JP6706359B1 - Stirrer mixer - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a stirring type mixer capable of uniformly mixing wheat flour and water in order to achieve a complete mixed state closer to noodles and hand-made noodles. A stirring type mixer (1) has a rotating shaft (4) that rotates in a lateral direction as a rotation center (C) in a mixing chamber (2) and a rotating shaft (4) that is fixed to the rotating shaft (4) in the mixing chamber and has a cylindrical outer peripheral surface. An eccentric roller 31 having a cylindrical center at a position displaced from the center C, and a plurality of stirring pins 32 discretely projecting in the longitudinal direction of the eccentric roller 31 and in all directions with respect to the rotation center C are provided. is doing. The side surfaces of the pair of eccentric rollers 31 facing the side walls 24 of the mixing chamber 2 include the center S of the eccentric roller 4 and an inclined surface 33 having an angle of 70 to 75 degrees with respect to the rotation center C. .. [Selection diagram] Figure 1

Description

The present invention relates to a stirring type mixer for dispersing water in each particle of wheat flour.

The work of kneading used in manufacturing noodles includes "hydration" in which water penetrates the whole flour and "kneading" in which dough is kneaded to produce gluten. The stirring type mixer is mainly in charge of hydration, and has a rotating shaft that rotates in a horizontally arranged cylindrical mixing chamber. Stirring pins are spirally supported on the rotating shaft at a predetermined pitch. As such an agitating mixer, for example, Patent Document 1 proposes an agitating mixer in which a pipe is installed in a mixing chamber to improve water absorption.

In a stirring type mixer, when flour is put in a mixing chamber and a predetermined amount of water is added while rotating a stirring pin (30 to 40% or 30 to 45% low water), initially the water-absorbed portion becomes a solid, It is crushed with a stirring pin into small lumps, which gradually spread even to the flour that the first water did not reach, and become a “srag-like” flour as a whole. By leaving it in this state for a while (maturing in rags), the water can be completely swirled.

Next, kneading is carried out by rolling with rollers. The powder is taken out from the agitating mixer and rolled by a roller to form a strip (noodle band) for the first roller application. This work is called loosening. After that, kneading was performed by matching two noodle strips and repeating roller application several times according to the desired waist strength. Finally, it is cut out to produce noodles.

Patent Document 2 proposes an improvement in stirring in a stirring-type mixer. Patent Document 2 discloses a noodle dough manufacturing apparatus in which a stirring pin is provided on a core drum having a diameter relatively larger than that of a rotating shaft. The purpose of this device is to enable the peripheral speed of the core drum to be faster than the peripheral speed of the rotary shaft, to prevent the lump of wheat flour and water from clinging to the stirring pin, and to achieve a good mixing.

Further, Patent Document 3 discloses a small-sized stirring and kneading device for kneading dough. In this device, a continuous screw is provided on the eccentric body to provide the dough with a flow and flow to produce sufficient gluten. The dough is transferred by a screw, and when it reaches the end face, it is reversed and transferred. In addition, a kneading and kneading effect is achieved by transferring between a wide area flow part (a part away from the inner wall of the casing due to the eccentricity of the body) and a narrow area flow part (a part close to the inner wall of the casing due to the eccentricity of the body). Is.

Further, in Patent Document 4, a stirring type in which a pair of eccentric rollers, which are diametrically opposite to each other in the diametrical direction with respect to the center of rotation, are spirally protruded from the eccentric rollers, which are opposite to each other A mixer is disclosed. According to this stirring type mixer, various kinetic energies are applied to the flour in the water addition stirring step (hydration) to diffuse the flour, and the moisture can be evenly distributed to the flour by applying compression.

Japanese Utility Model Publication No. 51-30372 JP, 9-74983, A JP-A-7-274801 Japanese Patent No. 6352516

In the documents of Patent Documents 2-4, a roller thicker than the lateral rotation shaft is provided. In such a structure, a gap necessarily exists between the wall surface of the mixing chamber and the side surface of the roller. There is a limit to narrowing this gap as much as possible to prevent flour from entering. Further, it is troublesome to remove the cylinder in order to remove the flour that has entered the gap.

