JP2005304392A - Method for producing jerky and die therefor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for inexpensively producing jerky with wrinkles on the surface and looking like genuine jerky. <P>SOLUTION: The method comprises the following process: Jerky materials comprising protein, starch, calcium, etc. are cooked by an extruder(SB) and part of the materials as jerky core is extruded through the extrusion core flow paths(34, 34...)of a die(1); at this time, the balance of the materials as jerky skin is extruded through extrusion skin flow paths(36, 36...) so as to wrap the surface of the materials as the core; wherein the materials as the jerky core is extruded at a temperature lower than the foaming temperature, while the materials as the jerky skin is extruded at a temperature higher than the foaming temperature. By foaming, wrinkles are developed on the skin, and by contraction, the skin and the core are unified. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to a jerky manufacturing method and a jerky manufacturing die, and more specifically, a jerky for manufacturing a jerky in which a core and a wrinkled skin covering the core are integrated. The present invention relates to a manufacturing method and a jerky manufacturing die used for carrying out this manufacturing method.

  Various methods for producing jerky have been proposed, and one of them is known as a production method in which a high-moisture jerky raw material is extruded into a rod shape by a pump and dried in a drying cabinet. In the drying cabinet, moisture evaporates from the surface of the extruded jerky and is dried to a relatively high degree until a product containing a predetermined moisture content is obtained. By this drying, the entire product shrinks, and a jerky whose surface is wrinkled is obtained. This creates a unique texture for jerky. However, according to this manufacturing method, much energy is required for drying, it is necessary to dry for a long time, and further, there is a problem in both production cost and productivity, such as requiring manual work for quality check during drying. There is. In addition, Patent Document 1 discloses a method for producing a pet jerky in which a dough obtained by adding flour and seasoning to kung beast and meat is rolled with a roller-type rolling device, the rolled material is cut, and steamed and dried. It is shown. Since this manufacturing method also includes a drying step, the problem of energy during drying as described above remains.

Japanese Patent Laid-Open No. 11-56260

  On the other hand, with the recent pet boom, the demand for pet jerky has increased rapidly. To meet this demand, a manufacturing method using an extruder with greatly improved production costs and productivity has been developed. Has been produced. According to the extruder, a low-moisture raw material that cannot be extruded by a pump can be extruded, so that a drying step is not necessary, and production costs can be greatly reduced and productivity can be improved.

As described above, if a pump is used, it is possible to extrude a jerky raw material with a high moisture content, and it is possible to produce a jerky with wrinkles on the surface by drying. is there. On the other hand, according to the extruder, a low-moisture jerky raw material can be extruded, so that a drying step is not required, and an advantage that the production cost is reduced can be obtained. However, since the drying process has not been performed, the surface of the jerky remains smooth, and only a jerky having a poor jerky texture can be obtained. According to this manufacturing method, since an extruder is used, the temperature when extruding the jerky raw material from the die is increased, and when it is extruded from the die, it is slightly foamed by the moisture contained in the raw material, By cooling in the air, the bubbles can be contracted to change the surface. However, according to this method, since the shrinkage occurs from the inside of the extruded jerky, the entire product becomes uneven, and only a jerky having a desired shape with a wrinkled surface can be obtained.
Accordingly, an object of the present invention is to provide a jerky manufacturing method capable of inexpensively manufacturing a jerky like a jerky with a surface ridge, and a jerky manufacturing die used directly in carrying out this manufacturing method.

  The above-described object of the present invention is achieved by manufacturing a jerky so as to be composed of a core part and a skin part surrounding the core part, and at this time, manufacturing so that wrinkles approach the skin part. The wrinkles of the skin part are formed by foaming in the present invention. That is, when extruding the jerky raw material from the die, the temperature of the jerky raw material for forming the core is lower than the foaming temperature, the temperature of the jerky raw material for forming the skin is higher than the foaming temperature, and the jerky for forming the core Extrude as if wrapping the ingredients. As a result, the extruded skin part is foamed and wrinkled. In addition, it contracts instantaneously and comes into close contact with the core to be integrated.

