JP6275898B2 - Croissant dough U-shaped device, croissant manufacturing system, croissant dough U-shaped method and croissant dough circularization method - Google Patents

Description

  The present invention relates to a croissant dough U-shaped device suitable for mass production, a croissant manufacturing system, a croissant dough U-shaped method, and a croissant dough circularization method.

The croissant is loved by its unique shape of crescent shape or annular shape with the crescent tip connected. Conventionally, an apparatus for forming a croissant into such a shape has been developed. By the way, even if the croissant dough is formed into the above-mentioned shape, the dough may expand in a subsequent process (fermentation or baking), and may be deformed so as to return to the crescent shape and further to the original rod shape. Therefore, in order to maintain the shape of the croissant dough, a method is known in which the crescent-shaped tips are stacked and crimped.

For example, the method described in Patent Document 1 forms a croissant dough in a ring shape with a pair of bending arms. A lifting tab is attached to one of the bending arms. By swinging a pair of bending arms around the axis at each base, the rolled up rod-shaped croissant dough is deformed into a shape along the bending arms. The bending arm to which the lifting tab is attached moves upward when swinging. Thus, one end of the croissant dough is lifted by the lifting tab. As a result, when the pair of bending arms swing and the leading ends thereof close, the leading ends of the croissant dough that is annular along the bending arms overlap. Then, it pushes with a plunger, and the overlapped part is stuck.

In the method described in Patent Document 2, a croissant dough is formed into a ring shape with a pair of retaining jaws and shaping jaws. The both ends of the rolled up rod-shaped croissant dough are sandwiched between retaining jaws and shaping jaws. The pair of retaining jaws and the shaping jaw deform the rod-shaped croissant dough in an annular shape by swinging the pair of pivot carriers. One of the pair of pivot carriers swings and moves upward. Therefore, one end of the croissant dough is lifted, and both ends of the croissant dough overlap. Then, it pushes with a plunger, and the overlapped part is stuck.

Furthermore, although it is preferable that the croissant is bent symmetrically, Patent Documents 1 and 2 do not mention folding the croissant symmetrically. Patent Document 3 discloses a method of bending a croissant dough symmetrically. In this method, the rolled up rod-shaped croissant dough is moved between a pair of hourglass rollers to move it to the center position in the width direction of the conveyer. A member that moves in the conveying direction on the center line of the conveyor, is pushed from behind the center of the croissant dough at the center of the conveyor, and is pushed between a pair of belts that are inclined inward toward the downstream of the conveyor. Bend the croissant dough symmetrically from the center with a belt.

European Patent Application No. 0490190 International Publication No. 2011/144191 Japanese Patent No. 2747778

However, in the method described in Patent Document 1, since the pair of bending arms swing at the base, the croissant dough cannot pass through the gap between the bases, and the rod-shaped croissant dough from the roller disposed above the bending arm. Is dropped between a pair of bending arms. In such a method, since the position of the rod-shaped croissant dough to be deformed by the bending arm is not determined, it is often impossible to perform the desired deformation, which is not practical.

Further, in the method described in Patent Document 2, it is difficult to set a force for clamping the croissant dough between the retaining jaw and the shaping jaw, and it is easy to crush the portion of the croissant dough sandwiched between the retaining jaw and the shaping jaw. . Moreover, since the croissant dough is sandwiched and lifted, the speed of work is limited, and the production capacity cannot be increased. Furthermore, there is a problem that an apparatus for carrying out this method becomes complicated and large.

In the method described in Patent Document 3, the rolled croissant dough has a thick center and is difficult to bend. Therefore, the waist of the croissant dough (hardness inside the dough. The elasticity felt when the dough is pushed inward. Depending on the situation, there is a problem that it is not always bent symmetrically.

An object of the present invention is to provide an apparatus and a method for aligning the lengths of both legs accurately and quickly after forming a rod-shaped croissant dough into a U shape.

A croissant dough U-shaped device according to the present invention for solving the above-mentioned problems is a croissant dough U-shaped device for making a rolled croissant dough into a U shape, and the croissant dough is used as the croissant dough. A conveyor that conveys the longitudinal direction perpendicular to the conveying direction, and a pair of side belts that are arranged on both sides of the conveyor and that are in contact with the U-shaped legs of the U-shaped croissant dough and send in the conveying direction The center pin in the longitudinal direction of the croissant dough conveyed by the conveyor is pushed in the conveying direction, and the croissant dough is fed into the pair of side belts. A sensor for measuring the difference, based on the difference between the lengths of the U-shaped legs or the tip positions of the legs measured by the sensor. Te, and adjust the speed to send a croissant dough which is in the U-shape of the side belts of the pair of side belts, characterized in that aligning the length of the legs of the U-shape.

The croissant dough U-shaped device is characterized in that the pair of side belts and the croissant dough are in contact with each other with less slippage than the contact for the conveyor to convey the croissant dough.

Further, a croissant dough circularizing device according to the present invention includes the above croissant dough U-shaped device and a croissant dough circularizing device that circularizes the croissant dough made U-shaped by the croissant dough U-shaped device. A croissant manufacturing system comprising the croissant dough circularizing device, wherein the U-shaped croissant dough has a first width-shifting guide that brings a first end of the U-shaped croissant dough to a center of the U-shape; And a second width adjusting guide that brings the second end of the croissant dough to the center of the U-shape.

In the croissant manufacturing system, the croissant dough circularizer includes a pusher that presses a first end and a second end brought close to the center of the U-shape.

Further, the present invention is a croissant dough U-shaped method for forming a rolled croissant dough into a U-shape, the croissant dough is transported with the longitudinal direction of the croissant dough orthogonal to the transport direction, During the step of transporting, the step of pushing the center in the longitudinal direction of the croissant dough in the carrying direction, and the step of pushing the croissant dough pushed in the step of pushing between the steps of carrying the croissant dough from both ends in the longitudinal direction. The U-shaped legs of the croissant dough formed in the U-shape or the length of both legs between the step of contacting and forming a U-shape and sending the U-shaped legs in the conveying direction and the conveying step A step of measuring a difference in tip position, and in the step of feeding both legs of the U-shape in the conveying direction, the length or both legs of the measured legs of the U-shape. Adjust the speed to send based on the difference between the tip position of each leg in the conveying direction, characterized in that to align the lengths of the legs of the U-shape.

Further, the present invention is a croissant dough circularizing method for circularizing a croissant dough formed in a U shape by the above croissant dough U forming method, wherein the first end of the U shaped croissant dough, An annular croissant dough is formed by bringing the second end to the center of the U-shape.

Moreover, this invention is the said croissant dough circularization method, Comprising: The 1st end part brought close to the center of the said U-shape, and a 2nd end part are pressed and stuck, It is characterized by the above-mentioned.

According to the croissant dough U-shaped device according to the present invention, a conveyor, a pair of side belts, a center pin, and a sensor are provided, and the speed of feeding the croissant dough of each side belt is adjusted to align the lengths of both U-shaped legs. Therefore, the lengths of the legs of the U-shaped croissant dough can be quickly and reliably aligned.

According to the above-mentioned croissant dough U-shaped method according to the present invention, the rolled croissant dough is conveyed with the step of conveying the longitudinal direction perpendicular to the conveying direction, the step of pushing the center of the croissant dough in the conveying direction, and the step of pushing Forming a croissant dough from both ends in the longitudinal direction to form a U-shape and feeding both legs in the conveying direction; and measuring a difference between the lengths of the U-shaped legs of the croissant dough or the tip positions of both legs. In the step of feeding both legs in the carrying direction, the lengths of both legs are made uniform by adjusting the speed at which each leg is fed in the carrying direction, so that the legs of the U-shaped croissant dough can be made accurately and quickly.

