JP2019088253A - Agitation type mixer and method of producing noodle dough using the same - Google Patents

Abstract

To provide an agitation type mixer capable of homogeneously mixing flour and water to achieve a complete mixed state closer to a state of hand-pressed or hand-extended noodles.SOLUTION: An agitation type mixer 1 of this invention comprises: a rotation shaft 4 that rotates around a rotation center C in a lateral direction inside a mixing chamber 2; an eccentric roller 31 that is fixed to the rotation shaft 4 inside the mixing chamber 2, has a cylindrical outer circumferential surface, and includes a center of the cylinder at a position displaced from the rotation center C; and plural agitation pins 32 protruded discretely in a longitudinal direction of the eccentric roller 31 and in all the directions relative to the rotation center C. The flour and water are mixed while being agitated in the mixing chamber 2.SELECTED DRAWING: Figure 1

Description

The present invention relates to a stirring-type mixer for dispersing water in each particle of wheat flour, and a method for producing noodle dough using the same.

The process of kneading used in making noodles includes "hydration" to allow water to penetrate throughout the flour and "kneading" to knead the dough to produce gluten. The stirring mixer is mainly responsible for hydration among these, and has a rotating shaft that rotates in a horizontally placed cylindrical mixing chamber. Stirring pins are helically supported at a predetermined pitch on the rotating shaft. As such a stirring mixer, for example, Patent Document 1 proposes a stirring mixer in which a pipe is installed in a mixing chamber to improve water absorption.

In a stirring mixer, when flour is put in a mixing chamber and a predetermined amount of water is added while rotating a stirring pin, the water absorption part becomes solid at first, but it is crushed by a stirring pin to become a small lump, and the first water goes on. Flour that did not reach gradually spreads over and becomes "soboro" powder as a whole.

When the processing by the stirring mixer is finished, kneading by roller is then performed. The powder is taken out of the stirring mixer and rolled with a roller to perform a first roller application to form a band (noodle band). This work is said to be hanging. After that, adjust the noodle band to two sheets and repeat the roller hooking several times according to the desired strength of the waist. Finally cut out to produce noodles.

Patent Document 2 proposes an improvement for stirring in a stirring mixer. According to patent document 2, the manufacturing apparatus of the noodle dough which provided the stirring pin in the core drum of the diameter comparatively thicker than a rotating shaft is disclosed. This device is capable of making the circumferential speed of the core drum faster than the circumferential speed of the rotating shaft, and aims to prevent the clumps of flour and water from clinging to the stirring pin and to achieve good mixing.

Further, a small-sized stirring and kneading apparatus for kneading dough is described in Patent Document 3. In this device, the eccentric barrel is provided with a continuous screw in order to provide a batter and flow to the dough to produce sufficient gluten. The dough is transferred by means of a screw and is reversed when it reaches the end face. Also, the kneading and kneading effects are achieved by transferring between a wide area flow part (a part separated from the inner wall of the casing by eccentricity of the body) and a narrow flow part (a part close to the inner wall of the casing by eccentricity of the body). It is.

Japanese Utility Model Publication No. 51-30372 JP 9-74983 A Japanese Patent Application Laid-Open No. 7-274801

The deliciousness of the noodles is said to be substantially determined by the degree of completion of the noodle dough in the water mixing and stirring step (hydration). Efforts have been made to pursue the taste of hand-made noodles and hand-made noodles, but it is important to carry out so that they are in an ideal mixed state (completely mixed state). The completely mixed state refers to a state in which all components of the powder taken out of the stirring mixer have the same ratio.

The present invention provides a stirring mixer capable of homogeneously mixing wheat flour and water to achieve a completely mixed state closer to hand-made noodles and hand-made noodles, and a method for producing a noodle dough using the same. The purpose is to

According to the stirring type mixer of the present invention, the rotation shaft rotates around the lateral direction in the mixing chamber;
An eccentric roller fixed to the rotation shaft in the mixing chamber, having an outer peripheral surface being a cylinder, and having a center of the cylinder at a position shifted from the rotation center;
A plurality of stirring pins are provided discretely in the longitudinal direction of the eccentric roller and in all directions with respect to the rotation center, and the flour and water are stirred and mixed in the mixing chamber. .
Further, in the method for producing noodle dough of the present invention using the stirring type mixer, flour is charged until the eccentric roller is hidden, and a predetermined amount of water is added while rotating the rotation shaft, and the eccentricity is added It stirs with a roller and the said stirring pin, and takes out the scattered flour which was stirred, and it is characterized by carrying out scattering.

FIG. 1 is a stirring type mixer, FIG. 1A is a perspective view, and FIG. 1B is a side sectional view. FIG. 2 is a view showing a state of stirring, and FIGS. 2A to 2D show operations at respective rotation angles of the eccentric rollers.

