JP2001333689A - Method and apparatus for extruding fermented dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for continuously extruding a fermented food dough such as bread dough or Chinese bun dough while fortifying gluten connective texture, and to provide an apparatus for extruding such a dough. SOLUTION: This apparatus has such a construction that an annular space 3 defined between concentrically arranged inner nozzle 1 and outer nozzle 2 is provided with a beating member 4 rotating continuously so as to go around the space 3 and inclined so that the front end 41 situated downstream of a fermented dough F passing through the space 3 goes around ahead of the rear end 42 situated upstream of the fermented dough F. The method for extruding such a fermented food dough F comprises the following process: the slope of the beating member 4 facing upstream of the dough is countercurrently contacted with the fermented dough F passing through the annular space 3 to positively beat the dough F to be extruded continuously by making use of the extrusive pressure of the slope, thus extruding the dough F while fortifying the gluten texture thereof.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for extruding fermented dough, and more particularly, to fermented food dough such as bread dough, yeast donut dough, and Chinese bun dough for strengthening the viscoelastic connective tissue of gluten. The present invention relates to a method for extruding fermented dough that can be continuously extruded while achieving the same, and an apparatus for extruding fermented dough used in the method.

[0002]

2. Description of the Related Art Conventionally, as a method of continuously extruding a lump of food material, a lump of food material put into a hopper is first pressure-fed to a feed path by a screw conveyor provided in the hopper, 2. Description of the Related Art A method of quantitatively extruding food material from a nozzle by a constant-value vane pump provided in the middle of a feeding path is generally performed.

However, such a conventional extrusion method is
When extruding fermented food dough such as bread dough, yeast donut dough, and Chinese bun dough, a screw conveyor or a vane pump as a pumping means damages the viscoelastic connective tissue of the gluten of the fermented dough, thereby deteriorating the quality of the food dough. There were difficulties.

[0004] As is well known, it is very important to repeatedly knead or beat the dough to increase the gluten connective tissue in order to obtain a plump, high-quality bread product in a handmade bread style. However, in a conventional food extruder, even if a dough prepared by strengthening and adjusting the gluten binding structure using a bend, a mixer or the like is prepared, the gluten binding structure is separated by these screw conveyors or vane pumps during extrusion molding. The disadvantage was that the food quality deteriorated.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned drawbacks in the conventional food extrusion method, and aims to strengthen the viscoelastic connective structure of gluten during extrusion molding. An object of the present invention is to provide a fermented dough extrusion method capable of continuously extruding a fermented dough and a fermented dough extruder used in the method.

[0006]

SUMMARY OF THE INVENTION In order to solve the above technical problems, the present invention provides an inner nozzle 1 arranged concentrically.
A fermented dough extrusion method for continuously extruding the fermented dough F through an annular space 3 formed between the outer space 2 and the outer nozzle 2. In addition, tapping that is inclined such that the front end 41 located on the downstream side of the fermented dough F passing through the annular space 3 goes around before the rear end 42 located on the upstream side of the fermented dough F The fermented dough to be continuously extruded by providing a member 4 and bringing the slope 40 facing the dough upstream of the continuously rotating beating member 4 into countercurrent contact with the fermented dough F passing through the annular space 3. The technical means of actively tapping F by using its extrusion pressure to strengthen and extrude the gluten structure of the fermented dough F was adopted.

In order to solve the above-mentioned problems, the present invention provides a fermented dough for continuously extruding a fermented dough F through an annular space 3 formed between an inner nozzle 1 and an outer nozzle 2 arranged concentrically. Of the annular space 3
In addition, a tapping member 4 is provided so as to be continuously rotatable around the annular space 3, and the tapping member 4 has a tip 41 located downstream of the fermented dough F passing through the annular space 3. The slanted surface 40 of the continuously rotating beating member 4 facing the dough upstream direction is provided so as to be circulated before the rear end portion 42 located on the upstream side of the fermented dough F. By contacting the fermented dough F passing through the annular space 3 countercurrently, the fermented dough F to be continuously extruded is positively beaten by utilizing the extrusion pressure, and the gluten structure of the fermented dough F is reduced. The technical means of strengthening and pushing was adopted.

