JPH02312537A - Preparing device of baked food having thin thickness - Google Patents

Abstract

PURPOSE:To effectively obtain single baked food of thin thickness having desired thickness and fixed shape by supplying paste-like raw material on a belt rotating table for transferring in individually constant amount with ejecting from nozzle and transferring onto baking roll. CONSTITUTION:A constant amount of paste-like raw material supplied and filled in a hopper 14 is fed to a nozzle 12 by feed pump 14a and supplied by ejecting onto the surface of a rotating table 2 for transferring at equal intervals with each constant amount. Said constant amount of paste-like raw material 1a is transferred onto a baking roll 6 and baked food 10 having thin thickness and unit volume is baked at constant interval.

Description

Detailed Description of the Invention A. Field of Industrial Application The present invention is capable of preparing crepes, spring roll wrappers, fried porridge wrappers, golden eggs, chip snacks, etc. from a paste-like material made by kneading wheat flour, etc. The present invention relates to a thin baked food manufacturing device for automatically and continuously producing a single thin baked product in a shape.

Traditional technology In recent years, flour, milk, beer, etc. have been added to thinly baked products that have been used to wrap jam, marmalade, chocolate, etc. in Western-style crepes, Chinese-style foods such as spring rolls and baked mackerel, and chip snacks. Food is becoming more and more popular.

In order to meet the demand for these thinly baked foods or thinly baked foods, a device rotates a transfer drum whose lower part is immersed in a storage tank for immersing the transfer drum, and transfers the paste-like material in the S storage tank to the upper part. A device for transferring to a baking roll is disclosed in Japanese Patent Publication No. 56-38083.

Furthermore, a device for directly supplying paddy grains from a flat nozzle to the outer peripheral surface of a baking roll is disclosed in Japanese Patent Publication No. 50-6544.
It is disclosed in Japanese Patent Publication No. 50-20145 and Japanese Patent Publication No. 50-20146.

C1 Problems to be Solved by the Invention In the devices disclosed in the above-mentioned publications, a belt-shaped skin-like food product is continuously formed, so a cutting mechanism or the like is essential for cutting it into a specific shape. Since then, the equipment has become larger,
Not only does it require a large installation space, but the manufacturing cost is also high.

Furthermore, there is no particular problem when cutting a belt-shaped skin-like food into a rectangular shape, such as crepes or spring rolls, but when cutting it into a circular shape, such as a caramel, for example, cutting Since it is undeniable that scraps are generated, there have been problems such as extremely low yields.The present invention has been made in view of these problems of the conventional technology, and its purpose is to , it is possible to automatically and continuously efficiently manufacture a single thin baked food product with a desired thickness and shape, and since it does not require a cutting mechanism etc., it is possible to miniaturize and reduce manufacturing costs. The company provides food manufacturing equipment.

2. Means for Solving the Problems In order to achieve the above object, the thin baked food manufacturing apparatus of the present invention includes a baking roll having a scraper disposed at the rear in the direction of rotation, and a baking roll provided at the bottom of the baking roll. A nozzle disposed at a predetermined distance from the roll and dispensing a fixed amount of paste material on the top thereof, and a forming mechanism that forms the fixed amount of the discharged paste material into a predetermined shape. a transfer rotary table arranged in the order of the moving direction, and a transfer rotary table disposed below the transfer rotary table,
It consists of a cooling tank into which cooling water is circulated and supplied.
The present invention is characterized in that a pasty material of a unit volume, which is adhered to the transfer rotary table, is transferred to the baking roll at regular intervals to form a thinly baked food product.

A fixed amount of rice paste filled in the 20-action popper is fed to a nozzle by a feed pump, and is discharged at equal intervals in fixed amounts onto the surface of a transfer rotary table that moves at low speed in a fixed direction. .

A unit volume of the paste material supplied to the transfer rotary table and adhered to the surface is formed into a certain shape (circle, etc.) by the movement of the transfer rotary table and interaction with the forming mechanism.

A unit volume of the paste material formed into a certain shape is then rotated at a low speed in a certain direction and transferred at predetermined intervals onto the surface of a baking roll that is heated to about 200°C.
As the baking roll rotates, the starch in the paste material becomes pregelatinized, resulting in a thin baked food with a predetermined shape.Finally,
The broiled food is peeled off from the baking roll with a scraper and conveyed to the next process.

Further, each unit volume of the paste-like material on the surface of the transfer rotary table is cooled through the transfer rotary table by a cooling tank in which cooling water is constantly circulated,
This improves the peelability of this paste-like abrasive material from the transfer rotary table, and also improves the transfer efficiency to the baking roll.

Furthermore, as the transfer rotary table moves, the irregularly shaped paste material discharged from the nozzle onto the surface of the transfer rotary table is scraped and leveled by the inner surface of the semicircular scraper. Molded into a certain shape.

