JP2004008004A - Apparatus for forming confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an apparatus for forming confectionery having an excellent texture and an unconventional new appearance by folding back or laminating a paste, etc., of langue de chat. <P>SOLUTION: The apparatus for forming the confectionery is designed to approach ropes 65 for folding back from the lower side of the confectionery paste D when the center in the width direction of the confectionery paste D is fed while being sandwiched on a main transporting surface (S) between a rope 63 for pressing the confectionery paste D and a main transporting rope 61a. Thereby, the endless ropes 65 for folding back are brought into contact with the confectionery paste D from the lower side of left and right pieces on both sides of the confectionery paste D. Since the folding back surface F is horizontal though the main transporting surface S is tilted downward toward the downstream side, the left and right pieces of the confectionery paste D are pulled up on the ropes 65 for folding back tilting upward relatively to the main transporting surface S. Parts of the left and right pieces of the confectionery paste D outside the ropes 65 for folding back are pressed in the downward direction with pressing members 89 to bend the front cross-sectional shape of the confectionery paste D into an inverted W shape. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to an apparatus for forming a confectionery by folding a sheet-like cookie dough and laminating the same. In particular, the present invention relates to a confectionery forming apparatus suitable for folding or laminating Langudosha dough.
[0002]
[Prior art]
2. Description of the Related Art A confectionery obtained by winding a baked sheet-like cookie dough (Langudosha) into a roll or stacking cookie dough is conventionally known. Such a confectionery is prepared by baking a dough made of materials such as eggs, sugars such as sugar, fats and oils such as butter, and flour to produce a sheet-like dough, and winding the dough into a roll or stacking. Things.
[0003]
[Problems to be solved by the invention]
Langudosha dough has a very short time of about 4 seconds from baking to hardening, and has the property that the hardened dough is brittle and fragile. For this reason, it is difficult to mold the confectionery dough into a somewhat complicated shape, and the confectionery using the Langudosha dough can be easily formed into a roll shape or a sheet-like dough as described above. Most are shaped.
[0004]
On the other hand, in order to further utilize the texture and flavor of the langudosha dough, confections in which the dough is folded or laminated are required. For that purpose, it is necessary to perform bending, laminating, and other forming of the Langudosha cloth within the curing time (4 seconds) of the cloth so as not to cause cracks or defects.
[0005]
An object of the present invention is to provide an apparatus for forming a confection having excellent texture and a novel appearance by folding or laminating a Langudosha dough or the like.
[0006]
[Means for Solving the Problems]
The confectionery molding device according to the present invention further includes: a receiving portion for the baked confectionery dough; a wrapping portion following the receiving portion, wherein the confectionery dough is turned back while having a cavity therein to stack the dough; And a bonding part that presses a part of the confectionery dough laminated and bonds the confectionery dough laminated in the same part.
Since the folded portions can be laminated while having a cavity, the molded confectionery can have an excellent crispy texture when eaten. In addition, since a part of the laminated confectionery material is pressed to bond the confectionery material laminated on the same portion, the strength of the confectionery can be improved.
[0007]
In the present invention, the folded portion has a core material having the outline of the cavity and arranged in a plurality of rows, and means for folding the confectionery material while sending the core material against the confectionery material. And can be.
The outline of the cavity is formed along the outer shape of the core material, and the confectionery material can be folded by applying adjacent core materials to the front and back surfaces of the confectionery material and sending them in directions intersecting each other.
[0008]
In the present invention, if the core material is formed in a rope shape driven in a loop shape and serves also as a conveying means of the confectionery dough, it can be sent while forming the contour of the cavity into an appropriate radius. .
[0009]
In the present invention, if the adhesive cooling section has a belt that conveys the confectionery dough while sandwiching the folded confectionery dough, a part of the laminated confectionery dough is pushed, and the confectionery dough is laminated at the same portion. The confectionery dough can be sent while being glued together.
[0010]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, description will be made with reference to the drawings.
First, the structure of the confectionery formed by the confectionery molding device of the present invention will be described.
FIG. 15 is a diagram showing an example of the structure of a confectionery formed by the confectionery molding device of the present invention. FIG. 15 (A) is a plan view of a confectionery dough, and FIG. FIG. 15: (C) is AA sectional drawing of a confectionery.
The confectionery is produced from a sheet-like Langudosha dough 200 having a square planar shape as shown in FIG. In one example, the length of the side of the fabric 200 is 120 mm. The sheet-shaped fabric 200 is formed by folding the center in the width direction into a mountain with a line 201 extending in the longitudinal direction, and folding the center in the left-right width direction into a valley with a line 202 extending in the longitudinal direction. The completed confectionery 210 has a band shape as a whole extending in the longitudinal direction shown in FIG.
