WO2007125586A1

WO2007125586A1 - Production apparatus and production method for mix kneaded product, the mix kneaded product and processed product

Info

Publication number: WO2007125586A1
Application number: PCT/JP2006/308900
Authority: WO
Inventors: Akira Horigane; Masaaki Horiguchi
Original assignee: Tsukuba Food Science, Inc.
Priority date: 2006-04-27
Filing date: 2006-04-27
Publication date: 2007-11-08

Abstract

By conveniently preparing a mixture in which a liquid is homogeneously dispersed and a mixed kneaded matter having a high viscoelasticity within a shot time, it is possible to produce a mix kneaded product which is excellent in flavor and texture, suffers from no overmixing due to an excessively large shear force even in the case of a weak dough, and has a high viscoelasticity. A mix kneading material (10) is fed into a container (11) of a mix kneader (2). A rotor (15) of a mixing/mix-kneading member (12) located in the lower part of the container (11) is rotated. Thus, the mix kneading material (10) is rotated with agitation bars (16), which project upward from the upper periphery of the rotor (15) toward the inner wall of the container, in the space between the agitation bars and the inner wall of the container (11) and transported to the upper part, thereby forming small dumplings (60) of the mixture. The small dumplings of the mixture located below the rotor (15) are lifted above a lifting member (17). At the same time or before or after the above procedure, additional small dumplings (60) of the mixture are adhered to the outer periphery of the mix kneaded matter (20) in a space (22) to thicken the mix kneaded matter (20). Then, a stress is applied to the outer periphery of the mix kneaded matter (20) by the inner periphery of the agitation bars (16) within the space (22) surrounded by the center in the upper part of the rotor and an intermediate lid (27) to thereby give the mix kneaded matter (20) having a high viscosity.

Description

Specification

Chaotic product manufacturing equipment, manufacturing method, chaotic product and processed product

Technical field

[0001] The present invention includes soba, udon, Chinese soba, nosta, bread dough, cake dough, rice flour dough, etc.

Further, the present invention relates to a manufacturing apparatus and a manufacturing method of a kneaded product in which kneaded raw materials are mixed and kneaded, a kneaded product manufactured by these, and a processed product including the kneaded product.

Background art

[0002] Kneaded products such as buckwheat, udon, pasta, bread dough, cake dough, rice flour dough, raw powder such as buckwheat flour and wheat flour, seasonings and other secondary ingredients, as well as water, eggs, oils and fats, etc. The mixture is mixed and kneaded as a kneaded raw material, and the resulting kneaded material is rolled and further cut into lines and other shapes to produce kneaded foods as kneaded products. In the case of buckwheat, buckwheat berries are crushed, mixed with a liquid such as water, and mixed and kneaded, and then rolled and cut to produce a koji. These are a series of processes that are performed in the same place in a short time, and are capable of producing a scent with an excellent flavor and texture, especially the process of mixing and mixing the liquefied substances. Buckwheat flour does not produce dartene like wheat flour, so it tends to break the shoreline that is poorly connected when it is made.

[0003] As a method for improving the connection of the buckwheat shoreline, a secondary material such as flour is added as a connection. When flour is added, the strength of the shoreline will be improved due to dullen, etc., and the shoreline will not be broken. As another method to improve the connection of the buckwheat shoreline, adding hot water to knead can improve the connection by converting the starch into α, but it eliminates the scent and forms a gelatinized gel material This impairs the flavor of the salmon. In addition, the texture of boiled boiled throat is reduced.

[0004] As a soba with excellent flavor and texture, there are few soba noodles such as ten percent soba and eight percent soba. Juwari soba is a buckwheat noodle made with just soba flour and water by adding additional ingredients such as flour as a binder. Also, 80% buckwheat has an added amount of flour as a binder. A little soba flour is 80% soba. All these buckwheat noodles are hand-made, and skill is required in the manufacturing method.

[0005] In the manufacture of kneaded products such as kneaded foods, when mixing a liquid product obtained by adding a liquid auxiliary material to the raw material powder as a kneaded raw material, mixing with a liquid addition such as watering As a result, a mixture in which the liquid is uniformly dispersed in the raw material is formed, and the mixture is kneaded to obtain a kneaded product. In this case, in order to improve the connection of the kneaded material, it is necessary to perform mixing by adding a solution such as watering efficiently in a short time and to mix while preventing drying to form a uniform mixture. Conventionally, it is done manually, for example, in the hand-made rice cake manufacturing process, water is sprinkled when making rice cake by adding water to cereal powder. Adhesion to the hand forms an admixture with reduced quality and also reduces workability. In particular, 100% soba requires skill in the watering process and requires simple and highly workable mixing technology, but is difficult by hand.

[0006] Conventional flour kneading devices used in the manufacture of kneaded products use biaxial rollers, L-shaped hooks, beaters, etc., as well as spiral, paddle, M-shaped kneading devices. Power These devices are mainly strong and were developed for flour that produces dartene, and it is difficult to prepare weak dough such as buckwheat that does not form dartene. Not suitable.

[0007] Accordingly, there is a need for kneading material mixing and kneading technology suitable for weak dough, and in particular, it automatically determines the mixing end point at which the viscoelasticity of the dough becomes maximum, thereby preventing weak and dough over-mixing. There is a need for simple, chaotic product manufacturing equipment, methods and automatic control technology.

In addition, in the case of pasta, Chinese soba, etc., the taste of crab flavor, crispness, unique texture of throat is required, but if the mixing and mixing of the kneaded ingredients with the liquid material added to the flour is not appropriate, it will form The texture is impaired by cutting the cut dartene and the physical characteristics of the heel band are changed, so that the unique texture such as crispness is lowered. The same can be said for bread dough and cake dough. For this reason, there is a need for an apparatus and method for producing a kneaded product that can mix and knead kneaded materials suitable for the production of the kneaded product as described above. Disclosure of the invention

Problems to be solved by the invention

[0008] An object of the present invention is to provide an admixture in which a liquid is uniformly dispersed in a raw material powder when mixing and kneading a kneaded raw material such as a powdered raw material powder such as buckwheat flour by a simple mechanism and operation. Can be prepared easily and in a short time to obtain a kneaded product such as a kneaded food with excellent flavor and texture, preventing overmixing without applying excessive strong shear force even in weak dough, An object is to provide a kneaded product manufacturing apparatus, a manufacturing method, a kneaded product manufactured by the kneaded product, and a processed product including the kneaded product, which can manufacture a kneaded product having the maximum viscoelasticity of the dough.

