JP2009065910A - Method and apparatus for rounding food dough - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method and an apparatus for rounding food dough into a ball shape, without twisting the dough. <P>SOLUTION: The present invention relates to a method and an apparatus for rounding food dough. The apparatus is provided with an outer cylinder 5, having a polygonal inner wall surface furnished with a plurality of inclined inner faces to decrease the diameter toward the lower side, and a rotor 7 having a truncated conical form increasing its diameter toward the lower side and which is rotatable in normal and reverse directions. The rotor 7 is subjected to imparting of normal and reverse rotations to the food dough S supplied, inside a circular transfer path 13 between the inner circumference of the outer cylinder 5 and the outer circumference 11 of the rotor 7; and the food dough S is transferred in the transfer path 13, while the normal and reverse rotations are repeated, to perform making the dough into a ball shape. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method and apparatus for rounding and forming a food dough such as confectionery bread dough, and more specifically, effectively venting the food dough and making the dough surface smooth and stretchy. The present invention relates to a method and apparatus for round forming.

In the manufacturing process of confectionery bread, before the dough divided | segmented into the appropriate quantity is sent to subsequent processes, such as a fermentation process, for example, the dough rounding apparatus is appropriately rounded (for example, refer patent document 1).
Japanese Patent No. 3761848

  The configuration described in Patent Document 1 is a configuration in which a frustoconical rotating body is provided in a cylindrical outer cylinder so as to be rotatable in one direction and eccentrically rotatable, and the dough rounding action is effectively performed. Although it is performed, a motor for rotating the rotating body and a motor for performing eccentric rotation are necessary, and the configuration is complicated and expensive, and a rounding and forming apparatus with a simpler configuration has been desired.

  The present invention has been made in view of the above-described problems, and is a method for rounding and forming a food dough, and includes a plurality of inclined inner surfaces and a polygonal inner peripheral surface so that the lower side has a small diameter. In the outer cylinder, a rotating body of a truncated cone having a large diameter on the lower side is provided so as to freely rotate forward and backward, and the rotating body is rotated forward and backward to reverse the inner peripheral surface of the outer cylinder and the rotating body. The food dough supplied in the annular transfer path between the outer peripheral surface is imparted with normal rotation and reverse rotation, and the food dough is rounded by moving through the transfer path while repeating normal rotation and reverse rotation of the food dough. It is characterized by performing.

  Further, in the rounding and forming method of the food dough, the food dough is rolled over a plurality of inner surfaces of the outer cylinder when the rotating body is rotated forward.

  Also, a rounding device for rounding food dough, wherein an outer cylinder having a plurality of inclined inner surfaces and having an inner peripheral surface formed in a polygon so that the lower side has a small diameter, A rotating body of a truncated cone having a large diameter on the lower side, a rotating means for rotating the rotating body forward and backward, and an inner peripheral surface of the outer cylinder and an outer peripheral surface of the rotating body A food dough supply unit for supplying food dough into the formed annular transfer path and a discharge unit for discharging the food dough in the transfer path to the outside are provided. .

  In the food dough rounding and forming apparatus, the transfer path is formed in a V shape in which the inner surface of the outer cylinder and the outer peripheral surface of the rotating body are both inclined and the upper side is widened. It is.

  In the food dough rounding device, the V width of the V-shaped transfer path can be adjusted.

  Further, in the food dough rounding device, the food dough supply unit and the discharge unit are adjacent to each other in the circumferential direction, and an initial stage for degassing the food dough downstream of the food supply unit in the transfer path A degassing action area, and a smoothing action area for adjusting the shape of the food dough on the upstream side of the discharge section in the transfer path, and the initial degassing action area and the smoothing action in the transfer path. An appropriate number of overhanging areas for degassing and overhanging the dough surface are provided between the areas.

  Further, in the food dough rounding device, the inclination angle of the inner surface of the outer cylinder in the initial gas venting action region is steeper than the inclination angle of the inner surface of the outer cylinder in the overhanging region. is there.

