JPH0898640A - Production of japanese bun, and rolling and filling of dough - Google Patents

Abstract

PURPOSE: To prevent air from entering a space between a filling and a dough and obtain a high-quality bread product without being influenced with the fluidity of a filling by rolling up the sheetlike dough, filling the interior with a filling, providing a rodlike dough, wrapping the resultant dough with each filler and simultaneously cutting the dough. CONSTITUTION: A sheetlike dough K is rolled up from the lateral end and the interior thereof is filled with a filling discharged from a cylindrical unit to provide each rodlike dough KT, which is then fed to a wrapping part H with a belt 2. The dough KT is subsequently wrapped from the lateral side with each filler 51 and simultaneously cut to form each separate independent dough ball Q. Even in the case of a filling having a relative fluidity, the interior of the dough can be filled without discharging the filling into a sheetlike shape.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing confectionery bread and a method for winding and filling dough, and more specifically, after winding a dough continuously formed into a sheet having a constant thickness, the inside thereof is wound. The present invention relates to a method for manufacturing a confectionery bread and a method for winding and filling dough by filling filling such as bean paste with a filling supply nozzle.

[0002]

2. Description of the Related Art In recent years, eating habits have become more individualized, diversified and sophisticated, and along with this, the variety of foods, especially sweet breads, has become very rich. At present, among confectionery breads and the like, those in which a filling (or filling material) such as bean jam is wrapped inside have become popular. There are various combinations of filling and dough that wraps the filling, and it has been desired to develop an apparatus capable of continuously and efficiently producing confectionery bread in any kind of combination.

In particular, how to efficiently wrap the filling in the cloth has been an important key point in development. Among them, the bread dough that is expanded and formed into a sheet is transferred, and the filling is extruded on the side edge of the sheet, and then the extruded sheet is rolled up in the width direction from the side edge to form a rod-shaped dough, and the filling is exposed. A method of forming confectionery bread or the like by a process of cutting so as not to be developed has been developed. This technique is already known as Japanese Patent Laid-Open No. 5-219874.

However, in such a method, the filling is extruded on the side edge of the sheet, and the extruded sheet is rolled up in the width direction from the side edge. In the case of, it often spreads on the sheet. Therefore,
It cannot be used for liquid filling. In addition, since the product is extruded and then rolled up, there is a problem that a space is inevitably formed between the filling and the dough to allow air to enter, and the quality of the bread product is deteriorated.

[0005]

SUMMARY OF THE INVENTION The present invention is intended to solve the above problems. That is, an object of the present invention is to provide a method for manufacturing a confectionery bread and a method for winding and filling dough, which are not affected by the fluidity of the filling and can obtain a high-quality bread product having good adhesion between the filling and the dough surrounding the filling. To do.

[0006]

However, the inventors of the present invention have made intensive studies on such a problem by paying attention to the action of filling the filling material into the inside of the spreading fabric rolled up from the side end. It has been found that, by reversing the wrapping process of the spread fabric and the extruding process of the filling, the adhesion to the fabric can be surprisingly secured regardless of the fluidity of the filling. The present invention has been completed based on this finding.

That is, according to the present invention, after spreading material which is stretch-formed to a constant thickness and continuously transferred is rolled up from a side end, a filling is filled in the rolled up internal space to form a rod-shaped material, which is further formed. The method resides in a method for producing a confectionery bread, which is cut so that the filling is not exposed. Then, there is a dough winding and filling method in which the spread dough, which is spread-formed to a constant thickness and continuously transferred, is wound up from a side end, and then the wound inner space is filled with a filling.

[0008] Further, the spreading material which is stretch-formed to have a constant thickness and continuously transported is made to stand up in the width direction from a side end by a curling roller, and the curling roller and the curling roller are arranged side by side. In addition, a method for winding and filling a dough, in which the extended dough is sent out from between the filling supply nozzle, the wound extended dough is wound around the filling supply nozzle, and then the filling space is filled with the filling by the filling supply nozzle. Further, there is a dough winding and filling method corresponding to a plurality of extended doughs by using a plurality of curling rollers.

[0009]

By adopting the above-described structure, the dough that is continuously stretch-formed to a constant thickness and continuously transported is wound up from the side end, and then the filling is continuously filled inside the cylinder. In addition, the filling and the cloth are closely adhered. Also, with filling that has liquidity,
Can be surely wrapped in the dough. Further, the filling pressure, the supply amount, etc. of the filling for the spread material can be changed appropriately.

