JPH10136868A - Mixer for noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a mixer for noodles with which noodle dough is produced by efficiently stirring, mixing and kneading powder such as wheat flour. SOLUTION: This mixer for noddles is composed of a container, a stirring body 6 to be rotated inside the container 4, and a motor for driving the stirring body, etc. Concerning the container, its side faces are made parallel and its base is curved almost semicylindrical. On the bottom, plural semispherical projecting parts composed of round head rivets are formed. Concerning the stirring body, stirring bars are respectively attached above and under left and right arm parts 16 and the stirring body is almost O-shaped from the arm parts and the stirring bars. A rotary shaft 20 is attached outside the arm part. The arm part 16 is composed of a long arm part 16a and a short arm part 16b, the length from the rotary shaft to the stirring bar is made longer than the length to the stirring bar 18b and further, the long arm part 16a and the short arm part 16b are bent almost at 145 deg.. Thus, since the mixer for noodles is constituted like this, wheat flour is stirred and mixed well and the noodle dough is efficiently mixed and kneaded.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a noodle mixer for producing multi-hydrated noodle dough, and more particularly to a noodle mixer having a mouth-shaped agitator for stirring powder such as flour.

[0002]

2. Description of the Related Art A mixer for noodles is a mixer in which a stirring body or the like is rotatably provided in a container and kneaded with a stirring body while gradually adding water to the flour put in the container to produce udon dough. . Various types of mixers for noodle mixers are known, and one of them is a mouth-type mixer as shown in FIG. As shown in FIG. 4, the stirrer 50 includes left and right arm portions 52.
A stirrer bar 54 is attached in parallel to the upper and lower sides to form a substantially mouth-like shape, and a rotating shaft 56 is connected to both outer sides of the arm portion 52. (Not shown). The container of the noodle mixer has a substantially semi-cylindrical bottom, and when the stirring body 50 is rotated by a motor or the like, the stirring rod 54 moves along the inner surface of the bottom to stir and knead the flour.

Japanese Patent Application No. 8-52617 discloses an example of a similar noodle mixer as described above. In the stirring body of this mixer for noodles, the arms are slightly bent at the position where the rotating shaft is attached, and the lengths from the rotating shaft to the upper and lower stirring bars are respectively different from each other. A movable stirring blade is provided, and when the stirring body is rotated, the stirring blade surely scrapes the flour from the bottom of the container and stirs and mixes.

[0004]

However, in the mixer for noodles provided with the above-mentioned stirrer, the kneading after the flour is stirred to some extent with water to form a dough in a lump is not performed efficiently. There was a problem. The reason for this is that when a lump of flour, that is, a dough wraps around the stirring bar and is lifted up and falls with the rotation of the stirrer, the dough is dropped just before the other stirrer moves in the traveling direction. As a result, the contact time between the dough and the stirring rod
This is because the effect of kneading is small depending on the stirring rod attached to the shorter arm, and the substantial time for kneading with the stirring body is short.

[0005]

Means for Solving the Problems The present inventors have found that the dough of flour wound around one stirring rod and lifted upward is:
It was noted that if the material can be dropped backward in the traveling direction of the other stirring bar, the contact time between the dough and the stirring bar becomes longer, and the dough can be kneaded efficiently.

Therefore, focusing on the bending angle of the arm portion of the stirrer, a noodle mixer was constructed as follows. That is, a rotating shaft is rotatably supported on both sides of the container, and a pair of arms are attached in parallel to the radial direction from the rotating shaft and perpendicular to the rotating shaft, and a stir bar is provided between the arms. A mouth-shaped stirrer without the rotating shaft between the two arms connected to the upper and lower ends of the arms in parallel with each other and at opposite positions about the rotation axis; In the noodle mixer for manufacturing the noodle dough by rotating the stirring bar along the bottom of the container, the distance from the rotation shaft to one of the stirring bars and the distance to the other stirring bar is different, An angle between the arm having a longer distance to the stirring rod and the other arm measured in a direction opposite to the rotation direction of the stirrer about the rotation axis is set in a range of 135 ° to 160 °, and the noodle mixer is used. Was configured.

