JPS60244276A - Method and apparatus for extrusion of food - Google Patents
Method and apparatus for extrusion of foodInfo
- Publication number
- JPS60244276A JPS60244276A JP59101942A JP10194284A JPS60244276A JP S60244276 A JPS60244276 A JP S60244276A JP 59101942 A JP59101942 A JP 59101942A JP 10194284 A JP10194284 A JP 10194284A JP S60244276 A JPS60244276 A JP S60244276A
- Authority
- JP
- Japan
- Prior art keywords
- cylinder
- filling rate
- liquid
- filled
- screw
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 27
- 238000001125 extrusion Methods 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 74
- 239000007788 liquid Substances 0.000 claims abstract description 20
- 239000000654 additive Substances 0.000 claims abstract description 18
- 230000000996 additive effect Effects 0.000 claims abstract description 13
- 238000004898 kneading Methods 0.000 claims abstract description 5
- 238000007872 degassing Methods 0.000 claims description 4
- 238000005496 tempering Methods 0.000 claims description 4
- 238000007670 refining Methods 0.000 claims description 3
- 239000011800 void material Substances 0.000 claims description 2
- 238000007599 discharging Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 238000002347 injection Methods 0.000 abstract description 7
- 239000007924 injection Substances 0.000 abstract description 7
- 230000000704 physical effect Effects 0.000 abstract description 6
- 230000003750 conditioning effect Effects 0.000 abstract 2
- 230000003247 decreasing effect Effects 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 3
- 239000003638 chemical reducing agent Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 208000037805 labour Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Landscapes
- Formation And Processing Of Food Products (AREA)
Abstract
Description
【発明の詳細な説明】 く技術分野〉 本発明は、材料を破砕混練しつつ、剪断、破壊。[Detailed description of the invention] Technical fields> The present invention involves shearing and breaking materials while crushing and kneading them.
殺菌、高温処理等を行ない、その際に発生する変性物質
、揮発性物質、その他苦み等を除去して調質材料とした
後、添加材を供給して調質材料と混練して所望の組織構
造、物性、密度、官能特性の材料として押出す食品の押
出方法及びその装置に。After sterilization, high-temperature treatment, etc., remove denatured substances, volatile substances, and other bitterness generated during the process to obtain a tempered material, additives are supplied and kneaded with the tempered material to form the desired structure. For food extrusion methods and equipment for extruding materials with structure, physical properties, density, and sensory characteristics.
関する。related.
〈従来技術〉
加工食品や菓子その他飼料等を、押出機による大豆、薯
、グリンピース、その他おから等の食品素材に対する破
砕混線処理によって所望のように得ることは従来よシ行
なわれているが、この場合材料中に含有されている独特
の臭い、苦み、舌ざわシ等が商品価値を落すという不都
合があった。<Prior Art> Processed foods, confectionery, feed, etc. have been conventionally obtained by crushing and mixing food materials such as soybeans, yam, green peas, and other okara using an extruder. In this case, the unique odor, bitterness, texture, etc. contained in the material have the disadvantage of lowering the commercial value.
またこれらの不都合を解決すべく、押出条件を変えたシ
、二段の押出処理を行なったシすると、場所９時間２手
間等の面で極めて非能率的で、例えば次工程への待ち時
間中に材料に物性変化が生じた夛、貯蔵等生産性の面で
の問題が生じたりするというものとなっていた。In addition, in order to solve these inconveniences, changing the extrusion conditions or performing a two-stage extrusion process would be extremely inefficient in terms of 9 hours and 2 labors, for example, while waiting for the next process. However, this has resulted in changes in the physical properties of the material and problems with productivity such as storage.
しかも、種々の改善を図っても、所望の製品を得ること
は困難で、魚肉をはじめ蛋白系の食品では熱的影響を受
けて腐敗、変色２分解等をはじめ、臭い、苦み、舌ざわ
夛や歯ざわシ等の官能的特性に微妙に作用するため、品
質の安定上、成形加工上、及び衛生管理上にも問題を生
じやすいものとなっていた。Moreover, even with various improvements, it is difficult to obtain the desired products, and protein-based foods such as fish meat are affected by heat and suffer from rotting, discoloration, decomposition, odor, bitterness, and roughness on the tongue. Since it has a subtle effect on sensory characteristics such as texture and texture, it tends to cause problems in terms of quality stability, molding process, and hygiene control.
