JP6852873B2 - Stirrer - Google Patents

Description

The present invention relates to a stirrer, and more particularly to a stirrer that mixes an object to be agitated by agitating the object to be agitated by a novel mechanism.

For the production of semi-solid food materials such as bread dough, dumpling skin dough, sweet bean paste, and pastes (kamaboko, chikuwa, hanpen, sausage, etc.), the agitated material is agitated using planetary motion. Equipment is often used. For example, Patent Document 1 discloses a device including a stirring member having an r-axis and a stirring member having a Q-axis as a device for kneading wheat flour or the like as a material for bread dough.

In this device, the kneading operation of kneading the wheat flour dough by adding water to the flour by shearing stress is performed by a stirring member having an r-axis, and the mixing operation of dispersing and mixing the ingredients of the wheat flour dough is performed by using the Q-axis. It is performed by a stirring member having. The r-axis and the Q-axis will be described later in the description of the principle of the present invention.

Japanese Unexamined Patent Publication No. 11-28347

However, as described above, a stirring device having a stirring member different from the stirring member having an r-axis is used for mixing the flour dough. This is because, in the conventional stirring device provided with a stirring member having an r-axis, when the flour dough is stirred, the action of kneading the flour dough works, and the flour dough cannot be mixed well.

An object of the present invention is to obtain a stirrer capable of mixing an agitated object by agitating the agitated object by a novel mechanism.

The stirring device according to the present invention includes a driving means for driving a stirring member for stirring the agitated object, the agitating member has an r-axis, and the driving means mixes at least the agitated object. It is configured as such, thereby achieving the above-mentioned purpose.

In one embodiment of the invention, the driving means is further configured to knead the agitated material.

In one embodiment of the present invention, the driving means is configured to switch between mixing and kneading the agitated material.

In one embodiment of the present invention, the driving means is configured to switch between mixing and kneading the agitated object by adjusting the rotation coefficient of the agitating member.

In one embodiment of the present invention, the driving means is configured to include a region in which the rotation coefficient is 2 or less within a range in which the rotation coefficient can be adjusted.

In one embodiment of the present invention, the driving means executes mixing of the agitated object by adjusting the rotation coefficient to 1 or less so that the rotation coefficient becomes larger than 1. It is configured to perform kneading of the agitated material by adjusting to.

In one embodiment of the present invention, the driving means is in a first kneading state in which the agitated object is kneaded while the tip of the agitating member moves in a direction different from the revolution direction by adjusting the rotation coefficient. And the second kneading state in which the agitated object is kneaded while the tip of the agitating member moves in the same direction as the revolution direction.

In one embodiment of the invention, the driving means is configured to drive a further stirring member having a Q-axis, the driving means further having a stirring member having the r-axis and the Q-axis. Switching between mixing the agitated object with the agitating member and kneading the agitated object with the agitating member having the r-axis while mixing the agitated object with the further agitating member having the Q axis. It is configured as follows.

According to the present invention, it is possible to realize a stirring device capable of mixing the agitated object by agitating the agitated object by a novel mechanism.

FIG. 1 is a diagram for schematically explaining the movement of the stirring member, and FIGS. 1 (a), 1 (b), and 1 (c) show stirring on the r-axis, Q-axis, and Qr-axis, respectively. The movement of the members is shown, and FIGS. 1 (d), 1 (e), and 1 (f) show the loci of the tips (hook tips) of the stirring members on the r-axis, Q-axis, and Qr-axis, respectively. FIG. 2 is a graph showing the relationship between the rotation coefficient of the r-axis and the maximum acceleration of the tip of the stirring member (maximum acceleration of the hook tip). FIG. 3 is a graph showing the relationship between the rotation coefficient of the r-axis and the working angle. FIG. 4 is a graph showing the relationship between the rotation coefficient of the r-axis and the rotation direction (tip rotation direction) of the tip of the stirring member when the hook tip is closest to the inner wall surface of the container. FIG. 5 is a diagram showing the graphs shown in FIGS. 2 to 4 in comparison with each other. FIG. 6 is a graph showing the relationship between the rotation coefficient of the Q-axis and the maximum acceleration of the hook tip, the working angle, and the tip rotation direction. 7 shows the action of the r-axis stirring member that can be read from the change in the hook tip maximum acceleration, action angle, and tip rotation direction shown in FIG. 5, and the hook tip maximum acceleration, action angle, and tip rotation direction shown in FIG. It is a figure which shows the action by the stirring member of the Q axis which can be read from the change, and the action by the stirring member of the Qr axis collectively. FIG. 8 is a diagram for explaining the mixing action and kneading action of wheat flour dough. FIG. 9 is a diagram for explaining the mixing action and kneading action of the flour dough, and FIG. 9A schematically shows water, starch, and hydrate in the flour dough to be mixed, and FIG. 9 (a) shows. b) schematically shows the change in the network structure of gluten in the flour dough to be kneaded. FIG. 10 is a diagram showing samples (samples 1 to 8) of eight flour dough used in the experiment. FIG. 11 is a diagram showing the experimental results using these samples 1 to 8, FIG. 11 (a) shows the relationship between the rotation coefficient and the degree of hydration (%), and FIG. 11 (b) shows the relationship. , The relationship between the rotation coefficient and the evaporation rate (% / 60 minutes) is shown. FIG. 12 shows a relational expression in which the revolution center C0 of the stirring member is taken as the origin of the XY coordinates and the position of the tip (hook tip) Ea of the stirring member (x and y coordinates of the XY coordinates) is represented by the revolution angle t of the stirring member. It is a figure for demonstrating the derivation method. FIG. 13 is a graph showing the relationship between the revolution angle, the hook tip distance (distance from the tip of the stirring member to the inner wall of the container), the speed of the hook tip, and the acceleration of the hook tip. FIG. 14 is a diagram for explaining a method of defining the action angle at the action point Pa, and FIG. 14 (a) shows points Pa, Pb, Pc and Pa1, Pb1, Pc1 used for defining the action angle. 14 (b) shows the positional relationship of points Pa1, Pb1 and Pc1 in an enlarged manner, and FIG. 14 (c) shows the definition of the working angle θa. FIG. 15 shows a calculation example of the action point distance (distance from the action point to the inner wall surface of the container) La according to the formula F20 (FIG. 15 (a)) and a calculation example of the action angle θa according to the formula F21 (FIG. 15 (b)). It is a figure which shows. FIG. 16 is a diagram for explaining the calculation results of the tip speed (hook tip speed) and the hook tip maximum acceleration of the stirring member, and FIG. 16 (a) shows the calculation results for the r-axis rotation coefficient. 16 (b) shows the calculation results for the Q-axis rotation coefficient. FIG. 17 is a diagram showing the relationship between the r-axis rotation coefficient and the speed at the time of approaching the center, the speed at the time of approaching the inner wall, and the absolute value of the maximum acceleration at the tip of the hook. It is an enlarged version. FIG. 18 is a diagram showing the relationship between the Q-axis rotation coefficient and the absolute value of the speed when approaching the center, the speed when approaching the inner wall, and the maximum acceleration at the tip of the hook. FIG. 19 shows the relationship between the r-axis rotation coefficient shown in FIG. 17 and the speed at which the center approaches, the speed at which the inner wall approaches, the absolute value of the maximum acceleration at the tip of the hook, and the Q-axis rotation coefficient shown in FIG. From the relationship between the approach speed and the absolute value of the maximum acceleration at the tip of the hook, the characteristics of the stirring operation in each of the three regions I to III of the new rotation coefficient and the conventionally used region IV of the rotation coefficient are summarized. It is a figure which shows. FIG. 20 is a diagram for explaining the movement of the tip (hook tip) of the stirring member in the region I-1 of the rotation coefficient (rotation coefficient = 0.5333), and FIGS. (C) shows the hook tip loci when the number of revolutions of the r-axis is 7/8, 13/8, and 19/8, respectively, and FIGS. 20 (d), (e), and (f) are Q, respectively. The hook tip locus when the number of revolutions of the shaft is 7/8, 13/8, and 19/8 is shown. FIG. 21 is a diagram for explaining the hook tip locus in the region I-2 of the rotation coefficient (rotation coefficient = 0.95333), and FIGS. 21 (a), (b), and (c) are r, respectively. The hook tip loci when the number of revolutions of the axis is 7/8, 13/8, and 19/8 are shown. In FIGS. 21 (d), (e), and (f), the number of revolutions of the Q axis is 7 /, respectively. The locus of the hook tip when it is 8, 13/8, 19/8 is shown. FIG. 22 is a diagram for explaining the hook tip locus in the region II of the rotation coefficient (rotation coefficient = 1.2333), and FIGS. 22 (a), (b), and (c) are of the r-axis, respectively. The hook tip loci when the number of revolutions is 7/8, 13/8, and 19/8 are shown, and FIGS. 22 (d), (e), and (f) show the number of revolutions of the Q axis of 7/8, respectively. The hook tip locus at 13/8 and 19/8 is shown. FIG. 23 is a diagram for explaining the hook tip locus in the region III-1 of the rotation coefficient (rotation coefficient = 1.5333), and FIGS. 23 (a), (b), and (c) are r, respectively. The hook tip loci when the number of revolutions of the axis is 7/8, 13/8, and 19/8 are shown. In FIGS. 23 (d), (e), and (f), the number of revolutions of the Q axis is 7 /, respectively. It is a figure which shows the hook tip locus at the time of 8, 13/8, 19/8. FIG. 24 is a diagram for explaining the hook tip locus in the region III-2 of the rotation coefficient (rotation coefficient = 1.7333), and FIGS. 24 (a), (b), and (c) are r. The hook tip loci when the number of revolutions of the axis is 7/8, 13/8, and 19/8 are shown. In FIGS. 24 (d), (e), and (f), the number of revolutions of the Q axis is 7 /, respectively. It is a figure which shows the hook tip locus at the time of 8, 13/8, 19/8. FIG. 25 is a diagram for explaining the hook tip locus in the region IV-1 of the rotation coefficient (rotation coefficient = 2.5333), and FIGS. 25 (a), (b), and (c) are r, respectively. The hook tip loci when the number of revolutions of the axis is 3/8, 7/8, and 11/8 are shown. In FIGS. 25 (d), (e), and (f), the number of revolutions of the Q axis is 3 /, respectively. It is a figure which shows the hook tip locus at the time of 8, 7/8, 11/8. FIG. 26 is a diagram for explaining the hook tip locus in the region IV-1 of the rotation coefficient (rotation coefficient = 4.5333), and FIGS. 26 (a), (b), and (c) are r, respectively. The hook tip locus when the number of revolutions of the axis is 2/8, 3/8, and 5/8 is shown, and FIGS. 26 (d), (e), and (f) show the number of revolutions of the Q axis of 2 /, respectively. It is a figure which shows the hook tip locus at the time of 8, 3/8, 5/8. FIG. 27 is a diagram for explaining the hook tip locus in the region IV-2 of the rotation coefficient (rotation coefficient = 7.5333), and FIGS. 27 (a), (b), and (c) are r, respectively. The hook tip locus when the number of revolutions of the axis is 1/8, 2/8, and 4/8 is shown. In FIGS. 27 (d), (e), and (f), the number of revolutions of the Q axis is 1 /. It is a figure which shows the hook tip locus at the time of 8, 2/8, 4/8. FIG. 28 is a diagram for explaining the hook tip locus in the region IV-2 of the rotation coefficient (rotation coefficient = 20.5333), and FIG. 28 (a) shows that the number of revolutions of the r-axis is 1/8. The hook tip locus at a certain time is shown, and FIG. 28B is a diagram showing the hook tip locus when the number of revolutions of the Q axis is 1/8. FIG. 29 is a diagram for explaining the hook tip locus at the critical rotation coefficient of the r-axis, and FIGS. 29 (a) and 29 (b) are r at the critical rotation coefficient (1.678) when approaching the inner wall surface, respectively. The hook tip loci when the number of revolutions of the axis is 24/8 and 48/8 are shown, and FIGS. 29 (c) and 29 (d) show the revolution of the Q axis at the critical rotation coefficient (0.322) when approaching the center, respectively. It is a figure which shows the hook tip locus when the number of times is 24/8, 48/8. FIG. 30 is a diagram for explaining the hook tip locus when the rotation coefficient of the r-axis is 1, and FIGS. 30 (a) and 30 (b) show the number of revolutions of the r-axis of 4/8 and 8, respectively. The hook tip locus when it is / 8 is shown, and FIGS. 30 (c) and 30 (d) are diagrams showing the hook tip locus when the number of revolutions of the Q axis is 4/8 and 16/8, respectively. FIG. 31 is a diagram for explaining how to select a value of the rotation coefficient after the decimal point, and FIGS. 31 (a) and 31 (b) have selected 4.0, 4.08333 as the rotation coefficient of the Q axis, respectively. It is a figure which shows the locus of the hook tip of the case. 32 is a diagram for explaining the stirring device according to the first embodiment of the present invention, FIG. 32 (a) shows the overall configuration of the stirring device, and FIGS. 32 (b) to 32 (d) show stirring. An example of the configuration of the main body of the device is shown. FIG. 33 is a diagram showing an example of a specific configuration of the stirring device main body 100a included in the stirring device 100 shown in FIG. 32.

