JP4588565B2 - Method for forming food dough into disk shape and disk-shaped food dough obtained by the method - Google Patents

Description

  The present invention relates to the formation of a disk-shaped food dough, and more specifically, for example, a bread dough (substantially spherical shape) of food dough such as bread dough, pie dough, or bread dough containing filling or pizza dough with filling is shaped into a disk. It relates to the means to make.

  For example, as a device for forming food dough into a disk shape, the food dough placed on the base rolls around the dough on the base by revolving and rotating one or more conical rollers. This is done by a device that stretches under pressure. (For example, see Patent Documents 1 and 2)

  In addition, as an apparatus for forming a food dough into a disk shape, an apparatus for automatically forming a dough base material is provided with a conveyor belt, and above the conveyer belt is adapted to the surrounding shape of the desired dough material. A reciprocating punching die having a cutter in a shape is arranged, a rotating disk is provided below the conveyor belt, and a plurality of small rollers form at least one spiral on the upper surface of the rotating disk. Some of these rollers are arranged to press the back side of the conveyor belt when the punching die is lowered. (For example, see Patent Document 3)

  In addition, as food dough with a built-in filling, cream cheese as an oily layer in bread dough, or pizza crust with oily sauce embedded in it is shown. After obtaining a dough mass wrapped with oily material, this is made into a substantially elliptical crust with a theta consisting of a pair of upper and lower rollers, and this elliptical crust is rotated 90 degrees and spread again with a sheeter, almost on the disc It is what gets the crust. (For example, Patent Document 4)

Japanese Patent Publication No. 32-3040 JP-A-57-129634 JP-A-4-293447 Japanese Patent Laid-Open No. 11-32660

In the configuration described in Patent Document 1, the conical roller moves circularly on the base with a predetermined gap, thereby rolling the food dough on the base. It is something to make thin.

Therefore, the thick dough sandwiched between the conical roller and the base is pushed out in the radial direction (peripheral direction) and thinned by the thin gap between the roller and the base. There is a problem that it is difficult to make the thickness uniform because it is pushed out by the pinching pressure of an unstable roller due to friction.
Further, when the fabric is relatively hard, it is even more difficult because the tendency to stretch is weak.

In Patent Document 2, the same problem as described above occurs.

  Patent Document 3 is not very effective because the pressure applied by a plurality of small rollers is performed via a conveyor belt.

In Patent Document 4, there is a problem in efficiency because it is necessary to change the direction of the fabric to be spread at least twice. Furthermore, there is a problem that the stretched dough shape does not become circular.

The present invention has been made in view of the above-described problems, and forcibly revolves a substantially spherical food dough placed on a base by a motor above the base at a distance from the base. When forming into a disk shape with a conical roller where rotation is performed ,
By gradually reducing the distance between the conical roller and the base,
The top part of the conical roller is brought into contact with the central part of the food dough, and the food dough is pressed and flattened by the previous period. It is formed into a disk shape by extending radially from the center of the fabric.

The substantially spherical food dough is formed by forming a food dough containing a filling into a disk shape.

  In addition, the edible granular material is adhered to the bottom surface of the food dough placed by spreading the edible granular material on the base, and then molded.

  Further, when the food dough is extended, the base on which the food dough is placed is formed with a gap at a peripheral position with respect to the center.

The present invention also relates to a disk-shaped food dough formed by the method of the present invention.

According to the present invention, the conical roller is forced to rotate and rotate, so that the food dough to be pinched is uniformly stretched in the radial direction (radial direction) by the conical roller, and the thickness of the dough is increased. It can be extended uniformly.
When extending the dough, first the top of the cone roller contacts the center of the food dough and presses and flattenes. Can be extended.

In addition, by extending a substantially spherical food dough containing a filling, the filling can be formed into a disk-shaped dough having a layered portion in which the filling spreads uniformly in the dough and an outer peripheral edge made only of the dough. When this disk-shaped dough is baked, a product with a thin layered portion and a swollen peripheral portion is obtained between the layered portion and the peripheral portion due to the difference in fire.

  In addition, by attaching and spreading the edible granular material on the bottom surface of the food dough, the adhering decoration of the granular material on the base surface is performed together with the extension of the food dough, so that the process can be simplified.

  In addition, when the food dough is extended, if the food dough is extended with a gap at the periphery of the base on which the food dough is placed, the stretched food dough is placed inside the food dough. In comparison, a shape having a thickness at the peripheral portion can be obtained.

    Moreover, according to the method of the present invention, food doughs of various composite shapes can be obtained more easily than in the past.

