JPS61181360A - Die for extruder - Google Patents
Die for extruderInfo
- Publication number
- JPS61181360A JPS61181360A JP60021799A JP2179985A JPS61181360A JP S61181360 A JPS61181360 A JP S61181360A JP 60021799 A JP60021799 A JP 60021799A JP 2179985 A JP2179985 A JP 2179985A JP S61181360 A JPS61181360 A JP S61181360A
- Authority
- JP
- Japan
- Prior art keywords
- die
- screw
- raw material
- extruder
- extruded
- 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.)
- Pending
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- Formation And Processing Of Food Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】 産業上の利用分野 本発明は食品加工用押出機のダイに関する。[Detailed description of the invention] Industrial applications The present invention relates to a die for an extruder for food processing.
従来の技術 。Conventional technology.
押出機による食品加工の歴史は古く、1800年後半に
は文献にも現われている。当初は脱水、搾汁の目的に使
用されたが次第に加工、成形の目的にも使用されるよう
になってきた。即ち、供給口から材料をスクリュへ投入
し、材料を混線、加熱しつ\前方へ送シ、グイから押出
し、その製品に特有の形状を与えるのである。Food processing using an extruder has a long history, appearing in literature as early as the late 1800s. Initially, it was used for dehydration and juice extraction, but gradually it came to be used for processing and molding purposes as well. That is, the material is fed into the screw through the supply port, mixed, heated, fed forward, and extruded through the guide to give the product its unique shape.
押出機は、機構的に1本のスクリュから成る一軸型押出
機と、2本のスクリュから成る二軸型押出機とに大別さ
れる。また、二軸型押出機は2本のスクリュの噛合の程
度及び回転方向とによシ、種々に分類される。従来は押
出機を単なる圧縮、混線、膨化機能を有する機械として
とらえてきたが、最近は押出機の内部で発生するあらゆ
る現象即ち圧縮、混合、混線、剪断、溶融、殺菌、化学
反応、膨化、成形等を積極的に利用することが注目され
ている。Extruders are roughly classified mechanically into single-screw extruders consisting of one screw and twin-screw extruders consisting of two screws. Further, twin-screw extruders are classified into various types depending on the degree of engagement between the two screws and the direction of rotation. In the past, extruders were thought of as simply machines with functions such as compression, cross-wiring, and expansion, but recently, extruders have been thought of as machines with functions such as compression, mixing, cross-wiring, shearing, melting, sterilization, chemical reactions, swelling, etc. Active use of molding, etc. is attracting attention.
また、食品原料は特に高水分系のものが多いため、それ
に適した二軸型押出機が注目されている。In addition, since many food raw materials are particularly high in moisture, twin-screw extruders suitable for these are attracting attention.
従来使用されている押出機を第6図乃至第11図につい
て説明する。A conventionally used extruder will be explained with reference to FIGS. 6 to 11.
第64図は最も単純な押出機の断面を示すもので、1は
原料20をスクリュ3に供給するホッパであシ、スクリ
ュ3は駆動装置(図示せず)によシ回転させられ、原料
20はバレル2の中をスクリュ3によ)ダイ孔4の方向
へ混線、溶融、搬送される。この除用いる原料によシ、
スクリュ3の混線、剪断による自己発熱または図示しな
いバレル加熱によって、原料の溶融が起きる。更に原料
はダイ孔4より押出物(製品)21として押出される。FIG. 64 shows a cross section of the simplest extruder. 1 is a hopper that supplies the raw material 20 to the screw 3. The screw 3 is rotated by a drive device (not shown), and the raw material 20 is rotated by a drive device (not shown). is mixed, melted, and conveyed through the barrel 2 toward the die hole 4 by the screw 3. For this raw material to be removed,
The raw material melts due to crosstalk in the screw 3, self-heating due to shearing, or barrel heating (not shown). Further, the raw material is extruded from the die hole 4 as an extrudate (product) 21.
第7図は、バレル7の外周に、流体の流路9を有する温
調ジャケット8を設けた押出機である。FIG. 7 shows an extruder in which a temperature control jacket 8 having a fluid flow path 9 is provided around the outer periphery of a barrel 7.
温調ジャケット8に温度制御された流体を流すことによ
)、ノ2レル7の温度を制御することができる。lOは
スクリュ、球は複数個のダイ孔である。By flowing a temperature-controlled fluid through the temperature control jacket 8), the temperature of the nozzle 7 can be controlled. IO is a screw, and the sphere is a plurality of die holes.
