JPS62132528A - Kneader - Google Patents

Abstract

PURPOSE:To obtain a kneader reducing the cutting of gluten in a bread producing process by providing a pounder provided with plural parabolicaly radiating projected materials which are specifically slanted till a circumferential edge of a discoid base plate from a high site of a central part of the base plate. CONSTITUTION:A pounder 2 is fitted freely rotatably to a center part of the bottom of a pot 1 having the projected parts 9. A rear end face of the rotating direction of the pounder 2 is formed on a vertical face 4 reaching a circumferential edge 31 from the center 51 of a central part 5 and an under slanted face 6 is formed as one body parabolically and radiately while keeping the central part 5 as a starting point forward in the rotating direction from a top face of the vertical face 4. In this constitution, a bread material and water introduced into the inside of the pot 1 are received with both centrifugal force and torque in the reverse rotating direction in accordance with the rotation of the pounder 2 and bonded till one consolidated mass. Then when the consolidated mass reaches the top face of the vertical face 4, it is strongly sucked and folded so as to be tumbled because the recess formed by the both the vertical face 4 and the rear of the rotating direction adjacent thereto is made to a decompression state and rotating reverse to the regular rotating direction is given.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention provides a method for easily and densely mixing flour, yeast, sugar, etc., which are ingredients for bread, with relatively low power, for example, in the bread making process. It's about the kneading that can be done.

(Prior Art) Generally, the bread manufacturing process is divided into five steps. The first step is to mix the main ingredients of bread, such as flour, yeast, and sugar, with water and knead them. In the second step, the main material kneaded in the first step is heated to, for example, 18 to 30°C.
It is a process of fermenting and swelling at temperatures of . The third step is to crush the inflated product in the second step to remove gas. The fourth step is, for example, 18 to 30
This is a step in which the product produced in the third step is subjected to a second fermentation at a temperature of .degree. The fifth step is to burn the clay after the second fermentation at a temperature of 180 to 200"0.

To explain the first step in more detail, the conventional first step is to mix flour, the main ingredient of bread, with a predetermined amount of sugar, yeast, salt, and water, and then add this mixed ingredient to the mix. It consists of repeated movements such as kneading, folding, and tearing, which is expected to knead the gluten present in the flour and make the dough sticky.

This "kneading" process requires a lot of effort and is difficult in practice, so it is difficult to do it manually at home or in a mass-producing bread factory. This is done using a kneader that uses a powerful power source.

However, conventional kneaders "knead" the above-mentioned bread ingredients and water put into a pot by rotating a stirrer made of a combination of blades or thin rods. The inventor of the present invention found that it is unavoidable to cut sticky dough with an agitator, and the local heat generated at that time has a negative effect on the dough, making it difficult to obtain the desired bread dough. This has been revealed as a result of experiments.

As a result of many experiments over many years, the present inventor has discovered that in order to make good bread dough, it is necessary to mix the bread ingredients thoroughly, then combine flour proteins and water to efficiently produce gluten, and to promote the binding. I found that it was necessary.

However, conventionally, there is a problem in that the gluten is cut in the above-mentioned first step of "kneading", and the resulting local heat generation has an adverse effect on the dough.

(Problems to be Solved by the Invention) In view of the above-mentioned current situation, the present invention has been developed to improve the mixing of bread ingredients and the binding of flour protein and water, and to reduce gluten breakage as much as possible. It is an object of the present invention to provide a kneader of this type that generates less localized heat and can effectively promote bonding of fabrics.

(Means for solving the problem) A rotatable mixer is attached to the center of the bottom of the pot, which is open on the top.

The mixer has a plurality of parabolic radial protrusions extending from a predetermined height in the center to the periphery of the substrate on a disc-shaped substrate having a predetermined wall thickness, and the rear end of the protrusion in the rotational direction shall be a vertical surface or an inclined surface inclined outwardly or inwardly toward the rear in the direction of rotation, or toward the front in the direction of rotation.

(Example) The present inventor discovered that the conventional kneader of this type has no choice but to cut gluten, especially in the kneading process of bread ingredients, which has a negative impact on the bread ingredients. In particular, after various experiments, Figures 1 to 7 (
Regarding e), we have discovered that a kneader as described below can effectively solve the problems of conventional kneaders, and have filed a patent application (patent application) for this invention.
)Did.

