JP2525092Y2 - Dough squeezing device in food machinery - Google Patents

Description

[Detailed description of the invention]

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dough squeezing device for a food machine, and in particular, expands and contracts a nozzle and opens and closes a mouth according to a discharge pressure at the time of squeezing a dough without damaging the dough. The present invention relates to a dough squeezing device for squeezing.

[0002]

2. Description of the Related Art Moisture-containing dough (material) used as a food material, particularly a confectionery material,
In a dough squeezing device for a food machine that squeezes from a nozzle and shapes the dough into a predetermined shape, it is necessary to squeeze the dough without damaging the dough. In order not to damage the dough, it is necessary not to apply a large discharge pressure to the dough when squeezing the dough from the nozzle.

[0003] The dough squeezing nozzle currently used for food processing machines is made of metal such as brass, for example, and is formed in a substantially inverted conical shape, and has a hole at its tip. When the dough is formed into food having a predetermined shape using the nozzle, the dough in the hopper is usually supplied to the nozzle while applying pressure by a roll or the like.

[0004]

However, the conventional metal cloth squeezing nozzle has the following problems because the nozzle itself does not expand and contract and the nozzle opening (hole) does not open and close (expand and contract). was there. If the dough is squeezed out at a low discharge pressure so as not to damage the dough, the dough is not sufficiently squeezed out, resulting in molding failure. Especially,
In the case of a hard dough having a low water content, molding is impossible. In order to prevent molding defects, a high discharge pressure must be applied, and as a result, the fabric is damaged when passing through the nozzle, and the texture of the product is reduced. In the case of so-called water dough having a large amount of water content, after the dough is squeezed out, if the hole of the nozzle is not closed, the dough will drop. For this reason, a means for closing the hole of the nozzle is required, and the structure becomes complicated and large, which leads to an increase in the size of the food machine. In order to improve the cutting of the dough after the dough is squeezed out, it is necessary to provide a dough cutting means, and the dough is mechanically cut, so that the appearance of the formed product shape becomes poor. In order to form products having different sizes, a large number of nozzles having different hole diameters must be prepared according to the size of the products.

The present invention has been made in order to solve the above-mentioned problems of the conventional metal nozzle, and it is possible to perform good molding with a low discharge pressure and to squeeze a hard material without damaging the material. It is not necessary to provide a separate means for closing the mouth of the nozzle even for water dough, and it is not necessary to cut the squeezed dough, and to improve the appearance of the product It is an object of the present invention to provide a dough squeezing device in a food machine capable of forming various products having different sizes with the nozzle.

[0006]

In order to achieve the above object, a dough squeezing device in a food machine according to the present invention is configured as follows. That is, the invention of claim 1
Is a dough container fixed to the material
A dough room is formed together with the delivery, and
Squeezing bar that moves relatively to change the volume of the dough chamber
And a nozzle provided in communication with the dough chamber.
The nozzle is roughly divided into a nozzle body and a nozzle tip with a non-adhesive and extensible material, and a hole is provided at a tip of the nozzle tip, and a plurality of nozzles are radially formed around the hole. Notches are provided, and the thickness of the nozzle tip is formed thinner than the nozzle body. Further, the invention of claim 2
Is a dough container fixed to the material
A dough room is formed together with the delivery, and
Squeezing bar that moves relatively to change the volume of the dough chamber
And a nozzle provided in communication with the dough chamber.
The nozzle is formed roughly into a nozzle body and a nozzle tip with a non-adhesive and stretchable material, and a plurality of cuts are provided radially from the tip of the nozzle tip, and the nozzle tip is Is formed thinner than the nozzle body. Further, the invention according to claim 3 is fixed to the material supply unit.
Fabric chamber and the fabric chamber together with the fabric chamber
And moves relative to the dough storage body to
And a squeezing base for changing the volume of the fabric, and communicating with the fabric chamber.
The nozzle is formed roughly into a nozzle body and a nozzle tip with a non-adhesive and expandable material, and a hole is provided at the tip of the nozzle tip. At the same time, the thickness of the nozzle tip is made thinner than the nozzle body.

