JP2009278933A - Method and apparatus for rounding and molding food dough - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method and an apparatus for rounding and molding food dough without imparting torsion thereto. <P>SOLUTION: The apparatus for rounding and molding the food dough is equipped with a rotary body 21 having a truncated cone shape with an upper diameter shorter than the lower diameter in an outer cylinder 19 having an inner peripheral surface 19A in a truncated cone shape with the upper diameter longer than the lower diameter so as to be freely rotatable in the normal and reverse direction. The normal and the reverse rotations are imparted to the food dough M fed into a transmission passage 31 in a V-shaped ring shape formed between the inner peripheral surface 19A of the outer cylinder 19 and the outer peripheral surface 21A of the rotary body 21 by the normal and reverse rotation of the rotary body 21, and the compression and release are imparted to the food dough M when the food dough M moves from the upstream to the downstream of the transmission passage 31 while repeating the normal and reverse rotation of the food dough M, and when passes parts of spreading and pressing members 45, 47 and 49 installed in the inner peripheral surface 19A of the outer cylinder 19 to round and mold the food dough M. <P>COPYRIGHT: (C)2010,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, the food dough (bread dough) divided into an appropriate amount is appropriately rounded by a dough rounding device before being sent to the next process such as a fermentation process (for example, Patent Document 1). reference).
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 has an outer peripheral surface having a truncated cone-shaped inner peripheral surface having a diameter on the upper side larger than that on the lower side. In a cylinder or in an outer cylinder whose inner peripheral surface is cylindrical, a rotary body having a truncated cone shape whose upper side diameter is smaller than the lower side diameter is provided so as to freely rotate forward and backward. Reversing, imparting normal rotation and reverse rotation to the food dough supplied in the V-shaped annular transfer path formed between the inner peripheral surface of the outer cylinder and the outer peripheral surface of the rotating body, When the food dough is moved from the upstream side to the downstream side of the transfer path while repeating normal rotation and reverse rotation of the food dough, the food dough passes through the portion of the pressure spreading member provided on the inner peripheral surface of the outer cylinder. The food dough is sometimes compressed and released to round the food dough.

  Further, in the method of rounding and forming the food dough, the upper side diameter is lower than the lower side diameter in the outer cylinder having a frustoconical inner peripheral surface whose upper side diameter is larger than the lower side diameter. A small truncated cone-shaped rotating body or a cylindrical rotating body is provided so as to be able to rotate forward and backward, and the rotating body is rotated forward and backward so that it is between the inner peripheral surface of the outer cylinder and the outer peripheral surface of the rotating body. The food dough supplied in the formed V-shaped annular transfer path is forwardly rotated and reversed, and the food is moved from the upstream side to the downstream side of the transfer path while repeating the normal rotation and reverse rotation of the food dough. When the dough is moved, the food dough is compressed and released when the food dough passes through the portion of the pressure spreading member provided on the inner peripheral surface of the outer cylinder to round the food dough. It is a feature.

  Also, a rounding device for rounding food dough, an outer cylinder having a frustoconical inner peripheral surface or a cylindrical inner peripheral surface whose upper side diameter is larger than the lower side diameter; A rotating body that is formed in a truncated cone shape having a smaller diameter on the upper side than the diameter on the lower side, and is rotatably provided in the outer cylinder, and a rotation for rotating the rotating body forward and backward Is supplied to a V-shaped annular transfer path formed between the means and the inner peripheral surface of the outer cylinder and the outer peripheral surface of the rotating body, and moves from the upstream side to the downstream side in the transfer path. And a pressure spreading member for imparting compression and release to the food dough.

  Also, a rounding device for rounding the food dough, the outer cylinder having a frustoconical inner peripheral surface having a larger diameter on the upper side than the diameter on the lower side, and a diameter on the lower side A rotating body formed in a truncated cone shape or a columnar shape having a small diameter on the upper side, and rotatably provided in the forward and reverse directions in the outer cylinder, and a rotating means for rotating the rotating body forward and backward, A food dough that is supplied into a V-shaped annular transfer path formed between the inner peripheral surface of the outer cylinder and the outer peripheral surface of the rotating body, and is moved from the upstream side to the downstream side in the transfer path. And a pressure-extended member for imparting compression and release.

  Further, in the food dough rounding and forming apparatus, the outer cylinder is provided on a slide member provided to be able to be put in and out of the frame of the food dough rounding and forming apparatus, the rotating body is provided in the outer cylinder, and the A rotating means provided in the gantry frame and a rotating shaft provided in the rotating body for forward and reverse rotation of the rotating body and a rotating shaft provided in the rotating body are provided so as to be able to be joined and detached.

  Further, in the food dough rounding device, the slide member is provided with a carry-out conveyor for carrying out the rounded food dough, and the conveyor rotation means provided in the gantry frame for rotating the carry-out conveyor is driven. The joining of the rotating body and the driven rotating body provided in the transport conveyor or the joining of the rotating means and the rotating shaft of the rotating body is configured to be magnetically connectable.

  In the food dough rounding and forming apparatus, a weighing cutting device for weighing and cutting the food dough to be supplied to the transfer path is provided above the rotating body.

  In the food dough rounding and forming apparatus, a supply shutter for temporarily receiving the food dough cut by the weighing and cutting apparatus and supplying the food dough to the transfer path is provided upside down. It is.

