JP3403649B2 - Method and apparatus for producing aerated fabric - Google Patents

Description

Detailed Description of the Invention

[0001]

[Industrial application] When baking aerated dough such as cake sponge dough, the amount of air injected into the dough and the flow rate of the dough conveyed to the oven (mass flow rate; the same applies below) are controlled to control the food after baking. The present invention relates to a method and apparatus for manufacturing an air-containing dough that stabilizes quality such as feeling and volume.

[0002]

2. Description of the Related Art A description will be given with reference to FIG. As a mass production method of aerated confectionery dough such as sponge cake dough,
It is usually produced by equipment comprising a premixer for preliminarily mixing the raw materials to be blended, a tank for temporarily storing it, and a continuous mixer for injecting air to uniformly aerate. The continuous mixer consists of a pump, a mixing head and back pressure. The raw materials to be blended are put into a premixer, the internal stirring blades are rotated to stir the raw materials evenly, and then the dough is sent by a pump and stored in a tank. The specific gravity of the dough at this time (hereinafter referred to as "premix specific gravity") varies depending on the charged amount, the state of the raw materials, and the mixing ratio, and is about 0.7 to 1.0.

The premixer is a batch operation, but it is a continuous operation after the tank. The dough stored in the tank is fed to the mixing head through a closed pipe by a pump attached to the continuous mixer. Air is injected on the way. The mixing head is under pressure due to the back pressure attached immediately thereafter.
The dough that has passed through the mixing head (this dough is referred to as the "final dough", and this dough specific gravity is referred to as the "final dough specific gravity") enters the firing process through a dividing process through a closed pipe and is heated and fired. . The dough heated and baked in the oven becomes a porous sponge cake.

The quality of this sponge cake may vary greatly depending on the specific gravity (air amount in the dough) and the dough flow rate (mass flow rate) of the final dough, as shown in FIG. Specific gravity has a large effect on texture and product volume, and flow rate has a large effect on baking and product volume. Therefore, it is important for quality control to maintain the flow rate and specific gravity of the dough within an appropriate range.
As shown in FIG. 18, usually, (a) the flow rate is measured by measuring the weight of the weighing plate flown together with the dough on the band oven, and (b) the specific gravity is measured by taking out the dough between the mixing head and the back pressure. Take out the dough from the mouth, put it in a specific gravity cup of a certain volume, weigh it, and find out by calculation.

Regarding the flow rate, if the measured value is within the range of the proper fabric flow rate determined for each product, it is not necessary to adjust the flow rate. However, if the flow rate is out of the proper range, the pump speed needs to be adjusted. If it deviates from the proper range to the larger one, the pump rotation speed is reduced, and if it deviates to the smaller one, the pump rotation speed is increased. After adjusting the dough flow rate, measure the flow rate again after a lapse of a few minutes until the dough flow rate stabilizes, and check if the flow rate is within the proper flow rate range. If it is out of the proper range, the pump rotation speed is adjusted again. When the flow rate of the dough is modified, the specific gravity of the dough changes accordingly, and it is necessary to adjust the air flow rate at the same time. The amount of unadjusted fabric can be reduced by selecting an air flow rate that matches the amount of displacement of the pump speed, but selection of an appropriate amount of adjustment requires skill. In addition, since the place where the weighing plate is placed becomes a loss, there is a problem that the loss increases due to frequent measurement with the weighing plate. Regarding the specific gravity, if the measured value is within the range of the proper dough specific gravity determined for each type of dough, it is not necessary to adjust the air flow rate. However, if it is out of the proper range, it is necessary to adjust the air flow rate. The air flow rate is increased when it deviates from the proper range to the larger side, and decreased when it deviates from the proper range. After adjusting the air flow rate, wait a few minutes for the dough specific gravity to be affected, and then measure the dough specific gravity again.
Check whether the specific gravity value is corrected properly. If it is within the proper range, or if it is out of the proper range, judge the degree and determine the next adjustment amount. How much the air flow rate should be adjusted is left to the operator's discretion. Experts can put it within the proper range in 1 to 2 times, whereas inexperienced people need about 4 to 6 times, and the appropriate range in the meantime. It became the outside fabric and was a factor of unstable quality. Also,
Even if the specific gravity can be adjusted once, since the specific gravity changes over time, a dedicated specific gravity adjustment person is assigned during the manufacture of the dough,
It is impossible to obtain a fabric with a stable specific gravity unless the specific gravity is constantly monitored, but it is impossible to assign a full-time worker in reality.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method and apparatus for producing an air-containing dough such as a cake sponge dough whose flow rate and air content are continuously and accurately controlled over time. There is. An object of the present invention is to provide a method and an apparatus for producing an aerated dough such as a cake sponge dough that stabilizes quality such as texture and volume after baking.

