C0 of the stirring member is taken as the origin of the XY coordinates, and the position (x coordinate and y coordinate of the XY coordinates) of the tip (hook tip) Ea of the stirring member is represented by the revolution angle t of the stirring member. It is a figure for demonstrating the derivation method. FIG. 13 is a graph showing the relationship between the revolution angle, hook tip distance (distance from the tip of the stirring member to the inner wall of the container), hook tip speed, and hook tip acceleration. FIG. 14 is a diagram for explaining a method of defining the action angle at the action point Pa. FIG. 14A shows the points Pa, Pb, Pc and Pa1, Pb1, Pc1 used to define the action angle. FIG. 14B shows an enlarged positional relationship between the points Pa1, Pb1, and Pc1, and FIG. 14C shows the definition of the operating angle θa. FIG. 15 shows a calculation example of the action point distance (distance from the action point to the inner wall surface of the container) La according to the equation F20 (FIG. 15A) and a calculation example of the action angle θa according to the equation F21 (FIG. 15B). FIG. FIG. 16 is a diagram for explaining the calculation results of the tip speed (hook tip speed) and the hook tip maximum acceleration of the stirring member, and FIG. 16 (a) shows the calculation result for the r-axis rotation coefficient. FIG. 16B shows the calculation result for the Q-axis rotation coefficient. FIG. 17 is a diagram showing the relationship between the r-axis rotation coefficient, the center approaching speed, the inner wall approaching speed, and the absolute value of the hook tip maximum acceleration, and the rotation coefficient in FIG. It is an enlarged one. FIG. 18 is a diagram showing the relationship between the Q-axis rotation coefficient, the center approaching speed, the inner wall approaching speed, and the absolute value of the hook tip maximum acceleration. 19 shows the relationship between the r-axis rotation coefficient shown in FIG. 17 and the center approach speed, the inner wall approach speed, the absolute value of the hook tip maximum acceleration, and the Q-axis rotation coefficient and the center approach speed shown in FIG. From the relationship between the speed at the time of approach and the absolute value of the maximum acceleration at the tip of the hook, the characteristics of the stirring operation in each of the three regions I to III of the new rotation coefficient and the region IV of the rotation coefficient used conventionally are summarized. FIG. FIG. 20 is a view for explaining the movement of the tip (hook tip) of the stirring member in the rotation coefficient region I-1 (rotation coefficient = 0.5333). (C) shows the hook tip locus when the number of revolutions of the r-axis is 7/8, 13/8, and 19/8, respectively, and FIGS. 20 (d), (e), and (f) show Q The hook tip locus when the number of revolutions of the shaft is 7/8, 13/8, 19/8 is shown. FIG. 21 is a diagram for explaining the hook tip locus in the rotation coefficient region I-2 (rotation coefficient = 0.95333). FIGS. 21A, 21B, and 21C are respectively r. FIGS. 21D, 21E, and 21F show the hook tip trajectories when the number of shaft revolutions is 7/8, 13/8, and 19/8. FIGS. The hook tip locus at 8, 13/8, 19/8 is shown. FIG. 22 is a diagram for explaining the hook tip locus in the region II of the rotation coefficient (rotation coefficient = 1.2333). FIGS. 22 (a), (b), and (c) are for the r axis. FIGS. 22 (d), (e), and (f) show 7/8, 13/8, and 19/8, respectively, the hook tip locus when the number of revolutions is 7/8, 13/8, and 19/8. The hook tip trajectory when 13/8 and 19/8 are shown. FIG. 23 is a diagram for explaining the hook tip locus in the rotation coefficient region III-1 (rotation coefficient = 1.5333), and FIGS. 23 (a), 23 (b), and 23 (c) respectively show r. FIGS. 23 (d), (e), and (f) show the hook tip trajectory when the number of revolutions of the shaft is 7/8, 13/8, and 19/8. FIGS. It is a figure which shows a hook tip locus | trajectory when it is 8, 13/8, and 19/8. FIG. 24 is a diagram for explaining the hook tip locus in the rotation coefficient region III-2 (rotation coefficient = 1.7333), and FIGS. 24 (a), (b), and (c) are r respectively. FIGS. 24D, 24E, and 24F show the hook tip trajectories when the number of shaft revolutions is 7/8, 13/8, and 19/8, respectively, and FIGS. It is a figure which shows a hook tip locus | trajectory when it is 8, 13/8, and 19/8. FIG. 25 is a diagram for explaining the hook tip locus in the rotation coefficient region IV-1 (rotation coefficient = 2.5333). FIGS. 25A, 25B, and 25C are respectively r. FIGS. 25 (d), 25 (e), and 25 (f) show the hook tip trajectories when the number of revolutions of the shaft is 3/8, 7/8, and 11/8, respectively. FIGS. It is a figure which shows a hook tip locus | trajectory when it is 8, 7/8, and 11/8. FIG. 26 is a diagram for explaining the hook tip locus in the rotation coefficient region IV-1 (rotation coefficient = 4.5333), and FIGS. 26A, 26B, and 26C are respectively r. FIGS. 26 (d), (e), and (f) show the hook tip trajectory when the number of revolutions of the shaft is 2/8, 3/8, and 5/8, respectively, and FIGS. It is a figure which shows a hook tip locus | trajectory when it is 8, 3/8, and 5/8. FIG. 27 is a diagram for explaining the hook tip locus in the rotation coefficient region IV-2 (rotation coefficient = 7.5333). FIGS. 27A, 27B, and 27C are respectively r. FIGS. 27 (d), 27 (e), and 27 (f) show the hook tip locus when the number of revolutions of the shaft is 1/8, 2/8, and 4/8. FIGS. It is a figure which shows a hook tip locus | trajectory when it is 8, 2/8, 4/8. FIG. 28 is a diagram for explaining the hook tip locus in the rotation coefficient region IV-2 (rotation coefficient = 20.5333). FIG. 28A shows the number of revolutions of the r-axis being 1/8. FIG. 28B is a diagram illustrating the hook tip locus when the number of revolutions of the Q axis is 1/8. FIG. 29 is a diagram for explaining the hook tip locus at the critical rotation coefficient of the r-axis. FIGS. 29A and 29B are diagrams showing r in the critical rotation coefficient when the inner wall surface approaches (1.678). FIGS. 29C and 29D show the locus of the tip of the hook when the number of revolutions of the shaft is 24/8 and 48/8, respectively, and FIGS. 29C and 29D show the revolution of the Q-axis at the critical rotation coefficient (0.322) when the center approaches It is a figure which shows a hook tip locus | trajectory when frequency | count is 24/8 and 48/8. FIG. 30 is a diagram for explaining the hook tip trajectory when the r-axis rotation coefficient is 1. FIGS. 30A and 30B show the number of revolutions of the r-axis of 4/8, 8 respectively. FIG. 30C and FIG. 30D are diagrams showing the hook tip locus when the number of revolutions of the Q axis is 4/8 and 16/8, respectively. FIG. 31 is a diagram for explaining how to select a value after the decimal point of the rotation coefficient. In FIGS. 31A and 31B, 4.0 and 4.008333 are selected as the rotation coefficients of the Q axis, respectively. It is a figure which shows the locus | trajectory of the hook tip in a case. FIG. 32 is a view for explaining the stirring device according to Embodiment 1 of the present invention. FIG. 32 (a) shows the overall configuration of the stirring device, and FIGS. 32 (b) to 32 (d) show the stirring device. The structural example of an apparatus main body is shown. FIG. 33 is a diagram illustrating an example of a specific configuration of the stirring apparatus main body 100a included in the stirring apparatus 100 illustrated in FIG.

  The inventor of the present invention pays attention to the fact that it is important to uniformly mix the bread dough and the dough for dumplings before kneading the flour dough for the dough for the dough and dumplings to be baked deliciously. The present inventors have devised a stirring device having a new structure capable of mixing flour dough with an r-axis stirring member conventionally used for kneading flour dough.

  In addition, the to-be-stirred object used as the object of the stirring apparatus of this new structure is not limited to food materials, such as wheat flour dough, What kind of thing may be sufficient.

[Definition of terms in the specification]
The present invention is premised on a stirrer having a stirring member that rotates and revolves, and such a stirrer includes one having an r-axis, one having a Q-axis, both the r-axis and the Q-axis. (Hereinafter referred to as the Qr axis).

  Therefore, first, the terms “r-axis”, “Q-axis”, “Qr-axis”, “mixing”, “kneading”, and “rotation coefficient” used in this specification are defined as follows.

  The “r-axis” is the rotation axis of the stirring member that rotates in the direction opposite to the revolution direction while revolving.

  The “Q axis” is the rotation axis of the stirring member that rotates in the same direction as the revolution direction while revolving.

  The stirring device having “Qr axis” refers to a stirring device having a stirring member having an r axis and a stirring member having a Q axis.

  “Mixing” refers to stirring the material to be stirred so that the material to be stirred is uniformly mixed by the rotational force of the stirring member.

  “Kneading” means that the material to be stirred is agitated so that shear deformation from the stirring member causes shear deformation of the material to be stirred and the bonding state between particles of the material constituting the material to be stirred changes.

  The “spinning coefficient” is a value indicating how many times the rotating shaft of the stirring member that rotates while revolving rotates once during one revolution.

  In the following description, the stirring member having the r axis and the rotation coefficient thereof are also referred to as the r axis stirring member and the r axis rotation coefficient, and the stirring member having the Q axis and the rotation coefficient thereof are referred to as the Q axis stirring member. Also called the Q axis rotation coefficient.