  According to the present invention, the structure of the food dough rounding device can be simplified. In addition, the food dough can be effectively degassed during the rounding of the food dough, and the surface of the food dough can be smoothly rounded and formed into a tight surface.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. The food dough rounding and forming apparatus according to this embodiment can be used as a configuration of only the food dough rounding and forming apparatus. However, since the system configuration can be a combination of a food dough weighing and cutting device for weighing food dough and cutting a predetermined weight of food dough, and a food dough rounding device, the system configuration will be described. To do.

  Referring to FIG. 1, a food dough rounding device 1 for rounding and forming a food dough M having a predetermined size and a relatively long food dough LM are weighed (weighed) to obtain a predetermined weight of food dough M. The food dough cutting and rounding forming device 5 having a system configuration combined with the food dough weighing and cutting device 3 for cutting the food dough is provided with a gantry frame 7 common to the food dough rounding and forming device 1 and the food dough weighing and cutting device 3. Yes. The gantry frame 7 has a frame structure including a plurality of casters 9 for moving the gantry frame 7. The food dough weighing and cutting device 3 is disposed above the food dough rounding and forming device 1 supported by the gantry frame 7.

  The food dough rounding and forming apparatus 1 has a base plate 11 provided at an intermediate height position of the gantry frame 7 on the front side of the food dough cutting and rounding forming apparatus 5 (the surface side orthogonal to the paper surface in FIG. 1, FIG. 2). In the left side and in the right side in FIG.

  More specifically, the food dough rounding and forming apparatus 1 is provided on a support member 13 (see FIG. 2) such as a plurality of support rollers provided on the base plate 11 and the base plate 11 in the front-rear direction (FIG. 1). 2 is provided with a plate-like slide member (slide plate) 17 that is supported and guided by a guide member 15 that is long in the direction orthogonal to the plane of the drawing and in the left-right direction in FIG. On the slide member 17, an outer cylinder 19 having an inner peripheral surface 19 A formed in a truncated cone shape having a diameter on the upper side larger than the diameter on the lower side is integrally provided. Is provided with a rotating body 21 formed in a truncated cone shape having a smaller diameter on the upper side than on the lower side.

  Accordingly, by pulling out the slide member 17 to the front side, the outer cylinder 19 and the like mounted on the slide member 17 is moved to the front side of the food dough cutting and rounding device 5 as shown in FIGS. 10 to the left).

  The rotating body 21 is detachably attached to a rotating shaft 23 that is vertically and rotatably supported by the slide member 17 at the center position of the outer cylinder 19. The driven gear 25 provided at the lower end portion of the rotating shaft 23 is provided so as to be able to mesh with and disengage in a horizontal direction with a driving gear 29 provided in a rotating motor 27 as a rotating means mounted on the lower surface of the base plate 11. Yes. A V-shaped annular transfer path 31 is formed between the inner peripheral surface 19 </ b> A of the outer cylinder 19 and the outer peripheral surface 21 </ b> A of the rotating body 21.

  In the food dough rounding device 1 having the above-described configuration, the forward rotation (rotation in the direction of arrow A in FIG. 4) and the reverse rotation of the rotating body 21 are repeated by the forward and reverse rotations of the rotation motor 27, and the transfer path 31 is repeated. The food dough M supplied inward is subjected to forward and reverse rotation (arrow B direction is forward rotation) and forward and reverse rotation (arrow C direction is forward rotation) to round the food dough M. Molding is performed. Then, the food dough M rolled in the transfer path 31 and rounded is discharged from the discharge port 41 (not shown in FIGS. 1 and 2) formed in the outer cylinder 19 to the outside. Corresponding to the discharge port 41, it is carried out to the next process by the carry-out conveyor 33 provided in the slide member 17.

  The forward rotation and reverse rotation of the rotation motor 27 are controlled by a control device (not shown) for controlling the operation of the food dough rounding apparatus 1. Although the rotational speed at the time of rotation may be the same or different, the rolling movement of the food dough M when the rotating body 21 is rotated backward is greater than the rolling movement distance of the food dough M when the rotating body 21 is rotating forward. The forward rotation time and the reverse rotation time are set in advance so as to shorten the distance. In other words, the distance that the food dough M rolls and moves from the upstream side to the downstream side in the transfer path 31 by the forward rotation of the rotating body 21 is longer than the distance that the food dough M returns by the reverse rotation. Distance. Therefore, by repeating forward rotation and reverse rotation of the rotating body 21, the food dough M moves forward from the upstream side gradually toward the downstream side by repeating normal rotation, reverse rotation, that is, forward and backward.

  Therefore, the food dough M in the transfer path 31 is rolled and moved from the upstream side to the downstream side (in the direction of arrow C in FIG. 4) under the rounding action while repeating forward and reverse rotation and revolution. It is discharged from the discharge port 41 onto the transport conveyor 33.

  The carry-out conveyor 33 is constituted by a belt conveyor, and is supported on the lower surface of the slide member 17 via a bracket. A rotating shaft (not shown) for rotating the belt conveyor in the carry-out conveyor 33 is provided with a magnet roller 35 as a driven rotating body. In order to rotate the carry-out conveyor 33, a carry-out motor 37 as a conveyor rotating means is provided on the lower surface of the base plate 11, and a magnet roller 39 as a drive rotating body provided in the carry-out motor 37 is It is configured to be magnetically connectable to the magnet roller 35 of the carry-out conveyor 33. The magnet rollers 35 and 39 have a configuration in which N poles and S poles of magnets are alternately provided in the circumferential direction, and the driven rotating body (magnet 39) is rotated in a non-contact state. It has a function of transmitting to the roller 35).

