JPS6219131B2 - - Google Patents
Info
- Publication number
- JPS6219131B2 JPS6219131B2 JP57178279A JP17827982A JPS6219131B2 JP S6219131 B2 JPS6219131 B2 JP S6219131B2 JP 57178279 A JP57178279 A JP 57178279A JP 17827982 A JP17827982 A JP 17827982A JP S6219131 B2 JPS6219131 B2 JP S6219131B2
- Authority
- JP
- Japan
- Prior art keywords
- food
- extrusion molding
- screw
- molding machine
- shaft
- 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.)
- Expired
Links
- 239000000463 material Substances 0.000 claims description 41
- 235000013305 food Nutrition 0.000 claims description 34
- 238000001125 extrusion Methods 0.000 claims description 23
- 235000009508 confectionery Nutrition 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 10
- 238000004898 kneading Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 230000000694 effects Effects 0.000 claims description 6
- 238000002347 injection Methods 0.000 claims description 6
- 239000007924 injection Substances 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 3
- 239000011295 pitch Substances 0.000 claims 1
- 238000000034 method Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 239000000654 additive Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
- Formation And Processing Of Food Products (AREA)
- Confectionery (AREA)
Description
【発明の詳細な説明】
この発明は食品の押出成形機に関し、特に煉成
器が２本のシヤフトから成る食品押出成形機に関
するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a food extrusion molding machine, and more particularly to a food extrusion molding machine in which the extruder has two shafts.
お菓子等の食品の押し出し成形機としては、従
来より、１本のシヤフトにスクリユを嵌合させて
回転させながらお菓子等の食品を煉成し、これを
小孔より押し出して食品を成形する構造のものが
知られていた。従来の食品押出成形機における煉
成器は、シリンダの中に１本のシヤフトが配設さ
れており、そのシヤフトにシリンダの内径よりや
や小さい目のスクリユを嵌合させていた。シリン
ダの中でシヤフトを回転させ事により、それに嵌
合しているスクリユが応動回転してシリンダ内に
導入された食品の生地材料を細かく砕いたり潰し
たり、加圧・加熱したりすることにより、粒状ま
たは粉状に粉砕し、更に煉成体に変形させて原材
料をお菓子等の食品に成形するものである。シヤ
フトには形状の異なる各種のスクリユが嵌合され
ており、シリンダの内壁とスクリユの内壁とは僅
かの隙間しかなく、粉砕、剪断された食品材料
は、シリンダの内壁とシヤフトに嵌合されている
スクリユとの間に強く押圧されることにより、加
熱・加圧・混合され、これにより材料は炊く又は
蒸す等々のアルフア化の為の加工が加えられる。 Conventionally, extrusion molding machines for foods such as sweets have been used to mold food such as sweets by fitting a screw onto a single shaft and rotating it, and then extruding it through a small hole to form the food. structure was known. In a conventional food extrusion molding machine, a single shaft is disposed in a cylinder, and a screw having a diameter slightly smaller than the inner diameter of the cylinder is fitted into the shaft. By rotating the shaft inside the cylinder, the screw fitted to it rotates in response to finely crushing or crushing the food dough material introduced into the cylinder, as well as applying pressure and heating. The raw material is crushed into granules or powder, and then transformed into a compact to form the raw material into foods such as sweets. Various types of screws with different shapes are fitted to the shaft, and there is only a small gap between the inner wall of the cylinder and the inner wall of the screw, and the crushed and sheared food material is fitted between the inner wall of the cylinder and the shaft. The material is heated, pressurized, and mixed by being strongly pressed between the two screws, and the material is then subjected to processing such as boiling or steaming to make it alpha.
しかしながら、シリンダ内に１本のシヤフトが
配設され回転している１本シヤフトの煉成器で
は、材料が粉砕され、煉られる加工の工程で画一
的に潰れてしまい、せつかくの材料の持味が壊れ
てしまつて、材料のつぶつぶを残したりする事が
出来なかつた。 However, in a single-shaft cultivator in which a single shaft is placed inside the cylinder and rotates, the material is crushed and crushed uniformly during the kneading process, resulting in the loss of raw materials. The flavor had been destroyed and I couldn't leave any crumbs of the ingredients behind.