On the other hand, if the space between the wall surface of the mixing chamber and the side surface of the roller is widened, it is difficult to stir the flour that has entered into this gap, and it is impossible to completely homogenize the water. There was a problem.

An object of the present invention is to provide a stirring type mixer that can take out even wheat flour that has entered the wall surface of the mixing chamber and the side surface of the roller in a uniformly hydrated state.

According to the stirring type mixer of the present invention, a rotating shaft that rotates in the lateral direction as a rotation center in the mixing chamber,
A pair of eccentric rollers each having a cylindrical outer peripheral surface, which is fixed to the rotation shaft in the mixing chamber and is connected to the rotation center while being displaced in the diametrical direction in the opposite direction by the same distance;
Discretely in the length direction of the pair of eccentric rollers, and comprising a plurality of stirring pins protruding in all directions with respect to the center of rotation,
One eccentric roller of the pair of eccentric rollers projects the stirring pin in a spiral phase, and the other eccentric roller projects the stirring pin in a spiral phase in a phase opposite to that of the stirring pin. And,
The side surfaces of the pair of eccentric rollers facing the side walls of the mixing chamber include the center of the eccentric roller and have inclined surfaces at an angle of 70 to 75 degrees with respect to the rotation center.

According to the present invention, depending on the shape of the side surface of the eccentric roller, between the eccentric roller and the side plate, new wheat flour is always introduced or extruded to obtain an ideally hydrated fluffy wheat flour as a whole. You can

1 is a stirring type mixer, FIG. 1A is a perspective view, and FIG. 1B is a side sectional view. FIG. 2 is a diagram showing the state of stirring, and FIGS. 2A to 2D show the operation at each rotation angle of the eccentric roller.

An embodiment of the present invention will be described below with reference to the drawings. The agitating mixer 1 has a stirring chamber 3 and a mixing chamber 2 having a semi-cylindrical inner wall surface 22 in a horizontal position as a bottom surface and an upper inner surface serving as a door 21 that can be opened and closed. The stirring body 3 has a horizontal rotation shaft 4, an eccentric roller 31 fixed to the rotation shaft 4, and a stirring pin 32 protruding from the eccentric roller 31. The rotation center C of the rotation shaft 4 is also a semi-cylindrical center that is the shape of the inner wall surface 22. The door 21 is provided so as to close the mixing chamber 2 and prevent the mixture of flour and water from jumping out by stirring. Further, when the door 21 is opened, the material can be loaded and unloaded.

The diameter of the half cylinder forming the inner wall surface of the mixing chamber 2 is 280 mm, and the stirring body 3 is rotatably arranged in the mixing chamber 2. The side plate 24 of the mixing chamber 2 is provided with a bearing portion 23 that pivotally supports the rotating shaft 4. A rotary drive source (not shown) is connected to the rotary shaft 4. The rotation speed of the rotary shaft 4 can be set in the range of 60 to 100 rpm. The rotating shaft 4 has a diameter of 25 mm. Two eccentric rollers 31 having a diameter of 60 mm are fixed to the rotating shaft 4 in a range occupying most of the mixing chamber 2 in the lengthwise direction of the rotating shaft 4.

The outer peripheral surface of the eccentric roller 31 is a cylinder made of stainless steel and has a smooth surface to prevent the accumulation of flour. The eccentric rollers 31 are integrally connected at a central position P of the mixing chamber 2. The centers of the cylinders serving as the outer peripheral surfaces of the two eccentric rollers 31 are displaced from each other in the diametrical direction by the same distance in the opposite direction with respect to the rotation center C. The offset distance from the rotation center C is 5 mm, respectively. The offset distances are the same in order to balance the center of rotation C.

The side surface of each eccentric roller 31 facing the left and right side plates 24 includes the center S of the cylinder forming the eccentric roller 31 at an angle of 70 to 75 degrees with respect to the axis of the rotation center C, and the end of the cylinder is inclined. It has an inclined surface as if it was cut into pieces (the cylinder is not actually cut in the manufacturing process of the eccentric roller 31). In this embodiment, the side surface of the eccentric roller 31 has an inclined surface having an angle of 70 to 75 degrees and a vertical surface perpendicular to the rotation center C. The inclined surface includes the center S of the eccentric roller 31 in the surface, and the axis center of the rotating shaft 4 crosses the inclined surface. The vertical surface is in contact with the rotation axis 4 and is parallel to the side plate 24. Necessary chamfering is performed between the inclined surface and the vertical surface, and between the inclined surface and the vertical surface and the peripheral side surface of the eccentric roller 31 to be continuous.

