JP3557263B2 - Manufacturing method of dough ball - Google Patents

Description

【００４３】
（イ）の場合は、（ロ）の場合と比べて、総じて、外観的に見て均一であり、各製品の重さの散らばりも殆ど生じなかった。
因みに、従来（ロ）の方法の場合、製品の表面に切断面の痕跡が残っているが、本発明の（イ）の方法の場合、全く残っていない。
また、食感、風味とも優れたものとなっており、特に内部に巣がなく緻密になっているため歯ごたえが確かであった。
【００４４】
以上本発明を説明してきたが、本発明は実施例にのみ限定されるものではなく、その本質から逸脱しない範囲で、他の種々な変形例が可能であることはいうまでもない。
例えば、縦方向の間隔をもたせた拡開をコンベヤの速度差により行っているが、分断生地を移送方向の先端より後方に折曲げることによって行うことも可能である。
【００４５】
この場合、針部材で刺して後方へ折り畳むような方法や、すくって折り曲げる方法等が採用されよう。
また、延展生地を切断する延展生地分断工程Ｄ０は、以後の縦方向拡開整列工程Ｄ１、横方向拡開整列工程Ｄ２、丸め成形工程Ｄ３と別のラインにすることも十分可能である。
【００４６】
【発明の効果】
バラツキのない生地玉を効率良く生産することができ、また表面に切断跡が残らない良質の生地玉にすることが可能である。
【図面の簡単な説明】
【図１】図１の（ａ）は、第１実施例を示し、生地玉の製造工程を示すブロック図であり、図１の（ｂ）は、第２実施例を示し、生地玉の別の製造工程を示すブロック図である。
【図２】図２は、図１の（ａ）に対応する第１実施例の概略工程図である。
【図３】図３は、図１の（ｂ）に対応する第２実施例の概略工程図である。
【図４】図４は、縦方向拡開整列工程Ｄ１を示す部分斜視図である。
【図５】図５は、横方向拡開整列工程Ｄ２を示す変形例の部分斜視図である。
【図６】図６は、横方向拡開整列工程Ｄ２を示す別の変形例の部分斜視図である。
【図７】図７は、横方向拡開整列工程Ｄ２を示す更に別の変形例の部分斜視図である。
【符号の説明】
１…延展生地
２…コンベヤ
３…コンベヤ
４…コンベヤ
５…分割生地
５Ａ…分断生地
５ａ、５ｂ、５ｃ…横列の生地
６…傾斜シュート
６ａ、６ｂ、６ｃ、６ｄ…分断線
７ａ、７ｂ、７ｃ、７ｄ…拡開板
８…コンベヤ
１４…折曲げ手段
１６…折曲げ生地
１７…噴霧器
１８…噴霧器
２１…ガイド板
２２…立上がり側面
２３…底板
２４…寄せ板
２５…案内板
Ｂ１、Ｂ２、Ｂ３、Ｂ４、Ｂ５…ブロック体
Ｃ…椀形のカップ
Ｄ０…縦横の分断工程
Ｄ１…縦方向拡開整列工程
Ｄ２…横方向拡開整列工程
Ｄ２ａ…拡開板による横方向拡開整列工程
Ｄ２ｂ…移動針部材による横方向拡開整列工程
Ｄ２ｃ…折曲げ手段による横方向拡開整列工程）
Ｄ３…丸め成形工程
Ｎ１、Ｎ２…針部材
Ｖ１…コンベヤの移送速度
Ｖ２…コンベヤの移送速度[0001]
[Industrial applications]
The present invention relates to a method of manufacturing a dough ball, and more particularly, to a method of manufacturing a dough ball that divides an extended dough and rounds each divided dough to form a dough ball.
[0002]
[Prior art]
In recent years, individualization, diversification, and sophistication have progressed in eating habits, and accordingly, types of breads, especially sweet breads, have become very rich.
The confectionery bread to be manufactured is required to have a unique taste, luster, and chewy texture depending on the kind.
These confectionery breads are manufactured using a specific manufacturing process suited to the type.
