JP4395469B2 - Noodle dough kneading equipment - Google Patents

Description

  The present invention relates to a noodle dough kneading apparatus that kneads a powder mainly composed of flour by adding water to knead to knead the noodle dough.

  Conventionally, a noodle dough kneading device is equipped with a stirrer in a container so that it can rotate freely, and the stirrer kneads the powder while gradually adding moisture to the flour, buckwheat flour, and other flour. This is a device for kneading noodle dough.

  Various noodle dough kneading devices are known. In particular, in the case of noodles, the noodle dough is kneaded by applying force to the material to be kneaded, so that the noodles are reasonably strong, that is, noodles that are not too hard and not too soft have been evaluated.

  Here, in the present specification, “chair” refers to an operation of stirring and kneading. Further, the material to be kneaded means a concept including powder and noodle dough formed from the powder.

  FIG. 6 is a cross-sectional view showing a conventional example of a noodle dough kneading apparatus. FIG. 7 is a perspective view showing a conventional example of a stirrer used in the noodle dough kneading apparatus of FIG.

  As shown in FIGS. 6 and 7, in the conventional noodle dough kneading apparatus 200, the bottom surface 101 </ b> A having a cylindrical side surface formed by continuously connecting circular arcs extending downward is extended upward from the edge of the bottom surface 101 </ b> A. A container 101 having planar side surfaces 101B and 101C formed as described above, and a stirring body 100 having a rotating shaft 100A and one or more rod members 100B and 100C disposed in parallel to the rotating shaft 100A; A rotation device (not shown) that rotates the rotation shaft 100A in a predetermined rotation direction. Then, the rotating body 100A is positioned on a center line O (in FIG. 7, extending in a direction perpendicular to the paper surface) where the stirrer 100 is formed by connecting the centers of the arcs of the bottom surface 101A, and the rod The members 100 </ b> B and 100 </ b> C are pivoted in the container 101 so as to rotate with a gap X between the bottom surface 101 </ b> A of the container 101 and the rotating device.

  In the stirring member 100, generally, a first rod member 100B having a long arm member 100D attached to both ends and a second rod member 100C having a short arm member 100E attached to both ends are parallel to the rotation shaft 100A. The end portion of the long arm member 100D and the end portion of the short arm member 100E are joined together, and the rotary shaft 100A extends outward from the joint portion.

  Thus, in the conventional noodle dough kneading apparatus 200, the to-be-mixed material S in the container 101 is kneaded by rotating the stirring body 100 by the rotating device (Patent Documents 1 and 2). reference).

  A rotating device (not shown) is generally constituted by a rotating mechanism such as a motor and a transmission mechanism such as a gear and a chain.

  Further, Patent Document 1 proposes a kneading device in which a scraper is disposed on a bar member so that the uniformity of water addition to wheat flour and the like can be increased quickly.

  Furthermore, in Patent Document 2, the distance between the member corresponding to the bar member and the container bottom plate corresponds to directly below the axis of the bar member so as to enable the manufacture of noodles that are stronger than the conventional kneading device. A kneading device has been proposed in which the gap is made the smallest gap, and the space between the rising surface on the far side of the rotation is widened, and the interval is gradually widened as it advances in the rotational direction.

Patent Document 3 proposes a kneading device in which a convex portion is provided at the bottom of a container so that a strong kneading is applied to the noodle dough when passing through the bar member.
Japanese Patent Laid-Open No. 9-220047 Japanese Patent Laid-Open No. 2002-199839 Japanese Patent Laid-Open No. 10-136868

  However, even with the kneading devices of Patent Documents 1 to 3, it is difficult to give the noodle dough with a moderately strong stiffness like so-called hand-kneading, and the kneading device for noodle making gives the noodle dough with a moderately strong stiffness. There was room for improvement.

  The present invention has been made to solve the above-described problems, and an object of the present invention is to provide a noodle dough kneading apparatus that can impart a moderately strong stiffness to the noodle dough.

  In creating the problem solving means of the present invention, the inventor first analyzed the mechanism of kneading noodle dough.