[0010]

The present invention will be described below with reference to the accompanying drawings. First, in order to see the position of the dough winding and filling device, the whole sheet engraving line including the dough winding and filling device will be described. FIG. 1 shows the sheet engraving line, and is a process diagram showing a series of continuous steps from the dough to the production of individual dough balls as final products. First, in the extruding section A, the dough is extruded by a so-called dough sheet former, and the dough is continuously extruded and sent to the first sheeting section B by the front transport conveyor.

In this seating section B, a spreading device B arranged in front of the cloth (which means the direction in which the cloth is fed).
Two spreading devices, that is, the spreading device B1 and the spreading device B2 arranged in the rear direction (the direction in which the fabric is fed) are arranged. The former is
The first spreading device B1 is located at the boundary between the front transport conveyor and the rear transport conveyor (not shown), that is, the transfer unit, and the latter is the second spreading device of the present invention located above the rear transport conveyor. This is part B2.

That is, the fabric is the front transfer conveyor FC.
After being spread by the first spreading device B1 (described later) at the boundary between the sheet and the rear transfer conveyor BC, that is, the cloth transfer part, it is further spread by the second spreading device B2 on the rear conveyor. Usually, the first spreading device B1 performs the main spreading action, and the second spreading device B2 is for complementing it. The fabric stretched in the first seating section B is
Away from the rear transfer conveyor, then the second seating section C
Sent to.

Here, the dough is made uniform rather than being spread, and the dough is uniformly pressed and arranged by a pair of pressing rollers. After exiting the second sheeting section C, it is sent to the powder removing section D, where the powder attached to the dough after being spread by the upper powder removing section D1 and the lower powder removing section D2 (the above-mentioned dough). (Added to the upper and lower surfaces immediately after the sheet former) is excluded. The powder removing device is provided with a brush, and the powder is usually removed by brushing from the upper surface or the lower surface of the spread sheet material.

After leaving the dust removing section D, the cutting section E
Sent to. Here, the edges of the sheet-like material are mainly trimmed, and the sheet-like material is cut neatly into a predetermined width. In addition, here, the cloth itself is divided into several pieces in the transfer direction and cut into a desired width according to the size of the product. Next, after leaving the cutting portion E, water is sprayed on the surface by spraying or the like, and then the winding and filling portions F, G
Be transferred to.

This is where the dough is rolled up and then filled. Here, a curling roller and a filling supply nozzle are installed side by side to wind up the sheet-like material from the side, and the inside of the wound up is filled with the filling supplied from the depositor through the supply nozzle. Be seen. Hoisting and filling section F,
After leaving G, it is sent to the envelope H. In the covering portion H, the dough formed into a cylindrical shape by wrapping the filling is wrapped and cut from the side surface by a feeler,
Each individual dough ball is made up.

Here, too, the number of feelers is equal to the number of filling lines extruded on the surface of the cloth. After leaving the covering portion H, it is sent to the forming portion I. Here, the dough ball manufactured by the covering part H is rolled between the side plate and the moving belt on the conveyor and kneaded into a regular circular shape. The above is the whole process of manufacturing the dough ball from the dough.

Next, an apparatus for carrying out the method for manufacturing confectionery bread and the method for winding and filling dough according to the present invention will be described in detail below with reference to the drawings. That is, this dough winding and filling device is used in the winding and filling sections F and G in the above-described steps, and the filling device is organically combined with the dough winding device to constitute one set. 2 is a plan view of the dough roll-up filling device, and FIG. 3 is a front view of the dough roll-up filling device. As shown in FIGS. 2 and 3, 1 is a conveyor body (hereinafter referred to as a conveyor), and 2 is an endless belt that continuously runs on the conveyor base 1a in the F direction.

Here, a frame body which is laid over the conveyor 1 and supports the dough winding and filling device will be described. As shown in FIG. 4 (only one side is shown), a pair of plate-shaped frames (3a) and 3b are attached to and detached from both sides of the conveyor base 1a by clampers (CR1) and CR2 on both sides of the conveyor base 1a. It is installed and fixed freely. Two guide bars 4a and 4b are horizontally laid in parallel on the pair of frames 3a and 3b, and a box-shaped cross member 5 is also horizontally arranged close to and parallel to the guide bars 4a and 4b. It is hung.

As will be described later, a guide block 6 is movably supported on the two guide bars 4a and 4b, and a support rod 10 is vertically movably supported on the guide block 6. Further, a curling roller cover 19 fixed via a base plate 11 basically supports the winding device and the filling device at the lower end of the support rod 10.

