JPH0612819Y2 - Vertical mixer for kneading noodle making raw materials - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial field of application) The present invention relates to a vertical mixer used for, for example, noodle making, and more particularly to a vertical mixer capable of continuously kneading.

(Prior Art) Generally, for making noodles, it is necessary to produce a dough in which wheat flour, which is a raw material, is sufficiently kneaded, and to apply the dough to a rolling device. As a device for carrying out the process, a device for forming a noodle making process by combining a high-speed mixer for mixing powder and water, an agitator conveyor for kneading the mixture, and a rolling roll has been conventionally known. A horizontal batch mixer is also known.

(Problems to be solved by the invention) However, since the agitator conveyor described above has a lateral feed structure of a combination of a rod blade or a battledore blade and a screw, a large amount of raw material remains inside the device at the end of work, and this cleaning There is a problem that the work of requires a lot of labor.

On the other hand, since the horizontal type batch mixer is a batch type, it is difficult to form a continuous process for noodle making, and there is a problem that it is difficult to rationalize the noodle making work.

From these things, it is desired to develop a noodle-making mixer having a structure suitable for streamlining noodle-making work that can be operated continuously and can be easily cleaned at the end of the work. There is.

As such a device, for example, it is possible to use a vertical tubular structure mixer device in which raw materials are charged from the upper part and kneaded dough is taken out from the lower part. Since the open surface can be made large as a structure that opens to the front, there is an advantage that cleaning at the end of work can be facilitated.

On the other hand, however, the vertical mixer having such a structure has a problem that the kneading of the raw materials cannot be sufficiently obtained because the passing time of the charged raw materials is short.

(Means for Solving the Problems) The present invention examines the problems of the apparatus forming the conventional noodle making process as described above, and enables continuous and sufficient mixing and kneading of raw materials, and further cleaning. The purpose of the present invention is to provide a vertical mixer having a structure that facilitates work, particularly a mixer suitable for noodle making.

Thus, the characteristics of the vertical mixer according to the present invention made to realize such an object are that the casing has a substantially upright cylindrical shape and can be opened to the left and right by the vertical dividing line, and the inside of this casing is vertically moved. A mixer comprising a plurality of horizontal partition walls for partitioning into two or more mixing chambers, and a plurality of horizontal rotary type rotary blades provided in each of the mixing chambers for kneading the input noodle-making raw material, wherein the horizontal The bottom plate of each mixing chamber formed by the partition wall is provided with a drop opening for dropping the kneading dough in the mixing chamber downward at least at one of the outer peripheral portion and the inner peripheral portion, and the opening area of the drop opening is the upper mixing area. The mixing chamber at the lower stage is set to be gradually larger than the chamber, and the rotary blades in each mixing chamber scrape the kneading dough while rotating close to the top surface of the bottom plate. Te is the time that is configured to include a scraper blade to drop down from the drop opening.

In the mixer of the present invention, in the plurality of upper and lower mixing chambers, the mixed raw materials are put into the uppermost mixing chamber, and the mixed and kneaded raw materials are taken out from the lowermost mixing chamber to the outside. It is sent to the rolling step of the next step, for example, a rolling roll for noodle making.

The number of mixing chambers separated vertically can be selected according to the required degree of mixing and kneading so that the desired function can be achieved, but generally, the mixing chambers have 2 to 4 stages. In many cases, it is appropriate to provide the same amount of time in order to secure the residence time necessary for mixing and kneading the raw materials.

As a mechanism for rotating the rotary blades of the mixer, it is usually constituted by axially attaching the rotary blades to a rotary shaft extending vertically through a vertically cylindrical casing at its center position. In addition, scraper blades that rotate close to the upper surface of the bottom plate may be provided in each mixing chamber. This scraper blade is for scraping the material on the bottom surface of each mixing chamber and guiding it to the drop opening at an appropriate ratio.Therefore, the structure of the blade itself has a shape suitable for scraping. With the provision
It is preferable that the dough is inclined or bent with respect to the radial direction so that the amount of the dough dropped from the dropping opening can be reduced and a predetermined residence time can be given. For example, when there is a drop opening radially inward, the scraper blades are inclined or curved backward in the direction of rotation, and when there is a drop opening radially outward, the front side in the direction of rotation is opposite. By tilting or bending the scraper blades, a force for moving the cloth in the room in the direction away from the drop opening may be applied to give a predetermined residence time.

