JPS61104738A - Kneading method and kneader - Google Patents
Kneading method and kneaderInfo
- Publication number
- JPS61104738A JPS61104738A JP22299584A JP22299584A JPS61104738A JP S61104738 A JPS61104738 A JP S61104738A JP 22299584 A JP22299584 A JP 22299584A JP 22299584 A JP22299584 A JP 22299584A JP S61104738 A JPS61104738 A JP S61104738A
- Authority
- JP
- Japan
- Prior art keywords
- kneading
- kneading machine
- gluten
- transmission
- continuously variable
- 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
Links
- 238000004898 kneading Methods 0.000 title claims description 61
- 108010068370 Glutens Proteins 0.000 claims description 24
- 235000021312 gluten Nutrition 0.000 claims description 24
- 230000005540 biological transmission Effects 0.000 claims description 16
- 235000013312 flour Nutrition 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 241000209140 Triticum Species 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 230000008859 change Effects 0.000 claims description 2
- 239000012530 fluid Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 238000013459 approach Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000013019 agitation Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
Landscapes
- Manufacturing And Processing Devices For Dough (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
〈産業上の利用分野〉
この発明は、麺類、パン菓子類、マカロニ類等の製造工
程において小麦粉及び水を混練する混練方法及び混練機
に関するものであり、特にグルテンの発生が最良となる
ようにし、かつ発生したグルテンを破壊しないようにし
たものである。[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a kneading method and a kneading machine for kneading wheat flour and water in the manufacturing process of noodles, pastries, macaroni, etc. This is to ensure optimal development and to avoid destroying the developed gluten.
〈従来の技術〉
従来小麦粉と水を混練する場合には、小麦粉と水を混練
機に入れてslsしているが、従来は単に小麦粉と水が
十分に混さればよいという認識しかなく、混練により発
生するグルテンについては無関心であった。従って一定
の回転速度で適当な時間混練を行っている。<Conventional technology> Conventionally, when kneading flour and water, the flour and water are placed in a kneading machine and subjected to SLS, but in the past, it was only necessary to mix the flour and water sufficiently, and kneading was performed. There was no concern about gluten generated by Therefore, kneading is performed at a constant rotational speed for an appropriate period of time.
そして従来の混練機は1円筒状又は樋状の混゛一槽内に
回転軸を配設し、この回転軸に撹拌棒を放射状に配設し
て構成している。そして回転軸の一端は減速歯車を介し
てを電動機に連結されている。混練機の回転速度を調節
するという考えはないので電動機で混練機を駆動するの
に格別の工夫はしていない・
〈発明が解決しようとする問題点〉
しかし、このように混練してできる生地の良し悪しはグ
ルテンの発生状態により決定される。混練機で混練中の
グルテンの発生量を時間との関係でグラフによって示す
と第2図のようになる。すなわち、初期のうちは混練時
間に比しグルテン発生量は少なく1発生量の最大値に近
づくにつれ増加率が大きくなる。そして最大値を過ぎて
なお混練を続けると、グルテンの組織が細かく切断され
て、再びグルテンの量は減少してしまう。The conventional kneading machine is constructed by disposing a rotating shaft within a single cylindrical or gutter-shaped mixing tank, and having stirring rods arranged radially around the rotating shaft. One end of the rotating shaft is connected to an electric motor via a reduction gear. Since there was no idea of adjusting the rotation speed of the kneading machine, no special measures were taken to drive the kneading machine with an electric motor. <Problems to be solved by the invention> However, the dough made by kneading in this way The quality of gluten is determined by the state of gluten development. Figure 2 shows a graph of the amount of gluten generated during kneading in a kneader in relation to time. That is, in the initial stage, the amount of gluten generated is small compared to the kneading time, and as it approaches the maximum value of the amount generated, the rate of increase increases. If kneading is continued even after the maximum value has passed, the gluten structure will be cut into small pieces, and the amount of gluten will decrease again.
