JP4169625B2 - Method and apparatus for manufacturing chaotic products and chaotic products - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
  The present inventionEight to ten percent buckwheat flourA method, an apparatus, and a kneaded product for producing a kneaded product by kneading the powdered product of the powder, and more preferably a method and apparatus for producing a kneaded product by crushing, kneading, rolling, and cutting a food material And related to chaotic products.
[0002]
[Prior art]
By crushing food raw materials such as organisms, organic substances, chemical substances, etc., adding a solution to knead the added liquid, performing a series of steps of rolling and cutting, a kneaded product with favorable flavor, viscoelasticity or surface smoothness In order to form, it is necessary to perform a physicochemical treatment according to the characteristics of the material.
[0003]
In the case of buckwheat noodles, the buckwheat berries are pulverized, mixed with a liquid such as water added, kneaded, rolled and cut to make noodles. These are performed as a series of steps in the same place in a short time to obtain noodle strings with an excellent aroma, flavor and texture, but the kneading step is particularly important. Buckwheat flour is mainly composed of starch and contains almost no gluten like wheat flour. Therefore, the noodle strings are not easily connected and the noodle strings are easily cut.
[0004]
As a method for improving the connection of the buckwheat noodle strings, an auxiliary material such as flour is added as a tie. When wheat flour is added, the connection of the noodle strings is improved by gluten and the noodle strings cannot be cut, but the flavor and texture are impaired. As another way to improve the connection of buckwheat noodle strings, adding hot water and kneading can improve the connection by converting the starch into α, but by eliminating the aroma and forming a gelatinized gel-like substance Noodle flavor is impaired. In addition, since the surface of the noodle band becomes smooth, the texture of boiled noodles such as a throat is lowered.
[0005]
Soba with excellent fragrance, flavor, texture, etc. There are few connected soba such as ten percent soba and eight percent soba. Toba soba is a buckwheat noodle made with just buckwheat flour and water without adding any additional ingredients such as flour. In addition, 80% soba is a normal buckwheat craftsman with a small amount of flour added as a binder, and soba flour is 80% soba. All such buckwheat noodles are hand-made, and skill is required for the production method.
[0007]
There is a rotary kneader that rotates a rotating body such as a screw or beater as a device for producing kneaded products such as bread dough and udon, and buckwheat machines using such a kneader are also known. ing. However, the conventional buckwheat noodles use wheat flour as a binder and form wheat gluten added as an auxiliary material by the rotation of a rotating body to produce noodles, and the aroma, flavor, texture, etc. are reduced. Using such a conventional buckwheat noodle to make noodles with few joints such as 100% buckwheat, the shearing force and breaking force are too large, or a powdered liquid is wrapped around the rotating body. , The liquefied product cannot be mixed properly.
[0008]
If you use noodles such as ten-soba soba using a screw-type extruder such as a meat grinder or pasta machine, the noodles will have a high shearing force and will be poorly connected, and the aroma will be lost due to the heat generated by the kneading.
Thus, conventionally, there has not been known a method and apparatus for kneading soba with a mechanical taste that has the same flavor and throat as hand-made buckwheat noodles, or a soba noodle with few tethers.
[0009]
[Problems to be solved by the invention]
An object of the present invention is to provide a method, an apparatus, and a kneaded product for producing a kneaded product excellent in aroma, flavor, texture and the like by a simple apparatus and operation.
[0010]
[Means for Solving the Problems]
    The present invention provides the following kneaded product manufacturing method, apparatus and kneaded product.
  (1)8 to 10% buckwheat flourIt is a method of pressing and mixing the powdered additive between the receiving member and the receiving member,
  The pressing plate of the pressing member so as to follow the outer shape of the liquid additive to be pressedAngle with respect to pressing directionPress while changing the angle
  With the pressing by the pressing member, the chaotic material between the pressing member and the receiving member is moved to the other part of the receiving member,
  Before the pressing member comes into contact with the receiving member, the pressing of the pressing member is stopped with an interval between the receiving member and
  Then press the kneaded material moved to the other part of the receiving member in the same manner by the pressing member,
  Repeat the above pressingIncreasing the viscosity of the liquid by the generation of intermolecular bonds,
  Change the pressing force of each time by the pressing member from low pressure to high pressure, and after reaching the maximum pressure, change it to low pressureA method for producing a kneaded product, characterized by kneading a liquid addition product.
  (2(1) The above-mentioned (1), wherein the food material is pulverized, and the liquid product obtained by adding the liquid material to the powder is pressed by the pressing member.)RecordThe method of publication.
  (3) Rolling the kneaded material obtained by kneading and cutting to obtain a kneaded product (1)Or (2)The method described.
  (4)8 to 10% buckwheat flourA pressing member that presses and mixes the powdered additive with the receiving member;
  Provided at the tip of the pressing member so that it follows the external shape of the liquid to be pressedThe angle to the pressing directionA depressing pressure plate;
  A moving space for moving the liquid addition pressed by the pressing member to the other part of the receiving member along with the pressing,
  Before the pressing member contacts the receiving member, a mechanism for stopping the pressing of the pressing member with a space between the pressing member;
  A mechanism for similarly pressing the kneaded material moved to the other part of the receiving member with the pressing member;
  Repeat the above pressingTo increase the viscosity of the liquid by the formation of intermolecular bondsMechanism and,
  A control device that changes the pressing force of each time by the pressing member from a low pressure to a high pressure, changes to a low pressure after reaching the maximum pressure, and is mixed
  Manufacturing equipment for chaotic products.