The drop opening provided on the bottom plate of the mixing chamber may be formed circumferentially around the rotation shaft, or may be locally provided in a part of the circumferential direction, or may be provided by combining them. In the case where a localized drop opening is provided in a part of the above, the drop openings of the vertically adjacent bottom plates can be provided in non-opposing positions, so that the drop openings of the plurality of upper and lower bottom plates can be provided in the inner peripheral portion. In addition, the falling openings are from the top to the inner circumference,
Next, it may be provided alternately with the outer peripheral portion. Alternatively, all of the bottom plates may be provided with a drop opening on the inner circumference thereof. In this case, the drop openings should be narrow to prevent the dough from passing straight to the bottom. Alternatively, it is preferable to provide the shaft with an overhang that prevents a straight drop.

Since the drop opening of the lowermost mixing chamber is a part for discharging the kneaded dough to the outside of the apparatus, it is convenient for the work of discharging the dough to provide the drop opening on the outer peripheral side of the casing. Further, below the multi-stage mixing chamber, a dough discharging chamber having only a scraper blade without a stirring blade may be provided.

The opening area of the drop opening of the bottom plate is set according to the amount of dough to be retained in each of the mixing chambers provided in the upper and lower multi-stage, generally, the gluten amount of the dough is smaller than the upper mixing chamber, Since the load on the rotating mechanism is small even if the amount of stay is increased, it is appropriate to increase the amount of stay of the dough in the upper stage, and the opening area is gradually increased from the upper stage to the lower stage. The width of the opening area depends on the condition of the material in each mixing room,
It is preferable that adjustment can be made by appropriate means in consideration of the rotation load of the motor that rotates the rotating shaft.

Note that in each mixing chamber, it is possible that a certain amount of raw material will remain depending on the residence time when the equipment is stopped (at the end of the work). It is preferred to provide a full discharge by facilitating or opening a normally closed opening for this discharge.

(Operation) With the above-described structure, the present invention can provide a mixer having a structure capable of continuously and sufficiently mixing and kneading the raw materials and further facilitating cleaning work at the end of the work.

(Example) Hereinafter, the present invention will be described based on an example shown in the drawings configured as a vertical mixer for noodle making.

Embodiment 1 In FIG. 1, reference numeral 1 denotes a cylindrical casing body which is opened upward, and is vertically separated by a bottom plate 2 and a horizontal partition wall (bottom plate 3 of the upper mixing chamber 4) provided in the middle in the vertical direction. The upper mixing chamber 4 and the lower mixing chamber 5 are provided so as to be provided. The upper part of the upper mixing chamber 4 is closed by a lid (not shown) when necessary.

Further, this casing of this example is provided so as to be able to expand to the left and right around the hinge 6 by the vertical dividing line shown by 6, 7 and 8 in FIG. 2, and the inside can be opened to the outside with a large open surface as a whole. Is formed. In this example, only the casing body 1 and the bottom plate 3 can be opened, and the bottom plate 2 is not separable.

Reference numeral 9 denotes a rotary shaft that extends vertically at the center of the casing body 1. The rotary shaft 9 extends below the bottom plate 2 and is connected to a rotary drive motor (not shown) and is fixed to the bottom plate. It is rotatably supported in a form in which 10 is inserted. On the rotary shaft 9, the upper and lower mixing chambers 4,
Rotating blades for agitation extending radially in each of 5
Two pairs of 11 and 12 are provided in each mixing chamber.

In this example, an annular drop opening 13 is provided on the radially inner edge of the bottom plate 3 of the upper mixing chamber 5 so as to surround the rotary shaft 9, and the upper mixing chamber 4 is provided.
In order to mix and knead the noodle-making raw material inside to the outside for mixing and kneading, and to rotate the noodle-making raw material gradually toward the inner side so as to drop it into the lower mixing chamber 5 from the annular drop opening 13. It is characterized in that a curved scraper blade 14 is provided to act. In the curved direction of the scraper blade 14, the radially outer end is displaced to the rear side in the rotational direction with respect to the normal rotational direction of the blade shown by the arrow in the figure.

Further, in the lower mixing chamber 5, a part of the outer peripheral edge in the radial direction is
A take-out opening 15 for taking out the mixed and kneaded noodle dough to the outside is provided, and a scraper blade 16 for scraping the dough remaining on the bottom plate is provided at a position in contact with the bottom plate of the rotating shaft 9. It is designed to rotate on a rotating orbit close to the bottom plate.

The stirring blades 11 and 12 in this example are oblong with a flat cross section (the horizontal axis is long and the vertical axis is short), and the curved scraper blades 14 and 16 have a triangular section (convex upward). However, it is not particularly limited to such a shape.

The above-described mixer having the configuration shown in FIGS. 1 and 2 was formed with the following dimensions.

