JP2510112B2 - Manufacturing method of anpan etc. - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a product in which an inner packaging material such as filling, jam bread, or a cooking material is wrapped with bread dough.

[0002]

2. Description of the Related Art Heretofore, the production of anpan or the like has been limited to manual production, and there has been no method for continuously producing it without using manual labor as in the present invention. The reason is that the bread dough is highly elastic, and in order to make the outer layer of the bread dough of approximately uniform thickness without exposing the filling such as the bean jam, cut and supply it into a circular or hexagonal shape of the bread dough by hand. Place a spherical or lumped filling such as bean paste on the sheet piece to be wrapped, wrap it by gathering the edges of the sheet piece from four sides, and firmly squeeze the gathering point of the dough with your fingertips or twist it to make it elastic. This is done by pressing back the dough of the bread, and the automatic operation of these steps makes the machinery complicated and large, and it is impossible to produce popular food such as anpan at a low cost. .

[0003]

DISCLOSURE OF THE INVENTION The present invention provides a method for continuously and automatically manufacturing easily a product in which an inner packaging material such as filling, jam bread, or a cooking ingredient is wrapped in bread dough. It is intended to be provided.

[0004]

In the present invention, the concept of "wrapping" as in the past is not used, but when the bean paste or the like is continuously discharged onto a bread dough sheet to make a continuous rod-shaped body, It is carried out by winding it into a continuous supply and cutting it from one end to a constant weight.
Instead of the conventional wedge cutting method with a sharp blade, "crushing" is performed by pressure welding with a wide surface, and the difference in flow characteristics between the elasticity of bread dough and the plasticity of filling such as bean jam, that is, the tensile strength of bread dough. The strength of the filling and the tensile strength of the filling such as bean paste have the plasticity close to zero, making use of the contradictory characteristics of both to continuously manufacture an independent body in which the filling such as the bean paste is not exposed on the cut surface. .

That is, the structure is such that bread dough is formed into a continuous sheet having a constant thickness and continuously fed on a conveyor, and the dough is continuously placed on the upper surface of one end of the sheet-shaped bread dough. And the like are continuously fed in a rod shape, and rolled up from the side of the sheet-shaped bread dough to form a continuous bread dough rod-shaped body around the filling such as bean jam, and continuously downward from the downstream end of the conveyor. The rod-shaped body that is drooped and fed is pressed by a pressure contact plate having a certain width or more from two or more directions and is cut by the surface pressure, and an independent body in which the filling such as bean jam is not exposed Is manufactured.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The structure of the present invention will be described with reference to the embodiments. FIG. 1 is an overall side view showing an example of an apparatus used for implementing the present invention. In FIG. 1, 1 is a sheet-shaped bread dough that is continuously formed to have a constant thickness and a constant width and is supplied on a conveyor, and 2 is a continuous bean paste on one end upper surface of the sheet-shaped bread dough that is continuously supplied. Denoted at 3 is a depositor for supplying fillings such as the above in a rod shape, and 3 is a bean paste which is continuously supplied to the upper surface of one end of the sheet-shaped bread dough 1 by the depositor 2. 4 is a winding device including a rotating roller, which kicks the dough 1 from the side to cover the filling 3 such as bean paste, and rolls the filling 3 such as bean paste as a core to continuously roll up the dough with the dough 1. Continuously molded into a wrapped rod. The formed rod-shaped body is continuously supplied downward from the downstream end of the conveyor.

Reference numeral 5 denotes a rod-shaped continuous body having the bean paste 3 as a core by the above process. 6 is a product made by cutting the rod-shaped material 5 with the press plate 7. As described above,
When the rod is continuously hung downward from the downstream end of the conveyor to perform cutting, the rod is stretched by its own weight during hanging, and when this is cut, the weight of the hanging portion of the rod is cut. Becomes lighter and the rod-shaped body contracts slightly upward.Therefore, the rod-shaped body that is continuously supplied stagnates when the pressure-contact plate is closed, or the rod-shaped body is swung by being caught by the pressure-contact plate that opens immediately. At the time of cutting, the problem that the rod-shaped body is not supplied to the correct cutting position does not occur. Further, in addition, as an effect of preparing the cutting device in the hanging position of the rod-shaped body, for example, even when the diameter of the rod-shaped body is changed, such as when the number of windings of the rolled-up rod-shaped body is changed, from the conveyor end. If it hangs down, the center position of the rod-shaped body hardly changes regardless of the change of the diameter of the rod-shaped body, so that it can be accurately supplied to the opening center of the cutting device.

