JPS6287080A - Forming of food dough - Google Patents

Abstract

PURPOSE:To smoothly release and take out a formed food dough from a mold without adding a mold release agent to the inner wall, by releasing the formed food dough while exuding a liquid, e.g. water, to the inner wall surface of a forming chamber in extruding the food dough into the forming chamber and forming the food dough. CONSTITUTION:A liquid, e.g. water, is exuded to part or all of the inner wall surface of a forming chamber 8 to form a film of water, etc., thereon. The exudation of the liquid, e.g. water, is carried out before or simultaneously with the extruding and forming of the food dough 2 through an extrusion nozzle 7. Even in the case of a material such as the food dough in which a old release agent cannot be added, the aimed formed article can be smoothly released and taken out of the mold.

Description

[Detailed description of the invention] <Object of the invention> Industrial field of application The present invention relates to a method for molding food dough, and more specifically, food dough is extruded in predetermined amounts at a time through an extrusion nozzle into a molding chamber at the tip to form food dough. To provide a method for molding food dough, in which the food dough can be taken out from the molding chamber without any trouble even if the food dough is highly sticky when molded and taken out by releasing the food dough.

Conventional Technology 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 mold metals into desired shapes.
Molded from synthetic resin. It is also possible to use these techniques to mold food dough into a desired shape.
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 cutting method was originally developed from the dakuki-1-fust method for manufacturing zinc, etc., but is now mainly used for molding synthetic resins, in which materials such as synthetic resins are molded into dies using high pressure from a pressurized chamber. This is a method in which the material is injected into a molding chamber and molded, 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, the injection pressure is set to 400 kq/[1
In addition, in order to easily release the molded product from the die, a mold release agent such as zinc stearate is added to the material in advance. In the molding chamber of the die, 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, resulting in loss of texture and taste, as well as the formation of a base 1) and increased stickiness. Furthermore, additives such as W-C1iliI type agents cannot be added to the synthetic resin. For this reason, when molded using the injection method, the material breaks and
7J' with a mouth that attaches to the molding chamber and smoothly molds the food dough
Can not.

From the point of view of the mouth, the present inventor first sends the food dough from the hopper to the communication chamber intermittently by opening and closing the switching valve, and sends the food dough in the communication chamber of the mouth from the extrusion nozzle to the molding chamber by the plunger to form the desired amount. We have developed a method to mold it into shapes. This molding chamber uses a plunger to extrude and mold the food dough sent in fixed amounts from the hopper at a time, so although it is intermittent, high pressure is not applied to the material like in 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 released from the molding chamber, a part of the food dough adheres to the inner wall surface of the molding chamber when the shape to be molded (71) is reached, and as molding is repeated, this deposit increases. However, molding may become 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 from an extrusion nozzle. We propose a molding method that can take out the molded food dough by extruding it into a molding chamber and releasing it from the mold while exuding liquid such as water onto the inner wall surface of the molding chamber.

<Structure of the Invention> Means for solving the problem and its operation, that is, the method of the present invention involves extruding a predetermined amount of food dough, which is intermittently fed in predetermined amounts at a time, from an extrusion nozzle into a molding chamber to form a desired shape. When the food dough is molded and taken out, liquid such as moisture is leached from around the extrusion nozzle onto the inner wall surface of the molding chamber in this molding chamber, and at the same time as this leaching or after the leaching, the food dough is extruded into the molding chamber. It is characterized by being molded.

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

Note that FIGS. 1(a) and (bl) are longitudinal cross-sectional views of an example of an apparatus for carrying out the method of the present invention, and FIGS. 2(a) and (b)
), (cl, (d), and (e) are explanatory diagrams of the steps in manufacturing the body of the potato-like food using the apparatus shown in FIGS. 1(a) and (b), and FIG. (a) It is a plan view of the ear part and body part of the potato-like food, and Fig. 3 (b)
) is a plan view of the squid imitation food, and FIG. 4 is an explanatory view showing a part of the mold when the core is released in cross section.

First, in FIG. 1(a), the symbol @1 indicates a hopper, and 2 indicates, for example, a food dough mainly composed of surimi, and this hopper 1
The food dough 2 is placed inside. A communication chamber 3 is connected to the discharge port at the lower part of the hopper 1, a cylinder 4 is connected to one side of the communication chamber 3, and a communication passage 5 is connected to the other side. A plunger 6 is arranged within this cylinder 4 so as to be able to reciprocate. Further, an extrusion nozzle 7 is provided at the tip of the communication passage 5, and a molding chamber 8 is formed at the tip of the extrusion nozzle 7.
This molding chamber 8 is configured according to the shape of the food dough to be molded.

