JPH0441989B2 - - Google Patents

Description

[Detailed Description of the Invention] <Object of the Invention> Industrial Field of Application The present invention relates to a food dough molding device, and more particularly, a predetermined amount of food dough flowing out from a hopper is stored in a communication chamber, and the food dough is The dough is extruded into a molding section through an extrusion nozzle and molded into a desired shape.The molding section is composed of a molding chamber into which the extrusion nozzle opens, and a sliding outer cylinder that slides on the molding chamber. The present invention relates to a food dough molding device in which the molded product can be exposed to the outside by sliding a sliding outer cylinder when taking out the mold, and can be taken out from the molding part without any trouble even if the product is highly sticky.

BACKGROUND ART Conventionally, various molding methods have been used for materials such as metals and synthetic resins. Among these, extrusion methods, injection methods, etc. are generally used for synthetic resins, and extrusion methods are mainly used for metals such as iron, and these molding methods are used to shape metals and synthetic resins into desired shapes. There is. It is also conceivable to mold food dough into a desired shape using these techniques, but it is difficult to apply this molding method as is.

First, the extrusion method has been used for a long time to mold iron, synthetic resin, etc., and it involves continuously extruding these materials in a plastic state through a predetermined die and extruding them into shapes such as pipes and cylinders. The extrusion method is based on continuous molding. Since this extrusion method does not require much increase in extrusion pressure, the extrusion method is used for molding foods such as noodles with slight modifications. On the other hand, the injection method was originally developed from the die-casting method for zinc, etc., but is now mainly used for molding synthetic resins, in which materials such as synthetic resins are diced under high pressure from a pressurized chamber. This is a method in which the molding chamber is placed in a molding chamber to form the molded product, and then the die is opened to take out the molded product. Compared to the extrusion method, this injection method performs molding intermittently rather than continuously, but it has the advantage of being able to mold into complex shapes. In addition, in the injection method, in order to improve moldability, the injection pressure is set to 400 kg/cm ² , for example.
Moreover, in order to easily release the molded product from the die, a release agent such as zinc stearate is added to the material in advance, and furthermore, in order to easily release the molded product from the die, a release agent such as zinc stearate is added to the material in advance. In the molding chamber, molding is performed by manually applying a mold release agent such as silicone at predetermined intervals. However, although the injection method has the advantage of being able to mold into complex shapes, it cannot be directly applied to molding food dough.

Generally speaking, if too much force is applied to food dough, the material will break down and lose its texture and taste, as well as become pasty and sticky. Also, unlike synthetic resins, additives such as mold release agents cannot be added to them. For this reason, when molded by the injection method, the material breaks and adheres to the molding chamber, making it impossible to smoothly shape the food dough.

From this point of view, the present inventor first sent the food dough from the hopper to a communication chamber intermittently by opening and closing a switching valve, and then sent the food dough in this communication chamber from an extrusion nozzle to a molding chamber using a plunger. We developed a method to shape the material into the desired shape. This molding chamber uses a plunger to extrude and mold the food dough fed in fixed amounts from the hopper, so although it is intermittent, high pressure is not applied to the material, similar to the extrusion method, and the molding is similar to the injection method. Since the process is carried out in a molding chamber, food dough can be individually molded into complex shapes, making it extremely superior.

However, even with this molding method, the food material is sticky, and when the molding pressure is increased depending on the shape of the molding chamber, the stickiness increases. For this reason, when the mold is removed from the molding chamber, if the shape to be molded becomes complex, some of the food dough will adhere to the inner wall of the molding chamber.
As the molding process continues, this deposit increases,
Molding may be difficult. On the other hand, it is possible to apply a wheat flour mold release agent to the inner wall surface of the molding chamber after a predetermined number of moldings, but this application process becomes complicated and the molding chamber must be constructed in such a way that it can be easily disassembled. This is necessary.

Problems to be Solved by the Invention The present invention aims to solve the above-mentioned drawbacks. Specifically, a predetermined amount of food dough is intermittently sent from a hopper to a communication room, and this food dough is extruded by a plunger. We propose a molding device for food dough that is extruded from a nozzle into a molding chamber and molded.

