JPH0139748B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a multilayer continuous molding technology for food materials, and in particular to a multilayer continuous molding method that can obtain a molded product in which the lamination ratio changes continuously. It is.

[Prior art] Conventionally, a technique is known in which a multilayer molding die is attached to the tip of an extruder, and a molded object is continuously extruded from the multilayer molding die to obtain a continuous molded product with a uniform layer ratio. In recent years, especially as food products have become more diverse and abundant, there has been a demand for a technology for manufacturing food molded articles with continuously varying lamination ratios at low cost.

One such technology is to provide a multilayer molding die with a freely contractible valve body and continuously control the expansion and contraction of the valve body, thereby creating a shape that continuously changes the external shape of the extruded product. A possible measure is to give

[Problems to be solved] However, providing a movable valve body in a die for multilayer molding not only becomes mechanically complicated, but also requires static stamping to some extent in order to obtain a molded product with good molding condition. Since it takes a long time to do this, the finish of the molding surface is inevitably poor.

Note that Japanese Patent Application Laid-Open No. 76357/1983 discloses a technique in which different materials are kneaded separately using two extruders and then collided head-on to mix the different materials.

However, this technique involves colliding different materials head-on, and although it is suitable for mixing, it is not possible to naturally laminate different materials and extrude them into a multilayered state.

An object of the present invention is to solve the above-mentioned problems, and to enable lamination by extruding two or more types of molded objects in the same direction and merging them, and to continuously change the extrusion ratio. The object of the present invention is to provide a multilayer continuous molding method for food products, which makes it possible to obtain a continuous molded product in which the lamination ratio changes continuously.

[Means for Solving the Problems] In order to achieve the above object, the present invention includes a first step of extruding the first molded product by changing the extrusion direction of the first screw extruder to the extrusion direction of the die;
A second step of changing the extrusion direction of the second molded product from the second screw extruder to the extrusion direction of the die in the same direction as the extrusion direction of the second molded product, and extruding the first molded product and the second molded product. It consists of a third step of merging while extruding in the same direction, and the first and/or
Alternatively, there is a method in which the extrusion force of the first screw extruder and/or the second screw extruder is changed during the second step to continuously mold the food into multiple layers.

[Example] Hereinafter, an example of the present invention will be described based on the drawings.

FIG. 1 is a partial sectional view showing a first embodiment of a multilayer continuous forming apparatus according to the present invention.

FIG. 2 is a sectional view showing the molded state of the molded object in the same example.

In the figure, 1 and 2 are the same type of first and second screw extruders, and hoppers 1 and 2 are used to introduce the first and second molded products into cylinders 1a and 2a, respectively.
b, 2b and a freely rotatable screw 1
A molding die 3 having a common extrusion port 3a is attached to the flanges 1d and 2d at the tips of the cylinders 1a and 2a that house the cylinders 1a and 2c.

The cylinders 1a and 2a of the first and second screw extruders 1 and 2 are arranged in a straight line, and the tips of the screws 1c and 2c are spaced apart and facing each other. The molding die 3 has horizontal holes 3b, 3c into which the screws 1c, 2c are slightly inserted, and in the center of these holes, the molded material extruded from the horizontal holes 3b, 3c is directed in the same direction (vertical hole 3d). ), and an inverted mountain-shaped protrusion 3e is formed for guiding and merging these molded objects when they flow in the same direction. The vertical hole 3d is formed directly below the inverted mountain-shaped projection 3e, and its opening is connected to the common extrusion port 3a.
becomes.

The bases of the screws 1c, 2c are linked to drive motors 4, 5 via transmission parts, and the rotational speeds of the drive motors 4, 5 are continuously controlled as appropriate by rotation control means (not shown).

Now, food material A is in hopper 1b, and food material A is in hopper 2b.
When the food materials B are respectively put into the cylinders 1c and 2c and the screws 1c and 2c are rotating, the food materials A and B are kneaded in the cylinders 1a and 2a and extruded linearly into the molding die 3. It will be done. The food materials A and B introduced into the molding die 3 are changed in direction from the horizontal direction to the vertical direction by the inclined surface of the inverted mountain-shaped protrusion 3e, and are merged (stacked) while flowing in the same direction. , guided to the vertical hole 3d.

