JPS6017223Y2 - Arm type kneading machine - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to an arm-type kneading machine (Dough m1xer).

The shape of the blades in this type of kneading machine varies depending on the use.
Kneading machines (bowl or tank) are usually double-walled (jacketed) and can heat or cool the processed material. many.

Unlike the mixing or stirring function, the kneading machine folds the processed material,
Complex actions such as stretching, tearing, and squeezing work simultaneously.

The products processed by kneading machines are diverse, such as high and low viscosity materials and bread dough whose consistency changes during kneading, but the present invention is a kneading machine (hereinafter referred to as mixer) that is especially suitable for use in mixing bread dough. The aim is to provide the following:

Taking a bread dough mixer as an example, this mixer achieves uniform mixing of each ingredient, promotes hydration of flour gluten, strengthens gluten bonds, and thereby increases extensibility of bread dough.

In particular, in bread dough, it is important to strengthen the gluten bonds that control the quality of baked goods, and for this reason, it is desirable to have the function of rolling the dough with a mixer to orient the gluten and connect it in a network.

The rolling action of the mixer described above is easily realized when the agitator is a roller or bar rotatable on the agitator arm.

In addition, the straining action that easily cuts the network structure of gluten is
Occurs when the agitator is not rotating on the agitator arm,
Naturally, this increases the pressing torque against the processed material, which tends to cause problems such as wear of various parts of the mixer and an increase in the required power.

In the case of bread dough, the rolling action of the mixer described above causes flattening by stretching, pressing, pulling, punching, etc.

By the way, in order to perform good mixing using the rolling action as described above with a conventional bread dough mixer, i.e., a dough mixer, it must be operated at an actual operating capacity of about 70 to 80% of the nominal mixing capacity, or at most 90%. Naturally, when attempting to process a quantity of dough that is full to the nominal mixing capacity, the dough becomes spool-like, making it difficult to achieve a uniform and good condition.

In other words, if the amount of dough is increased, there is a high possibility that the dough will partially complete development (development of the gluten network structure) before it completes, or red down will occur, resulting in a poor quality of the dough. It was difficult to manufacture.

Further, when removing the mixed dough from the mixer by rotating the agitator (kick-off), the dough tends to stick to the inner wall of the mixer, making it difficult to take out the dough smoothly.

The inventor of the present invention has repeatedly conducted improvement research from multiple angles to overcome the drawbacks of conventional mixers as described above, and has found that the gap between the agitator and the inner wall of the kneading tank (tank or bowl) is essential for producing good dough. (Clearance), conversely, it has been found that among the agitators, the agitator closest to the inner wall should be a roller or bar, especially a roller, and the diameter in that case is also a controlling factor that should be taken into consideration.

Therefore, the basic configuration of the kneading machine according to the present invention includes: a kneading tank surrounding a jacket; a rotating shaft inside the kneading tank; an agitator arm fixed to the rotating shaft; a plurality of agitators extending between the plurality of agitator arms; and among the plurality of agitators, an agitator that is close to the inner surface of the jacket is closer to the agitator roller, and an agitator that is closer to the inner surface of the jacket than the agitator roller; It is characterized in that the agitator consists of an agitator bar.

In conjunction with increasing the diameter of the agitator to narrow the clearance, the agitator arm can also be lengthened.

The explanation will be given below according to the attached drawings.

As already understood, the present invention does not completely change the elements essential to the structure of the mixer, so the mixing mechanism by the mixer will first be explained below.

FIG. 1 illustrates how the dough dough itself undergoes a mixing process in a tank.

This mixing normally proceeds through six stages.

1st stage: pick-up stage - mixing combines the ingredients into a wet mass; 2nd stage: clean-up stage - called draining;
The third stage is an incomplete mixing state in which the ingredients are almost mixed together: the development stage - an unstable state that affects the development of gluten at the dough binding stage and determines the quality of baking of the bread.4th stage :Final stage - the stage of optimal binding of gluten and exhibiting the best dough state; Reddown stage - the stage of gluten binding reduction and completion of mixing; for flours that are resistant to mixing, the final stage of mixing; Stage 6 is the decisive end of mixing for medium-resistant flours, and the ultimate stage for soft flours:
Breakdown stage - the period when the dough deteriorates due to gluten breakdown, i.e. over-mixing If we pay attention to the mixing in the third stage above, for example, in the Z type shown in Figure 1, the four agitators move along the trajectory T.
・At (1), agitators (bars or rollers) A and a lift the dough and move it from the front to the back, and (2
), the fabric fabric is struck against the inner surface of the tank by agitators A and a, and is stretched by agitator A, and in (3), while agitator A is stretching the fabric fabric, the fabric fabric is folded.

In (4), at the bottom of the tank, by agitators b and B,
The dough is folded, and in (5) the agitator B rolls and stretches the folded dough and carries it forward (
6) is the above (1) in which the agitators a and A give the dough a repetitive action to lift the dough again and transport it to the upper part of the tank.
) to (5) indicate the restart period.

When the agitator is a rotatable roller in the above mixing process, the dough is compressed between the inner wall of the tank and the rotating roller circumferential surface, which leads to a kind of rolling kneading, and the gluten network structure is oriented. In addition, in the case of a bar where the agitator does not rotate, the gluten network structure of the dough that has grown to such an extent that ironing and kneading with high pressing torque is performed between the inner wall of the tank and the surface of this bar. It will have to be amputated.

In FIG. 2, the mixer 1 includes an agitator arm 7 fixedly attached to a rotating shaft 6 in a tank 2.
This is a 2-type mixer that incorporates agitators 8 and 9 extending from each other.