〈発明の目的〉
本発明の目的は、上記従来の問題点を解決し、５押出機
での混線中に必要な調質処理を行ない、所望の組織構造
、物性、密度、−形状、官能特性を具えた製品を、よシ
短工程で、よシ良い品質で、よシ能率的に得ることがで
きる食品の押出方法及びその装置を提供せんとすること
にある。<Object of the Invention> The object of the present invention is to solve the above-mentioned conventional problems, perform the necessary tempering treatment during mixing in the five extruders, and achieve the desired structure, physical properties, density, shape, and sensory characteristics. It is an object of the present invention to provide a food extrusion method and an apparatus therefor, which can efficiently obtain products with good quality in a short process and in a short process.
〈発明の構成〉
本発明に係る食品の押出方法は、その構成を、押出機の
シリンダ内に供給される材料をスクリュの回転によシリ
ンダ２に充満させて加圧移送しつつ、シリンダ内におけ
る材料の充満率を減らして調質処理を施し、更に混練し
て押出すようにしたものであシ、また食品の押出装置に
あっては、材料の供給を受けるシリンダ及び該シリンダ
内に嵌入され回転によシ材料を加圧移送するスクリュと
の間に、材料の充満率を減らす部位と高める部位とを押
出方向へ向けて順次形成した押出機と、上記各部位に対
応させて材料の脱気、脱液及び材料への注液を行なう手
段と、材料への添加材供給手段とを順次に上記押出機に
配設し、材料と添加材とを混練して押出すように構成し
たものでおる。<Configuration of the Invention> The food extrusion method according to the present invention has the following configuration: The material supplied into the cylinder of the extruder is filled into the cylinder 2 by rotation of the screw, and transferred under pressure. It is a device that reduces the filling rate of the material, undergoes tempering treatment, and is then kneaded and extruded.In addition, in food extrusion equipment, there is a cylinder that receives the material supply, and a cylinder that is inserted into the cylinder. An extruder is provided with a screw that pressurizes and transfers the material through rotation, and an extruder in which parts that reduce the filling rate of the material and parts that increase the filling rate of the material are sequentially formed in the extrusion direction. The extruder is configured such that means for removing air, liquid, and injecting liquid into the material, and means for supplying additives to the material are sequentially arranged in the extruder, and the material and additives are kneaded and extruded. I'll go.
以下、本発明の実施例を図面に基づいて説明する。第１
図（ａ）は、本発明の第一実施例を示す断面図、第１図
（ｂ）は、第１図の実施例における材料の充満率の変化
を示す説明図、第２図社、本発明の第二実施例を示す断
面図である。Embodiments of the present invention will be described below based on the drawings. 1st
Figure (a) is a sectional view showing the first embodiment of the present invention, and Figure 1 (b) is an explanatory diagram showing changes in the filling rate of the material in the embodiment of Figure 1. It is a sectional view showing a second example of the invention.
まず本発明に係る食品の押出装置の第一実施例を第１図
（ａ） 、 （ｂ） Ｋ基づいて説明する。押出機１は
、シリンダ２内に材料を破砕混練するためのスクリュ３
を嵌入し、押出方向〔図中矢示×〕前方側にダイ４を配
すると共に、スクリュ３に減速機５を介し電動機６を取
付けたものである。スクリュ３は、回転しつつシリンダ
２内に供給される材料を加圧移送することになるもので
、シリンダ２との間には減速機５側から順に材料の充満
率を減らす部位Ａ〔以下単に部位Ａという。〕と材料の
充満率を高める部位Ｂ〔以下単に部位Ｂという。〕とが
形成しておる（第２図参照〕。両部位Ａ、Ｂは、図示の
例ではスクリュ３０羽根７のピッチを調整しで設けであ
る。但し、二軸押出機にあっては図示の例の如くピッチ
調整によるものとすることが好ましいが、単軸押出機の
場合にはピッチ調整に代えてスクリュ３の軸径変化によ
るものとしたシ、ピッチ調整と軸径変化との双方を採用
するものとしたりできるので、図示の例に限定されず押
出機の種類に応じて適宜の手段を採用すればよい。First, a first embodiment of a food extrusion apparatus according to the present invention will be described with reference to FIGS. 1(a) and 1(b)K. The extruder 1 includes a screw 3 in a cylinder 2 for crushing and kneading materials.
