JPS5924337Y2 - Stirring machine - Google Patents

Description

[Detailed description of the invention] This invention is a stirring machine for kneading uniform confectionery dough by stirring and mixing confectionery ingredients such as flour, fats and oils, sugar, and other ingredients. It has a stirring tank which extends in the horizontal direction, and a pair of stirring devices which are attached to shafts passing through both end faces of the stirring tank so as to rotate in opposite directions. Each stirring device has a long stirring member and a short stirring member extending away from the end face of the stirring tank, and the base of each long stirring member and each short stirring member is connected to the bottom of the stirring tank. It rotates close to the inner circumferential surface with a semicircular cross section at the bottom, and the tip is tapered and curved in the opposite direction to the rotational axis in the direction opposite to the rotational axis. The cross-sectional shape taken across the extending direction of the member and the short stirring member relates to an agitator having a straight portion on the front side in the direction of rotation and an arcuate portion on the rear side.

Conventionally, when using this type of stirrer, the long stirring members do not reach the center of the stirring tank to prevent them from coming into contact with each other, and there is a lack of space for the stirring members to pass over the entire longitudinal length of the stirring tank, resulting in long stirring parts. The ingredients that are pushed into the center of the direction and remain are not completely mixed and remain in the kneaded dough as grains, which are formed due to the cohesive nature of the flour and are generally referred to as mama, and a uniform confectionery dough is obtained. The problem was that it couldn't be done.

Even if you continue to stir the dough for a longer time in an attempt to eliminate it, this effect will not be achieved and will have a negative effect on the kneaded dough.

Also, other types of stirring machines could not eliminate mamako.

Furthermore, as the ratio of fats and oils in the dough tends to increase due to general tastes, traditional stirring machines tend to oxidize the fats and oils and cause the flour to discolor or change in quality due to the heat generated by stirring. It is difficult to obtain suitable confectionery dough.

This invention provides an agitator that solves these problems.

An embodiment of this invention will be described below with reference to the drawings.

In one embodiment of this invention shown in the figure, 10 is a stirrer whose shaft parts 11 at both ends are supported by a frame 12, whose lower part has a semicircular cross section, and whose upper part is slightly expanded and extends laterally. The upper surface of the tank is usually horizontal, but it can be rotated by an angle slightly larger than 90 degrees by either the drive of an electric motor (not shown) or manual operation, so that the front side 13 can be rotated to the contact surface 15 of the frame 12. It is designed so that it can be tilted downward by touching it.

Reference numerals 16 and 17 are end faces on both sides of this stirring tank 10.

Reference numeral 18 denotes a lid that removably covers the top surface of the stirring tank 10, and a backing 20 is attached to the peripheral edge of the bottom surface of the stirring tank 10. 10 can be sealed.

Reference numeral 23 denotes a cooling jacket formed on the circumferential surface of the stirring tank 10, and a heat insulating material 25 is housed on the outside. Antifreeze cooled by a refrigerator (not shown) flows in through the inlet 26 and passes through the outlet 27. It flows out and circulates.

This antifreeze solution can be kept at a temperature of at least -20°C.

Reference numeral 28 denotes a spout opening that penetrates the lid 18 and opens into the stirring tank 10, which jets nitrogen gas from a gas cylinder (not shown) into the stirring tank 10 through a pipe 30, and the pressure is as follows. For example, gauge pressure 0,
The weight is about 3 kg/C112 and there is no risk of explosion.

31 is a manometer.

32 is a pressure reducing valve, and 33 is a flexible pipe installed between the pressure reducing valve and the manometer 31 so that the lid 18 can be opened and closed without any interference.

In this invention, inert gas other than nitrogen gas may be ejected from the ejection port 28. The inert gases 35 and 36 may be attached to shafts 37 and 38 rotatably passing through the end faces 16 and 17 in the stirring tank 10, respectively. a,
This is a pair of stirring devices that are rotated in opposite directions at the same rotational speed as shown by arrows by a common driving electric motor (not shown).

This stirring device 35 has a mounting member 4 attached to a shaft 37.
The end face part 1 of the stirring tank 10 is attached to both ends of the stirring tank 10.
a long stirring member 4 extending away from 6;
2 and a short stirring member 45 having a short length are arranged to face each other, and the stirring device 36 is attached to both ends of a mounting member 41 attached to a shaft 38.
A long stirring member 43 and a short stirring member 46, which are long and extend away from the end surface portion 17 of 0, are arranged to face each other.

The base of each of the stirring members 42, 43, 45, 46 rotates close to the inner circumferential surface of the lower part of the stirring tank 10, which has a semicircular cross section, and the vicinity of the tip is tapered to rotate in the direction of rotation. It is curved smoothly in the opposite direction toward the axis of rotation.

Further, as shown in FIG. 5, each of the stirring members 42 and 43
．． The cross-sectional shape taken across the extending direction of 45 and 46 has a linear part 50 on the front side in the direction of rotation and an arcuate part 51 on the rear side, and rotates close to the inner peripheral surface of the lower part of the stirring tank 10. The angle a between the front linear portion 50 and the inner circumferential surface of the lower part of the stirring tank 10 is between 90 degrees and 1
It is formed to have an angle of 20 degrees, and is twisted such that this angle decreases from this part to the tip.