FIG. 1 is an overall plan view of a croissant dough U-shaped device and a croissant dough circularizing device. FIG. 2 is an overall front view of the croissant dough U-shaped device and the croissant dough circularizing device shown in FIG. 1. FIG. 3 is a plan view of the main part of the croissant dough circularizing apparatus shown in FIG. FIG. 4 is a front view of the main part of the croissant dough circularizing apparatus shown in FIG. FIG. 5 is a side view seen from the upstream side of the main part of the croissant dough circularizing apparatus shown in FIG. FIG. 6 is a side view of the main part of the croissant dough circularizing apparatus shown in FIG. 5 with the second width adjusting guide omitted. FIG. 7 is a plan view for explaining how the lengths of the U-shaped legs of the croissant fabric are aligned by the side belt. (A) is a sensor for measuring the length of both legs, and (b) is a side belt for both legs. It shows where the lengths are aligned. FIG. 8-1 is a diagram for explaining how the croissant dough is circularized by the croissant dough circularizing device, showing that the croissant dough has been carried into the croissant dough circularizing device, (a) is a plan view, (b) ) Is a side view seen from the upstream side. FIG. 8-2 is a diagram for explaining how the croissant dough is circularized by the croissant dough circularizing device. The croissant dough is sandwiched on both sides by the holder, and the first end guide is centered by the first width adjusting guide. FIG. 2A is a plan view, and FIG. 2B is a side view as viewed from the upstream side. FIG. 8-3 is a diagram for explaining how the croissant dough is circularized by the croissant dough circularizing device, and shows that the second end is lifted by the plate and is moved to the center by the second width adjusting guide. (A) is a top view, (b) is the side view seen from the upstream. FIG. 8-4 is a diagram for explaining a state where the croissant dough is circularized by the croissant dough circularizing device, in which the second second end portion overlaps the first end portion, and the plate and the second width adjusting guide (A) is a plan view, and (b) is a side view as seen from the upstream side. FIG. 8-5 is a diagram for explaining how the croissant dough is circularized by the croissant dough circularizing device, and shows that the first end and the second end overlapped by the pusher are pressed and brought into close contact with each other. (A) is a top view, (b) is the side view seen from the upstream. FIG. 8-6 is a diagram for explaining how the croissant dough is circularized by the croissant dough circularizing device. After the first end and the second end are brought into close contact with each other, air is blown out from the air blowing hole to push the pusher. (A) is a plan view, and (b) is a side view seen from the upstream side. FIG. 8-7 is a diagram for explaining how the croissant dough is circularized by the croissant dough circularizing device. After the first end and the second end are brought into close contact with each other, FIG. 2 shows a position where the width adjusting guide and the holder are retracted in a direction away from the croissant dough, wherein (a) is a plan view and (b) is a side view as viewed from the upstream side. FIG. 8-8 is a diagram for explaining how the croissant dough is circularized by the croissant dough circularizing device, showing that the croissant dough has been conveyed to the position of the second pusher, (a) is a plan view, b) is a side view seen from the upstream side. FIG. 8-9 is a diagram for explaining how the croissant dough is circularized by the croissant dough circularizing device, showing the croissant dough sandwiched by the second holder, (a) is a plan view, and (b) is an upstream view. It is the side view seen from the side. FIG. 8-10 is a diagram for explaining how the croissant dough is circularized by the croissant dough circularizing device, showing the first end and the second end that are in close contact with the second pusher; (A) is a top view, (b) is the side view seen from the upstream. FIGS. 8-11 is a figure explaining a mode that a croissant dough circularization is carried out with a croissant dough circularizing apparatus, and shows a place where the second pusher blows up air from an air blowing hole after being pushed, and (a) Is a plan view, and (b) is a side view seen from the upstream side. FIG. 8-12 is a diagram for explaining how the croissant dough is circularized by the croissant dough circularizing device, showing the second holder retracted in a direction away from the croissant dough, (a) is a plan view, (B) is the side view seen from the upstream.

Embodiments of the present invention will be described below with reference to the drawings. In addition, in each figure, the same code | symbol is attached | subjected to the mutually same or equivalent apparatus or member, and the overlapping description is abbreviate | omitted.

First, the croissant dough U-shaped device 10 will be described with reference to FIG. 1 which is an overall plan view of the croissant dough U-shaped device 10 and the croissant dough circularizing device 100 and FIG. 2 which is a front view.

The rolled up thick and rod-shaped croissant dough 3 produced by a croissant dough producing apparatus and a hoisting machine (not shown) has its longitudinal direction orthogonal to the conveying direction, that is, the longitudinal direction in FIG. And placed on the conveyor 22. The croissant dough 3 is conveyed by the conveyor 22 from the left in the figure. That is, the left side is the upstream side and the right side is the downstream side. A conveyor 24 is disposed adjacent to the downstream of the conveyor 22, and a conveyor 26 is disposed adjacent to the downstream of the conveyor 24. These conveyors 22, 24, and 26 are collectively referred to as a conveyor 20. In addition, the conveyor 20 does not need to be comprised by the three conveyors 22, 24, and 26, and the number of the conveyors to comprise can be suitably selected according to the length to convey, for example. Therefore, the reference to the specific conveyors 22, 24, and 26 in the following description is merely an explanation of the embodiment and does not limit the present invention.

The conveyor 24 is provided with a moisture supply device 70 for adhering moisture to an end portion that is in close contact when the croissant dough is circularized. The water supply device 70 includes a cylindrical sponge 74 that protrudes downward from the water storage device and is rotatably supported on a horizontal axis below the tip of the nozzle 72. The configuration of the moisture supply device 70 is not limited to the above, and may be a known structure that can attach moisture to the end of the croissant dough 3. For example, a brush may be provided instead of a sponge, or a sponge may not be provided. Water droplets dripping from the nozzle may be directly attached to the croissant dough. In addition, the water | moisture content here is not restricted to water, Other liquids suitable for making food paste, such as starch paste, and croissant dough contact | adhere, may be sufficient. Further, the position where the moisture supply device 70 is disposed may be downstream of the bending groove processing device 50 described later, and it is sufficient that moisture is attached to the end of the croissant dough before the croissant dough is circularized.

On the upstream side of the conveyor 26, a bending groove processing device 50 is disposed to make the croissant dough easy to bend by inserting a groove 6 in a thick portion of the croissant dough 3 wound up into a medium thick rod. The bending groove processing device 50 includes two blades 52 for attaching grooves 6 from above to a thick portion of the croissant dough 3 conveyed on the conveyor 26, and a shaft 54 for supporting and rotating the two blades 52. A bending groove machining motor 56 for rotating the shaft 54 is provided. The number of grooves processed into the croissant dough 3, that is, the number of blades 52, can be appropriately selected according to the size, thickness, and waist strength of the croissant dough 3. It does not have to be provided.

Further, the bending groove processing device 50 holds the croissant dough 3 processed by the blade 52 from above when the croissant dough 3 processed by the blade 52 is adhered to the blade 52 and lifted, and the croissant dough 3 processed by the groove 6. Is provided with a presser rotating belt 60 for rotating the groove 6 so as to face the upstream side so that it can be easily bent into a U shape. The presser rotating belt 60 is an endless belt formed of a flexible material such as rubber, and the plurality of presser rotating belts 60 rotate between the plurality of rollers 62. The lower side of the presser rotating belt 60, that is, the side in contact with the croissant dough 3 moves in the downstream direction at a speed slower than the conveyor 26, or moves in the direction opposite to the conveyor 26. When the croissant dough 3 is grooved by the blade 52, the presser rotating belt 60 is used to separate the croissant dough 3 from the blade 52 when the croissant dough 3 grooved by the blade 52 adheres to the blade 52 and is lifted. Press from above. Further, when the croissant dough 3 moves downstream of the blade 52, the lower side of the presser rotating belt 60 is pushed downward by the intermediate roller 63 and comes into contact with the croissant dough 3. Then, the croissant dough 3 is rotated by the difference in the conveying speed of the croissant dough 3 between the presser rotating belt 60 and the conveyor 26. The endless rotation of the presser rotating belt 60 is performed by rotationally driving one or a plurality of rollers 62 by a presser rotating belt driving device 64. In the example shown in FIG. 1, the croissant dough 3 to be grooved is pressed by the four presser rotary belts 60, and the croissant dough 3 is rotated by the five presser rotary belts 60 on the downstream side. The number of the rotating belts 60 can be selected as appropriate.

On the conveyor 26, a first croissant dough detection sensor 38 is disposed downstream of the bending groove processing device 50. The croissant dough detection sensor 38 is a sensor for detecting the croissant dough 3 conveyed on the conveyor 26 and determining the operation timing of the center pin device 30 disposed downstream. The croissant fabric detection sensor 38 may be any sensor that can detect the presence of the croissant fabric 3 and may be a contact type or a non-contact type. For example, a microswitch or a photoelectric sensor can be used. In addition, the position where the croissant dough detection sensor 38 is disposed may not be above the conveyor 26, and may be, for example, the side of the conveyor 26 or another conveyor.