  (5) The pressing member is a piston and the receiving member is a turntable or a cylinder.(4)The device described.
  (6) The above including the crusher device that crushes food raw materials and obtains powder(4) or (5)The device described.
  (7) The above (including a powder introduction part and a liquid introduction part for adding a liquid substance to the introduced powder to form a liquid addition product (4) Or (6).
  (8) A rolling device for rolling the kneaded material obtained by kneading;
  A cutting device for cutting a rolled product to obtain a kneaded product;
  Including the above (4) Or (7).
  (9) The above (including a pair of crushing plates arranged opposite to each other, and an adjusting mechanism for adjusting a crushing state by measuring a load applied to the crushing plate (4) Or (8).
  (10) The above (including a wear-resistant spacer that adjusts the gap between a pair of grinding plates (9) The device described.
  (11) The above (including the temperature sensor that monitors the temperature of the grinding plate and the cooling device that cools the grinding plate by the signal of the temperature sensor)9) Or (10) The device described.
  (12) Above (1) to (3) A chaotic product obtained by the method according to any one of the above.
[0011]
  In the present invention, the chaotic product isPowdered powder of buckwheat from 8 to 10%This product is manufactured from the chaos of the product, and requires excellent aroma, flavor and texture.StupidCan be mentioned. Such chaotic foods are required to have a texture such as flavor, crispness, and good throat, and have a maximum viscosity of 2 · 10.³It is different from highly viscous mixed food prepared from wheat for bread reaching cP (centipoise).
[0012]
  In the present invention, the powder constituting the liquid mixture to be kneaded is a powder that is a raw material for such a kneaded product.Eight to ten percent of powderRaw material powderBody isCan be mentioned.
  The liquefied product to be mixed is a liquefied product of such raw material powder.WaterIt can be obtained by adding any liquid.
[0013]
  The method for producing the chaotic product of the present invention comprises:8 to 10% buckwheat flourIt is a method of pressing and mixing the powdered additive with the receiving member by the pressing member, and the pressing plate of the pressing member so as to follow the outer shape of the pressed additiveAngle with respect to pressure directionWhen the pressing member is pressed and mixed, the mixed material between the pressing member and the receiving member is moved to the other part of the receiving member, and before the pressing member contacts the receiving member, Stop pressing the pressing member while maintaining a gap with the receiving member, then press the kneaded material moved to the other part of the receiving member in the same way with the pressing member, and repeatedly perform the above pressingIncrease the viscosity of the liquid addition by generating intermolecular bonds, change the pressing force of each pressing member from low pressure to high pressure, change to low pressure after reaching the maximum pressureA kneaded product is manufactured by kneading the powdered product.
[0014]
Since buckwheat flour does not contain ingredients that form gluten, gluten does not form due to kneading, so a connection like flour products cannot be obtained. The reason why noodles can be cut with hand-made ten percent soba is presumed to be because weak bonds between molecules are obtained by hydrogen bonding of starch. When pressure is repeatedly applied to a liquefied product obtained by adding a liquid such as water to buckwheat flour, the viscosity of the liquefied product increases due to the formation of intermolecular bonds of starch, and a bond is obtained. However, when a strong shear force is applied like a rotary kneading device, the intermolecular bond once formed is broken.
[0015]
For this reason, in this invention, generation | occurrence | production of an intermolecular bond is accelerated | stimulated by pressing a liquid addition between receiving members with a press member so that strong shear force may not be applied. At this time, the kneaded material between the pressing member and the receiving member that is pushed out by pressing is moved to the other part of the receiving member, and before the pressing member contacts the receiving member, a gap is maintained between the receiving member and the receiving member. By stopping the pressing of the pressing member, it is possible to prevent a strong shearing force from being applied, and thus it is possible to prevent the bond once formed from being cut.
[0016]
By performing such a kneading, a noodle strip having a moderate viscoelasticity is obtained, and by preparing this into a noodle strip, it cannot be cut even when lifted with chopsticks or hands, and is cut with a preferred breaking strength with teeth. Boiled noodles are obtained. Such a buckwheat noodle cannot be obtained with a conventional rotary kneading device with a strong shearing force, and it cannot be obtained with a push kneading device with an extrusion type device having a high pressure. In order to obtain noodle strips with moderate viscoelasticity by controlling the formation of gluten in the case of other chaotic products such as Chinese buckwheat noodles and fresh pasta that require crispness and a unique texture such as a unique throat texture. The same can be said.
[0017]
  In the above kneading, if the pressing is repeated with the viscosity at the maximum value, the intermolecular bond is broken, the viscosity is lowered, and a kneaded product such as buckwheat having a good texture cannot be obtained. Therefore, the strong pressing was stopped when the viscosity reached the maximum value, and then the pressing was limited to the shape adjustment.TheIn particular, in order to obtain a kneaded product with excellent aroma, flavor, texture, etc., the kneading of the liquefied substance is reduced after the pressing force by the pressing member is changed from low pressure to high pressure and the maximum pressure is reached. Change to pressure and mixThe
[0018]
  The manufacturing apparatus of the chaotic product of the present invention,8 to 10% buckwheat flourA pressing member that presses and mixes between the powdered liquid addition and the receiving member, and is provided at the tip of the pressing member so as to follow the outer shape of the pressed liquid additionThe angle to the pressing directionA pressing plate that is bent, a moving space that moves the liquid addition pressed by the pressing member to the other part of the receiving member with the pressing, and the receiving member before the pressing member contacts the receiving member. A mechanism for stopping the pressing of the pressing member with an interval in between, a mechanism for similarly pressing the kneaded material moved to the other part of the receiving member by the pressing member, and the above pressing are repeatedly performed.To increase the viscosity of the liquid by the formation of intermolecular bondsMechanism andA control device that changes the pressing force of each time by the pressing member from a low pressure to a high pressure, changes to a low pressure after reaching the maximum pressure, and is mixedIncluding. By performing kneading as described above with such an apparatus, the kneaded product of the present invention can be obtained.
