JPH03232446A - Preparation of cake dough and apparatus therefor - Google Patents

Abstract

PURPOSE:To laminate a cake dough web in wavy folded state by continuously bending a cake dough web in a direction along an aging conveyor and folding the web on the aging conveyor in a wavy folded state. CONSTITUTION:A cake dough sheet web 10 pressed by press rolls 9, 9 is folded in air by the reciprocating motion of conveyors 11 and 13 among the folding conveyors 11, 12 and 13 and stacked on the holding face of a belt conveyor 2 (4) in wavy form folded on the holding face.

Description

[Detailed Description of the Invention] <Industrial Application Field> The disclosed technology belongs to the technical field of manufacturing belt-shaped confectionery dough such as aragonite and zenhei made from wheat flour and other grain raw materials.

<Summary of the gist> The invention of this application is to extrude grain mochi-like materials such as flour and other grain raw materials, which are raw materials for confectionery such as kakimochi and zenhei, from a hopper and press a pair of rolling mills. A sheet of belt-shaped material of a predetermined thickness is formed and rolled by a roll, and folded into a wave shape on a curing conveyor such as a bell 1 to a conveyor that circulates at a predetermined speed, and the folded parts are shifted by a predetermined pitch and stacked. In the conveyance process of the time-curing conveyor, curing and aging are performed, and then the folded and stacked strips of material on the curing conveyor are peeled upward while straightening the folds and transported to the next stage of pattern engraving, cutting, etc. This invention relates to a confectionery dough manufacturing method in which the confectionery dough is made to roll, and a confectionery dough manufacturing apparatus directly used in the manufacturing method, and particularly to a belt-shaped material formed into a belt-shaped confectionery dough of a predetermined thickness and extruded from a rolling roll. Before the folding conveyor reaches the curing conveyor, a predetermined number of folding conveyors such as one, two, or three stages are advanced and retreated parallel to the curing conveyor so as to be able to move toward and away from each other, and the folding conveyor is folded parallel to the curing conveyor. The folded portions are stacked on a curing conveyor by shifting them by a predetermined pitch, and then cured and aged for a predetermined period of time.The curing aging is performed in multiple steps such as two stages, and the folded portions are cured and aged so that the same part is not formed twice. During this time, a roll is inserted into the folded part and the ends are clamped one by one to prevent the folded part from being cut or broken. This invention relates to a method and apparatus for manufacturing confectionery dough, in which the folded portion is folded back and peeled using a peeling device that moves forward and backward, and the inserted roll is recovered and fed again into a strip.

<Prior art> As is well known, as citizens' lives improve, their consumer lifestyles become more diverse, and in the secondary market, various foodstuffs are traded in large quantities and small quantities. too,
BACKGROUND ART Starting from the restaurant industry, frozen foods and instant foods have become widely available, and various improvements have been seen in cooking methods in restaurants and at home.

Therefore, whether Western-style foods such as those seen in the restaurant industry are becoming more popular or widespread, Japanese-style foods such as arare, rice crackers, and kakimochi, which have traditional flavors and textures from ancient times, remain strong. It is popular and widely enjoyed and is in considerable demand.

However, since it is desired that the food itself has a traditional flavor and feel, it is strongly desired that a stable mass production supply system be maintained at low cost on the supply side. However, in general, the production method on the supply side for such foods, etc., is a stable mass-produced supply that is prized for its so-called handmade taste, and is required to maintain a supply system at low cost and with no change in quality. Therefore, there was a fear that it would be difficult to maintain a factory-like management system.

In particular, since it is preferred that the traditional flavor, feel, and shape be maintained, mechanical continuous production has the disadvantage of being difficult to stain with Y11.

Moreover, in order to make the most of these characteristics, long curing and aging processes in the manufacturing process remain strong in traditional local industries, and it is difficult to introduce the latest production technology with efficient automatic control systems. There was a problem that it did not match.

For example, for traditional foods such as arare, rice crackers, and kakimochi, flour and other grain ingredients are mixed with water and chemicals such as leavening agents, and then stirred without injecting steam to gelatinize. It is made into a rice cake shape with a predetermined moisture content, formed into a belt-shaped sheet of a predetermined thickness using a roll, rolled up into a small diameter pipe for curing aging, for example, after curing aging for 15 hours, a pattern of a certain shape is engraved, and cut. The process of drying, frying, roasting, and producing products is common, but it is extremely inefficient, has poor work efficiency, and does not have a good yield, and is not necessarily economically viable for production. There was an odor.