[Principle of the stirring device according to the present invention]
Next, the principle of the stirring apparatus according to the present invention will be described.

  FIG. 1 is a diagram for schematically explaining the movement of the stirring member. FIG. 1A shows the movement of the r-axis stirring member, and FIG. 1B shows the movement of the Q-axis stirring member. 1 (c) shows the movement of the Q-axis and r-axis stirring members constituting the Qr axis, FIG. 1 (d) shows the locus of the tip of the r-axis stirring member, and FIG. (E) shows the locus of the tip of the Q-axis stirring member, and FIG. 1 (f) shows the locus of the tip of the Q-axis and r-axis stirring member constituting the Qr-axis.

  Here, as shown in FIG. 1A, the stirring device 110a having the r-axis 1a has a stirring member 105a attached to the r-axis 1a revolving around the revolution center C0 in the stirring vessel 104, that is, The r-axis 1a is configured to rotate in the direction opposite to the revolution direction while moving on the revolution track Trc. The locus (hook tip locus) Ta drawn by the tip (hook tip) Ea of the stirring member 105a is also referred to as an r locus because it resembles the lowercase letter r of the alphabet as shown in FIG.

  As shown in FIG. 1 (b), the stirring device 110b having the Q axis 1b is configured so that the stirring member 105b attached to the Q axis 1b revolves around the revolution center C0 in the stirring container 104, that is, the Q axis 1b is configured to rotate in the same direction as the revolution direction while moving on the revolution track Trc. The locus (hook tip locus) Tb drawn by the tip (hook tip) Eb of the stirring member 105b is also referred to as a Q locus because it resembles the uppercase letter Q of the alphabet as shown in FIG.

  As shown in FIG. 1C, the stirring device 100a having the Qr axis includes a stirring member 105a attached to the r axis 1a constituting the Qr axis and a stirring member 105b attached to the Q axis 1b constituting the Qr axis. Are revolved in the stirring vessel 104 while rotating in opposite directions. The trajectory (hook tip trajectory) Tc drawn by the tips Ea and Eb of the stirring members 105a and 105b of the stirring device 100a is, as shown in FIG. 1 (f), the hook tip of the stirring member 105a shown in FIG. 1 (d). The locus Ta and the hook tip locus Tb of the stirring member 105b shown in FIG.

  The conventional stirring apparatus having at least one of the stirring members 105a and 105b employs a configuration in which the stirring member that rotates at high speed is slowly revolved for the purpose of uniformly stirring the object to be stirred, thereby achieving the object. Therefore, the stirring member is operated with a rotation coefficient of 2 or more. On the other hand, the rotation coefficient smaller than 2 has not been noticed by anyone until now, and it is known that the rotation coefficient smaller than 2 acts on the object to be stirred by the stirring of the stirring member. There wasn't.

  As a result of logically analyzing the relationship between the rotation coefficient and these evaluation elements, the present inventor focused on three new evaluation elements. As a result, in the stirring device having the r axis, the rotation coefficient is less than 2 in the region. Further, it has been found that there is a region where a mixing action different from the kneading action acting on the agitated material in the region where the rotation coefficient is 2 or more acts on the agitated material.

  The first evaluation factor is the acceleration at the hook tip (the maximum acceleration at the hook tip) at the point of action (the inflection point of the hook tip speed). The second evaluation element is an angle (action angle) at which the hook tip is incident from the action point to the closest point (the point at which the hook tip on the inner wall surface of the container is closest). The third evaluation element is the rotation direction (tip rotation direction) of the hook tip with respect to the revolution direction when the hook tip is closest to the inner wall surface of the container.

  Here, the material to be stirred is a material that can be mixed and kneaded, and changes the molecular structure of the material contained in the material when shearing stress is applied. A typical object to be stirred is a product obtained by adding water to wheat flour (hereinafter referred to as wheat flour dough), and serves as a dough for bread dough and dumpling skin. However, the material to be stirred is not limited to flour dough, and may be other food materials. Furthermore, the material to be stirred is not limited to food materials, and may be any material. However, in the following description of the embodiment, materials that can be mixed and kneaded are listed.

  The maximum acceleration at the hook tip as the first evaluation element is when the acceleration is positive, that is, when the speed of the hook tip increases as the hook tip approaches the inner wall surface of the container (that is, when the hook tip increases). ) Has a strong mixing action in which the object to be stirred is dispersed and stirred by being blown off by the tip of the hook. On the other hand, when the acceleration is negative, that is, as the tip of the hook approaches the inner wall surface of the container, When the speed of the material decreases (that is, when the tip of the hook is decelerated), the material to be stirred is subjected to shear stress from the tip of the hook, causing shear deformation, and the kneading action works strongly. Is closely related to the kneading action by the stirring member having the r-axis.

  The action angle as the second evaluation element is such that when the action angle is small, that is, when the incident angle at which the hook tip is incident on the closest point of the inner wall surface of the container is shallow, the object to be stirred is received from the hook tip. If the kneading action is weak because the shearing stress is small and the action angle is large, that is, if the incident angle at which the hook tip is incident on the closest point of the inner wall surface of the container is deep, the object to be stirred is It can be said that the shearing stress received from is large and the kneading action is strong, which is a measure of the strength of kneading.

  The tip rotation direction as the third evaluation element is a kneading action when the kneading state is different from the rotation direction of the hook tip and a kneading action when the rotation direction of the hook tip is the same direction as the revolution direction. It is an index for judging which kneading action is working.

  For example, when the part (stirring part) of the stirring member that contacts the object to be stirred has a spiral structure having an axis that coincides with the rotation center of the stirring member, the stirring member is in the same direction as the revolution direction. The stirring action that the stirring member exerts on the object to be stirred is different between when it rotates and when it rotates in the direction opposite to the revolution direction. As a specific example, when the stirring member rotating in a clockwise direction contacts the object to be stirred, the stirring member presses the object to be stirred against the bottom of the container (kneading), Consider a case in which the stirring member is set to perform an operation of lifting the stirring object when the stirring member rotating counterclockwise comes into contact with the stirring object. When the agitating member having such a structure revolves counterclockwise and rotates in the clockwise direction (the direction opposite to the revolution direction) and the r-axis agitating member moves, the rotation coefficient is larger than the critical rotation coefficient The tip of the stirring member will rotate clockwise, the operation of the stirring member will be kneaded, and when the rotation coefficient is smaller than the critical rotation coefficient, the tip of the stirring member will rotate counterclockwise. The movement of the member is scraping. For this reason, the tip rotation direction serves as an index for determining whether kneading by the stirring member having the r-axis is performed by a kneading operation or a scraping operation.

  FIG. 2 is a graph showing the relationship between the r-axis rotation coefficient and the hook tip maximum acceleration, and is related to the first evaluation element. Here, the hook tip maximum acceleration is the acceleration at the point of action when the hook tip approaches the inner wall surface of the container. However, the graph shown in FIG. 2 shows that the operating frequency (the number of times the hook tip approaches the inner wall of the stirring vessel per second) is 4 Hz, the revolution radius H is 40 mm, and the distance r from the rotation center of the stirring member to the hook tip. It is a graph in case that is 59 mm. A function that defines this relationship will be described later.

  From the graph shown in FIG. 2, when the rotation coefficient is smaller than 1, the tip of the stirring member increases when the tip of the r-axis stirring member (hook tip) comes closest to the inner wall surface of the stirring vessel. When the coefficient is larger than 1, when the tip of the r-axis stirring member is closest to the inner wall surface of the stirring vessel, the tip of the stirring member decelerates. When the rotation coefficient is 1, It can be seen that the circumferential speed of revolution of the tip of the stirring member is constant when the tip is closest to the inner wall surface of the stirring vessel.

  FIG. 3 is a graph showing the relationship between the r-axis rotation coefficient and the operating angle, and is related to the second evaluation element. A function that defines this relationship will be described later.

  From the graph shown in FIG. 3, in the r-axis stirring member, when the rotation coefficient is the critical rotation coefficient Cs, the working angle becomes the maximum, and in the region where the rotation coefficient is 1.4 to 2, other rotation coefficients It can be seen that the working angle is larger than the region. A large action angle indicates a strong kneading action.

  FIG. 4 is a diagram showing the relationship between the rotation coefficient of the r-axis and the rotation direction (tip rotation direction) of the hook tip when the hook tip is closest to the inner wall surface of the container, and is related to the third evaluation element.

  From the graph shown in FIG. 4, even when the stirring member rotates in the direction opposite to the revolution direction, when the rotation coefficient becomes smaller than the critical rotation coefficient Cs, the rotation of the hook edge when the hook edge comes closest to the inner wall surface of the container. It can be seen that the direction is reversed and becomes the same direction as the revolution direction.

  FIG. 5 is a graph showing the graphs shown in FIGS. 2 to 4 in contrast, and FIG. 6 is a graph showing the relationship between the Q axis rotation coefficient, the hook tip maximum acceleration, the operating angle, and the tip rotation direction. It is a figure shown by.

  In the graph shown in FIG. 6, the scale on the vertical axis is common to the hook tip maximum acceleration (G), the operating angle (degree), and the tip rotation direction (the same direction as the revolution direction: 1, the reverse direction to the revolution direction: −1). It is a scale to do.