The inner and outer walls of the tank 2 are covered with rigid plates 3, 5 made of stainless steel or the like, and a jacket 4 is provided in the gap between which a heat medium or a heat source for heating or cooling the processed material is placed.

Agitator 8 takes off from the outer roller and agitator 9 takes off from the inner bar.

The agitator 8 consisting of an outer roller is rotatable, so when the fabric and the agitator 8 come into contact, the rolling action of the agitator pushes the fabric in the thickness direction, while the roller rotates in the direction of the agitator's movement (circling). The agitator slides and scrapes the ground, creating a type of rolling or rolling action.

When such rolling or reduction is performed on the dough, there is very little friction between the dough and the agitator rollers, so there is no mechanical damage that is detrimental to the gluten structure of the dough. Very little energy is transferred from the agitator 8 to the fabric.

By the way, when the agitator near the tank jacket is a bar instead of a roller, it exerts a pushing and stretching action on the fabric in the direction of movement of the agitator, and in this case, the surface of the bar rubs and strokes the fabric with a large force, which causes the agitator to This imparts harmful mechanical energy that fractures the gluten structure of the dough.

Of course, an agitator that is further away from the inner surface of the tank will transmit less of this harmful mechanical energy to the fabric.

To explain this according to an illustrated example, as is clear from Fig. 1, when the fabric that has been beaten, stretched, and folded is lifted again above the tank by the agitators A and a, the agitator a receives a command from the rotatable agitator roller. If you do this, the dough will slide off while it is being lifted, just like when you apply oil to your palm and hold on to the iron bar, and the kneading effect of the agitator as a whole will be half-hearted.

Therefore, the agitator at which is further away from the inner surface of the tank
By using b as a non-rotating agitator bar and also using agitators (A, B) as agitator rollers, the dough can be lifted efficiently, and the agitator as a whole can effectively knead the bread dough. On the other hand, it can suppress the transmission of harmful mechanical energy.

The example in Figure 3 is a three-pronged Y-shaped agitator arm 7□, 7□
, 73 to the rotating shaft 6, and the length of each arm is 1□, 1
□? The diameter of the agitator 8 is also the same.

Of course, 1□~1. One or two of the arms are longer than the other two or more arms.

At the same time, the diameter of the agitator 8 may be made variable as long as it is possible to create an arm-agitator combination with the minimum clearance to the tank inner wall.

Figure 4 shows a mixer with an X-shaped agitator arm arrangement; for example, arm 7 has a length of 1□', which is longer than 1□' of arm 7', and an agitator 8 at the tip of the arm.
' is larger than the diameter of the agitator 8.

Therefore, in the agitator shown in FIG. 4, the size of the minimum clearance C with respect to the tank inner wall surface decreases in the following order:

Thus, since the rolling or ironing action of each agitator is proportional to the ratio D/C between the thickness D of the dough and the clearance C, such large and small actions are repeatedly applied to the dough.

As mentioned above, when a mixer is configured by incorporating an agitator with a minimum clearance, it is possible to operate at 100% of the nominal capacity, whereas with conventional mixers, this is possible and the condition of the dough is good. In addition, the processing time of the mixer was shortened and the amount of water absorbed by the dough increased.

Since the dough is in good condition, removal from the mixer (kick-off) can now be done easily and cleanly.

Figures 5 and 6 show an example in which the mixing ability of various dough mixers is compared with that of a Z-type dough mixer incorporating the configuration of the present invention. The actual measured values are plotted with mixer capacity (number of bags packed with 25 kg of flour) as the vertical axis, and Figure 6 is a similar plot with the minimum clearance as the horizontal axis and the mixer capacity as the vertical axis.

It is understood that the mixing ability of the Type 2 mixer, which has a large agitator diameter and a small minimum clearance, is also excellent.

[Brief explanation of the drawing]

Fig. 1 is an operational explanatory diagram for explaining the kneading action of the mixer, Fig. 2 is a partially cutaway perspective view illustrating the basic structure of the mixer of the present invention as a type 2 mixer, and Fig. 3 is a perspective view of the Y-type mixer of the present invention. FIG. 4 is a schematic diagram showing an example of the agitator arm structure of an X-type mixer, and FIGS. 5 and 6 are graphs showing experimental examples. 1... Arm type kneading machine (mixer), 2...
・Kneading tank (tank or ball), 4... Jacket, 6... Rotating shaft, 3... Inner surface,
7...Agitator arm, 8,9...
Agitator, C...Gap (clearance).

Claims (8)

[Scope of utility model registration request] (1) A kneading tank surrounding a jacket, a rotating shaft inside the kneading tank, a plurality of agitator arms fixed to the rotating shaft, and a plurality of agitators extending between the plurality of agitator arms. The arm type kneading machine is characterized in that among the plurality of agitators, an agitator close to the inner surface of the jacket is more stable than an agitator roller, and an agitator close to the rotating shaft is an agitator bar. Arm type kneading machine. (2) In the arm-type kneading machine according to claim 1, the lengths of the plurality of agitator arms are made the same. (3) In the arm-type kneading machine according to claim 1 or 2, the diameter of at least one of the plurality of agitators is larger than the diameter of the other agitators. (4) In the arm-type kneading machine according to any one of claims 1 to 3, at least one agitator arm among the plurality of agitator arms is made shorter than the other agitator arms. (5) In the arm-type kneading machine according to claim 4, the agitators have the same diameter. (6) In the arm-type kneading machine according to claim 5, the agitators have different diameters. (7) In the arm-type kneading machine according to claim 4 or 6, the diameter of the agitator to be attached to the short agitator arm is larger than the diameter of the other agitators. (8) In the arm-type kneading machine according to claim 4 or 6, the diameter of the agitator to be attached to the short agitator arm is smaller than the diameter of the agitator.