Since the kneader for which the patent application was filed is the basis of the present application, the kneader will first be explained with reference to FIGS. 1 to 7(e).

In FIGS. 1 to 3, 1 indicates a pot. The diameter of the lower part of the pot 1 gradually increases as it goes upward from the bottom surface, but the upper part is formed into a hollow cylindrical shape with the same diameter, and the upper surface is open.

At a predetermined position on the inner periphery of the bot 1, the protrusion 9 applies a force to the corresponding outer periphery of the bot 1, as shown on the right outer periphery of FIG. 3, toward the center of the bot. It can be formed into a hollow shape. in this case,
Reference numeral 91 denotes the highest protruding line, and from the protruding line 91, one side is connected to the corresponding inner circumferential portion via the inclined part 11 and the other side via the inclined part 10. The protruding line 91 is bot l
at a certain inclination angle α, for example 20 to 4
It is formed to have a diameter of about 5. Further, as shown in FIG. 3, when the mixer 2, which will be described later, is set to rotate in the R direction, it is preferable that the inclined surface 10 with respect to the rotational direction be as sharp as possible. preferable.

According to the inventor's experiments, the inclination angle of the protrusion line 91 is 20~
45 and the inclined surface 10 and the inclination is about 0, as described later, in the process of kneading bread ingredients, as the mixer 2 rotates, it will move in the counter-rotational direction along the inclined upper surface of the mixer 2. This is preferable because the inclined surface 10 sufficiently compresses the cloth to which a rotational force is applied and the cloth folded from the vertical plane at the rear end in the rotation direction onto the adjacent substrate 3 at the rear in the rotation direction.

One or more protrusions 9 may be arbitrarily provided at a predetermined position on the inner periphery of the bot, but according to the experiments of the present inventor, if three protrusions 9 are provided at equal intervals on the inner periphery of the bot 1, a preferable kneading force can be obtained. It turns out that.

The bot 1 is made of a metal such as aluminum or stainless steel. If aluminum is used, an alumite layer can be formed on the inner circumferential surface and the bottom surface of the bot 1, so that a part of the mass made of bread material can be formed during the kneading process described later. This is preferable because it can be avoided as much as possible from adhering to the inner periphery and bottom of the pot.

A mixer 2 is rotatably attached to the center of the bottom of the bot 1. Details of the mixer 2 are shown in FIGS. 4(a) to 4(e). The purpose of using mixer 2 here is that it does not repeatedly mix and disperse gluten during the kneading process, like conventional kneader agitators of this type, but for example, when kneading by hand. This is to make it clear that the binding of gluten is promoted by repeating the same action as in "kneading". Reference numeral 3 denotes a disk-shaped substrate having a predetermined thickness, and a parabolic radial protrusion 6 extending from the center portion 5 to the peripheral edge 31 is formed as one body at a predetermined position on the substrate 3. Assuming that the mixer 2 is rotated in the R direction, the rear end face in the rotation direction is from the center 51 of the central portion 5 to the peripheral edge 3.
1, and a downwardly inclined surface 6 is formed in a parabolic radial shape from the upper surface of the vertical surface 4 toward the front in the rotational direction, starting from the center portion 5, and the center portion 1 is formed, for example, at a portion indicated by a dotted line 61. It is in contact with the 'IJA 52 of the portion 5 and the upper surface of the substrate 3 as one body. The lower end of the vertical surface 4 is connected to the skirt 52 of the center portion 5 and the upper surface of the substrate 3 as one unit. In this example, as a preferable example, the angle β of the inclined surface 6 with respect to the vertical surface 4 is appropriately set within a range of about 30 to 90 degrees depending on the compressive force to be applied to the fabric, as will be described later. The height of the vertical surface 4 is located slightly below the midpoint of the protrusion 9 formed on the inner periphery of the bot 1.

The bot l having such a configuration is mounted on the case 12. A rotating shaft 13 is attached through a through hole 15 provided in the center of the boat 1 and the case 12. One end of the rotating shaft 13 is located at the center of the lower surface of the mixer 2, and the other end is located at the center of the lower surface of the mixer 2. It is attached to a joint 14 coupled to a drive motor (not shown).