[0011]
The confectionery 210 is obtained by folding a cookie dough (Langudosha dough) a plurality of times (three times in this example) and stacking it in four layers. There are one folded portion 214 on the upper side of the figure and two places on the lower side, and the width of each folded piece is almost the same. A cavity 216 is formed inside each folded portion 214. On the other hand, in the widthwise central portion 218 of the confection, the four layers of the dough are in contact with each other.
[0012]
A confection having such a shape has the following characteristics.
{Circle around (1)} The crisp texture cannot be obtained by simply laminating the langudosha dough, but the crispy excellent texture can be obtained by forming a cavity in the folded portion of the laminated langudosha dough.
{Circle around (2)} Since the Langudosha dough is brittle, if the space between the stacked doughs is full of gaps, the strength of the whole confectionery cannot be maintained and cracks and defects are likely to occur. However, such a problem does not occur because a part of the laminated fabric is overlapped with the fabric.
[0013]
Next, an apparatus for producing this confection will be described.
First, the overall configuration of the confectionery production line will be described.
FIG. 1 is a diagram illustrating the entire confectionery production line.
The confectionery production line mainly includes a rubbing device, a band oven, a confectionery molding device 1 and a packaging machine arranged from the upstream side to the downstream side (from right to left in the figure).
In the rubbing device, the Langudosha fabric is rubbed into a sheet shape as shown in FIG. Then, in the band oven, the laid-in sheet-like Langudosha dough is fired. The composition examples and baking conditions of the Langudosha dough are as follows.
Example of composition (mixing of dough) (% by mass)
Butter 23.78%
Shortening 4.76%
0.24% salt
Upper white 23.78%
Egg white 20.21%
Butter flavor 0.15%
Milk flavor 0.24%
0.72% lemon juice
23.78% flour
2.38% condensed milk
Firing conditions
Upper fire 180 ° C (4 minutes and 5 seconds) 200 ° C (2 minutes and 35 seconds)
Lower fire 130 ° C (4 minutes and 5 seconds) 130 ° C (2 minutes and 35 seconds)
[0014]
The dough fired in the band oven is transferred to the confectionery molding device 1 of the present invention. Then, in the confectionery forming apparatus 1, the dough immediately after baking is bent while having a cavity in the bent portion, and the dough is laminated. Further, the central portion in the width direction of the laminated product is pressed, and the cookie dough is cooled while being adhered to each other in the central portion. Thereafter, the formed dough is further cooled and then conveyed to a packaging machine for packaging.
[0015]
Next, the structure and operation of the confectionery molding device 1 will be described.
First, the overall structure of the confectionery molding device 1 will be described.
As described above, the confectionery forming device 1 is disposed on the downstream side of the band oven, and receives the confectionery dough baked in the band oven from the upstream side, and the folded-up lamination unit 60 that folds and laminates the confectionery dough. And an adhesive cooling unit 100 that presses a part of the laminated confectionery dough and cools the laminated confectionery dough while adhering to each other.
Each part is constituted by a plurality of endless ropes and belts arranged between the left and right frames of the device so as to rotate in the longitudinal direction of the device. The confectionery dough is formed while being placed and transported on these ropes.
This example is an apparatus suitable for a case where the size of the confectionery material is 120 mm × 120 mm.
[0016]
First, the structure and operation of the receiving unit 10 will be described.
FIG. 2 is a side view showing the structure of the receiving unit of the confectionery molding device.
FIG. 3 is a plan view showing the structure of the receiving section of the confectionery molding device.
The receiving unit 10 is arranged downstream of the band oven, moves the baked cookie dough D away from the surface 11 of the band oven, and transfers the baked cookie dough D to the folded layer unit 60. As shown in FIG. 2, the receiving unit 10 includes a scraper 13 for separating the dough D from the surface 11 of the band oven, a transport unit 15 for returning the dough D to the laminating unit 60, and a transport unit 15 for lifting the dough from the scraper 13. And a transition unit 17 for shifting to.
[0017]
The scraper 13 has a plate 19 and a tapered piece 21 attached to a side of the plate 19 on the tip side (band oven side). As shown in FIG. 3, the plate 19 has a rectangular shape, and two parallel cuts 23 are formed from the side on the confectionery forming apparatus side toward the opposite side. The plate 19 has a plurality of openings 25 formed therein. The tapered piece 21 has a triangular cross section and a sharp tip. The upper surface of the plate 19 including the tapered piece 21 is flat.
[0018]
A pedestal 28 connected to an actuator 27 is attached to the base of the plate 19. The scraper 13 is driven by the actuator 27, and the lower side of the plate 19 is substantially the same as the upper surface of the transport unit 15 at the upper position where the tapered piece 21 contacts the upstream surface of the band oven 11 (indicated by the two-dot chain line in FIG. 2). It moves between a lower position (shown by a solid line in FIG. 2) located at the height. In the upper position, the lower surface of the tapered piece 21 is almost tangential to the surface 11 of the band oven, and with the rotation of the band oven, the baked dough D is scraped off the oven surface 11 at the tip of the tapered piece 21, It moves on the plate 19.
