CN115868511A - Method and apparatus for forming wrapped food - Google Patents
Method and apparatus for forming wrapped food Download PDFInfo
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- CN115868511A CN115868511A CN202211201053.0A CN202211201053A CN115868511A CN 115868511 A CN115868511 A CN 115868511A CN 202211201053 A CN202211201053 A CN 202211201053A CN 115868511 A CN115868511 A CN 115868511A
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Abstract
The invention provides a method and an apparatus for forming a wrapped food. When a wrapped food is cut from a bar-shaped food, the adhesion of the outer skin material at the cut portion can be strengthened. The method of forming a wrapped food product comprises: a feeding step of feeding the bar-shaped food (PB) whose periphery of the inner packaging material (F) is covered by the outer skin material (D) from above a gate (17) having a plurality of gate pieces (17A); a first closing step of closing a gate opening (17C) formed by being surrounded by the gate sheet, and reducing the diameter of the inner wrapper so that the inner wrapper is separated vertically by making the outer wrapper at the cutting position of the bar-shaped food closer to the center from the circumferential direction by the gate; an intermediate stopping step of stopping the closing operation of the gate for a predetermined time to bond the outer skin material near the center; and a 2 nd closing step of returning the closing operation of the gate to close the gate opening, cutting the bar-shaped food at the cutting position, and forming a wrapped food (P) in which the inner wrapper is wrapped with the outer wrapper.
Description
Technical Field
The present invention relates to a method and an apparatus for forming a wrapped food, and more particularly, to a method and an apparatus for cutting and forming a wrapped food from a bar-shaped food whose periphery of an inner wrapper is covered with an outer wrapper.
Background
Various methods and apparatus for forming wrapped food products have been proposed.
The apparatus disclosed in patent document 2 is a stuffing wrapping machine including: the device comprises a wrapping cutting device having a gate which can be opened and closed freely, a receiving member, a 1 st control motor for opening and closing the gate, and a 2 nd control motor for moving the wrapping cutting device and the receiving member up and down. The device is a stuffing wrapping machine which can change the opening and closing action mode and the up-and-down movement action mode of the gate easily by modeling the opening and closing action of the gate in advance.
Patent document 1: japanese patent laid-open publication No. H08-112056
Patent document 2: japanese patent laid-open publication No. 2002-045109
Patent document 3: japanese patent laid-open publication No. H06-178679
In the apparatus described in patent document 1 or patent document 2, when a wrapped food is molded by cutting a stick-shaped food covered with an inner material such as stuffing or curry filling using a fermented dough such as a bagel or bread as the outer material, the outer material adheres to the cut surface of the wrapped food at the time of molding. However, in the fermentation step after the molding, the bonded portion of the outer skin material at the cut portion is opened by the expansion of the outer skin material or the like, and a dent is generated on the surface of the wrapped food. Further, when the coated food is oil-prepared, only the recessed portion remains white, which causes a problem of impairing the appearance.
Disclosure of Invention
The present invention has been made to solve the above-described problems, and an object thereof is to provide a novel molding method and a molding apparatus capable of firmly bonding a skin material at a cut portion when cutting and molding a coated food from a bar-shaped food.
The invention provides a method for forming a wrapped food, which is characterized by comprising the following steps: a feeding step of feeding the bar-shaped food, the periphery of which is covered by the outer skin material, from above a gate having a plurality of gate pieces; a first closing step of closing a shutter opening portion formed by being surrounded by the shutter pieces, thereby causing the outer skin material at the cutting position of the bar-shaped food to approach the center from the circumferential direction by the shutter and reducing the diameter of the inner skin material so as to separate the inner skin material from the inner skin material in the vertical direction; an intermediate stopping step of stopping the closing operation of the shutter for a predetermined time to bond the outer skin material at a center; and a 2 nd closing step of returning to the closing operation of the gate and cutting the rod-shaped food at the cutting position to form a wrapped food in which the inner wrapper is wrapped with the outer wrapper.
In the method for forming a wrapped food, the closing step 2 may include forming a recess in a center of a lower surface of the shutter, and the shutter may form a projection in an upper portion of the wrapped food by the recess.
The method for forming a wrapped food is characterized by comprising a step of supporting the front end of the bar-shaped food or the wrapped food from below by a support member, wherein in the 2 nd closing step, the support member is lowered while increasing the distance from the shutter, and a projecting portion is formed at the upper portion of the wrapped food.
The method for forming a wrapped food is characterized by including a process of supporting the leading end of the bar-shaped food or the wrapped food from below by a support member, and in at least 1 of the 1 st closing step, the intermediate stopping step, and the 2 nd closing step, the support member is lowered while increasing the distance between the support member and the gate.