To deal with this, the invention of the inventor's earlier patent application
A technology for manufacturing confectionery dough, as seen in Publication No. 436, was developed, in which confectionery dough is supplied in the form of a strip by rolling rolls to a curing conveyor such as a held conveyor, and the confectionery dough is fed into a belt shape on the curing conveyor by swing-type folding. A technology has been developed and put into practical use that involves folding materials into a wave shape and stacking them at a predetermined pitch in the direction of travel of the curing conveyor to reduce curing aging during the transfer process over a predetermined time before transferring to the next stage of processing. It has started to be done.

<Problems to be Solved by the Invention> However, in the invention of Japanese Patent Publication No. 49-35436, etc., a pair of confectionery dough materials provided perpendicularly to the curing conveyor is used to fold and stack confectionery dough materials in a wave shape on the upper surface of the curing conveyor. Originally, the confectionery dough material was sandwiched between folding belts, and the bundled dough materials sent out through a swing motion along the traveling direction of the belt conveyor centered at the end of the folding belt were folded and stacked on the curing conveyor. Since it is a folding and stacking method devised to improve the inefficiency of curing and aging by wrapping it around work and pipes, etc., the folding pitch of the confectionery dough material on the curing conveyor is longer and more efficient, so the folding belt is Designs with larger lengths and larger swing strokes are preferred, thus increasing the length of the folding belt, i.e. the height above the heald conveyor, and increasing the overall size of the momentum device. As a result, it occupies a large space, making it difficult not only to initially assemble the equipment plant but also to perform maintenance, inspection, and maintenance during operation.Also, the bent part is easily damaged or broken during the folding process. However, there is a disadvantage that it is difficult to carry out frequent inspection and management by workers, which may reduce product yield and reduce product reliability. there were.

In addition, in the process of folding the confectionery dough material onto the curing conveyor, if the folded confectionery dough material is peeled off from the curing conveyor at a later stage and left folded for about 15 hours for curing aging, the material dough will have overlapping parts on the entire surface. It becomes difficult to peel off, and unless you pull it hard, it will not come off (especially when the diameter 3 to 4
There was a negative point in the case of curing and aging by wrapping it around a cm round stainless steel pipe, in that the number of unattended customers was particularly high during the rainy season.

Then, after 1 to 1.5 hours when there is not much adhesion after folding, prick it once, and then again after 1 to 1.5 hours.
If repeated peeling was performed, after 15 hours there was almost no adhesion and the entire surface could be peeled off smoothly.

<Object of the invention> The object of the invention of this application is to solve a hailstorm based on the above-mentioned prior art,
We set the problems of manufacturing confectionery dough for traditional Japanese foods such as kakimochi and rice crackers as a technical issue to be solved, and developed a device that takes advantage of the wavy folding and stacking and peeling of confectionery dough materials on a curing conveyor. It is possible to support compactness, ease of handling, improvement of manufacturing efficiency, ease of management control, and further improvement of product quality.
Another object of the present invention is to provide an excellent confectionery dough manufacturing method that can reduce costs and benefit the field of processing technology available in the food manufacturing industry, and an apparatus that can be directly used in the method.

<Means/effects for solving the problems> In order to solve the problems mentioned above, the structure of the invention of this application, which is based on the scope of the claims mentioned above, is as follows:
When manufacturing confectionery dough, which is an ingredient for traditional confectionary foods such as kakimochi and rice crackers, flour or other grain raw materials, a specified leavening agent, and water are mixed, steam is blown into the mixture, and the mixture is stirred and gelatinized. The confectionery dough material is stirred in a curved shape, extruded from the material hopper as a band-shaped confectionery dough material with a predetermined thickness by a rolling roll, and fed to a curing conveyor such as a belt conveyor or mesh conveyor that circulates at a predetermined speed. The folding conveyor is passed through the opposing portions of a plurality of folding conveyors with a predetermined number of stages, such as one, two, or three, which are installed parallel to and separated from each other by a predetermined distance with respect to the mounting surface of the curing conveyor, and the folding conveyor is conveyed with a certain phase difference. The belt-shaped confectionery dough material is moved forward and backward cyclically at a predetermined speed, and thus the belt-shaped confectionery dough material is fed parallel to its placement surface at the top of the curing conveyor, and is forcibly bent and folded back at a predetermined pitch. During that time, a predetermined roll such as a pipe is inserted into the folded part to prevent breakage or cracking of the folded part, while the confectionery dough material folded by the folding is placed on the mounting surface of the curing conveyor. Fold the folded part by shifting it by a predetermined pitch,
They are stacked, and according to the design, are inverted and transferred to the lower curing conveyor, where they are cured and aged over time through a predetermined cycle, and then folded by moving back and forth in the direction of the transport conveyor by a peeling device installed after the lower curing conveyor. The stacked confectionery dough materials are peeled off by advancing and retreating along the wavy pitch, and the same folding and stacking as described above is performed again on the next curing conveyor, so that the folded part in the first stage of folding and the folded part in the second stage of folding and stacking are separated. The curing and aging process is continued in such a way that the bending is not performed at the same part so that no cuts, breaks, or cracks occur at the bending part, and the quality accuracy is not deteriorated. The confectionery dough material is peeled off by a peeling device through a clamp, and the inserted roll is collected and sent again to the roll feeding device. The confectionery dough manufacturing equipment has a low height and is easy to maintain, inspect, and maintain, improving work efficiency, increasing reliability of product accuracy, and ensuring continuous production. Technical measures have been taken to facilitate manufacturing, increase efficiency, promote cost reduction, and improve product yield.

