JPH0628575B2 - Extruder die - Google Patents

Description

TECHNICAL FIELD The present invention relates to an extruder die for molding a raw material to be compression-mixed between a screw and a barrel.

(Prior Art) Extruders for food processing are mechanically roughly classified into a single-screw extruder including one screw and a twin-screw extruder including two screws. Further, the twin-screw type extruder is classified into various types according to the degree of meshing of the two screws and the rotation direction. Conventionally, the extruder has been regarded as a function having only compression, kneading and expanding functions, but recently, all the phenomena that occur inside the extruder, namely compression, mixing, kneading, shearing, melting, sterilization, chemical reaction and expansion. Attention has been paid to the active use of molding and the like. In addition, since many food materials have a high moisture content, a twin-screw extruder suitable for them is drawing attention.

A conventionally used extruder will be described with reference to FIGS. 7 to 14. First, FIG. 7 shows a cross section of the simplest extruder, in which 1 is a hopper for supplying the raw material 20 to the screw 3, the screw 3 is rotated by a driving device (not shown), and the raw material 20 is barreled. The inside of 2 is kneaded, melted and conveyed in the direction of the die hole 4 by the screw 3. Depending on the raw materials used at this time, kneading of the screw 3, self-heating due to shearing,
Alternatively, the raw material is melted by barrel heating (not shown). Further, the raw material is extruded as an extrudate (product) 21 from the die hole 4.

FIG. 8 shows an extruder in which a temperature control jacket 8 having a fluid passage 9 is provided on the outer periphery of the barrel 7. Then, the temperature of the barrel 7 can be controlled by flowing a temperature-controlled fluid through the temperature control jacket 8. Further, 10 is a screw and 12 is a plurality of die holes. Reference numeral 11 denotes the shape of the screw tip, which is hemispherical.

FIG. 9 is a twin-screw extruder having a hopper 14 for forcibly supplying the raw material, and FIG. 10 is a cross-section X of FIG.
~ X is shown. That is, the screws 15, 15 'that mesh with each other
Is an extruder having. Reference numerals 16 and 16 'indicate conical screw tip shapes, and 17 is a die hole.

FIG. 11 shows a twin-screw extruder having two die holes 39 and 39 ', and 35 and 35' are screws which mesh with each other and 3
6 is a barrel, 37 is a die body having die holes 39 and 39 ', and FIG. 12 is a view taken in the direction of arrow XII in FIG.

FIG. 13 shows a die conventionally used to extrude hollow products, and FIG. 14 shows cross sections XIV-XIV of the die of FIG. Further, 40 is a barrel and 41 is a screw. 42 is a die for forming the outside of the hollow extrudate 47. Further, 43 forms the inside of the extrudate and is called a mandrel. 44 is the mandrel 4
It is a support member for fixing 3 and is shown as three projecting members in FIG. 14 and is generally called a spider, but the number and shape are not limited. In some cases, it may be integrated with the die 42. 45 is a space for the raw material to pass through. FIG. 15 shows the appearance of a hollow extrudate 47 extruded by the die 42 shown in FIG. The numeral 48 is called a spider mark, which will be described later.

As described in the explanation of FIG. 7, the conventional operation of the extruder is to knead and melt the raw material with the screw and extrude it from the die. During this time, the food raw material causes various reactions. In the conventional extruder shown in FIGS. 7 to 9 and 11, the screw rotation speed, barrel temperature, raw material supply amount, etc. are changed to control the degree of kneading and reaction to extrude from the die, and after passing through the screw. Was only shaped and formed in the die, and the die structure focused on shaping.

Also, when a hollow product is extrusion-molded, a die structure as shown in FIG. 13 is used, and it is shaped by the die 42 and the mandrel 43. The supporting member 44 is for supporting and fixing the mandrel 43, and it is better not to exist in view of the ideal flow of the raw material. That is, the support member 4
4, the raw materials that have passed through the space 45 merge again, but the place to be joined is not the same as the part where the raw materials integrally flow, and as a spider mark 48 on the extrudate 47 as shown in FIG. appear.

Conventionally, the main processed and processed products are snacks containing starch as a main raw material, so that the spider mark is not so problematic.

