JP3284075B2 - Resin belt for bread dough rounding - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dough rounding resin belt capable of efficiently rolling a flat flat dough into a predetermined shape.

[0002]

2. Description of the Related Art In a process of producing and processing bread food, a process of supplying a dough to a predetermined position on a conveyor belt and automatically injecting fillings such as bean paste and cream into the dough. There is. In the case of a croissant having no filling depending on the type of bread, there is a step of continuously making bread dough cut into a substantially flat plate shape into a bread shape. The conveyor belt used in such a process is harmless to the surface on hygiene, and must pass the Food Sanitation Act (Ministry of Health and Welfare Notification No. 20, FDA # 177-2600 extraction test). A material to which the fabric does not stick is used.

[0003] By the way, conventional resin belts for rounding dough include: The resin layer is a cover having a textured depth of 1.0 mm and an upper cover thickness of 2.0 mm and a hardness of 7 according to JIS-A.
5. The hardness change of the cover in vegetable oil is + 25%, the wear amount is 700 mg of polyvinyl chloride resin with a Taber H18 wear wheel, and the core layer is composed of one ply of multifilament polyester canvas for both the vertical and horizontal threads. A resin belt for dough rounding, wherein the rigidity of the belt is 0.05 Newton meter (hereinafter referred to as N · m) in both vertical and horizontal directions. (See Fig. 3)

[0004] Fabric-like unevenness depth 0.3m as resin layer
m, the upper cover thickness is 0.7mm, and the hardness is JIS-
A: 87, hardness change of cover in vegetable oil +10
%, A wear amount of a Taber H18 wear wheel, a 300-mg polyether-based polyurethane resin, and a 2-ply polyester warp multifilament and weft monofilament canvas as a core layer, the belt being a belt. Is a resin belt for rounding dough with a rigidity of 0.2 Nm in the vertical direction and 0.7 Nm in the horizontal direction. Etc. were used.

[0005]

However, although the former resin belt described above satisfies the cover hardness,
The hardness change of the cover with vegetable oil is large, and the wear amount of the cover is too large, and the rounding ability of the bread dough is reduced. Further, there is a problem that the cover does not pass the Food Sanitation Law because of the polyvinyl chloride resin.

On the other hand, the latter resin belt satisfies the change in cover hardness due to oil resistance and the amount of wear of the cover.
There were problems such as the rigidity of the belt and the hardness of the cover being high, the bread dough being difficult to be rounded, and the texture of the grain-like unevenness being substantially 0.3 mm, which was too shallow to prevent the bread dough from being caught.

SUMMARY OF THE INVENTION The present invention has been made as a result of intensive studies in order to address the above-mentioned problems. The present invention regulates the depth of the textured irregularities of the upper cover of the belt surface and the rigidity of the belt, thereby rounding the bread dough. It is an object of the present invention to provide a dough rounding resin belt that improves the efficiency and passes the Food Sanitation Law.

[0008]

In order to achieve the above object,
The structure of the present invention relates to a resin belt in which a thermoplastic resin layer is laminated above and below a one-ply core body canvas layer, and the upper cover surface of the resin layer has cloth-like irregularities with a depth of 0.7 mm or more and a belt rigidity. The degree is 0.1-0.3N in both vertical and horizontal directions.
m, which is a resin belt for rounding dough. And the wear amount of the resin layer is Taber H18.
The wear wheel has a hardness of 600 mg or less.
This is a bread dough rounding resin belt of 0% or less.

[0009]

Embodiments of the present invention will be described below with reference to the accompanying drawings. The bread dough rounding resin belt 1 is formed, for example, by laminating an upper cover 3 and a lower cover 4 made of a thermoplastic resin layer on the upper and lower sides of a one-ply core body canvas 2 which has been subjected to an adhesive treatment as shown in FIG. The upper cover layer 3 serves as a surface for carrying out the dough rounding action.

In order to improve the rounding action and the efficiency of the dough and to prevent the dough from being damaged, the belt upper cover 3 has a grain-like unevenness having a depth of 0.7 m.
m or more, and the stiffness of the belt is 0.1 to 0.
It is necessary to be in the range of 3 N · m. Desirably, the hardness of the cover is 50 to 75 according to JIS-A, the hardness change in vegetable oil is 10% or less, and the wear amount is 600 mg or less in Taber H18 wear wheel. is necessary.

As shown in FIG. 2, the dough rounding resin belt 1 is suspended between a driving pulley 9 and a driven pulley 10 while being suspended by a driving pulley 6, a driven pulley 7, and a tension pulley 8. The sheet-like dough 12 placed from above the resin belt 11 and supplied onto the transport resin belt 11 is moved in the direction of arrow Y and inserted between the two belts 1, 11. Dough 1 by the speed difference between the direction of the transfer resin belt 11 and the direction of the arrow Y (the speed in the Y direction> the speed in the X direction).
2 comes out in a bread shape.

The core body fabric 2 is made of polyester fiber, aromatic polyamide fiber, nylon fiber or the like, and the warp and the weft are each composed of a multifilament yarn. As a thermoplastic resin sheet,
Polyurethane resins, polyolefin resins, and the like can be used. In particular, polyether polyurethane or polyester polyurethane as the polyurethane resin, and polyethylene or polypropylene as the polyolefin resin.