By a known method, ingredients such as flour, yeast, sugar, and salt, which are the main ingredients for bread, and water are put into a pound l in a known ratio, and then the mixer 2 is placed by driving the drive motor. is rotated at a predetermined speed in the direction of arrow R shown in FIG.

In this case, if the rotational speed of the mixer 2 is maintained within a predetermined range, as the mixer 2 rotates, the bread ingredients and water will be affected by centrifugal force and rotation in the counter-rotational direction by the mixer 2. While receiving a force, receiving a force that pushes it downward on the inclined surface 10,
After rising along the upper surface of the inclined surface 6, suction is drawn into the recess 41, which is formed by the vertical surface 4, the skirt 52 and the peripheral upper surface of the substrate 3 at the rear in the direction of rotation, and is in a reduced pressure state during rotation. Rarely, by repeating this operation, in the process of moving cyclically, the granular bodies, the pole-shaped bodies, and finally one united mass are combined and united.

After this stage, the process moves to the kneading process using the mixer 2.

As the mixer 2 rotates, the mass 16 is pressed toward the inner circumference of the pot 1 due to the centrifugal force exerted by the disc-shaped substrate 3, and is subjected to compressive force. As shown, while applying a rotational force in the direction opposite to the rotational direction of the mixer 2,
As shown in FIG. 5(b), it is sufficiently compressed between the inclined surface 10 of the protrusion 9 and the inclined surface 6 of the mixer 2 during the upward movement along the inclined surface 6.

In this case, since the consolidation mass is usually large enough to cover the mixer 2, the recess 41 formed by the vertical surface 4 and the adjacent upper surface of the substrate at the rear in the rotational direction is placed in a reduced pressure state. Since the rotational force is applied to the dough in the opposite direction to the direction of rotation of the mixer 2, up to the upper surface of the vertical surface 4,
The united mass 16 that has reached this point is strongly sucked in and folded so as to fall over, as shown in FIG. 5(c). Then, the recess 41
As shown in FIG. 5(d), it is compressed downward in proportion to the angle of inclination of the inclined surface 10 of the united mass spot 1 folded in.

In this way, the uniting mass is given the so-called "kneading" in the so-called "hand kneading", that is, without cutting the dough, and the kneading is repeated in the same manner.

In the above example, the rear surface 4 in the rotational direction of the mixer 2 is taken as a vertical surface, but if the suction force to the rear four parts 41 of the vertical surface of the bread ingredient in the rotational direction is to be applied to the vertical surface, the vertical surface 4
is inclined inward in the direction of rotation, for example by an angle of up to 30 4
3, and when it is desired to reduce the suction force of the bread ingredients, the inventor's experiments have shown that it is advisable to tilt the vertical surface 4 backward in the direction of rotation, for example, outwardly at an angle of 30° or less. The result is clear.

Examples of the second mixer are shown in FIGS. 6(a) to 6(C).

When this mixer is compared with the first mixer, the first mixer has a parabolic radial inclined surface 6 that is inclined downward in the direction of rotation of the vertical surface 4, but the first mixer is The mixer No. 2 has a protrusion 7 at the same height level in the rotation direction from the vertical surface 4a.
are formed as one body in a parabolic radial shape extending from the center 51 of the center portion 5 of the mixer 2 to the peripheral edge 31, and the end face 8 in the rotation direction
The difference is that the surface is substantially perpendicular or is inclined outwardly within 30 degrees. In this mixer, as a preferable example, the upper surface area of the protrusion 7 is usually about 10 to 20 cm of the upper surface including the center of the mixer 2.

Even with the configuration shown in 8, sufficient mixing is possible by rotating the mixer 21 at the stage of mixing the bread ingredients, as in the first example, and at the stage of kneading, the mixer 21
As the mass rotates, the united mass is compressed in the inner circumferential direction of the bot 1 by centrifugal force, and while being given a rotational force in the counter-rotation direction, it is first sufficiently compressed at the end face 8 in the front of the rotation direction and forms a protrusion. 7, and the upper surface of the protrusion 7 and the hole.

