JPH0279963A - Method for anti-drop constant-rate extrusion of food dough - Google Patents

Abstract

PURPOSE:To return a dough material left in a nozzle without dripping and accurately extrude the dough material in a prescribed amount each time by extruding the dough material in the prescribed amount with a rotary pump containing a rotary extrusion unit therein and then reversely rotating the rotary extrusion unit a little. CONSTITUTION:A pair of gears (R1) and (R2) are contained in an engaging state in a chamber 3 and intermittently driven with a reversible geared driving motor 22 to intermittently feed a food dough material under pressure. After a prescribed amount of the dough material (Fa) is extruded with the gears (R1) and (R2), the motor 22 is reversely rotated only for a prescribed time to provide a communicating part between the nozzle 4 and the chamber 3 in a vacuum state.

Description

[Detailed Description of the Invention] (Industrial Field of Application) The present invention is directed to the production of food dough,
-dyOp) Concerning the quantitative extrusion method, in more detail, the accuracy of intermittent extrusion of the dough material is improved by skillfully utilizing the negative pressure suction force due to the reversal of the rotating extruder, and the food dough material is extruded in a quantitative manner for the next extrusion. The present invention relates to an improvement in a quantitative extrusion method for food dough materials that prevents dough materials from accidentally dripping from a nozzle during the process, and is greatly useful in the fields of confectionery and processed foods.

[Conventional technology and technical issues to be solved 1 The process of extruding and supplying food dough material in fixed quantities is extremely important in confectionery and food processing, which involves filling the material, molding the material, etc. If quantitative extrusion could be carried out freely, precisely, and smoothly, the repertoire of mechanization in confectionery and food processing would greatly expand, and the productivity of the field, which had previously relied on manual techniques, would be greatly improved. General consumers will also benefit greatly from the cost reduction.

By the way, the quantitative extrusion of food dough materials that has been carried out up to now involves filling creams, jams, etc. as an example. This method relies on the skill of the craftsman to manually squeeze out the required amount from the opening at the tip (extrusion), which is inefficient from the standpoint of mass production, and also causes caking. When trying to process food materials with high fluidity or low fluidity, it required a great deal of physical strength to squeeze and squeeze them with both hands, making it extremely hard work.

For these reasons, a quantitative extrusion method using an extruder for food dough materials as shown in FIGS. 1 and 2 has recently been proposed. The method is that food dough material F is sent out from a supply hopper I that has a built-in screw blade Ill, and food dough material ° that is sent out from this hopper I is fed out according to the rotational movement of a rotary pulp ■ that is built in a housing 2. The food dough material is introduced into a chamber 3 formed in the housing 2, and the food dough material introduced into the chamber 3 is pushed out in fixed amounts from a nozzle 4 by the protruding action of a piston P disposed in communication with the chamber 3. .

However, even in the method using such an extruder, the dough material with high caking property (for example, Habutae mochi dough)
When trying to process the dough material F, it sticks inside the nozzle 4 and is not ejected cleanly, and even after the extrusion operation is finished, it drips down in wrinkles, damaging the shape of the product and damaging the cutter and other mechanical parts. ii. Also, when processing plastic dough materials with low moisture content (e.g. bread dough), the nozzle 4 may be clogged with the dough material, and when it is all discharged, the amount is large. This method has disadvantages such as excessive extrusion and inconsistent extrusion amount per extrusion, which also means that it can only be applied to foods and materials with high fluidity and low stickiness.

The present invention was made in view of the above-mentioned difficulties in conventional quantitative extrusion methods for food dough materials.
A highly reliable mechanical system that can pull back the dough material remaining in the nozzle without dripping when extruding food dough material intermittently in fixed quantities from the nozzle, and accurately and smoothly extrude the same fixed quantity at the same time. The technical problem is to provide a quantitative anti-drop extrusion method.

Another technical problem of the present invention is that even when extruding food dough materials in the form of nodules, there is no dripping from the nozzle and the shape and size of the extrudate can be stably extruded with high precision. The purpose of this invention is to provide a quantitative extrusion method.

Furthermore, another technical problem of the present invention is that it can be used for food doughs with high stickiness such as Habutae mochi dough, plastic food doughs with low moisture content such as bread dough, and food doughs such as cream and jam. To provide an anti-drop quantitative extrusion method that can process even highly fluid food dough in an all-round manner.

[Means Adopted to Solve the Problems] The means adopted by the present inventor to solve the above-mentioned technical problems are as follows.

That is, the present invention provides a caking or plastic food dough material F.
As a means for extruding intermittently a fixed amount, a means called a rotary pump with a built-in rotary extrusion body R is adopted, and by intermittently rotating and driving this rotary extrusion body R, a fixed amount of food dough material Fa is extruded. After extruding a certain amount of food dough material Fa from the rotating extrusion body R, the rotation extrusion body R is slightly reversed to generate a negative pressure in the nozzle 4, and the negative pressure causes the nozzle to The food dough material F remaining in the chamber 4 is sucked into the chamber 3 and separated from the extruded fixed amount of the dough material Fa by utilizing the negative pressure generated when the rotary pump means is reversed. By adopting this method, we have realized an anti-drop quantitative extrusion method for food dough that satisfies the technical issues mentioned above.

