JP2518764B2 - Method and apparatus for forming confectionery breads - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for forming confectionery breads represented by Anpan and an apparatus for forming the same.

[0002]

2. Description of the Related Art The conventional method for forming confectionery breads is to divide a kneaded bread dough into small pieces into small pieces, fill the pieces with a filling such as bean paste, and then cover the pieces. To do. Since the small division from the dough mass in this forming process is a mechanical metering division by the piston and cylinder, the network structure of gluten in the dough is destroyed and the quality deteriorates. Extra equipment is required such as recovery processing.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a molding method and a molding apparatus for continuously and automatically and easily forming confectionery breads.

[0004]

DISCLOSURE OF THE INVENTION The present invention is a method and apparatus for forming confectionery breads, which solves the above problems and makes it possible to obtain high-quality confectionery breads. That is, the molding method of the present invention, the bread dough obtained by kneading is spread on a conveyor to be formed into a continuous sheet having a constant thickness and conveyed, and bean paste or the like is placed on the sheet dough. Of the sheet-shaped bread dough is rolled up from the side of the sheet-shaped bread dough, wrapped around the filling such as bean paste to form a continuous bread dough-shaped body, which is then conveyed downstream from the downstream end of the conveyor. Supplied continuously,
This rod-shaped body is pressed by a pressure contact plate formed so that the contact area with the rod-shaped body becomes smaller in three or more directions one after another, and cut to form an independent body in which filling such as bean paste is not exposed. Is the way.

Further, in the molding apparatus of the present invention, a bread dough spreading device is provided on the conveying device, and a filling filling device for supplying a filling such as bean paste in a rod shape on the sheet-shaped bread dough is provided downstream of the device. A roll-up device that rolls up the sheet-shaped bread dough from the side to make a continuous rod-shaped body of dough wrapped around filling such as bean paste is provided, and the contact area to the rod-shaped body becomes smaller below the downstream end of the conveyor. The apparatus is characterized in that it is provided with a division cutting device that presses and cuts by three or more press-contact plates thus formed.

[0006] In molding from such a dough sheet, a dough block can be spread into a sheet shape by a spreading device without damaging the gluten structure of the dough, and the dough mass is rolled up from one direction and split-molded. No deterioration is obtained. Moreover, since the cross section of the molded rod-shaped material is layered, a product with a volume can be obtained.

[0007]

EXAMPLES The structure of the present invention will be described based on examples.
The bread dough mass 1 that has been kneaded and prepared by an ordinary charging means is placed on a conveyor 6 as a transfer device that transfers the bread dough mass 1. At a position upstream of the conveyor 6, a spreading device 2 including a roller 21 that reciprocally rolls along the traveling direction is provided on the conveyor 6 with a predetermined clearance. The filling device 4 is provided downstream of the spreading device, and the filling 41 such as bean jam or jam is provided.
Is continuously filled. A winding device 5, which is generally called a side winder, is provided downstream of the filling device 4. A division cutting device 7 is provided below the downstream end of the conveyor 6.

As the spreading device, the one comprising the roller 21 that reciprocally rolls as described above is used, which is disclosed in Japanese Patent Application Laid-Open No. 2-231033 filed by the present applicant. As this spreading device, Japanese Patent Laid-Open No. 3-6
A spreading device such as those disclosed in JP-A-14441 and JP-A-3-43036 can also be used. The filling device is
The filling 41 is continuously performed by a known constant amount supply pump or the like.
It is possible to discharge a fixed amount. The winding device 5
Japanese Patent Office Well-known conventional technology collection 41 published on February 20, 1980
A known sidewinder is used, such as the device described on pages 43-43. The split cutting device is disclosed in Japanese Patent No. 1607849 (Japanese Patent Laid-Open No. 63-29979) owned by the present applicant.
No.) is used.

This will be described in detail with reference to the drawings. As shown in FIG. 2a, the pressure contact plate 13 has a thickness a and has two surfaces 14 and 15 adjacent to each other with the top 16 as a boundary. It is formed as a sliding surface, and further, the two sliding surfaces 1
Slopes 16a and 16b are formed by obliquely cutting toward the apex 16 with respect to the tangent line of the lines 4 and 15.

In FIGS. 2b to 2d, the six pressure contact plates 13 are assembled and housed inside the frame 17 in a state where the adjacent slide surfaces 14 and 15 of the respective pressure contact plates are in contact with each other. Is. Then, the sliding surface 14, 14 ... Of the press-contact plates 13, 13 ... Stored in the frame 17 forms an enclosure 18 at the center thereof, and the bread dough 19 is penetrated through the enclosure 18. And packaging material (filling) 2
A continuous rod-shaped body constituted by 0 is supplied. In FIG. 2c, the arrow S indicates the movement direction of the pressure contact plate 13,
When the pressure plate moves in this direction, the enclosure 18 becomes smaller, and then when the tops 16 are brought together at one point as shown in FIG. Is cut. When the cutting operation described above is completed, the pressure contact plate is then moved in the direction opposite to the direction of the arrow S, whereby the enclosure 18 in the central portion gradually becomes larger, and the rod-shaped body is directed toward the inside of the enclosure. Is supplied.

The structure shown in FIGS. 3a and 3b is constructed by combining four pressure contact plates 13 '. In this case, as shown in FIG. 3a, the enclosure 18' is formed in a square shape. It Then, by sliding the pressure contact plate 13 'in the direction of the arrow S, as shown in FIG. 3b, the top 16' is in contact with each other, the enclosure is closed, and the rod-shaped body is cut. 3c and FIG. 3d is configured by combining three pressure contact plates 13 ″, and in this case, the enclosure formed at the center by the pressure contact plates 13 ″ is formed in a triangular shape, The rod-shaped body is cut by sliding the pressure contact plate from the state of FIG. 3c to the state of FIG. 3d. The division cutting device is not limited to the above-mentioned one, and for example, a cutting device as disclosed in JP-A-3-285632 may be used.