When the dough moves onto the plate 19, the actuator 27 operates to move the scraper 13 to the lower position.
[0019]
When the scraper 13 moves to the lower position, the transition section 17 operates next. The transition portion 17 includes two parallel upper arms 29 and two parallel lower arms 31 at the same plane position as the upper arm 29. Each arm has a substantially Z-shaped side surface, and pads 33 and 35 that are in contact with the fabric are attached to each of the opposing surfaces at the tip of each arm. Actuators 37 and 39 are attached to the base end of each arm. When the actuators 37 and 39 operate, the upper arm 29 rotates downward, the lower arm 31 rotates upward, and the tips of both arms approach. At this time, the lower arm 31 passes through the notch 23 (see FIG. 3) of the plate 19 of the scraper 13, and the pads 33 and 35 of both arms come into contact above the plate 19.
[0020]
Then, the cloth D transferred onto the plate 19 is grasped by the pad 33 of the upper arm 29 and the pad 35 of the lower arm 31. When the arms 29 and 31 grasp the fabric D, the transition portion 17 horizontally moves a predetermined distance (for example, 180 mm) in the downstream direction while maintaining the state. Then, the fabric is transferred onto the transport unit 15 while being held by the upper and lower arms 29 and 31. At this time, since the scraper 13 is at the lower position and the lower side of the plate 19 is located near the upper surface of the transport unit 15, the soft dough D after firing can be smoothly transferred onto the transport unit 15. The transition section 17 moves downstream (shown by a two-dot chain line in FIG. 2) until the dough is completely moved onto the transport section 15, after which the actuators 37 and 39 are released and the upper and lower arms 29 and 31 open to open the dough. Release D and transfer onto transition 15.
[0021]
The transport section 15 includes six endless chains 41. As shown in FIG. 3, the chains 41 are arranged in parallel and at the same height at predetermined intervals (in the example, 15 mm, 27 mm, 24 mm, 27 mm, and 15 mm in order) in the width direction of the device. The upper and lower arms 29 and 31 of the transition portion 13 are arranged in a portion where the interval between the chains is wide (a portion where the interval is 27 mm). The chain 41 has a plurality of link member pairs rotatably connected to each other, and a predetermined width is provided between the link members (the width of the chain). The upper surfaces of these chains 41 serve as the dough mounting surfaces. Due to the plurality of chains 41 and the chain 41 having a certain width, the mounting surface is substantially flat, and the soft cloth D is mounted while maintaining a substantially sheet-like shape.
[0022]
Each chain 41 is wound around an upstream roller 43, downstream rollers 51 and 55 having the same height as the roller 43, and a lower roller 45 located below these two rollers. As shown in FIG. 3, each of the upstream rollers 43 is fixed to the rotating shaft 47 in pairs. Each lower roller 45 is fixed to a common rotation shaft 49. On the other hand, as shown in FIG. 3, the rotation shaft 53 of the downstream rollers 51 of the two outer chains 41b is different from the rotation shaft 73 of the downstream rollers 55 of the four inner chains 41a. . That is, the downstream roller shafts 73 of the four inner chains 41a are the same as the upstream roller shafts 73 of the main transport endless rope described later, and the upstream roller shafts 53 of the two outer chains 41b are The main transport endless rope is arranged upstream of the upstream roller shaft 73.
[0023]
The transport distance (the distance between the upstream roller shaft 47 and the downstream roller shaft 73) of the receiving unit 10 is 400 mm, for example. The portion between the upstream roller 43 and the downstream rollers 51 and 55 of each chain 41 moves downstream. The moving speed of the chain 41 is, for example, about 350 mm / s. Hereinafter, this speed is referred to as the initial transport speed. The drive system of the chain will be described later.
[0024]
Next, the structure and operation of the folded back portion 60 will be described.
First, the functions of the folded back portion and the adhesive cooling portion will be briefly described.
FIG. 4 is a diagram schematically illustrating the operation of the folded-back lamination portion and the adhesive cooling portion. In the folded back portion 60, the baked cookie dough is folded while providing a cavity in the bent portion, and the dough is stacked. Then, the bonding cooling unit 100 presses the central portion in the width direction of the laminated products to bond the fabrics together.
As shown in FIG. 4A, in the folded-back portion 60, the fired sheet-like material D is placed on a plurality of (three in this figure) rope-shaped core members 61a and 65. The cores are arranged in parallel at equal intervals. Above the central core member 61a, the upper core member 63 is disposed at a position separated by the thickness of the sheet-like material D. The fabric D is pressed at the center between the upper core member 63 and the lower core member 61a (corresponding to the line 201 in FIG. 15).