  FIG. 1 is a schematic view showing the operation when the noodle dough is hand-kneaded. As shown in the figure, when the hand is thrown, the human palm T pushes the kneaded object S along the kneading bowl inner surface P, which is an inclined surface, against the kneading object S on the kneading bowl inner surface P. It moves as it stretches and repeats this action. That is, the kneading bowl inner surface P is an inclined surface, and the to-be-mixed object S located on the kneading bowl inner surface P receives a frictional force generated by its own weight G. When the palm T presses the object to be mixed S from above, the object to be mixed S cannot move on the inner surface P of the kneading bowl due to the frictional force generated by its own weight G. That is, it cannot escape from the pressing force of the palm T, and receives the pressing force M from the palm T. And the palm T moves in the direction which extends the to-be-mixed object S along the kneading bowl inner surface P, pressing down the to-be-mixed object S. FIG. Therefore, the material to be mixed S receives the frictional force N corresponding to its own weight G and the pressing force M from the inner surface P of the kneading bowl, and moderately strong kneading is applied to the material to be mixed S.

  On the other hand, as shown in FIG. 7, in the conventional noodle dough kneading apparatus 200, the positional relationship between the bar member 100B and the bottom surface 101A and the side surface 101B cannot reproduce the relationship between the kneading bowl inner surface P and the palm T. That is, the rod members 100B and 100C do not have a surface facing the side surface 101B, and are not shaped to press the object to be mixed S against the side surface 101B and the bottom surface 101A. Further, the side surface 101B is substantially vertical, and the weight of the object to be mixed S is not a reaction force from the side surface 101B, and the frictional force between the side surface 101B and the object to be mixed S is extremely weak. Therefore, the kneading applied to the material S to be mixed between the bar members 100B, 100C and the side surface 101B is weaker than the kneading. Thus, the inventor inferred that the kneading force was not sufficiently applied to the noodle dough in the conventional noodle dough kneading apparatus like the material S to be kneaded in the container 101.

  Then, the inventor considered that the stiffness of the noodle dough can be strengthened reasonably by reflecting the positional relationship between the palm T and the kneading bowl inner surface P in the noodle dough kneading apparatus, and has arrived at the present invention.

That is, the noodle dough kneading device of the first aspect of the present invention is formed so as to extend upward from the bottom surface of the substantially semi-cylindrical side surface formed by horizontally extending circular arcs extending downward and the edge of the bottom surface. A container having a planar side surface formed;
A stirrer having one or more bar members arranged in parallel to the rotation shaft supported by the container,
The rotating shaft is positioned on a center line formed by connecting the centers of the circular arcs, and the bar member rotates with a gap from the bottom surface of the container, so that the stirring body is pivoted in the container. A noodle dough kneading device,
The bar member has a flat surface on the outer peripheral side of the rotation, and a perpendicular of the flat surface is formed to be inclined in the rotational direction with respect to the rotational radial direction from the rotational shaft,
The container has a front side surface on the side facing the rod member that rotates downward by the rotation of the stirring body, the front side surface is inclined and extended forward with respect to the upward direction ,
The stirrer has a plate-like arm member that connects both ends of the rod member and the rotating shaft,
The arm member is disposed so as to be inclined so that the main surface is directed in the direction of extending the rotation axis and the inner main surface is directed in the rotation direction of the stirring member. By configuring in this way, the positional relationship and operation between the bar member and the front side surface approximate the positional relationship and operation between the palm and the inner surface of the kneading bowl during hand-grinding work. It can be given to the noodle dough, and thus the noodle dough can be given a moderately strong stiffness. Moreover, if comprised in this way, the to-be-mixed thing in a container will be scraped up to the container center part, Therefore A to-be-mixed thing can be mixed efficiently.

  In the noodle dough kneading device of the second aspect of the present invention, the inclination angle of the front side surface is approximately 45 degrees or less, and the angle of the plane is preferably greater than or equal to the inclination angle of the front side surface and less than 90 degrees. If comprised in this way, the positional relationship of a palm and a kneading bowl inner surface can be more accurately reflected in a noodle dough kneading apparatus.

  In the noodle dough kneading device of the third aspect of the present invention, the front side surface may be bent rearward and upward at a position between the rotation vertex of the bar member and the rotation shaft in the vertical direction. . If comprised in this way, since the area | region between a front side surface and a stirring body can be reduced, the powder which will stay without stirring can be reduced.

The fourth dough kneading device of the present invention has two said bar members of the first rod member and a second rod member, the arm and the second rod towards the members of the first rod member It may be longer than the arm member of the member . If comprised in this way, since the 1st rod member and the 2nd rod member are attached at different distances from a rotating shaft, by mixing the material to be mixed at different positions, the entire material to be mixed is more evenly mixed. can do. In addition, the noodle dough pressed against the front side by the first bar member is caught by the second bar member and peeled off from the front side, and the first bar member repeatedly presses the same position of the same noodle dough. Since it can suppress, noodle dough can be kneaded efficiently.

  The noodle dough kneading apparatus of the present invention has an effect that it can impart a strong stiffness to the noodle dough.