The operation of forming the product will be described. The dough mass 1 is thinly spread into a sheet by the spreading device 2. This is to connect the two conveyor belts 61 and 62 of the conveyor 6 so that the downstream side runs faster, and the roller 21 rolls back and forth across both conveyors. The cloth passing between the roller 21 and the conveyor belts 61 and 62 is stretched in the downstream direction due to the difference in speed of the belt and the pressing of the rollers, and is thinly spread on the sheet cloth 11.

Next, the filling device 4 is provided on one side of the sheet material 11.
The filling 41 is continuously filled by the rotary roller 51 of the winding device 5 from the side end of the filling position to lift the dough upward and wind it in the width direction. The rod-shaped body 12 is molded. When the molded rod-shaped body 12 is viewed in cross section, the sheet material 11 is spirally wound and the filling 41 is included in the center thereof.

The formed rod-shaped body is continuously drooped downward from the downstream end of the conveyor. In this way, when the rod-shaped body is continuously hung downward from the downstream end of the conveyor to perform cutting, the rod-shaped body is stretched by its own weight during hanging,
When this is cut, the weight of the hanging rod becomes lighter, and the rod has the effect of contracting a little upward, so that the rod continuously fed stagnates when the pressure plate is closed. Alternatively, the rod-shaped body is shaken by being caught by the pressure contact plate that is immediately opened, and the problem that the rod-shaped body is not supplied to the correct cutting position during the next cutting does not occur. Further, in addition, as an effect of preparing the cutting device at the hanging position of the rod-shaped body, for example, even when the diameter of the rod-shaped body is changed by changing the number of windings of the winding rod-shaped body,
If it hangs down from the end of the conveyor, the center position of the rod will be
Since there is almost no change irrespective of the change in the diameter of the rod-shaped body, it is possible to accurately feed the center of the opening of the cutting device.

The rod-shaped body continuously fed downward from the downstream end of the conveyor is divided and cut into a predetermined length by a dividing and cutting device, and when cut, the sheet material 11 of the outer cover is entirely cut. As it is wrapped and cut to cover,
Confectionery breads containing a filling are formed. As a result of fermenting and baking this by a well-known bread manufacturing process, the product quality was good.

The reason why the quality is improved is that the internal structure of the dough is not destroyed, as described above. Another reason is that since the thin dough sheet has a vortex (layer) in the cross section of the product, each layer swells during fermentation and baking, and as a result, a volume is obtained as compared with the conventional product.

[0017]

As described above, according to the present invention,
With a simple structure, high-quality confectionery breads can be continuously and automatically manufactured, labor saving of production equipment can be achieved, and the industrial effect is great.

[Brief description of drawings]

FIG. 1 is a perspective view of a molding apparatus according to the present invention.

FIG. 2A is a perspective view of a pressure contact plate of the split cutting device. b
[Fig. 4] is an operation explanatory view of a pressure contact plate of a split cutting device including six pressure contact plates. FIG. 6C is an operation explanatory view of the pressure contact plate of the split cutting device including six pressure contact plates. FIG. FIG. 7D is an operation explanatory view of the pressure contact plate of the split cutting device including six pressure contact plates.

FIG. 3A is an operation explanatory view of a pressure contact plate of a split cutting device including four pressure contact plates. FIG. 5B is an operation explanatory view of the pressure contact plate of the split cutting device including four pressure contact plates. FIG. FIG. 6C is an operation explanatory view of the pressure contact plate of the split cutting device including three pressure contact plates. FIG.
FIG. 3D is an operation explanatory view of the pressure contact plate of the split cutting device including three pressure contact plates.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 Dough block 2 Rolling device 21 Roller 4 Filling device 41 Filling 5 Winding device 51 Roller 6 Conveyor 61 Conveyor belt 62 Conveyor belt 7 Dividing / cutting device 11 Sheet material 12 Rod-like body 13, 13 ', 13 "Pressure contact plate 14 Sliding surface 15 Sliding surface 16, 16 ', 16 "Top 16a Slope 16b Slope 17 Frame 18, 18', 18" Enclosure 19 Fabric 20 Filling

Claims (2)

(57) [Claims] 1. A dough obtained by kneading is placed on a conveyor.
In spreading and to convey molded into a sheet having a constant thickness continuous, sheet-like continuously feeding filling such bean paste on the dough, bean jam or the like rolled up from a side of the sheet-like dough Continuous dough wrapped around the filling of
The rod-shaped body is made and conveyed downstream, and this is downstream of the conveyor.
Supplied continuously from the end downward, and this rod-shaped body is
As the contact area from the top to the rod becomes smaller,
It is pressed and cut by the pressure contact plate formed on the
A method for forming confectionery breads, which comprises forming an unexposed stand-alone body . 2. A bread dough spreading device is provided on the conveying device, and a sheet of bread dough or the like such as bean paste is provided downstream thereof.
Filling filling device that supplies the ring in a rod shape, and then
Roll up the sheet-shaped bread dough from the side and fill it with filling etc.
A winding device for making a rod-shaped body of continuous bread dough wrapping around the bag is provided, and the rod-shaped body is formed below the downstream end of the conveyor.
Of three or more formed so that the contact area of
A confectionery bread forming device, comprising a dividing cutting device that presses and cuts by a pressure contact plate .