[0025]
Next, as shown in FIG. 4 (B), the sheet material D is folded by moving the central core members 63 and 61a downward without moving the left and right core members 65. The outer left and right pieces of the left and right cores 65 of the sheet-like dough D are bent downward by hitting a bending member 89 (corresponding to the line 202 in FIG. 15). Thereby, the sheet-shaped dough D has an inverted W-shaped shape.
[0026]
After the sheet-like material is bent in the folded-back portion 60, in the adhesive cooling unit 100, the sheet-like material D is sandwiched by a pair of left and right pressing members 111 from both sides in the thickness direction, as shown in FIG. Press to stack the dough at the center in the width direction. The pressing member 111 has an opposing surface having a convex shape, and only the central portion in the width direction is bonded.
[0027]
Next, the structure of the folded back portion 60 will be described.
FIG. 5 is a side view showing the structure of the folded-back portion of the confectionery molding device.
FIG. 6 is a plan view showing the structure of the folded-back portion of the confectionery molding device.
7 to 11 are front cross-sectional views of the folded back portion. 7 is a sectional view taken along a line II in FIG. 5, FIG. 8 is a sectional view taken along a line II-II in FIG. 5, FIG. 9 is a sectional view taken along a line III-III in FIG. FIG. 11 is a cross-sectional view taken along line VV in FIG.
The folded back portion 60 includes five endless ropes (core material) 61 for transport, one endless rope (core material) 63 for holding the fabric, and two endless ropes for folding, which are arranged between the left and right frames of the apparatus. (Core material) 65. Each rope is, for example, an endless rope made of urethane having a diameter of 5 mm. Each rope is arranged rotatably in the longitudinal direction of the frame along a rotation axis extending in the width direction of the frame.
[0028]
The transport endless rope 61 is composed of a central relatively long main transport rope 61a and four relatively short initial transport endless ropes 61b outside the main transport rope. As shown in FIG. 5, all the transport ropes 61 are arranged in parallel in the width direction of the apparatus at equal intervals (for example, 27 mm).
The main transport rope 61a is wound between the downstream roller 67 and the upstream roller 69. On the other hand, the four initial transport ropes 61b are also wound between the upstream roller 69 and the downstream roller 71. This downstream roller 71 is fixed to a common rotation shaft 75.
[0029]
Each upstream roller 69 is fixed to a common rotation shaft 73. As described above, four rollers 55 for an endless chain are attached to the rotating shaft 73. As shown in FIGS. 6 and 7, on the coaxial 73, four endless chains 41a and five endless ropes 61 are alternately arranged.
On the coaxial 73, the height above the transport rope 61 wound around the upstream roller 69 is the same as the height above the chain 41 wound around the downstream roller 55. Thereby, the height of the transfer surface of the receiving unit 10 and the height of the transfer surface of the folded-back stacking unit 60 become the same (see FIG. 7).
[0030]
As shown in FIG. 5, the downstream rollers 67 and 71 are located at a position lower than the upstream roller 69, and the transport rope 61 is inclined downward toward the downstream. The angle of inclination of the upper portion between the rollers 69 and 67 of the main transport rope 61a with respect to the horizontal plane is about 5 °. The inclination angle of the upper part between the rollers 69 and 71 of the initial transport rope 61b with respect to the horizontal plane is about 8 °.
The transport distance (distance between both roller shafts) of the main transport rope 61a is, for example, 596.86 mm, and the transport length (distance between both roller shafts) of the initial transport rope 61b is, for example, 350 mm. . The upper portion of the main transport rope 61a between the rollers 69 and 67 moves downstream, and the moving speed of the rope 61a is 350 mm / s in one example, which is equal to the initial transport speed. The upper part of the initial transport rope 61b between the rollers 69 and 71 also moves downstream, and the moving speed of the rope 61b is 350 mm / s in one example, which is equal to the initial transport speed. The drive system of each roller will be described later.
[0031]
The cloth holding rope 63 is wound between the downstream roller 77 and the upstream roller 79. In the downstream roller 77 and the upstream roller 79, the lower part of the dough holding rope 63 wound between the two rollers is the same as the upper part of the main transport rope 61a and the thickness of the confectionery dough (in an example). 1.5 mm). In the longitudinal direction of the frame, the upstream roller 79 is located slightly downstream of the transport rope upstream roller 69, and the downstream roller 77 is located at substantially the same position as the main transport rope downstream roller 67.
[0032]
The lower portion between the rollers 79 and 77 of the cloth holding rope 63 moves downstream. The moving speed of the cloth holding rope 63 is, for example, 350 mm / s, which is equal to the moving speed of the main transport rope 61a. The roller drive system will be described later.