  The change in the hook tip maximum acceleration, the operating angle, and the tip rotation direction with respect to the change in the Q-axis rotation coefficient is monotonous unlike the change in the r-axis rotation coefficient. From the graph shown in FIG. 6, the hook tip maximum acceleration is positive in the entire region of the rotation coefficient. Therefore, the Q-axis stirring member shows the kneading action in the entire region of the rotation coefficient with respect to the object to be stirred. It turns out that a mixing effect is shown. The operating angle is small in the entire region of the rotation coefficient, and the tip rotation direction is the same direction as the revolution in the entire region of the rotation coefficient.

  7 shows the action of the r-axis stirring member that can be read from changes in the hook tip maximum acceleration, action angle, and tip rotation direction shown in FIG. 5, and the hook tip maximum acceleration, action angle, and tip rotation direction shown in FIG. The action by the stirring member of the Q axis that can be read from the change and the action by the stirring member of the Qr axis are collectively shown.

  As can be seen from FIG. 7, in the stirrer having the r-axis, the stirring member has a new rotation coefficient region (region where the rotation coefficient is less than 2) smaller than the conventional rotation coefficient region (rotation coefficient is 2 or more). There is a region where the action of the mixture on the object to be stirred is a mixing action (a region where the rotation coefficient is less than 1). Further, in the stirring device having the r-axis, a new rotation coefficient region (rotation coefficient is smaller than 2) has a kneading action different from the kneading action obtained in the conventional rotation coefficient area (rotation coefficient is 2 or more). (Region where the rotation coefficient is larger than 1 and smaller than the critical rotation coefficient Cs).

  In the stirring device having the Q axis, there is no kneading action in the entire region of the rotation coefficient, and the mixing action acts on the stirring object. That is, in the stirrer having the Q axis, even in the conventional rotation coefficient region (rotation coefficient is 2 or more), even in a new rotation coefficient region (rotation coefficient is smaller than 2) having a smaller rotation coefficient than this, The action that the stirring member gives to the object to be stirred is the mixing action.

  In the stirrer having the Qr axis, the mixing action by the stirrer having the Q axis and the mixing action and kneading action by the stirrer having the r axis act on the object to be stirred.

[Experimental results showing the relationship between the rotation coefficient and the mixing and kneading conditions]
Hereinafter, experimental results showing the relationship between the rotation coefficient, the mixing state, and the kneading state will be described as support for the relationship between the rotation coefficient based on such logic and mixing and kneading.

  The stirrer used in this experiment has a Qr axis, and the experimental results shown below show that in the stirrer having two rotating shafts functioning as the r axis and the Q axis, the rotational directions of the two rotating shafts are Even if the rotation is reversed, one of the two rotation shafts functions as the r-axis, so that the mixing action that could not be realized in the past can be achieved by using both the two rotation shafts in the newly found rotation coefficient region. It has been shown that this can be realized by functioning so that the action of the shaft is produced.

  In the following, this experiment, which is the basis for logical reasoning, will be described in detail.

  In this experiment, in order to show the relationship between the rotation coefficient and the degree of mixing, the degree of mixing of the material to be stirred is quantified by the degree of hydration, and in order to show the relationship between the rotation coefficient and the degree of mixing, the material to be stirred is kneaded. The method of quantification will be described below with reference to the mechanism by which mixing and kneading of the flour dough is performed.

  8 and 9 are diagrams for explaining the mixing action and kneading action of the flour dough, and FIG. 9 (a) schematically shows water, starch, and hydrate in the flour dough to be mixed, FIG. 9 (b) schematically shows changes in the gluten network structure in the flour dough to be kneaded.

  As shown in FIG. 8, hydration is achieved by hydration in which water 12 adheres to gluten (protein) 11 b contained in flour 11 by mixing action of mixing flour 12 obtained by adding water 12 to flour 11. Is produced, and the hydrate thus produced is uniformly dispersed around the starch 11a as shown in FIG. 9 (a).

  By mixing the flour dough 10, a hydrate 15 of gluten and water contained in the flour is generated as shown in FIG. 9A, and the starch 11 a contained in the flour 11 is generated by the generated hydrate 15. Is wrapped. Thereby, the air 13 around the particles of the flour 11 is replaced by the hydrate 15. Accordingly, as the mixing of the flour 11 proceeds, the amount of air 13 contained in the flour dough 10 decreases.

  After that, the kneading action of kneading the flour dough 10 builds up a network structure of gluten 11b, and as the kneading proceeds, the degree of kneading increases as shown by the arrow and the concentration of hydrate in FIG. 9 (b). .

  As described above, the amount of air 13 contained in the flour dough 10 decreases as the mixing of the flour 11 proceeds. Moreover, the smaller the air contained in the flour dough, the smaller the change in volume when the flour dough is packed in a container and pressurized. From these, the index indicating how much flour dough is mixed, the ratio of change between the volume when the flour dough is packed in a container and the volume when the flour dough is packed in the container You can see that

  Further, as the kneading of the flour dough 10 progresses, the moisture that evaporates from the surface of the flour dough during heating decreases as the gluten network structure constituting the hydrate 15 in the flour dough 10 becomes stronger. From this, when the flour dough is dried, the smaller the amount of water evaporated per unit time (evaporation rate), the greater the degree of kneading, and the evaporation rate can be used as an index of the degree of kneading. I understand that I can do it.

  FIG. 10 is a diagram showing eight flour dough samples (Sample 1 to Sample 8) used in the experiment.

  Samples 1 to 8 were prepared by stirring flour dough obtained by adding 40% water to 300 g of flour with the rotation coefficient shown in FIG. Here, “Qr” on the hook locus indicates that the measuring stirrer has a Qr axis. The “screw beater” as the stirring member has a structure in which the distance from the both ends of the stirring member to the center of rotation is equal, and when the stirring member rotates once, one end and the other end of the stirring member approach the inner wall of the container once each. The stirring member. “40” of water content (%) indicates that 40% (120 (g)) of water is added to 300 g of flour, and “batch” of the water addition method is necessary for flour. This means that a large amount of water is added at once.

  “Kneading” in the blade direction means that when the sample is stirred by a measuring stirrer having a Qr axis, the stirring by the stirring member of the r axis and the stirring by the stirring member of the Q axis are performed in a kneading direction. It shows that the stirring member was rotated.

  That is, in this measuring stirrer, the shape of the r-axis stirrer is the shape obtained when the Q-axis stirrer is reflected in the mirror, and the r-axis stirrer and the Q-axis stirrer The members are configured to rotate in opposite directions. Therefore, when the r-axis stirring member is rotated in the first direction and the Q-axis stirring member is rotated in the second direction opposite to the first direction, the r-axis stirring member and the Q-axis stirring member are rotated. Both exert a kneading action on the material to be stirred, and conversely, when the r-axis stirring member is rotated in the second direction and the Q-axis stirring member is rotated in the first direction, the r-axis stirring is performed. Both the member and the Q-axis stirring member have a lifting action on the object to be stirred.

  The “kneading” in the blade direction in FIG. 10 was performed by stirring the sample by rotating the r-axis stirring member and the Q-axis stirring member so as to perform the kneading operation in such a measurement stirring device. Is shown.

In addition, all the samples 1 to 8 shown in FIG. 10 are obtained by adjusting the operation frequency and the stirring time so that the number of operations is 272 times for all the samples 1 to 8. Further, the sign “−” of the revolution speed means, for example, rotating in the reverse direction when the stirring member is viewed from the top and the clockwise direction is the forward direction, that is, counterclockwise. FIG. 11 is a diagram showing the experimental results using these samples 1 to 8, and the degree of hydration and evaporation described above with reference to FIG. 9 as an index for quantifying the degree of mixing and kneading of the flour dough. Speed was used. 11A shows the relationship between the rotation coefficient and the degree of hydration (%), and FIG. 11B shows the relationship between the rotation coefficient and the evaporation rate (% / 60 minutes).

  The degree of hydration (%), which is an index of the degree of mixing of the flour dough, is a value close to 100% as the rotation coefficient of all the samples 1 to 8 used in the experiment. Therefore, under the test conditions shown in FIG. 11A, it seems that hydration is almost completed at any rotation coefficient. Here, the degree of hydration is the ratio of the finely packed volume to the volume of the reference sample. The reference sample is a product in which the air around the flour particles is completely replaced by hydrate, and the finely packed volume is filled with a sample of the same volume as the reference sample of a constant volume in a container and pressurized at a predetermined pressure. Is the volume of time.

  Further, the evaporation rate (% / 60 minutes), which is an index of the degree of kneading of the wheat flour dough, is considered from FIG. 11 (b) considering the relationship that the kneading action is smaller as the evaporation rate (% / 60 minutes) is larger. It can be seen that the closer the rotation coefficient is to the critical rotation coefficient Cs, the greater the kneading action. When the rotation coefficient is 5 or more, the kneading action is small and almost constant, and when the rotation coefficient is 1 or less, the kneading action is reduced. Here, the evaporation rate (% / 60 minutes) is the ratio of the amount of water evaporated by drying the sample for 60 minutes to the mass of the sample.

  It can be seen that the result of this experiment generally agrees with the relationship (see FIG. 7) between the rotation coefficient logically examined with respect to the Qr axis, the mixing action, and the kneading action.

Hereinafter, the position of the tip of the stirring member that revolves and rotates will be defined as a function of the rotation coefficient, and a method for obtaining the relationship between the rotation coefficient and the speed and acceleration of the tip of the stirring member based on this function will be described in detail.

