JPH05268865A - Preparation of bread stuffed with sweet bean jam and the like - Google Patents

Abstract

PURPOSE:To easily prepare bread stuffed with sweet bean jam or ordinary jam by rolling bean jam, etc., in a bread dough sheet and pressing and cutting the obtained rod-shaped dough from one end to portions having prescribed weight. CONSTITUTION:A filling 3 such as bean jam is rolled in a bread dough sheet 1 and the obtained rod-shaped dough 5 is pressed from the circumferential side with a pressing plate to form a recess 11. The rod is cut by approaching an opposite pressing plate to obtain bread product such as bread stuffed with bean jam or ordinary jam and having a definite weight and round cut ends.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to an anpan and jam bread,
Alternatively, the present invention relates to a method for producing a product in which an inner packaging material such as a filling material is wrapped with bread dough like a cooking material.

[0002]

2. Description of the Related Art Conventionally, the production of anpan or the like is limited to manual production, and there has been no method for continuously producing it without using manual labor as in the present invention. The reason for this is that when making an outer layer of bread dough of approximately uniform thickness without exposing the bean jam, in the past, hand-made bread dough is cut into circular or hexagonal shapes, etc. Put the filling such as bean paste, wrap it by gathering the edges of the sheet pieces from four sides, firmly pinch the gathering point of the dough with your fingertips, or twist it to press down the dough to return due to elasticity. Performing the process automatically is
The machinery was complicated and large, and mass food such as red bean paste could never be produced at low cost.

[0003]

In the present invention, this is not the conventional concept of "wrapping", but the bean paste or the like is once continuously discharged into a bread dough sheet and is continuously fed while being wound into a continuous rod-shaped body. This is done by cutting from one end to a certain weight.When cutting, the crushing is done by pressing with a wide surface, rather than the conventional wedge cutting method with a sharp blade, elasticity of bread dough and bean paste etc. The difference in flow characteristics of the plasticity of fillings, that is, the strength of tensile strength in bread dough and the characteristic that both fillings have a possibility that the tensile strength of fillings is close to zero, the fillings such as fillings are cut. It is intended to provide a method for continuously producing an independent body which is not exposed on the surface.

That is, the construction is such that bread dough is formed into a continuous sheet having a constant thickness and continuously supplied, and a filling material such as bean paste is continuously provided on the continuously supplied sheet dough. Of the sheet-shaped bread dough is rolled up from the side of the sheet-shaped bread dough to form a continuous bread dough rod wrapped around the filling such as bean paste and continuously fed downstream, and the rod-shaped rods to be fed are provided on two or more sides. The surface pressure is applied in the direction of, and the surface pressure is used to cut the surface to create an independent body in which the filling such as bean paste is not exposed.

[0005]

EXAMPLES The structure of the present invention will be described based on examples.
FIG. 1 shows an overall side view of an embodiment of the present invention. 1 is a sheet-shaped bread dough that is continuously formed into a uniform thickness and a uniform width and supplied. Reference numeral 2 denotes a depositor that continuously supplies a filling such as bean paste in a rod shape to one end of the sheet-shaped bread dough continuously supplied, and reference numeral 3 denotes a bean paste that is continuously supplied to one end of the sheet-shaped bread dough 1 by the depositor 2. Reference numeral 4 is a winding device composed of a rotating roller, and the dough 1 is kicked up from the side to cover the filling 3 such as bean jam, and the filling 3 such as bean jam is wound as a core to continuously form the dough 1 into a rod shape. ..

Reference numeral 5 denotes a rod-shaped continuous body having the bean jam 1 as a core in the above-mentioned process. Reference numeral 6 is a pressure plate for cutting the rod-shaped material 5. As shown in FIG. 2, the pressure contact plate 7 is composed of two or more pressure members and presses the rod-shaped body 1 from the peripheral side, and by utilizing the elasticity of the bread dough 1 which is the outer periphery, a recess is formed from both sides or the circumference, and the center position The filling 3 such as the bean paste is removed from the pressing position. Further, when the opposing pressure plates are brought closer to each other, the bread dough 1 located on the outer periphery is also cut as shown in FIG. 3, and a product such as anpan or jam bread 6 is completed as an independent body in which the filling such as bean jam is not exposed on the cut surface. in this case,
The ratio of the bread dough 1 as the skin material to the filling 3 such as bean jam can be adjusted depending on the ratio of the thickness and width of the sheet-like dough 1 to the diameter of the filling such as bean jam to be supplied and the supply speed, and any ratio or weight. You can make anpan, jam bread, or cooked bread with cooked products.