[0019]
  The kneading product manufacturing apparatus of the present invention includes a control device that stops strong pressing when the viscosity reaches the maximum value due to kneading, and then only presses to the extent of shape adjustment.SeeIn particular, it includes a control device that changes the pressing force at each time from low pressure to high pressure, reaches the maximum pressure, and then changes to low pressure to cause mixing.SeeBy controlling with such a control device, a kneaded product having an appropriate viscoelasticity can be obtained.
[0020]
  In the kneading product manufacturing apparatus of the present invention, one or a plurality of pressing members may be used, but a reciprocating piston type is preferable, and a manual type using a lever or the like, or a reciprocating type using a driving device may be used. Good. In addition, the piston preferably has a large pressure plate attached to the tip of a reciprocating rod.The angle to the pressing directionUse one that can be bent. The pressing surface may be a flat surface or an inclined surface.
[0021]
The receiving member is preferably a turntable or a cylinder. In the case of a turntable, one or a plurality of pistons are arranged at an eccentric position of the turntable, the kneaded material to be pushed out by pressing with the piston is moved to the other part of the turntable, and then the turntable is rotated. It is preferable that the destination kneaded material is configured to be pressed by the piston. In the case of a cylinder, a plurality of cylinders are connected to each other, a kneaded material pushed out by pressing by the piston is moved to the other cylinder, and the kneaded material of the destination cylinder is pressed by the piston. preferable.
[0022]
  As a preferred kneading device, powdered liquid is joined to the pressure shaft with a ball joint (ball socket type shaft joint) while measuring the pressure with a pressure sensor using a pressure member.The angle to the pressing directionIt can be configured to promote homogenization and gel formation by repeating the step of pressing with a deformable pressing plate and slowly moving to the other part of the receiving member in contact with the gap. When a plurality of cylinders are communicated, a plurality of cylinders separated by a bottleneck can be used.
[0023]
The kneading device is preferably provided with a control device that adjusts the pressing state with a pressure sensor so that excessive shearing force does not act on the liquid addition. In this case, the pressure sensor may be any device that detects stress, and a device using a load cell or a Hall element that detects load current is preferable. In order to analyze the viscoelasticity of the kneaded material, it is preferable to perform measurement with a constant process and pressure during pressing.
[0024]
For brittle dough that does not form gluten such as buckwheat, gently mix using a device that has multiple pressure chambers that are connected to each other in the middle by multi-opposing pressure cylinders that face each other with gaps in the gap, It is preferable to knead while homogenizing. In order to produce a noodle product that is shrunk like ramen, pressurizing while rotating by forming irregularities on the cylinder head, or extruding to the opposite screw through a bottleneck with a screw-type extrusion bar and mixing Is preferred.
[0025]
In order to obtain a kneaded product with excellent aroma, flavor, texture, etc., the characteristics of the raw material powder are important, so it is preferable to simultaneously grind food raw materials such as buckwheat. In this case, the food material can be pulverized by a pulverizer, and a liquid product obtained by adding a liquid material to the powder can be pressed and kneaded by a pressing member to produce a kneaded product. By performing these steps as a series of steps in a short time, it is possible to obtain a kneaded product with excellent quality by preventing deterioration of the flavor of the raw material.
[0026]
Any crushing device may be used as long as it can crush food raw materials to obtain powder, but a pair of crushing plates arranged opposite to each other and an adjustment for adjusting a crushing state by measuring a load applied to the crushing plate. A grinding device including a mechanism is preferred. In this case, a pulverizing apparatus including a spacer that is not easily worn to adjust the gap between the pair of pulverizing plates is preferable. A temperature sensor that monitors the temperature of the pulverizing plate, and cooling that cools the pulverizing plate by a signal from the temperature sensor. A crushing device including the device is preferred.
[0027]
In the above pulverization apparatus, the material can be pulverized by preparing a fine powder by a mechanism that adjusts the pulverization state by measuring the load applied to the opposed pulverization plate arranged in the vertical direction. In pulverization of materials, a spacer that is not easily worn is installed on a part of the outer periphery of the pulverizing plate, and a gap between the paired pulverizing plates is prepared to prevent contact between the opposing pressure plates, thereby maintaining a constant particle size. A pulverized product can be prepared. In pulverizing the material, the opposing pulverized plate is monitored with a temperature sensor, and the material is pulverized while being cooled to a low temperature of 0 ° C. or lower by a cooling device, so that loss of flavor due to heat generated during pulverization can be prevented. . This method is preferable for crushing food materials such as buckwheat, where flavor is particularly important.
[0028]
The material crusher can be formed so as to be fixed to the upper part of the kneader, which includes a hopper and a drive unit. The hopper containing the material is preferably formed in the upper part of the grinding device. In this case, it is not necessary to correspond to the entire shape of the material, and it is only necessary to have a structure necessary for storage and supply of the material. For example, in the case of seeds, it is desirable to have a structure that has a shutter at the bottom of a funnel-shaped hopper and continuously supplies the amount necessary for grinding.
