JP2691391B2 - Method for spherically cutting a stick-shaped food product, and cutter body combination type cutting device using the same method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an improvement of a rod-shaped food cutting method and apparatus for continuously cutting a food material extruded into a continuous rod-like shape. The present invention relates to a food spherical cutting method capable of shaping a round shape and a spherical cutting device having a combination of cutter bodies, which is optimum for this spherical cutting method.

[0002]

2. Description of the Related Art The present applicant has developed an apparatus for continuously cutting a large amount and continuously extruded rod-shaped food material by causing a plurality of cutter bodies to rotate synchronously in a synchronized manner. I have applied for it (Japanese Patent Application No. 4-334773, etc.). This device pivotally installs a plurality of warhead type cutter bodies so that the tip of each cutter body slides on the adjacent side of the cutter body, and swings all the cutter bodies at the same time so that each side of the cutter body is surrounded. The cutting area created in 1. is expanded and contracted, and when this cutting area is closed, the stick-shaped food that is extruded and supplied to the cutting area is cut into pieces.

With this cutting device, it is possible to continuously mechanically manufacture various foods, such as sweets such as dumplings and steamed buns, and breads, which were conventionally handmade by craftsmen, without resorting to human labor. As a result, the production efficiency of various foods has dramatically improved, and it has become possible to improve food hygiene such as mixing of bacteria and breeding.

However, it has been found that such a cutting device also has a problem in that depending on the type of food material (especially, bean paste or the like having low elasticity), a substantially pyramidal projection is formed at the cutting portion. . For example, when using a four-blade type cutter body to manufacture bean jam roller cake F ′ as shown in FIG. 22 from a cored bar-shaped food whose core material is mochi and outer skin material is bean jam The four cutter bodies mainly press the outer skin material (bean jam) with their slopes to form four planes that form a substantially quadrangular pyramid shape at the top of the cut food, and it is re-rounded again. It was necessary to do.

However, if the food material to be cut has a relatively large elasticity, such as rice cake dough,
This pyramidal surface will also disappear almost instantaneously due to its own elasticity, and even when steaming treatment such as steamed bun is performed after cutting treatment or baking treatment, the outer material is removed by these post-treatments. This pyramidal surface becomes inconspicuous due to expansion. However, in the above-mentioned Ankoro mochi, the pyramid surface and the ridgeline of the food head become prominent, and it was necessary to rework.

Of course, if the number of cutter bodies is increased, it is possible to make the ridgeline of the pyramid surface inconspicuous to some extent. However, as the number of cutter bodies increases, the drive mechanism becomes more complicated, and the sliding resistance accompanying the drive of the cutter bodies also increases. Above all, the pyramidal surface formed on the food crown is simply a cone. Just approaching the surface does not shape the cut surface into a rounded sphere, and this is not at all a fundamental solution.

In the past, however, in order to shape the pyramidal portion of the food crown into a round shape, a stamping process of pressing the pyramid portion from above and performing secondary secondary shaping into a round shape has been separately performed. However, even if this stamping process is performed, if you simply press this pyramid from above, it will shape the pyramid and crush the whole food at the same time, flattening the whole food. I ended up losing it.

[0008]

Therefore, the present invention has been made in view of the above-mentioned drawbacks of the conventional rod-shaped food cutting method, and has hitherto been regarded as an obstacle to spherical cutting. By positively utilizing the operation of the slope of the cutter body, on the contrary, any food material can be cut while shaping the cutting surface into a spherical shape without breaking the shape of the entire food product. It is a technical object to provide a spherical cutting method.

Another object of the present invention is to provide a core-shaped rod-shaped food made of two or more kinds of materials, which can be covered and cut while shaping the food into a spherical shape without exposing the core material to the surface of the skin material. In order to provide a method for spherical cutting of food.

Further, another object of the present invention is to easily cope with the properties of various food materials by making it possible to partially change the shape of the cutter body in carrying out the above method for spherical cutting of food products. An object is to provide a rod-shaped food product spherical cutting device that can be used.

Still another object of the present invention is to provide a rod-shaped food product spherical cutting device capable of suppressing the wear of the cutter bodies that slide with each other during the cutting operation.

[0012]

According to the present invention, various food materials are continuously extruded as a bar-shaped food F, and the bar-shaped food F has a shearing edge 11 at its tip and a fulcrum P from the shearing edge 11. At least 3 with constricting side edges 12 to the side
Each of the cutter bodies 1 is rotated about a point C equally dividing the circumference C of the center O radius R so that the shearing edge 11 of each cutter body slides on the constricting side edge 12 of the adjacent cutter body. It is guided to the inside of the shaped cutting gate G created by freely arranging it, and the respective cutter bodies 1 are synchronously rotated so that the shaped cutting gate G surrounded by the contracted side edges 12 is expanded and contracted to open and close the shaped cutting gate. In the cutting process of the rod-shaped food F guided into the gate G, each contracting side edge 12 closes the periphery of the rod-shaped food F and the closing of the rod-shaped food F in the contraction process of the shaping cutting gate G. In the process of rubbing and rubbing the chattering portion and then moving the shearing edge 11 in a circular arc over the center O, the shearing edges 11 make contact with each other while rubbing against each other, thereby shearing and separating the constricted rod-shaped food F. And further shear In a state in which the prepared food F'is supported by the conveyor 5 which is arranged so as to be movable up and down, a crown shaping region for shaping the cut-processed surface of the shear-separated food F'created by combining the constricting side edges 12 into a round shape. By reducing H, the food material present in the parietal reshaping region H is squeezed and extruded to shape the cut surface of the food product into a substantially spherical shape.

