JPS6411329B2 - - Google Patents

Description

Detailed Description of the Invention [Industrial Application Field] The present invention relates to the mixing and mixing of powder and water or an aqueous solution.More specifically, the powder and water are mixed by atomizing an aqueous solution, This invention relates to a continuous homogeneous water-mixing device that atomizes materials and mixes them uniformly at high speed.

[Conventional technology]

The following is an example of a conventional device for mixing and mixing powder and water or an aqueous solution in the case of mechanical noodle making.

In other words, the conventional dough mixing device used as a mixer for making noodles, whether it is a batch type, a horizontal type, a vertical type, or a mixed type as shown in Fig. 1, mixes the flour with a stirring blade. A certain amount of water is added and mixed, but in the case of wheat flour in particular, it contains a ``glutinous'' insoluble substance called gluten, which is a combination of the flour proteins gliadin and glutenin with water. In order to produce this, a maturation period is required in which the flour particles are allowed to hydrate (i.e., the hydrated gluten and starch become compatible with each other) in a maturation process known in the noodle industry as "nakasu".

[Problem that the invention seeks to solve]

On the other hand, the patent application No. 1974 proposed by the present inventor
No. 141134 (Method and device for manufacturing three-layer noodles with different noodle texture structures) [hereinafter referred to as the applicant's prior invention] The cylindrical high-speed beater instant mixer, which is equipped with a shaft with 7" twisted stirring blades and has a structure that allows it to rotate at high speed (see Figure 2 of the present invention), differs from the batch mixer described in the previous section, Since the water flowing down from the inlet comes into contact with each minute grain of flour,
Gluten formation is completed instantaneously, and there is no need for the so-called maturing time of letting the noodle dough sit and waiting for moisture to penetrate, unlike the previously mentioned batch mixer. This invention could not be expected from conventionally known mixers because it could be fed to rolls.

The device is constructed as shown in FIG.
is an electric motor, 2 is a mixing cylinder, 3 is a twisted stirring blade, 4 is a rotating shaft, 5 is a bearing, 6 is a flour inlet, 7
is a water inlet, 8 is an outlet for the mixed crumbly dough, and 9 is a coupling.

The rotating shaft 4 is connected to the electric motor 1 through a coupling 9, and is given a rotation speed of 1460 R/M, which is the same speed as the electric motor.

A feedable torsion-shaped stirring blade 3 set on a rotating shaft 4 contacts the inside of a cylindrical mixing cylinder 2 with a gap of about 1 mm left.

The applicant's prior invention continuously supplies a fixed amount of flour to the mixing cylinder 2, which can be called a high-speed beater instant mixing mechanism having the above-mentioned configuration, by an automatic metering and feeding device, and also by a metering pump. Therefore, it is characterized by the continuous supply of water in a fixed amount.

As a known mixer prior to the applicant's prior invention, for example, as shown in Japanese Patent Publication No. 50-3384 (Method for Producing Noodles),
There is a device that allows water equivalent to ~200% to flow down from an input port and then subdivides the water using a beater installed inside the mixer. There are known devices that use compressed air to atomize water, as shown in Figure 2. an air volume is filled and pressurized within the mixer;
It may become difficult to feed the flour to the mixer, causing blistering or irregularity, or a large amount of air and dust may be discharged from the mixer outlet along with the mixed noodle dough, preventing the next process. Hygiene issues have occurred in the area, and are said to remain unresolved in terms of implementation.

On the other hand, in the prior invention of the applicant, the noodle dough that has been "instantly hydrated" through so-called "water circulation" is processed by a rotating beater with twisted blades in a high-speed beater instant mixer. Another important feature is that it can produce the so-called punching effect, which releases gluten without kneading the dough.

Until now, conventional mixers have been able to perform hydration, but have insufficient mixing and punching of the dough.Although at first glance they appear to be similar in appearance, the internal mechanisms and operating conditions described below are different from those of the present invention. Therefore, it is not possible to produce the perfect noodle dough as intended.

Therefore, in the case of such machines, an "upper machine" called a kneader is currently connected.

In this regard, this device can perform punching without hydration or damage to the fabric in a residence time of 4 seconds or less, and can effectively remove water from the fabric in an extremely short time of 4 seconds or less. A device that can completely perform both waving and punching has been found through extensive research both at home and abroad.
I am unable to find anything that introduces the technical concept of this device.