11はスクリュ先端の形状を示し、半球形をなす。11 indicates the shape of the screw tip, which is semispherical.
第8図は、原料を強制的に供給するだめのホッパ14を
有する二軸型押出機であシ、第9図は第8図の断面A−
Aを示す。即ち、互いに噛合うスクリュ15.15’を
有する押出機である。16.16’は円錐形のスクリュ
先端形状を示し、17はダイ孔である。Fig. 8 shows a twin-screw extruder having a hopper 14 for forcibly feeding raw materials, and Fig. 9 shows a cross section A--
Indicates A. That is, an extruder with mutually intermeshing screws 15,15'. 16 and 16' indicate a conical screw tip shape, and 17 is a die hole.
第10図は2個のダイ孔39.39’を有する二軸型押
出機であシ、35.35’は互いに噛合うスクリュ、3
6はバレル、37はダイ孔39.39’を有するダイ本
体であシ、第11図は第1θ図のB矢視図である。Fig. 10 shows a twin-screw extruder having two die holes 39 and 39', 35 and 35' are mutually meshing screws, and 3
6 is a barrel, 37 is a die body having die holes 39 and 39', and FIG. 11 is a view taken along arrow B in FIG. 1θ.
従来の押出機の作用は第6図についての説明で述べた通
シ、原料をスクリュによシ混練、溶融しダイよシ押出す
ものであるが、この間に食品原料は様々な反応を起こし
てゆく。しかし、従来の押出機においては、スクリュ回
転数、バレル温度、供給量等を変えて、混線・反応の程
度を制御し、ダイから押出し、スクリュ通過後は流れに
は大きな変化は発生しない。ダイの出口において押出物
の形状を決定すべきダイ形状が与えられ、この部分で、
ある種のダイにおいては、その通過速度がバレル及びダ
イ内通過速度に較べ相当速くなる場合がある。The action of a conventional extruder is to knead the raw materials through a screw, melt them, and extrude them through a die, as described in the explanation of Figure 6. During this process, various reactions occur in the food raw materials. go. However, in conventional extruders, the degree of crosstalk and reaction is controlled by changing the screw rotation speed, barrel temperature, feed rate, etc., and no major changes occur in the flow after extrusion from the die and passing through the screw. Given a die shape that should determine the shape of the extrudate at the exit of the die, in this part:
For some types of dies, the rate of passage through the barrel and through the die may be significantly higher.
押出機及びダイかこのような構造となっているのは、従
来押出機で加工されてきた食品が澱粉を主原料とするス
ナック類のように、ダイ出口での膨化を狙っているか、
蛋白質を原料としてフレーク状組織化物を目的としてい
るからである。The reason why the extruder and die are structured like this is because foods that have traditionally been processed using an extruder aim to expand at the exit of the die, like snacks whose main ingredient is starch.
This is because the purpose is to produce a flake-like structured product using protein as a raw material.
発明が解決しようとする問題点
最近は脱脂大豆粉、おから等の植物性蛋白質及びマリン
ビーフ、肩肉等の動物性蛋白質等を原料として繊維性を
有する肉状の連続した製品を得ることが試みられるよう
になってきた。Problems to be Solved by the Invention Recently, it has become possible to obtain continuous fibrous meat-like products using vegetable proteins such as defatted soybean flour and okara, and animal proteins such as marine beef and shoulder meat as raw materials. It's starting to be tried.
このよう、な場合、従来のような押出機、ダイ構造では
充分な繊維性が得ら五なく、組織結合の強度も小さい。In such cases, the conventional extruder and die structure cannot provide sufficient fibrous properties and the strength of tissue bonding is low.
問題点を解決するための手段
二軸押出機の出口と、ダイの成形部との間に、原料に高
剪断力を与えて流れ方向に配向を起させるための小孔を
多数設けた。Means for Solving the Problems A large number of small holes were provided between the outlet of the twin-screw extruder and the forming part of the die to apply high shear force to the raw material and cause orientation in the flow direction.
作用
脱脂大豆粉、おから、マリンビーフ及び肩肉等を主原料
とし、二軸押出機を用いて繊維性を有する肉状連続製品
を押出し成形する。The main raw materials are defatted soybean flour, okara, marine beef, shoulder meat, etc., and a fibrous continuous meat product is extruded using a twin-screw extruder.