The fabric 16, which is sufficiently compressed between the inclined surface 10 of the protrusion 9 of the tip 1 and is given a rotational force in the counter-rotation direction, is attached to the four parts 41a of the end surface rearward in the rotational direction on the vertical surface 4a rearward in the rotational direction. The dough is bent by the overturned mold and compressed downward by the inclined surface 1o of the bot 1, making it possible to effectively pound the dough. When the specifications are the same, in the second mixer, the dough is compressed more strongly on the vertical or inclined surface, which is the end face 8 in the direction of rotation, than in the first mixer, and Since the distance between the upper surface and the sloped surface 10 of the bot 1 is relatively narrower than that between the sloped surfaces 6 and 10 in the first mixer, the dough is compressed more strongly than in the first mixer. Power is given. Therefore, it is suitable for kneading dough such as udon which is harder than bread dough.

FIGS. 7(a) to (e) show the third mixer, and when comparing the third mixer 22 with the first mixer, the first whisker mixer has a parabolic shape. The radial inclined surface 6 slopes downward in the forward direction of rotation from the vertical surface 4, but in the 30th mixer, the parabolic radial inclined surface 62 descends in an arc shape forward in the rotational direction from the vertical surface 4b. What they do is different.

In the third mixer, bread ingredients can be mixed well in substantially the same manner as in the first embodiment. At the stage of kneading the dough, since the inclined surface 62 is formed in an arc shape, if the specifications are the same, the compressive force on the dough due to the arcuate inclined surface 62 and the inclined surface 10 will be the same as that of the second mixed dough. Although it is smaller than the compressive force on the fabric due to the end surface 8 in the rotational direction of the mixer, the upper surface of the protrusion 7, and the upper slope 0, the compression force on the fabric due to the downward inclined surface 6 and the inclined surface 10 of the first mixer is smaller. It is greater than power.

Therefore, the third mixer is suitable for kneading dough that is harder than bread and softer than udon, such as buckwheat dough.

In the second and third mixers, similarly to the first mixer, the vertical surfaces 4a and 4b at the rear in the rotational direction are used as inclined surfaces in the rotational direction or rearward in the rotational direction, for example, to suck the dough. Power can be adjusted.

As can be seen from the above, the mixer described up to now has, on the one hand, a rear end face in the direction of rotation 4.4a, 4b, or an inclined surface 42. 43, a parabolic radial protrusion 7 is formed at the same height level in the rotation direction from the upper surface, and the end surface in the rotation direction is a vertical surface 8, and on the other hand, on the vertical or inclined surface of the rear end in the rotation direction. The radial inclined surface 6 that slopes downward in the direction of rotation is included in (1), and all shapes are included, and the actual setting is selected depending on the compressive force to be applied to the fabric.

As a result of numerous experiments conducted by the present inventor, it has been confirmed that the above-mentioned kneader can effectively solve the problems of the conventional kneaders mentioned above. However, the present invention is based on the above-mentioned kneader. This is an attempt to provide other needs.

When the kneader according to the present invention is compared with the above-mentioned kneader, it differs mainly in the following two points.

I) A plurality of protrusions were provided on the substrate, and 2) The height of the center of the substrate was made sufficiently higher than the protrusions. Therefore, the configuration of the bot 1 including the protrusion 9 and the like is the same.

A first embodiment of the present invention is shown in FIGS. 8(a) to 8(C).

The first embodiment corresponds to the mixer 2 shown in FIGS. 4(a) to 4(e), and is shown in FIGS.
The same symbols as those shown in a) to (e) indicate the same constituent elements. 6a corresponds to the protrusion 6 in FIG. 4,
In FIGS. 8(a) to 8(C), two protrusions 6a are provided on the substrate 3 at approximately 180 points, and
In FIG. 8(d) showing the second embodiment, approximately 120
There are 3 pieces in the separated parts. Of course, three or more may be provided if necessary.

If the diameters of B) 1 and the mixer are relatively small, one protrusion 6, 7, 62 is provided as shown in the mixer 2, 21, 22 shown in Figures 1 to 7 (e). However, when the diameter of the pot and mixer becomes large, it is better to provide a plurality of protrusions 6a to realize more efficient kneading of the dough. This has been confirmed by the inventor's experiments.

