JPH08112056A - Production of multilayer-coated food - Google Patents

Abstract

PURPOSE: To obtain a multilayer-coated food uniform in the outer coating material thickness over the whole peripheral surface thereof by controlling both the contraction rate and contraction initiation timing of the trim cutting gate of a cutting mechanism for a multilayer rodlike food. CONSTITUTION: A multilayer rodlike food is extruded at a specific rate and fed into the trim cutting gate G of a cutting mechanism 9, and the gate G is contracted by synchronously and simultaneously rolling respective cutters 1. The constrictive side edge 12 of the respective cutter sides constrict the food while rubbingly trimming it, the shear edges 11a of the respective cutter tips are shearingly separated from one another while passing by one another, the slopes of the constrictive side edges 12 move horizontally while combining mutually, thus roundly trimming cut surface of the food. The contraction speed, etc., of the gate G are controlled, thus appropriately controlling movement of a outer coating material of the food toward the center when constricting the periphery of the food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention continuously coats and cuts a multilayer stick-shaped food consisting of two or more kinds of food materials extruded at a constant speed to continuously produce the required multilayer-wrapped food one after another. The present invention relates to a method for producing a multi-layered wrapped food, according to the method of the present invention, various multilayer rod-shaped food material, while adjusting the skin circumference of the outer skin material of the wrapped food according to its viscoelasticity and the like. It can be neatly cut and cut.For example, even in the case of a multi-layered stick-shaped food that is extruded and supplied as a skin material with rice cake dough that has cooled and has increased elasticity and excessive restoration power, the thickness of the skin material is It becomes possible to produce a food product which is uniformly coated over the peripheral surface.

[0002]

2. Description of the Related Art Encased foods, such as Daifuku rice cakes, bean jam, and hamburgers with cheese, which are prepared by covering one core material with another skin material, are conventionally manufactured exclusively by hand by craftsmen. It was However, from the demand of improving productivity, or from the viewpoint of hygiene such as prevention of contamination and reproduction of bacteria and the like, there has been a strong demand in the food industry for automatic mechanization of the production of this encapsulated food product.

Therefore, the applicant of the present invention has previously been able to efficiently produce this multi-layered encapsulated food from a multi-layered rod-shaped food in which two or more kinds of food materials are overlapped in a concentric cross section. We have developed and proposed a number of manufacturing methods and equipment (Japanese Patent Application No. 6127987, No. 6-153902, etc.). These are the multi-layer stick-shaped food products that are extruded and fed, and guided into the shaping cutting gate created by combining a plurality of rotary cutter bodies, and by rotating each cutter body simultaneously to close the shaping cutting gate, The multi-layered rod-shaped food in the orthopedic cutting gate is to be covered and cut so that the core material is wrapped with the skin material on the cut-treated surface, and by this method and device, regardless of the type of the rod-shaped food, the cut-treated surface ( It is actually possible to cleanly cut the multi-layered stick-shaped food product without leaving any protrusions on the outer skin material surface), and there is no need to perform secondary shaping to prepare the cut processing surface after that. Production efficiency has improved dramatically.

However, in this method and apparatus,
As described above, the surface of the multi-layered food product after cutting the envelope (the surface of the outer skin material) is very beautiful, but the thickness of the outer skin material depends on the properties of the multilayer stick-shaped food product (especially the viscoelasticity of the outer skin material). It was subject to a wide variety and not all a wide variety of multi-layer wrapped foods could be produced using this method and apparatus.

[0005] For example, in the case of steamed buns called "baked products" which are subjected to a baking treatment after molding, it is necessary to cover the core material with a very thin outer skin material. During the cutting of the envelope, when the cutter body pulls the outer skin material into the center of the bar-shaped food and moves it, the outer skin material on the side surface part is stretched more than necessary, and as a result, the outer skin material on the side surface part is torn. In many cases, the core material is exposed, and when using bread dough that has high elasticity as the skin material, even when the cutter body moves the skin material to the center of the bar-shaped food product during cutting of the envelope. In some cases, due to the elastic force, the outer skin material immediately returns to the original part, and the core material in the central part of the cut surface cannot be covered.

As is well known, there are many kinds of multi-layered food products in which a certain core material is covered with another outer skin material, and a wide variety of food materials are used for these multi-layered food products. However, in the conventional encapsulated food manufacturing method, there is no means other than replacing the cutter body of the device at most, and there is no means for dealing with the variety of the food material, and in fact,
For example, by appropriately heating or adding water to the Daifuku mochi dough to reduce its elasticity, the properties of the food material are adjusted and managed according to the envelope cutting conditions of the device. Cumbersome and inefficient measures were taken.

[0007]

Therefore, the present invention has been made in view of the above-mentioned drawbacks in the conventional production of a multi-layered food product, and the outer skin material for the multi-layered food product to be produced. The present invention provides a method for producing a multi-layer covered food, which can appropriately adjust the skin circumference in consideration of the viscoelasticity of the multi-layer rod-shaped food material and the thickness of the outer skin material.

[0008]

According to the present invention, a multi-layered rod-shaped food F having a core material f _{1 and an} outer skin material f ₂ composed of two or more kinds of food materials is continuously extruded at a constant speed, and the tip portion is sheared. At least three cutter bodies 1 each having an edge 11a and a squeezing side edge 12 from the shearing edge 11a to the fulcrum P side are provided. The shearing edge 11a of each cutter body is always on the squeezing side edge 12 of an adjacent cutter body. The cutting mechanism unit 9 is configured by rotatably disposing the respective points obtained by equally dividing the circumference C of the center O radius R so as to slide, and the cutter bodies 1 of the cutting mechanism unit 9 are arranged. When the multi-layered rod-shaped food F is guided into the shaping cutting gate G formed by being surrounded by the constriction side edge 12, and when the multi-layered rod-shaped food F flows at a constant speed in the shaping cutting gate G, each cutter body By simultaneously rotating 1 simultaneously, The gate G is expanded / contracted and opened / closed. First, in the contraction process of this shaping cutting gate G, each contracting side edge 12
Tightens the periphery of the multilayer stick-shaped food F, rubs and shapes the tightening portion of the multilayer stick-shaped food F, and then the shearing edge 11a moves in an arc over the center O. A state in which the multilayered bar-shaped food F that has been tightened up is sheared and separated by the contact movement of the shearing edges 11a while rubbing against each other, and the multilayered food F'which has been sheared and separated is supported by the conveyor 5 that is vertically movable. In the above, by reducing the crown shaping region H for shaping the cut surface of the multi-layer covered food F ′, which is formed by the combination of the squeezing side edges 12, it is located in the crown shaping region H. When the sheared food material is squeezed and extruded to shape the cutting surface into a round shape, each cutter body 1 tightens the periphery of the multilayer stick-shaped food F in the process of reducing the shaping cutting gate G. When building the respective cutter body 1
By controlling the rotation direction, the rotation angle, the rotation start timing and the rotation end timing of the control motor 41 that drives the controller 42 with the controller 42, the reduction speed and the reduction start timing of the shaping cutting gate G are adjusted to the multilayer rod-shaped food F. By adopting the technical means that the amount of movement of the outer skin material f ₂ to the central portion of the multilayer stick-shaped food F can be arbitrarily adjusted when the surroundings of the multilayer stick-shaped food F are closed. The above problem was solved.