The best mode for carrying out the present invention will be described below with reference to the drawings.
(Embodiment)
First, the configuration of the noodle dough kneading device 50 of the present embodiment will be described.

  FIG. 2 is a perspective view clearly showing a main part of the noodle dough kneading apparatus according to Embodiment 1 of the present invention. 3 is a cross-sectional view taken along the line III-III in FIG. FIG. 4 is a plan view of the stirring body of FIG.

  As shown in FIG. 2, the noodle dough kneading device 50 includes a container 1, a stirrer 2 disposed inside the container 1, and a rotating device 3 that rotates the stirrer 2 in a predetermined rotation direction. Yes. Here, the rotating device 3 is built in a frame body 4 that supports the container 1.

  As shown in FIGS. 2 and 3, the container 1 has a substantially semi-cylindrical side surface bottom surface 1 </ b> A formed by a horizontally extending arc extending upward, and extends upward from an edge of the bottom surface 1 </ b> A. Thus, the side surface formed is formed. The side surface includes a front side surface 1B, a rear side surface 1C, and a pair of end side surfaces 1D constituting the end of the bottom surface 1A. Here, the front side surface 1B refers to a side surface that faces the rod members 2B and 2C on the side where the rotation direction of the bar members 2B and 2C is downward due to the rotation of the stirrer 2 which will be described later. The side facing the bar members 2B and 2C on the side where the rotation direction of the members 2B and 2C is on the upper side.

  As shown in FIG. 3, the front side surface 1 </ b> B is formed to be inclined forward with respect to the directly upward direction V.

  Note that the inclination angle γ formed by the front side surface 1B with respect to the directly upward direction V is preferably approximately 45 degrees or less. When the trial production was repeated, the stiffness of the kneaded noodle dough is moderately strong when the angle is within this range. Further, from the viewpoint of convenience such as the installation space of the container 1, the inclination angle γ is preferably 30 degrees or less.

  Further, as shown in FIG. 3, the front side surface 1B is bent rearward and upward at a bending position K between the rotation vertex position J and the rotation shaft position L of the bar members 2B and 2C in the vertical direction. . Thereby, the object to be mixed in the container 1 can be efficiently mixed. That is, in a container having a shape in which the front side surface 1B is not bent and is stretched as it is, a large region is formed between the front side surface 1B and the stirring body 2 above the container, and this region is not mixed. The retained powder remains. However, when the front side surface 1B is bent in this way, the region between the front side surface 1B and the stirring body 2 can be reduced, so that the amount of powder that remains without being mixed can be reduced. it can. Further, the position and angle of this bending differ depending on the type and amount of powder to be put into the container and the shape of the stirring body 2. The optimal bend position and angle are found based on test runs with powder.

  As shown in FIG. 3, the stirrer 2 has a rotating shaft 2A on a center line O (here, extending in a direction perpendicular to the paper surface) formed by connecting the centers of the arcs of the bottom surface 1A. Is positioned, and the rod members 2B and 2C are pivoted in the container 1 by the rotating device 3 so as to rotate with a gap X between the bottom surface 1A of the container 1.

  The stirrer 2 includes a rotating shaft 2A and a first rod member 2B and a second rod member 2C disposed in parallel to the rotating shaft 2A. The first bar member 2B and the second bar member 2C are joined to the rotating shaft 2A by arm members 2D and 2E, respectively. As a result, the material to be mixed S in the container 1 is mixed by the stirring member 2. The stirring member 2 is configured by joining the members of the rod members 2B and 2C, the arm members 2D and 2E, and the rotating shaft 2A, but may be manufactured by integral molding. Moreover, although the stirring body 2 has two rod members, the rod member should just be one or more.

  The first bar member 2B and the second bar member 2C have a flat surface 2F on the outer peripheral side of the rotation. As shown in FIG. 3, the perpendicular H of the plane 2F is formed so as to be inclined in the rotational direction with respect to the radial direction R from the rotating shaft 2A.

  In the bar members 2B and 2C, the inclination angle α formed by the perpendicular H of each plane 2F in the rotation direction with respect to the radial direction R from the rotation axis 2A is preferably greater than or equal to the inclination angle γ of the front side surface and less than 90 degrees. In the case of such an angle α, the plane 2F of the bar members 2B and 2C is in a parallel state with the front side surface 1B until the arm members 2D and 2E reach the horizontal state from the top of the rotation. After that, as the rotation proceeds, the plane 2F of the bar members 2B and 2C is inclined so as to have an elevation angle with respect to the front side surface 1B. Therefore, it is possible to more accurately reflect the positional relationship between the palm and the inner surface of the kneading bowl in the hand kneading operation on the noodle dough kneading apparatus. Moreover, when the trial production is repeated, the stiffness of the kneaded noodle dough is moderately strong when the angle is within this range.