[0007] Further, a convex portion is provided at the bottom of the container so as to add resistance to the kneading of the noodle dough by the stirring body, thereby forming a noodle mixer. The number, position, height, and the like of the protrusions can be appropriately selected. Specifically, for example, using a round-headed rivet or the like is convenient in terms of the effect of kneading, ease of cleaning, and the like. Good.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of a noodle mixer will be described.

As shown in FIG. 2, the noodle mixer 2 comprises a container 4
And a stirrer 6 rotating in the container 4, a motor (not shown) for driving the stirrer 6, and the like.

The container 4 has side surfaces parallel to each other, a bottom surface curved substantially in a semi-cylindrical shape along the front-rear direction (left-right direction in the figure) as shown in FIG. 2, and a lid (not shown) at the top. Is attached. A plurality of hemispherical projections 9 protruding from the bottom surface are formed on the bottom. The convex portion 9 is made of a round head rivet, and the protruding height of the convex portion 9 is a height at which the stirrer 6 does not contact even when rotated.

The agitator 6 is shown in FIG. The stirring body 6 is shown in FIG.
As shown in FIG. 7, the arm 16 includes a left and right arm 16 and a stirring rod 18 attached to the upper and lower sides of the arm 16, respectively, and the arm 16 and the stirring rod 18 have a substantially mouth shape. Further, a rotation shaft 20 is attached to each of the arm portions 16 toward the outside.

The arm 16 is, as shown in FIG.
a short arm 16b, a stirring rod 18a at an end of the long arm 16a, a stirring rod 18b at an end of the short arm 16b, and a length a from the rotation shaft 20 to the stirring rod 18a. It is installed longer than the length b from 20 to the stirring rod 18b, and further measures the angle from the long arm 16a to the short arm 16b in the opposite direction of the rotation direction of the stirring body 6 and bends to about 145 °. Let me do it.

The stirring bar 18a and the stirring bar 18b are mounted in parallel with each other, and are respectively provided with stirring blades 22a and 22a.
22b is rotatably mounted. Stirring blade 22a
Has a length substantially in contact with the bottom of the container 4, and further has a plurality of cutouts 23 corresponding to the projections 9 so that the projections 9 do not directly contact the projections 9 during rotation.

Next, the operation of the noodle mixer 2 will be described.

First, a predetermined amount of flour and other necessary ingredients are put into the container 4 of the noodle mixer 2, and the motor is driven to rotate the stirring body 6 in the container 4. The motor is initially driven at a high speed to rotate the stirring body 6 in the container 4. Water (salt water, etc.) is gradually poured into the container 4 from above, and the flour is kneaded. The total amount of water injected is between 40% and 60% based on the flour. While the stirring body 6 is rotating, the stirring rod 1
Stirring blades 22 attached to 8 are directed outward by centrifugal force, and scrape up the flour on the bottom surface of container 4, especially between convex portions 9. In this way, the flour is stirred up in the container 4 by the stirrer 6, and is gradually added with water and kneaded.

When the flour is in a powdery stage, the stirrer 6 penetrates the inside of the flour, stirs the flour and mixes it with water. The stirring rod 18a and the stirring rod 18b are
, The flour is agitated at different positions, and the agitation and mixing are performed efficiently.

As the stirring and mixing of the flour progresses, the flour increases in viscosity and gradually forms a mass to form dough. In the flour dough, the convex portion 9 provided at the bottom of the container 4 serves as a resistance, and strong kneading is performed when the flour passes through the stirring rod 18a. Further, the dough becomes more viscous, is kneaded by the stirring bar 18a, is wound around the stirring bar 18a, rises with rotation, and falls from the stirring bar 18a by its own weight when reaching a certain position. Then, when the adhesive strength of the dough further increases, the dough is lifted to the vicinity of the uppermost point of the stirring rod 18a, passes through the inside of the stirring body 6, and falls to the bottom of the container 4.

Here, the arm 16 of the stirring body 6 is
a and the short arm portion 16b is bent in a rotation direction of about 145 °, so that when the stirring bar 18a is at the highest point,
b is at a position advanced in the traveling direction from the lowest point. Therefore, when the dough falls from the stir bar 18a, the dough does not hit the stir bar 18b or hits the stir bar 18b.
When the stirring body 6 rotates and the stirring rod 18a descends, the container 4
The dough and the stirring rod 18a come into contact with each other from a position before the lowermost point, and the dough is kneaded. And the dough is a stirrer 18
The kneaded material a is kneaded, and is wound up and lifted upward, and falls in the same manner as described above, so that it is similarly kneaded by the stirring body 18a.