  With the above configuration, when the slide member 17 is pulled out to the front side (left side in FIGS. 2 and 10), the driven gear 25 provided on the rotating shaft 23 of the rotating body 21 is moved horizontally from the drive gear 29 provided on the rotating motor 27. The magnet roller 35 of the carry-out conveyor 33 is separated from the magnet roller 39 provided in the carry-out motor 37 in the horizontal direction. When the slide member 17 is returned to its original position, the driven gear 25 meshes with the drive gear 29, and the magnet roller 35 of the carry-out conveyor 33 is close to the magnet roller 39 of the carry-out motor 37 and magnetically moves. The rotation of the carry-out motor 37 can be transmitted to the carry-out conveyor 33.

  As already understood, even if the drive gear 29 provided on the rotary motor 27 and the driven gear 25 provided on the rotary shaft 23 of the rotating body 21 are meshed by gears, the carry-out motor 37 and the carry-out conveyor 33 are Since magnetic bonding is performed using a magnet roller, even when separate rotation transmission mechanisms are simultaneously bonded, it is possible to smoothly bond without causing a problem such as a galling phenomenon. Further, as described above, the food dough rounding and forming apparatus 1 can be pulled out to the front side with respect to the gantry frame 7, so that the food dough rounding and forming apparatus 1 can be easily cleaned and maintained.

  In the above description, the case where the magnet rollers 39 and 35 are used as the configuration for transmitting the rotation from the carry-out motor 37 to the carry-out conveyor 33 has been described. However, the drive gear 29 of the rotating motor 27 and the driven gear 25 provided on the rotating shaft 23 of the rotating body 21 are changed to magnet rollers, respectively, and the rotation of the rotating motor 27 is transferred to the rotating body 21 via the magnet roller. It is also possible to adopt a configuration for transmission. That is, it is possible to adopt a configuration in which a magnet roller is employed in each of the configurations for transmitting the rotation of the motor to the rotating body 21 and the configuration for transmitting the rotation to the carry-out conveyor 33, and at least one or both of the rotation transmission configurations are magnetically connected. It is.

  In the food dough rounding device 1, in the V-shaped transfer path 31 formed between the inner peripheral surface 19 </ b> A of the outer cylinder 19 and the outer peripheral surface 21 </ b> A of the rotating body 21, the transfer path 31 is perpendicular to the transfer path 31. When the cross section is viewed, as shown in FIG. 1, the inclination direction of the inner peripheral surface 19A with respect to the vertical surface and the inclination direction of the outer peripheral surface 21A are opposite, but the inclination angle of the inner peripheral surface 19A with respect to the vertical surface is The absolute value and the absolute value of the inclination angle of the outer peripheral surface 21A are set substantially equal. Therefore, when the food dough M is a sphere, the food dough M comes into contact with the inner peripheral surface 19A of the outer cylinder 19 and the outer peripheral surface 21A of the rotating body 21 at the same height position. The axis when the food dough M rotates and revolves is vertical.

  As shown in FIG. 4, the discharge port 41 is formed in the outer cylinder 19 corresponding to a predetermined position of the transfer path 31, and the rotation direction of the rotating body 21 (the direction of arrow A in FIG. 4). ), A position slightly downstream from the discharge port 41 is set in the supply receiving portion 43 that receives the supply of the food dough M. On the downstream side of the supply receiving portion 43, there is a first spreading member 45 for pressing (expanding pressure) the food dough M that is moved downstream along the transfer path 31 toward the bottom side of the transfer path 31. Is provided.

  The food dough M up to the portion of the first pressure-applying member 45 repeats forward and reverse rotation about the vertical axis by the forward and reverse rotation of the rotating body 21. Then, when reaching the position of the first pressure-applying member 45, it is guided to the lower surface 45A of the first pressure-expanded member 45 (see FIG. 5B) and pressed to the bottom of the transfer path 31. . At this time, since the upper side of the food dough M is in contact with the lower surface 5A, the food dough M is given forward and reverse rotation about the axis in the horizontal direction (not necessarily accurate horizontal). Become.

  That is, at the position of the first pressure spreading member 45, the food dough M is imparted with forward / reverse rotation about the vertical axis and forward / reverse rotation about the horizontal axis, and is rotated forward / reversely in the synthesis direction. It will be. Therefore, by passing through the first pressure-applying member 45, the food dough M can be effectively pressure-extended (pressed and compressed).

  A second pressure-applying member 47 for overhanging the surface of the food dough M is provided at a position appropriately spaced downstream from the first pressure-expanding member 45, and further, the second pressure-expanding member 47 is provided. A third pressure-applying member 49 is provided on the downstream side appropriately separated from the member 47. A leveling action region 51 for adjusting the shape of the food dough M is provided between the third spreading member 49 and the discharge port 41.