[0003]
2. Description of the Related Art Conventionally, when manufacturing confectionery bread, first, dough balls are manufactured and then baked to obtain confectionery bread.
Usually, to make this dough ball, the dough is first made into a substantially columnar shape, and then the upper and lower surfaces are cut and rounded at the same time using a feeler or the like to form individual dough balls.
[0004]
However, in such a conventional method of manufacturing a dough ball, the first substantially cylindrical dough is not always uniform.
Therefore, when rounded by a feeler, the sizes of the rounded dough balls were not uniform due to the non-uniformity of the substantially cylindrical dough.
[0005]
When fabric balls are manufactured from this substantially cylindrical fabric and then fired to obtain a final product, the amount of each product varies.
In addition, since the dough ball is made by cutting the upper and lower surfaces by a feeler, a trace of the cut remains on the surface, and when the product becomes a product later, a trace is present on the surface.
On the other hand, there is a limit in the extrusion speed for extruding the dough, and this point has been a major bottleneck in terms of productivity as a method for manufacturing dough balls.
[0006]
[Problems to be solved by the invention]
The present invention is directed to overcoming the problems set forth above.
That is, an object of the present invention is to provide a method for manufacturing a dough ball that can be efficiently produced with high quality dough balls without variation in quantity.
[0007]
[Means for Solving the Problems]
However, the present inventors have solved this problem by using a spread sheet-like spread cloth, which can be cut accurately because it is uniform, and as a result, the product is accurate and has no variation. Further, the present inventors have found that cutting marks do not remain by rolling up the sheet-like divided dough, and the present invention has been completed based on this finding.
[0008]
That is, the present invention provides (1) a step of cutting the spread dough into divided doughs, a step of expanding and aligning the cut and divided doughs in the vertical and horizontal directions to form a divided dough, A step of rounding and forming the divided dough that has been expanded and aligned, and the expanding and aligning of the divided doughs in the lateral direction is a method of manufacturing a dough ball that is performed by bending. The dough is divided by the end of the rising side of the folding guide, and the bottom of the dough is scooped up from the transfer belt by the bottom plate during the transfer process, and only one side is gradually raised along the rising slope of the bottom plate, and the slope The present invention is directed to a method of manufacturing a dough ball in which the dough is gradually bent and folded in two at a position where it comes into contact with the approaching plate to form a folded dough .
[0009]
Also, (2) the method of manufacturing a dough ball is performed by expanding and aligning the divided doughs with each other in the vertical direction and then expanding and aligning the mutual intervals in the horizontal direction.
Also, (3) the method of manufacturing a dough ball is to perform the spreading alignment of the divided doughs by expanding and aligning the mutual spacing in the horizontal direction and then expanding and aligning the mutual spacing in the vertical direction.
[0010]
Also, (4) the method of manufacturing the dough balls is performed in which the spread alignment of the divided doughs in the vertical direction is performed by a speed difference between separate conveyor bodies.
[0011]
[Action]
By adopting the above-described method, the spread dough is cut vertically and horizontally in the process of being continuously transported by the conveyor body, and becomes a cut dough.
Thereafter, the cut divided dough is divided at an interval in the vertical direction and the horizontal direction, and is expanded and aligned to form a divided dough.
The divided dough that has been expanded and aligned is rounded and formed into a finished dough ball.
[0012]
【Example】
Hereinafter, the present invention will be described based on the drawings with reference to examples.
FIG. 1 is a block diagram of the whole process of manufacturing a dough ball. FIG. 1 (a) is a first embodiment showing all processes of manufacturing a dough ball, and FIG. It is a 2nd Example which shows another whole process of manufacturing a ball.
FIG. 2 is a schematic process diagram for specifically implementing the process shown in the block diagram of FIG.
FIG. 3 is a schematic process diagram for specifically implementing the process shown in the block diagram of FIG.
[0013]
[First embodiment]
First, the first embodiment of FIG. 1A will be described below.