[0007]

The present invention is a continuous mixer.
Simultaneously measure the flow rate and specific gravity of the air-containing dough flowing through the closed pipe connected with the continuous mixer sent from the Coriolis flow meter, and the pressure loss of the dough passing through the Coriolis flow meter at this time is kept below a certain value. The gist is a method for producing an air-containing dough, which is characterized in that the amount of air injected into the dough and the flow rate of the dough conveyed to the oven are controlled so as to suppress the above. As shown in FIG. 17, the quality of sponge cake, etc.
In addition to the blending of the raw materials, it is affected by the flow rate of the dough conveyed to the oven and the specific gravity of the final dough. Normally, the specific gravity of the final dough is maintained within an appropriate range.
In that case, measure the specific gravity of the final fabric under atmospheric pressure,
It is being compared with the target specific gravity value. However, it is possible to control the flow rate of the dough conveyed to the oven within an appropriate range, measure the specific gravity under pressure, and much less, the pressure loss of the dough passing through the Coriolis flowmeter at that time. No control is performed so that the value becomes a certain value or less. In the present invention, the pressure loss of the dough passing through the Coriolis flowmeter is preferably 2.5.
It is suppressed to 0 kgf / cm ² or less. Therefore, the present invention is connected to a continuous mixer delivered from a continuous mixer.
To the flow rate and specific gravity of the aerated dough flowing closed pipe are simultaneously measured by the Coriolis flowmeter, suppression so that pressure loss of the fabric passing through the Coriolis flowmeter when this becomes less 2.50kgf / cm ² However, the gist is a method for producing an air-containing dough, which is characterized by controlling the amount of air injected into the dough and the flow rate of the dough conveyed to the oven.

In addition to the flow rate and the specific gravity, the pressure of the air-containing material is also measured. Then, the specific gravity value under atmospheric pressure is calculated from the specific gravity value and the pressure value, and the amount of air injected into the dough is controlled based on this numerical value. That is, the present invention is connected to the continuous mixer fed from the continuous mixer.
The flow rate and specific gravity of the air-containing fabric flowing through the continuous closed pipe are simultaneously measured by a Coriolis flow meter, and at this time, the pressure loss of the fabric passing through the Coriolis flow meter is preferably a certain value or less, preferably 2 50kgf / cm ² or less, and based on this flow rate value, adjust the pump volume to control the flow rate of the dough to be conveyed to the oven. Also, from this specific gravity value and pressure value, the specific gravity value under atmospheric pressure. And calculate
The gist is a method for producing an air-containing dough, which is characterized in that the air content of the dough is adjusted based on these numerical values to control the amount of air injected into the dough. Target for measurement
The aerated fabric flowing through the closed pipe is sent out from the continuous mixer.
Under pressure in a closed pipe connected to a continuous mixer
Is the final dough in. That is, a continuous mixer is constructed.
Under pressure that flows from the tip of the back pressure
This is the final dough. To control the amount of air injected into the dough,
This is done by adjusting the amount of air injected into the continuous mixer. The adjustment of the air injection amount is performed when the specific gravity value under the atmospheric pressure is out of the range of the appropriate material specific gravity.