また、１本シヤフトの煉成器では、使用出来る
食品の材料が適度の粘性及び膨張率のあるものに
限られており、例えば、コーンスターチその他の
澱粉類、お米、小麦、大麦等は適しているとされ
ていたが、もち米のような粘度の高い材料は不適
当とされており、また逆に、おからや豆類のよう
な素材や、蒲鉾等の煉製品や肉類は、粘性が低い
為に従来の１本シヤフトの煉成器では加工が不可
能であつた。 In addition, the food materials that can be used in a single-shaft brewer are limited to those with appropriate viscosity and expansion rate; for example, cornstarch and other starches, rice, wheat, barley, etc. are not suitable. However, materials with high viscosity such as sticky rice are considered unsuitable, and conversely, materials such as okara and beans, fermented products such as kamaboko, and meat have low viscosity. Therefore, it was impossible to process with a conventional single-shaft cultivator.
更に、従来の１本シヤフトのシリンダでは、菓
子等の食品の材料を予め加湿して加工に適する状
態にしておく準備が必要であつた。加湿作業に
は、原材料をドラム等に入れ、水を添加または、
霧吹をしてから材料を撹拌して適度な時間（通常
１時間程度）放置して置くことが必要とされてい
る。この加湿作業は時間がかかるだかりでなく、
放置して置く間の材料の管理保管及び時間の管理
が手数として係る上、材料の供給がスムーズに回
転しなくなる事態が発生する事があり、時には機
械を遊ばせる結果にもなつていた。 Furthermore, in the conventional single-shaft cylinder, it is necessary to humidify food ingredients such as confectionery in advance to make them suitable for processing. For humidification work, raw materials are placed in a drum etc. and water is added or
After spraying, it is necessary to stir the material and leave it for a suitable amount of time (usually about 1 hour). This humidification work is not only time-consuming, but also
Management and storage of materials and time management while they are left unattended is a hassle, and there are cases where the supply of materials does not rotate smoothly, sometimes resulting in the machine being idle.
この発明の目的は、従来技術の欠点を除去した
新規な２本シヤフトの食品押出成形機を提供する
ことにある。 The object of the invention is to provide a new two-shaft food extrusion machine that eliminates the drawbacks of the prior art.
この発明によれば、食品押出成形機の煉成器が
２本の平行なシヤフトから成り、シヤフトには各
種のスクリユが嵌合されているので、導入される
材料の粘性や膨張率や形状を問わず、どのような
素材でもお菓子等の食品の材料として利用する事
ができる。その結果、従来は利用方法が無く廃棄
処分していた、おから等々の材料を有効に再利用
する事が可能になつた。また、従来は材料に予め
水分を与えておく必要があつたが、水分の供給が
煉成器の作動中に同時に出来るので、加湿の為の
作業と材料の保管、時間の管理の手間を省く事が
出来る。 According to this invention, the cultivator of the food extrusion molding machine consists of two parallel shafts, and various screws are fitted to the shafts, so that the viscosity, expansion rate, and shape of the introduced material can be controlled. Any material can be used as an ingredient for foods such as sweets. As a result, it has become possible to effectively reuse materials such as okara, which had previously been discarded because there was no way to utilize them. In addition, conventionally it was necessary to add moisture to the ingredients in advance, but since moisture can be supplied at the same time while the cultivator is operating, it saves the work of humidifying, storing ingredients, and managing time. I can do things.
以下、図面に示す実施例に基づいて、この発明
を詳細に説明する。 Hereinafter, the present invention will be described in detail based on embodiments shown in the drawings.
第１図は、この発明に係る食品押出成形機の全
体を示す斜視図である。食品押出成形機１０は、
混煉部（煉成器）２０と、１本シヤフトの移送粉
砕部３０と、材料の投入口４０と、注液装置５０
と、押出口６０とからなる。 FIG. 1 is a perspective view showing the entire food extrusion molding machine according to the present invention. The food extrusion molding machine 10 is
A blending section (cultivator) 20, a single-shaft transfer crushing section 30, a material input port 40, and a liquid injection device 50
and an extrusion port 60.