  The first spreading member 45 has a function of pressing and compressing the food dough M that has been rolled and moved in the transfer path 31 from the supply receiving portion 43 toward the bottom of the V-shaped transfer path 31. The bracket 55 is detachably attached to the inner peripheral surface 19A of the outer cylinder 19 by an appropriate fixture 53 such as a bolt. Then, in order to guide and guide the food dough M that has been rolling in the transfer path 31 toward the bottom of the transfer path 31, the lower surface 45A (see FIG. 5B) of the first pressure-applying member 45 is transferred. It is formed in a convex curved surface or a convex surface in which the central part side gradually decreases from the upstream side of the transfer path 31 so that the central part of the first spreading member 51 in the direction along the path 31 is lowest. The downstream side from the central part is formed in a curved surface or an inclined surface that gradually becomes higher on the downstream side.

  That is, the lower surface 45A of the first spreading member 45 gradually presses and compresses the food dough M that moves gradually downstream along the transfer path 31 to the bottom side of the transfer path 31, and then compresses the food dough M. It is formed on a downwardly protruding pressing surface that acts to release gradually. Therefore, forward and reverse rotations and revolutions are imparted by forward and reverse rotation of the rotating body 21 and are gradually moved from the supply receiving portion 43 to the downstream side while repeating forward and backward movements. The food dough M that passes through the portion is compressed and degassed along the lower surface 45A of the first pressure-applying member 45 toward the bottom side of the transfer path 31, and the pressure compression is released. It will be repeated an appropriate number of times. Therefore, when the food dough M passes through the portion of the first spreading member 45, the initial gas venting is effectively performed.

  That is, the food dough M that passes through the first pressure-applying member 45 is subjected to forward / reverse rotation about the vertical axis and forward / reverse rotation about the horizontal axis to repeat compression, release, The properties of the entire food dough M are homogenized, and the quality of the food dough M can be stabilized.

  The food dough M after quality is stabilized by passing through the position of the first pressure-applying member 45 and receiving the initial degassing action, the second dough-pressure member 47 and the third pressure-expanded member. When passing through the position of the member 49, the second and third pressure-applying members 47 and 49 roll while receiving the compression action and the compression release action alternately and receive a squeezing action.

  Since the second pressure-applying member 47 and the third pressure-expanding member 49 have the same configuration, the configuration of the second pressure-expanding member 47 will be described in detail. Parts having the same function are denoted by the same reference numerals, and detailed description of the third pressure-applying member 49 is omitted.

  The second spreading member 47 is attached to a bracket 59 that is detachably attached to the inner peripheral surface 19A of the outer cylinder 19 via a fixture 57, and the food dough M that moves in the transfer path 31. Is pressed against the outer peripheral surface 21A of the rotating body 21 and is compressed in the direction of the rotating body 21 with a pressing projection surface 61A close to the outer peripheral surface 21A of the rotating body 21 as shown in FIG. As shown in FIG. 4, the protruding pressing protrusions 61 are provided on both upstream and downstream ends in the direction along the transfer path 31. And between the said press protrusion part 61 of the both ends side, in order to release the press compression of the food dough M with respect to 21 A of outer peripheral surfaces of the said rotary body 21, outer peripheral surface 21A of the rotary body 21 rather than the said press protrusion surface 61A. A compression release recess 63 having a compression release surface 63 </ b> A (see FIG. 5D) that is far from is provided.

  Accordingly, the food dough M that is given forward and backward rotation and forward revolution along the transfer path 31 by the forward / reverse rotation of the rotating body 21 and gradually rolls downstream while moving forward and backward along the transfer path 31 is the first and second rotations. By alternately passing forward (forward rotation) and backward (reverse rotation) through the pressing protrusion 61 and the compression release recess 63 of the second pressure-applying members 47 and 49, the compression action and the compression release action are alternated. Will receive. And it will receive a squeezing-up action by rolling, receiving the said compression action and releasing action, and the degassing by the squeezing-up of the food dough M will be performed effectively.

  By the way, the transfer path 31 on which the food dough M rolls is formed in a V-groove, and the food dough M rotates in the transfer path 31 of this V-groove. As shown, the upper side is formed into a sphere shape having a large diameter and the lower side is formed into a small diameter, in other words, approximately an oval shape. At this time, there is a difference in peripheral speed due to the difference in diameter between the upper side and the lower side of the food dough M.

  Further, the peripheral speed of the outer peripheral surface 21A of the rotating body 21 for imparting rotation to the food dough M is higher on the lower side, so that the surface of the food dough M has the peripheral speed of the outer peripheral surface 21A. It tends to be pulled from the slow to the fast, that is, downward. And since the weight of food dough M itself acts on the said food dough M, the said food dough M tends to receive an induction | guidance | derivation action so that it may bite into the V groove of the transfer path 31. FIG. Accordingly, the upper side surface of the food dough M is subjected to an action of being pulled around and is rounded to a tensioned surface.

  As described above, the food dough M supplied into the transfer path 31 of the V-groove can be rounded by rotating the rotating body 21 forward. However, when the rotating body 21 is rotated only in one direction of the forward rotation, as shown in FIG. 7 (A), the food is caused by the difference in peripheral speed between the upper side and the lower side of the food dough M. The fabric M tends to have a twisted portion MN. However, in the present embodiment, as described above, the rotating movement of the food dough M is performed by repeating the forward rotation and the reverse rotation of the rotating body 21, so that the twisted portion is rotated during the reverse rotation of the rotating body 21. As shown in FIG. 7 (B), the twisting of the MN is eliminated, and the food dough M can be rolled without forming the twisted portion MN. That is, it is possible to reduce the damage caused by applying an excessive load on the food dough M, and to reduce the internal stress of the food dough M.