[0008]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail based on embodiments shown in the accompanying drawings. 1 is a schematic longitudinal sectional view of the fermented dough extruder of the present embodiment, FIG. 2 is a cross-sectional view of a main part of the apparatus, FIG. 3 is a vertical cross-sectional view of a main part of the apparatus, and FIG. FIG. 5 is a schematic longitudinal sectional view of an embodiment of a fermented dough extruding apparatus, FIG. 5 is a longitudinal sectional view of a main part of the modified example apparatus, and FIG. 6 is a schematic longitudinal sectional view of another embodiment of a fermented dough extruding apparatus according to the present invention. It is.

The apparatus for extruding fermented dough of this embodiment is shown in FIG.
As shown in FIG. 1, an inner nozzle 1 and an outer nozzle 2 are arranged concentrically, and a circular annular space 3 is formed between the inner nozzle 1 and the outer nozzle 2. A conventionally known screw conveyor and metering vane pump (not shown) extrudes the internal food material G (bean paste) from the inner nozzle 1 and simultaneously extrudes the fermented dough F (bread dough) from the outer nozzle 2. From the outer nozzle 1 and the outer nozzle 2, a cored bar-shaped food product whose core material is an inclusive food material G (bean paste) and whose outer material is fermented dough F (bread dough) is extruded.

In the figure, what is designated by reference numeral 4 is a tapping member which is rotatably provided so as to go around the annular space 3 in order to repeatedly beat the fermented dough F passing through the annular space 3. . As shown in FIGS. 1 to 3, in the present embodiment, a total of three round bar-shaped striking members 4, 4, 4 are respectively provided at equal intervals on the inner peripheral surface of the rotary nozzle gear 21 of the outer nozzle 2. When the rotary nozzle gear 21 is rotationally driven by a motor (not shown), the striking members 4, 4, 4 orbit around the annular space 3 in one direction.

Further, as shown in FIGS. 2 and 3, the tapping member 4 has a tip portion 41 located on the downstream side of the fermented dough F passing through the annular space 3 and located on the upstream side of the fermented dough F. It is arranged in an inclined state so as to orbit around the rear end portion 42 located at all times, and from the front end portion 41 of the tapping member 4 to the rear end portion 42 in the upstream direction of the fermented dough F. It has a facing slope 40.

In the apparatus for extruding fermented dough of the present embodiment, as shown in FIG. 3, when the fermented dough F passes through the annular space 3, the slapping striking members 4
4 makes it possible to revolve around the annular space 3 to repeatedly beat and knead the fermented dough F, and reinforce the gluten-bonded tissue of the fermented dough F which has been broken and damaged by the screw conveyor or the vane pump of the food pressure means. -It can be extruded from the outer nozzle 2 while being enhanced.

As described above, in the apparatus for extruding fermented dough of the present embodiment, each tapping member 4 is provided with the slope 40 facing the dough upstream direction, and the slope 40 is countercurrent to the fermented dough F. Since the contact is made, the fermented dough F can be positively beaten on the slope 40 against the extrusion pressure of the fermented dough F by the vane pump as shown by the thick arrow in FIG. Gluten connective tissue can be enhanced.

Moreover, when the beating member 4 beats the fermented dough F, the slope 40 also has an effect of repelling the fermented dough F. Then, it is possible to extrude a high-quality fermented dough rich in viscoelasticity with sufficiently developed gluten bonds.

The embodiment which is a specific example of the present invention is generally configured as described above. However, the present invention is not limited to this embodiment, and various modifications may be made within the scope of the claims. Is possible.

For example, in the above embodiment, a total of three striking members 4, 4 and 4 are arranged at the same height level at equal intervals, but a plurality of striking members are arranged at irregular intervals. It is also possible to dispose each level position differently, or to dispose only one. In addition, the shape of each hitting member 4 is not limited to the straight rod shape as in the above-described embodiment. For example, as shown in FIGS. Accordingly, the balance between the tapping force and the flipping force for the fermented dough passing therethrough may be changed depending on the position of the tapping member 4. Further, the cross-sectional shape of the hitting member 4 is not limited to a circular shape in any way.
It is also possible to adopt. In addition, according to the inclination angle, shape, etc. of the striking member 4, as shown in FIG.
It is also possible to provide a pool portion 20 on the inner peripheral surface of the device. In this case, since the fermented dough F stays in the pool portion 20 appropriately, it is also possible to repeatedly beat the fermented dough F with the striking member 4, thereby extruding a high-quality fermented dough. be able to. Various design changes are possible in consideration of the type of fermented dough to be extruded.

