JP3084114U - Spiral screw of extrusion type noodle making machine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To apply a suitable pressure and smoothly extrude a kneaded raw material without applying unnecessary pressure, and to transport the kneaded raw material to a tip end outlet to produce a fine thread-shaped noodle. A spiral screw for an extrusion-type noodle making machine is provided. SOLUTION: The shape of a spiral screw of a noodle manufacturing machine for extruding noodles is such that the pitch between spiral screw threads of the spiral screw is wide and coarse in a portion close to a driving device, and the pitch is narrow and dense toward a tip as an extrusion opening. Formed. The ratio is such that when the coarse portion is 1 for the portion close to the drive device, the pitch at the leading end is about one third of that,
The pitch is formed coarsely over about half of the entire length of the screw, and the other half of the tip forms a dense pitch.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to an extruder for kneading noodles by kneading and extruding pasta such as noodles, noodles and other noodles or spaghetti, and particularly relates to a structure of a spiral screw for kneading raw materials.

[0002]

[Prior art]

 Various types of extrusion-type noodle making machines have been used in the noodle making industry. As shown in FIG. 3, the popular type noodle making machine 1 is provided with a driving device 2 and a helical screw 5 interlocked with the driving device 2 in a cylindrical frame 4 and rotates the same. After kneading, it is extruded from the hole according to the shape of the noodles. Instead of using a helical screw as the shaft, there is also a type in which screws of various shapes are fitted to the shaft and the raw material is gradually kneaded and pushed out to the tip outlet.

One of the drawbacks of the above-mentioned noodle making machine is that, in the extrusion molding machine having the above-mentioned shaft structure, when the raw material of the noodle is put in and kneaded, it is smoothly mixed from the base of the shaft to the outlet at the tip in an appropriate kneading state. There is a possibility that the raw material is not extruded and excessively kneaded without appropriately advancing at the structure and position of the screw member fitted on the shaft. For this reason, the noodles as a product may be unnecessarily stiff or have a poor texture.

The taste of noodles varies greatly depending on the taste of each person. If the noodles are weak, the noodles will be chopped and chopped, and the texture will be poor. On the other hand, if it is too strong, it will require force to put it in the mouth and chew it, which may result in a product that is not suitable for enjoying a subtle taste. In particular, in the production of buckwheat noodles, it has been noted that 100% buckwheat flour can produce raw powdered noodles that do not use so-called jumpsuits other than water, so subtle changes in texture can be observed. It is a big problem. In addition, in order to extrude the raw material smoothly, it is conceivable to rotate the shaft at a relatively low speed, but there is a disadvantage in that the production time is increased. Even though it is a machine-made noodle, it cannot be manufactured in a short time, and there is a contradiction that it cannot be manufactured because the advantages of a noodle manufacturing machine cannot be used.

[0005] Therefore, while having the ability to apply a strong pressure, the pressure can be appropriately released as needed to prevent excessive pressure from being applied, and the noodles can be smoothly produced in an optimal state. A new structure for the shaft and screw of a noodle making machine that can provide good noodles is being pursued. Conventionally, attempts have been made to make the pitch of the screw near the tip outlet denser than the base side.However, there have been many failures, and there is a possibility that the food material may become more alpha than expected due to overpressure. There has been research into screw shapes that can form products with a reasonable texture. As one method of releasing pressure, a groove is provided on the inner wall of a cylindrical casing.

[0006] An extruded noodle manufacturing machine is an apparatus that can easily make buckwheat without failure, and is characterized by the fact that buckwheat is made up of 100% buckwheat flour. The machine can be used again by cleaning the details and putting it away after use. The spiral screw according to the present invention must be removed and cleaned after each use. Therefore, spiral screws are required to be clean and easy to handle such as cleaning.

[0007]

[Problems to be solved by the invention]

 The present invention is directed to a screw that solves the above-mentioned problem, and in which a suitable pressure is applied and a kneaded raw material is set by setting a pitch of a spiral mountain of a screw serving as a shaft of a noodle making machine to a specific pitch. To provide an easily extruded screw noodle manufacturing machine that can extrude smoothly without applying unnecessary pressure to the end and carry it to the outlet at the tip to manufacture fine thread-shaped noodles. The purpose is.