Casing body height 270 mm Diameter 400 mmφ Rotating shaft height 170 mm Diameter 60 mmφ Upper mixing chamber A bottom plate 3 with a thickness of 5 mm is provided 110 mm from the bottom of the casing (the position of the bottom plate 2), and the rotary shaft 9 is provided on the inner edge of the bottom plate 3.
Stirring blades provided with an annular drop opening 13 with a width of 10 mm that surrounds the bottom plate 2. For stirring a pair of elliptical cross sections of 15 mm in the horizontal direction and 10 mm in the vertical direction in a diametrical direction at positions 155 mm and 130 mm from the bottom plate 2. The blades of Further, a curved scraper blade 14 is provided near the upper surface of the bottom plate 3.

Lower mixing chamber Stirring blades ... A pair of blades having the same cross-sectional shape as the upper mixing chamber are provided in a diametrical direction at positions 90 mm and 50 mm from the bottom plate, and scraper blades 16 are provided close to the upper surface of the bottom plate 3. Was set up.

Scraper blades near the bottom plate (see FIG. 2) Take-out opening 15 at a part of the outer edge of the bottom plate 5 (see FIG. 2) The mixer having the above configuration is rotated at a rotation speed of 120 rp in the direction of the arrow in the figure.
It was rotated at m, and the noodle-making raw material consisting of a mixture of flour and saline was mixed and kneaded at a rate of 60 kg / hour.

The mixed raw materials were separately fed, the powder was fed by a screw feeder, and the water was continuously fed in a predetermined amount using a metering pump, and the discharge amount from the mixer was adjusted so that the dough stayed in the mixer for 10 minutes at all times. . The dough was further rolled into noodle strips.

The apparent specific gravity of this dough was measured to determine the degree of mixing of the dough with water and flour. The dough becomes particles having a diameter of about several mm in a sufficiently kneaded state, and the apparent specific gravity becomes larger than that in the case where there are many spaces and the diameter of the particles is large, so that the degree of mixing can be determined.

The results after kneading are shown below.

For comparison, the same mixing and kneading test (kneading for 10 minutes) was carried out using a batch mixer (test mixer for 3 kg; manufactured by Tokyo Menki Co., Ltd.), and the results are also shown.

From these results, it can be seen that the vertical mixer of this example can achieve the same kneading as that of the horizontal mixer.

Further, after the apparatus was used, the mixer of this example could be easily cleaned by opening the casing to the left and right.

Example 2 In this example, as shown in FIG. 3 and FIG. 4, the mixing chamber has three stages having a drop opening in the inner circumferential portion in the radial direction, and the dough discharge is the outer circumferential portion below the mixing chamber. 4 shows a four-stage mixer provided with a discharge chamber of

The basic configuration of the mixer of this example is substantially the same as that of the above-described first embodiment. Therefore, common components and parts are shown by adding 50 to the reference numeral of the first embodiment, and the description thereof is omitted.
The third mixing chamber 71 has the same structure as the upper two mixing chambers 54 and 55.

One of the features of this example is that the upper three mixing chambers 54, 55 and 71 are
The bottom plates 53, 52, 72 are provided with drop openings 53a, 52a, 72a only in the circumferential direction on their inner peripheral portions, and these drop openings are provided at positions displaced in the circumferential direction. Where it is. This relationship is as clearly shown in FIG. 3 and FIG. 4 (a), and the dough dropped from the upper side due to such positional deviation is retained in the mixing chamber of the next stage and kneaded. Note that 53b and 73b are normally closed, and are normally-closed openings for allowing the remaining dough to smoothly drop downward by opening at the end of the work. This normally-closed opening can also be provided in the bottom plate 52.

A discharge chamber 81 having scraper blades 83 is provided at the bottom of this example. However, a rotary blade for stirring is not provided. And, a part of the outer peripheral portion of the bottom plate 82 of the discharge chamber 81 is provided with a cloth discharge opening 84 to the outside of the device,
The cloth dropped from the third-stage mixing chamber 71 by the rotation of the scraper blade 83 is discharged to the outside through the cloth discharge opening 84.

Another feature of this example is that a slider 53c is provided for adjusting the opening area of the drop opening 53a (the other drop openings are the same) by a driving means (not shown) such as an air cylinder. This has the advantage that the amount of fall of the dough can be controlled appropriately.

This point will be explained along with the operation of the apparatus.

First, the amount of dough accumulated in the mixing chamber 54 of the above-mentioned three stages is generally set so as to increase toward the upper stage. In the uppermost stage (first stage), white dough-like dough raw material containing a large amount of air is added, and this is gradually mixed and deaerated to change to a yellow state. However, in this state, the amount of gluten produced is still small, and therefore the load on the rotary blades is not so large even if the amount of gluten is large.

In the mixing chamber 55 of the next stage (second stage), the okara-shaped dough that has fallen from the upper stage is formed into particles and the ratio is 1: 1.
The residence time is adjusted to the extent.