The method for forming a wrapped food is characterized by including a process of supporting the leading end of the bar-shaped food or the wrapped food from below by a support member, and in at least 1 of the 1 st closing step, the intermediate stopping step, and the 2 nd closing step, the support member is lowered while maintaining a distance from the shutter.
The method for forming a wrapped food is characterized by including a process of supporting the leading end of the bar-shaped food or the wrapped food from below by a support member, and in the 1 st closing step, the intermediate stopping step, and the 2 nd closing step, the support member is lowered while arbitrarily changing the interval with the gate.
In the method for forming a wrapped food, the size of the gate opening in the intermediate stop step and/or the length of the predetermined time period can be adjusted.
In addition, the method for forming the wrapped food is characterized in that the closing speed of the gate in the 1 st closing step and the closing speed of the gate in the 2 nd closing step can be independently adjusted.
The present invention also provides a molding apparatus for a wrapped food, characterized by carrying out the method of molding a wrapped food according to any one of the above embodiments.
According to the present invention, when a wrapped food is cut and formed from a rod-shaped food in which an inner wrapper is covered with a sheath material, the sheath material can be firmly bonded to the cut portion. In addition, the wrapper can be cut so that a projecting portion is formed on the upper portion of the wrapped food. Therefore, the occurrence of a dent in the cut portion of the wrapped food can be prevented, and a product having a good appearance can be stably manufactured.
Drawings
Fig. 1 is a schematic front view of a molding apparatus according to embodiment 1 of the present invention.
Fig. 2 is a schematic left side partial sectional view of a molding apparatus according to embodiment 1 of the present invention.
Fig. 3 is a schematic right side partial sectional view of a molding apparatus according to embodiment 1 of the present invention.
Fig. 4 is a time chart showing 1 cycle of the cutting step of the present invention.
Fig. 5 is a schematic cross-sectional view of the cutting step of the present invention, and is a schematic partial cross-sectional view at the time S0 in fig. 4.
Fig. 6 is a schematic cross-sectional view of the cutting step of the present invention, and is a schematic partial cross-sectional view at a time between S0 and S1 in fig. 4.
Fig. 7 is a schematic cross-sectional view of the cutting step of the present invention, and is a schematic partial cross-sectional view at the time point S1 in fig. 4.
Fig. 8 is a schematic cross-sectional view of the cutting step of the present invention, and is a schematic partial cross-sectional view at the time S2 in fig. 4.
Fig. 9 is a schematic cross-sectional view of the cutting step of the present invention, and is a schematic partial cross-sectional view at the time point S3 in fig. 4.
Fig. 10 is a schematic cross-sectional view of the cutting step of the present invention, and is a schematic partial cross-sectional view at the time point S4 in fig. 4.
Fig. 11 is a schematic cross-sectional view of the cutting step of the present invention, and is a schematic partial cross-sectional view at the time point S5 in fig. 4.
Fig. 12 is a schematic front view of a molding apparatus according to embodiment 2 of the present invention.
Description of the reference numerals
1. 51 …; 3. 53 …;5 … gate device; 7 … support means; 8 …;9 … control device; 11. 57 … an inner pack material supply device; 13 … a skin material supply device; 15 … coincidence nozzle; 17 … gate; 17A … shutter plate; 17B … forming face; 17C … gate opening; 19 … a shutter opening and closing drive mechanism; 21 … gate up-down driving mechanism; 23 … support members; 25 … support a member up-down mechanism; 27 …, belt conveyor 1; 29 … belt conveyor 2; d … skin material; f … inner wrap material; p … (wrapped) food; PB … bars.
Detailed Description
A molding apparatus 1 according to embodiment 1 of the present invention will be described with reference to fig. 1 to 3. The molding apparatus 1 will be described as an apparatus for cutting the bar-shaped food PB whose periphery of the inner wrapper F is covered with the outer wrapper D and molding the bar-shaped food PB into a food (wrapped food) P in which the inner wrapper F is wrapped with the outer wrapper D. In the following description, detailed description of the already known configuration is omitted.
The molding apparatus 1 includes: a box-shaped frame 2, a supply device 3, a gate device 5, a support device 7, a conveyor belt 8, and a control device 9.