このようにグルテン発生量が変化するのであるから、攪
拌質の回転数は初期のうちは回転数を高 ′くして混練
時間を短縮してやるようにし、そして最大値付近では回
転数を低くして混練し過ぎないようにすることが望まし
い、そして、このように混練することが次のような長所
もある。まず、混練初期を高速回転にすることにより、
小麦粉と水が均一に混ざり易い、混練初期にはまだ粘り
がない(グルテンの発生量が少な・い)ので、高速で混
練部材を回転させることによりそれだけ小麦粉・と水が
均一に早く混練されるのである。そして粘度が増してい
くに従い回転数を下げることにより、庁擦熱の発生(熱
によって生地の風味の劣化をもたらす、)を防止できる
効果がある。Since the amount of gluten generated changes in this way, the rotation speed of the stirrer should be set high in the early stages to shorten the kneading time, and when the rotation speed is around the maximum value, the rotation speed should be lowered to knead. It is desirable not to overdo it, and kneading in this way has the following advantages. First, by rotating at high speed at the initial stage of kneading,
Flour and water are easy to mix uniformly, and there is not much stickiness at the beginning of kneading (the amount of gluten generated is small), so by rotating the kneading member at high speed, the flour and water can be kneaded evenly and quickly. It is. By lowering the rotational speed as the viscosity increases, it is possible to prevent the occurrence of friction heat (which causes deterioration of the flavor of the dough due to heat).
そして、従来は混練作業においてグルテン発生量に応じ
て混練機の攪拌質の回転数を調節してやるという考えが
なかったので、混練機の攪拌質は回転数の変更をできな
いのが一般的であった。In the past, there was no idea of adjusting the rotation speed of the agitator of the kneader according to the amount of gluten generated during kneading operations, so it was generally not possible to change the rotation speed of the agitator of the kneader. .
く問題点を解決するための手段〉
すなわち、混練時間を短縮し、しかもグルテンの発生量
の最大のときに混練作業を終了させるためには、グルテ
ンの発生量に応じて混練機の回転又は攪拌翼の回転速度
を適宜調整してやる必要があり、・混練機もそのような
機能を有したものを使用する必要がある。In other words, in order to shorten the kneading time and finish the kneading operation when the amount of gluten generated is at its maximum, the kneading machine should be rotated or stirred depending on the amount of gluten generated. It is necessary to adjust the rotational speed of the blades appropriately, and it is necessary to use a kneader that has such a function.
そこでこの発明は、小麦粉と水を混練する混練方法にお
いて、グルテン発生量の増加に伴い混練機の回転数を低
下させるようにして、最短の時間で最良のグルテンが発
生した生地ができるようにしたものであり、そしてこの
ような混練が行なえるように駆動源と混練機を変速装置
を介して連結して変速装置により混練機の回転速度を調
節できるようにした混練方法及び混練機を提供すること
を目的として開発したものである。Therefore, in the kneading method of kneading flour and water, this invention lowers the rotation speed of the kneading machine as the amount of gluten generation increases, so that dough with the best gluten generation can be produced in the shortest time. To provide a kneading method and a kneading machine in which a driving source and a kneading machine are connected through a transmission device so that the rotational speed of the kneading machine can be adjusted by the transmission device so that such kneading can be performed. It was developed for this purpose.
く実 施 例〉
次にこの発明にかかる混練方法及び混練機の一実施例を
図面に基づいて述べると、lは樋型の混練槽であり、2
は混練部材である。混練部材2は回転軸3に、放射状の
攪拌翼4を配設した構成となっている。5は駆動源とな
る電動機である。6は変速装置であり次のような構成に
なっている。Embodiment Next, an embodiment of the kneading method and kneading machine according to the present invention will be described based on the drawings. 1 is a gutter-shaped kneading tank, 2
is a kneading member. The kneading member 2 has a rotating shaft 3 and radial stirring blades 4 arranged thereon. 5 is an electric motor serving as a driving source. Reference numeral 6 denotes a transmission, which has the following configuration.