Further, if necessary, by controlling the vertical speed and the vertical movement timing of the gate elevating means A for vertically moving the cutting mechanism 9 as a whole, the lowering speed of the shaped cutting gate G and the multi-layer stick-shaped food product. The relative speed with respect to the extrusion speed of F can be set according to the multilayer stick-shaped food F, and the movement amount of the outer skin material f _{2 in} the extrusion direction of the multilayer stick-shaped food F at the time of tightening around the multilayer stick-shaped food F is arbitrary. We adopted the technical means of making it adjustable.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below based on the embodiments shown in the accompanying drawings. 1 is a partial cross-sectional side view showing the overall configuration of a multi-layer wrapped food manufacturing apparatus for carrying out the method of the present invention, and FIG. 2 is an enlarged plan view showing the configuration of a cutting mechanism section 9 including a shaping cutting gate G of the same apparatus. 3 is a perspective view showing the configuration of the cutter body 1 of the apparatus, and FIG. 4 is a basic arc 12A of the cutter body 1.
Is a horizontal cross-sectional view of the pressing portion, FIGS. 5 to 10 are partial perspective views showing the operation state of the cutter body in every 6 stages,
11 to 16 are a set of a plan view of each stage of operation of the cutter body, a horizontal cross-sectional view of the pressing portion at the same time point, and a vertical cross-sectional view of each instruction line as a set.

Further, FIG. 17 is a partially enlarged sectional view for explaining a movement state of the outer cover material when the shaping cutting gate G of the same apparatus is gradually reduced, and FIG. 18 is a shape reduction cutting gate G of the same apparatus quickly reduced. FIG. 19 is a partial enlarged cross-sectional view for explaining the movement state of the outer skin material in the case, and FIG. 19 is a portion for explaining the movement state of the outer skin material when the shaping cutting gate G of the apparatus is lowered faster than the extrusion speed of the multilayer stick-shaped food F. FIG. 20 is an enlarged cross-sectional view, and FIG. 20 is a partially enlarged cross-sectional view for explaining a movement state of the outer cover material when the shaping cutting gate G of the device is lowered at the same speed as the extrusion speed of the multilayer stick-shaped food F, and FIG. 22 is a partially enlarged cross-sectional view for explaining the movement state of the outer cover material when the shaping cutting gate G is lowered slower than the extrusion speed of the multilayer stick-shaped food F, FIG.
24 to 24 are enlarged cross-sectional views for explaining the skin-surrounding state of the outer skin material of the multi-layer covered food F'produced by the method of the present invention, and FIGS. 25 and 26 are the shaping cutting gate G and the belt conveyor 5 of the apparatus of this embodiment. Up and down motion state of the robot and the first stage "tightening motion"
It is a cam diagram which compares and explains.

According to the present invention, a multilayer stick-shaped food product can be cut cleanly without leaving small protrusions on the cut surface, and the cut surface can be roundly covered and cut. The present invention relates to a method for producing a multi-layered food product capable of adjusting the skin circumference of an outer skin material of a food to be enveloped, and a multi-layered food product producing apparatus for carrying out the method of the present invention is a prior application by the applicant of the present application. (Japanese Patent Application No. 6127987, Japanese Patent Application 6-
No. 153902). First, the device configuration will be described with reference to FIGS.

In FIG. 1, the reference numeral 8 indicates an extruder having a well-known screw pump and vane pump incorporated therein, and the extruder 8 continuously extrudes the food material charged into the hopper at a constant speed. In the apparatus of this embodiment, two extruders 8 are arranged, and two kinds of food materials are overlapped in a concentric cross section from the nozzle portion of the multilayer food products F (core material f ₁ and outer material f ₂ ). To
It is possible to extrude at a required constant speed determined by the rotation of the vane pump.

The multi-layered rod-shaped food F extruded from the extruder 8 has four cutter bodies 1 located below it.
・ 1 ... is introduced into the shaped cutting gate G created. As shown in FIGS. 2 and 3, the cutter body 1 has a certain thickness, and the thickness surface has a vertical edge 11 perpendicular to the diagonal shearing edges 11a.
b and the shearing edge 11a and the vertical edge 11 are formed.
On one side of the cutter body extending from b to the fulcrum P side, a constricting side edge 12 for performing constriction shaping operation is formed, and on the other side of the cutter body extending from the shearing edge 11a and the vertical edge 11b to the fulcrum P side. An allowance groove 13 is formed to allow the movement of the contracting side edge 12.

As shown in FIGS. 2 and 4, four pieces of the cutter body 1 are provided on the circumference C of the center O radius R at equal intervals as fulcrums P, and the shearing edge 11 of each cutter body 11 is formed.
a and the vertical edge 11b are the side edges of the adjacent cutter bodies.
A cutting mechanism portion 9 is configured by being pivotally installed so as to be slidable on 12 and a shaping cutting gate G surrounded by four contracting side edges 12 is formed inside each cutter body 1 of the cutting mechanism portion 9. To do. The four cutter bodies 1 are pivotally connected to each other by the link members 3 ..., and the cutter motors 1 are synchronously and simultaneously rotated by the drive of the control motor 41 to expand and contract the shaping cutting gate G. It is opened and closed.

The control motor 41 has a rotation direction of its drive shaft,
A motor that can control the rotation angle, the rotation start timing, and the rotation end timing. The control motor 41 includes a motor controller 42, a setter 43, and a detector, as shown in FIG.
44 is attached, and if the set values for the rotation direction, rotation angle, rotation start timing and rotation end timing of the motor drive shaft are input to the setter 43, the motor controller 42
Is the setting signal output from the setting device 43, and the control motor
The control motor 41 is accurately driven according to the set value by comparing and controlling the detection signal output from the detector 44 that detects the shaft angle of the drive shaft 41.