[Derivation of relational expression expressing the position of the tip of the stirring member as a function of the rotation coefficient]
First, a method for deriving a relational expression for calculating the tip position (tip position) of the stirring member from the rotation coefficient will be described.

  FIG. 12 illustrates a method for deriving a relational expression in which the revolution center C0 of the stirring member is the origin of the XY coordinates, and the position of the tip Ea of the stirring member (the x and y coordinates of the XY coordinates) is represented by the revolution angle t of the stirring member. It is a figure for doing.

  As shown in FIG. 12, the x-coordinate and y-coordinate of the position of the tip Ea of the stirring member are the revolution angle t of the stirring member, the rotation angle s of the stirring member, the revolution radius H of the stirring member, the rotation radius of the stirring member (rotation) X = Hcos (t) + rcos (s), y = Hsin (t) + rsin (s) using the distance (r) from the center C1 to the tip Ea of the stirring member. In these equations, the difference between the r operation and the Q operation is represented by the sign of the rotation coefficient p. The rotation angle s of the stirring member is expressed as s = (p + 1) t using the revolution angle t and the rotation coefficient p. Therefore, the x coordinate and the y coordinate are expressed by the following formulas F1 and F2. Here, pt is the rotation angle at the revolution angle t. The unit of revolution radius H, rotation radius r, x coordinate, and y coordinate is [mm], the unit of revolution angle t is [rad], there is no unit for rotation coefficient p, and the rotation coefficient of r-axis is negative. The Q axis rotation coefficient is a positive value.

  The velocity vector at the tip of the stirring member (hereinafter referred to as the tip velocity vector) is obtained by substituting Formula F4 and Formula F5 obtained by differentiating Formula F1 and Formula F2 into Formula F3. The unit of the tip velocity vector is [mm / rad].

  Further, the speed of the tip of the stirring member (hereinafter referred to as the tip speed) is obtained by substituting the speed component in the x-axis direction (formula F4) and the speed component in the y-axis direction (formula F5) into the formula F6. The mean square of these velocity components (formula F7).

  Here, when the tip of the stirring member is closest to the inner wall of the container (when the inner wall is closest), cos (pt) = 1, so that the tip speed when the inner wall is closest is determined by the following formulas F8 and F9. Desired.

  Here, when the tip of the agitating member is closest to the revolution center (when the center is closest), cos (pt) = − 1. Therefore, the tip speed is obtained by the following equations F10 and F11.

  In the case of the r-axis rotation coefficient (negative rotation coefficient), the rotation coefficient at which the tip speed becomes 0 when the inner wall is closest to the inner wall is defined as “the first critical rotation coefficient (negative critical rotation coefficient) of the r-axis”. In this case, since the value of Formula F9 is 0, the first critical rotation coefficient p of the r axis is obtained by Formula F9a.

  In the case of the r-axis rotation coefficient (negative rotation coefficient), the rotation coefficient at which the tip speed becomes 0 when the closest to the center is defined as the “r-axis second critical rotation coefficient (negative critical rotation coefficient)”. In this case, since the value of Formula F11 is 0, the second critical rotation coefficient p of the r-axis when the center is closest is obtained by Formula F11a.

Furthermore, the acceleration (tip acceleration) at the tip of the stirring member is obtained as the following formula F12 by differentiation of the tip speed (formula F7). The unit of the absolute value of the tip acceleration is [mm / rad ² ].

  Furthermore, after substituting the following formulas F13 to F15 into formula F12 and simplifying the coefficients, the differential of the tip acceleration is obtained as formula F16 by differentiating the tip acceleration (formula F12).

  Next, a method for obtaining the action point and the action angle will be described.

[Definition of action point]
The action point is defined as the point where the tip Ea of the stirring member is located when the differential value of the tip acceleration (formula F16) becomes 0 (that is, the inflection point of the tip speed).

  The coordinates (xa, ya) of the action point can be obtained from the following formulas F17 and F18, where ta is the revolution angle t at which the right side of the formula F16 is 0.

  The distance L between the tip of the stirring member and the inner wall surface of the container is obtained by the following formula F19.

  Therefore, the shortest distance (action point distance) La between the action point and the inner wall surface of the container is obtained as Expression F20 by substituting xa and ya into Expression F19.

  Next, an example of calculating the action point will be described.

  FIG. 13 is a graph showing the relationship between the revolution angle, the hook tip distance (the distance from the hook tip to the container inner wall), the hook tip speed, and the hook tip acceleration with respect to the r-axis.

H: Revolution radius = 40mm
r: Blade radius = 59 mm
p: autorotation coefficient = −4.08333
By substituting the values of the revolution radius H, the blade radius r, and the rotation coefficient p into Formula F7, the relationship between the revolution angle and the hook tip speed shown in FIG. 13 is obtained. Here, in the formula F7, the unit of the hook tip speed is [mm / rad], and in the graph shown in FIG. 13, the unit of the hook tip speed is [m / min]. Converted by Equation A.

[M / min] = [mm / rad] × 2 × π × Ps / 1000 Conversion formula A
(Ps: revolution speed (rpm))
In Formula F12, the unit of the absolute value of the hook tip acceleration is [mm / rad ² ], and in the graph shown in FIG. 13, the unit of the absolute value of the hook tip acceleration is [mm / s ² ]. Conversion is performed by the following conversion formula B.

[Mm / s ² ] = [mm / rad ² ] × (2 × π × Ps / 1000) ² ... Conversion formula B
(Ps: revolution speed (rpm))
[Mm / s ² ] is converted into the unit [G] of the absolute value of the hook tip maximum acceleration shown in FIGS.

  The graph shown in FIG. 13 is obtained when the revolution speed Ps is 60 rpm.

[G] = [mm / s ² ] /9.80665 (m / s ² ) / 1000
Here, 9.80665 (m / s ² ) is a gravitational acceleration.

  Moreover, the reason why the value of the rotation coefficient is a negative value is as follows. When the revolution angle of the r axis that revolves in a predetermined revolution direction is a positive value, the rotation angle of the r axis that rotates in the direction opposite to the revolution direction is a negative value with respect to the revolution angle. Therefore, the rotation coefficient indicating how many times the r-axis rotates during one revolution of the r-axis is negative.

  By substituting the values of the revolution radius H, the blade radius r, and the rotation coefficient p into the formula F12, the relationship between the revolution angle and the hook tip acceleration shown in FIG. 13 is obtained. Further, by substituting the values of the revolution radius H, the blade radius r, and the rotation coefficient p into the formulas F1, F2, and F19, the revolution angle and the hook tip distance shown in FIG. 13 (from the tip of the stirring member to the inner wall of the container) Distance).

  Further, the tip position (xa, ya) at the revolution angle ta where Formula F16 = 0 is obtained from Formula F17 and Formula F18, and further, this tip position (xa, ya) is substituted into Formula F19 to obtain Formula F20. From this, the distance (action point distance) La from the action point to the inner wall of the container is calculated. Here, the specific calculation result of the action point distance La is La = 21.8 mm.

(Definition of working angle)
Next, the definition of the working angle will be described.

  FIG. 14 is a diagram for explaining a method of defining the action angle at the action point Pa. FIG. 14A shows the points Pa, Pb, Pc and Pa1, Pb1, Pc1 used to define the action angle. FIG. 14B shows an enlarged positional relationship between the points Pa1, Pb1, and Pc1, and FIG. 14C shows the definition of the operating angle θa.

  The definition of the working angle θa shown in FIG. 14 is as shown in the following formula F21.

  La is the above-mentioned working point distance, and Lb is from a point Pb on the circumference Cr of the radius (H + r) at the shortest distance from the working point Pa to a point Pc of the circumference Cr where the tip of the stirring member is closest. Is the distance.

  Here, the action point Pa is an inflection point of the hook tip speed when the tip Ea of the stirring member goes to the inner wall (circumference Cr), and when the tip Ea of the stirring member goes to the center of the circumference Cr. Since it is geometrically located at the same position with respect to the center of the circumference Cr, the operating angle θa [unit rad] is obtained using the inflection point Pa1 that is easy to calculate. A calculation formula (Formula F21b) was defined.

  Here, the action point distance La1 is obtained by substituting the coordinates (xa1, ya1) of the inflection point Pa1 into the equation F20. However, the x-coordinate xa1 and the y-coordinate ya1 are obtained from Expressions F16 to F18.

  The action length Lb1 is obtained by substituting the action point angle θb into the following formula F22. Here, the action point angle θb [unit rad] is obtained from the equation F23.

  FIG. 15 is a diagram illustrating a calculation example of the action point distance La according to the equation F20 (FIG. 15A) and a calculation example of the action angle θa according to the equation F21b (FIG. 15B).

  As shown in FIG. 15 (a), on the r-axis, when the rotation coefficient (negative rotation coefficient) is the critical rotation coefficient Cr and 1, the action point distance La becomes the distance 0. On the r-axis, the point of action La is a peak when the rotation coefficient is between the critical rotation coefficient Cr and the rotation coefficient 1. In the r-axis, when the rotation coefficient is larger than the critical rotation coefficient Cr, the action point distance La increases, but when the rotation coefficient is 10 or more, the action point distance La becomes almost constant.

  In the Q axis, the action point distance La decreases as the rotation coefficient (positive rotation coefficient) increases. However, when the rotation coefficient is 10 or more, the action point distance La becomes substantially constant, and the Q axis action point distance La is equal to the r axis. Approaches the distance of the point of action.