A die 4 is disposed on the front side in the extrusion direction [arrow in the figure], and an electric motor 6 is attached to the screw 3 via a speed reducer 5. The screw 3 is used to pressurize and transfer the material supplied into the cylinder 2 while rotating, and between it and the cylinder 2 there are parts A [hereinafter simply It is called part A. ] and part B which increases the filling rate of the material [hereinafter simply referred to as part B]. ] is formed (see Figure 2). In the illustrated example, both parts A and B are provided by adjusting the pitch of the screw 30 and the blades 7. However, in the case of a twin-screw extruder, the pitch of the screw 30 and the blade 7 are adjusted. However, in the case of a single screw extruder, it is preferable to adjust the pitch by changing the shaft diameter of the screw 3 instead of adjusting the pitch. Therefore, it is not limited to the illustrated example, and any appropriate means may be adopted depending on the type of extruder.
シリンダ２には、′最も減速機５側に設けた材料供給装
ｆｌｓ用の接続孔９に続き、脱気、脱液、注液装置１０
用の接続孔１１、添加材供給装置１２−用の接続孔１３
、そしてまた脱気、脱液、注液装置１０用の接続孔１４
が順に設けである。接続孔１１．１３．１４は上述の部
位人に対応させておる。In the cylinder 2, following the connection hole 9 for the material supply device fls provided on the side closest to the reducer 5, there is a deaeration, deliquid, and liquid injection device 10.
Connection hole 11 for the additive material supply device 12-, connection hole 13 for the additive material supply device 12-
, and also a connection hole 14 for a degassing, dehydration, and injection device 10
are provided in order. The connecting holes 11, 13, and 14 correspond to the above-mentioned parts.
材料供給装置８は、ホッパ１５、フィーダ１６及び電動
機１７とから構成され、材料は接続孔９からシリンダ２
内に供給されることになる。尚、接続孔９の位置から最
初の部位Ａまでの間のスクリュ３は、順次羽根７のピッ
チを狭めて材料を加圧混練するようにしである。The material supply device 8 is composed of a hopper 15, a feeder 16, and an electric motor 17, and the material is supplied from the connection hole 9 to the cylinder 2.
It will be supplied within the country. Incidentally, the screw 3 from the position of the connecting hole 9 to the first part A is designed so that the pitch of the blades 7 is successively narrowed to pressurize and knead the material.
脱気、脱液、注液装置１０は、加圧混練された材料が部
位Ａに至って充満率が減ることで減圧され、このために
放出する空気や水分等をシリンダ２内から抜きとυ、材
料へ加え′る添加液等を注ぐためのもので弗る。具体的
には図示せぬが、圧力のバランスによ）自然に脱気、脱
液、注水するものや、強制的な吸引１滴下等圧よ）行な
うもの等、□多くの公知の手段が採用できる。The deaeration, deliquidization, and liquid injection device 10 is used to remove air, water, etc. from the cylinder 2, which is depressurized when the pressurized and kneaded material reaches the part A and the filling rate decreases, and thus is released from the cylinder 2. It is used to pour additives, etc. that are added to the ingredients. Although not shown in detail, many known methods are employed, such as those that naturally deaerate, deliquid, and water (depending on the pressure balance), and those that perform forced suction (one drop at equal pressure). can.
添加材供給装置１２は、ホッパ１８と、夫々電動機１９
．２０を備えた二台のフィーダ２１．２２とから構成し
て１Ｌ食品用の添加材等が接続孔１３からシリンダ２内
に供給されるようにしである。The additive supply device 12 includes a hopper 18 and an electric motor 19, respectively.
．． 20 and two feeders 21 and 22, so that additives for 1L food and the like are supplied into the cylinder 2 through the connection hole 13.
次に上記食品の押出装置の第一実施例を用いて、本発明
に係る食品の押出方法について説明する。Next, the food extrusion method according to the present invention will be described using the first embodiment of the food extrusion apparatus described above.