Cutter body 1 for producing a shaped cutting gate G
As shown in FIG. 3, the constricting side edge 12 formed on the side edge portion of the is a vertical belt-shaped pressing portion 12b of the middle abdomen and two shaping twisted curved surfaces that are in plane symmetry with each other sandwiching the pressing portion 12b from above and below. 12a
12a and the shaping twisted curved surface 12a and the pressing portion 12b are both formed by moving the basic arc indicated by reference numeral 12A in the drawing by an operation described later, and the locus of the basic arc 12A. It is formed in a shape that matches the surface shape.

As shown in FIG. 4, the basic arc 12A, which is the strand, has a distance K between the fulcrum P and the fulcrum P adjacent thereto.
Further, with the tip of the cutter body (vertical edge 11b) positioned at the center O, the point X ₁ on the virtual circle C ₁ drawn with a radius K from the center O is separated from the fulcrum P by the distance R by the center. And an arc drawn with radius K (the center O
From the fulcrum P side). In addition, the arc end that coincides with the center O position of this basic arc 12A is
11A.

As shown in FIG. 3, the upper shaping twisted curved surface 12a of the constricting side edge 12 of the cutter body of this embodiment moves this basic arc 12A upwardly in the vertical direction of the fulcrum P of the cutter body by a distance L at the same time. It is formed in a spiral surface shape that matches the shape of the locus surface drawn by the basic arc 12A when it is rotated around the fulcrum P by an angle α °. Further, the upper shearing edge 11a at the tip of the cutter body has a shape that matches the trajectory line shape drawn by the basic arc end 11A when the basic arc 12A is moved by the same operation as described above.

As a result, the shaping twisted curved surface 12a becomes an inclined surface which is twisted about the fulcrum P, and the shaping twisted curved surface 12a is also formed.
The shearing edge 11a at the end is also inclined with respect to the cutter body rotating surface, and therefore, the edge end existing at the end of the shearing edge 11a.
The projection position of 11c on the horizontal plane (on the turning plane of the cutter body) and the vertical edge 11b on the horizontal plane (on the turning plane of the cutter body)
With respect to the projected position on, the positional relationship with respect to the fulcrum P is separated by an angle α °. The side edge
12 lower shaped twisted curved surface 12a and lower shear edge 11a
Is the upper shaping twist curved surface 12a and the upper shearing edge 11 described above.
It is formed in a plane symmetric shape with respect to a.

On the other hand, the pressing portion 12b formed in the middle portion of the constricting side edge 12 of the cutter body 1 is a basic arc when the basic arc 12A is simply linearly moved in the vertical direction of the fulcrum P of the cutter body 1. It is formed so as to match the shape of the locus surface drawn by 12A, and is a belt-shaped arc-shaped vertical surface that is convex outward. Further, the vertical edge 11b at the center of the tip of the cutter body has a shape that matches the trajectory line shape drawn by the basic arc end 11A when the basic arc 12A is linearly moved by the same operation.

Further, the allowance groove 13 formed on the other side edge portion of the cutter body 1 is formed so that the shearing edge 11a formed as the above-mentioned oblique sharp blade can move in an arc beyond the center O position. Has been done. That is, the angle formed by the converging side edge 12 and the allowance groove 13 on a horizontal plane is 90 ° or less (Note: 90 ° because it is a 4-flute type, for example, 60 ° or less for a 6-flute type cutter body) Then, the tip of each cutter body (shearing edge
11a) is carried out so that the center O position can be passed.

As shown in FIG. 3, the allowance groove 13 of the cutter body 1 of the present embodiment is a constricting side edge where the middle part (pressing portion 12b) is projected when the cutter bodies 1 are simultaneously rotated in a combined state. It is formed in a groove shape that allows movement of the groove 12, and the groove bottom portion 13b of the groove bottom portion and two groove side surfaces 13a and 13a which are in plane symmetry with each other and sandwich the groove bottom portion 13b from above and below.
The permissible groove 13 is formed by the edge of the shearing edge 11a and the entire edge of the constricting side edge 12 described above.
An angle formed by the center O of the fulcrum P and the adjacent fulcrum P with the vertical line Q passing through 11c as the axis of rotation (in this embodiment, since it is a 4-flute type, it is 9
It is formed in a shape that matches the shape that is rotated and moved by 0 °) toward the fulcrum P side.

As a result, as shown in FIG. 4, the groove bottom portion 13b is formed on the virtual circle C ₁ drawn with the radius K from the center O,
With respect to the point X ₂ obtained at the distance R from the adjacent fulcrum P, with the center O as a reference point, the adjacent fulcrum P by the angle α °.
It is formed in a vertical band shape based on an arc shape having the position Y swung to the center as the center and the radius K as the radius, and the converging side edge 12 (pressing portion 12b) and the allowance groove 13 (groove bottom portion). 13
b) and the horizontal angle formed by the vertical edge 11b is (90-
α) °.

Therefore, the cutter body 1 of this embodiment has the vertical edge 11b (and the shearing edge 11 in contact with the vertical edge 11b).
Only when the (a end portion) moves circularly beyond the center O by an angle α °, the pressing portion 12b of each cutter body and the groove bottom portion 13b of the adjacent cutter body come into close contact with each other without any gap. Yes (see horizontal cross-section in Figure 16). The configuration of the cutter body 1 of the apparatus of this embodiment is as described above.

In FIG. 1, what is indicated by reference numeral 5 is a belt conveyor which is arranged below the shaping cutting gate G and which is intermittently operated by a conveyor motor (not shown). The multi-layer covered food F'is placed on the conveying surface and conveyed to a target position.

In FIG. 1, what is indicated by reference numeral 71 is a motor for rotationally driving the conveyor lifting cam 72 and the gate lifting cam 73 constituting the gate lifting means A. The conveyor lifting cam 72 is an adjusting bolt mechanism 61. The conveyor rod 62 provided with is driven to move the belt conveyor 5 up and down with respect to the extruder 8, while the gate lifting cam 73
Moves the shaped cutting gate G up and down with respect to the extruder 8 by following the frame rod 63 that supports the entire cutting mechanism 9 for operating the cutter bodies 1. In addition,
The conveyor elevating cam 72 and the gate elevating cam 73 are detachable, and can be replaced according to each required elevating timing and elevating speed.