In this case, the rear end surface in the rotational direction of the protrusion 6a and the inclination angle with respect to the rear end surface in the rotational direction are the same as those of the protrusion 6 in FIGS. 4(a) to 4(e).

On the other hand, the height of the center portion 5a in FIGS. 8(a) to 8(d) is set to be sufficiently higher than the protrusion 6a. This is due to the following reasons.

When a plurality of protrusions 6a are provided on the substrate 3, especially during the kneading process, the dough sometimes straddles the upper surface of the center part and stays there, although this is an exception.

When the dough stays on the upper surface of the center part, as shown in Fig. 4 (
Regarding a) to (e), the above-mentioned manipulation is not performed,
The mixer just rotates uselessly.

As shown in FIGS. 8(a) to 8(d), if the height of the center portion 5a is made sufficiently large, even if the fabric is subjected to force in the upward direction of the center (even if it moves, the peripheral wall of the center portion 5a will Since it comes out and returns toward the inner circumference of the pot 1, the above-mentioned difficulties do not occur.

In order to achieve this purpose, the height of the center portion 5a may be made as high as desired, but from the above-mentioned point, during the kneading process, if
The pot is designed so that even if a force is applied to the dough to push it upwards above the center portion 5a, the dough does not straddle the upper surface of the center portion and has a sufficient height so that it hits the peripheral wall and is returned. It is appropriately set according to the diameter of the mixer, the number of protrusions 6a formed on the mixer, the capacity of the dough, and the rotation speed of the mixer. In the present invention, since the height of the center portion 5a is set as described above, the protrusion portion 6a is
) is different from the mixer 6 shown in FIG.
It will be formed in a parabolic radial shape centered on the center 51, reaching the peripheral edge 31. If the specifications are the same, in reality, in the center portion 5a, the horizontal plane passing through the lower peripheral wall corresponding to the height of the center portion 5 is the vertical plane 4 at the rear end of the protrusion 6a in the rotational direction.
It is set so that it is almost the same horizontal plane as the top surface of.

Even with the configuration of the present invention, it is possible to mix bread ingredients and knead a mass by the same principle as in the mixer shown in FIGS. 1 to 7 (8). In particular, in the present invention, since a plurality of protrusions 6a are formed on the mixer, mixing and kneading are not effective.

FIGS. 9(a) to 9(c) show a third embodiment of the present invention,
The third embodiment is a mixer 21 shown in FIGS. 6(a) to (C).
This corresponds to the 6th part in Figs.
The same symbols as those shown in Figures (a) to (C) indicate the same components. In Figures 9 (a) to (C), the board 3
Two parabolic radial protrusions 7a corresponding to the protrusions 7 are provided on the top, extending approximately 180, and in FIG.
The central portion 5b is formed individually as in the first embodiment.
is sufficiently higher than the protrusion 7a. Although not shown, in correspondence with the mixer shown in FIGS. 7(a) to 7(e), a plurality of protrusions 62a are formed and the center portion 5C is formed in the same way as in the first to fourth embodiments. It is also possible to realize a mixer with a sufficiently large height.

Off 1゜3゜, C゜ section 6'', ^O1m turn, rear end face, its height, and angle of inclination of the inclined surface with respect to the above rear end face are as shown in Figures 1 to 7 (e). However, since a plurality of protrusions are provided on the substrate 3, the compressive force to be applied to the unitary mass will be taken into account and should be appropriately set according to practical needs.

(Effect of the invention) The main effects of the present invention are as follows.

1) All of the conventional two-dupes of this type have a structure in which the dough must be cut with an agitator, especially during the kneading process.

Local heat generation occurs in the dough, which has a negative effect on the dough, but the present invention kneads the dough through a series of actions of compression, folding, and compression while applying rotational force to the dough. Cutting of the dough is avoided as much as possible, and localized heat generation due to cutting of the dough is avoided as much as possible, so that the dough can be kneaded well.

2) The mixer according to the present invention has a simple structure because it is only necessary to form projections of a predetermined parabolic radial shape extending from the center to the periphery of the disk-shaped substrate, and it has a structure that is different from conventional products. It is possible to knead the dough well.

