JP6147294B2 - Kneading device for making noodle dough - Google Patents

Description

  The present invention relates to a kneading apparatus for producing noodle dough.

  As a conventional kneading device for producing noodle dough, for example, a mixer disclosed in Patent Document 1 is known. As shown in FIG. 5, the mixer 50 includes a pair of kneading blades 60 and 60 disposed in the container 51 so as to face each other. The chaotic blade 60 is supported so as to be rotatable around the horizontal shaft 52, and includes kneading blades 61 and straight blades 62 disposed on both sides of the horizontal shaft 52. The knitted feather 61 is formed to be curved so as to be tapered, while the straight wing 62 is formed in a round bar shape extending straight.

  In the mixer 50 having the above-described configuration, when a raw material such as hydrated wheat flour is put into the container 51 and the pair of kneading blades 60, 60 are rotated in opposite directions, the respective wings 61 and straight blades 62 are the raw materials. Can be mixed to produce a noodle dough.

Japanese Patent No. 2831327

  By the way, in the case of producing noodle dough, the water content (the weight ratio of water to the raw material powder such as wheat flour) is in a wide range, and the water content is high (for example, about 40 to 60%). However, low-hydrolyzed noodles with a low water content (for example, about 30 to 43%) are inferior in quality. Since the use of noodle equipment is also possible, it is desired that the kneading apparatus for producing the noodle dough can be compatible with both the polyhydrated noodles and the slightly hydrolyzed noodles.

  However, the mixer 50 disclosed in Patent Document 1 described above is viscoelastic by pressing the knitted feathers 61 and the straight wings 62 at a low speed against the massive noodle dough when producing a highly hydrolyzed noodle dough. Can produce a strong noodle dough structure, but there are the following problems when it is used for producing a slightly hydrolyzed noodle dough.

  That is, the noodle dough with low water content is smooth (separate), and it is important to hydrate the whole raw material powder such as wheat flour with water, so it is necessary to knead the noodle dough at high speed. In the conventional mixer 50, the chaotic blade 60 includes two blades 61 and 62 on both sides of the horizontal shaft 52, and the blade 61 is thick on the base side and thin on the tip side. Therefore, there is a problem that the resistance when the chaotic blade 60 is rotated at a high speed is large and the load of the drive motor becomes excessive.

  For this reason, as a kneading device for producing a slightly hydrolyzed noodle dough, a so-called pin mixer, in which a large number of pins are arranged on the outer peripheral surface of the horizontal axis, has been widely used in the past. When used as a product, there is a problem that the lump of noodle dough is entangled with the horizontal axis and mixing cannot be performed satisfactorily.

  Therefore, an object of the present invention is to provide a kneading apparatus for producing noodle dough that can cope with a wide range of water addition rates from low to high water.

The object of the present invention is a kneading device for producing noodle dough, in which a pair of kneading members rotatably supported around a horizontal axis so as to face each other is arranged in a container, wherein the kneading members are elongated. A substrate having one end in the direction supported by the horizontal axis, and a nail blade provided at the other end of the substrate, wherein the nail blade is formed by bending a rod-like body having a constant cross section , The slotted blade has an upright portion extending in the axial direction of the horizontal axis from the surface of the substrate, a first extending portion bent from the tip of the upstanding portion, and a first bent portion bent from the tip of the first extending portion. 2 in a plan view as viewed in the axial direction of the horizontal axis, the first extension portion is a tangential direction opposite to the rotation direction of the horizontal axis from the tip of the upright portion. And the tip of the second extension includes an axis of the horizontal axis. It is accomplished by kneading device for dough preparation, which is disposed on a plane perpendicular to the longitudinal direction of the serial board.

  Moreover, it is preferable that the said board | substrate has a taper inclination part in the rotation direction front end side.

  ADVANTAGE OF THE INVENTION According to this invention, the kneading apparatus for noodle dough manufacture which can respond to a wide range of hydration ratios from low hydration to high hydration can be provided.

It is a schematic perspective view of the kneading apparatus for noodle dough manufacture which concerns on one Embodiment of this invention. It is (a) top view, (b) side view, and (c) front view of the kneading member with which the kneading apparatus for noodle dough production shown in FIG. 1 is provided. It is a side view for demonstrating the action | operation of the kneading apparatus for noodle dough manufacture shown in FIG. It is CC sectional drawing of FIG. It is a schematic perspective view of the kneading apparatus for conventional noodle dough production.

  Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings. FIG. 1 is a schematic perspective view of a kneading apparatus for producing noodle dough according to an embodiment of the present invention. As shown in FIG. 1, the kneading apparatus 1 includes a container 10 and a pair of kneading members 20 a and 20 b disposed inside the container 10.