When extruding from a die, it is desirable to use an extruder comprising a cylinder barrel and a screw provided in the cylinder barrel so as to be rotationally driven. Since a heater is provided on the outer peripheral portion of the cylinder barrel, the jerky material dough can be cooked by controlling the heat generation temperature of the heater. The jerky raw material extruded from the extruder is divided into a jerky raw material for core forming and a jerky raw material for forming the skin in one die, and the jerky raw material for forming the skin at the outlet end of the die. It is desirable to join together so as to wrap the jerky raw material for core forming. By using one die, it can be manufactured at a lower cost than when a plurality of dice are used in combination.
The temperature of the jerky raw material cooked and extruded from the extruder is generally higher than the foaming temperature. Therefore, if the extrusion is performed without controlling the temperature, that is, without cooling, the core part is also foamed, and the whole becomes uneven and the quality is deteriorated. In the present invention, the temperature of the flow path through which the jerky raw material for core forming flows is controlled below the foaming temperature. On the other hand, since the temperature of the jerky raw material for forming the skin portion is cooked and extruded, it is generally higher than the foaming temperature. Therefore, it can be extruded as it is.

  For the reasons described above, a flow path through which the jerky raw material for forming the skin part that does not require special temperature control flows is provided substantially at the center of the axis of the die, and the jerky for forming the core part is provided. It is desirable to provide a plurality of flow paths through which the raw material flows around the die. By providing it around, the arrangement of a temperature control device such as a cooling pipe becomes easy. Moreover, a plurality of jerky can be manufactured simultaneously by providing a plurality. The cross-sectional shape of the flow path through which the core forming jerky raw material flows is a circular shape or other shapes.

Thus, in order to achieve the object, the invention according to claim 1 is configured such that when the jerky raw material made of protein, starch, calcium, or the like is extruded from the die, the first part that becomes the core part is extruded. A method for producing a jerky in which a core part and an outer skin part are integrated by extruding a second part to be an outer skin part so as to envelop the surface of the core, wherein the temperature of the first part is lower than a foaming temperature And extruding the temperature of the second part at a temperature above the temperature at which foaming occurs. According to a second aspect of the present invention, in the manufacturing method according to the first aspect, the jerky raw material is cooked and extruded by an extruder comprising a cylinder barrel and a screw provided rotatably in the cylinder barrel. Thus, the invention according to claim 3 is the manufacturing method according to claim 1 or 2, wherein the jerky raw material is divided into the first part and the second part in the vicinity of the inlet of the die, and the outlet end part. In the manufacturing method according to any one of claims 1 to 3, the invention according to claim 4 is configured to simultaneously manufacture a plurality of jerky.
The invention according to claim 5 is a die for manufacturing a jerky that is attached to a tip portion of an extruder and includes a core portion and a skin portion integrated with the surface of the core portion.
The die is provided with a first flow path through which a jerky raw material for forming a core part flows and a second flow path through which a jerky raw material for forming a skin part flows. The temperature of at least the first flow path of the path is controlled, and the first and second flow paths branch on the upstream side of the die, and at the outlet end portion on the downstream side, The second flow path merges so as to wrap the first flow path from the outer periphery. The invention according to claim 6 is a die for manufacturing a jerky that is attached to a tip portion of an extruder and includes a core portion and a skin portion integrated with the surface of the core portion. A first flow path through which the jerky raw material for core forming flows and a second flow path through which the jerky raw material for forming the skin part flows are provided in the axial direction, and at least first of the first and second flow paths. The temperature of the first flow path is controlled, and the first and second flow paths branch on the upstream side of the die, and the second flow path on the downstream side of the predetermined amount is the first flow path. One flow path is provided so as to wrap from the outer peripheral part, and the second flow path joins the first flow path from the outer peripheral part at the outlet end portion on the most downstream side. According to a seventh aspect of the present invention, in the die according to the fifth or sixth aspect, a plurality of first flow paths are provided near the outer periphery of the die, and one second flow path is provided near the center. Is provided.
The invention according to claim 8 is a die for manufacturing a jerky that is attached to a tip portion of an extruder and includes a core portion and a skin portion integrated with a surface of the core portion, wherein the die is an extrusion die. A die holder attached to the tip of the machine, a die main body attached to the die holder, and a molding frame attached to the die main body in a similar manner, and a central path in a form of being divided by the die holder and the die main body And a plurality of side flow passages, and a plurality of skin flow passages are formed by the die body and the forming frame body, and the die body has a jerky raw material for core forming at the periphery thereof. A plurality of first flow channels are formed, and a second flow channel in which a jerky raw material for forming the skin portion flows is formed in the axial direction in the center, and at least first of the first and second flow channels is formed. The flow path is warm The molded frame body has a plurality of extruded core flow paths in the periphery thereof and an extruded skin flow path in the axial direction so as to surround the extruded core flow paths. The end portion of the die body is formed such that one of the plurality of first flow paths of the die body is the plurality of side flow paths, and the other is the plurality of extruded core parts of the molding frame. Each of the second flow paths of the die body is communicated with the central path, and the other is communicated with the extruded skin flow path.