<Structure of the Invention> Means for Solving the Problems and Their Effects That is, the device of the present invention has a communication chamber in the lower part of the hopper into which the food dough is fed, the capacity of which is determined by the stroke of a reciprocating plunger. A molding chamber is provided at the tip of this communication chamber, and a switching valve is provided between the molding chamber, the communication chamber, and the hopper to alternately communicate and disconnect between them. A sliding outer cylinder that slides in the axial direction is disposed around the outer periphery of the chamber, and a molding section for molding food dough is formed inside the sliding outer cylinder and the molding chamber.

The structure of these means and their operation will be explained in more detail with reference to the drawings as follows.

Note that FIGS. 1 a and b are longitudinal cross-sectional views of an example of the device of the present invention, and FIGS. FIG. 3A is a plan view of the ears and body of the squid food, FIG. 3B is a plan view of the squid food, and FIG. The figure is an explanatory diagram showing a part of the core when it is released from the mold.

First, in FIG. 1A, reference numeral 1 indicates a hopper, and 2 indicates a food dough mainly composed of, for example, surimi. A communication chamber 3 is connected to the discharge port at the bottom of the hopper 1, and the capacity within the communication chamber 3 is determined by a plunger that reciprocates in the axial direction. That is, a cylinder 4 is connected to one side of the communication chamber 3, the communication chamber 3 is extended by the cylinder 4, and a plunger 6 is arranged within the cylinder 4 so as to be able to reciprocate. The other side of the communication chamber 3 is connected to a molding chamber 8 via a communication passage 5 and an extrusion nozzle 7 provided at its tip, and a sliding outer cylinder 11 is slidably mounted on the outer periphery of the molding chamber 8. A molding section for molding the food dough is formed inside the molding chamber 8 and the sliding outer cylinder 11, and the shape thereof is matched to the shape of the molded product.

Furthermore, if a switching valve 9 is interposed between the outlet of the hopper 1 and the communication chamber 3 and between this communication chamber 3 and the communication passage 5, the food dough is 2 is intermittently sent in predetermined amounts to a communication chamber 3, and this food dough 2 is sent from the communication chamber 3 to a communication passage 5.

For example, when molding the body part a of the squid-like food A shown in FIGS. 3a and 3b from a food dough 2 mainly made of surimi, the food dough 2 is fed from the top of the hopper 1 in FIG. 1a. Ru. At this time, as shown in FIG. 1a, the switching valve 9
While the communication passage 5 is closed by the hopper 1, the outlet of the hopper 1 is opened to introduce the food dough 2 into the communication chamber 3, and a predetermined amount of the food dough 2 is sent. Thereafter, as shown in FIG. 1b, the switching valve 9 is rotated to close the discharge port of the hopper 1, while the communication chamber 3 and the communication passage 5 are communicated with each other, and the plunger 6 on one side of the communication chamber 3 is connected. Therefore, a predetermined amount of food dough 2 in the communication chamber 3 is extruded. Through this extrusion, the food dough 2 is transferred from the communication chamber 3 to the communication passage 5.
from the extrusion nozzle 7 at the tip to the molding chamber 8
is injected into the food dough 2 according to the shape of the molding chamber 8.
is molded into the desired shape.

That is, as shown in FIGS. 3a and 3b, the body part a of the squid imitation food A has an arcuate and closed end, and is elongated in the shape of a hollow cylinder. From this point, after the molding is completed, the outer cylinder 11 is slid to form the cylindrical part 2 of the body part a.
A is exposed and opened so that it can be easily taken out.
More specifically, a cylindrical sliding outer cylinder 11 is arranged around the outer periphery of the molding chamber 8, and a second molding chamber 11a is formed within this outer cylinder 11, as shown in FIG. 2a.
A sliding outer cylinder 11 is slidably provided on the outer periphery of the molding chamber 8 to make the inside a second molding chamber 11a, and as described later, when the sliding outer cylinder 11 is slid, the second molding chamber 1 inside
1a is opened. Further, as shown in FIGS. 2a, b, c, and d, the device for taking out the molded product 2a is composed of a core 10, and the core 10 reciprocates along the axis of the molding chamber 8 and the second molding chamber 11a. It can be so. Therefore, during molding, the core 10 is moved forward, and as shown in FIG. 2a, the molding chamber 8 and the second
It is made to enter the molding chamber 11a. In the state shown in FIG. 2a, the food dough 2 in the communication chamber 3 is extruded by the plunger 6, and due to this pressure, the food dough 2 is extruded from the communication passage 5 through the extrusion nozzle 7.
The molded product 2a corresponding to the body part a is obtained by molding as shown in FIG. 2b.