The present invention provides a pressure sensor, a Coriolis flowmeter, a pressure sensor, a pressure sensor, a Coriolis flowmeter, a pressure sensor, in a manufacturing apparatus for an air-containing dough comprising a tank , a continuous mixer composed of a pump, a mixing head, and back pressure , and a closed pipe connecting these. A sponge dough flow rate / specific gravity control device consisting of a computing unit, a sequencer, a controller and a mass flow controller is incorporated to form a system in which the pressure loss of the dough passing through the Coriolis flow meter is 2.50 kgf / cm ² or less. And back pressure
Downstream, pressure sensor, Coriolis flow meter, pressure sensor
In this order, the pressure sensor is used as an electric signal circuit.
Sir, Coriolis flowmeter, pressure sensor and calculator
Then the sequencer is connected to the calculator and controller.
In addition, the controller is equipped with a pump and mass flow controller.
The gist is an apparatus for producing an air-containing fabric, which is characterized by being connected to a roller. The controller has a function of taking in the flow rate value and the specific gravity value measured by the Coriolis flow meter and outputting the calculated pump rotation speed and air injection amount to the pump and the mass flow controller, respectively. Above calculator
Is the specific gravity measured by the Coriolis flowmeter,
Using the pipe internal pressure measured by
It has a function to convert to specific gravity of air-containing material (theoretical specific gravity value)
It The above sequencer always reads from the Coriolis flow meter.
The flow rate and specific gravity that were included in the
Has a function to output each set value of quantity and specific gravity to the controller.
It

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION A Coriolis flow meter used in the present invention will be described. << Structure and principle of Coriolis flowmeter >> One or two that vibrate
When the liquid flows in the sensor tube of the book, Coriolis force is generated in proportion to the mass flow rate of the fluid, and a phase difference occurs between the vibrations of the tubes on the inflow side and the outflow side. Utilizing the fact that this phase difference is proportional to the mass flow rate of the fluid, the mass flow rate and the specific gravity are obtained (as shown in FIGS. 2 and 3 for a Coriolis flowmeter having two sensor tubes). The Coriolis force is an apparent force that acts only on a moving object in a rotating coordinate system, and corresponds to the force that acts on an object when the angular velocity is constant and the centrifugal force is removed. This force acts at right angles to horizontally moving objects on the earth.

<< Principle of Calculation of Mass Flow Rate >> The mass flow rate flowing through the sensor tube is proportional to the time difference of the vibration of the sensor tube generated by the Coriolis force, and this time difference is due to the temperature change of the spring constant of the sensor tube. Since the rate of this temperature change is proportional to the Young's modulus, the relationship between the mass flow rate Q and the vibration time difference ΔT is expressed by the following equation.

## EQU1 ## Q = K ₀ × ΔT × (1-αt) K ₀ : Meter constant of reference temperature α: Temperature coefficient of Young's modulus t: Temperature of sensor tube Mass M flowing at a certain time T is mass flow rate Q Therefore, the mass Mi that has flowed during one cycle is expressed by the following equation.

## EQU2 ## Mi = K ₀ × T × ΔT × (1-αt) That is, the cycle T and the time difference ΔT are measured every week, and the product is multiplied by the meter constant and the temperature correction coefficient to calculate the mass. can do.

<< Principle of Density Calculation >> The principle of specific gravity measurement is shown in FIG.
Shown in. The vibration of the sensor tube is a simple vibration, and its vibration frequency is determined by the spring constant of the sensor tube and the weight of the sensor tube including the fluid inside. The vibration angular frequency ω of the spring mass vibration with one degree of freedom and the weight W of the sensor tube are represented by the following equations, where K is the spring constant.

Ω ² = K / W (1) W = {ρm × Sb + ρt × (Sa−Sb)} × L (2) Sa: outer diameter cross-sectional area Sb: inner diameter cross-sectional area ρt: sensor tube density ρm: internal Fluid density L: When the equation (1) is transformed with the period T which is the reciprocal of the sensor tube length vibration frequency f

Since W = K / ω ² = KT ² / 4π ² (3), the fluid density can be obtained from the equations (2) and (3) as follows.