Next, the dough winding device will be described below. First, as shown in FIG. 2, a guide block 6 is slidably supported by the guide bars 4a and 4b in a direction orthogonal to the transfer direction F of the belt 2. That is, the guide block 6 has two guide bars 4a and 4b.
A through hole 7 for inserting each of them and a U-shaped guide groove 8 having an opened side surface are formed. The guide bar 4a, which is inserted through the through hole 7 of the guide block 6, is pressed and fixed by the screw shaft 6b of the knob 6a screwed from the upper surface of the guide block 6, whereby the guide block 6
Can be positioned at an appropriate position on the two guide bars 4a and 4b.

In this case, the guide block 6 can be accurately set by the scale plate 5a attached to the upper surface of the cross member 5 and the pointer 5b indicating the scale of the scale plate 5a. Further, a through hole 9 is vertically formed at the center of the guide block 6, and a support rod 10 is slidably fitted in the through hole 9 in the vertical direction. The support rod 10 is provided with a screw hole 12 at the top and a curling roller cover 19, which will be described in detail later, is fixed to the lower end of the support rod 10 via a base plate 11.

The curling roller cover 19 is formed in the shape of an elongated box having an opening at the bottom, and both side plates 1 in the longitudinal direction thereof.
Hook-shaped brackets 20a, 20 are provided inside 9a, 19b.
b is attached, and the shafts 22a, 2 of the curling roller 21 are inserted into the through holes formed in the brackets 20a, 20b.
2b is supported so that it cannot rotate. The curling roller 21 has a structure in which a drive motor is built in, and can be rotationally driven by a power supply supplied via a lead wire 23.

A plurality of shallow long grooves 21a are arranged at predetermined intervals on the outer periphery of the curling roller 21, and the long grooves 21a are placed on the belt 2 and are continuously transferred by the extension, which will be described later. The cloth is peeled off from the belt 2 so that the cloth is easily erected and wound up to provide resistance. Further, a clamp block 13 is fixed to the upper surface of the guide block 6 via a bolt 15. The clamp block 13 has a split groove 13b (see FIG. 2) communicating with the through hole 13a on its side surface. ing.

As a result, the clamp lever 14 can be rotated to tighten the split groove 13b to tighten the support rod 10 and fix the support rod 10 at a desired position. Also,
When the clamp lever 14 is loosened, the support rod 10 is free from the clamp block 13 and can move up and down. Therefore, by loosening the clamp lever 14, the curling roller 21 supported by the curling roller cover 19 is moved upward largely with reference to a state in which the curling roller 21 is brought into contact with the upper surface of the conveyor belt 2 together with the cylindrical body 32 described later. You can

An adapter 16 is inserted into the top of the support rod 10 so as to surround the top, and the support rod 10 is inserted through the bottom of the adapter 16 and projects into the hollow adapter 16. The stop ring 10a attached to the end of the support rod 10 restricts the movement in the axial direction. Further, a screw hole 1 formed at the top of the support rod 10
2, the adjustment knob 17 inserted from the top of the adapter 16
The screw shaft 18 of is screwed.

Therefore, the support rod 10 is the clamp lever 1
After loosening 4 to release the tightening with respect to the clamp block 13, the curling roller 21 is finely moved up and down by rotating the adjusting knob 17 to the left and right to adjust the gap with respect to the upper surface (reference surface) of the belt 2. You can
The numerical value of this gap can be accurately set by the scale plate 25 standing on the upper surface of the curling roller cover 19 and the pointer 26 thereof.

Similarly, the curling roller cover 19 and the curling roller 21 supported by one supporting rod 10 can be rotated about the supporting rod 10 by a predetermined angle by loosening the clamp lever 14. The angle θ of the belt 2 traveling on the conveyor 1 with respect to the transfer direction F can be set to a desired angle. This angle θ
For setting, the side end portion (edge) of the scale plate 25 erected on the upper surface of the curling roller cover 19 is set to the pointer 25a this time.
It can be performed by making the pointer 25a correspond to the scale plate 26a engraved on the curved side surface of the pointer 26 fixed to the side surface of the guide block 6.

