JPH0578375B2 - - Google Patents
Info
- Publication number
- JPH0578375B2 JPH0578375B2 JP60270801A JP27080185A JPH0578375B2 JP H0578375 B2 JPH0578375 B2 JP H0578375B2 JP 60270801 A JP60270801 A JP 60270801A JP 27080185 A JP27080185 A JP 27080185A JP H0578375 B2 JPH0578375 B2 JP H0578375B2
- Authority
- JP
- Japan
- Prior art keywords
- mixer
- rotational direction
- pot
- center
- protrusion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 239000000758 substrate Substances 0.000 claims description 25
- 238000004898 kneading Methods 0.000 description 26
- 235000008429 bread Nutrition 0.000 description 22
- 101100298222 Caenorhabditis elegans pot-1 gene Proteins 0.000 description 20
- 238000000034 method Methods 0.000 description 16
- 239000004615 ingredient Substances 0.000 description 15
- 239000004744 fabric Substances 0.000 description 10
- 230000002093 peripheral effect Effects 0.000 description 10
- 108010068370 Glutens Proteins 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 7
- 235000021312 gluten Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 230000002411 adverse Effects 0.000 description 3
- 230000020169 heat generation Effects 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000000630 rising effect Effects 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 238000003776 cleavage reaction Methods 0.000 description 1
- 238000007596 consolidation process Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
- A21C1/1405—Tools
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mixers Of The Rotary Stirring Type (AREA)
Description
【発明の詳細な説明】
(産業上の利用分野)
本発明は、たとえば製パン工程において、パン
の材料となる小麦粉、イースト、砂糖などを比較
的小動力で簡易にしかも密に混ぜ搗くことのでき
るニーダに関するものである。Detailed Description of the Invention (Field of Industrial Application) The present invention provides a method for easily and densely mixing flour, yeast, sugar, etc., which are ingredients for bread, with relatively low power, for example, in the bread making process. It's about the kneading that can be done.
(従来の技術)
一般に、パンの製造工程は5工程に分けられ
る。第一工程はピンの主材である小麦粉、イース
ト、砂糖などの材料を水とまぜ合せ、「こねる」
工程である。第2の工程は、第1工程で、こねた
主材を、例えば18〜30℃の温度下で発酵させ、ふ
くらませる工程である。第3の工程は第2工程で
ふくらませたものを押しつぶし、ガス抜きを行う
工程である。第4工程は、例えば18〜30℃の温度
下で、第3工程で製造されたものに第2発酵を行
う工程である。第5工程は、第2発酵の終了した
ものを180〜200℃の温度下で焼上げる工程であ
る。(Prior Art) Generally, the bread manufacturing process is divided into five steps. The first step is to mix the main ingredients for making pins, such as flour, yeast, and sugar, with water and knead them.
It is a process. The second step is a step in which the main material kneaded in the first step is fermented at a temperature of, for example, 18 to 30 degrees Celsius to swell. The third step is to crush the inflated product in the second step to remove gas. The fourth step is a step in which the product produced in the third step is subjected to second fermentation at a temperature of, for example, 18 to 30°C. The fifth step is a step of baking the product after the second fermentation at a temperature of 180 to 200°C.
上記のうちの第1工程について、さらに詳細に
述べると、従来の第1工程は、パンの主材である
小麦粉と所定量の砂糖、イースト、塩および水を
混ぜ合せ、この混ぜ合せた材料をこねる。たた
む、ちぎる等という動作を繰返えすことからなつ
ており、それにより小麦粉の中に存在するグルテ
ンが捏ねられることによつて、生地に粘りが生ず
ることを期待している。 To explain the first step in more detail, the conventional first step is to mix flour, the main ingredient of bread, with a predetermined amount of sugar, yeast, salt, and water, and then add this mixed ingredient to the mix. Knead. It consists of repeated movements such as folding and tearing, which is expected to knead the gluten present in the flour and make the dough sticky.
そして、この「こねる」工程の人力でやること
は非常に労力を要し、実際上、困難であるから、
家庭でも、又大量生産するパン工場でも、人の手
ではなく、電気的、機械的な動力を利用したニー
ダによつて行うようになつている。 This "kneading" process requires a lot of effort and is actually difficult to do manually.
Both at home and in mass-producing bread factories, baking is now being done not by hand but by kneaders using electrical or mechanical power.
(発明が解決しようとする問題点)
しかしながら、従来のニーダは、ポツト内に投
入した上述したパン材料と水を羽根又は細い棒材
の組合わせからなる攪拌機を回転させることによ
つて「捏ねる」ものであるから、工程中、上記羽
根又は攪拌機で、粘りの生じた生地を切断するこ
とは避けられず、その時に生ずる局部的な発熱の
ため、生地に悪影響を与え、期待するようなパン
生地を得ることがむずかしいことが本発明者の実
験の結果判明している。(Problems to be Solved by the Invention) However, conventional kneaders "knead" the above-mentioned bread ingredients and water put into a pot by rotating a stirrer made of a combination of blades or thin rods. During the process, it is unavoidable that the blade or stirrer cuts the sticky dough, and the local heat generated at that time has a negative effect on the dough, resulting in the dough not being as expected. The inventor's experiments have revealed that it is difficult to obtain this.
本発明者は永年に亘る数々の実験の結果、良好
なパン生地をつくるにはパン材料をよく混ぜ、つ
いで小麦粉蛋白と水を結合させて、効率よくグル
テンを作り、しかもその結合を促進することが必
要であることを見出した。処が、従来は上述した
第1工程である「こねる」工程においてグルテン
を切断し、それに伴う局部的な発熱のため、生地
に悪影響を与えている点において問題がある。 As a result of many experiments over many years, the present inventor has discovered that in order to make good bread dough, it is necessary to mix the bread ingredients thoroughly, then combine flour proteins and water to efficiently produce gluten, and to promote the binding. I found that it was necessary. However, conventionally, there is a problem in that the gluten is cut in the above-mentioned first step of "kneading", and the resulting local heat generation has an adverse effect on the dough.
