JP2018033355A - Die cutting member, food production apparatus equipped with the same, and food production method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a die cutting member in a food production apparatus in which the dough having a good settlement in a concave formwork can be produced.SOLUTION: A die cutting member 10 is provided to die the dough into a predetermined shape. The die cutting member is constituted of an annular outer cutter 11a arranged downward and multiple inner cutters 12b arranged downward while being dispersed along a periphery so as to be extended toward the inside from the periphery of the outer cutter. The whole die cutting member 10 is made to come down from the upper part to the dough 21 placed on a support base 20, an outer cutter 11b is pressed down to the dough, and the cutting edge reaches the support base. Thereby, the dough is cut out in a shape of the outer cutter and notches 21b are formed from the periphery to the dough with the inner cutter 12b. As a result, the die cutting member 10 in a food production apparatus is configured so as to die the dough of the shape with multiple notches having the shape of the outer cutter and being directed toward the inside from the circumference.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a die-cutting member that can be punched accurately and with good yield to form various shapes of confectionery, a food manufacturing apparatus including the die-cutting member, and a food manufacturing method.

  Conventionally, in order to manufacture a confectionery filled with cream, candy or the like by using a dough for confectionery such as castella dough and combining a flat bottom surface and an upper portion of a hollow candy mold, for example, Patent Document 1 An apparatus for producing confectionery is known.

  According to the confectionery manufacturing apparatus according to Patent Document 1, confectionery is manufactured as follows. That is, first, a cake sponge base produced by a normal method is sliced to a predetermined thickness (about 8 mm) to form a cake sponge sheet, and the cake sponge sheet is cut into a circular shape of a predetermined size. A round cake sponge sheet is formed. Then, this circular sponge sheet is placed in a hemispherical cup-shaped mold, and the circular cake sponge sheet is placed along the inner surface of the mold to form a container-shaped cake sponge having an open top.

  Next, a predetermined amount of custard cream is filled into the container-like case sponge from above. Then, the upper opening of the container-like cake sponge is closed by filling the cake sponge dough into the upper opening of the container-like cake sponge filled with custard cream. Finally, the cake sponge dough is steamed or baked to complete the confectionery.

Japanese Patent Publication No. 58-035659

By the way, in the confectionery manufacturing apparatus according to Patent Document 1, a flat circular cake sponge sheet is inserted into a hemispherical cup-shaped mold and is arranged along the inner surface of the mold.
Here, when the inner surface of the hemispherical cup-shaped form has a curved recess, especially when it has a large radius of curvature, the circular cake sponge sheet itself is flexible. Easy to fit along.
However, when the inner surface of the hemispherical cup-shaped mold has a small radius of curvature, the circular cake sponge sheet cannot be moved along the inner surface of the mold only by its own flexibility. Will not fit well. For this reason, in a state where it is pushed into the mold, the circular cake sponge sheet may be lifted from the inner surface of the mold or may become wrinkled in some cases. A part of the skin surface is peeled off or irregularities are produced, and the production yield of confectionery is lowered.

  Such a problem occurs not only in the case of a circular cake sponge sheet, but also in the case of a sheet-like dough of other various foodstuffs and in the case of a sheet-like dough of other shapes as well. This occurs in the same manner when the sheet-like material is loaded not only into the hemispherical cup-shaped mold but also into another concave mold. In particular, if a small confectionery is to be manufactured, the radius of curvature of the concave formwork is also reduced accordingly, and it is difficult to obtain a confectionery having a desired shape due to wrinkles or thickening around the dough. For this reason, the production yield has been greatly influenced not only for the round-shaped confectionery but also for the production of various shapes of confectionery such as a crescent or rugby ball or other animals and plants.

  In view of the above points, the present invention provides a food production apparatus and a food production method capable of producing a dough that fits well in a concave mold having various shapes as well as a spherical shape. It aims at providing the die cutting member used for this foodstuff manufacturing apparatus.