First, in the spreading dough dividing step D0, vertical and horizontal cutting is performed in the process of transferring the spreading dough by a conveyor, which is a conveyor body, to obtain a cut dough.
A process D0 not shown in FIG. 2 belongs to a process before the process D.
Next, in the vertical spreading alignment step D1, when the cut separated dough is transferred from the former to the latter due to the speed difference between the conveyor at the speed V1 and the conveyor 3 at the higher speed V2, The dough is divided into rows of doughs at intervals (referred to as the transfer direction), and the spread alignment is performed.
[0014]
Next, in a horizontal spreading and aligning step D2, a row of dough that has been divided and spread and aligned at intervals in the vertical direction (referred to as the transport direction) is transported on the conveyor 2 in the horizontal direction. It is divided at intervals and made into individual divided doughs.
Next, in the round forming step D3, the divided doughs which have become the individual divided doughs in the previous step and which have been expanded and aligned are rounded and formed to complete dough balls.
As described above, in the first embodiment, the spread dough is manufactured into a dough by sequentially passing through the spread dough dividing step D0, the vertical spreading and aligning step D1, the horizontal spreading and aligning step D2, and the round forming step D3. You.
Here, each of the above steps will be described in more detail.
[0015]
Spread dough cutting process D0
In a step D0 not shown in FIG. 2 which is a step before the step D1, the spread dough is continuously transferred by the conveyor 2, and a cutting means (not shown) provided on the conveyor 2, for example, a known cutting means. It is cut vertically and continuously (in the transfer direction) into a plurality of rows by a roller cutter or the like.
Next, the spread cloth cut vertically is cut horizontally in turn by cutting means (not shown) arranged on the conveyor 2, for example, a guillotine cutter that can move up and down.
In addition, the procedure of cutting the spread fabric vertically and horizontally is opposite to the order of the above-described cutting process, first cut horizontally (in a direction orthogonal to the transfer direction), and then cut vertically. Is also good.
[0016]
Furthermore, it is also possible to cut in the vertical and horizontal directions simultaneously in one cutting step.
In this case, as the cutting means, a cylindrical cutter or the like in which blades are planted in a lattice shape around the cutting means is used.
In this way, the spread cloth 1 on the conveyor 2 is cut into a plurality of lattices, and a divided cloth 5A as shown in FIG. 4 is formed.
However, it is not always necessary that the spread cloth is cut into the divided cloth 5 which is a lattice-shaped divided body, and it is of course possible to form a triangular or trapezoidal shape.
In this case, when cutting the spread fabric, it is preferable to select a shape having no yield.
[0017]
By the way, as the spread cloth to be cut in the process D0, a kneaded cloth is pressed by a known spreader (not shown) and is used to form a flat spread.
In the process of spreading the dough, gas generated by yeasts and the like is removed, that is, degassing is performed, and the dough is made more uniform. Therefore, by using this spread dough as a starting material, it becomes a product. Quality in the case of further improvement.
The separated dough 5A cut vertically and horizontally from the spread dough is sent to a vertical spreading and aligning step D1, which is a next expanding and aligning step.
[0018]
Vertical spreading alignment process D1
In this step D1, as shown in FIG. 2 and FIG. 4, the divided dough 5A is divided and spread by using a conveyor 2 and a separate conveyor 3 which is separated from the separated cloth 5 at intervals in the vertical direction. You.
Here, the transfer speed V2 of the conveyor 3 at the rear is set slightly faster than the transfer speed V1 of the conveyor 2 at the front.
[0019]
Accordingly, when the separated cloth 5A on the conveyor 2 is slid and dropped from the conveyor 2 on the inclined chute 6 and transferred onto the conveyor 3, the divided cloth 5A is divided and expanded at intervals by the difference in speed of the conveyor, The doughs 5a, 5b and 5c are arranged in rows.
In this case, the mutual spacing of the doughs in a row can be freely selected by selecting the conveyor.
After the doughs 5a, 5b, and 5c in the rows are formed, they are sent to the next expanding and aligning step D2, which is the next expanding and aligning step.