[0029]
The pulverizer preferably has a mechanism capable of adjusting the particle size of the pulverized product by adjusting the interval between the pulverizing plates. The size of the gap is such that the variation in the outer diameter of the material can be absorbed. The crusher is equipped with multiple hoppers to supply different types of materials, each of which can be independent or partially connected and can be selected from multiple materials according to consumer preference Is preferred. In order to prevent flavor retention and starch gelatinization, the material is pulverized and cooled by an electronic cooling element while measuring the pulverized part with a temperature sensor, and the chiller's cooling plate is kept at 0 ° C. or lower. The subsequent product temperature is preferably 10 ° C. or lower.
[0030]
In the crusher, when the buckwheat round is used as a raw material, the hopper is preferably made of a material that can block light when exposed to ultraviolet rays of sunlight to prevent fading of chlorofoil of cuticle. In order to prevent the loss of the flavor of the pulverized product over time, the pulverized product is preferably prepared by supplying the necessary amount to the pulverizer immediately before kneading.
[0031]
The apparatus for producing a kneaded product of the present invention includes a powder introduction part and a liquid introduction part for forming a liquefied substance by adding a liquid substance to the introduced powder, and the liquid substance is obtained by pulverizing the food material. It is preferable to add the liquid addition product obtained by adding the pressure to the mixture by pressing with a pressing member, so that these steps can be processed as a series of steps. When the liquid material is added in the form of a mist, it can be uniformly dispersed. When the liquid is added in the form of a mist while being repeatedly pressed by the pressing member, a liquid addition in which the liquid material is uniformly dispersed can be formed.
[0032]
The apparatus for producing a kneaded product of the present invention includes a rolling device that rolls a kneaded product obtained by kneading and a cutting device that cuts the rolled product to obtain a kneaded product, thereby rolling the kneaded product obtained by kneading. And the process of cutting and obtaining the kneaded product can be processed as a series of processes, which is preferable.
[0033]
Kneading and rolling are often performed continuously in the food manufacturing process, but unlike hand-made noodles, which are rolled by hand while adjusting the pressing conditions with a rolling pin, a biaxial roll type such as udon or pasta In an extruder-type noodle making apparatus, weak intermolecular bonds of dough starch such as buckwheat are cut at the time of kneading, so it is necessary to add a linkage such as wheat flour or root vegetable starch, and the flavor and texture are impaired.
[0034]
For this reason, it is preferable to roll the prepared kneaded material by pressing it through a slit having irregularities on the surface and extruding it to prepare a rolled product having an irregular pattern on the surface. The rolled product is cut by moving the rolled product while detecting slack with an electronic element to a cutting blade that is heated and dried with exhaust air from the crusher to prevent adhesion. Is preferably prepared.
[0035]
The rolling apparatus preferably has a structure that gently rolls the kneaded material formed in the pressurizing chamber in 2 to 5 stages, preferably 3 to 4 stages. When preparing noodles with a rough feeling like buckwheat, it is preferable to form irregularities on the surface through which the rolled product passes. A biaxial rotating roller type rolling device for udon is not suitable for preparing a dough with weak intermolecular bonds such as buckwheat because an excessive noodle band rotates on the upper part of the roller and a shearing force acts. In addition, noodles such as buckwheat can be used to prepare noodle strings by blowing the mixture in the pressure chamber from the die abruptly. It becomes unsteady noodles, which is not preferable because the rough feeling peculiar to hand-made is spoiled.
[0036]
In the above equipment, it is possible to provide a storage device for a plurality of raw materials of different origins and qualities. In the case of buckwheat, the grain is stored in a hopper and the required amount is singly or blended and pulverized according to customer requirements. Can be supplied to the device. The amount supplied to the pulverizer is about 10 to 50 g per minute, preferably 40 to 50 g, and 50 to 100 g per person, preferably about 70 to 80 g. Since the supply rate to the pulverizer is regulated by the discharge rate of the pulverizer, the supply device may be a simple positive displacement quantitative device.
[0037]
In the material pulverization step, the material is gradually supplied from the hopper to the pulverizer and pulverized. The pulverizer can use an ordinary mill that slides and pulverizes two friction plates that are commonly used for pulverization of cereals. In order to prevent the formation of gel due to gelatinization of starch and loss of flavor due to heating It is preferable to provide a cooling device on the fixed friction plate. At the time of pulverization, the friction plate slides to generate frictional heat, so that the temperature rises by about 20 ° C. Therefore, the cooling device can use a refrigerant circulation type or an electronic cooling type. The cooling temperature is -20 to 5 ° C, preferably -10 to 0 ° C. In the refrigerant type, it is preferable to circulate a safe antifreeze such as alcohol. When downsizing the apparatus, it is preferable to use a Peltier-type electronic cooling apparatus.
[0038]
In the kneading step, the added liquid is gently pressed and mixed by the pressing member. The pressurizing device can use a hydraulic or hydraulic type, but in the case of a small amount of chaos, it can be pressurized manually using the lever principle. In order to promote the gelation of the dough and prevent shearing, it is necessary to apply pressure slowly and slowly. In the case of buckwheat, the amount of water added to the pulverized product is 47 to 52%, preferably 48 to 50%. The pressure by the pressing plate is 0.1 to 10 kN, preferably 1 to 8 kN. It is desirable that the pressing surface of the pressing plate has an inclination so as to hold the kneaded material and convection loosely. The inclined surface may be a spherical surface or a tapered concave surface, but in the case of a taper, it is 0.5 to 5 degrees, and preferably 0.5 to 1 degree.
