JPH07222573A - Method for molding food coated with noodle coating and apparatus therefor - Google Patents

Abstract

PURPOSE:To provide the subject method and apparatus, simple in molding process with low molding cost. CONSTITUTION:This apparatus is made up of the following means: a contents delivery pipe 4 equipped with a contents delivery driving section 3 to deliver contents H such as ingredients continuously, a screw 5 situated on the outer peripheral side of the pipe 4 and to continuously deliver coating dough (i), a contents nozzle 4a at the delivery outlet of the pipe 4, a coating nozzle 8 at the outlet of the screw 5 so as to directly coat the contents H delivered from the nozzle 4a with a coating I delivered by the screw 5, and a cutting means 2 to cut both the contents H and the coating I at required intervals during continuous delivery process for both of them and to ensure the contents H to be entirely coated with the coating I through jointing the cut edges J of the coating I.

Description

Detailed Description of the Invention

[0001]

The present invention relates to, for example, dumplings, paos,
The present invention relates to a method for forming a food product in which noodles such as Shumai are wrapped, and an apparatus for forming the food.

[0002]

2. Description of the Related Art Conventionally, for example, an automatic gyoza forming machine is used to form a band-shaped noodle skin, and the band-shaped noodle skin is punched at predetermined intervals in the longitudinal direction to continuously form a large number of circular noodle skins. Each circular noodle skin is pushed into the mold to form a cup shape, the cup-shaped noodle skin is filled with ingredients, the cup-shaped noodle skin filled with the ingredients is bent and the outer peripheral edge is anastomosed, and There are things that wrap the ingredients.

[0003]

SUMMARY OF THE INVENTION In the above conventional molding apparatus, the band-shaped noodle forming part, the circular noodle-skin forming part, the cup-shaped forming part,
It has a drawback in that the molding process is complicated and the molding cost is high because it is composed of a tool filling part and an outer peripheral anastomosis part.

In view of the above-mentioned drawbacks, an object of the present invention is to provide a method for forming a food product covered with noodle skin and a forming apparatus thereof, which has a simple forming step and a low forming cost.

[0005]

The structure of the present invention for achieving the above object will be described with reference to the drawings corresponding to the embodiments. H and the outer skin dough i made of noodle skin that is sent out in the same direction on the outer peripheral side thereof are simultaneously and independently sent out, and the two are united at their respective delivery outlets to directly cover the content H and the outer peripheral side thereof. The outer skin I and the outer skin I are continuously sent out, and the cutting edge J of the outer skin I is anastomosed by cutting at a required interval during the sending out so that the contents H are completely covered with the outer skin I and the delivery outlet and the outlet. A configuration is adopted in which the feeding speed of all or part of the outer skin I up to the cutting portion 2 that cuts the outer skin I from the outlet is controlled to form wrinkles or folds K in the outer skin.

According to a second aspect of the present invention, in the first aspect of the present invention, the cutting portion 2 is composed of a pair of upper and lower forming rollers 9 and 10, and when the forming portion 9 and 10 pass, the dumpling G or the like is removed. It adopts a configuration in which it is formed into a food having a desired external shape.

According to a third aspect of the present invention, in the first or second aspect of the present invention, the outer skin nozzle 8 serving as the outer skin dough feeding outlet and the nozzle port 4b, 28 of the contents nozzle 4a serving as the contents H feeding outlet. It adopts a configuration in which a food product having an external shape matching the shape is molded.

According to a fourth aspect of the present invention, in the invention according to any one of the first to third aspects, the thickness t of the outer skin I formed by adjusting the outer skin nozzle 8 which is the outer skin material feed-out outlet to the front and back. It adopts a configuration that can adjust.

According to a fifth aspect of the present invention, a content delivery pipe 4 provided with a content delivery drive unit 3 for continuously delivering the contents H of the ingredients and the like, and a continuous outer cover material i on the outer peripheral side of the pipe 4. Screw for feeding outer skin material 5
And a content nozzle 4a of the delivery outlet of the content delivery pipe 4 and an outer peripheral side of the content H that has exited the content nozzle 4a.
An outer skin nozzle 8 provided at the delivery outlet of the outer fabric feed screw 5 so as to be directly covered by the outer fabric I delivered by the outer fabric feed screw 5, and the outer cover I that continuously delivers the contents H and the outer periphery I thereof. On the way, the content H and the outer skin I are cut at a required interval, and a cutting means 2 is used to anastomose the cutting edge J of the outer skin I so as to completely cover the content H with the outer skin I. .

According to a sixth aspect of the present invention, a content delivery pipe 4 provided with a content delivery drive unit 3 for continuously delivering the contents H of the ingredients and the like, and a continuous outer cover material i on the outer peripheral side of the pipe 4. Screw for feeding outer skin material 5
And a content nozzle 4a of the delivery outlet of the content delivery pipe 4 and an outer peripheral side of the content H that has exited the content nozzle 4a.
An outer skin nozzle 8 provided at the delivery outlet of the outer fabric feed screw 5 so as to be directly covered by the outer fabric I delivered by the outer fabric feed screw 5, and the outer cover I that continuously delivers the contents H and the outer periphery I thereof. On the way, the content H and the outer skin I are cut at a required interval, and the cutting means 2 that anastomoses the cutting edge J of the outer skin I to completely cover the content H with the outer skin I, the outer skin nozzle 8 and the outer skin nozzle. Control means 53 for forming a wrinkle or a fold K on the outer skin I by controlling the feeding speed of all or part of the outer skin I up to the cutting means 2 for cutting the outer skin I coming out of 8.
The configuration consisting of and is adopted.