  Further, in the food dough rounding device, a flexible belt member is stretched on the inner surface of a polygonal frame constituting the outer cylinder, and the initial gas venting action area, the smoothing action area and the overhanging area are provided. An appropriately shaped padding is interposed between the belt member and the frame in the region.

  Moreover, the said food dough rounding-up apparatus WHEREIN: The said stuffing is the structure which curved the rod-shaped member in the U shape, It is characterized by the above-mentioned.

  According to the present invention, the inner surface of the outer cylinder is polygonal, and the rotating body of the truncated cone is rotated forward and backward, so that the space between the inner surface of the outer cylinder and the outer peripheral surface of the rotating body is The food dough in the annular transfer path is moved in the transfer path while repeating normal rotation and reverse rotation, and the action of pressing the food dough and the action of releasing the press are repeated, thereby simplifying the device configuration. In addition, the degassing from the food dough can be effectively performed and the rounding action of the food dough can be performed well.

  Referring to FIG. 1, a food dough rounding apparatus 1 according to an embodiment of the present invention includes a box-shaped base frame 3, and a base plate 3 </ b> A is horizontally mounted on the base frame 3. On the base plate 3A, a frame 5 as an outer cylinder having an inner surface formed in a polygonal shape is integrally attached. The inner surface of the outer cylinder 5 is inclined so that the upper diagonal (diameter) is larger than the lower diameter (diagonal), and the inner space of the outer cylinder 5 is formed in a truncated pyramid (pyramidal frustum). It is. In other words, each of the polygonal inner surfaces of the outer cylinder 5 is inclined so that the lower side is oriented in the axial direction.

  A frustoconical (conical truncated) rotating body 7 having a lower diameter larger than the upper diameter is rotatably disposed at the center of the outer cylinder 5. That is, a motor (not shown) as a rotating means for rotating the rotating body 7 forward and backward is housed in the base frame 3, and a rotating shaft 9 linked to the rotating shaft of the motor is provided. The base frame 3 is provided vertically and rotatably. The rotating body 7 is integrally attached to the rotating shaft 9 protruding upward from the base plate 3A.

  With the above configuration, a V-shaped annular transfer path 13 is formed between the polygonal inner surface of the outer cylinder 5 and the tapered outer peripheral surface 11 of the rotating body 7. In the transfer path 13, the inner surface of the outer cylinder 5 is inclined and the outer peripheral surface 11 of the rotating body 7 is tapered. It is formed into a shape.

  The annular transfer path 13 between the inner surface of the outer cylinder 5 and the outer peripheral surface 11 of the rotating body 7 is a food for supplying the food dough S into the transfer path 13 as shown in FIG. The dough supply unit 15, the initial degassing action region 17 for degassing the food dough S, a plurality of overhang regions 19A to 19D for overhanging the surface of the food dough S, and for adjusting the shape of the food dough A discharge portion 23 for discharging the food dough from the leveling action area 21 and the transfer path 13 to the outside is sequentially partitioned in the rotation direction of the rotating body 17 (the direction of arrow A in FIG. 2). The food dough supply unit 15 is located on the most upstream side when viewed in the rotation direction of the rotating body 7, that is, the movement direction of the food dough S that rolls in the transfer path 13, and the discharge unit 23 is located on the most downstream side. To do.

  The inner peripheral surface of the outer cylinder 5 is formed in a polygonal shape by connecting a plurality of partition inner surfaces 25A to 25H inclined with respect to the horizontal, and the partition inner surface 25H in the discharge portion 23 has a food product. A discharge port 27 for discharging the dough S to the outside is formed, and a shooter 29 as an example of a transfer means for transferring the food dough S to the next process is provided outside the discharge port 27. . The partition inner surfaces 25A to 25H are preferably flat surfaces, but may be formed into curved surfaces that are slightly curved in a convex shape or a concave shape.