Further, according to the present invention, an extruder 8 for continuously extruding various food materials as a bar-shaped food F; and at least two constituent parts (1A, 1A ', 1B ...) Are detachably overlapped and integrated. A plurality of cutter bodies 1 each having a fulcrum P at a position where the circumference C of the center O radius R is equally divided and whose free end edge is oscillated synchronously by the drive of the control motor 41, These cutter bodies 1
In addition, a shearing edge 11 that can move in a circular arc over the center O at a free edge, and a shaping cutting gate G that expands and contracts around the center O from the shearing edge 11 to the fulcrum P side.
Is formed, and the sphincter side edge 12 is formed.
Reference numeral 12 denotes a radius around the point X _{1 of the} distance R from the fulcrum P obtained on the virtual circle C ₁ drawn around the center O with the distance k between the adjacent fulcrums P as radii. When the basic arc 12A drawn from the center O at k is moved by a required angle in the vertical direction of the fulcrum P while being rotated around the fulcrum P by a required angle, the basic arc 12A
A cutting mechanism part having at least three cutter bodies 1 having a locus surface shape drawn by A; a food F ′ that is provided so as to be vertically movable with respect to the cutter body 1 and cut by the cutting mechanism part. The above problem was solved as a result of skillfully combining the technical means of the conveyer 5 that conveys to the target position.

[0014]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail with reference to the embodiments shown in the accompanying drawings. First, the construction of the combination cutter body of the present embodiment and the spherical cutting process of stick-shaped food products will be described with reference to FIGS. 1 to 21, and finally the stick-shaped food cutting device as a whole will be described with reference to FIG.

In FIG. 2, the reference numeral 1 designates the cutter body of this embodiment. The cutter body 1 has a shearing edge 11 for performing a shearing operation at its tip, and the shearing edge 11 extends from the shearing edge 11 to the fulcrum P side. A constricting side edge 12 that performs a constricting shaping operation on one side portion that extends, and an allowance groove that allows movement of the constricting side edge 12 on the other side portion that extends from the shearing edge 11 to the fulcrum P side. 13 are formed.

4 sheets of this cutter body 1, FIG. 1 and FIG.
As shown in, the four edges P located at equal intervals on the circumference C of the center O radius R are fulcrums, and the shearing edge of each cutter body is
11 is pivotally installed so as to slide on the contracting side edge 12 of the adjacent cutter body, and a shaping cutting gate G is formed inside the cutter body 1 so that the four contracting side edges 12 surround the center O. . The shaping cutting gate G appropriately expands and contracts by the simultaneous rotation of the cutter bodies 1 to cut the rod-shaped food F continuously extruded into the shaping cutting gate G.

Further, the cutter body 1 of the present embodiment is integrally constructed by three components which are detachably overlapped and combined with each other. That is, as shown in FIG. 3, the shaping twisted curved surface 12a is formed on the side.
And a first component 1A having a groove side surface 13a, and a second component 1B having a pressing portion 12b and a groove bottom portion 13b formed on its side.
And a third component 1A 'having a shaping twisted curved surface 12a' and a groove side surface 13a 'on its side, a fastening hole 14 formed in each component.
The bolts 15 and the nuts 16 are fastened together and are integrally connected. Therefore, in this embodiment, the constricting side edge 12 of the cutter body 1 is the shaping twisted surface 12 of the first component 1A.
a, the pressing portion 12b of the second component 1B, and the shaping twisted curved surface 12a 'of the third component 1A'.

All of these constituent surfaces forming the constricted side edge 12 coincide with the shape of the locus surface drawn by the basic circular arc 12A when the basic circular arc indicated by the reference numeral 12A in FIG. 3 is moved by the operation described below. It has a spiral surface shape.

The basic arc 12A which is the strand will be described with reference to FIG. Note that FIG. 4 illustrates the end surface shape of the overlapping surface portion of the first component 1A.

As described above, the cutter body 1 of this embodiment is rotatably supported by the four fulcrums P located at equal intervals on the circumference C of the center O radius R. The distance between the fulcrum P and its adjacent fulcrum P is k, and as shown in FIG. 4, when the tip of the cutter body 1 is located at the center O, the basic arc 12A has a radius k from the center O. A circular arc drawn with a radius k centered on a point X ₁ separated from the fulcrum P by a distance R on the virtual circle C ₁ drawn by
From the fulcrum to the fulcrum P side). A basic arc end 11A described later is an arc end that coincides with the center O position of the basic arc 12A.