(問題点を解決する手段)
本発明は上述のような現状にかんがみ、パン材
料の混ぜ合わせおよび小麦粉蛋白と水との結合が
良好にでき、グルテンの切断が可及的に少ないの
で、局部的な発熱が生ずることが少なく、かつ生
地の結合を効果的に促進できる。この種のニーダ
を提供しようとするもので、所定肉厚からなる円
板状の基板上の半径方向所定位置に、中心部より
下方の所定高さ部位から基板周縁に至る放物線放
射状の空起部を複数設け、当該突起部の回転方向
後端の端面を垂直面又は回転方向後方もしくは回
転方向前方へ外方もしくは内方傾斜させた傾斜面
とし、かつ上記垂直面より、回転方向前方は、上
記垂直面に対し、90°以下の放物線放射状面とし
た混搗子を具えたこと、および上面開のポツト
と、上記ポツトの底面中央部に回転自在に取付け
られる混搗子とからなり、上記ポツトの内周には
ポツト中心軸の垂直線に対しある傾斜角を有する
ように形成した1個以上の突出部を設け、上記混
搗子は円板状の基板上の半径方向所定位置に、中
心部より下方の所定高さ部位から基板周縁に至る
放射物放射状の複数の突起部を有し、上記突起部
の、回転方向後端面は垂直面又は回転方向後方も
しくは回転方向前方へ外方もしくは内方傾斜させ
た傾斜面とし、かつ上記垂直面より、回転方向前
方は、上記垂直面に対し、90°以下の放物線放射
状面としたことをそれぞれ特徴としている。(Means for Solving the Problems) In view of the above-mentioned current situation, the present invention improves the mixing of bread ingredients and the binding of flour proteins and water, and minimizes gluten cleavage, so that local There is little generation of heat generation, and bonding of fabrics can be effectively promoted. This type of kneader is intended to provide a parabolic radial free raised part at a predetermined position in the radial direction on a disk-shaped substrate having a predetermined wall thickness, extending from a predetermined height below the center to the periphery of the substrate. A plurality of are provided, and the end surface of the rear end of the protrusion in the rotational direction is a vertical surface or an inclined surface inclined outward or inward toward the rear or front in the rotational direction, and the front side in the rotational direction from the vertical surface is The pot is equipped with a mixer having a parabolic radial surface of 90 degrees or less with respect to the vertical plane, a pot with an open top, and a mixer rotatably attached to the center of the bottom of the pot. One or more protrusions formed at a certain angle of inclination with respect to the vertical line of the center axis of the pot are provided on the inner periphery of the pot, and the mixer is placed at a predetermined position in the radial direction on the disk-shaped substrate. It has a plurality of protrusions in a radial shape extending from a predetermined height below the board to the periphery of the substrate, and the rear end surface of the protrusions in the rotational direction is a vertical plane, or outward or inward in the rearward or forward direction in the rotational direction. Each of these features is characterized in that it is an inclined surface that is tilted in a direction, and that the front side of the vertical surface in the rotational direction is a parabolic radial surface that is at an angle of 90° or less with respect to the vertical surface.
(実施例)
本発明者は従来のこの種のニーダが前述したご
とくパン材料等の特に捏り工程においてグルテン
を切断せざるを得ないものであり、それがパン材
料に悪影響を与えていることにかんがみ、種々の
実験の後、第1図〜第7図eについて以下説明す
るごときニーダが、従来のニーダの有する問題点
を有効に解決できるものであることを見出し、当
該発明について特許出願(特願昭60−267285)を
した。(Example) The present inventor discovered that the conventional kneader of this type has no choice but to cut the gluten of bread ingredients, especially in the kneading process, as mentioned above, and that this has an adverse effect on the bread ingredients. In view of this, after various experiments, it was discovered that a kneader as described below with reference to FIGS. Special application (1986-267285) was filed.
先に発明をした上記ニーダは本発明の基本とな
るものであるので、先ずそのニーダについて第1
図〜第7図eについて説明する。 Since the above-mentioned kneader, which was invented earlier, is the basis of the present invention, we will first explain the first part about the kneader.
7-e will be explained.
第1図〜第3図において、1はポツトを示して
いる。ポツト1の下方は底面から上方に行くに従
がい漸次径が大となるが、上方は同一径の中空円
筒状に形成され、上面は開となつている。 In FIGS. 1 to 3, 1 indicates a pot. The diameter of the lower part of the pot 1 gradually increases from the bottom to the upper part, but the upper part is formed into a hollow cylindrical shape with the same diameter, and the upper surface is open.
上記ポツト1の内周の所定位置には、突出部9
が、たとえば、ポツト1の該当する外周部分に、
第3図の右側外周において示したように、力を加
えて、ポツト中心方向へ、へこますように形成す
ることができる。この場合、91は最高突出線
で、上記突出線91より、1方は傾斜部11を、
また他方は傾斜部10を介して、それぞれ該当す
る内周部分に連なつている。突出線91はポツト
1の中心垂直線に対し、ある傾斜角α、たとえば
20°〜45°程度を有するように形成される。また、
第3図に示すように、後述する混搗子2がR方向
へ回転するように設定された場合、上記回転方向
に対する傾斜面10は可及的に鋭い立上り傾斜面
とするのが好ましい。 A protrusion 9 is provided at a predetermined position on the inner circumference of the pot 1.
However, for example, on the corresponding outer periphery of pot 1,
As shown on the right side outer periphery of FIG. 3, by applying force, it is possible to form a depression toward the center of the pot. In this case, 91 is the highest protrusion line, and from the protrusion line 91, one side is the inclined part 11,
The other end is connected to the corresponding inner peripheral portion via the inclined portion 10. The protruding line 91 has a certain inclination angle α with respect to the center vertical line of the pot 1, e.g.
It is formed to have an angle of about 20° to 45°. Also,
As shown in FIG. 3, when the mixer 2, which will be described later, is set to rotate in the R direction, it is preferable that the inclined surface 10 with respect to the rotational direction be a rising inclined surface as sharp as possible.
本発明者の実験によれば、突出線91の傾斜角
が20°〜45°程度および傾斜面10と傾斜面10の
立上り位置における混搗子2の周速度方向となす
反時計廻りの角度が50°〜80°程度であると、後述
するようにパン材料の捏り過程で、混搗子2の回
転に伴ない、混搗子2の傾斜上面に沿つて、反回
転方向の回転力を加えられる生地および回転方向
後端の垂直面からそれと隣接する回転方向後方の
基板3上へ折り込まれた生地を上記傾斜面10に
よつて十分下方へ圧縮する上で好ましい。 According to the inventor's experiments, the inclination angle of the protruding line 91 is about 20° to 45°, and the counterclockwise angle between the inclined surface 10 and the circumferential speed direction of the mixer 2 at the rising position of the inclined surface 10 is If the angle is about 50° to 80°, as will be described later, during the process of kneading bread ingredients, as the mixer 2 rotates, a rotational force in the counter-rotational direction is applied along the inclined upper surface of the mixer 2. This is preferable in that the applied fabric and the fabric folded from the vertical plane at the rear end in the rotational direction onto the adjacent substrate 3 at the rear in the rotational direction are compressed sufficiently downward by the inclined surface 10.