  Moreover, as shown in FIG. 4, the stirring body 2 has a long arm member 2D attached to both ends of the first stirring body 2B, and a short arm member 2E attached to both ends of the second rod member 2C. . The rod members 2B and 2C are arranged in parallel with the rotary shaft 1A, the end of the long arm member 2D and the end of the short arm member 2E are joined, and the rotary shaft is outward from the joint. 2A is extended and comprised.

  Here, the long arm member 2D and the short arm member 2E that connect both ends of the rod members 2B and 2C and the rotating shaft 2A are in a flat plate shape, and an object to be mixed is placed in the center of the container 1 in the rotation of the stirring body 2. It arrange | positions so that the impeller to approach may be comprised. That is, each of the arm members 2D and 2E is disposed so as to be inclined such that the main surface is directed in the extending direction of the rotation shaft 2A and the inner main surface is directed in the rotation direction of the stirring member 2. Thereby, since the deviation of the material to be mixed to the outside of both ends of the stirring body 2 can be suppressed, the material to be mixed that stays without being stirred can be reduced.

  The frame body 4 is configured to support the container 1. The frame 4 has a rotating device 3 built therein. Here, the container 1 and the frame 4 are configured as separate members, but the container 1 and the frame 4 may be configured integrally.

  The rotating device 3 is mounted on a rotating shaft 2A that penetrates the end side surface 1D, and is configured to rotate the rotating shaft 2A. The rotating device is generally constituted by a rotating mechanism such as a motor and a transmission mechanism such as a gear and a chain. The noodle dough kneading device 200 can be configured by omitting the rotating device 3. In other words, the rotary shaft 2A protrudes outward, is connected to an external transmission mechanism, and can be configured to be rotated by external rotational power. Alternatively, a lever can be attached to the rotating shaft 2A and the lever can be rotated by human power.

  Next, an operation example of the noodle dough kneading device 50 configured as described above will be described with reference to FIG.

  First, a predetermined amount of powder, for example, wheat flour and other necessary additive materials are put into the container 1, and a rotating device (not shown) is driven to rotate the stirring body 2. After the stirring body 2 starts to rotate, water, salt water, or the like is gradually poured into the container 1 from above the container 1, and the hydrolyzed powder is mixed.

  The bar members 2B and 2C of the stirrer 2 pass through the inside of the powder and mix the powder and water. As the kneading of the powder proceeds, the viscosity of the powder increases and gradually becomes a lump to form a noodle dough.

  Here, since the first bar member 2B and the second bar member 2C are attached at different distances from the rotating shaft 2A, the entire object to be mixed S is more evenly mixed by mixing the object to be mixed S at different positions. Can be chaotic. In addition, the noodle dough pressed against the front side surface 1B by the first bar member 2B is caught by the second bar member 2C and peeled off from the front side surface 1B, and the first bar member 2B repeats the same position of the same noodle dough. Can be suppressed, so that the noodle dough can be kneaded efficiently.

  Further, as shown in FIG. 3, when the bar members 2B, 2C are rotated downward while facing the front side surface 1B, the mixed object sandwiched between the bar members 2B, 2C and the front side surface 1B. First, S is pressed against the front side surface 1B by the bar members 2B and 2C while receiving frictional resistance from the inclined front side surface 1B. Then, as the bar members 2B and 2C rotate, the plane 2F of the bar members 2B and 2C pushes the object to be mixed S downward toward the front side surface 1B. As a result, the positional relationship and operation between the bar members 2B and 2C and the front side surface 1B approximate the positional relationship and operation between the palm and the inner surface of the kneading bowl during hand-grinding work. Can be added to the noodle dough.

  Furthermore, during rotation of the stirring member 2, the arm members 2D and 2E scrape the material to be mixed in the container 2 toward the center of the container. As a result, the object to be mixed S can be efficiently mixed.

  As described above, the noodle dough kneading apparatus 50 of the present invention can give the kneading material close to the so-called hand-kneading, and can give the noodle dough moderately strong.

(Comparative example)
Here, a comparative example for clarifying the effect of the present invention will be described.

  FIG. 5 is a cross-sectional view of the same noodle dough kneading apparatus of this comparative example at the same location as FIG.

