JPH11276084A - Tempering apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a tempering apparatus capable of controlling a flow of chocolate in stirring and performing an effective cooling or heating. SOLUTION: This tempering apparatus has a vacant chamber 32 circulating water inside, a cylindrically shaped depressed part 31 on the surface, a piecing hole 27 at the center part, a jacket flange 20 having a chocolate pathway 28 piercing to a surface and a rear in the vicinity of the center part and an engaging hole 41 at the center part, a piercing hole 42 passing through chocolate at the vicinity of center part, a disk-like main body having a size engaging with the depressed part 31 of a jacket flange 20, an emperor 40 having a wing 47 provided at a rear side of the main body and having a shape introducing the chocolate to the center part of the main body by the rotation of the main body and wings 44 and 45 provided at the surface side of the main body and having a shape introducing the chocolate to the outside of the main body by a rotation of the main body and a rotation shaft 60 driven with a motor. The jacket flange 20 and the emperor 40 are alternately and repeatedly inserted into and engaged with the rotation shaft 60.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a tempering apparatus for stabilizing chocolate crystals.

[0002]

2. Description of the Related Art Conventionally, a tempering device has been used to stabilize chocolate crystals. The tempering device arranges containers that can be cooled and heated continuously, allows chocolate to pass through these containers, and cools or warms the chocolate while stirring the chocolate with a stirrer provided in the container to stabilize crystals. It is to make it.

[0003]

However, in the case of the conventional tempering device, the chocolate flowing into the container is stirred while flowing out, but depending on the flow of the chocolate, the chocolate flows out with little stirring. In some cases, incomplete cooling or heating occurred, making it impossible to achieve uniform quality.

An object of the present invention is to provide a tempering device capable of controlling the flow of chocolate during stirring and performing effective cooling or heating.

[0005]

In order to solve the above-mentioned problems, the present invention employs the following means. That is,
The tempering device according to the present invention has an empty chamber for circulating water inside, has a cylindrical concave portion on the surface, has an insertion hole in the center, and has a chocolate passage penetrating front and back near the outer periphery. A jacket flange, a fitting hole in the center, a through hole for passing chocolate near the center, a disc-shaped body sized to fit into the recess of the jacket flange, and provided on the back side of the body. An impeller having a blade shaped to guide chocolate toward the center of the main body by rotation of the main body, a blade provided on the front side of the main body and shaped to guide chocolate to the outside of the main body by rotation of the main body, and a rotating shaft driven by a motor. The jacket flange is inserted into the rotating shaft, the emperor is fitted to the rotating shaft, and is arranged in the concave portion of the jacket flange, and is alternately multi-staged. It is characterized by being configured superimposed.

Since the present invention is configured as described above, first, the rotating shaft is rotated by the motor to rotate the emperor located in the concave portion of the jacket flange. Then, in the empty space of the jacket flange, for example, hot water is applied to the lowermost jacket flange, cold water is applied to the jacket flanges of several stages superposed thereon, and hot water is applied to the jacket flange from the top to the top. Circulate.

Next, when the chocolate in the fluid state flows from the chocolate passage of the lowermost jacket flange, the chocolate is guided to the center side of the emperor body by the blades on the back side of the emperor arranged above the jacket flange, It is guided to the front side of the main body from the through hole. The chocolate guided to the front side is guided to the outside of the main body by the blades on the front side of the emperor, and is guided upward from the chocolate passage provided near the outer periphery of the jacket flange superimposed on the upper side of the emperor. Repeating the same, the chocolate flows out of the tempering device through the chocolate passage in the top jacket flange.

[0008] As described above, the chocolate that has flowed into the apparatus is guided to the center side while being stirred below the emperor, and is guided outwardly above the emperor, and is uniformly heated or heated by the contacting jacket flanges. It is cooled and uniform tempering is performed.

[0009]

Embodiments of the present invention will be described below with reference to the drawings.