Hereinafter, an embodiment of the present invention will be described based on the drawings. The stirring type mixer 1 has a mixing chamber 2 whose bottom surface is a semi-cylindrical inner wall 22 in a horizontally placed state and whose upper inner surface is an openable / closable door 21, and a stirring body 3. The stirring member 3 has a rotating shaft 4 in the lateral direction, an eccentric roller 31 fixed to the rotating shaft 4, and a stirring pin 32 protruding from the eccentric roller 31. The rotation center C of the rotation shaft 4 is also a semi-cylindrical center which is a shape of the inner wall surface 22. A door 21 closes the mixing chamber 2 and is provided to prevent the mixture of flour and water from jumping out during stirring. In addition, when the door 21 is opened, materials can be input and output.

The diameter of the semi-cylinder forming the inner wall surface of the mixing chamber 2 is 280 mm, and the stirrer 3 is rotatably disposed in the mixing chamber 2. The rotation axis 4 is 25 mm in diameter. Two eccentric rollers 31 having a diameter of 60 mm are fixed to the rotating shaft 4 in a range which occupies most of the inside of the mixing chamber 2 in the longitudinal direction of the rotating shaft 4.

The outer peripheral surface of the eccentric roller 31 is a cylinder made of stainless steel, and the surface is finished to prevent the accumulation of wheat flour. The eccentric rollers 31 are integrally connected at a central position P of the mixing chamber 2. The centers of the cylinders, which are the outer peripheral surfaces of the two eccentric rollers 31, are diametrically offset with respect to the rotation center C by the same distance. The offset distances from the rotation center C are 5 mm each. The reason for making the offset distance the same is to balance the rotation center C.

Stirring pins 32 have helical phases R1 and R2 (indicated by broken lines in FIG. 1B) in all directions (upper, lower, left, and right) with respect to the rotation center C at equal intervals in the longitudinal direction of each eccentric roller 31 and discretely. A number of are provided with. Each stirring pin 32 has a cylindrical outer peripheral surface made of stainless steel. The reason for providing in all directions is to consider the rotational balance of the stirrer 3. Also, by providing the helical phases R1 and R2, it is desirable because the effect of laterally feeding the material can be expected. In the present embodiment, the phase R1 of the stirring pin of the left eccentric roller 31 is a spiral having a feeding effect to the left, and the phase R2 of the stirring pin of the right eccentric roller 31 has a reverse feeding effect in the opposite direction. It is a spiral. For this reason, the flour is easily collected at the position P where the left and right eccentric rollers 31 are connected to each other. In this position, the shape change is large due to the connection of the eccentric roller 31, and the compression mode is more complicated. The stirring pin 32 may be optional instead of a spiral phase, but it is desirable to consider rotational balance. The pin intervals of the stirring pins 32 may not be equal.

The side plate 24 of the mixing chamber 2 is provided with a bearing 23 for pivotally supporting the rotary shaft 4. A rotational drive source (not shown) is connected to the rotational shaft 4. The rotational shaft 4 can be set to have a rotational speed in the range of 60 to 100 rpm.

Next, the operation will be described. The door 21 is opened, and a predetermined amount of weighed wheat flour is introduced into the mixing chamber 2. The amount of flour is as high as the height at which the eccentric roller 31 is filled. When the stirrer 3 is rotated, the stirring pin 32 penetrates into the wheat flour and comes out through the wheat flour, and the wheat flour is substantially moved and hardly bounces up. The particles of flour are too small, and the stirring pin 32 is in the condition of passing through the flour. When a predetermined amount of water (for example, brine) is introduced, the flour wet with water becomes clumped and starts to be gradually thrown up by the stirring pin 32. The water may be introduced in any manner, for example, while the stirring pin 32 is moved into the flour to the left and right while moving the handle with water. When the loading is completed, the door 21 is closed. Water is gradually mixed into the flour.

FIG. 2 shows the state of stirring. In the process of moving the circumferential surface of the eccentric roller 31 on the inner wall surface 22 of the bottom, the wheat flour is subjected to the action of compression. The wheat flour located on the lower side (position a) of the eccentric roller in FIG. 2A and the wheat flour in the same position a in FIG. 2B have different degrees of compression. Moisture is distributed among the compressed wheat flour to achieve homogenization.