[Number 5] ^{ρm = (KT 2 / 4π 2} LSb) -ρt (Sa-
Sb) / Sb

The calculation of the specific gravity value under atmospheric pressure will be described. Generally, when the air-containing fabric passes through the pressurized closed pipe, the air contained in the air-containing fabric is compressed by the pressure in the pipe and the volume thereof is contracted. The higher the air content, the greater the degree of shrinkage. FIG. 5 shows a schematic diagram in the case where the air-containing dough in a unit volume is pressurized under the assumption that the air-containing dough is put into the measuring cup fully (scraped) under atmospheric pressure. As shown in FIG. 5A, it is considered that the air is uniformly dispersed in the air-containing material. This is considered separately for the air portion and the cloth portion as shown in FIG. Under pressure, the air part shrinks according to the Boyle-Charles law and the volume of the aerated fabric decreases. Since the air-containing fabric is under pressure in the closed pipe after the back pressure regulator, the state shown in FIG. 5 (C) is obtained.

It is considered that the density meter installed in the closed pipe measures a value larger than the specific gravity under atmospheric pressure. Since the target specific gravity value is the specific gravity value under atmospheric pressure, it is necessary to correct the specific gravity value under pressure to the specific gravity value under atmospheric pressure. This correction is performed as follows. In FIG. 5B, the volume of the air-containing fabric is V, the weight thereof is W, the specific gravity thereof is SG, the volume of the air portion is Va, and the other volumes are V.
Let Ss be the specific gravity of the portion other than gas and the specific gravity (corresponding to the specific gravity value measured in advance before the aeration of the dough), and the following relational expression holds.

[Equation 6] The volume Va of the gas portion is

[Equation 7] The gas volume Vap under P atmosphere is

[Equation 8] The specific gravity SGp of the air-containing fabric under P atmosphere is

[Equation 9] Then, from these relational expressions, the specific gravity value of the air-containing fabric under the atmospheric pressure can be theoretically obtained by the mathematical expression of the number 10 shown below. That is, this is the above-mentioned theoretical specific gravity value (SG).

The specific gravity value under atmospheric pressure is calculated from the specific gravity value and the pressure value, and the air content of the dough is adjusted based on this value. The amount of air injected is adjusted when the measured specific gravity of the final dough is out of the range of the appropriate dough specific gravity. If the measured specific gravity of the final dough is within the range of the appropriate dough specific gravity determined for each type of dough, it is not necessary to adjust the air flow rate. That is, the adjustment of the air injection amount is performed when the measured specific gravity of the final dough is out of the range of the appropriate dough specific gravity. That is, the specific gravity value (SGp) and pressure value (P) under pressure of the air-containing dough sent from the continuous mixer, and the specific gravity value (SG
From o), the theoretical specific gravity value (SG) under atmospheric pressure is calculated by the following mathematical formula.

[Equation 10] Theoretical specific gravity value (SG) under atmospheric pressure calculated by the above formula
Is compared with the target specific gravity value. Theoretical specific gravity (SG)
Is within the range of the appropriate fabric specific gravity determined for each fabric,
There is no need to adjust the air injection amount. That is, when the value is out of the proper range, it is necessary to adjust the amount of air injected into the continuous mixer. If it deviates from the proper range to a larger one, the air injection amount is increased, and if it deviates to a smaller one, the air injection amount is decreased. Since the specific gravity of the dough is measured mechanically, it is possible to immediately check mechanically whether the specific gravity value has been corrected properly.

As shown in FIG. 1, the apparatus for producing air-containing dough of the present invention temporarily stores the premixed dough, a premixer (not shown) and a pump (not shown) for uniformly stirring the raw materials. A continuous mixer composed of a tank, a pump, a mixing head, and back pressure, and a device for producing air-containing dough, which consists of closed pipes that connect them, is equipped with a pressure sensor, Coriolis flowmeter, and pressure sensor downstream of the back pressure. This is an apparatus for producing an air-containing dough. In addition, these pressure sensors
Aerated fabric, which is electrically connected to a Coriolis flowmeter / pressure sensor and incorporates a control device for the flowrate / specific gravity of sponge fabric that inputs the flowrate and specific gravity and outputs the pump rotation speed and the air injection amount. Manufacturing equipment.

In the production of the air-containing dough of the present invention, first, the premixed dough is pumped from the tank into the mixing head. Here, the specific gravity is adjusted by mixing while injecting air. And the mass flow rate and specific gravity of the dough flowing out from the back pressure tip with a Coriolis flow meter,
Moreover, the pressure in the pipe is measured by a pressure sensor. The flow rate and specific gravity values measured by the Coriolis flow meter are loaded into the controller, and the calculated pump speed and air injection amount are output to the pump and mass flow controller, respectively, and the amount of air injected into the dough and the dough conveyed to the oven Control the flow rate of. That is, the pump volume and the mass flow controller are controlled based on the measured values and set values of the flow rate / specific gravity, the pump rotation speed, and the air injection amount.