The present inventor noted that in order to deliciously bake bread dough and dumpling skin dough, it is important to mix the flour dough, which is the dough for bread dough and dumpling skin, evenly before kneading. , A stirring device having a new structure capable of mixing flour dough by an r-axis stirring member conventionally used for kneading flour dough has been devised.

The object to be agitated, which is the target of the agitator having this new structure, is not limited to food materials such as wheat flour dough, and may be any material.

[Definition of terms in the specification]
The present invention is premised on a stirring device having a stirring member that rotates while revolving, and such a stirring device includes one having an r-axis, one having a Q-axis, and both an r-axis and a Q-axis. Some have (hereinafter referred to as Qr axis).

Therefore, first, the terms "r-axis", "Q-axis", "Qr-axis", "mixing", "kneading", and "rotation coefficient" used in the present specification are defined as follows.

The "r-axis" is the rotation axis of the stirring member that rotates in the direction opposite to the revolution direction while revolving.

The "Q-axis" is the rotation axis of the stirring member that rotates in the same direction as the revolution direction while revolving.

The stirring device having a "Qr axis" refers to a stirring device having a stirring member having an r axis and a stirring member having a Q axis.

"Mixing" refers to stirring the material to be agitated so that the material to be agitated is blown off by the rotational force of the stirring member and the materials of the material to be agitated are uniformly mixed.

"Kneading" means that the agitated object is agitated so that the shearing stress from the agitating member causes the agitated object to undergo shear deformation and the bonding state between the particles of the material constituting the agitated object changes.

The "rotation coefficient" is a value indicating how many times the rotation axis of the stirring member that revolves while revolving rotates during one revolution.

In the following description, the stirring member having the r-axis and its rotation coefficient are also referred to as the r-axis stirring member and the rotation coefficient of the r-axis, and the stirring member having the Q-axis and its rotation coefficient are referred to as the Q-axis stirring member. And also called the rotation coefficient of the Q axis.

[Principle of Stirrer According to the Present Invention]
Next, the principle of the stirring device according to the present invention will be described.

1A and 1B are views for schematically explaining the movement of the stirring member, FIG. 1A shows the movement of the r-axis stirring member, and FIG. 1B shows the movement of the Q-axis stirring member. 1 (c) shows the movement of the Q-axis and the r-axis stirring members constituting the Qr-axis, and FIG. 1 (d) shows the locus of the tip of the r-axis stirring member. (E) shows the locus of the tip of the stirring member of the Q axis, and FIG. 1 (f) shows the locus of the tip of the stirring member of the Q axis and the r axis constituting the Qr axis.

Here, in the stirring device 110a having the r-axis 1a, as shown in FIG. 1A, the stirring member 105a attached to the r-axis 1a revolves around the revolution center C0 in the stirring container 104, that is, , The r-axis 1a is configured to rotate in the direction opposite to the revolution direction while moving on the revolution orbit Trc. The locus (hook tip locus) Ta drawn by the tip (hook tip) Ea of the stirring member 105a is also called an r locus because it resembles the lowercase r of the alphabet as shown in FIG. 1 (d).

In the stirring device 110b having the Q-axis 1b, as shown in FIG. 1B, the stirring member 105b attached to the Q-axis 1b revolves around the revolution center C0 in the stirring container 104, that is, the Q-axis. 1b is configured to rotate in the same direction as the revolution direction while moving on the revolution orbit Trc. As shown in FIG. 1 (e), the locus (hook tip locus) Tb drawn by the tip (hook tip) Eb of the stirring member 105b is also called a Q locus because it resembles the uppercase Q of the alphabet.

As shown in FIG. 1C, the stirring device 100a having a Qr axis includes a stirring member 105a attached to the r-axis 1a constituting the Qr axis and a stirring member 105b attached to the Q-axis 1b forming the Qr axis. And revolve in the stirring container 104 while rotating in opposite directions. The locus (hook tip locus) Tc drawn by the tips Ea and Eb of the stirring members 105a and 105b of the stirring device 100a is, as shown in FIG. 1 (f), the hook tip of the stirring member 105a shown in FIG. 1 (d). The locus Ta and the hook tip locus Tb of the stirring member 105b shown in FIG. 1 (e) are overlapped with each other.

The conventional stirring device having at least one of the stirring members 105a and 105b adopts a configuration in which the stirring member rotating at high speed is slowly revolved for the purpose of evenly stirring the object to be stirred, and achieves the purpose. Therefore, the stirring member was operated with a rotation coefficient of 2 or more. On the other hand, a rotation coefficient smaller than 2 has not even been noticed by anyone until now, and it is known what kind of action is exerted on the object to be agitated by stirring the stirring member with a rotation coefficient smaller than 2. There wasn't.

The inventor focused on three new evaluation factors and logically analyzed the relationship between the rotation coefficient and these evaluation factors. As a result, in the stirring device having an r-axis, the rotation coefficient is smaller than 2 in the region. It was found that there is a region in which a mixing action different from the kneading action acting on the agitated object acts on the agitated object in a region having a rotation coefficient of 2 or more.

The first evaluation factor is the acceleration of the hook tip (maximum acceleration of the hook tip) at the point of action (the inflection point of the velocity of the hook tip). The second evaluation factor is the angle (action angle) at which the hook tip is incident from the point of action to the closest point (the point where the tip of the hook on the inner wall surface of the container is closest). The third evaluation element is the rotation direction (tip rotation direction) of the hook tip with respect to the revolution direction when the hook tip is closest to the inner wall surface of the container.

Here, the agitated material is a material that can be mixed and kneaded, and the molecular structure of the material contained in the material is changed by applying shear stress. A typical agitated substance is wheat flour to which water is added (hereinafter referred to as wheat flour dough), which is used as a dough for bread dough and dumpling skin. However, the agitated material is not limited to the wheat flour dough, and may be other food materials. Further, the agitated material is not limited to the food material and may be any material. However, in the following description of the embodiment, materials that can be mixed and kneaded will be mentioned.

The maximum acceleration of the hook tip as the first evaluation factor is when this acceleration is positive, that is, when the speed of the hook tip increases as the hook tip approaches the inner wall surface of the container (that is, when the hook tip accelerates). ), The agitated object has a strong mixing action of being dispersed and agitated by being blown off by the hook tip, while when this acceleration is negative, that is, as the hook tip approaches the inner wall surface of the container, the hook tip works. When the speed of the agitated object decreases (that is, when the hook tip decelerates), the agitated object undergoes shear deformation due to shear stress from the hook tip, and the kneading action of kneading is strongly exerted. Is closely related to the kneading action of the stirring member having the r-axis.

The action angle as the second evaluation factor is that when the action angle is small, that is, when the incident angle at which the hook tip is incident on the closest point of the inner wall surface of the container from the action point is shallow, the object to be agitated receives from the hook tip. Since the shear stress is small, the kneading action is weak, while when the action angle is large, that is, when the hook tip is incident on the closest point of the inner wall surface of the container from the action point and the incident angle is deep, the agitated object is the hook tip. It can be said that the shear stress received from is large and the kneading action is strong, which is a measure of the strength of kneading.

The tip rotation direction as the third evaluation factor is a kneading action when the kneading state is different from the revolution direction of the hook tip and a kneading action when the rotation direction of the hook tip is the same as the revolution direction. It is an index to judge which kneading action is working.