突出部9ポツト内周の所定位置に1個以上、任
意に設けてよいが、本発明者の実験によれば、ポ
ツト1の内周に等間隔に3個設けると、好ましい
捏ね力がえられることが判明している。 One or more protrusions may be arbitrarily provided at predetermined positions on the inner circumference of the pot 1, but according to the experiments of the present inventor, a preferable kneading force can be obtained when three protrusions are provided at equal intervals on the inner circumference of the pot 1. It turns out that.
ポツト1はアルミニウム、ステンレスのごとき
金属で形成し、アルミニウムの場合は、その内周
面および底面にアルマイト層を形成しておけば、
後述する捏り工程において、パン材料からなる団
結マスの一部がポツト内周および底面に付着する
ことを可及的に避けられて好ましい。 The pot 1 is made of metal such as aluminum or stainless steel, and if it is made of aluminum, an alumite layer is formed on the inner circumferential surface and the bottom surface.
In the kneading process which will be described later, it is preferable to avoid as much as possible the adhesion of a part of the unified mass made of the bread material to the inner periphery and bottom of the pot.
ポツト1の底部中心部には混搗子2が回転自在
に取付けられる。混搗子2の詳細は第4図a〜e
に示されている。ここに混搗子2としたのは、従
来のこの種のニーダのアヂテータのように、捏り
工程でグルテンの混合、分散を繰返えすものでは
なく、例えて言えば「手こね」の場合における
「こね」と同様な作用を繰返えすことによつてグ
ルテンの結合を促進させるものであることを明瞭
にするためである。3は所定肉厚からなる円板状
の基板で、当該基板3の所定位置において中心部
5から周縁31に至る放物線放射状の突起部6が
1体として形成される。混搗子2がR方向へ回転
させられるとして、回転方向の後方端面は中心部
5の中心51から周縁31に至る垂直面4に形成
され、当該垂直面4の上面から回転方向前方に下
方傾斜面6が中心部5を起点として放物線放射に
1体として形成され、例えば点線で61として示
す部分で中心部5の裾52および基板3の上面と
1体として接している。垂直面4の下端は中心部
5の裾52および基板3の上面に1体として接続
している。この例においては好ましい例として垂
直面4に対する傾斜面6の角度βは30°〜90°程度
の範囲内において後述するように、生地に与えよ
うとする圧縮力に応じて適宜設定される。垂直面
4の高さはポツト1の内周に形成される突出部9
の中間点よりやや下方に位置する。 A mixer 2 is rotatably attached to the center of the bottom of the pot 1. Details of mixer 2 are shown in Figure 4 a to e.
is shown. The purpose of using mixer 2 here is that it does not repeatedly mix and disperse gluten during the kneading process, like conventional kneader agitators of this type, but for example, when kneading by hand. This is to make it clear that the binding of gluten is promoted by repeating the same action as "kneading". Reference numeral 3 denotes a disk-shaped substrate having a predetermined thickness, and a parabolic radial protrusion 6 extending from a center portion 5 to a peripheral edge 31 is formed as one body at a predetermined position on the substrate 3. Assuming that the mixer 2 is rotated in the R direction, the rear end face in the rotation direction is formed on the vertical plane 4 extending from the center 51 of the central part 5 to the peripheral edge 31, and is inclined downward from the upper surface of the vertical plane 4 forward in the rotation direction. The surface 6 is formed as one body in a parabolic radiation starting from the center part 5, and contacts the hem 52 of the center part 5 and the upper surface of the substrate 3 as one body, for example, at a portion indicated by a dotted line 61. The lower end of the vertical surface 4 is connected to the skirt 52 of the center portion 5 and the upper surface of the substrate 3 as one unit. In this example, as a preferred example, the angle β of the inclined surface 6 with respect to the vertical surface 4 is appropriately set within the range of about 30° to 90° depending on the compressive force to be applied to the fabric, as will be described later. The height of the vertical surface 4 is equal to the height of the protrusion 9 formed on the inner circumference of the pot 1.
It is located slightly below the midpoint of
このような構成からなるポツト1はケース12
上に取付けられる。ポツト1およびケース12の
中央部に設けられた貫通孔15を貫通して回転軸
13が取付けられている。回転軸13の一端は混
搗子2の下面中心に、又他端は、図示しない駆動
電動機に結合された継手14に取付けられてい
る。 Pot 1 with such a configuration is case 12.
mounted on top. A rotating shaft 13 is attached through a through hole 15 provided in the center of the pot 1 and the case 12. One end of the rotating shaft 13 is attached to the center of the lower surface of the mixer 2, and the other end is attached to a joint 14 coupled to a drive motor (not shown).
公知の方法により、パンの主材となる小麦粉、
イースト、砂糖、塩等の材料と水とを公知の比率
で、ポツト1内に投入した後、駆動電動機を駆動
することによつて、混搗子2を所定速度で第3図
に示す矢印R方向へ回転せしめる。 Flour, which is the main ingredient of bread, is prepared using a known method.
After putting ingredients such as yeast, sugar, and salt into the pot 1 in a known ratio, the mixer 2 is moved at a predetermined speed by the arrow R shown in FIG. 3 by driving the drive motor. Rotate in the direction.
この場合、混搗子2の回転速度を所定範囲内に
維持しておけば、混搗子2の回転に伴ない、パン
材料と水とは混搗子2により遠心力および反回転
方向の回転力を受けつつ、傾斜面10で下方へ押
下げられるような力を受け、傾斜面6の上面に沿
つて、上昇した後、垂直面4と、それに隣接する
回転方向後方の基板3の裾52および周縁上面に
よつて形成される。回転中、減圧状態となる、凹
部41に吸込まれ、この動作の繰返しにより、循
環的に移動する過程で、粒状体から、ボール状
体、遂には1つの団結マスに迄、結合団結する。 In this case, if the rotational speed of the mixer 2 is maintained within a predetermined range, as the mixer 2 rotates, the bread ingredients and water will be affected by the centrifugal force and rotation in the counter-rotational direction by the mixer 2. While receiving the force, the slope 10 receives a force that pushes it downward, and after rising along the upper surface of the slope 6, the vertical surface 4 and the hem 52 of the substrate 3 adjacent thereto at the rear in the rotational direction and a peripheral upper surface. During rotation, the particles are sucked into the recess 41 under reduced pressure, and by repeating this operation, in the process of moving cyclically, the particles are combined into a ball-shaped object, and finally into one unified mass.