Means for solving the problem

The present invention provides the following kneaded product manufacturing apparatus, manufacturing method, kneaded product, and processed product including the same.

(1) An apparatus for mixing and kneading kneaded raw materials to produce a kneaded product, a container for storing kneaded raw materials,

A rotor that can rotate at the lower part of the container, a stirring bar that extends upward from the upper periphery of the rotor and toward the inner peripheral wall of the container, and a lifting part that lifts the admixture lump on the lower side of the rotor upward by rotation. Having a kneading kneading member and

Manufacturing equipment for chaotic products.

(2) The apparatus according to (1) above, wherein the container has a baffle on the inner peripheral wall that serves as a resistance to rotation of the kneaded raw material and the admixture blob.

(3) The device according to (1) or (2), wherein the kneading and mixing member is provided with a plurality of stirring rods having different lengths spaced apart from each other in the circumferential direction of the upper peripheral portion of the rotor.

(4) The apparatus according to any one of (1) to (3), wherein the stirrer has a receding angle and has an inclined surface portion on the outer peripheral side of the front surface.

(5) The above-described (1) or (5), wherein the lifting portion includes a scraper provided in a peripheral portion on the lower side of the rotor and a lifting path formed in an inclined shape from the upper end portion of the scraper toward the upper side of the rotor. (4) The device according to any one of the above.

(6) A convex lid member is placed on the mixture side on the rotor from the upper opening of the container. The device according to any one of (1) and (5) above.

(7) Load detecting means for detecting an electrical load applied to the power unit connected to the rotor of the kneading and mixing member, and a control mechanism for reducing or stopping the speed of the power unit when a certain electrical load is detected. The apparatus according to any one of (1) and (6) above, comprising:

(8) The apparatus according to any one of (1) and (7) above, wherein the apparatus has a rolling member for rolling the kneaded material lump formed by the kneading kneading member.

(9) The apparatus according to any one of (1) to (8) above, wherein the apparatus has a cutting part that linearly cuts a rolled product rolled in the rolling part.

(10) A method for producing a kneaded product by mixing and kneading kneaded raw materials, containing the kneaded raw materials in a container,

Rotate the mixing kneading member rotor at the bottom of the container,

The upper peripheral force of the rotor is mixed by mixing and agglomerating the kneaded material by mixing and aggregating the kneaded material with the stirring rod extending upward and in the direction of the inner peripheral wall of the container while rotating and dispersing the kneaded material upward with the inner peripheral wall of the container. The formed admixture blob is lifted from the lower side of the rotor to the space above the lifting unit,

At the same time or before and after these, the admixture lump is further adhered to the outer periphery of the kneaded material at the inner periphery of the stirring bar to thicken the kneaded material to form the kneaded material lump, and the outer periphery of the kneaded material lump. To give a kneaded material mass with high viscoelasticity.

A method for producing a chaotic product characterized by the above.

(11) The method according to (10) above, wherein the mixture is formed using the apparatus according to any one of (1) and (9) above.

(12) A chaotic product produced by the method described in (10) or (11) above.

(13) Processed product including the chaotic product described in (12) above.

In the present invention, the kneaded product is a mixture of raw material powders such as buckwheat flour, wheat flour, rice flour, etc., in addition to seasonings and other auxiliary materials, as well as liquid auxiliary materials such as water, eggs and fats and oils. It is a kneaded product such as kneaded food that is manufactured by mixing and kneading as a raw material, rolling the resulting kneaded material, and cutting it into a linear or other shape, with excellent flavor, texture, etc. In addition to foods such as buckwheat, pasta, Chinese soba, bread dough, cake dough, rice flour dough, rice cake, etc. that require a texture, cosmetics, drugs, quasi drugs, and the like can be mentioned.

[0011] In the present invention, the raw material constituting the kneaded material is an organic material that is used as a raw material for such a kneaded product, such as buckwheat, pasta, Chinese soba, bread dough, cake dough, and rice flour dough. Examples include raw materials. As a kneading raw material to be mixed and kneaded, there is a liquefied product of the raw material powder as described above, which can be obtained by adding water, eggs, other solutions, and liquid materials such as fats and oils to the raw material powder. Non-powder ingredients that can be mixed and kneaded to produce a kneaded product can be used as kneaded ingredients, such as fruit vegetables, surimi, meat, etc. that are viscous in the raw state, steamed cereals, and potatoes As well as kneaded raw materials containing gelatin, carrageenan and the like.

[0012] The kneaded product manufacturing apparatus of the present invention is an apparatus for manufacturing a kneaded product such as kneaded food by mixing and kneading kneaded raw materials such as a liquefied product of raw material powder, which contains kneaded raw materials. And a kneading device having a mixing kneading member provided at a lower portion of the container. The mixing and kneading member consists of a rotor that can rotate at the lower part of the container, a stirring bar that extends upward from the upper periphery of the rotor and toward the inner peripheral wall of the container, and a small admixture on the lower side of the rotor by rolling upward. It is an apparatus which has a kite part which fries.

[0013] In the above kneading apparatus, the container is a rigid container having an opening at the top so that the kneading raw material can be mixed and kneaded and kneaded. Force that can be used in any shape such as a spindle shape A bowl shape with a wide upper diameter is preferred. The container preferably has a baffle on the inner peripheral wall that provides resistance to rotation of the kneaded material and the admixture lump. The kaffle preferably extends in a direction intersecting with the direction of rotation of the force port which can be a protrusion protruding inside the container. Although the container can be in an open state where the lid is open, it is preferable to provide a lid member in the upper opening, and in particular, a downwardly protruding lid member placed on the side of the mixture on the rotor from the upper opening. It is preferable to have.