The boundary between the inclined surface and the vertical surface exists within the range of the thickness of the rotating shaft 4, which means that when the eccentric roller 31 makes one rotation, one point near the rotating shaft 4 of the side plate 24 is the inclined surface. It means that it can face both the vertical plane and the vertical plane. That is, when the eccentric roller 31 makes one rotation, the distance between a certain point near the rotation shaft 4 of the side plate 24 and the facing inclined surface changes.

The stirring pin 32 has spiral phases R1 and R2 (indicated by broken lines in FIG. 1B) in all directions (up, down, left and right) with respect to the rotation center C discretely at equal intervals in the length direction of each eccentric roller 31. There are multiple. Each stirring pin 32 has a cylindrical outer peripheral surface made of stainless steel. It is provided in all directions because the rotational balance of the stirring body 3 is taken into consideration. Further, it is preferable to provide the spiral phases R1 and R2 because the effect of feeding the material in the lateral direction can be expected. In the present embodiment, the phase R1 of the stirring pin of the left eccentric roller 31 is a spiral having the feeding effect to the left, and the phase R2 of the stirring pin of the right eccentric roller 31 has the opposite right feeding effect. It is a spiral. Therefore, the wheat flour is easily collected at the position P where the left and right eccentric rollers 31 are connected to each other. At this position, the change in shape is large due to the connection of the eccentric roller 31, and the compression mode is more complicated. The stirring pin 32 may have an arbitrary phase instead of the spiral phase, but it is desirable to consider the rotation balance. The pin intervals of the stirring pin 32 do not have to be equal.

Next, the operation will be described. The door 21 is opened, and a predetermined amount of the measured flour is put into the mixing chamber 2. The amount of wheat flour is up to the height at which the eccentric roller 31 is buried. When the stirrer 3 is rotated, the stirring pin 32 is in a state of penetrating into the wheat flour, passing through the wheat flour, and coming out, and there is almost no movement of the flour and the spring up. The flour particles are too small and the stirring pin 32 passes through the flour. A predetermined amount of water (for example, brackish water) is added. The amount of water is low water addition of 30 to 45%. The wheat flour wetted with water becomes a lump, and the stirring pin 32 gradually starts to splash it. Any method of pouring water may be used, but for example, the pouring ladle containing water is moved to the side where the stirring pin 32 penetrates into the flour while being moved left and right. When the charging is completed, the door 21 is closed. The flour is gradually mixed with water.

FIG. 2 shows the state of stirring. During the process in which the peripheral surface of the eccentric roller 31 moves on the inner wall surface 22 of the bottom surface, the wheat flour is subjected to the action of compression. Moisture is distributed between the compressed flours to achieve homogenization. 2A and 2B show how the distance between the inner wall surface 22 facing the front and rear and the peripheral surface of the eccentric roller 31 changes. Further, FIGS. 2C and 2D show how the distance between the inner wall surface 22 serving as the bottom and the peripheral surface of the eccentric roller 31 changes.

Further, the wheat flour bounced up by the stirring pin 32 is bounced up by the stirring pin 32 and falls while drawing various loci. Since the surface of the eccentric roller 31 is displaced from the rotation center C, even if the surface of the eccentric roller 31 is jumped up by the agitating pin 32, the eccentric roller 31 may or may not collide with the eccentric roller 31 even if it starts flying. The peripheral speed of the outer peripheral surface of the eccentric roller 31 varies depending on the distance from the rotation center C. Further, the flight distance until falling on the eccentric roller 31 is also different when the flour that has been flipped up under the same condition is landed, and stirring of the flour is accelerated.

Thus, although the water is initially added to some of the flour, the flour is dispersed throughout the whole due to various aspects when colliding with the eccentric roller 31, and the adjacent flour is compressed by the eccentric roller. The distribution between the two is promoted (the action of the stirring pin 32 is described in detail in Japanese Patent No. 6352516).