  The food dough M that has been subjected to a rounding forming action by passing through the positions of the first and second pressure-applying members 47 and 49 is adjusted in shape in the leveling action area 51 located upstream of the discharge port 41. Is done. That is, in the leveling action region 51, the food dough M rolls so as to receive the transfer of the surface state between the inner peripheral surface 19A of the outer cylinder 19 and the outer peripheral surface 21A of the rotating body 21. Since the inner peripheral surface 19A of the outer cylinder 19 and the outer peripheral surface 21A of the rotating body 21 in the leveling action region 51 are formed smoothly, the surface of the food dough M that receives the rounding action is in a smooth and tensioned state. In addition, as shown in FIG. 7B, the external shape is molded and adjusted to a good state without a twisted portion or a wrinkle.

  Thereafter, the food dough M moves to the discharge port 41, slides or rolls down on the shooter 65 (see FIGS. 1 and 2) provided in the slide member 17 corresponding to the discharge port 41, and the carry-out conveyor 33. Placed on top. The food dough M rounded and formed by the carry-out conveyor 33 is carried out to the next process.

  As can be understood from the above description, since the inner peripheral surface 19A of the outer cylinder 19 and the outer peripheral surface 21A of the rotating body 21 are both frustoconical, they have a relatively simple configuration and are easy to manufacture. It is. And, since the pressure spreading members 45, 47, 49 having an appropriate shape are detachably attached to the inner peripheral surface 19A of the outer cylinder 19, the food dough M for rounding molding is compressed and released. The food dough M can be compressed and released by attaching and detaching the pressure spreading members 45, 47, and 49.

  Therefore, even when the forward rotation and reverse rotation conditions of the rotating body 21 are kept the same, it is possible to change the compression and release time or distance conditions, the compression ratio, and other conditions. Even if the magnitude or property of M is changed, it is possible to easily cope with it without reducing productivity.

  Further, since the rotating body 21 is repeatedly rotated forward and backward, the compression action and the compression release action are repeatedly received in a short section, so that the transfer path for the food dough M to roll and move. 31 can be shortened, and the overall configuration can be reduced in size.

  In the above description, the case where the inner peripheral surface 19A of the outer cylinder 19 is formed in a truncated cone shape having a large diameter on the upper side and the outer peripheral surface 21A of the rotating body 21 is formed in a truncated cone shape having a large diameter on the lower side is illustrated. explained. However, as a modification, it is also possible to form one of the outer peripheral surface 19A of the outer cylinder 19 or the outer peripheral surface 21A of the rotating body 21 in a truncated cone shape and the other in a circular peripheral surface. It can be played.

  The food dough weighing and cutting device 3 is provided on a base plate 67 provided in the gantry frame 7 at a position above the food dough rounding and forming device 1. More specifically, a relatively long weighing conveyor 69 is mounted on the base plate 67 in the left-right direction (left-right direction in FIG. 1), and on the downstream side (right side in FIG. 1) of the weighing conveyor 69. A downstream conveyor 71 shorter than the weighing conveyor 69 is disposed. Between the weighing conveyor 69 and the downstream conveyor 71, a cutting device 73 for cutting the food dough transferred from the weighing conveyor 69 onto the downstream conveyor 71 is disposed.

  The weighing conveyor 69 has a function of weighing the entire amount of the relatively long food dough LM placed over the entire length of the weighing conveyor 69, and includes a base frame 74 of the weighing conveyor 69 and Between the conveyor frame 75, an appropriate weighing sensor 77 such as a strain gauge is provided. On the conveyor frame 75, there is mounted a roller frame 83 rotatably supporting left and right rollers 81 (see FIG. 3, only one of which is shown) that wraps an endless conveyor belt 79 that is long in the left-right direction. is there.

  A rear side (left side in FIGS. 3 and 9) of the roller frame 83 is rotatably attached to the conveyor frame 75 via a hinge (not shown), and a front side of the roller frame 83 (FIGS. 3 and 9). 9) is fixed to the conveyor frame 75 by a locking means 85 such as an appropriate lock member. Therefore, by releasing the fixation by the locking means 85, the roller frame 83 can be tilted so that the right side portion is raised as shown in FIG.

  Therefore, the conveyor belt 79 can be removed from the roller frame 83 to the front side (in the diagonally upward direction on the right side in FIG. 9) by releasing the fixing by the locking means 85 and loosening the tension of the conveyor belt 79 by the roller 81. The conveyor belt 79 can be cleaned, or the conveyor belt 79 can be replaced with a new one. That is, the conveyor belt 79 can always be kept clean. The weighing conveyor 69 is rotationally driven by a conveyor motor 87 (see FIG. 1) mounted on the base frame 74.

  The downstream conveyor 71 is mounted on a conveyor frame 89 (see FIG. 2) mounted on the base plate 67, and is fixed by the locking means 91 similar to the locking means 85, whereby the weighing conveyor 69 is released. Similarly to the conveyor belt 79, the conveyor belt 93 provided in the downstream conveyor 71 can be removed. In addition, since the structure for removing the said conveyor belt 93 in the downstream conveyor 71 is a structure similar to the structure of the weighing conveyor 69 mentioned above, the detailed description about the structure for removing the conveyor belt 93 in the downstream conveyor 71 is given. Omitted.