まず、材料供給装置８０ホツパ１５内に材料ｔ−投入し
、フィーダ１６によ）接続孔９から押出機１のシリンダ
２内に材料を供給する。材料の供給を受けた押出機ｌは
、スクリュ３０回転によシ材料を破砕し且つ同時に練っ
てゆく。First, the material t is charged into the hopper 15 of the material supply device 80, and the material is fed into the cylinder 2 of the extruder 1 through the connection hole 9 by the feeder 16. The extruder 1, which has received the material, crushes and kneads the material at the same time by rotating the screw 30 times.
シリンダ２内の材料は、スクリュ３０羽根７の動きによ
って次第にシリンダ２内での充満率が高められてゆくが
、最初の接続孔１１の直前において部位Ａに至シ、充満
率が減ぜられる。このため材料は加圧状態から急激に減
圧状態に至醸、含んでいた空気や水分等を放出する。そ
して脱気、脱液、注液装置１０が、これら空気や水分等
を抜きとル、必要に応じて添加液等を注液して材料の調
質処理をする第一工程が行なわれる。The filling rate of the material in the cylinder 2 is gradually increased by the movement of the screw 30 and the blade 7, but the filling rate is reduced when the material reaches the portion A immediately before the first connecting hole 11. For this reason, the material rapidly goes from a pressurized state to a reduced pressure state, releasing the air, moisture, etc. it contained. Then, a first step is performed in which the degassing, deliquid, and liquid injection device 10 removes air, moisture, etc., and injects additive liquid and the like as necessary to heat the material.
第一工程終了後、材料は部位Ｂにおいてスクリュ３によ
＃）また添加液等と混練されつつ破砕され且つ加圧移送
され、シリンダ２内で充満率を高められる。After the first step is completed, the material is crushed by the screw 3 at the part B while being kneaded with an additive liquid, etc., and transferred under pressure to increase the filling rate in the cylinder 2.
そして、接続孔１３の直前で再び部位Ａに入シ、シリン
ダ２内で空所を生ずる程に大きく充満率を低下させられ
る。ここで添加材供給装置１２のホッパ１８内に予め投
入されていた食品用の添加材等を、フィーダ２１．２２
を経て接続孔１３からシリンダ２内に入如。部位Ａにお
いて生じている材料、シリンダ２．スクリュ３の間の空
所に供給する第二工程が行なわれる。Then, it enters the part A again just before the connecting hole 13, and the filling rate is reduced so much that a void is created in the cylinder 2. Here, food additives, etc., which had been previously put into the hopper 18 of the additive supply device 12, are transferred to the feeder 21.22.
It enters the cylinder 2 through the connecting hole 13 through the . Material occurring at site A, cylinder 2. A second step of feeding into the spaces between the screws 3 is carried out.
第二工程終了後、材料は部位Ｂでスクリュ３によシ添加
材と混練されつつ加圧移送され、更に調質されつつシリ
ンダ２内で充満率が高められる。After the completion of the second step, the material is transferred under pressure through the screw 3 at part B while being kneaded with the additive material, and is further tempered to increase the filling rate within the cylinder 2.
そして接続孔１４の直前で再度部位Ａに至シ、充満率が
減らされる。そして先の第一工程と同様の脱気、脱液、
注液を必要に応じて施す第三工程が行カわれる。この第
三工程終了後材料はスクリュ３によシ混線され９つ加圧
移送され、ダイ４は調質完了状態の材料を所定形状に押
出す。Then, just before the connection hole 14, the filling rate is reduced again to the part A. Then, the same deaeration and deliquification as in the first step,
A third step of injecting liquid as necessary is performed. After completion of this third step, the material is mixed by the screw 3 and transferred under pressure, and the die 4 extrudes the material in a refining state into a predetermined shape.
次に、第２図を参照して本発明に係る食品の押出装置の
第二実施例を説明する。Next, a second embodiment of the food extrusion apparatus according to the present invention will be described with reference to FIG.
この実施例においては二本の押出機１ａ、ｌｂが用いら
れておシ、第一の押出機１ａは、第二の押出機１ｂの電
動機３０と減速機３１近くに設けた接続孔３２に対して
直角交差状に接続しである。In this embodiment, two extruders 1a and lb are used. They are connected at right angles.