[0039]
In the rolling process, the kneaded material formed in the kneading process is rolled. It is preferable to gently roll the kneaded material in 2 to 5 stages, preferably 3 to 4 stages. When preparing noodles having a rough feeling like buckwheat, it is preferable to form irregularities on the surface with a roller having an irregular surface.
[0040]
With the above-described method and apparatus for producing a kneaded product, a kneaded product having excellent aroma, flavor, texture and the like can be obtained.
In addition, the above kneaded product manufacturing method and apparatus maintain the quality of components for a plurality of arbitrarily selected materials, improve the grinding efficiency, and enable a continuous process of mixing, kneading, rolling and cutting in a short time. This makes it possible to form a high-quality processed product, and to perform food processing and analysis sample preparation with high efficiency and high accuracy.
[0041]
【The invention's effect】
As described above, according to the present invention, a method, an apparatus, and a kneaded product for producing a kneaded product having excellent aroma, flavor, texture, and the like can be obtained with a simple apparatus and operation.
[0042]
DETAILED DESCRIPTION OF THE INVENTION
DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described with reference to the drawings in the case of producing a linear kneaded product using cereal seeds (extracted buckwheat with the outer shell removed) as a material.
1 is an overall configuration diagram of a kneading product manufacturing apparatus according to an embodiment, FIG. 2 is a perspective view of the kneading apparatus, FIG. 3 is a cross-sectional view of the kneading apparatus, FIG. 4 is a cross-sectional view of the crushing apparatus, and FIG. FIG.
[0043]
1 to 5 show an example in which the pressing member is a piston and the receiving member is a turntable.
In the manufacturing apparatus of FIG. 1, a pulverizing apparatus 2 is disposed at the upper part of the kneading apparatus 1, and a rolling apparatus 3 and a cutting apparatus 4 are disposed at the lower part. Details of the kneading device 1 are shown in FIGS. 2 and 3, and details of the crushing device 2 are shown in FIG.
[0044]
  The kneading device 1 is provided with a turntable 12 as a receiving member on a substrate 11 and can be rotated by a motor 13. Two pistons 15 and 16 as pressing members extend from the top plate 14 to face an eccentric position above the turntable 12. Pistons 15 and 16 have pressure plates 15c and 16c at the ends of rods 15b and 16b reciprocated by fluid pressure cylinders 15a and 16a.The angle to the pressing direction isIt is attached so that it can be bent. The pressing surfaces 15e and 16e of the pressing plates 15c and 16c may be flat as shown in FIG. 1, but are preferably concave as shown in FIG. 15f and 16f are pressure changers, 17 is a support, 18 is a hydraulic pump connection part, 19 is a pressure sensor, and 20 is a pressure control device.
[0045]
In the kneading device 1, the pistons 15 and 16 alternately reciprocate so that the pressing plates 15 c and 16 c press the kneading object 5, and before the pressing surfaces 15 e and 16 e come into contact with the turntable 12, The pressing of the pistons 15 and 16 is stopped with an interval between them, and the chaotic material 5 between the pressing plates 15c and 16c and the turntable 12 is moved to the other part of the turntable 12 along with the pressing by the pressing plates 15c and 16c. The kneading object 5 that has been moved and then moved to the other part of the turntable 12 is similarly pressed by the pressing plates 15c and 16c after the turntable 12 is moved, and the above pressing is repeatedly performed to knead. Has been.
[0046]
In the pulverizing apparatus 2, a pair of disk-shaped pulverizing plates 23 and 24 are arranged to face each other on an upper portion of a chute 22 attached to an attachment hole 21 provided in the top plate 14. The crushing plate 23 is fixed, and a material supply path 25 is connected to the center portion, and cone-shaped crushing teeth 23a are formed around it. The crushing plate 24 is movable, and a motor 27 is connected to the central portion thereof, and conical crushing teeth 24a facing the crushing teeth 23a are formed on the opposite side.
A spacer 29 is embedded in the sliding portion 28 on the outer peripheral portion of the pulverizing plate 23, and an interval 30 with the pulverizing plate 24 is kept constant. The pulverizing plate 23 is provided with a temperature sensor 31 and a cooling element 32 such as a circulation heat exchanger and a Peltier cooling element.
[0047]
In FIG. 1, connecting paths 34a, 34b, 34c are connected to the material supply path 25 from hoppers 33a, 33b, 33c, and upper shutters 35a, 35b, 35c and lower shutters 36a, 36b, 36c are provided, respectively. However, as shown in FIG. 4, one hopper 33, a communication path 34, an upper shutter 35, and a lower shutter 36 may be provided.
[0048]
The rolling device 3 includes a smooth roller 43, a rough roller 44, and a sensor 45 provided below a shutter 42 that opens and closes the slit 41 of the substrate 11. The cutting device 4 includes a belt conveyor 46, a cutting machine 47, and a cutter 48. 49 is a product receiver, and 50 is a product.