  The container 10 has an opening 12 at the top, and the bottom 14 of the container 10 is formed so that the longitudinal cross section thereof is semicircular. Horizontal shafts 16 a and 16 b that extend horizontally toward the inside of the container 10 are provided on the side surfaces facing the longitudinal direction of the container 10. The horizontal axes 16a and 16b are arranged so that the respective axes coincide with each other.

  The kneading members 20a and 20b include substrates 22a and 22b and thread blades 24a and 24b. The substrates 22a and 22b are formed in a rectangular flat plate shape, and one end portion in the longitudinal direction is attached to the horizontal shafts 16a and 16b, and is supported rotatably around the horizontal shafts 16a and 16b. The thread blades 24a and 24b have a shape obtained by curving a round bar whose cross section is constant over the entire length direction, and the base portion is fixed to the other end surface of the substrates 22a and 22b. The horizontal shafts 16a and 16b are rotationally driven in opposite directions by a motor (not shown) via a reduction gear or the like.

  FIG. 2 shows one kneading member 20a included in the kneading device 1, and FIG. 2 (a) is a plan view of the kneading member 20a seen in the axial direction of the horizontal axis. Moreover, FIG.2 (b) and FIG.2 (c) are the side views and front views which looked at the kneading member 20a shown to Fig.2 (a) in the arrow A direction and the B direction, respectively. The configuration of one kneading member 20a described below is the same for the other kneading member 20b.

  As shown in FIGS. 2A to 2C, a fitting hole 222a with a key groove is formed at one end in the longitudinal direction of the substrate 22a. A horizontal axis (not shown) is connected to the fitting hole 222a, and the substrate 22a rotates in the direction indicated by the arrow in FIG. 2A around the fitting hole 222a. A tapered inclined portion 221a is formed on the front end side in the rotation direction of the substrate 22a by a shape in which a corner portion is notched.

  A thread blade 24a is fixed to the other end of the substrate 22a. The slotted blade 24a has a shape bent by two bent portions 243a and 245a, and the standing portion 242a, the first extending portion 244a and the second extending portion 246a are bent portions 243a and 245a. Are connected sequentially.

  The standing part 242a extends in the vertical direction (that is, the axial direction of the horizontal axis) from the surface of the substrate 22a, and is reinforced by the reinforcing plate 241a. The reinforcing plate 241a preferably has a thickness smaller than the diameter of the nail blade 24a so as not to hinder the chaotic function of the nail blade 24a.

  The first extending portion 244a is bent at the bent portion 243a from the tip of the upright portion 242a, and as shown in FIG. 2A, in the plan view as viewed in the axial direction of the horizontal axis, the rotation direction of the horizontal axis It extends linearly in the tangential direction opposite to the (arrow direction). Further, as shown in FIG. 2C, the first extending portion 244a is inclined at an acute angle (inclination angle α) with respect to the rising direction of the standing portion 242a in the front view as viewed in the longitudinal direction of the substrate 22a. It extends like so.

  The second extension portion 246a is bent at the bent portion 245a from the tip of the first extension portion 244a, and as shown in FIG. 2A, the second extension portion 246a is horizontal in a plan view as viewed in the axial direction of the horizontal axis. It extends linearly in the direction opposite to the rotational direction of the shaft (indicated by the arrow). Further, as shown in FIG. 2C, the second extending portion 246a has a further acute angle (inclined) with respect to the extending direction of the first extending portion 244a in the front view as viewed in the longitudinal direction of the substrate 22a. It extends to be inclined at an angle β). The extending direction of the second extending portion 246a is inclined at an acute angle (inclination angle α + β) with respect to the rising direction of the standing portion 242a.

  Next, the operation of the kneading apparatus 1 having the above configuration will be described with reference to FIGS. 3 and 4. 3 is a side view of the kneading apparatus for producing the noodle dough shown in FIG. 1, and FIG. 4 is a cross-sectional view taken along the line CC in FIG. 3 and 4, the reference numerals of the constituent elements included in the other kneading member 20b are displayed by changing only the subscript alphabets for the corresponding constituent elements in the one kneading member 20a.

