JPS62269736A - Continuous mixer - Google Patents

Abstract

PURPOSE:To reduce the cost of the device by forming the vane unit of an agitating vane device with a couple of rod-shaped vanes on both sides extending outwardly and radially on the rectilinear diameter of a rotating shaft, and optionally controlling the power of agitation and kneading. CONSTITUTION:A casing 1 having a cocoon-shaped cross section is horizontally placed on a rack. The barrel part of the casing 1 separating the two-circle inner clearance with a part overlapped from the outside is extended in the longitudinal direction, and both ends are closed with wall surface plates 2 and 3. A raw material feed part 4 is provided on the upper part of the one end of the coating 1, and the opening 5 is connected to a hermetic seal-type feed roll device. A kneaded dough discharge part 6 is furnished at the lower part of the other end of the casing 1, and connected to a discharge chamber 8 through the lower cylinder 7 of the discharge part. A pumping action is performed by a dough extracting plunger 11 to force the transferred and dropped dough into a discharge roll device 9.

Description

Detailed Description of the Invention 3. Detailed Description of the Invention (Field of Application of the Invention) The present invention relates to a continuous mixer for kneading a mixture such as water and wheat flour.

(Background of the Invention) Conventionally, in the production of noodle dough, bread dough, or sticky rice cake using water and flour, and in the production of mixtures of inorganic powder and liquid, it has been necessary to homogenize and homogenize the entire mixture. For example, in the case of noodle dough production to which the present invention is typically applied, flour and water are sufficiently hydrated to form gluten appropriately. This is because this is a major factor in determining the quality of noodles.

Conventionally, batch-type devices have been proposed for performing such kneading on an industrial scale, and continuous mixers include devices that have stirring blades built into an upwardly open casing. , or the applicant's proposal (
There is also a method according to Japanese Patent Application Laid-open No. 80-244250).

The continuous mixer proposed by the applicant aims to produce high-quality noodle dough on an industrial scale with high productivity. It has a structure in which a kneading area in which a large number of lens-shaped stirring blades are assembled and a conveying area consisting of a conveying screw are alternately provided in the longitudinal direction of two shafts provided along the axis.

By the way, the present inventor has repeatedly studied the continuous mixer having the above configuration, and has found that the continuous mixer of the type in which the mixing area and the conveyance area of the lens-shaped stirring blades are alternately has a relatively strong kneading ability. However, for low-level kneading, it is difficult to select the degree of agitation (kneading) using a lenticular stirring blade, and it is also difficult to increase the amount of water added to the so-called super-hydration range. Difficulties in designing the equipment configuration were also pointed out, such as the need to make changes depending on the design of the required degree of kneading.

(Object of the Invention) The present invention has been made in view of the above, and its object is to provide a continuous mixer that performs appropriate kneading for the production of all types of noodles.

Another object of the present invention is to design a continuous mixer that uses stirring blade units of a common standard and allows continuous mixers with various degrees of crosstalk to be freely and easily selected.

It's there to make it configurable.

Still another object of the present invention is to provide a continuous mixer particularly suitable for producing noodles with a high content of water.

(Summary of the Invention) The continuous mixer of the present invention, which has been made to achieve the above object, is characterized by a raw material introduction section provided at one end in the longitudinal direction and a material introduction section provided at the other end in the longitudinal direction. A casing having a kneaded dough lead-out part provided therein, and a cocoon-shaped cavity in cross section connecting these parts: A rotation extending across both ends of the casing along each axis of the cocoon-shaped bicircle in cross section. a stirring blade device comprising: a shaft; and a group of blade units fixed to the rotating shaft at a number of axially spaced positions, the blade units of the stirring blade device being arranged on the diameter line of the rotating shaft. The blade is formed by a pair of rod-shaped blades on both sides extending radially outward.

The rod-shaped blade of the blade unit has a circular cross section.

It is preferable to provide an oval cross-section, an elliptical cross-section, or the like.

The rotation locus drawn by the tip of the rod-shaped blade of the stirring blade device is given with a slight gap kept from the inner surface of the casing, so that a synergistic stirring action of the inner surface of the casing and the stirring blade is produced on the dough. In addition, stirring action occurs due to the interaction of each blade unit, and since these blade units share each other's rotation range, there is less adhesion of dough to the blades due to excessive water addition, and stirring can be performed more effectively. The Rukoto.