[0033]
A portion where the lower part of the cloth holding rope 63 and the upper part of the main conveying rope 61a face each other becomes a main conveying surface S (see FIG. 5) of the cloth, and the main conveying line P (in the width direction). FIG. 6). As described above, the main transport surface S is inclined downward toward the downstream (the inclination angle with respect to the horizontal plane is about 5 °). On the main transport surface S, the confectionery material is fed while being sandwiched at the center in the width direction (see FIG. 8).
[0034]
As shown in FIG. 6, two return ropes 65 are arranged at equal intervals in parallel on both sides of the main transport rope 61a in the width direction of the frame. The return rope 65 is wound between the downstream roller 81 and the upstream roller 83. In the longitudinal direction of the frame, the downstream roller 81 is disposed downstream of the downstream roller 77 of the cloth holding rope and the downstream roller 67 of the main transport rope. The upstream roller 83 is disposed slightly downstream of the downstream roller 71 of the initial transport rope.
[0035]
The upper part of the folding rope 65 between the two rollers is parallel to the horizontal plane. Then, as shown in FIG. 5, when viewed from the side, the upper portion of the folding rope 65 between the two rollers is located below the main transport surface S at the most upstream position (see FIG. 9). , And is located above the main transport surface S on the downstream side (see FIG. 10). With such an arrangement, the left and right pieces on both sides of the confectionery dough sandwiched between the main transport surfaces S are lifted relatively upward by these ropes 65 with respect to the widthwise center of the confectionery dough. . The upper surface between the rollers of the return rope 65 is referred to as a return surface F.
Note that the difference between the height of the most downstream position of the main transport surface S and the height of the turning surface F at the same position is 27 mm in this example. The distance in the length direction between the most downstream position of the main transport surface S and the most downstream position of the turnback surface is 108.4 mm in this example.
[0036]
The transport length of the return rope 65 (the distance between both roller shafts) is, for example, 432.06 mm. The upper part of the folded rope 65 between the rollers moves downstream. The moving speed of the return rope is, for example, 350 mm / s, which is equal to the moving speed of the main transport rope 61a. The roller drive system will be described later.
[0037]
A press roller 83 is disposed above the downstream roller 81 (see FIG. 11). The press roller 85 is rotatably disposed in contact with the surface of the downstream roller 81.
[0038]
A cloth pressing member 89 (see FIG. 10) is arranged outside each of the return ropes 65 so as to be symmetrical in the width direction of the frame with respect to the main transport line P. Each fabric holding member 89 has a plurality of wires arranged in parallel. Each fabric holding member 89 is disposed substantially along the length direction of the return rope 65. The lower side of the presser member 89 is widened when viewed from the front. In addition, the upstream end of each wire extends outward.
[0039]
Next, the operation of the folded back portion 60 will be described.
The fabric D is first placed on the initial transport belt 61b and sent downstream. Then, when reaching below the dough holding rope 63, the center of the confectionery dough D in the width direction is sandwiched between the dough holding rope 63 and the main transport rope 61b (main transport surface S) (see FIG. 8). . When the cloth D advances along the downstream side roller 71 of the initial transport rope 61a along the main transport surface S, the return rope 65 approaches from below the cloth D (see FIG. 9). The dough D is further advanced while being inclined downward along the main transport surface S, and is folded from below the left and right pieces on both sides of the dough D at a position where the main transport surface S and the return rope 65 intersect in the height direction. The endless rope 65 hits.
[0040]
Here, the main transport surface S is inclined downward toward the downstream as described above, but the return surface F is horizontal. The confectionery dough D is sent while being inclined downward along the main transport surface S in a state where the center portion of the dough in the width direction is fixed to the main transport surface S. On the other hand, the left and right pieces of the confectionery dough D are in a free state only on the folding rope 65. Since the confectionery dough D still has a certain degree of deformability at this position, the left and right pieces of the dough are pulled up on the folding rope 65 inclined upward with respect to the main transport surface S (FIG. 10). At this time, the cloth slides on the rope 65 in a direction perpendicular to the feeding direction.
At this time, the left and right pieces of the cloth D, which are outside the folding rope 65, are bent downward by gravity and pressed down by the pressing member 89 (see FIG. 10). The holding member 89 has a lower side that spreads out, and furthermore, the upstream end portion expands outward, so that the cloth D is gently pressed down without breaking.
[0041]
At the most downstream side of the folding rope 65, the confectionery dough D is folded at the center in the width direction between the dough holding rope 63 and the main transport rope 61b so that the left and right pieces are folded upward, and the folded left and right pieces are folded. The central portion in the width direction of the piece is sandwiched between the folding rope 65 and the holding member 89 and is folded downward. In this way, the confectionery dough is folded in an inverted W-shape in frontal sectional shape.
[0042]
In addition, as shown in FIG. 5, the difference between the height of the most downstream position of the main transport surface S and the height of the turning surface F at the same position is 27 mm. Immediately after exiting the main transport surface S, the left and right sides of the fabric are bent to a height of 27 mm by the return rope 65. Then, in a state of being hooked by the return rope 65, the paper passes between the most downstream position of the main transport surface S and the most downstream position of the return surface F (108.14 mm). It is the length over the entire length.
[0043]
At this time, the folded portion at the center in the width direction of the confectionery dough sandwiched between the main transport rope 61b and the dough holding rope 63, and the folded portion of the left and right pieces folded by the folded rope 65 have almost the same curvature as the rope. The curved portions have the same curvature. For this reason, a cavity is formed without the cloth being in contact with the folded portion.
[0044]
In addition, the pressing roller 85 (see FIG. 11) disposed above the downstream roller 81 prevents the cloth sent from the downstream roller 81 to the adhesive cooling section 100 from jumping out, and makes a stable transition in a substantially horizontal state. be able to.
[0045]
Next, the folding process of the confectionery will be described in series with reference to the front sectional views of FIGS.
At the most upstream position of the cloth fixing rope 63 shown in FIG. 7, the cloth D is placed on the transport surface including the chain 41 and the rope 61. The rotation axes of the chain 41 and the rope 61 are the same shaft 73, and the chain 41 and the rope 61 partially overlap in the width direction. Further, since the chain 41 and the rope 61 are also at the same height, the transport surface is substantially flat.
[0046]
At the most downstream position of the initial transport rope 61b shown in FIG. 8, the center in the width direction of the confectionery dough D is sandwiched between the dough holding rope 63 and the main transport rope 61a (main transport surface S). The left and right pieces are on the initial transport rope 61b. At this position, the height of the main transport surface S is slightly higher than the height of the upper surface of the initial transport rope 61b.
[0047]
In the uppermost stream of the folded rope 65 shown in FIG. 9, the center in the width direction of the confectionery dough D is sandwiched between the dough holding rope 63 and the main transport rope 61b (main transport surface S). Folded rope 65 approaches from below the piece of
[0048]
At the most downstream position of the dough fixing rope 63 and the main transport rope 61a shown in FIG. 10, the confectionery dough D has a widthwise center portion between the dough holding rope 63 and the main transport rope 61b (main transport rope 61b). In the surface S), the left and right pieces are folded upward, and the center in the width direction of the folded left and right pieces is folded downward along the folding rope 65 (folding surface F). It is held down by a member 89. In this way, the confectionery dough is folded in an inverted W-shape in frontal sectional shape.
[0049]
At the most downstream position of the return rope 65 shown in FIG. 11, the fabric D is in a state of being hooked on the return rope 65. The pressing roller 85 prevents the confectionery material D from jumping upward when the confectionery material D moves from the folded surface F to the receiving portion 123 of the adhesive cooling unit 100, and also serves as a delivery.
[0050]
Next, the driving system of the receiving unit 10 and the folded-back unit 60 will be described together.
FIG. 12 is a side view illustrating a drive system of the receiving unit and the folded-back stacking unit.
The above-described rope and chain are driven by a gear 91 that is rotated by a motor (not shown). The rotating shaft 91a of the gear 91 is fixed to the rotating shaft of the motor, and rotates clockwise in the figure. The gear 91 meshes with the main transport rope driving gear 93 and the return rope driving gear 95. When the gear 91 rotates, the main transport rope driving gear 93 and the return rope driving gear 95 rotate counterclockwise.
[0051]
A downstream roller 67 of the main transport rope is fixed to the rotating shaft 93a of the main transport rope driving gear 93. When the gear 91 rotates, the downstream roller 67 of the main transport rope rotates counterclockwise along with the main transport rope driving gear 93, and the upper portion of the main transport rope 65 between the rollers moves downstream. Further, a downstream roller 81 of the return rope is fixed to the rotation shaft 95a of the return rope driving gear 95. When the gear 91 rotates, the downstream roller 81 of the return rope rotates counterclockwise together with the return rope driving gear 95, and the upper portion of the return rope 81 between the rollers moves downstream.
[0052]
A cloth fixing rope driving gear 97 is meshed with the main transport rope driving gear 93. When the gear 91 rotates and the main transport rope driving gear 93 meshing with the gear rotates, the cloth fixing rope driving gear 97 rotates clockwise. A downstream roller 77 of the cloth fixing rope is fixed to the rotating shaft 97a of the cloth fixing rope drive gear 97. When the gear 91 rotates, the downstream roller 77 of the cloth fixing rope rotates clockwise, and the lower part of the cloth fixing rope 63 between the rollers moves downstream.
[0053]
The movement of the main transport rope 61a causes the upstream roller 69 around which the rope is wound to rotate due to friction between the roller 69 and the rope 61a. Then, the initial transport rope 61b wound between the upstream roller 69 and the downstream roller 71 rotates in the same direction as the main transport rope 61a.