  Therefore, the downstream conveyor 71 can always be kept clean like the weighing conveyor 69. The downstream conveyor 71 is rotationally driven by a conveyor motor 97 attached to a bracket 95 attached to the conveyor frame 89.

  The cutting device 73 moves in a direction (up and down direction in FIG. 1) that moves toward and away from the long food dough LM placed from the weighing conveyor 69 to the downstream conveyor 71 and moves to the food dough. A fabric presser member 99 that can freely press one side of the LM is provided. More specifically, the dough-holding member 99 is a plate that can move up and down between the weighing conveyor 69 and the downstream conveyor 71, and is lifted by an actuator 101 for vertical movement such as an air cylinder, for example. It has a function of contacting and supporting the food dough LM from below.

  The cutting device 73 includes a cutting blade 103 for cutting the food dough LM so as to face the dough pressing member 99. When the cutting blade 103 is lowered by the operation of a vertical movement actuator 105 such as an air cylinder provided at an upper position, the cutting blade 103 is lowered until it comes into contact with the dough holding member 99 to cut the food dough LM. is there.

  That is, when the food dough LM is cut by the cutting blade 103, the dough presser member 99 facing the cutting blade 103 supports the food dough LM. The occurrence of sagging in the direction can be suppressed, and the weight of the small food dough M can be accurately maintained and cut.

  With the above configuration, the food dough LM can be reliably cut between the weighing conveyor 69 and the downstream conveyor 71. At this time, the cutting blade 103 does not interfere with the weighing conveyor 69 and the downstream conveyor 71, and does not damage the respective conveyor belts 79 and 93.

  In the above description, the case where the material presser member 99 and the cutting blade 103 face each other up and down is illustrated, but the vertical relationship may be reversed, or the horizontal direction may be opposed.

  On the downstream end side of the downstream conveyor 71, a small food dough M dropped from the downstream conveyor 71 is temporarily received and supplied to the supply receiving portion 43 of the transfer path 31 in the food dough rounding apparatus 1. For this purpose, a supply shutter 107 is provided upside down. The supply shutter 107 is configured to have a pair of upper and lower ridge members 107A and 107B for storing the food dough M opened vertically, and when one ridge member 107A (or 107B) is on the upper side, The saddle member 107B (or 107A) is in a lower side relationship.

  Note that the flange members 107A and 107B in the supply shutter 107 are provided on a bracket erected on the base plate 67 so as to be turned upside down and detachable. From the holes provided in the base plate 67, food dough is provided. M is dropped onto the food dough rounding device 1. The flange members 107A and 107B are turned upside down by a shutter motor 109 provided on a bracket erected on the base plate 67. The supply shutter 107 is in a state where the food dough M is received in the upper ridge member 107A (or 107B) so that the food dough M located in the transfer path 31 and the food dough M to be supplied to be dropped next do not come into contact with each other. When the rotating body 21 in the food dough rounding apparatus 1 is rotated in the reverse direction and stopped after being rotated forward, the food dough M is turned upside down in the transfer path 31 of the food dough rounding apparatus 1. It acts to drop and supply the water.

  In order to place a long food dough LM on the weighing conveyor 69, a horizontal U-shaped cutter frame 111 is provided on the base plate 67 as shown in FIG. A pair of left and right support bars 113 that protrude horizontally in the forward direction (to the right in FIG. 3) at the top of each of them is detachably attachable to a cutter housing 117 provided with a pair of cutters 115 having a cross-sectional cross section. Is provided. A cutter motor 119 for rotating the cutter 115 is attached to the cutter frame 111.

  In order to rotate the cutter 115 by the cutter motor 119, when the cutter housing 117 is supported by the support bar 113, the cutter gear 119G is interlocked and connected to the cutter 115. The driven gear 115 </ b> G included in the configuration meshes with the gear.

  In order to supply food dough between the pair of cutters 115, a hopper 121 capable of accommodating a large amount of food dough is detachably mounted on the upper portion of the cutter housing 117. The food dough weighing and cutting device 3 is covered with an upper cover 123 that can be opened and closed in the upper part of the gantry frame 7. The hopper 121 is mounted on the cutter housing 117 through a vertical hole 123H formed in the cover 123.

  Therefore, after removing the hopper 121 from the cutter housing 117, the cover 123 can be opened upward as shown in FIGS. The cutter housing 117 can be removed from the support bar 113 to the front side as shown in FIGS. 8 and 9 by holding the cover 123 in the upward direction. The conveyor belt 79 and the conveyor belt 93 in the downstream conveyor 71 can be removed to the front side as described above, and cleaning or the like can be performed.

  In the above configuration, when a large amount of food dough is stored in the hopper 121, the food dough in the hopper 121 is supplied between the pair of cutters 115 by its own weight. Therefore, the cutter motor 119 is driven under the control of a cutter control device (not shown), and the pair of cutters 115 are moved inward from each other (in FIG. 3, the left cutter 115 is clockwise and the right cutter 115 is When rotating 1/4 in the counterclockwise direction), the pair of cutters 115 cuts a relatively long food dough LM having a length substantially equal to the length of the cutter 115 and places it on the weighing conveyor 69. .