Next, the method for producing a multi-layer covered food product according to the present invention will be described with reference to FIGS. In addition, FIGS. 5 to 10 show that each cutter body is rotated counterclockwise at the same time, the shaping cutting gate G is contracted / closed, and subsequently, a parietal reshaping region H, which will be described later, is contracted / disappeared in six stages (state a. ~ State F)
It is the partial perspective view shown for every, and it has abbreviate | omitted and specifically represents one sheet of the cutter body by this side. 11 to 16 are plan views of each cutter body for each stage (states a to f), and horizontal sectional views of the cutter body pressing portions 12b at the same point,
Vertical cross-sectional views taken along the respective instruction lines (for example, S ₁ -S ₁ line) at the same time are shown in a set, and the multilayer stick-shaped food F is illustrated only in the instruction line vertical cross-sectional view.

"Encapsulation cutting process" The shaping cutting gate G is a multi-layered rod-shaped food F (core material f ₁ and skin material f ₂ ) made of two or more kinds of food materials by cutting / shaping operations roughly divided into three stages. It is possible to perform the covering cutting process without exposing the core material f ₁ to the surface of the outer covering material f ₂ and without leaving the thread-like projections on the cutting processing surface while shaping the cutting processing surface into a round shape. . That is, between the states A to D shown in FIGS. 5 to 8 (FIGS. 11 to 14), first, the first stage “constriction operation” is performed, and then FIGS. 8 to 10 (FIGS. 14 to 1).
The second stage "shearing action" and the third stage "squeezing and pushing out action" are performed between the states 2 to 6 shown in 6).

Then, the first stage "close-up operation"
At this time, a means of appropriately controlling the reduction speed and the reduction direction of the shaping cutting gate G (the angle at which each cutter body closes the multilayer stick-shaped food F) according to the material and shape of the multilayer stick-shaped food F is adopted. As a result, the thickness of the outer skin material f _{2 of the} multi-layer covered food F ′ to be manufactured can be adjusted. First, the envelope cutting process of the apparatus of this embodiment will be described once, and then the method for adjusting the thickness of the outer covering material will be described in detail.

First stage "close-up operation" State a shown in Fig. 11 (Fig. 5) shows a state in which the shaping cutting gate G is opened to the maximum. At this time, the multi-layer rod-shaped food F is introduced into the shaping cutting gate G, and between this state a and the state d shown in FIG. 14 (FIG. 8), the shearing edge 11a and the vertical edge 11b of each cutter body are formed. While sliding on the squeezing side edge 12 of the adjacent cutter body, the cutter bodies rotate counterclockwise all at once, and the shaping cutting gate G gradually shrinks to close the multilayer stick-shaped food F together. That is, FIGS.
As shown in the vertical cross-sectional view of each of the 14 instruction lines (S ₁ -S ₁ line, etc.), in the process of reducing the shaping cutting gate G, the pressing portion 12b of each cutter body is mainly a strip-shaped vertical surface with the multilayer stick-shaped food product. F is pressed against the surface, and the periphery of the rod-shaped food F is squeezed in such a manner as to be crushed from all sides.

During this first stage (state a to state d),
In addition to the tightening of the multi-layered bar-shaped food F by the pressing portion 12b,
The "rubbing scraping shaping operation" by the shaping twisted curved surface 12a is also performed at the same time. The shaping twisted curved surface 12a rubs and rubs the portion closed by the pressing portion 12b. This shaping twisted surface
As described above, the reference numeral 12a is formed into a twisted slope shape by rotating the basic arc 12A in the vertical direction of the fulcrum P while rotating it around the fulcrum P.
The slope gradient of "a" continuously decreases from the fulcrum P side toward the shearing edge 11a side. The change in the gradient of the shaping twisted curved surface 12a plays an important role.

That is, the respective instruction lines (S ₁ -S ₁₎ shown in FIGS.
_In the vertical cross-sectional view of (line ₁ etc.), the gradient of the shaping twisted curved surface 12a in contact with the multilayer stick-shaped food F gradually decreases as the surface pressing of the pressing portion 12b progresses, as represented by the reference numerals T _{1 to} T _4. Therefore, the portion tightened by the pressing portion 12b is shaped into a round shape by rubbing and rubbing the shaping twisted curved surface 12a, and further acts to move the outer skin material f ₂ of the multilayer stick-shaped food F to the center of the stick-shaped food. It helps to cut the envelope of the rod-shaped food F.

This first stage "close-up operation" is shown in FIG.
As shown in the horizontal sectional view in FIG. 8, when the shaping cutting gate G is completely closed, that is, the vertical edge that has slidably moved on the pressing portion 12b of the adjacent cutter body until then.
The process ends when 11b collects one point at the center O (collection unit Z). At this time, a small amount of gap is inevitably formed between the tips of the cutter bodies (collecting portion Z).
In the apparatus of this embodiment, all the cutting operations are not completed at the time point D where the vertical edges 11b are gathered at one point, and each cutter body 1 further continues the rotational movement in the same direction, and remains in the minute gap in the form of threads. The thread-like protrusions that are to be subjected to the second stage "shearing action" described below.

Second stage "shearing operation" From the state D shown in FIG. 14 (FIG. 8), each cutter body further rotates in the same direction, so that the vertical edge 11b gathered at one point in the gathering section Z is separated. Yuki (refer to the horizontal sectional view in FIG. 15), and instead, this time, a single point set is performed on the shearing edge 11a. For example, in the state E shown in FIG. 15 (FIG. 9), one point set is made at the points indicated by the symbol W on the shearing edge 11a. The cutter body of the present invention has a single set point (set point W) on the shearing edge 11a.
Etc.), the food left in the minute gap is sheared. That is, since the shearing edge 11a is twisted as described above, the shearing edge 11a forms a sharp blade oblique to the cutter body rotating surface. The four shearing edges 11a, 11a, 11a.
According to the rotation of the cutter body, the 11a moves in a point-contacting arc while rubbing each other while maintaining a twisted positional relationship with each other, and shears and separates the food remaining in the form of a thread with the sharp scissors.

Further, the one-point set points on the shearing edge 11a which perform the shearing operation as described above move up and down along the vertical line passing through the center O according to the rotation of the cutter body. As shown in the vertical sectional view taken along the line S ₆ -S _{6 in} FIG.
Although one point set is made at 11c, the one point set point by this edge end 11c is located at a position vertically moved from the position of the set point W along a vertical line passing through the center O. The vertical movement of this single point collection point also contributes to the clean and reliable shear separation of the filamentous food product.

This second stage "shearing action" is shown in FIG.
0), that is, when the edge end 11c has a set of one point. At this time, as shown in the horizontal cross-sectional view in FIG. 16, the vertical edge 11b has reached a position that exceeds the center O by an angle α °, and the converging side edge of each cutter body.
The 12 and the admissible groove 13 of the adjacent cutter body come into close contact with each other without any gap, and the rotation of the cutter body is stopped.