[0018]

EXAMPLES Examples of the present invention will be described. In this example, as the Coriolis flowmeter, "Collimus" having one sensor tube (manufactured by Tokyo Keiso Co., Ltd.) and "J-mass" having two sensor tubes (manufactured by Tokico) were used.
The invention is in no way limited by these examples.

Example 1 Test Method J-mass or collimus (both diameters were used when producing sponge fabrics having the formulations shown in Table 1 by using J-mass or collimus using the measuring and testing apparatus shown in FIG. 1
The pressure inside the pipes at both ends of (inch) was measured to check the dough state due to the influence of pressure loss. First, pump the premix dough to the mixing head. Here, the dough is stirred while injecting a predetermined amount of air. This is J-mas
After sending it to s or Kolymas, check the condition of the dough at the exit. Pressure sensors are installed on the pipes at both ends of the J-mass or the collimator (the inlet side is referred to as the pressure sensor 1 and the outlet side is referred to as the pressure sensor 2), and the pressure difference between the inlet side and the outlet side, that is, the pressure loss is measured. Record on the recorder. The flow rate was calculated by weighing the dough in a container for a certain period of time, and the specific gravity was measured by a measuring cup as in the conventional case. Flow rate setting is 1.5kg / min, 5.0kg
/ Min and 10.0 kg / min.

[0020]

[Table 1]

When using collimator, Jm in FIG.
The ass part was replaced with a Coriolis mass flowmeter, collimus manufactured by Tokyo Keiso Co., Ltd., and the measurement was performed. The principle of measuring collimus is similar to that of J-mass, and when a fluid flows through an oscillating sensor tube, Coriolis force proportional to the mass flow rate is generated, and the resulting phase difference between the inflow and outflow tube vibrations is used. Then, the flow rate and the specific gravity are measured. The measurement principle is the same, but the internal structure is shown in Figure 7.
Are different like. As you can see, the piping is narrowed at both the inlet and outlet, but the sensor tube of J-mass is branched and merged into two inside, whereas the collimus is one straight tube. Has become. Therefore, the pressure loss is mostly due to the influence of the throttles at both ends of the sensor tube in the collimus, but in the J-mass, the influences of branching and merging must be taken into consideration in addition to the throttle. Table 2 shows the results of examining the influence of the pressure loss of the sponge material using J-mass or collimus. In the table, ∘∘ indicates the following evaluation criteria. ⊚: Very fine bubbles are uniformly dispersed in the dough, and the surface is smooth and glossy (see the state of ∘ in FIG. 18). ◯: Small bubbles are seen, but not to the extent of causing quality deterioration, but in a permissible range (see the state of ◯ in FIG. 18). X: A state in which large bubbles are generated due to coalescence of finely dispersed bubbles due to damage to the fabric such as pressure loss (see the state of x in FIG. 18). The sponge obtained by baking this dough produces "fire blisters" in which the air bubbles rising on the surface are black and spotted, and the internal phase is rough, and the texture is also rough.

[0022]

[Table 2]

<Discussion> ~ has a pressure loss of 2.00 kg.
Since it was f / cm ² or less, the fabric condition was extremely good without any roughening of the fabric. Since ~ had a pressure loss of more than 2.00 to 2.50 kgf / cm ² , the material condition was relatively good, with less material roughness. In the comparative example, since the pressure loss exceeds 2.50 kgf / cm ² ,
The fabric was rough and the fabric was in a poor condition.

