JPS61181360A - Die for extruder - Google Patents

Abstract

PURPOSE:To enable the extrusion forming of a meat-like continuous product having fibrous structure using bean curd refuse, etc. as main raw material, by providing a number of perforations between the outlet of the extruder and the forming zone of the die, thereby applying high shearing force to the material and orienting the raw material along the direction of the flow. CONSTITUTION:The raw materials 50, 51 are compressed and mixed between the screw 40 and the barrel 42, and extruded and formed with the die 47. A perforated plate 46 furnished with a number of small holes along the thickness is attached to the inlet part of the die perpendicular to the shaft of the screw 40. The raw material composed mainly of defatted bean flour, bean curd refuse, marine beef, etc., is subjected to high shearing force and oriented along the direction of flow, and meat-like continuous product having fibrous texture can be extruded through the die.

Description

[Detailed description of the invention] Industrial applications The present invention relates to a die for an extruder for food processing.

Conventional technology.

Food processing using an extruder has a long history, appearing in literature as early as the late 1800s. Initially, it was used for dehydration and juice extraction, but gradually it came to be used for processing and molding purposes as well. That is, the material is fed into the screw through the supply port, mixed, heated, fed forward, and extruded through the guide to give the product its unique shape.

Extruders are roughly classified mechanically into single-screw extruders consisting of one screw and twin-screw extruders consisting of two screws. Further, twin-screw extruders are classified into various types depending on the degree of engagement between the two screws and the direction of rotation. In the past, extruders were thought of as simply machines with functions such as compression, cross-wiring, and expansion, but recently, extruders have been thought of as machines with functions such as compression, mixing, cross-wiring, shearing, melting, sterilization, chemical reactions, swelling, etc. Active use of molding, etc. is attracting attention.

In addition, since many food raw materials are particularly high in moisture, twin-screw extruders suitable for these are attracting attention.

A conventionally used extruder will be explained with reference to FIGS. 6 to 11.

FIG. 64 shows a cross section of the simplest extruder. 1 is a hopper that supplies the raw material 20 to the screw 3. The screw 3 is rotated by a drive device (not shown), and the raw material 20 is rotated by a drive device (not shown). is mixed, melted, and conveyed through the barrel 2 toward the die hole 4 by the screw 3. For this raw material to be removed,
The raw material melts due to crosstalk in the screw 3, self-heating due to shearing, or barrel heating (not shown). Further, the raw material is extruded from the die hole 4 as an extrudate (product) 21.

FIG. 7 shows an extruder in which a temperature control jacket 8 having a fluid flow path 9 is provided around the outer periphery of a barrel 7.

By flowing a temperature-controlled fluid through the temperature control jacket 8), the temperature of the nozzle 7 can be controlled. IO is a screw, and the sphere is a plurality of die holes.

11 indicates the shape of the screw tip, which is semispherical.

Fig. 8 shows a twin-screw extruder having a hopper 14 for forcibly feeding raw materials, and Fig. 9 shows a cross section A--
Indicates A. That is, an extruder with mutually intermeshing screws 15,15'. 16 and 16' indicate a conical screw tip shape, and 17 is a die hole.

Fig. 10 shows a twin-screw extruder having two die holes 39 and 39', 35 and 35' are mutually meshing screws, and 3
6 is a barrel, 37 is a die body having die holes 39 and 39', and FIG. 11 is a view taken along arrow B in FIG. 1θ.

The action of a conventional extruder is to knead the raw materials through a screw, melt them, and extrude them through a die, as described in the explanation of Figure 6. During this process, various reactions occur in the food raw materials. go. However, in conventional extruders, the degree of crosstalk and reaction is controlled by changing the screw rotation speed, barrel temperature, feed rate, etc., and no major changes occur in the flow after extrusion from the die and passing through the screw. Given a die shape that should determine the shape of the extrudate at the exit of the die, in this part:
For some types of dies, the rate of passage through the barrel and through the die may be significantly higher.

The reason why the extruder and die are structured like this is because foods that have traditionally been processed using an extruder aim to expand at the exit of the die, like snacks whose main ingredient is starch.
This is because the purpose is to produce a flake-like structured product using protein as a raw material.

Problems to be Solved by the Invention Recently, it has become possible to obtain continuous fibrous meat-like products using vegetable proteins such as defatted soybean flour and okara, and animal proteins such as marine beef and shoulder meat as raw materials. It's starting to be tried.

In such cases, the conventional extruder and die structure cannot provide sufficient fibrous properties and the strength of tissue bonding is low.

Means for Solving the Problems A large number of small holes were provided between the outlet of the twin-screw extruder and the forming part of the die to apply high shear force to the raw material and cause orientation in the flow direction.

The main raw materials are defatted soybean flour, okara, marine beef, shoulder meat, etc., and a fibrous continuous meat product is extruded using a twin-screw extruder.

Embodiment In the first embodiment shown in FIGS. 1 to 3, chrysanthemum is a screw, 41 is a torpedo, C is a barrel, 43 is a heater for heating the barrel, Xun is a small hole for orientation, and 46 is a small hole Xun. 47 is the die, 1 is the jacket for the die temperature control medium, 3 is the raw material immediately after passing through the screw, 51 is the raw material immediately after passing through the small hole, 52 is the die forming part (indicated by length l) ) The raw material passing through, 53, is an extruded product (molded product).