[0008]

[Means for Solving the Problems]

 In order to achieve the above object, a spiral screw for an extrusion-type noodle manufacturing machine according to the present invention is a spiral screw used for a noodle manufacturing machine of a method for extruding and forming noodles, wherein a pitch between spiral screw threads of the spiral screw. Are broad and coarse near the drive unit, and are formed with a narrow pitch and densely toward the tip which is the extrusion port. Further, the pitch of the spiral screw is such that, assuming that the coarse portion is 1 near the drive device, the pitch at the tip end is about one third of that. Further, the spiral screw has a configuration in which the base pitch over approximately half of the entire length of the screw is formed coarsely, and the pitch of the remaining tip portion is formed densely. The surface of the spiral screw is coated with Teflon.

[0009]

[Action]

 The spiral screw of the extrusion-type noodle manufacturing machine according to the present invention is rotatably housed in a cylindrical main body of a cylindrical extrusion molding machine, and the buckwheat of the raw material supplied from the hopper by the rotation of the driving device. Knead the powder appropriately. The kneading time is about 30 seconds, but in the present invention, the interval (pitch) between the spiral screw threads of the spiral screw is formed broadly and roughly in the vicinity of the raw material inlet close to the driving device. As a result, the raw material to which water has been added in advance is kneaded sufficiently and kneaded to form a buckwheat dough. This is applied with an appropriate pressure, and is pressed and moved toward the tip, which is the extrusion port on which the eye plate is mounted. In the vicinity of the outlet, the distance (pitch) between the screw thread of the spiral and the next screw thread is narrow and densely formed. It is a structure that prevents occupation. The surface of the spiral screw is coated with teflon so that it can be removed and cleaned after use, so it can be washed with water and is clean and extremely easy to handle.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, an embodiment of a spiral screw of an extrusion-type noodle manufacturing machine according to the present invention will be described in detail with reference to the drawings. FIG. 1 is a perspective view of a spiral screw of the extrusion-type noodle making machine of the present invention, FIG. 2 is an embodiment in which the screw of the present invention is mounted on the noodle making machine, and FIG. 3 is a cross-sectional view showing a conventional example. FIG. The spiral screw 10 of the extrusion-type noodle manufacturing machine according to the present invention has a single spiral projection 20 projecting spirally from a main body that is a rotating shaft. The interval 30 (pitch) of the first winding and the interval 40 from the second winding are widened at a ratio of 3: 1 and different in size. And it becomes possible to connect with a main body by the engagement part 50.

The spiral screw 10 of the extrusion-type noodle making machine according to the present invention is a rotary kneading tool mounted in a cylindrical frame of the noodle making machine 1, and has a base for rotating a driving device (motor). An engaging portion 50 that fits with the turning shaft is provided in a protruding manner. Buckwheat flour 8, which is a raw material for buckwheat supplied from the hopper, is supplied to the base of the screw with water added. The spiral screw 10 is formed with a coarse spiral pitch at a base portion extending over about half of the entire length. In addition, the tip half is densely formed with a pitch three times that of the base.

In the conventional example, the screw pitch gradually becomes denser from the base toward the extrusion port at the tip. However, in reality, such a difference in the pitch of the helical shape did not produce a sufficient effect. Regarding the structure of this screw, various structural changes were proposed and tested to enhance the texture.

The spiral protrusion 20 of the present invention is a spiral ridge provided on the shaft of the shaft, and is kneaded by kneading soba powder, which is a material of buckwheat noodles to which water has been added. And Simply kneading operation is sufficient if various rotating protrusions are fitted on the shaft and kneaded with buckwheat flour to which water has been added, but the kneaded buckwheat noodles are extruded and kneaded toward the outlet at the end of the molding machine. In order to make it proceed, it is a spiral screw. The pitch between the screw threads of the spiral streak, which indicates the position where the spiral protrusion 20 of the spiral screw advances by one rotation, is broadly and coarsely formed on the drive device side, and densely formed on the distal end side which is an extrusion opening.

In particular, the present invention is characterized in that the interval 30 (pitch) of the first turn, which is the first rotation, is large and wide from the viewpoint of valuing the texture. The distance 30 between the first turn of the base and the distance 40 from the second turn close to the driving device is configured in a ratio of 3: 1. That is, assuming that the coarse portion is 1, the pitch of the helical screw is about one-third of the pitch at the tip, and the tip is configured to apply pressure by the kneading operation. Thus, the kneaded raw material can be smoothly discharged from the outlet at the leading end with sufficient pressure.