A center pin device 30 and a side belt 40 are disposed downstream of the croissant fabric detection sensor 38 of the conveyor 26. The center pin device 30 is a device that pushes the center portion of the bar-shaped croissant dough 3 conveyed on the conveyor 26 by the center pin 32 and feeds it to the side belt 40. The center pin device 30 includes a center pin belt 34 that rotates between at least two rollers, and one or more center pins 32 that are fixed to the center pin belt 34. The center pin 32 is arranged at the center in the width direction of the conveyor 26 so as to push the center in the longitudinal direction of the croissant dough 3 to be conveyed. As the roller rotates, the center pin 32 moves on the conveyor 26 in the downstream direction at the same speed as the conveying speed of the conveyor 26 or slightly faster, and is returned to the upstream side. In the example shown in FIGS. 1 and 2, the center pin belt 34 rotates around three rollers, but the number of rollers can be arbitrarily selected from two or more. In this example, the roller located above is driven by a center pin motor 36, and the center pin motor 36 is removed from the height through which the croissant dough 3 passes. The operation of the center pin motor 36 is controlled by a detection signal from the croissant dough detection sensor 38, drives the center pin motor 36 with good timing, and pushes the croissant dough 3 with the center pin 32. In addition, the member etc. which move on the center line of the conveyor disclosed by patent document 3 as a center pin in a conveyance direction can also be used.

The side belt 40 is disposed downstream of the center pin device 30. The side belt 40 is a pair of belts 40a and 40b facing each other in the horizontal direction. The pair of side belts 40a and 40b are supported by two pulleys such that the faces facing each other are narrowed in parallel or downstream. The pair of side belts 40a and 40b rotate around the two pulleys by rotation of pulleys driven by side belt motors 44a and 44b (44), respectively. The pair of side belts 40 sandwiches the croissant dough 3 pushed by the center pin 32 from both sides, and transforms into a U-shape with an open mouth in the conveyed upstream direction and sends it in the downstream direction. The upstream ends of the pair of side belts 40 are at or near the position of the end of the croissant dough 3 fed by the center pin 32. That is, the croissant dough 3 fed by the center pin 32 comes into contact with the pair of side belts 40 on both sides thereof, is bent around the portion fed by the center pin 32, and is deformed into a U shape. And a pair of side belt 40 contacts the part (the part of a U-shaped vertical bar) of the both legs of the croissant fabric 5 deform | transformed into the U shape, and sends the croissant fabric 5 to a conveyance direction. In addition, the space | interval which a pair of side belt 40a and 40b opposes is comprised so that adjustment is possible.

A sensor 48 for measuring the length of each leg of the U-shaped croissant dough 5 is disposed above the pair of side belts 40. The sensor 48 for measuring the length of the leg may be a contact type or a non-contact type. For example, a microswitch or a photoelectric sensor can be used. Instead of the sensor 48 that measures the length of the leg, the difference between the tip positions of both legs may be measured. The difference between the tip positions of both legs is the difference in the transport direction between the tip positions of both legs at a certain moment, and is measured as the difference in time during which the tip position of the croissant dough 5 being conveyed passes on a straight line perpendicular to the transport direction. May be. Note that the position where the side belt 40 is disposed in the sensor 48 may not be above the side belt 40, and may be, for example, a side portion of the side belt 40 or another position.

Based on the measurement value of the sensor 48 for measuring the length of each leg or an alternative sensor, how much the leg length should be shifted in order to align the lengths L1 and L2 (see FIG. 7) of both legs. For example, it is calculated by a control device (not shown) of the croissant dough U-shaped device 10. Based on the calculation results, the speeds Va and Vb for feeding the legs of the croissant dough 5 are adjusted by the side belts 40a and 40b, and the lengths L1e and L2e of both legs (see FIG. 7) are aligned. Note that the side belt 40 and the croissant dough 5 are in contact with each other with less slippage than the contact for the conveyor 26 to convey the croissant dough 5. Therefore, even if the croissant dough 5 is conveyed at a constant speed V by the conveyor 26, the speed at which the U-shaped legs of the croissant dough 5 are fed is changed by changing the rotational speed Va / Vb of the side belt 40. Therefore, the lengths L1e and L2e of both legs can be made uniform by changing the lengths L1 and L2 of both legs. In order to bring the side belt 40 and the croissant dough 5 into non-slip contact, for example, the side belt 40 may be formed of soft rubber, and the surface of the side belt 40 that contacts the croissant dough 5 may be uneven. Alternatively, the surface pressure at which the side belt 40 contacts both legs of the croissant dough 5 may be increased. The croissant dough U-shaped device 10 includes the devices 20, 70, 50, 30, and 40 described above.

Next, the croissant dough circularizing device 100 will be described. A conveyor 122 is disposed adjacent to the downstream of the conveyor 26, and a conveyor 124 is disposed adjacent to the downstream of the conveyor 122. These conveyors are collectively referred to as a conveyor 120. In addition, the conveyor 120 does not need to be comprised with the two conveyors 122 * 124, and the number of the conveyors to comprise can be suitably selected according to the length to convey. Therefore, the reference to the specific conveyors 122 and 124 in the following description is merely a description of the embodiment and does not limit the present invention.

A second croissant dough detection sensor 138 is disposed on the upstream side of the conveyor 122. The second croissant dough detection sensor 138 detects the croissant dough 5 conveyed on the conveyor 122, and the holders 110 and 112, the first width adjusting guide 114, the second width adjusting guide 116, which are arranged downstream, This is a sensor for stopping the croissant dough 5 at the operation position of the plate 118, the pusher 130, etc., and determining the operation timing of these members. The second croissant dough detection sensor 138 may be any sensor that can detect the presence of the croissant dough 5, and may be a contact type or a non-contact type. For example, a microswitch or a photoelectric sensor can be used. Note that the position where the second croissant dough detection sensor 138 is disposed may not be on the conveyor 122, and may be on the side of the conveyor 122 or another conveyor, for example.

Downstream of the second croissant dough detection sensor 138 on the conveyor 122, holders (first holders) 110 and 112, first width adjusting guide 114, second width adjusting guide 116, plate 118, and pusher (first The pusher 130 is installed. These members are collectively referred to as a croissant dough circularizer main part 102. The main part 102 of the croissant dough circularizing device is a part for circularizing the U-shaped croissant dough 5.

The croissant dough 5 conveyed by the conveyor 122 is controlled to stop at the operating position of the croissant dough circularizing device main part 102 based on the signal detected by the second croissant dough detection sensor 138. The operating position of the croissant dough circularizing device main part 102 is a position where the croissant dough circularizing device main part 102 described below can circularize the croissant dough 5. The stop position of the croissant dough 5 can be finely adjusted within the operating position of the main part 102 of the croissant dough circularizer. That is, after the croissant dough 5 is detected by the second croissant dough detection sensor 138, the conveyance distance until the conveyor 122 is stopped (if it is conveyed at a constant speed, the time until it is detected and stopped) can be adjusted. It is said that.

Here, the configuration of the main part 102 of the croissant dough circularizing device will be described with reference to FIGS. The holders 110 and 112 sandwich the leg portions of the U-shaped croissant dough 5 conveyed on the conveyor 122 from both sides. The surfaces of the holders 110 and 112 that are in contact with the croissant dough 5 are generally flat surfaces, but may be curved surfaces in a horizontal plane. The surfaces of the holders 110 and 112 that are in contact with the croissant dough 5 are formed of a material such as metal or plastic that is not deformed when the croissant dough 5 is sandwiched and that does not easily adhere to the croissant dough 5. The holders 110 and 112 are moved by the driving device 104 in directions toward and away from each other. The movement of the holder 110 and the holder 112 may or may not be simultaneous. As the holders 110 and 112 approach each other, the leg portions of the croissant dough 5 are sandwiched from both sides.

The first width adjustment guide 114 is a member that brings one leg end portion 5a of the U-shaped croissant dough 5 to the center of the U-shape (see FIG. 8-2). In the surface 114f for bringing the first end portion 5a of the first width adjusting guide 114 close, it is preferable that the surface is close to the downstream side, that is, near the thick central portion of the croissant dough 5 (upper side in FIG. 3). . This is because when the end portion 5a is moved to the center, the leg has a shape that widens toward the upstream. The other part of the surface 114f may be a flat surface or a curved surface in a horizontal plane. The first width adjusting guide 114 is moved by the driving device 104 between a position where the end portion 5a is moved to the center of the U-shape and a retracted position which is separated from the end portion 5a. The retreated position is a position where the croissant dough 5 does not come into contact. The surface in contact with the end 5a of the first width adjusting guide 114 is formed of a material such as metal or plastic that is not deformed when the end 5a is brought close to the croissant dough 5. The first width adjusting guide 114 may be formed integrally with the holder 110. When the first width adjusting guide 114 and the holder 110 are integrally formed, the number of parts is reduced and the first driving device 104 can be driven by one driving device 104, which is economical and improves the reliability of the device.