The stirring blade device having the above configuration selects the degree of kneading of the dough by appropriately selecting the degree of angular deviation of the bar-shaped blades between adjacent blade units along the axial direction of the rotating shaft. It is possible to change the configuration by dividing the area to achieve the desired effect, such as simply transporting the dough without kneading, and for this purpose, the blade unit is fixed to the rotating shaft. In many cases, it is preferable to screw the hub member into the rotary shaft, or to externally fit the boss member to the rotary shaft by subline engagement. The angular deviation of the rod-shaped blades between adjacent blade units is 18. For example, in the conveyance area, by changing the angle (usually about several tens of degrees) sequentially along the conveyance direction (the axial direction of the rotating shaft), it is possible to It can provide the effect of transport. In addition, in the stirring region, usually the rod-like blades of adjacent blade units are arranged in a cross shape to provide a predetermined stirring (kneading) effect.

The plurality of areas partitioned in the longitudinal direction of the casing by the combination of the blade units described above is generally a combination of (forward feeding - stirring (retention)) or (progressive feeding - stirring (retention) - reverse feeding). By arranging an appropriate number of these regions within the casing, a desired degree of kneading can be obtained.

Practically speaking, in the above-mentioned combination of a large number of blade units, if the mixture of a certain powder and water is constant, there is almost no need to change it once it has been determined. Therefore, the rod-shaped member forming the blade unit may be fixed to the rotating shaft by a method such as direct screwing.

In many cases, high-quality fabric can be obtained by making the diameter of the root portion of the blade unit different between the conveyance upstream side and the downstream side of the rotating shaft, and making the downstream side larger.

The raw material introduced into the casing is conveyed in the direction of the outlet part by the rotation of the stirring blade device, and also by providing a conveying screw at the raw material introduction part position of the rotating shaft.

These two rotation axes rotate in the same direction.

Rotation in opposite directions may be rotation at a constant speed or rotation at a differential speed, but between the stirring blades provided by two rotational shafts, the rotational shafts of the two should be adjusted so that the blades do not interfere with each other. It is required to control the rotation of the synchronously.

In the above structure, the raw material introduction part and the kneaded dough outlet part at both ends of the casing are often formed into an airtight seal type using a j-ru. This is because the air contained in the fabric is removed, making it easier to obtain high-quality fabric.

(Embodiments of the Invention) The present invention will be described below based on embodiments shown in the drawings, which are configured for the production of noodles.

FIG. 1 is a perspective view showing an outline of a continuous mixer according to the present invention, in which a casing 1 having a cocoon-shaped cross section is placed horizontally on a pedestal (not shown). This casing 1 has a cocoon-shaped body section that partitions a partially overlapping bicircular inner space from the outside, which is continuous in the longitudinal direction, and both ends of the body section in the longitudinal direction are closed off by wall plates 2 and 3. There is.

Reference numeral 4 denotes a raw material introduction part provided at the upper part of one end of the casing 1, and an opening 5 is connected to an airtight seal type introduction roll device (not shown).

Reference numeral 6 denotes a kneaded dough outlet section provided at the lower part of the other end of the casing 1, and is connected to the outlet chamber 8 via a lower outlet section 7.

The outlet chamber 8 incorporates an airtight seal type outlet roll device (also serving as a rolling device) 9. Note that IO is a dough extrusion rod, 11 is a dough extrusion plunger,
Reference numeral 12 denotes a dough extrusion air cylinder device, which performs a bombing operation so as to push the transported and fallen dough into the delivery roll device 9.

FIG. 2 is a longitudinal cross-sectional side view of the internal structure of the casing 1, and 20 in the figure indicates a stirring blade device (the figure shows only one of the two rotating shafts).

~ FIG. 3 is a diagram showing the internal structure of the casing 1 in a cross section perpendicular to the rotation axis.

The stirring blade device 20 of this example has a cocoon-shaped casing 1.
Two rotating shafts 21.22 extend across both axial ends of the bicircle and are connected to an external rotary drive device (not shown), and these rotating shafts 21.22 It consists of a boss member 24a which is fitted and fixed on the exterior, and a large number of blade units 24 which are fixed to this boss member. A conveying screw part 23 is formed for effecting.

On the outer periphery of the rotating shafts 21 and 22, there are a number of grooves (spline grooves) along the generatrix direction for spline engagement, respectively.
21a and 22a are formed.

The boss member 24a to which the blade unit 24 is fixed has a
A groove (spline groove) 24b is formed, and a rod-shaped blade unit 24c extends radially outward from the boss member at a position directly above the boss member and is fixed thereto (for example, fixed by welding or the like).