For example, when the portion of the stirring member that contacts the object to be agitated (stirring portion) has a spiral structure having an axis that coincides with the rotation center of the stirring member, the stirring member moves in the same direction as the revolution direction. The stirring action of the stirring member on the object to be agitated differs between when it is rotated and when it is rotated in the direction opposite to the revolving direction. As a specific example, the direction of the spiral shape of the agitated portion is such that when the agitating member rotating clockwise comes into contact with the agitated object, the agitating member presses the agitated object against the bottom surface of the container (kneading). Consider a case where the stirring member is set to lift the agitated object (raising) when the agitating member rotating counterclockwise comes into contact with the agitated object. When the stirring member having such a structure revolves counterclockwise and rotates clockwise (in the direction opposite to the revolving direction), that is, when the rotation coefficient is larger than the critical rotation coefficient. The tip of the stirring member rotates clockwise, the operation of the stirring member is kneaded, and when the rotation coefficient is smaller than the critical rotation coefficient, the tip of the stirring member rotates counterclockwise, and the stirring member is stirred. The movement of the member is a lift. Therefore, the tip rotation direction is an index for determining whether the kneading by the stirring member having the r-axis is performed by the kneading operation or the frying operation.

FIG. 2 is a graph showing the relationship between the rotation coefficient of the r-axis and the maximum acceleration at the tip of the hook, and is related to the first evaluation element. Here, the maximum acceleration of the hook tip is the acceleration at the point of action when the hook tip approaches the inner wall surface of the container. However, in the graph shown in FIG. 2, the working frequency (the number of times the hook tip comes closest to the inner wall of the stirring container in 1 second) is 4 Hz, the revolution radius H is 40 mm, and the distance r from the rotation center of the stirring member to the hook tip. It is a graph when it is 59 mm. The function that defines this relationship will be described later.

From the graph shown in FIG. 2, when the rotation coefficient is smaller than 1, the tip of the stirring member accelerates and rotates when the tip (hook tip) of the r-axis stirring member comes closest to the inner wall surface of the stirring container. When the coefficient is larger than 1, the tip of the stirring member decelerates when the tip of the r-axis stirring member comes closest to the inner wall surface of the stirring container, and when the rotation coefficient is 1, the r-axis stirring member It can be seen that when the tip comes closest to the inner wall surface of the stirring container, the speed of the tip of the stirring member in the circumferential direction is constant.

FIG. 3 is a graph showing the relationship between the rotation coefficient of the r-axis and the action angle, and is related to the second evaluation element. The function that defines this relationship will be described later.

From the graph shown in FIG. 3, in the r-axis stirring member, the action angle is maximum when the rotation coefficient is the critical rotation coefficient Cs, and in the region where the rotation coefficient is 1.4 to 2, other rotation coefficients are found. It can be seen that the working angle is larger than that of the region. A large angle of action indicates a strong kneading action.

FIG. 4 is a diagram showing the relationship between the rotation coefficient of the r-axis and the rotation direction (tip rotation direction) of the hook tip when the hook tip is closest to the inner wall surface of the container, and is related to the third evaluation element.

From the graph shown in FIG. 4, even if the stirring member rotates in the direction opposite to the revolution direction, when the rotation coefficient becomes smaller than the critical rotation coefficient Cs, the rotation of the hook tip when the hook tip comes closest to the inner wall surface of the container. It can be seen that the direction is reversed and becomes the same direction as the revolution direction.

FIG. 5 is a diagram showing the graphs shown in FIGS. 2 to 4 in comparison with each other, and FIG. 6 is a graph showing the relationship between the rotation coefficient of the Q-axis and the maximum acceleration of the hook tip, the working angle, and the tip rotation direction. It is a figure shown by.

In the graph shown in FIG. 6, the scale on the vertical axis is common to the hook tip maximum acceleration (G), the working angle (degrees), and the tip rotation direction (same direction as the revolution direction: 1, opposite direction to the revolution direction: -1). It is a scale to do.

The changes in the hook tip maximum acceleration, the working angle, and the tip rotation direction with respect to the change in the rotation coefficient of the Q-axis are monotonous unlike those with respect to the rotation coefficient of the r-axis. From the graph shown in FIG. 6, the maximum acceleration at the tip of the hook is positive in the entire region of the rotation coefficient, and therefore, the Q-axis stirring member exhibits a kneading action with respect to the object to be agitated in the entire region of the rotation coefficient. However, it can be seen that it exhibits a mixing action. The working angle is small in the entire region of the rotation coefficient, and the tip rotation direction is the same direction as the revolution in the entire region of the rotation coefficient.

7 shows the action of the r-axis stirring member that can be read from the change in the hook tip maximum acceleration, action angle, and tip rotation direction shown in FIG. 5, and the hook tip maximum acceleration, action angle, and tip rotation direction shown in FIG. The action of the Q-axis stirring member and the action of the Qr-axis stirring member that can be read from the change are summarized.

As can be seen from FIG. 7, in the stirring device having an r-axis, the stirring member is in the new rotation coefficient region (region where the rotation coefficient is smaller than 2) smaller than the conventional rotation coefficient region (rotation coefficient is 2 or more). There is a region (a region where the rotation coefficient is smaller than 1) in which the action exerted on the agitated object is a mixing action. Further, in the stirring device having an r-axis, the new rotation coefficient region (rotation coefficient is smaller than 2) has a kneading action different from the kneading action obtained in the conventional rotation coefficient region (rotation coefficient is 2 or more). (A region where the rotation coefficient is larger than 1 and smaller than the critical rotation coefficient Cs) exists.

In the stirring device having a Q-axis, there is no kneading action in the entire region of the rotation coefficient, and the mixing action acts on the agitated object. That is, in the stirring device having a Q-axis, both in the conventional region of the rotation coefficient (the rotation coefficient is 2 or more) and in the region of the new rotation coefficient smaller than this (the region where the rotation coefficient is smaller than 2). The action of the stirring member on the object to be agitated is the mixing action.

In the stirring device having a Qr axis, the mixing action by the stirring device having the Q axis and the mixing action and the kneading action by the stirring device having the r axis act on the object to be agitated.

[Experimental results showing the relationship between the rotation coefficient and the mixed and kneaded states]
Hereinafter, as a proof of the relationship between the rotation coefficient and the mixing and kneading based on such logic, the experimental results showing the relationship between the rotation coefficient and the mixed state and the kneading state will be described.

The stirrer used in this experiment has a Qr axis, and the experimental results shown below show that in a stirrer having two rotation axes that function as the r axis and the Q axis, the rotation directions of the two rotation axes are determined. Even if it is reversed, one of the two rotation axes will function as the r axis, so the mixing action that could not be realized in the past can be solved by Qing both of the two rotation axes in the newly found region of the rotation coefficient. It has been shown that this can be achieved by making it function so that the action of the shaft appears.

Hereinafter, this experiment, which is the basis of logical reasoning, will be specifically described.

In this experiment, the degree of mixing of the agitated material was quantified by the degree of hydration to show the relationship between the rotation coefficient and the degree of mixing, and the kneading of the agitated material was shown to show the relationship between the rotation coefficient and the degree of kneading. The degree of the above is quantified by the evaporation rate, and the method of quantification will be described below with reference to the mechanism by which the flour dough is mixed and kneaded.

8 and 9 are diagrams for explaining the mixing action and kneading action of the flour dough, and FIG. 9A schematically shows water, starch, and hydrate in the flour dough to be mixed. FIG. 9B schematically shows the change in the network structure of gluten in the flour dough to be kneaded.

As shown in FIG. 8, hydrated by hydration in which water 12 adheres to gluten (protein) 11b contained in wheat flour 11 by a mixing action of mixing wheat flour dough 10 obtained by adding water 12 to wheat flour 11. Is produced, and the hydrate thus produced is uniformly dispersed around the starch 11a as shown in FIG. 9 (a).

As shown in FIG. 9A, the mixing of the wheat flour dough 10 produces a hydrate 15 of gluten and water contained in the wheat flour, and the produced hydrate 15 produces a starch 11a contained in the wheat flour 11. Is wrapped. As a result, the air 13 around the particles of the flour 11 is replaced by the hydrate 15. Therefore, as the mixing of the flour 11 progresses, the amount of air 13 contained in the flour dough 10 decreases.

After that, the kneading action of kneading the wheat flour dough 10 constructs a network structure of gluten 11b, and as the kneading progresses, the degree of kneading increases as shown by the arrows and the concentration of hydrate in FIG. 9 (b). ..

As described above, as the mixing of the flour 11 progresses, the amount of air 13 contained in the flour dough 10 decreases. Further, the smaller the amount of air contained in the flour dough, the smaller the change in volume when the flour dough is packed in a container and pressurized. From these facts, the rate of change between the volume when the flour dough is packed in the container and the volume when the flour dough is pressed in the container is an index showing how much the flour dough is mixed. You can see that it can be done.

Further, as the kneading of the flour dough progresses, the network structure of the gluten constituting the hydrate 15 in the flour dough 10 becomes stronger, and the water content that evaporates from the surface of the flour dough during heating decreases. From this, when the flour dough is dried, the smaller the amount of water (evaporation rate) that evaporates per unit time, the greater the degree of kneading, and the evaporation rate can be used as an index of the degree of kneading. I know I can do it.

FIG. 10 is a diagram showing samples (samples 1 to 8) of eight flour dough used in the experiment.

In each of Samples 1 to 8, wheat flour dough obtained by adding 40% water to 300 g of wheat flour was stirred at the rotation coefficient shown in FIG. Here, "Qr" of the hook locus indicates that the measuring stirring device has a Qr axis. The "screw beater" as a stirring member has a structure in which the distances from both ends of the stirring member to the center of rotation are equal, and when the stirring member makes one rotation, one end and the other end of the stirring member approach the inner wall of the container once. It is a stirring member of. The water content (%) of "40" indicates that 40% (120 (g)) of water is added to 300 (g) of wheat flour, and the "batch" of the water addition method is necessary for wheat flour. It shows that a large amount of water is added at one time.

"Kneading" in the blade direction means that when the sample is agitated by a measuring stirrer having a Qr axis, both the agitation by the r-axis agitating member and the agitation by the Q-axis agitating member are kneaded. It shows that the stirring member was rotated.