Next, the cutting means will be described in detail. The one shown in FIG. 4 shows a pressure contact plate 7 for pressing and cutting the rod-shaped material 5 from two opposing directions. The pressure contact plates 7 face each other and sandwich the rod-shaped material 5. The pressing plates 6 facing each other are rotatably connected by a connecting rod 8. In FIG. 9, when the pressure contact plates 7 face each other and move in the opposite direction, the connecting rod 8
Due to the restraint, the two pressing plates clamp the rod-shaped body 5 and cut it. At this time, the pressing plate 7 bites into the rod-shaped material 5 while moving in the tangential direction of the circumference of the rod-shaped material 5,
Since the twisting stress acts on the pressure contact part, the cut surface is the bread dough 1
The effect of firmly closing with. As described above, as the pressure welding cutting method with the twist effect, it is possible to combine three or more rectangular pieces. As these cutting devices, a rectangular piece 9 as shown in FIG. 7 is fitted in the sliding frame body 10 to form an opening in the center, and this trapezoidal piece is fitted in the sliding frame body to open and close the opening. This is what you do.

The rod-shaped body 5 formed as described above has a sheet-shaped bread dough spirally wound in cross section, and a filling such as bean jam is included in the center thereof. Pressure plate 7
The product 6 cut by is the bread dough 1 covering the outer periphery thereof, and the bread in which the filling such as bean paste is not exposed is formed. The quality of the product obtained by fermenting and baking it in a well-known manufacturing process is good.

[0009]

As described above, according to the present invention, it is possible to manufacture anpan and jam bread in which filling such as bean paste is not exposed with a simple structure, labor saving of production equipment can be achieved, and its industrial effect is great. ing.

[Brief description of drawings]

FIG. 1 is an overall side view of an embodiment of the present invention

FIG. 2 is an explanatory diagram of a cutting action of a rod-shaped body.

FIG. 3 is an explanatory diagram of a cutting action of a rod-shaped body.

FIG. 4 is a plan view of the pressure contact plate 7.

FIG. 5 is a plan view of the pressure contact plate 7.

FIG. 6 is a side view of the pressure contact plate 7.

FIG. 7: Other cutting device

[Explanation of symbols]

 1 Sheet-shaped bread dough 2 Depositor 3 Filling such as bean paste 4 Rolling device 5 Continuum 6 Product 7 Pressure contact plate 8 Connecting rod 9 Square piece 10 Sliding frame

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[Procedure amendment]

[Submission date] June 17, 1992

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] Full text

[Correction method] Change

[Correction content]

[Document name] Statement

[Title of Invention] Method for manufacturing anpan etc.

[Claims]

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a product in which an inner wrapping material such as filling, jam bread, or a cooking material is wrapped with bread dough.

[0002]

2. Description of the Related Art Conventionally, the production of anpan or the like is limited to manual production, and there has been no method for continuously producing it without using manual labor as in the present invention. The reason for this is that when making an outer layer of bread dough having a substantially uniform thickness without exposing the bean jam, in the conventional handmade process, the dough is cut into a circular shape or a hexagonal shape, etc. Put a measured filling such as bean paste and wrap it by gathering the ends of the sheet pieces from four sides, squeeze the dough gathering point with your fingertips tightly, or twist it to press down the elasticity of the bread dough. The automatic process described in (1), (2) and (3) described above makes the mechanical device complicated and large in size, and it has never been possible to produce popular foods such as bean paste at low cost.

[0003]

In the present invention, this is not the conventional concept of "wrapping", but the bean paste or the like is once continuously discharged onto a dough sheet to form a continuous rod-shaped body.
At the time of making, it is wound around the center and continuously supplied, and it is cut from one end to a constant weight, and when cutting it is not a conventional wedge cutting method with a sharp blade, but a pressure contact with a wide surface. By "crushing", the difference in the flow characteristics of the elasticity of the bread dough and the plasticity of the filling such as bean jam, that is, the strength of the tensile strength of the bread dough and the filling such as the bean paste have a plasticity with a tensile strength close to zero. By utilizing the contradictory features of the two, a method for continuously producing an independent body in which the filling such as bean paste is not exposed on the cut surface is provided.

That is, the structure is such that bread dough is formed into a continuous sheet having a constant thickness and continuously supplied, and a filling material such as bean paste is placed on the continuously supplied sheet dough. It is continuously supplied, rolled up from the side of the sheet-shaped bread dough to form a continuous bread dough rod-shaped body wrapped around filling such as bean paste, and continuously supplied downstream.
The above-mentioned rod-shaped body to be supplied is fed from a direction of two or more
The pressure is applied by a surface having a width , and the surface is cut to form an independent body in which the filling such as bean jam is not exposed.

[0005]

EXAMPLES The structure of the present invention will be described based on examples.
FIG. 1 shows an overall side view of an embodiment of the present invention. 1 is a sheet-shaped bread dough that is continuously formed into a uniform thickness and a uniform width and supplied. Reference numeral 2 denotes a depositor that continuously supplies a filling such as bean paste in a rod shape to one end of the sheet-shaped bread dough continuously supplied, and reference numeral 3 denotes a bean paste that is continuously supplied to one end of the sheet-shaped bread dough 1 by the depositor 2. Numeral 4 is a winding device composed of a rotating roller. The dough 1 is kicked up from the side to cover the filling 3 such as bean paste, and the filling 3 such as bean paste is wound up to connect the dough 1 to the bean paste.
Continuously molded into a rod-like shape.