  As shown in FIG. 15B, on the r-axis, the operating angle θa suddenly increases as the rotation coefficient increases, and when the rotation coefficient is the critical rotation coefficient Cr, the operation angle θa is maximized, and the rotation coefficient is When it is larger than this, the operating angle θa decreases rapidly, and when the rotation coefficient is 10 or more, the operating angle θa becomes substantially constant. In the Q axis, the operating angle θa increases slightly as the rotation coefficient increases. However, when the rotation coefficient is 5 or more, the operating angle θa is substantially constant and approaches the r-axis operating angle.

  When the revolution radius of the stirring member is 40 (mm), the rotation radius r of the stirring member is 59 (mm), and the rotation coefficient p of the r-axis is 4.08333, the action point distance La is 21.8 (mm). ) The operating angle θa is 23.9 (degrees). However, the action point angle θb was 28.4 (degrees) and the action length Lb was 49.15 (mm).

  FIG. 16 is a diagram for explaining the calculation results of the hook tip speed (speed of the tip of the stirring member) and the absolute value of the hook tip maximum acceleration, and FIG. 16 (a) shows the calculation for the r-axis rotation coefficient. A result is shown and FIG.16 (b) shows the calculation result with respect to a Q-axis autorotation coefficient.

  FIG. 16 (a) shows changes in the hook tip center approach speed, the inner wall approach speed change, and the hook tip maximum acceleration absolute value change due to changes in the r-axis rotation coefficient. The change in the approach speed is based on Formula F11, the change in the inner wall approach speed is based on Formula F9, and the change in the absolute value of the hook tip maximum acceleration is based on Formula F12 and Formula F16. is there. The change in speed when approaching the inner wall and the change in speed when approaching the center are complex changes, and such a change in speed affects the maximum acceleration at the hook tip.

  FIG. 16 (b) shows changes in the hook tip center approach speed, the inner wall approach speed change, and the hook tip maximum acceleration absolute value change due to the change in the Q axis rotation coefficient. The change in the approaching speed is based on Formula F11, the change in the inner wall approaching speed is based on Formula F9, and the change in the absolute value of the hook tip maximum acceleration is based on Formula F16.

  In the Q axis, compared to the r axis, changes in the center approach speed at the tip of the stirring member, changes in the speed when approaching the inner wall, and changes in the absolute value of the hook tip maximum acceleration are monotonous. When the rotation coefficient is 0, the absolute values of the center approaching speed, the inner wall approaching speed, and the hook tip maximum acceleration are maximum values. As the rotation coefficient increases, the speed when approaching the center and the speed when approaching the inner wall decrease, and at the same time, the absolute value of the hook tip maximum acceleration decreases. The speed when approaching the center does not change much even if the rotation coefficient changes, but the speed when approaching the inner wall changes greatly.

  FIG. 17 is a diagram showing the relationship between the r-axis rotation coefficient, the center approaching speed, the inner wall approaching speed, and the absolute value of the hook tip maximum acceleration, and the rotation coefficient in FIG. It is an enlarged one.

  As shown in FIG. 17, the region of the new rotation coefficient is divided into three regions (region I, region II, region III) that differ in the stirring action given to the object to be stirred by the stirring member.

  Here, region I is a region where the rotation coefficient is 0 or more and less than 1, region II is a region where the rotation coefficient is greater than 1 and less than 1.4, and region III is a region where the rotation coefficient is 1.4 or more and less than 2. is there.

  FIG. 18 is a diagram showing the relationship between the Q-axis rotation coefficient, the center approaching speed, the inner wall approaching speed, and the hook tip maximum acceleration, and is an enlarged view of FIG.

  As shown in FIG. 18, the change in the absolute values of the center approach speed, the inner wall approach speed, and the hook tip maximum acceleration with respect to the change in the Q-axis rotation coefficient is monotonic. The smaller the rotation coefficient, the more absolute the hook tip maximum acceleration. The value gets bigger. When the rotation coefficient exceeds 10, the absolute value of the hook tip maximum acceleration is close to 0, and the tip of the stirring member is in a uniform circular motion.

  19 shows the relationship between the r-axis rotation coefficient shown in FIG. 17 and the center approach speed, the inner wall approach speed, the absolute value of the hook tip maximum acceleration, and the Q-axis rotation coefficient and the center approach speed shown in FIG. From the relationship between the approach speed and the absolute value of the hook tip maximum acceleration, the characteristics of the stirring operation in each of the three new rotation coefficient areas I to III and the conventionally used rotation coefficient area IV are summarized. Show.

  In FIG. 19, the movement of the hook tip before and after the tip of the stirring member (hook tip) approaches the inner wall surface 104b of the container is shown in comparison between the r-axis stirring member 105a and the Q-axis stirring member 105b. Yes.

  Here, the item “peripheral speed” indicates the speed in the revolution direction when the tip of the hook is closest to the inner wall surface 104b, and the item “acceleration amount” is the magnitude of the acceleration of the tip of the hook at the point of application ( Absolute value of hook tip maximum acceleration). In FIG. 19, how these change in region I-1, region I-2, region II, region III-1, region III-2, region IV-1, and region IV-2 is shown as “large”. ”,“ Medium ”, and“ small ”.

  In the item “with respect to the revolution angle”, a case where the hook tip rotates in the same direction with respect to the revolution direction of the stirring member when the tip of the hook comes closest to the inner wall surface 104b is indicated by the notation “same”. When the container is closest to the inner wall surface 104b of the container, the case of rotating in the reverse direction with respect to the revolution direction of the stirring member is indicated by “reverse”.

  In the item “acceleration change”, when the hook tip is closest to the inner wall surface 104b of the container, the case where the speed of the hook tip changes from increase to decrease before and after passing through the closest point is expressed as “increase → decrease”. When the hook tip is closest to the container inner wall surface 104b, the case where the speed of the hook tip changes from decreasing to increasing before and after passing through the closest point is indicated by the notation "decrease → increase". Yes.

  In the item “action angle”, the magnitude of the action angle when the tip of the hook is closest to the container inner wall surface 104b is indicated by relative notation of “large”, “medium”, and “small”.

Hereinafter, the characteristics of stirring in each region of the rotation coefficient will be described in detail.

[Region I-1 (range of 0 to 0.7)]
FIG. 20 is a view for explaining the movement of the tip (hook tip) of the stirring member in the rotation coefficient region I-1, and FIGS. 20 (a), 20 (b), and 20 (c) respectively show the r-axis. FIGS. 20 (d), (e), and (f) show the Q axis revolutions of 7/8, respectively, when the number of revolutions is 7/8, 13/8, and 19/8. , 13/8, 19/8, the hook tip locus is shown. In FIG. 20, the bold arrow indicates the velocity vector at the tip of the hook, and the same applies to FIGS. 21 to 31 below.

  When the rotation coefficient of the r axis is set within the range of the region I-1 (0.5333), as shown in FIGS. 17, 19, and 20 (a) to 20 (c), the r axis The tip (hook tip) Ea of the stirring member 105a rotates in the same direction (revolution direction) as the tip (hook tip) Eb of the Q-axis stirring member 105b, and the tip of the hook approaching the container inner wall surface 104b accelerates. The hook tip Ea moving away from the container inner wall surface 104b decelerates.

  In addition, when the r-axis stirring member 105a rotates in the direction opposite to the predetermined revolving direction, the stirring member 105a is formed in a spiral shape so as to act to knead the object to be stirred, and the Q-axis stirring member 105b. Is rotated in the same direction with respect to a predetermined revolution direction, the stirring member 105b is formed in a spiral shape so as to act to lift up the object to be stirred, so that the rotation coefficient is within the range of the region I-1. When set, both the r-axis stirring member 105a and the Q-axis stirring member 105b exert a lifting action on the object to be stirred. Further, when the rotation coefficient is 0.7 or less, the acceleration when the tip of the r-axis hook is closest to the inner wall surface 104b is very large, and the object to be agitated hardly adheres to the hook.

  As shown in FIGS. 18 and 19, the absolute value of the maximum acceleration of the tip (hook tip) Eb of the Q-axis stirring member 105b is larger in the region I-1 than in the other regions.

[Region I-2 (range of 0.7 to 1)]
FIG. 21 is a diagram for explaining the hook tip trajectory in the rotation coefficient region I-2. FIGS. 21A, 21B, and 21C each show the number of revolutions of the r-axis of 7/8. , 13/8, and 19/8, and FIGS. 21 (d), (e), and (f) show the Q axis revolutions of 7/8, 13/8, 19 /, respectively. 8 shows the hook tip trajectory when 8.

  When the r-axis rotation coefficient is set within the range of the region I-2 (0.95333), as in the case where the r-axis rotation coefficient is set within the range of the region I-1, 17, FIG. 19, and FIGS. 21A to 21C, the r-axis hook tip Ea rotates in the same revolving direction as the Q-axis hook tip Eb and approaches the container inner wall surface 104b. The hook tip Ea is accelerated, and the hook tip Ea moving away from the inner wall surface 104b is decelerated. However, unlike the area I-1, the absolute value of the hook tip maximum acceleration is small.

  Further, as shown in FIGS. 18 and 19, the absolute value of the maximum acceleration of the Q-axis hook tip Eb is smaller in the region I-2 than in the region I-1.