[0007]

In the nozzle according to the first aspect of the present invention, the dough in the hopper is fed into the dough chamber by the rotation of the roller, and the dough is supplied from the dough chamber to the nozzle at a discharge pressure that does not damage the dough. Then, the nozzle expands and swells according to the discharge pressure, and the hole at the tip of the nozzle expands along the cut to squeeze the dough. After the dough is squeezed out by a predetermined amount , when the material supply section rises, the volume of the dough chamber is increased.
Becomes large, the dough is sucked into the dough chamber, the nozzle shrinks, the hole is pinched, and the dough is squeezed and cut.
As a result, the fabric is squeezed out of the nozzle without damaging it only by the movement of the nozzle itself, and a good product is formed.

In the nozzle according to the second aspect, when the dough in the hopper is fed into the dough chamber by the rotation of the roller, and the dough is supplied from the dough chamber to the nozzle at a discharge pressure that does not damage the dough, The nozzle expands and expands in accordance with the discharge pressure, and the tip of the cut nozzle tip opens to squeeze the dough. Then, after the dough is squeezed out by a predetermined amount , when the material supply section rises, the volume of the dough chamber is reduced.
As the cloth grows, the cloth is sucked into the cloth chamber and the nozzle shrinks, whereby the tip of the nozzle tip closes, the cloth is squeezed and cut. As a result, the fabric is squeezed out of the nozzle without damaging it only by the movement of the nozzle itself, and a good product is formed.

Further, in the nozzle according to the third aspect, the dough in the hopper is fed into the dough chamber by rotation of a roller,
When the dough is supplied from the dough chamber to the nozzle at a discharge pressure that does not damage the dough, the nozzle expands and swells according to the discharge pressure, and the swelling of the nozzle causes the hole at the nozzle tip to expand and the dough to be squeezed out. It is. Then, after the dough is squeezed out by a predetermined amount , when the material supply section rises,
The dough is sucked up into the dough chamber as the volume of the base chamber increases , the nozzle shrinks, the hole is pinched, and the dough is squeezed and cut. As a result, the fabric is squeezed out of the nozzle without damaging it only by the movement of the nozzle itself, and a good product is formed.

[0010]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described in detail. First, the nozzles used in the example apparatus will be described.
You. FIGS. 1A and 1B show an embodiment of a nozzle according to claim 1, wherein FIG. 1A is a partially cutaway front view and FIG. 1B is a bottom view. The nozzle is made of a material having good elasticity, such as silicone rubber, which has elasticity and can be expanded and contracted as a whole, and has a cylindrical nozzle body 11 and a body 11 attached to the nozzle. And a tapered nozzle tip 12 formed continuously and integrally. A hole 13 is provided at the tip (nozzle tip) of the nozzle tip 12, and a thick edge portion 14 concentric with the hole 13 is formed near the junction of the tip 12 with the body 11. It is provided. The thickness of the nozzle tip 12 is smaller than the thickness of the nozzle body 11 so that it can be easily expanded and contracted. In particular, it is preferable to gradually reduce the thickness toward the tip because opening and closing of the hole 13 becomes easier. Further, a plurality of cuts 15 are provided radially around the hole 13 between the hole 13 and the edge 14 of the nozzle tip 12. In addition, a protective fitting 17 is mounted on the upper end flange 16 of the nozzle body 11.

The nozzle 10 having such a configuration is attached to, for example, a food machine partially shown in FIGS. 4 and 5, and is used as a dough squeezing device. Figures 4 and 5
In the figure, 41 is a hopper, 42 is a roller disposed below the hopper 41, and 43 is a cloth storage body formed below the roller 42, and these form a material supply unit 40. 44 is the base out of grain, cloth container 4
3 and the upper part is located so as to be relatively movable.
The dough chamber 43a is formed by the upper part of
ing. Further, the squeezing base 44 has a communication passage 45 at the center.
The upper portion of the communication passage 45 is located below the fabric chamber 43a, and the lower portion is connected to the nozzle 10 by a nut 46. Further, the squeezing base 44 is attached to a lower part of the material supply unit 40 via a spring 47.

Therefore, when the material supply unit 40 is lowered, the squeezing base 44 is also lowered until it comes into contact with the stopper 48 (see FIG. 4), and in this state, the cloth is squeezed as described later. Next, even if the squeezing of the dough is completed and the material supply unit 40 is slightly raised, the squeezed base 44 remains in contact with the stopper 48 by the spring 47, that is, the material supply unit 40 is raised by s in FIG. Also,
The squeezing base 44 remains as it is. Thereby, the capacity of the dough chamber 43a increases (see FIG. 5).
The inside of the fabric chamber 43a becomes negative pressure and acts to suck up the fabric inside the nozzle 10. Then, the material supply unit 40
Is further raised, the squeezing base 44 is also raised, and the nozzle 10 is separated from the squeezed product.

