JPH03119944A - Gluten developing method for bread dough and system therefor - Google Patents
Gluten developing method for bread dough and system thereforInfo
- Publication number
- JPH03119944A JPH03119944A JP25651789A JP25651789A JPH03119944A JP H03119944 A JPH03119944 A JP H03119944A JP 25651789 A JP25651789 A JP 25651789A JP 25651789 A JP25651789 A JP 25651789A JP H03119944 A JPH03119944 A JP H03119944A
- Authority
- JP
- Japan
- Prior art keywords
- cylinder
- dough
- inner cylinder
- outer skin
- blades
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000008429 bread Nutrition 0.000 title claims abstract description 12
- 108010068370 Glutens Proteins 0.000 title claims abstract description 10
- 235000021312 gluten Nutrition 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims description 4
- 239000000463 material Substances 0.000 claims abstract description 25
- 230000002093 peripheral effect Effects 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 3
- 230000032258 transport Effects 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 2
- 239000005022 packaging material Substances 0.000 abstract description 6
- 230000000694 effects Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
- A21C11/163—Applying co-extrusion, i.e. extruding two or more plastic substances simultaneously, e.g. for making filled dough products; Making products from two or more different substances supplied to the extruder
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明はパン生地等の成形手段に関するものであり、詳
しくはこれら材料の棒状吐出手段に関し、パン生地等を
外皮材とする二重の連続棒状体で吐出された外皮生地表
面のグルテン組織を強化して、品質の高い製品を生産す
ることに関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a means for forming bread dough, etc., and more specifically to a means for discharging these materials into a rod-like form. This invention relates to the production of high-quality products by strengthening the gluten structure on the surface of the extruded outer dough.
（従来の技術）
従来のこれらのパン生地等の材料吐出装置に関するもの
は内筒と外筒を同心に設け、内筒の内側を内包材の通路
とし、内筒と外筒の間を外皮材の通路にするとともに、
内筒外周面にスクリューを設けて内筒を回転させて外皮
材を輸送し、内筒より送られてくる内包材とあわせて棒
状包被し、連続棒状体とするものがある。(Prior Art) Conventional apparatuses for dispensing materials such as bread dough have an inner cylinder and an outer cylinder arranged concentrically, the inside of the inner cylinder is used as a passage for the inner wrapping material, and the space between the inner cylinder and the outer cylinder is used as a passage for the outer wrapping material. Along with making it a passageway,
There is one in which a screw is provided on the outer peripheral surface of the inner cylinder to rotate the inner cylinder to transport the outer skin material, and the outer skin material is wrapped together with the inner wrapping material sent from the inner cylinder to form a continuous rod-shaped body.
しかし、この従来のスクリューの強制的生地送りではパ
ン生地のような結合組織の強い材料はスクリューによっ
て切断され、グルテン組織が破壊されてしまい、ノズル
より吐出された生地はハダの荒れたものとなり、これよ
り成形された製品はボリュームが無く、良質なものは得
ることができなかった。However, with this conventional forced dough feed using a screw, materials with strong connective tissue such as bread dough are cut by the screw and the gluten structure is destroyed, resulting in the dough discharged from the nozzle being rough and loose. The more molded products lacked volume and could not be of good quality.
（問題点を解決するための手段）
本発明は上記したような欠点を解決するものであり、本
発明手段により吐出されたパン生地等の材料はグルテン
組織の強化された表面の滑らかなものとなり、これによ
り出来上がった製品はボリュームのある品質の高いもの
となる。(Means for Solving the Problems) The present invention solves the above-mentioned drawbacks, and the material such as bread dough discharged by the means of the present invention has a smooth surface with strengthened gluten structure. As a result, the finished product has a large volume and is of high quality.