混煉部（煉成器）２０は、２本のシヤフト２２
と、シヤフトに嵌合している各種のスクリユ２４
と、それら全体を収納するシリンダ２６とから成
り、必要に応じて加熱器（図示せず）で加熱され
る。シリンダの内部に配置された２本のシヤフト
２２には各種の形状のスクリユ２４，２４′，２
４″，２４…の各セグメントが嵌着されてい
る。スクリユ―２４の中心には貫通孔が設けられ
ており、該貫通孔の形状はシヤフトと同形に穿孔
されていて、シヤフトに嵌合装着されてスクリユ
―２４がシヤフト２２の回転とともに回動するよ
うに形成されている。 The kneading section (cultivator) 20 has two shafts 22.
and various screws 24 fitted to the shaft.
and a cylinder 26 that houses them as a whole, and is heated by a heater (not shown) if necessary. The two shafts 22 arranged inside the cylinder have screws 24, 24', 2 of various shapes.
4'', 24... are fitted into each segment.A through hole is provided in the center of the screw 24, and the through hole has the same shape as the shaft, so that it can be fitted and mounted on the shaft. The screw 24 is formed to rotate with the rotation of the shaft 22.
この実施例では、２本のシヤフトに嵌着されて
いるスクリユ―２４は、相互にスクリユ―の螺旋
状羽根の山の内側に入り込むことはなく、隣接す
る山と山とが当接するように配設されている。配
設の方法は、当接する方法に限られるものではな
く、一方の山が他方の溝に入り込む様に噛み合わ
される配置も可能である。また、２本のシヤフト
が平行である事は必要ではなく、やや先狭にまた
は先広に配置する事も可能である。また、この実
施例では２本の軸は同一の方向に回転している
が、相互に反対方向に回転させることにより、別
異の効果を期待する事も考えられる。 In this embodiment, the screws 24 fitted to the two shafts are arranged so that they do not enter inside the ridges of the spiral blades of the screws, and the adjacent ridges abut against each other. It is set up. The method of arrangement is not limited to the method of abutting, but it is also possible to arrange in such a way that one crest fits into the groove of the other. Further, it is not necessary that the two shafts be parallel, but it is also possible to arrange them so that they are slightly narrower or wider. Further, in this embodiment, the two shafts are rotated in the same direction, but it is also possible to expect different effects by rotating them in opposite directions.
この実施例に係る発明押出成形機では粉砕、撹
拌、炊く、こねる等々の作業が、シリンダの内壁
との間で行なわれるのではなく２本のシリンダに
嵌着されたスクリユで行なわれる為に、撹拌され
る材料が画一的に潰れる事は無く、スクリユの種
類によつて粒状のままの状態で加工する事も可能
である。また、煉成物に圧力がかかると、１気圧
毎に沸点の温度が約10度上昇するので、通常温度
100度で沸騰するものも200度まで沸騰しないで加
工する事が出来るので、より良い加熱効果を期待
する事ができる。 In the invention extrusion molding machine according to this embodiment, operations such as crushing, stirring, cooking, kneading, etc. are not performed between the inner walls of the cylinders, but are performed with screws fitted between two cylinders. The materials being stirred are not uniformly crushed, and depending on the type of screw, it is possible to process them in a granular state. In addition, when pressure is applied to a cultivated product, the boiling point temperature increases by about 10 degrees for each atmosphere of pressure, so the normal temperature
Foods that boil at 100 degrees can be processed up to 200 degrees without boiling, so you can expect better heating effects.
移送粉砕部30は、１本シヤフトのスクリユ―か
ら成り、この実施例では、比較的ピツチの疎なス
クリユ―が嵌合されており、菓子等の食品材料を
煉成器に移送する。 The transfer crushing section 30 consists of a single-shaft screw, in this embodiment, a screw with a relatively loose pitch is fitted therein, and transfers food materials such as confectionery to the brewer.
材料投入口４０は、投入された菓子等の食品材
料を移送粉砕部３０に降下するように、その出口
は細目に形成されている。 The material input port 40 has a narrow outlet so that the food material such as confectionery can be dropped into the transfer crushing section 30 .