As shown in FIG. 3, the shaping twisted curved surface 12a of the first component 1A is a fulcrum that moves this basic arc 12A in parallel with a vertical line passing through the fulcrum P of the cutter body 1 by a distance L. When it is rotated around P by an angle α, it is formed so as to match the shape of the locus surface drawn by the basic arc 12A. Further, in this embodiment, the shaping twist curved surface 12a 'of the third component 1A' is formed by the reverse operation, and the shaping twist curved surface 12a 'and the shaping twist curved surface 12a have a mirror surface relationship.

The pressing portion 12b of the second component 1B is arranged so that when the basic arc 12A is simply moved in a straight line along the vertical axis passing through the fulcrum P of the cutter body, it conforms to the trajectory surface shape drawn by the basic arc 12A. It has a wall-shaped surface that is curved toward the side of the bar-shaped food. Further, the shearing edge 11 (consisting of the vertical portion and the hypotenuse portion) at the tip of the cutter body has the basic arc end 11A (see FIG. 3) when the basic arc 12A is rotated and moved by the same operation as described above. The shape matches the drawn trajectory line shape.

On the other hand, the allowable groove 13 of the cutter body 1 of this embodiment
Is formed in a groove shape that allows the movement of the squeezing side edge 12 when the cutter body 1 is simultaneously rotated. In the present embodiment, the groove side surface 13a of the first component 1A, It consists of the groove bottom 13b of the second component 1B and the groove flank 13a 'of the third component 1A'.

As for the groove side surface 13a of the first component 1A, the whole of the above-mentioned shaping twisted curved surface 12a is the edge end 11a of the shearing edge 11.
An angle formed by a fulcrum P and an adjacent fulcrum P at a center O with a vertical line 11B passing through the axis of rotation as a rotation axis (since this embodiment is a 4-flute type, it is 9
It is formed so as to correspond to the shape rotated by 0 °). That is, when the four cutter bodies 1 are respectively rotated to bring the respective edge ends 11a into one point (see FIG. 11).
Of the adjacent cutter body, the groove side surface 13a is formed so as to come into contact with the groove side surface 13a without any gap.

Therefore, the horizontal plane shape of the groove side surface 13a in the overlapping surface portion of the first component 1A has a distance R from the fulcrum P adjacent to the virtual circle C ₁ as shown in FIG.
An arc centered at a position Y which is swung toward the adjacent fulcrum P by an angle α from a point X ₂ obtained from the position and having a center O as a reference point, and having a radius of the distance k (the fulcrum P
It becomes an arc that extends to the side). Further, in the present embodiment, the groove side surface 13a 'of the third component 1A' is formed by the reverse operation, and the groove side surface 13a 'and the groove side surface 13a have a mirror surface relationship.

The groove bottom portion 13b of the second component 1B has a shape that matches the shape of the locus surface drawn by the basic circular arc 13A when the basic circular arc 13A symmetrical to the basic circular arc 12A is moved by the following operation. Has become.

That is, as shown in FIG. 5, the basic arc 13A has a radius around the second point X ₃ which is separated from the fulcrum P on the virtual circle C ₁ drawn by the radius k from the center O by a distance R. It is an arc drawn by k (an arc extending from the center O to the fulcrum P side), and is the groove bottom 13b of the second component 1B.
When the basic arc 13A is simply vertically moved in the vertical direction of the fulcrum P of the cutter body 1, the basic arc 13A is formed in a shape that matches the trajectory surface shape drawn by the basic arc 13A.

The cutter body 1 of this embodiment is constructed integrally with the above-described respective constituent parts 1A, 1B and 1A 'so as to be removably overlapped with each other. The bar-shaped food F is cut at the shaping cutting gate G surrounded by the contracting side edges 12. Hereinafter, the food cutting method of the present invention using the cutter body 1 of this embodiment will be described with reference to FIGS. 6 to 17.

In FIGS. 6 to 11, when the cutter bodies 1 rotate counterclockwise, the shaping cutting gate G is contracted and closed.
Next, a state in which the below-described crown shaping region H is contracted is shown for each of six stages (states a to f), and a plan view of each cutter body 1 at each stage and each cutter body at the same point. And a plan view of the second component 1B of FIG. 12 to 17 are vertical cross-sectional views for explaining the ball-shaping cutting operation by the cutter body of this embodiment at each stage (states a to f).

The "rod-like food spherical cutting process" embodiment cutter body 1, the cutting and shaping operation is roughly divided into three stages, the core consists of two or more kinds of food materials f _1, the outer covering layer f ₂
The cored bar-shaped food F can be cut while the cut surface is shaped into a spherical shape without exposing the core material f ₁ to the surface of the outer skin material f ₂ . 6 to 9 (FIGS. 12 to 1)
In the state (1) to (2) shown in FIG. 5), the first stage “tightening operation” is performed, and as shown in FIG. 9 to FIG. 11 (FIG. 15 to FIG.
The second stage "shearing action" and the third stage "squeezing and pushing out action" are performed between state D and state F shown in 17). This "squeezing and extruding operation" in the third step is the greatest feature of the present invention, and the cutting processing surface is shaped into a substantially spherical shape by the operation.

First stage; squeezing operation State A shown in FIG. 6 (FIG. 12) shows a state in which the shaping cutting gate G is opened to the maximum. At this time, the cored rod-shaped food F is supplied into the shaping cutting gate G from above. Then, during the period from the state A to the state D, the shearing edges 11 of the respective cutter bodies are slidably moved on the contracting side edges 12 of the adjacent cutter bodies, and the respective cutter bodies 1 are rotated counterclockwise all together. The shaping cutting gate G is gradually reduced.