  According to the first configuration of the present invention, the object is a die-cutting member for die-cutting a dough into a predetermined shape, and an outside formed with a blade formed along the die-cut shape facing downward. It is composed of a blade and a plurality of inner blades that are distributed downward along the outer edge so as to extend inwardly from the outer edge of the outer shape of the die-cut shape of the outer blade. The entire die-cutting member abuts against the placed fabric, the outer blade is pressed against the fabric, the blade tip reaches the support base, and the fabric is cut into the shape of the outer blade, and the inner blade In the food manufacturing apparatus, the dough having a shape of an outer blade and having a plurality of cuts directed inward from the periphery is die-cut by forming a cut from the periphery with respect to This is achieved by a die-cutting member.

  In the present invention, the die-cut dough cut into the desired shape of the food by the outer blade has a plurality of cuts extending inward from the outer edge by the inner blade. As a result, when this die-cut fabric is inserted into a mold frame that is formed in a concave shape upward, the stress generated in the fabric due to the presence of the notches is dispersed, and the repulsion between the peripheral portions of the die-cut fabric is caused. The force will be reduced, so that wrinkles or lifting from the inner surface of the formwork will not occur, and it will be possible to securely fit along the inner surface of the formwork. In particular, when the radius of curvature of the inner surface of the formwork is small in the manufacture of small confectionery and various shapes of confectionery, the die cutting dough fits well along the inner surface of the formwork, improving the production yield of confectionery, Manufacturing costs are reduced.

  The die cutting member in the food production apparatus according to the present invention is preferably such that the inner blade is supported by the drive means so as to be movable up and down, and preferably the outer blade is supported so as to be rotatable around a vertical axis with respect to the inner blade. Has been. According to this configuration, the inner blade moves up and down together with the outer blade by the driving means, so that the outer blade cuts out the cloth into an annular shape with respect to the cloth placed on the support base, and the inner blade A plurality of cuts are formed inward from the inside. Furthermore, when the outer cutter rotates about the vertical axis with respect to the inner cutter, the fabric is cut out in an annular shape.

  If the outer cutter of the die cutting member in the food manufacturing apparatus according to the present invention is continuously arranged in an annular shape, the dough is cut out in an annular shape by the outer cutter. Thereby, even if a spherical or hemispherical confectionery is small, it is shape | molded accurately and with a sufficient yield.

  If the inner blades are arranged at equal angular intervals with respect to the outer blades, the inner blades form cuts at equal angular intervals from the periphery of the die-cut material.

The die cutting member in the food production apparatus according to the present invention is preferably configured to reciprocate around the vertical axis by the driving means in a state where the outer blade is lowered to a position completely penetrating the dough for die cutting of the dough. By being moved, the outer blade penetrating the dough completely cuts the dough.
According to this configuration, the notch formed by the inner blade does not completely penetrate the die-cut dough in the thickness direction, so by setting the lower surface of the die-cut dough as the outer surface of the confectionery, A good-looking confectionery with no cuts exposed to the outside will be produced.

  Preferably, the die cutting member in the food manufacturing apparatus according to the present invention is arranged such that the inner blade is retracted inward by a predetermined length from the outer blade, that is, the lower edge of the inner blade is the outer blade. The inner blade is placed on the support base in one piece with the outer blade by being at a position that is higher than the lower edge and does not completely penetrate the fabric from above when lowered with respect to the fabric. By being lowered with respect to the formed fabric, a notch that does not completely penetrate the fabric is formed. Therefore, it is not necessary to separately drive and adjust the inner blade and the outer blade in the vertical direction, and it is only necessary to drive the inner blade and the outer blade integrally, so that the drive control is simplified and the cost related to the drive control is reduced. .