  Hereinafter, an apparatus for extending a food dough in a circular shape according to an embodiment of the present invention will be described with reference to the drawings.

Referring to FIGS. 1 to 3, for example, a belt conveyor 3 is provided on a base 2 that conveys food dough 1 such as a substantially spherical bread dough, and an extension device 4 is provided above the belt conveyor 3. .
The extension device 4 has a motor 42 attached to a frame 41 supported by the base 2. A revolving drive shaft 43 for revolving a later-described conical roller 46 is attached to the main shaft of the motor 42.

One end of an arm 44 is fixed to the revolution drive shaft 43, and the other end of the arm 44 is fixed so as to extend downward in the direction of the belt conveyor 3. Three arms 44 are attached by dividing the arm 44 into three parts in a plan view direction of 120 degrees as an example.
Three motors 45 are installed at the other end of the arm 44, and a conical roller 46 is attached to the main shaft of the motor 45.

The projected cross section of the conical roller 46 is an isosceles triangle whose apex angle of the cone is 60 degrees in this embodiment, and the generating line M of the inclined surface of the conical roller 46 that is the hypotenuse (the generating line facing the conveying surface 31, see FIG. 2) Is provided in parallel with the conveying surface 31 of the belt conveyor 3.
Further, the position of the apex of the conical roller 46 is made to substantially coincide with the center of the virtual circle C (refer to FIG. 1) on which the conical roller 46 on the conveyor belt 3 revolves. The total length is substantially the same as the radius of the virtual circle C. The virtual circle C has a size that allows the food dough 1 to be extended in a disk shape by the conical roller 46.

The conical roller 46 is mounted on the drive shaft 43 of the motor 42 because the motor 42 is provided so as to be movable up and down by the vertical movement device 47 at the position of the frame 41 so that the interval with the conveyance surface 31 can be adjusted. The arm 44, the motor 45, and the conical roller 46 can be moved up and down together.

The first motor 42 for revolving the conical roller 46 and the second motor 45 for rotating the conical roller 46 use a servo motor, for example, and the control device 5 controls the rotational speed and direction of both motors. It is set arbitrarily.

In FIG. 1 to FIG. 3, a substantially spherical food dough 1 is formed into a disk shape. As shown in FIG. 3 (a) to FIG. 3 (c), the top of the conical roller 46 contacts the food dough 1 with the bus, and the food dough 1 is pressed and flattened by the forced revolution rotation by the motor. As it increases, it gradually spreads radially from the center of the fabric.

In FIG. 4 and subsequent figures, an apparatus for forming a substantially spherical bread dough containing a filling F such as cheese cream into a disk shape is shown.
The food dough 1 transported by the belt conveyor 3 with the food dough containing the filling stops at a position below the extension device 4 that waits at a distance from the transport surface 3. The stop position is determined by stopping the belt conveyor 3 according to a command from the control device 5 based on the detection signal of the detection device 6 of the food dough 1 provided on the base 2.

The conical roller 46 starts driving before contacting the food dough 1. Then, when the vertical movement device 47 is operated and the conical roller 46 of the extension device 4 is lowered, the top portion 46 </ b> A of the conical roller 46 comes into contact with the central portion of the food dough 1.
The conical roller 46 is rotated (revolved) in the clockwise direction in the plan view, and is rotated by forced driving in the revolving direction so that the top 46A of the conical roller 46 contacts the food dough 1, and the conical roller 46 is gradually moved further. Lower and hold for a predetermined time.

First, the slope near the top 46A of the conical roller 46 contacts the center of the food dough 1 and presses and flattens the center upper portion of the dough (see FIG. 4 (a)). Since the position which becomes the center of the food dough 1 shape | molded by the disk shape is pressed first, the seat of the food dough 1 is stabilized in the spherical extension forming.
At this time, the rotation of the conical roller 46 is not a frictional rotation with the dough, but is forcedly revolved and rotated by driving the motors 42 and 45, and the surface of the conical roller 46 that contacts the dough is at least the dough. It is possible to smoothly roll and flatten without making wrinkles.

Further, as the conical roller 46 gradually descends and the surface of the conical roller 46 that contacts the food dough 1 increases, the contact of the conical roller 46 causes the food dough 1 to move in the direction in which the circumferential speed of the conical roller 46 is fast (the bottom side). Direction) (see FIGS. 4b and 4c).

Therefore, when the food dough 1 has an inner packaging material (filling F) as shown in FIG. 4, the food dough 1 is extended along with the inner packaging material in the radial direction while being spread, so that the uniform disk-shaped filling F Is formed into a layered food dough 1 in which is incorporated.