すなわち回転軸3の一端には無段変速プーリ7が配設し
である。8は電動I15に連結しである無段変速プーリ
である。そして前記無段変速プーリ7.8はVベルト9
により連結されているのである。That is, a continuously variable speed pulley 7 is disposed at one end of the rotating shaft 3. 8 is a continuously variable speed pulley connected to the electric motor I15. The continuously variable speed pulley 7.8 is connected to the V belt 9.
They are connected by
なお、変速装置6としては図示したVベルト式無段変速
機のほか、差動形変速機構やコーンローラを利用した*
*車式無段変速機及び流体トルクコンバータ等の無段変
速装置や、多数のギアを組み合わせた多段式ギアでもよ
い、いずれにしても、混練機の回転数を広範囲に調節で
きる変速装置であればどのようなものでもよく、また、
前記のような装置を適当に組み合わせたものでもよい。In addition to the V-belt continuously variable transmission shown in the diagram, the transmission 6 uses a differential transmission mechanism or a cone roller *
*It may be a continuously variable transmission such as a vehicle-type continuously variable transmission or a fluid torque converter, or a multi-stage gear that combines many gears. It may be something like
An appropriate combination of the above-mentioned devices may also be used.
く作 用〉
しかして、混練機l内に小麦粉、水及び若干の食塩を入
れ、電動4M!5を起動して混練部材2を回転せしめる
。混練の初期においては回転軸3側の無段変速プーリ7
の径を小さくし電動機5側の無段変速プーリ8の径を大
きくして、回転数を高めにしておき、小麦粉と水が均一
に早く混ざるようにする。そして、粘度が徐々に高くな
りグルテンの発生量が増加してくるに従い、回転軸3側
の無段変速プーリ7の径を徐々に太きくし、電ems側
の無段変速プーリ8の径、を徐々に小さくして、回転数
が第3図に示すように徐々に低下するようにする。グル
テン発生量の最大値に近づくに従い、同速度での回転時
間は短かくしてやった方が、過度になる危険が少ないの
で望ましい、そして、グルテンの発生量が最大値の時に
運転を停止する。Function: Then, put flour, water, and some salt in the kneading machine, and mix it with an electric 4M! 5 to rotate the kneading member 2. At the initial stage of kneading, the continuously variable speed pulley 7 on the rotating shaft 3 side
The diameter of the pulley 8 on the motor 5 side is made small, and the diameter of the continuously variable speed pulley 8 on the electric motor 5 side is made large, and the rotational speed is kept high so that the flour and water are mixed uniformly and quickly. As the viscosity gradually increases and the amount of gluten generated increases, the diameter of the continuously variable speed pulley 7 on the rotating shaft 3 side is gradually increased, and the diameter of the continuously variable speed pulley 8 on the EMS side is increased. The rotational speed is gradually decreased so that the rotational speed gradually decreases as shown in FIG. As the amount of gluten generation approaches the maximum value, it is preferable to shorten the rotation time at the same speed because there is less risk of excessive rotation, and the operation is stopped when the amount of gluten generation reaches the maximum value.
なお、グルテンの発生量は時間の経過とともに増加する
ので、回転数は混練時間の経過とともに徐々に低下させ
てやってもよい。Incidentally, since the amount of gluten generated increases with the passage of time, the rotation speed may be gradually lowered as the kneading time passes.
〈発明の効果〉
以上のように、この発明にかかる混練方法及び混練機に
よれば、グルテンの発生量に応じて混練機の回転数を低
下させ、そして混練機の攪拌翼と駆動源を変速装置を介
して連結して攪拌翼の回転数を調節可能としたので、混
練作業を最短の時間で行なえ、しかもグルテンの発生が
最良の状態となる。<Effects of the Invention> As described above, according to the kneading method and kneading machine according to the present invention, the rotation speed of the kneading machine is reduced according to the amount of gluten generated, and the speed of the stirring blades and drive source of the kneading machine is changed. Since the rotation speed of the stirring blades can be adjusted by connecting them through a device, the kneading operation can be carried out in the shortest possible time, and gluten generation can be achieved in the best possible condition.