The supply device 3 includes a supply device 11 for the inner wrapper F and a supply device 13 for the outer wrapper D, which are disposed on the upper portion of the frame 2, and a superimposing nozzle 15 is provided on the front side (the front side in fig. 1) of the frame 2. The supply device 11 for the inner wrapper F includes: the hopper 11A, a screw (not shown) rotatably disposed at the inner bottom of the hopper 11A, a pump 11B, a screw driving motor M1 for driving the screw, and a pump driving motor M2 for driving the pump 11B. The outer skin material D supply device 13 includes: a hopper 13A having a substantially conical shape, a screw (not shown) rotatably disposed inside the hopper 13A, a pump 13B, a screw driving motor M3 for driving the screw, and a pump driving motor M4 for driving the pump 13B. The overlapping nozzle 15 is disposed between the pumps 11B and 13B, and supplies the bar-shaped food PB having the periphery of the inner wrapper F covered with the outer wrapper D downward. The overlap nozzle 15 includes a nozzle 15A at a supply outlet. The structure of the supply device 3 is known, and therefore, a detailed description thereof is omitted.
The shutter device 5 is disposed below the superimposing nozzle 15, and cuts the bar-shaped food PB supplied downward from the nozzle 15A of the superimposing nozzle 15 to form the food P. The gate device 5 includes: a shutter 17, a shutter opening/closing drive mechanism 19 for opening/closing the shutter 17, and a shutter up/down drive mechanism 21 for moving the shutter 17 up and down.
The shutter 17 has a plurality of shutter pieces 17A. The gate piece 17A includes a molding surface 17B, and the molding surface 17B has a convex portion formed in the middle of the gate piece 17A in the thickness direction. The gate piece 17A is arranged in a ring shape, and a gate opening 17C is formed by the molding surface 17B of the gate piece 17A. The shutter 17 (shutter piece 17A) is opened and closed, whereby the shutter opening 17C is opened and closed. The front ends of the plurality of shutter pieces 17A are gathered toward the center of the shutter opening 17C, whereby the shutter opening 17C is closed.
The opening/closing drive mechanism 19 includes: a control motor M5 for driving opening and closing such as a servomotor, a link 19A attached to an output shaft of the motor M5, a rod 19B rotatably attached to a tip end of the link 19A, a shutter opening and closing device 19C in which the shutter piece 17A is arranged in a ring shape and held so as to be openable and closable, and an encoder 19D connected to the motor M5 via a gear and detecting a rotation angle of the motor M5. The motor M5 is configured to reciprocate, thereby opening and closing the shutter 17 (shutter piece 17A) via the link 19A and the lever 19B to open and close the shutter opening 17C.
The vertical driving mechanism 21 includes a vertical driving control motor M6 such as a servo motor and a crank mechanism (not shown), and is configured to rotate the vertical driving control motor M6 in a constant direction, thereby vertically moving (vertically reciprocating) the shutter 17 and the opening/closing driving mechanism 19 via the crank mechanism. A sensor (not shown) such as a proximity sensor for sensing that the shutter device 5 is positioned at the rising end of the vertical reciprocating motion is disposed on the output shaft of the vertical driving control motor M6, and an encoder 21A that is coupled to the motor M6 via a gear and detects the rotation angle of the motor M6 is provided. The structure of the gate device 5 is known, and thus a detailed description thereof is omitted.
The supporting device 7 includes a supporting member 23 disposed below the shutter 17 and configured to support the leading end of the supplied bar-shaped food PB or the food P cut off from the bar-shaped food PB from below, and a supporting member vertical mechanism 25 configured to vertically move (vertically reciprocate) the supporting member 23.
The support member vertical mechanism 25 includes: a control electric actuator M7, a bearing 25A disposed at a lower portion on the front side of the frame 2, 2 cylindrical shafts 25B supported by the bearing 25A so as to be movable up and down, and a flange 25C attached to a tip end of the shaft of the control electric actuator M7. The electric actuator M7 is driven and controlled to extend and contract the shaft, whereby the 2 shafts 25B, the flange 25C, and the support member 23 integrally move up and down. The structure of the supporting device 7 is known, and thus a detailed description thereof is omitted.
The conveyor 8 is a device disposed below the gate 17 and conveying the food P in the conveying direction R, and includes a 1 st belt conveyor 27 and a 2 nd belt conveyor 29 disposed downstream of the 1 st belt conveyor 27 with respect to the conveying direction R.
The 1 st belt conveyor 27 includes: an endless 1 st belt 27A, a drive pulley 27B for driving the 1 st belt 27A, a conveyor belt plate 27C, and a 1 st belt drive control motor M8. The 1 st belt 27A is wound around the drive pulley 27B, the belt plate 27C, and the support member 23. That is, the support member 23 supports the leading end of the bar-shaped food PB or the food P from below via the 1 st belt 27A. The control motor M8 drives the 1 st belt 27A via the drive pulley 27B.