実施例
第1図乃至第3図に示す第1実施例において、菊はスク
リュ、41はトーピード、Cはバレル、43はバレル加
熱用ヒータ、荀は配向のための小孔、46は小孔荀を有
した配向板、47はダイ、刑はダイ温調媒体のためのジ
ャケット、団はスクリュ通過直後の原料、51は小孔荀
通過直後の原料、52はダイ成形部(長さlで表示)通
過中の原料、53は押出製品(成形品)である。Embodiment In the first embodiment shown in FIGS. 1 to 3, chrysanthemum is a screw, 41 is a torpedo, C is a barrel, 43 is a heater for heating the barrel, Xun is a small hole for orientation, and 46 is a small hole Xun. 47 is the die, 1 is the jacket for the die temperature control medium, 3 is the raw material immediately after passing through the screw, 51 is the raw material immediately after passing through the small hole, 52 is the die forming part (indicated by length l) ) The raw material passing through, 53, is an extruded product (molded product).
このような装置において、スクリュ40の供給部(図示
せず)へ供給された食品原料は、該スクリュ菊およびバ
レルCによシ圧縮、混合、混練され、更にはスクリュ菊
の先端部に設けられたトーピード41によシ攪拌されて
スクリュ先端部へ送シ出される。そのときの原料を記号
間で示す。バレルCはヒータ43によシ、加熱、温度制
御されている。In such an apparatus, the food raw materials supplied to the supply section (not shown) of the screw 40 are compressed, mixed, and kneaded by the screw chrysanthemum and the barrel C, and are further compressed, mixed, and kneaded by the screw chrysanthemum and the barrel C. The torpedo 41 stirs the liquid and sends it to the tip of the screw. The raw materials used at that time are indicated between the symbols. The barrel C is heated and temperature controlled by a heater 43.
もちろん原料によってはヒータの代わシに冷却装置によ
シ冷却・温度制御される場合もある。もしも澱粉系の原
料であるならば記号間の状態ですでに最終製品が溶融し
た状態になづており、ダイによプ簡単に整形されるか、
ダイ出口で膨化させるかで製品として押出すことができ
、本発明による配向のための多数の小孔を設ける必要は
ない。Of course, depending on the raw material, cooling and temperature control may be performed using a cooling device instead of a heater. If it is a starch-based raw material, the final product will already be in a molten state between the symbols, and it will be easily shaped by a die.
It can be expanded at the die exit or extruded as a product, and there is no need to provide a large number of small holes for orientation according to the present invention.
しかし食品原料として脱脂大豆粉、おからまたは動物蛋
白としてマリンビーフ、肩肉等を用いて繊維性を有する
肉状の組織化蛋白を得ようとする場合、父の状態でダイ
を通しても強じんな繊維性は得られない。即ち、スクリ
ュ40、トーピード41およびバレル42とによシ受け
た剪断および送9によって生じた流れの繊維性のみで、
非常に弱いものである。また、グイ通過による配向も全
体として発生するが、繊維性の点では劣る。However, when trying to obtain a fibrous, meat-like structured protein using defatted soybean flour, okara, or animal protein such as marine beef or shoulder meat as a food ingredient, it is not strong enough to be passed through a die in its original state. Fibrous properties cannot be obtained. That is, only due to the fibrous nature of the flow caused by the shear and feed 9 received by the screw 40, torpedo 41, and barrel 42,
It is very weak. In addition, although orientation occurs as a whole due to passage through the goo, it is inferior in terms of fibrous properties.
スクリュ先端部での原料卵は、スクリュ40等によシ混
練されることによシある程度の反応基を表面に出した蛋
白質分子が、互いに反応はしていない溶融状態にある。The raw egg at the tip of the screw is in a molten state where protein molecules, which have a certain amount of reactive groups on the surface due to being kneaded by the screw 40 or the like, do not react with each other.
この状態で本発明の小孔郷を通過させると蛋白質分子は
大きな速度のため、剪断力を受けて流れ方向に並ぶ現象
即ち配向を起す。When protein molecules are allowed to pass through the pores of the present invention in this state, they are subjected to shearing force due to their high velocity, causing a phenomenon in which they line up in the flow direction, that is, become oriented.
−この配向によシ、蛋白質分子はその配向した表面に更
に多くの反応基を露出させる。これが51の状態である
。この状態でダイ47の成形部(長さl)に導き、反応
させ、整形すると、押出製品は配向に繊維性を有すると
ともに、多く露出した反応基による蛋白質分子の組織化
結合により強じんな肉状組織となる。- Due to this orientation, the protein molecule exposes more reactive groups on its oriented surface. This is state 51. In this state, the extruded product is introduced into the molding part (length l) of the die 47, reacted, and shaped.The extruded product has a fibrous orientation and is strong due to the organized bonding of protein molecules with many exposed reactive groups. The structure becomes like a tissue.