In this blade unit 24, the boss members 24a are sequentially inserted and inserted while specifying the attitude of the rod-shaped blades 24c with respect to the rotation axis, and the ends are prevented from being removed with appropriate bolts or the like.

FIG. 2 shows stirring blades 24c and 2 constructed in this way.
4c, ...... rotation shaft 21 or 22 inserted
configuration - an example is shown.

In this Figure 2, the area indicated by the symbol A is the transport (forward) region, the region indicated by the symbol B is the stirring (kneading) and retention region, and the region indicated by the symbol C is the transport (reverse transport) region. are shown respectively.

In this example, an adjustment unit 25 in the shape of only a boss member without rod-like blades is inserted into an appropriate position for adjustment.

According to the continuous mixer having the above configuration, each area of conveyance and kneading can be provided in accordance with a desired design only by specifying the insertion posture of the blade unit 24 with respect to the rotating shaft 21, 22. The stirring blade device can also be created using the blade unit 24 and adjustment unit 25.
This work is extremely easy because it can be done by fitting and inserting it into the rotating shafts 21 and 22 of.

A continuous mixer with this configuration can perform kneading in a fraction of the time compared to conventional equipment, so it has the advantage of producing chewy, high-quality noodles without raising the temperature of the dough. There is.

Furthermore, with conventional continuous mixers, it was possible to produce noodles with a high water content of about 45% at most, but with the above-mentioned continuous mixer, it is possible to produce noodles with a relatively low water content of about 45 to 60*. The advantage is that it is possible to produce noodles with a super high amount of water added.

衷 IT = Fresh udon noodles were produced from the raw materials using a continuous mixer having the configuration shown in the drawing.

The equipment used and manufacturing conditions were as follows.

Casing: Volume (98i) Total length: 1140 mm Diameter of each circle of eyebrow-shaped bicircle: 150 mm Axis J distance of eyebrow-shaped bicircle: 107 m + a blade unit rod-shaped blade circular cross-sectional diameter = 1511IIl rod-shaped blade length
: Upstream side 39 mm : Downstream side 30 in Boss member : Upstream side 82 mm : Downstream side 80IIlff1 2-axis rotation speed 75 rpm Raw material:
15G kg/hr flour
:100 parts water 50 parts salt
4 Parts Casing internal pressure: Normal pressure, Δ480 as) 1 g The noodle dough kneaded above was made into noodle sheets according to a conventional method, and after roll rolling, raw udon noodles were obtained.

Comparative Example 1 Using the above raw materials, raw udon noodles were produced according to the conventional method (kneading under normal pressure) described below.

After mixing the two conventional methods and the powder at a predetermined ratio using a continuous mixer, the mixture is kneaded for 15 minutes using a batch mixer. Thereafter, it is rolled and manufactured by a conventional method.

The physical properties of the raw udon noodles of Example 1 and Comparative Example 1,
The sensory test results are shown in Table 1.2 below.

Table 1 = Measurement values using a rheometer (manufactured by Fudo Kogyo Co., Ltd.) However, in the table, *Noodle strip repulsion force...Noodle strip (thickness: 10 mm, square with -side 30 mm) is connected to the rheometer's circular adapter (diameter: 10 mm) ) Maximum resistance value when pushed a certain distance *Noodle string cutting force...Noodle string (thickness 2.5auo, width 3cm)
) when cut with a wire adapter of a rheometer *All values are conversion layer side 2. values when Comparative Example 1 is set as 100. Comparative Example 2 Using the kneaded dough obtained in Example 1 and Comparative Example 2,
When ``boiled udon'' was produced, the ``boiled udon'' obtained in Example 2 was clearer and brighter in color than that in Comparative Example 2, and the texture was smooth and elastic. there were.

Fresh Chinese noodles were prepared in the same manner as in Example 1 except that the raw materials were changed to the following.

Raw material: '150 kg/h
r Flour = 100 parts Water: 45 parts Salt
: 2-part cage jig internal pressure: normal pressure, Δ480 mmHg The noodle dough kneaded above was made into noodle sheets according to a conventional method, and after roll rolling, raw Chinese noodles were obtained.

Comparative Example 3 Using the above raw materials, r
Manufactured "Raw Chinese Noodles".

The sensory test results of the raw Chinese noodles of Example 3 and Comparative Example 3 are shown in Table 3 below.

Cold jMJL4 Same as Example 1 except that the raw materials were changed to the following.
Manufactured steamed Chinese noodles.