  As described above, according to the present invention, when extruding jerky raw materials such as protein, starch, calcium and the like from the die, the first part that becomes the core part, the skin part is wrapped around the surface of the first part. A method for producing a jerky in which a core part and an outer skin part are integrated by extruding the second part, wherein the temperature of the first part is lower than the foaming temperature and the temperature of the second part Is extruded at a temperature above the temperature at which foaming occurs, so the first part does not foam but the second part foams as soon as it is pushed out of the die. Foam is formed by foaming. Moreover, since it shrinks instantaneously, it is integrated with the core part. As a result, a jerky with a texture like a jerky with wrinkles only on the surface can be obtained. According to another invention, since the jerky raw material is cooked and extruded by the extruder including the cylinder barrel and the screw provided to be rotatable in the cylinder barrel, the jerky can be manufactured efficiently. According to the invention described in claim 3, since the jerky raw material is divided into the first part and the second part in the vicinity of the entrance of the die and joined at the exit end, that is, a plurality of dice are joined together. Is not used, the structure of the die is simplified, and thus the jerky can be manufactured at low cost. According to the fourth aspect of the present invention, a plurality of jerky can be manufactured at the same time, and productivity can be increased. According to invention of Claim 8, it is comprised from the die holder attached to the front-end | tip part of an extruder, the die main body attached to this die holder, and the shaping | molding frame attached similarly to this die main body. Therefore, it is possible to further obtain the effects that the manufacturing process cost of the flow path and the like is low and the maintenance change can be easily performed.

  Embodiments of the present invention will be described below. FIG. 1 is a cross-sectional view schematically showing a jerky manufacturing die according to the present embodiment. As shown in FIG. 1, the jerky manufacturing die 1 is a cylinder barrel constituting an extruder. The die holder 3 is attached to the tip of the SB by a plurality of mounting bolts 2, 2,..., And the die body 10 is similarly attached to the die holder 3 by a plurality of mounting bolts 4, 4,. Similarly, it is composed of a forming frame 30 or the like that is detachably attached to the tip of the die body 10 by a plurality of mounting bolts 5, 5,.

  The extruder includes a cylinder barrel SB having a predetermined length in the axial direction as conventionally known. The cylinder barrel SB is provided with a screw having a mixing portion that can be rotationally driven. On the outer peripheral portion of the cylinder barrel SB, a heater for individually controlling the heat generation temperature is provided. Therefore, the jerky raw material can be cooked at a predetermined temperature and extruded from the die 1. Further, although not shown in FIG. 1, the cylinder barrel SB is also provided with a vent port for extracting steam. By appropriately removing steam from the vent port, a jerky can be obtained without requiring a special post-processing that consumes a great amount of energy, ie, a drying process.

  The die holder 3 has an effect of diverting and guiding the jerky raw material pushed out from the cylinder barrel SB of the extruder to the die main body 10, and for this purpose, a raw material passage is formed in the axial direction. The raw material passage has a receiving passage 6 that is substantially the same diameter as the outlet diameter of the cylinder barrel SB, a restricting passage 7 that is constricted in a funnel shape from the receiving passage 6, and an expanded funnel shape from the restricting passage 7 The diffusion part 8 is made up of. The diffusion portion 8 forms a branch passage that cooperates with a die body 10 described later in detail to divide the jerky raw material into a plurality of parts. The die holder 3 configured as described above is attached to the tip of the cylinder barrel SB as described above by a plurality of embedded mounting bolts 2, 2,.

