JP6443911B2 - Vacuum extrusion molding equipment for food - Google Patents

Description

  The present invention relates to a vacuum extrusion molding apparatus for food, and more particularly to a vacuum extrusion molding apparatus for food for moving Japanese confectionery, Western confectionery and other food dough to the next screw extrusion molding process in a kneaded state or as it is. is there.

  Conventionally, a food dough kneading apparatus (noodle making machine) has been used as an apparatus for kneading food dough using food such as pasta and forming it into a shape such as pasta (see Patent Document 1).

  That is, in Patent Document 1, a mixing unit that mixes raw materials by a mixing means disposed in a container to obtain a mixed raw material, and a rod-shaped screw is provided in the cylindrical body that communicates with the container through an inlet. The mixed raw material charged into the cylinder from the charging port is mixed while being moved to one end of the cylinder by the screw, and extruded from one end of the cylinder to a plurality of strips. A noodle making machine having a noodle making unit for obtaining noodles is disclosed by the present applicant.

On the other hand, in order to knead dough for confectionery such as Japanese confectionery and Japanese confectionery, manual kneading is performed, while in order to improve work efficiency, the steps from kneading of raw materials to molding such as the above noodle making machine are performed. There is a case where a food dough kneading apparatus which is continuously performed is used.
Such a food dough kneading apparatus has a structure in which a dough of food material is stored in a predetermined hopper, kneaded by pushing blades, conveyed to a molding process by a screw, so-called quantitative sorting, and molded into a fixed food. Yes.
In addition, the power source of the drive part related to the kneading and transporting of the dough as a food material usually branches the power from one drive motor, one is used for kneading and the other is used for transporting.

JP 2004-329078 A

  When such a conventional food dough kneading device is used for processing confectionery and other food dough, the power source of the pushing blade and screw is a single drive motor, so the timing of kneading or feeding the dough to the screw The screw extrusion timing is always adjusted to a certain ratio.

  Therefore, it is not possible to finely adjust the dough feeding time to the screw and the extrusion time with the screw that match a wide variety of varieties, and all food dough is processed by feeding the screw to the screw and screw extrusion. There was a drawback that could not handle a wide variety of sweets.

  Furthermore, since it is simply kneading or feeding the dough to the screw by a mixer mechanism device, especially a kneading atmosphere for carefully kneading a delicate material composition like a confectionery dough and immediately following it into a mold-filling process Adjustment, for example, temperature and pressure could not be adjusted.

  The present invention has been made in view of the above circumstances, and provides a food vacuum extrusion molding apparatus capable of performing a series of processes up to dough extrusion by feeding food materials into the apparatus. The purpose is to do.

In the first aspect of the present invention, the apparatus main body 27 having the control unit 36 is placed on the base 26, and
The apparatus main body 27 is arranged in the vacuum adjusting device 11 arranged in the uppermost part, the control unit 36 arranged in the lower left half thereof, the right half of the control unit 36, and the front jacket 19 is provided on the wall surface. A dough storage hopper 12 that communicates with the vacuum adjusting device 11 inside, a cylindrical nozzle arm 20 that projects from the lower side of the dough storage hopper 12 on the opposite side of the control unit 36, and an upper portion inside the hopper 12. The shaft pushing cloth blade 15 and the screw having the left half part in the lower part of the hopper 12 and the right half part in the nozzle arm 20 projecting from the lower side of the hopper 12. 16, an extrusion molding device 17 that is connected to the tip of the nozzle arm 20 and is configured by a die 47 and a cutting mechanism 29, and a cut dough conveying conveyor 18 that is disposed further away from the extruding device 17. Storage ho The pushing blade 15 in the upper part of the par 12 is constituted by two rectangular material plates 24 and 24 configured to be driven in conjunction with the hogge motor 13 provided in the control unit 36 via the drive shaft 40a and the hogshi shaft 23. Each rectangular plate 24, 24 is attached to the hogji shaft 23 at an interval of about 180 ° and is configured so that the leading end edges are directed in directions opposite to each other with respect to the hogshi shaft 23, and the thickness of the tip side from the hogshi shaft 23 side is increased. A thin vertical cross-sectional shape is formed, and the lower screw 16 in the dough storage hopper 12 is configured to be linked and driven via a screw shaft 41 to a screw motor 14 provided separately from the hogshi motor 13, and Structurally, it is configured so as to connect metal disk-shaped blades, and each shaft portion is inclined so as not to follow the shaft center 43, and is configured by being disposed substantially perpendicular to the screw blade surface 25. The dough material is agitated and kneaded in the dough storage hopper 12 by the left half of the screw 16 or the dough raw material in the dough state is taken in from above, pushed forward, and conveyed to the extrusion molding device 17 while embossing. In addition, the right half of the screw 16 in the nozzle arm 20 strengthens the conveyance pressure-bonding force with the inner peripheral surface of the nozzle arm 20, and heats or cools the dough raw material in a short period of time by the tip jacket 21 of the nozzle arm 20, and the dough The raw material is prevented from being modified as much as possible, and it can be delivered to the next extrusion process without damaging the raw material flavor.
In addition, the die 47 in the extrusion molding device 17 is configured by through holes c1 to c4 having various shapes, and each through hole c1 to c4 has a through hole c1 having a rectangular cross section for molding red beans or chocolate, fertilization and An arc-shaped through-hole c2 for pie dough molding, another small rectangular through-hole c3 formed by inserting another small resin member 52 into the through-hole c1 or c2, and a small through-hole c4 having a circular cross-section This is a vacuum extrusion molding apparatus for foods characterized by comprising more .