In such an apparatus, the food raw materials supplied to the supply section (not shown) of the screw 40 are compressed, mixed, and kneaded by the screw chrysanthemum and the barrel C, and are further compressed, mixed, and kneaded by the screw chrysanthemum and the barrel C. The torpedo 41 stirs the liquid and sends it to the tip of the screw. The raw materials used at that time are indicated between the symbols. The barrel C is heated and temperature controlled by a heater 43.

Of course, depending on the raw material, cooling and temperature control may be performed using a cooling device instead of a heater. If it is a starch-based raw material, the final product will already be in a molten state between the symbols, and it will be easily shaped by a die.
It can be expanded at the die exit or extruded as a product, and there is no need to provide a large number of small holes for orientation according to the present invention.

However, when trying to obtain a fibrous, meat-like structured protein using defatted soybean flour, okara, or animal protein such as marine beef or shoulder meat as a food ingredient, it is not strong enough to be passed through a die in its original state. Fibrous properties cannot be obtained. That is, only due to the fibrous nature of the flow caused by the shear and feed 9 received by the screw 40, torpedo 41, and barrel 42,
It is very weak. In addition, although orientation occurs as a whole due to passage through the goo, it is inferior in terms of fibrous properties.

The raw egg at the tip of the screw is in a molten state where protein molecules, which have a certain amount of reactive groups on the surface due to being kneaded by the screw 40 or the like, do not react with each other.

When protein molecules are allowed to pass through the pores of the present invention in this state, they are subjected to shearing force due to their high velocity, causing a phenomenon in which they line up in the flow direction, that is, become oriented.

- Due to this orientation, the protein molecule exposes more reactive groups on its oriented surface. This is state 51. In this state, the extruded product is introduced into the molding part (length l) of the die 47, reacted, and shaped.The extruded product has a fibrous orientation and is strong due to the organized bonding of protein molecules with many exposed reactive groups. The structure becomes like a tissue.

The shape, size, and number of small holes for orientation vary depending on the food raw materials used and the intended extruded product, but the diameter should be small and long as long as the pressure drop when passing through the small holes 45 is within the range allowed for extrusion molding. It is better to have longer lengths and more numbers.

According to the inventor's experiments, when defatted soybean flour is used as the raw material, as shown in FIG. 3, the diameter of the small hole 45 is DI! ! , when the length is :Ligii, the ratio of length to diameter (L/D)
is 3 to 20, and the average flow rate in the small hole is 3 to 10 cIIL/
It is desirable to have small pores oriented such that the diameter is sec.

Although FIG. 1 shows a structure in which an orientation plate 46 having small holes 45 for orientation is incorporated into a die 47, the structure is such that the small holes for orientation are provided on the extruder side. There is nothing wrong with that either.

Furthermore, although one screw 40 is shown in FIG. 1 as an extruder, a twin-screw extruder having two screws may be used.

Further, the shape of the orientation small hole is not limited to a cylindrical shape either.

In the second embodiment shown in FIG. 4, 55.56 is Gui,
Reference numerals 57 and 58 denote temperature control jackets, and 11 denotes a length of the molding part (having a length 15 to 40 times the diameter of the die hole 59).

In such a device, the protein molecules in the 51 state are completely reacted and shaped while passing through the length 11 of the Goo molding section compared to the first example, and the extruded product ω is It becomes a tough flesh-like structure with improved orientation.

In the above embodiments, the shape of the small hole may be other than circular; for example, as shown in FIG.
This will be referred to as thickness hereinafter. ) may be T, such as the slit 61.

Effects of the Invention By applying high shear force to raw materials to cause orientation in the flow direction, a continuous meaty product with fibrous properties can be extruded using defatted soybean flour, okara, marine beef, etc. as main raw materials. I can do it.

[Brief explanation of drawings]

Figure 1 is a schematic sectional view of the first embodiment of the die for an extruder of the present invention, Figure 2 is a front view of the orientation plate in Figure 1, and Figure 3 is an enlarged view of the small hole portion of the orientation plate in Figure 1. The sectional view, FIG. 4, is the second embodiment of the present invention.
A schematic sectional view of the embodiment, and FIG. 5 is a front view of another embodiment of the orientation plate. 6 to 8 are schematic cross-sectional views of different conventional devices, FIG. 9 is a view taken along arrow A-A in FIG. 8, and FIG.
FIG. 11 is a cross-sectional view of a die hole portion of a conventional device having two die holes, and is a view taken along arrow B in FIG. 1O. 40...Screw, relative...Barrel, 45...Small hole, 46...Orientation plate, 47...Die, 50.51...
- Raw material, 52... Gui molding part. Sub-agents: 2 patent attorneys and non-Kaimoto important literary figures Fig. 2 Fig. 3 Fig. 5 Fig. 6 Fig. 7 Fig. 8

Claims (1)

[Claims] It is a die that molds raw materials compressed and mixed between a screw and a barrel and extruded, and a perforated plate with many small holes drilled in the thickness direction on the inlet side is installed perpendicular to the axis of the screw. Features of extruder die.