The molding mechanism has a molding hole drilled in the transfer rotary table,
In the case of a device consisting of a lifting table, a fixed amount of paste material is discharged from the nozzle into the forming hole, and as the transfer table rotates, the lifting table rotates and rises, thereby increasing the unit volume of the paste material. It is molded into a predetermined shape and pushed up through the molding hole to the upper surface of the transfer rotary table.

Embodiments Hereinafter, embodiments of the present invention will be described with reference to the drawings.

As shown in FIGS. 1 to 5, a transfer rotary table 2 carrying a paste-like material 1 made by kneading flour, butter, etc.
Further, in the transfer rotary table 2, a rotary shaft 4 hanging from the center of the transfer rotary table 2 is rotatably supported on the base box 3. A drive source (not shown) disposed inside, etc. and the rotating shaft 4 are connected to an appropriate deceleration transmission mechanism (
(not shown), the transfer rotary table 2 is configured to be rotated at a low speed in the direction of arrow a shown in FIGS. 2 and 3 in a horizontal state.

A housing 5 is erected from the upper side of the base box 3, and a baking roll 6 is rotatably disposed at the front rear of the housing 5 by a support shaft 7 perpendicular to the rotation shaft 4.

This baking roll 6 and the transfer rotary table 2 are disposed vertically, and the transfer rotary table 2
The transfer rotary table 2 is located on the upper surface so that the circumferential line for discharging paste material from a nozzle (to be described later) set at a required radius r from the center O is located directly below the baking roll 6. is eccentric to the baking roll 6 by a required dimension, and there is a gap between the peripheral surface 6a of the baking roll 6 and the upper surface 8 of the transfer rotary table 2 of the required dimension for setting the thickness of the paste material. C is provided.

The baking roll 6 also has a built-in heater (not shown) capable of heating the roll 6 to around 200°C, and a deceleration transmission mechanism (not shown) driven by a drive source such as a motor (not shown) built into the housing 5. ) in the counterclockwise direction indicated by the arrow d in FIG. 1 at a low speed.

The housing 5 is provided with a scraper 9 whose tip is in contact with the baking roll 6 at a rear position in the rotational direction of the baking roll 6. The unit volume of thin baked food lO is peeled off from the surface of the baking roll 6 and conveyed to the belt conveyor 1.
) etc. to send it to the next process.

On the other hand, above the transfer rotary table 2, a nozzle 12 for discharging the paste material 1 on the upper surface 8 of the transfer rotary table 2 onto the discharge supply circumferential line, and a transfer rotary Forming mechanisms 13 that form a certain amount of paste material 1a supplied and applied onto the table 2 into a predetermined shape, such as a circular shape, are arranged at predetermined intervals in the rotational direction of the transfer rotary table 2. ing.

Among these, the nozzle 12 for supplying the paste-like material 1 is installed upright from above the base box 3 and is connected to the popper 14 with a hose (not shown), and the paste-like material 1 charged into the hobber 14 is fed to the feed pump. The paste material 1 is fed in fixed amounts to the nozzle 12 at 14a, and is configured to intermittently discharge and supply the paste material l in fixed amounts to the upper surface 8 of the transfer rotary table 2, which moves in a fixed direction.

On the other hand, as shown in FIGS. 1 to 4, the forming mechanism 13 bends the scraping material 13a into a substantially half-bowl shape so that its opening faces the opposite side to the rotation direction of the transfer rotary table 2. The arm 13b is fixed to the tip of the arm 13b, and the arm 13b is arranged in the base box 3 so as to be movable up and down by a peripheral cylinder 13c or the like.

That is, a certain amount of amorphous paste material 1a supplied to the upper surface 8 of the transfer rotary table 2 is formed into a circular shape by the interaction of the rotation of the transfer rotary table 2 and the lifting and lowering movement of the scraping material 13a. be.

This forming mechanism 13 can also have the configuration shown in FIG. 5 in addition to the configuration described above.

That is, on the upper surface of the transfer rotary table 2, a plurality of forming holes 13d are recessed at predetermined intervals in the circumferential direction on the paste material discharge supply circumference &91b,
A lifting platform 13e is tightly fitted into each of the molded holes 13d so as to be able to rise and fall and rotate freely, and a pinion 13g is fixed approximately at the center of a central shaft 13f that hangs down from the center of each lifting platform 13e. The guide roller 13h is rotatably supported by the guide roller 13h.

On the other hand, at the bottom of the transfer rotary table 2, an annular guide rail 13 is fixed to the base box 3 at a position corresponding to the locus of movement of each lifting platform 13e. Pinion 1 of each lifting platform 13e...
A rack 13j that engages with the rack 3g in a freely engaging and disengaging manner is fixed to the base box 3 and is disposed below the baking roll 6.

The guide rail 13i has a low guide surface 13 on its upper surface.
A very high guide surface 131 is formed, and the low guide groove 13 is positioned below the nozzle 12, and the high guide surface 131 is positioned below the baking roll 6. There is.

Therefore, the guide surfaces 13k, 13 of the guide rail 13i
Since the guide rollers 13h of each lifting platform 13e are placed on the nozzle 1 so that the guide rollers 13h are guided by the
2, the lifting table 13e is held in the lowered position, and a certain amount of paste material 1a is fed into the lifting table 13e and the forming hole 13d as shown on the right side of FIG. As the transfer rotary table 2 rotates, the forming hole 13d to which the paste material 1a is supplied is connected to the baking roll 6.
When the guide roller 13h is guided by the high guide surface 131 of the guide rail 13i, the pinion 13g of the elevating table 13e engages with the rack 13j, and as the transfer rotary table 2 rotates, the elevating table moves. 1
3e is a high guide surface 1 of the guide rail 131 while rotating.
31, it rises as shown on the left side of FIG. As the transfer rotary table 2 is further rotated, a fixed amount of the molded paste material 1a is formed into a predetermined thickness by the upper surface 8 of the transfer rotary table 2 and the outer circumferential surface 6a of the baking roll 6. Further, a cooling tank 15 is disposed at the lower part of the transfer rotary table 2 and is supported by the base box 3 with struts (not shown). It is.

This cooling tank 15 is connected to a cooling mechanism 16 built into the base box 3 at 17 and 18 with two hoses, and cooling water is constantly circulated to cool the rotating cheeple 2 for transfer from the bottom surface, and to form a paste. This improves the peelability of the material 1a from the transfer rotary table 2, and improves the transfer efficiency to the baking roll 5.

Note that the transfer rotary table 2 can also be formed to be adjustable in the vertical direction by a vertical adjustment mechanism (not shown). The thickness of the pasty material 1a can be arbitrarily adjusted by adjusting the distance C from the surface 6a.The thin baked food manufacturing apparatus of the present invention is constructed as described in detail. Therefore, a fixed amount of the paste material 1 is discharged and supplied onto the transfer rotary table 2 by the nozzle 12, and this fixed amount of the paste material 1a is transferred to the baking roll 6 to produce a unit volume of the kabayaki food 10 in a predetermined amount. Since baking can be performed continuously at intervals, there is no need for a cutting mechanism or ancillary mechanisms for this mechanism, which are indispensable in conventional devices for baking belt-shaped thinly baked foods. Not only can the device be made smaller, but the manufacturing cost can also be significantly reduced.

Further, since a certain amount of the paste material 18 discharged and supplied onto the upper surface of the transfer rotary table 2 is formed into a predetermined shape by the forming mechanism 13, the thin baked food 10 with a constant volume and shape and no variation can be obtained. In addition, since there is no time loss for cutting, manufacturing efficiency is high, and since no cutting waste is generated, waste of materials can be avoided.

[Brief explanation of the drawing]

Fig. 1 is a front view showing an embodiment of the thin baked food manufacturing apparatus according to the present invention, Fig. 2 is a plan view of the embodiment, and Fig. 3 is a nozzle for discharging and supplying paste material and molding in the embodiment. FIG. 4 is a perspective view showing the mechanism, FIG. 4 is a side view showing the pasty material forming mechanism in the same embodiment, and FIG. 5 is a longitudinal sectional side view showing another embodiment of the forming mechanism in the same apparatus. Main symbols 1 in the figure... Paste material 1a... Certain amount of paste material 2... Rotary table for transfer 3... Base box 6... Baking roll 9... Scraper 12... Nozzle 13...Forming mechanism 13a...Scraping material 13b...Arm 13c...Cylinder 13d...Forming hole], 3e...Elevating table 13g...Pinion 13h...Guiding roller 13i ...Guide rail 13j...Rack 15...Cooling tank

Claims (3)

[Claims] (1) A baking roll 6 with a scraper 9 disposed at the rear in the direction of rotation; a baking roll 6 disposed at the bottom of the baking roll 6 at a predetermined distance from the same roll; A rotary table 2 for transfer, in which a nozzle 12 for discharging and supplying a certain amount of the material and a forming mechanism 13 for forming a fixed amount of the discharged and supplied paste material 1 into a predetermined shape are respectively disposed in order of the moving direction; It consists of a cooling tank 15 disposed below the rotary table 2 and into which cooling water is circulated and supplied, and the molded paste material 1a of unit volume attached to the transfer rotary table 2 is transferred to the firing roll. 6 at regular intervals to form a thin baked food 10. (2) The thin baked food manufacturing apparatus according to claim (1), characterized in that a substantially half-bowl-shaped molding scraper 13a is attached to the tip of the arm 13b which is movable up and down by a drive source such as a cylinder. . (3) The transfer rotary table 2 is provided with a plurality of forming holes 13d for pasty material on the same circumferential line and at appropriate intervals in the same direction on the upper surface thereof, and each forming hole 13d is recessed in the same direction at appropriate intervals. In addition, a guide roller 13h and a pinion 13g are installed so that the rotation of the transfer rotary table 2 and the interaction with the guide rail 13i and the rack 13j fixed to the base box 3 enable the elevator to move up and down while rotating. 1 unit
The thin baked food manufacturing apparatus according to claim 1, characterized in that the thin baked food manufacturing apparatus is constructed by fitting and arranging the parts 3e.