That is, in this measurement stirring device, the shape of the r-axis stirring member is the shape obtained when the Q-axis stirring member is reflected in a mirror, and the r-axis stirring member and the Q-axis stirring member are stirred. The members are configured to rotate in opposite directions. Therefore, when the r-axis stirring member is rotated in the first direction and the Q-axis stirring member is rotated in the second direction opposite to the first direction, the r-axis stirring member and the Q-axis stirring member are rotated. Both exert a kneading action on the object to be agitated, and conversely, when the r-axis stirring member is rotated in the second direction and the Q-axis stirring member is rotated in the first direction, the r-axis stirring is performed. Both the member and the agitating member of the Q-axis exert a lifting action on the agitated object.

In the "kneading" in the blade direction of FIG. 10, in such a measuring stirrer, the r-axis stirring member and the Q-axis stirring member were rotated so as to perform a kneading operation to stir the sample. Is shown.

All Samples 1 to 8 shown in FIG. 10 are adjusted in action frequency and stirring time so that the number of actions is 272 times for all Samples 1 to 8. Further, the sign "-" of the revolution speed means, for example, rotating the stirring member in the reverse direction when the clockwise direction is defined as the forward rotation direction when viewed from above, that is, in the counterclockwise direction. FIG. 11 is a diagram showing the results of experiments using these Samples 1 to 8, and as an index for quantifying the degree of mixing and kneading of flour dough, the degree of hydration and evaporation described above with reference to FIG. 9 are shown. Speed was used. FIG. 11A shows the relationship between the rotation coefficient and the degree of hydration (%), and FIG. 11B shows the relationship between the rotation coefficient and the evaporation rate (% / 60 minutes).

The degree of hydration (%), which is an index of the degree of mixing of wheat flour dough, is close to 100% in the rotation coefficients of all the samples 1 to 8 used in the experiment. Therefore, under the test conditions shown in FIG. 11A, it seems that hydration is almost completed at any rotation coefficient. Here, the degree of hydration is the ratio of the finely packed volume to the volume of the reference sample. The reference sample is a sample in which the air around the particles of the flour is completely replaced with the hydrate, and the fine packing volume is such that a sample having the same volume as the reference sample having a constant volume is packed in a container and pressed at a predetermined pressure. The volume of time.

Further, the evaporation rate (% / 60 minutes), which is an index of the degree of kneading of the flour dough, is shown in FIG. 11 (b) in consideration of the relationship that the larger the evaporation rate (% / 60 minutes), the smaller the kneading action. It can be seen that the closer the rotation coefficient is to the critical rotation coefficient Cs, the larger the kneading action, and when the rotation coefficient is 5 or more, the kneading action is small and almost constant, and when the rotation coefficient is 1 or less, the kneading action is small. Here, the evaporation rate (% / 60 minutes) is the ratio of the amount of water evaporated by drying the sample for 60 minutes to the mass of the sample.

It can be seen that the results of this experiment are almost in agreement with the relationship between the rotation coefficient and the mixing action and the kneading action (see FIG. 7), which are logically examined for the QR axis.

Hereinafter, a method of defining the position of the tip of the stirring member that revolves and rotates as a function of the rotation coefficient and obtaining the relationship between the rotation coefficient and the velocity and acceleration of the tip of the stirring member based on this function will be described in detail.

[Derivation of a relational expression that expresses the position of the tip of the stirring member as a function of the rotation coefficient]
First, a method of deriving a relational expression for calculating the position (tip position) of the tip of the stirring member from the rotation coefficient will be described.

FIG. 12 describes a method of deriving a relational expression in which the orbital center C0 of the stirring member is set as the origin of the XY coordinates and the position of the tip Ea of the stirring member (x and y coordinates of the XY coordinates) is represented by the revolution angle t of the stirring member. It is a figure to do.

As shown in FIG. 12, the x-coordinate and y-coordinate of the position of the tip Ea of the stirring member are the revolution angle t of the stirring member, the rotation angle s of the stirring member, the revolution radius H of the stirring member, and the rotation radius of the stirring member (rotation). The distance) r from the center C1 to the tip Ea of the stirring member is expressed as x = Hcos (t) + rcos (s) and y = Hsin (t) + rsin (s). In these equations, the difference between the r operation and the Q operation is represented by the sign of the rotation coefficient p. Further, the rotation angle s of the stirring member is expressed as s = (p + 1) t using the revolution angle t and the rotation coefficient p. Therefore, the x-coordinate and the y-coordinate are represented by the formulas F1 and F2 as follows. Here, pt is the rotation angle when the revolution angle t. The unit of revolution radius H, rotation radius r, x coordinate, y coordinate is [mm], the unit of revolution angle t is [rad], there is no unit for rotation coefficient p, and the rotation coefficient of r axis is negative. And the rotation coefficient of the Q axis is a positive value.

The velocity vector at the tip of the stirring member (hereinafter referred to as the tip velocity vector) is obtained by substituting the equations F4 and F5 obtained by differentiating the equations F1 and F2 into the equation F3. The unit of the tip velocity vector is [mm / rad].

Further, the speed of the tip of the stirring member (hereinafter referred to as the tip speed) is obtained by substituting the velocity component in the x-axis direction (formula F4) and the velocity component in the y-axis direction (formula F5) into the formula F6. , These velocity components are obtained as the squared average (Equation F7).

Here, when the tip of the stirring member is closest to the inner wall of the container (when the inner wall is closest), cos (pt) = 1, so the tip speed when the inner wall is closest is calculated by the following equations F8 and F9. Desired.

Here, when the tip of the stirring member is closest to the center of revolution (when the tip is closest to the center), cos (pt) = -1, so the tip speed can be obtained by the following equations F10 and F11.

In the case of the rotation coefficient of the r-axis (negative rotation coefficient), the rotation coefficient at which the tip speed becomes 0 when the inner wall is closest to the inner wall is defined as the "first critical rotation coefficient of the r-axis (negative critical rotation coefficient)". In this case, since the value of the formula F9 is 0, the first critical rotation coefficient p on the r-axis can be obtained by the formula F9a.

In the case of the rotation coefficient of the r-axis (negative rotation coefficient), the rotation coefficient at which the tip speed becomes 0 when the tip is closest to the center is defined as the "second critical rotation coefficient of the r-axis (negative critical rotation coefficient)". In this case, since the value of the equation F11 is 0, the second critical rotation coefficient p of the r-axis at the time of the closest approach to the center can be obtained by the equation F11a.

Further, the acceleration (tip acceleration) of the tip of the stirring member is obtained by the differentiation of the tip speed (formula F7) as the following formula F12. The unit of the absolute value of the tip acceleration is [mm / rad ² ].

Further, by substituting the following equations F13 to F15 into the equation F12 to simplify the coefficients and then differentiating the tip acceleration (formula F12), the differential value of the tip acceleration can be obtained as the equation F16.

Next, a method of obtaining the point of action and the angle of action will be described.

[Definition of point of action]
The point of action is defined as the point where the tip Ea of the stirring member is located when the differential value of the tip acceleration (Equation F16) becomes 0 (that is, the inflection point of the tip speed).

The coordinates (xa, ya) of the point of action can be obtained from the following equations F17 and F18, where ta is the revolution angle t at which the right side of the equation F16 is 0.

Further, the distance L between the tip of the stirring member and the inner wall surface of the container is obtained by the following formula F19.

Therefore, the shortest distance (distance between the points of action) La between the point of action and the inner wall surface of the container can be obtained as the formula F20 by substituting xa and ya into the formula F19.

Next, a calculation example of the point of action will be described.

FIG. 13 is a graph showing the relationship between the revolution angle, the hook tip distance (distance from the hook tip to the inner wall of the container), the hook tip speed, and the hook tip acceleration with respect to the r-axis.

H: Revolution radius = 40 mm
r: Blade radius = 59 mm
p: Rotation coefficient = -4.08333
By substituting the values of the revolution radius H, the blade radius r, and the rotation coefficient p into the equation F7, the relationship between the revolution angle and the hook tip speed shown in FIG. 13 can be obtained. Here, in the formula F7, the unit of the hook tip speed is [mm / rad], and in the graph shown in FIG. 13, the unit of the hook tip speed is [m / min], and both are converted as follows. It is converted by the formula A.

[M / min] = [mm / rad] × 2 × π × Ps / 1000 ・ ・ ・ Conversion formula A
(Ps: Revolution speed (rpm))
In the formula F12, the unit of the absolute value of the hook tip acceleration is [mm / rad ² ], and in the graph shown in FIG. 13, the unit of the absolute value of the hook tip acceleration is [mm / s ² ]. It is converted by the following conversion formula B.

[Mm / s ² ] = [mm / rad ² ] × (2 × π × Ps / 1000) ² ... Conversion formula B
(Ps: Revolution speed (rpm))
[Mm / s ² ] is converted into the unit [G] of the absolute value of the maximum acceleration at the hook tip shown in FIGS. 16 to 18 by the following conversion formula C.

The graph shown in FIG. 13 was obtained when the revolution speed Ps was 60 rpm.

[G] = [mm / s ² ] /9.80665 ^{(m / s 2} ) / 1000
Here, 9.80665 (m / s ² ) is the gravitational acceleration.

The reason why the value of the rotation coefficient is negative is as follows. Assuming that the revolution angle of the r-axis that revolves in a predetermined revolution direction is a positive value, the rotation angle of the r-axis that rotates in the direction opposite to the revolution direction becomes a negative value with respect to the revolution angle. Therefore, the rotation coefficient, which indicates how many times the r-axis rotates while the r-axis revolves once, is also negative.

By substituting the values of the revolution radius H, the blade radius r, and the rotation coefficient p into the equation F12, the relationship between the revolution angle shown in FIG. 13 and the hook tip acceleration can be obtained. Further, by substituting the values of the revolution radius H, the blade radius r, and the rotation coefficient p into the equations F1, F2, and F19, the revolution angle and the hook tip distance (from the tip of the stirring member to the inner wall of the container) shown in FIG. Distance) can be obtained.

Further, the tip position (xa, ya) at the revolution angle ta at which the formula F16 = 0 is obtained from the formulas F17 and F18, and further, by substituting this tip position (xa, ya) into the formula F19, the formula F20 From, the distance from the point of action to the inner wall of the container (point of action) La is calculated. Here, the specific calculation result of the action point distance La was La = 21.8 mm.