The second width adjusting guide 116 is disposed to face the first width adjusting guide 114, and brings the end 5b of the other leg of the U-shaped croissant dough 5 to the center of the U-shape (see FIG. 8-3). It is a member. The shape and material of the second width adjusting guide 116 are the same as those of the first width adjusting guide 114. The second width adjusting guide 116 is moved up and down by the driving device 105 so as to be adapted to the vertical movement of the plate 118 to be described later, and on the plate 118, the end 5b is moved to the center of the U shape, The drive device 106 moves between the retracted positions separated from 5b. Further, air blowing holes (not shown) may be formed on the surfaces of the first width adjusting guide 114 and the second width adjusting guide 116 that are in contact with the croissant dough, and air supplied from an air source (not shown) may be blown out. .

The plate 118 is inserted between the second width adjusting guide 116 and the conveyor 122 to lift the second end 5b. The plate 118 is connected to the driving device 104, reciprocates in the horizontal direction together with the holder 112, and further reciprocates in the vertical direction by the driving device 107. The plate 118 is typically a metal plate, and is formed of a material that does not deform when the second end portion 5b is lifted and does not easily adhere to the croissant dough 5. When the U-shaped croissant dough 5 is loaded into the main portion 102 of the croissant dough circularizing device, that is, the position where the croissant dough circularization is performed, the plate 118 slides under the second end 5b. It moves by the drive device 104 toward the center. After moving toward the center and the second end 5b is on top, the drive device 107 moves upward to lift the second end 5b. The moving height may be such that the lower surface of the second end 5b is above the upper surface of the first end 5a. After the second end portion 5 b is moved to the center of the U shape by the second width adjusting guide 116, the plate 118 moves to the original height, that is, directly above the conveyor 122. Thereafter, the plate 118 is retracted from the position near the center.

The pusher 130 is moved up and down by the driving device 108 in order to press the first end portion 5a and the second end portion 5b brought close to the center of the U-shape in the up-and-down direction so as to closely contact each other (see FIG. 8-5). To do. The pusher 130 has a second width adjustment at a position where the surface 114f of the first width adjusting guide 114 and the second end portion 5b are moved toward the center of the U-shape at a position where the first end portion 5a is moved toward the center of the U-shape. It moves up and down between the walls on both sides formed by the surface 116f for bringing the second end 5b of the guide 116 close (see FIG. 8-5). It is preferable that the space between the pusher 130 and the walls 114f and 116f on both sides is narrow as long as it does not hinder the vertical movement of the pusher 130. The pusher 130 has a surface that presses the first end 5a and the second end 5b. The surface is typically a flat surface, but may be a curved surface. The shape of the surface is arbitrary, but is illustrated by a rectangle. As an example, the pusher 130 is formed such that the length of the croissant dough in the transport direction is longer than the width in the direction orthogonal to the transport direction. The pusher 130 is typically made of metal or plastic, and has a rigidity that does not deform when the first end portion 5a and the second end portion 5b are pressed, and is difficult to adhere to the croissant dough 5. Formed with. An air blowing hole 136 (see FIG. 8-6) is formed on the surface that pushes the first end 5a and the second end 5b of the pusher 130, and blows out air A supplied from an air source (not shown). . It is also possible to apply a pressing force to the croissant dough by interposing an elastic member such as a spring between the pusher 130 and the driving device 108. When a pneumatic cylinder is used as the driving device 108, By adjusting the supplied air pressure, the degree of adhesion (strength) between the first end 5a and the second end 5b can be adjusted.

The pusher 130 has a time during which the first end 5a and the second end 5b are pressed, and a height that the pusher 130 is lowered to push (that is, a height s from the conveying surface of the conveyor 122 when the pusher 130 is lowered). (See FIG. 8-5). Only one of the pressing time and the falling height may be adjustable. By adjusting the time during which the pusher 130 pushes the first end portion 5a and the second end portion 5b and / or the height at which the pusher 130 is lowered to push, the first end portion 5a and the second end portion 5b are adjusted. The degree of adhesion (strength) is adjusted.

Further, since the stop position of the croissant dough 5 within the operating position of the croissant dough circularizing device main part 102 can be finely adjusted, the first width adjusting guide 114 brings the first end 5a to the center of the U-shape. Therefore, it is possible to adjust a position to be pushed and a position to be pushed so that the second width adjusting guide 116 brings the second end portion 5b to the center of the U-shape. As a result, the overlapping length L4 of the first end 5a and the second end 5b is adjusted. Furthermore, the position pushed by the pusher 130 is also adjusted. The length L4 of the overlap between the first end 5a and the second end 5b and the position pushed by the pusher 130 are adjusted, and the degree of close contact between the first end 5a and the second end 5b (strength) ) Can be adjusted, the shape of the croissant after firing can be adjusted, and a croissant having a desired shape can be produced.

Next, the 2nd pusher 144 arrange | positioned on the conveyor 124 and the structure relevant to the 2nd pusher 144 are demonstrated. A third croissant dough detection sensor 148 is disposed on the upstream side of the conveyor 124. The third croissant dough detection sensor 148 detects the croissant dough 7 conveyed on the conveyor 124, and the croissant dough 7 is placed at the operation position of the second holders 140 and 142, the second pusher 144, etc. arranged downstream. Is a sensor for determining the operation timing of these members. The third croissant dough detection sensor 148 may be any sensor that can detect the presence of the croissant dough 7, and may be a contact type or a non-contact type. For example, a microswitch or a photoelectric sensor can be used. Note that the position where the third croissant dough detection sensor 148 is disposed may not be on the conveyor 124, and may be, for example, a side portion of the conveyor 124 or a position other than the conveyor 124.

The second holders 140 and 142 and the second pusher 144 are disposed downstream of the third croissant dough detection sensor 148 on the conveyor 124. The second holders 140 and 142 sandwich the circular croissant dough 7 conveyed on the conveyor 124 from both sides (see FIGS. 8-9). The shape and material of the second holders 140 and 142 are the same as those of the holders 110 and 112. The second holders 140 and 142 are moved by the driving devices 141 and 143 in a direction approaching and separating from each other. The movement of the second holders 140 and 142 may or may not be simultaneous. When the second holders 140 and 142 approach each other, the annular croissant dough 7 is sandwiched from both sides.

The croissant dough 7 conveyed by the conveyor 124 is controlled to stop at the operating positions of the second holders 140 and 142 and the second pusher 144 based on the signal detected by the third croissant dough detection sensor 148. . The operating positions of the second holders 140 and 142 and the second pusher 144 are positions where the croissant dough 7 can be processed by the second holders 140 and 142 and the second pusher 144. The stop position of the croissant dough 7 can be finely adjusted within the operating positions of the second holders 140 and 142 and the second pusher 144. That is, after the croissant dough detection sensor 148 detects the croissant dough 7, the conveyance distance until the conveyor 124 is stopped (if it is conveyed at a constant speed, the time until it stops after detection is adjustable) can be adjusted. It is said that.

The second pusher 144 is moved up and down by the driving device 145 in order to push the first end 7a and the second end 7b in close contact with each other further in the vertical direction (see FIG. 8-10). The second pusher 144 has a width wider than the interval between the walls on both sides formed by the surface 114 f of the first width adjusting guide 114 and the surface 116 f of the second width adjusting guide 116, that is, orthogonal to the conveying direction of the croissant dough 7. It has a length in the direction. As an example, the second pusher 144 is formed to have a wider width in the direction orthogonal to the transport direction than the length of the croissant dough in the transport direction. The second pusher 144 has a surface that presses the first end 7a and the second end 7b. The surface is typically a flat surface, but may be a curved surface. The shape of the surface is arbitrary, but is generally rectangular. The second pusher 144 is typically made of metal, and has a rigidity that does not deform when the first end portion 7a and the second end portion 7b are pressed, and is a material that does not easily adhere to the croissant dough 7. It is formed. An air blowing hole 146 (see FIGS. 8-11) is formed on the surface of the second pusher 144 that presses the first end 7a and the second end 7b, and air supplied from an air source (not shown). A is blown out.

The second pusher 144 has a time during which the first end 7a and the second end 7b are pressed, and a height that the second pusher 144 is lowered to press (that is, conveyance of the conveyor 124 when the second pusher 144 is lowered). The height s2 from the surface (see FIG. 8-10) is adjustable. By adjusting the time during which the second pusher 144 pushes the first end portion 7a and the second end portion 7b and the height to which the second pusher 144 is pushed down, the first end portion 7a and the second end portion 7b are adjusted. The degree of adhesion (strength) is adjusted.

Furthermore, since the stop position of the croissant dough 7 within the operating position of the croissant second holders 140 and 142 and the second pusher 144 can be finely adjusted, the position pushed by the second pusher 144 is also adjusted. The position pushed by the second pusher 144 is adjusted, and further, the degree of tightness (strength) between the first end 7a and the second end 7b is adjusted, so the length L5 at which the end is tightly adjusted is adjusted. it can. Therefore, by pressing with the second pusher 144, in addition to making the croissant dough 7 rounder as a whole, the shape of the croissant after firing can be adjusted, and a croissant having a desired shape can be manufactured.