In the process of shrinking the shaping cutting gate G, the pressing portion 12b of each cutter body 1 mainly presses the rod-shaped food F with its strip-shaped wall surface so that the periphery of the rod-shaped food F is crushed from four directions. The closing is over. As described above, in the cutter body of this embodiment, since the pressing portion 12b presses the cored bar-shaped food F in a planar shape, the cored bar-shaped food F is used as the core material f ₁ and the skin material f ₂ surface. It is possible to close it without exposing it to.

Further, in this first stage, the pressing portion
12b together with the tightening operation by the
・ The operation of rubbing and rubbing by 12a 'is also performed. That is,
The portion tightened by the pressing portion 12b is shaped into a curved surface 12a.
・ 12a 'rubs and rubs to shape. As described above, the shaping twisted curved surfaces 12a, 12a 'are formed in a twisted surface shape by rotating the basic arc 12A in the vertical direction of the fulcrum P and rotating it around the fulcrum P. The gradients of 12a and 12a 'gradually decrease from the fulcrum P toward the shearing edge 11 side. The gradient change of the shaping twisted curved surfaces 12a and 12a 'plays an important role in the tightening operation stage.

That is, as indicated by angles T _{1 to} T ₄ in FIGS. 12 to 15, as the surface pressing of the pressing portion 12b progresses, the gradients T _{1 to} T _{4 of the} shaping twisted curved surfaces 12a and 12a 'gradually increase. Since it becomes smaller, the part tightened by the pressing part 12b is
With slide into rounded shapes while rubbing shaping twisted curved surface 12a · 12a 'is massaged, envelope cut cored bar-shaped food F and the outer covering layer f ₂ acts to draw the core f ₁ central cored bar-shaped food F To help.

The closing operation of the first stage is shown in FIG.
When the shaping cutting gate G shown in (FIG. 15) is completely closed, that is, the pressing portion 12 of the cutter body which is adjacent to that time.
It ends when the vertical portion of the shearing edge 11 of each cutter body slidingly moving on b meets at the center O (meeting point Z). However, at this time, in reality, a very small amount of gaps inevitably exists at the meeting point Z, and depending on the food, the food material remains in the form of filaments in the very small amount of gaps. Cutter body 1 of this embodiment
At this point when the vertical portions of the shearing edges 11 meet, all the cutting operations do not end, and the cutter bodies 1 continue to rotate in the same direction, and The second stage shearing operation described below is performed.

Second stage: Shearing operation When the cutter bodies 1 further rotate in the same direction from the state D shown in FIG. 9 (FIG. 15), the shearing edge 11 vertical portion which is joined at the joining point Z portion is separated. In turn (see plan view of the second component 1B in FIG. 10), a single point meeting will now take place on the hypotenuse of the shearing edge 11 instead. FIG.
In the state E shown in (FIG. 16), one-point association is performed at the portion indicated by the symbol W on the hypotenuse of the shearing edge 11. Then, the meeting point W shears the food remaining in the minute gap. That is, the four shearing edges 11/11/11/11
However, according to the rotation of the cutter body, the foods that remain in the form of threads while being in point contact with each other while rubbing each other while maintaining a twisted positional relationship are sheared and separated so that they are cut with sharp scissors.

As described above, the shearing edge 11 for performing the shearing operation has an acute angle because it is twisted. Further, the meeting point on the shearing edge 11 depends on the rotation of each cutter body. , Vertically moving along the vertical line passing through the center O (see, for example, FIG. 11).
(FIG. 17), the meeting point in the state F is shown by reference sign W ₁ , and this meeting point W ₁ has moved up and down from the meeting point W). Therefore, even when a strong viscoelastic food material such as daifuku rice cake is to be cut, it is possible to perform a clean and reliable covering cutting without leaving small protrusions on the cutting surface.

The second-stage shearing operation is performed when the state shown in FIG. 11 (FIG. 17) is reached, that is, the edge end 11a of each shearing edge 11.
There ends when in association with the center O (code W ₁ position). At this time, the vertical portion of the shearing edge 11 is, as shown in the plan view of the second component 1B in FIG. 11, the groove bottom portion of the adjacent cutter body.
While sliding on 13b, the angle α
To reach the position where the arc moves. This is because, as described above, the shaped twisted curved surface 12a is formed by rotating the basic arc end 11A in the vertical direction of the fulcrum P and rotating it by the angle α around the fulcrum P.

Further, in the cutter body of this embodiment, the upper and lower end surfaces of the four cutter bodies 1 are gathered flush with each other to form a continuous plane at the time when the rotational movement of the cutter body is stopped. To be done. At the time of reaching the state, the shaping twisted curved surfaces 12a and 12a 'of each cutter body and the groove side surfaces 13a and 13 of the adjacent cutter body
a'and abut each other with no gap (see Fig. 11),
Moreover, the parietal reshaping region H, which will be described later, also completely disappears when the state is reached.