[Region II (range 1 to 1.4)]
FIG. 22 is a diagram for explaining the hook tip locus in the region II of the rotation coefficient. FIGS. 22 (a), (b), and (c) show the number of revolutions of the r-axis as 7/8, 13 respectively. FIGS. 22 (d), (e), and (f) show the Q axis revolutions of 7/8, 13/8, and 19/8, respectively. The hook tip locus at a certain time is shown.

  When the r-axis rotation coefficient is set within the range of the region II (1.2333), as in the case where the r-axis rotation coefficient is set within the range of the region I, FIGS. As shown in FIGS. 22A to 22C, the r-axis hook tip Ea rotates in the same revolution direction as the Q-axis hook tip Eb. However, unlike the region I, the tip of the hook approaching the inner wall of the container decelerates as shown in FIG. As shown in FIGS. 3 and 19, the working angle is larger in region II than in region I, and kneading acts. The acceleration of the r-axis hook tip Ea is small in region II (1 to 1.4) and large in region III (1.4 to critical rotation coefficient) described later.

  The absolute value of the maximum acceleration of the Q-axis hook tip Eb is smaller in region II than in region I as shown in FIG.

[Region III-1 (range of 1.4 to critical rotation coefficient)]
FIG. 23 is a diagram for explaining the hook tip locus in the rotation coefficient region III-1 (1.4 to the range of the critical rotation coefficient). FIGS. 23 (a), (b), and (c) FIGS. 23 (d), (e), and (f) respectively show the number of revolutions of the Q axis when the r axis revolutions are 7/8, 13/8, and 19/8, respectively. The hook tip locus when is 7/8, 13/8, 19/8.

  When the rotation coefficient is set in the region III-1 (1.5333), the r-axis hook tip Ea has a region as shown in FIGS. 17, 19, and 23 (a) to (c). Like I and II, it rotates in the revolving direction like the hook end Eb of the Q axis. Unlike the region I, the tip of the hook approaching the inner wall decelerates as shown in FIGS. As shown in FIGS. 3 and 19, the operating angle is extremely larger than those in the regions I and II, and acts almost at right angles to the inner wall surface. As shown in FIG. 17, the acceleration of the hook tip increases because the speed at which the hook tip approaches the inner wall surface decreases.

  As shown in FIG. 18, the acceleration of the Q-axis hook tip Eb is smaller in the region III-1 than in the region II.

[Region III-2 (range of critical rotation coefficient to 2)]
FIG. 24 is a diagram for explaining a hook tip locus in a region III-2 (range of critical rotation coefficient to 2) of the rotation coefficient, and FIGS. 24 (a), (b), and (c) are respectively FIGS. 24 (d), (e), and (f) show the number of revolutions of the Q-axis when the number of revolutions of the r-axis is 7/8, 13/8, and 19/8, respectively. The hook tip locus when / 8, 13/8, and 19/8 are shown.

  When the rotation coefficient is set in the region III-2 (1.7333), the r-axis hook tip Ea is, as shown in FIGS. 17, 19, and 24 (a) to (c), Unlike the regions I, II, and III-1, it rotates in the direction opposite to the revolution direction. Unlike the region I, the hook tip Ea approaching the inner wall decelerates as shown in FIGS. As shown in FIG. 3, FIG. 19, and FIGS. 24 (a) to 24 (c), the operating angle becomes extremely larger than those in the regions I and II, and acts almost at right angles to the inner wall surface. The acceleration amount of the hook tip (the absolute value of the maximum hook tip acceleration) increases because the speed at which the hook tip approaches the inner wall surface becomes smaller.

  As shown in FIGS. 18 and 19, the acceleration amount of the Q-axis hook tip Eb (the absolute value of the hook tip maximum acceleration) is further smaller than that in the region III-1.

[Region IV-1 (range 2 to 5)]
FIG. 25 is a view for explaining the hook tip locus in the rotation coefficient region IV-1 (rotation coefficient = 2.533). FIGS. 25 (a), (b), and (c) are r respectively. FIGS. 25 (d), 25 (e), and 25 (f) show the hook tip trajectories when the number of revolutions of the shaft is 3/8, 7/8, and 11/8, respectively. FIGS. The hook tip trajectories when 8, 7/8, and 11/8 are shown.

  FIG. 26 is a diagram for explaining the hook tip locus in the rotation coefficient region IV-1 (rotation coefficient = 4.5333), and FIGS. 26A, 26B, and 26C are respectively r. FIGS. 26 (d), 26 (e), and 26 (f) show the hook tip locus when the number of revolutions of the shaft is 2/3, 7/8, and 5/8, respectively, and FIGS. The hook tip trajectory at 8, 3/8, 5/8 is shown.

  When the rotation coefficient is set within the range of the region IV-1, the r-axis hook tip Ea is shown in FIGS. 19, 25 (a) to (c), and FIGS. 26 (a) to (c). Thus, unlike the regions I, II, and III-1, it rotates in the direction opposite to the revolution direction. As shown in FIGS. 17 and 19, the r-axis hook tip Ea approaching the inner wall decelerates similarly to the regions II and III. As shown in FIG. 19, the operating angle is smaller in region IV-1 than in region III, and the absolute value of the r-axis hook tip maximum acceleration is also smaller.

  As shown in FIGS. 18 and 19, the absolute value of the Q-axis hook tip maximum acceleration is smaller in region IV than in region III.

[Region IV-2 (range of 5 or more)]
FIG. 27 is a diagram for explaining the hook tip locus in the rotation coefficient region IV-2 (rotation coefficient = 7.5333). FIGS. 27A, 27B, and 27C are respectively r. FIGS. 27 (d), 27 (e), and 27 (f) show the hook tip locus when the number of revolutions of the shaft is 1/8, 2/8, and 4/8. FIGS. The hook tip trajectory at 8, 2/8, 4/8 is shown.

  FIG. 28 is a diagram for explaining the hook tip locus in the rotation coefficient region IV-2 (rotation coefficient = 20.5333). FIG. 28A shows the number of revolutions of the r-axis being 1/8. FIG. 28 (b) shows a hook tip locus when the number of revolutions of the Q axis is 1/8.

  When the rotation coefficient is set in the range of the region IV-2, the r-axis hook tip Ea is, as shown in FIGS. 17, 19, 27 (a) to (c) and FIG. 28 (a), It rotates in the direction opposite to the revolution direction. The r-axis hook tip Ea approaching the inner wall decelerates as shown in FIGS. As shown in FIG. 3 and FIG. 19, in the region IV-2, the working angle is considerably smaller than in the region IV-1, the absolute value of the r-axis hook tip maximum acceleration is also reduced, and the r-axis hook tip Ea. As shown in FIGS. 27A to 27C and FIG. 28A, the trajectory of FIG.

  Regarding the Q-axis rotation coefficient in the region IV-2, the absolute value of the Q-axis hook tip maximum acceleration is further smaller than that in the region IV-1, as shown in FIG. Similar to the trajectory of the r-axis hook tip Ea, the trajectory of the Q-axis hook tip Eb has a substantially uniform circular motion as shown in FIG.

[When the rotation coefficient is the critical rotation coefficient]
FIG. 29 is a diagram for explaining the hook tip locus at the critical rotation coefficient of the r-axis, and FIGS. 29A and 29B show the case where the rotation coefficient is the critical rotation coefficient when the inner wall is closest. FIGS. 29C and 29D show hook tip trajectories when the number of revolutions of the r-axis is 24/8 and 48/8, and FIGS. 29C and 29D respectively show the case where the rotation coefficient is the critical rotation coefficient when the center is closest. And shows the hook tip trajectory when the number of revolutions of the r-axis is 24/8, 48/8.

  When the rotation coefficient of the r-axis becomes the critical rotation coefficient (1.678) when the inner wall is closest, as shown in FIGS. 29A and 29B, the working angle of the r-axis is 90 degrees, and the hook tip Ea Approaches from the direction perpendicular to the inner wall surface 104b of the container. The speed of the r-axis hook tip Ea when closest to the container inner wall surface 104b is zero as shown in FIG.

  When the rotation coefficient of the r-axis becomes the critical rotation coefficient (0.322) when the center is closest to the center, as shown in FIGS. 29 (c) and 29 (d), the hook tip Ea of the r-axis is closest to the center of revolution. Sometimes the speed of the r-axis hook tip Ea becomes zero.

  Since the Q-axis hook tip Eb rotates in the same direction as the revolution direction of the stirring member, the speed of the Q-axis hook tip Eb does not become zero even if the rotation coefficient is changed.

[When the rotation coefficient is 1]
FIG. 30 is a diagram for explaining the hook tip locus when the rotation coefficient is 1, and FIGS. 30A and 30B show the r-axis revolution with an r-axis rotation coefficient of 1, respectively. FIGS. 30C and 30D show the hook tip locus when the number of times is 4/8 and 8/8, respectively, and FIGS. 30C and 30D each have a Q-axis rotation coefficient of 1 and a Q-axis revolution number of 4/8. , 16/8 shows the hook tip locus.

  When the r-axis rotation coefficient is 1, the r-axis hook tip is close to only one point on the inner wall surface 104b of the container. Even when the Q-axis rotation coefficient is 1, the Q-axis hook tip Eb is close to only one rotation of the container inner wall surface 104b.

[How to set the value of the rotation coefficient after the decimal point]
FIG. 31 is a diagram for explaining how to select a value after the decimal point of the rotation coefficient. In FIGS. 31A and 31B, 4.0 and 4.008333 are selected as the rotation coefficients of the Q axis, respectively. The locus of the tip of the hook is shown.