第一の押出機１ａは接続孔３３．３４を備えておシ、こ
れらには材料供給装置８、脱気、脱液、注液装置１０が
接続しである。図中３５は電動機、３６は減速機である
。The first extruder 1a is equipped with connection holes 33, 34, to which are connected a material supply device 8, a degassing, deliquidizing and pouring device 10. In the figure, 35 is an electric motor, and 36 is a speed reducer.
また第二の押出機１ｂＫＦｉ、上記の接続孔３２に加え
て二つの接続孔３７．３８が設けて、ｂｂ、夫々添加材
供給装置１２、脱気、脱液、注液装置１０が接続しであ
る。尚、その他の構成については、先の実施例と同様に
つき、共通の符号を付して重複する説明を省略する。In addition, the second extruder 1bKFi is provided with two connection holes 37 and 38 in addition to the connection hole 32 described above, to which bb and the additive supply device 12, deaeration, liquid removal, and liquid injection device 10 can be connected, respectively. be. Note that the other configurations are the same as those in the previous embodiment, so the same reference numerals are given and redundant explanations will be omitted.
また、この第二の実施例を用いた本発明に係る食品の押
出方法については、先の例と同様につき、説明は省略す
る。この第二の実施例にあっては、第一の実施例に比べ
同一の材料の処理量でおっても設置スペースを小さくし
たシ、スクリュ３を駆動する電動機３０，３５、減速機
３１．３６の容量を小さくすることができる。Furthermore, the method of extruding food according to the present invention using this second embodiment is the same as the previous example, and the explanation thereof will be omitted. In this second embodiment, the installation space is smaller than in the first embodiment even though the amount of material to be processed is the same. capacity can be reduced.
尚、本発明に係る方法及び装置において対象とする食品
には、一般の食品のみならず、広く水産練製品やペット
フード等多くのものを含む。In addition, the foods targeted by the method and apparatus according to the present invention include not only general foods but also a wide range of fish paste products, pet foods, and many other foods.
〈発明の効果〉
本発明に係る食品の押出方法及びその装置は、以上説明
してきたごときものなので、押出機での破砕混線、加圧
移送中に必要な調質処理を行なうことができ、所望の組
織構造、物性、密度、形状。<Effects of the Invention> Since the food extrusion method and the device thereof according to the present invention are as described above, it is possible to perform the necessary refining treatment during crushing and mixing in the extruder and pressurized transfer. organizational structure, physical properties, density, and shape.
官能特性を具えた製品を、よシ短かいよシ単純、な工程
で、能率よく高品質で得ることができるという大きな効
果がある。It has the great effect of making it possible to efficiently obtain high-quality products with sensory properties through a shorter and simpler process.
第１図（功は、本発明の第一実施例を示す断面図、第１
図の）は、第１図の実施例における押出機内の材料の充
満率変化を示す説明図、そして第２図は本発明の第二実
施例を示す断面図でおる。
１、ｌａ、ｌｂ・・・押出機 ２・・・シリンダ３・・
・スクリュ ４・・・ダイ
８・・・材料供給装置
１０・・・脱気、脱液、注液装置
Ａ・・・材料の充満率を減らす部位
Ｂ・・・材料の充満率を高める部位
出願人 池貝鉄工株式会社
株式会社幸和工業FIG. 1 is a sectional view showing the first embodiment of the present invention.
2) is an explanatory view showing the change in the filling rate of the material in the extruder in the embodiment of FIG. 1, and FIG. 2 is a sectional view showing the second embodiment of the present invention. 1, la, lb...extruder 2...cylinder 3...
・Screw 4...Die 8...Material supply device 10...Deaeration, liquid removal, liquid injection device A...Part B to reduce the filling rate of material...Part application to increase the filling rate of material People Ikegai Iron Works Co., Ltd. Kowa Kogyo Co., Ltd.