According to the second aspect of the present invention, the pushing blade 15 and the screw 16 are configured to be driven by separate motors so that the rotation direction and the rotation speed can be adjusted respectively, and the dough feeding of the screw 16 can be freely adjusted. The vacuum extrusion molding apparatus for food according to claim 1, wherein the vacuum extrusion molding apparatus for food is characterized in that it can be configured .

In the invention according to claim 3, when the dough raw material is fertilized, the front jacket 19 of the dough storage hopper 12 is heated, the tip jacket portion 21 cools and forms, and the dough raw material is formed with glutinous rice. In the case of confectionery, the inside of the dough storage hopper 12 is warmed and the tip jacket portion 21 is cooled and molded. If the dough raw material is red beans, the front jacket 19 of the dough molding hopper 12 is cooled and the tip jacket portion 21 is cooled. Is molded without heating, if the dough material is confectionery, it is molded without changing the temperature of the jackets 19 and 21 before and after, and if the dough material is chocolate, the front jacket 19 is cooled, The tip jacket portion 21 is heated and the die portion is separately heated and molded. In the case where the dough material is easily melted by heat, the dough storage hopper 12 and the screw 16 are cooled and pushed to the tip side. A food grade vacuum extrusion molding apparatus according to claim 1, characterized in that the molded easily out.

  (1) According to the first aspect of the present invention, when the material for confectionery is put into the dough storage hopper, for example, the material is kneaded by driving the driving push blades by the hogshi motor in the dough storage hopper, and the dough storage By driving the screw pivoted on the bottom of the hopper with a screw motor, the dough can be embossed while being conveyed to an extrusion molding apparatus in the next step.

  That is, when the vacuum extrusion molding apparatus for food according to the present invention is used, for example, for processing confectionery dough, the timing of feeding the dough to the screw in the dough storage hopper is different from the timing of extrusion by the screw. Can be driven.

  As a result, the feeding of the dough to the screw that matches a wide variety of varieties can be finely adjusted, and this has the effect of being able to handle a wide variety of foods.

In particular, a delicate food such as a confectionery dough can be subjected to a series of steps from material input to extrusion molding.
For example, Kintsuba etc. has been conventionally produced by putting agar into a mold and solidifying and cutting the material, but by using the food vacuum extrusion molding apparatus of the present invention, it is formed by vacuum extrusion. It is possible to easily make various shapes by improving the wearability and changing the tip die having different mold hole shapes.

Moreover, the dough storage hopper communicates with a vacuum adjusting device capable of adjusting the degree of vacuum, and by adjusting the degree of vacuum in the dough storage hopper, a dough having a fine material composition can be molded, and air It has the effect of eliminating the color change due to the incorporation of the material and giving the original color and luster of the material.
That is, by adjusting the degree of vacuum, it is possible to perform molding while enhancing the binding property while kneading materials uniformly without intervening air as much as possible.

In addition , each of the liquids individually temperature-controlled in any of the jacket in the dough storage hopper, the jacket provided in the nozzle arm that sends the kneaded dough to the extrusion molding section in the next process, and the extrusion molding device (tip die) Can be circulated, so that it is possible to mold while adjusting the temperature depending on the type of food dough.

  For example, when molding foods that are easily melted by heat, the dough storage hopper and screw part are cooled at a predetermined temperature, and the temperature at the die tip is set to a predetermined temperature to enable individual temperature adjustment. It is possible to produce dough.

Further , the hogshi motor and the screw motor are housed in drive cases disposed on the upper side of the dough storage hopper, and the output shaft of each motor is separately linked to the pushing blade and the screw, respectively. When the vacuum extrusion molding machine is used for processing confectionery dough, for example, the power source of the hogshi and screw is an individual drive motor, so it is possible to drive with different timings for feeding the dough to the screw. It is.

In addition , the push blade is attached to the Hogshi shaft pivoted in the fabric storage hopper so that the base edges of the left and right rectangular plate are oriented in opposite directions, so that the push blade is pressed by one square plate. And the pressing by the other rectangular material plate are repeated, so that it is possible to mix all the ingredients of the food dough in the dough storage hopper.

In addition , the screw installed on the bottom of the dough storage hopper is arranged so that each shaft connecting between adjacent disk-shaped screw blades is inclined not along the axis of the screw and substantially perpendicular to the screw blade surface. Therefore, the dough can be conveyed along the screw blade surface while pressing the dough in the direction of the tip, thereby having an effect that the dough can be reliably formed by pressing before the forming step in the next step.