  The noodle dough kneading apparatus 300 of the present comparative example extends in the upward direction when the front side surface 301B is reduced vertically. Therefore, since the other components such as the stirring member 2 are the same as those in the embodiment, the same components as those shown in FIG. 3 are denoted by the same reference numerals in FIG. To do.

  As shown in FIG. 5, when the bar members 2B and 2C rotate downward while facing the front side surface 301B, the mixed object S sandwiched between the bar members 2B and 2C and the front side surface 1B is Since the front side surface 301B is not subjected to its own weight, the frictional resistance from the front side surface 301B is hardly received. When the object to be mixed S is pressed against the front side surface 301B by the bar members 2B and 2C, the object to be mixed S moves in the vertical direction so as to escape from the pressing force of the bar members 2B and 2C. Therefore, when the bar members 2B and 2C rotate and the plane 2F of the bar members 2B and 2C extends the object to be mixed S downward, the pressing force applied to the object to be mixed S is the same as that in the first embodiment. Smaller than that. In this way, the positional relationship and operation between the bar members 2B and 2C and the front side surface 301B are different from the positional relationship and operation between the palm and the kneading bowl during the manual operation. A close kneading could not be given to the noodle dough.

  As mentioned above, although embodiment of this invention was described in detail, this invention is not limited to the said embodiment.

  INDUSTRIAL APPLICABILITY The present invention is useful as a noodle dough kneading device that can give a kneading close to so-called hand to the noodle dough, and thus give a moderately strong stiffness to the noodle dough.

It is the schematic which shows the operation | movement at the time of hand noodle dough. It is a perspective view showing the principal part of the noodle dough kneading apparatus of Embodiment 1 of this invention. It is sectional drawing in the III-III plane of FIG. It is a top view of the stirring body of FIG. It is sectional drawing in the location similar to FIG. 3 of the noodle dough kneading apparatus of this comparative example. It is sectional drawing which shows the prior art example of a noodle dough kneading apparatus. It is a perspective view which shows the prior art example of the stirring body used for the noodle dough kneading apparatus of FIG.

DESCRIPTION OF SYMBOLS 1 Container 1A Bottom surface 1B Front side surface 1C Rear side surface 1D End side surface 2 Stirring body 2A Rotating shaft 2B 1st rod member 2C 2nd rod member 2D Long arm member 2E Short arm member 2F Plane 3 Rotating device 4 Frame 50, 51 , 52 Noodle dough kneading device 100 Stirrer 100A Rotating shaft 100B First rod member 100C Second rod member 100D Long arm member 100E Short arm member 101 Container 101A Bottom surface 101B Side surface 200 Noodle dough kneading device 300 Noodle dough kneading device 301B Front side surface G Self-weight H Vertical line J Rotation vertex position K Bending position L Rotational axis position M Pressing force N Friction force O Center line P Inner bowl inner surface R Radial direction S Object to be mixed T Palm V Vertical direction X Gap α Inclination angle of bar member plane γ Angle of front side inclination

Claims (4)

A container having a substantially semi-cylindrical side surface bottom surface formed by horizontally extending circular arcs extending downward and a planar side surface formed so as to extend upward from an edge of the bottom surface;
A stirrer having one or more bar members arranged in parallel to the rotation shaft supported by the container,
The rotating shaft is positioned on a center line formed by connecting the centers of the circular arcs, and the bar member rotates with a gap from the bottom surface of the container, so that the stirring body is pivoted in the container. A noodle dough kneading device,
The bar member has a flat surface on the outer peripheral side of the rotation, and a perpendicular of the flat surface is formed to be inclined in the rotational direction with respect to the rotational radial direction from the rotational shaft,
The container has a front side surface on the side facing the rod member that rotates downward by the rotation of the stirring body, the front side surface is inclined and extended forward with respect to the upward direction ,
The stirrer has a plate-like arm member that connects both ends of the rod member and the rotating shaft,
The noodle dough kneading apparatus , wherein the arm member is disposed so as to be inclined so that a main surface thereof is oriented in the direction of extending the rotation axis and an inner main surface thereof is oriented in the rotation direction of the stirring member .   The noodle dough kneading apparatus according to claim 1, wherein an inclination angle of the front side surface is approximately 45 degrees or less, and an inclination angle of the plane is not less than an inclination angle of the front side surface and less than 90 degrees.   The noodle dough kneading device according to claim 1, wherein the front side surface is bent rearward and upward at a position between a rotation vertex of the bar member and the rotation shaft in a vertical direction. Has two said bar members of the first rod member and a second rod member,
The noodle dough kneading apparatus according to claim 1, wherein the arm member of the first bar member is longer than the arm member of the second bar member.

Images