[0014] The shape of the rotor of the kneading and kneading member that can be rotated by the vertical rotating shaft at the lower part of the container is not particularly limited, but is a disk shape, a screw shape, a rotating wing shape having a lifting portion. And the like. The mixing and kneading member is provided with a plurality of stirring rods spaced apart in the circumferential direction of the upper peripheral portion of the rotor. It is preferable to form a space portion in particular, and it is particularly preferable that a plurality of stirring rods having different lengths are provided at intervals in the circumferential direction of the upper peripheral portion of the rotor. The stirrer preferably has a backward receding angle, and preferably has an inclined surface portion on the outer peripheral side of the front surface. The lifting portion of the kneading and kneading member is a force that is configured to lift the lower mixture lump on the lower space into the upper space by rotation, and a scraper provided in the peripheral portion on the lower side of the rotor, and a scraper It is preferable that the upper end portion of the rotor has a lifting path formed in an inclined shape by directing the upper side of the rotor.

[0015] The kneaded product manufacturing apparatus of the present invention preferably includes a control device having a load detecting means and a control mechanism for the kneading and kneading member. The load detection means is configured to detect an electrical load applied to the power unit connected to the rotor of the kneading and kneading member. The control mechanism is also configured to reduce or stop the speed of the power plant when a certain electrical load is detected. In this case, the stress load applied to the stirring rod provided on the rotor of the kneading and mixing member is transmitted to the power unit connected to the rotor, and when the absolute value of the differential value of the load current becomes maximum, the speed of the power unit is increased. It is preferable to reduce or stop the composition so that the aging of the dough due to excessive kneading can be prevented and a viscous mixture can be produced.

[0016] In the case of thin layered kneaded products such as buckwheat, pasta, Chinese soba, and pizza dough, those having a rolling member that rolls the kneaded material formed by the kneaded kneading member are preferred. Examples of the rolling member include a rolling roller, a press, and the like, and those having a plurality of pairs of opposing rolling rollers, particularly a plurality of rolling rollers in which the interval between the rolling roller pairs is narrowed as the rolling process proceeds, are preferable. As such a rolling member, a pair of opposed roller-type rolling parts is composed of a rolling mechanism that is installed in a duplex manner, and a spreading aid spraying part for peeling the dough from the roller at the top and a spring that contacts the roller One having a structure equipped with a scraper for a rolling roller. The rolling roller scraper adjusts the pressure with a pressing member such as a screw-tight flat washer on the upper part of the support member to fix it tightly to the rolling roller, and scrapes the scraped dough along the upper surface of the rolling roller scraper. It is desirable to discharge outside the system.

[0017] In the case of linear kneaded products such as buckwheat, pasta, and Chinese soba, the pressure rolled in the rolling section Those having a cutting portion for cutting a rolled product into a linear shape are preferred. As the cutting part, a roll cutter, a cutting blade or the like can be selected. In the case of a roll cutter, the scraper is fixed to the roll cutter in close contact with the upper part of the support member with a pressing member such as a screw-tight flat washer in the same manner as the rolling roller scraper. It is desirable to discharge outside the system along the top surface.

[0018] The method for producing a kneaded product of the present invention is a method for producing a kneaded product by mixing and kneading kneaded raw materials, wherein the kneaded raw material is accommodated in a container, and a kneaded kneading member rotor is provided at the lower part of the container. The kneading raw material such as water is transferred and dispersed upward and mixed with the stirring wall extending upward from the upper periphery of the rotor and toward the inner wall of the container while rotating with the inner wall of the container. Then, the admixture lump on the lower side of the rotor is lifted into the space above the lifting unit, and the admixture lump is agglomerated and formed at the inner periphery of the stirring rod at the same time or before and after these. A further mixture lump is attached to the outer periphery of the kneaded material to form a thickened kneaded material lump, and stress is applied to the outer periphery of the kneaded material lump that rotates in the upper central space of the rotor. In addition, a kneaded mass with high viscosity is formed by kneading.

[0019] When the kneaded product is formed using the above kneaded product manufacturing apparatus, the kneaded material is supplied to the rotor in the container while the kneaded kneading member is rotated. The mixture is transferred and dispersed upward while mixing with the inner peripheral wall of the container by a rotating stirring bar. The admixture blob is prevented from rotating by the baffle formed on the inner peripheral wall of the container and falls onto the rotor or the bottom of the container. The admixture that has fallen to the lower side of the rotor is lifted by the lifting part to the space above the rotor as the rotor rotates. The admixture blob on the upper side of the rotor is agglomerated by the stress generated in the space to form a kneaded material, and the kneaded material is thickened by adhering further admixture lump on the outer periphery of the kneaded material. A lump is formed. At the same time, stress is applied to the outer periphery of the kneaded material rotating in the upper central part of the rotor by the stirring rod, and a kneaded material lump with high viscosity is formed.

[0020] The size (dimensions) of the container of the kneaded product manufacturing apparatus and the kneading kneading member rotor can be arbitrarily selected depending on the amount of kneading material to be formed. The number of rotations of the rotor varies depending on the size of the container, the type and amount of the kneaded material, etc. Generally 50 to 500 rpm, preferably 100 to 3 OOrpm and the peripheral speed of the stirring rod can be 0.35 to 3.5 mZs, preferably 0.7 to 2 lmZs. The chaos time due to the rotation of the rotor also varies depending on the kind and amount of the kneaded material to be formed, but it is generally 1 to: LO minutes, preferably 2 to 5 minutes.

[0021] The amount of the liquid for forming the liquefied product of the raw material powder as the kneading material is an amount necessary for forming the target kneaded material, and varies depending on the type of each kneading material. For example, when preparing dough, the amount of water added may be 35 to 55% by weight, preferably 45 to 50% by weight, based on buckwheat flour. The liquefied product of the raw material powder can be supplied as it is or after stirring with stirring means such as a rubber spatula to the container of the production apparatus. In the case of buckwheat noodles, a mixture of buckwheat flour as a raw material for kneading is placed in a cooking bowl, mixed for about 10 seconds with a rubber spatula, etc., and the rotor of the kneading device is rotated and put into the kneading device. A ball-like kneaded lump can be obtained in 2 minutes.