この段階以降、混搗子2により捏り工程に移行
する。 After this stage, the kneading process begins with the mixer 2.
混搗子2の回転に伴い、団結マス16は、円板
状の基板3による遠心力を受けて、ポツト1の内
周方向へ押付けられ、圧縮力を受ける一方、第5
図aに示すように混搗子2の回転方向と逆方向の
回転力を与えられつつ、第5図bに示すごとく、
突出部9の傾斜面10と混搗子2の傾斜面6との
間で傾斜面6に沿つての上昇過程で十分圧縮され
る。 As the mixer 2 rotates, the uniting mass 16 receives a centrifugal force from the disc-shaped substrate 3, is pressed toward the inner circumference of the pot 1, and receives a compressive force, while the fifth
As shown in Fig. 5b, while applying a rotational force in the direction opposite to the rotating direction of the mixer 2, as shown in Fig. 5b,
It is sufficiently compressed between the inclined surface 10 of the protrusion 9 and the inclined surface 6 of the mixer 2 during the upward movement along the inclined surface 6.
この場合、団結マスは、通常、混搗子2を被う
程度の大きさとなつているので、垂直面4とそれ
と隣接する回転方向後方の基板上面とによつて形
成される凹部41は減圧状態に置かれ、かつ生地
には混搗子2の回転方向と逆の回転力が与えられ
ているので、垂直面4の上面に迄、至つた団結マ
ス16は第5図cに示すように強く吸込まれて転
倒するように折込まれる。そして、凹部41に折
込まれた団結マスポツト1の傾斜面10の傾斜角
に比例して第5図dに示すごとく下方に圧縮され
る。このようにして団結マスには、いわゆる「手
ごね」における、すなわち生地を切断することの
ない「こね」が与えられ、以下同様にこねが繰り
返えされる。 In this case, since the consolidation mass is usually large enough to cover the mixer 2, the recess 41 formed by the vertical surface 4 and the adjacent upper surface of the substrate at the rear in the rotational direction is in a reduced pressure state. , and a rotational force opposite to the direction of rotation of the mixer 2 is applied to the dough, so that the unity mass 16 that reaches the upper surface of the vertical surface 4 has a strong force as shown in FIG. 5c. It gets sucked in and folded so that it falls over. Then, it is compressed downward as shown in FIG. 5d in proportion to the angle of inclination of the inclined surface 10 of the mass spot 1 folded into the recess 41. In this way, the uniting mass is given the so-called "kneading" in the so-called "hand kneading", that is, without cutting the dough, and the kneading is repeated in the same manner.
上記例においては混搗子2の回転方向後方の面
4を垂直面としてあるが、パン材料の垂直面の回
転方向後方の凹部41への吸引力を大としたい場
合には、当該垂直面4を、回転方向へ、たとえば
30°以内の角度で内方傾斜43させ、又パン材料
の吸引力を小としたい場合には、当該垂直面4を
回転方向後方へ、たとえば、30°以内の角度で外
方傾斜42させる、とよいことも本発明者の実験
の結果、判明している。 In the above example, the surface 4 at the rear in the rotational direction of the mixer 2 is a vertical surface, but if it is desired to increase the suction force to the recess 41 at the rear in the rotational direction of the vertical surface of the bread material, the vertical surface 4 , in the direction of rotation, for example
Inwardly incline 43 at an angle of 30° or less, and if it is desired to reduce the suction force of the bread ingredients, the vertical surface 4 is outwardly incline 42 backward in the direction of rotation, for example, at an angle of 30° or less. As a result of the inventor's experiments, it has also been found that this is good.
第6図a〜cには第2の混搗子の例が示されて
いる。 An example of a second mixer is shown in FIGS. 6a-c.
この混搗子を第1の混搗子と比較した場合、第
1の混搗子は垂直面4の回転方向に下方傾斜する
放物線放射状の傾斜面6を1体として形成してあ
るが、第2の混搗子は、垂直面4aから回転方向
に同一高さレベルの突起部7を、混搗子2の中心
部5の中心51から周縁31に亘つて放物線放射
状に1体として形成し、回転方向の端面8をほぼ
垂直又は30°以内で外方傾斜させた面とした点が
異なる。この混搗子においては、好ましい例とし
て上記突起部7の上面面積は混搗子2の中心部を
含む上面の1/8〜1/6程度が通常である。 When this mixer is compared with the first mixer, the first mixer is formed with a parabolic radial inclined surface 6 that slopes downward in the direction of rotation of the vertical surface 4, but the first mixer is The mixer 2 has protrusions 7 that are at the same height in the rotational direction from the vertical surface 4a, and are formed as one body in a parabolic radial pattern from the center 51 of the central part 5 of the mixer 2 to the peripheral edge 31, The difference is that the end surface 8 in the rotation direction is substantially perpendicular or a surface inclined outward within 30 degrees. In this mixer, the upper surface area of the protrusion 7 is usually about 1/8 to 1/6 of the upper surface of the mixer 2 including the center, as a preferred example.