By the way, since the rotational speeds of the screws 1c and 2c are driven and controlled by the rotational speed control means 9 so as to relatively change (sine curve), the food materials A and B correspond to the relative fluctuations in the rotational speeds.
The relative extrusion pressure of changes continuously (sine curve).

Therefore, at the confluence point of the food materials A and B, the food materials A and B are stacked on each other at a stacking ratio (cross-sectional area ratio) of the food materials A and B that corresponds to the relative extrusion pressure at that time. Because such merging occurs continuously, for example, if the change in relative extrusion pressure is a sine curve, the laminated surface will be a continuous molded product with a sine curve as shown in Figure 3a, or if the fluctuation range is large, As shown in Figure 3b, it is possible to obtain a continuous molded product in which the lamination of food materials A and B is partially removed.

Note that the cross-sectional shape of the vertical hole 3d is not limited to a circular shape.
It is also possible to use another shape, for example, a rectangular shape, and in this case, the cross-sectional shape of the continuous molded product also becomes a rectangular shape, as shown in FIG. 3c. Furthermore, when three screw extruders are used in a similar manner, it is possible to obtain a three-layer continuous molded product in which the lamination ratio changes continuously.

FIG. 4 is a sectional view showing a second embodiment of the multilayer continuous molding apparatus according to the present invention. Note that the same parts as those shown in FIG. 1 are given the same reference numerals. This embodiment differs from the first embodiment in that a molding die 6 is used. In the vertical hole 6b communicating with the common extrusion port 6a of the molding die 6, an inner tube 6c communicating with the inside of the cylinder 1a is provided with a constant gap.

When continuous molding is carried out using this molding die 6 in the same manner as in the first embodiment, for example, the rotational speed of the screw 2c is maintained constant, and the rotational speed of the screw 1c is changed in a cycurve manner. When changing, the extrusion ratio of food materials A and B at the common extrusion port 6a changes continuously like a sine curve, so that a continuous molded product in which the lamination ratio shown in FIG. 3d continuously changes is obtained. be able to.

[Effects of the Invention] As described above, according to the multilayer continuous molding method of the present invention, two or more types of molded objects are merged in a state of flowing in the same direction and extruded in a certain direction, so that the lamination can be performed reliably and naturally. It can be done in such a way. Also,
Since two or more types of molded objects can be extruded with relatively varying extrusion pressures, it is possible to obtain multilayer continuous molded products with continuously changing lamination ratios at low cost. By appropriately selecting the following, a wide variety of food molded products can be obtained.

[Brief explanation of drawings]

FIG. 1 is a partial sectional view showing a first embodiment of a multilayer continuous forming apparatus for carrying out the present invention. FIG. 2 is a cross-sectional view showing how the object to be molded is formed. FIG. 3 is a diagram showing various multilayer continuous molded products. FIG. 4 is a sectional view showing a second embodiment of a multilayer continuous molding apparatus for carrying out the present invention. 1, 2: Screw extruder, 1a, 2a: Cylinder, 1b, 2b: Hopper, 1c, 2c: Screw, 1d, 2d: Flange, 3, 6: Molding die, 3a, 6a: Common extrusion port, 3b , 3c: horizontal hole, 3d, 6b: vertical hole, 3e: inverted mountain-shaped protrusion, 4, 5: drive motor, 6c: inner tube, 9: rotational speed control means.

Claims (1)

[Claims] 1 A first step of extruding the first object by changing the extrusion direction from the first screw extruder to the extrusion direction of the die, and a second step of changing the extrusion direction of the second object from the second screw extruder to the extrusion direction of the die. It consists of a second step of extruding in the same direction as the extrusion direction of the second molded object, and a third step of extruding the first molded object and the second molded object in the same direction and merging the first and/or 1. A multilayer continuous molding method for a food product, which comprises changing the extrusion force of a first screw extruder and/or a second screw extruder during the second step to continuously mold the food product into multiple layers.