FIG. 1C is a view showing the state in which the dough is squeezed out by attaching the nozzle 10 to the food machine shown in FIGS. 4 and 5, and FIG. 1D is a view showing the state in which the dough is similarly squeezed out. Show. As shown in these drawings, in order to squeeze the dough, when the dough is supplied at a predetermined pressure from the hopper 41 of the food machine to the nozzle 10 via the dough chamber 43a and the communication passage 45, the nozzle body 11 expands and expands. The nozzle tip 12 is also opened from the cut 15 portion, and the fabric is squeezed out while opening the hole 13 at the tip end. At this time, the pressure applied to the dough is almost only the pressure required for supply from the dough chamber due to the expansion and contraction action of the nozzle, and since the nozzle does not expand and contract like a conventional metal nozzle, the pressure applied to the dough in the nozzle is high. No pressure is applied. Therefore, the fabric can be squeezed out without damaging it.

When the squeezing of the dough is completed, the food machine stops the rotation of the roller 42 and raises the material supply unit 40, that is, the dough container 43, to temporarily increase the volume of the dough chamber 43a to thereby increase the dough. The inside of the chamber 43a is set to a negative pressure, and the dough supplied to the nozzle 10 is sucked up. As a result, the body 10 of the nozzle 10 shrinks and the tip 1
The cloth is cut off by the action of this nozzle 10 because 2 is closed and the hole 13 is also small. Therefore, there is no need to provide a separate means for cutting the dough.

FIG. 2 shows an embodiment of the nozzle according to the second aspect of the present invention. FIG. 2 (a) is a partially cutaway front view, FIG. 2 (b) is a bottom view, and FIG. An explanatory diagram and (d) are explanatory diagrams showing a state in which the dough has been squeezed.
The nozzle 20 in this case is characterized in that a plurality of cuts 25 are radially provided between the nozzle tip and the edge 24 without providing a hole at the tip of the nozzle tip 22.
In this embodiment, the number of cuts 25 is larger than in the above-described embodiment. The nozzle body 21,
The flange portion 26, the protective fitting 27 and the like are the same as those in the above-described embodiment.

In the nozzle 20 of this embodiment, as in the case where the nozzle 10 is used, the dough is supplied from the hopper 41 of the food machine through the dough chamber 43a and the communication passage 44 to the nozzle 2.
When it is supplied to 0, the tip of the nozzle tip 22 is opened to form a hole, from which the dough is squeezed. After the squeezing of the dough is completed, the dough is sucked into the dough chamber and the tip of the nozzle tip 22 is completely closed to cut the dough. The nozzle of this embodiment is suitable for use in squeezing a soft dough in a so-called water state, which contains more moisture than the dough targeted by the nozzle of the above-described embodiment. The water-like dough does not drip because the nozzle tip 22 is completely closed.

In the nozzles 10 and 20 in which the cuts 15 and 25 are provided in the nozzle tips 12 and 22, a linear pattern can be formed on the surface of the squeezed cloth.

FIGS. 3A and 3B show an embodiment of the nozzle according to claim 3, wherein FIG. 3A is a partially cutaway front view, FIG. 3B is a bottom view, and FIG. An explanatory diagram and (d) are explanatory diagrams showing a state in which the dough has been squeezed.
The nozzle 30 in this case is characterized in that a hole 33 is provided at the tip without providing a cut in the nozzle tip 32. Further, the provision of the thick edge portion 34 around the hole 33 prevents the hole 33 from being torn and increases the cutting force of the cloth generated when the hole 33 tries to shrink. The nozzle body 31, the flange 36, the protective fitting 37 and the like are the same as those in the above-described embodiment.

In the nozzle 30 of this embodiment, as in the case where the nozzle 10 is used, the dough is supplied from the hopper 41 of the food machine through the dough chamber 43a and the communication passage 44 to the nozzle 3.
When it is supplied to 0, the hole 33 at the nozzle tip is opened, and the dough is squeezed out. After the dough is squeezed out, the dough is sucked into the dough chamber and the hole 33 at the tip of the nozzle is narrowed to cut the dough. The nozzle of this embodiment is preferably used when the nozzles of the above-described two embodiments squeeze out dough having less moisture content than the target dough.