As described above, the invention has excellent features not seen before.

However, in order to obtain superior noodle products,
Furthermore, it has been recognized that it is necessary to realize a device that can disperse water in an even finer atomized form for mechanical noodle production, and there is also a concern that uneven water addition to powder (spots) still occurs from time to time. Although it was recognized that there was a need to resolve these issues, it was considered difficult to achieve this goal.

[Means to solve the problem]

The device of the present invention has been able to overcome the above-mentioned difficulties. Specifically, the device of the present invention has a cylindrical shape, in which an inlet for powder and an outlet for hydrated powder are provided oppositely on opposite side edges. A rotary shaft equipped with one pitch of worm-like screw blades and a plurality of twisted stirring blades is installed inside the mixing cylinder so as to be able to rotate at high speed, and the rotary shaft has a hollow hole formed inside the rotary shaft, and an external A water jet hole communicating with the rotating shaft is provided, and a rotary joint is used to connect the water jet hole of the rotary shaft with a conduit for water or an aqueous solution, and the powder is supplied in a fixed amount by high-speed rotation of the worm-shaped screw blade. , while dispersing the powder in the form of extremely fine dust, while dispersing the water jetted from the water jet hole in a fixed amount into a fine mist by rotating the rotary shaft at high speed. This is a continuous and uniform hydration mixing device that can perform continuous and uniform complete hydration.

[Effect]

EMBODIMENT OF THE INVENTION Hereinafter, according to drawings, the effect|action in the case of mechanical noodle making as an Example of this invention is demonstrated.

The device of the present invention includes a cylindrical mixing cylinder 11 having a flour inlet 16 and a noodle dough outlet 27 on opposite side edges, one pitch of worm-shaped screw blades 23 and a plurality of twisted stirring blades 12. A rotating shaft 13 is equipped with a bearing 14 so as to be rotated at high speed by an electric motor 10, and the rotating shaft 13 has a water spout hole that communicates with the outside through a hollow hole formed inside the rotating shaft 13. 22 is provided on the outer circumferential surface of the rotary shaft in the drawing, and the water jet hole 22 of the rotary shaft and the water conduit 19 are communicated through a rotary joint 20.

Water is supplied from the water tank 17 by the water constant supply pump 18 to the water conduit 19 and the hollow hole 2 of the rotating shaft 13.
1 and is ejected from the water ejection hole 22, and is dispersed in the mixing cylinder 11 in the form of fine mist by the high speed rotation of the rotating shaft.

The flour continuously supplied by the automatic wheat flour measuring device 15 is dispersed into a uniform fine dust by the worm-shaped screw blades 23, and the flour is dispersed into the water spout hole 2.
The water spouted out from 2 and became a fine mist; the water became a fine dust-like powder and the water became a fine mist. The water was completely hydrated instantly, and then the twisted stirring blades 1
2, a punching effect is applied thereto (FIG. 3c), and the noodle dough is discharged from the noodle dough outlet 27 as a uniformly crumbled water-added noodle dough 26.

The water spout hole 22 uses the centrifugal force generated by the high-speed rotation of the rotary shaft 13 to disperse the flowing water into a fine mist. There is no problem even if you change the setting position. Therefore, although not shown in the drawings, the water ejection holes 22 may be provided in a protruding manner in the form of a short tube to eject water in the form of an umbrella or a fan-shaped film, or the initial stirring itself of the torsion-shaped agitation blades 12 may be used. It is also possible to provide an ejection hole corresponding to the water ejection hole 22 at an appropriate position.

According to the present invention, as mentioned above, conventionally known mixers that have been used to produce dough in flour mechanical noodle making, bread making, confectionery, etc., are capable of aging the dough, which is essential, in other words adding water to the flour particles. There is no need for hydration time (ripening time), which is expected to produce gluten by completely permeating flour, and by using this device, each minute grain of flour is transformed into a fine mist. Because water is added instantly, uniformly, reliably, and continuously,
Hydration is achieved instantaneously, and furthermore, due to the mixing effect of the twisted stirring blades, effective twisting and punching effects can be quickly completed. The application of this machine is not limited to wheat flour, but has an extremely wide range of applications, including hydration of cement, hydration of casein, and mixing of different types of liquids with oils and fats.