[0049]
  The manufacturing method of the chaotic product by said apparatus is performed as follows. First, the pulverizing plate 2 from the hopper 33, 33a, 33b or 33c of the pulverizing apparatus 2 is used.ThreeThe material 6, 6 a, 6 b, or 6 c is supplied to the central portion, and the cereal of the material passes through the gap 30 between the crushing plates 23 and 24 and is crushed. In the case of buckwheat seeds, the interval 30 between the pulverizing plates 23 and 24 can be set to 0.01 to 0.5 mm, preferably 0.01 to 0.2 mm. The crushing apparatus 2 is cooled by cooling the crushing plates 23 and 24 by a cooling element 32 such as a circulation type cooler or a Peltier cooling element. When cooling is performed by applying an electric current to the cooling element 32, the opposite side of the element plate generates heat, so that it is cooled with air or a coolant.
[0050]
  In this case, the material (rounded) 6, 6a, 6b or 6c from which the outer shell is removed is stored in the hopper 33, 33a, 33b or 33c, and the material of the communication path 34a, 34b, 34c leading from the lower end thereof is , Upper shutters 35, 35a, 35b, 35c and lower shutters 36, 36a, 36b, 36cInA constant amount is maintained, and when the lower shutters 36, 36 a, 36 b, 36 c are opened, a constant amount is supplied to the pulverizing plates 23, 24 through the material supply path 25. When the crushing plate 24 is rotated by the rotation of the motor 27, the material is crushed in the gap 30 between the crushing plates 23 and 24.
[0051]
Spacers 29 are embedded in the pulverizing plate 23, and the distance 30 from the pulverizing plate 24 is kept constant by the sliding portion 28, so that the material is pulverized when the pulverizing plate 24 is rotated by the power unit 27. Since the cooling element 32 is operated by the temperature sensor 31 provided in the pulverizing plate 23a, heat generation of the pulverizing plates 23 and 24 due to the generated frictional heat is prevented, and the material is not exposed to high temperature to lose its flavor. . In FIG. 1, the crusher 2 can crush the material selected from the hoppers 33a, 33b or 33c. The pulverized material 7 is discharged to the kneading device 1 from the discharge ports 26 of the pulverizing plates 23 and 24.
[0052]
In the kneading device 1, when the crushed material 7 is introduced from the chute 22 of the pulverizing device 2, it is introduced into the eccentric position of the turntable 12 by the guide 22 a. The introduced crushed material 7 is sprayed with water droplets 9 from the hydration tube 8 and hydrated, and the obtained hydrate 10 is pressed by the pistons 15 and 16 and mixed. At this time, the pistons 15 and 16 are alternately reciprocated by the pressure changers 15f and 16f and the fluid pressure cylinders 15a and 16a so that the pressing plates 15c and 16c press the kneaded material 5, and the pressing surfaces 15e and 16e are the turntable 12. Prior to contact with the turntable 12, the pressing of the pistons 15, 16 is stopped while maintaining a gap with the turntable 12, and kneading is performed while preventing shearing, and the hydrolyzate 10 is connected.
[0053]
Along with the pressing by the pressing plates 15c and 16c, the kneaded material 5 between the pressing plates 15c and 16c and the turntable 12 is moved to the other part of the turntable 12. And the kneading thing 5 which moved to the other part of the turntable 12 is similarly pressed by the press plates 15c and 16c after the turntable 12 moves. The above pressing is repeated to knead the hydrolyzate 10 to produce a kneaded product.
[0054]
  As shown in FIGS. 2 and 3, in the open kneading apparatus 1, the hydrolyzate 10 is alternately pressed by the pressing plates 15c and 16c on the turntable 12, and when the kneading proceeds, the pressing plates 15c, 16c Are ball joints 15d and 16d, respectively.InThanThe angle to the pressing direction isThe pressure plates 15 c and 16 c are bent so as to follow the outer shape of the kneaded object 5 and move the kneaded object 5 in a fan shape toward the center of the turntable 12. After alternately pressing each time with the pressing plates 15c and 16c, the turntable 12 is rotated 90 degrees and pressed alternately with the pressing plates 15c and 16c, so that the kneaded material 5 gathers at the center of the turntable 12. And chaos.
[0055]
After the kneading is completed, the prepared kneaded material 5 (dough) is rolled by the rolling device 3 by opening the shutter 42 of the slit 41 below the substrate 11. In the rolling device 3, the kneaded material 5 is primarily rolled by the smooth roller 43, and further, the slack is adjusted by the sensor 45 and sent to the rough roller 44 for surface treatment for improving the texture. The strip-shaped rolled product (noodle strip) subjected to the surface processing is conveyed by a belt conveyor 46 and cut by a cutter 48 of a cutting machine 47, whereby a linear kneaded product 50 is obtained.
[0056]
The kneading product manufacturing apparatus stops the pressing of the pistons 15 and 16 with a space between the pressing plates 15c and 16c of the pistons 15 and 16 and the turntable 12 before the pressing plates 15c and 16c come into contact with the turntable 12. After that, the kneaded material moved to the other part of the turntable 12 is pressed in the same manner, the above pressing is repeated, the strong pressing is stopped at the stage where the viscosity shows the maximum value due to the kneading, and the shape is adjusted thereafter. In order to keep the pressure at a predetermined pressure, a control device is provided that changes the pressing force at each time from a low pressure to a high pressure, and changes to a low pressure after reaching the maximum pressure.