Further, at this time point, one continuous flat surface is formed on the upper and lower end surfaces of the four cutter bodies. This is because the crown shaping region H described below, which is created by the shaping twisted curved surface 12a of each cutter body at the time of the state D shown in FIG. 14 (FIG. 8), gradually shrinks as the cutter body rotates. , Because it has completely disappeared at this point.

The crown shaping region H is formed into a substantially square pyramid by combining four shaping twisted curved surfaces 12a with each other in the vicinity of a set of upper and lower end faces of each cutter body (near the center O) between states D to F. It is created as a shape depression (see FIGS. 8 and 9, but only the upper crown shaping region H is shown in the same figure). For example, in the state E shown in FIG. 15 (FIG. 9), this crown shaping region H is formed as a substantially quadrangular pyramid-shaped recess having the aforesaid gathering point W as its apex. This crown shaping region H gradually reduces its volume as the cutter body rotates. In the present invention, by positively utilizing the volume reduction of the parietal reshaping region H, the spherical reshaping of the envelope cutting processing surface described below is realized.

Third Stage "Squeezing and Extruding Operation" The third stage "squeezing and extruding operation" is carried out between state D and state at the same time as the above-mentioned second stage "shearing action". While the shearing edge 11a moves in a point contact circular arc by the rotation of the cutter body, the crown shaping region H also shrinks. In the shrinking process, the crown shaping region H becomes smaller.
The food material present in the crown shaping region H is pushed up and down while being squeezed to shape the cutting surface into a spherical shape.

That is, each instruction line (S ₄ -S ₄ ) in FIGS.
_As shown in the vertical cross-sectional view of ( ₄ lines, etc.), as the crown-shaping region H shrinks, the food material located in the crown-shaping region H is pressed by the shaping twisted curved surface 12a from the four sides so as to be sheared and separated. It is squeezed and extruded in the direction of the above-mentioned multi-layer covered food F '. At this time, the multilayer covered food F'is supported from below by the belt conveyor 5. As a result, the food material squeezed and extruded to the side of the multi-layer covered food F'is not only extruded downward, but also flows toward the inner side of the multi-layer covered food F '( (See the "thick arrow" in the vertical cross-sections in Figures 14 and 15).

As a result, the multilayer covered food F'expands in the circumferential direction by the amount of the food material squeezed and extruded from the crown shaping region H, and the expansion action of this squeezing and extruding causes the state 2 shown in FIG. At this point, it becomes possible to shape the approximately quadrangular pyramidal protrusion formed on the top of the food product into a round shape.

What should be noted in the third stage "squeezing and pushing operation" is that the pyramidal protrusions are crushed by the horizontal movement of the inclined shaping curved surface 12a. Like secondary shaping by the conventional stamping process,
Simply because it is not pressed from above, without also become flattened entire multilayer envelope food F ', moreover, shaping twisted curved surface 12a slopes, respectively horizontally moved to the center O direction in contact with the outer skin material f ₂ Therefore, the skin circumference of the outer skin material f _{2 to} the food crown is also improved.

The multi-layered rod-shaped food F is obtained by the covering and cutting operation of the present apparatus, which is composed of the first step "narrowing operation", the second step "shearing operation", and the third step "squeezing and extruding operation" described above. It has become possible to cut the (core material f ₁ and outer skin material f ₂ ) while cutting the cut surface while rounding the cut surface without leaving any protrusions on the cut surface. However, it is not possible to adjust the thickness of the outer skin material f ₂ of the multi-layer wrapped food F ′ only by these operations, and if it is left as it is, the multi-layer encapsulation food F ′ can be adjusted depending on the type and material (especially viscoelasticity of the outer skin material). The thickness of the skin material of the food product will vary.

Therefore, in the manufacturing method of the present invention, the reduction speed and the descending speed of the shaping cutting gate G are set to the multi-layer stick-shaped food F at the time of the above-mentioned first step "constriction operation".
We adopted a means to adjust it appropriately according to the material and type. Hereinafter, description will be given with reference to FIGS. 17 to 26.

[Control of Reduction Speed of Shaped Cutting Gate G] First, in the method of the present invention, the reduction speed of the shaped cutting gate G is changed according to the multilayer stick-shaped food F. As described above, in the rotation operation of the cutter body 1 of the apparatus of this embodiment, the control motor 41 is controlled by the controller 42 capable of inputting various setting values regarding the rotation direction, the rotation angle, the rotation start timing and the rotation end timing of the drive shaft. By controlling. That is, if the operator of the apparatus inputs and sets the rotation angle, the rotation start timing and the rotation end timing of the control motor 41 into the controller 42 via the setter 43 in accordance with the multilayer stick-shaped food F to be wrapped and cut, the The reduction speed of the shaping cutting gate G can be freely changed and adjusted.

By changing the reduction speed of the shaping cutting gate G, the above-mentioned first stage "close-narrowing operation" is performed.
At some times, the cutter body 1 adjusts the amount of the outer skin material f ₂ moved to the central portion of the bar-shaped food. For example, in the schematic diagram of FIG. 17, as indicated by reference numeral J ₁ , if the cutter body 1 is slowly moved with respect to the multi-layered rod-shaped food F to slowly reduce the shaping cutting gate G, the center of the rod-shaped food product is cut by the cutter body 1. The amount of the outer skin material f ₂ that moves to the portion increases, and conversely, as indicated by reference numeral J ₂ in the schematic view of FIG. 18, the cutter body 1 is quickly moved with respect to the multilayer stick-shaped food F to shape it. If the cutting gate G is swiftly reduced, the amount of the covering material f ₂ moved to the central portion of the bar-shaped food by the cutter body 1 is reduced.

The typical example shown in FIGS. 17 and 18 shows a state in which the same cutter body 1 tightens the same multi-layered rod-shaped food F, but of course, this cutter body 1
The amount of movement of the outer skin material f ₂ due to the change of the outer skin material f ₂ also changes depending on the gradient of the shaping twisted curved surface 12 a of each cutter body 1 and the width of the pressing portion 12 b. However, in the present invention, by positively utilizing the difference in the movement amount of the outer cover material f ₂ due to the difference in the reduction speed of the shaping cutting gate G, the conditions regarding the configuration of these cutter bodies can be achieved without exchanging each cutter body. Is given as a given item, so that the optimum envelope cutting can be easily performed on various multilayer stick-shaped food products F.