The pressure contact plate 7 is composed of two or more pieces. As shown in FIG. 2, the rod-shaped body 5 is pressed from the peripheral side, and the elasticity of the bread dough 1 on the outer periphery is used to make depressions 11 from both sides or the circumference. Then, the filling 3 such as bean paste located at the center is removed from the pressure contact position. When the opposing pressure contact plates are brought closer to each other, the bread dough 1 located on the outer periphery is also cut, as shown in FIG. In this case, the pressure contact surface of the pressure contact plate 7 has a thickness of 30 mm.
With the above, the filling such as bean paste is not exposed on the cut surface, and a product having a further round cut surface can be obtained. For example, anpan or jam bread 6 is completed. in this case,
The ratio between the bread dough 1 as the outer skin material and the filling 3 such as bean jam can be adjusted according to the ratio of the thickness and width of the sheet-like dough 1 to the diameter of the filling such as bean jam to be supplied or the supply speed to obtain an arbitrary filling ratio. You can make heavy bread and jam bread, or cooking bread that wraps cooked foods.

Next, an embodiment of the cutting means will be described.
The one shown in FIG. 4 shows a pressure contact plate 7 for pressing and cutting the rod-shaped material 5 from two opposing directions. The pressure contact plates 7 face each other and sandwich the rod-shaped material 5 therebetween. The pressure contact plates 7 located opposite to each other are rotatably connected by a connecting rod 8.
In FIG. 5, when the pressure contact plates 7 face each other and move in the opposite directions, the two pressure contact plates are connected to each other by the restraint of the connecting rod 8.
Will be clamped and cut. At this time, the pressure contact plate 7 bites into the rod-shaped material 5 while moving in the tangential direction of the circumference of the rod-shaped material 5, so that a twisting stress acts on the pressure-contact portion, and the cutting surface is firmly closed with the bread dough 1. As described above, as the pressure welding cutting method with the twist effect, it is possible to combine three or more rectangular pieces. In these cutting methods, a rectangular piece 9 as shown in FIG. 7 is fitted in the sliding frame body 10 to form an opening in the center, and this trapezoidal piece is fitted in the sliding frame body to open and close the opening. It is something that can be done. D in FIG. 3 indicates the direction of the rod-shaped material 5 that is continuously or intermittently supplied. Further, if the rod-shaped cloth 5 is continuously supplied, the press-contact plate 7 moves up and down as shown by arrows e and e ′ in accordance with the cloth supply speed so that the press-contact position is not displaced. . The pressure contact plate 7 moves in the direction of e during pressure contact and in the direction of e'when pressure contact is released.

The rod-shaped body 5 formed as described above includes a filling 3 such as bean jam made of sheet-like bread dough whose cross section is shown in FIG. The product 6 cut by the pressure contact plate 7 is formed by covering the outer periphery of the bread dough 1 and not exposing the filling such as bean jam.
The quality of the product obtained by fermenting and baking it in a well-known manufacturing process is good.

[0011]

As described above, according to the present invention,
With a simple structure, it is possible to continuously and automatically manufacture anpan, jam bread, etc. in which the filling such as bean jam is not exposed, and the labor saving of the production equipment can be achieved, and its industrial effect is great.

[Brief description of drawings]

FIG. 1 is an overall side view of an apparatus used for carrying out the present invention.

FIG. 2 is an explanatory diagram of a cutting action of a rod-shaped body.

FIG. 3 is an explanatory diagram of a cutting action of a rod-shaped body.

FIG. 4 is a plan view of a cutting device used for cutting with pressure plates from two directions.

FIG. 5 is a plan view showing an operating state of the pressure contact plate in the cutting device used for cutting with the pressure contact plate from two directions.

FIG. 6 is a side view of a cutting device used for cutting with a press plate from two directions.

FIG. 7 is a perspective view showing a cutting device used for cutting with pressure contact plates from three or more directions.

[Explanation of symbols]

 1 sheet-shaped bread dough 2 depositor 3 filling such as bean paste 4 hoisting device 5 bar-shaped body 6 product 7 pressure contact plate 8 connecting rod 9 square piece 10 sliding frame body 11 hollow of dough

Claims (2)

(57) [Claims] 1. A bread dough is formed into a continuous sheet having a constant thickness and continuously supplied onto a conveyor, and a filling such as bean paste is continuously provided on the continuously supplied sheet dough. supplied to, communicating <br/> suspended supplies continue to downwardly from the downstream end of the conveyor filling making rod-like body continuous dough wrapped around a such bean jam rolled up from the side of the sheet-like dough , The above-mentioned bar-shaped body to be supplied is applied with a pressure by a pressure contact plate from two or more directions, and cut by the surface pressure to make an independent body with no exposed filling such as bean paste. Production method. 2. The method for manufacturing an anvil, etc. according to claim 1 , wherein the pressing plate is continuously cut when cutting by surface pressure.
Method for producing a anpan like and performs <br/> grounds such is reciprocated along the feed direction of the bar-like dough supplied.