  As described above, when the long food dough LM is placed on the weighing conveyor 69, the total weight of the long food dough LM is measured (measured), and the measured value (measured value) is controlled by the cutter control. It is stored in storage means (not shown) provided in the apparatus. Then, when the large food dough LM is transferred from the weighing conveyor 69 onto the downstream conveyor 71 in order to cut the small food dough M having a predetermined weight (set weight) set in advance, the weighing conveyor 69 is weighed. The weight of the long food dough LM loaded on the conveyor 69 is always measured.

  Then, the measurement value is subtracted from the weight stored in the storage means in a calculation means (not shown). When the weight loss value at this time becomes equal to the command value (set value) input to the calculation means for cutting to the predetermined weight set in advance, the operations of the weighing conveyor 69 and the downstream conveyor 71 Is stopped, and the cutting device 73 cuts and separates the small food dough M from the long food dough LM. As described above, when the small food dough M is cut and separated, under the control of the cutter control device, the small speed dough M is rapidly fed by the downstream conveyor 71, and the small food dough M is fed to one of the ridge members 107 </ b> A of the supply shutter 107. Fall supplied.

  When the small food dough M is cut and separated as described above, the weight of the food dough LM stored in the storage means is updated as the weight of the remaining food remaining on the weighing conveyor 69 as the weight of the new food dough LM. Thereafter, the operation as described above is repeated, and the small food dough M having a predetermined weight set in advance is repeatedly cut from the long food dough LM.

  For example, after the small food dough M is cut and separated, the weight of the remaining food dough remaining on the weighing conveyor 69 is measured, and the weight of the remaining food dough is calculated from the total weight (memory value) of the long food dough LM. If the subtracted value (calculation result by the calculation means) is equal to the predetermined weight, the small food dough M has an appropriate value set in advance (that is, the command value to the calculation means). Show.

  Further, when the subtraction value is not equal to the predetermined weight, there is an error when the weight of the cut small food dough M (the subtraction value) is compared with the predetermined weight, so that this error is reduced. The command value (set value) input to the calculation means for cutting to the predetermined weight is corrected. That is, when the weight of the small food dough M is larger than a predetermined weight, the stop timing when the weighing is performed while the long food dough LM is transferred from the weighing conveyor 69 to the downstream conveyor 71 and the transfer is stopped is the previous time. If the weight of the small food dough M is smaller than the predetermined weight earlier, the feedback control is performed so that the timing becomes appropriate by a later time. Therefore, the small food dough M can be accurately cut into a predetermined weight.

  When the measured value of the remaining food dough by the weighing conveyor 69 becomes a value slightly larger than the predetermined weight or a value smaller than the predetermined weight, or a predetermined position on the weighing conveyor 69 by an optical sensor provided at an appropriate position. When it is detected that the food dough has run out and becomes a value smaller than the predetermined weight, the cutter motor 119 is driven again, and the long food dough LM is cut again. Note that the timing for recutting the long food dough LM can be arbitrarily set.

  The small food dough M cut and separated from the long food dough LM to a predetermined weight (set weight) set in advance and dropped and supplied to one ridge member 107A of the supply shutter 107 is the food dough rounding and forming apparatus 1 When the rotating body 21 changes from reverse rotation to forward rotation, it is turned upside down and supplied to the transfer path 31 of the food dough rounding apparatus 1 in a falling manner. And when one said candy member 107A is turned upside down, the other candy member 107B will become an upper side, and will receive the small food dough M supplied next.

  As already understood, in the food dough weighing and cutting apparatus 3, after measuring the total weight of the long food dough LM placed on the weighing conveyor 69, a predetermined weight ( Since the small food dough M is cut when the set weight) is subtracted, even if, for example, hand powder or the like is attached to the weighing conveyor 69 and the downstream conveyor 71, the small food The fabric M can be accurately cut into a predetermined weight set in advance. Further, even when the small food dough M preceding the downstream conveyor 71 exists, the next small food dough M can be cut to a predetermined weight set in advance. Further, the small food dough M having a predetermined weight can be efficiently cut, and productivity can be improved.

It is front sectional explanatory drawing which showed a part of the food dough rounding-forming apparatus which made the system structure combining the food dough rounding-forming apparatus and the food dough metering cutting apparatus. It is right side explanatory drawing which showed a part of the food dough rounding-forming apparatus which made the system structure combining the food dough rounding-forming apparatus and the food dough metering-cutting apparatus. It is left side explanatory drawing which showed a part of the food dough rounding-forming apparatus which made the system structure combining the food dough rounding-forming apparatus and the food dough metering-cutting apparatus. It is plane explanatory drawing which shows the principal part in a food dough rounding-up apparatus. It is sectional explanatory drawing of the (a), (b), (c), (d) part in FIG. 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 front explanatory drawing of the state which opened the cover upwards and removed the hopper, the cutter housing, etc., and is partially cut away. It is explanatory drawing of the state which pulled out the slide member to the front side by the left view same as the above, and is partially omitted and partially cut. It is side surface explanatory drawing which shows the state which pulled out the slide member to the front side.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Food dough rounding and forming apparatus 3 Food dough measuring and cutting apparatus 5 Food dough cutting and rounding forming apparatus 7 Mounting frame 11 Base plate 17 Slide member (slide plate)
DESCRIPTION OF SYMBOLS 19 Outer cylinder 19A Inner peripheral surface 21 Rotating body 21A Outer peripheral surface 23 Rotating shaft 25 Driven gear 27 Rotating motor 29 Drive gear 31 Transfer path 35 Magnet roller (driven rotator)
39 Magnet roller (drive rotating body)
41 discharge port 43 supply receiving portion 45 first pressure member 45A lower surface 47 second pressure member 49 third pressure member 51 leveling action region 61 pressing protrusion 61A pressing protrusion 63 compression release recess 63A compression release surface 69 weighing Conveyor 71 Downstream conveyor 73 Cutting device 99 Dough holding member 101, 105 Vertical movement actuator 103 Cutting blade 107 Supply shutter 107A, 107B Hail member 111 Cutter frame 115 Cutter 117 Cutter housing M Food dough LM Large food dough