Example 2 Next, control of the flow rate and specific gravity of a sponge cloth (compounding similar to that of Example 1) using J-mass (caliber 1.5 inch) was examined. FIG. 1 is an outline of a control device installed in a factory cake sponge line. Connected with a premixer (not shown) that uniformly stirs the raw materials, a pump (not shown) that is connected with a sealed pipe, a tank that temporarily stores the premixed dough that is connected with a sealed pipe, and a sealed pipe A pump, a mixing head connected by a closed pipe, a back pressure connected by a closed pipe, a J-mass connected by a closed pipe and pressure sensors connected before and after the J-mass, and a dough divider (not shown). ) Or a band-shaped molding machine (not shown) is connected by a closed pipe. Further, a gas inlet is provided between the pump and the mixing head so that compressed air can be injected. The system is constructed so that the pressure loss of the sponge material passing through the J-mass is 2.00 kgf / cm ² or less. As a circuit for electric signals, a pressure sensor, a J-mass, a pressure sensor and a calculator are connected, then a sequencer and a calculator, a pump volume, a mass flow meter and a controller are connected, and further, a controller is a pump and a mass flow controller. Is connected to. The calculator has a function of converting the specific gravity measured by J-mass into the air-containing dough specific gravity (theoretical specific gravity value or corrected specific gravity value) under atmospheric pressure, using the pressure in the pipe measured by the pressure sensor. ing. The control method will be described with reference to FIG. For control, first, start-up is performed by manual operation with a pump volume and an air volume. This is because it is expected that the start-up performed manually by the operator from a normal value will shorten the time rather than the automatic operation from the beginning. Then, the pump rotation speed and the air flow rate at this time are constantly read into the controller through the sequencer. These are data for using the bumpless function (FIG. 9) that smoothly transfers the pump rotation speed and the air flow rate when the operation is automatically switched. However, since the controller used this time does not have a bumpless function, the operation amount tracking function that can output the manual operation amount during the control operation is shown in FIG.
By combining with a ladder program, the operation amount from manual operation to automatic operation is smoothly connected.
When the measured value is stable and the operation is switched to automatic, the sequencer outputs the flow rate / specific gravity value that was always read from the J-mass and the flow rate / specific gravity set value input from the touch panel shown in FIG. 1 to the controller, Based on this, PID control of the pump and the mass flow controller (see FIG. 11) is started. Regarding the setting of PID, P ≦ 1 depending on the test.
Since hunting was observed at 50 and the quick response was poor at P ≧ 200, P = 170 (% FS) as shown in FIG.
I = 30 (s) and D = 0 (S). The control flowchart is shown in FIG.

The results of the control are shown in FIGS. After control, the flow rate and specific gravity are more stable than before control. The weight distribution per roll cake obtained by baking the cake sponge dough obtained in this example (A “good” B “normal” C “bad”) was compared with that before control, compared with that before control. A “good” increased and C “bad” almost disappeared. A is within ± 3% of the standard weight, and B is ±
Over 3% to within ± 5%, and C similarly exceeds ± 5%.

[0026]

EFFECTS OF THE INVENTION It is possible to manufacture a large amount of aerated dough such as cake sponge dough whose air content is accurately controlled continuously over time. It is possible to continuously produce a large amount of air-containing dough such as cake sponge dough with stable texture and quality after baking.

[Brief description of drawings]

FIG. 1 is a schematic diagram illustrating a charging step in an apparatus for producing an air-containing dough such as cake sponge dough having a controlled mass flow rate and air content according to the present invention.

FIG. 2 is a schematic diagram illustrating the structure of a Coriolis flowmeter.

FIG. 3 is a schematic diagram illustrating a phase difference generation principle of a Coriolis flowmeter.

FIG. 4 is an explanatory diagram of the principle of specific gravity measurement by a Coriolis flowmeter.

FIG. 5 is a schematic view showing a case where a pneumatic material in a unit volume is pressurized.

FIG. 6 is a diagram showing a mass flow rate and air content measurement test apparatus using a pressure sensor, a J-mass, and a pressure sensor.

FIG. 7 is a diagram illustrating a difference in structure between J-mass and collimus.

FIG. 8 is a schematic view of a control device installed in a cake sponge line.

FIG. 9 is a diagram illustrating a bumpless function.

FIG. 10 is a diagram illustrating a ladder program.

FIG. 11 is a diagram illustrating PID control.

FIG. 12 is a diagram illustrating PID coefficient selection.

FIG. 13 is a diagram showing a flowchart of a sequencer.