In addition, although each drive device 104, 105, 106, 107, 108, 141, 143, 145 with which the fabric | circularization apparatus 100 was equipped can be illustrated as a direct acting type pneumatic cylinder, not only this but a well-known drive device is used. Furthermore, it is possible to adjust the driving position and driving stroke of each driving device, and it is possible to cope with the case where the size of the croissant dough to be formed is changed.

Next, the croissant manufacturing system 1 including the croissant dough U-shaped device 10 and the croissant dough circularizing device 100 will be described. In the croissant manufacturing system 1, a roll-in dough in which fats and oils are folded into bread dough formed by kneading raw materials is manufactured upstream of the croissant dough U-shaped device 10, and a croissant dough in which the roll-in dough is folded and laminated is manufactured. A croissant dough making device, a croissant dough spreading device that thinly stretches the laminated croissant dough produced by the croissant dough making device, a croissant dough cutter that cuts the croissant dough thinly stretched by the croissant dough spreader into a triangle, and a croissant A croissant dough hoisting device that winds up a triangular croissant dough cut by a dough cutter so that the center part is thick and the both end sides become gradually thinner is provided. Moreover, you may provide the conveyor which conveys croissant dough between each apparatus.

In the croissant manufacturing system 1, an inverting unit that reverses the upstream and downstream directions of the croissant dough 7 that has been circularized may be provided downstream of the croissant dough circularizing device 100. In the example shown in FIGS. 1 and 2, the conveyor 150 downstream of the conveyor 124 is arranged with a step below the conveyor 124, and the croissant dough 7 falls on the step so that the upstream side and the downstream side are oriented. Invert. The croissant manufacturing system 1 further includes a fermentation furnace for fermenting the croissant dough 7 and a firing furnace for firing the fermented croissant dough 7 to finish it as a product croissant.

The croissant dough producing apparatus, croissant dough spreading apparatus, croissant dough cutter, croissant dough hoisting apparatus, fermentation furnace and baking furnace may be known apparatuses, and detailed description thereof will be omitted. Further, for example, a device in which a plurality of devices are combined into one, such as a single croissant fabric manufacturing and spreading device in which a croissant fabric manufacturing device and a croissant fabric spreading device are combined, may be used. Further, for example, some devices may not be provided, for example, the croissant dough prepared by kneading and laminating is carried in from another place and the croissant dough production device is not provided.

Next, the manufacturing method of the croissant dough using the croissant manufacturing system 1 provided with the croissant dough U-shaped apparatus 10 and the croissant dough circularizing apparatus 100 is demonstrated. As raw materials for croissant dough, for example, flour, sugar, salt, butter, yeast etc. are kneaded with water with a mixer to form bread dough, oil and fat are folded into sheet bread dough with croissant dough production equipment, and the roll-in dough is folded. A croissant dough produced by laminating bread dough and fats and oils is produced using a croissant dough producing apparatus. The laminated croissant dough is conveyed to a croissant dough spreading device and thinly stretched. Next, a triangular croissant dough is cut out from the thinly stretched croissant dough with a croissant dough cutter. The croissant dough cut out in a triangle is wound up with a croissant dough hoisting device so that the center part is thick and the both end parts are gradually thinned. Specifically, it rolls up from the base of the triangle toward the top. As shown in FIG. 1, the rolled up rod-shaped croissant dough 3 is placed on the conveyor 22 with its longitudinal direction orthogonal to the transport direction.

The croissant dough 3 conveyed by the conveyor 22 is transferred to the downstream conveyor 24. The croissant dough 3 is also conveyed on the conveyor 24 with the longitudinal direction orthogonal to the conveying direction. A moisture supplier 70 is disposed on the conveyor 24. When the croissant dough 3 passes through the moisture supply device 70, the sponge 74 of the moisture supply device 70 is connected to one end of the croissant dough 3 (the end drawn at the bottom of FIG. 1 and the first end 5a). ) In contact with water.

The croissant dough 3 with moisture attached to one end is transferred to the downstream conveyor 26. The croissant dough 3 is also conveyed on the conveyor 26 with its longitudinal direction orthogonal to the conveying direction. The croissant dough 3 on the conveyor 26 is first conveyed below the presser rotating belt 60, and further, when the croissant dough 3 is conveyed to the bending groove processing device 50, the blade 52 is placed 2 on the upper part of the rolled up thick portion. A groove 6 of the book is attached.

The croissant dough 3 with the grooves 6 is in contact with the rotating belt 60 and is conveyed downstream by the conveyor 26 and the pressing rotating belt 60. Therefore, the feeding speed of the presser rotating belt 60 is made slower than the conveying speed of the conveyor 26, or the feeding direction of the presser rotating belt 60 is opposite to the conveying direction of the conveyor 26, and the croissant dough 3 is moved about 90 in the longitudinal direction. Rotate degrees. By rotating, the groove 6 attached to the croissant dough 3 faces the upstream side.

The first croissant dough detection sensor 38 detects that the rotated croissant dough 3 has passed a predetermined position. When the croissant dough detection sensor 38 detects the croissant dough 3, a signal is sent to a control device (not shown), and a signal for operating the center pin device 30 at an appropriate timing is issued from the control device. Here, the appropriate timing is a timing at which the center pin 32 pushes the croissant dough 3 conveyed on the conveyor 26 in front of the side belt 40 and sends it to the side belt 40. The side belt 40 may also be activated based on the detection signal of the croissant fabric detection sensor 38.

While the croissant dough 3 is conveyed by the conveyor 26, the center pin 32 is pushed forward by the center pin 32. When the center is pushed forward, the croissant dough 3 has an arc shape in which the center advances downstream from both ends. Since the groove 6 is provided on the upstream side of the croissant dough 3, the center is easily deformed into an arc shape that proceeds downstream from both ends.

The center pin 32 pushes the center, and the croissant dough 3 having an arc shape with the center advanced from both ends is advanced between the pair of side belts 40. Therefore, the center pin 32 moves upward by the rotation of the center pin belt 34 and leaves the croissant dough 3. The croissant dough 3 having an arc shape is advanced between a pair of side belts 40 having a width narrower than both ends thereof, whereby both ends thereof are narrowed to a distance between the side belts 40 and deformed into a U shape. The croissant dough 5 transformed into a U-shape is conveyed at a conveyance speed V by the conveyor 26 and the side belt 40.

The lengths L1 and L2 (see FIG. 7) of the U-shaped legs of the U-shaped croissant dough 5 are measured by the sensor 48. Alternatively, the difference L3 between the tip positions of both legs is measured. Even if the center of the rolled croissant dough 3 with a thick center is pushed by the center pin 32 and sandwiched between the side belts 40 from both sides, it is not always limited symmetrically at the center, and in fact, it is often slightly biased. . Therefore, based on the difference between the lengths of both legs measured by the sensor 48 or the tip positions of the both legs, the lengths of the limbs are made uniform with no deviation.

Based on the lengths L1 and L2 of both legs measured by the sensor 48 or the difference L3 between the tip positions of both legs, the speeds Va and Vb for feeding both legs of the pair of side belts 40 are adjusted. For example, as illustrated in FIG. 7A, when the leg at one end (the lower side in the figure) is long, the speed Va at which the side belt 40a sends the leg is increased from the transport speed V, so that FIG. ), The lengths L1e and L2e of both legs are aligned. Or you may make the speed Vb which the side belt 40b sends a leg lower than the conveyance speed V. Since the contact between the side belt 40 and the croissant dough 5 is made less slippery than the contact between the conveyor 26 and the croissant dough 5, the length of both legs can be adjusted by adjusting the speed at which the side belt 40 feeds both legs. . The side belt 40 is moved so that the point on the side belt 40 corresponding to the tip position of each leg moves on the same line orthogonal to the conveying direction of the conveyor 26 (that is, the speed Va · of each side belt 40a · 40b). By adjusting Vb relatively, the lengths L1e and L2e of both legs can be made uniform. Therefore, the lengths L1e and L2e of both legs can be aligned accurately and quickly. Then, when the lengths L1e and L2e of both legs of the croissant dough 5 are aligned, the speed Va or Vb at which the side belt 40 feeds the legs is returned to the conveying speed V, and the croissant dough 5 is transferred to the downstream conveyor 122. .