The invention according to claim 7 is the invention according to claim 5 or 6.
In the invention described above, the cutting means 2 employs a configuration including a pair of upper and lower forming rollers 9 and 10.

According to an eighth aspect of the invention, in the seventh aspect of the invention, the molding portions 34 formed on the pair of molding rollers 9 and 10 are left and right at appropriate intervals in the circumferential direction and sandwiching the roller width center portion. It adopts a configuration formed in a symmetrical shape.

According to a ninth aspect of the present invention, in the invention according to any one of the fifth to eighth aspects, the outer skin nozzle 8 is attached to the outer peripheral side of the front end portion of the outer fabric feeding screw 5. To be adopted.

According to a tenth aspect of the invention, in the invention according to any one of the fifth to ninth aspects, by moving the outer skin nozzle 8 back and forth, the nozzle opening 28 of the outer skin nozzle 8 can be adjusted wide and narrow. It adopts the existing configuration.

According to an eleventh aspect of the invention, in the invention according to any one of the fifth to tenth aspects, the outer skin nozzle 8 is constituted by an annular nozzle port.

The invention according to claim 12 is the invention according to claims 5 to 11.
In any one of the inventions described above, the outer skin nozzle 8 is formed of an annular nozzle opening, and the nozzle opening 28 has a narrow portion 28a, 28b at its peripheral portion, and the other portion 28.
A configuration in which c and 28d are widely formed is adopted.

The invention according to claim 13 is the invention according to claims 5 to 12.
In any one of the inventions described above, one or two or more blade portions 50 are provided so as to project in parallel with the screw blades 5b at the tip of the screw shaft 5a of the outer fabric feeding screw 5. .

According to a fourteenth aspect of the present invention, in the invention according to any one of the fifth to thirteenth aspects, the outer skin nozzle 8 comprises an annular nozzle opening, and the inner portion of the outer skin nozzle 8 is circumferentially independent and circular. Partition wall 5 communicating with each other through the annular nozzle port
1 is adopted.

The invention according to claim 15 is the invention according to claims 5 to 14.
In any one of the inventions described above, in the content delivery pipe 4 provided with the content delivery drive section 3 for continuously delivering the content H of the ingredient or the like, the content delivery pressure is detected in the vicinity of the content delivery drive section 3 to drive the content delivery. A structure is provided in which a content filling pressure detection means 41 for controlling the delivery speed of the section 3 is provided.

The invention according to claim 16 is the invention according to claims 5 to 15.
In the invention described in any one of 1, the outer skin I sent from the outer skin nozzle 8 between the outer skin nozzle 8 and the cutting means 2.
The wrinkle forming body 58 for intermittently pressing the outer skin I to delay the feeding of the outer skin I to form wrinkles or folds K on the outer skin I can reciprocate in a direction substantially orthogonal to the feeding direction of the outer skin I. The configuration provided in is adopted.

[0021]

According to the first aspect of the present invention, the contents H of the ingredients and the like are continuously sent out, and the outer skin I made of noodle skin is continuously sent out in a tubular form, and the contents H are formed by the tubular outer skin I. By encapsulating the shell and cutting the outer skin I and the inner skin H at required intervals, foods covered with noodle skins such as gyoza G can be continuously molded, and the molding process is simpler than the conventional molding. The cost can be reduced. Further, since the wrinkles or folds K are formed on the outer skin I by controlling the feeding speed of the whole or a part of the outer skin I, for example, the dumpling G can be formed into a handmade style.

According to the second aspect of the invention, since the cutting section 2 is composed of the pair of upper and lower forming rollers 9 and 10,
At the same time that the gyoza G and the like are continuously cut, the cut gyoza G and the like can be molded into a desired external shape.

According to the third aspect of the present invention, the outer skin nozzle 8 serving as the outer skin delivery port and the inner content nozzle 4a serving as the inner product delivery port are provided with predetermined nozzle openings 4b and 28, respectively. According to the shape of the nozzle openings 4b and 28, a desired form of food such as Paoz can be formed.

According to the invention as set forth in claim 4, the thickness of the formed outer skin I is adjusted by adjusting the outer skin nozzle 8 which is the outer skin material feeding outlet to the front and back, and the texture of the outer skin I, etc. The texture of can be improved.

According to the fifth aspect of the invention, the contents feeding drive unit 3 continuously feeds the contents H of the ingredients or the like through the contents feeding pipe 4, and the outer fabric dosing screw 5 continuously feeds the outer skin I. By sending out and wrapping the contents H with the outer skin I and cutting the outer skin I and the contents H at required intervals, food covered with noodle skins such as dumplings G can be continuously formed. Compared with, the molding process is simple and the molding cost can be reduced.

According to the invention described in claim 6, the control means 5
By controlling the feed speed of the outer skin I by the
Since wrinkles or folds K are formed on the inner surface, for example, the gyoza G can be formed into a handmade style.

According to the invention described in claim 7, since the cutting means 2 is composed of a pair of upper and lower forming rollers 9 and 10, the gyoza G and the like are continuously cut, and at the same time, the cut gyoza G and the like. Can be molded into a desired external shape.