Next, the effect of using this device will be compared with that of using a conventional device, and an example in the case of noodles will be explained.

(Comparative Example 1) 25 kg of wheat flour was put into a single-shaft horizontal mixer (mixer for 1 bag made by Yoda Menki) in Figure 1 1-A, and 8.25 kg of water (33% water added) with a salinity of 13 Baume was added. , mix for 20 minutes at mixer shaft rotation speed 80R/M.
Then, noodle dough A was obtained.

(Comparative Example 2) 100 kg of wheat flour was put into the mixer shown in Figure 1-1 (4-bag super mixer made by Suzuki Menko), and 37 kg of water (37% water added) with a salinity of 13 Baumé was added. and mixer shaft rotation speed 40R/M.
Noodle dough B was obtained by mixing for 15 minutes.

(Comparative Example 3) 625 ml of flour was added to a high-speed beater instant mixer having the configuration shown in Figure 2 from a continuous automatic wheat flour feeding device.
Noodle dough C was obtained by continuously supplying the water at an output rate of Kg/H, while adjusting the output rate of the water metering pump to 312.5 Kg/H (50% amount of water added to the wheat flour). .

(Example) Similar to Comparative Example 3, the mixing cylinder of the high-speed beater instant mixing mechanism having the configuration shown in FIG. 3 of the present invention was
Flour 625Kg/hour from continuous automatic flour feeding device
On the other hand, the output of the water metering pump is 312.5Kg/H (50% amount of water added to flour).
Noodle dough D was obtained by adjusting and continuously feeding the dough.

The state of each of the obtained noodle doughs A to D is explained using FIG. 4. Noodle dough A has a low water content of 33%, so
Even if the noodle dough is mixed for 20 minutes, the gluten is not sufficiently hydrated, resulting in a floury dough.
Requires long aging.

Because noodle dough B was mixed in a super mixer, it was possible to mix it with more water (37%) than in Comparative Example 1, but the noodle dough became lumpy and it was not easy to feed it to the side of the roll.

Since the noodle dough C is a high-speed beater instant mixer of the applicant's prior invention (see FIG. 2 of the present invention),
Although it was possible to supply and mix a significantly larger amount of water than conventional mixers, there were variations in the size and particle size of the dough, indicating that the water-absorbing state (hydration) of the dough was not necessarily uniform. There is.

Noodle dough D is a noodle dough obtained by implementing the present invention, and has a high water content of 50% similar to noodle dough C, but contains one particle of finely dusted wheat flour and finely atomized water. Because the hydration with one particle is instantaneous and a sufficient punching effect is imparted, the dough becomes smaller and more homogenized than noodle dough C, and is ready to be transferred to the noodle rolls in the next process. It is easy to supply, and the aging process (aging process)
The effect of obtaining noodle dough without going through the process is great.

〔effect〕

As a result of various research and development, the present invention has found that the performance of the high-speed beater instant mixer of the applicant's prior invention can be further improved by improving the following two points.

The first improvement is that the water is not simply allowed to flow down from the water inlet 7 shown in FIG.

That is, as shown in FIG. 3 of the present invention, water supplied from a conduit 19 via a water metering pump 18 is formed inside the rotating shaft 13 connected via a rotary joint 20. Water is ejected from a water ejection hole 22 communicating with the outer circumferential surface through a hollow hole formed in the water. In this case, since the rotating shaft 13 is being rotated at high speed by the electric motor 10, the water jet hole 22
The water that spouted out was like a rotating fountain used in a pond that was rotated even faster.
The water becomes a spray of fine particles due to centrifugal force (the rotational speed of the rotating shaft is approximately 1460 R/M).

The second improvement is to prevent dusted flour from adhering to the part where it is scattered at the flour inlet 6 by rotating the twisted stirring blades in FIG. In order to make each particle into dust, one pitch of worm-shaped screw blades 23 is installed on the rotating shaft 13 as shown in FIG.

With such improvements, powder, such as wheat flour, is dispersed in a uniform fine dust-like form, without being deposited near the inlet, and the entire amount is sent to the twisted stirring blades, compared to the above-mentioned high-speed beater instant mixer. The water ejected from the water spout hole 22 of the high-speed rotating shaft becomes a fine mist, which is added with water, which becomes one fine grain of powder and one grain of water that becomes a mist. is instantaneously hydrated and instantaneously produces gluten, so to speak, instant hydrated noodle dough in the form of crumbs is produced.