[0015] In particular, the utility model of the present invention is 100% buckwheat consisting only of buckwheat flour, and is unique in that it has good flavor and texture. Also, since the buckwheat does not break during the operation of boiling the buckwheat, it does not impair the important texture. In addition, since so-called buckwheat flour does not contain so-called tie-in ingredients, the buckwheat noodles after boiling the buckwheat are rich in flavor and deserve to be appreciated. It can also be used for health law.

The engaging portion 50 is a joining portion for transmitting the rotation of the driving device to the screw. In this embodiment, the engaging portion 50 is provided on the rotating shaft of the driving device and is provided at the other fitting recess at the base of the spiral screw. In this configuration, the projected protrusions are fitted to each other. With such a fitting-type engagement device, there is no danger of the engagement pin being damaged due to a rise in rotational pressure as in the past, and sufficient pressure can be applied, and kneading is performed in a better condition. The mixture can be extruded by applying an appropriate pressure to the mixed raw material.

The spiral can be clockwise or counterclockwise depending on the rotation direction or the like. Also, depending on the size of the noodle making machine, it is possible to increase the size of the shaft and the screws of various shapes fitted to the shaft, and to change the shape or height of the ridge.

The spiral screw of the extrusion-type noodle making machine of the present invention can be applied to other flavor-sensitive foods. For example, besides buckwheat noodles, it can be attached to a noodle making machine. It is also possible to produce ramen and udon, as well as spaghetti and other pasta.

The entire surface of the spiral screw 10 is Teflon processed. This is a device that anyone can easily use to make buckwheat, and the structure is such that the spiral screw can be easily removed and cleaned after use. Since the surface is coated with Teflon, it can be washed with water and is clean and extremely easy to handle.

[0020]

[Effect of the invention]

 The spiral screw of the extrusion-type noodle making machine according to the present invention described above has the following configuration, and thus has the following effects. (1) The pitch of the spiral screw is wide and coarse near the drive unit, and the pitch is narrow and dense toward the extruding port at the tip. It is now possible to bind without inserting jumpsuits into the raw materials. Moreover, it became possible to give a moderate strain not too strong to the product buckwheat noodles. 2. The dough of the kneaded raw material can be extruded smoothly by setting the pitch of the portion close to the drive unit at the base to the ratio of the coarse portion and the dense pitch at the tip to 1: 3. .

(3) Since approximately half of the entire length of the screw is formed with a coarse pitch, the extrusion is smoothly performed. Since no abnormal pressure is applied to the pressing, the food can be extruded smoothly without overcooking, and the texture can be obtained. 4. The spiral screw has a Teflon-coated surface, so it can be cleaned and easily washed with water, making it easy for anyone to handle. Another advantage is that the buckwheat in the kneaded state is easily peeled off during cleaning, so that cleaning is easy.

[Brief description of the drawings]

FIG. 1 is a sectional view of a structure of a shaft which is a part of the noodle making machine of the present invention.

FIG. 2 shows an example of a noodle making machine in which the shaft of the present invention is installed.

FIG. 3 is a sectional view showing an example of a conventional extrusion noodle-making machine.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Noodle manufacturing machine 2 Drive device 4 Frame 5 Spiral screw 7 Hopper 8 Raw material (buckwheat flour) 10 Shaft 20 Spiral protrusion 30 First interval (pitch) 40 Second interval (pitch) 50 Engagement part

Claims (4)

[Utility model registration claims] In a spiral screw used in a noodle manufacturing machine of a method for extruding noodles, a pitch between spiral screw threads of the spiral screw is wide and coarse near a driving device, and the pitch is toward a tip which is an extrusion opening. Spiral screw of an extrusion-type noodle making machine, characterized in that the pitch is narrow and densely formed. 2. The pitch of the spiral screw according to claim 1, wherein the pitch at the tip end is about one third of the pitch where the coarse portion is 1 at a portion close to the drive device. Spiral screw of extrusion type noodle making machine 3. The spiral screw according to claim 1, wherein a pitch of a base portion which is approximately half of a total length of the screw is formed roughly, and a pitch of a remaining tip portion is formed densely. Spiral screw of the extrusion-type noodle manufacturing machine according to 1 4. The screw according to claim 1, wherein the surface of the screw is Teflon-coated.