  Among the plurality of partition inner surfaces 25A to 25H, the width dimension in the arrow A direction of the partition inner surface 25B in the initial gas venting action region 17, that is, the rolling movement direction of the food dough S, is the partition inner surface 25A in the food dough supply unit 15. And it is comprised larger than the width dimension of the same direction in the division inner surface 25C in the overhang | projection area | region 19A. And the width dimension of the said arrow A direction in each division inner surface 25C-25G in the some overhang | projection area | regions 19A-19D and the said leveling effect | action area | region 21 is comprised substantially equal.

  In order to adjust the V width of the V groove in the transfer path 13, the section extends from the section inner surface 25 </ b> A of the food dough supply unit 15 to the section inner surface 25 </ b> G of the leveling action area 21 on the downstream side. A wide belt-like flexible belt member 31 is arranged so as to cover the entire inner surfaces 25A to 25G, and the belt member 31 is a corner of the polygonal inner surface of the outer cylinder 5 (boundary of each partition inner surface). The portion corresponding to the portion) is integrally fixed to the corner portion. That is, the portion where the belt member 31 is opposed to the inner surface of each compartment is configured to be separated from the inner surface of each compartment.

  With the above configuration, a pad 33 (33A, 33B) having an appropriate shape is inserted between the belt member 31 facing the inner surface of each section, so that the belt member 31 and the outer peripheral surface 11 of the rotating body 7 are inserted. The interval can be adjusted. More specifically, the V width dimension of the transfer path 13 between the tapered outer peripheral surface 11 of the rotating body 7 and the plurality of partitioned inner surfaces 25A to 25G in the outer cylinder 5 can be adjusted.

  No padding is interposed between the compartment inner surface 25A and the belt member 31 in the food dough supply section 15, and the belt member 31 is stretched along the compartment inner surface 25A. Between the partition inner surface 25B and the belt member 31 in the initial gas venting action region 17, a wedge-shaped filling 33A having a thin lower side is inserted. The stuffing 33A is made of an appropriate elastic member such as urethane or rubber, and is formed in the transfer path 13 in the narrowest V-width region by projecting the belt member 31 to the rotating body 7 side. It is.

  A U-shaped filling 33B is inserted between the partition inner surfaces 25C to 25F and the belt member 31 in the overhang regions 19A to 19D. The stuffing 33B is formed by bending a round bar made of an appropriate elastic member such as rubber, a pipe material, etc. into a U shape, and inserted so that the curved portion is on the lower side. The padding 33B is formed in a taper shape so that the curved portions are gradually thinner than both ends of the round bar material curved in a U shape.

  The belt member 31 is stretched along the partition inner surface 25G without any inclusion between the partition inner surface 25G and the belt member 31 in the leveling action region 21.

  In the configuration as described above, the food dough S such as bread dough divided into an appropriate amount is manually transferred by the operator's hand or automatically by appropriate supply means such as a conveyor belt, etc. When the forward rotation and reverse rotation of the rotating body 7 are appropriately repeated by the motor, the food dough S is rolled in the transfer path 13 and rounded and discharged downstream. The food dough S which has been moved to the section 23 and rounded is discharged from the discharge port 27 to the outside.

  Although the rotational speed at the time of forward rotation and reverse rotation of the rotating body 7 may be the same or different, the rotational movement distance of the food dough S at the forward rotation of the rotating body 7 is larger than that at the reverse rotation of the rotating body 7. The forward rotation time and the reverse rotation time are set in advance so that the rolling movement distance of the food dough S is shortened. In other words, the distance that the food dough S rolls and moves in the transfer path 13 from the upstream side to the downstream side by the forward rotation of the rotating body 7 is longer than the distance that the food dough S returns by the reverse rotation. Distance. Therefore, by repeating forward rotation and reverse rotation of the rotating body 7, the food dough S moves forward from the upstream side to the downstream side repeatedly by repeating normal rotation, reverse rotation, that is, forward and backward.

  The distance that the food dough S moves when the rotating body 7 rotates forward is, for example, from the food dough supply unit 15 through the initial gas venting action region 17 to the overhanging region 19A, that is, to a plurality of partition inner surfaces and a plurality of corners. It moves (moves forward) over the whole area. When the rotating body 7 rotates in the reverse direction, for example, from the overhanging area 19A to the initial gas venting action area 17, that is, the number of section inner surfaces that is smaller than the number of section inner surfaces moved during forward rotation, and a plurality of section inner surfaces. It moves (retreats) to return.