According to the eighth aspect of the present invention, the molding portions 34 formed on the pair of molding rollers 9 and 10 are symmetrically formed at appropriate intervals in the circumferential direction and sandwiching the roller width center portion. Therefore, the outer skin I filled with the content H of the ingredient can be cut economically without waste.

According to the invention as set forth in claim 9, since the outer skin nozzle 8 is attached to the outer peripheral side of the tip portion of the outer skin cloth feeding screw 5, the outer skin nozzle 8 can be easily replaced. You can

According to the tenth aspect of the invention, by moving the outer skin nozzle 8 back and forth, the nozzle port 28
The thickness of the outer skin I can be adjusted as desired by freely adjusting the width of the skin.

According to the eleventh aspect of the present invention, since the outer skin nozzle 8 is formed of an annular nozzle port, the contents H can be surely wrapped with the outer skin I to form a desired form of food such as paos. You can

According to the twelfth aspect of the present invention, the outer skin nozzle 8 is formed of an annular nozzle opening, and the nozzle opening 28 is formed.
However, since the peripheral portions 28a and 28b are narrow and the other portions 28c and 28d are wide, for example, a handmade gyoza with a thick bottom portion and thin side portions with wrinkles or folds K attached thereto. G can be molded.

According to the thirteenth aspect of the present invention, at the tip of the screw shaft 5a of the outer fabric feeding screw 5,
Since one or more blade portions 50 are provided in parallel with the screw blades 5b, the outer skin I can be reliably fed to the narrow portions 28a, 28b of the nozzle opening 28.

According to the fourteenth aspect of the invention, the outer skin nozzle 8
Is formed of an annular nozzle port, and the inside of the outer skin nozzle 8 is formed with a partition wall 51 which is independent in the circumferential direction and communicates with each other at the annular nozzle port, so that the outer skin material i is laterally moved by the partition wall 51. To prevent the nozzle opening 28
The outer skin material i can be prevented from being intensively supplied to the wide portions 28c and 28d of the nozzles 28a and 28d, and the outer skin material i can be evenly supplied to the narrow portions 28a and 28b and the wide portions 28c and 28d of the nozzle opening 28.

According to the fifteenth aspect of the present invention, the filling pressure of the contents is detected in the vicinity of the contents feeding drive unit 3 in the contents feeding pipe 4 provided with the contents feeding drive unit 3 for continuously feeding the contents H of the ingredients and the like. Then, the contents delivery drive unit 3
Since the content filling pressure detecting means 41 for controlling the delivery speed of No. 1 is provided, the pressure density of the content H such as the ingredient to be filled in the outer skin I can be always kept constant to maintain a good taste.

According to the sixteenth aspect of the present invention, the distal end of the wrinkle-forming body 58 is intermittently pressed against the thin portion Ia of the outer skin I in association with the feeding of the outer skin I, whereby the thin portion Ia of the outer skin I is pressed. It is possible to mold a hand-made dumpling G in which only wrinkles or folds K are formed at desired intervals.

[0037]

Embodiments of the present invention will be described below with reference to the drawings.

FIG. 1 shows an automatic dumpling forming apparatus according to a first embodiment of the present invention, in which an apparatus main body 1 for forming a gyoza material g and the gyoza material g are cut at predetermined intervals. And a cutting section (cutting means) 2 for molding the gyoza G of the apparatus, and the apparatus main body section 1 is provided with a content delivery pipe 4 provided with a content delivery drive section 3 for continuously delivering the content H of ingredients and the like.
An outer skin material delivery pipe 6 provided with an outer skin material delivery screw 5 for continuously delivering the outer skin material i on the outer peripheral side of the pipe 4, and an outer skin nozzle 8 screwed to the tip of the outer cloth material delivery pipe 6. Further, the cutting unit 2 includes a pair of upper and lower forming rollers 9 and 10.

The contents feeding drive unit 3 includes a contents feeding screw 13 rotatably arranged in a hopper 12 connected to the base end of the contents feeding pipe 4 and a contents feeding screw arranged in the contents feeding pipe 4. 14, each of the screws 13 and 14 is driven by the variable speed drive motors 16 and 17 in the machine frame 15, and the contents H of the ingredients supplied into the hopper 12 are fed through the contents delivery pipe 4. It is designed to be delivered from the nozzle port 4b of the content nozzle 4a.

The outer fabric feeding screw 5 is a cylindrical screw shaft 5 which is rotatably fitted on the inner feeding pipe 4.
a and a spiral screw blade 5b integrally projectingly provided on the screw shaft 5a, which is rotationally driven by a variable speed drive motor 19 via gears 20 and 21, and a hopper 22
The outer skin material i supplied from the outer skin material to the pipe 6 is sent out from the outer skin nozzle 8.