注液装置５０は、貯液層５２と、供給パイプ５
４と、添加物抽出口５６と、制御装置５８とから
成る。注液装置５０は、錬成部で炊く、蒸す、煉
る、移送する等の加工される粉状・粒状の煉成物
の材料に、作業中に、材水分や香料、着色料、調
味料などの添加物を供給するもので、添加するべ
き液体は、供給パイプ５４によつて、貯液層５２
とへと移送されプールされるる。貯液層５２の底
部には添加物の抽出口５６が設置されている。 The liquid injection device 50 includes a liquid storage layer 52 and a supply pipe 5.
4, an additive extraction port 56, and a control device 58. The liquid injection device 50 injects material moisture, fragrance, coloring, seasoning, etc. into the powdered/granular refined material to be processed by cooking, steaming, kneading, transferring, etc. in the refining section during the work. The liquid to be added is supplied to the liquid storage layer 52 by a supply pipe 54.
It is transferred to other places and pooled. An additive extraction port 56 is installed at the bottom of the liquid storage layer 52.
従来は、材料を加湿して一定時間放置してから
でなければ食品押出成形機にかける事ができなか
つたが、この実施例では、材料への加湿、および
他の添加物の添加は、全て、煉成器の中で処理す
る事が出来る。水を供給する事は、粘性を高める
結果になり、粘性が高まることにより圧力が増加
し、温度の上昇が見込まれ、その結果、材料は充
分に炊ける事になるので、水分の添加は、この種
食品押出成形機にとつて重要な要素の一つであ
る。制御装置５８は、注入添加される水分等々の
注入量および時間を制御するものである。これに
よつて、従来場所と手間を要した加湿作業が不要
となつたので、実際的効果が大きい。 Previously, materials had to be humidified and allowed to stand for a certain period of time before they could be put into a food extrusion machine, but in this example, humidification of the materials and addition of other additives are all done. , it can be processed in a cultivator. Adding water will result in an increase in viscosity, which will increase the pressure and increase the temperature, so that the material will be fully cooked, so the addition of water is necessary for this purpose. Seed is one of the important elements for food extrusion machine. The control device 58 controls the injection amount and time of water, etc. to be added. This eliminates the need for humidification work that conventionally required space and effort, which has a great practical effect.
押出口６０は、各種の模様を形成した貫通細孔
から成り、錬成された菓子等の食品材料を、細孔
より圧力をかけて一定の形状に押し出し成形す
る。シリンダ内の圧力が高くなつている場合に
は、細孔より大気に押し出される煉成物は、押し
出されると同時に膨張して体積の大きな発泡状の
菓子に成形することが出来る。 The extrusion port 60 is made up of through-holes formed with various patterns, and extrudes food materials such as confectionery into a predetermined shape by applying pressure through the pores. When the pressure inside the cylinder is high, the molded product extruded into the atmosphere through the pores expands at the same time as it is extruded, and can be formed into a foamed confectionery with a large volume.
第２図ａ〜ｃは各種のスクリユの形状を示す斜
視図であり、第２図ａで示すスクリユは、螺旋の
ピツチが比較的広いので、材料の入り込みが良
く、導入された材料は粗く粉砕され、早く前進す
る。従つて、粘性の高いものが前方に詰る事にな
ると、大きな圧力をかける原動力となる。これに
対して第２図ｂのスクリユは螺旋のピツチが狭
く、進行が遅いと共に、じわじわと強い力で押す
事になるので、強力な圧力をかける事ができる。
また、前進速度が遅いので、比較的加熱時間が長
くなり、良く炊ける等々の効果がある。しかし、
前述の効果は、導入する材料によつて同じ形状の
スクリユでも、粘性や、必要な熱量によつてその
加工効果は著しく異なる。例えば、粘度の低い性
質の材料の場合は、ある程度の速度で前進させる
必要があるが、粘性の高い材料の場合は、自然に
前進するので、速度は必要とされない。スクリユ
の形状によつて、粒状体がそのままの状態で、粉
砕されて粉状になららずに押出口ら排出される事
態も考えられる。また、第２図ｃは螺旋形を形成
していないセグメントであり、もつぱら加圧され
た状態の煉成物を解圧する効果や、材料の膨張を
止める（いわゆる蓋を取つた状態）効果がある。
さらに、この他にもスクリユの溝の方向が逆方法
を向いているスクリユもある。逆溝のスクリユは
材料をこねる時、または更に圧力を高める為に使
用する。スクリユの組立具合によつては、肉をミ
ンチする事も可能である。また、材料を加工する
事により、沸点が上昇するので、材料を充分に加
熱加工する事が可能である。 Figures 2a to 2c are perspective views showing the shapes of various types of screws.The screw shown in Figure 2a has a relatively wide spiral pitch, so the material can penetrate easily, and the introduced material is coarsely crushed. and move forward quickly. Therefore, if something with high viscosity becomes stuck in the front, it becomes the driving force that applies a large amount of pressure. On the other hand, the screw shown in Fig. 2b has a narrow spiral pitch, moves slowly, and pushes gradually with a strong force, so it is possible to apply strong pressure.