Each of the good stirring members 42 and 43 has a longer length at a portion that rotates close to the inner peripheral surface of the lower part of the stirring tank 10, and each of the end surfaces 16 and 1 at the tip thereof has a longer length.
7 is longer than the length between the end faces 16 and 17, so the tips of the long stirring members 42 and 43 pass through a position where the lengths shown by d in FIG. 2 are offset from each other. As shown in FIG. It is designed to rotate.

Each of the short stirring members 45, 46 is formed to have exactly the same shape and dimensions, and its length is preferably about 172, for example, the length of the long stirring members 42, 43, and the stirring tank 10.
The portion that rotates close to the inner circumferential surface is short and curved and twisted so that it rotates away from the inner circumferential surface.

In the structure configured as described above, the stirring tank 10
Confectionery materials are housed inside and the lid 18 is applied, antifreeze at, for example, -5°C is circulated inside the cooling jacket 23, and the stirring devices 35 and 36 are driven while nitrogen gas is supplied from the spout 28. It involves stirring.

In this case, when stirring the material, each stirring member 42.4
3.45.46 along the straight line portion 50 in the direction of the stirring member to be stirred.

The short stirring members 45, 46 have the function of quickly pushing the material in the vicinity of the end face 16, 17 toward the center and stirring the part close to the axis of rotation well, and the long stirring members 42, 43 Since the tips are offset, there is an effect of pushing and moving the material to the other side beyond the vicinity of the center, and there is an effect of stirring the part close to the inner circumferential surface of the stirring tank 10 well.

In addition, in the portion that rotates close to the inner circumferential surface of the lower part of the stirring tank 10, the angle a between the inner circumferential surface and the linear portion 50 is 90 degrees to 1
Since the temperature is 20 degrees, the material that has descended due to its own weight can be scraped off and stirred evenly.

Also, according to the test results, each stirring member 42.43.45
．． It has been found that if a twist is formed in 46, the effect of pushing the material toward the center becomes significantly greater.

Therefore, complete agitation is achieved and no roasting is possible.

The kneaded confectionery dough is stirred in the stirring tank 1 by opening the lid 18.
0 can be taken out by tilting it downward.

When opening the lid 18, even if the nitrogen gas pressure remains, it is low pressure and there is no danger at all.

In conventional stirrers of this kind, even if there are straight sections in the long and short stirring members, there is no twist, and the straight sections and inner peripheral surfaces of the stirring members that are close to the inner peripheral surface of the lower part of the stirring tank are not twisted. The angle formed by the stirrer is acute, so it does not have the effect of scraping the material, and the effect of moving it to the center is very weak.Furthermore, since the same long stirring member is used on both sides, the tips need to be separated. In the area between the two, it was especially easy to get stuck.

This idea was developed after various tests were carried out.
Since the shape of 2.43.45.46 is configured as described above, it has the effect that a large amount of confectionery dough that is extremely uniform and of high quality can be obtained in a short time without causing lumps.

In addition, in this invention, in which an inert gas such as nitrogen gas is ejected from the spout 28 and the stirring tank 10 is cooled with antifreeze, a large amount of fats and oils such as butter and margarine are mixed into the material. This method has the advantage that a good confectionery dough can be obtained which does not oxidize and the material does not discolor or change in quality due to high temperatures during stirring.

[Brief explanation of the drawing]

Fig. 1 is a perspective view showing an embodiment of the invention with the stirring tank rotated with the lid open, Fig. 2 is a plan view of the stirring tank with the lid removed, and Fig. 3 is a perspective view of the stirring tank with the lid removed. A vertical side view, FIG. 4 is an enlarged view of a part thereof, and FIG. 5 is a sectional view of the stirring member. 10 is a stirring tank, 12 is a frame, 16.17 is an end face, 18 is a lid, 23 is a cooling jacket, 28 is a spout, 35, 36 is a stirring device, 37.38 is a shaft, 42.
43 is a long stirring member, 45.46 is a short stirring member,
50 is a straight portion, and 51 is an arc portion.

Claims (1)

[Claims for Utility Model Registration] 1. A stirring tank having a horizontally extending lower part with a semicircular cross section, which is attached to shafts passing through both end faces of the stirring tank, and rotates in opposite directions. a pair of stirring devices each having a long stirring member and a short stirring member extending away from the end face of the stirring tank; The base of each long stirring member and each short stirring member rotates close to the inner circumferential surface, which has a semicircular cross section at the bottom of the stirring tank, and the vicinity of the tip is tapered and rotates in the opposite direction to the rotation direction. It is smoothly curved in the direction close to the axis of rotation, and the cross-sectional shape taken across the direction in which each long stirring member and short stirring member extend is almost the same. in which the total length of the tip of each long stirring member from each end surface is longer than the length between the end surfaces on both sides of the stirring tank, and the tip of each long stirring member The parts are configured such that one rotates closer to the inner peripheral surface of the lower part of the stirring tank and the other rotates further away from the inner peripheral surface of the lower part of the stirring tank, so that the parts pass through mutually offset positions, and The long stirring member and the short stirring member pass close to the inner peripheral surface of the lower part of the stirring tank, and the angle between the linear part of the cross-sectional shape and the inner peripheral surface of the lower part of the stirring tank is 90 degrees or less. A stirrer characterized in that the twisting angle is 120 degrees and the angle decreases from this part toward the tip. 2 Utility Model Registration The stirring machine according to claim 1, further comprising means for feeding an inert gas into the stirring tank, and means for circulating cooled antifreeze in the stirring tank. A stirring machine characterized by: