JP3576452B2 - Method and apparatus for defoaming / transporting fluid material - Google Patents

Description

[0001]
[Industrial applications]
The present invention relates to a defoaming / transporting device for a fluid material, and more particularly, to a device for defoaming and transporting a fluid material or the like which is likely to contain small bubbles.
[0002]
[Prior art]
The solid roux used to make curry, stew, palm coconut, etc. is heated and mixed by heating and mixing flour, oil and fat, seasonings, spices, etc. with a heating stirrer. It has been manufactured by transporting, filling a container from a filling device, and solidifying by cooling.
When the heated and melted luu is conveyed to a filling device via a pump, the heated and melted luu may be clogged by the narrow clearance of the pump. Also, particularly when the raw material does not contain a synthetic emulsifier, clogged luu may cause raw material separation. The problem of the clogging can be solved by removing the pump and feeding the heated melted lue by feeding the pressurized air into the heated melted lue transport path.
[0003]
In addition, there is a problem of foam floating, in which the heated and melted ruw bites bubbles during the heating and mixing, that is, contains bubbles, and floats on the rue surface before the bubbles are cooled and solidified. This problem of bubble biting or bubble floating can be solved by removing the bubbles by heating and mixing the roux through a strainer.
[0004]
[Problems to be solved by the invention]
However, if the step of deaerating bubbles by passing the roux through the strainer is adopted, the bite of the roux can be prevented, that is, the floating of bubbles can be prevented. There is a problem that the ruw cannot be transported to the filling device.
[0005]
[Object of the invention]
The present invention has been made in view of the above-described problems related to defoaming, transporting, and filling a fluid material, and degass bubbles that have been bitten during agitation, and fills the defoamed fluid material. An object of the present invention is to provide a defoaming / transporting device for a fluid material that can be reliably sent to an apparatus.
[0006]
The present invention further comprises a stirrer and two or more stock tanks, each of which is capable of continuously and efficiently performing the operations of stirring, defoaming, stocking, and filling, and defoaming and transporting a fluid material. It is intended to provide a device.
[0007]
[Means to solve the problem]
The present invention provides a stirring device for stirring a fluid material,
A defoaming device arranged downstream of the stirring device, for defoaming bubbles contained in the stirred fluid material,
A stock tank arranged downstream of the defoaming device, for hermetically stocking the defoamed fluid material, and supplying pressurized air to a filling device arranged downstream; and
A defoaming / transporting device for a fluid material, comprising:
The embodiment is characterized in that it has a plurality of the stock tanks, and the space between the defoaming device and the stock tank can be shut off. Further, the stirring device is a cooker.
[0008]
The present invention also includes a step of stirring the fluid material with a stirring device,
A step of removing the bubbles contained in the fluid material by passing the stirred fluid material through a defoaming device,
A step of storing the defoamed fluid material in a stock tank;
A step of supplying the fluid material with pressurized air from the stock tank to a filling device arranged downstream.
And a method for defoaming and conveying a fluid material.
In an embodiment, the step of stocking the defoamed fluid material in a stock tank is selectively performed between at least one defoaming device and a plurality of stock tanks.
[0009]
The present invention further provides a method for producing a food, comprising cooking the fluid material in a cooking section, and then passing the non-sealed area to a downstream processing section.
Placing a plurality of stock tanks between the unsealed area and the processing unit,
A step of transferring the fluid material cooked by the heating cooking unit into the first stock tank through the non-sealed area,
Supplying the pressurized air from the first stock tank to the processing section with the flowable material transferred into the first stock tank in a state of being cut off from the non-sealed area;
A step of transferring the fluid material cooked in the heating cooking section into the second stock tank through the non-sealed area,
A step of supplying pressurized air from the second stock tank to the processing unit with the flowable material transferred into the second stock tank in a state of being cut off from the non-sealed area;
A method for producing a food, comprising:
[0010]
[Action]
After stocking the fluid material in the stirrer into the stock tank through the defoaming device, the stock tank is shut off with respect to the strainer area, and pressurized air is supplied into the stock tank to obtain fluidity. The material is delivered to the filling device. During this delivery, the flowable material cannot be sent to the stock tank through the defoaming device because the stock tank is shut off to the area of the defoaming device. Can be stored in another stock tank via a defoaming device. By repeating this, the operations of stirring, defoaming, stocking, and filling can be performed substantially continuously and efficiently.
[0011]
【The invention's effect】
ADVANTAGE OF THE INVENTION The defoaming / transporting method and apparatus of a fluid material of the present invention have the effect of defoaming air bubbles that have been chewed during agitation and reliably sending the defoamed fluid material to a filling device. In addition, the apparatus is configured to have two or more stirring devices and two or more stock tanks, and has an effect that the operations of stirring, defoaming, stocking, and filling can be continuously and efficiently performed.
In addition, the fluid material cooked in the cooking section such as a heating container can be reliably sent out to the next processing section such as a filling device through the non-sealed area, and further, the next cooking section from the cooking section. There is an effect that the work to be sent to the processing unit can be performed substantially continuously and efficiently.
[0012]
Embodiment
Hereinafter, a defoaming / transporting device for a fluid material according to an embodiment of the present invention will be described with reference to the drawings. As shown in FIG. 1, a defoaming / transporting device 1 for a cooking material M that is a fluid material includes a stirring device, that is, a plurality of heating cooking devices 100 having a stirring function, and a strainer disposed downstream of the heating cooking device 100. That is, the defoaming device 200, a plurality of stock tanks disposed downstream of the defoaming device 200, that is, a cooling stocker 300, and a filling device 400 disposed downstream of the cooling stocker 300.
[0013]
Cooking device
As shown in FIG. 2, the cooking device 100 includes a hemispherical container 112 supported by a gantry 110 and a rotation axis A having a rotation axis A at an angle of 25 to 40 degrees, preferably 30 degrees, with respect to a vertical line. A stirring blade 116 and an outer stirring blade 118 are arranged. The container 112 has a jacket structure in which a temperature control pipe 115 for selectively supplying steam and cooling water at 35 ° C. is attached to an outer surface of the bottom 22 having a hemispherical inner surface, and a drain pipe 119 is connected thereto. I have.
[0014]
The upper end of the container 112 is air-tightly closed by a cover member 120 so as to be openable, and a cooking material input port 122 and a rotating shaft 114 are attached to the cover member 120. At the upper end of the rotating shaft 114, a motor 130 having a reversing speed change function, which is a driving source of the stirring blade, is attached. Therefore, the inner stirring blade 116 and the outer stirring blade 118 are driven to rotate in the same direction or the opposite direction. The rotation speed can also be arbitrarily selected and controlled. The rotation speed of the inner stirring blade 116 ranges from 20 to 150 rpm, and the rotation speed of the outer stirring blade 118 ranges from 10 to 50 rpm. The lower ends of the inner stirring blade 116 and the outer stirring blade 118 are rotatably supported about a rotation axis A by a shaft support member 132.
[0015]
The inner stirring blade 116 has stirring shafts 136 and 137 supported by arms 134 and 135 so that the distance from the rotation axis A is different, and the stirring shafts 136 and 137 are disposed not symmetrically with respect to the rotation axis A. A plurality of stirring rods 140 are attached. The stirring rod 140 extends in a direction orthogonal to the rotation axis A, and at least some of the stirring rods 140 have a length extending to the vicinity of the outer stirring blade 118. The cross section of the plane including the rotation axis A of the inner stirring blade 116 is not limited to a rectangle as shown in FIG. 2, and may be a trapezoid or a circle, or may be an ellipse centered on the rotation axis A. .
[0016]
The outer stirring blade 118 has an annular shape, and a synthetic resin scraping blade 150 for surrounding the inner surface of the container 112 and scraping the cooking material M around the outer stirring blade 118 is attached to the outer stirring blade 118. The scraping blades 150 are arranged asymmetrically with respect to the rotation axis A such that the scraping blades 150 on both sides of the rotation axis A do not scrape the same area of the container 112. The cross section of a plane including the rotation axis A of the outer stirring blade 118 is not limited to a circular shape as shown in FIG. 2 and may be an elliptical shape. Further, a stirring rod that can extend to the vicinity of the inner stirring blade 116 may be attached to the outer stirring blade 118.
[0017]
A temperature sensor 172 is attached to the inner stirring blade 116 via a temperature sensor attachment member 170 provided slightly offset from the rotation axis A at a position corresponding to the lower part of the container 112 near the rotation axis A. The temperature of the cooking material M is measured.
A pressurized air supply pipe 190 for discharging the cooking material M from the container 112 is also connected to the lid member 120. At the bottom of the container 112, a valve receiver 180 for discharging the cooking material M and a valve member 184 controlled by a pneumatic cylinder 182 are arranged, and a supply pipe 186 is connected to the valve receiver 180.
[0018]
The operation of the heating and cooking device 100 is obtained by heating and cooking the flour and fat in advance using a pre-cooking unit (not shown) while rotating the inner stirring blade 116 in the same direction at 30 rpm and the outer stirring blade 118 at 15 rpm in the same direction. Add flour roux, powder, paste and fat. Further, while the temperature is controlled by the temperature sensor 172, steam is supplied to the temperature control pipe 115 to perform heating cooking.
Subsequently, when the product temperature of the cooking material M reaches 90 ° C., the cooking is performed while rotating the inner stirring blade 116 in the opposite direction to the outer stirring 118 at 15 rpm. Thereby, when a paste (particularly, one containing a large amount of water) is added to a cooking material M containing a starchy material such as flour and an oil or fat, it is suitable for a peculiar phenomenon that physical properties rapidly harden as the product temperature rises. , The cooking material M can be pulverized and stirred with high efficiency.
[0019]
When the heating and cooking for a predetermined time are completed, steam in the jacket is discharged through the drain pipe 119, and cooling water at 35 ° C. is introduced into the jacket through the temperature control pipe 115 to cool the cooking material M. When the cooked cooking material M is softened with cooling, the inner stirring blade 116 is again rotated in the same direction as the outer stirring 118. This makes it possible to minimize the load on the rotating shaft 114 generated when stirring the cooking ingredients, and to efficiently stir. Subsequently, the air cylinder 182 is operated to separate the valve member 184 from the valve receiver 180, and pressurized air is supplied to the container 112 from the pressurized air supply pipe 190, so that the cooked food in the container 112 is cooked. The material M is supplied to the defoaming device 200.
[0020]
Defoaming device
The defoaming apparatus 200 includes a strainer 212 as shown in FIG. The strainer 212 is a device such as a shifter, and includes three sieves 214, 216, and 218 that are arranged so as to overlap in the vertical direction, and a vibrating device 220 that is a vibrating unit that vibrates the sieves 214, 216, and 218. And
As shown in FIG. 4, the sieve 214 has a substantially cylindrical metal frame 214a and a circular plate member 214c attached to one end (lower end) of the frame.
[0021]
In the defoaming device 200 of the present embodiment, the frame 214a has a diameter of about 70 cm and a height of about 15 cm. The plate member 214c has a thickness of about 1.5 mm and a hole 214b having a diameter of about 2 mm is formed on one surface. Further, the aperture ratio of the plate member 214c, that is, the ratio of the area of the hole 214b to the total area is preferably 20 to 50%, particularly preferably 30 to 40%. Note that the other sieves 216 and 218 also have basically the same configuration as the sieve 214. These sieves 214, 216 and 218 are integrally fixed in a vertically stacked state by fastening means such as bolts and nuts. Accordingly, the cooking material M such as molten roux that has passed through the uppermost sieve 214 is sequentially passed through the second sieve 216 and the lowermost sieve 218.
[0022]
A funnel-shaped member 222 is attached to the top of the sieves 214, 216, and 218 that are integrally stacked so that the cooked cooking material M can be guided to the uppermost sieve 214.
The vibration device 220 schematically shown in FIG. 3 is a vibration device similar to that used for a known shifter or the like. That is, the vibrating device 220 uses the rotating motion of a built-in motor or the like to vibrate the three sieves 214, 216, and 218, which are stacked and integrally fixed, together, in small increments, and the plate member of each sieve. It is configured such that the flowable material such as molten currant supplied above is efficiently passed through the holes.
[0023]
The vibration may be a reciprocating motion in a vertical direction as indicated by an arrow A in FIG. 3, or a three-dimensional motion obtained by adding a circular motion to the reciprocating motion.
In the defoaming device 200, the lower part of the sieves 214, 216, 218 is connected to the upper opening of the hopper 224. Between the sieve and the hopper 224, foreign matter is allowed from the space formed between the outer periphery of the sieve and the inner periphery of the hopper 224, while allowing the vibration of the sieves 214, 216, and 218 integrally fixed. An annular lid portion 226 for preventing intrusion into the inside is arranged.
[0024]
In the hopper 224, a conical receiving member 228 is arranged. The receiving member 228 is an umbrella-shaped member made of metal. The receiving member 228 has its base end fixed to the distal end of a vertical rod 230 attached to the bottom of the hopper 224 so that the apex thereof is vertically aligned with the center of the sieve connected to the hopper 224.
[0025]
In the defoaming device 200, the opening angle (α) of the top of the receiving member 228 is about 60 degrees, and the width or diameter (d) of the bottom is set to be slightly smaller than the diameter of the sieves 214, 216, 218. Have been. Therefore, as shown by the arrow B, most of the cooking material M such as molten curry roe, which has passed through the bottom sieve 218 and dropped vertically, has an angle of about 30 degrees on the upper inclined surface 228a of the receiving member 228. And collide and flow along it. In addition, the molten curry which does not collide with the upper inclined surface 228a of the receiving member 228 collides with the conical surface 224a at an angle of about 40 degrees, and flows along the conical surface 224a.
[0026]
The lower portion of the hopper 224 is a conical portion tapering downward, and the inner peripheral surface of the conical portion forms a funnel-shaped conical surface 224a. The conical surface 224a forms an angle (β) of about 40 degrees with respect to a vertical line. As shown in FIG. 2, the diameter of the upper end of the conical portion is larger than the diameter of the bottom of the receiving member 228, and the upper end of the conical portion is located above the bottom of the receiving member 228. . Accordingly, the cooking material M flowing along the upper inclined surface 228a of the receiving member 228 and vertically dropping from the end of the inclined surface as shown by the arrow C, the funnel-shaped conical surface 224a of the conical portion. At about 40 degrees, they collide and flow along it.
[0027]
Around the top of the conical portion, ie, around the base of the vertical rod 230 connected to the bottom of the hopper 224, the cooking material M that has flowed down along the funnel-shaped conical surface 224a from the hopper 224 to the next step, for example, stock. A discharge port 232 for discharging to the tank 300 is provided.
At the bottom of the hopper 224, the cooking material M flowing along the funnel-shaped conical surface 224a accumulates in a substantially conical shape. In the present embodiment, the state of the cooking material M is controlled such that the diameter of the surface of the cooking material M collected in a cone at the bottom of the hopper 224 is always smaller than the diameter (d) of the bottom of the receiving member 228. ing. That is, at the bottom of the hopper 224, the cooking material M is controlled so that the cooking material M is stored only up to a height position where the diameter of the surface of the stored cooking material M is smaller than the diameter (d) of the bottom of the receiving member 228. Therefore, the molten curry roux that has passed through the bottom sieve 218 and dripped vertically always hits the inclined surface 228a or the funnel-shaped conical surface 224a, and the cooking material M accumulated on the bottom of the hopper 224. Does not collide directly with the liquid surface.
[0028]
The control of the height position of the surface of the cooking material M accumulated at the bottom of the hopper 224 is performed, for example, by controlling the supply amount of the cooking material M to be supplied to the strainer 220 according to the speed at which the cooking material M flows out from the bottom of the hopper 224. This can be achieved by setting the supply speed and the like to appropriate values. Alternatively, it can be achieved by providing a level sensor for detecting the height position of the surface of the cooking material M at the bottom of the hopper 224, and adjusting the supply amount, the supply speed, and the like of the cooking material M based on the output of this sensor. .
[0029]
The operation of the defoaming device 200 is used to remove air bubbles from the cooking material M cooked by the heating cooking device 100 prior to filling into a commercially available individual package. While the stacked and integrated sieves 214, 216, and 218 are vibrated by the vibrating device 220, the cooking material M made by the heating cooking device 100 is supplied to the uppermost sieve 214.
[0030]
The cooking material M passes through the uppermost sieve 214, passes through the second sieve 216, and then passes through the third sieve 218. Then, by passing through the sieves 214, 216, 218, the air bubbles contained in the cooking material M are destroyed, and the air bubbles are eliminated from the cooking material M. In the sieve of the present embodiment, a hole having a diameter of about 2 mm is formed in a plate having a thickness of about 1 mm, so that bubbles are efficiently eliminated.
[0031]
The cooking material M that has passed through the lowermost sieve 218 falls on the inclined surface 228a of the conical receiving member 228. As described above, the width or diameter (d) of the bottom of the receiving member 228 is set to be slightly smaller than the diameter of the sieves 214, 216, and 218, so that the cooking that falls from the lowermost sieve 218 almost vertically downwards Most of the material M falls on the inclined surface 228a of the receiving member 228, collides with the inclined surface 228a at an angle of about 30 degrees, and flows along the inclined surface 228a.
[0032]
The cooking material M flowing along the upper inclined surface 228a of the receiving member 228 is dripped vertically from the end of the inclined surface 228a, and is formed on the funnel-shaped conical surface 224a of the conical portion provided at the lower part of the hopper 224. , Collide at an angle of about 40 degrees and run down along it. The cooking material M that has not collided with the inclined surface 228a collides with the conical surface 224a at an angle of about 40 degrees, and flows down along the conical surface 224a. The cooking material M that has flowed down along the funnel-shaped conical surface 224a accumulates at the bottom of the hopper 224 and is discharged from the hopper 224 through a discharge port 232 formed around the base of the vertical rod 30.
[0033]
Cooling stocker
As shown in FIG. 5, the cooling stocker 300 has a kettle, that is, a container 320, and a stirring device 321.
As shown in FIGS. 5 and 6, the container 320 has a jacket structure in which the inner surface is made hemispherical, and the outer surface of the bottom portion 322 has a temperature control pipe through which heating water at 62 ° C. and cooling water at 7 ° C. selectively pass. 324 is attached, and a drain pipe 327 is further connected. A lid 328 is disposed at an upper opening of the container 320. The lid 328 has a cooking material inlet 325 for charging the cooking material M and a pressurized air supply pipe for discharging the cooking material from the container 320. 329 are connected.
[0034]
The lid 328 is further provided with an inclined rotating shaft 330 that passes through the hemispherical center O of the inner surface of the bottom 322, and the rotating shaft 330 is rotated by the motor 332 at 5 to 40 rpm. A stirring blade 334 extending in an arc shape along the inner surface of the bottom 322 is attached to the tip of the rotating shaft 330. On the outer side of the stirring blade 334, that is, on the inner side of the bottom 322, a scraping blade 336 made of synthetic resin is intermittently attached. The scraping blades 336R, 336L are asymmetrical in the left and right directions, so that a portion that has not been scraped off by the scraping blade 336R on one side is scraped by the other scraping blade 336L.
[0035]
A paddle-type stirring blade 340 is disposed in a region where the cooking material M is scraped up by the stirring blade 334 and the scraping blade 336 in the container 320, that is, in a region below the rotating shaft 330 in FIG. The paddle-type stirring blade 340 is attached to the tip of a vertical shaft 362 that can be rotated forward and backward by a paddle motor 360, and is disposed in a region 346 indicated by a first oblique line shown in FIG. Grinding and stirring can be performed with high efficiency. As shown in FIGS. 7A and 7B, the paddle-type stirring blade 340 has a flat rectangular shape whose outer shape is entirely symmetrical with respect to the rotation axis R as shown in FIGS. A plurality of asymmetric through-holes 342 are provided to reduce resistance and increase agitation capacity.
[0036]
A vertical support rod 354 having a temperature sensor 350 attached to the tip thereof is inserted into the container 320 at a position slightly shifted from the center 0 of the hemisphere on the inner surface of the bottom so as not to interfere with the rotating shaft 330. The temperature sensor 350 attached to the tip of the vertical support bar 354 is arranged in a region near the center of the cooking material M, so that the temperature can be measured with high accuracy.
[0037]
The lid 328 is also connected to a pressurized air supply pipe 329 for discharging the cooking material M from the container 112 by air pressure. At the bottom of the container 320, a valve receiver 360 for discharging the cooking material M and a valve member 364 controlled by a pneumatic cylinder 362 are arranged, and a supply pipe 366 is connected to the valve receiver 360. A baffle plate is arranged in a region where the cooking material M is scraped down by the scraping blades 336 in the container 320, that is, a region above the rotary shaft 330 in FIG. 6, and the cooking material M destroyed by the paddle-type stirring blades 340. Can efficiently collide with each other to efficiently stir. In this case, the baffle may be attached to the vertical support bar 354.
[0038]
The plurality of cooling stockers 300 are each connected by a pipe for receiving the supply of the cooking material M from the upstream defoaming device 200, or are arranged so as to be movable by a transport device, and are in a standby position, the defoaming device 200 The cooking material M is transported between a receiving position where the cooking material M is supplied from the container and a discharge position where the cooking material M is discharged and supplied to the filling device 400 (not shown). In the latter case, at the standby position, 62 ° C warm water is supplied from the temperature control pipe 324, and at the receiving position, 62 ° C warm water and 7 ° C cooling water are selectively supplied from the temperature control pipe 324. At the discharge position, it is preferable that warm water at 62 ° C. be supplied from the temperature control pipe 324.
[0039]
Further, by arranging the cooling stocker 300 almost directly below the defoaming device 200, a pipe for supplying the cooking material M from the defoaming device 200 to the cooling stocker 300 can be shortened, and the efficiency is increased according to gravity. Since the cooking material M can be supplied well, it is possible to prevent the cooking material M from remaining in the pipe.
[0040]
In the cooling stocker 300, cooling water of 7 ° C. is put into the jacket structure of the container 320 from the temperature control pipe 324 to cool the cooked cooking material while controlling the temperature by the temperature sensor 350, and at the same time, rotate the shaft 330, that is, the stirring blade. 334 is rotated at 15 rpm by the motor 32, and the paddle type stirring blade 340 is rotated at 100 rpm by the paddle motor 360 to uniformly mix the cooking material M and to cool down to 62 ° C. while grinding the mass of the cooking material M.
When the cooking material M is cooled to 62 ° C., 62 ° C. warming water is supplied to the temperature control pipe 324 in place of the 7 ° C. cooling water, and the cooking material M is kept at 62 ° C. while stirring and waiting for discharge. At the time of discharge, the air cylinder 362 is operated to separate the valve member 364 from the valve receiver 360, and pressurized air is supplied to the container 320 from the pressurized air supply pipe 329, so that the cooking material M in the container 320 is discharged. It is discharged and supplied to the filling device 400.
[0041]
In this way, the cooling stocker 300 can store the cooking material M while waiting for discharge. Even if the stored cooking material M is separated, a uniform mixing state can be reproduced by rotating the stirring blade 334 and the paddle-type stirring blade 340. Therefore, since there is no need to worry about the separation of the cooking material M during storage, roasting and the like having a rich flavor and aroma can be produced without using a synthetic emulsifier and making full use of roasting characteristics. Further, in the second cooking section 316, for example, raw materials which are not to be heated, such as milk raw materials, juices of vegetables and fruits, etc., can be fed as non-heating cooking materials without being fed to the stirring device 100, and fresh raw materials can be obtained. It is also possible to produce a roux or the like utilizing the flavor of.
[0042]
Filling device
The filling device 400 is sent to a known filling device for filling the cooked cooking material M into individual shipping packages. As this type of filling apparatus, for example, there is one described in Japanese Patent Application Laid-Open No. 63-22303.
[0043]
Actuation
The operation of the defoaming / transporting device 1 for a fluid material described above will be described. The cooked cooking material M is supplied from the heating cooking device 100A to the defoaming device 200. The cooking material M defoamed in the defoaming device 200 is supplied to and stored in the cooling stocker 300A at the receiving position. When the cooking material M in the heating cooking device 100A is exhausted, the cooking material M is supplied from the next heating cooking device 100B to the defoaming device 200.
When the cooking material M of the cooling stocker 300A is full, the cooling stocker 300A is transported to the discharge position, while the other cooling stocker 300B waiting at the standby position is transported to the receiving position and cooked from the defoaming device 200. The material M is supplied. The cooling stocker 300 at the discharge position puts cooling water of 7 ° C. from the temperature control pipe 324 into the jacket structure, cools the cooked cooked material while controlling the temperature by the temperature sensor 350, and simultaneously cooks the cooked material M uniformly. The mass of material M is cooled to 62 ° C. while grinding. Discharge of the cooking material M is performed by separating the valve member 364 from the valve receiver 360 and supplying pressurized air from the pressurized air supply pipe 329 to the container 320 to discharge and fill the cooking material M in the container 320. Supply to the device 400.
[0044]
Further, in the above-described embodiment, the stock tank includes the stirring blade and the paddle-type stirring blade attached to the inclined rotating shaft, but the stock tank that can be used in the present invention is the same as the stock tank of the above-described embodiment. It is not limited. FIG. 8 shows a stock tank 500 as an example of another form of a stock tank. As shown in FIG. 8, the stock tank 500 includes a container 512. A pipe 515 having a valve 514 for receiving the supply of the cooking material M from the upstream defoaming device 200 is inserted into an upper portion of the container 512, and a tip of the pipe 515 is connected to an upper portion of a side wall in the container 512. It has been stretched to the side. For this reason, in the stock tank 500, the cooking material M is supplied from the defoaming device 200 through the pipe 515 in a state where the pulp 514 is opened, and the cooking material M travels along the side wall in the container 512 and is in the container 512. It is configured to accumulate at the bottom of the. A pressurized air supply pipe 520 for discharging the cooking material M from the container 512 is connected to an upper portion of the container 512.