As shown in FIGS. 2 to 5, the outer skin nozzle 8 is fitted onto the inner contents nozzle 4a of the contents delivery pipe 4 and is rotatably attached to the tip of the outer fabric dosing screw 5 via a bush 23. The inner cylindrical portion 24 to be fitted and the female threaded portion 25 on the inner surface are composed of an outer cylindrical portion 27 that is screwed into the male threaded portion 26 on the outer periphery of the outer periphery of the outer fabric feed pipe 6, and a circle is formed between the distal ends of both cylindrical portions 24, 27. An annular nozzle opening 28 is formed, and the width α of the nozzle opening 28 is formed the same over the entire circumference (see FIG. 4), and the thickness t of the outer skin I sent out from the nozzle opening 28 is uniform. (See FIG. 6). Further, the outer cylinder portion 27 is gripped and rotated in the forward and reverse directions, and the outer skin nozzle 8 is moved forward and backward to adjust the nozzle opening 28 so that it can be freely narrowed and narrowed, and the thickness t of the outer skin I is adjusted as desired. This makes it possible to improve the texture of the outer skin I such as the texture. 2
Reference numeral 9 is a lock nut that is screwed into the male screw portion 26. Further, a flange portion 30 is integrally provided at the base end portion of the inner tubular portion 24, and a plurality of communication holes 30a communicating with the outer fabric dough feeding pipe 6 are provided through the flange portion 30 along the circumferential direction. Has been done. Furthermore, since the outer skin nozzle 8 is attached to the outer peripheral side of the tip portion of the outer skin cloth feeding screw 5, the outer skin nozzle 8 can be easily replaced.

As shown in FIGS. 1 and 7, the lower molding roller 9 of the cutting portion 2 is a circular roller body 9a fixed to a support shaft 32 rotatably supported by the machine frame 15, and The roller main body 9a has a pair of flanges 9b, 9b integrally formed on both ends thereof, and the upper molding roller 10 includes the machine frame 1
5 is fixed to a support shaft 33 rotatably supported by
On the outer peripheral surface thereof, the gyoza forming part 34 consisting of a substantially semicircular recess is formed.
Are formed symmetrically at appropriate intervals in the circumferential direction with the center of the roller width sandwiched between them. An edge 35 is formed on the outer peripheral portion of the gyoza forming portion 34 for cutting the outer skin I and at the same time pressing the cutting edge J for anastomosis. Variable speed drive motor 3
6 drives the forming rollers 9 and 10 to rotate through the sprocket wheel 37 and the chain 38, whereby the gyoza material g pressed between the forming rollers 9 and 10 is cut at the edge 35 and at the same time, the gyoza forming portion 34. Then, the gyoza G having a desired shape can be formed (see FIGS. 9 and 10). In FIG. 1, 39 is a chute for feeding the gyoza G from the forming rollers 9 and 10.

As shown in FIG. 8, the content delivery pipe 4
Connecting part 4 for integrally connecting the base end of the hopper and the hopper 12.
0 is provided with a filling pressure detecting means 41, which means a through hole 42a formed in the top plate portion 40a of the connecting portion 40 and a cylindrical body 42b integrally connected to the through hole 42a.
A detection block 43 that fits in the inside so that it can be moved up and down, and a support frame 44 that is provided on the top surface of the block 43 so as to project from it.
A rod 45 penetrating vertically through the rod 45, a head 46 fixed to the tip of the rod 45 also serving as a retainer, and a support frame 44.
And a detection block 43, and a spring 47 for pressing the detection block 43 downward, and a detector 48 such as a limit switch provided on the support frame 44 facing the head portion 46. When the filling amount of the content H by the content supply screw 13 is increased and the filling pressure of the content H in the connecting portion 40 is higher than the set pressure, as shown by the phantom line in FIG. Ascends against the spring 47, the head 46 abuts the detection member 48a of the detector 48,
A detection signal is input from the detector 48 to a control device 53 (control means) [see FIG. 1], the drive motor 16 is decelerated by an inverter or the like based on the detection signal, and the content H is supplied by the content supply screw 13. Reduce the amount. Then, the filling pressure of the content H in the connecting portion 40 becomes approximately equal to the set pressure, the detection block 43 descends (solid line state in FIG. 8), and the head 46 separates from the detecting portion 48 a of the detector 48. The drive motor 16 returns to the original drive state, whereby the pressure density of the content H of the ingredient or the like with which the outer skin I is filled is always kept constant, and the taste can be maintained good.

The procedure for molding the gyoza G based on the above construction will be described. First, the control device 53 controls the drive motors 16, 17, 19 to drive the screws 5, 1 respectively.
3, 14 are rotatably driven, the contents H of the contents delivery pipe 4 are sent out from the contents nozzle 4a, the outer skin I is sent out from the outer skin nozzle 8 of the outer skin dough delivery pipe 6, and the contents H and the outer skin I are sent out. The tip portion of the gyoza material g consisting of and the pair of upper and lower forming rollers 9 of the cutting portion 2,
10 between the molding rollers 9 and 10 by rotating the molding rollers 9 and 10 by controlling the drive motor 36 at the same time as cutting the gyoza material g pressed between the molding rollers 9 and 10 at the edge 35. Mold with the dumpling molding part 34,
The gyoza G having a desired shape can be molded.

Here, when wrinkles or folds K are formed on the gyoza G, the tip portion of the gyoza material g is placed between the pair of upper and lower forming rollers 9 and 10 in a stopped state. After inserting, the dumpling material g is sent out.
As a result, as shown in FIGS. 1 and 9A, the gyoza material g is formed between the nozzles 4a and 8 and the forming rollers 9 and 10.
Is compressed, and wrinkles or folds K are formed on the gyoza material g. After confirming that the wrinkles or folds K were formed as desired, the forming rollers 9 and 10 were driven to rotate, and thereafter, while the state in which the wrinkles or folds K were formed on the dumpling material g was maintained. The gyoza G may be molded in the same procedure as that of [FIG. 9 (b) (c) and FIG. 10].