The 2 nd belt conveyor 29 includes: an endless 2 nd belt 29A, a drive pulley 29B for driving the 2 nd belt 29A, a conveyor belt plate 29C, and a 2 nd belt drive control motor M9. The 2 nd belt 29A is wound around the drive pulley 29B and the belt plate 29C. The control motor M9 drives the 2 nd belt 29A via the drive pulley 29B.
The structure of the conveyor belt 8 is known, and therefore, a detailed description thereof is omitted.
The control device 9 includes a computer and the like, and includes: an input unit 9A, an arithmetic unit 9B, an operation control unit 9C, a storage unit 9D, and a display unit 9E. The control device 9 is configured to drive the opening/closing drive control motor M5 of the gate device 5, the control electric actuator M7 of the support device 7, the 1 st belt drive control motor M8, and the 2 nd belt drive control motor M9 in synchronization with the rotational drive of the vertical drive control motor M6 of the gate device 5.
Next, the operation of the molding apparatus 1 will be described with reference to fig. 1 to 4.
In this specification, as shown in fig. 4, 1 cycle of the cutting process is described by 360 degrees. The shutter 17 is located at the ascending end (sensing position of the sensor) at 0 degree which is the vertical movement start time S0, then starts descending, is located at the descending end at a time S5 advanced by 180 degrees from the vertical movement start time S0, then ascends, and is located at the ascending end again at a vertical movement end time S8 advanced by 360 degrees from the vertical movement start time S0. That is, the vertical movement start time S0 and the vertical movement end time S8 are the same time of 1 cycle.
The opening and closing operation of the shutter 17 will be described with reference to fig. 4.
The shutter 17 is driven to start the closing operation from the closing operation start time S7 of the previous cycle. Then, at a closing operation stop time S1 that has elapsed after the vertical movement start time S0 (0 degrees) of the present cycle and has advanced by 90 degrees, the closing operation is performed so that the shutter opening portion 17C has a predetermined intermediate stop opening diameter W, and the closing operation is stopped at the closing operation stop time S1. As shown in fig. 4, the period from the vertical movement start time S0 to the closing operation stop time S1 is defined as the 1 st closing step.
The shutter 17 stops the closing operation at the closing operation stop time S1, and maintains the closing operation stop state until a closing operation start time S2 advanced by 120 degrees from the vertical movement start time S0. As shown in fig. 4, the period from the closing operation stop time S1 to the closing operation start time S2 is defined as an intermediate stop step.
The shutter 17 resumes the closing operation at the closing operation start time S2, and performs the closing operation until a closing operation completion time S3 (a time advanced by 140 degrees from the vertical movement start time S0) at which the shutter opening portion 17C is closed. As shown in fig. 4, the period from the closing operation start time S2 to the closing operation completion time S3 is defined as the 2 nd closing step.
The closing operation speed of the 1 st closing step of the shutter 17 is set to the same speed as the closing operation speed of the 2 nd closing step.
The shutter 17 stops the opening and closing operation from the closing operation completion time S3 to the opening operation start time S4 (a time advanced by 160 degrees from the vertical movement start time S0) in a state where the shutter opening portion 17C is closed, and starts the opening operation at the opening operation start time S4. Thereafter, the opening operation is performed until the opening operation completion time S6, and the next closing operation is started at the closing operation start time S7.
Next, the operation of moving the support member 23 up and down will be described with reference to fig. 4.
The vertical position of the support member 23 is determined by the weight, size, and desired shape of the food P, and values are input to the input unit 9A of the control device 9 in consideration of these conditions. The operation unit 9B performs an operation based on the input value, and based on the operation result, the operation control unit 9C controls the electric actuator M7 to move the support member 23 up and down via the support member up-down mechanism 25.
The support member 23 is located at the rising end at the vertical movement start time S0. Thereafter, the distance L between the lower surface of the shutter 17 and the upper surface of the support member 23 is decreased while being increased at a predetermined ratio until the closing operation stop time S1 (the 1 st closing step).
Thereafter, the support member 23 is lowered from the closing operation stop time S1 to the opening operation start time S4 (intermediate stop step and 2 nd closing step) while maintaining the interval L between the lower surface of the shutter 17 and the upper surface of the support member 23 at the closing operation stop time S1.
Thereafter, the support member 23 descends from the opening operation start time S4 to the time S5 while increasing the interval L between the lower surface of the shutter 17 and the upper surface of the support member 23, and descends to the descending end of the vertical movement at the time S5.