Next, the filling device will be described with reference to FIGS. 2 and 3. That is, the filling device is organically combined with the dough winding device described above and arranged in parallel, and is arranged on the upstream side in the transport direction F of the dough K. In the figure, reference numeral 30 denotes a cup that accommodates a filling (for example, bean paste) 31 extruded from the continuous depositor portion F, and a small-diameter cylindrical body 32 extends at the lower end of the cup 30.
2 is bent from the middle and is arranged parallel to the curling roller 21.

A nozzle 44 for discharging the filling AN is attached to the tip of the cylindrical body 32, and a roller 45 is rotatably supported on the outer circumference of the cylindrical body 32. The roller 45 is axially supported by stop rings 46a and 46b. Movement is regulated. Here, the filling supply nozzle means the cylindrical body 32, the nozzle 44, the roller 45, and the stop ring 46.
a, 46b and the like. Further, the cylindrical body 32 supported in parallel with the curling roller 21 can be adjusted within the range of the long hole of the connecting member 42 connected with the connecting member 41, and the filling supply nozzle is aligned with the axis of the curling roller 21. In contrast, you can move up and down.

On the other hand, a pair of bearing blocks 33a and 33b are fixed to one side of the upper surface of the curling roller cover 19 with a predetermined gap therebetween.
A support shaft 36 is rotatably supported at one end of 3b. A sleeve 35 is fixed between the bearing blocks 33a and 33b on the same axis as the support shaft 36, and surrounds the support shaft 36.

Further, the support shaft 36 rotatably supported by the bearing blocks 33a, 33b has a collar 38a,
38b is inserted, and the bearing blocks 33a, 33
It is brought into contact with both outer side surfaces of b and is pressed and fixed from the side surfaces by push screws 37a and 37b to restrain the movement of the support shaft 36 in the axial direction. A sleeve 39 is provided near the end of the support shaft 36.
Is fixed by a knob 40, and the other end of the connecting member 41 fixed to the sleeve 39 is connected to another connecting member 42 by a bolt 43 inserted through a long hole of the connecting member 42. Therefore, the tubular body 32 fixed to the end portion of the connecting member 42 can be adjusted in the vertical direction within the range of the elongated hole.

A clamp plate 47 is split between the collar 38b fixed to the support shaft 36 and the sleeve 39 by a screw (not shown), and a screw 48a protruding from the side surface of the clamp plate 47 and the drawing. The support shaft 36 is urged counterclockwise by a tension spring 50 stretched around a screw 48a protruding from one side plate 19b of the curling roller cover 19 shown in FIG. Therefore,
The tension spring 50 urges the roller 45, which is rotatably inserted into the tubular body 32, via the connecting members 41 and 42 fixed to the support shaft 36, to the outer periphery of the curling roller 21.

Next, a method for manufacturing sweet bread and a method for winding and filling dough will be described in detail below. That is, the dough K continuously stretch-formed to a constant thickness and continuously transferred from the previous step by the conveyor 1 is the curling roller 21.
Are sequentially erected in the width direction from the side end by the curling roller 21 and the filling supply nozzles arranged in parallel with the curling roller 21, and the spread material K is further sent out from the filling supply nozzle. After being wound around, the filling AN is filled in the inside by the filling supply nozzle.

More specifically, as shown in FIG. 4, immediately before the continuous process is started, first, the curling roller 21 is gradually rotated counterclockwise (in the direction of the arrow) while being conveyed on the belt 2. The dough K is artificially wound up diagonally in the width direction along the angle θ from one side (the right end in FIG. 2) of the tip, and the curling roller 2
1 and the roller 45 are inserted and curled into a tubular shape.

When the continuous process is started in this state, as shown in FIG. 4, the curling roller 21 and the roller 4 are
The spreading cloth K, which is rotationally driven in a direction opposite to the direction 5 (arrow direction) and is continuously fed from between the curling roller 21 and the roller 45, has a cylindrical shape continuously wound around the outer circumference of the nozzle 44. Is formed. Filling AN extruded from the nozzle 44 is filled in the space in the cylindrical rolled up cloth, and the filling AN shown in FIG.
The rod-shaped body KT as shown in the cross section of the rolled-up material in (d) is continuously formed.

As shown in FIG. 7, the rod-shaped bodies KT (two rods in the embodiment) thus formed are placed on the conveyor belt 2 and linearly transferred, and after leaving the curling portion G, , To the envelope H. The rod-shaped body K sent to the covering part H
T is wrapped from the side by the feeler 51 and cut at the same time to form individual independent dough balls Q, which are aligned in two rows and transferred to the next step.