[0049] For example, if the outer skin material f ₂ is larger dough elasticity, skin material f ₂ which has moved to the central portion by the cutter body 1 is very Shrinkable due to its elastic force. Therefore, in order to move a larger amount of the outer cover material f ₂ to the central portion, the shaping cutting gate G is gradually contracted as shown in FIG. If the outer skin material f ₂ is moved to the central portion more, when the shaping cutting gate G is closed (see FIG. 8 and FIG.
14), the outer skin materials f ₂ gathered from the periphery of the rod-shaped food can be securely bonded and bonded in the central portion of the rod-shaped food, and the outer skin material f ₂ shrinks and the core material is cut at the center of the cut surface as in the conventional case. The f ₁ is no longer exposed.

"Descent speed control of shaping cutting gate G" In the method of the present invention, at the first stage "tightening operation",
Further, the relative speed between the extrusion speed of the multilayer stick-shaped food F and the descending speed of the shaping cutting gate G is changed according to the multilayer stick-shaped food F. As described above, in the apparatus of this embodiment, the multi-layer bar-shaped food F is extruded vertically downward at a constant speed determined by the rotation of the vane pump of the extruder 8, while the shaping / cutting gate G moves up and down in conjunction with the motor 71. By the cam 73, the frame rod 63 that supports the cutting mechanism 9 is used as a follower to perform the ascending / descending movement with respect to the extruder 8 (see FIG. 1). In the present invention, as shown in FIG. 19 to FIG. 21, by making it possible to appropriately change the descending speed of the shaping cutting gate G for the multilayer stick-shaped food F extruded and supplied at a constant hanging speed,
The relative lowering speed of the shaping cutting gate G is adjusted.

For example, as shown in FIG. 19, a multilayer stick-shaped food F
If the shaping cutting gate G is lowered at a lowering speed V ₁ larger than the constant extrusion speed Vf of ₁ to reduce the shaping cutting gate G, the cutter body 1 is a multi-layer stick-shaped food product in the first stage "constriction operation". The outer skin material f ₂ of F is moved more in the extrusion direction (downward) of the multilayer stick-shaped food F. As a result, on the lower side of the constricted portion, the amount of the skin material f ₂ gathered in the central portion of the stick-shaped food increases, and on the upper side of the constricted portion, the amount of the outer skin material f ₂ gathered in the central portion of the stick-shaped food decreases. . As a result, as shown in FIG. 22, the outer skin material f ₂ of the manufactured multi-layered envelope food F'is thick at the top and thin at the bottom.

Further, as shown in FIG. 20, if the shaping cutting gate G is lowered and the shaping cutting gate G is contracted at a descending speed V ₂ having the same magnitude as the constant hanging speed Vf of the multilayer stick-shaped food F, In the step "narrowing motion", the amount of the skin material f ₂ gathered in the central portion of the stick-shaped food product on the lower side of the constricted portion and the amount of the outer skin material f ₂ gathered on the central portion of the stick-shaped food product on the upper side of the constricted portion It will be almost the same. As a result, as shown in FIG. 23, the outer skin material f ₂ of the produced multi-layer covered food F ′ is
The multi-layer covered food F'is substantially uniform over the entire peripheral surface.

Further, as shown in FIG. 21, the multilayer stick-shaped food F
If the shaping cutting gate G is lowered at a lowering speed V ₃ smaller than the constant hanging speed Vf of ₃ to reduce the shaping cutting gate G, the cutter body 1 is a multi-layer stick-shaped food product in the first stage "constriction operation". The outer skin material f _{2 of} F is moved more upward. As a result, the amount of the skin material f ₂ that collects in the central portion of the stick-shaped food product on the lower side of the constricted portion decreases, and the amount of the skin material f ₂ that collects on the central portion of the stick-shaped food product above the constricted portion increases. As a result, as shown in FIG. 24, the outer skin material f ₂ of the produced multi-layer covered food F'is thin at the top and thick at the bottom.

The effect of controlling the lowering speed of the shaped cutting gate G according to the method of the present invention has been described above with reference to FIGS. Viscoelasticity, etc., and the diameter of the multilayer stick-shaped food F (especially the skin material f
The relative lowering speed of the shaped cutting gate G is set according to the thickness ( ₂ ), etc., and in consideration of the adjustment of the reduction speed of the shaped cutting gate G described above.

For example, in order to produce steamed buns called "baked products" in which the core material is covered with a thin outer skin material, first, from the extruder 8, the outer skin material f ₂ is thinned into multiple layers. The stick-shaped food F is extruded. When the outer skin material f ₂ is to thin multilayered bar-shaped food F to shrink slowly shaping cut gate G, the outer skin material f ₂ to the rod-like food center portion
A large amount of swelling, and the top of the head becomes thicker and the uniformity of the skin surroundings is impaired, and the outer skin material f ₂ is torn at the side surface. On the other hand, if the shaping cutting gate G is simply reduced in size, the thin outer skin material f ₂ cannot be collected in the central portion.

However, according to the present invention, not only the reduction speed of the shaping cutting gate G can be set, but also the relative descending speed of the shaping cutting gate G can be set at the same time. Therefore, such a trade-off problem can be easily solved. be able to. That is, if the controller 42 is used to quickly shrink the shaping cutting gate G and at the same time set the descending speed of the shaping cutting gate G to be slightly higher than the extrusion speed of the multi-layer stick-shaped food product F, a thin skin material is provided. Multi-layered food F'where f ₂ is uniform on the entire circumferential surface
Is obtained.

As described above, according to the method of this embodiment, the reduction speed of the shaping cutting gate G can be appropriately changed and set in accordance with the multilayer stick-shaped food F that is extruded and supplied at a constant speed.
Since it is possible to change and set the vertical movement speed of the entire shaping cutting gate G, not only the closing speed of the first stage "closing motion" but also the closing angle for the multi-layer stick-shaped food F can be changed. It is possible to easily adjust according to the material of the rod-shaped food F and the like, and it is possible to easily and neatly cut the multi-layered food F'of any kind.

Although the method for producing a multi-layer wrapped food according to the present invention has been described above, in the apparatus of this embodiment, the relative lowering speed of the shaped cutting gate G is adjusted by the gate lifting cam 73 (see FIG. 1). ) Can be performed by exchanging) with a required cam shape, but in addition to this, it can be easily performed by changing the reduction operation start timing of the shaping cutting gate G. is there.

FIG. 25 and FIG. 26 are cam diagrams of the gate elevating cam 73 for moving the shaped cutting gate G up and down. As shown in the figure, in the apparatus of the present embodiment, the downward displacement line of the shaping cutting gate G is not a straight line but a curved line having an upward convexity. Change. The change in the descending speed of the shaped cutting gate G by the gate elevating cam 73 is utilized.