After that, the support member 23 starts to ascend after the closing operation start time S7 has elapsed, and ascends to the ascending end until S8.
Next, a process of forming a food product P by the forming apparatus 1 according to embodiment 1 of the present invention will be described with reference to fig. 4 to 11. In the present embodiment, for example, the crust material D is described as a doughnut dough, the inner wrapper is described as a filling, and the food P is described as a stuffed bean doughnut.
The inner pack material F (stuffing) is charged into the hopper 11A of the supply device 11, and the screw and the pump 11B in the hopper 11A are driven to transfer the inner pack material F from the hopper 11A to the stacking nozzle 15 via the pump 11B. The crust material D (doughnut dough) is fed into the hopper 13A of the feeder 13, and the screw and the pump 13B in the hopper 13A are driven to transfer the crust material D from the hopper 13A to the stacking nozzle 15 via the pump 13B. The inner wrapper F transferred by the pump 11B and the outer skin D transferred by the pump 13B form the bar-shaped food PB in which the periphery of the inner wrapper F is covered with the outer skin D inside the overlapping nozzle 15. The bar-shaped food PB is discharged from the nozzle 15A, and is supplied from above to a shutter opening portion 17C formed by a shutter piece 17A of the shutter 17 disposed below the superimposed nozzle 15 (supplying step).
Next, a cutting step of cutting the food P from the bar-shaped food PB will be described.
Fig. 5 is a schematic diagram showing a state of the vertical movement start time S0 in fig. 4.
The vertical movement start time S0 is the start time of the 1 st closing step, and the shutter 17 and the support member 23 are located at the ascending end. The shutter 17 starts the closing operation from the closing operation start time S7 of the cycle immediately before the present cycle, and is in the middle of the closing operation at the vertical movement start time S0. Therefore, the shutter opening 17C is in a state of being in the middle of being fully opened and closed, and does not contact the outer periphery of the bar-shaped food PB. At this time, the front end of the bar-shaped food PB is supported from below by the support member 23 via the 1 st belt 27A.
Fig. 6 is a schematic view showing a state in the middle between the vertical movement start time S0 and the time S1 in fig. 4.
The shutter 17 and the support member 23 are in the middle of descending from the ascending end, and the interval L between the lower surface of the shutter 17 and the upper surface of the support member 23 is increased at a predetermined ratio from the state at the vertical movement start time S0 (the state of fig. 5). The shutter 17 continues to close, and the molding surface 17B comes into contact with the cutting position of the peripheral surface of the bar-shaped food PB, so that the outer skin material D at the cutting position approaches the center from the circumferential direction, and the inner skin material F is reduced in diameter so as to be separated vertically.
In the 1 st closing process, the closing speed of the shutter 17 is relatively slow, and the outer skin material D is relatively slowly moved toward the center. Therefore, the inner pack can be vertically separated with the thickness of the outer cover D substantially uniform.
Fig. 7 is a schematic diagram showing a state at time S1 in fig. 4.
The time S1 is advanced by 90 degrees from the vertical movement start time S0, and is the end time of the 1 st closing step and the start time of the intermediate stop step. The shutter 17 descends from the ascending end and is positioned in the middle of the vertical stroke of the shutter 17. The support member 23 is also in the middle of lowering, and the interval L between the lower surface of the shutter 17 and the upper surface of the support member 23 is increased at a predetermined rate from the state at the vertical movement start time S0. The shutter 17 is closed in a state where the opening diameter of the shutter opening 17C is closed to a predetermined intermediate stop opening diameter W. The molding surface 17B further reduces the diameter of the cutting position of the peripheral surface of the bar-shaped food PB, and the outer skin material D at the cutting position is moved closer from the circumferential direction toward the center, so that the inner pack F is vertically separated, and the outer skin material D that is moved closer is bonded. In the state at time S1, the closing operation of the shutter 17 is temporarily stopped.
In the first closing step 1 (fig. 6 and 7), the gate opening 17C is closed, and the bar-shaped food PB (the outer skin material D and the inner skin material F) located in the space surrounded by the molding surface 17B of the gate 17 is pushed out upward and downward of the gate 17. At this time, since the distance L between the lower surface of the shutter 17 and the upper surface of the support member 23 is increased at a predetermined ratio, the bar-shaped food PB (mainly the casing D) is not excessively pressed under the shutter 17 (that is, on the upper portion of the food P), and is thus extruded without difficulty.
Fig. 8 is a diagram showing a state at time S2 in fig. 4.