  The die body 10 is formed to have a predetermined length in the axial direction so as to have a head portion 11 located on the left side and a distal end portion 12 located on the right side in FIG. The head 11 is squeezed as a whole toward the upstream side. A central path 13 is formed at the center of the head 11 thus squeezed, and a plurality of, for example, four concave grooves 14, 14,... Is formed. Therefore, as shown in FIG. 1, when the die body 10 is attached to the die holder 3, the raw material for forming the skin portion of the jerky flows in by the diffusion portion 8 of the die holder 3 and the head portion 11 of the die body 10. .., And four side channels 15, 15,... Through which the raw material forming the core of the jerky flows. With this structure, the jerky raw material extruded from the extruder is divided into the central path 13 and the plurality of side flow paths 15, 15,. A second flow path 16 through which the raw material for forming the skin portion of the jerky flows is formed substantially at the center of the die body 10. This second flow path 16 is aligned with the central path 13 and opens to the end 12. The second flow path 16 is a diffusing portion 20 that spreads in a funnel shape at the end portion 12. Further, four first flow paths 17, 17,... Through which the raw material for forming the jerky core part flows are formed in the peripheral part of the die body 10. The upstream side of these four first flow paths 17, 17,... Are aligned with the four side flow paths 15, 15,.

  More precisely, according to the present embodiment, the first flow paths 17, 17,... Are formed through the die body 10 as shown in the sectional view of FIG. .. Are inserted into the holes 17 ′, 17 ′,..., And first flow paths 17, 17,... Are formed inside the tubes 18, 18,. Are jackets 19, 19,... Through which temperature control fluid flows between the inner peripheral surfaces of the through holes 17 ', 17',... And the outer peripheral surfaces of the tubes 18, 18,. Therefore, when, for example, cooling water whose temperature is controlled by these jackets 19, 19,. The jerky raw material is cooled below the temperature at which it does not foam. In the first flow paths 17, 17,..., Flow control valves 21, 21,.

  The upstream side of the forming frame 30 is a head 31 that is convex toward the upstream side. The head 31 is formed with four concave grooves 32, 32,... Radially outward from the center. Therefore, when the forming frame 30 is attached to the die body 10, the four skin channels 33, 33, are formed by the four concave grooves 32, 32,... Of the forming frame 30 and the diffusion portion 20 of the die body 10. Is composed. On the other hand, near the outer peripheral portion of the forming frame 30, four extruded cores respectively aligned with the first flow paths 17, 17,... Of the die body 10 when assembled as shown in FIG. Partial flow paths 34, 34,... Are formed. More precisely, these extrusion core flow paths 34, 34,... Are formed in through holes 34 ', 34', ... formed in the forming frame 30, as shown in FIG. Are inserted into the through holes 34 ′, 34 ′,... By a predetermined amount by a predetermined amount, and the inside of these tubes 35, 35,. 34 ... More specifically, the small meridian pipes 35, 35,... And the pipes 18, 18,. .. Are fixed to the inner walls of the through holes 34 ′, 34 ′,... Of the molding frame 30 by spacers 40, 40,. In the spacers 40, 40,..., A plurality of through holes are opened in the axial direction, and the jerky raw material is pumped downstream through these through holes. In this way, the space between the inner peripheral surface of the through holes 34 ′, 34 ′,... Formed in the molding frame 30 and the outer peripheral surface of the small meridian tubes 35, 35,. Extrusion skin channels 36, 36,... Through which jerky raw material flows are formed. As shown in FIG. 2C, the extruded skin channels 36, 36,... Communicate with the skin channels 33, 33,. These extrusion skin channels 36, 36,... Extend to the end of the molding frame 30, and open to the atmosphere together with the extrusion core portion channels 34, 34,. .., And the extruded skin channels 36, 36,... Are provided with flow rate regulating valves 37, 37,... For controlling the flow rate.

  Next, the operation of the above embodiment will be described. A jerky manufacturing die 1 including a die holder 3, a die body 10, and a forming frame 30 is attached to a cylinder barrel SB of an extruder. Then, as shown in FIG. 1, it is assembled and the flow path as described above is formed. The heat generation temperature of the cylinder barrel SB is set to the cooking temperature. Moreover, since the jerky raw material more than foaming temperature flows into the 1st flow path 17, 17, ..., the temperature of the cooling water sent through the jackets 19, 19, ... is set. Further, the flow rate of the jerky raw material is set by the flow rate adjusting valves 21, 37,. Then, a jerky raw material dough comprising protein, starch, calcium and the like is supplied to the extruder. Then, in the process in which the jerky raw material is sent to the downstream side by the rotation of the screw, moisture is appropriately removed, cooked, and pushed out to the die holder 3 with a predetermined pressure. At this time, the jerky raw material is cooked and is above the foaming temperature.