Claims (4)
の回転によシシリンダ内に充満させて加圧移送しつつ破
砕混練して押出す食品の押出方法において、上記加圧移
送中にシリンダ内における材料の充満率を減らして調質
処理を施し、更に混練して押出すことを特徴とする食品
の押出方法。(1) In a food extrusion method in which the material supplied into the cylinder of an extruder is filled into the cylinder by the rotation of a screw and transferred under pressure, the material is crushed, kneaded, and extruded. A food extrusion method characterized by reducing the filling rate of the materials in the step, subjecting them to tempering treatment, and further kneading and extruding.
満率を減らして材料の脱気、脱液及び材料への注液を行
なう第一工程と、該第一工程後にシリンダ内に充満した
状態で移送される材料の充満率を減らしてシリンダ内の
空所に添加材を供給する第三工程とよシなることを特徴
とする請求の範囲第１項記載の食品の押出方法。(2) The above thermal refining process consists of a first step in which the filling rate of the material filled in the cylinder is reduced and the material is degassed, deliquid, and liquid is injected into the material, and after the first step, the cylinder is filled with liquid. 2. The method of extruding food according to claim 1, characterized in that the method is similar to the third step of supplying the additive material to the empty space in the cylinder by reducing the filling rate of the material transferred in a state of being blown.
満率を減らして材料の脱気、脱液及び材料への注液を行
なう第一工程と、該第一工程後にシリンダ内に充満した
状態で移送される材料の充満率を減らしてシリンダ内の
空所に添加材を供給する第二工程と、該第二工程後にシ
リンダ内に充満した状態で移送される材料の充満率を減
らして材料の脱気、脱液及び材料への注液を行なう第三
工程とよルなることを特徴とする請求の範囲第１項記載
の食品の押出方法。(3) The above tempering treatment consists of a first step in which the filling rate of the material filled in the cylinder is reduced and the material is degassed, deliquid, and liquid is injected into the material, and after the first step, the cylinder is filled with liquid. a second step of reducing the filling rate of the material transferred in the filled state and supplying the additive material to the void space in the cylinder; and reducing the filling rate of the material transferred in the cylinder filled state after the second step; 2. The food extrusion method according to claim 1, further comprising a third step of degassing and deliquidizing the material and injecting liquid into the material.
嵌入され回転によシ材料を加圧移送するスクリュを備え
る押出様によル材料を破砕混練して押出す食品の押出装
置において、上記シリンダとスクリュとの間に、材料の
充満率を減らす部位と高める部位とを押出方向に向けて
順次形成し、充満率を減らす部位に対応させて、材料の
脱気、脱液及び材料への注液を行なう手段と、材料への
添加材供給手段とを順次設け、材料と添加材とを混練し
て押出すことを特徴とする食品の押出装置。(4) In a food extrusion device that crushes, kneads, and extrudes the raw materials in an extrusion manner and includes a cylinder that receives material supply and a screw that is fitted into the cylinder and rotates to pressurize and transfer the materials, the cylinder Between the screw and the screw, parts that reduce the filling rate of the material and parts that increase the filling rate of the material are sequentially formed in the extrusion direction. What is claimed is: 1. A food extrusion device characterized in that a means for discharging a liquid and a means for supplying an additive to a material are sequentially provided, and the material and the additive are kneaded and extruded.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59101942A JPS60244276A (en) | 1984-05-21 | 1984-05-21 | Method and apparatus for extrusion of food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59101942A JPS60244276A (en) | 1984-05-21 | 1984-05-21 | Method and apparatus for extrusion of food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60244276A true JPS60244276A (en) | 1985-12-04 |
| JPS6249032B2 JPS6249032B2 (en) | 1987-10-16 |
Family
ID=14313947
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59101942A Granted JPS60244276A (en) | 1984-05-21 | 1984-05-21 | Method and apparatus for extrusion of food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60244276A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661605A (en) * | 2016-04-08 | 2016-06-15 | 李建国 | Sandwiched vermicelli maker |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3458321A (en) * | 1966-06-02 | 1969-07-29 | Gen Mills Inc | Method for extrusion cooking of food products |
| JPS5025532A (en) * | 1973-07-10 | 1975-03-18 | ||