[Definition of working angle]
Next, the definition of the working angle will be described.

FIG. 14 is a diagram for explaining a method of defining the action angle at the action point Pa, and FIG. 14 (a) shows points Pa, Pb, Pc and Pa1, Pb1, Pc1 used for defining the action angle. 14 (b) shows the positional relationship of points Pa1, Pb1 and Pc1 in an enlarged manner, and FIG. 14 (c) shows the definition of the working angle θa.

The definition of the working angle θa shown in FIG. 14 is as shown in the following equation F21.

La is the above-mentioned working point distance, and Lb is from the point Pb on the circumferential Cr having the shortest distance from the working point Pa to the point Pc of the circumferential Cr where the tip of the stirring member is closest. Distance.

Here, the point of action Pa is an inflection point of the hook tip speed when the tip Ea of the stirring member is directed toward the inner wall (circumferential Cr) of the container, and when the tip Ea of the stirring member is directed toward the center of the circumference Cr. Geometrically, it is located at the same position with respect to the center of the circumference Cr, so the inflection point Pa1 is easy to calculate and the working angle θa [unit rad] is obtained. A calculation formula (formula F21b) was defined.

Here, the action point distance La1 is obtained by substituting the coordinates (xa1, ya1) of the inflection point Pa1 into the equation F20. However, the x-coordinate xa1 and the y-coordinate ya1 are obtained from the formulas F16 to F18.

Further, the action length Lb1 can be obtained by substituting the action point angle θb into the following equation F22. Here, the point of action angle θb [unit rad] is obtained from the equation F23.

FIG. 15 is a diagram showing a calculation example of the action point distance La by the formula F20 (FIG. 15 (a)) and a calculation example of the action angle θa by the formula F21b (FIG. 15 (b)).

As shown in FIG. 15A, on the r-axis, when the rotation coefficient (negative rotation coefficient) is the critical rotation coefficient Cr and 1, the action point distance La becomes the distance 0. On the r-axis, the rotation coefficient is critical. The point of action distance La peaks between the rotation coefficient Cr and the rotation coefficient 1. On the r-axis, when the rotation coefficient is larger than the critical rotation coefficient Cr, the action point distance La becomes large, but when the rotation coefficient is 10 or more, the action point distance La becomes almost constant.

On the Q-axis, the action point distance La decreases as the rotation coefficient (normal rotation coefficient) increases, but when the rotation coefficient is 10 or more, the action point distance La becomes almost constant, and the action point distance La on the Q-axis is the r-axis. Approaching the point of action distance of.

As shown in FIG. 15B, on the r-axis, the action angle θa rapidly increases as the rotation coefficient increases, and when the rotation coefficient is the critical rotation coefficient Cr, the action angle θa becomes maximum and the rotation coefficient becomes When it becomes larger than that, the action angle θa becomes sharply small, and when the rotation coefficient is 10 or more, the action angle θa becomes almost constant. Further, on the Q-axis, the action angle θa becomes slightly larger as the rotation coefficient increases, but when the rotation coefficient is 5 or more, the action angle θa becomes almost constant and approaches the action angle of the r-axis.

When the revolution radius of the stirring member is 40 (mm), the rotation radius r of the stirring member is 59 (mm), and the rotation coefficient p of the r axis is 4.08333, the action point distance La is 21.8 (mm). ). The working angle θa is 23.9 (degrees). However, the action point angle θb was 28.4 (degrees), and the action length Lb was 49.15 (mm).

FIG. 16 is a diagram for explaining the calculation results of the hook tip speed (speed of the tip of the stirring member) and the absolute value of the hook tip maximum acceleration, and FIG. 16 (a) is a calculation for the r-axis rotation coefficient. The results are shown, and FIG. 16B shows the calculation results for the Q-axis rotation coefficient.

FIG. 16A shows a change in the speed at which the hook tip approaches the center due to a change in the rotation coefficient of the r-axis, a change in the speed at which the inner wall approaches, and a change in the absolute value of the maximum acceleration at the hook tip. The change in approach speed is based on equation F11, the change in inner wall approach speed is based on equation F9, and the change in absolute value of hook tip maximum acceleration is based on equation F12 and equation F16. is there. The change in the speed when approaching the inner wall and the change in the speed when approaching the center are complicated changes, and such a change in speed affects the maximum acceleration at the tip of the hook.

FIG. 16B shows the change in the speed at which the hook tip approaches the center, the change in the speed at which the inner wall approaches, and the change in the absolute value of the maximum acceleration at the hook tip due to the change in the rotation coefficient of the Q-axis. The change in approach speed is based on equation F11, the change in inner wall approach speed is based on equation F9, and the change in absolute value of hook tip maximum acceleration is based on equation F16.

On the Q-axis, the change in the speed at which the tip of the stirring member approaches the center, the change in the speed when approaching the inner wall, and the change in the absolute value of the maximum acceleration at the tip of the hook are monotonous as compared with the r-axis. At a rotation coefficient of 0, the absolute values of the speed when approaching the center, the speed when approaching the inner wall, and the maximum acceleration at the tip of the hook all show the maximum values. As the rotation coefficient increases, the speed when approaching the center and the speed when approaching the inner wall decrease, and at the same time, the absolute value of the maximum acceleration at the tip of the hook also decreases. In addition, the speed when approaching the center does not change so much even if the rotation coefficient changes, but the speed when approaching the inner wall changes significantly.

FIG. 17 is a diagram showing the relationship between the r-axis rotation coefficient and the speed at the time of approaching the center, the speed of approaching the inner wall, and the absolute value of the maximum acceleration at the tip of the hook. It is an enlarged version.

As shown in FIG. 17, the region of the new rotation coefficient is divided into three regions (region I, region II, region III) in which the stirring action given to the object to be stirred differs depending on the stirring member.

Here, region I is a region having a rotation coefficient of 0 or more and less than 1, region II is a region having a rotation coefficient greater than 1 and smaller than 1.4, and region III is a region having a rotation coefficient of 1.4 or more and less than 2. is there.

Further, FIG. 18 is a diagram showing the relationship between the Q-axis rotation coefficient, the speed at the time of approaching the center, the speed of approaching the inner wall, and the maximum acceleration of the hook tip, which is an enlargement of FIG. 16B.

As shown in FIG. 18, changes in the absolute values of the center approaching speed, the inner wall approaching speed, and the hook tip maximum acceleration with respect to the change in the Q-axis rotation coefficient are monotonous, and the smaller the rotation coefficient, the absolute the hook tip maximum acceleration. The value increases. When the rotation coefficient exceeds 10, the absolute value of the maximum acceleration at the tip of the hook becomes close to 0, and the tip of the stirring member makes a constant velocity circular motion.

FIG. 19 shows the relationship between the r-axis rotation coefficient shown in FIG. 17 and the speed at which the center approaches, the speed at which the inner wall approaches, and the absolute value of the maximum acceleration at the tip of the hook, and the Q-axis rotation coefficient and the speed at which the center approaches and the inner wall shown in FIG. From the relationship with the approach speed and the absolute value of the maximum acceleration at the tip of the hook, the characteristics of the stirring operation in each of the three regions I to III of the new rotation coefficient and the region IV of the rotation coefficient conventionally used are summarized. Shown.

In FIG. 19, the movement of the hook tip before and after the tip (hook tip) of the stirring member comes closest to the container inner wall surface 104b is shown in comparison with the r-axis stirring member 105a and the Q-axis stirring member 105b. There is.

Here, the item "peripheral speed" indicates the speed in the revolution direction when the hook tip is closest to the inner wall surface 104b of the container, and the item "acceleration amount" is the magnitude of the acceleration of the hook tip at the point of action ( The absolute value of the maximum acceleration at the tip of the hook) is shown. In FIG. 19, how these change in region I-1, region I-2, region II, region III-1, region III-2, region IV-1, and region IV-2 is "large". , "Medium", "Small" are shown by relative notation.

In the item "with respect to the revolution angle", the case where the hook tip rotates in the same direction with respect to the revolution direction of the stirring member when the hook tip comes closest to the inner wall surface 104b of the container is indicated by the notation "same", and the hook tip is indicated. The case where the stirring member rotates in the direction opposite to the revolution direction of the stirring member when it comes closest to the inner wall surface 104b of the container is indicated by the notation "reverse".

In the item "acceleration change", when the hook tip comes closest to the inner wall surface 104b of the container, the case where the speed of the hook tip changes from increase to decrease before and after passing the closest point is described as "increase → decrease". When the hook tip comes closest to the inner wall surface 104b of the container, the case where the speed of the hook tip changes from decrease to increase before and after passing the closest point is indicated by the notation "decrease → increase". There is.

In the item "working angle", the magnitude of the working angle when the hook tip comes closest to the inner wall surface 104b of the container is indicated by the relative notation of "large", "medium", and "small".

Hereinafter, the characteristics of stirring in each region of the rotation coefficient will be described in detail.

[Region I-1 (range from 0 to 0.7)]
FIG. 20 is a diagram for explaining the movement of the tip (hook tip) of the stirring member in the region I-1 of the rotation coefficient, and FIGS. 20 (a), (b), and (c) are r-axis, respectively. The hook tip loci when the number of revolutions of is 7/8, 13/8, and 19/8 are shown. In FIGS. 20 (d), (e), and (f), the number of revolutions of the Q axis is 7/8, respectively. , 13/8, 19/8, the hook tip locus is shown. In FIG. 20, the thick arrow indicates the velocity vector at the tip of the hook, which is the same in FIGS. 21 to 31 below.

When the rotation coefficient of the r-axis is set within the range of the region I-1 (0.5333), the rotation coefficient of the r-axis is set as shown in FIGS. 17, 19 and 20 (a) to 20 (c). The tip (hook tip) Ea of the stirring member 105a rotates in the same direction (revolution direction) as the tip (hook tip) Eb of the stirring member 105b on the Q axis, and the hook tip approaching the inner wall surface 104b of the container accelerates. , The hook tip Ea moving away from the inner wall surface 104b of the container decelerates.