  The cooked and extruded jerky raw material is divided into the center passage 13 and the side passages 15, 15,..., And the second passage 16 and the first passages 17, 17,. Flowing. The jerky raw material flowing through the second flow path 16 is maintained at the temperature extruded from the extruder, that is, the foaming temperature or higher, but the jerky raw material flowing through the first flow paths 17, 17,. It cools below foaming temperature with the cooling water which flows through 19 .... And it flows through the extrusion core part flow paths 34, 34,. On the other hand, the jerky raw material that has flowed through the second flow path 16 passes through the skin flow paths 33, 33,..., And flows through the extrusion skin flow paths 36, 36,. Since the extruded skin channels 36, 36,... Have a predetermined distance in the flow direction, the jerky raw material flows through the extruded skin channels 36, 36,. Wrapped in.

  In this way, the jerky raw material flowing through the extrusion core flow paths 34, 34,... Is denoted by reference character C in FIG. 2D and the jerky flowing through the extrusion skin flow paths 36, 36,. The raw materials are indicated by the symbol S, respectively. The jerky raw material that has flowed through the extrusion core part flow paths 34, 34,... And is extruded from the forming frame 30 is cooled, and thus becomes the core part JC without foaming. On the other hand, the jerky material extruded from the forming frame 30 through the extruded skin channels 36, 36,... Instantly foams and contracts to become the skin portion JS. By foaming, wrinkles are generated in the skin portion JS, and by shrinking, the core portion JC is integrated. FIG. 2 (D) shows a state in which the jerky J, which is composed of the core portion JC and the skin portion JS and is wrinkled on the skin portion, is manufactured in this way.

  The present invention is obviously not limited to the above-described embodiment, and can be implemented in various forms. For example, the cooked jerky raw material can be extruded by a simple extruder. In addition, according to the above embodiment, since the die 1 is composed of the die holder 3, the die body 10, and the forming frame 30, it is easy to manufacture and process a flow path or the like through which the jerky raw material flows, and maintenance and inspection are also easy. There is a flow path for molding the core part, a flow path for molding the skin part, and a flow path for molding the skin part near the outlet to form the core part. If it is the structure which merges so that it may wrap, it can implement similarly. Even if these flow paths are provided individually, it is obvious that the flow path can be implemented in the same manner as long as they merge at the end opened to the atmosphere. When implemented in this way, it is natural to control the temperature of these channels. Further, as shown in (e) of FIG. 2, the pipe bodies 35, 35,... Can be shortened to be merged inside the forming frame body 30. Even if the jerky raw material C for forming the core portion JC and the jerky raw material S for forming the skin portion JS are mixed somewhat at the boundary portion between them even though they are merged inside, the heat conduction is low. There is no movement of the temperature, and it is extruded from the molding frame 30 in a state as it is. If implemented in this way, a jerky J in which the core portion JC and the skin portion JS are more integrated is obtained.

Example 1: Tested with the following requirements.
As the extruder, a twin screw extruder TEX47F manufactured by Nippon Steel Works, Ltd. was used. The screw outer diameter of this extruder is 47 mm, the ratio L / D between the length L in the axial direction and the diameter D is 21, and the die has the structure shown in FIG. It has a flow path.
The raw materials are 20-30% by weight of beef and chicken meat, 10-30% by weight of wheat flour, 5-20% by weight of vegetable protein, 1-10% by weight of bran, 1-5% by weight of vegetable oil, moisturizer What changed the mixture ratio variously in the range of 1 to 10 weight% was used.
As extrusion conditions, the temperature of the cylinder barrel was varied and operated in the range of 150 to 165 ° C. at the middle part, 50 to 70 ° C. at the tip part, and the rotational speed of the screw from 200 to 250 rpm. Further, hot water at 55 ° C. was circulated through the jacket of the die. The extrusion pressure at the tip of the extruder was 4 to 4.9 MPa.
The jerky obtained by either method had wrinkles on the surface, and the core part and the skin part were integrated.
In addition, 50 to 80% by weight of livestock meat containing 80 to 85% water by pump, 5 to 10% by weight of wheat flour, 5 to 10% by weight of vegetable protein, 0 to 5% by weight of bran, 0.5 to 5% of vegetable oil and fat Compared to the jerky obtained by extruding a jerky raw material consisting of 3% by weight and a moisturizing agent 0.5-5% by weight from a simple circular hole and drying, there was no discoloration with respect to surface wrinkles.