Next, the operation of the side surface of the eccentric roller 31 will be described. First, the relationship between the inclined plate 33 or the vertical surface 34 of the eccentric roller 31 and the side plate 24 will be observed with respect to a region slightly apart from the rotation axis. The regions p1 and p2 in which the rotary shaft is sandwiched in the front and rear direction are sandwiched or not sandwiched between the inclined surface and the side plate in FIG. 2A, respectively, but in FIG. 2B, the relationship is reversed. Further, the regions p3 and p4, which are sandwiched vertically with the axis of rotation slightly apart, are sandwiched or not sandwiched between the inclined surface and the side plate in FIG. 2C, respectively, but in FIG. 2D, the relationship is opposite.

Next, the region near the rotation axis 4 is observed. Regions q1 and q2 that sandwich the vicinity of the rotation axis in the front and rear are sandwiched by the side plates on the inclined surface or the vertical surface in FIG. 2A, but in the opposite relationship in FIG. 2B. Further, regarding the regions p3 and p4 in which the vicinity of the rotation axis is vertically sandwiched, the regions are sandwiched by the side plates on the inclined surface or the vertical surface in FIG. 2C, but in the opposite relationship in FIG. 2D.

As described above, in the regions p1, p2, p3, p4, q1, q2, q3, and q4, it is understood that the distance between the eccentric roller 31 and the side plate 24 varies with one rotation of the eccentric roller 31. As a result, new wheat flour is constantly introduced or extruded between the eccentric roller 31 and the side plate 24, and the whole becomes ideally hydrated slushy wheat flour. The fluffy wheat flour is taken out from the agitating mixer 1, and the noodles are processed by dividing the wheat flour into pieces.

In this embodiment, even if the water drops between the eccentric roller 31 and the side plate due to such diffusion, the wheat flour also diffuses on the inclined surface 33 or the vertical surface 34. It is possible to prevent the extremely wet wheat flour from sticking to the side wall 24, and since the whole becomes a “srag-like” powder before being scattered, it is easy to separate it from the stirring mixer 1, and cleaning is easy. It will be very easy to do.

In the present embodiment, the side surface of the eccentric roller 31 has the inclined surface 33 having an angle of 70 to 75 degrees and the vertical surface 34 perpendicular to the center of rotation C. A series of inclined surfaces 33 may be provided without providing the vertical surface 34. Even in this case, when the eccentric roller 31 makes one rotation, the distance between a certain point near the rotating shaft 4 of the side plate 24 and the facing inclined surface 34 changes.

In the present embodiment, the stirrer mixer 1 in which the stirrer 3 is provided in only one row has been described, but the length in the width direction of the mixing chamber 2 may be increased and the stirrer 3 may be provided in parallel in a plurality of rows. .. Further, although the stirring pin 32 having a cylindrical outer circumference is used, a stirring pin 32 having a butt-shaped, square-shaped or flat-shaped outer circumferential surface may be used.

1 Stirrer Mixer 2 Mixing Chamber 3 Stirrer 4 Rotating Shaft 21 Door 22 Inner Wall Surface 23 Bearing 24 Side Plate 31 Eccentric Roller 32 Stirring Pin 33 Inclined Surface 34 Vertical Surface C Rotation Center

Claims (2)

A rotating shaft that rotates in the horizontal direction as a center of rotation in the mixing chamber,
A pair of eccentric rollers each having a cylindrical outer peripheral surface, which is fixed to the rotation shaft in the mixing chamber and is connected to the rotation center while being displaced in the diametrical direction in the opposite direction by the same distance;
Discretely in the length direction of the pair of eccentric rollers, and comprising a plurality of stirring pins protruding in all directions with respect to the center of rotation,
One eccentric roller of the pair of eccentric rollers projects the stirring pin in a spiral phase, and the other eccentric roller projects the stirring pin in a spiral phase in a phase opposite to that of the stirring pin. And,
The side surfaces of the pair of eccentric rollers facing the side walls of the mixing chamber include the center of the eccentric rollers and have inclined surfaces at an angle of 70 to 75 degrees with respect to the rotation center. Type mixer.
2. The agitating mixer according to claim 1, wherein the side surfaces of the pair of eccentric rollers facing the side walls of the mixing chamber include a center of the eccentric rollers, and the rotation center crosses an inclined surface. Type mixer.