このような構成としてもパン材料を混ぜる段階
では、混搗子21の回転により、第1の例におけ
ると同様に十分な混ぜ合わせが可能であり、捏り
の段階では、混搗子21の回転に伴ない、団結マ
スは遠心力によつてポツト1の内周方向へ圧縮さ
れた状態で、反回転方向の回転力を与えられつ
つ、先ず回転方向前方の端面8で十分圧縮されて
突起部7の上面に上昇し、上記突起部7の上面と
ポツト1の突起部9の傾斜面10との間で十分圧
縮され、反回転方向の回転力を与えられている生
地16は回転方向後方の垂直面4aにおいて、当
該端面の回転方向後方の凹部41aに転倒した型
で折り曲げられ、ポツト1の傾斜面10で下方へ
圧縮され、生地の有効な搗きが可能である。諸元
を同一とした場合、第2の混搗子では、生地は回
転方向の端面8である垂直面又は傾斜面で、第1
の混搗子におけるよりも強く圧縮され、さらに突
起部7の上面とポツト1の傾斜面10との間隔が
第1の混搗子における傾斜面6と傾斜面10との
それより比較的に狭いので、生地に、第1の混搗
子におけるよりも強い圧縮力が与えられる。従つ
てパン生地により固いウドン等の生地の捏りに好
適である。 Even with this configuration, at the stage of mixing the bread ingredients, sufficient mixing is possible by rotating the mixer 21 as in the first example, and at the stage of kneading, the rotation of the mixer 21 As a result, the united mass is compressed in the inner circumferential direction of the pot 1 by centrifugal force, and while being given a rotational force in the counter-rotation direction, it is first sufficiently compressed at the end face 8 at the front in the rotation direction and forms a protrusion. The dough 16 rises to the upper surface of the pot 7, is sufficiently compressed between the upper surface of the protrusion 7 and the inclined surface 10 of the protrusion 9 of the pot 1, and is given a rotational force in the counter-rotational direction. In the vertical plane 4a, the dough is bent with an overturned mold into the concave portion 41a at the rear of the end face in the direction of rotation, and is compressed downward by the inclined surface 10 of the pot 1, making it possible to effectively pound the dough. When the specifications are the same, in the second mixer, the dough is placed on the vertical or inclined surface, which is the end surface 8 in the direction of rotation, and on the first mixer.
It is compressed more strongly than in the first mixer, and furthermore, the distance between the upper surface of the protrusion 7 and the sloped surface 10 of the pot 1 is relatively narrower than that between the sloped surface 6 and the sloped surface 10 in the first mixer. Therefore, a stronger compressive force is applied to the dough than in the first mixer. Therefore, it is more suitable for kneading dough such as udon, which is harder than bread dough.
第7図a〜eは第3の混搗子を示すもので、第
3の混搗子22を第1の混搗子と比較した場合、
第1の混搗子においては放物線放射状の傾斜面6
が垂直面4から、回転方向前方に下降傾斜してい
るが、第3の混搗子においては、放物線放射状の
傾斜面62が垂直面4bから、回転方向前方に円
弧状に下降している点が異なる。 7a to 7e show the third mixer, and when the third mixer 22 is compared with the first mixer,
In the first mixer, a parabolic radial inclined surface 6
is inclined downward from the vertical surface 4b forward in the rotational direction, but in the third mixer, the parabolic radial inclined surface 62 is downwardly arcuate from the vertical surface 4b forward in the rotational direction. are different.
第3の混搗子においてもパン材料の混ぜ合せは
第1の実施例におけるとほぼ同様に良好に行うこ
とができる。生地の捏りの段階では、傾斜面62
が円弧状に形成されているので、諸元を同一とし
た場合、円弧状傾斜面62と傾斜面10とによる
生地に対する圧縮力は、第2の混搗子における回
転方向の端面8および突起部7上面と傾斜面10
とによる生地に対する圧縮力より小であるが、第
1の混搗子における下方傾斜面6と傾斜面10と
による生地に対する圧縮力より大である。 In the third mixer, bread ingredients can be mixed well in substantially the same manner as in the first embodiment. At the stage of kneading the dough, the inclined surface 62
are formed in an arc shape, so if the specifications are the same, the compressive force on the fabric due to the arc-shaped inclined surface 62 and the inclined surface 10 will be the same as that of the end surface 8 in the rotational direction of the second mixer and the protrusion. 7 Top surface and inclined surface 10
However, it is larger than the compressive force on the fabric due to the downwardly inclined surface 6 and the inclined surface 10 of the first mixer.
従つて、第3の混搗尾は生地がバンより固く、
ウドンより柔らかい、たとえば、ソバ生地の捏り
に好適である。 Therefore, the fabric of the third type of mixed tail is harder than that of bun,
It is softer than udon and is suitable for kneading buckwheat dough, for example.
上記第2および第3の混搗子においても第1の
混搗子におけると同様に回転方向後方の垂直面4
a,4bを回転方向又は回転方向後方へ、たとえ
ば30°以内の傾斜面として生地の吸込力を調整で
きる。 In the second and third mixers, similarly to the first mixer, the vertical surface 4 at the rear in the rotational direction is
The suction force of the fabric can be adjusted by making a and 4b inclined surfaces in the rotation direction or backward in the rotation direction, for example, within 30 degrees.
上記から知られるように、今迄述べてきた混搗
子は一方では回転方向後端端面を垂直面4,4
a,4b又は回転方向へ、もしくは回転方向後方
へ、たとえば30°以内の傾斜面42,43とし、
その上面から回転方向へ同一高さレベルの放物線
放射状の突起部7を形成し、回転方向端面を垂直
面8とする場合から、他方において上記回転方向
後端の垂直面又は傾斜面から回転方向に下降傾斜
する放射状傾斜面6とする場合との間における、
すべての形状のものを含む。そして実際上の設定
は生地に与えようとする圧縮力に応じて選択され
る。 As is known from the above, the mixer described so far has, on the one hand, a rear end face in the direction of rotation in the vertical plane 4, 4;
a, 4b or in the direction of rotation, or backward in the direction of rotation, for example, with inclined surfaces 42, 43 within 30°,
Parabolic radial protrusions 7 are formed at the same height level from the upper surface in the rotation direction, and the end surface in the rotation direction is a vertical surface 8. Between the case of a downwardly inclined radial inclined surface 6,
Including all shapes. The actual settings are then selected depending on the compressive force to be applied to the fabric.
上述したニーダが、前述した従来のニーダの有
する問題点を有効に解決できるものであることは
本発明者の数多くの実験の結果確認されている処
であるが、本発明は上記のニーダを基本とする、
他のニーダを提供しようとするものである。 As a result of numerous experiments conducted by the present inventor, it has been confirmed that the above-mentioned kneader can effectively solve the problems of the conventional kneaders mentioned above. However, the present invention is based on the above-mentioned kneader. and
It is an attempt to provide other needs.
本発明にかかるニーダを上述したニーダと比較
した場合、主として次の2点において異なつてい
る。 When the kneader according to the present invention is compared with the above-mentioned kneader, it differs mainly in the following two points.
(1) 基板上に複数の突起部を設けたこと、
(2) 基板の中心部の高さを突起部より十分高くし
たこと。従つて突出部9等を含むポツト1の構
成は同一である。(1) Multiple protrusions are provided on the board. (2) The height of the center of the board is sufficiently higher than the protrusions. Therefore, the configuration of the pot 1 including the protrusion 9 etc. is the same.
第8図a〜cには本発明の第1の実施例が示さ
れている。 A first embodiment of the invention is shown in FIGS. 8a-c.