The dough squeezing device in the food machine of the present invention is not limited to the above embodiment, but includes various modified ones within the scope of the gist. Further, the nozzle in the device of the present invention can also be used as an outer nozzle of a multi-nozzle for forming confectionery or the like in which cream, bean paste, or the like is put in dough. Further, it can be used by attaching to various types of food machines other than the food machine shown in FIG.

Further, according to the dough squeezing device in the food machine described above, when the pressure at the time of discharging the dough is changed to change the opening degree of the mouth at the tip of the nozzle, the opening degree, that is, the discharge pressure is changed. A product of any size can be formed.

[0022]

As described above, according to the dough squeezing device of the food machine of the present invention, the nozzle expands and contracts according to the pressure applied to the dough, so that when the dough is squeezed, a large pressure is applied to the dough inside the nozzle. And a food with excellent texture can be obtained without damaging the dough. Also raw
By the geologic negative pressure, the stop of the fabric after completion of the squeezing, the cutting can be automatically rows as Ukoto
In dough of stopping, it is not necessary to provide the cutting means.
Further, the thickness of the nozzle tip is sequentially increased toward the nozzle tip.
The thinner the opening and closing of the holes becomes easier.

[Brief description of the drawings]

FIG. 1 shows an embodiment of a nozzle used in a dough squeezing device in a food machine of the present invention, wherein (a) is a partially cutaway front view, (b) is a bottom view, and (c) squeezes out dough. An explanatory view of the state, and (d) shows an explanatory view of a state in which the dough has been squeezed out.

FIG. 2 shows another embodiment of the nozzle used in the dough squeezing device in the food machine of the present invention, wherein (a) is a partially cutaway front view, (b) is a bottom view, and (c) is a squeezed dough. (D) shows an explanatory diagram of a state in which the dough is squeezed, and FIG.

FIGS. 3A and 3B show still another embodiment of the nozzle used in the dough squeezing device in the food machine of the present invention, wherein FIG. 3A is a partially cutaway front view, FIG. 3B is a bottom view, and FIG. And (d) shows an explanatory view of a state where the dough has been squeezed out.

FIG. 4 is an explanatory view showing a state in which dough is being squeezed out of the apparatus according to the embodiment of the present invention;

FIG. 5 is an explanatory view showing a state in which dough is squeezed out of the apparatus according to the embodiment of the present invention;

[Explanation of symbols]

 10, 20, 30 Nozzle 11, 21, 31 Nozzle body 12, 22, 32 Nozzle tip 13, 33 hole 14, 24, 34 Edge 15, 25 Cut 40 Material supply unit 43 Fabric container 43a Fabric chamber 44 Out base

Claims (5)

(57) [Scope of request for utility model registration] 1. A dough container fixed to a material supply unit, a dough chamber is formed together with the dough container, and the dough
Moving relative to the storage body to change the volume of the dough chamber
Squeezing base and a nozzle provided in communication with the dough chamber, the nozzle is roughly formed into a nozzle body and a nozzle tip with a non-adhesive and stretchable material, And a hole is provided at the tip of the nozzle tip, a plurality of cuts are radially provided around the hole, and the thickness of the nozzle tip is formed to be thinner than the nozzle body. Out device . 2. A dough container fixed to a material supply section, and a dough chamber is formed together with the dough container, and
Moving relative to the storage body to change the volume of the dough chamber
Squeezing base and a nozzle provided in communication with the dough chamber, the nozzle is roughly formed into a nozzle body and a nozzle tip with a non-adhesive and stretchable material, A dough squeezing device for a food machine, wherein a plurality of cuts are provided radially from the tip of the nozzle tip, and the thickness of the nozzle tip is formed thinner than the nozzle body. 3. A dough container fixed to a material supply unit, and a dough chamber is formed together with the dough container, and
Moving relative to the storage body to change the volume of the dough chamber
Squeezing base and a nozzle provided in communication with the dough chamber, the nozzle is roughly formed into a nozzle body and a nozzle tip with a non-adhesive and stretchable material, A dough squeezing device for a food machine, characterized in that a hole is provided at the tip of the nozzle tip and the thickness of the nozzle tip is smaller than that of the nozzle body. 4. The periphery of a hole provided at the tip of the nozzle tip,
4. The dough squeezing device in a food machine according to claim 3, wherein a thick edge is provided. 5. The thickness of the nozzle tip portion is increased from the body portion side.
5. The method according to claim 1, wherein said layers are sequentially formed thinner toward the ends.
A dough squeezing device in a food machine according to the above.