However, recently, it has been attempted to obtain a continuous meat-like product having fibrous properties by using full-fat and defatted soybean flour, vegetable protein such as okara, and animal protein such as marine beef, meat and fish meat as raw materials. Has become. In such a case, in the structure of the extruder die as in the prior art, sufficient fibrous properties cannot be obtained, and the raw materials after passing through the spider do not bond to each other, and the extruded product is not a spider mark but a separated extrudate. I will end up.

(Problems to be Solved by the Invention) Whole-fat and defatted soybean flour, vegetable proteins such as okara, and animal proteins such as marine beef, meat, and fish meat are used as raw materials and have a fibrous continuous hollow shape. When obtaining a product, the conventional extruder die structure does not provide sufficient fibrousness, and the spider, which is a mandrel supporting member, does not bond the extrudate at this portion to form a hollow body. There was such a problem.

The present invention is intended to solve the above conventional problems,
Even in the spider part, it is completely combined, there is no spider mark,
It is intended to provide an extruder die which has a sufficient fibrous property and can obtain a continuous hollow body having a high tissue bonding strength.

(Means for Solving Problems) Therefore, the present invention is a die having a so-called mandrel, which is an internal component used for obtaining a hollow extrusion processed product in an extruder for food processing, and a mandrel supporting the same. The material is provided with small holes, and this is used as a means for solving the problem.

(Operation) When the raw material passes through the small holes of the mandrel support material, orientation is caused, and a continuous meat-like product having fibrous properties is produced.
Further, since the small holes are provided in the mandrel support member, there is nothing that hinders the flow of the raw material after passing through the small holes, so that the small holes can be completely bonded.

(Examples) The present invention will be described below with reference to the examples of the drawings. An embodiment of the extruder die of the present invention is shown in FIGS. 1 to 6, FIG. 1 is a side sectional view of the extruder die, and FIG. 2 is a sectional view taken along lines II-II in FIG. FIG. 3 shows the same section III-III. Further, FIG. 4 shows a detailed view of a small hole of a mandrel supporting member having small holes, FIG. 5 shows a mandrel supporting member having small holes of a quadrilateral cross section of another embodiment, and FIG. 6 shows the small hole. The detailed drawing of is shown.

In FIG. 1, 40 is a barrel and 41 is a screw, which is the same as that in FIG. Explaining the difference from FIG. 13, here, 50 is a mandrel supporting member, 51 is an outer die, which regulates the outer shape of the product, and supports the mandrel supporting member 50. A mandrel 52 regulates the inner diameter of the product and is integrally connected to the mandrel support member 50. Reference numeral 53 is a small hole, which is formed in a predetermined number on the mandrel support member 50. Further, 56 is a raw material before passing through the small holes, 57 is a raw material after passing through the small holes, and 58 is an extrudate (product).

Next, the operation will be described. In FIG. 1, although not shown, the food material supplied to the material supply unit of the screw 41 is compressed and mixed by the screw 41 and the barrel 40, and is sent to the screw tip. The raw material at that time is shown by reference numeral 56. Although not shown, the barrel 40 is heated and temperature controlled by a heater or the like. Of course, depending on the raw material, cooling and temperature control may be performed by a cooling device instead of the heater. If it is a starch-based raw material, the final product is already in a molten state in the state of reference numeral 6, and the small hole 53 provided in the mandrel support member 50 is not always necessary in order to extrude it as a hollow product. Instead, it is only necessary to consider the spider mark, which is the influence of the flow of the support member 50.

However, it is attempted to obtain a fibrous organized protein having a fibrous property by using, as food ingredients, vegetable protein such as full-fat and defatted soybean flour, okara, and animal protein such as marine beef, meat, and fish meat. In this case, strong fibrousness cannot be obtained even through the die in the state of reference numeral 56. If a conventional die as shown in FIG. 13 is passed through to obtain a hollow product,
The mandrel support member 44 prevents the hollow product from being extruded by hindering the bond.