The time S2 advances by 120 degrees from the vertical movement start time S0, and is the end time of the intermediate stop step and the start time of the 2 nd closing step. The shutter 17 further descends from the time S1, and the support member 23 also descends in the middle of the descent. The interval L between the lower surface of the shutter 17 and the upper surface of the support member 23 is maintained at the interval at the time S1. The closing operation of the shutter 17 is maintained in a state of being stopped at time S1 (the state of fig. 7) in fig. 4, and the predetermined intermediate stop opening diameter W of the opening diameter of the shutter opening 17C is not changed.
In the intermediate stop step between the time S1 and the time S2, since the closing operation of the shutter 17 is stopped, the adhesive bonding of the adhered skin material D is strengthened while being left in the space surrounded by the molding surface 17B of the shutter 17 near the center.
Further, during the intermediate stop step, the interval L between the lower surface of the shutter 17 and the upper surface of the support member 23 is maintained at the interval at the time S1, the food P is supported from below by the support member 23, and the skin D on the upper portion of the food P is prevented from being stretched, so that the skin D is firmly bonded.
Fig. 9 is a diagram showing a state at time S3 in fig. 4.
The time S3 is 140 degrees advanced from the vertical movement start time S0, and is the end time of the 2 nd closing step. The shutter 17 further descends from the time S2, the support member 23 also descends in the middle of the descent, and the interval L between the lower surface of the shutter 17 and the upper surface of the support member 23 is maintained at the interval at the time S2. The closing operation of the shutter 17 is resumed from time S2 in fig. 4, and the shutter opening 17C is closed at time S3 to cut the outer skin material D.
Specifically, at this time, the outer skin material D is cut off because the shutter opening 17C is closed in the convex portion of the molding surface 17B of the shutter 17, but the upper surface and the lower surface of the shutter 17 are not closed, and a concave portion is formed in the center of the upper surface and the lower surface of the shutter 17. The outer skin material D remaining in the recess 17D formed in the center of the lower surface of the shutter 17 becomes a projection PT on the upper portion of the food P. Therefore, the projecting portion PT can be formed in the 2 nd closing step.
Fig. 10 is a schematic diagram showing a state at time S4 in fig. 4.
At the time S4, the shutter 17 is advanced by 160 degrees from the vertical movement start time S0. The shutter 17 further descends from the closing operation completion time S3, the support member 23 also descends in the middle of the descent, and the interval L between the lower surface of the shutter 17 and the upper surface of the support member 23 is maintained at the interval at the time S3. The closing operation of the shutter 17 maintains the state at the time S3. Therefore, the outer skin material D (the projecting portion PT on the upper portion of the food P) remaining in the recess 17D formed in the center of the lower surface of the shutter 17 is firmly bonded.
From this time S4, the opening operation of the shutter 17 is started. The lowering speed of the support member 23 increases in accordance with the opening operation of the shutter 17, and the distance L between the lower surface of the shutter 17 and the upper surface of the support member 23 increases.
The support member 23 operates as described above to separate the lower surface of the shutter 17 from the upper portion of the food P, thereby preventing the cut portion where the outer skin material D on the upper portion of the food P is bonded from spreading on the lower surface of the shutter 17 when the shutter 17 opens.
Fig. 11 is a diagram showing a state at time S5 in fig. 4.
At time S5, the shutter 17 is advanced by 180 degrees from the vertical movement start time S0 and positioned at the descent end. The support member 23 descends from the time S4 to the descending end in such a manner as to increase the descending speed. The shutter 17 is in the middle of the opening operation, and the shutter opening 17C is in the middle of the opening.
In fig. 4, the shutter 17 is raised from the descending end to the ascending end during a period from 180 degrees at time S5 to 360 degrees at time S8, and the shutter 17 ends the opening operation at time S6, so that the shutter opening 17C is fully opened. After that, at the closing operation start time S7, the shutter 17 starts the next closing operation.
At the time point when the time point S5 has elapsed, the 1 st belt 27A and the 2 nd belt 29A wound around the support member 23 are driven to convey the food P supported by the support member 23 via the 1 st belt 27A in the conveying direction R. After the food P is conveyed from the 1 st belt 27A to the 2 nd belt 29A, the support member 23 starts to ascend and ascends to the ascending end until time S8.
By performing the cutting and forming in the above-described steps, the adhesion of the outer skin material D at the cut portion on the upper portion of the food P can be strengthened, and therefore, it is possible to prevent the formation of a dent on the upper portion of the food P in the fermentation step after the cutting and forming, and the formation of white residue on the dent portion during the subsequent oil preparation, which may impair the appearance.