After that, as shown in FIG. 2c, the sliding outer cylinder 11
molding chamber 8 and the second molding chamber by sliding it in the forward direction.
Part of the second molding room 11a in the living room 11a
When the second molding chamber 11a is completely opened as shown in FIG. 2d, the molded product 2a is also completely released and taken out.

Subsequently, after removing the molded product 2a corresponding to the body part a, the molded product 2a remains attached to the core 10, and the molded product 2b corresponding to the molded ear part b is attached as described later. When they are integrated (see Figure 2e) and heated in this state, as shown in Figure 4,
The core 10 can be easily removed, and the core 10
When extracted, a food product A that looks like a fish is obtained as shown in FIG. 3b.

In addition, the molded product 2b corresponding to the ear part b is made by rubbing the food dough into the corresponding mold.
Can be easily molded.

However, as mentioned above, the molding chamber 8 and the second
When releasing the mold by opening the second molding chamber 11a of the molding chamber 11a and retracting the stopper 10, the tip of the molded product 2a adheres to the inner wall surface 8a of the molding chamber 8, and the molding chamber 2a The shape of the inner wall surface 8a is likely to be damaged, and furthermore, the deposits on the inner wall surface 8a will expand or fall during the next molding.

Therefore, in the present invention, the molding chamber 8 and the second
A liquid such as water (hereinafter referred to as water, etc.) is leached into a part or all of the inner wall surface 8a of the molding chamber 8 in the unopened part of the living room 11a, and a film of water or the like is formed on the inner wall surface 8a. This leaching to form the product is carried out before or simultaneously with the extrusion of the food dough 2 from the extrusion nozzle 7 as described above.

That is, an annular chamber 12 is formed around the communication passage 5 as shown in FIG. . Further, an injection passage 15 for water, etc. is connected to the tip of the annular chamber 12, and a plurality of these injection passages 15 are formed around the extrusion nozzle 7, and water, etc. 14 can be injected from the tip of each injection passage 15. Do it like this. Further, another injection passage 16 is connected to the annular chamber 12 as desired, and its tip is opened in the inner wall surface of the extrusion nozzle 7. In this way, when water etc. 14 is sent intermittently from the injection passages 15 and 16,
During molding, water etc. ooze out along the inner wall surface 8a of the unopened molding chamber 8, and this water etc. 14 serves as a mold release agent. To explain in more detail, Figure 2 a
In this state, when the food dough 2 is fed by the plunger 6, water etc. 14 are intermittently fed from both the injection passages 15 and 16. Therefore, the extrusion nozzle 7
Since water etc. 14 seeps out and forms a water film around the extrusion nozzle 7, the extrusion nozzle 7 is not clogged, and the pressure applied during extrusion is extremely small, so that even materials such as food dough may be destroyed. do not have.
On the other hand, water etc. 14 is also leached into the inner wall surface 8a of the molding chamber 8, and a thin water film is formed there, so that the molded product 2a can be released smoothly.

For example, in the case of minced seafood, etc., water etc. 14 is also leached onto the inner wall surface of the extrusion nozzle 7 as described above, but normally water etc. is leached only onto the inner wall surface 8a of the unopened molding chamber 8. Simply by leaching out 14, the mold can be smoothly released.