This crown shaping region H has four shaping twisted curved surfaces 12a, 12 at the central portion (center O) of the upper and lower end faces of each cutter body 1 from the state D to the state.
When a'is combined with each other, it is formed as a substantially quadrangular pyramid-shaped recess (for example, in the state E shown in FIG. 10 (FIG. 16), it is formed as a substantially quadrangular pyramid-shaped recess having the meeting point W as an apex). Exist). The volume of the crown shaping region H gradually decreases as the cutter body rotates. In the present invention, by positively utilizing the volume reduction of the crown shaping region H, the spherical shaping of the food crown is realized.

Third Stage: Squeezing and Extruding Operation The third step, “squeezing and extruding operation”, is carried out between state d and state at the same time as the above-mentioned second stage shearing operation. In the process of shrinking the crown shaping region H, the food material present in the substantially square pyramidal shape crown shaping region H is squeezed and extruded downward to shape the cut surface of the sheared food product into a spherical shape.

As shown in FIGS. 15 to 17, the crown shaping region H
The food material present in the crown shaping region H is pressed by the shaping twisted curved surface 12a 'so as to be squeezed from all directions, and is squeezed and extruded in the shear separated food F'direction (downward). Then, by supporting the shear-separated food F ′ by the below-described conveyor 5, the food material squeezed and extruded downward is caused to flow inward of the shear-separated food F ′ (thick arrows in FIGS. 15 and 16). reference).

As a result, the shear-separated food F'expands in the circumferential direction by an amount substantially squeezed and extruded, and at the end of the first-stage tightening operation (the time of state D in FIG. 15). The substantially quadrangular pyramid-shaped plane that will be formed at the top,
The food is expanded by the squeezing and pushing operation, so that the food is shaped into a round shape.

As described above, according to the present invention, the spherical surface of the cut surface is realized by crushing the pyramidal protrusions formed on the top of the food product. The crushing of the pyramidal protrusions is performed by the horizontal movement of the inclined surfaces (shaping curved surfaces 12a, 12a ') of the squeezing side edges of the cutter body. Unlike the secondary shaping by the conventional stamping process, since it is not simply crushed from above, the shape of the entire food product is not flattened.

Furthermore, the horizontal movement of the inclined surface 12a 'of the shaping and twisting surface 12a makes the skin around the outer skin material f ₂ around the top of the food product excellent. When the parietal shaping region H shrinks and the food material present in the parietal shaping region H is squeezed and extruded, at the same time, the skin material f ₂ that is in contact with the shaping twisted curved surface 12a ′
However, as the shaping twisted curved surface 12a 'moves, it is drawn from the surroundings to the crown. By this action, the outer skin material in the vicinity of the crown of the wrapped food does not become thin as in the conventional cutting treatment of the cored food.

The "squeezing and pushing out operation" in the third stage and the "food surface material retracting action" accompanying it are the same as the shaping twisted curved surface 12a.
-The working condition depends on the slope gradient, slope length, slope shape, etc. of 12a ', the volume of the parietal shaping region H created by the shaping twisted curved surfaces 12a, 12a', and the volume reduction rate of the parietal shaping region H. Will be different.

Therefore, as described above, the cutter body according to the present invention has several components (1A, 1B, 1A ').
Depending on the material and diameter of the rod-shaped food made of one type of food material,
Alternatively, it is possible to partially change the shaping twisted curved surfaces 12a and 12a 'and the pressing portion 12b independently according to the ratio of the core material and the outer skin material of the cored bar-shaped food made of two or more kinds of food materials. I have to.

18 to 21 show examples of combinations of several cutter bodies 1. 18 to 21 are vertical sectional views showing the state in which the cutter bodies of the respective examples are disassembled, and the fastening holes and the bolts and nuts of the respective components are not particularly shown.

FIG. 18 shows the shaping twisted curved surface 12a of the cutter body 1.
The shape of 12a 'is made different, and the thickness of the pressing portion 12b is made smaller. By increasing the inclination of the shaping twisted curved surface 12a 'like this shaping twisted curved surface 12a', the volume of the crown shaping region H created by the shaping twisted curved surface 12a 'becomes small, and the squeezing and extruding amount of the food material decreases. Since the degree of friction between the shaped twisted curved surface 12a 'and the food surface material becomes large, the pulling action of the food skin material becomes large.

As described above, by erecting the shaping twisted curved surface 12a ', more skin material of the food material can be collected at the top of the head, so that the thickness of the pressing portion 12b may be small. Of course, in the cutter body shown in FIG. 18, the pressing portion 12b
Shaped twisted curved surface 12 without using the second component 1B formed with
Even if the cutter body 1 is composed of only two components, that is, the first component 1A having a formed thereon and the third component 1A 'having the shaping twisted curved surface 12a', spherical cutting can be realized. In order to cover and cut a cored rod-shaped food made of two or more kinds of food materials, a strip-shaped vertical surface such as the pressing portion 12b or an inclined surface having a substantially vertical inclination is required to have a certain length.