第1図はこの発明にかかる混練方法及び混練機の一実施
例を示す斜視図、ts2図はグルテン発生量を時間との
関係で示した図、第3図は混練機の回転数をグルテン発
生量との関係で示した図である。
l・・・混練槽
2・・・混練部材
3・・・回転軸
4・・・攪拌翼
5・・・電動機
6・・・変速装置
7.8・・・無段変速プーリ
9・・・Vベルト
4・・・纜拌A
5・・・電#1砂
6・・・変速装置
7.8・・・2mIンW呟プーリ
9・・・V =\ルトFig. 1 is a perspective view showing an embodiment of the kneading method and kneading machine according to the present invention, Fig. TS2 is a diagram showing the amount of gluten generated in relation to time, and Fig. 3 is a diagram showing the rotation speed of the kneading machine in relation to gluten generation. It is a diagram shown in relation to quantity. l...Kneading tank 2...Kneading member 3...Rotating shaft 4...Agitation blade 5...Electric motor 6...Transmission device 7.8...Continuously variable speed pulley 9...V Belt 4... Stirring A 5... Electric #1 Sand 6... Transmission device 7.8... 2mIin W pulley 9... V =\rut
Claims (1)
加に伴い混練方法及び混練機の回転数を低下させること
を特徴とする混練方法。 2 小麦粉と水を混練する駆動源付混練機において、駆
動源と混練方法及び混練機を変速装置を介して連結した
ことを特徴とする混練機。 3 変速装置をVベルト式無段変速機とした特許請求の
範囲第2項記載の混練機。 4 変速装置を摩擦車式無段変速機とした特許請求の範
囲第2項記載の混練機。 5 変速装置を流体トルクコンバーターとした特許請求
の範囲第2項記載の混練機。 6 変速装置を多段式ギアとした特許請求の範囲第2項
記載の混練機。[Scope of Claims] 1. A kneading method characterized in that, when flour and water are kneaded, the kneading method and the rotational speed of a kneader are lowered as the amount of gluten generated increases. 2. A kneading machine with a drive source for kneading wheat flour and water, characterized in that the drive source, the kneading method, and the kneading machine are connected via a speed change device. 3. The kneading machine according to claim 2, wherein the transmission is a V-belt continuously variable transmission. 4. The kneading machine according to claim 2, wherein the transmission is a friction wheel type continuously variable transmission. 5. The kneading machine according to claim 2, wherein the transmission is a fluid torque converter. 6. The kneading machine according to claim 2, wherein the transmission is a multi-stage gear.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP22299584A JPS61104738A (en) | 1984-10-25 | 1984-10-25 | Kneading method and kneader |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP22299584A JPS61104738A (en) | 1984-10-25 | 1984-10-25 | Kneading method and kneader |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS61104738A true JPS61104738A (en) | 1986-05-23 |
Family
ID=16791158
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP22299584A Pending JPS61104738A (en) | 1984-10-25 | 1984-10-25 | Kneading method and kneader |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS61104738A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS63192337A (en) * | 1987-02-05 | 1988-08-09 | 室伏 敬一郎 | Continuous gluten generating apparatus |
JP2008500825A (en) * | 2004-05-28 | 2008-01-17 | ミシェル ロワスレ, | Kneading, delayed fermentation and bread production equipment |
JP2019088253A (en) * | 2017-11-16 | 2019-06-13 | 省三 平山 | Stirring type mixer and method for producing noodle dough using the same |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4926467A (en) * | 1972-07-12 | 1974-03-08 |
-
1984
- 1984-10-25 JP JP22299584A patent/JPS61104738A/en active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4926467A (en) * | 1972-07-12 | 1974-03-08 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS63192337A (en) * | 1987-02-05 | 1988-08-09 | 室伏 敬一郎 | Continuous gluten generating apparatus |
JP2008500825A (en) * | 2004-05-28 | 2008-01-17 | ミシェル ロワスレ, | Kneading, delayed fermentation and bread production equipment |
JP2019088253A (en) * | 2017-11-16 | 2019-06-13 | 省三 平山 | Stirring type mixer and method for producing noodle dough using the same |
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