In addition, since the forward speed is slow, the heating time is relatively long, resulting in better cooking. but,
The above-mentioned effects vary significantly depending on the material introduced, even if the screw has the same shape, depending on the viscosity and amount of heat required. For example, a material with a low viscosity may need to be advanced at a certain speed, whereas a material with a high viscosity will advance naturally and no speed is required. Depending on the shape of the screw, it is possible that the granules may be discharged from the extrusion port without being crushed into powder. In addition, Fig. 2c shows a segment that does not form a spiral shape, and it has the effect of depressurizing the compressed material under pressure and stopping the expansion of the material (so-called with the lid removed). be.
Furthermore, there are other screws in which the grooves of the screws face in the opposite direction. Reverse groove screws are used when kneading materials or to further increase pressure. Depending on how the screwdriver is assembled, it is also possible to mince meat. Furthermore, since the boiling point of the material increases by processing the material, it is possible to heat-process the material sufficiently.
また、圧力をかけないで、乾燥餅や、更には、
フライドスナツクをつくる事も可能である。 Also, without applying pressure, dry mochi or even
It is also possible to make fried snacks.
この実施例はお菓子等の食品の押出成形機では
あるが、これを利用して家畜や鶏、養殖魚の餌、
等々が製造可能である事は明らかである。 This example is an extrusion molding machine for foods such as sweets, but it can also be used to produce feed for livestock, chickens, and farmed fish.
It is clear that it is possible to manufacture the following.
この発明に係る食品押出成形機は上記詳述した
ような構成であるので、どのような食品の原料で
もその粘性や個々の膨張率や形状とは関係なく、
お菓子等の食品の材料として使用する事が出来る
ので、餅菓子類や、肉を含有する菓子等の食品
や、豆類等を原料とする栄養価の高い菓子等の食
品を製造する事が出来る。また、従来は利用方法
が無く廃棄処分していた、おから等々の材料をも
有効に再利用する事が可能になつた。また、従来
の食品押出成形機では投入する原材料に水を加え
るまたは、霧吹きをする等々の作業により、予め
水分をあたえて置く準備作業が必要であつたが、
この発明に係る食品押出成形機よれば、水分の供
給が煉成器の作動中に同時に出来るので、加湿作
業と加湿時間中の材料の保管、時間の管理等の手
間が省けるという極めて重要な経済的な効果を生
ずるものである。 Since the food extrusion molding machine according to the present invention has the configuration as detailed above, it can process any food material regardless of its viscosity, individual expansion rate, or shape.
Since it can be used as an ingredient in foods such as sweets, it can be used to produce foods such as rice cakes, sweets containing meat, and foods with high nutritional value made from beans and other ingredients. . In addition, it has become possible to effectively reuse materials such as okara, which were previously disposed of because there was no way to use them. In addition, with conventional food extrusion molding machines, it was necessary to prepare the raw materials to be moistened in advance by adding water or spraying with water, etc.
According to the food extrusion molding machine of the present invention, water can be supplied simultaneously while the cultivator is in operation, which is an extremely important economical feature that eliminates the hassle of humidification work, storage of materials during humidification time, and time management. This produces a positive effect.