In addition, the rotation of the upstream roller 69 causes the inner chain 41 a fixed to the rotation shaft 73 of the roller 69 to also rotate in the downstream direction. In conjunction with the rotation of the inner chain 41a, the outer chain 41b also rotates in the downstream direction.
[0054]
By rotating the rope or the chain in this manner, the cloth can be moved from the receiving unit 10 to the turnback unit 60.
[0055]
Next, the structure and operation of the bonding cooling unit 100 will be described.
FIG. 13 is a side view showing the structure of the adhesive cooling unit of the confectionery molding device.
FIG. 14 is a plan view showing the structure of the adhesive cooling unit of the confectionery molding device.
The adhesive cooling unit 100 is disposed downstream of the folding unit 60, and includes a belt conveyor 101 disposed between the left and right frames, and a pair of pressing members 103 disposed on the belt conveyor.
[0056]
The belt conveyor 101 includes an endless belt 109 wound between a driving roller 105 arranged at the most downstream of the adhesive cooling unit 100 and a rotating roller 107 arranged at the most upstream of the same. The upper surface between both rollers of the belt 109 is a horizontal surface, and the surface is located slightly below the exit side of the main transport surface S. The height of the same surface is lower than the height of the folded surface F, and the difference is 27 mm in this example. Due to this difference, the lower side of the fabric folded to a width of approximately 27 mm in the folded back portion 60 can be smoothly transferred onto the belt 109.
[0057]
The driving roller 105 is rotated counterclockwise by a motor (not shown), and the upper portion of the belt 109 between the rollers moves downstream. The peripheral speed of the drive roller 105 is, for example, about 350 mm / s, and the moving speed of the belt 109 is, for example, about 350 mm / s, which is equal to the initial transport speed.
[0058]
As shown in FIG. 14, the pressing member 103 is a pair of endless belts 111. Each endless belt 111 has a driving roller 113 disposed downstream of the adhesive cooling unit 100 and a rotating roller disposed upstream of the same. 115 is wound between the guide roller 117 and two guide rollers 117 and 119. The rotation axis of each roller is perpendicular to the transport surface of belt conveyor 101 (the upper surface of endless belt 109). These rollers are arranged symmetrically with respect to the main transport line P. The width (height) of the endless belt 111 is 30 mm in this example. A pressure belt 121 having a width (height) of 30 mm is attached to the center of the outer surface of each belt 111 along the belt length direction. (See FIG. 13). The cross section of the pressure belt 121 has a smooth convex shape protruding inward.
[0059]
As shown in FIG. 14, in the width direction of the frame, each rotating roller 115 is disposed outside the downstream roller 81 of the folding rope. Each upstream guide roller 117 is disposed at a position distant downstream from the rotation roller 115 and relatively close to the main transport shaft P. When the belt 111 is wound around each roller, a triangular space 123 symmetrical with respect to the main transport line P is formed between the rotation roller 115 and the upstream guide roller 117. A downstream roller 81 of the folded endless rope protrudes from the upstream side into the space 123, and the cloth is received from the folded layered portion 60.
[0060]
The distance between the upstream guide roller 117 and the downstream guide roller 119 is, for example, 600 mm. The interval between the upstream guide rollers 117 and the interval between the downstream guide rollers 119 are equal (for example, 10 mm), and between the upstream guide rollers 117 and the downstream guide rollers 119, the rollers are wound between the rollers. The belt 111 is parallel.
[0061]
The dough received by the receiving unit 123 moves between the upstream guide rollers 117 while being moved on the belt conveyor 101, sandwiched on both sides by the belt 111 from the front end side. Then, in the space between the upstream guide roller 117 and the downstream guide roller 119, they are pressed and bonded from both sides by the endless belt 111. At this time, the pressing belt 121 is attached to the center of the belt 111 in the height direction, and has a convex cross section. For this reason, the center of the confectionery material D in the height (width in the figure) direction is bonded with a stronger force than other portions. As a result, only the central portion in the width direction of the confectionery dough D has a shape bonded. The cavities formed in the folded portions at the upper and lower ends in the width direction are maintained.
[0062]
As described above, the substantial length of the bonded portion between the upstream guide roller 117 and the downstream guide roller 119 is about 600 mm, and about three cloths are sandwiched between them. The time required for one cloth to pass through the bonding portion is about 15 seconds. During this time, the fabric is adhered and transported in the posture with the fabric adhered, and during that time, the fabric is cooled to about 40 to 50 ° C. At this time, the length of the belt 111 is about 1200 mm.
[0063]
The drive roller 113 is disposed slightly outside the downstream guide roller 119. With such a configuration, the belt 111 extends outward between the downstream guide roller 119 and the drive roller 113.