When the r-axis stirring member 105a rotates in the direction opposite to the predetermined revolution direction, the stirring member 105a is formed in a spiral shape so as to knead the object to be agitated, and the Q-axis stirring member 105b When the stirring member 105b is formed in a spiral shape so as to scoop up the agitated object when the stirring member 105b rotates in the same direction with respect to the predetermined revolution direction, the rotation coefficient is within the range of the region I-1. When set, both the r-axis stirring member 105a and the Q-axis stirring member 105b exert a lifting action on the object to be agitated. Further, when the rotation coefficient is 0.7 or less, the acceleration when the hook tip of the r-axis comes closest to the inner wall surface 104b of the container is very large, and it is difficult for the object to be agitated to adhere to the hook.

As shown in FIGS. 18 and 19, the absolute value of the maximum acceleration of the tip (hook tip) Eb of the Q-axis stirring member 105b is larger in the region I-1 than in the other regions.

[Region I-2 (range of 0.7 to 1)]
FIG. 21 is a diagram for explaining the hook tip locus in the region I-2 of the rotation coefficient, and FIGS. 21 (a), (b), and (c) each have a revolution number of 7/8 on the r-axis. , 13/8, 19/8, and FIGS. 21 (d), (e), and (f) show the number of revolutions of the Q axis of 7/8, 13/8, 19 /, respectively. The locus of the hook tip when it is 8 is shown.

When the rotation coefficient of the r-axis is set within the range of the region I-2 (0.95333), the rotation coefficient of the r-axis is set within the range of the region I-1. As shown in 17, 19 and 21 (a) to 21 (c), the r-axis hook tip Ea rotates in the same revolution direction as the Q-axis hook tip Eb and approaches the container inner wall surface 104b. The hook tip Ea is accelerated, and the hook tip Ea moving away from the inner wall surface 104b of the container is decelerated. However, unlike the region I-1, the absolute value of the hook tip maximum acceleration is small.

Further, as shown in FIGS. 18 and 19, the absolute value of the maximum acceleration of the hook tip Eb on the Q axis is smaller in the region I-2 than in the region I-1.

[Region II (range 1 to 1.4)]
FIG. 22 is a diagram for explaining the hook tip locus in the region II of the rotation coefficient, and FIGS. 22 (a), (b), and (c) show the number of revolutions of the r-axis 7/8 and 13, respectively. The hook tip loci when they are / 8 and 19/8 are shown, and FIGS. 22 (d), (e), and (f) show the number of revolutions of the Q axis of 7/8, 13/8, and 19/8, respectively. The locus of the hook tip at a certain time is shown.

When the rotation coefficient of the r-axis is set within the range of region II (1.2333), FIGS. 17 and 19 are the same as when the rotation coefficient of the r-axis is set within the range of region I. , And, as shown in FIGS. 22 (a) to 22 (c), the r-axis hook tip Ea rotates in the same revolution direction as the Q-axis hook tip Eb. However, as shown in FIG. 2, the tip of the hook approaching the inner wall of the container decelerates unlike the region I. As shown in FIGS. 3 and 19, the working angle is larger in the region II than in the region I, and the kneading acts. Regarding the acceleration of the hook tip Ea of the r-axis, it is small in the region II (1 to 1.4) and large in the region III (1.4 to the critical rotation coefficient) described later.

As shown in FIG. 18, the absolute value of the maximum acceleration of the hook tip Eb on the Q axis is smaller in region II than in region I.

[Region III-1 (range from 1.4 to critical rotation coefficient)]
FIG. 23 is a diagram for explaining the hook tip locus in the rotation coefficient region III-1 (range from 1.4 to the critical rotation coefficient), and FIGS. 23 (a), (b), and (c) are diagrams. The hook tip loci when the number of revolutions of the r-axis is 7/8, 13/8, and 19/8 are shown, respectively, and FIGS. 23 (d), (e), and (f) show the number of revolutions of the Q-axis, respectively. Shows the hook tip locus when is 7/8, 13/8, and 19/8.

When the rotation coefficient is set within the region III-1 (1.5333), the r-axis hook tip Ea is a region as shown in FIGS. 17, 19, 23 (a) to 23 (c). Like I and II, it rotates in the revolution direction like the hook tip Eb on the Q axis. As shown in FIGS. 17 and 19, the hook tip approaching the inner wall decelerates unlike the region I. As shown in FIGS. 3 and 19, the working angle is extremely large as compared with the regions I and II and acts substantially at right angles to the inner wall surface. As shown in FIG. 17, the acceleration of the hook tip becomes large because the speed at which the hook tip comes closest to the inner wall surface becomes small.

As shown in FIG. 18, the acceleration of the hook tip Eb on the Q axis is further smaller in region III-1 than in region II.

[Region III-2 (range of critical rotation coefficient to 2)]
FIG. 24 is a diagram for explaining the hook tip locus in the region III-2 of the rotation coefficient (range of critical rotation coefficient to 2), and FIGS. 24 (a), (b), and (c) are respectively. The hook tip loci when the number of revolutions of the r-axis is 7/8, 13/8, and 19/8 are shown. In FIGS. 24 (d), (e), and (f), the number of revolutions of the Q-axis is 7, respectively. The locus of the hook tip when it is / 8, 13/8, 19/8 is shown.

When the rotation coefficient is set within region III-2 (1.7333), the r-axis hook tip Ea is as shown in FIGS. 17, 19, and 24 (a)-(c). Unlike regions I, II, and III-1, it rotates in the direction opposite to the direction of revolution. As shown in FIGS. 17 and 19, the hook tip Ea approaching the inner wall decelerates unlike the region I. As shown in FIGS. 3, 19 and 24 (a) to 24 (c), the angle of action is extremely larger than that of the regions I and II and acts substantially at right angles to the inner wall surface. The acceleration amount of the hook tip (absolute value of the maximum acceleration of the hook tip) becomes large because the speed at which the hook tip comes closest to the inner wall surface becomes small.

As shown in FIGS. 18 and 19, the acceleration amount of the hook tip Eb on the Q axis (absolute value of the maximum acceleration at the hook tip) is further smaller than that of region III-1.

[Region IV-1 (range of 2 to 5)]
FIG. 25 is a diagram for explaining the hook tip locus in the region IV-1 of the rotation coefficient (rotation coefficient = 2.533), and FIGS. 25 (a), (b), and (c) are r, respectively. The hook tip loci when the number of revolutions of the axis is 3/8, 7/8, and 11/8 are shown. In FIGS. 25 (d), (e), and (f), the number of revolutions of the Q axis is 3 /, respectively. The hook tip locus when it is 8, 7/8, and 11/8 is shown.

FIG. 26 is a diagram for explaining the hook tip locus in the region IV-1 of the rotation coefficient (rotation coefficient = 4.5333), and FIGS. 26 (a), (b), and (c) are r, respectively. The hook tip locus when the number of revolutions of the axis is 2/3, 7/8, 5/8 is shown, and FIGS. 26 (d), (e), and (f) show the number of revolutions of the Q axis of 2 /, respectively. The locus of the hook tip when it is 8, 3/8, 5/8 is shown.

When the rotation coefficient is set within the range of region IV-1, the hook tip Ea of the r-axis is shown in FIGS. 19, 25 (a) to 25 (c), and 26 (a) to 26 (c). Thus, unlike regions I, II, and III-1, it rotates in the direction opposite to the direction of revolution. As shown in FIGS. 17 and 19, the r-axis hook tip Ea approaching the inner wall decelerates in the same manner as in regions II and III. As shown in FIG. 19, the working angle is smaller in the region IV-1 than in the region III, and the absolute value of the maximum acceleration at the hook tip of the r-axis is also smaller.

As shown in FIGS. 18 and 19, the absolute value of the maximum acceleration at the hook tip of the Q-axis is further smaller in the region IV than in the region III.

[Region IV-2 (range of 5 or more)]
FIG. 27 is a diagram for explaining the hook tip locus in the region IV-2 of the rotation coefficient (rotation coefficient = 7.5333), and FIGS. 27 (a), (b), and (c) are r, respectively. The hook tip locus when the number of revolutions of the axis is 1/8, 2/8, and 4/8 is shown. In FIGS. 27 (d), (e), and (f), the number of revolutions of the Q axis is 1 /. The hook tip locus when it is 8, 2/8, and 4/8 is shown.

FIG. 28 is a diagram for explaining the hook tip locus in the region IV-2 of the rotation coefficient (rotation coefficient = 20.5333), and FIG. 28 (a) shows that the number of revolutions of the r-axis is 1/8. The locus of the hook tip at a certain time is shown, and FIG. 28 (b) shows the locus of the hook tip when the number of revolutions of the Q axis is 1/8.

When the rotation coefficient is set in the range of region IV-2, the hook tip Ea of the r-axis is as shown in FIGS. 17, 19, 27 (a) to 27 (c) and 28 (a). It rotates in the direction opposite to the direction of revolution. The r-axis hook tip Ea approaching the inner wall decelerates as shown in FIGS. 17 and 19. As shown in FIGS. 3 and 19, the working angle of the region IV-2 is considerably smaller than that of the region IV-1, the absolute value of the maximum acceleration of the hook tip of the r-axis is also smaller, and the hook tip Ea of the r-axis is also smaller. As shown in FIGS. 27 (a) to 27 (c) and 28 (a), the locus of the above is a substantially constant velocity circular motion.

Regarding the rotation coefficient of the Q-axis in the region IV-2, the absolute value of the maximum acceleration at the hook tip of the Q-axis is further smaller than that of the region IV-1 as shown in FIG. Similar to the locus of the hook tip Ea on the r-axis, the locus of the hook tip Eb on the Q-axis has a substantially constant velocity circular motion as shown in FIG. 28 (b).

[When the rotation coefficient is the critical rotation coefficient]
FIG. 29 is a diagram for explaining the hook tip locus with the critical rotation coefficient of the r-axis, and FIGS. 29 (a) and 29 (b) are cases where the rotation coefficient is the critical rotation coefficient when the inner wall is closest to each other. The hook tip loci are shown when the number of revolutions of the r-axis is 24/8 and 48/8, and FIGS. 29 (c) and 29 (d) show the cases where the rotation coefficient is the critical rotation coefficient when the center is closest to each other. The hook tip locus when the number of revolutions of the r-axis is 24/8 and 48/8 is shown.