第１図は、この発明に係る菓子押出成形機の全
体を示す斜視図。第２図ａ〜ｃは各種のスクリユ
の形状を示す斜視図。
１０：菓子押出成形機、２０：混煉部（煉成
器）、２２：シヤフト、２４：スクリユ、２６：
シリンダ、３０：１本シヤフトの移送粉砕部、４
０：材料の投入口、５０：注液装置、５２：貯液
層、５４：供給パイプ、５６：添加物抽出口、５
８：制御装置、６０：押出口。
FIG. 1 is a perspective view showing the entire confectionery extrusion molding machine according to the present invention. FIGS. 2a to 2c are perspective views showing the shapes of various screws. 10: Confectionery extrusion molding machine, 20: Kneading section (cultivator), 22: Shaft, 24: Skrill, 26:
Cylinder, 30: 1 shaft transfer crushing section, 4
0: Material input port, 50: Liquid injection device, 52: Liquid storage layer, 54: Supply pipe, 56: Additive extraction port, 5
8: Control device, 60: Extrusion port.
Claims (1)
から成る煉成器の中に、菓子等の食品の原材料を
入れて加熱・加圧する事により炊く蒸す等々の作
用を起こさせて食品材料をアルフア化するととも
に圧力をかけて食品を押し出し成形する装置にお
いて、食品原料を煉成する混煉器が平行に設置さ
れた２本のシヤフトに多条スクリユを嵌合させた
構造からなり、シリンダの途中に注液装置が装着
されていることを特徴とする食品押出成形機。 ２ 前記第１項記載の多条スクリユがピツチの異
る多数のスクリユからなることを特徴とする食品
押出成形機。[Claims] 1. Raw materials for foods such as confectionery are put into a cultivator consisting of a cylinder equipped with a rotating shaft and heated and pressurized to cause effects such as cooking and steaming. This equipment is used to extrude and form food by applying pressure while alphaning the material.The kneader for kneading food raw materials consists of two shafts installed in parallel with a multi-screw screw. A food extrusion molding machine characterized by having a liquid injection device installed in the middle of the cylinder. 2. A food extrusion molding machine characterized in that the multi-thread screw described in item 1 above is comprised of a large number of screws with different pitches.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57178279A JPS5982035A (en) | 1982-10-13 | 1982-10-13 | Food extrusion molding machine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57178279A JPS5982035A (en) | 1982-10-13 | 1982-10-13 | Food extrusion molding machine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5982035A JPS5982035A (en) | 1984-05-11 |
| JPS6219131B2 true JPS6219131B2 (en) | 1987-04-27 |
Family
ID=16045686
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57178279A Granted JPS5982035A (en) | 1982-10-13 | 1982-10-13 | Food extrusion molding machine |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5982035A (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59159738A (en) * | 1983-03-02 | 1984-09-10 | Ikegai Corp | Preparation of foamed food |
| JPS60199376A (en) * | 1984-03-23 | 1985-10-08 | Kowa Kogyo:Kk | Method for feeding raw material in twin-screw food extrusion manufacturing machine |
| JPS60227667A (en) * | 1984-04-25 | 1985-11-12 | Kowa Kogyo:Kk | Production of beltlike expanded food |
| JPS60227621A (en) * | 1984-04-25 | 1985-11-12 | 株式会社池貝 | Production of food dough comprising starchy material |
| JPS60244276A (en) * | 1984-05-21 | 1985-12-04 | Ikegai Corp | Method and apparatus for extrusion of food |
| JPS6158539A (en) * | 1984-08-29 | 1986-03-25 | Nisshin Oil Mills Ltd:The | Preparation of snack-like cake |
| JPS6185133A (en) * | 1984-09-29 | 1986-04-30 | 藤井 春幸 | Production of bread dough |
| JPS61119172A (en) * | 1984-11-16 | 1986-06-06 | Nisshin Oil Mills Ltd:The | Preparation of paste food |
| JPH0675493B2 (en) * | 1985-03-19 | 1994-09-28 | 東芝機械株式会社 | Liquid injection device for food extruder |
| JPS6245363A (en) * | 1985-08-23 | 1987-02-27 | Kotobuki Giken Kogyo Kk | Centrifugal concentrator |
| JP2530134B2 (en) * | 1986-12-26 | 1996-09-04 | 株式会社 タミ−ル | Instant instant anojin production method |
| JP2655264B2 (en) * | 1987-08-07 | 1997-09-17 | 日本食品化工株式会社 | Production method of puffed food |