In addition, depending on the position of the base or tip of the stirring pin 32, the wheat flour bounced up by the stirring pin 32 drops with different kinetic energy received, drawing various trajectories (in FIG. ). At this time, the flour flipped up facing the stirring pin 32 reaches the wall on the opposite side of the mixing chamber 2 (trajectory path b), but most falls onto the eccentric roller 31 (path b) ). Since the surface of the eccentric roller 31 is deviated from the rotation center C, it may or may not collide with the eccentric roller 31 even if it starts flying with the same trajectory when it is bounced up by the stirring pin 32. For example, FIG. 2C shows the rotation angle at which the eccentric roller 31 collides with the wide range of bounced wheat flour, and FIG. 2D shows the opposite rotation angle. Flour in the second track collides with the eccentric roller 31 in FIG. 2C and does not collide in FIG. 2D.

Further, the peripheral speed of the outer peripheral surface of the eccentric roller 31 is different depending on the distance from the rotation center C. Furthermore, the flying distance until it falls to the eccentric roller 31 is also different when landing the flour that has been bounced up under the same conditions. For example, the wheat flour of the locus e of FIG. 2C and the locus e of FIG. 2D. The occurrence of the various aspects in this way promotes the agitation of the wheat flour.

Thus, although the water is initially added to some flour, according to various aspects when colliding with the eccentric roller 31, the flour disperses in the whole, and the adjacent wheat flour is compressed by the eccentric roller Distribution between each other is promoted, resulting in an ideally hydrated, shabby wheat flour. Then, the flour is taken out of the stirring mixer 1 and subjected to a work of spreading and processing into a noodle band.

In the present embodiment, the stirring type mixer 1 in which the stirring members 3 are provided in one row is described, but the length in the width direction of the mixing chamber 2 may be increased to provide the stirring members 3 in multiple rows in parallel. . In addition, although the stirring pin 32 has a cylindrical outer periphery, it may use a bat-like, square-bar-like, or flat outer peripheral surface.

DESCRIPTION OF SYMBOLS 1 stirring type mixer 2 mixing chamber 3 stirring body 4 rotating shaft 21 door 22 inner wall surface 23 bearing part 24 side plate 31 eccentric roller 32 stirring pin C rotation center

According to the stirring type mixer of the present invention, the rotation shaft rotates around the lateral direction in the mixing chamber;
An eccentric roller fixed to the rotation shaft in the mixing chamber, having an outer peripheral surface being a cylinder, and having a center of the cylinder at a position shifted from the rotation center;
A stirring type mixer comprising a plurality of stirring pins discretely extending in the longitudinal direction of the eccentric roller and protruding in all directions with respect to the rotation center, and stirring and mixing flour and water in a mixing chamber There,
And, at one end of the eccentric roller, another eccentric roller whose cylindrical center is shifted by the same distance in the opposite direction in the diametrical direction with respect to the rotation center is integrally connected.
The stirring pin is protruded in the spiral phase of one of the eccentric rollers, and the other eccentric roller is characterized in that the stirring pin is protruded in the spiral phase of the opposite direction of the stirring pin. .

Next, the operation will be described. The door 21 is opened, and a predetermined amount of weighed wheat flour is introduced into the mixing chamber 2. The amount of flour is as high as the height at which the eccentric roller 31 is filled. When the stirrer 3 is rotated, the stirring pin 32 penetrates into the wheat flour and comes out through the wheat flour, and the wheat flour is substantially moved and hardly bounces up. The particles of flour are too small, and the stirring pin 32 is in the condition of passing through the flour. When a predetermined amount of water (for example, brine) is introduced, the flour wet with water becomes clumped and starts to be gradually thrown up by the stirring pin 32. The water may be introduced in any manner, for example, by moving the handle with water inserted on the side where the agitating pin 32 penetrates the wheat flour while moving it to the left and right. When the loading is completed, the door 21 is closed. Flour to Ru brought water is gradually mixed.

Claims (3)

An axis of rotation that rotates around the lateral direction in the mixing chamber;
An eccentric roller fixed to the rotation shaft in the mixing chamber, having an outer peripheral surface being a cylinder, and having a center of the cylinder at a position shifted from the rotation center;
A plurality of stirring pins are provided discretely in the longitudinal direction of the eccentric roller and in all directions with respect to the rotation center, and the flour and water are stirred and mixed in the mixing chamber. Stirred mixer.
In the stirring type mixer of claim 1,
At one end of the eccentric roller, another eccentric roller whose cylindrical center is shifted by the same distance in the diametrically opposite direction with respect to the rotation center is integrally connected.
The stirring pin is protruded in the spiral phase of one of the eccentric rollers, and the other eccentric roller is characterized in that the stirring pin is protruded in the spiral phase of the opposite direction of the stirring pin. Stirred mixer.
The method for producing noodle dough using the agitation type mixer according to claim 1, wherein flour is added until the eccentric roller is hidden, and a predetermined amount of water is added while rotating the rotation shaft, and the eccentricity is added. A method for producing a noodle dough, comprising: stirring with a roller and the stirring pin;