[0045]
A mixing blade 516 is provided at the bottom in the container 512. The mixing blade 516 is configured to be rotated by a driving mechanism such as a motor 518 disposed below the container 512. Due to this rotation, the cooking material M stored at the bottom in the container 512 is stirred and maintained in a mixed state so as not to be separated. Further, at the bottom of the container 512, similarly to the above-mentioned cooling stocker 300, a valve receiver for discharging the cooking material M and a valve member controlled by a pneumatic cylinder are arranged (not shown). The supply pipe 522 is connected to the receiver. Further, the container 512 is provided with a water jacket (not shown), and is configured so that the internal temperature can be maintained at a temperature suitable for filling the cooking material M.
In the stock tank 500, the discharge of the cooking material M causes the valve member to be separated from the valve receiver, closes the valve 514 of the pipe 515, and supplies pressurized air from the pressurized air supply pipe 520 into the container 512, The cooking material M in the container 512 is discharged and supplied to the filling device 400.
[Brief description of the drawings]
FIG. 1 is a configuration diagram of an apparatus for defoaming and conveying a fluid material according to an embodiment of the present invention.
FIG. 2 is a cross-sectional view of the cooking device according to the embodiment of the present invention.
FIG. 3 is an explanatory sectional view of a defoaming apparatus according to an embodiment of the present invention.
FIG. 4 is a perspective view of a sieve according to the embodiment of the present invention.
FIG. 5 is a sectional view of a cooling stocker according to the embodiment of the present invention.
FIG. 6 is a horizontal sectional view of the cooling stocker according to the embodiment of the present invention.
FIG. 7 is a front view of the stirring blade according to the embodiment of the present invention.
FIG. 8 is a sectional view of a stock tank according to another embodiment of the present invention.
[Description of sign]
M cooking ingredients
1 Defoaming and conveying device for fluid materials
100 Cooking device
112 containers
114 rotation axis
116 Inside stirring blade
118 Outside stirring blade
120 Lid
140 stir bar
150 scraping blade
190 Pressurized air supply pipe
200 defoaming device
212 strainer
214, 216, 218 sieve
224 Hopper
228 Receiving member
232 outlet
300 cooling stocker
320 containers
321 stirrer
324 Temperature control pipe
328 lid
329 Pressurized air supply pipe
400 filling device

Claims (6)

A stirring device for stirring the fluid material;
A defoaming device arranged downstream of the stirring device, for defoaming bubbles contained in the stirred fluid material,
A stock tank disposed downstream of the defoaming device to hermetically stock the defoamed flowable material and supplying pressurized air to a filling device disposed downstream. Defoaming and conveying equipment for fluid materials. The defoaming / conveying device for a fluid material according to claim 1, wherein the defoaming / conveying device has a plurality of the stock tanks, and can be shut off between the defoaming device and the stock tank. The defoaming / transporting device for a fluid material according to claim 1, wherein the stirring device is a cooker. A step of stirring the fluid material with a stirring device,
A step of removing the bubbles contained in the fluid material by passing the stirred fluid material through a defoaming device,
A step of storing the defoamed fluid material in a stock tank;
Supplying a flowable material with pressurized air from the stock tank to a filling device arranged on the downstream side. The flow of claim 4, wherein the step of stocking the defoamed flowable material in a stock tank is performed selectively between at least one defoaming device and a plurality of stock tanks. Method for defoaming and transporting conductive materials. In a method for producing a food, the liquid material is cooked in a cooking section, and then passed through an unsealed area and sent to a next processing section on the downstream side.
Placing a plurality of stock tanks between the unsealed area and the processing unit,
A step of transferring the fluid material cooked by the heating cooking unit into the first stock tank through the non-sealed area,
Supplying the pressurized air from the first stock tank to the processing section with the flowable material transferred into the first stock tank in a state of being cut off from the non-sealed area;
A step of transferring the fluid material cooked in the heating cooking section into the second stock tank through the non-sealed area,
A step of supplying pressurized air from the second stock tank to the processing unit with the flowable material transferred into the second stock tank in a state of being cut off from the non-sealed area;
A method for producing a food, comprising:

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