That is, when the gate lifting cam 73 capable of obtaining several required descending speeds is rotationally driven by the motor 71, the shaping cutting gate G of the cutting mechanism 9 follows the gate lifting cam 73. The operator repeats the vertical repetitive motion while changing the speed momentarily. The operator appropriately determines at which point in the vertical repetitive motion of the shaped cutting gate G, the first stage "constriction operation" is started. Input to and set. That is, at the time when the shaping cutting gate G descends at a desired relative speed, the tightening operation of the cutter bodies around the multilayer rod-shaped food F is started.
The reduction start timing of the shaping cutting gate G is set to the controller 42.
By inputting and setting to, the relative lowering speed of the shaping cutting gate G, which is optimum for the material etc. of the multilayer rod-shaped food F, is obtained.

For example, as shown in FIG. 25, when the shaping cutting gate G descending operation is in the initial stage and the descending speed is still small, the controller starts the first stage "tightening operation".
If the rotation start timing of the control motor 41 is controlled by setting 42 as the input setting, the shaping cutting gate G can be set as shown in FIG.
While descending at the descending speed E ₁ that can be expressed by the two-dot chain line inclination in the middle, the first stage "tightening motion" will be performed,
Further, as shown in FIG. 26, if the rotation start timing of the control motor 41 is set to be slightly delayed from that in FIG. 25, the shaping / cutting gate G can be lowered at a descending speed E ₂ ( > E ₁ ) During the descent, the first stage "tightening operation" will be performed.

As described above, in the apparatus of this embodiment, as described above, the rotation start timing and the rotation end timing of the control motor 41 are input and set in accordance with the multi-layered rod-shaped food F, so that the shaping is performed. Although the reduction speed of the cutting gate G is adjusted, the lowering speed of the shaping cutting gate G can be adjusted at the same time by setting the rotation start timing of the control motor 41. For normal multi-layered packaged food production, it is sufficient to replace the gate lifting cam 73 without changing the input timing of the rotation start timing of the control motor 41. The processing to be cut can be executed.

The apparatus for carrying out the present invention is generally as described above, but this manufacturing apparatus is not limited to the above-mentioned embodiment, and various modifications can be made within the scope of the "Claims". There is, for example, the lowering speed control of the shaping cutting gate G by driving the gate elevating cam 73 that moves the cutting mechanism unit 9 up and down by the second control motor that can freely control the rotation speed and the like. Alternatively, the cutting mechanism 9 may be moved up and down by using a pinion-rack mechanism controlled and driven by the second control motor.

As described above, in order to control the lowering speed of the shaping cutting gate G, the control motor 41 for controlling the reduction speed of the shaping cutting gate G is not used, but a separate second control motor is attached. With this configuration, although the apparatus operator increases the work of inputting the set values of various speeds, the reduction speed control and the lowering speed control of the shaping cutting gate G can be performed completely independently.

[0065]

As described above with reference to the examples, in the method for producing a multi-layer covered food according to the present invention,
Multi-layered bar-shaped food consisting of two or more types of food materials that are extruded and fed at a constant speed is tightened while squeezing and squeezing the squeezed side edges provided on the side of each cutter body, and then the squeezed bar-shaped food. The shearing edges provided on the tip of each cutter body move by contacting each other while rubbing against each other to perform shear separation, and at the same time as this shearing separation operation, the converging side edge slopes of each cutter body move horizontally while engaging with each other. Since the processed surface is shaped into a round shape, it is not necessary to separately perform secondary shaping after the encapsulation cutting process as in the conventional case, and the manufacturing efficiency of the multi-layer encased food can be significantly improved.

Further, in the method of the present invention, during the constricting operation for the multilayer stick-shaped food, the constricting speed of each cutter body for the multilayer stick-shaped food and / or the constricting direction for the multilayer stick-shaped food is Since it can be easily adjusted according to the multi-layered rod-shaped food product to be wrapped and cut, a multi-layered wrapped food product having a desired skin material thickness can be easily produced from any kind of multi-layered rod-shaped food product. Therefore, for example, even in the case of a multi-layered bar-shaped food whose outer skin material is mochi dough whose elasticity has become excessively high due to the fact that it has cooled, the outer skin material has a uniform multi-layer covering over the entire circumferential surface. Since it can be manufactured into food, there is no need to take the troublesome and inefficient countermeasures such as adjusting and managing the food material according to the conditions under which the equipment can be cut and cut, unlike the conventional method. The availability above is quite high.

[Brief description of drawings]

FIG. 1 is a partial cross-sectional side view showing the overall configuration of a multi-layer wrapped food manufacturing apparatus for carrying out the method of the present invention.

FIG. 2 is a cutting mechanism portion 9 including a shaping cutting gate G of the same device.
2 is a plan view showing the configuration of FIG.

FIG. 3 is a perspective view showing a configuration of a cutter body 1 of the same device.

FIG. 4 is a horizontal sectional view of a pressing portion illustrating a basic arc 12A of the cutter body.

FIG. 5 is a partial perspective view showing the operation of the cutter body in stages.

FIG. 6 is a partial perspective view showing the operation of the cutter body in stages.

FIG. 7 is a partial perspective view showing the operation of the cutter body in stages.

FIG. 8 is a partial perspective view showing stepwise the operation of the cutter body.

FIG. 9 is a partial perspective view showing the operation of the cutter body in stages.

FIG. 10 is a partial perspective view showing the operation of the cutter body in stages.

11A and 11B are a plan view, a horizontal cross-sectional view, and a vertical cross-sectional view of a pressing unit at each stage of the cutter body operation.

FIG. 12 is a plan view of each stage of operation of the cutter body, and a horizontal sectional view and a vertical sectional view of a pressing portion.

13A and 13B are a plan view, a horizontal cross-sectional view, and a vertical cross-sectional view of the pressing unit for each operation stage of the cutter body.

14A and 14B are a plan view, a horizontal cross-sectional view, and a vertical cross-sectional view of the pressing unit for each operation stage of the cutter body.

15A and 15B are a plan view, a horizontal sectional view, and a vertical sectional view of a pressing portion for each operation stage of the cutter body.

16A and 16B are a plan view, a horizontal cross-sectional view, and a vertical cross-sectional view of the pressing unit for each operation stage of the cutter body.

FIG. 17 is a partially enlarged cross-sectional view illustrating a movement state of the outer cover material f ₂ when the shaping cutting gate G of the device is slowly contracted.