As a result, it has become possible to instantly solve the problems of uneven water mixing and fabric hydration, which were the drawbacks of conventionally known water adding devices.

Therefore, it is an object of the present invention to provide a water-mixing device that further improves the performance of the high-speed beater instant mixer and is capable of uniform water-mixing.

Therefore, high-quality noodle dough, bread dough, and cake dough that are well hydrated by adding a large amount of water can be produced quickly and continuously without the uneven mixing of conventional methods, so the economic effect is low. It's large.

In addition, the continuous and uniform hydration mixing device of the present invention is not only suitable for simply producing flour dough, but also for adding water to wheat during tempering, which is essential for wheat flour milling, or to adding water to bran and feed. (moisture adjustment process), and more uniform water addition can be expected.

Furthermore, as an applied aspect, cement, casein,
It is also effective for mixing different types of liquids into oils and fats.

[Brief explanation of the drawing]

Figure 1 shows a conventionally known batch-type noodle-making mixer, and Figure 1-A is a cross-sectional view of the horizontal (horizontal axis) mixer, showing the rotating direction of the mixer blades (arms). 1-C is a plan view and a side view of the vertical mixer, and FIG. 1-D is a plan view of the mixed mixer, showing the flow direction of the noodle dough. The left figure shows the rotation direction of the mixing arm, and the right figure shows the direction of the flow of the noodle dough. Fig. 2 is an explanatory view of the main parts of a mixing cylinder which is a high-speed beater instant mixing mechanism; Fig. 2a is a cross-sectional view thereof, Fig. 2b and c are respectively a sectional view of the inlet side of Fig. 2a, and a sectional view of the outlet side of Fig. 2a; Fig. 3 is an explanatory diagram showing a partial cross section of the apparatus of the present invention; Fig. 3a is a cross-sectional view thereof, and Fig. 3b is a sectional view on the inlet side of Fig. prevents scattering and backflow of
Furthermore, it shows a cross section of the worm-shaped screw blade part of one pitch for converting the hydrated material into a fine particle-by-particle powder. Water ejected from the water spout holes drilled on the outer circumference indicates a state in which the water is turned into a fine mist.
One pitch of worm-like screw blades transforms the hydrated material into a uniform fine powder and the water into a fine mist, and the twisted stirring blade instantly creates a uniform crumbled dough. FIG. 4D is a sectional view of the exit side, FIGS. 4A to 4C are comparative examples 1 to 3, and FIG. 4D is an explanatory view of the example. 1,10...Electric motor, 2,11...Mixing cylindrical body, 3,12...Twisted stirring blade, 4,13...
Rotating shaft, 5, 14...bearing, 6, 16...flour inlet, 7...water inlet, 8...minced dough outlet, 9...coupling (shaft joint), 15...flour continuous automatic supply Device, 17...〓Water tank, 1
8...〓Water metering supply pump, 19... Conduit, 20
... Rotary joint, 21 ... Hollow hole formed in the rotating shaft, 22 ... Water spout hole, 23 ... One-pitch worm-shaped screw blade, 24 ... State diagram of powdered flour, 25 ... Atomized〓
State diagram of water, 26...uniform soboro-like highly hydrated noodle dough, 27...noodle dough outlet.

Claims (1)

[Claims] 1. A rotating cylinder equipped with a cylindrical mixing cylinder having an inlet for powder and an outlet for hydrated powder on opposing side edges, equipped with one pitch of worm-shaped screw blades and a plurality of torsion-shaped stirring blades. A shaft is installed internally to be able to rotate at high speed, and the rotating shaft is provided with a water spout hole that communicates with the outside through a hollow hole formed inside the rotating shaft,
The water jet hole of the rotating shaft is connected to a water or aqueous solution conduit using a rotary joint, and the worm-like screw blades rotate at high speed, so that the supplied powder is dispersed in the form of extremely fine dust. ,
On the other hand, the jet water supplied in a fixed amount from the water jet hole is dispersed in a fine powder mist by the high-speed rotation of the rotating shaft, and the powder can be completely hydrated continuously and uniformly. Water mixing device.