配向させるための小孔柘の形状、寸法、数は用いる食品
原料、目的とする押出製品により異なるが、小孔45を
通過する際の圧力降下が押出成形に許される範囲で直径
は小さく、長さは長くして、数を多くする方がよい。The shape, size, and number of small holes for orientation vary depending on the food raw materials used and the intended extruded product, but the diameter should be small and long as long as the pressure drop when passing through the small holes 45 is within the range allowed for extrusion molding. It is better to have longer lengths and more numbers.
発明者の実験によれば、脱脂大豆粉を原料とする場合第
3図に示すように、小孔45の直径をDI!!、長さを
:Ligiiとしたとき、長さと直径との比(L/D)
は3〜20、小孔内での平均流速は3〜10cIIL/
secとなるような配向小孔が望ましい。According to the inventor's experiments, when defatted soybean flour is used as the raw material, as shown in FIG. 3, the diameter of the small hole 45 is DI! ! , when the length is :Ligii, the ratio of length to diameter (L/D)
is 3 to 20, and the average flow rate in the small hole is 3 to 10 cIIL/
It is desirable to have small pores oriented such that the diameter is sec.
尚、第1図には、配向のための小孔45ヲ有した配向板
46をダイ47に組込んだ構造として図示したが、この
配向用小孔を押出機側に設けた構造であっても何ら差し
つかえない。Although FIG. 1 shows a structure in which an orientation plate 46 having small holes 45 for orientation is incorporated into a die 47, the structure is such that the small holes for orientation are provided on the extruder side. There is nothing wrong with that either.
また、押出機も第1図では1本のスクリュ40を図示し
たが、2本のスクリュを有する二軸型押出機であっても
よい。Furthermore, although one screw 40 is shown in FIG. 1 as an extruder, a twin-screw extruder having two screws may be used.
また、配向用小孔の形状も円筒形には限定されない。Further, the shape of the orientation small hole is not limited to a cylindrical shape either.
第4図に示す第2実施例において、55.56はグイ、
57.58は温調ジャケット、11はグイ成形部長さく
ダイ孔59の直径の15倍〜40倍の長さを有する)で
ある。In the second embodiment shown in FIG. 4, 55.56 is Gui,
Reference numerals 57 and 58 denote temperature control jackets, and 11 denotes a length of the molding part (having a length 15 to 40 times the diameter of the die hole 59).
このような装置において、グイ成形部長さ11を通過す
る間に、51の状態の蛋白質分子は、第1実施例に比し
、更に時間をかけて、完全に反応及び整形され、押出製
品ωは配向性が向上した強じんな肉状組織となる。In such a device, the protein molecules in the 51 state are completely reacted and shaped while passing through the length 11 of the Goo molding section compared to the first example, and the extruded product ω is It becomes a tough flesh-like structure with improved orientation.
以上の実施例に於いて小孔郷の形状としては、円形以外
でもよく、例えば第5図に示すように、スリット隙間(
以降厚さと称す。)がTであるスリット61等でもよい
。In the above embodiments, the shape of the small hole may be other than circular; for example, as shown in FIG.
This will be referred to as thickness hereinafter. ) may be T, such as the slit 61.
発明の効果
原料に高剪断力を与えて流れ方向に配向を起させること
によシ、脱脂大豆粉、おから、マリンビーフ等を主原料
として繊維性を有する肉状連続製品を押出し成形するこ
とができる。Effects of the Invention By applying high shear force to raw materials to cause orientation in the flow direction, a continuous meaty product with fibrous properties can be extruded using defatted soybean flour, okara, marine beef, etc. as main raw materials. I can do it.
第1図は本発明押出機用ダイの第1実施例の概略断面図
、第2図は第1図の配向板の正面図、第3図は第1図の
配向板の小孔部分の拡大断面図、第4図は本発明の第2
実施例の概略断面図、第5図は配向板の他の実施例の正
面図である。第6図乃至第8図は異った従来装置の概略
断面図、第9図は第8図のA−A矢視図、第10図は2
個のダイ孔を具えた従来装置のダイ孔部分の断面図、第
11図は第1O図のB矢視図である。
40・・・スクリュ、戚・・・バレル、45・・・小孔
、46・・・配向板、47・・・ダイ、50.51・・
・原料、52・・・グイ成形部。
復代理人 弁理士開本重文
外2名
第2図
第3図
第5図
第6図
第7図
第8図Figure 1 is a schematic sectional view of the first embodiment of the die for an extruder of the present invention, Figure 2 is a front view of the orientation plate in Figure 1, and Figure 3 is an enlarged view of the small hole portion of the orientation plate in Figure 1. The sectional view, FIG. 4, is the second embodiment of the present invention.