When the rotation coefficient of the r-axis is the critical rotation coefficient (1.678) when the inner wall is closest to the inner wall, the action angle of the r-axis is 90 degrees and the hook tip Ea is as shown in FIGS. 29 (a) and 29 (b). Approaches the inner wall surface 104b of the container from the direction perpendicular to it. The speed of the hook tip Ea on the r-axis when the container inner wall surface 104b is closest to the container inner wall surface 104b becomes 0 as shown in FIG.

When the rotation coefficient of the r-axis is the critical rotation coefficient (0.322) when the center is closest to the center, the hook tip Ea of the r-axis is closest to the revolution center as shown in FIGS. 29 (c) and 29 (d). Sometimes the speed of the hook tip Ea on the r-axis becomes 0.

Since the hook tip Eb of the Q axis rotates in the same direction as the revolution direction of the stirring member, the speed of the hook tip Eb of the Q axis does not become 0 even if the rotation coefficient is changed.

[When the rotation coefficient is 1]
FIG. 30 is a diagram for explaining a hook tip locus when the rotation coefficient is 1, and FIGS. 30 (a) and 30 (b) are respectively a diagram in which the rotation coefficient of the r-axis is 1 and the revolution of the r-axis. The hook tip loci when the number of times is 4/8 and 8/8 are shown, and FIGS. 30 (c) and 30 (d) show the rotation coefficient of the Q axis of 1 and the number of revolutions of the Q axis of 4/8, respectively. , 16/8 shows the locus of the hook tip.

When the rotation coefficient of the r-axis is 1, the hook tip of the r-axis is close to only one point on the inner wall surface 104b of the container. Even when the rotation coefficient of the Q-axis is 1, the hook tip Eb of the Q-axis is close to only one rotation of the inner wall surface 104b of the container.

[How to set the value of the rotation coefficient after the decimal point]
FIG. 31 is a diagram for explaining how to select a value of the rotation coefficient after the decimal point, and FIGS. 31 (a) and 31 (b) have selected 4.0, 4.08333 as the rotation coefficient of the Q axis, respectively. The locus of the hook tip in the case is shown.

Whether 4.0 is selected for the rotation coefficient of the Q-axis, 4.1 is selected, or 4.08333 is selected, the action of the stirring member 105b on the object to be agitated (action angle, action point angle, hook tip). There is no substantial difference in acceleration). However, the number of points where the hook tip approaches the inner wall of the container depends on how the decimal point is selected in the rotation coefficient. If there are few points where the tip of the hook approaches the inner wall of the container, a problem occurs in which the object to be agitated adheres to the points where the tip of the hook does not approach.

Let the rotation coefficient be k = a + (1 / b).
(A and b are integers.)
Since the number of approaches to the inner wall of the container per revolution is the absolute value of the rotation coefficient k,
m = | k | = | a + (1 / b) |
= | (Ab + 1) / b |
Will be.

Since the maximum number of approaches n of the inner wall of the container is when it is rotated b,
n = | ab + 1 |
Will be.

When the rotation coefficient is 4, the maximum number of approaches is 4, as shown in FIG. 31 (a).

Further, assuming that the rotation coefficient is 4.0833333 (= 4 + 1/12), the maximum number of approaches is 49 (= (4 + 1/12) × 12) as shown in FIG. 31 (b).

Therefore, it is necessary to select the decimal point of the rotation coefficient so that the maximum number of approaches n of the inner wall of the container increases.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.

(Embodiment 1)
32 is a diagram for explaining the stirring device according to the first embodiment of the present invention, FIG. 32 (a) shows the overall configuration of the stirring device, and FIGS. 32 (b) to 32 (d) show stirring. An example of the configuration of the main body of the device is shown.

The stirring device 100 shown in FIG. 32A is a stirring device main body 100a having a pair of stirring members 105a and 105b for stirring the object to be agitated, and an operating unit for the operator to operate the stirring device main body 100a. The 100c and the driving means 100b for driving the pair of stirring members 105a and 105b based on the operation signal Os from the operation unit 100c are provided. The material to be agitated is, for example, bread dough. However, the material to be agitated is not limited to bread dough, and may be any material such as dumpling skin dough and cookie dough.

[Agitator body 100a]
As shown in FIG. 32B, the stirring device main body 100a has a stirring container 104 for accommodating the object to be stirred 104a, and a pair of stirring members 105a and 105b are provided in the stirring container 104.

Here, one stirring member 105a is a stirring member having an r-axis. The r-axis is a rotation axis in which the revolution direction and the rotation direction are opposite to each other, and the stirring member 105a having the r-axis rotates in the direction opposite to the revolution direction and its rotation center is on the circumference having a revolution radius. Is configured to move. The other stirring member 105b is a stirring member having a Q-axis. The Q-axis is a rotation axis in which the revolution direction and the rotation direction are the same, and the stirring member 105b having the Q-axis rotates on the circumference in which the rotation center has the revolution radius while rotating in the same direction as the revolution direction. It is configured to move.

The stirring device main body 100a revolves the pair of stirring members 105a and 105b by the motor drive current Dc1 from the driving means 100b, and the pair of stirring members 105a and 105b by the motor driving current Dc2 from the driving means 100b. Includes a rotation motor 102 that rotates.

Here, the driving means 100b has an r-axis rotation coefficient (negative rotation coefficient) indicating how many times the stirring member 105a having an r-axis rotates in the direction opposite to the revolution direction during one revolution, and stirring having a Q-axis. The rotation coefficient of the Q-axis (also referred to as a positive rotation coefficient), which indicates how many times the member 105b rotates in the same direction as the revolution direction during one revolution, can be adjusted. Further, the stirring device main body 100a is configured such that the stirring member 105a having an r-axis and the stirring member 105b having a Q-axis have the same rotation coefficient due to its structure. However, depending on the stirring conditions, the stirring device main body 100a may be configured such that the stirring member 105a having the r-axis and the stirring member 105b having the Q-axis have different rotation coefficients.

The stirring device main body 100a further includes a rotating housing 103 that is rotatably supported with respect to a housing (not shown). In the rotating housing 103, the pair of stirring members 105a and 105b revolve around the rotating housing 103, and the stirring members 105a and 105b can rotate with respect to the rotating housing 103. 105a and 105b are supported.

As shown in FIG. 32 (b), the stirring device main body 100a is not limited to the one provided with the stirring member 105a having the r-axis and the stirring member 105b having the Q-axis, and is shown in FIG. 32 (c). As described above, the stirring device main body 110a may be provided with one stirring member 105a having an r-axis. Further, the pair of stirring members 105a and 150b included in the stirring device main body 100a have a shape in which the tip of the stirring member approaches the inner wall of the stirring container 104 once by one rotation like these stirring members 105a and 105b. The shape is not limited to that of the stirring member, and the tip of the stirring member approaches the inner wall of the stirring container 104 twice in one rotation, as in the stirring members 115a and 115b of the stirring device main body 120a shown in FIG. 32 (d). You may have.

As described above, the number and shape of the stirring members provided in the main body of the stirring device are not particularly limited, but when a plurality of stirring members are arranged as close as possible, one tip of the adjacent stirring members is other than the other. Since it penetrates into the inside of the trajectory drawn by the tip of the side, the rotation coefficients of both stirring members should be matched so that the adjacent stirring members do not interfere with each other when the plurality of stirring members rotate, and the rotation coefficients of the two stirring members are matched to the shape of the stirring member. It is necessary to shift the rotation phase of the stirring member by a predetermined rotation angle.

[Specific configuration of the stirring device main body 100a]
FIG. 33 shows an example of a specific configuration of the stirring device main body 100a included in the stirring device 100 shown in FIG. 32.

The stirring device main body 100a has a housing 108 and a rotatable tubular revolution shaft 111 arranged in the housing 108. The tubular revolution shaft 111 is rotatably attached to the inside of the annular member 131 fixed to the housing 108 by the fixture 132 via the outer upper bearing 131a and the outer lower bearing 131b. A driven sprocket 112 is attached to the upper end of the tubular revolution shaft 111, and the driven sprocket 112 is connected to a drive sprocket 113 attached to the motor shaft 101a of the revolution motor 101 by a chain 114. At the lower end of the tubular revolution shaft 111, a rotating housing 103 that rotates together with the tubular revolution shaft 111 is attached.

The stirring device main body 100a has a rod-shaped rotating shaft 121 arranged in the tubular revolution shaft 111. The rod-shaped rotating shaft 121 is rotatably attached to the tubular revolution shaft 111 via the inner upper bearing 111a and the inner lower bearing 111b. The upper end of the rod-shaped rotating shaft 121 penetrates the driven sprocket 112 and projects upward, and is coupled to the motor shaft 102a of the rotating motor 102. The lower end of the rod-shaped rotation shaft 121 penetrates into the rotating housing 103, and the drive gear 121a is attached to the lower end of the rod-shaped rotation shaft 121. A pair of driven rotating shafts 123 and 124 arranged in parallel with the rod-shaped rotating shaft 121 are provided in the rotating housing 103. The driven rotating shaft 123 is rotatably attached to the rotating housing 103 via the driven shaft upper bearing 123b and the driven shaft lower bearing 123c, and the driven rotating shaft 124 is rotatably attached via the driven shaft upper bearing 124b and the driven shaft lower bearing 124c. It is rotatably attached to the rotating housing 103. The driven gears 123a and 124a are attached to the driven rotating shafts 123 and 124 so as to mesh with each other, respectively. Further, the driven rotation shaft 123 is provided with a counter gear 123d so as to mesh with the drive gear 121a. Further, stirring members 105a and 105b are attached to the lower ends of the driven rotation shafts 123 and 124, respectively.

In the stirring device main body 100a having such a structure, the stirring member 105a is a stirring member having an r-axis, and is revolved by the rotation of the tubular revolution shaft 111 and the rod-shaped rotation shaft 121 and in the direction opposite to the revolution direction. Rotate. The stirring member 105b is a stirring member having a Q-axis, and is revolved by the rotation of the tubular revolving shaft 111 and the rod-shaped revolving shaft 121, and revolves in the same direction as the revolving direction.

Further, at the lower part of the housing 108, a mounting table 108a on which the stirring container 102 is placed is provided so as to be able to move up and down. When the mounting table 108a is in the lower end position, the object to be agitated 104a can be taken in and out of the stirring container 104, and when the mounting table 108a is in the upper end position, the upper opening portion of the stirring container 104 is closed by the container lid member 106. It is designed to come off.