[0064]
Each drive roller 113 is fixed to a rotating shaft 125 of a gear 127 that meshes with each other. A rotating shaft of a motor (not shown) is fixed to a rotating shaft 125 of one gear 127 (upper side in the figure). When the gear 127 rotates clockwise in the figure by the motor, the gear 127 (the lower side in the figure) that meshes with the gear 127 rotates counterclockwise, and the inner part of both belts 111 moves downstream. The peripheral speed of the drive roller 113 is, for example, 350 mm / s, and the moving speed of the endless belt 111 is, for example, 350 mm / s, which is equal to the moving speed of the belt conveyor 101.
The belt 111 is intermittently driven so as to stop three times between the upstream and downstream guide rollers 117 and 119.
[0065]
With such a structure, the formed fabric sent from the folded-back portion 60 is sandwiched between the belts 111 of the adhesive cooling portion 100 and cooled while being conveyed at room temperature for about 15 seconds.
[0066]
In the above steps, the time required for the dough to be removed from the band oven and molded was about 4 seconds (excluding the cooling time in the adhesive cooling section), and the lamination and folding were performed within the curing time of the Langudosha cloth. Thus, a confection having an inverted W-shaped cross section can be formed.
[0067]
【The invention's effect】
As is clear from the above description, according to the present invention, a confectionery having a W-shaped front cross section can be formed by folding Languedo-sha dough at three places and stacking it in four layers.
[Brief description of the drawings]
FIG. 1 is a diagram illustrating an entire confectionery production line.
FIG. 2 is a side view showing a structure of a receiving portion of the confectionery molding device.
FIG. 3 is a plan view showing a structure of a receiving section of the confectionery molding device.
FIG. 4 is a diagram schematically illustrating the operation of a folded-back portion and an adhesive cooling portion.
FIG. 5 is a side view showing the structure of the folded-back portion of the confectionery molding device.
FIG. 6 is a plan view showing a structure of a folded-back portion of the confectionery molding device.
FIG. 7 is a sectional view taken along the line II of FIG. 5;
8 is a sectional view taken along the line II-II in FIG.
FIG. 9 is a sectional view taken along the line III-III in FIG. 5;
FIG. 10 is a sectional view taken along line IV-IV of FIG. 5;
FIG. 11 is a VV cross section of FIG. 5;
FIG. 12 is a side view illustrating a drive system of a receiving section and a folded-back section.
FIG. 13 is a side view showing a structure of an adhesive cooling unit of the confectionery molding device.
FIG. 14 is a plan view showing the structure of an adhesive cooling unit of the confectionery molding device.
FIG. 15 is a view showing an example of the structure of a confectionery molded by the confectionery molding device of the present invention. FIG. 15 (A) is a plan view of a confectionery material, and FIG. 15 (B) is a perspective view of the entire completed confectionery. FIG. 15: (C) is AA sectional drawing of a confectionery.
[Explanation of symbols]
1 Confectionery molding device 10 Receiving unit
11 Band oven surface 13 Scraper
15 Transport section 17 Transition section
19 plate 21 taper
23 notch 25 opening
27 Actuator 28 Base
29 Upper arm 31 Lower arm
33, 35 Pad 37, 39 Actuator
41 Endless chain 43 Upstream roller
45 Lower roller 47 Rotary shaft
49 Rotary shaft 51, 55 Downstream roller
60 Laminated part
61 Endless rope for transport (core material)
63 Endless rope for fabric holding (core material)
65 Endless rope for folding (core material)
67 Downstream roller 69 Upstream roller
71 Downstream roller 73 Rotary shaft
75 Rotary shaft 77 Downstream roller
79 Upstream roller 81 Downstream roller
83 Upstream roller 85 Holding roller
89 Material holding member 91 Gear
93 Main transport rope drive gear 95 Folded rope drive gear
97 Dough fixed rope drive gear
100 Adhesion cooling unit 101 Belt conveyor
103 pressing member 105 drive roller
107 rotating roller 109 endless belt
111 Endless belt 113 Drive roller
115 rotating roller 117, 119 guide roller
123 space 125 rotation axis
127 gear

Claims (4)

A receiving section for baked confectionery dough,
Following the receiving portion, a folded portion for folding the confectionery dough while having a cavity therein, and laminating the dough,
Following the folded portion, an adhesive portion that presses a part of the laminated confectionery dough to adhere the confectionery dough laminated in the same portion,
A confectionery molding device comprising: The folded portion,
A core material having a contour of the cavity, and arranged in a plurality of rows;
Means for folding the confectionery dough while feeding the core against the confectionery dough,
The confectionery molding device according to claim 1, comprising: 3. The confectionery forming apparatus according to claim 2, wherein the core material is a rope-shaped member driven in a loop, and also serves as a means for conveying the confectionery dough. 4. The confectionery forming apparatus according to claim 1, wherein the adhesive cooling unit has a belt for conveying the confectionery dough while sandwiching the folded confectionery dough.

Images