In the present embodiment, although the closing operation speed of the shutter 17 in the 1 st closing step and the 2 nd closing step is the same speed, the closing operation speed of the shutter 17 can be adjusted individually in each step. For example, the closing operation speed of the shutter 17 in the 2 nd closing step can be increased or decreased as compared with the 1 st closing step. In addition, the respective timings of the intermediate stop opening diameters W, S1 to S7 can also be appropriately adjusted.
Further, although the shutter opening 17C is described as being closed at the time S3, the closing operation may be stopped in a state where the shutter opening 17C is not completely closed, as long as the bar-shaped food PB can be cut. At time S3, the lower surface of the shutter 17 may be fully closed, or may be continuously closed from the fully closed state to overlap the lower surface of the shutter 17.
When the shutter 17 is operated so that the lower surface of the shutter 17 is fully closed at the time S3, the distance L between the lower surface of the shutter 17 and the upper surface of the support member 23 is increased and lowered in the second closing step, whereby the projection PT can be formed on the upper portion of the food P. In this case, the lowering speed of the support member 23 and the closing speed of the shutter 17 are adjusted so that the outer skin material D pushed downward as the shutter opening 17C is closed becomes the projection PT having an appropriate shape.
In the description of the above embodiment, although the support member 23 is described to descend while increasing the interval L between the lower surface of the shutter 17 and the upper surface of the support member 23 at a predetermined ratio in the 1 st closing step and descend while maintaining the interval L in the intermediate stopping step and the 2 nd closing step, when the weight of the food product P is small, molding can be performed while maintaining the interval L from the 1 st closing step to the 2 nd closing step. When the weight is small, the extruded billet is small, and therefore, if the interval L is increased, the outer skin material D is excessively stretched at the time of cutting, and therefore, the product weight tends to be unstable, and the projecting portion tends to be too sharp. Therefore, the shape of the projecting portion of the head of the product is improved by performing the molding while maintaining the interval L, and the molding can be performed stably.
In addition, the molding may be performed while the interval L is expanded at a predetermined ratio in the 1 st closing step, the intermediate stopping step, and the 2 nd closing step. By expanding the interval L at a predetermined ratio, the skin material D is stretched, and the projecting portion is reliably formed to be large, thereby preventing the upper portion of the food P from being dented. The interval L may be arbitrarily changed during the above-described step. The vertical movement speed and vertical position of the support member 23 can be arbitrarily adjusted. These can be adjusted to optimum settings according to the characteristics of the outer skin material D and the inner skin material F, and optimum operation can be selected.
Next, a molding apparatus 51 according to embodiment 2 of the present invention will be described with reference to fig. 12. In this description, the same reference numerals are given to the structures having the same functions as those described in embodiment 1, and redundant description is omitted.
The molding apparatus 51 according to embodiment 2 is obtained by replacing the supply apparatus 3 of the molding apparatus 1 according to embodiment 1 with another supply apparatus 53. The molding apparatus 51 is an apparatus for molding a food (wrapped food) P in which an inner wrapper F is wrapped with an outer wrapper D, similarly to the molding apparatus 1. The molding device 51 includes: a supply device 53, a gate device 5, a support device 7, and a control device 9.
The supply device 53 includes: a conveying conveyor 55 for conveying the sheet-like outer skin material D in the conveying direction R; an inner packing material supply device 57 which is disposed above the conveyor belt 55 and supplies the inner packing material F onto the outer packing material D; and a rolling device 59 disposed downstream of the inner wrapper supply device 57 and configured to roll the outer skin material from one side with the inner wrapper as a core material. Thereby, the rod-shaped food PB around the inner wrapper F covered with the outer wrapper D is fed downward from the downstream end of the conveyor belt 55. The gate device 5 is disposed below the downstream end of the conveyor belt 55, and the support device 7 is disposed below the gate device 5. The support device 7 includes 2 conveyors arranged in series, i.e., a conveyor 41 arranged below the gate device 5 and a conveyor 43 arranged downstream thereof. The support member 23 is constituted by a conveyor belt plate of the conveyor belt 41. The conveyor 41 (support member 23) is configured to reciprocate up and down by the support member up-down mechanism 25.
The operation of the gate device 5 (gate 17) of the molding device 51 according to embodiment 2 in the cutting step with the support device 7 is the same as that of the molding device 1 according to embodiment 1, and therefore, detailed description thereof is omitted.
In the molding apparatus 51 according to embodiment 2 as well, the molding of the food P can be stably performed by controlling the operations of the gate device 5 and the support device 7, as in the molding apparatus 1 according to embodiment 1.