Furthermore, in the above embodiment, the outer nozzle 2
The tapping member 4 is fixed to the inner peripheral surface of the rotary nozzle gear 21 via the connecting portion 43 so that the tapping member 4 can be continuously rotated. However, the present invention is not limited to this. Instead, for example, as shown in FIG. 6, a driving gear 24 is provided at the upper end, and the tapping member 4 is fixed to the outer peripheral surface of a cylindrical body 23 rotatably fitted to the outside of the inner nozzle 1. 4 may be provided so as to be able to rotate continuously.

[0018]

As described above in the embodiment, in the method and the apparatus for extruding fermented dough according to the present invention, when the fermented dough passes through the annular space, the slapping member is inclined. Since the fermented dough can be repeatedly beaten and kneaded around the space, the gluten connective tissue of the fermented dough broken and damaged by the screw conveyor or vane pump of the food pressurizing means can be extruded by strengthening / promoting again. Becomes

Further, since the tapping member has a slope facing the dough upstream, and the slope comes into countercurrent contact with the fermented dough, the fermented dough is extruded by a food pressure feeding means such as a vane pump. The fermented dough can be positively beaten on the slope against the pressure, and the gluten connective tissue can be more efficiently strengthened.

Moreover, when the tapping member taps the fermented dough, the slope also has the effect of flipping the fermented dough, so that the spiked fermented dough is repeatedly beaten and kneaded by the tapping member. Thus, it becomes possible to extrude a high-quality fermented dough rich in viscoelasticity with sufficiently developed gluten bonds.

[Brief description of the drawings]

FIG. 1 is a schematic longitudinal sectional view of a fermented dough extruder of the present embodiment.

FIG. 2 is a cross-sectional view of a main part of the fermented dough extruder of the embodiment.

FIG. 3 is a vertical sectional view of a main part of the fermented dough extruder of the embodiment.

FIG. 4 is a schematic longitudinal sectional view of an embodiment of a fermented dough extruding apparatus according to the present invention.

FIG. 5 is a longitudinal sectional view of a main part of the modified example device.

FIG. 6 is a schematic longitudinal sectional view of another modified example of the fermented dough extruder according to the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Inner nozzle 2 Outer nozzle 3 Annular space 4 Tapping member 40 Slope 41 Front end 42 Rear end F Fermented dough

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B031 CA01 CA05 CA09 CA18 CB03 CC08 CG06 CG13 CG15 CG29 4B032 DB01 DB24 DP31 4B036 LF11 LP07 LT07 4B048 PE03 PE05 PE12 PM06 PM14 PN24 PS01

Claims (4)

[Claims] 1. A fermented dough F passing through an annular space 3 formed between an inner nozzle 1 and an outer nozzle 2 arranged concentrically.
Is continuously extruded in the annular space 3 so as to go around the annular space 3 and is located on the downstream side of the fermented dough F passing through the annular space 3. The striking member 4 is inclined so that the front end portion 41 rotates before the rear end portion 42 located on the upstream side of the fermented dough F, and the striking member 4 continuously rotates and faces the dough upstream. The inclined slope 40 is brought into countercurrent contact with the fermented dough F passing through the annular space 3 so that the fermented dough F to be continuously extruded is positively beaten by utilizing the extrusion pressure, and the fermented dough F A method for extruding a fermented dough, characterized by strengthening and extruding the gluten tissue of the present invention. 2. A method for extruding fermented dough according to claim 1, wherein the fermented dough F passing through the annular space 3 is hit with a plurality of hitting members 4. 3. A fermented dough F passing through an annular space 3 formed between an inner nozzle 1 and an outer nozzle 2 arranged concentrically.
Is continuously extruded, and a tapping member 4 is provided in the annular space 3 so as to be continuously rotatable around the annular space 3. The tip portion 41 located on the downstream side of the fermented dough F passing through the space 3 is provided so as to be inclined so as to orbit before the rear end portion 42 located on the upstream side of the fermented dough F, By making the inclined surface 40 of the continuously rotating beating member 4 facing the dough upstream direction countercurrently contact the fermented dough F passing through the annular space 3, the fermented dough F to be continuously extruded is extruded. An apparatus for extruding fermented dough, characterized in that the gluten structure of the fermented dough F is strengthened and extruded by actively tapping using pressure. 4. The apparatus for extruding a fermented dough according to claim 3, wherein a plurality of tapping members 4 are provided so as to be able to rotate continuously.