〔Example〕

Hereinafter, the present invention will be explained in more detail based on the embodiments shown in FIGS. 3 to 7 of the accompanying drawings. In addition, FIG. 3 is a schematic diagram showing an outline of an extruder used for carrying out the anti-drop quantitative extrusion method according to the present invention, and FIGS. 4 to 7 show residual dough material in the nozzle from quantitative extrusion of food dough material. FIG. 3 is an explanatory diagram of the operation of the extrusion mechanism portion showing the process leading to suction.

In FIGS. 3 to 7, the reference numeral 1 designates a supply hopper for supplying food dough material, which has a built-in screw blade 11. This screw blade 11 is connected to the rotating shaft 1
It is rotationally driven by a screw drive motor 13 via 2. A housing 2 is fixed to the lower part of the hopper l, and a chamber 3 inside the housing communicates with the hopper l.

Therefore, when the food dough material F is put into the supply hopper 1 and the screen blades all are rotated, the food dough material F is sequentially moved into the chamber 3.

The chamber 3 of the housing 2 includes a pair of gears Rs.
R2 is built into the wall of the chamber 3 so as to be able to slide and rotate. A fixed amount of food dough material F is intermittently force-fed along the wall surface, and when the motor 22 is reversed for a predetermined suction time, the pressure is reduced in the communication area between the nozzle and the chamber 3, which will be described later. The gear drive motor 22, which controls the rotation of the gears R1 and R1, is controlled by a program by a microcomputer based on the rotation angle or rotation speed of the main shaft of the machine.

The nozzle designated by the reference numeral 4 is a nozzle for extruding the food dough material F, and is connected to the chamber 3 and connected to the gears R1 and R.
1 intermittently discharges a certain amount of food dough material F, which was intermittently force-fed, downward.

The hopper 1 containing the screw blade 2, the housing 2 having the chamber 3, and the nozzle 4 constitute the extrusion mechanism of the quantitative extruder E used in the method of this embodiment. It also has the following mechanisms:

That is, the metering extruder shown in FIG. 3 has a cutter 5 that reciprocates directly below the nozzle 4, and reciprocates in response to the swinging of a bell crank 52 that follows the rotational movement of a rotating cam 51.
The food dough material Fa that has been extruded in a fixed amount is converted into the remaining dough material F.
It has a function to forcibly disconnect from the Note that the rotating cam 51
The rotation mechanism will be described later.

Reference numeral 6 in the figure is a pallet conveyor, and the nozzle 4
Pallets 61, 61 for receiving and transporting a fixed amount of food dough Fa extruded from the tray are connected in an endless row. This pallet conveyor 6 rotates intermittently with a constant timing of star), stop, star), etc. due to the intermittent rotation of the sprocket wheel 62, and when the pallet conveyor 6 stops, During this time, a fixed amount of food dough Pa is extruded from the nozzle 4 onto the pallet 61 directly below.

Therefore, the sprocket wheel 6 of the pallet conveyor 6
2 is a ratchet wheel fixed coaxially.
intermittent rotation is provided by the movement of the click 64 which feeds the click 63 one notch at a time. The click 64 is a forward/backward link 67 that is pivotally supported on the free end of the swing lever 65 and moves forward and backward by the rotation of a crank 66 fixed to a main shaft (described later).
The ratchet wheel 63 is fed one notch at a time in response to the movement of the ratchet wheel 63.

The reference numeral 7 indicates the drive motor, which has a pulley 71 fixed to its output shaft and a boot IJ81 fixed to the main shaft 8.
A timing belt 9 is connected between the main shaft 8 and the main shaft 8, and the main shaft 8 is rotated at a required speed by rotation of the driving motor 7.

The main shaft 8 is connected to the crank 66 and a rotational force J, 51 that gives reciprocating motion to the cutter 5.
The rotation of the crank 66 gives a forward and backward movement to the forward/backward link 67, and the rotation of the rotary cam 51 gives a swinging movement to the bell crank 52.

That is, the rotation of the main shaft 8 serves as a reference for the movement of the quantitative extruder E, and the rotation angle or rotation speed of this main shaft is used as a control reference to control the forward and reverse rotation of the gear drive motor 22 of the gears R9 and R1. The direction, timing, etc. are program controlled.

The mechanism of the metering extruder E according to this embodiment has been explained above.
The drop quantitative extrusion method will be explained.

FIG. 4 shows a state in which a certain amount of food dough Fa is extruded from the beak end of the nozzle 4 in the form of a lump. In this state, the inner space of the nozzle 4 is filled with the food dough material F, and the food dough material F is about to drip down. Therefore, the gear drive motor 22 stops for a moment (see Fig. 5).
Next, when the motor 22 is slightly rotated in the opposite direction, the internal space of the nozzle 4 and the lower part of the chamber 3 that communicates therewith become negative pressure due to the reverse rotation of the gears R, , R, and as a result, the pressure accumulates in that part. The remaining food dough F will be sucked in one direction of the pump. In this case, the reversal time of the gears R1 and R2 is sufficient to be the minimum rotation necessary to draw in the remaining dough material F in the nozzle inner space.