Furthermore, in the above description, the second molding chamber 11a inside the sliding outer cylinder 11 is connected to the molding chamber 8, and the second molding chamber 11a is opened. It is not necessarily limited to these examples. For example, Figure 1 a and b
As shown in FIG. 2, the food dough can be molded using only the molding chamber 8, and furthermore, at this time, the molding chamber 8 can be formed into a long shape instead of a hemispherical shape. Regardless of the structure of the molding chamber, the same effect can be achieved by forming a water film on the inner wall surface of the molding chamber. In other words, as mentioned above, in the case where a sliding outer cylinder is partially provided, part of the molding chamber is opened by sliding of the sliding outer cylinder itself, so the mold release problem is relatively less. However, it can be said that the method of the present invention has a remarkable effect in an unopened molding chamber. However, depending on the material, even with the above-mentioned open type, support may occur when releasing from the mold on the inner wall surface of the sliding outer cylinder, and in this case, water may be sprayed onto the sliding outer cylinder itself. A passage can be provided to form a water film on the inner wall surface of the sliding outer cylinder.

<Effects of the Invention> As explained in detail above, the molding device according to the present invention temporarily stores a predetermined amount of food dough from a hopper in a communication chamber, extrudes this food dough into a molding chamber through an extrusion nozzle, and forms a desired product. The food dough is molded into a shape, and food dough is extruded intermittently in predetermined amounts from an extrusion nozzle, so the molding is done by extrusion with a plunger. Can be molded into the shape of Therefore, even materials to which extrusion pressure cannot be applied much, such as food dough, can be smoothly molded. Furthermore, since the molding section in which the food dough is molded consists of a molding chamber into which the extrusion nozzle opens and a sliding outer cylinder that slides around the outer periphery of the molding chamber, most of the molded portion formed in the molding section It is opened and the molded part can be taken out very easily.

In addition, during the molding of food dough in this molding section, before or at the same time as the molding, water etc. is leached through the injection passage into a part or all of the inner wall surface of the molding chamber where the extrusion nozzle opens. ,
Even if the material cannot be added with a mold release agent inside, such as food dough, it can be smoothly released from the mold.

In addition, since a core that reciprocates in the axial direction is provided as a means for taking out the molded product, this core, together with the molding part where a part is opened, allows the molded product to be easily and automatically taken out. .

[Brief explanation of drawings]

Figures 1 a and b are longitudinal sectional views of an example of the device of the present invention, and Figures 2 a, b, c, d and e are the first
Figures a and b are explanatory diagrams of the steps in manufacturing the body of squid-like food using the apparatus shown in Figure 3.
Fig. b is a plan view of the squid imitation food, and Fig. 4 is an explanatory view showing a part of the molded product in cross section when the core is released from the mold. Code, 1...Hotsupa, 2...Food dough, 2a,
2b... Molded product, 3... Communication room, 4... Cylinder, 5... Communication passage, 6... Plunger, 7...
Extrusion nozzle, 8... Molding chamber, 8a... Inner wall surface, 9
...Switching valve, 10... Core, 11... Sliding outer cylinder,
11a...second molding chamber, 12...annular chamber, 13...
...Injection hole, 15, 16...Injection passage.

Claims (1)

[Scope of Claims] 1. A communication chamber whose capacity is determined by the stroke of a reciprocating plunger is connected to the lower part of the hopper into which the food dough is introduced, and a forming chamber is provided at the tip of this communication chamber, A switching valve is provided between the molding chamber, the communication chamber, and the hopper, and the switching valve alternately connects and disconnects the communication between them, and a sliding outer cylinder that slides in the axial direction on the outer periphery of the molding chamber. A molding device for food dough, characterized in that a molding section for molding food dough is formed inside the sliding outer cylinder and the molding chamber. 2 A communication chamber whose capacity is determined by the stroke of a reciprocating plunger is connected to the lower part of the hopper into which the food dough is fed, and a molding chamber is provided at the tip of this communication chamber. Also, a switching valve is provided between the hoppers, which alternately communicates and disconnects between the hoppers, and a sliding outer cylinder that slides in the axial direction is arranged on the outer periphery of the molding chamber. A molding section for molding food dough is formed inside the movable outer cylinder and the molding chamber, an injection passage for liquid such as water is provided that opens on the inner wall surface of the molding chamber, and the molding chamber and the sliding A food dough molding device characterized by having a core that reciprocates along the central axis of a movable outer cylinder.