FIG. 18 is a partially enlarged cross-sectional view illustrating a movement state of the outer cover material f ₂ when the shaping cutting gate G of the same device is quickly reduced.

FIG. 19 is a partially enlarged cross-sectional view illustrating a movement state of the outer cover material f ₂ when the shaping cutting gate G of the device is lowered faster than the extrusion speed of the multilayer stick-shaped food F.

FIG. 20 is a partially enlarged cross-sectional view illustrating a movement state of the outer cover material f ₂ when the shaping cutting gate G of the device is lowered at the same speed as the extrusion speed of the multilayer stick-shaped food F.

FIG. 21 is a partially enlarged cross-sectional view illustrating a movement state of the outer skin material f ₂ when the shaping cutting gate G of the device is lowered slower than the extrusion speed of the multilayer stick-shaped food F.

FIG. 22 is an enlarged cross-sectional view illustrating a state of the outer cover material f _{2 of the} multilayer covered food product F ′ produced by the method of the present invention.

FIG. 23 is an enlarged cross-sectional view illustrating a skin surrounding state of an outer skin material f ₂ of a multilayer covered food product F ′ produced by the method of the present invention.

FIG. 24 is an enlarged cross-sectional view for explaining the state of the outer cover material f _{2 of the} multilayer covered food product F ′ produced by the method of the present invention.

FIG. 25 is a cam diagram for comparing and explaining the vertical movement state of the shaping cutting gate G and the envelope cutting operation timing of the device of the present embodiment.

26 is a cam diagram for comparing and explaining the vertical movement state of the shaping cutting gate G and the envelope cutting operation timing of the device of the present embodiment. FIG.

[Explanation of symbols]

 1 Cutter body 11a Shearing edge 12 Converging side edge 41 Control motor 42 Controller 5 Conveyor 73 Gate raising / lowering cam 9 Cutting mechanism section G Shape cutting gate A Gate raising / lowering means F Multi-layer stick food F'Multi-layer wrapped food H Top shaping area

Claims (5)

[Claims] 1. A core material f comprising two or more kinds of food materials.
_{(1) At} least three cutters that continuously extrude the multi-layer bar-shaped food product F of the outer cover material f _{2 at} a constant speed, and have a shearing edge 11a at the tip and a converging side edge 12 from the shearing edge 11a to the fulcrum P side. Body 1 is the shearing edge 11a of each cutter body
Is rotatably disposed as fulcrums P at points obtained by equally dividing the circumference C of the center O radius R so as to always slide on the constricted side edge 12 of the adjacent cutter body. Each of the cutter bodies 1 of the cutting mechanism section 9 guides the multilayer stick-shaped food product F into the shaped cutting gate G which is produced by being surrounded by the constricted side edges 12, and the multilayered stick-shaped food product F is the shaped cutting gate G.
When the cutter bodies 1 are simultaneously swung in the inside at a constant speed, the shaping cutting gate G is expanded / contracted by rotating the cutter bodies 1 synchronously at the same time. The side edge 12 closes the periphery of the multilayer stick-shaped food F and rubs and rectifies the tightening portion of the multilayer stick-shaped food F, and then the shearing edge 11a moves in an arc beyond the center O. In the process, the sheared edges 11a move in contact with each other while rubbing against each other to shear-separate the confined multilayer stick-shaped food F, and to convey the shear-separated multilayer-enclosed food F'to the conveyor 5 which is vertically movable. In the state of being supported by the above, the crown shaping region H for shaping the cut surface of the multi-layer covered food F ′, which is created by the combination of the contracting side edges 12, is reduced to reduce the crown shaping region. In slide into shaping round the cut processed surface to squeeze extruding the sheared food material positioned within the shaping cut gate G
When each cutter body 1 tightens the periphery of the multi-layered rod-shaped food F in the reduction process, the rotation direction, rotation angle, rotation start timing and rotation end timing of the control motor 41 that drives each cutter body 1 are controlled. By controlling with the container 42, the reduction speed and the reduction start timing of the shaping cutting gate G can be adjusted according to the multilayer stick-shaped food F,
A method for producing a multi-layer covered food, wherein the movement amount of the outer skin material f ₂ to the central portion of the multi-layer rod-shaped food F can be arbitrarily adjusted when the periphery of the multi-layered rod-shaped food F is closed. 2. The descending speed of the shaping cutting gate G and the extruding speed of the multi-layer stick-shaped food F are controlled by controlling the vertical movement speed and vertical movement timing of the gate lifting means A for vertically moving the cutting mechanism section 9 as a whole. It is possible to adjust the relative speed with respect to the multi-layered rod-shaped food F, and to adjust the movement amount of the outer skin material f _{2 in} the extrusion direction of the multi-layered rod-shaped food F at the time of tightening around the multi-layered rod-shaped food F. The method for producing a multi-layer covered food product according to claim 1, wherein 3. A gate raising / lowering means A for vertically moving the cutting mechanism 9 as a whole is constituted by a replaceable gate raising / lowering cam 73 capable of obtaining several required cam displacement speeds. According to the cam 73, when the shaping cutting gate G descends at the target relative speed with respect to the multilayer stick-shaped food F, the shaping cutting gate G is started so as to start the constricting operation around the multilayer stick-shaped food F by each cutter body 1. By setting the reduction start timing, the relative speed between the descending speed of the shaping cutting gate G and the extrusion speed of the multilayer stick-shaped food F can be adjusted according to the multilayer stick-shaped food F, and the closing around the multilayer stick-shaped food F can be performed. at last on the list, a method of manufacturing a multilayer envelope food according to claim 1, characterized in that to be able to arbitrarily adjust the amount of movement of the outer skin material f ₂ to the multilayer bar-like food F extrusion direction 4. When tightening the periphery of the multilayer stick-shaped food F by controlling the reduction speed and the contraction start timing of the shaping cutting gate G in accordance with the viscoelasticity of the outer cover material f ₂ constituting the multilayer stick-shaped food F. The method for producing a multi-layer covered food product according to claim 1 or 3, characterized in that the movement amount of the outer skin material f _{2 in} the above can be arbitrarily adjusted. 5. The shrinking speed and the shrinking start timing of the shaping cutting gate G are controlled according to the thickness of the outer cover material f ₂ constituting the multilayer stick-shaped food F, so that when the circumference of the multilayer stick-shaped food F is tightened. The movement amount of the outer skin material f ₂ can be arbitrarily adjusted.
Alternatively, the method for producing a multi-layer covered food product according to claim 3.