  That is, when the rotating body 7 rotates forward, the food dough S rotates forward and moves forward from the upstream side to the downstream side, and when the rotating body 7 rotates backward, the food dough S reversely rotates and moves backward. 5 moves so as to pass through the corners of the inner surface of the polygon. In addition, it is also possible to shorten the reverse rotation time of the rotary body 7 so that the corner portion does not pass when the food dough S moves backward.

  By the way, the distance moved forward by the rolling movement due to the forward rotation of the rotating body 7 and the distance moved backward by the rolling movement caused by the backward rotation of the food dough S due to the reverse rotation of the rotating body 7. Can be set arbitrarily. However, the forward distance is set to be longer than the backward distance, and the ratio between the forward distance and the backward distance may be an arbitrary ratio.

  The rotational speed of the rotating body 7, that is, the rotational speed of the motor can be adjusted to various speeds by speed adjusting means 35 such as a volume provided in the control device. Further, the normal rotation time or the reverse rotation time of the rotating body 7 can be set to an arbitrary time by a rotation time setting means 37 such as a timer. Therefore, normal rotation and reverse rotation of the rotating body 7 are performed at a preset rotation speed. Forward rotation and reverse rotation are performed for a preset time.

  As described above, when the food dough S is supplied to the food dough supply unit 15 and the rotating body 7 is rotated forward (rotation in the direction of arrow A in FIG. 2) as described above, the food dough S in the transfer path 13 is It rotates in the direction of arrow B (forward rotation direction), revolves in the direction of arrow C, and rolls in the downstream direction in the transfer path 13. As described above, when the food dough S rotates in the direction of the arrow B, the food dough S is rounded between the polygonal inner peripheral surface of the outer cylinder 5 and the tapered outer peripheral surface 11 of the rotating body 7. Will be affected.

  As described above, when the food dough S is moved from the food dough supply unit 15 to the initial degassing operation region 17, the V width of the transfer path 13 in the initial degassing operation region 17 is set in the food dough supply unit 15. Since the food dough S is formed narrower than the V width of the transfer path 13, the food dough S is stretched on the outer peripheral surface 11 of the rotating body 7 and the partition inner surface 25B of the initial degassing region 17, more specifically on the partition inner surface 25 B. The belt member 31 is compressed. Therefore, most of the gas contained in the food dough S is exhausted in the initial gas venting action region 17.

  By the way, since the inner surface of the outer cylinder 5 is formed in a polygonal shape and the outer peripheral surface 11 of the rotating body 7 is formed in a taper shape, each of the partition inner surfaces 25A to 25H and the outer peripheral surface 11 of the rotating body 7 The V width of the transfer path 13 at the position where the opposite faces face each other is narrower than the V width of the transfer path 13 at the position where each corner on the inner surface of the polygon faces the outer peripheral face 11. In other words, the transfer path 13 is an aspect in which narrow V portions and wide V portions in the V groove are alternately arranged.

  Therefore, the food dough S that is rolled and moved from the food dough supply unit 15 to the discharge unit 23 rolls while alternately receiving a compression action and a release action of compression, and receives a squeezing action. Become. Therefore, degassing by squeezing the food dough is performed effectively.

  Further, since the transfer path 13 on which the food dough S rolls is formed in a V-groove, and the food dough S rotates in the V-groove transfer path 13, the food dough S is shown in FIG. As shown, the upper side is formed into a sphere having a large diameter and the lower side is formed into a small diameter, in other words, generally shaped into an oval shape. At this time, there is a difference in peripheral speed between the upper side and the lower side of the food dough S due to the difference in diameter.