If the depth of the irregularities 5 is 0.7 mm or less, there is a problem that the dough is hardly caught and the dough rounding efficiency is reduced. On the other hand, if the belt cover layer has a hardness of 75 or more, it is difficult to form a concavo-convex depth of 0.7 mm or more, and the rounding efficiency is reduced. On the other hand, if it is less than 50, the oil resistance to vegetable oil is not satisfied and the properties are not stable.

When the hardness change in oiliness is 10% or more,
The cover surface hardens and the rounding efficiency decreases. Further, when the wear amount of the cover is 600 mg or more, the uneven portion is worn out during use, the pattern is crushed, and the dough is not rounded. If the rigidity of the belt is less than 0.1 N · m in the vertical and horizontal directions, wrinkles are likely to occur when the belt is used. On the other hand, if the rigidity is 0.3 N · m or more, the belt does not fall between the doughs and the dough is hard to be rounded.

[0015]

Next, the present invention will be described with reference to specific examples. (Example 1) As a cover layer, a cloth-like unevenness depth of 1.0 mm
The hardness of a cover with an upper cover thickness of 1.5 mm and a lower cover thickness of 0.5 mm is 60 according to JIS-A, the change in hardness of the cover in vegetable oil is + 5%, and the wear amount is 5 with a Taber H18 wear wheel.
Using 20mg of polyether polyurethane resin,
A resin layer belt for rounding bread dough of the present invention was prepared, in which the core layer was a single-ply belt of polyester canvas of multifilament yarn in both the vertical and horizontal directions, and the rigidity of the belt was 0.15 N · m in both the vertical and horizontal directions.

(Comparative Example 1) As a cover layer, a cover having a textured irregularity depth of 1.0 mm and an upper cover thickness of 2.0 mm has a hardness of 75 according to JIS-A, a change in hardness of the cover in vegetable oil of + 25%, and an abrasion loss. 700mg with Taber H18 wear wheel
1-ply specification belt made of polyester canvas with multifilament yarns in both length and width as the core layer using polyvinyl chloride resin. The rigidity of the belt is 0.05 Nm in both length and width. A resin belt for rounding dough was prepared.

(Comparative Example 2) As a cover layer, a cover having a cloth-like unevenness depth of 0.3 mm and an upper cover thickness of 0.7 mm has a hardness of 87 according to JIS-A, a change in hardness of the cover in vegetable oil of + 10%, and an abrasion loss. 300mg with Taber H18 wear wheel
And a 2-ply specification belt of polyester canvas of warp multifilament and weft monofilament yarn as the core layer, the rigidity of the belt is 0.2 N · m in the longitudinal direction and 0. 7N ・
m of conventional bread dough rounding resin belts.

As a result of comparing the rounding action and the rounding efficiency of the croissant bread dough using the belts of the above example and comparative examples 1 and 2, the rounding efficiency of the croissant bread dough in the belt of example 1 About 5%
Also, the improvement was about 10% with respect to the belt of Comparative Example 2. That is, in the belt of Comparative Example 1, the cover hardens and wears during use, and the croissant bread dough has a low rounding efficiency and the belt has too low rigidity, so that wrinkles are likely to occur. Further, the belt of Comparative Example 2 has high rigidity of the belt, and the belt does not fall between the bread doughs, so that the bread dough is hard to be rounded. Also, since the cover has a high hardness and the unevenness depth is hard to appear, the rounding efficiency of the croissant bread dough is reduced.

[0019]

The dough rounding resin belt according to the present invention has a cloth-like unevenness having a depth of 0.7 mm or more on the upper cover side of the belt surface and has a belt rigidity of 0.1 to 10 in both the vertical and horizontal directions. By setting it to 0.3 Nm, the conventional PVC
Bread dough rounding action and rounding efficiency are 5-1 compared to belt
In addition, the conventional belt has a remarkable effect such as preventing the problem that oil and bread dough enter the canvas layer from the back canvas and shrink the belt.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view of a resin belt for rounding bread dough of the present invention.

FIG. 2 is a plan view of the bread dough rounding resin belt of the present invention.

FIG. 3 is a side view showing a use form of the resin belt for rounding bread dough of the present invention.

FIG. 4 is an enlarged side view of a portion A in FIG. 3;

FIG. 5 is an equivalent view of FIG. 1 of a conventional bread dough rounding resin belt.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Bread dough rounding resin belt 2 Core canvas 3 Upper cover 4 Lower cover 5 Textured irregularities 6, 9 Drive pulley 7, 10 Follower pulley 11 Resin resin belt 12 Bread dough

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-7-107896 (JP, A) JP-A-59-48317 (JP, A) JP-A-3-89015 (JP, U) (58) Survey Field (Int.Cl. ⁷ , DB name) B65G 15/00-15/64 A21C 9/08

Claims (4)

(57) [Claims] 1. A resin belt in which a thermoplastic resin layer is laminated above and below a one-ply core body canvas layer, the upper cover surface of the resin layer has cloth-like irregularities having a depth of 0.7 mm or more and a belt rigidity. A resin belt for dough rounding, wherein the degree is in the range of 0.1 to 0.3 Newton meter in both the vertical and horizontal directions. 2. The bread dough rounding resin belt according to claim 1, wherein the wear amount of the resin layer is 600 mg or less with a Taber H18 wear wheel. 3. The hardness of the resin layer is 50 to 7 according to JIS-A.
5. The resin belt for rounding bread dough according to claim 1. 4. The resin layer has a hardness change of 10 in vegetable oil.
%.