  According to the second configuration of the present invention, the above object is achieved by the blades formed along the die-cut shape being dispersed downward so as to extend inward from the outer edge of the outer blade and the outer edge of the outer blade. First, the entire die-cutting member is lowered with respect to the dough placed on the support table using a die-cutting member for die-cutting the dough comprising a plurality of inner blades arranged in a predetermined shape. The first stage of moving the outer blade to the upper surface of the support base and making contact with the inner blade to the middle position of the thickness of the cloth on the support base, and then the second stage of raising the entire die cutting member And obtaining a food dough having a mold of a predetermined shape and having a notch from the periphery to the inside by molding the food dough, and obtaining the food of a predetermined shape by molding the food dough This is achieved by the food production method characterized.

In the food manufacturing method according to the present invention, preferably, after the first step, the dough is cut into the shape of the outer blade by reciprocating only the outer blade around its vertical axis.
In the first stage, the outer cutter is moved up to the upper surface of the support base and then the outer cutter is raised, or prior to the movement and elevation of the outer cutter, the inner cutter is moved to the cloth on the support stand. The inner blade may be raised after being moved to an intermediate position.

  Thus, according to the present invention, it is possible to produce a dough that fits well in a concave mold, and a food production that includes this excellent die cutting member and the die cutting member. An apparatus and a food manufacturing method can be provided.

In the foodstuff manufacturing apparatus by this invention, it is sectional drawing which shows the structure of one Embodiment of a die cutting member. It is a bottom view which shows the structure of the die cutting member of FIG. It is a schematic side view which shows the use condition of the die cutting member of FIG. It is a schematic side view which shows sequentially the die-cutting operation | work of the sheet-like material | dough using the die-cutting member of FIG. FIG. 5 is a partially enlarged cross-sectional view sequentially showing the state of the fabric cut out by the die cutting operation of FIG. 4. It is a top view which shows the die cutting dough cut out by the die cutting operation | work of FIG. It is sectional drawing which shows the state which inserted the die-cut material | dough of FIG. 6 in the concave formwork.

Hereinafter, the present invention will be described in detail based on the embodiments shown in the drawings.
FIG.1 and FIG.2 has shown one Embodiment of the die-cutting member used for the foodstuff manufacturing apparatus by this invention. 1 and 2, the die cutting member 10 includes an outer blade portion 11 and an inner blade portion 12 disposed inside the outer blade portion 11. The outer blade portion 11 is continuously formed so as to surround its periphery along the die-cut shape of food such as confectionery. In the present embodiment, the outer blade portion 11 is continuously formed in an annular shape to form a spherical confectionery, but is not limited to an annular shape, and for example, in the case of a crescent-shaped confectionery, this shape is used. It is formed so as to have a blade having a continuous outer shape in a crescent shape along the shape, and such an outer shape is also referred to as an annular shape in the present invention. Therefore, the annular outer blade portion 11 is not necessarily limited to an annular shape, and is a concept indicating an outer blade portion having a blade having a shape corresponding to the periphery of a food dough to be punched into a predetermined shape. Moreover, the outer blade part 11 does not necessarily need to be formed in a continuous annular shape. If there is a portion that does not require cutting out, such as an outer edge, depending on the shape of the dough, the blade of that portion may not be provided.

  The outer blade portion 11 is made of a material such as iron or stainless steel, and is formed in a flat hollow cylindrical shape in the present embodiment, and includes an outer blade 11b at the lower end of the side wall 11a. Further, the upper end of the outer blade portion 11 is closed by the upper wall 11c, and a circular opening 11d is formed at the center of the upper wall 11c. Further, the inside of the outer blade portion 11 is hermetically formed, and is exhausted by a suction device as will be described later, so that the inside thereof can be set to a pressure lower than the atmospheric pressure.