[0057]
The control method in this control apparatus is shown in FIG. In FIG. 5, from the start (START) to step 1 (STEP 1), the load set value Fs (n), the holding time Th (n), the holding distance Lh (n), the pressing surface bottom dead center Lb, the number of end times Ns, etc. Set and initialize the number of times to n = 0. In step 2 (STEP 2), the pressing plate 15c is lowered. In step 3 (STEP 3), the current load Fm is measured. In step 4 (STEP 4), load comparison Fm> Fs (n) is performed. If NO, the process returns to step 2 (STEP 2). In the case of YES, the process proceeds to step 5 (STEP 5), and the holding time Th (n), the holding distance Lh (n), the pressing surface bottom dead center Lb arrival, etc. are detected. If NO, the process returns to step 5 (STEP 5). In the case of YES, it moves to Step 6 (STEP 6) and raises the pressing plate 15c. Moving to step 7 (STEP 7), the processing from STEP 2 to STEP 6 is performed on the pressing plate 16c. In step 8 (STEP 8), the turntable 12 is rotated 90 degrees by the motor 13. In step 9 (STEP 9), n ≧ Ns is determined. If NO, n = n + 1 is set and the process returns to STEP 1. If YES, end (END).
[0058]
By such control, the pressing by the pressing plates 15c and 16c of the pistons 15 and 16 is repeatedly performed, and the strong pressing is stopped at the stage where the viscosity shows the maximum value due to the kneading, and then the pressing of the degree of shape adjustment is performed. Therefore, the pressing force of each time can be changed from a low pressure to a high pressure, and after reaching the maximum pressure, the pressure can be changed to a low pressure and mixed.
[0059]
FIG. 6 is an overall configuration diagram of a kneading product manufacturing apparatus according to another embodiment, and shows an example in which the pressing member is a piston and the receiving member is a cylinder. The manufacturing apparatus of FIG. 6 is an apparatus in which the turntable 12 as the receiving member of the kneading apparatus 1 of FIG. The cylinders 51 and 52 are partitioned by the guide plate 22 a of the chute 22 of the crushing device 2, and a moving path 53 is formed between the guide plate 22 a and the substrate 11. The pressure plates 15c and 16c of the pistons 15 and 16 are attached to the ends of the rods 15b and 16b without the ball joints 15d and 16d, and reciprocate in the cylinders 51 and 52 by the fluid pressure cylinders 15a and 16a. It is configured. The pressing surfaces 15e and 16e of the pressing plates 15c and 16c are flat. Other configurations are the same as those in FIG.
[0060]
In the manufacturing apparatus of FIG. 6, when the pressing plate 15 c of the piston 15 presses the kneading object 5, the kneading object 5 moves from the cylinder 51 through the moving path 53 into the cylinder 52, and then the pressing plate 16 c of the piston 16 moves. By pressing the kneading object 5, the kneading object 5 moves in the reverse direction. The above pressing is alternately and repeatedly performed to knead the hydrolyzate 10 to produce a kneaded product. Other operations are the same as those in FIG.
[0061]
FIG. 7 is a perspective view of a kneading device according to another embodiment, showing an example in which the pressing member is a manual piston and the receiving member is a turntable. 7 is provided with a turntable 12 as a receiving member on a substrate 11, and can be rotated manually. One piston 15 as a pressing member extends from the top plate 14 so as to face the eccentric position above the turntable 12. The piston 15 has a pressing plate 15 c attached to the tip of a rod 15 b that reciprocates by a lever 55. The other structure is the same as that of the kneading apparatus 1 of FIG.
[0062]
In the kneading device 1 of FIG. 7, when the lever 55 is pushed down, the pressing plate 15 c of the piston 15 is lowered to press the kneading object 5. Along with the pressing by the pressing plate 15, the kneaded material 5 between the pressing plate 15 and the turntable 12 is moved to the other part of the turntable 12. And the kneading thing 5 which moved to the other part of the turntable 12 is similarly pressed by rotating the turntable 12 and then lowering the pressing plate 15. The above pressing is repeatedly performed to knead the hydrolyzate to obtain a kneaded product 5 to produce a kneaded product. Other operations are the same as those in FIG.
[0063]
【Example】
Example 1:
In the examples, first of all, a round soba noodle was prepared by using a commercially available detaching machine, using Genki soba from Hitachi Aki soba as a raw material. Next, the rounded buckwheat noodles placed in the hopper 33 using the apparatus of Example 1 was pulverized by the pulverizer 2 cooled to −10 ° C. by the cooling element 32, and the average particle size was about 0.04 mm (dry measurement), 8 ° C. A pulverized product 7 was prepared. The kneading step was performed using the kneading apparatus 1 in which the bottom dead center of the pressing surfaces 15e and 16e was set 5 mm higher than the bottom surface, and using the hydrolyzate 10 prepared by adding 48% of moisture to 200 g of the pulverized product. At this time, a disc having a diameter of 200 mm was used as the pressing plate, and the pistons 15 and 16 were alternately lowered. The pressure increased from 3 kN to 0.5 kN every 2 times, and finally the kneading was finished at 10 kN. The number of times was 30 times in total, and a 5 mm pressed product with an adjusted shape was rolled with the smooth roller 43 and the rough roller 44 to finally prepare a 1.2 mm thick noodle strip. The noodle band was cut into a width of 1.5 mm by a cutter 48 to obtain a noodle string having an average length of 180 mm. The noodle strings were boiled with 100 ° C. water for 25 seconds and cooled with 4 ° C. water to produce boiled noodles.