The second croissant dough detection sensor 138 detects that the croissant dough 5 having the same length of both legs has passed the predetermined position. When the croissant dough detection sensor 138 detects the croissant dough 5, a signal is sent to a control device (not shown). The control device transmits a signal for stopping the conveyor 122 and a signal for operating the main part 102 of the croissant dough circularizer at an appropriate timing. Here, the appropriate timing is when the croissant dough 5 has reached the working position of the main part 102 of the croissant dough circularizer.

When the croissant dough 5 reaches the working position of the croissant dough circularizer main part 102, the conveyor 122 stops and the croissant dough 5 remains in the working position of the croissant dough circularizer main part 102. Note that the croissant dough 5 can be held by the holders 110 and 112 to stop the conveyance and be positioned at the work position of the croissant dough circularizer main part 102. It is also possible to circularize the croissant dough while moving the entire main part 102 of the croissant dough circularizing device in synchronization with the conveyance of the conveyor 122 and moving it downstream.

Hereinafter, a method for circularizing the croissant dough 5 will be described in detail with reference to FIGS. First, as shown in FIGS. 8A and 8B, the first holders 110 and 112 sandwich the legs of the U-shaped croissant dough 5 from both sides to press the croissant dough 5. At the same time, the first width adjusting guide 114 advances toward the center in the width direction of the conveyor 122 and brings the first end 5a of the croissant dough 5 toward the center of the U-shape. When the first end 5a is moved to the center, the holders 110 and 112 sandwich the croissant dough 5 from both sides, so that the croissant dough 5 does not move as a whole. In the example shown in FIGS. 8-1 to 8-7, the holder 110 and the first width adjusting guide 114 are integrally formed. In addition, the work time can be shortened by sandwiching the croissant dough 5 from both sides with the holders 110 and 112 and simultaneously bringing the first end portion 5a to the center with the first width adjusting guide 114.

Further, the plate 118 positioned on the conveyor 122 advances toward the center in the width direction of the conveyor 122 and enters under the second end portion 5b. When the plate 118 enters under the second end portion 5b, the plate 118 and the second width adjusting guide 116 move upward to lift the second end portion 5b. The height h to be lifted is a height at which the lower surface of the second end portion 5b is higher than the upper surface of the first end portion 5a.

When the second end 5b is lifted, the second width adjusting guide 116 advances on the plate 118 toward the center in the width direction of the conveyor 122 as shown in FIG. At this time, the second width adjusting guide 116 advances beyond the front end of the center of the plate 118 or to the position of the front end. The second width adjusting guide 116 brings the second end 5b close to the center of the U-shape. That is, the second end 5b is moved above the first end 5a. Note that the second end 5b may be lifted before the first end 5a is moved to the center.

When the second end 5b is moved to the center, the support of the plate 118 is lost, so the second end 5b is lowered and overlaps the first end 5a. When the second end 5b is moved to the center before the first end 5a, the first end 5b is lowered before the lower surface of the second end 5b is lowered to the height of the upper surface of the first end 5a. The end portion 5a is moved to the center. From the tip of the croissant dough 5 to the overlapped portion is the first end 5a and the second end 5b. Moreover, in FIG. 8-3, although it shows as if the front-end | tip has overlapped, it becomes a shape where the 1st end part 5a and the 2nd end part 5b cross | intersect, and the front-end | tip does not need to overlap. The croissant dough detection sensor 138 detects the croissant dough 5 and then finely adjusts the timing until the conveyor 122 stops. That is, the croissant dough 5 has a fine stop position with respect to the main part 102 of the croissant dough circularizer. By adjusting, the position where the first width adjusting guide 114 pushes the first end 5a and the position where the second width adjusting guide 116 pushes the second end 5b can be adjusted. As a result, the length in which the first end 5a and the second end 5b overlap can be easily adjusted.

When the second end portion 5b is moved to the center, the plate 118 is lowered to the surface of the conveyor 122 as shown in FIG. The second width adjusting guide 116 is also lowered by the same height h. The overlapped first end portion 5a and second end portion 5b are a surface 114f for moving the first end portion 5a of the first width adjusting guide 114 and a second end of the second width adjusting guide 116, respectively. It is sandwiched between surfaces 116f for bringing the portion 5b together. That is, the surface 114f and the surface 116f serve as walls on both sides of the first end portion 5a and the second end portion 5b.

As shown in FIG. 8-5, the pusher 130 is lowered from above between the wall of the surface 114f and the surface 116f, and the first end portion 5a and the second end portion 5b that overlap each other are pressed and adhered in the vertical direction. Since moisture is attached to the first end portion 5a, it is easy to adhere. Moreover, since the walls 114f and 116f are formed on both sides of the first end portion 5a and the second end portion 5b, the croissant dough 5 does not spread sideways even when pressed. For this reason, the portion pushed by the pusher 130 is securely adhered. Specifically, the croissant dough 5 spreads between the walls 114f and 116f, but there is no substantial influence because the space between the pusher 130 and the walls 114f and 116f on both sides is narrowed. Further, by adjusting the time during which the pusher 130 pushes the first end portion 5a and the second end portion 5b or the position where the pusher 130 is lowered (the interval s between the pushing surface of the pusher 130 and the conveying surface of the conveyor 122). The degree of adhesion (strength) of both ends can be adjusted, and the overlapping length of both legs in the croissant after firing can be changed. Further, by adjusting the stop position of the croissant dough 5 in the transport direction with respect to the pusher 130, the length L4 (see FIG. 8-7) along the legs of the close contact end can be easily adjusted. Therefore, the croissant after baking can be made into a desired shape.

After the pusher 130 pushes the first end portion 5a and the second end portion 5b in the vertical direction, the pusher 130 blows out the air A from the air blowing hole 136 as shown in FIG. 8-6. By blowing out the air A, the pusher 130 is separated from the croissant dough 7. The pusher 130 moves upward while blowing out the air A or after blowing out the air A.

If the first end 7a and the second end 7b are pressed and brought into close contact with each other, as shown in FIG. 8-7, the holders 110 and 112, the first width adjusting guide 114, the second width adjusting Guide 116 and plate 118 are retracted. If the holders 110 and 112, the first width adjusting guide 114, the second width adjusting guide 116, and the plate 118 are retracted, the conveyor 122 is restarted, and the croissant dough 7 whose ends are brought into close contact with each other is circularized. It is conveyed in the downstream direction.

The circularized croissant dough 7 is transferred to the downstream conveyor 124. The third croissant dough detection sensor 148 detects that the circular croissant dough 7 has passed a predetermined position. When the croissant dough detection sensor 148 detects the croissant dough 7, a signal is sent to the control device. The control device transmits a signal for stopping the conveyor 124 and a signal for operating the second holders 140 and 142 at an appropriate timing. Here, the appropriate timing is when the croissant dough 7 reaches the working positions of the second holders 140 and 142 and the second pusher 144.

As shown in FIG. 8-8, when the croissant dough 7 reaches the working position of the second holders 140 and 142 and the second pusher 144, the conveyor 124 stops and the croissant dough 7 is placed in the second holders 140 and 142. And remains in the working position of the second pusher 144. The croissant dough 7 can be held by the holders 140 and 142 to stop the conveyance and to be positioned at the working position of the pusher 144. Further, the end of the croissant dough 7 can be brought into close contact with the second holders 140 and 142 and the entire second pusher 144 in synchronization with the conveyance of the conveyor 124 and moved downstream.

As shown in FIG. 8-9, the croissant dough 7 staying in the working position is sandwiched by the second holders 140 and 142 from both sides, and the croissant dough 7 is pressed. When the croissant dough 7 is pressed by the second holders 140 and 142, as shown in FIG. 8-10, the end portions 7a and 7b that are in close contact with the second pusher 144 are further pressed in the vertical direction. Since the second pusher 144 has a width wider than that of the pusher 130 (width direction of the conveyor 124), a close contact portion is widened, and the croissant dough 7 that is circularized is rounded as a whole. That is, in the pusher 130, the first end portion 5a and the second end portion 5b are brought into close contact mainly in the length direction (conveyance direction), and the second pusher 144 is put in close contact mainly in the width direction. Note that the position at which the first end 7a and the second end 7b are pressed can be easily adjusted by finely adjusting the timing until the conveyor 124 stops after the croissant dough detection sensor 148 detects the croissant dough 7. Can be adjusted. In the example shown in FIGS. 8-9 and 8-10, the conveyance of the conveyor 124 is stopped at a position where the portion pushed by the pusher 144 partially overlaps the portion pushed by the pusher 130 in the conveyance direction. Then, the pusher 144 is moved up and down to push the first end 7a and the second end 7b. Therefore, the length L5 in which the first end 7a and the second end 7b are in close contact with each other is formed long. By further pressing the first end 7a and the second end 7b with the wide second pusher 144, the croissant dough 7 can be made to have a more round shape. Further, as in the case of pressing by the pusher 130, the pressing time or the position where the second pusher 144 is lowered, that is, the distance s2 between the pressing surface of the second pusher 144 and the conveying surface of the conveyor 124, or the second pusher 144. By adjusting the place to be pressed, the length L5 at which the first end 7a and the second end 7b are in close contact with each other can be adjusted. Therefore, the croissant after baking can be made into a desired shape.

After the second pusher 144 pushes the first end portion 7a and the second end portion 7b in the vertical direction, the second pusher 144 moves from the air blowing hole 146 through the air A as shown in FIG. Blow out. By blowing out the air A, the second pusher 144 is separated from the croissant dough 7. The second pusher 144 moves upward while blowing the air A or after blowing the air A.

If the first end portion 7a and the second end portion 7b are pushed by the second pusher 144, the second holders 140 and 142 move backward as shown in FIG. 8-12. If the second holders 140 and 142 are retracted, the conveyor 124 is restarted, and the croissant dough 7 that has been circularized and rounded is conveyed in the downstream direction.

The description of the croissant manufacturing method using the croissant manufacturing system 1 will be continued. The croissant dough 7 that has been circularized and rounded is transferred from the conveyor 124 to the conveyor 150. A step is provided between the conveyor 150 and the conveyor 124, and the conveyance surface of the conveyor 150 is lower than the conveyance surface of the conveyor 124. The height of the step is set to a height that reverses when the croissant dough 7 falls down the step. That is, the front and back sides of the croissant dough 7 are switched, and the end portions 7a and 7b whose thick portions are in close contact with the upstream side in the conveyor 124 are reversed, and the end portions 7a and 7 in which the close portions are in close contact with the conveyor 150 are reversed. 7b is located on the upstream side and the thick part is located on the downstream side. In the example shown in FIG. 1, the winding end of the croissant dough 7 that has been circulated by the croissant dough circularizing device 100 faces from the inside to the outside of the ring. If it is baked as it is, the winding end on the croissant surface (upper surface) faces outward, which is not preferable in terms of appearance as a croissant. Therefore, it is reversed so that the winding end on the croissant surface faces from the outside to the inside of the ring. Depending on the winding direction of the croissant dough winding device, the winding end of the circular croissant dough 7 may face the inside of the ring. In this case, it is not necessary to reverse the croissant dough 7.

The inverted croissant dough 7 is conveyed to a fermentation furnace. The fermentation furnace is a furnace heated to a temperature suitable for fermenting the croissant dough 7. In the fermentation furnace, the croissant dough 7 is heated at a predetermined temperature for a predetermined time, and the fermentation proceeds. As the fermentation progresses, the croissant dough 7 expands. The croissant dough 7 that has been circularized by the expansion causes a force to become a rod shape. However, the end portions 7a and 7b are overlapped and pushed in the up-down direction so as to be in close contact with each other, so that they are not easily separated and the ring shape is maintained. Note that the croissant dough 7 also ferments at room temperature. However, fermentation at room temperature is slow, and usually the degree of fermentation in the process from the croissant dough producing apparatus to the fermentation furnace is small, and even if it is not fermented, there is virtually no problem. Moreover, you may ferment by maintaining at room temperature for a long time, without heating in a fermentation furnace.

The croissant dough fermented in the fermentation furnace is conveyed to the baking furnace. The croissant dough fermented in the baking furnace is baked and completed as a croissant. When it is transferred from the conveyor 124 to the conveyor 150, it is inverted and baked with the winding end facing inward, so that the appearance of the baked croissant matches the image of a general croissant. The baked croissant is taken out of the firing furnace and sent to the next step such as packaging.

As described above, according to the croissant manufacturing system 1, the rolled croissant dough 3 is formed into a U shape while being continuously conveyed by the conveyors 20 and 120.150, and the lengths L1e and L2e of both U-shaped legs are formed. The croissant dough 5 is circularized to form an annular croissant dough 7, which is fermented and fired, so that the croissant can be manufactured quickly. That is, croissants can be produced in large quantities. In addition, the legs of the croissant dough 5 deformed into a U-shape are aligned, and the overlapping length of the end portions 5a and 5b is easily adjusted to be circular, and the length L4 of the closely contacted end portion is easily adjusted. Therefore, a croissant having a desired shape can be produced quickly and reliably. Furthermore, since the end portions 5a and 5b of the croissant dough 5 are overlapped and pressed in the up-down direction, the close contact portions are not peeled even if fermented thereafter, and the annular shape is maintained. Moreover, since it adheres | attaches after water | moisture content adheres to the part 5a * 5b which closely_contact | adheres, it can adhere more firmly.

Further, according to the croissant dough U-shaped device 10 or the croissant dough U-forming method described above, the length L1 of both legs of the U-shaped croissant dough 5 by adjusting the speed of the pair of side belts 40. Since L2 can be changed, the lengths L1e and L2e of both legs can be aligned accurately and quickly.

Further, the pair of side belts 40 and the croissant dough 5 are in contact with each other so that the conveyor 28 is less slippery than the contact for conveying the croissant dough 5, so that the speed at which each side belt 40 feeds the legs of the croissant dough 5. By adjusting, the lengths L1e and L2e of both legs can be easily aligned.

According to the croissant dough circularizing device 100 or the croissant dough circularizing method described above, since the U-shaped croissant dough 5 conveyed by the conveyor 122 is circularized, it can be rapidly circularized. Furthermore, since the end portions 5a and 5b of the croissant dough 5 are overlapped and pressed in the vertical direction, the close end portions 7a and 7b are not easily peeled off. Therefore, the circular shape is maintained even in the subsequent expansion of the croissant dough by fermentation or the like. That is, the croissant dough 7 can be reliably circularized.

Further, the U-shaped legs of the croissant dough 5 are sandwiched from both sides by the holders 110 and 112, and the end portions 5a and 5b are brought to the center of the U-shape, so that the croissant dough 5 does not move as a whole and is surely U-shaped. Can be brought to the center of As a result, the croissant dough 7 or the croissant can be formed into a desired shape.

Further, the holder 110 and the first width adjusting guide 114 are integrally formed, and the croissant dough 5 is sandwiched between the pair of holders 110 and 112, and the first end portion 5a is centered by the first width adjusting guide 114. Since the feeding is performed at the same time, the cost of the apparatus can be reduced, the reliability of the apparatus can be increased, and the croissant dough 7 can be quickly circularized.

Further, the croissant dough 5 conveyed by the conveyor 122 is detected by the croissant detection sensor 138, and the conveyor 122 is stopped while adjusting the stop position of the croissant dough 5 to operate the main part 102 of the croissant dough circularizing device. The desired length can be obtained by adjusting the overlapping length L4 of the first end portion 5a and the second end portion 5b.

Further, it is possible to adjust the time during which the pusher 130 pushes the first end portion 5a and the second end portion 5b and the height at which the pusher 130 moves down to push the first end portion 5a and the second end portion 5b. Therefore, the degree of adhesion (strength) between the first end 7a and the second end 7b is adjusted. Therefore, the croissant after baking can be manufactured in a desired shape.

Further, the end portion 5a overlapped with the surface 114f for bringing the first end portion of the first width adjusting guide 114 and the surface 116f for bringing the second end portion of the second width adjusting guide 116 overlaid. Since the walls on both sides of 5b are constituted and the pusher 130 pushes the end portions 5a and 5b between the walls on both sides, the end portions 5a and 5b do not spread sideways but are securely in close contact with each other.

Furthermore, since the end portions 7a and 7b in close contact with the wide second pusher 144 are pushed in the vertical direction, the circular croissant dough 7 can be made more round. That is, the croissant dough 7 or the croissant can be formed into a desired shape.

Further, the pusher 130 has an air blowing hole 136, and air A is blown out after pushing the end portions 5a and 5b, so that the end portions 7a and 7b in close contact with the pusher 130 are separated by the air A. Therefore, the shape of the close end portions 7a and 7b is not disturbed by the pusher 130 that rises.

Further, for example, by adjusting the time during which the pushers 130 are pushing the end portions 5a and 5b or the position where the pushers 130 are lowered, the degree of closeness (strength) of the close end portions 7a and 7b can be adjusted. The overlap length of both legs in the croissant) can be changed. Further, by adjusting the stop position of the croissant dough 5 in the transport direction with respect to the pusher 130, the length L4 (see FIG. 8-7) along the legs of the close contact end can be easily adjusted. That is, the croissant dough 7 or the croissant can be formed into a desired shape.