When forming a gyoza G without wrinkles or folds K such as water gyoza, the gyoza material g should not be compressed between the nozzles 4a, 8 and the forming rollers 9, 10. .

11 to 13 show a second embodiment of the present invention, in which the width α of the nozzle opening 28 of the outer skin nozzle 8 is such that the upper and lower portions 28a and 28b are narrow and the left and right portions 28c and 28c are
28d is formed wide, and the thickness of the outer skin I sent out from the nozzle opening 28 is thin in the upper and lower portions thereof and thicker in the left and right portions thereof. Therefore, as shown in FIG. 14, in the gyoza G formed with such an outer skin I, since the thickness t1 of the side wall portion of the outer skin I is thin, wrinkles or folds K can be easily formed, and Since the thickness t2 of the bottom portion of the outer skin I is thick, wrinkles or folds K are not easily formed, and the dumpling G can be formed in a handmade style.

When the narrow portions 28a, 28b and the wide portions 28c, 28d having the width α are formed in the nozzle opening 28 as described above, the outer skin material i is intensively flown into the wide portions 28c, 28d, and the narrow portions are formed. It is difficult for the outer skin material i to flow into the outer skins 28a and 28b, and the thickness t1 of the outer skin I that has left the narrow portions 28a and 28b may be extremely thin.

Therefore, as shown in FIG. 12, two (one or three) short blades 50 may be provided in parallel with the screw blades 5b at the tip of the screw shaft 5a of the outer fabric feeding screw 5. By projecting at a predetermined interval in the circumferential direction, the portion 28 of the nozzle opening 28 having a narrow width α is formed.
By making it possible to reliably feed the outer skin material i into the a and 28b, and by providing the inner cylindrical portion 24 of the outer skin nozzle 8 with substantially triangular partition walls 51 protruding at predetermined intervals in the circumferential direction, In the nozzle 8, the outer skin material i is prevented from laterally moving toward the wide portions 28c, 28d of the nozzle opening 28, and the outer skin material i is wide as the narrow portions 28a, 28b of the nozzle opening 28. It is evenly supplied to the portions 28c and 28d to prevent the thickness t1 of the outer skin I from the narrow portions 28a and 28b from becoming extremely thin.

Since the configuration other than the above is almost the same as that of the first embodiment, the same reference numerals are given to the same portions and the description thereof will be omitted.

In the first and second embodiments, the nozzle port 28 is formed in a circular shape when viewed from the front, but as shown in FIG. 15, the nozzle port 28 may be formed in a substantially elliptical shape or an oval shape. As a result, the gyoza material g can be sent out in accordance with the shape of the gyoza G, so that the gyoza G can be easily formed (third embodiment).

Further, as shown in FIG. 16 (a), by forming the nozzle opening 28 into a star shape, as shown in FIG. 16 (b), a Pause material r having a star-shaped cross section is predetermined in its longitudinal direction. The pressing force W is applied at each interval to squeeze, and the squeezed portion can be cut to form the pause P (fourth embodiment). In addition to Paozu P, various foods covered with noodle skin (for example, Shumai) can be formed.

17 to 20 show a fifth embodiment of the present invention, in which the nozzle opening 28 of the outer skin nozzle 8 has a narrow upper end 28a with a narrow width α1 and a lower end 28b.
Is formed eccentrically so that the width α 2 of the
(Refer to FIG. 17), the end surfaces of the outer skin nozzle 8 and the content nozzle 4a are inclined obliquely downward by a predetermined angle θ along the delivery direction of the outer skin I (see FIG. 17). The outer skin I, which has been sent out evenly around the circumference, becomes thinner at the upper end portion 28a of the nozzle opening 28 and is sent out faster, and the lower end portion 28 of the nozzle opening 28 is sent out.
In b, it becomes thicker and is sent out later.

Further, the gyoza material g facing the nozzle opening 28
Gyoza material guide frame 55 to guide the cutting part 2
And a pair of left and right rotating arms 56, 5 rotatably supported by projections 55b, 55b integrally provided on both side walls 55a, 55a of the guide frame 55 via a pivot shaft 57.
A wrinkle forming body 58 for forming wrinkles or folds K in the outer skin I is integrally connected between the tip portions of the outer skin 6, and the forming body 58 is centered around the pivot shaft 57 in the feeding direction of the outer skin I. A forming body drive mechanism 59 for intermittently reciprocating in a substantially orthogonal direction is provided.

The formed body drive mechanism 59 is rotatably supported by the gyoza material guide frame 55, and is attached to the drive shaft 60, which is rotatably driven in association with the feeding of the outer skin I. A cam 62 with a brim 62a having a plurality of cam grooves 61 formed on the outer peripheral surface thereof at predetermined angles, and a connecting portion 64 projecting from one rotating arm 56 through a long hole 63 formed at the base end of the cam 62. The cam lever 66 includes a cam lever 66 that is connected and fixed so that the position of the cam lever 66 can be adjusted, and a cam roller 67 that is rotatably attached to the tip of the cam lever 66 and abuts on the outer peripheral surface of the cam 63.