3) According to the present invention, since a plurality of protrusions are provided on the substrate, it is possible to efficiently mix bread ingredients, especially knead the mass, and the center of the mixer can be The height of the kneading section is sufficiently higher than the protrusion, so the technical effects are remarkable, such as the kneading process being prevented from being interrupted due to the lump mass straddling the upper surface of the center part during the kneading stage. It is.

[Brief explanation of drawings]

Fig. 1 is a front view showing the overall configuration of a kneader that can effectively solve the problems of conventional kneaders, Fig. 2 is a plan view of Fig. 1,
3 is a longitudinal sectional view of FIG. 1, FIG. 4(a) is an enlarged plan view showing the mixer used in the kneader of FIGS. 1 to 3,
Figure 4(b) is the front view of Figure 4(a), Figure 4(c) is the right side view of Figure 4(a), and Figure 4(d) is the front view of Figure 4(a).
4(e) is a left side view of FIG. 4(a), and FIGS. 5(a) and (b) are respectively FIGS. 4(a) to (e).
5(C) and (d) are side views showing an example of the state of the fabric being folded on the rear vertical plane in the direction of rotation of the mixer, respectively. 6(a) is an enlarged plan view showing the second mixer used in the kneader shown in FIGS. 1 to 3, and FIG. 6(b)
is a front view of Fig. 6(a), and Fig. 6(C) is a front view of Fig. 6(a).
7(a) is an enlarged plan view showing the third mixer used in the kneader shown in FIGS. 1 to 3, and FIG.
Figure (b) is the front view of Figure 7 (a), Figure 7 (C) is the front view of Figure 7 (a), and Figure 7 (C) is the front view of Figure 7 (a).
Figure 7(a) is a right side view, Figure 7(d) is a rear view of Figure 7(a), Figure 7(e) is a left side view of Figure 7(a), Figure 8(a) is a plan view showing the first embodiment of the present invention, and FIG.
b) is a front view of Fig. 8(a), and Fig. 8(C) is a front view of Fig. 8(a).
a) right side view, FIG. 8(d) is a plan view showing the second embodiment of the present invention, FIG. 9(a) is a plan view showing the third embodiment of the present invention, FIG. 9(b) is a front view of FIG. 9(a), FIG. 9(C) is a right side view of FIG. 9(a), and FIG. 9(d) is a plan view showing the fourth embodiment of the present invention. It is a diagram. 101. Pot, 2, 21, 22. ,,mixed child,3,
, , disk-shaped substrate, 4.4a, 4b09. End faces of the rear ends in the rotational direction of the parabolic radial protrusions, 5a, 5b, . . . Center portions of the disc-shaped substrate, 6a, 7a, mouth 00. protrusion, 8.
. , end surface of the protrusion 7 in the rotational direction, 919. Pot protrusion No. 3 rIA Fig. 4 (α) -m Fig. 4 (b,) Fig. 4 (C) Fig. 4 (d) Fig. 4 (e) Fig. 5 (α) Also Fig. 5 (d) Figure 6 (G) Figure 6 (b) Figure 6 (c) j Figure 7 Ca) Figure 7 <b> Figure 7 (C) 5 4b Figure 8 (α) Figure 8 (b) Figure 8 (c) Figure 8 (d) 4 Figure 9 (α) Figure 9 (b7

Claims (1)

[Claims] 1) A plurality of parabolic radial protrusions extending from a predetermined height in the center to the periphery of the substrate are provided at predetermined positions on a disk-shaped substrate having a predetermined wall thickness, and the rotation direction of the protrusions is A kneader equipped with a mixer whose rear end surface is a vertical surface or an inclined surface that is inclined outwardly or inwardly toward the rear in the rotation direction or the front in the rotation direction. 2) Consisting of a pot with an open top and a mixer rotatably attached to the center of the bottom of the pot, the inner periphery of the pot is formed at a certain angle of inclination with respect to the vertical line of the center axis of the pot. the mixer has a plurality of parabolic radial protrusions extending from a predetermined height of the central portion of the disc-shaped substrate to the periphery of the substrate; The rear end surface in the rotation direction is a vertical surface or an inclined surface inclined outward or inward toward the rear in the rotation direction or the front in the rotation direction.
A kneader consisting of a parabolic radial surface of 0 or less. 3) The kneader according to claim 2, wherein the parabolic radial surface is an arcuate surface.