FIG. 1 is a partial sectional view of an embodiment of a tempering device according to the present invention, FIG. 2 is an enlarged view of a main part of the tempering device, FIG. 3 (a) is a plan view of a jacket flange, 4B is a cross-sectional view, FIG. 4 is a plan view of the emperor, FIG. 5A is a cross-sectional view taken along line AA of FIG.
(B) is a sectional view taken along line BB.

In this tempering apparatus 10, as shown in FIG. 1, the jacket flanges 20 are superposed in multiple stages, and an emperor 40 is arranged in a space created between the superposition of the jacket flanges 20 and 20. The motor 40 is fitted to the rotating shaft 60, and the power of the motor 70 is transmitted to the rotating shaft by a chain (not shown) to rotate the emperor 40. As will be described later, chocolate passages are provided in the vicinity of the outer periphery of the jacket flange 20 so as to penetrate the front and back, respectively. Similarly, a through-hole for passing the chocolate is also provided in the vicinity of the center of the emperor 40, and a disc-like shape is provided. The blades of different shapes are attached to the front and back of the main body of the emperor 40.

A chocolate supply pipe 80 is connected to the chocolate passage of the lowermost jacket flange 20, and a chocolate discharge pipe 90 is connected to the chocolate passage of the uppermost jacket flange 20. In addition, although there may be a slight difference in shape and size between each of the jacket flanges 30 and between each of the emperors 50, the same reference numerals are given because the mechanisms are the same.

Next, the jacket flange 20 will be described with reference to FIG. The jacket flange 20 has a square substrate 21.
Is provided with a circular insertion hole 22 for inserting the rotary shaft 60 therein, and a hole 23 for passing chocolate approximately halfway between the center and the outer periphery. A cylindrical member 24 is mounted on the substrate 21. The shape of the cylindrical member 24 is similar to a piece of bamboo sliced with knots, and the intermediate portion of the cylindrical member 25 is closed by a closing plate 26.

However, a circular insertion hole 27 for inserting the rotary shaft 60 is provided at the center, a chocolate passage 28 is provided near the outer periphery, and a closing plate 26 is provided at the outer periphery of the cylindrical member 25. A water supply port 29 and a water discharge port 30 are provided at a position located below. Reference numeral 25a in the drawing denotes a groove into which an O-ring for sealing the inside is fitted when the jacket flanges 20 are overlapped.

The cylindrical member 24 is connected to the substrate 21 by matching the insertion hole 22 of the substrate 21 with the insertion hole 27 of the cylindrical member 24 and the hole 23 of the substrate 21 for allowing the chocolate to pass therethrough. 24 and the chocolate passage 28 of the cylindrical member 24
A circular concave portion 31 is formed on the upper surface of the cylindrical member 24.
A space 32 is formed between the lower surface of the substrate and the substrate.

The recess 31 is provided with an emperor 50 to be described later.
The empty room 32 is a place where water is absorbed from the water supply port 29 and drained from the drain port 30 to circulate cold water or hot water. Although the jacket flange 20 shown in FIG. 3 is located at the lowermost part of the tempering device 10, the description of the other jacket flanges 20 is omitted because the other jacket flanges 20 have similar shapes.

Next, the emperor 40 will be described.
The emperor 40 is in a state of being sandwiched between the two jacket flanges 20, particularly in a state of being housed in the concave portion 31 formed on the upper portion of the jacket flange 30. As shown in the plan view of FIG. 4, the emperor 40 has a disk-shaped main body 42 having a fitting hole 41 at the center, and three through holes 43 are provided near the center of the main body 42. Have been. The fitting hole 41 is provided in the rotating shaft 60 with the emperor 40.
The three through holes 43 provided near the center are holes for allowing chocolate to pass through.

On the front side of the main body 42, there are provided three left-handed blades 44 extending outward from the center portion, and three short blades 45 also extending outward at a substantially intermediate position between the blades 44. ing. Also provided on the back side of the main body 42 are three left-handed blades 46 extending outward from the center portion, and three short blades 47 similarly extending outward at a substantially intermediate position between the blades 46. When viewed from the front side, the blades on the back side appear to be in a reverse winding state.