  Further, the peripheral speed of the outer peripheral surface 11 of the rotating body 7 for imparting rotation to the food dough S is higher on the lower side, so that the surface of the food dough S has the peripheral speed of the outer peripheral surface 11. It tends to be pulled from the slow to the fast, that is, downward. And since the weight of food dough S itself acts on the said food dough S, the said food dough S tends to receive the induction | guidance | derivation effect | action so that it may bite into the V groove of the transfer path 13. FIG. Accordingly, the upper side surface of the food dough S is subjected to the action of being pulled around and is rounded to a tensioned surface.

  As described above, the food dough S supplied into the transfer path 13 of the V-groove can be rounded by rotating the rotating body 7 forward. However, when the rotating body 7 is rotated only in one direction, the food is caused by the difference in peripheral speed between the upper side and the lower side of the food dough S as shown in FIG. The fabric S tends to have a twisted portion SN. However, in the present embodiment, as described above, the rotating movement of the food dough S is performed by repeating the forward rotation and the reverse rotation of the rotating body 7, so that the twisted portion is rotated during the reverse rotation of the rotating body 7. The twisting of the SN is eliminated, and the rounding action can be performed without causing the twisted portion SN in the food dough S as shown in FIG. That is, it is possible to reduce the damage caused by applying an excessive load to the food dough S and to reduce the internal stress of the food dough S.

  By the way, a belt member 31 is stretched on each partition inner surface 25C-25F of the outer cylinder 5 in the plurality of projecting regions 19A-19D, and U between the belt member 31 and each partition inner surface 25C-25F. A letter-shaped padding 33B is inserted and interposed. Therefore, as shown in FIG. 6, for example, rolling from the position of the corner between the overhanging area 19A and the overhanging area 19B (the corner resulting from the polygonal inner surface of the outer cylinder 5) to the overhanging area 19B. When moving, the food dough S rolls over the padding 33B.

  At this time, the lower surface of the food dough S tends to be guided downward along the lower outer edge 33C of the filling 33B, and the upper surface of the food dough S tends to be pulled downward. The above-described action occurs similarly when the food dough S is returned by the reverse rotation of the rotating body 7. That is, every time the food dough S repeats normal rotation and reverse rotation in the overhang regions 19A to 19D, the upper surface of the food dough S can be effectively rounded and formed into a stretched surface.

  Further, since there are polygonal corners between the overhanging regions 19A to 19D, the food dough S is subjected to the rounding action as described above and the compression action and the compression release action alternately. Therefore, the gas remaining in the food dough S can be effectively degassed at the same time.

  As described above, the food dough S that has undergone the rounding action by passing through the overhanging areas 19 </ b> A to 19 </ b> D is then subjected to shape adjustment in the leveling action area 21. That is, in the leveling action region 21, the belt member 31 is stretched so as to come into surface contact with the partition inner surface 25G, so that the food dough S is slightly compressed when it is rolled in the transfer path 13. Although it receives release, it rolls and moves so as to receive the transfer of the partition inner surface 25G, and the appearance shape of the food dough S is molded and adjusted to a good state. Thereafter, the food dough S moves to the discharge unit 23 and is discharged from the discharge port 27 to the next process.

  As can be understood from the above description, when the inner peripheral surface of the outer cylinder 5 is polygonal, the food dough S is transferred between the outer peripheral surface of the rotating body 7 and the inner peripheral surface of the outer cylinder 5. When rolling in 13, the compression action and the compression release action are alternately and repeatedly received, so that the gas in the food dough S can be vented effectively.

  In addition, since the forward rotation and the reverse rotation of the rotating body 7 are repeatedly performed, the compression action and the compression release action are repeatedly received in a short section, so that the transfer path for the food dough S to roll and move. 13 can be shortened, and the overall configuration can be reduced in size.

  Furthermore, by providing the U-shaped padding 33B in each of the overhanging regions 19A to 19D, the food dough S can be effectively guided downward, and the upper surface of the food dough S is a surface with a stretch. It is effective to perform rounding and molding. Therefore, the transfer path 13 can be shortened and the size can be further reduced.

  In the above description, the belt member 31 is provided on the inner peripheral surface of the outer cylinder 5 and the padding 33 is interposed. However, the belt member 31 is omitted and corresponds to padding having an appropriate shape and thickness. It is also possible to change the V width of the V groove in the transfer path 13 as a configuration in which the inner surface forming member is attached to each of the partition inner surfaces 25A to 25H of the polygonal inner peripheral surface of the outer cylinder 5 in a removable manner. It is.