Claims (8)

  A rounding method of food dough, in the outer cylinder having a frustoconical inner peripheral surface whose upper side diameter is larger than the lower side diameter, or in the outer cylinder whose inner peripheral surface is cylindrical, A rotating body having a truncated cone shape whose upper side diameter is smaller than the lower side diameter is provided so as to freely rotate in the forward and reverse directions, and the rotating body is rotated forward and backward to rotate the inner peripheral surface of the outer cylinder and the outer periphery of the rotating body. A forward rotation and a reverse rotation are applied to the food dough supplied in a V-shaped annular transfer path formed between the food and the surface, and the forward and reverse rotations of the food dough are repeated, from the upstream side of the transfer path. When the food dough is moved downstream, the food dough is compressed and released when the food dough passes through a portion of the pressure-applying member provided on the inner peripheral surface of the outer cylinder to round the food dough A method of rounding and forming a food dough, characterized by performing molding.   A method for rounding and forming food dough, wherein a cone with an upper side diameter smaller than a lower side diameter is provided in an outer cylinder having a frustoconical inner peripheral surface having a larger upper side diameter than the lower side diameter. A trapezoidal rotary body or a cylindrical rotary body is provided so as to be rotatable forward and backward, and is formed between an inner peripheral surface of the outer cylinder and an outer peripheral surface of the rotary body by rotating the rotary body forward and backward. The food dough supplied in the V-shaped annular transfer path is forwardly and reversely rotated, and the food dough is transferred from the upstream side to the downstream side of the transfer path while repeating the forward and reverse rotation of the food dough. When moving, the food dough is compressed and released when the food dough passes through the portion of the pressure-applying member provided on the inner peripheral surface of the outer cylinder, and the food dough is rounded and molded. Rounding method for food dough.   A rounding and forming apparatus for rounding food dough, the outer cylinder having a frustoconical inner circumferential surface or a cylindrical inner circumferential surface having an upper side diameter larger than the lower side diameter, and a lower part A rotating body that is formed in a truncated cone shape with a diameter on the upper side smaller than the diameter on the side and that is rotatably provided in the outer cylinder, and a rotating means for rotating the rotating body forward and backward , Supplied to a V-shaped annular transfer path formed between the inner peripheral surface of the outer cylinder and the outer peripheral surface of the rotating body, and moved in the transfer path from the upstream side to the downstream side. A food dough rounding and forming apparatus, comprising: a pressure-extracting member for imparting compression and release to the food dough.   A rounding and forming apparatus for rounding food dough, the outer cylinder having a frustoconical inner peripheral surface whose upper side diameter is larger than the lower side diameter, and the upper side than the lower side diameter A rotating body formed in a truncated cone shape or a columnar shape with a small diameter, and provided in the outer cylinder so as to freely rotate forward and backward, rotating means for rotating the rotating body forward and backward, and the outer cylinder Supplied into a V-shaped annular transfer path formed between the inner peripheral surface of the rotating body and the outer peripheral surface of the rotating body, and compressed into food dough that moves from the upstream side to the downstream side in the transfer path A food dough rounding and forming apparatus, comprising: a pressure-extracting member for imparting release.   5. The food dough rounding apparatus according to claim 3 or 4, wherein the outer cylinder is provided on a slide member provided to be able to be put in and out of a frame of the food dough rounding apparatus, and the rotating body is provided in the outer cylinder. And a rotating means provided in the gantry frame for rotating the rotating body forward and backward and a rotating shaft provided in the rotating body so as to be detachable from each other. apparatus.   6. The food dough rounding device according to claim 5, wherein the slide member is provided with a carry-out conveyor for carrying out the rounded food dough, and a conveyor rotation provided in the gantry frame for rotating the carry-out conveyor. The food dough characterized in that the drive rotating body of the means and the driven rotating body provided in the conveyor or the rotation means and the rotating shaft of the rotating body can be joined magnetically. Rounding equipment.   The food dough rounding and forming apparatus according to any one of claims 3 to 6, further comprising a weighing and cutting device for weighing and cutting the food dough supplied to the transfer path at a position above the rotating body. Food dough rounding and molding equipment characterized by.   8. The food dough rounding and forming apparatus according to claim 7, further comprising a supply shutter for receiving food dough cut by the weighing and cutting device and supplying the food dough to the transfer path so as to be turned upside down. Food dough rounding and forming equipment.

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