In particular, in the present invention, the pushing blade 15 is disposed above the dough storage hopper 12, the left half of the screw 16 is stored below it, and the right half of the screw 16 is connected to the nozzle arm 20 on the side of the dough storage hopper 12. Since the dough material is stored, the dough raw material is stirred and kneaded in the upper part of the dough storage hopper 12 and the temperature of the front jacket 19 adjusts the type of the final product by the dough raw material, for example, delicate sweets or general food dough The material that is most suitable for the dough can be molded, and the dough raw material is pushed into the lower screw 16 from the off-state, so that the dough mixed with the raw material weight is stirred and kneaded smoothly into the disk of the screw 16 Can be pushed into the space between the blades of the blades, and the screw can be transported smoothly. .

Furthermore, the pushing blades 15 and the screws 16 disposed on the upper and lower sides use separate drive motors as the drive motors, so that it is easy to adjust the kneading and kneading of different dough materials depending on the final product. In the die 47 of the device 17, the through-holes c1 and c2 of the optimal die 47 can be selected by properly using the final molded product, for example, red beans, chocolate, fertilizer, pie dough, or the like.

Furthermore, the structure of the pushing blade 15 is also made of two rectangular material plates 24 and 24 having different thicknesses on the distal end side and the proximal end side, and the two rectangular material plates 24 and 24 are 180 ° opposite to each other. Since it is attached at intervals, the dough raw material can be sufficiently agitated and kneaded in the dough storage hopper 12, and the sufficiently kneaded dough can be smoothly transferred to the lower screw 16 for subsequent screw conveyance. And there is an effect that the molding work can be performed sufficiently.

As described above, in the present invention, the peculiarity of the structure of the pushing blade 15 and the arrangement positions of the left and right halves of the screw 16 arranged at the upper and lower positions, and the die that can be replaced at the tip according to the type of the raw material and the final product By combining with the shape of the 47 through holes, it is possible to make an extrusion molding device that can be used properly depending on the raw material for confectionery that requires delicate stirring and temperature adjustment for general food dough, improving the efficiency of food molding operations. And improve the quality of food products.

It is the side view which showed the whole structure of the vacuum extrusion molding apparatus for foods concerning this invention. It is the front view which showed the whole structure of the vacuum extrusion molding apparatus for foodstuffs which concerns on this invention. It is explanatory drawing which showed the partial cross section structure of the vacuum extrusion molding apparatus for foods concerning this invention. It is explanatory drawing which showed the cross-section of the fabric storage hopper which concerns on this invention. It is explanatory drawing which showed the structure of the die | dye of the vacuum extrusion molding apparatus for foodstuffs which concerns on this invention. It is explanatory drawing which showed the attachment state of the sensor of the vacuum extrusion molding apparatus for foodstuffs which concerns on this invention.

The present invention mainly comprises a vacuum adjustment device, a fabric storage hopper with a jacket communicating with the vacuum adjustment device, a hogsi motor and a screw motor separately installed outside the fabric storage hopper, and a shaft in the fabric storage hopper. It is composed of pushing blades that are stretched over the left and right sides, a screw that is pivotally mounted on the bottom of the dough storage hopper, and an extrusion molding device that is arranged at the tip of the screw, and the pushing blades are configured to be driven by a hogshi motor. In addition, the lower screw is configured to be driven by a screw motor, and the control of each motor is configured to adjust the timing of dough feeding in the dough storage hopper until the next process of screw extrusion molding. It is .

Then, the raw fabric storage hopper or the jacket provided on the nozzle arm Send kneading dough extrusion of the next step is fluidly construct a more temperature had been adjusted liquid or the like to the type of fabric of the food material, the hopper and the nozzle temperature adjustment of the arm and extrusion in molding apparatus is configured to perform.

That is, the present invention moves to screw extrusion molding in the next process in the state of kneading that can be applied to the characteristics of dough for confectionery, especially in the case of general food dough, depending on the type of dough for food. In addition, the present invention relates to a vacuum extrusion apparatus for foods for processing a dough most suitable for the type of final product .

  Embodiments of the present invention will be described below with reference to the drawings.

(About the overall structure of food vacuum extrusion molding equipment)
FIG.1 and FIG.2 is explanatory drawing which showed the whole structure of the vacuum extrusion molding apparatus 10 for foodstuffs which concerns on this invention, FIG. 1 is the side view, FIG. 2 is the front view.

  As shown in FIGS. 1 and 2, the vacuum extrusion molding apparatus 10 for food of the present invention includes a vacuum adjustment device 11, a dough storage hopper 12 with a jacket 19 (shown in FIG. 3) communicated with the vacuum adjustment device 11, and The hogshi motor 13 and the screw motor 14 separately installed outside the dough storage hopper 12, the push blades 15 that are pivoted in the dough storage hopper 12 and projecting alternately in the left and right directions, and the shaft at the bottom of the dough storage hopper 12 The screw 16, the extrusion molding device 17 disposed at the tip of the screw 16, and the conveyance conveyor 18 disposed at the tip of the screw 16 are further configured.