In FIG. 17, reference numeral 69 denotes a hopper which is disposed between the forming body 58 and the outer skin nozzle 8 and which is filled with a mold-releasing powder S such as Meriken powder. The hopper 69 is provided in the lower part of the hopper 69. By rotating the brush 70, the releasable powder S is sprinkled on the outer skin I from the slit 69a penetrating the lower end of the hopper 69 so that the tip of the forming body 58 is reliably separated from the outer skin I. . Reference numeral 71 denotes a brush for spreading the releasable powder S left and right by contacting the tip portion with the outer skin I. The brush 71 is provided on the erection plate 72 erected between both side wall portions 55b, 55b of the gyoza material guide frame 55. It is rotatably attached via a hinge 73, and is retracted onto the erection plate 72 when it is unnecessary (see FIG. 1).
7 See virtual line). 74 is a releasable powder guide plate fixed to the upper end of the forming body 58 in a downwardly inclined shape, and 75 is a forming body 5
It is an outer skin supporting member that faces the outer skin I and supports the outer skin I from the inside, and is provided so as to project from the tip of the inner cylindrical portion 24 of the outer skin nozzle 8. The outer skin support member 75 may be omitted.
Reference numeral 76 denotes an inner tube portion fixing nut for fixing the inner tube portion 24 of the outer skin nozzle 8 to the tip of the outer cloth material feeding pipe 6, 77
Is an outer cylinder part fixing nut for fixing the outer cylinder part 27 of the outer skin nozzle 8 to the inner cylinder part 24.

The same parts as those in each of the above-mentioned embodiments except the above-mentioned structure are designated by the same reference numerals, and the description thereof will be omitted.

The procedure for forming the gyoza G based on the above construction will be described. By rotating the outer skin material feeding screw 5, the outer skin material i is evenly fed into the outer skin nozzle 8 and the outer skin nozzle Although the outer skin I is sent out from 8, the thin portion Ia of the outer skin I is quickly sent out from the upper end portion 28a of the nozzle opening 28, and the thick portion Ib of the outer skin I is sent out slowly from the lower end portion 28b of the nozzle opening 28. Be done. Further, as the cam 62 is rotated via the drive shaft 60 in conjunction with the driving of the outer fabric feeding screw 5, the cam roller 67 engaged with the cam groove 61 is vertically swung, and in conjunction with this, the cam lever 67 is interlocked. The forming body 58 is intermittently reciprocated up and down about the pivot shaft 57 through the 66 and the rotating arms 56, 56. As a result, as shown in FIG. 22 (a), the forming body 58 descends from the solid line position to the imaginary line position to contact the thin portion Ia of the outer skin I, and prevents the thin portion Ia from being fed out to prevent the outer skin I from moving. The feeding is temporarily and intermittently delayed, whereby (b) in the figure.
As shown in, the thin portion Ia is curved between the forming body 58 and the outer skin nozzle 8. Next, as shown in FIG.
The forming body 58 rises, the curved thin-walled portion Ia is sent out forward, and thereafter, the same operation is repeated to reliably form the wrinkles or folds K on the thin-walled portion Ia of the outer skin I at the predetermined pitch Pi. You can The thick portion Ib of the outer skin I is fed while being supported by the bottom plate 55c of the dumpling material guide frame 55 (see FIG. 17), and no wrinkles or folds K are formed in the thick portion Ib, whereby It is possible to mold a handmade gyoza G in which wrinkles or folds K are formed only on the thin portion Ia (see FIG. 21).

If it is desired to increase the pitch Pi of the wrinkles or folds K, it may be replaced with a cam 62 having a small number of cam grooves 61 as shown in FIG. On the contrary, when it is desired to reduce the pitch Pi, the cam 62 having a large number of cam grooves 61 may be replaced.

In each of the above-mentioned embodiments, the content feeding drive unit 3
Although the content supply screw 13 and the content delivery screw 14 are used as the above, instead of this, for example, a gear pump may be used.

[0061]

According to the first aspect of the present invention, the contents of the ingredients, etc. are continuously sent out, and the outer skin made of noodle skin is continuously sent out, and the contents of the ingredients, etc. are wrapped by the outer skin, and the outer skin Also, by cutting the contents at a required interval, it is possible to continuously form a food covered with noodle skins such as dumplings, and the forming process is simpler and the forming cost can be reduced as compared with the conventional case. Further, since the wrinkles or folds are formed on the outer skin by controlling the feeding speed of all or a part of the outer skin, for example, dumplings can be hand-made.

According to the second aspect of the present invention, since the cutting portion is composed of the pair of upper and lower forming rollers, the dumplings and the like are continuously cut, and at the same time, the cut dumplings and the like are formed into a desired external shape. can do.

According to the third aspect of the present invention, the outer skin nozzle serving as the outer skin delivery port and the inner content nozzle serving as the inner product delivery port are formed in predetermined shapes.
According to the shape of each nozzle port, a desired form of food such as Paozu can be molded.

According to the invention described in claim 4, the thickness of the outer skin can be adjusted by adjusting the outer skin nozzle, which is the outer skin dough feeding outlet, to the front and back, and the texture such as the texture of the outer skin is good. Can be

According to the fifth aspect of the present invention, the contents feeding drive unit continuously feeds the contents of the ingredients and the like through the contents feeding pipe, and the outer fabric feeding screw causes the outer casing to be piped through the outer fabric feeding pipe. It is possible to continuously form foods covered with noodle skins such as dumplings by continuously sending out in a circular shape, wrapping the contents with the cylindrical outer skin, and cutting the outer skin and the contents at required intervals. As compared with the conventional method, the molding process is simple and the molding cost can be reduced.

According to the sixth aspect of the invention, wrinkles or folds are formed on the outer skin by controlling the feeding speed of the outer skin by the control means. Therefore, for example, dumplings can be formed in a handmade style. it can.