[0020]
Lateral spreading alignment process D2
In this step D2, the single row of the cloths 5a, 5b, and 5c that have been expanded and aligned are divided and expanded at horizontal intervals from the dividing line.
Hereinafter, the specific steps (I, II, III) of the step D2 will be described separately.
[0021]
Specific process example (I)
First, step D2a shown in FIG. 5 will be described as a specific step of step D2.
Here, on the belt of the conveyor 3, a plurality of expanding plates 7a, 7b, 7c, 7d as expanding means are supported by a support member (not shown) in a slightly contact state.
The upstream end portions of these expanding plates 7a, 7b, 7c, 7d correspond to the respective dividing lines 6a, 6b, 6c, 6d of the spreading cloths 5a, 5b, 5c in rows.
[0022]
The expansion plates 7a, 7b, 7c, 7d are expanded at different inclination angles toward the downstream of the conveyor 3 from the front end thereof and toward both outer sides from the center of the conveyor 3, and the outlet side is even. Interval.
Therefore, the doughs 5a, 5b in the rows that are divided by the conveyor 3 and transported in rows are separated from the dividing lines 6a, 6b, 6c, 6d by the upstream end portions of the expanding plates 7a, 7b, 7c, 7d. Divided into directions.
In this manner, the divided doughs 5 are guided by the inclined portions of the plurality of expanding plates 7a, 7b, 7c, and 7d, respectively, and are expanded and aligned at intervals.
[0023]
Specific process example ( II )
Next, step D2b shown in FIG. 6 will be described as another specific step of step D2.
Here, for example, a moving needle member, which is an expanding means, is disposed directly above each single piece of the cloth 5a, 5b, 5c divided in a vertical direction at a distance in the vertical direction.
These movable needle members N1, N2 are implanted downward in five block bodies (shown by phantom lines) B1, B2, B3, B4, B5.
The number of the moving needle members is not limited to two, and the arrangement thereof can be freely set according to the shape of the cloth and the state of division.
[0024]
These blocks B1, B2, B3, B4, B5 are supported by a movable frame (not shown).
Each of the block bodies can move laterally and symmetrically about the center block body B3 on both sides of the block bodies B1, B2 and B4, B5 in the transport direction.
[0025]
Outer blocks B1, B5 of these two blocks B1, B2 and blocks B4, B5 are moved more outward than inner blocks B2, B4.
Further, the set of block bodies B1, B2, B3, B4, B5 arranged on the plane of the frame body can be moved up and down directly above each of the row of fabrics 5a, 5b, 5c. ing.
[0026]
The movement of the block body in the horizontal, vertical, and vertical directions and synchronization with the conveyor 3 are performed by a drive device (not shown).
Now, in order to divide the row of cloth at a distance in the horizontal direction and align it in the spread, first, a set of block bodies B1, B2, B3, B4, B5 is lowered, and the needle members N1, N2 are removed from the row of cloth. Pierce each single body.
The blocks B1, B2, B3, B4, and B5 are advanced in the vertical direction in accordance with the movement of the conveyor 3, and the blocks B1, B2 and the blocks B4, B5 on both sides of the center block B3. Is moved laterally symmetrically.
[0027]
Due to the lateral movement of the block bodies B1, B2 and the block bodies B4, B5, each piece of the cloth in a row pierced by the needle is divided at a certain distance, and is expanded and aligned at equal intervals in the horizontal direction. Is done.
Here, when the spread alignment is completed, the block body immediately returns to the original position, and waits at a position corresponding to a position immediately above the cloth 5b to be transferred next.
Thereafter, while the same operation as the previous step is sequentially repeated, the spread doughs 5c... Of each row are expanded and aligned.
[0028]
Specific process ( III)
Next, a step D2c shown in FIG. 7 will be described as still another specific step of the step D2.
Here, first, on the belt of the conveyor 3, a folding means 14 for folding a single piece of the cloths 5a and 5b in a row is provided.
The folding means 14 is supported by a support (not shown) in a state of being slightly in contact with the upper surface of the belt of the conveyor 3.