第1の実施例は前述の第4図a〜eに示す混搗
子2に対応し、第8図a〜cにおいて第4図a〜
eに示す記号と同一記号のものは同一構成要素を
示す。6aは第4図における突起6に対応する
が、第8図a〜cにおいては突起部6aは基板3
上のほぼ180°へだてた部位に2個設けられてお
り、又、第2の実施例を示す第8図dにおいては
ほぼ120°へだてた部位に3個設けられている。も
ちろん必要により3個以上複数個設けてもよい。 The first embodiment corresponds to the mixer 2 shown in FIGS. 4a to 4e, and in FIGS.
The same symbol as that shown in e indicates the same component. 6a corresponds to the protrusion 6 in FIG. 4, but in FIGS. 8a to 8c the protrusion 6a corresponds to the substrate 3.
Two of them are provided in the upper part separated by approximately 180 degrees, and in FIG. 8d, which shows the second embodiment, three are provided in a part separated by approximately 120 degrees. Of course, three or more may be provided if necessary.
ポツト1および混搗子の径が比較的小径である
場合は第1図〜第7図eに示す混搗子2,21,
22のように突起部6,7,62を一個設ければ
よいが、ポツトおよび混搗子の径が大径となる
と、突起部6aを複数個設ける方が生地の効率的
な捏りが実現できる。このことは本発明者の実験
によつて確認されている。 When the pot 1 and the mixer have relatively small diameters, the mixer 2, 21,
22, it is sufficient to provide one protrusion 6, 7, 62, but when the diameter of the pot and mixer becomes large, it is better to provide a plurality of protrusions 6a to knead the dough more efficiently. can. This has been confirmed by the inventor's experiments.
この場合、突起部6aの回転方向後端面およ
び、当該回転方向後端面に対する傾斜角は第4図
a〜eにおける突起部6のそれらと同一である。 In this case, the rotational direction rear end surface of the protrusion 6a and the inclination angle with respect to the rotational direction rear end surface are the same as those of the protrusion 6 in FIGS. 4a to 4e.
一方、第8図a〜dにおける中心部5aの高さ
は突起部6aより十分高く設定される。それは次
のような理由によるものである。 On the other hand, the height of the center portion 5a in FIGS. 8a to 8d is set to be sufficiently higher than the protrusion 6a. This is due to the following reasons.
基板3上の複数個の突起部6aを設けた場合、
特に捏り工程中、例外的にではあるが、生地が中
心部上面に跨つて、そこに滞留するようなことが
起る。 When a plurality of protrusions 6a are provided on the substrate 3,
Particularly during the kneading process, although it is an exceptional case, the dough sometimes straddles the upper surface of the center and stays there.
生地が中央部上面に跨つた状態で滞留すると、
第4図a〜eについて前述したような捏りは行わ
れず、混搗子が無駄に回転するだけとなる。 If the dough stays on the upper surface of the center part,
The kneading as described above with respect to FIGS. 4a to 4e is not performed, and the mixer simply rotates in vain.
第8図a〜dに示すように中心部5aの高さを
十分大としておけば、生地に方一中心部上方方向
への力が傾いても、中心部5aの周壁に当つてポ
ツト1の内周方向へ戻されるので、上述したよう
な困難は生じない。 As shown in FIGS. 8a to 8d, if the height of the center part 5a is made sufficiently large, even if the force applied to the fabric is tilted in the upward direction of the center part, the pot 1 will hit the peripheral wall of the center part 5a. Since it is returned in the inner circumferential direction, the above-mentioned difficulties do not occur.
この目的を達するためには中心部5aの高さは
いくら高くしてもよいが、上述した処から、捏り
過程中、万一、生地に、それを中心部5aの上方
へ押上げるような力が働いたとしても、当該生地
が中心部上面に跨ることがなく、周壁に当つて戻
されるに十分な高さとするよう、ポツトと混搗子
の径、混搗子に形成される突起部6aの数、生地
の容量、混搗子の回転速度に応じて適宜設定され
る。本発明においては中心部5aの高さが上述の
ように設定されているので、突起部6aは第4図
a〜eに示す混搗子6と異なり、中心部5aのほ
ぼ上面からではなく、中心部5aの上面より下方
の所定周壁から、周縁31に至る、中心51を中
心とする放物線放射状に形成されることとなる。
諸元が同一であれば、実際には中心部5aにおい
て、中心部5の高さに相当する下方周壁を通る水
平面が突起部6aの回転方向後端の垂直面4の上
面とほぼ同一水平面となるように設定される。 In order to achieve this purpose, the height of the center part 5a can be made as high as desired, but from the point mentioned above, during the kneading process, if the dough should be pushed upwards above the center part 5a. The diameters of the pot and mixer, and the protrusions formed on the mixer should be adjusted so that even if a force is applied, the dough does not straddle the upper surface of the center part and has a sufficient height to hit the peripheral wall and return. It is appropriately set according to the number of 6a, the capacity of the dough, and the rotation speed of the mixer. In the present invention, since the height of the center portion 5a is set as described above, the protrusion 6a is not formed from almost the top surface of the center portion 5a, unlike the mixer 6 shown in FIGS. 4a to 4e. It is formed in a parabolic radial shape centered on the center 51, extending from a predetermined peripheral wall below the upper surface of the center portion 5a to the peripheral edge 31.
If the specifications are the same, in reality, in the center portion 5a, the horizontal plane passing through the lower peripheral wall corresponding to the height of the center portion 5 is approximately the same horizontal plane as the upper surface of the vertical surface 4 at the rear end of the protrusion 6a in the rotational direction. It is set so that
本発明のような構成としても第1図〜第7図e
に示す混搗子におけると同様の理によつてパン材
料の混ぜ合わせおよび団結マスの捏りを行うこと
ができる。特に本発明においては混搗子に複数の
突起部6aが形成されているので、混ぜ合わせお
よび捏りは効果的に行われる。又、団結マスが基
板3の中心部上方に跨つて滞留することにより捏
りの中断が生ずることがない。 Even as a configuration like the present invention, FIGS. 1 to 7 e
The bread ingredients can be mixed and the dough mass can be kneaded using the same principle as in the mixer shown in . In particular, in the present invention, since a plurality of protrusions 6a are formed on the mixer, mixing and kneading can be performed effectively. Further, the kneading process will not be interrupted due to the lumped mass staying above the center of the substrate 3.