That is, as shown in FIGS. 1 and 2, a device main body 27 having a control unit 36 is disposed on a base 26 made of a substantially rectangular parallelepiped, and the vacuum adjusting device 11 is disposed on the upper side of the device main body 27. The dough storage hopper 12 is disposed on the lower side of the apparatus main body 27.
A nozzle arm 28 is formed below the dough storage hopper 12, and an extrusion molding device 17 is formed at the lower end of the nozzle arm 28.
The vacuum extrusion molding apparatus 10 for food according to the present invention is installed on a base 26 with the apparatus main body 27, the dough storage hopper 12, the vacuum adjusting apparatus 11, the nozzle arm 28, the cutting mechanism 29 and the like being integrated. Yes.

Moreover, as shown in FIG. 1, the conveyance conveyor 18 and the cutting sensor 31 are arrange | positioned adjacent to the base 26 provided with the apparatus main body 27 grade | etc.,.
That is, it arrange | positions so that the starting end part of the conveyance conveyor 18 may be located in the front-end | tip position of the nozzle arm 28. FIG.
The cutting sensor 31 can be attached to the upper side and the left and right sides of the conveyor 18 or can be attached to the upper side of the cutting mechanism 29.

  Hereinafter, each device will be described in detail.

(About vacuum regulator)
The vacuum adjusting device 11 adjusts the inside of the dough storage hopper 12 to a vacuum.
As shown in FIG. 2, the vacuum adjusting device 11 includes a vacuum pump 32, a vacuum filter 33, a vacuum meter (not shown), a control device (not shown), and the like.
The vacuum adjusting device 11 communicates with the dough storage hopper 12 through a vacuum adjusting hose 35.
In other words, the vacuum adjustment device 11 filters moisture and foreign matter contained in the air in the dough storage hopper 12 with the vacuum filter 33, and passes the air in the dough storage hopper 12 through the vacuum adjustment hose 35 with the vacuum pump 32. By taking in, the vacuum degree in the dough storage hopper 12 can be adjusted.

(About fabric storage hopper)
FIG. 3 is an explanatory view showing a partial cross-sectional structure of the vacuum extrusion molding apparatus 10 for food according to the present invention.
FIG. 4 is an explanatory view showing a cross-sectional structure of the dough storage hopper 12 according to the present invention.

The dough storage hopper 12 is formed of a metal container to mix materials.
That is, as shown in FIG. 4, the dough storage hopper 12 has a substantially U-shaped outline in a front view, a horizontally long rectangular shape in a plan view, and a rectangular opening K provided in a ceiling portion. The lid member 37 is configured to be opened and closed by an opening and closing member 39.

The lid member 37 has a through hole 35a penetrating the lid member 37, and a tip of a vacuum adjusting hose 35 communicating with the vacuum regulator 11 is connected to the through hole 35a.
Further, the dough storage hopper 12 is provided with a window (not shown) through which a portion of the lid member 37 can confirm the inside of the hopper.

(About Hogshi Motor and Screw Motor)
The hogshi motor 13 is housed in a drive case 22 a disposed on the upper side of the dough storage hopper 12.
That is, as shown in FIG. 1, a rectangular parallelepiped drive case 22a is arranged on the upper side of the dough storage hopper 12, and a hogshi motor 13 is arranged in the drive case 22a.
As shown in FIG. 3, the drive shaft 40 a of the hogshi motor 13 is connected to the hogshaft shaft 23 of the push blade 15 in the dough storage hopper 12, and the push blade 15 can be rotationally driven by the drive of the hogshi motor 13. Yes.
Further, the rotation direction and rotation speed of the pushing blade 15 can be adjusted by the hogshi motor 13.
For example, stirring that rotates for a predetermined time in the forward direction and then rotates for a predetermined time in the reverse direction and repeats these multiple times can be mentioned.

The screw motor 14 is housed in a drive case 22b different from the hogshi motor 13.
That is, as shown in FIG. 1, another drive case 22b is provided below the drive case 22a, and the screw motor 14 is disposed in the other drive case 22b.
The screw motor 14 is configured to rotate the screw 16.
The direction and speed of rotation of the screw 16 can be adjusted by the screw motor 14.

(About indentation blades and screws)
The pushing blades 15 are pivoted in the dough storage hopper 12 and are configured to be driven by the hogshi motor 13.

As shown in FIG. 3, the pushing blade 15 is attached to a hug shaft 23 pivoted in the dough storage hopper 12 so that the base end edges of the left and right rectangular material plates 24 are directed in opposite directions to the left and right.
That is, the rectangular material plate 24 of the pushing blade 15 is made of a resin member, and the base edge of the rectangular material plate 24 is attached to a support rod 23 a provided around the hogge shaft 23.

Further, as shown in FIG. 3, one rectangular material plate 24 is attached to the left side of the metal hogji shaft 23, and the other square material plate 24 is attached to the right side of the metal hogsi shaft 23.
Further, each rectangular material plate 24 shown in FIG. 3 is attached to the hogshaft shaft at an interval of about 180 °, for example, and the leading edges thereof are opposite to each other with respect to the hogge shaft 23.
Moreover, the rectangular plate 24 has a substantially oval shape in which the vertical cross-sectional shape with respect to the hug shaft 23 is formed so that the thickness on the side of the hug shaft 23 is thinner than the thickness on the tip side.