In order to increase the inclination of the shaping twist curved surface, the basic arc 12A described with reference to FIG. 3 may be rotated slightly with respect to the linear movement amount L. This shaped twisted curved surface may even have a locus surface shape drawn by the basic circular arc 12A when the basic circular arc 12A is moved in the vertical direction of the fulcrum P by a required length and is rotated around the fulcrum P by a required angle. It is sufficient that the linear movement amount and the rotational movement amount can be changed independently. Therefore,
The shaped twisted curved surface can be changed into various sectional shapes as well as its inclination.

For example, the shaping twisted curved surface 12a 'shown in FIG. 19 may be formed in a wavy shape. By forming the shaping twisted curved surface 12a 'in this manner, the "squeezing and pushing out action" and the "food surface material drawing action" exhibited in the shrinking process of the crown shaping region H are accompanied by the shrinking process of the crown shaping region H. It is possible to change the position of the shaping twisted curved surface 12a 'as described below, or to change it depending on the slope position of the shaping twisted curved surface 12a' as follows.

That is, the shaping twisted surface 12 of the cutter body 1 of FIG.
In the case of a ', since the inclination is small in the upper part of the third component 1A' and the inclination is gradually increased toward the center of the cross section, the food surface material is drawn in at the center of the orthopedic curved surface 12a '. The amount can be higher than in other parts.

Further, the cutter body 1 may be constructed by combining four constituent parts as shown in FIG. In the case of the cutter body 1 shown in FIG. 20, the lower side portion of the constricting side edge 12 is the shaping twisted curved surface 12a 'formed on the third component 1A'.
And a shaped twisted curved surface 12a "formed on the fourth component 1A". In this way, if the shaping twisted curved surface itself is made up of several components, even a complicated corrugated shaped shaping twisted curved surface as described with reference to FIG. 19 can be easily used without using an advanced processing technique. Can be earned.

Further, since the cutter body 1 of the present invention is a combination type, it is possible to combine constituent parts made of different materials. Conventionally, the material of the cutter body has been adopted ultra-high molecular weight polyethylene resin, which has excellent wear resistance and non-adhesiveness, but in general, the orthopedic curved surface and the shear edge hypotenuse of its tip are The degree of wear is greater than that. Therefore, for example, it is possible to form only the third component 1A 'having the shaping twisted curved surface 12a' from a material having higher wear resistance.

The cutter body 1 shown in FIG. 21 also mainly deals with the problem of wear. This cutter body 1
Consists of three synthetic resin components and two metal plate components. For example, stainless steel plate 1
By sandwiching C between the first component 1A and the second component 1B, and between the second component 1B and the third component 1A ', sliding during rotation of the cutter body is prevented. By mainly performing this on the stainless steel plate 1C portion, the abrasion of other portions is suppressed, thereby improving the abrasion resistance of the entire cutter body.

Although the structure of the cutter body of this embodiment has been described in detail above, the cutter body of the invention is not limited to these embodiments, and various modifications can be made within the scope of the claims. Is.

For example, in the above embodiment, all four cutter bodies are combined to form the shaped cutting gate G 4.
Although a single-blade type is taken as an example, the present invention is not limited to this four-blade type, and any number of blades may be used as long as it is three or more. If the number of cutter bodies is increased, the shaping cutting gate G
Can be increased, and the shape of the gate approaches a circular shape, so that it is possible to tighten the periphery of the stick-shaped food product from multiple directions. However, if the number of cutter bodies increases, the cutter mechanism becomes complicated and the number of sliding parts of the cutter body increases, so that the sliding resistance associated with the expansion / contraction opening / closing of the shaping cutting gate G increases. The optimum number may be selected according to the food material.

Finally, the entire cutting apparatus including the cutter body drive mechanism will be described with reference to FIG.

In FIG. 23, what is indicated by reference numeral 8 is an extruder for extruding the food material into a continuous rod shape. In this embodiment, two extruders 8 are arranged, and a cored rod-shaped food F made of two kinds of food materials is extruded into a shaping cutting gate G created by a cutter body 1.1 located below. It is supposed to do. In the figure, what is indicated by reference numeral 3 is a link member for transmitting the driving force of the control motor 41 to each cutter body 1. This cutter body link mechanism is the same as that shown in FIG. 1 described above, and the link members 3 ...
Thus, adjacent cutter bodies are axially connected to each other, and the respective cutter bodies synchronously rotate.

The control motor 41 includes a motor control device 4
2, a setting device 43 and a detector 44 are provided. Setting device 4
When a set value such as a rotation direction, a rotation angle, and a rotation speed of the control motor 41 is input to the motor control device 42, the set signal and the detection signal of the control motor 41 axis angle output from the detector 44 are inputted. Are compared, and the control motor 41 is controlled and operated. With this configuration, the cutting device according to the present embodiment not only cuts the bar-shaped food, but also crushes the bar-shaped food to some extent by rotating the cutter body 1 in the reverse direction during the above-described first-stage tightening operation. For example, it is possible to make a dharma-type food product by constricting it.

In FIG. 23, what is designated by reference numeral 5 is a belt conveyor which is arranged below the cutter body 1 and is intermittently operated by a conveyor motor (not shown). The belt conveyor 5 is a food F that has been cut. ′ Is conveyed to a target position (perpendicular to the paper surface). The cutting mechanism including the belt conveyor 5 and the cutter body 1 includes a first cam 72 interlocked with a second motor 71, and a second cam 72.
Lifting rod 62 and lifting rod moved up and down by 73
It is configured to move up and down as appropriate via the 63.