The folding means 14 includes a guide plate 21 arranged in parallel to the direction of transport of the conveyor 3 and folding guides 23, 24, 25 arranged in parallel to the guide plate 21.
[0029]
Each divided cloth 5 passes between the guide plate 21 and the bending guide.
The bending guide is composed of a rising side surface 22, a bottom plate 23, a shift plate 24, and a guide plate 25, which are a part of the guide plate, and each of the dividing lines 6a, 6b, 6c, 6d of the cloth 5a whose upstream end is a horizontal row. It corresponds to.
The bottom plate 23 is formed as a three-dimensional inclined surface whose upper surface is gradually inclined upward in the transfer direction.
[0030]
Further, a shift plate 24 is erected at a position where the inclined surface is completed, and the shift plate 24 has an inclination gradually inclined toward the guide plate 21 side.
A guide plate 25 extends parallel to the guide plate 21 at the end (outlet side) of the shift plate 24.
Therefore, in this step D2c, first, the dough 5a in the horizontal row conveyed by the conveyor 3 is divided from the respective dividing lines 6a, 6b, 6c, 6d by the tip of the rising side plate 22 of the bending guide.
[0031]
Then, each divided dough 5 is scooped up from the belt by the bottom plate 23 during the transfer process, and only one side is gradually raised along the up slope of the horizontal bottom plate 23.
Further, each divided dough 5 is guided on the inclined surface of the horizontal bottom plate 23 as the transfer proceeds, and is gradually bent.
Then, the front end of the divided cloth 5 is folded in two at a position where it comes into contact with the approach plate 24, and thereafter, the folded cloth 16 is reliably formed at the guide plate 25.
[0032]
In this manner, by forming the divided dough 5 by bending and forming the folded dough 16, the dough in the horizontal row is separated from the dividing line and separated by an amount corresponding to the bending, and as a result, the spread arrangement is performed. You.
As described above, since the folded dough 16 obtained by bending and forming the divided dough has a large thickness, the round forming can be efficiently and easily performed when the round forming step D3 described below is performed.
Although the folded fabric 16 is described as being folded in two, a plurality of folded fabrics can be used depending on the selection of the folding means.
[0033]
As described above, in the steps D1 and D2, the movement of the dough such as the divided dough is performed by the mutual frictional force between the belt surface of the conveyor and the dough, so that the frictional force is sufficiently ensured in the steps D1 and D2. Use a conveyor.
Through the process D1 and the process D2, the divided cut dough 5A is spread and aligned in the vertical and horizontal directions to form a divided dough, as described later, in the rounding D3, a known cup is placed on the spread dough 5 that has been spread and aligned. This is to avoid interference with the surrounding fabric when the horizontal eccentric rotation is performed.
By the way, the divided doughs 5 that have passed through the process D1 and the process D2 and are expanded and aligned in the vertical and horizontal directions are then sent to a round forming process D3 for being rounded into dough balls.
[0034]
Rounding process D3
In this step D3, as shown in FIG. 2, the divided dough on the sheet is rolled to form dough balls.
Here, on the upper surface of the conveyor 4, a well-known bowl-shaped cup C having an opened bottom for forming dough balls is arranged, and is positioned corresponding to immediately above the divided dough 5 that has been expanded and aligned.
The bowl-shaped cup C includes the divided doughs that are lowered and expanded and aligned, and perform an eccentric rotation in a horizontal plane.
By performing this horizontal eccentric rotation, the divided dough is rolled up.
[0035]
A plurality of bowl-shaped cups C are sequentially arranged with different internal shapes as the conveyor is transported, and the sheet-shaped divided dough is gradually formed into rounded dough balls.
Normally, the conveyor 4 in this step D3 performs an intermittent movement, and the rounding with the bowl-shaped cup C is performed in synchronization with the movement of the conveyor 4.
At the entrance of the conveyor 4, water is sprayed from above via a sprayer 18 and from below via a sprayer 17, and is sprayed onto the divided dough 5 or the conveyor belt.