  By rotating the pushing blade 15 having such a blade structure, the material first receives a pressure from the upper side to the lower side (or vice versa) by the one rectangular plate 24 in the dough storage hopper 12. Thereafter, the other rectangular plate 24 is pressed from the upper side to the lower side (or vice versa), and is pushed toward the screw 16 by repeating these operations.

As shown in FIGS. 1 and 3, the screw 16 is pivoted on the bottom of the dough storage hopper 12 and is configured to be driven by a screw motor 14.
The screw 16 is configured to be agitated and kneaded in the dough storage hopper 12 or conveyed to the extrusion molding device 17 side while pressing the material in the state of the dough as it is.

  As shown in FIG. 3, the screw 16 is configured to connect metal disk-shaped blades, and each shaft portion is inclined so as not to follow the shaft core 43 of the screw 16. It is arranged at a substantially right angle.

  The screw 16 having such a structure is configured to allow extrusion molding by taking the material after stirring into the screw blade surface 25 while rotating, and rotating the material while extruding the material forward with the blade surface 25. ing.

That is, as shown in FIG. 3, the material stirred between the adjacent disk-shaped screw blades 25 a is taken in and inclined at any position on the screw 16 rotating along the axis 43 of the screw 16. The material can be taken in.
And since it extrudes ahead while pushing out with the screw blade surface 25 arrange | positioned at substantially right angle, the conveyance force to a front-end | tip is improved, taking in a material reliably.

  In addition, the conveyance pressure-bonding force with the inner peripheral surface of the nozzle arm 20 is strengthened, the thermal efficiency of heating and cooling is sufficiently improved in the tip jacket 21 portion of the nozzle arm 20, and the raw material is heated or cooled in a short period of time. The modification can be prevented as much as possible, and can be delivered to the next extrusion process without impairing the flavor of the raw material.

A nozzle arm 28 is formed around the screw 16.
As shown in FIG. 3, the nozzle arm 28 includes a hopper cylinder 44 formed at the bottom of the dough storage hopper 12, a spacer cylinder 45 made of resin, a flange 20 a on the hopper side, and can circulate fluid. A hollow portion O is integrally formed by a cylindrical nozzle arm 20 having a leading end jacket portion 21, a brass tube body 46 made of brass, and a base end side of a die 47.

  The screw 16 is pivoted in the cavity O. That is, as shown in FIG. 3, in the nozzle arm 28, the screw 16 has a base end connected to the screw shaft 41 of the screw motor 14, and a tip end thereof is freely rotatable at the base end side center of the die 47. Is held in.

(About extrusion molding equipment)
The extrusion molding device 17 includes a die 47 and a cutting mechanism 29.
The extrusion molding device 17 cuts the molded dough into a predetermined shape with a predetermined shape.

FIG. 5 is an explanatory view showing the structure of a die of a vacuum extrusion molding apparatus for food according to the present invention, (a) is an explanatory view of a first die 47a having a through-hole c1 having a rectangular cross section, b) is an explanatory view showing a second die 47b having an arc-shaped through hole c2.
(C) is an explanatory view of the third die 47c having a plurality of small through-holes c3 having a plurality of rectangular cross sections in the small resin member 52, and (d) is a diagram showing a plurality of small rectangular cross sections in the small resin member 52. It is explanatory drawing of the 4th die | dye 47d which has multiple through-holes c4.

  The die 47 is formed by providing through holes c1 to c4 having various shapes in a resin member 51 (or a metal member) made of a cylindrical body.

  For example, when molding red beans or chocolate, a first die 47a having a through hole c1 having a rectangular cross section shown in FIG. 5A, a die having a trapezoidal through hole not shown, or the like can be selected.

  Further, in the case of fertilization or pie dough, as shown in FIG. 5B, it is possible to select the second die 47b in which the arc-shaped through hole c2 is provided in the resin member 51 made of a cylindrical body.

Furthermore, a plurality of small through holes c3 and c4 can be provided in the resin member 51 made of a cylindrical body.
That is, as shown in FIGS. 5C and 5D, another small resin member 52 can be inserted into the through-hole c1 etc. that is die-cut into the resin member 51 made of a cylindrical body. A small resin member 52 having a plurality of small through holes c3 (rectangular cross section) and c4 (circular cross section) is applicable.
Thereby, the shaping | molding of small cakes, such as chocolate, is attained.
In this way, various food moldings are possible by changing the dice.

As shown in FIG. 1, the cutting mechanism 29 includes a shutter-type cutter 54 that is detected by the cutting sensor 31. In some cases, a cutter mechanism or the like may be used as necessary.
As shown in FIG. 1, the cutter 54 is configured so as to cut food dough by forming a cutter blade surface 54 a at a lower portion thereof so as to be vertically movable.
In the present invention, the food formed by projecting outward from the end portions of the through holes c1 to c4 of the die 47 using the cutting sensors 31 such as the detection sensors 55 and 56 and the contact sensor 57 shown in FIG. Cutting is performed at a predetermined length.

(About cutting sensor)
FIGS. 6A and 6B are explanatory views showing a mounting form of the cutting sensor 31. FIG. 6A shows a detection sensor 55 that emits laser light from above, and FIG. 6B shows a detection sensor 56 that emits laser light from the left and right sides. (C) is explanatory drawing which showed the contact-type sensor 57. FIG. The laser beam for detection may be other methods such as infrared light.