In the third-stage mixing chamber 71, the stirring and kneading further progresses, and the dough is made into a substantially granular form. In this state, the amount of gluten generated is large, and therefore, if the amount of staying is increased, the load on the rotating mechanism is increased, so that the amount of staying of the dough at the third stage is reduced.

In the above work, the amount of dough accumulated in each stage may change depending on the properties of the input raw material and the properties of the dough to be manufactured.In this case, drop the appropriate stage while observing the operating state of the device. By adjusting the opening area of the opening, there is an advantage that the retention of the dough on each stage can be adjusted while limiting the load on the rotating mechanism as much as possible.

(Effect of the Invention) As described above, according to the vertical mixer according to the present invention, the opening of the bottom plate of each mixing chamber, which is partitioned by the horizontal partitions provided in multiple stages, gradually increases the opening area from the upper stage to the lower stage. By having the configuration set to be, it is possible to obtain an effect that continuous mixing of the noodle raw materials can be performed while ensuring a necessary and appropriate residence time in each mixing chamber according to the amount of dough gluten. Moreover, the inside of the device can be easily cleaned after the device is used, and its practical effect is extremely great.

[Brief description of drawings]

Drawing FIG. 1 is a vertical sectional front view showing an example of the construction outline of a vertical mixer for noodle making according to the present invention, and FIG. 2 is a perspective external view of the mixer shown in FIG. FIG. 3 is a perspective external view showing an example of the outline of the configuration of the mixer of Example 2, and FIG. 4 (a) shows the positional relationship between the drop openings of the first-stage (topmost) mixing chamber and the second-stage mixing chamber. It is the schematic plan view seen from the uppermost stage side for explaining. Fig. 4
(b) is a figure for demonstrating the movement of the dough in a mixer. 1 ... Casing body 2 ... Bottom plate 3 ... Bottom plate 4 ... Upper mixing chamber 5 ... Lower mixing chamber 6 ... Hinge part, 8 ... Vertical dividing line 9 ... Rotating shaft, 10 ... Support sleeve 11,12 …… Rotating blade, 13 …… Aperture 14 …… Bend blade, 15 …… Take-out opening 16 …… Scraper blade 52,53 …… Bottom plate, 52a, 53a …… Falling opening 54 …… First stage mixing Chamber 55 …… Second-stage mixing chamber 71 …… Third-stage mixing chamber 72 …… Bottom plate, 72a …… Drop opening 53b, 72b …… Normally closed opening 73 …… Rotary blade, 74 …… Scraper blade 81 …… Discharge chamber, 82 …… Bottom plate 83 …… Scraper blade, 84 …… Dough discharge opening

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Creator Toshihide Morimoto 4-9-8, Kasumiga Kanto, Kawagoe City, Saitama Prefecture (56) References Y2)

Claims (6)

[Scope of utility model registration request] 1. A kneading apparatus for kneading noodles, which is a substantially upright cylindrical type and which can be opened to the left and right by vertical secant lines, a plurality of horizontal partition walls that divide the inside of the casing into two or more mixing chambers above and below. A mixer having a plurality of horizontal rotary type rotary blades provided in each of the mixing chambers for the bottom plate of each mixing chamber formed by the horizontal partition wall, and the kneading dough in the mixing chambers downwards. A drop opening to be dropped is provided on at least one of the outer peripheral portion and the inner peripheral portion, and the opening area of the drop opening is set so that the lower mixing chamber is gradually larger than the upper mixing chamber. The rotary blades of the above include a scraper blade for scraping the kneaded dough while rotating close to the upper surface of the bottom plate, and thus a vertical mixer for kneading noodle raw materials. . 2. The noodle raw material according to claim 1, wherein the rotary blade is rotated about a rotary shaft that extends vertically through a casing center position and is rotated. Vertical mixer for kneading. 3. The noodle raw material according to claim 1, wherein the scraper blade is provided so as to be inclined or curved to the rear side of rotation with respect to the radial direction of the casing. Vertical mixer for kneading. 4. A drop opening for dropping the kneading dough in each mixing chamber downward is provided in a part of the inner peripheral portion of the mixing chamber bottom plate in the circumferential direction, and these drop openings of the vertically adjacent bottom plates are vertical. The vertical mixer for kneading noodle raw materials according to any one of claims (1) to (3), wherein the vertical mixer is provided in a non-opposing positional relationship. 5. The kneading raw material for kneading noodles according to any one of claims 1 to 4, characterized in that the drop opening provided in the bottom plate of the lowermost mixing chamber is located at the outer peripheral portion of the bottom plate. Vertical mixer for. 6. The drop opening of the bottom plate is provided with opening degree adjusting means for adjusting the opening area of the drop opening to be narrow and wide. Vertical mixer for kneading noodle raw materials.