第9図a〜cは本発明の第3の実施例を示す。
第3の実施例は第6図a〜cに示す混搗子21に
対応するもので、第9図a〜cにおいて第6図a
〜cに示す記号と同一記号のものは同一構成要素
を示す。第9図a〜cにおいては基板3上に突起
部7に相当する放物線放射状突起部7aがほぼ
180°へだてて2個設けられており、又第4の実施
例を示す第9図dにおいては、ほぼ120°へだてて
3個形成され、第1の実施例におけると同様に中
心部5bの高さは突起部7aより十分高い。又、
図示しないが第7図a〜eに示す混搗子に対応し
て、第1〜第4の実施例におけると同様に、複数
の突起部62aを形成するとともに中心部5Cの
高さを十分大とした混搗子も実現することができ
る。 Figures 9a to 9c show a third embodiment of the invention.
The third embodiment corresponds to the mixer 21 shown in FIGS. 6a to 6c, and in FIGS.
The same symbols as those shown in ~c indicate the same constituent elements. In FIGS. 9a to 9c, a parabolic radial protrusion 7a corresponding to the protrusion 7 is approximately on the substrate 3.
Two pieces are provided at 180°, and in FIG. 9d showing the fourth embodiment, three pieces are formed at approximately 120°, and the height of the center portion 5b is increased as in the first embodiment. The height is sufficiently higher than the protrusion 7a. or,
Although not shown, in correspondence with the mixer shown in FIGS. 7a to 7e, a plurality of protrusions 62a are formed and the height of the center portion 5C is made sufficiently large, as in the first to fourth embodiments. It is also possible to realize a compact mixer.
本発明において突起部6a,7a等の回転方向
後端面、その高さおよび上記後端面に対する傾斜
面の傾斜角度は第1図〜第7図eに示した混搗子
とほぼ同様でよいが、基板3上に突起部を複数個
設けることから団結マスに与えようとする圧縮力
を考慮して、実際的必要に応じて適宜設定される
こととなる。 In the present invention, the rear end surfaces in the rotational direction of the protrusions 6a, 7a, etc., their heights, and the angle of inclination of the inclined surfaces with respect to the rear end surfaces may be approximately the same as those of the mixer shown in FIGS. 1 to 7e. Since a plurality of protrusions are provided on the substrate 3, the compressive force to be applied to the united mass will be taken into account and will be appropriately set according to practical needs.
(発明の効果)
本発明による主な効果をあげれば次のとおりで
ある。(Effects of the Invention) The main effects of the present invention are as follows.
(1) 従来のこの種のニーダは、いづれも、特に捏
り工程においてアヂテーターで生地を切断せざ
るを得ない構成のものであるから、生地に局部
的な発熱が生じ、それが生地に悪影響を与えて
いたが、本発明は生地に回転力を与えつつ、圧
縮、折り込み、圧縮という作用の連続によつて
生地を捏るものであるから、生地を切断する、
というとは可及的に生ずることがなく、生地の
切断による局部的な発熱は可及的に避けられる
ので、生地の良好な捏りが可能である。(1) Conventional kneaders of this type all have a structure in which the dough must be cut with an agitator, especially during the kneading process, which generates localized heat in the dough, which has an adverse effect on the dough. However, the present invention kneads the dough through a series of actions of compression, folding, and compression while applying rotational force to the dough.
This does not occur as much as possible, and localized heat generation due to cutting the dough can be avoided as much as possible, so the dough can be kneaded well.
(2) 本発明による混搗子は円板状の基板の中心部
から周縁に至る放物線放射状の所定形状の突起
を形成するだけでよいので、構造が簡易であ
り、それであつて従来見られない、良好な生地
の捏りが可能である。(2) The mixer according to the present invention has a simple structure, as it is only necessary to form projections in a predetermined parabolic radial shape extending from the center of the disc-shaped substrate to the periphery, and is unlike anything seen in the past. , it is possible to knead the dough well.
(3) しかも、本発明によれば基板上に複数の突起
部を設けるので、パン材料等の混ぜ合せ、特に
団結マスの捏りを効率的に行うことができ、
又、混搗子の中心の高さは突起部より十分高く
してあるので、捏りの段階で団結マスが中心部
上面に跨つて、滞留することによつて捏りが中
断することもない、等、その技術的効果は顕著
である。(3) Moreover, according to the present invention, since a plurality of protrusions are provided on the substrate, it is possible to mix bread ingredients, etc., and especially to knead the dough mass efficiently.
In addition, since the height of the center of the mixer is sufficiently higher than the protrusion, the kneading will not be interrupted due to the lump mass straddling and staying on the upper surface of the center during the kneading stage. , etc., its technical effects are remarkable.
第1図は従来のニーダの問題点を有効に解決で
きるニーダの全体構成を示す正面図、第2図は第
1図の平面図、第3図は第1図の縦断面図、第4
図aは第1図〜第3図のニーダにおいて用いる混
搗子を示す拡大平面図、第4図bは第4図aの正
面図、第4図cは第4図aの右側面図、第4図d
は第4図aの背面図、第4図eは第4図aの左側
面図、第5図aおよびbはそれぞれ第4図a〜e
に示す混搗子の作用を説明するための側面図、第
5図cおよびdはそれぞれ上記混搗子の回転方向
後方の垂直面で折り込まれる生地の状態の一例を
示す側面図、第6図aは第1図〜第3図に示すニ
ーダにおいて用いる第2の混搗子を示す拡大平面
図、第6図bは第6図aの正面図、第6図cは第
6図aの右側面図、第7図aは第1図〜第3図に
示すニーダにおいて用いる第3の混搗子を示す拡
大平面図、第7図bは第7aの正面図、第7図c
は第7図aの右側面図、第7図dは第7図aの背
面図、第7図eは第7図aの左側面図、第8図a
は本発明の第1の実施例を示す平面図、第8図b
は第8図aの正面図、第8図cは第8図aの右側
面図、第8図dは本発明の第2の実施例を示す平
面図、第9図aは本発明の第3の実施例を示す平
面図、第9図bは第9図aの正面図、第9図cは
第9図aの右側面図、第9図dは本発明の第4の
実施例を示す平面図である。
1……ポツト、2,21,22……混搗子、3
……円板状基板、4,4a,4b……放物線放射
状突起部の回転方向後端の端面、5a,5b……
円板状基板の中心部、6a,7a……突起部、8
……突起部7の回転方向の端面、9……ポツトの
突出部。
Fig. 1 is a front view showing the overall configuration of a kneader that can effectively solve the problems of conventional kneaders, Fig. 2 is a plan view of Fig. 1, Fig. 3 is a longitudinal sectional view of Fig. 1, and Fig. 4 is a plan view of Fig. 1.