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 2 is A predetermined amount of the food dough 2 is intermittently sent to the communication chamber 3, and the food dough 2 is sent from the communication chamber 3 to the communication passage 5.

For example, the body part a of the squid imitation food A shown in FIGS.
When molding from
The food dough 2 is introduced from above. At this time,
As shown in FIG. 1(a), the communication passage 5 is controlled by the switching valve 9.
While closing the hopper 1, the food dough 2 is introduced into the communication chamber 3 through the outlet of the hopper 1, and a predetermined amount of the food dough 2 is sent. after that,
FIG. 1 (as shown in bl, the switching valve 9 is rotated to close the discharge port of the hopper 1, while the communication v3 and the communication passage 5 are communicated by the plunger 6 on one side of the communication chamber 3) A predetermined amount of food dough 2 in the communication chamber 3 is extruded. Through this extrusion, the food dough 2 is extruded from the communication chamber 3 into the communication passage 5,
It is injected from the extrusion nozzle 7 at the tip into the molding chamber 8.
The food dough 2 is molded into a desired shape according to the shape.

At this time, the molded product 2a formed from the food dough is shown in Figure 3 (
As shown in a) and (b), when the body part a of the burr-like food A has an arcuate tip and is closed,
Furthermore, since the molding chamber 8 is elongated in a hollow cylindrical shape, the second molding chamber 11a is connected to the molding chamber 8, and such a molding chamber is constructed in an open type. That is, as shown in FIG. 2(a), a sliding outer cylinder 11 is slidably provided on the outer periphery of the molding chamber 8, and the inside thereof is defined as a second molding chamber 11a. When it is moved, the second molding 111a inside is opened.

Further, as shown in FIGS. 2(a), (b), (c) and (d), the device for taking out the molded product 2a is composed of a core 10, and the core 10 is located in the molding chamber 8 and the second molding chamber. It is possible to reciprocate along the axis of 11a. Therefore, during molding, the core 10 is advanced and entered into the molding chamber 8 and the second molding chamber 11a, as shown in FIG. 2(a). When the mouth is in the state shown in FIG.
It is molded as shown in Figure (b) to obtain a molded product 2a corresponding to the body part a.

After that, as shown in FIG. 2(C), the sliding outer cylinder 11 is slid in the forward direction, and the molding chamber 8 and the second molding chamber 11 are
a, a part of the second molding chamber 11a is opened, the core 10 is moved back, and the second molding chamber 11a is opened as shown in FIG.
) When it is completely opened, 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 is attached as described later. When the core 10 is heated as shown in FIG. 4, the third core 10 can be easily removed. A food product that looks like a fish as shown in Figure (b) is obtained.

The molded product 2b corresponding to the ear can be easily molded by inserting food dough into a mold corresponding to the molded product 2b.

However, as described above, the molding chamber 8 and the second molding chamber 1
When releasing the mold by opening the second molding chamber 11a and retracting the core 10, the molded product 2a
The tip of the molding chamber 8 adheres to the inner wall surface 8a of the molding chamber 8, which tends to damage the shape of the molding chamber 2a.Furthermore, the deposits on the inner wall surface 8a expand or fall during the next molding.

Therefore, in the method of the present invention, a liquid such as water (hereinafter referred to as water) is applied to a part or all of the inner wall surface 8a of the molding chamber 8 in the undamaged portion of the molding chamber 8 and the second molding chamber 11a. )
This leaching to form a film of water or the like on the inner wall surface 8a is carried out at the same time as the food dough 2 is extruded from the extrusion nozzle 7 as described above.

That is, as shown in FIG. 2(a), an annular chamber 12 is formed around the communication passage 5, an injection hole 13 for water, etc. is connected to a part of the annular chamber 12, and water, etc. is injected from the injection hole 13. Inject 14. Furthermore, 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 jet q1 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, the injection passage 15
．． When water etc. 14 is sent intermittently from 16, water etc. seeps out along the inner wall surface 8a of the unopened molding chamber 8 during molding, and this water etc. 14 serves as a mold release agent.

To explain in more detail, in the state shown in FIG. 2(a),
When the food dough 2 is fed by the plunger 6, water or the like 14 is intermittently fed from both injection passages 15, 16. Therefore, the water etc. 14 seeps out around the extrusion nozzle 7 and forms a water film, so the extrusion nozzle 7 is not clogged.
The pressure applied during this extrusion is extremely small, and there is no chance that the material will be destroyed, even when it comes to food dough. - 10,000, water etc. 14 is also leached into the inner wall surface 8a of the molding chamber 8, and a thin water film lf is formed there, so that the molded product 2a
The mold release is performed smoothly.