| JPS5386059A (en) * | 1976-12-29 | 1978-07-29 | Ajinomoto Kk | Production of protein food |
| JPS5545891A (en) * | 1978-09-19 | 1980-03-31 | Creusot Loire | Treating of first material containing cellulose fiber |
| JPS55156555A (en) * | 1977-07-15 | 1980-12-05 | Wenger Mfg | Apparatus and method with high production capacity for producing densely and uniformly layered meat like product |
| JPS575913A (en) * | 1980-05-27 | 1982-01-12 | Showa Electric Wire & Cable Co Ltd | Crosslinked polyolefin fiber |
| JPS578706A (en) * | 1980-06-18 | 1982-01-18 | Yanmar Agricult Equip | Harvester |
| JPS5982035A (en) * | 1982-10-13 | 1984-05-11 | 藤沢 武彦 | Food extrusion molding machine |
-
1984
- 1984-05-21 JP JP59101942A patent/JPS60244276A/en active Granted
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3458321A (en) * | 1966-06-02 | 1969-07-29 | Gen Mills Inc | Method for extrusion cooking of food products |
| JPS5025532A (en) * | 1973-07-10 | 1975-03-18 | ||
| JPS5386059A (en) * | 1976-12-29 | 1978-07-29 | Ajinomoto Kk | Production of protein food |
| JPS55156555A (en) * | 1977-07-15 | 1980-12-05 | Wenger Mfg | Apparatus and method with high production capacity for producing densely and uniformly layered meat like product |
| JPS5545891A (en) * | 1978-09-19 | 1980-03-31 | Creusot Loire | Treating of first material containing cellulose fiber |
| JPS575913A (en) * | 1980-05-27 | 1982-01-12 | Showa Electric Wire & Cable Co Ltd | Crosslinked polyolefin fiber |
| JPS578706A (en) * | 1980-06-18 | 1982-01-18 | Yanmar Agricult Equip | Harvester |
| JPS5982035A (en) * | 1982-10-13 | 1984-05-11 | 藤沢 武彦 | Food extrusion molding machine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661605A (en) * | 2016-04-08 | 2016-06-15 | 李建国 | Sandwiched vermicelli maker |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6249032B2 (en) | 1987-10-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2772200B2 (en) | Method for producing pre-cooked cereal food | |
| US6103290A (en) | Method of extrusion cooking an edible material | |
| US4732775A (en) | Processes and appparatus for producing extruded foods | |
| US5324530A (en) | Apparatus and method for making extruded chewing gum | |
| EP0919127B1 (en) | Process and device for manufacturing dough | |
| CS641589A3 (en) | Process for producing raw dough for dough articles and a mixing kneading machine for making the same | |
| JPH0775503B2 (en) | Method and apparatus for making batter products | |
| CN1136762A (en) | Process for manufacture of reduced fat and reduced calorie chocolate | |
| DE4422658A1 (en) | Process for the production of a meat-like, protein-containing food | |
| US5048405A (en) | Apparatus for manufacturing fibrous fish or shellfish "neriseihin" product | |
| DE2349566C2 (en) | Process for the production of meat-like fiber products | |
| WO1998003088A2 (en) | Short length tapered extrusion cooking device | |
| JPS6219131B2 (en) | ||
| EP1027836B1 (en) | Process and device for producing intermediate products and mixed fodder for animals | |
| DE102008043090A1 (en) | Process and apparatus for making dough | |
| US4744997A (en) | Method for producing gum candy | |
| JPS6249032B2 (en) | ||
| EP2289344B1 (en) | Method and device for producing a cheese or a cheese preparation and cheese or cheese preparation | |
| CN105613786A (en) | Method for continuously preparing sandwich dried bean curds on basis of double-screw extrusion machine | |
| KR20020078160A (en) | Method and apparatus for manufacturing buckwheat noodles | |
| JPH01291748A (en) | Method for puffing cheese and apparatus therefor | |
| DE69829695T2 (en) | METHOD FOR THE PRODUCTION OF ELASTOMER MATERIAL FOR THE PRODUCTION OF CHEWING GUM | |
| US20180007934A1 (en) | Profile Extrusion Process For Producing Shaped Pet Food | |
| CN115568530A (en) | Method for making high-moisture extruded plant meat | |
| DE19913514C1 (en) | Energy-effective screw extrusion process manufacturing pelletized fodder, preconditions with steam, shears, compresses, expands and recompresses before extrusion-pelletization |