The description of the molding apparatus according to the embodiment of the present invention is roughly as described above, but the present invention is not limited thereto, and various modifications can be made in the claims, and these modifications are naturally included in the scope of the present invention.
In the above embodiment, the rod-shaped food in which the inner wrapper is covered with the outer wrapper is cut to form the food, but the rod-shaped food may be formed only of the outer wrapper. In this case, too, the cut portion of the molded food can be prevented from being depressed by the expansion of the outer skin material in the fermentation step in the subsequent step, and the white color can be prevented from remaining, whereby the food having good appearance can be stably produced.
Further, for example, by applying the shutter opening and closing operation and the vertical operation of the support member of the above embodiment to the shutter device and the support device of japanese patent No. 6453435 and operating them, it is possible to stably mold a food product when wrapping an inner pack placed on a flat outer skin material.
Claims (9)
1. A method of forming a wrapped food product, comprising:
a feeding step of feeding the bar-shaped food, the periphery of which is covered by the outer skin material, from above a gate having a plurality of gate pieces;
a first closing step of closing a shutter opening portion formed by being surrounded by the shutter piece, thereby causing the outer skin material at the cutting position of the bar-shaped food to approach the center from the circumferential direction by the shutter and reducing the diameter of the inner skin material so as to separate the inner skin material vertically;
an intermediate stopping step of stopping the closing operation of the shutter for a predetermined time to bond the outer skin material toward the center; and
and a 2 nd closing step of returning to the closing operation of the gate, cutting the rod-shaped food at the cutting position, and forming a wrapped food in which the inner wrapper is wrapped with the outer wrapper.
2. The method of forming a wrapped food product according to claim 1,
in the 2 nd closing step, the gate includes a process of forming a recess in a center of a lower surface, and the gate forms a protrusion in an upper portion of the wrapped food by the recess.
3. The method of forming a wrapped food product according to claim 1,
comprising the treatment of supporting the leading end of the stick or the wrapped food from below with a support member,
in the 2 nd closing step, the support member is lowered while increasing the distance from the gate, and a projecting portion is formed at an upper portion of the wrapped food.
4. The method of forming a wrapped food product according to claim 1,
comprising the treatment of supporting the leading end of the stick or the wrapped food from below with a support member,
in at least 1 of the 1 st closing step, the intermediate stopping step, and the 2 nd closing step, the support member is lowered while increasing a distance from the shutter.
5. The method of forming a wrapped food product according to claim 1,
comprising the treatment of supporting the leading end of the stick or the wrapped food from below with a support member,
in at least 1 of the 1 st closing step, the intermediate stopping step, and the 2 nd closing step, the support member is lowered while maintaining a distance from the shutter.
6. The method of forming a wrapped food product according to claim 1,
comprising the treatment of supporting the leading end of the stick or the wrapped food from below with a support member,
in the 1 st closing step, the intermediate stopping step, and the 2 nd closing step, the support member is lowered while arbitrarily changing a distance from the shutter.
7. The method of forming a wrapped food product according to claim 1,
the size of the shutter opening in the intermediate stop step and/or the length of the predetermined time period can be adjusted.
8. The method of forming a wrapped food product according to claim 1,
the closing speed of the shutter in the 1 st closing step and the closing speed of the shutter in the 2 nd closing step can be adjusted individually.
9. A molding apparatus, characterized in that,
carrying out the method of forming a wrapped food product according to any one of claims 1 to 8.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021-162087 | 2021-09-30 | ||
| JP2021162087 | 2021-09-30 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115868511A true CN115868511A (en) | 2023-03-31 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211201053.0A Pending CN115868511A (en) | 2021-09-30 | 2022-09-28 | Method and apparatus for forming wrapped food |
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| Country | Link |
|---|---|
| JP (1) | JP7487271B2 (en) |
| CN (1) | CN115868511A (en) |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4149801B2 (en) | 2002-12-27 | 2008-09-17 | レオン自動機株式会社 | Enveloping cutting method and apparatus |
| TW200838443A (en) | 2006-12-27 | 2008-10-01 | Rheon Automatic Machinery Co | Method and apparatus for producing wrapped food |
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2022
- 2022-09-28 CN CN202211201053.0A patent/CN115868511A/en active Pending
- 2022-09-28 JP JP2022154308A patent/JP7487271B2/en active Active
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| TW202318975A (en) | 2023-05-16 |
| JP7487271B2 (en) | 2024-05-20 |
| JP2023051830A (en) | 2023-04-11 |
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