Although the croissant dough U-shaped device 10 has been described as supplying the U-shaped croissant dough 5 with the lengths of both legs to the croissant dough circularizing device 100, devices other than the croissant dough circularizing device 100, for example, The U-shaped croissant dough 5 may be supplied to the pinching device disclosed in US Patent Application Publication No. 2011-0097467. Further, instead of the croissant dough 5, a medium-thick and rod-like bread dough may be formed in a U shape so that the lengths of both legs are uniform.

Furthermore, although the pair of side belts 40 has been described as a device that makes the croissant dough 3 pushed forward by the center pin device 30 U-shaped and aligns the lengths of both legs, it does not include the center pin device 30 and is previously U-shaped. It may be used to align the length of both legs of the croissant dough.

The croissant dough circularizing device 100 has been described as a device for circularizing the croissant dough 5 that has been U-shaped by the croissant dough U-shaped device 10, but has been made U-shaped from devices other than the croissant dough U-shaped device 10. The croissant dough 5 may be supplied.

Further, the croissant dough circularizing apparatus 100 has been described as including the holders 110 and 112 and sandwiching the croissant dough 5 from both sides. However, the holders 110 and 112 are not provided and the ends 5a and 5b are centered without sandwiching from both sides. It may be sent to.

Further, the croissant dough circularizing device 100 is configured so that the surface 114f of the first width adjusting guide 114 and the surface 116f of the second width adjusting guide 116 constitute walls on both sides of the end portions 5a and 5b of the croissant dough 5. Although it has been described that the end portions 5a and 5b are pushed by 130, the end portions 5a and 5b may be pushed by the pusher 130 without forming the walls on both sides.

Furthermore, although the croissant dough circularizing device 100 has been described as including the second pusher 144 and related components, the second pusher 144 and related components may not be included. Further, the second holders 140 and 142 sandwich the both sides of the croissant dough 7 and push the end portions 7a and 7b by the second pusher 144. However, the second holders 140 and 142 are not provided, and the croissant dough 7 is not provided. The end portions 7a and 7b may be pushed by the second pusher 144 without sandwiching both sides thereof.

Further, the croissant dough circularizing device 100 may be used without the plate 118 lifting the second stepped portion 5b and without moving the second width adjusting guide 116 up and down. In this case, the first end portion 5a and the second end portion 5b are not vertically stacked and are pushed in the vertical direction by the pusher 130 in a state of being aligned in the width direction. Therefore, although it adheres, the degree is small. Therefore, adhesion may be peeled off during fermentation or baking of the croissant dough, and may be C-shaped instead of annular. When a C-shaped or crescent shape is used as the croissant shape, the croissant dough circularizing device 100 may be used without moving the plate 118 and the second width adjusting guide 116 up and down.

In the croissant dough circularizing device 100, when the plate 118 and the second width adjusting guide 116 are not moved up and down, the first end portion 5a and the second end portion 5b that are moved toward the center of the U-shape are moved up and down by the pusher 130. It is not necessary to push in the direction. At the time of fermentation or baking of the croissant dough, the croissant dough tends to be closer to a rod shape. However, depending on the waist of the croissant dough, the degree of swelling during fermentation, or the shape of the required product croissant, etc. You may ferment and bake, without making the 2nd edge part 5b contact | adhere.

The croissant manufacturing system 1 has been described as including the moisture supply device 70 and adhering moisture to the portion where the end portions 5a and 5b are in close contact. However, the croissant manufacturing system 1 does not include the moisture supply device 70 and does not adhere moisture to the contact portion. Also good.

The croissant dough formed by the side belt 40 and the croissant dough circularizing device main part 102, as well as the second holders 140 and 142 and the second pusher 144, has legs on the upstream side with respect to the center. Although described as being located, it is also possible to mold so that the legs on both sides are located on the downstream side with respect to the central portion, and each device may be configured to correspond to the molding. At this time, the croissant dough may be formed in a U-shape in advance and supplied to the side belt 40. As the U-shaped forming device, for example, a forming device described in European Patent Application No. 1132003 may be used. .

1 Croissant production system 3 Rolled croissant dough 5 U-shaped croissant dough 5a, 5b Croissant dough end 6 Groove 7 Ringed croissant dough 7a, 7b Close croissant dough end 10 Croissant dough U-shape Conversion device 20, 22, 24, 26 conveyor 30 center pin device 32 center pin 34 center pin belt 36 center pin motor 38 (first) croissant fabric detection sensor 40 (40a, 40b) side belt 44 (44a, 44b) for side belt Motor 48 (48a, 48b) Sensor 50 for measuring length of U-shaped leg of croissant fabric Bending groove processing device 52 Blade 54 Shaft 56 Bending groove processing motor 60 Presser rotating belt 62 Roller 63 Intermediate roller 64 Presser rotation Belt drive 70 Moisture supply device 72 Nozzle 74 Sponge 100 Croissant dough circularizing device 102 Croissant dough circularizing device main parts 104 to 108 Drive devices 110, 112 (first) holder 114 First width adjusting guide 114f First width adjusting guide Surface (wall) for bringing the first end
116 Second width adjusting guide 116f Surface (wall) for moving the second end of the second width adjusting guide
118 Plates 120, 122, 124 Conveyor 130 (First) pusher 136 Air blowing hole 138 Second croissant dough detection sensor 140, 142 Second holder 141, 143 Driving device 144 Second pusher 145 Driving device 146 Air blowing Hole 148 Third croissant dough detection sensor 150 Conveyor A of croissant dough reversing part Air h Plate (second width adjusting guide) moves up and back L1, L2 Length of leg of croissant dough with U shape L3 Difference in tip position between both legs of the U-shaped croissant fabric L4 Length along the leg of the croissant fabric in close contact L5 Length of the croissant fabric in contact with the end pushed by the second pusher s The distance between the pusher and the conveyor transport surface s2 The second pusher Conveyance speed Va of the interval V conveyor 26 and conveyer conveying surface, Vb straps 40a, 40b rotational speed of the (speed Send legs)

Claims (7)

A croissant dough U-shaped device for making a rolled croissant dough into a U shape,
A conveyor that conveys the croissant dough with the longitudinal direction of the croissant dough orthogonal to the conveying direction;
A pair of side belts arranged on both sides of the conveyor and in contact with the U-shaped legs of the U-shaped croissant dough,
A center pin that pushes the center in the longitudinal direction of the croissant dough conveyed by the conveyor in the conveying direction, and sends the croissant dough to the pair of side belts;
A sensor for measuring the difference between the lengths of the U-shaped legs or the tip positions of the legs,
Based on the length of both legs of the U-shaped measured by the sensor or the difference in the tip position of both legs, adjusting the speed of feeding the U-shaped croissant fabric of each side belt of the pair of side belts, A croissant dough U-shaped device characterized by aligning the lengths of both U-shaped legs. 2. The croissant dough U-shaped device according to claim 1, wherein the pair of side belts and the croissant dough are less slippery than contact for the conveyor to convey the croissant dough. A croissant manufacturing system comprising: the croissant dough U-shaped device according to claim 1 or 2; and a croissant dough circularizing device that circularizes the croissant dough formed into a U shape by the croissant dough U-shaped device. There,
The croissant dough circularizing device includes a first width adjusting guide for bringing the first end of the U-shaped croissant dough to the center of the U-shape;
A croissant dough circularizing device, comprising: a second width-shifting guide for bringing the second end of the U-shaped croissant dough to the center of the U-shape. A croissant manufacturing system according to claim 3,
The croissant dough circularizing device includes a pusher that presses a first end and a second end brought close to the center of the U-shape. A croissant dough U-shaped method for forming a rolled croissant dough into a U shape,
Transporting the croissant dough with the longitudinal direction of the croissant dough orthogonal to the transport direction;
During the transporting step, pushing the center in the longitudinal direction of the croissant dough in the transporting direction;
The croissant dough pushed in the pushing step during the step of carrying, forming the U-shape in contact with both ends in the longitudinal direction, and sending both U-shaped legs in the carrying direction;
Measuring the difference between the lengths of the U-shaped legs of the croissant dough formed in the U-shape or the tip positions of the legs during the conveying step,
In the step of feeding the U-shaped legs in the conveying direction, the speed of feeding the legs in the conveying direction is adjusted based on the measured length of the legs of the U-shaped or the tip positions of the legs, and the U-shaped A croissant fabric U-shaped method characterized by aligning the lengths of both legs. A croissant dough circularizing method for circularizing a croissant dough formed in a U shape by the croissant dough U forming method according to claim 5, wherein a first end of the U shaped croissant dough A croissant dough circularization method comprising forming an annular croissant dough by bringing the end of 2 to the center of the U-shape. The croissant dough circularization method according to claim 6, wherein the first end and the second end brought close to the center of the U-shape are pressed and brought into close contact with a pusher. Circularization method.