Raw material: 150 kg/hr
Flour = 100 parts water 40 parts starch
1.2 parts salt
1 part casing internal pressure: normal pressure, Δ5
00 va) 1g The noodle dough kneaded as described above was made into noodle sheets according to a conventional method, and "steamed Chinese noodles" were obtained after roll rolling.

Kanbori 1 Using the above raw materials, follow the conventional method (kneading under normal pressure).
Manufactured steamed Chinese noodles.

The "steamed Chinese noodles" obtained in Example 4 had a brighter and clearer color tone, and had a smoother and more elastic texture than those of Comparative Example 4.

Raw buckwheat noodles were produced in the same manner as in Example 1 except that the raw materials were changed to the following.

Raw material' 150 kg/hr
Wheat flour 70 Dairy buckwheat flour
30 part water
35 part casing internal pressure: normal pressure, Δ600 mm
Hg The noodle dough kneaded as described above was made into noodle strips according to a conventional method, and after roll rolling, raw soba noodles were obtained.

1 Prisoner ■ 1 Using the above raw materials, r according to the conventional method (kneading under normal pressure)
Manufactured "Nama Soba".

The "raw soba" obtained in Example 5 above is Comparative Example 5
Compared to the original product, the color tone was clearer and clearer, and the texture was smoother and more elastic.

"Dried noodles" were produced in the same manner as in Example 1, except that the raw materials were changed to the following.

Raw material: 150 kg/hr
Flour: 100 parts water 50 parts salt
4 Parts Casing internal pressure: normal pressure, Δ480 mmHg The noodle dough kneaded above was made into noodle sheets according to a conventional method, and "dry noodles" were obtained after roll rolling.

Comparative Example 6 Using the above raw materials, according to the conventional method (kneading under normal pressure)
Manufactured "Dried Noodles".

The "dried noodles" obtained in Example 6 had a brighter color tone, better transparency, and a smoother and more elastic texture than those of Comparative Example 6.

(Effects of the Invention) As described above, according to the continuous mixer of the present invention, it is possible to provide a continuous mixer in which the strength of stirring (that is, kneading) can be selected (in particular, relatively weak stirring can be selected). As a result, it is possible to realize a device suitable for various purposes and applications, especially for noodles with high water content.In addition, by using a stirring blade unit of a common standard, the continuous mixer with various degrees of kneading can be used as desired. Easily select, design, and configure
Since the cost of the fruiting device can be reduced and parts management, maintenance, repair, etc. can be made easier, the benefits are extremely large when implemented on an industrial scale.

[Brief explanation of the drawing]

Figure 1 is a perspective view showing an example of the configuration of a continuous mixer according to the present invention, and Figure 2 is a vertical cross-section of one of the bicircular inner parts of the casing. FIG. 3 is a vertical cross-sectional view showing a cocoon-shaped casing and its interior. 1: Casing 2.3 2 Casing end end plate 4: Raw material introduction part 5: Opening 6: Kneaded dough delivery part F: Lower delivery cylinder 8: Delivery part chamber 9: Delivery roll device 1O: Dough extrusion rod 11: Dough extrusion plunger 12: Dough extrusion air cylinder device 20: Stirring blade device 21.22: Rotating shaft 21a,
22a: Groove (spline groove) 23: Conveying screw part 24: Vane unit 24a: Boss member 24b = groove (spline groove)

Claims (5)

[Claims] (1) A casing that has a raw material introduction section provided at one end in the longitudinal direction and a kneaded dough delivery section provided at the other end in the longitudinal direction, and a cocoon-shaped cavity in cross section continues between them: the above cross section A stirring device consisting of a rotating shaft extending across both ends of the casing along each axis of a cocoon-shaped bicircle, and a group of vane units fixed to the rotating shaft at a number of axially spaced positions. A continuous mixer comprising: a blade device, wherein the blade unit of the stirring blade device is formed of a pair of rod-shaped blades on both sides extending radially outward on the diameter line of the rotating shaft. (2) Claim (1) characterized in that the rod-shaped blade of the blade unit has a circular or elliptical cross-section diameter.
Continuous mixer described in section (3) Claims (1) or (2), characterized in that the blade unit is fixed to the rotating shaft via a boss member that is externally fitted and fixed to the rotating shaft. Continuous mixer described (4) The continuous type according to any one of claims (1) to (3), characterized in that the diameter of the root portion of the blade unit has a step in the axial direction of the rotating shaft. mixer (5) The continuous mixer according to any one of claims (1) to (4), wherein the raw material introduction part and the kneaded dough delivery part of the casing are of an airtight seal type.