<Example> Next, an example of the invention of this application will be described below with reference to the drawings.

In the embodiment shown in FIG. 1, reference numeral 1 is a confectionery dough manufacturing apparatus which is the center of one of the gist of the invention of this application, and when viewed from the side, there is a belt conveyor as a curing conveyor for folding in the first stage from above. Conveyor? , and a conveyor 3 of the reversing belt conveyor below the belt conveyor, and
The transport conveyor 4 of the belt conveyor of the curing conveyor for folding in the second stage below it, the transport conveyor 5 of the belt conveyor of the curing conveyor of the second stage below it, and the next stage below it. The conveyors 2 and 4 of the first- and second-stage folding belt conveyors, and the conveyors 3 and 5 of the reversing belt conveyor are qualitatively It is said that the structure is the same as that of

Therefore, for convenience of explanation, in FIG. 2, the conveyor 2 of the one-stage folding belt conveyor and the conveyor 3 of the reversing belt conveyor will be explained. In the upper part of the conveyor 2, the raw material 7, which has been mixed with 90% of grain raw material such as wheat flour, a prescribed leavening agent, and water in the previous stage and then injected with steam and kneaded to a prescribed degree, is brought to a prescribed pressure by a hopper 8. The confectionery dough is taken out and continuously extruded by a pair of opposing rolling rolls 9.9 into a belt-shaped confectionery dough sheet material 10 of a predetermined thickness.

Therefore, between the rolling rolls and the mounting surface of the transport conveyor 2 of the belt conveyor of the curing conveyor for folding, three stages of folding sheets having substantially the same mechanical structure are arranged parallel to the mounting surface of the belt conveyor 2. Conveyors 11, 12, 13 are each supported by a drive roller 15 and a driven roller 16 on a frame 14.
The third
, 4, a forward/reverse motor 17 is installed on a frame 14 between a driving roller 15 and a driven roller 16.
The folding conveyor 11.12.1 is made by the chain 20 stretched between the sprocket 18 and the sprocket 19.
3 is made to rotate, and as shown in Figures 4 and 5,
Wheels 23, 23 are connected to rails 22 provided on a bracket 21 provided inside the main frame 14' of the device, and each wheel 23 is connected to a servo motor 24 fixed to the frame 14 via sprockets 25, 26 and a chino 27. It is rotatable and can move forward and backward by a predetermined stroke in the longitudinal direction.

The frame 14 of the folding conveyor 12 is fixed to the main frame 14' of the apparatus so that it cannot move forward or backward, and is moved forward or backward by the folding conveyor 11, 13 or a servo motor 24 to convey the confectionery dough sheet material 10. It is possible to prevent sagging due to feeding (depending on the design, the conveyor 12 may also be moved forward and backward for folding).

The rotation speed of the belt bodies of the conveyors 2 and 4 by the drive motor is controlled according to a predetermined sequence.

In the invention of this application, as shown in the invention of Japanese Patent Publication No. 49-35436, which is the invention of the earlier application, a twin belt device perpendicular to the curing conveyor is provided in a swing type manner to take up a large occupied space. Unlike, in order to lower the machine height, the folding conveyor 11, 12, 13 is the curing conveyor, and the conveyor belt conveyor 2 (4) is the curing conveyor.
as shown in Figure 10.11,
The folding conveyor 13 moves forward and backward at a predetermined speed with respect to the transport conveyor 2 (4) of the belt conveyor at the lower side of the folding conveyor 12, and the first stage folding conveyor 11 at the upper part moves backward (forward), and the confectionery By constantly bending and contacting the dough material 10 with the ends of the folding conveyor 11, 12, and 13 in a zigzag pattern, the influence of gravity can be avoided, and the slack of the confectionery dough material 10 can be absorbed by performing predetermined forward and backward movements. While operating as shown in FIG. ) is folded back in the air before being folded onto the belt conveyor 2 (4), and then stacked on the carrying surface of the conveyor 2 (4) of the belt conveyor, and then at a predetermined timing according to the sequence. As the folding belt conveyor 13 moves back and forth, and the folding belt conveyor 11 moves back and forth to absorb the slack of the confectionery dough belt 10, the confectionery dough material 10 is placed on the conveyor 2 (4) of the belt conveyor. By being folded and folded back on the placing surface and repeating the above operations, they are stacked in a ripple pattern on the placing surface of conveyor 2 (4) of the belt conveyor. Transfer conveyor 2 (4
) or rotating at a predetermined speed, the folding part of the folding is conveyor 2 (4) of the belt conveyor.
It shifts by a predetermined pitch depending on the rotational speed of the sand dunes, and folds similar to ripples on a sand dune are formed.

The folding conveyors 11, 12, and 13 are provided parallel to the curing belt conveyor 2 of the transport conveyor in order to reduce the bulk of the equipment plant as much as possible and also to keep the machine height low.

Therefore, in the confectionery dough manufacturing apparatus 1 of the invention of this application, as shown in FIG. 2.8, the first stage folding conveyor 1
A roll supply device 28, 28' is provided oppositely between the lower side of the folding conveyor 13 and the third stage folding conveyor 13,
Below the roll hopper 29, 29', chutes 30, 30' are provided so as to be close to each other, and two upper and lower solenoid type shutters 31, 31' are provided so as to be openable and closable, as shown in FIG. For example, cylindrical rolls 32 made of synthetic resin are filled in a line from the top side to side,
The shutter 31 is controlled by timing according to a predetermined sequence.
．． 31' open alternately, each roll feeding device 28.28'
The rolls 32 are folded one by one alternately from conveyor 1.
It is possible to feed the belt-shaped confectionery dough material 10 that hangs down and moves laterally to the upper surface and back surface of the folded part.

As shown in FIG. 7, the roll 32 has pins 32' and 32' for clamping and supporting pins facing each other at both ends thereof.

Therefore, when the shutters 31.31' of the roll supply devices 28.28' are alternately opened and closed by a control device (not shown), one of the roll supply devices 28.31' is opened and closed alternately. (28'
) is discharged and placed on the strip-shaped confectionery dough material 10 through the chute 30 as shown in FIG. When the shutters 31 and 31' of the other roll supply device 28' (28) are opened, the rolls 32 are placed on the confectionery dough material 10 and inserted into the folded part on the lower side thereof. As shown in FIG. 8.12, the belt-shaped confectionery dough material 10 is placed between the belt-shaped confectionery dough material 10 on the lower side and the folding conveyor 13, as shown in FIG. 8.12, and inserted into the upper folding part.

As shown in FIG. 6, the folding conveyor 13 has a foot 33, 3 which can be freely opened and closed on the flap 14 of the folding conveyor 13.
3' The roll 3 provided by the stay 34 and the solenoid 35 and discharged from the roll supply device 28.28'
At the same time, a flap 33' is opened by a solenoid 35 at the tip of the folding conveyor 13, so that the roll 32 can be released onto the conveyor 2 (4) of the belt conveyor. On the other hand, in the belt conveyor 2 (4), as shown in FIG.
', 33' are provided on the main frame 14' via the stay 34' and the solenoid 35', and the fork 33' opens and closes. and the foot 33' is connected to the solenoid 35'.
is closed to receive the roll 32, and next to it, as shown in FIG. 6, there is a short fork 33.
Forks 33" and 35-, which are longer than the forks 33" and 33', are provided on the main frame 14 by stays 34' so that they can receive the roll 32 inserted into the lower bent portion in a baton-touch manner.

Then, the fork 33' when the baton touch of the cool 32 of the upper and lower folded portion from the third stage folding conveyor 13 to the transport conveyor 2 (4) of the belt conveyor,
The actuation of the solenoids 35 and 35' of 33' is carried out in a predetermined manner by a sequence of a control device (not shown) or by a limit switch.

Therefore, each roll 32 from the roll supply device 28, 28' is fed to the front and back folds of the strip-shaped confectionery dough material 10 on the folding conveyor 13 as set, and the folding is performed by the upper and lower wave-like folds. As shown in Fig. 8.12.13, the rolls 32 are inserted into the folded portions alternately and reliably, and due to the flexibility (plasticity) of the strip-shaped confectionery dough material 10, the belt conveyor On the transport conveyor 2 (4), due to the action of gravity, the folded parts are shifted by a predetermined pitch from the initial state shown in Fig. 12.13 to the stacked state shown in Fig. 14.15, resulting in a ripple-like shape. is formed.

However, although the band-shaped confectionery dough material 10 on the belt conveyor 2 (4) is folded and stacked on a plane by gravity due to its flexibility (plasticity),
Because a roll 32 is inserted at each pitch of the bending part, sharp bends do not occur, and in the past, cuts, breaks, cracks, etc. on the belt conveyor 2 (4) did not occur. There is no possibility that this will occur over time.

At the end of the conveyor 2 (4) of the belt conveyor, as shown in FIG. The confectionery dough materials 10 folded and stacked under pressure are rotated and reversed while being lightly pressed, and are transferred in a baton-touch manner to the transport conveyor 3 (5) of the belt conveyor for reversal curing at the lower side in the reversed posture.

Therefore, conveyor 3 of the belt conveyor for inversion curing
The confectionery dough material 10 that has been inverted and transferred in (5) does not change because it has been aged for a predetermined period of time in the previous process, and therefore the rolls 32 at each folding portion are not displaced. It is transported in an inverted position and used to aid in the curing and aging process.

Therefore, as shown in FIGS. 1 and 2, a peeling device 41 is provided at the upper end of the conveyor 3 (5) of the belt conveyor for inversion curing, and the belt-like strips folded and stacked in the inversion posture are installed at the upper end of the conveyor 3 (5) for inversion curing. The confectionery dough material 1o is unfolded in a stacked state and transferred to the next one in a straight belt-like posture, and its mechanical configuration is as follows.
As shown in the figure, an upper pair of left and right guide rails 42, 42...
・The left and right sliders 43, 43 or 43 have a predetermined speed (at least conveyor 3 (5
), and are connected in one direction by tie rods 44, 44, etc., and the bracket 45 provided on the side of one of the sliders 43 has a female screw thread. 46 are provided and are screwed together with a ball screw 47, and the hole screw 47 is connected to a servo motor 49 through a predetermined reduction gear 48, and the hole screw 47 rotates forward and backward at different speeds. A plate 50 provided inside each slider 43 connects a sub-plate 51 via a pin 52 to a cam 53.5.
As shown in FIG. 20, one of the sub-plates 51' is equipped with a servo motor 54, which drives a pair of stripping rolls via gears 55 and 56. 57.57' to rotate outward.

Therefore, the strip-shaped confectionery dough materials 10 folded and stacked on the conveyor 3 (5) of the belt conveyor for inversion curing are torn off through the folded portion,
(In this case, as shown in FIG. 16, in order to avoid peeling off the two polymerized confectionery dough materials 10 only once, as shown in FIG.
2' is clamped by an opening/closing pin 63, which will be described later, to prevent displacement of the roll 32. ).

Thus, the clamp of the roll 32 by the opening/closing pin 63 holds the roll 32 while peeling the confectionery dough material 10 and moves therebetween at the same speed as the belt conveyors 3 and 5 for inversion curing, so that two or more dough materials can be peeled at the same time. When feeding the confectionery dough material 10 to the next stage via the reversing rolls 58, 59 (Figs. 1 and 2) located above the peeling rolls 57, 57', the slider 43
．． 43 moves back and forth at a predetermined speed along the reversing curing belt conveyor 3 (5) and swings, thereby unraveling the wavy stacked confectionery dough material 10 and lifting it upward, alternately at the same time lowering it. As shown in FIGS. 22 to 24, for the rolls 32, 32, etc. of the folded portion inserted in the upper folded portion, each cam 5
3.53' removes the peeling roll 57.57' or the second
As shown in Fig. 2, it is normally inclined, and when the lower bent part is peeled off, it is usually inclined as shown in Fig. 23, and the transition part between them is usually inclined (see Fig. 24). )
, (e), when the confectionery dough material 10 is held in a substantially horizontal position and has flexibility (plasticity), an unreasonable tension is applied to the folded portion of the confectionery dough material 10 when it is pulled up during bow peeling, resulting in breakage, etc. It is made sure that there is no such thing.