After the elapse of a predetermined time, the conical roller 46 rises, leaves the conveying surface 31 and does not contact the food dough 1 and stops at a predetermined position. The belt dough 3 starts driving, and the food dough 1 extended in a disk shape is discharged downstream.

Various conditions such as the rotational speed, the rotation speed, and the rolling and rolling time of the conical roller 46 are determined by the properties (hardness and softness) of the food dough 1. Moreover, since the frequency | count of contacting with the food dough 1 changes also with the difference in the number of the cone rollers 46 prepared, it cannot be overemphasized that the change of the said condition is possible within a claim.

In this embodiment, the cheese dough pizza pie dough (FIG. 5a) is stretched and formed into a disk-like pizza pie dough. A disk-shaped fabric consisting of only the peripheral edge of the fabric was obtained (see FIG. 5B).
When this is baked, the lamellar portion of the cheese filling is thin, and the peripheral portion E can obtain a swelled pizza (see FIG. 5C).

In the embodiment shown in FIG. 6, edible granular material S (sesame seeds, bread crumbs, seeds of cereals, etc.) is uniformly sprayed on the conveyance surface 31 to place the food dough 1 thereon, and the food dough A novel food dough 1 is extended and formed with the granular material S attached to the bottom surface of the first food.
For example, when the sesame is attached to the bottom surface of the food dough and the spreading process is performed from the top surface of the food dough with the conical roller 46, the dough spreading molding and the sesame adhesion decoration can be performed in one process at the same time. Can be reliably pressed and adhered, and a novel food dough 1 having the granular material S adhered to the bottom of the food dough can be obtained.

FIG. 7 shows a step (gap G) provided on the conveying surface as the base 2 when the food dough 1 is extended and formed. Specifically, a pedestal 60 that can be raised and lowered with respect to the conveyance surface 31 is provided at a position on the conveyance surface 31 where the food dough 1 is placed. When the food dough 1 is extended by the conical roller 46, the pedestal 60 raises the position center of the food dough 1 above the conveying surface, thereby creating a step (gap G) at the periphery of the position. That is, the dough is stretch-molded so that the gap between the conical roller 46 and the conveying surface is thicker than the central portion.

With this configuration, the food dough 1 stretched by the conical roller 46 can form a thick dough on the outer periphery. By flipping the shaped food dough 1 upside down, the food dough 1 having an edge in which the center is a recess and the peripheral edge E swells as shown in FIG. 7C can be obtained.

Further, instead of the pedestal 60 that moves up and down, a pedestal-shaped convex portion may be provided on the transport surface of the belt conveyor to form a step (gap G) (see FIG. 8).

It is a top view of an embodiment of the present invention. It is a side view of an embodiment of the present invention. It is operation | movement explanatory drawing of this invention implementation apparatus. It is one Example of this invention, and is an effect | action explanatory drawing which extends the foodstuff which included the filling. It is explanatory drawing which shows an example of the food dough produced by this invention. It is one Example of this invention, and is an effect | action explanatory drawing which spreads a foodstuff by spraying a granular material. It is one Example of this invention, and is an operation explanatory view by the gap provided in the base part. It is one Example of this invention, and is an operation explanatory view by the gap constituted by the base-like convex part on the belt conveyor.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Food dough 2 Base 3 Belt conveyor 4 Extension apparatus 41 Frame 42 1st motor 43 Drive shaft 44 Arm 45 2nd motor 46 Conical roller 5 Control apparatus 6 Detection apparatus 60 Base C Virtual circle E Peripheral part F Filling G Gap M bus S granular material

Claims (5)

When a substantially spherical food dough placed on a base is formed into a disk shape by a conical roller that is forced to revolve and rotate by a motor above the base at a distance from the base. By gradually reducing the distance between the conical roller and the base,
The top part of the conical roller is brought into contact with the central part of the food dough, the food dough is pressed and flattened, and the dough contact surface of the conical roller is increased as the interval is further reduced, so that the food dough gradually becomes food dough. A method for forming a food dough into a disk shape, which is formed in a disk shape by extending radially from the center of the food.
2. The method for forming a food dough according to claim 1, wherein the substantially spherical food dough is a food dough including a filling.   The edible granular material is spread on the base by spreading the edible granular material on the base, and the edible granular material is attached to the bottom of the food dough placed on the base. A method of forming the described food dough into a disk shape.   4. A method for forming a food dough into a disk shape according to claim 1, wherein a gap is provided at a peripheral position with respect to the center of the base on which the food dough is placed. . A disk-shaped food dough formed by the method according to any one of claims 1 to 4.

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