Thereby, when the dough ball is rolled up, the adhesiveness of the dough ball is improved and the formability is improved.
[0036]
By the way, in this step D3, when observing the state where the sheet-shaped divided dough is rolled and formed, it is found that the outer peripheral end, which is the cut surface of the divided dough, is encapsulated toward the bottom and formed. I understand.
The same can be said for a split dough (folded dough) that has been folded in half.
Therefore, when a product is obtained, the outer peripheral edge, which is a cut surface, has an extremely uniform appearance without leaving any surface.
Incidentally, when a cylindrical material is directly cut and rolled at the same time as a conventional product by a filler, traces of the upper cut portion remain on the surface when the product is formed, resulting in lack of uniformity.
[0037]
Next, a second embodiment of FIG. 1B will be described.
The same steps and the same components described in the first embodiment are denoted by the same reference numerals, and detailed description thereof will be omitted.
In this embodiment, steps D1 and D2 in the first embodiment are reversed.
In other words, the spread fabric is divided at intervals in the horizontal direction to form a row of dough, and then the row of dough is divided at intervals in the vertical direction to form individual split doughs, which are spread out. .
[0038]
In the above-described first embodiment, the dough is divided into rows of dough → divided dough, whereas in the second embodiment, the dough is divided into rows of dough → divided dough.
In a stage before the process D2, which is a process D0 not shown in FIG. 3, the spread dough formed and formed is a cutting means (not shown) provided on the conveyor 3 in a process of being continuously transferred by the conveyor 3. As a result, the dough 5A is cut vertically (in the transfer direction) and horizontally (in the direction perpendicular to the transfer direction) to obtain the divided dough 5A.
Then, in the process D2, the divided dough is continuously divided along the vertical direction (transfer direction) by an expanding means such as the expanding plates 7a, 7b, 7c, 7d as shown in the process D2a in FIG. It becomes a row of extended dough (not shown).
[0039]
In addition, the divided dough is continuously divided at an interval in the horizontal direction by spreading means, for example, moving needle members N1 and N2 as shown in step D2b in FIG.
Furthermore, the divided dough is continuously divided at intervals in the horizontal direction by a guide plate 21 and a bending guide as shown in step D2c in FIG.
As described above, in the process D2, the column-shaped extended dough divided for each column or the column-extended dough divided for each column and folded in two is next vertically interposed between the conveyor 3 and the conveyor 8 in a process D1. The dough is divided at intervals in the direction and becomes divided dough or bent dough.
[0040]
That is, when the spread fabrics of the columns are slid from the conveyor 3 onto the inclined chute 6 and transferred onto the conveyor 8, the speed V2 of the conveyor 8 is higher than the speed V1 of the conveyor 3, so that the spread fabrics of each column are The two-fold cascaded spreading fabric is separated and spread.
Then, these divided doughs 5 are sent to a round forming step D3, which is a process for rounding and forming into dough balls, to manufacture dough balls.
As described above, in the second embodiment, the spread dough is manufactured into a dough ball by sequentially passing through the spread dough dividing step D0, the horizontal spreading and aligning step D2, the vertical spreading and aligning step D1, and the round forming step D3. Is done.
[0041]
[Experimental example]
Next, in order to show that the present invention is superior to the prior art, the following experiment was conducted to show the manufacturing method of the present invention. The method of Example 1 was adopted) "and a conventional manufacturing method (b)" Method of manufacturing dough balls by extruding dough with an extruder and rounding it with a filler ". Was.
[0042]
In both (a) and (b), dough balls were manufactured by rounding and molding using materials having the following compositions, and then fired by a conventional method to obtain products, and their appearance, texture, flavor, and the like were compared.

[0043]
In the case of (a), as compared to the case of (b), the appearance was generally uniform in appearance, and the weight of each product hardly scattered.
Incidentally, in the case of the conventional method (b), traces of the cut surface remain on the surface of the product, but in the case of the method (a) of the present invention, no trace remains.