  Whether the Q axis rotation coefficient is 4.0, 4.1, or 4.08333, the action of the stirring member 105b on the object to be stirred (working angle, working point angle, hook tip There is no substantial difference in acceleration. However, the number of points where the hook tip approaches the inner wall of the container depends on how the decimal point is selected in the rotation coefficient. If there are few points where the hook tip approaches the inner wall of the container, there will be a problem that the object to be stirred adheres to the point where it does not approach.

The rotation coefficient is k = a + (1 / b).
(A and b are integers.)
Since the inner wall approaching number m per revolution is the absolute value of the rotation coefficient k,
m = | k | = | a + (1 / b) |
= | (Ab + 1) / b |
It becomes.

Since the container inner wall maximum approach number n is b rotation,
n = | ab + 1 |
It becomes.

  When the rotation coefficient is 4, the maximum number of approaches is 4, as shown in FIG.

  If the rotation coefficient is 4.083333 (= 4 + 1/12), the maximum number of approaches is 49 (= (4 + 1/12) × 12) as shown in FIG.

  Therefore, it is necessary to select the decimal point of the rotation coefficient so that the container inner wall maximum approach number n increases.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.

(Embodiment 1)
FIG. 32 is a view for explaining the stirring device according to Embodiment 1 of the present invention. FIG. 32 (a) shows the overall configuration of the stirring device, and FIGS. 32 (b) to 32 (d) show the stirring device. The structural example of an apparatus main body is shown.

  A stirring device 100 shown in FIG. 32A includes a stirring device main body 100a having a pair of stirring members 105a and 105b for stirring an object to be stirred, and an operating unit for an operator to operate the stirring device main body 100a. 100c and drive means 100b for driving the pair of stirring members 105a and 105b based on an operation signal Os from the operation unit 100c. The agitated material is, for example, bread dough. However, the material to be stirred is not limited to bread dough, and may be any material such as dumpling skin or cookie dough.

[Agitator body 100a]
As shown in FIG. 32 (b), the stirrer main body 100 a has a stirrer container 104 that accommodates an object 104 a to be stirred, and a pair of stirrers 105 a and 105 b are provided in the stirrer container 104.

  Here, one stirring member 105a is a stirring member having an r-axis. The r-axis is a rotation axis in which the revolution direction and the rotation direction are opposite directions, and the stirring member 105a having the r-axis is on the circumference having a revolution radius at the rotation center while rotating in the direction opposite to the revolution direction. Configured to move. The other stirring member 105b is a stirring member having a Q axis. The Q axis is a rotation axis in which the revolution direction and the rotation direction are the same direction, and the stirring member 105b having the Q axis rotates on the circumference having a revolution radius while rotating in the same direction as the revolution direction. Is configured to move.

  The stirrer main body 100a has a revolving motor 101 for revolving a pair of stirring members 105a and 105b by a motor driving current Dc1 from the driving means 100b, and a pair of stirring members 105a and 105b by a motor driving current Dc2 from the driving means 100b. And a motor 102 for rotation.

  Here, the driving means 100b is an agitator having an r-axis rotation coefficient (negative rotation coefficient) indicating how many times the agitating member 105a having the r-axis rotates in the direction opposite to the revolution direction during one revolution, and a Q-axis. A Q axis rotation coefficient (also referred to as a positive rotation coefficient) indicating how many times the member 105b rotates in the same direction as the revolution direction during one revolution is configured to be adjustable. Further, the stirrer main body 100a is configured such that the rotation coefficient of the stirrer 105a having the r-axis and the stirrer 105b having the Q-axis coincide with each other due to its structure. However, depending on the stirring conditions, the stirring apparatus main body 100a may be configured such that the rotation coefficient differs between the stirring member 105a having the r-axis and the stirring member 105b having the Q-axis.

  The stirrer main body 100a further includes a rotating casing 103 that is rotatably supported with respect to a casing (not shown). A pair of agitating members 105 a and 105 b revolves around the rotating casing 103, and these agitating members 105 a and 105 b can rotate with respect to the rotating casing 103. 105a and 105b are supported.

  As shown in FIG. 32 (b), the stirring device main body 100a is not limited to the one provided with the stirring member 105a having the r axis and the stirring member 105b having the Q axis, and is shown in FIG. 32 (c). Thus, the agitator main body 110a provided with one agitating member 105a having an r-axis may be used. Further, the pair of stirring members 105a and 150b included in the stirring device main body 100a has a shape in which the tip of the stirring member approaches the inner wall of the stirring vessel 104 once by one rotation like the stirring members 105a and 105b. The shape of the stirring member 115a and 115b of the stirring apparatus main body 120a shown in FIG. 32D is such that the tip of the stirring member approaches the inner wall of the stirring vessel 104 twice by one rotation. You may have.

  As described above, the number and shape of the stirring members provided in the main body of the stirring device are not particularly limited, but when a plurality of stirring members are arranged as close as possible, one tip of the adjacent stirring member is the other. Therefore, the rotation coefficients of the two agitating members are matched so that the adjacent agitating members do not interfere with each other when the plurality of agitating members rotate, so that they match the shape of the agitating member. It is necessary to shift the rotation phase of the stirring member by a predetermined rotation angle.

[Specific Configuration of Stirring Device Body 100a]
FIG. 33 shows an example of a specific configuration of the stirrer main body 100a included in the stirrer 100 shown in FIG.

  The stirrer main body 100 a includes a housing 108 and a rotatable cylindrical revolving shaft 111 disposed in the housing 108. The cylindrical revolution shaft 111 is rotatably attached to the inside of an annular member 131 fixed to the housing 108 by a fixture 132 via an outer upper bearing 131a and an outer lower bearing 131b. A driven sprocket 112 is attached to the upper end of the cylindrical revolution shaft 111, and the driven sprocket 112 is connected to a drive sprocket 113 attached to the motor shaft 101 a of the revolution motor 101 by a chain 114. A rotating housing 103 that rotates together with the cylindrical revolution shaft 111 is attached to the lower end of the cylindrical revolution shaft 111.

  The stirrer main body 100 a has a rod-shaped rotation shaft 121 disposed in a cylindrical revolution shaft 111. The rod-shaped rotation shaft 121 is rotatably attached to the cylindrical revolution shaft 111 via an inner upper bearing 111a and an inner lower bearing 111b. The upper end portion of the rod-like rotation shaft 121 penetrates the driven sprocket 112 and protrudes upward, and is coupled to the motor shaft 102 a of the rotation motor 102. The lower end portion of the rod-shaped rotation shaft 121 penetrates into the rotating housing 103, and a drive gear 121 a is attached to the lower end portion of the rod-shaped rotation shaft 121. A pair of driven rotation shafts 123 and 124 arranged in parallel with the rod-shaped rotation shaft 121 are provided in the rotating housing 103. The driven rotation shaft 123 is rotatably attached to the rotary housing 103 via a driven shaft upper bearing 123b and a driven shaft lower bearing 123c, and the driven rotation shaft 124 is connected to the driven shaft upper bearing 124b and the driven shaft lower bearing 124c. The rotary housing 103 is rotatably attached. The driven gears 123a and 124a are attached to the driven rotation shafts 123 and 124 so as to mesh with each other. Further, a counter gear 123d is attached to the driven rotation shaft 123 so as to mesh with the drive gear 121a. Further, stirring members 105a and 105b are attached to the lower ends of the driven rotation shafts 123 and 124, respectively.

  In the stirring apparatus main body 100a having such a structure, the stirring member 105a is a stirring member having an r-axis, and revolves in the direction opposite to the revolution direction by the rotation of the cylindrical revolution shaft 111 and the rod-shaped rotation shaft 121. Rotate. The stirring member 105b is a stirring member having a Q axis, and revolves and rotates in the same direction as the revolving direction by the rotation of the cylindrical revolving shaft 111 and the rod-shaped revolving shaft 121.

  In addition, a mounting table 108a on which the stirring container 102 is mounted is provided at the lower part of the housing 108 so as to be movable up and down. When the mounting table 108a is at the lower end position, the object to be stirred 104a can be taken in and out of the stirring container 104. When the mounting table 108a is at the upper end position, the upper opening portion of the stirring container 104 is blocked by the container lid member 106. It has come to come off.

  In the stirring device 100 according to the first embodiment, the rotation radius of the stirring members 105a and 105b (distance from the rotation center to the tip of the stirring member) is 59 mm, and the revolution radius of the stirring members 105a and 105b (from the rotation center to the rotation center). Distance H) is 40 mm.

Therefore, the critical rotation coefficient p (when the inner wall is closest) of the r-axis stirring member 105a is calculated from the above formula F9a, p (when the inner wall is closest) = − ((H / r) +1) = − ((40/59) +1) =-1.678
It becomes.

Further, the critical rotation coefficient p (at the time of closest approach to the center) of the stirring member 105a of the r axis is calculated from the above formula F11a, where p (at the time of closest approach to the center) = (H / r) −1 = (40/59) −1 = −. 0.322
It becomes.

Next, operation | movement of the stirring apparatus 100 of Embodiment 1 is demonstrated.