A schematic sectional view of the embodiment, and FIG. 5 is a front view of another embodiment of the orientation plate. 6 to 8 are schematic cross-sectional views of different conventional devices, FIG. 9 is a view taken along arrow A-A in FIG. 8, and FIG.
FIG. 11 is a cross-sectional view of a die hole portion of a conventional device having two die holes, and is a view taken along arrow B in FIG. 1O. 40...Screw, relative...Barrel, 45...Small hole, 46...Orientation plate, 47...Die, 50.51...
- Raw material, 52... Gui molding part. Sub-agents: 2 patent attorneys and non-Kaimoto important literary figures Fig. 2 Fig. 3 Fig. 5 Fig. 6 Fig. 7 Fig. 8
Claims (1)
を成形するダイであつて、入口側へ厚さ方向に多数の小
孔があけられた多孔板を上記スクリュの軸と直交して取
り付けたことを特徴とする押出機用ダイ。It is a die that molds raw materials compressed and mixed between a screw and a barrel and extruded, and a perforated plate with many small holes drilled in the thickness direction on the inlet side is installed perpendicular to the axis of the screw. Features of extruder die.
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60021799A JPS61181360A (en) | 1985-02-08 | 1985-02-08 | Die for extruder |
EP19850902645 EP0213204A4 (en) | 1984-05-24 | 1985-05-24 | Die for extruders. |
PCT/JP1985/000287 WO1985005250A1 (en) | 1984-05-24 | 1985-05-24 | Die for extruders |
CA000488903A CA1241565A (en) | 1985-02-08 | 1985-08-16 | Die for extruder |
CN85106640A CN85106640B (en) | 1985-02-08 | 1985-09-03 | Mould for ectrusion press |
CN87103888A CN1003071B (en) | 1985-02-08 | 1987-05-29 | Die for extruders |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60021799A JPS61181360A (en) | 1985-02-08 | 1985-02-08 | Die for extruder |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS61181360A true JPS61181360A (en) | 1986-08-14 |
Family
ID=12065097
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60021799A Pending JPS61181360A (en) | 1984-05-24 | 1985-02-08 | Die for extruder |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS61181360A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6443159A (en) * | 1987-08-11 | 1989-02-15 | Itoham Foods Inc | Production of edible meat-like formed food |
Citations (5)
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GB1028579A (en) * | 1962-08-22 | 1966-05-04 | George Oliver Graves | Cereal puffing machine |
US3917876A (en) * | 1972-07-24 | 1975-11-04 | Quaker Oats Co | Process for production of a simulated meat product |
US3953612A (en) * | 1975-01-06 | 1976-04-27 | Miles Laboratories, Inc. | Process for preparing a fibrous protein product and the product thereof |
US3958032A (en) * | 1975-02-03 | 1976-05-18 | The Griffith Laboratories, Inc. | Method of puffing moist food products using both inert non-condensible gas and vaporized moisture |
FR2313871A1 (en) * | 1975-06-13 | 1977-01-07 | Du Pont | METHOD AND DEVICE FOR TEXTURIZING A MYCELIAN FUNGAL MASS |
-
1985
- 1985-02-08 JP JP60021799A patent/JPS61181360A/en active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1028579A (en) * | 1962-08-22 | 1966-05-04 | George Oliver Graves | Cereal puffing machine |
US3917876A (en) * | 1972-07-24 | 1975-11-04 | Quaker Oats Co | Process for production of a simulated meat product |
US3953612A (en) * | 1975-01-06 | 1976-04-27 | Miles Laboratories, Inc. | Process for preparing a fibrous protein product and the product thereof |
US3958032A (en) * | 1975-02-03 | 1976-05-18 | The Griffith Laboratories, Inc. | Method of puffing moist food products using both inert non-condensible gas and vaporized moisture |
FR2313871A1 (en) * | 1975-06-13 | 1977-01-07 | Du Pont | METHOD AND DEVICE FOR TEXTURIZING A MYCELIAN FUNGAL MASS |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6443159A (en) * | 1987-08-11 | 1989-02-15 | Itoham Foods Inc | Production of edible meat-like formed food |
JPH0331420B2 (en) * | 1987-08-11 | 1991-05-07 | Itoham Foods Inc |
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