The inner blade portion 12 is similarly made of iron, stainless steel, or the like, and has an annular support member 12a disposed on the inner upper side of the outer blade portion 11, and a plurality of inner members disposed along the periphery of the support member 12a. And a blade 12b. In the case of spherical confectionery production, as shown in the drawing, 16 inner blades 12b arranged at equal angular intervals with respect to the central axis are provided as the inner blades 12b.
In the illustrated case, the support member 12a has a diameter that defines a slight gap with respect to the inner surface of the side wall 11a of the outer blade portion 11, and is configured to be able to rotate within the outer blade portion 11. Yes.
In the illustrated case, the inner blades 12b are arranged radially in the outer blade portion 11 so as to pass through the central axis thereof, and are fixed to the lower surface of the support member 12a by, for example, welding. . Each inner blade 12b is disposed such that its lower edge is at a higher position in the vertical direction than the outer blade 11b of the outer blade portion 11 by a dimension t1 smaller than the thickness t0 of the material to be punched. Has been. That is, the inner blade 12b is disposed by being retracted inward by a predetermined length from the outer blade 11b.

  Here, the outer blade portion 11 and the inner blade portion 12 are configured to be connected to each other and driven as shown in FIG. 3 in use. That is, the inner blade portion 12 is connected to a drive unit 13 for driving a die cutting member of a confectionery manufacturing apparatus (not shown) through an opening 11d of the outer blade portion 11, and as indicated by an arrow A by the drive unit 13. Is moved vertically.

  On the other hand, the outer blade portion 11 does not move in the vertical direction relative to the inner blade portion 12, and is not shown in the figure so as to be rotatable around the central axis when performing circular die cutting. It may be supported by a support mechanism. And the outer blade part 11 is connected to the 2nd drive part 14 for a die cutting member drive of a confectionery manufacturing apparatus, and as shown by the arrow B, it reciprocates around the central axis with respect to the inner blade part 12. The

  Further, the internal space of the outer blade portion 11 is hermetically connected to a suction device (not shown) through the opening 11d, and the internal space is exhausted by the suction device as indicated by an arrow C, and the large space is large. The pressure is lower than atmospheric pressure.

The die cutting member 10 of the food manufacturing apparatus according to the embodiment of the present invention is configured as described above and operates as shown in FIG.
That is, first, in FIG. 4A, the die-cutting member 10 is disposed above the sheet-like material 21 to be die-cut placed on the support base 20. At this time, the sheet-like material 21 is disposed along the surface on the flat support base 20 as shown in FIG.
In the first stage, the die-cutting member 10 is moved downward by the drive unit 13 of the confectionery manufacturing apparatus as indicated by an arrow A1 in FIG.

  As shown in FIG. 4B, the die cutting member 10 is lowered until the lower edge of the outer blade 11 b of the outer blade portion 11 abuts on the surface of the support base 20. As a result, as shown in FIG. 5B, the outer blade 11b of the outer blade portion 11 penetrates the sheet-like material 21 on the support base 20 up and down and contacts the surface of the support base 20, and at the same time. Each of the inner blades 12b of the inner blade portion 12 enters the middle position of the thickness of the sheet-like cloth 21 on the support base 20, and forms a cut (described later) in the sheet-like cloth 21 from above. Regarding the movement operation of the die cutting member 10, the outer blade 11b is moved up to the upper surface of the support base 20 and then the outer blade 11b is raised, or the inner blade 12b is moved to the support base prior to the movement and raising of the outer blade. The inner blade may be raised after being moved to the middle position of the thickness of the fabric on 20. Thus, the movement of the outer blade portion 11 and the inner blade portion 12 may be moved back and forth with each other at different timings by different drive units. In this case, the outer blade portion 11 and the inner blade portion 12 Which of the movements may be lowered or raised first.

  Subsequently, as shown in FIG. 4 (C), the die cutting member 10 has its outer cutter 11b reciprocally rotated around the central axis as indicated by an arrow B, so that the outer cutter 11b becomes a sheet-like cloth. 21 will be completely cut out. Thereby, even if the portion of the sheet-like material 21 is not cut only by the lowering of the outer cutter 11b, it is completely cut out by the reciprocating rotation of the outer cutter 11b. At this time, the inner blade portion 12 does not rotate around the central axis, and thus is not affected at all by the notches.