  The operator puts the object to be stirred 104a into the stirring container 104 in a state where the mounting table 108a is lowered to the lower end position, and then raises the mounting table 108a to the upper end position, and the stirring container 104 is moved by the container lid member 106. Close the upper opening of the. Here, the case where a to-be-stirred thing is the flour dough which added water to flour is demonstrated. However, the material to be stirred is not limited to flour dough.

  As shown in FIG. 9 (a), it is important that the flour dough is first mixed uniformly with the flour and water. Therefore, as shown in FIG. 7, the r-axis stirring member 105a is stirred. Both the stirring by the Q-axis stirring member 105b and the stirring by the Q-axis stirring member 105b are performed by the operator operating the operation unit 100c so that the mixing action acts on the object to be stirred. 0.5333), and a stirring start switch (not shown) of the operation unit 100c is turned on.

  With this operation, when the driving unit 100b supplies the motor driving currents Dc1 and Dc2 to the revolution motor 101 and the rotation motor 102 of the stirring apparatus main body 100a based on the operation signal Os from the operation unit 100c, the revolution motor 101 is supplied. The rotation motor 102 rotates the r-axis stirring member 105a in the direction opposite to the revolving direction by 0.5333 rotations per revolution while revolving by the motor driving currents Dc1 and Dc2, respectively. The motor shafts 101a and 102a are rotated so that the motor 105b rotates in the same direction as the revolution direction by 0.5333 revolutions per revolution while revolving.

  As can be seen from FIGS. 20A to 20C, when the tip Ea of the r-axis stirring member 105a is closest to the container inner wall surface 104b, the tip Ea is incident on the container inner wall surface 104b at a shallow angle while accelerating. And rotating in the same direction as the revolution direction. In the stirring operation by the r-axis stirring member 105a, the characteristics of stirring in the region I-1 of the rotation coefficient shown in FIG. 19 appear. By driving the r-axis stirring member 105a with this rotation coefficient, a mixing action by the r-axis stirring member 105a acts on the object to be stirred.

  As can be seen from FIGS. 20D to 20F, when the tip Eb of the Q-axis stirring member 105b is closest to the container inner wall surface 104b, the tip Eb is accelerated to the container inner wall surface 104b at a shallow angle. Incident and rotating in the same direction as the revolution direction. This represents the characteristics of stirring in the region I-1 of the rotation coefficient shown in FIG. 19. By driving the Q-axis stirring member 105b with this rotation coefficient, The mixing action by the stirring member 105b of the Q axis works.

  As a result, in the stirrer 100 of the first embodiment, by setting the rotation coefficient to 0.5333, the object to be stirred is mixed by the r-axis stirring member 105a and the Q-axis stirring member 105b.

  In this way, after the operator determines that the objects to be stirred are sufficiently mixed by the stirring members 105a and 105b, the operator operates the operation unit 100c to set the rotation coefficient to a rotation coefficient larger than 2 (for example, 4 5333), the drive means 100b revolves the motor drive currents Dc1 and Dc2 of the revolution motor 101 and the rotation motor 102 by 4.5333 revolutions per revolution while the r-axis stirring member 105a revolves. The Q-axis stirring member 105b is adjusted to rotate in the same direction as the revolution direction by 4.5333 revolutions per revolution while revolving.

  As can be seen from FIGS. 26A to 26C, when the tip Ea of the r-axis stirring member 105a is closest to the container inner wall surface 104b, the tip Ea enters the container inner wall surface 104b at a deep angle while decelerating. And rotating in the direction opposite to the revolution direction. This operation shows the characteristics of stirring when the rotation coefficient of the r-axis shown in FIG. 19 is the rotation coefficient in the region IV-1. By stirring the flour dough with this rotation coefficient, the kneading action of the r-axis stirring member 105a acts on the flour dough.

  As can be seen from FIGS. 26D to 26F, when the tip Eb of the Q-axis stirring member 105b is closest to the container inner wall surface 104b, the tip Eb is incident on the container inner wall surface 104b at a shallow angle, And it rotates in the same direction as the revolution direction. This operation shows the characteristics of stirring when the rotation coefficient of the Q axis shown in FIG. 19 is the rotation coefficient in the region IV-1. By stirring the flour dough with this rotation coefficient, the mixing action of the Q-axis stirring member 105b acts on the flour dough.

  As a result, in the stirring apparatus 100 of the first embodiment, by setting the rotation coefficient to 4.5333, the kneading action by the r-axis stirring member 105a and the mixing action by the Q-axis stirring member 105b are performed on the flour dough. Will work.

  As described above, in the first embodiment, in the stirring device 100 including the stirring member 105a having the r-axis and the stirring member 105b having the Q-axis, the r-axis among the newly discovered two or less regions. The rotation coefficient is switched between the rotation coefficient in the region where the stirring action by the stirring member 105a is a mixing action and the rotation coefficient in the area where the stirring action by the r-axis stirring member 105a is a kneading action. Thus, it is possible to substantially only mix the object to be stirred, and sufficiently mix the object to be stirred before kneading.

  For example, when the material to be stirred is flour dough used as bread dough, the rotation coefficient is set to 0.5333, and the flour dough is mixed well without kneading and uniformly covered with hydrate around the starch. Thereafter, the rotation coefficient is changed to 4.5333, and the gluten network can be strengthened by stably kneading the flour dough by the kneading action by the r-axis stirring member 105a and the mixing action by the Q-axis stirring member 105b. . Thereby, the bread | crude obtained by baking wheat flour dough can be made into the delicious taste by sufficient gelatinization of the delicious food texture and starch by the strong gluten network structure.

  The material to be stirred is not limited to bread dough, but may be gyoza skin dough or baked confectionery scone dough. When producing a dough of gyoza skin or scone, the rotation coefficient is set to 0.5333, and the r-axis stirring member 105a and the Q-axis stirring member are not kneaded with the flour dough by the r-axis stirring member 105a. Then, the rotation coefficient is changed to 4.5333, and the material to be stirred is kneaded stably by the kneading action by the r-axis stirring member 105a and the mixing action by the Q-axis stirring member 105b. Create a gluten network. Thereby, gyoza and scones obtained by baking wheat flour dough can be made to have a delicious taste due to the texture of ease of biting by construction of a weak gluten network and sufficient gelatinization of starch.

  As mentioned above, although this invention has been illustrated using preferable embodiment of this invention, this invention should not be limited and limited to this embodiment. It is understood that the scope of the present invention should be construed only by the claims. It is understood that those skilled in the art can implement an equivalent range based on the description of the present invention and the common general technical knowledge from the description of specific preferred embodiments of the present invention. It is understood that the documents cited in the present specification should be incorporated by reference into the present specification in the same manner as the content itself is specifically described in the present specification.

  INDUSTRIAL APPLICABILITY The present invention is useful in the field of stirring devices as a device capable of realizing a stirring device that can mix a material to be stirred by stirring the material to be stirred by a novel mechanism.

DESCRIPTION OF SYMBOLS 100 Stirring apparatus 100a Stirring apparatus main body 100b Drive means 100c Operation part 101 Revolving motor 101a Revolving motor shaft 102 Rotating motor 102a Rotating motor shaft 103 Rotating housing 104 Stirring container 104a Stirring object 104b Container inner wall 105a, 105b Stirring member DESCRIPTION OF SYMBOLS 106 Container lid member 108 Case 108a Container mounting base 111 Cylindrical revolving shaft 111a Inner upper bearing 111b Inner lower bearing 112 Driven sprocket 113 Drive sprocket 114 Chain 121 Rod-shaped rotation shaft 121a Drive gear 123, 124 Driven rotation shaft 123a, 124a Driven gear 123b, 124b driven shaft upper bearing 123c, 124c driven shaft lower bearing 123d counter gear 131 annular member 131a outer upper bearing 131b outer lower bearing 132 fixing tool C0 during revolution Core Dc1, Dc2 Motor drive current Ea, Eb Stirring member tip (hook tip)

Claims (8)

Drive means for driving a stirring member for stirring the object to be stirred,
The stirring member has an r-axis,
The stirring device is configured to mix at least the object to be stirred.   The stirring device according to claim 1, wherein the driving unit is further configured to knead the object to be stirred.   The stirring device according to claim 2, wherein the driving unit is configured to switch between mixing and kneading the object to be stirred.   The stirring device according to claim 3, wherein the driving unit is configured to switch between mixing and kneading the object to be stirred by adjusting a rotation coefficient of the stirring member.   The stirring device according to claim 4, wherein the driving unit is configured to include a region in which the rotation coefficient is 2 or less in a range in which the rotation coefficient can be adjusted. The driving means includes
Adjusting the rotation coefficient to be 1 or less, and performing mixing of the stirring object,
The stirring device according to claim 4 or 5, wherein the stirring device is configured to perform kneading of the object to be stirred by adjusting the rotation coefficient to be larger than 1.   The driving means adjusts the rotation coefficient to adjust the rotation coefficient so that the tip of the stirring member moves in a direction different from the revolution direction, and kneads the object to be stirred, and the tip of the stirring member revolves. The stirrer according to any one of claims 4 to 6, wherein the stirrer is configured to switch between a second kneading state in which the stirring object is kneaded while moving in the same direction as the direction. The drive means is configured to drive a further stirring member having a Q axis;
The drive means mixes the object to be stirred by the stirring member having the r-axis and the further stirring member having the Q-axis, and mixing the object to be stirred by the further stirring member having the Q-axis. The stirrer according to any one of claims 1 to 7, wherein the stirrer is configured to switch between kneading the stirring target with the stirring member having the r-axis.