In addition, the texture and flavor were excellent, and the texture was firm, especially since there were no nests inside and the body was dense.
[0044]
Although the present invention has been described above, the present invention is not limited to the embodiment, and it goes without saying that various other modifications can be made without departing from the essence of the present invention.
For example, although the spread with the vertical interval is performed by the speed difference of the conveyor, it is also possible to bend the cut dough backward from the leading end in the transfer direction.
[0045]
In this case, a method of piercing with a needle member and folding backward, or a method of scooping and bending may be adopted.
Further, the spreading cloth cutting step D0 for cutting the spreading cloth can be a line separate from the subsequent vertical expansion alignment step D1, the horizontal expansion alignment step D2, and the round forming step D3.
[0046]
【The invention's effect】
It is possible to efficiently produce a dough ball having no variation, and it is possible to make a good quality dough ball having no trace of cutting on the surface.
[Brief description of the drawings]
FIG. 1A is a block diagram illustrating a first embodiment, showing a manufacturing process of a dough ball. FIG. 1B is a block diagram illustrating a second embodiment, showing another embodiment of a dough ball. It is a block diagram which shows the manufacturing process.
FIG. 2 is a schematic process diagram of a first embodiment corresponding to FIG.
FIG. 3 is a schematic process drawing of a second embodiment corresponding to FIG. 1 (b).
FIG. 4 is a partial perspective view showing a vertical expanding and aligning step D1.
FIG. 5 is a partial perspective view of a modification showing a laterally expanding and aligning step D2.
FIG. 6 is a partial perspective view of another modified example showing a lateral spreading alignment step D2.
FIG. 7 is a partial perspective view of yet another modification showing a laterally expanding and aligning step D2.
[Explanation of symbols]
1 ... Extended dough 2 ... Conveyor 3 ... Conveyor 4 ... Conveyor 5 ... Divided dough 5A ... Divided dough 5a, 5b, 5c ... Drowned dough 6 ... Sloped chutes 6a, 6b, 6c, 6d ... Divided lines 7a, 7b, 7c, 7d ... Expansion plate 8 ... Conveyor 14 ... Bending means 16 ... Bending dough 17 ... Sprayer 18 ... Sprayer 21 ... Guide plate 22 ... Rising side 23 ... Bottom plate 24 ... Side plate 25 ... Guide plates B1, B2, B3, B4, B5: Block body C: Bowl-shaped cup D0: Vertical and horizontal dividing step D1: Vertical expanding and aligning step D2 ... Horizontal expanding and aligning step D2a: Horizontal expanding and aligning step by expanding plate D2b: Horizontal by moving needle member Direction expansion alignment step D2c: lateral expansion alignment step by bending means)
D3: rounding process N1, N2: needle member V1: conveyor speed V2: conveyor speed

Claims (4)

A step of cutting the spread dough into divided dough; a step of expanding and aligning the cut intervals of the cut dough in the vertical and horizontal directions to form a divided dough; and rounding and forming the spread aligned dough. And the expanding alignment of the horizontal interval of the divided dough is a method of manufacturing a dough ball by bending and forming,
In the bending, the dough is divided by the tip of the rising side surface of the bending guide, and the bottom of the dough is scooped up from the transfer belt by the bottom plate during the transfer process, and only one side is gradually raised along the rising inclined surface of the bottom plate. And a method of producing a dough ball, wherein the dough is gradually folded by being guided by an inclined surface, and folded in two at a position where the dough is brought into contact with the approaching plate . 2. The method for manufacturing a dough ball according to claim 1, wherein the expanding and aligning of the divided doughs is performed by expanding and aligning the vertical intervals and then expanding and aligning the horizontal intervals. . 2. The method for manufacturing a dough ball according to claim 1, wherein the expanding and aligning of the divided doughs is performed by expanding and aligning a horizontal interval and then expanding and aligning a vertical interval. . The method for manufacturing a dough ball according to claim 1, wherein the expanding alignment of the divided doughs in the longitudinal direction is performed by a speed difference between separate conveyor bodies.

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