A continuous body 5 is formed into a rod shape with the bean jam 3 as a core in the above-mentioned process. 6 is a rod-shaped material 5 and a pressure plate
It is a product cut by 7. Pressure plate 7 is made of two or more, compressing the rod-shaped body 5 as shown in FIG. 2 from the peripheral side, by utilizing the elasticity of the dough 1 that is the outer periphery, making the 11 recess from both sides or circumference, the center The filling 3 such as bean paste located at is removed from the press contact position. When the opposing pressure contact plates are brought closer to each other, the bread dough 1 located on the outer periphery as shown in FIG. 3 is also cut . In this case, the pressure contact surface of the pressure contact plate 7 is thick.
If the thickness is 30 mm or more, filling such as bean paste will be on the cut surface.
A product with a round cut surface can be formed without exposing.
It For example, anpan or jam bread 6 is completed . In this case, the ratio of the bread dough 1 as the skin material to the filling 3 such as bean paste is adjusted by the ratio of the thickness and width of the sheet-like dough 1 to the diameter of the filling such as bean paste to be supplied and the supply speed,
Anpan or jam bread with any filling ratio and weight,
Alternatively, it is possible to make a cooking pan or the like that encloses the cooked product.

Next , an example of the cutting means will be described . FIG. 4 shows a pressure contact plate 7 for pressing and cutting the rod-shaped material 5 from two opposing directions. The pressure contact plates 7 face each other and sandwich the rod-shaped material 5. The pressing plates 6 facing each other are rotatably connected by a connecting rod 8. Figure 5
When the pressure contact plates 7 move in opposite directions in (1), the two pressure contact plates squeeze the rod-shaped body 5 by the restraint of the connecting rod 8. At this time, the pressure contact plate 7 bites into the rod-shaped material 5 while moving in the tangential direction of the circumference of the rod-shaped material 5, so that a twisting stress acts on the pressure-contact portion to cut the cut surface into the bread dough 1
The effect of firmly closing with. As described above, as the pressure welding method with the twist effect, it is possible to combine three or more rectangular pieces. As these cutting devices, a rectangular piece 9 as shown in FIG. 7 is fitted in the sliding frame body 10 to form an opening in the center, and this trapezoidal piece is fitted in the sliding frame body to open and close the opening. This is what you do. D in FIG.
Is the direction of the rod-shaped material 5 that is continuously or intermittently supplied.
Is shown. Also, if the rod-shaped dough 5 is continuously supplied,
When the pressure contact plate 7
Vertical movement like this is performed according to the material feeding speed, and the pressure contact position
Make sure there are no gaps. Pressing plate 7 is e when pressing
When the direction and pressure contact are released, the movement of e'is performed.

The rod-shaped body 5 molded as described above has a filling 3 such as bean jam and the like which is filled with sheet-like bread dough when the cross section is seen in FIG . The product 6 cut by the pressure contact plate 7 is the product in which the bread dough 1 covers the outer periphery of the product 6 and the filling 6 such as bean paste is not exposed. The quality of the product obtained by fermenting and baking it in a well-known manufacturing process is good.

[0009]

As described above , according to the present invention ,
With a simple structure, it is possible to manufacture anpan and jam bread in which the filling such as bean paste is not exposed, labor saving of production equipment can be achieved, and its industrial effect is great.

[Brief description of drawings]

FIG. 1 is an overall side view of an embodiment of the present invention.

FIG. 2 is an explanatory diagram of a cutting action of a rod-shaped body.

FIG. 3 is an explanatory diagram of a cutting action of a rod-shaped body.

FIG. 4 is a plan view of a pressure contact plate 7.

FIG. 5 is a plan view showing an operating state of the pressure contact plate 7.

FIG. 6 is a side view of a pressure contact plate 7.

FIG. 7 is another cutting device.

[Explanation of symbols] 1 sheet-shaped bread dough 2 depositor 3 filling such as bean paste 4 hoisting device 5 rod-shaped body 6 product 7 pressure-contact plate 8 connecting rod 9 square piece 10 sliding frame body 11 depression of dough

[Procedure Amendment 2]

[Document name to be corrected] Drawing

[Correction target item name] All drawings

[Correction method] Change

[Correction content]

[Figure 1]

[Fig. 2]

[Figure 3]

[Figure 4]

[Figure 5]

[Figure 6]

[Figure 7]

Claims (1)

[Claims] 1. A bread dough is formed into a continuous sheet having a constant thickness and continuously supplied, and a filling material such as bean paste is continuously supplied onto the continuously supplied sheet dough. Then, roll it up from the side of the sheet-shaped bread dough to make a continuous bread dough wrapped around the filling such as bean paste and supply it continuously to the downstream side, and supply the above-mentioned rods from two or more directions. A method for producing an anpan, etc., in which pressure is applied by a surface and cutting is performed by the surface pressure to form an independent body in which filling such as bean paste is not exposed.