This belt conveyor 5 and cutter body 1
By the vertical movement mechanism of (1), the extrusion speed of the bar-shaped food F and the vertical movement speed of the cutter body 1 are synchronized, or the belt conveyor 5 is vertically moved in accordance with the vertical movement of the cutter body 1, The food F'shear-separated in the third step "squeezing and pushing operation" is supported from below.

Of course, in the third step "squeezing and pushing operation", the distance between the cutter body 1 and the belt conveyor 5 does not always have to be kept constant, and the first cam 72 and the second cam 73 are not always kept at a constant distance. It is also possible to change the interval during the "squeeze and push operation" by changing the shape or the like. The height of the belt conveyor 5 can be changed by the adjusting bolt mechanism 61 provided on the elevating rod 62 connected to the first cam 72, and can be adjusted according to the height of the food to be manufactured.

[0065]

As described above with reference to the embodiments of the present invention, in the method for spherical cutting of a rod-shaped food product according to the present invention, the food material extruded in a rod-like shape is provided on each side of the cutter body with a constriction side. The edges are rubbed and rubbed while tightening,
Next, the tightly closed food is sheared and separated by the shearing edges provided at the tip of each cutter body moving in contact with each other while rubbing against each other, and at the same time as this shearing and separating operation,
By horizontally moving the sloping side edge slopes of each cutter body while engaging with each other, the pyramidal protrusions formed on the food crown are flattened by being squeezed and extruded. Can also be done. Therefore, unlike the conventional case, it is not necessary to add a secondary shaping device to the cutting device and separately perform spherical shaping after the cutting process, so that the production efficiency of food products with spherical ends such as dumplings and buns is greatly improved. To do.

Further, in the spherical shaping operation in the method of the present invention, the pyramidal projection formed on the food crown is not merely crushed from above, but the slant surface of each cutter body is moved horizontally to thereby project the projection. Since the food material of the part is flattened while squeezing and extruding, the whole shape of the food will not be flattened, and especially, when the cored bar-shaped food is encased and cut, it is accompanied by this horizontal movement. Since the skin material can be pulled into the top of the food product, a spherical enveloped food product having a substantially uniform thickness can be easily manufactured.

Further, in the device of the present invention, the cutter body for cutting / shaping the stick-shaped food is constructed in a detachable combination type, so that the shape and shape of the stick-shaped food can be adjusted according to the nature and shape of the stick-shaped food.
The shape of the cutter body can be partially changed, and it can easily correspond to various food materials in a wide range, and by combining components made of different materials, it has excellent wear resistance and durability. The cutter body can be configured, and its industrial utility value is extremely high.

[Brief description of the drawings]

FIG. 1 is a schematic plan view of a cutting mechanism portion in a rod-shaped food product spherical cutting device according to the present invention.

FIG. 2 is a perspective view illustrating a configuration of an example cutter body according to the present invention.

FIG. 3 is a perspective view of the cutter body in a disassembled state.

FIG. 4 is an end view for explaining the end surface shape of the overlapping surface portion of the first component 1A of the cutter body.

FIG. 5 is an end view for explaining the end surface shape of the overlapping surface portion of the second component 1B of the cutter body.

FIG. 6 is a plan view of the cutter body at each stage of operation of the cutter body,
And FIG. 6 is a plan view of the second component at the same time.

FIG. 7 is a plan view of the cutter body at each stage of operation of the cutter body,
And FIG. 6 is a plan view of the second component at the same time.

FIG. 8 is a plan view of the cutter body for each stage of operating the cutter body,
And FIG. 6 is a plan view of the second component at the same time.

FIG. 9 is a plan view of the cutter body at each stage of operation of the cutter body,
And FIG. 6 is a plan view of the second component at the same time.

FIG. 10 is a plan view of the cutter body for each operation stage of the cutter body,
And FIG. 6 is a plan view of the second component at the same time.

FIG. 11 is a plan view of the cutter body for each operation stage of the cutter body,
And FIG. 6 is a plan view of the second component at the same time.

FIG. 12 is a schematic cross-sectional view illustrating a process of spherical cutting of the cutter body.

FIG. 13 is a schematic cross-sectional view illustrating a process of spherical cutting of the cutter body.

FIG. 14 is a schematic cross-sectional view illustrating a process of spherical cutting of the cutter body.

FIG. 15 is a schematic cross-sectional view illustrating a process of spherical cutting of the cutter body.

FIG. 16 is a schematic cross-sectional view explaining a process of spherical cutting of the cutter body.

FIG. 17 is a schematic cross-sectional view illustrating a process of spherical cutting of the cutter body.

FIG. 18 is an exploded cross-sectional view showing an example of a combined configuration of cutter bodies according to the present invention.

FIG. 19 is an exploded cross-sectional view showing an example of a combined configuration of cutter bodies according to the present invention.

FIG. 20 is an exploded cross-sectional view showing an example of a combined configuration of cutter bodies according to the present invention.

FIG. 21 is an exploded cross-sectional view showing an example of a combined configuration of cutter bodies according to the present invention.