  As for the attachment form of the cutting sensor 31, a type (detection sensor 55) that irradiates laser light from above the food dough 30 that flows on the transport conveyor 18, and irradiates the central transport conveyor 18 from the left and right sides of the food dough 30. Examples include a type (detection sensor 56), a type that irradiates the central conveyer 18 from one of the left and right directions of the food dough 30 (not shown), and a type that directly presses (contact sensor 57).

  As shown in FIG. 6 (a), the detection sensor 55 that irradiates laser light from above the food dough 30 irradiates the molded candy dough 30 that is conveyed onto the conveyor 18 with laser light from above. The shutter-type cutter 54 is driven when the previous cut end surface by the cutter 54 is detected by laser light irradiation.

  Moreover, as shown in FIG.6 (b), in the detection sensor 56 irradiated from the right-and-left side of the candy dough 30, with respect to the candy dough 30 after shaping | molding conveyed on the conveyance conveyor 18, right and left side A transmissive sensor or the like is disposed so that laser light is emitted from one of the laser beams and received from the other of the left and right sides, and the shutter-type cutter 54 is driven when the previous cut end surface is detected by the cutter 54. It is configured.

  In addition, as shown in FIG. 6C, in the direct pressing type, the confectionery dough 30 after being molded is transferred to the contact sensor 57 before being transferred onto the transfer conveyor 18 or placed on the transfer conveyor 18. The shutter-type cutter 54 is configured to be driven by detecting that it is pressed.

  Depending on the type of confectionery, one of the above-described cutting sensor 31 mounting forms can be selected and used properly. For example, a long and narrow bar-shaped product is irradiated from above or from the left and right sides. The type (detection sensors 55, 56) to be used is used, and the contact type (contact type sensor 57) can be used for round pieces.

The conveyor 18 is a conveyor for conveying the molded candy to the next packaging process.
As shown in FIG. 1, the conveyor 18 has a conveyor belt 61 wound between a starting roller 59 and a terminal roller 60 disposed on the second base 68, and the starting roller 59 is the die 47. It is located below.
Further, the cutting sensor 31 can be mounted on the conveyor 18.

The jacket 19 (front side jacket) in the dough storage hopper 12 is configured such that a cavity 62 is formed outside the container, and the temperature-controlled liquid can be distributed in the cavity 62.
That is, as shown in FIG. 4, a cavity 62 that can store liquid is formed outward from the inner wall surface N so as to follow the shape of the inner wall surface N of the dough storage hopper 12.

  A first fluid introduction port 63 for introducing a fluid into the cavity 62 is disposed on the outer wall G of the short side of the dough storage hopper 12, and the introduced fluid is introduced from the cavity 62 into the dough storage hopper 12. A first fluid outlet 64 that is led out is provided.

  And the material of the confectionery stirred in the dough storage hopper 12 can be heated or cooled by circulating the temperature-controlled fluid through the first fluid inlet 63 and the first fluid outlet 64.

  As shown in FIG. 3, the front end jacket portion 21 (rear side jacket) provided on the nozzle arm 20 is arranged at a predetermined distance from the front end of the hopper and is annular so as to surround the screw 16. It is composed of.

  A second fluid introduction port 65 for introducing a fluid into the flow passage formed in the annular tip jacket portion 21 is disposed, and the introduced fluid is led out of the dough storage hopper 12. A lead-out port 66 is provided.

  Then, the fluid adjusted in temperature through the second fluid introduction port 65 and the second fluid outlet port 66 is circulated in the tip jacket portion 21 provided in the nozzle arm 20, thereby heating or heating the dough flowing in the nozzle arm 20. Cooling is possible.

The control unit 36 adjusts the degree of vacuum in the dough storage hopper 12, the temperature of the fluid flowing through the jackets 19, 21, the rotational speed and rotational direction of the push blade 15, the rotational speed and rotational direction of the screw 16, and the cutter 54. The cutting timing and the like can be controlled according to the program.
For this reason, as shown in FIG. 2, an operation panel 67 capable of operating these program controls is provided on the apparatus main body 27.

(About molding method)
In order to mold a candy with such a food vacuum extrusion molding apparatus 10, the lid member 37 is opened, and the material of the dough such as Japanese confectionery (for example, flour, beans, etc.) from the opening K into the dough storage hopper 12. , Sugar, etc.).
Thereafter, the opening K of the dough storage hopper 12 is sealed by the lid member 37.

Next, the degree of vacuum in the dough storage hopper 12 is adjusted by the vacuum adjustment device 11 via the vacuum adjustment hose 35.
Thereafter, the pushing blade 15 is rotationally driven by the rotational driving force of the hug shaft 23, and the raw material charged into the dough storage hopper 12 is pushed into the screw 16.
Moreover, the inside of the dough storage hopper 12 can be maintained at a predetermined temperature by circulating the temperature-controlled fluid in the dough storage hopper 12.

  Then, the mixed raw materials are put into the nozzle arm 28 while stirring and mixing the raw materials in the dough storage hopper 12.