FIG. 5A is a sectional view taken along line AA of the main body 42 of the emperor 40 shown in FIG.
5, 46 and 47 are views seen from the direction of arrow C. Also,
FIG. 5B is a sectional view taken along line BB of the emperor 40 shown in FIG. When the emperor 40 is rotated in the direction of arrow R, the fluid in contact with the back side of the main body 42 is regulated by the blades 46 and 47 so as to move inside the main body 42, and
The fluid in contact with the front side of 2 is regulated so as to move to the outside of the main body.

As shown in FIG. 2, the jacket flange 20 is inserted into the rotary shaft 60 and disposed at the lowermost position. Then, the emperor 40 is fitted into the concave portion 31 on the upper surface of the jacket flange 20 by fitting the rotary shaft 60. To place. Further, the jacket flange 20 and the emperor 40 are superposed thereon in multiple stages, and cold or hot water is supplied from a water supply port 29. For example, hot water is supplied to the lowermost jacket flange 20, cold water is supplied to the four jacket flanges 20 thereon, and hot water is supplied to the uppermost jacket flange 20 from above. The supplied hot or cold water circulates through the empty space 32 of the jacket flange 20 and returns from the drain port 30 (see FIG. 3A).

The motor 70 is driven to rotate the rotating shaft 60 counterclockwise as viewed from above, and the chocolate supply pipe 80 is rotated.
When the chocolate is supplied from under pressure, the chocolate flows through the chocolate passage 28 of the jacket flange 20 and flows into the concave portion 31 of the jacket flange 20. Recess 3
The chocolate is moved inward by the blades 46 and 47 on the back side of the main body 42 of the emperor 40 arranged in 1 and flows into the front side of the main body 42 from the through hole 43 of the main body 42. The chocolate that has flowed into the front is now feather 4
Chocolate passage 28 of the jacket flange 20 which is moved outwardly by
It flows from the upper side.

During the flow, the chocolate is heated when it comes into contact with the surface of the jacket flange 20 supplied with hot water, and is cooled when it comes into contact with the surface of the jacket flange 20 supplied with cold water. The temperature of the hot water is about 45 ° C and the temperature of the cold water is about 20 ° C. The chocolate supplied from the chocolate supply pipe 80 is cooled and heated by the jacket flange 20 while being stirred by the emperor 40, sufficiently tempered, and discharged from the chocolate discharge pipe 90. The chocolate passage is shown by a dashed line in FIG.

[0023]

As described above, according to the present invention,
Since the flow of the chocolate at the time of stirring is regulated and effective cooling or heating is performed, uniform tempering can be performed.

[Brief description of the drawings]

FIG. 1 is a partial longitudinal sectional view showing an embodiment of a tempering device according to the present invention.

FIG. 2 is a sectional view of a main part of the tempering device shown in FIG.

FIG. 3A is a front view of a jacket flange, and FIG.
It is sectional drawing of a jacket flange.

FIG. 4 is a plan view of an emperor.

5 (a) is a cross-sectional view of the emperor shown in FIG. 4 along the line AA (partly as viewed from the direction of the arrow C), and FIG.
It is a B sectional view.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 Tempering device 20 Jacket flange 27 Insertion hole 28 Chocolate passage 31 Depression 32 Vacancy 40 Emperor 41 Fitting hole 42 Main body 43 Through hole 44, 45 Blade 46, 47 Blade

Claims (1)

[Claims] 1. A jacket flange having an empty space for circulating water therein, having a cylindrical concave portion on the surface, having an insertion hole at the center, and having chocolate passages penetrating front and back near the outer periphery. A fitting hole in the center, a through-hole in the vicinity of the center, through which chocolate passes, a disc-shaped main body sized to fit into the recess of the jacket flange, and a main body provided on the back side of the main body. An emperor having a blade shaped to guide chocolate toward the center of the main body by rotation, a blade provided on the front side of the main body and shaped to guide chocolate to the outside of the main body by rotation of the main body, and a rotating shaft driven by a motor. The jacket flange is inserted into the rotating shaft, the emperor is fitted to the rotating shaft, arranged in the concave portion of the jacket flange, and alternately stacked in multiple stages. A tempering device characterized by: