JPH0446539B2 - - Google Patents

Description

[Detailed description of the invention] [Industrial application field]

TECHNICAL FIELD The present invention relates to an apparatus for manufacturing confectionery products using kneaded dough, such as pastry products such as kutsky and stetuki confectionery. The device of the present invention belongs to the field of equipment for producing stick-shaped sweets, imitation kutskies, etc., which are made using relatively clayey dough.

[Prior Art] There are the following known technologies for producing foods using kneaded dough. 〓Extruder method: Using an extruder with a screw on the longitudinal center axis of the cylinder,
Raw materials are put into a cylinder, the screw is rotated at high speed, and the material is extruded and molded under high pressure. 〓Pressure extrusion method: Molding is performed by extruding raw materials through small holes in a tocoroten manner. Compressing the dough has the effect of keeping it from losing its shape a little. Sheet cutting method: Form the dough into a sheet, then cut the sheet into thin rods and shape them. Refrigerator storage method: Leave the dough in the refrigerator for a long time before cutting and shaping. 〓Continuous cutting method: A continuous forming device for foreskin food that continuously cuts the falling dough (Special Publication No. 13432 of 1983). The dough made using these methods is baked or steamed, packaged, and commercialized.

[Problems to be solved]

However, the conventional means has the following problems. When relatively clayey dough is processed using the extruder method, pressure extrusion method, or continuous cutting method, the raw materials are compressed and then forcefully extruded through very narrow spaces, resulting in the dough being kneaded in advance. There were cases where the gluten separated, air bubbles formed inside due to heat generation, and the product became sticky and deteriorated due to compression. The sheet cutting method requires precision in adjusting the clay of the dough and requires many cutting steps, which causes loss at the edges of the dough and inability to maintain the pattern on the cut surface. The refrigeration method, which is used to let the dough rest, has the advantage of having a so-called ripening effect, but since the inside of the dough is cooled and solidified, it takes time to defrost it, and when baking it, the problem is that it does not cook properly. It was hot.

[Means to solve the problem]

In order to solve the above-mentioned problems, it is necessary to consider shaping the dough so that it is not too compressed, reducing the number of cutting steps, and improving the freezing method. Therefore, in the present invention, a molding machine with a low-pressure compression function is connected to the dough kneading machine that supplies the kneaded dough, and a conveyor that transfers the dough molded by the molding machine is also connected, and the dough surface is formed in the middle of the conveyor. He developed a confectionery product manufacturing device that was equipped with a cooler for rapid cooling, as well as a cutter and a heater. Additionally, by connecting a stirrer to one end of the conveyor, seasoning operations such as mixing in molasses can be performed continuously.

【Example】

Next, an embodiment of the confectionery product manufacturing apparatus according to the present invention will be described based on the drawings. The side view shown shows the raw materials (soft flour, leavening agent, salt,
A molding machine 3 with a low compression mechanism is connected to a dough kneader 2 that kneads water, sugar, etc. in an appropriate ratio and supplies dough 1, and the dough 1 extruded from there is connected to the dough kneader 2 that kneads water, sugar, etc. in an appropriate ratio and supplies the dough 1. The figure shows a conveyor 4 for placing and transferring the dough, a cooler 5 for rapidly cooling the dough surface midway through the conveyor 4, and a cutter 6 for cutting the cooled dough 1 into a predetermined shape. . The dough 1 cut by the cutter 6 is then baked in a heater 7 installed, and seasoned with molasses etc. by a stirrer 8 installed at the end of the conveyor 4 to be made into a product. The dough kneader 2 that supplies the dough 1
The hopper is kneaded and continuously supplied to the molding machine 3 at a constant pressure.The funnel-shaped hopper equipped with stirring blades has an opening at the lower end and is connected to the molding machine 3. The molding machine 3 molds the dough 1 into a predetermined shape, and has a dough introduction port above the cylinder 31.
A rotating shaft 32 within a cylinder 31 is provided eccentrically, and a fabric discharge port is provided in a direction perpendicular to the rotating shaft 32. The molding machine 3 is a mechanism that extrudes the dough 1 from the discharge port by the pressing force of the side surface of the eccentric rotating shaft 32, but as it rotates, there is compression and escape.
The fabric 1 will be pressed with relatively low pressure. The rotating shaft 32 of the molding machine 3 can feed the dough 1 continuously or intermittently depending on its diameter and the design of contact or non-contact with the inner diameter of the cylinder. A conveyor 4 is provided below the dough discharge port of the molding machine 3. The conveyor 4 is operated so as not to damage the fabric 1.
The belt must be flat (sheet or steel belt). The shape of the dough discharge port of the molding machine 3 can be various, such as a large number of small holes (φ2 mm: in the case of a thin rod-shaped product) or a long groove shape (in the case of making a sheet-like product). In the embodiment, the fabric discharge nozzle is configured as a replaceable attachment. It goes without saying that the molding machine 3 can be equipped with a machine that creates a mock-up pattern. Dough 1 placed on conveyor 4 from molding machine 3
are cut or molded as necessary. The roller 61 shown in the figure is used for minimum required cutting or shaping, such as when cutting the continuous fabric 1 into a predetermined size or making the width constant. The fewer the cutting process, the better, so the roller 6
1 may be omitted depending on the precision of the molding machine 3. A cooler 5 is provided midway through the conveyor 4 to rapidly cool the surface of the dough. The cooler 5 is a tunnel freezer (width 60 cm x length 3) that surrounds the conveyor 4 and sprays nitrogen gas.
m) and the cooling atmosphere is -70 to -90°C. According to tests, dough 1 with a relatively high clay content has critical issues such as requiring several minutes to cool the surface at around -60°C, and the setting of the ambient temperature of cooler 5 in the device of the present invention is difficult. It has important meaning. Preferably -80℃, 4cm x 4cm x
-80℃ for 50cm of kutsky fabric (1Kg)
When spraying LM ₂ gas, the results showed that the freezing time was appropriate (2 to 3 minutes), the surface temperature of the dough (-5°C), and the core temperature of the dough (15 to 23°C). ) was found to be appropriate. At an ambient temperature of -60°C, the fabric is insufficiently cooled, and at -90°C, the fabric surface becomes too hard. If the surface of the fabric is too soft or hardened, the fabric will lose its shape during the subsequent cutting process, so the setting of the cooling temperature has a large effect on the completion rate of the product. Before freezing, the dough is supplied at room temperature of about 17 to 26 degrees Celsius, but after passing through the cooler 5, the surface temperature is -4 to -8 degrees Celsius, while the core temperature is 17 to 26 degrees Celsius. twenty three
It is processed with a temperature difference of about 20 to 30 degrees Celsius. The dough 1 whose surface is rapidly cooled and hardened is cut into appropriate dimensions (thickness and length) by a cutter 6. Since the conveyor 4 moves at a speed of 1 m/min, the dough 1 cut into thin plates is continuously transported by the operation of the cutter 6. The cut dough 1 is aligned by an appropriate means such as an alignment machine 9 (automatic alignment means such as Japanese Patent Publication No. 52-35185 and Japanese Patent Publication No. 52-41540) and baked in a heater 7 (tunnel oven). In the heater 7, since the core of the dough 1 is close to room temperature, it cooks well and the core is sufficiently heated, making it possible to produce a product with good flavor. The dough 1 baked in the heater 7 enters the end stirrer 8 from the conveyor 4, and is seasoned by sprinkling with molasses. Then, the products are transported by the conveyor 40, arranged by the sorting machine 90, subjected to a quality check, and sent to the packaging process. In the embodiment, an apparatus for manufacturing kutsky confectionery has been described, but the present invention is not limited thereto.
Further, various design changes can be made to the structure of the molding machine and the heater.

【effect】

The confectionery product manufacturing apparatus according to the present invention has the above-mentioned configuration and function, and has the following unique technical effects. Since the outside surface is hardened, there is no need to forcibly compress the dough using a molding machine, and there is no separation of components or abnormalities in the dough itself. The fabric is set in a predetermined shape and size using a molding machine, cooled, hardened on the outside, and then cut, so there is no wastage or generation of chips or loss. Since the outer surface of the fabric is hardened, the fabric is not crushed, and the internal pattern and core material can be exposed as is. Therefore, it is easy to make imitation kutsky, patterned sweets, etc. Since the cut fabric has a hard outer surface, it is convenient to align it mechanically, and automatic alignment can be easily performed. There is an appropriate difference between the outside temperature of the dough and the temperature of the core, and the core is close to room temperature, so it cooks well and bakes well. Also, the baking time can be shortened. Since the equipment is serialized, it is possible to produce products fully automatically, which is highly efficient and hygienic. As described above, the apparatus of the present invention is extremely useful in the production of confectionery products.

[Brief explanation of the drawing]

The drawing is a side view showing an embodiment of the confectionery product manufacturing apparatus according to the present invention. Brief explanation of the symbols, 1... Dough, 2... Dough kneading machine, 3... Molding machine, 4... Conveyor, 5... Cooler, 6... Cutter, 7... Heater, 8... Stirring vessel.

Claims (1)

[Claims] 1. A dough kneading machine for supplying confectionery dough such as Kutsky is connected with a dough forming machine having an eccentric rotating shaft in a cylinder and a dough discharge port in a direction perpendicular to the rotating shaft. A conveyor for transferring the molded dough to the molding machine is installed in series, and a cooling atmosphere is created by surrounding the conveyor in the middle of the conveyor.
A tunnel freezer that sprays nitrogen gas at 70°C to -90°C is used to quickly cool the surface of the transferred dough, and then cools and hardens the outer surface to approximately -80°C for several minutes, while maintaining the core at room temperature. This confectionery product manufacturing device is equipped with a container, a cutter for cutting the cooled dough, a heater for baking the cooled dough, and a stirrer for adding seasoning such as molasses.