  Finally, as shown in FIG. 4D, the die-cutting member 10 is moved upward as indicated by an arrow A2 by the drive unit 13 of the confectionery manufacturing apparatus. At that time, the inside of the outer blade portion 11 is held at a low pressure by the suction device, so that the sheet-like cloth cut out by the outer blade 11b (die-cut sheet-like cloth) as shown in FIG. 5C. 22 is held in the outer blade portion 11 and rises together with the die cutting member 10.

  Thereby, as shown in FIG. 6, a sheet-like cloth (hereinafter referred to as “die-cut cloth”) 22 cut into a circle corresponding to the annular shape of the outer blade 11 b of the outer blade portion 11 is die-cut. As shown in FIG. 6, the die cutting dough 22 has a predetermined length inward from the periphery of the annular sheet-like dough 22 corresponding to the position of each inner blade 12 b of the inner blade portion 12. A formed cut 22a is provided. These cuts 22 a are formed only in the upper part of the die-cut dough 22.

  The die cutting dough 22 formed in this manner is then conveyed while being adsorbed by the die cutting member 10 and is loaded into a concave mold 23 having an open top as shown in FIG. .

At this time, since the die-cutting fabric 22 has 16 cuts 22a at equiangular intervals with respect to the central axis at the periphery, the die-cutting fabric 22 is arranged along the inner surface of the curved mold frame 23. The stress generated inside is dispersed, and the repulsive force between the peripheral portions of the die-cut dough is reduced. Therefore, the die cutting dough 22 arranged along the inner surface of the mold 23 is not lifted or wrinkled from the inner surface of the mold 23 by the cuts 22a placed in a plurality of places, so that the mold can be removed. The fabric 22 can surely fit along the inner surface of the mold 23. In this way, the die-cut dough 22 provided with the notches 22a is surely stored along the inner surface of the mold 23, so that a part of the finished confectionery skin surface may be peeled off or uneven. The product yield of finished confectionery is improved as much as possible, the manufacturing cost is reduced, and the generation of defective products that are discarded is suppressed.
In particular, when trying to manufacture small confectionery, the radius of curvature of the concave formwork is reduced by that amount in the conventional technique, so that the desired shape can be obtained, such as wrinkles or folds around the dough or a difference in thickness. It was difficult to obtain confectionery. In addition to the round-shaped confectionery, the production yield has been greatly affected not only for the production of crescent-shaped or rugby ball-shaped confectionery and other various shapes, but the present invention can solve all these problems.

  By performing die cutting in the second stage to raise the entire die cutting member as described above, the process proceeds to the next stage, for example, by forming a desired food shape by containing and covering the cream, The baked confectionery is completed through normal processes such as steaming and baking. Thus, the foodstuff of a predetermined shape can be obtained by obtaining the food dough which has a predetermined | prescribed mold shape and has a notch | incision toward the inside from the circumference | surroundings, and shape | molding this food dough.

The present invention can be implemented in various forms without departing from the spirit of the present invention.
For example, in the embodiment described above, the inner blades 12b of the inner blade portion 12 are arranged radially extending toward the central axis, but this is not limiting, and each inner blade 12b is inclined with respect to the radial direction. It may be arranged.
In the embodiment described above, the inner blades 12b of the inner blade portion 12 are arranged at equiangular intervals with respect to the central axis. However, the present invention is not limited thereto, and the inner blades 12b are arranged at irregular angular intervals. May be.
Furthermore, in the above-described embodiment, the 16 inner blades 12b of the inner blade portion 12 are provided. However, the present invention is not limited to this, and even if two to 15 or 17 or more inner blades 12b are provided. Good. For example, it goes without saying that the number can be appropriately increased or decreased according to the size of the die-cut shape or the curvature.