[0064]
Comparative Example 1:
When 48% hydrolyzate of buckwheat flour is kneaded using an extruder-type pasta machine, when the kneaded material is pushed out, it comes into contact with the periphery of the die outlet. It has occurred. Further, when a noodle strip prepared using this kneaded material was prepared into a noodle string according to a conventional method and boiled, the boiled noodles were not connected and fragments of about 5 mm were generated, making it impossible to obtain a long noodle string. Moreover, when the prepared hydrolyzate was kneaded with a rotary bread kneader equipped with a beater, the knead was insufficient because the hydrolyte was rotated while attached to the beater. Moreover, when the kneaded material was rolled to prepare a noodle band, the dough was cut, or the boiled noodles were cut finely as in the extruder type kneading apparatus, so that a long noodle string could not be obtained.
[Brief description of the drawings]
FIG. 1 is an overall configuration diagram of an apparatus for manufacturing a chaotic product according to an embodiment.
FIG. 2 is a perspective view of a kneading device.
FIG. 3 is a cross-sectional view of the kneading device.
FIG. 4 is a cross-sectional view of a pulverizer.
FIG. 5 is a flowchart of a control device.
FIG. 6 is an overall configuration diagram of a chaotic product manufacturing apparatus according to another embodiment.
FIG. 7 is a perspective view of a kneading device according to another embodiment.
[Explanation of symbols]
1 Chaos device
2 Crusher
3 Rolling equipment
4 Cutting device
5 Chaos
6, 6a, 6b, 6c Material (rounded)
7 Crushed material
8 Water tube
9 water drops
10 Hydrolysate
11 Substrate
12 Turntable
13 Motor
14 Top plate
15, 16 piston
15a, 16a cylinder
15b, 16b rod
15c, 16c pressing plate
15d, 16d ball joint
15e, 16e Press surface
15f, 16f pressure changer
17 prop
18 Hydraulic pump connection
19 Pressure sensor
20 Pressure controller
21 Mounting hole
22 Shoot
22a guide
23, 24 Crush plate
23a, 23b grinding teeth
25 Material supply path
26 Discharge port
27 Motor
28 Sliding part
29 Spacer
30 intervals
31 Temperature sensor
32 Cooling element
33, 33a, 33b, 33c Hopper
34, 34a, 34b, 34c
35, 35a, 35b, 35c Upper shutter
36, 36a, 36b, 36c Lower shutter
41 slit
42 Shutter
43 Smooth roller
44 Rough roller
45 sensors
46 Belt conveyor
47 cutting machine
48 cutters
49 Product receipt
50 chaos products
51, 52 cylinders
53 Route
55 lever

Claims (12)

It is a method of pressing and mixing the powdered product of buckwheat flour between 80 and 100% with the pressing member with the receiving member,
Pressing and mixing while changing the angle of the pressing member with respect to the pressing direction of the pressing plate so as to follow the outer shape of the pressed liquid additive,
With the pressing by the pressing member, the chaotic material between the pressing member and the receiving member is moved to the other part of the receiving member,
Before the pressing member comes into contact with the receiving member, the pressing of the pressing member is stopped with an interval between the receiving member and
Then press the kneaded material moved to the other part of the receiving member in the same manner by the pressing member,
Repeat the above pressing to increase the viscosity of the liquid by generating intermolecular bonds,
A method for producing a kneaded product, characterized in that the pressing force of each time by the pressing member is changed from a low pressure to a high pressure, and after reaching the maximum pressure, the pressure is changed to a low pressure to mix the powdered additive. The food material was ground, according to claim 1 Symbol placement methods pressurized liquid product obtained by the liquid was added to the powder is pressed by the pressing member to kneading. The method according to claim 1 or 2 , wherein a kneaded product obtained by kneading is rolled and cut to obtain a kneaded product. A pressing member that presses and mixes between the receiving member and the liquefied powder of buckwheat flour of 80 to 100% ,
A pressing plate that is provided at the tip of the pressing member and changes the angle with respect to the pressing direction so as to follow the outer shape of the liquid additive to be pressed;
A moving space for moving the liquid addition pressed by the pressing member to the other part of the receiving member along with the pressing,
Before the pressing member contacts the receiving member, a mechanism for stopping the pressing of the pressing member with a space between the pressing member;
A mechanism for similarly pressing the kneaded material moved to the other part of the receiving member with the pressing member;
A mechanism to enhance the viscosity of the pressurized liquid product by the production of repeatedly intermolecular I line coupling the pressure of the above,
An apparatus for manufacturing a kneaded product, comprising: a control device that changes a pressing force of each time by a pressing member from a low pressure to a high pressure, and changes to a low pressure after reaching a maximum pressure . The apparatus according to claim 4 , wherein the pressing member is a piston and the receiving member is a turntable or a cylinder. The apparatus of Claim 4 or 5 containing the grinder apparatus which grind | pulverizes a foodstuff raw material and obtains powder. The apparatus according to any one of claims 4 to 6 , further comprising: a powder introduction part; and a liquid introduction part for adding a liquid material to the introduced powder to form a liquid addition product. A rolling device for rolling the kneaded material obtained by kneading;
An apparatus according to any one of claims 4 to 7 , comprising: a cutting device that cuts a rolled product to obtain a kneaded product. The apparatus according to any one of claims 4 to 8 , comprising a pair of pulverization plates arranged opposite to each other and an adjusting mechanism for adjusting a pulverization state by measuring a load applied to the pulverization plate. The apparatus of claim 9 including a non-wearing spacer that adjusts the gap between the pair of grinding plates. The apparatus according to claim 9 or 10 , further comprising: a temperature sensor that monitors a temperature of the pulverizing plate; and a cooling device that cools the pulverizing plate according to a signal from the temperature sensor. A chaotic product obtained by the method according to any one of claims 1 to 3 .

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