  The screw 16 disposed in the nozzle arm 28 is driven to rotate by a screw shaft 41, and the mixed raw material charged into the cylinder is continuously transferred toward the die 47 by the screw 16.

  The mixed raw material transferred to the die 47 by the screw 16 comes into contact with the proximal end side wall surface of the die 47 and temporarily stays there, while the mixed raw material is continuously transferred from the rear side. As a result, the mixed raw material is pressurized in the nozzle arm 28 to become a dough.

When the inside of the nozzle arm 28 reaches a predetermined pressure, the dough is pushed out from one or a plurality of through holes c1 to c4 provided in the die 47 to obtain a shaped candy dough.
After all of the ingredients are prepared as a candy dough, the next ingredients are put into the dough storage hopper 12.
A confectionery dough is produced through the above steps.

The food vacuum extrusion molding apparatus 10 according to the present invention is performed up to the final molding or up to the stage before final molding.
As what is performed until final shaping | molding, dough, such as sweets of red beans, chocolate, etc. is mentioned, for example.
Moreover, as what is performed until the last stage of final shaping | molding, dough, such as a hamburger and a rice cracker, is mentioned, For example, shaping | molding is performed as the last stage of the final form which rolls and spreads the subsequent dough.

(About adjustment of rotation direction and rotation speed)
In the present invention, the pushing blade 15 and the screw 16 are driven by individual motors, and the rotational direction and rotational speed can be adjusted individually.
That is, since the drive sources of the pushing blade 15 and the screw 16 are made different by providing each individual drive motor, it is possible to freely adjust the material feed to the screw.

For example, in the stirring step, the materials are carefully mixed, and the subsequent extrusion molding can be carried without taking time.
Or in the state which mixed the material immediately, subsequent molding can be conveyed over time.
That is, according to the present invention, it is possible to vary the dough feeding into the screw according to the variety of confectionery, food, and the like.

  Therefore, it is possible to finely adjust the mixing time and the time required for the extrusion molding process in accordance with various and various varieties of food, and according to the present invention, it is possible to deal with various kinds of food.

  In addition, it can also comprise so that the rotation direction and rotational speed of the pushing blade | wing 15 or the screw 16 can also be controlled according to foodstuffs.

(Regarding the adjustment of vacuum)
In the present invention, the degree of vacuum in the dough storage hopper 12 communicating with the vacuum adjusting device 11 can be adjusted.
The degree of vacuum in the dough storage hopper 12 is appropriately determined depending on the type of food such as candy.

  That is, the material is agitated by making the inside of the dough storage hopper 12 into a vacuum state while adjusting the degree of vacuum in the dough storage hopper 12 via the vacuum adjusting hose 35 by the vacuum adjusting device 11.

As a result, there is no air in the dough storage hopper 12, so that the materials are kneaded while closely contacting each other.
That is, by adjusting the degree of vacuum, it is possible to mold the particles constituting the dough finely and increase the degree of adhesion between the particles.
Moreover, finely-grained dough particles can form foods that are rich in texture and taste.

Moreover, the color change and gloss reduction by enclosing air in the dough can be prevented, and the original color and gloss of the confectionery itself can be obtained.

(Regarding temperature adjustment)
In the present invention, the fabric storage hopper 12 side has a jacket 19 (front side jacket) through which fluid can circulate, and the nozzle arm 20 also has a front end jacket portion 21 (rear side jacket). The delicate fabric can be formed by adjusting the temperature of the fluid in the two jackets 19 and 21.

Specifically, the temperature inside the dough storage hopper 12 can be adjusted by circulating the temperature-controlled fluid in the jacket 19 in the dough storage hopper 12.
That is, the material can be stirred while adjusting the temperature in the dough storage hopper 12.

Further, the temperature inside the tip jacket portion 21 can be controlled by circulating the temperature-controlled fluid in the tip jacket portion 21.
In other words, it is possible to carry by the screw 16 while adjusting the temperature in the tip jacket portion 21.

And dough preparation is possible, adjusting temperature according to the kind of confectionery.
For example, in the case of fertilization or the like, the front jacket 19 on the fabric storage hopper 12 side heats , and the tip jacket portion 21 (rear jacket) cools.
In the case of confectionery made of glutinous rice, the dough storage hopper 12 is heated to facilitate kneading of the material, and the tip jacket portion 21 is cooled to facilitate molding.

Alternatively, in the case of red beans or the like, the dough storage hopper 12 (front side jacket) is cooled, and the tip jacket portion 21 (rear side jacket) is heated .
Sweets that are not affected by temperature during molding, sweets that are molded only by cooling, or molded only by a heating process, are molded without changing the temperature of the jackets 19 and 21 before and after.

In the case of chocolate, the dough storage hopper 12 (front side jacket) is cooled, the tip jacket part 21 (rear side jacket) is cooled, and the die part is heated separately.
In this case, the jacket portion is disposed on the tip die side to heat the die portion .
In the case of sweets that are easily melted by heat, the tip side can be easily pushed out by cooling the dough storage hopper 12 side and the screw 16.

Thus, delicate dough can be molded by adjusting the temperature.
That is, by adjusting the temperature at the time of pressing the dough on the dough storage hopper 12 side and the temperature in the extrusion molding process on the tip side, the hardness specific to the final dough material is adjusted while adjusting the hardness of the dough. It is possible to adjust to.