  As shown in FIG. 3 and FIG. 4, when the flour and salt water as the raw material m are put into the container 10 and the pair of kneading members 20a and 20b are rotated in the opposite directions as in the conventional mixer, 24a and 24b are mainly raised portions 242a and 242b and first extending portions 244a and 244b that lift the raw material m as shown by arrow F1 and move it up and down, and mainly the first extending portion 244a. , 244b and the second extending portions 246a and 246b push the raw material m in the horizontal direction by the inclination with respect to the horizontal shafts 16a and 16b, and move the raw material m to the left and right as indicated by an arrow F2. Thus, the raw material m can be mixed by moving it up and down and left and right. The gap s formed between the bottom 14 of the container 10 and the thread blades 24a and 24b shown in FIG. 4 is as far as possible without interfering with each other so that the raw material m can be reliably lifted by the thread blades 24a and 24b. It is preferable to make it small (for example, about 2 to 2.5 mm).

  In the kneading device 1 of the present embodiment, the thread blades 24a and 24b are provided only at the other end portions of the substrates 22a and 22b, and the cross section is constant throughout the length direction. Compared with the configuration of the conventional mixer, the resistance that the thread blades 24a, 24b receive from the raw material m when the kneading members 20a, 20b are rotated can be easily reduced. Therefore, when manufacturing noodle dough of low-hydrolysis noodles having a low water content (for example, about 30 to 43%), the kneading members 20a and 20b can be rotated at a high speed (for example, 30 to 50 rotations per minute). It is possible to promote good hydration of the raw material m. The cross-sectional shape of the blade blades 24a, 24b is preferably a circular shape as in the present embodiment from the viewpoint of reducing resistance during rotation, ensuring strength, easy manufacturing, etc., but is not particularly limited. Other shapes such as an elliptical shape and a rectangular shape may be used. Since the tapered inclined portions 221a and 221b are formed on the front ends in the rotation direction of the substrates 22a and 22b, the resistance during rotation of the kneading members 20a and 20b can be reduced also by this.

  Further, as described above, since the first extending portions 244a and 244b can promote both the upper and lower and left and right movements of the raw material m as described above, the noodle blades 24a and 24b produce a noodle dough of a low-hydrolysis noodle. In this case, the entire raw material m can be mixed effectively, and uniform hydration can be obtained quickly.

  As shown in FIG. 3, the tips of the second extending portions 246a and 246b of the thread blades 24a and 24b are on a plane H that includes the axes of the horizontal axes 16a and 16b and is orthogonal to the longitudinal direction of the substrates 22a and 22b. Has been placed. According to this configuration, since the second extending portions 246a and 246b act on substantially the entire raw material m and reliably move in the left-right direction, uniform hydration can also be promoted.

  The inclination angles α and β of the thread blades 24a and 24b shown in FIG. 2 (c) mainly affect the movement of the raw material m in the left-right direction. A preferable numerical range of α and β is, for example, 5 ° <α <45 °, 5 ° <β <30 °, 10 ° <α + β <75 °.

  On the other hand, when the noodle dough of a highly hydrolyzed noodle is produced using the kneading apparatus 1 of this embodiment (for example, about 40 to 60%), the kneading members 20a and 20b are moved at a low speed (for example, every time Rotating at 15 to 20 revolutions), the noodle blades 24a and 24b can be repeatedly bitten into the lump dough, and even when a solution such as salt water is added in the middle of the noodle dough, The solution can be drawn and spread throughout the noodle dough. Thus, the kneading apparatus 1 of this embodiment can respond to noodle dough having a wide range of water content from low to high water content.

DESCRIPTION OF SYMBOLS 1 Kneading apparatus 10 Container 16a, 16b Horizontal axis | shaft 20a, 20b Kneading member 22a, 22b Board | substrate 221a, 221b Inclination part 24a, 24b Neri blade | wing 242a, 242b Standing part 244a, 244b 1st extension part 246a, 246b 2nd extension Outing

Claims (2)

A kneading device for producing noodle dough, in which a pair of kneading members rotatably supported around a horizontal axis so as to face each other is disposed in a container,
The kneading member includes a substrate whose one end in the longitudinal direction is supported by the horizontal axis, and a slat blade provided at the other end of the substrate,
The slotted blade is formed by curving a rod-like body having a constant cross section ,
The slotted blades are bent from a front end of the substrate, a rising portion extending in the axial direction of the horizontal axis, a first extending portion bent from a tip of the rising portion, and a tip of the first extending portion. A second extension part,
In a plan view as viewed in the axial direction of the horizontal axis, the first extension portion extends in a tangential direction opposite to the rotation direction of the horizontal axis from the tip of the standing portion,
The kneading apparatus for producing noodle dough , wherein the tip of the second extending portion is disposed on a plane that includes the axis of the horizontal axis and is orthogonal to the longitudinal direction of the substrate . The kneading apparatus for producing noodle dough according to claim 1 , wherein the substrate has a tapered inclined portion on the front end side in the rotation direction.

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