In the stirring device 100 of the first embodiment, the rotation radius (distance from the rotation center to the tip of the stirring member) of the stirring members 105a and 105b is 59 mm, and the revolution radius of the stirring members 105a and 105b (rotation center to rotation center). Distance to) H is 40 mm.

Therefore, the critical rotation coefficient p (when the inner wall is closest) of the r-axis stirring member 105a is p (when the inner wall is closest) =-((H / r) +1) =-((40/59)) from the above equation F9a. +1) = -1.678
Will be.

Further, the critical rotation coefficient p (when the center is closest to the center) of the r-axis stirring member 105a is p (when the center is closest to the center) = (H / r) -1 = (40/59) -1 = − from the above equation F11a. 0.322
Will be.

Next, the operation of the stirring device 100 of the first embodiment will be described.

The operator puts the object to be agitated 104a into the stirring container 104 with the mounting table 108a lowered to the lower end position, then raises the mounting table 108a to the upper end position, and the container lid member 106 raises the stirring container 104. Close the upper opening of the. Here, the case where the agitated material is a wheat flour dough obtained by adding water to wheat flour will be described. However, the material to be agitated is not limited to flour dough.

As shown in FIG. 9A, it is important that the flour and water are uniformly mixed in the stirring of the flour dough. Therefore, as shown in FIG. 7, the r-axis stirring member 105a In both the stirring by the Q-axis stirring member 105b and the stirring by the Q-axis stirring member 105b, the operator operates the operation unit 100c so that the stirring action acts on the object to be stirred, and the rotation coefficient is smaller than 1 (for example, Set to 0.5333) and turn on the stirring start switch (not shown) of the operation unit 100c.

By this operation, when the drive means 100b supplies the motor drive currents Dc1 and Dc2 to the revolution motor 101 and the rotation motor 102 of the stirring device main body 100a based on the operation signal Os from the operation unit 100c, respectively, the revolution motor 101 In the rotation motor 102, the r-axis stirring member 105a rotates in the direction opposite to the revolution direction by 0.5333 rotations per revolution while revolving due to the motor drive currents Dc1 and Dc2, respectively, and the Q-axis stirring member The motor shafts 101a and 102a are rotated so that the 105b rotates in the same direction as the revolution direction by 0.5333 rotations per revolution while revolving.

As can be seen from FIGS. 20 (a) to 20 (c), when the tip Ea of the r-axis stirring member 105a comes closest to the container inner wall surface 104b, the tip Ea enters the container inner wall surface 104b at a shallow angle while accelerating. And it is rotating in the same direction as the revolution direction. The stirring operation by the r-axis stirring member 105a shows the characteristics of stirring in the region I-1 of the rotation coefficient shown in FIG. By driving the r-axis stirring member 105a with this rotation coefficient, the mixing action of the r-axis stirring member 105a acts on the object to be agitated.

Further, as can be seen from FIGS. 20 (d) to 20 (f), when the tip Eb of the Q-axis stirring member 105b comes closest to the container inner wall surface 104b, the tip Eb accelerates to the container inner wall surface 104b at a shallow angle. It is incident and is rotating in the same direction as the revolution direction. This represents the characteristic of stirring in the region I-1 of the rotation coefficient shown in FIG. 19, and by driving the stirring member 105b on the Q axis with this rotation coefficient, the agitated object is subjected to. The mixing action of the Q-axis stirring member 105b works.

As a result, in the stirring device 100 of the first embodiment, by setting the rotation coefficient to 0.5333, the agitated object is mixed by the agitating member 105a on the r-axis and the agitating member 105b on the Q-axis.

In this way, after the operator determines that the objects to be agitated are sufficiently mixed by the stirring members 105a and 105b, the operator operates the operation unit 100c to set the rotation coefficient to a rotation coefficient greater than 2 (for example, 4). When set to .5333), the drive means 100b revolves the motor drive currents Dc1 and Dc2 of the revolution motor 101 and the rotation motor 102 by 4.5333 revolutions per revolution while the r-axis stirring member 105a revolves. It rotates in the direction opposite to the direction, and the Q-axis stirring member 105b is adjusted so as to rotate in the same direction as the revolution direction by 4.5333 rotations per revolution while revolving.

As can be seen from FIGS. 26 (a) to 26 (c), when the tip Ea of the r-axis stirring member 105a comes closest to the container inner wall surface 104b, the tip Ea enters the container inner wall surface 104b at a deep angle while decelerating. And, it is rotating in the direction opposite to the revolution direction. This operation shows the characteristic of stirring when the rotation coefficient of the r-axis shown in FIG. 19 is the rotation coefficient in the region IV-1. By stirring the flour dough with this rotation coefficient, the kneading action of the r-axis stirring member 105a acts on the flour dough.

Further, as can be seen from FIGS. 26 (d) to 26 (f), when the tip Eb of the Q-axis stirring member 105b comes closest to the container inner wall surface 104b, the tip Eb is incident on the container inner wall surface 104b at a shallow angle. And it is rotating in the same direction as the revolution direction. This operation shows the characteristic of stirring when the rotation coefficient of the Q axis shown in FIG. 19 is the rotation coefficient in the region IV-1. By stirring the flour dough with this rotation coefficient, the mixing action of the Q-axis stirring member 105b acts on the flour dough.

As a result, in the stirring device 100 of the first embodiment, by setting the rotation coefficient to 4.5333, the kneading action of the r-axis stirring member 105a and the mixing action of the Q-axis stirring member 105b are performed on the flour dough. Will work.

As described above, in the first embodiment, in the stirring device 100 including the stirring member 105a having the r-axis and the stirring member 105b having the Q-axis, the r-axis of the newly discovered two or less regions The rotation coefficient is switched between the rotation coefficient of the region where the stirring action by the stirring member 105a is the mixing action and the rotation coefficient of the region where the stirring action by the r-axis stirring member 105a is the kneading action, which has been conventionally used. As a result, it is possible to substantially only mix the material to be agitated, and it is possible to sufficiently mix the material to be agitated before kneading.

For example, when the material to be agitated is wheat flour dough used as bread dough, the rotation coefficient is set to 0.5333, the flour dough is sufficiently mixed without kneading, and the starch is uniformly covered with hydrate. After that, the rotation coefficient is changed to 4.5333, and the kneading action of the r-axis stirring member 105a and the mixing action of the Q-axis stirring member 105b can stably knead the flour dough to strengthen the gluten network. .. As a result, the bread obtained by baking the flour dough can have a delicious texture due to the strong gluten network structure and a delicious taste due to sufficient gelatinization of starch.

The material to be agitated is not limited to bread dough, but may be gyoza skin dough or baked confectionery scone dough. When producing gyoza skin or scone dough, the rotation coefficient is set to 0.5333, and the r-axis stirring member 105a and the Q-axis stirring member 105a and the Q-axis stirring member without kneading the flour dough with the r-axis stirring member 105a. After mixing with 105b, the rotation coefficient is changed to 4.5333, and the kneading action by the r-axis stirring member 105a and the mixing action by the Q-axis stirring member 105b stably knead the material to be agitated and weak. Create a gluten network. As a result, the gyoza and scones obtained by baking the wheat flour dough can have a texture that is easy to chew due to the construction of a weak gluten network and a delicious taste due to sufficient gelatinization of starch.

As described above, the present invention has been illustrated using the preferred embodiment of the present invention, but the present invention should not be construed as being limited to this embodiment. It is understood that the invention should be construed only by the claims. It will be understood by those skilled in the art that from the description of specific preferred embodiments of the present invention, an equivalent range can be implemented based on the description of the present invention and common general technical knowledge. It is understood that the references cited herein should be incorporated as reference to the present specification in the same manner that the content itself is specifically described herein.

INDUSTRIAL APPLICABILITY In the field of agitating device, the present invention is useful as a device capable of realizing a stirring device capable of mixing an object to be agitated by stirring the object to be agitated by a novel mechanism.

100 Stirrer 100a Stirrer body 100b Drive means 100c Operation unit 101 Revolution motor 101a Revolution motor shaft 102 Rotation motor 102a Rotation motor shaft 103 Rotating housing 104 Stirring container 104a Stirring object 104b Container inner wall 105a, 105b Stirring member 106 Container lid member 108 Housing 108a Container mount 111 Cylindrical revolving shaft 111a Inner upper bearing 111b Inner lower bearing 112 Driven sprocket 113 Driven sprocket 114 Chain 121 Rod-shaped rotating shaft 121a Drive gear 123, 124 Driven rotating shaft 123a, 124a 123b, 124b Driven shaft bearing 123c, 124c Driven shaft lower bearing 123d Counter gear 131 Ring member 131a Outer upper bearing 131b Outer lower bearing 132 Fixture C0 Center of revolution Dc1, Dc2 Motor drive current Ea, Eb Tip of stirring member (hook) Tip)

Claims (5)

A driving means for driving a stirring member for stirring an object to be agitated is provided.
The stirring member has an r-axis and has an r-axis.
The driving means drives the stirring member so that the stirring member rotates in the direction opposite to the revolution direction while revolving, and adjusts the rotation coefficient so that the rotation coefficient of the stirring member is smaller than 1. A stirrer configured to perform mixing of the object to be agitated. The driving means drives the stirring member so that the stirring member rotates in the direction opposite to the revolution direction while revolving, and adjusts the rotation coefficient so that the rotation coefficient of the stirring member becomes larger than 1. it allows the further configured to perform the kneading of the stirring was stirred apparatus according to claim 1. The stirring device according to claim 2 , wherein the driving means is configured to switch between mixing and kneading the material to be agitated by adjusting the rotation coefficient of the stirring member. The driving means has a first kneading state in which the agitated object is kneaded while the tip of the agitating member moves in a direction different from the revolution direction by adjusting the rotation coefficient, and the tip of the agitating member revolves. The stirring device according to claim 3 , which is configured to switch between a second kneading state in which the object to be agitated is kneaded while moving in the same direction as the direction. The driving means is configured to drive a further stirring member having a Q-axis.
The driving means mixes the agitated object with the agitating member having the r-axis and the further agitating member having the Q-axis, and while mixing the agitated object with the further agitating member having the Q-axis. The stirring device according to any one of claims 2 to 4 , which is configured to switch between kneading the material to be agitated by a stirring member having the r-axis.

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