It is front explanatory drawing which carried out the cross section of the food dough rounding-forming apparatus which concerns on embodiment of this invention. It is a top view same as the above. It is explanatory drawing which shows the state of the food dough in a transfer path. It is explanatory drawing of the presence or absence of the twist of food dough. It is explanatory drawing of the overhang | projection shaping | molding effect | action of food dough. It is explanatory drawing of the overhang | projection shaping | molding effect | action of food dough.

Explanation of symbols

1 Food dough rounding device 5 Frame (outer cylinder)
DESCRIPTION OF SYMBOLS 7 Rotating body 11 Outer peripheral surface 13 Transfer path 15 Food dough supply part 17 Initial gas venting action area | region 19A-19D Overhang | projection area | region 21 Leveling action area | region 23 Discharge part 25A-25H Compartment inner surface 27 Discharge port 31 Belt member 33 (33A, 33B) Stuffing S Food dough

Claims (9)

  A method of rounding and forming food dough, wherein a truncated cone with a plurality of inclined inner surfaces and an inner peripheral surface formed into a polygon so that the lower side has a small diameter, and a lower side having a large diameter The food is supplied to the annular transfer path between the inner circumferential surface of the outer cylinder and the outer circumferential surface of the rotating body by rotating the rotating body forward and backward. A method for rounding and forming food dough, comprising imparting normal rotation and reverse rotation to the dough and moving the transfer dough while repeating forward and reverse rotation of the food dough to round the food dough.   2. The method for rounding and forming a food dough according to claim 1, wherein the food dough is rolled over a plurality of inner surfaces of the outer cylinder during normal rotation of the rotating body.   A rounding and forming apparatus for rounding food dough, comprising an outer cylinder having a plurality of inclined inner surfaces and a polygonal inner peripheral surface so that the lower side has a small diameter, and is provided in the outer cylinder It is formed between a rotating body of a truncated cone having a large diameter on the lower side, a rotating means for rotating the rotating body forward and backward, and an inner peripheral surface of the outer cylinder and an outer peripheral surface of the rotating body. A food dough rounding device comprising: a food dough supply unit for supplying food dough into the annular transfer path; and a discharge unit for discharging the food dough in the transfer path to the outside. .   4. The food dough rounding device according to claim 3, wherein the transfer path is formed in a V shape in which the inner surface of the outer cylinder and the outer peripheral surface of the rotating body are both inclined and the upper side is widened. Food dough rounding and forming equipment.   5. The food dough rounding device according to claim 3 or 4, wherein the V width of the V-shaped transfer path is adjustable.   6. The food dough rounding and forming apparatus according to claim 3, 4 or 5, wherein the food dough supply part and the discharge part are adjacent to each other in the circumferential direction, and the food dough is provided downstream of the food supply part in the transfer path. An initial gas venting action region for venting gas from the discharge path, and a smoothing action region for adjusting the shape of the food dough on the upstream side of the discharge part in the transfer path, and the initial gas venting action in the transfer path A food dough rounding and forming apparatus, comprising an appropriate number of overhanging areas for degassing and dough surface overhanging between the action area and the leveling action area.   The food dough rounding apparatus according to claim 6, wherein the inclination angle of the inner surface of the outer cylinder in the initial degassing action region is steeper than the inclination angle of the inner surface of the outer cylinder in the overhang region. Food dough rounding equipment.   The food dough rounding and forming apparatus according to any one of claims 3 to 7, wherein a flexible belt member is stretched on an inner surface of a polygonal frame constituting the outer cylinder, and the initial gas venting action. A food dough rounding and forming apparatus, wherein a padding of an appropriate shape is interposed between the belt member and the frame body in the region, the leveling action region and the overhang region.   The food dough rounding and forming apparatus according to claim 8, wherein the padding has a configuration in which a rod-like member is bent in a U shape.

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