At the same time as the residual fabric material F in the nozzle 4 is drawn in,
The cutter 5 advances and traverses between the extruded food dough Fa on the pallet 61 and the nozzle 4, and forcibly cuts the gap between the extruded food dough Fa on the pallet 61 and the nozzle 4 to separate them.

In this way, quantitative extrusion can be carried out continuously without any food dough material dripping from inside the nozzle 4 or chamber 3.

The embodiments of the present invention are as described above, but the present invention is by no means limited to the above-mentioned embodiments. The control method of the gear pump and the specific configuration of the rotary extrusion body to be adopted can be varied depending on specific design requirements. Although an example has been shown in which this is done using program control, it is naturally possible to suction and pull in the residual food dough material in the nozzle 4 by combining a cam mechanism.Moreover, mechanically, in this example, the gears R3 and R2 can be moved into the chamber. Although the description has been made by adopting a gear pump type built in the gear pump, a vane rotor Rv'Rv as shown in FIG. 8 may be adopted instead of the gear, or a spiral pump as shown in FIG. Rotor Rv 'R
v may be adopted, and whichever method is adopted falls within the technical scope of the present invention.

[Effects of the present invention]

As is clear from the above-mentioned examples, in the method of the present invention, a rotary pump means having a built-in rotary extruder is adopted as a means for extruding the food dough material intermittently in fixed amounts, and the rotary extruder is After the extrusion body has extruded a certain amount of food dough material, the same extrusion body is slightly reversed, so even if it remains in the nozzle after extruding a certain amount of food dough material, the rotary extrusion body Because the negative pressure generated by the reversal of the flow reliably draws the material inside and it never drips, it is possible to extrude a very precise amount in terms of shape and quantity, which greatly contributes to improving the quality of the product. can do.

In addition, according to the method of the present invention, since a rotary pump is used as a mechanical means for quantitative extrusion, even highly sticky food dough materials such as Habutae mochi can be processed with water-containing materials such as bread housing materials. It is possible to process all-round food doughs, including food doughs with low plasticity as well as food doughs with high fluidity such as cream and jam.

As mentioned in the second point, the present invention can greatly expand the repertoire of machine production in the field of confectionery and food processing, and the production cost of confectionery and processed foods, which conventionally depended on the skilled techniques of craftsmen and was expensive. It is possible to significantly reduce costs through mass production, and the benefits to general consumers are also significant, as tastes can be popularized.

[Brief explanation of the drawing]

Figures 1 and 2 are explanatory diagrams of quantitative extrusion using a conventionally proposed quantitative extruder, and Figure 3 is an overview of the extruder used to carry out the anti-drop quantitative extrusion method according to the present invention. FIG. 4 to FIG. 7 are explanatory diagrams of the operation of the extrusion mechanism portion showing the process from quantitative extrusion of food dough material to suction of residual dough material in the nozzle, and FIGS. 8 and 9 are Other mechanical means used in the method of the present invention are shown; FIG. 8 shows a vane pump type, and FIG. 9 shows a screw pump type. l-・-supply hopper, 11-m-screw blade, 2-
--Housing, 3--Chamber, 4--Nozzle,
5-11 cutter F---food dough material, Fa---food dough material extruded in a certain amount, R---rotating extruded body, R1/R2---one gear, Rv, Rv---vane rotor, R ,--single helical rotor. Patent application: Masaru Hayashi

Claims (1)

[Scope of Claims] (1) In the case where the rotary extrusion body R is rotationally driven to extrude a caking or plastic food dough material F intermittently in fixed amounts from the nozzle 4, the rotary extrusion body R is 1 After extruding a fixed amount of food dough material Fa, by slightly reversing the rotating extrusion body R, the residual food dough material F in the nozzle 4 is sucked into the chamber 3 by the negative pressure at that time, and the food dough material F is extruded. 1. An anti-drop quantitative extrusion method for food dough, characterized in that it is separated from a fixed amount of the dough material Fa. (2) Quantity of food dough material F extruded from nozzle 4
Claim 1: A is separated by forcibly cutting with a cutter 5.
A method of anti-drop metered extrusion of food dough is described. (3) Quantity of food dough material F extruded from nozzle 4
2. The anti-drop quantitative extrusion method for food dough according to claim 1, wherein a is separated by natural fall due to the weight of the dough material Fa. (4) Claim (1) wherein the rotary extruded body R is gears R_1 and R_2 that constitute a gear pump in the chamber 3.
The anti-drop quantitative extrusion method for food dough according to any one of (3) to (3). (5) Claims (1) to (3) wherein the rotating extruded body R is a vane rotor R_v that constitutes a vane pump in the chamber 3.
The anti-drop quantitative extrusion method for food dough according to any one of the above. (6) Claims (1) to (3) wherein the rotating extruded body R is a spiral rotor R_s constituting a screw pump in the chamber 3.
), the anti-drop quantitative extrusion method for food dough.