Therefore, as shown in FIG. 3, the dough is kneaded by the stir bar 18a in a range of about 140 °, and the range in which the dough is kneaded by the stir bar 18a is increased, and the dough is kneaded efficiently. In addition, the arm part 16 is 1
What is necessary is just to be bent in the range of 35 ° to 160 °. 16
If the bending angle is larger than 0 °, the dough may fall on the front surface in the traveling direction of the stirring rod 18b, and in this case, the stirring effect becomes insufficient. On the other hand, if the bending angle is smaller than 135 °, the stirring rod 18b does not work, and the dough falls to the lowest point, and the stirring effect is almost the same as in the conventional case.

Further, the dough attached to the stirring rod 18 by the convex portion 9 provided at the bottom receives a resistance force larger than the frictional force of the bottom surface of the container 4 at the time of kneading, so that the manufacturing time of the dough is shortened. The stirring effect increases. In addition, it is more effective to drop from above and arrange at a portion where the fabric comes into contact.

As described above, according to the noodle mixer 2,
The flour is kneaded efficiently and appropriately by the stirrer 6 in the container 4, so that an optimal dough of the polyhydric noodles can be manufactured.

[0022]

According to the mixer for noodles of the present invention, the lengths of the arms of the stirring body are different, and the bending angle of the arms is 135 ° or more.
Since it is set at 160 °, the flour can be quickly and efficiently stirred, and the working range of the kneading operation in the container is large and can be appropriately performed.
Stirring and kneading can be performed efficiently, and the working time can be reduced.

Further, the convex portion formed at the bottom of the container can add resistance to the dough during kneading, and can knead the dough more efficiently.

[Brief description of the drawings]

FIG. 1 is a view showing a stirring body of a mixer for noodles according to the present invention.

FIG. 2 is a sectional view showing a container of the noodle mixer of the present invention.

FIG. 3 is a view showing a kneading range of the noodle mixer of the present invention.

FIG. 4 is a view showing a conventional stirrer.

[Description of Signs] 2 Mixer for noodles 4 Container 6 Stirrer 9 Convex part 16 Arm part 16a Long arm part 16b Short arm part 18, 18a, 18b Stirring rod 20 Rotating shaft

 ────────────────────────────────────────────────── ─── Continuing from the front page (72) Inventor Fusaki Kajio 5-3-1 Tsurugaoka, Oimachi, Iruma-gun, Saitama Nisshin Flour Milling Co., Ltd. Food Research Laboratories

Claims (3)

[Claims] 1. A rotating shaft is rotatably supported on both sides of a container, and a pair of arms are arranged in parallel in a radial direction from the rotating shaft.
And, attached vertically to the rotation axis, a stir bar between the arms is connected to the upper and lower ends of the arms in parallel with each other, and at opposite positions about the rotation axis, between the two arms The mouth-type stirring body without the rotation axis is provided in the container,
In a noodle mixer for producing the noodle dough by rotating the stirring rod of the stirring body along the bottom of the container, the distance from the rotation axis to one of the stirring rods and the distance from the other to the stirring rods The angle between the arm with the longer distance to the stirring rod about the rotation axis and the other arm measured in the direction opposite to the rotation direction of the stirring body is 1
A noodle mixer characterized in that the angle is in the range of 35 ° to 160 °. 2. A rotating shaft is rotatably supported on both sides of the container, and a pair of arms are parallel to each other in a radial direction from the rotating shaft.
And, attached vertically to the rotation axis, a stir bar between the arms is connected to the upper and lower ends of the arms in parallel with each other, and at opposite positions about the rotation axis, between the two arms The mouth-type stirring body without the rotation axis is provided in the container,
In a noodle mixer for manufacturing noodle dough by rotating the stirring rod of the stirring body along the bottom of the container, a convex portion is provided at the bottom of the container to add resistance to kneading of the noodle dough by the stirring body. A mixer for noodles characterized by having such a configuration. 3. The noodle mixer according to claim 1, wherein a convex portion is provided at a bottom portion of the container so as to add resistance to kneading of the noodle dough by the stirring body.