1 is a cross-sectional view schematically showing an embodiment of the present invention. FIG. 1 is a diagram showing details of an embodiment of the present invention, in which (a) and (b) are enlarged cross-sectional views viewed in the arrow direction Ei direction and the roll direction, respectively, and (c) in FIG. (D) is an enlarged cross-sectional view of the molded frame part that manufactures the jerky, and (e) is another embodiment of the molded frame part that manufactures the jerky. It is sectional drawing shown.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Jerky manufacturing die 3 Die holder 10 Die main body 16 2nd flow path 17 1st flow path 18 Pipe 19 Jacket 30 Molding frame 34 Extrusion core part flow path 36 Extrusion skin flow path

Claims (8)

When extruding the jerky raw material consisting of protein, starch, calcium, etc. from the die, the first part that becomes the core part, the second part that becomes the epidermis part is extruded so as to wrap the surface of the first part, A method for producing a jerky in which a core part and an outer skin part are integrated,
A method for producing a jerky, wherein the temperature of the first part is extruded below a foaming temperature, and the temperature of the second part is extruded above a temperature at which foaming occurs.   2. The method of manufacturing a jerky according to claim 1, wherein the jerky raw material is cooked and extruded by an extruder including a cylinder barrel and a screw rotatably provided in the cylinder barrel.   The method of manufacturing a jerky according to claim 1 or 2, wherein the jerky raw material is divided into a first part and a second part in the vicinity of the entrance of the die and joined at the outlet end.   The manufacturing method according to any one of claims 1 to 3, wherein a plurality of jerky is manufactured simultaneously. A die that is attached to the tip of an extruder and produces a jerky consisting of a core part and a skin part integrated with the surface of the core part,
The die is provided with a first flow path in which the jerky raw material for core molding flows and a second flow path in which the jerky raw material for skin molding flows in the axial direction,
The temperature of at least the first flow path of the first and second flow paths is controlled, and the first and second flow paths branch on the upstream side of the die, and the downstream side. A jerky manufacturing die characterized in that, at the outlet end of the jerky, the second flow path is joined so as to wrap the first flow path from the outer periphery. A die that is attached to the tip of an extruder and produces a jerky consisting of a core part and a skin part integrated with the surface of the core part,
The die is provided with a first flow path in which the jerky raw material for core molding flows and a second flow path in which the jerky raw material for skin molding flows in the axial direction,
The temperature of at least the first flow path of the first and second flow paths is controlled, and the first and second flow paths branch on the upstream side of the die, and a predetermined amount thereof. On the downstream side, the second flow path is provided so as to wrap the first flow path from the outer periphery, and at the outlet end on the most downstream side, the second flow path passes through the first flow path. A jerky manufacturing die characterized by merging so as to wrap from the outer periphery.   The die for jerky manufacturing according to claim 5 or 6, wherein a plurality of first flow paths are provided near the outer periphery of the die, and one second flow path is provided near the center. A die (1) for manufacturing a jerky comprising a core part and a skin part integrated with the surface of the core part, attached to the tip part of the extruder,
The die (1) includes a die holder (3) attached to the tip of the extruder, a die body (10) attached to the die holder, and a molding frame (30) attached to the die body (10) in the same manner. )
The die holder (3) and the die main body (10) form a center path (13) and a plurality of side flow paths (15, 15, ...) in a diverted form, and the die main body (10) A plurality of skin channels (33, 33,...) Are constituted by the molding frame (30),
The die body (10) has a plurality of first flow paths (17, 17,...) Through which the core forming jerky material flows in the periphery thereof, and the skin portion forming jerky material in the center. Are formed in the axial direction, and the temperature of at least the first flow paths (17, 17,...) Of the first and second flow paths is controlled. And
The molding frame (30) is extruded so as to surround a plurality of extruded core channel (34, 34,...) And the extruded core channel (34, 34,. The skin channel (36, 36,...) Is formed in the axial direction so that its terminal end is open,
One of the plurality of first flow paths (17, 17,...) Of the die body (10) is the plurality of side flow paths (15, 15,...), And the other is the molding frame (30). ) Communicated with each of the plurality of extruded core flow paths (34, 34,...), One of the second flow paths (16) of the die body (10) is connected to the central path (13), and the other Are dies for producing jerky respectively communicating with the extruded skin channels (36, 36,...).

Images