Figure a is an enlarged plan view showing the mixer used in the kneader of Figures 1 to 3, Figure 4b is a front view of Figure 4a, Figure 4c is a right side view of Figure 4a, Figure 4d
is a rear view of FIG. 4a, FIG. 4e is a left side view of FIG. 4a, and FIGS. 5a and b are respectively FIGS. 4a to e.
5c and d are side views for explaining the action of the mixer shown in FIG. 6a is an enlarged plan view showing the second mixer used in the kneader shown in FIGS. 1 to 3, FIG. 6b is a front view of FIG. 6a, and FIG. 6c is the right side of FIG. 6a. 7a is an enlarged plan view showing the third mixer used in the kneader shown in FIGS. 1 to 3; FIG. 7b is a front view of FIG. 7a; FIG. 7c
is a right side view of Fig. 7a, Fig. 7d is a rear view of Fig. 7a, Fig. 7e is a left side view of Fig. 7a, Fig. 8a
FIG. 8b is a plan view showing the first embodiment of the present invention.
is a front view of FIG. 8a, FIG. 8c is a right side view of FIG. 8a, FIG. 8d is a plan view showing the second embodiment of the present invention, and FIG. 9a is a front view of FIG. 9b is a front view of FIG. 9a, FIG. 9c is a right side view of FIG. 9a, and FIG. 9d is a plan view showing the fourth embodiment of the present invention. FIG. 1...pot, 2, 21, 22...mixture, 3
... Disk-shaped substrate, 4, 4a, 4b ... End surface of the rear end in the rotational direction of the parabolic radial protrusion, 5a, 5b ...
Center part of disk-shaped substrate, 6a, 7a... protrusion, 8
. . . end face of the protrusion 7 in the rotational direction, 9 . . . the protrusion of the pot.
Claims (1)
所定位置に、中心部より下方の所定高さ部位から
基板周縁に至る放物線放射状の空起部を複数設
け、当該突起部の回転方向後端の端面を垂直面又
は回転方向後方もしくは回転方向前方へ外方もし
くは内方傾斜させた傾斜面とし、かつ上記垂直面
より、回転方向前方は、上記垂直面に対し、90°
以下の放物線放射状面とした混搗子を具えたニー
ダ。 2 上面開のポツトと、上記ポツトの底面中央部
に回転自在に取付けられる混搗子とからなり、上
記ポツトの内周にはポツト中心軸の垂直線に対し
ある傾斜角を有するように形成した1個以上の突
出部を設け、上記混搗子は円板状の基板上の半径
方向所定位置に、中心部より下方の所定高さ部位
から基板周縁に至る放物線放射状の複数の突起部
を有し、上記突起部の、回転方向後端面は垂直面
又は回転方向後方もしくは回転方向前方へ外方も
しくは内方傾斜させた傾斜面とし、かつ上記垂直
面より、回転方向前方は、上記垂直面に対し、
90°以下の放物線放射状面としたことからなるニ
ーダ。 3 上記放物線放射状の面が円弧状面である特許
請求の範囲第2項記載のニーダ。[Scope of Claims] 1. A plurality of parabolic radial free raised portions extending from a predetermined height below the center to the periphery of the substrate are provided at predetermined positions in the radial direction on a disk-shaped substrate having a predetermined wall thickness, The end surface of the rear end of the protrusion in the rotational direction is a vertical plane or an inclined surface inclined outward or inward toward the rear in the rotational direction or the front in the rotational direction, and the front side in the rotational direction from the vertical plane is relative to the vertical plane, 90°
A kneader equipped with a mixer with a parabolic radial surface as shown below. 2 Consisting of a pot with an open top and a mixer rotatably attached to the center of the bottom of the pot, the inner periphery of the pot is formed at a certain angle of inclination with respect to the vertical line of the center axis of the pot. One or more protrusions are provided, and the mixer has a plurality of parabolic radial protrusions extending from a predetermined height below the center to the periphery of the substrate at predetermined positions in the radial direction on the disc-shaped substrate. The rear end surface of the protrusion in the rotational direction is a vertical surface or an inclined surface inclined outwardly or inwardly toward the rear or the front in the rotational direction, and the front end surface in the rotational direction from the vertical surface is parallel to the vertical surface. On the other hand,
A kneader consisting of a parabolic radial surface of 90° or less. 3. The kneader according to claim 2, wherein the parabolic radial surface is an arcuate surface.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP27080185A JPS62132528A (en) | 1985-12-03 | 1985-12-03 | Kneader |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP27080185A JPS62132528A (en) | 1985-12-03 | 1985-12-03 | Kneader |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS62132528A JPS62132528A (en) | 1987-06-15 |
JPH0578375B2 true JPH0578375B2 (en) | 1993-10-28 |
Family
ID=17491204
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP27080185A Granted JPS62132528A (en) | 1985-12-03 | 1985-12-03 | Kneader |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS62132528A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008126934A1 (en) | 2007-04-10 | 2008-10-23 | Japan Kneader Co., Ltd. | Kneading member of kneader, kneader, and bread machine |
JP2012085580A (en) * | 2010-10-20 | 2012-05-10 | Assist V Kk | Kneading element of kneader, kneader, and bread maker |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4893924B2 (en) * | 2006-03-29 | 2012-03-07 | 独立行政法人農業・食品産業技術総合研究機構 | Chaotic product manufacturing equipment, manufacturing method, chaotic product and processed product |
CN103478185B (en) * | 2013-10-08 | 2018-06-05 | 王忠财 | One kind falls face machine |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5336765A (en) * | 1976-09-17 | 1978-04-05 | Hitachi Ltd | Kneading machine |
-
1985
- 1985-12-03 JP JP27080185A patent/JPS62132528A/en active Granted
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5336765A (en) * | 1976-09-17 | 1978-04-05 | Hitachi Ltd | Kneading machine |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008126934A1 (en) | 2007-04-10 | 2008-10-23 | Japan Kneader Co., Ltd. | Kneading member of kneader, kneader, and bread machine |
JP2012085580A (en) * | 2010-10-20 | 2012-05-10 | Assist V Kk | Kneading element of kneader, kneader, and bread maker |
Also Published As
Publication number | Publication date |
---|---|
JPS62132528A (en) | 1987-06-15 |
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