  In the above-described embodiment, the outer blade 11b of the outer blade portion 11 is formed in an annular shape, but is not limited to this, and other annular shapes such as an elliptic shape, a square shape, or a different shape shaped like a fruit. Moreover, depending on the outer periphery of the food dough, it may be configured discontinuously. Moreover, it can be easily understood that the shape and the arrangement of the inner blade 12b can be appropriately changed according to the shape and the curvature radius of the confectionery.

  In the embodiment described above, the die cutting member of the confectionery manufacturing apparatus has been described. However, the present invention is not limited to this, and the present invention can also be applied to die cutting members for food other than confectionery.

DESCRIPTION OF SYMBOLS 10 Die cutting member 11 Outer blade part 11a Side wall 11b Outer blade 11c Upper wall 11d Opening part 12 Inner blade part 12a Support member 12b Inner blade 13 Drive part 14 of a confectionery manufacturing apparatus 14 Second drive part 20 Support stand 21 Sheet-like dough 22 Die-cut fabric 22a Notch 23 Recessed formwork

Claims (10)

A die cutting member for die cutting a dough into a predetermined shape,
An outer blade having a blade formed along the die-cut shape is disposed downward, and is disposed downward and dispersed along the outer edge so as to extend inward from the outer edge of the die-cut shape of the outer blade. It consists of multiple inner blades,
The entire die-cutting member comes into contact with the cloth placed on the support table, the outer blade is pressed against the cloth, and the cutting edge reaches the support table, so that the cloth is cut into the shape of the outer blade. In addition, the inner blade forms a notch from the outer edge of the cut fabric, so that the fabric having a shape of the outer blade and having a plurality of notches from the periphery to the inside is die-cut. A die-cutting member in a food production apparatus, characterized in that The inner blade is supported by the driving means so as to be movable up and down,
The die cutting member according to claim 1, wherein the outer blade is supported so as to be rotatable about a vertical axis with respect to the inner blade.   3. The die cutting member according to claim 1, wherein the outer blade is arranged in a continuous annular shape along a die cutting shape of the dough.   The die cutting member according to any one of claims 1 to 3, wherein the inner blades are arranged at equiangular intervals with respect to the outer blades.   When the outer cutter is reciprocated around the vertical axis by the driving means in a state where the outer cutter is lowered to a position completely penetrating the dough for die cutting of the dough, the outer cutter penetrating the dough becomes the dough The die cutting member according to claim 1, wherein the die cutting member is completely cut.   The lower edge of the inner blade is higher than the lower edge of the outer blade when lowered with respect to the fabric, and is at a height position that does not completely penetrate the fabric from above, The die cutting member according to any one of claims 1 to 5.   A food production apparatus comprising the die cutting member according to any one of claims 1 to 6. A cloth comprising an outer blade having a blade formed along a die-cut shape and disposed downward, and a plurality of inner blades disposed so as to extend inward from the outer edge of the outer blade. Using a die-cutting member for die-cutting into a predetermined shape,
First, the entire die-cutting member is lowered with respect to the cloth placed on the support table, and the outer cutter is moved to the upper surface of the support table at the same time or in succession, and the inner cutter is moved onto the support table. The first stage of moving to the middle thickness of the fabric,
A second stage of raising the whole die-cutting member thereafter;
By performing die cutting with
A food manufacturing method characterized by obtaining a food dough having a predetermined mold shape and having a notch from the periphery to the inside, and molding the food dough to obtain a food having a predetermined shape.   9. The food production according to claim 8, wherein after the first stage, only the outer cutter is reciprocally rotated around its vertical axis to cut out the dough into the shape of the outer cutter. Method.   In the first stage, the outer cutter is moved up to the upper surface of the support base and then the outer cutter is raised, or prior to the movement and elevation of the outer cutter, the inner cutter is moved to the cloth on the support stand. The food manufacturing method according to claim 8, wherein the inner blade is raised after being moved to an intermediate position of the thickness.

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