その構成は、パン生地等を外皮材に有する連続棒状体を
成形吐出する際、外筒と内筒を間怠に設け、これらの筒
の間に形成される円環状空間に前記外筒内周面と前記内
筒外周面から所定のスキマをおいて生地送り羽根を設け
、前記空間にパン生地を通過させる際、回転する羽根に
よって生地を輸送するとともに、前記スキマにある生地
にズリ押圧を与えて行なうものである。Its structure is that when molding and discharging a continuous rod-shaped body having bread dough or the like as an outer skin material, an outer cylinder and an inner cylinder are provided at intervals, and the inner peripheral surface of the outer cylinder is placed in an annular space formed between these cylinders. A dough feeding blade is provided with a predetermined gap from the outer circumferential surface of the inner cylinder, and when passing the bread dough through the space, the rotating blade transports the dough and applies sliding pressure to the dough in the gap. It is something.
（実施例）
本発明を一実施例に基づき説明すると外筒１と内筒２と
固定して設け、内筒２の内側を内包材３の通路とし、外
筒１と内筒２との間の空間Ｓを外皮材４の通路としてい
る。(Example) To explain the present invention based on an example, an outer cylinder 1 and an inner cylinder 2 are fixedly provided, the inside of the inner cylinder 2 is used as a passage for the inner packaging material 3, and the space between the outer cylinder 1 and the inner cylinder 2 is The space S is used as a passage for the outer skin material 4.
この内筒２の下端部にはテーパ状のノズル５と設けてい
る。A tapered nozzle 5 is provided at the lower end of the inner cylinder 2.
外筒１の下端部にはテーパ状のアウターノズル６を固定
して付設しており、前記ノズル部５とアウターノズル６
の先端部はほぼ同一レベルに設けている。A tapered outer nozzle 6 is fixedly attached to the lower end of the outer cylinder 1, and the nozzle part 5 and the outer nozzle 6
The tips of the two are located at approximately the same level.
これらのノズルの間には円環状の空間Ｓが形成される。An annular space S is formed between these nozzles.
アウター７ノズル６の上部にはリングギヤ７を設けてい
る。A ring gear 7 is provided above the outer 7 nozzle 6.
このリングギヤ７は内周に、突出して羽根８を設けてい
る。This ring gear 7 has blades 8 protruding from its inner periphery.
この羽根８は第２図に示すように設けている。This blade 8 is provided as shown in FIG.
羽根８は円環状の空間Ｓに位置されるものであり外筒と
内筒の表面と一定のスキマＣ１、Ｃ２を有している。The blade 8 is located in an annular space S and has certain gaps C1 and C2 between the surfaces of the outer cylinder and the inner cylinder.
このスキマは通常１ ｍｍから３ｍとしている。This gap is usually 1 mm to 3 m.
リングギヤ７は図示しない駆動装置によりギヤ９とギヤ
付きシャフト１０を介して回転する。The ring gear 7 is rotated via a gear 9 and a geared shaft 10 by a drive device (not shown).
つぎに本発明の作用効果について説明すると、材料供給
装置（図示せず）によって外皮材４と内包材３がそれぞ
れ内筒内と外筒内に送られる。Next, the effects of the present invention will be described. The outer skin material 4 and the inner packaging material 3 are fed into the inner cylinder and the outer cylinder, respectively, by a material supply device (not shown).
外皮材４は空間Ｓを回転している羽根８によって下方に
移送されるがその際、すきまＣ１、Ｃ２内にある生地は
羽根８によって筒の壁にズリ延ばされながら下方に運ば
れるものである。The skin material 4 is transported downward by the blades 8 rotating in the space S, and at this time, the fabric in the gaps C1 and C2 is carried downward while being stretched against the wall of the cylinder by the blades 8. be.
この作用が外筒１の内周面と内筒の外周面で行われるも
のであり、ノズル部から吐出された外皮生地の外表面と
内包材との境界層はグルテン膜の発達したものとなり、
第４図に示すように外皮材４に滑らかな表皮層１１が形
成されるものである。This action is performed on the inner peripheral surface of the outer cylinder 1 and the outer peripheral surface of the inner cylinder, and the boundary layer between the outer surface of the outer skin material discharged from the nozzle part and the inner packaging material has a developed gluten film,
As shown in FIG. 4, a smooth skin layer 11 is formed on the outer skin material 4.
このようにして、従来の包被切断装置によって包あんさ
れ、最終工程を終えた製品はボリュームのある良質の製
品（第６図）を得ることができる。In this way, the product that has been wrapped using the conventional wrapping and cutting device and has completed the final process can be a voluminous, high-quality product (FIG. 6).
従来の製造手段により製造されたものは製品表面のハダ
が荒れており、発酵及び焼成の際に内部のガスは外に拡
散してしまい、ボリュームが得られなかったり、また外
皮材と内包材の境界部分が離れてしまい空洞１２が発生
しく第７図）品質が低下するものである。Products manufactured using conventional manufacturing methods have rough edges on the surface of the product, and during fermentation and firing, the internal gas diffuses outside, making it impossible to obtain volume, or the difference between the outer shell and inner packaging material. The boundary portions are separated and cavities 12 are generated, resulting in a decrease in quality (Fig. 7).
また、グルテン組織の無いハンバーグ等の肉や繊維を含
んだ材料においても、表皮層を滑らかにする効果がある
ことが判った。It was also found that it has the effect of smoothing the epidermal layer even in materials containing meat and fibers, such as hamburgers, which do not have gluten tissue.
１・・・・・・・・・外筒 ２・・・・・・・・
・内筒３・・・・・・・・・内包材 ４・・・・・
・・・・外皮材５・・・・・・・・・ノズル部 ６・
・・・・・・・・アウターノズル７・・・・・・・・・
リングギヤ ８・・・・・・・・・羽根９・・・・・・
・・・ギヤ ｌＯ・・・・・・・・・ギヤ付シャ
フト１１・・・・・・・・・表皮層 １２・・・・
・・・・・空洞Ｓ・・・・・・・・・空間 ＣＬ
Ｃ２・・・・・・・・・スキマ第１図は本発明実施例の
側面断面図である。
第２図はリングギヤの斜視図である。
第３図はリングギヤ、アウターノズル組立時のの斜視図
である。
第４図は棒状包被生地の斜視図である。
第５図は棒状包被生地の斜視図である。
第６図は本実施例で生産された製品である。
第７図は従来の製品
第１１￥Ｉ
２
４
吊６図
佑７区１・・・・・・・・・Outer cylinder ２・・・・・・・・・
・Inner cylinder 3...Inner packaging material 4...
...Sheathing material 5 ...Nozzle part 6.
・・・・・・・・・Outer nozzle 7・・・・・・・・・
Ring gear 8...Blade 9...
... Gear lO ... ... Geared shaft 11 ... ... Skin layer 12 ...
・・・・・・Cavity S・・・・・・Space CL
C2...... Clearance Figure 1 is a side sectional view of an embodiment of the present invention. FIG. 2 is a perspective view of the ring gear. FIG. 3 is a perspective view of the ring gear and outer nozzle when assembled. FIG. 4 is a perspective view of the rod-shaped wrapping material. FIG. 5 is a perspective view of the rod-shaped wrapping material. FIG. 6 shows the product produced in this example. Figure 7 shows the conventional product No. 11\I 2 4 Hanging 6 Figure 7
Claims (2)
出する方法であって、外筒と内筒を同芯に設け、これら
の筒の間に形成される円環状空間に、前記外筒内周面と
前記内筒外周面から所定のスキマをおいて生地送り羽根
を設け、前記空間にパン生地を通過させる際、回転する
羽根によって生地を輸送するとともに、前記間隙にある
生地にズリ押圧を与えて行なうパン生地等のグルテンデ
ィベロップ方法。(1) A method of molding and discharging a continuous rod-shaped body having bread dough or the like as an outer skin material, in which an outer cylinder and an inner cylinder are provided concentrically, and the outer cylinder is placed in an annular space formed between these cylinders. A dough feeding blade is provided with a predetermined gap between the inner peripheral surface and the outer peripheral surface of the inner cylinder, and when passing the dough through the space, the rotating blade transports the dough and presses the dough in the gap. Gluten development method for bread dough etc. by feeding.
、外筒と内筒を同芯に固定して設け、この外筒と内筒の
間に生地を輸送する羽根を回転可能に設けるとともに、
この羽根は外筒内周と内筒外周の表面から所定の間隙を
有する事を特徴とするパン生地等のグルテンディベロッ
プのための装置。(2) A device that forms and discharges bread dough into a continuous rod shape, in which an outer cylinder and an inner cylinder are fixed concentrically, and blades for transporting the dough are rotatably provided between the outer cylinder and the inner cylinder. ,
A device for gluten development of bread dough, etc., characterized in that the blades have a predetermined gap from the surfaces of the inner circumference of the outer cylinder and the outer circumference of the inner cylinder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP25651789A JPH03119944A (en) | 1989-09-30 | 1989-09-30 | Gluten developing method for bread dough and system therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP25651789A JPH03119944A (en) | 1989-09-30 | 1989-09-30 | Gluten developing method for bread dough and system therefor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03119944A true JPH03119944A (en) | 1991-05-22 |
| JPH0443606B2 JPH0443606B2 (en) | 1992-07-17 |
Family
ID=17293726
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP25651789A Granted JPH03119944A (en) | 1989-09-30 | 1989-09-30 | Gluten developing method for bread dough and system therefor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03119944A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0879557A2 (en) * | 1997-05-19 | 1998-11-25 | Rheon Automatic Machinery Co., Ltd. | Method and apparatus for feeding a double-layered food product |
| WO2003094620A1 (en) * | 2002-05-14 | 2003-11-20 | Rheon Automatic Machinery Co.,Ltd. | Food dough discharge device |
| KR101673399B1 (en) * | 2016-03-29 | 2016-11-07 | 안광욱 | Bollard with elastic property |
-
1989
- 1989-09-30 JP JP25651789A patent/JPH03119944A/en active Granted
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0879557A2 (en) * | 1997-05-19 | 1998-11-25 | Rheon Automatic Machinery Co., Ltd. | Method and apparatus for feeding a double-layered food product |
| EP0879557A3 (en) * | 1997-05-19 | 1998-12-02 | Rheon Automatic Machinery Co., Ltd. | Method and apparatus for feeding a double-layered food product |
| WO2003094620A1 (en) * | 2002-05-14 | 2003-11-20 | Rheon Automatic Machinery Co.,Ltd. | Food dough discharge device |
| GB2395164A (en) * | 2002-05-14 | 2004-05-19 | Rheon Automatic Machinery Co | Food dough discharge device |
| ES2259532A1 (en) * | 2002-05-14 | 2006-10-01 | Rheon Automatic Machinery Co.,Ltd. | Food dough discharge device |
| GB2395164B (en) * | 2002-05-14 | 2006-10-04 | Rheon Automatic Machinery Co | An apparatus for extruding food dough |
| US7153119B2 (en) | 2002-05-14 | 2006-12-26 | Rheon Automatic Machinery Co., Ltd. | Apparatus for extruding food dough |
| AU2003235240B2 (en) * | 2002-05-14 | 2007-03-22 | Rheon Automatic Machinery Co., Ltd. | Food dough discharge device |
| CN100345488C (en) * | 2002-05-14 | 2007-10-31 | 雷恩自动机株式会社 | Apparatus for extruding food dough |
| AT502597B1 (en) * | 2002-05-14 | 2008-07-15 | Rheon Automatic Machinery Co | DEVICE FOR EXTRUDING FOODSTICK |
| AU2003235240B8 (en) * | 2002-05-14 | 2009-07-30 | Rheon Automatic Machinery Co., Ltd. | Food dough discharge device |
| CZ300948B6 (en) * | 2002-05-14 | 2009-09-23 | Rheon Automatic Machinery Co.,Ltd. | Apparatus for extruding food dough |
| KR101673399B1 (en) * | 2016-03-29 | 2016-11-07 | 안광욱 | Bollard with elastic property |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0443606B2 (en) | 1992-07-17 |
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