For example, in the case of minced seafood, etc., the water etc. 14 is also exuded from the inner wall surface of the extrusion nozzle 7 as described above.
Normally, water etc. 14 is applied only to the inner wall surface 8a of the unopened molding chamber 8.
Just by leaching it out, it can be released into a circular shape and bone.

In addition, in the above, the sliding outer cylinder 1 is connected to the molding chamber 8.
Although the second molding chamber 11a inside the molding chamber 1 is connected and the second molding chamber 11a is opened, the molding chamber is not necessarily limited to these examples. for example,
As shown in FIGS. 1(a) and 1(b), the food dough can be molded using only the molding chamber 8, and furthermore, at this time, the molding v8 can also be molded into a long cylindrical 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.

However, as mentioned above, in the case where a sliding outer cylinder is partially provided, a part of the molding chamber is opened by sliding of the sliding outer cylinder itself, so there is a problem of mold release. This is relatively small, and it can be said that the method of the present invention is particularly effective in VA in an unopened molding chamber. However, depending on the material, support may occur in the 2Il type on the inner wall surface of the +;is outer cylinder even for the above-mentioned open-type type, and in this case (in this case, water etc. By providing an injection passage, a water film can be formed on the inner wall surface of the outer cylinder.

・Effects of the Invention> As explained in detail above, in the method of the present invention, food dough is extruded from an extrusion nozzle into a molding chamber, molded into a desired shape, and then when taken out, the food dough is intermittently pressed into a predetermined shape from the extrusion nozzle. Since the food dough is extruded in m increments, shaping is performed by extrusion using a silanger, and the extrusion pressure can be reduced to form the food dough into a desired shape. Therefore, even materials that cannot be subjected to much extrusion pressure, such as six-piece dough, can be smoothly molded.

Furthermore, during the molding of food dough in this molding chamber, water etc. is leached into at least part or all of the inner wall surface of the molding chamber before or at the same time as the molding.
Even if the material cannot be added with a mold release agent, such as food dough, it can be smoothly released from the mold and the molded product can be taken out.

In addition, when water is intermittently sent to the extrusion nozzle for leaching, even if the diameter of the extrusion nozzle is narrowed, it can be extruded with a relatively small pressure, and even materials that are easily eaten, such as foods, can be extruded. It can be molded smoothly without sacrificing texture or taste.

Furthermore, in the section ``-'', an example is shown in which a core is used as a means for taking out the molded product. For example, a rod or a gripping device [β] can also be used.

Furthermore, although an open type molding chamber is shown above, the molding chamber does not necessarily have to be constructed in an open type. Rather, even in an open molding chamber, the method of the present invention is effective in releasing the mold from the unopened portion (a), and is suitable for an unopened molding chamber.

[Brief explanation of drawings]

FIGS. 1(a) and (b) are longitudinal sectional views of an example of an apparatus for carrying out the method of the present invention, FIGS. 2(a), (b), (C),
(Old and (e) are explanatory diagrams of the steps in manufacturing the bodies of Igamodo foods using the apparatus shown in Figures 1 (a) and (b), and Figure 3 (a) FIG. 3(f) is a plan view of the ear portion and the body portion; FIG. 4 is an explanatory view showing a part of the core when it is released from the mold; FIG. Code 1... Hopper 2... Food dough 2a, 2b... Molded product 3...
Communication chamber 4... Cylinder 5... Communication passage 6... Plunge 1 Noah... Extrusion nozzle 8... Molding chamber 8a... ...
Inner wall surface 9...Cut 1φ well 10...
- Core 11... Sliding outer cylinder 11a...
...Second molding chamber 12...Annular chamber 13.
... Injection hole 15.1G ... Injection passage patent applicant Increase 1) Fumi Hikoyo Rihito Patent attorney Yoshikatsu Matsushita Attorney Vice Shima Fumiyu Figure Cb) VA2 figure (Maru +1 72 lf, 1': J8a m2 figure (G) @4 figure Δ

Claims (1)

[Claims] When a predetermined amount of food dough is intermittently fed from an extrusion nozzle into a molding chamber, molded into a desired shape, and then taken out, liquid such as moisture is removed from around the extrusion nozzle in the molding chamber. A method for molding food dough, characterized in that the food dough is leached onto the inner wall surface of the molding chamber, and simultaneously with or after the leaching, the food dough is extruded into the molding chamber and molded.