| JP2639608B2 (en) * | 1991-12-18 | 1997-08-13 | 本田技研工業株式会社 | Motorcycle air intake system |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5147792A (en) * | 1974-10-22 | 1976-04-23 | Hitachi Shipbuilding Eng Co | BARATSUMIKAMOTSUNPANSEN |
| JPS5148176A (en) * | 1974-10-23 | 1976-04-24 | Hitachi Ltd | YUNYUS HADANKI |
| JPS5161677A (en) * | 1974-11-18 | 1976-05-28 | Nippon Formula Feed Mfg | |
| JPS5236631A (en) * | 1975-08-04 | 1977-03-22 | Bristol Myers Co | Stylamidines |
| US4110484A (en) * | 1976-09-10 | 1978-08-29 | Scm Corporation | Flow process for production of imitation cheese |
| JPS5593A (en) * | 1979-04-23 | 1980-01-05 | Res Inst For Prod Dev | Immobilization of microbial cell in fiberous form |
| JPS578706A (en) * | 1980-06-18 | 1982-01-18 | Yanmar Agricult Equip | Harvester |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5268469U (en) * | 1976-10-26 | 1977-05-20 |
-
1982
- 1982-10-13 JP JP57178279A patent/JPS5982035A/en active Granted
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5147792A (en) * | 1974-10-22 | 1976-04-23 | Hitachi Shipbuilding Eng Co | BARATSUMIKAMOTSUNPANSEN |
| JPS5148176A (en) * | 1974-10-23 | 1976-04-24 | Hitachi Ltd | YUNYUS HADANKI |
| JPS5161677A (en) * | 1974-11-18 | 1976-05-28 | Nippon Formula Feed Mfg | |
| JPS5236631A (en) * | 1975-08-04 | 1977-03-22 | Bristol Myers Co | Stylamidines |
| US4110484A (en) * | 1976-09-10 | 1978-08-29 | Scm Corporation | Flow process for production of imitation cheese |
| JPS5593A (en) * | 1979-04-23 | 1980-01-05 | Res Inst For Prod Dev | Immobilization of microbial cell in fiberous form |
| JPS578706A (en) * | 1980-06-18 | 1982-01-18 | Yanmar Agricult Equip | Harvester |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5982035A (en) | 1984-05-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3458321A (en) | Method for extrusion cooking of food products | |
| JPS6219131B2 (en) | ||
| Rokey et al. | Feed extrusion process description | |
| EP1545237B1 (en) | Shelf stable meat analogues comprising glycerol and glucose | |
| US4650685A (en) | Biscuit process | |
| US4044159A (en) | Extruded cereal product and its preparation | |
| US2915023A (en) | Method and apparatus for mixing icings, cake batters and the like | |
| JPH03504803A (en) | Kneading equipment and method for producing batter, especially batter products | |
| Frame | Operational characteristics of the co-rotating twin-screw extruder | |
| JPH0775503B2 (en) | Method and apparatus for making batter products | |
| US4759939A (en) | Continuous production of pretzels | |
| US3505085A (en) | Apparatus for processing food products | |
| PT749695E (en) | DRY FOOD FOR ANIMAL ANIMAL PROCESS FOR PREPARATION AND DEVICE FOR CARRYING OUT THE PROCESS | |
| US4256769A (en) | Extruded wheat germ food product and method of preparation | |
| JP2001145467A (en) | Method for producing composite consumption product by double extrusion | |
| EP3232807A1 (en) | Method for producing a palatable coated dry pet food | |
| EP0093741A4 (en) | Method of making food coatings, fillers and pellets. | |
| KR100249910B1 (en) | Apparatus and method for producing rice-shaped grains for popping cake | |
| EP1214890A1 (en) | Process for the production of rice pasta | |
| RU2005379C1 (en) | Kneading device and dough paste production method | |
| EP0476073A1 (en) | Cookie production with extrusion heat treatment and post extrusion mixing and baking | |
| KR20020092096A (en) | Screw extruder and convenience method for producing rice-shaped grain for popped cereal by the same | |
| US4084013A (en) | Process for forming simulated nut-like foods | |
| JP2655264B2 (en) | Production method of puffed food | |
| Best | Confectionery extrusion |