[0022] When the baffle is formed on the inner peripheral wall of the container of the manufacturing apparatus, the baffle becomes resistance to rotation of the kneaded raw material and the kneaded material lump, so the kneaded raw material such as the added liquid is homogenized, and the kneaded raw material is mixed. In addition, formation of agglomerated admixture blob is promoted. The rotor lifting unit moves the lower admixture lump through rotation through the lifting path formed in an inclined shape by the force of the upper end of the scraper directed toward the upper side of the rotor. When the lump adheres to the kneaded material lump, enlargement of the kneaded lump is promoted.

[0023] When a plurality of stirring rods are provided as kneading and kneading members at intervals in the circumferential direction of the upper peripheral portion of the rotor, a space portion is formed at the center, and a liquid product or the like is formed at the peripheral portion. It is possible to disperse the kneading raw material, impart rotational force, homogenize the moisture distribution, add stress, etc., and enhance the kneading effect. In particular, when a plurality of stirring rods having different lengths are provided at intervals in the circumferential direction of the upper peripheral portion of the rotor, the tip portions of the plurality of stirring rods are installed at different turning radii and heights. The effect can be further enhanced. If the stirring bar has a receding angle, the admixture blob can be easily lifted upward, and if it has an inclined surface on the outer peripheral side of the front surface, it can be easily pressed against the inner peripheral wall side of the container. It is preferable that the stirring bar is formed at the upper peripheral part of the rotor so that the tip part is close to the inner peripheral wall of the container and opens obliquely backward, thereby forming a space in the central part on the upper side of the rotor. , The pressing force on the inner peripheral wall side of the container can be changed. Formation of an admixture blob by aggregation is performed efficiently.

[0024] When mixing a powdered material such as cereal as a kneading material with stirring, the mixture is sheared and the viscosity is reduced by applying a strong rotational force. The mixture is stirred to form a core micro-admixture, and the micro-admixture is rotated to attach the kneading raw material around it to form an admixture small lump. In addition, it is possible to avoid excessive stress, and to weakly mix the inside with the stress applied to the outer periphery of the admixture lump so that a highly viscous admixture can be easily prepared in a short period of time. However, it is possible to obtain a kneaded product and a processed product. The plurality of stirring rods fixed to the rotor of the kneading kneading member have a convex shape at the front outer periphery in the rotational direction, and when the height is changed along the outer periphery of the rotor upper portion in the upward and obliquely rearward direction, Is installed at different rotation radii and heights, and the moisture of the kneading raw material is applied by applying stress that transports and disperses the kneading raw material upward while rotating in the gap between the inner wall of the stirring vessel and the outside of the stirring rod by rotating the rotor. And mixing to form the raw material into the primary dough raw material.

[0025] The above operation does not have a lid member at the upper opening of the container, and a force that can be used even when the lid member is used. As a result, aggregation of the kneaded material is promoted. When there is no lid member, or when it is a flat lid member, a plurality of kneaded products are formed that are divided into a pair of potatoes, but from the upper opening of the container to the mixture side on the rotor. When a downwardly protruding lid member that is placed is used as a drop lid, a plurality of dispersed kneaded materials are aggregated into a large lump, which facilitates handling. A plurality of stirring rods fixed to the rotor of the kneading and kneading member are opened upward on the rotor and arranged obliquely rearward. The mixture is rotated in a gap surrounded by the lid member to attach the admixture lump to the kneaded material to thicken it into a snowman to form a kneaded lump, and a stirring bar is formed on the outer periphery of the kneaded material lump. By applying stress on the inside and kneading, it is possible to form a kneaded mass with high viscosity.

[0026] At the end of the kneading process, the load detecting means detects the electrical load applied to the power unit connected to the rotor of the kneading kneading member, and when the control mechanism detects a certain electrical load, the speed of the power unit is increased. Decrease or stop. By this control, it is possible to prevent the aging of the dough due to excessive kneading and control so that kneaded material with a high viscosity can be generated. By automatically determining the mixing end point where the viscoelasticity of the ground becomes maximum, it is possible to prevent overmixing of weak fabrics. In this case, the stress load applied to the stirring rod provided on the rotor of the kneading kneading member is transmitted to the power unit connected to the rotor, and the load current can be detected to easily detect and control the stress load. A mechanism can be configured.

[0027] In the case of thin layered kneaded products such as buckwheat, pasta, Chinese soba and pizza dough, the kneaded material formed by the kneaded kneading member can be rolled by the rolling member. Prior to rolling, the kneaded material is formed into a shape that is easy to handle, such as a square shape, with a kneading material forming device such as a press press, and then the thickness is 5 to: LOmm, preferably the thickness using a kneading material dividing device. It is preferable to cut into small pieces of 6 to 8 mm, apply dusting on both sides, and roll with a rolling member. When the rolling member is a multi-stage rolling roller pair, a loop forming guide for tension adjustment formed of a spring material is installed on the upper part of the roller, and a loop forming guide for preventing double winding is arranged on the other roller side. By letting the tail end fall naturally, it is possible to prevent the rolled dough from being folded and wrapping around the lower roller. When the lower rolling roller is tilted to prevent wrapping, the rolling members are arranged at an elevation angle of 1 to 60 degrees from the position where the rolling dough descends from the gap of the upper rolling roller, preferably 1 to the horizontal: LO degrees It is preferable to incline and arrange in a range not exceeding the radius of the lower rolling roller. With this arrangement, it is possible to prevent the rear end of the dough from being folded and doublely wound around the lower rolling roller. The rolling roller is preferably equipped with a rolling roller scraper. This rolling roller scraper adjusts the pressure with a pressing member such as a screw washer on the upper part of the support member, and fixed firmly to the rolling roller. It is desirable to discharge the dough from the system along the upper surface of the rolling roller scraper.

[0028] In the case of a linear kneaded product such as buckwheat, pasta, or Chinese soba, the rolled product rolled in the rolling part can be cut into a line in the cutting part. When the buckwheat dough is cut with a roll cutter of No. 20, that is, a cutting width of 1.5 mm, the buckwheat dough can be rolled with a two-stage rolling roller. The roller interval of the first rolling part is 2-5 mm, preferably 2-4 mm, and the roller interval of the second rolling part is 1-1.5 mm, preferably 1.2-1.4 mm. .

[0029] In the case of buckwheat flour, a strong dartene cannot be formed due to kneading. I can't get a connection. It is speculated that the reason why the cocoon breaks with a hand-made ten-percent so that the degree of connection is obtained is due to weak bonds between molecules due to weak cross-linking of water-soluble globulin and albumin. When pressing is repeatedly applied to a kneaded raw material obtained by adding a liquid material such as water to buckwheat flour, the viscosity of the kneaded raw material increases due to the formation of intermolecular bonds, and connection is obtained. When a strong shear force is applied, as in a kneading device using a general rotary stirrer, the intermolecular bond once formed is broken.

[0030] For this reason, in order to prevent a strong shearing force from being applied, the mixing of raw materials such as liquefied substances is promoted by the inner wall of the container and the stirring rod to generate intermolecular bonds. At this time, by detecting an increase in the load applied to the rotor of the kneading kneading member and controlling the rotation of the rotor, it is possible to prevent the strong shearing force from being applied, and thus the bond once formed can be prevented from being broken. . If a stronger stress is applied with the load at the maximum value, the intermolecular bond is broken, the viscosity is lowered, and a kneaded material such as buckwheat with a good texture cannot be obtained. Therefore, it is preferable to stop the strong pressing when the load reaches the maximum value, and then keep the stirring to the extent of adjustment. This makes it possible to produce a chaotic product with excellent flavor and texture.

[0031] The kneaded product of the present invention is a kneaded food product such as a kneaded product produced as described above. Further, the processed product of the present invention is an additive product such as a product processed so as to include the above kneaded product. This is a processed product such as a product excellent in flavor and texture as described above.

As described above, according to the present invention, the kneading raw material is stored in the container, the rotor of the kneading kneading member is rotated in the lower part of the container, and extends upward from the upper peripheral part of the rotor and extends toward the inner peripheral wall of the container. Using a stir bar, the kneaded material is transferred and dispersed upward while rotating between the inner peripheral wall of the container and mixed, and the admixture lump on the lower side of the rotor is sprinkled on the upper side of the lifting part, At the same time or before and after these, a further mixture lump is attached to the outer periphery of the kneaded material on the inner periphery of the stirring bar to thicken it, and the kneaded material is kneaded by applying stress to the outer periphery of the kneaded material lump. A mixture of kneaded ingredients in which the liquid is uniformly dispersed when mixing kneaded ingredients such as buckwheat flour by simple mechanism and operation, because the kneaded mixture is made with high elasticity. Easily prepared in a short time, with excellent flavor and texture A kneaded product with maximum viscoelasticity of the dough can be produced by preventing overmixing without applying an excessively strong shear force even in the case of a weak dough. Brief Description of Drawings

[0033] FIG. 1 is a configuration diagram showing an apparatus for manufacturing a chaotic product according to an embodiment.

FIG. 2 is a vertical sectional view showing the kneading device.

FIG. 3 is a perspective view of a kneading and kneading member.

[FIG. 4] (a) is a perspective view before using the kneading material dividing device, and (b) is a perspective view after the dividing. Explanation of symbols

[0034] 1 Device body

2 Chaos device

3 Chaos molding equipment

4 Chaos divider

5 Kneaded material rolling equipment

6 Chaos cutting device

7 Cutting chaos

8 Unloading device

10 Chaotic ingredients

11 containers

12 Mixed kneading parts

13, 43 Motor

14, 44, 45, 52 Transmission mechanism

15 Rotor

16 Stir bar

17 Lifting section

18 baffles

19 Lid member

20 Chaos

21 Rotation axis

22 Space

23 Inclined surface 24 Scraper

25 Yangtze Road

26 Top opening

27 Inner lid

28 Slide axis

29 Control unit

31 Pressing press

32 Forming machine

33 moldings

34 Molded product storage

35 Katsuta

36 slits

37 axes

38 line cutter

39 pieces

41, 42 Rolling roller pair

46 Scraper for rolling roller

47 Support member

48 Peeling aid

49 Stripping aid hopper

50 Rolled kneaded material

51 Ronore Katsuta

53 Kasuri

54 Waste support member

55 Cutting chaos

56, 57 Loop formation guide

60 admixture blob

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described with reference to the drawings in the case of production of mixed food.

In FIG. 1 to FIG. 4, the apparatus body 1 includes a kneading device 2, a kneaded material forming device 3, a kneaded material dividing device 4, a kneaded material rolling device 5, a kneaded material cutting device 6, a cut kneaded material receiver 7, A carry-out device 8 is provided.

[0037] The kneading device 2 is provided with a kneading kneading member 12 in a ball-shaped container 11 that contains a kneaded raw material 10 made of a pulverized raw material powder, and a transmission mechanism 14 is provided by a motor 13 as a power unit. It can be rotated through. The mixing and kneading member 12 includes a disk-shaped rotor 15 that can rotate at the bottom of the container 11, a plurality of stirring rods 16 that extend upward from the upper peripheral portion of the rotor 15 and toward the inner peripheral wall of the container 11, and the rotor 15 by rotation. It has a lifting part 17 for lifting the lower admixture lump upward. A plurality of baffles 18 projecting inward are formed on the side wall of the container 11, and a lid member 19 is provided on the top. The baffle 18 has a structure extending in a direction crossing the rotation direction of the kneaded raw material 10 and the admixture blob 60.

[0038] The rotor 15 of the kneading kneading member 12 is rotatable at the lower part of the container 11 by a vertical rotating shaft 21. The upper side surface is formed in a concave shape (dish shape), and is lifted around the periphery. Although it is formed in a disk shape having the portion 17, it may be in a shape such as a screw shape or a rotary wing shape. In this mixing and kneading member 12, a plurality of stirring rods 16 are provided at intervals in the circumferential direction of the upper peripheral portion of the rotor 15, and the tips extend in the direction of the inner circumferential wall. Therefore, even if the stirring rod 16 rotates. The space portion 22 is formed in the central portion. The plurality of stirring rods 16 have different lengths, and are arranged at intervals in the circumferential direction of the upper peripheral portion of the rotor 15! RU

[0039] The stirrer 16 is provided so as to incline toward the inner wall of the container 11 and to have a receding angle, and has an inclined surface portion 23 on the outer peripheral side of the front surface in the rotational direction. The inclined surface portion 23 is inclined with respect to the tangential direction of the rotor 15, and is configured to extrude the kneaded material 10 toward the inner wall of the container 11 by the rotation of the rotor 15. The lifting part 17 of the mixing and kneading member 12 is configured as a plurality of notches on the periphery of the rotor 15 so as to lift up the admixture lump on the lower side of the rotor 15 upward by rotation. Provided in the periphery of And a hoisting path 25 formed in an inclined shape from the upper end of the scraper 24 toward the upper side of the rotor 15.

[0040] The lid member 19 is provided so as to cover the upper opening 26 of the container 11, and a drop lid-shaped inner lid 27 placed on the mixture side on the mouth 15 from the upper opening 26 is a slide shaft. It can be moved up and down by 28. The inner lid 27 has a downwardly convex hemispherical shape, fits into the space 22 formed at the center of the rotor 15 and falls by its own weight, and the space 22 is reduced from the upper center. Become.

[0041] The motor 13 as a power unit has a load detection means for detecting an electrical load applied to the motor 13, and a control mechanism for reducing or stopping the speed of the motor 13 when a certain electrical load is detected. The control device 29 is provided, and the stress load force applied to the stirring rod 16 provided in the port 15 of the kneading and mixing member 12 is transmitted to the motor 13 connected to the rotor 15 and the differential value of the load current is obtained. It is configured to reduce or stop the speed of the motor 13 when the absolute value reaches a maximum.

[0042] The kneading material forming apparatus 3 includes a pressure press 31 and a molding machine 32, and the kneading material 20 formed by the kneading apparatus 2 is formed into a square-shaped shaped product 33 that is easy to handle. It is done. As shown in FIGS. 4 (a) and 4 (b), the kneaded material dividing device 4 has a molded product accommodating portion 34 and a cutter 35. The molded product accommodating portion 34 has a plurality of longitudinally parallel slits 36 on the opposing surface. The cutter 35 is composed of a plurality of wire cutters 38 that are angularly moved around an axis 37, and the molded product receiving portion 34 has a plurality of wire cutters 38 that are inserted into the opposed slits 36, and the molded product 33 to a plurality of small pieces 39. It is configured to cut out.

[0043] The kneaded material rolling device 5 has a plurality of stages of rolling roller pairs 41, 42, and can be rotated by a motor 43 via transmission mechanisms 44, 45, and a small piece 39 is placed between the rolling roller pairs 41, 42. The rolling kneaded material 50 is configured to be rolled. The transmission mechanisms 44 and 45 are set so as to change the rotation speed of the rolling roller pairs 41 and 42. A rolling roller scraper 46 is attached to each of the rolling roller pairs 41 and 42 by a support member 47. On the upper part of the first-stage rolling roller pair 41, a peeling aid hopper 49 for allowing the peeling aid 48 to fall naturally is provided. Between the first-stage rolling roller pair 41 and the second-stage rolling roller pair 42, loop formation guides 56 and 57 for bypassing the rolling kneaded material 50 are provided. [0044] The kneaded material cutting device 6 is composed of a pair of roll cutters 51. The kneaded material cutting device 6 can be rotated from a rolling roller pair 42 in the final stage via a transfer mechanism 52, and cuts the kneaded material 50 in parallel in the vertical direction. A number of cut kneads 55 are formed. A scraper 53 is attached to each cutter of the roll cutter pair 51 by a scraper support member 54. The cutting / mixing material receiver 7 is arranged at the take-out portion of the cutting / mixing material 55 of the mixing / mixing material cutting device 6 and is carried out by the unloading device 8.

[0045] In the kneaded product manufacturing method using the above-described apparatus, the kneaded raw material 10 made of a liquefied raw material powder obtained by adding a liquid such as water to the raw material powder is contained in the container 11 of the kneading apparatus 2, and the container 11 Rotate the rotor 15 of the kneading and mixing member 12 at the lower part of the kneading material, and rotate the kneading raw material 10 between the inner peripheral wall of the container 11 by the stirring rod 16 that extends upward from the upper periphery of the rotor 15 and toward the inner peripheral wall of the container. Then, the lower admixture lump 60 on the lower side of the rotor 15 is lifted upward by the lifting unit 17, and at the same time or before and after, the mixed material 20 in the space 22. Further admixture blob 60 is attached to the outer periphery of the steel to grow the kneaded material 20, and stress is applied to the outer periphery of the kneaded material 20 at the inner periphery of the stirring bar 16 in the space 22 in the upper central portion of the rotor. In addition, by mixing, a viscous mixture 20 is formed.

[0046] Since the container 11 of the kneading device 2 has the baffle 18 formed on the inner peripheral wall, the baffle 18 becomes a resistance to rotation of the kneading raw material 10, and the mixing of the kneading raw material 10 is promoted. In the rotor 15, by rotating, the admixture lump 60 on the lower side of the rotor 15 is lifted upward by the scraper 24 provided in the peripheral portion on the lower side of the rotor 15, and the upper side of the rotor 15 is lifted from the upper end of the scraper 24. The thickening of the kneaded material is promoted by being transferred to the upper side of the rotor 15 through the lifting path 25 formed in an inclined shape and adhering to the kneaded material 20.

[0047] As the kneading and kneading member 12, a plurality of stirring rods 16 are provided at intervals in the circumferential direction of the upper peripheral portion of the rotor 15, so that a space portion 22 is formed in the center and the kneading raw material is formed in the peripheral portion. Dispersion of 10 and application of rotational force, homogenization of moisture, addition of stress, etc. are possible, and the mixing effect is enhanced. In particular, since a plurality of stirring rods 16 having different lengths are provided at intervals in the circumferential direction of the upper peripheral portion of the rotor 15, the tips of the plurality of stirring rods 16 are installed at different rotation radii and heights. The mixing effect is further enhanced. Since the stirring bar 16 has a receding angle, the kneading raw material 10 can be easily lifted and dispersed upward, and inclined to the outer periphery of the front surface. Since the surface portion 23 is provided, the container 11 can be easily pressed to the inner peripheral wall side. The stirrer 16 is formed in the upper peripheral part of the rotor 15 so as to open upward and obliquely rearward with different lengths so that the tip part approaches the inner peripheral wall of the container 11. 22 can be formed, and the pressing force on the inner peripheral wall side of the container 11 can be changed, so that mixing of the kneading raw material 10, formation of a mixed lump, thickening of the kneading material 20, etc. can be performed efficiently.

[0048] When the kneaded raw material 10 consisting of a liquefied material of powdered material such as cereal is mixed with stirring, the kneaded material 20 is sheared and the viscosity decreases when a strong rotational force is applied. Kneading the raw material 10 to form the admixture lump 60, and rotating the kneaded mixture 20 while adhering the admixture lump 60 to the surroundings causes excessive stress with shear force inside the kneaded mixture 20 , And the inside of the kneaded material 20 is weakly kneaded by the stress applied to the enlarged outer periphery of the kneaded material 20 to easily prepare the high-kneaded kneaded material 20 in a short time, with excellent flavor, texture, etc. Confectionary products and processed products can be obtained. The plurality of stirring rods 16 fixed to the rotor 15 of the kneading / mixing member 12 have a convex shape at the rear outer periphery in the rotational direction, and the height changes along the outer periphery of the upper portion of the rotor 15 in an upwardly opening obliquely rearward direction. Therefore, the tip portion is installed at a different radius and height, and the rotor 15 is rotated to apply a stress that causes the kneading material 10 to move upward while rotating in the gap between the inner wall of the container 11 and the outside of the stirring bar 16. Kneaded raw material 10 can be mixed with raw materials such as buckwheat flour and formed into a small mixture 60

The above operation can be performed even when the upper opening 26 of the container 11 does not have the lid member 19. By using the lid member 19, aggregation of the kneaded material 20 is promoted. When the lid member 19 is not provided, or when the lid member 19 is a flat plate, a force 15 in which a plurality of mixed materials 20 divided into a warp is formed from the upper opening 26 of the container 11 to the rotor 15 By using the lower convex lid 27 placed on the upper side of the admixture blob 60 as a drop lid, a plurality of kneaded materials 20 are aggregated into a large kneaded material lump, which facilitates handling. A plurality of stirring rods 16 fixed to the rotor 15 of the mixing / mixing member 12 are arranged to open upward and obliquely rearward to the rotor 15, and move to the space 22 above the rotor through the lifting path 25 of the rotor 15. The mass 60 is rotated in the space 22 surrounded by the inner side of the stirring bar 16 and the inner lid 27 of the lid member 19 at the upper part of the rotor 15 to attach the admixture small mass 60 to the kneaded material 20 and thicken it into a snowman shape. Let it be done The kneaded material 20 is formed into a large lump, and the kneaded material 20 having high viscoelasticity is formed by applying stress to the outer periphery of the kneaded material 20 inside the stirring bar 16 and kneading.

[0050] At the end of the kneading process, an electric load applied to the power unit connected to the rotor 15 of the kneading kneading member 12 is detected by the load detecting means of the control device 29, and a constant electric load is detected by the control mechanism. At this point, the speed of the motor 13 is decreased or stopped. With this control, the aging of the dough due to excessive kneading can be prevented and the viscosity can be controlled so that the kneaded material 20 can be generated, so that the mixing end point at which the viscoelasticity of the kneaded material 20 is maximized is automatically set. Therefore, it is possible to prevent overmixing of weak fabrics. In this case, the stress load applied to the stirring rod 16 provided on the rotor 15 of the kneading / mixing member 12 is transmitted to the motor 13 connected to the rotor 15, and the absolute value of the differential value of the load current is detected by the controller 29. Therefore, simple detection and control can be performed.

[0051] In the case of bread dough, etc., the kneaded product 20 obtained as described above can be directly used for processing. In the case of thin layered kneaded foods such as buckwheat noodles, pasta, Chinese noodles, pizza dough, etc., kneading equipment The kneaded material 20 formed in 2 can be processed and rolled by the kneaded material forming device 3, the kneaded material dividing device 4, and the kneaded material rolling device 5. In this case, prior to rolling, the kneaded material 20 is formed into a shape that is easy to handle, such as a square shape, with the kneaded material forming device 3, and then the thickness 5 to: LOmm, preferably with the kneaded material dividing device 4. Cut into small pieces of 6 to 8 mm, apply a peeling aid on both sides with the kneaded material rolling device 5, and roll with rolling members.

[0052] In the kneading material forming device 3, the kneading material 20 formed by the kneading device 2 is placed in the forming recess of the forming disk 32, and is pressed from above using the pressure press 31, and is easily handled. Molded into a molded product 33. As shown in FIGS. 4 (a) and 4 (b), molding by the kneaded material dividing device 4 accommodates the molded product 33 molded by the kneaded material molding device 3 in the molded product accommodating portion 34, and small pieces by the cutter 3 5. Divide into 39. Since the molded product accommodating portion 34 has a plurality of longitudinally parallel slits 36 on the opposing surface, when the cutter 35 is tilted around the shaft 37 by an angular motion, the plurality of line cutters 38 are opposed to the molded product accommodating portion 34. Inserted into the slit 36, the molded product 33 is cut by the wire cutter 38, and a plurality of small pieces 39 are cut out.

[0053] In the kneaded material rolling device 5, the multi-stage rolling roller pairs 41 and 42 are rotated by the motor 43 via the transmission mechanisms 44 and 45, and the cut pieces 39 are fed between the rolling roller pairs 41 and 42. Roll to kneaded material 50. Upper peeling aid hopper 49 force on first stage rolling roller pair 41 Dropping aid 48 is dropped on each rolling roller to prevent the rolling kneaded material 50 from adhering to each rolling roller. The transmission mechanisms 44 and 45 are set so that the number of rotations of the rolling roller pairs 41 and 42 is changed according to the rolling ratio of the rolling kneaded material 50 in each stage. When the rolling member is a multi-stage rolling roller pair, a tension adjusting loop forming guide 56 formed of a spring material is installed on the upper part of the roller, and a loop forming guide 57 for preventing double wrapping is disposed on the other roller side. Then, by letting the tail end naturally drop, it is possible to prevent the rolled dough from being folded and wrapping around the lower roller. When the lower rolling roller is inclined to prevent winding, the arrangement of the rolling members is 1 to 60 degrees in elevation from the position where the rolling dough descends from the gap of the upper rolling roller, preferably 1 to horizontal: L0 It is preferable to place it in a range not to exceed the radius of the lower rolling roller. A rolling roller scraper 46 is installed on each of the rolling roller pairs 41 and 42 so as to scrape the dough that adheres to the rolling roller pairs 41 and 42, and the rolling roller scraper 46 is attached to the supporting member 47. The pressure is adjusted with a pressing member such as a flat washer screwed to the upper part of the plate and fixed firmly to the rolling roller. The scraped dough is discharged out of the system along the upper surface of the rolling scraper 46.

[0054] In the kneading material cutting device 6, the roll cutter pair 51 is rotated from the rolling roller pair 42 in the final stage through the transmission mechanism 52, and the rolling kneaded material 50 is cut in parallel in the vertical direction, so that a large number of cutting kneading materials are obtained. Form object 55. Each cutter of the roll cutter pair 51 scrapes and discharges the dough by the scraper 53 attached to the scraper support member 54. The cut and mixed material 55 cut by the kneaded material cutting device 6 is received by the cut and mixed material receiver 7 arranged in the take-out portion, and is carried out by the carry-out device 8 as a kneaded product.

[0055] In the kneading apparatus 2 described above, generation of intermolecular bonds can be promoted by mixing the kneaded raw material 10 with the inner wall of the container 11 and the stirring rod 16 so that a strong shearing force is not applied. At this time, it is possible to prevent overmixing by detecting an increase in the load applied to the rotor 15 of the kneaded material 12 and reducing or stopping the rotation of the rotor 15, thus preventing the once formed bond from being broken. it can. If the stress is further applied while the load is at the maximum value, the intermolecular bond is broken, the viscosity is lowered, and the kneaded material 20 such as buckwheat having a good texture cannot be obtained. Therefore, chaos is stopped when the load reaches the maximum value, and the shape is By adjusting to the above-mentioned adjustment level, mixed products such as mixed foods with excellent flavor and texture can be produced.

In the manufacturing apparatus and method described above, the kneading raw material 10 is accommodated in the container 11, the rotor 15 of the kneading kneading member 12 is rotated in the lower part of the container 11, and the container 11 is directed upward from the upper peripheral portion of the rotor 15. With the stirring rod 16 extending in the direction of the inner peripheral wall, the kneaded raw material 10 is transferred and dispersed upward while rotating between the inner peripheral wall of the vessel 11 and mixed to mix the small admixture mass 60 on the lower side of the rotor 15. At the top of the mouth 15, the admixture lump 60 is attached to the kneaded material 20 on the inner periphery of the stirring bar 16 at the top of the mouth 15. By thickening the lump and kneading by applying stress to the outer periphery of the kneaded material 20 to form a highly viscous kneaded material 20, kneaded raw materials such as buckwheat flour can be obtained with a simple mechanism and operation. When mixing, it is easy to use a mixture in which the liquid is uniformly dispersed in the raw material. It can be prepared in a short time to obtain a kneaded product with excellent flavor, texture, etc., and even with weak fabrics, it prevents overmixing without applying excessively strong shearing force and maximizes the viscoelasticity of the fabric. The product can be manufactured.

Industrial applicability

[0057] The present invention is a device for producing a kneaded product in which kneaded ingredients are mixed and kneaded, such as buckwheat, udon, Chinese soba, star, bread dough, cake dough, rice flour dough, and the like, and a kneaded product production method, and the like. It can be applied to chaotic products and processed products containing these chaotic products.

Claims

The scope of the claims

[1] A device for producing kneaded products by mixing and kneading kneaded raw materials,

A container containing the chaotic raw material;

Manufacturing equipment for chaotic products.

[2] The apparatus according to [1], wherein the container has a baffle on the inner peripheral wall to resist rotation of the kneaded raw material and the admixture blob.

[3] The apparatus according to claim 1 or 2, wherein the kneading and kneading member is provided with a plurality of stirring rods having different lengths at intervals in the circumferential direction of the upper peripheral portion of the rotor.

4. The apparatus according to any one of claims 1 to 3, wherein the stirring bar has a receding angle and has an inclined surface portion on the outer peripheral side of the front surface.

[5] The hoisting unit includes a scraper provided in a peripheral portion below the rotor, and a hoisting passage formed in an inclined shape by urging from the upper end of the scraper to the upper side of the rotor. 4. The apparatus according to any one of 4.

[6] The apparatus according to any one of [1] and [5] above, further comprising a convex lid member placed on the side of the mixture on the rotor from the upper opening of the container.

[7] Load detecting means for detecting an electrical load applied to the power unit connected to the rotor of the kneading and mixing member, and a control mechanism for reducing or stopping the speed of the power unit when a certain electrical load is detected. The device according to claim 1, comprising:

[8] The method according to claim 1, further comprising a rolling member for rolling the kneaded material lump formed by the kneading kneading member.

V, then 7!

[9] The claim 1 having a cutting portion for cutting a rolled product rolled in the rolling portion into a linear shape! The apparatus according to any of 8

[10] A method for producing a kneaded product by mixing and kneading kneaded raw materials,

Contain the chaotic ingredients in a container,

Rotate the mixing kneading member rotor at the bottom of the container, The upper peripheral force of the rotor is mixed by mixing and agglomerating the kneaded material by mixing and aggregating the kneaded material with the stirring rod extending upward and in the direction of the inner peripheral wall of the container while rotating and dispersing the kneaded material upward with the inner peripheral wall of the container. The formed admixture blob is lifted from the lower side of the rotor to the space above the lifting unit,

At the same time or before and after, the admixture lump is further adhered to the outer periphery of the kneaded material at the inner periphery of the stirring rod to thicken the kneaded material to form the kneaded material lump, and the outer periphery of the kneaded material lump. A method for producing a kneaded product, characterized in that a kneaded material lump having high viscoelasticity is formed by applying stress to the kneaded product.

[11] The method according to claim 10, wherein the mixture is formed using the apparatus according to any one of claims 1 and 9.

[12] A chaotic product produced by the method according to claim 10 or 11.

[13] A processed product comprising the chaotic product according to claim 12.