  Although the vacuum extrusion molding apparatus 10 for foodstuffs concerning this invention demonstrated embodiment which knead | mixes the dough for confectionery used for Japanese confectionery or Western confectionery, it applies to cooking, such as a hamburger and a potato salad, It is restricted to foodstuffs etc. It can also be applied to fabrics such as incense sticks and candles.

  As mentioned above, although embodiment of this invention was described, the said embodiment showed one of the application examples of this invention, and in the meaning which limits the technical scope of this invention to the specific structure of the said embodiment. Absent. Various modifications can be made without departing from the scope of the present invention.

DESCRIPTION OF SYMBOLS 10 Food extrusion extrusion apparatus 11 Vacuum adjustment apparatus 12 Dough storage hopper 13 Hogshi motor 14 Screw motor 15 Push blade 16 Screw 17 Extrusion molding apparatus 18 Conveyor 19 Jacket 20 Nozzle arm 21 Jacket 22a, 22b Drive case 23 Hogshi shaft 24 Rectangular material Board 25 Screw blade

Claims (3)

An apparatus main body 27 having a control unit 36 is placed on the base 26, and
The apparatus main body 27 includes a vacuum control device 11 disposed at the top, a control unit 36 disposed at the lower left half thereof,
A dough storage hopper 12 disposed in the right half of the control unit 36, provided with a front jacket 19 on the wall surface, and communicated with the vacuum regulator 11 inside;
A cylindrical nozzle arm 20 projecting from the lower side of the dough storage hopper 12 on the side opposite to the control unit 36;
A push-in blade 15 of dough pivoted above the inside of the hopper 12;
A screw 16 in which a left half portion is provided below the hopper 12 and a right half portion is disposed in a nozzle arm 20 projecting from a lower side of the hopper 12;
An extrusion molding device 17 that is in communication with the tip of the nozzle arm 20 and includes a die 47 and a cutting mechanism 29;
Furthermore, it is composed of a cut dough conveying conveyor 18 disposed on the other side,
In addition, the pushing blade 15 above the dough storage hopper 12 has two rectangular plates 24 configured to be driven in conjunction with the hogge motor 13 provided in the control unit 36 via the drive shaft 40a and the hogge shaft 23. 24,
Each square plate 24, 24 is attached to the hogji shaft 23 at an interval of about 180 ° so that the leading end edges are directed in opposite directions with respect to the hogshi shaft 23, and the thickness on the tip side is thinner than the side of the hogshi shaft 23. Further, the lower screw 16 in the dough storage hopper 12 is configured to be driven in conjunction with a screw motor 14 provided separately from the hogshi motor 13 via a screw shaft 41. Specifically, it is configured such that metal disk-shaped blades are connected, and each shaft portion is inclined so as not to follow the shaft center 43, and is disposed so as to be substantially perpendicular to the screw blade surface 25. The dough material is stirred and kneaded in the dough storage hopper 12 by the left half of the dough, or the dough material in the dough state is taken in from the top, pushed forward, and carried to the extrusion molding device 17 while embossing. In addition, the right half of the screw 16 in the nozzle arm 20 strengthens the conveyance pressure-bonding force with the inner peripheral surface of the nozzle arm 20 and heats the dough raw material in a short time by the tip jacket 21 of the nozzle arm 20. And cooling, preventing the raw material from being denatured as much as possible, and configured so that it can be delivered to the next extrusion process without damaging the raw material flavor,
In addition, the die 47 in the extrusion molding device 17 is configured by through holes c1 to c4 having various shapes, and each through hole c1 to c4 has a through hole c1 having a rectangular cross section for molding red beans or chocolate, fertilization and An arc-shaped through-hole c2 for pie dough molding, another small rectangular through-hole c3 formed by inserting another small resin member 52 into the through-hole c1 or c2, and a small through-hole c4 having a circular cross-section A vacuum extrusion molding apparatus for foods characterized by comprising more. The pushing blade 15 and the screw 16 are configured so as to be driven by individual motors so that the rotation direction and the rotation speed can be adjusted, and the dough feeding of the screw 16 can be freely adjusted. The vacuum extrusion molding apparatus for food according to claim 1 characterized by the above. When the dough raw material is fertilizing, the front jacket 19 of the dough storage hopper 12 is heated, the tip jacket portion 21 is cooled and molded,
If the dough is made of glutinous rice, the dough storage hopper 12 is warmed, the tip jacket 21 is cooled and molded,
When the dough raw material is red beans, the front jacket 19 of the dough molding hopper 12 is cooled, the tip jacket portion 21 is heated and molded,
If the material of the dough is candy, mold without changing the temperature of the jackets 19 and 21 before and after,
When the dough material is chocolate, the front jacket 19 is cooled, the tip jacket portion 21 is heated, and the die portion is separately heated and molded.
3. The vacuum extrusion for food according to claim 1 or 2, wherein the dough raw material is a confectionery that is easily melted by heat, and the dough storage hopper 12 and the screw 16 are cooled to be easily extruded to the tip side. Molding device.

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