According to the invention described in claim 7, since the cutting means is composed of a pair of upper and lower forming rollers, the dumplings and the like are continuously cut, and at the same time, the cut dumplings and the like are formed into a desired external shape. It can be molded.

According to the eighth aspect of the present invention, since the forming portions formed on the pair of forming rollers are formed in a bilaterally symmetrical shape with an appropriate interval in the circumferential direction and with the center portion of the roller width sandwiched therebetween, a tool, etc. The outer skin filled with the contents can be cut economically without waste.

According to the ninth aspect of the invention, since the outer skin nozzle is attached to the outer peripheral side of the front end portion of the outer fabric feeding screw, the outer skin nozzle can be easily replaced.

According to the tenth aspect of the present invention, by moving the outer skin nozzle back and forth, the nozzle opening can be adjusted wide and narrow, and the outer skin thickness can be adjusted as desired.

According to the eleventh aspect of the present invention, since the outer skin nozzle is formed of the annular nozzle opening, the ingredient can be surely wrapped with the outer skin to form a food product in a desired form such as paos.

According to the twelfth aspect of the present invention, since the outer skin nozzle is formed of the annular nozzle opening, and the nozzle opening is formed such that a part of the peripheral portion thereof is narrow and the other portion is wide, so that, for example, the bottom portion is formed. It is possible to mold hand-made dumplings that are thick and thin on the sides and have wrinkles or folds attached to them.

According to the thirteenth aspect of the present invention, since one or more blades are provided in parallel with the screw blades at the tip of the screw shaft of the outer fabric feeding screw, the width of the nozzle opening is increased. The outer skin can be reliably fed to the narrow part of the.

According to the fourteenth aspect of the present invention, the outer skin nozzle is formed of an annular nozzle port, and the inside of the outer skin nozzle is formed with partition walls that are independent in the circumferential direction and communicate with each other through the annular nozzle port. , The partition ensures that the outer skin material is supplied to the narrow part of the nozzle opening so that the outer skin material is not concentratedly supplied to the wide part of the nozzle opening. Can be supplied evenly.

According to the fifteenth aspect of the invention, in the content delivery pipe provided with the content delivery drive section for continuously delivering the contents of the ingredients and the like, in the vicinity of the content delivery drive section,
Since the content filling pressure detection means that detects the content filling pressure and controls the delivery speed of the content delivery drive unit is provided, the pressure density of the content filled in the outer skin is always kept constant and the taste is good. Can be maintained at.

According to the sixteenth aspect of the present invention, the wrinkles or folds are desired only on the thin-walled portion of the outer skin by intermittently pressing the tip of the wrinkle-forming body against the thin-walled portion of the outer skin in tandem with the feeding of the outer skin. It is possible to form hand-made dumplings formed at intervals.

[Brief description of drawings]

FIG. 1 is a vertical cross-sectional view of an automatic dumpling forming apparatus according to a first embodiment of the present invention.

FIG. 2 is an enlarged vertical cross-sectional view near the same skin nozzle.

FIG. 3 is an exploded perspective view of the same.

FIG. 4 is a view on arrow AA of FIG.

5 is a view as seen from the arrow BB of FIG. 1. FIG.

FIG. 6 is a cross-sectional view of a dumpling formed by the same device.

FIG. 7 is a view taken along the line CC of FIG.

8 is a view taken along the line D-D of FIG.

FIG. 9 is a schematic explanatory diagram showing a forming process of the gyoza.

FIG. 10 is a perspective view of a dumpling formed by the device.

FIG. 11 is an enlarged vertical cross-sectional view of the essential parts showing the second embodiment of the present invention.

FIG. 12 is an exploded perspective view of the same.

FIG. 13 is a front view of the main part.

FIG. 14 is a cross-sectional view of dumplings molded by the same device.

FIG. 15 is a front view of a main part showing a third embodiment of the present invention.

FIG. 16 (a) is a front view of a main part showing a fourth embodiment of the present invention, FIG. 16 (b) is a perspective view of a Paoz material sent from the same apparatus, and FIG. 16 (c) is formed by the same apparatus. It is a perspective view of Paoz.

FIG. 17 is a side view of an essential part showing a fifth embodiment of the present invention.

FIG. 18 is an exploded perspective view of the main part.

FIG. 19 is a front view of the main part.

FIG. 20 is a view on arrow EE in FIG.

FIG. 21 is a cross-sectional view of a dumpling formed by the same device.

FIG. 22 is an enlarged cross-sectional view showing a procedure for forming wrinkles or folds on the outer skin.

FIG. 23 is a side view showing a modified example of a cam used in the formation driving mechanism.