FIG. 14 is a diagram showing a control result (a result of comparison of stabilization degree of flow rate and specific gravity).

FIG. 15: Control result (result of cake sponge weight comparison)
FIG.

FIG. 16 is a schematic diagram illustrating a charging step in a conventional apparatus for producing aerated dough such as cake sponge dough.

FIG. 17 is a diagram for explaining the influence of the flow rate and specific gravity of the air-containing material on the quality.

FIG. 18 is a drawing for explaining the relationship between the pressure loss of aerated fabric and the fabric state.

FIG. 19 (a) is a schematic view illustrating a conventional method for measuring the flow rate of an aerated material. (B) It is the schematic explaining the conventional method of measuring the specific gravity of air-containing material.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Kenji Kimura Inventor Kenji Kimura 3-15-6 Chitose, Sumida-ku, Tokyo Inside Yamazaki Seipan Co., Ltd. Central Research Laboratory (58) Fields investigated (Int.Cl. ⁷ , DB name) A21D 2/02 A21D 6/00-8/02 A21C 1/10

Claims (11)

(57) [Claims] 1. A continuous mixer fed from a continuous mixer.
Simultaneously measure the flow rate and specific gravity of the air-containing fabric flowing through the closed pipe connected to the sir with a Coriolis flow meter, and at this time, suppress the pressure loss of the fabric passing through the Coriolis flow meter so that it does not exceed a certain value. A method for producing an air-containing dough, comprising controlling the amount of air injected into the dough and the flow rate of the dough conveyed to the oven. 2. The pressure loss of the fabric passing through the Coriolis flowmeter is suppressed to 2.50 kgf / cm ² or less.
Method for producing aerated dough of. 3. The pressure of the air-containing fabric is also measured.
Alternatively, the method for producing an air-containing dough according to 2. 4. The method for producing an air-containing dough according to claim 3, wherein a specific gravity value under atmospheric pressure is calculated from the specific gravity value and the pressure value, and the amount of air injected into the dough is controlled based on this numerical value. 5. The method for producing an air-containing dough according to any one of claims 1 to 4, wherein the air-containing dough flowing through the closed pipe is the final dough under pressure flowing out from the back pressure tip constituting the continuous mixer. 6. The method for producing an air-containing dough according to claim 4, wherein the amount of air injected into the dough is controlled by adjusting the amount of air injected into the continuous mixer. 7. The method for producing an air-containing dough according to claim 5, wherein the air injection amount is adjusted when the specific gravity value under the atmospheric pressure is out of the range of the proper dough specific gravity. 8. A pressure sensor, a Coriolis flowmeter, a pressure sensor, a calculator in a device for producing an air-containing dough, which comprises a tank , a continuous mixer composed of a pump, a mixing head, and back pressure , and a closed pipe connecting these . , A sequencer, a controller, and a mass flow controller are incorporated into the sponge dough flow rate / specific gravity control device so that the pressure loss of the dough passing through the Coriolis flow meter becomes 2.50 kgf / cm ² or less . And downstream of back pressure
Pressure sensor, Coriolis flow meter, pressure sensor in this order
A pressure sensor as a circuit for electrical signals
Connect the Coriolis flowmeter and pressure sensor to the calculator.
Then connect the sequencer to the calculator and controller.
In addition, the controller is equipped with a pump and mass flow controller.
A device for producing air-containing fabrics, which is connected to a wire . 9. The controller according to claim 8, wherein the controller has a function of taking in the flow rate value and the specific gravity value measured by the Coriolis flow meter and outputting the calculated pump rotation speed and air injection amount to the pump and the mass flow controller, respectively. Ki dough manufacturing equipment. 10. An arithmetic unit measures with a Coriolis flow meter.
The specific gravity was measured by the pressure in the pipe measured by the pressure sensor.
Use the specific gravity of air-containing material under atmospheric pressure (theoretical specific gravity
9. A function for converting into a value)
Aerated fabric manufacturing equipment. 11. A sequencer comprises a Coriolis flow meter
Input the flow rate value and specific gravity value that were always read in advance.
A device that outputs each set value of the specified flow rate and specific gravity to the controller.
9. The production of the air-containing dough according to claim 8, which has an ability.
apparatus.