Then, from the upper part of the peeling device 41 of the transport conveyor 3 of the belt conveyor for inversion curing in the first stage, the folding conveyors 11, 12 are connected to the folding belt conveyor 4 of the second stage via folding rolls 58, 59, 60, 61. .1
3, the straight belt-shaped confectionery dough material 10 is fed again to perform curing and aging in two stages, and by the end of the conveyor 5 of the two-stage reversal curing belt conveyor,
For example, curing aging for a predetermined period of time, such as 15 hours, is ensured as designed.

During this time, the confectionery dough material 10 is released from the folding belt conveyor 3 (5) for reversing by the peeling device 41, is folded upward in a straight shape, and is peeled off. As shown in the figure, the roll 3 inserted between the upper and lower folds
2.32... tries to be displaced by receiving a moment in the left-right direction, and also tends to be lifted upwards, and the next roll 28 also tends to be displaced and lifted incidentally.

Therefore, in the invention of this application, in order to prevent such a phenomenon, as shown in FIG. The opening/closing pin 63 provided to be openable/closable is the pin 64
The opening/closing pin 63 is closed by the pin 62 when the roll 32 at the bending part or the pin 32' provided at the side end portion arrives in a predetermined sequence by the solenoid 65 or by the operation of a limit switch. into a posture,
As mentioned above, the opening/closing pin 63 is clamped to restrict the displacement and rise of the roll 32 and at the timing when the rise starts.
is opened by a solenoid 65, and the clamping device 67 of the roll recovery device 66 shown in FIG.
The solenoid 68 clamps the side end pin 32' of the roll 32, which was released by the open state of the opening/closing pin 63, and the miracle shown in FIG. The roll 28 is separated laterally without interfering with the strip-shaped confectionery dough material 10 that is drawn, peeled off, and pulled up, and is released onto a kite rail 71 as shown in FIG. The rolls are alternately and appropriately fed to the hoppers 29, 29' of the roll feeding device 28, 28' shown in FIG.

Therefore, the collection device shown in FIG. 25 is provided only at the terminal end of the lower belt conveyor 35 for reversing and curing shown in FIG. Although it may be provided at the terminal end, it is not necessary to provide it.

The pattern forming device 73 for the curing-aged confectionery dough material IK, which is provided below the terminal end of the lower reversing curing belt conveyor 5 shown in FIG. 1, and the subsequent cutting device 74 The intermediate belt conveyor 6 to the stages is the same as that used in the conventional system.

In the confectionery dough manufacturing apparatus 1 having the above-mentioned configuration, when manufacturing Toyo dough before the frying process or before the roasting process, a specified leavening agent, seasoning, water, etc. are added to the specified wheat flour and other grain raw materials according to the design. is mixed and stirred while blowing steam into it, gelatinized, and made into a rice cake-like material with a constant moisture content.The material is then fed to a hopper 8 and extruded to a predetermined size by rolling rolls 9,
9, a belt-shaped confectionery dough material 10 of a predetermined thickness is folded onto a predetermined number of folding conveyors 11, 12. ．． 13, and the tip portion thereof reaches the conveyor 2 of the belt conveyor of the curing conveyor, and is placed in a band shape as the belt conveyor 2 goes around,
During this time, by moving the folding conveyor 13 and furthermore 11 forward and backward at a predetermined speed, the strip-shaped confectionery dough material 10 is placed on a wavy sand dune, for example, as shown in Fig. 1.2.10. The ripples are formed with a pitch of 5 to 10 m, and the folded portions are shifted by a predetermined pitch as the belt conveyor 2 circulates at a predetermined speed, and are folded and stacked in a stacked state of, for example, 20 stages. , stacked strip-shaped confectionery dough material 10 that is folded and stacked
At the bending part of the upper and lower parts, the roll supply device 28
．． The rolls 32, 32... from 28' are fed and inserted in a predetermined manner, and therefore the confectionery dough material 10 folded and stacked on the mounting surface of the conveyor 2 of the belt conveyor has flexibility (plasticity). Even if they are piled up due to gravity, there will be no folding, breakage, or cracking at the folded part during the initial stage of folding or during the curing and aging process, as shown in Figure 14.15. A folded stack in a wavy recycled state is revealed, and the holding belt 39 at the end of the conveyor 2 of the belt conveyor prevents the folded and stacked posture from being disturbed in any way, and the lower stage is inverted for curing. It is transferred to the transport conveyor 3 of the belt conveyor, where it is further subjected to curing aging for a predetermined period of time, and is further reversed to accelerate curing aging.

Furthermore, conveyor 3 of the belt conveyor for inversion curing
At the terminal end, the confectionery dough material 10 folded and stacked in a wavy manner is lifted upward by the peeling device 41, folded back and peeled off, and transferred to the second stage folding bell 1 via folding rolls 58, 59, 60, and 61 on a conveyor. They are again bent into a predetermined wave shape on the mounting surface of the transport conveyor 4, folded and stacked, and transported, and then reversely transported to the transport conveyor 5 of the reversing belt conveyor located at the lower stage to continue curing and aging.
The curing aging is carried out as designed, and the folding process of the upper and lower stages is controlled so that the folded parts do not overlap, so there is no crease, etc. The stripping device 41 at the end of the transport conveyor 5 of the belt conveyor for reversing curing in the lower stage imitates the sliding posture so that the stripping at the final stage is carried out smoothly without any adhesion or the like. It is folded back and pulled up, passes through a pattern forming device 73, and then passes through a cutting device 74.
(It is then cut into a predetermined shape, and then passed through a predetermined next drying process by a belt conveyor 6, dried to a predetermined moisture content, and then transferred to a frying process or a roasting process.

Also, during this time, the rolls 28 are inserted into each folded portion of the band-shaped confectionery dough materials 10 that are folded and stacked in order, so that no folds or breakages occur at the folded portions, and no pricking occurs on the way. By carrying out this process, there is no adhesion between the front side and the back side, and it is guaranteed that peeling is carried out reliably even though curing aging is carried out reliably.

Also, a roll 32 inserted into each stack during peeling.
is pulled out laterally by the recovery device 66,
The confectionery dough material 10 is collected into the lower roll supply device 28, 28' without any interference with the strip-shaped confectionery dough material 10 that is pulled off and pulled upward.

Therefore, continuous processing from feeding the material 7 from the hopper 8 to cutting by the cutting device 24 at the final stage is performed smoothly, and moreover, there is no possibility of folding or breakage in each process, and even adhesion of folded parts to each other. Since this does not occur, there is no need for maintenance or servicing work such as maintenance inspection management by workers, and fully automatic processing can be performed with less labor, and furthermore, product yield is high and costs are reduced.

It should be noted that the embodiments of the invention of this application are of course not limited to the above-described embodiments, and it is possible to further prevent adhesion and smooth folding by appropriately scattering grain flour etc. in the feeding process of the folding belt conveyor. Various aspects can be adopted, such as making it foldable.

Further, in terms of design changes, it is of course possible to replace the solenoid with an air cylinder, a clutch, etc., and the number of stages can also be increased to three or more stages.

Furthermore, the width of the curing conveyor is also within the scope of design changes.

It goes without saying that the target confectionery dough can also be applied to foods other than arare, rice crackers, etc., and is not necessarily limited to traditional Japanese-style foods.

<Effects of the Invention> As described above, according to the invention of this application, a unit plant can be used to produce confectionery dough for Japanese-style food products having traditional flavors and textures such as agaric and senbei rice crackers. When curing and aging confectionery dough materials, the confectionery dough materials can be folded and stacked in a wavy posture on the placing surface of a belt conveyor, and
By inserting a roll at each folding part in the folding and stacking, an excellent effect is achieved in that no folding or breakage occurs at the folding part, and no adhesion of the front and back surfaces of the confectionery dough occurs. .

Then, during the curing aging process, the peeling and folding process is carried out once.
By repeating the process once to twice (depending on the raw material composition, moisture, etc.) of the confectionery dough, the final pattern is formed or cut, as compared to conventional methods, the adhesive force is applied and the pattern is not peeled off, so the pattern does not stretch. This has the effect of making it possible to make products with correct dimensions, a regular shape, and less waste, making it possible to produce products with high commercial value.

Therefore, product yield is high, reliability in product accuracy is highly guaranteed, and as a result, work efficiency is improved and maintenance such as inspection and maintenance is not required, significantly lowering costs and fully automatic processing is promoted due to labor saving. Excellent effects are produced.

Therefore, when folding and stacking the confectionery dough materials on the placing surface of the folding belt conveyor, the belt is not folded through the swing-type operation of the belt conveyor perpendicular to the belt conveyor as in the past. Parallel to the conveyor By folding and stacking through the folding process using a belt conveyor, the overall height and size of the device can be reduced, making it easier to manage and control operations. As a result, folding and stacking, which is a long process in dough manufacturing, can be performed, and reliable stacking and curing aging can be performed without difficulty, which can improve product yield, improve product precision, and reduce costs. There is an effect.

Furthermore, since troubles during work are prevented, there is also the effect that maintenance becomes unnecessary. Further, since the product yield is improved, the generation of scraps and the like is reduced, which also has the advantage of reducing costs.

[Brief explanation of drawings]

The drawing is a mode diagram of one embodiment of the invention of this application.
The figure is a schematic side view of the entire device, Figure 2 is an enlarged side view of the main parts of Figure 1, Figure 3 is a side view of the mechanism for connecting the folding conveyor and curing conveyor, and Figure 4 is the swing of the folding belt conveyor. Figure 5 is an enlarged side view of the mechanism, Figure 5 is a longitudinal cross-sectional view of the rolls and conveyors together, Figure 6 is a partial cross-sectional side view of the roll baton touch mechanism between the folding belt conveyor and the transport belt conveyor, Figure 7 is a side view of the roll baton touch mechanism. 8 is a partial cross-sectional side view of the roll supply mechanism, FIG. 9 is a side view of the roll restraint release mechanism at the baton touch part, and FIG. 10 is the first
Fig. 11 is a schematic side view of the folding mechanism of the folding belt conveyor for folding confectionery dough material against the folding belt; Fig. 12 is a partial cross-sectional schematic side view of the supply of rolls for strip-shaped confectionery dough material; Fig. 13 The figure is a schematic cross-sectional view of the same, Figure 14 is a partial cross-sectional side view of the connection between the belt-shaped confectionery dough material and the roll on the mounting surface of the belt conveyor, and Figure 15 is a partially enlarged perspective partial cross-sectional side view of Figure 19.
16th. Figure 17 is a perspective view of the assembly of the strip-shaped confectionery dough material and the roll in the peeling part, Figure 18 is a schematic perspective view of the entire peeling device, Figure 19 is an enlarged side view of the same part, and Figure 20 is Fig. 19 is a perspective view, Fig. 21 is a schematic diagram of the swinging mechanism of the peeling device, Figs. Figures 25 and 26 are partial and overall perspective views of the roll recovery device. 8...Hopper, 2.4...Belt conveyor, 73, 74...Next stage processing process, 28...Roll, 1
...Confectionery dough manufacturing equipment, 111213...Folding conveyor, 2323'...
- Roll feeding device, 41... Peeling device, 70 to 72... Roll recovery device. Figure 5 and I4-32 32° Figure 14 Figure 25 et al. 9

Claims (10)

[Claims] (1) Confectionery dough material is rolled into a belt shape with a roller, folded into a wave shape on a curing conveyor, stacked and conveyed at a staggered pitch for curing aging, and then the folded and stacked belt material is peeled upward from the curing conveyor for the next stage of processing. A method for producing confectionery dough that is transported to a process, characterized in that the band-shaped confectionery dough material is continuously bent in a direction along a curing conveyor, and then folded into a wave shape on the curing conveyor. A method for producing confectionery dough. (2) Claim 1, characterized in that the curing aging process by wavy folding is performed in multiple stages.
A method for producing confectionery dough as described in Section 1. (3) The method for producing confectionery dough according to claim 1, characterized in that a roll is inserted into the folded portion of the confectionery dough material in the folding process. (4) The method for producing confectionery dough according to claim 1, wherein the peeling step is performed in a direction along a curing conveyor. (5) A roll inserted into the folded part of the dough material to be peeled is clamped to prevent the two sheets of confectionery dough material from being peeled off while they are still attached. A method for producing confectionery dough according to claim 3. (6) The confectionery dough material is squeezed into a strip, folded into a wave shape on a curing conveyor, stacked and conveyed for curing and aging, then the folded and stacked strip material is peeled upward from the curing conveyor and transferred to the next processing step. In the confectionery dough manufacturing apparatus as described above, a plurality of folding conveyors parallel to the curing conveyor are arranged at the end of the curing conveyor at intervals in the vertical direction, and each of the folding conveyors is linked to an advance/retreat device. manufacturing equipment. (7) The confectionery dough manufacturing apparatus according to claim 5, wherein the folding conveyor is provided with a roll feeding device that is inserted into the folded portion of the confectionery dough material. (8) The confectionery dough manufacturing apparatus according to claim 5, wherein a peeling device is attached to the curing conveyor at a stage subsequent to the folding conveyor so as to be movable forward and backward along the curing conveyor. (9) The confectionery dough manufacturing apparatus according to claim 7, wherein the peeling device is provided with a roll recovery device. (10) The confectionery dough manufacturing apparatus according to claim 5, wherein the roll recovery device is connected to a roll feeding device.