[Explanation of symbols]

 2 Cutting Part (Cutting Means) 3 Content Feed Drive Unit 4 Content Feed Pipe 4a Content Nozzle 4b Content Nozzle Nozzle Port 5 Outer Dough Feeding Screw 5a Screw Shaft 5b Screw Blade 8 Outer Nozzle 9 Forming Roller 10 Forming Roller 13 Content Feeding Screw 14 Contents feeding screw 25 Male screw part 28 Nozzle mouth 34 Molding part 41 Contents filling pressure detecting means 50 Blade part 51 Partition wall 53 Control device (control means) 58 Wrinkle forming body 59 Forming body drive mechanism G Dumpling H Contents I Outer skin (noodle skin) i Outer skin K Wrinkles or folds J Cutting edge P Paoz

Claims (16)

[Claims] 1. The contents of the ingredients or the like that are continuously sent out and the outer skin material made of noodle skin that is sent out in the same direction on the outer peripheral side thereof are simultaneously and independently sent out, and the two are combined at their sending outlets. Then, the contents and the outer skin that directly covers the outer peripheral side are continuously fed, and the cutting edges of the outer skin are anastomosed by cutting at a required interval during the feeding so that the contents are completely covered by the outer skin. , Covered with a noodle skin formed by forming a wrinkle or a fold in the outer skin by controlling the feeding speed of all or part of the outer skin up to the delivery outlet and a cutting portion for cutting the outer skin from the outlet Food molding method. 2. The noodle skin according to claim 1, wherein the cutting portion is composed of a pair of upper and lower forming rollers, and is formed into a food having a desired external shape such as dumplings by passing through the forming rollers. Method of forming covered food. 3. A food product having an outer shape that matches the shape of each nozzle port of the outer skin nozzle that is the outer skin dough delivery outlet and the content nozzle that is the inner product delivery outlet. 2. A method for forming a food covered with noodle skin according to 2. 4. The thickness of the outer skin to be formed can be adjusted by adjusting the outer skin nozzle, which is the outer skin dough feed-out outlet, to the front and back.
9. A method for forming a food covered with the noodle skin according to any one of 1. 5. A content delivery pipe having a content delivery drive unit for continuously delivering the contents of tools and the like, an outer skin material delivery screw for continuously delivering outer skin material on the outer peripheral side of the pipe, and a content delivery pipe. Outlet nozzle of the outer outlet of the outer fabric feed screw, so as to directly cover the outer peripheral side of the content that has exited the content nozzle with the outer fabric fed by the outer fabric feed screw, The outer skin covering the outer peripheral side is continuously sent out. The cutting means cuts the inner skin and the outer skin at a required interval on the way of sending out, and an anastomosis of the cutting edge of the outer skin to completely cover the inner skin with the outer skin. Molding equipment for food covered with noodle skins. 6. A contents delivery pipe having a contents delivery drive unit for continuously delivering the contents of tools and the like, an outer skin fabric delivery screw for continuously delivering outer skin fabric on the outer peripheral side of the pipe, and a contents delivery pipe. Of the delivery outlet, the outer peripheral side of the content that has exited the content nozzle, the outer skin nozzle provided at the outer outlet of the outer fabric feeding screw so as to be directly covered by the outer fabric fed by the outer fabric feeding screw, and the contents and its The outer skin covering the outer peripheral side is continuously sent out, while cutting the contents and the outer skin at a required interval on the way of the sending, and a cutting means for anastomosing the cutting edge of the outer skin to completely cover the contents with the outer skin, Controls the feeding speed of all or part of the outer coat to the outer coat nozzle and a cutting means for cutting the outer coat from the outer coat nozzle. A device for forming a food covered with noodle skin, which comprises a control means for forming wrinkles or folds on the outer skin. 7. The apparatus for forming a food covered with noodle skin according to claim 5, wherein the cutting means comprises a pair of upper and lower forming rollers. 8. The noodle skin covered with the noodle skin according to claim 7, wherein the forming portions formed on the pair of forming rollers are formed in a bilaterally symmetric shape at appropriate intervals in the circumferential direction and sandwiching the roller width center portion. Food forming equipment. 9. The apparatus for forming a food covered with noodle skin according to claim 5, wherein the outer skin nozzle is attached to the outer peripheral side of the front end portion of the outer skin dough feeding screw. 10. A noodle-covered food product according to any one of claims 5 to 9, wherein the nozzle opening can be adjusted to be wide and narrow by moving the outer shell nozzle forward and backward. Molding equipment. 11. The apparatus for forming a food covered with noodle skin according to claim 5, wherein the outer skin nozzle comprises an annular nozzle port. 12. The noodle according to any one of claims 5 to 11, wherein the outer skin nozzle comprises an annular nozzle opening, and the nozzle opening is formed such that a part of its peripheral portion is narrow and the other portion is wide. Molding equipment for skin-covered food. 13. The outer fabric feeding screw is provided with 1 or 2 in parallel with the screw blade at the tip of the screw shaft.
The apparatus for forming a food covered with noodle skin according to any one of claims 5 to 12, wherein the blade portion is provided so as to project. 14. The outer skin nozzle is formed of an annular nozzle port, and the inside of the outer skin nozzle is formed with partition walls that are independent in the circumferential direction and communicate with each other at the annular nozzle port. An apparatus for forming a food covered with the noodle skin as described above. 15. The filling speed of the contents feeding drive unit is controlled by detecting the filling pressure of the contents in the vicinity of the contents feeding drive unit in the contents feeding pipe provided with the contents feeding drive unit for feeding the contents of tools and the like continuously. The apparatus for forming a food covered with noodle skin according to any one of claims 5 to 14, wherein a filling pressure detecting means is provided. 16. A wrinkle forming body for intermittently pressing the outer skin sent from the outer skin nozzle between the outer skin nozzle and the cutting means to intermittently delay the feeding of the outer skin to form wrinkles or folds in the outer skin. Is provided so as to be capable of reciprocating in a direction substantially orthogonal to the feeding direction of the outer cover.
5. A device for forming a food covered with the noodle skin according to any one of 5 above.