However, referring to the embodiment shown in FIG. 1, the raw material 56 at the tip of the screw is in a molten state in which the protein molecules having some reactive groups on the surface due to the kneading of the screw 41 or the like have not reacted with each other. When passing through the small holes 53 in this state, the protein molecules undergo a shearing force due to a large velocity and are aligned in the flow direction, that is, an orientation occurs. This orientation causes the protein molecule to expose more reactive groups on its oriented surface. This is the state of reference numeral 57. In this state, when the extruded product is guided to the internal molding part composed of the outer die 51 and the mandrel 52 and reacted and shaped, the extruded product is oriented and has a fibrous property, and the organized bond of protein molecules by a lot of exposed reactive groups. The result is a strong flesh-like tissue.

Further, in the case of extruding a hollow product, the supporting member 50 for fixing and supporting the mandrel is indispensable, and this supporting member 50 prevents the flow of the raw materials and also bonds the raw materials at the joining portion after passing through the members. Since this is incomplete, a so-called spider mark may be formed in a line shape at this confluence, or products may be separated at this line. In FIG. 1, by providing the mandrel support member 50 with the orientation small holes 53, the above-mentioned inconvenience does not occur, and a complete hollow product 58 is obtained.
Can be obtained.

Although not shown, the outer die 51 and the mandrel 52
Needless to say, temperature control such as cooling by a cooling device or heating by a heater is performed. The shape, size, and number of the small holes 53 for orienting vary depending on the food material used and the target extruded product, but the pressure drop when passing through the small holes 53 is within a range that is allowable for extrusion molding. Should be as small as possible, as long as possible, and large in number.

According to the experiments conducted by the present inventor, when fleshed structured vegetable protein is extruded from defatted soybean powder as a raw material, as shown in FIG. 4, the small holes 53 have a diameter of D mm and a length of L mm. At that time, it was found that the ratio of the length to the diameter (L / D) is preferably 3 to 20. Further, the shape of the orientation small holes 53 is not limited to the cylindrical shape.

FIG. 5 shows a mandrel support member 50 'having a square shape, that is, a mandrel supporting member 50' having a small hole 53 '.
The figure shows the cross sections G to G. Even in this case, the small hole length Lmm
And the ratio (L / T) to the shorter side distance Tmm is preferably 3 to 20 like the cylindrical small hole. The extruder is also 1 in FIG.
Although the screw 41 of the book is illustrated, a twin-screw extruder having two screws may be used.

(Effects of the Invention) As described in detail above, the present invention causes the raw material to be oriented by providing the orientation small hole between the screw outlet and the die forming portion, and has a strong and continuous continuous fibrous property. The meat-structured protein can be extruded. Further, in the die for extruding a hollow product, by providing the orienting small holes in the mandrel support member, it is possible to eliminate the adverse effect of the simultaneous member on the flow and obtain a continuous hollow product.

[Brief description of drawings]

1 is a side sectional view of an extruder die showing an embodiment of the present invention, FIG. 2 is a sectional view taken along line II-II in FIG. 1, and FIG. 3 is a sectional view taken along line III-III in FIG. FIG. 4 is a detailed cross-sectional view of the alignment small hole in the embodiment of the present invention, FIG. 5 is a front cross-sectional view showing the alignment small hole shape of another embodiment of the present invention, and FIG. 6 is the detailed shape thereof. FIG. 5 is a sectional view taken along line VI-VI, and FIGS. 7 to 14 are conventional examples, among which FIG. 7 to FIG. 9 are side sectional views of the extruder, and FIG. X sectional view and FIG. 11 are views of another conventional example of the twin-screw extruder.
FIG. 12 is a side sectional view of a conventional extruder die for extrusion-molding a hollow product, and FIG. 14 is a sectional view of FIG. XIV-XIV sectional views and FIG. 15 are perspective views showing examples of products extruded with a conventional hollow product die. Explanation of the main parts of the figure 40 …… Barrel 41 …… Screw 50 …… Mandrel support member 51 …… Outer die 52 …… Mandrel 53 …… Orientation small hole 56 …… Screw outlet raw material 57 …… Orientation small hole Raw material for 58 .. Extruded products

Claims (1)

[Claims] 1. A die having a so-called mandrel, which is an internal constituent material used to obtain a hollow extruded product in an extruder for food processing, characterized in that a small hole is provided in the mandrel support material. Extruder die.