FIG. 22 is a perspective view showing the shape of a food product produced by a conventional cutting device.

[Fig. 23] Fig. 23 is a schematic explanatory view showing the overall configuration of a rod-shaped food product spherical cutting device according to the present invention.

[Explanation of symbols]

 1 Cutter body 1A 1st component 1B 2nd component 1A '3rd component 11 Shearing edge 12 Squeezing side edge 12a Shaping curved surface 12b Pressing part 12A Basic arc 41 Control motor 5 Conveyor 8 Extruder F Rod-like food G Shaping Cutting gate H Pariform shaping area

Claims (4)

(57) [Claims] 1. A variety of food materials are continuously extruded as a stick-shaped food F, and the stick-shaped food F has a shearing edge 11 at its tip and a contracting side edge from the shearing edge 11 to the fulcrum P side.
The at least three cutter bodies 1 each including 12 are fulcrumed at respective points where the circumference C of the center O radius R is equally divided so that the shearing edge 11 of each cutter body slides on the contracting side edge 12 of the adjacent cutter body. P is guided to the inside of the shaped cutting gate G created by rotatably arranging, and each of the cutter bodies 1 is rotated synchronously to expand / contract the shaped cutting gate G surrounded by the contracting side edge 12. Thus, when the rod-shaped food F guided into the shaping cutting gate G is cut and processed, in the contraction process of the shaping cutting gate G, each contracting side edge 12 tightens the periphery of the rod-shaped food F and the rod-shaped food F. In the process of rubbing the constricted portion of the food F by rubbing it and shaping it, and then in the process of the circular movement of the shearing edge 11 over the center O, the respective shearing edges 11 move in contact with each other while rubbing against each other, resulting in a rod-shaped closure. Cut food F In the state in which the food F ′ that has been cut and separated and further sheared and separated is supported by the conveyor 5 that is vertically movable,
By shrinking the crown shaping region H for shaping the cut-processed surface of the shear-separated food F ′ produced by combining 12 to reduce the food, the food material present in the crown shaping region H is squeezed and extruded. A method for spherically cutting a stick-shaped food product, characterized by shaping a cut surface into a substantially spherical shape. 2. A shaping cutting gate G surrounded by each constricting side edge 12 is provided by providing a wall-shaped pressing portion 12b that is convexly curved toward the rod-shaped food F side in a substantially middle portion of the constricting side edge 12 of the cutter body. In the shrinking process, the core material f ₁ and the outer core material f ₂ made of two or more kinds of food materials are pressed so that each pressing portion 12b presses the circumference of the food material F while tightening them, The core material f
How a rod food of claim 1, wherein for spherical cut, characterized in that to enable the envelope cut without exposing ₁ outer skin material f ₂ surface. 3. An extruder 8 for continuously extruding various food materials as a bar-shaped food F; and at least two constituent parts (1A, 1A ', 1B ...) Removably superposed on each other and integrally formed, In addition, the control motor 41 has a fulcrum P at a position where the circumference C of the center O radius R is equally divided.
Is provided with a plurality of cutter bodies 1 whose free edges oscillate synchronously. These cutter bodies 1 include a shearing edge 11 which is movable in an arc over the center O at the free edges, and the shearing edge. Edge
From 11 to the fulcrum P side, a contracting side edge 12 for forming a shaped cutting gate G that expands and contracts around the center O is formed, and the contracting side edge 12 is adjacent to the fulcrum P and the fulcrum P. A virtual circle C drawn around the center O with a radius k between
Basic arc 12 drawn from the center O in a radius k from the fulcrum P obtained on ₁ around the point X ₁ of the distance R
When A is moved by a required angle in the vertical direction of the fulcrum P while being rotated by a required angle around the fulcrum P, the basic arc 12A forms a locus surface shape, at least 3
A cutting mechanism section composed of two cutter bodies 1; a conveyor 5 provided to be movable up and down with respect to the cutter body 1 and for carrying the food F ′ cut and processed by the cutting mechanism section to a target position. Each of the cutter bodies 1 is rotated in unison, and the rod-shaped food F extruded and supplied from the extruder 8 in the contracting process of the shaping cutting gate G is While sandwiching and tightening, the tightening portion of the rod-shaped food F is rubbed and rubbed to be shaped, and in the process of the shearing edge 11 moving in an arc over the center O, the tightened rod-shaped food F is sheared. The edges 11 are brought into contact with each other while rubbing against each other to be sheared and separated, and in a state where the food F'which has been sheared and separated is supported by the conveyor 5, the sheared food F'combined by the converging side edges 12 is produced. Off The crown-shaped shaping region H for shaping the cutting surface into a round shape is reduced, so that the food material present in the crown-shaped shaping region H is squeezed and extruded to shape the food cutting face into a substantially spherical shape. Cutter body combination type cutting device. 4. A basic circular arc 12 is formed in the approximately middle abdomen of the constricting side edge 12 which produces a shaped cutting gate G that expands and contracts around the center O.
4. The cutter body combination type cutting device according to claim 3, further comprising a pressing portion 12b having a trajectory surface shape drawn by the basic arc 12A when A is moved in the vertical direction of the fulcrum P by a required length. .