As described above, the filling AN is a continuous rod-shaped body in which the dough K, which is stretch-formed to a constant thickness and continuously transferred, is wound up in the width direction from the side end, and then filled inside the cylinder. It is formed in KT. Therefore, by taking such a filling step, it is possible to include a fluid filling AN and to produce a product in which a solid substance is mixed in the fluid filling AN. . Further, since the filling AN can be filled while being pressurized, a beautiful product shape can be obtained.

At the same time, since the adhesion between the dough and the filling AN is improved, no gap is formed between the dough and the filling AN, and a high-quality confectionery bread in which the filling AN is sufficiently densely filled is produced. can do. In this case, the production amount can be increased by using a plurality of curling rollers 21 as the curling rollers 21. And also, a curling roller for carrying out the dough winding and filling method and a filling supply nozzle which is organically combined with the curling roller and arranged in parallel,
The following steps can be taken.

That is, the curling roller 21 and the filling supply nozzle 44 provided in parallel with the curling roller 21 are moved up and down with respect to the plane of the spread material K to be transferred and the transfer direction F of the spread material K. On the other hand, it is possible to perform an angle changing adjustment in which the angle θ is changed by rotating in a plane parallel to the plane of the spreading cloth K. More specifically, in the vertical movement adjustment, the clamp lever 14 of the clamp block 13 shown in FIG.
And the curling roller 21 is rotated through the support rod 10.
Alternatively, by moving the cylindrical bodies 32 arranged in parallel with each other in the vertical direction with respect to the plane parallel to the spreading cloth K, the thickness can be adjusted according to the thickness of the spreading cloth K.

Similarly, in adjusting the angle, when the knob 14 of the clamp block 13 is loosened and the support rod 10 is rotated, the curling roller 2 supported by the support rod 10 is rotated.
1 can be rotated together with the cylindrical body 32 on a plane parallel to the spreading cloth K. As a result, the curling roller 21 and the cylindrical body 32 are moved at an angle θ with respect to the transfer direction F of the spreading material K.
Can be adjusted to match the width of the spread cloth that is changed by the process, and the overlapping degree of the cloth during curling can be adjusted.

On the other hand, the filling supply nozzle has a pressing adjustment for elastically pressing the side surface of the curling roller 21, an axial movement adjustment for moving the curling roller 21 in the axial direction, and a vertical movement parallel to the curling roller 21. It is possible to perform parallel movement adjustment for moving. More specifically, in the pressing process, the clamp plate 47 fixed to the support shaft 36 shown in FIG. 4 is loosened, the clamp plate 47 is rotated counterclockwise, and the support shaft 36 of the connecting members 41 and 42 and the cylinder are rotated. When the opening angle formed by the clamp plate 47 with respect to the straight line connecting the body 32 is opened, the tension spring 5
The spring force of 0 becomes strong, and the pressing force of the roller 45 against the curling roller 21 increases.

As a result, the spreading material passing between the curling roller 21 and the roller 45 is pressed during curling, so that the curled spreading material can be formed to have a relatively small diameter. Further, the axial movement adjustment is performed by the sleeve 3 fixed to the support shaft 36 shown in FIG.
The tubular body 32 can be moved in the longitudinal direction of the curling roller 21 by loosening the knob 40 of 9 and sliding the sleeve 39 in the axial direction. Further, the position of the nozzle 44 can be appropriately adjusted according to the curling-molded state of the spread material and the softness of the filling supplied to the inside of the molded spread material.

As a result, the diameter of the rolled-up spreading material can be slightly changed, and the position of the filling supply nozzle can be adjusted according to the condition of the filling AN to be filled. Further, in the parallel movement adjustment, as shown in FIGS. 3 and 4, when the bolt 43 is loosened, the connecting member 42 can be moved in the vertical direction within the range of the elongated hole with respect to the connecting member 41, thereby curling. The filling supply nozzle can be moved in parallel with the axis of the roller 21. Therefore, the position where the outer circumference of the roller 45 is pressed against the outer circumference of the curling roller 21 changes, so that the winding diameter of the curled spreading material can be changed.

Although the present invention has been described above, it is needless to say that the present invention is not limited to the embodiments and various other modifications can be made without departing from the essence thereof. . For example, in the dough winding and filling method installed on the conveyor body, for each adjusting mechanism at the time of winding and filling dough, a drive source is provided for each mechanism and the position is detected using a sensor or the like. Therefore, it is naturally possible to automatically control the operation of each adjusting unit.

[0045]

When the filling material is filled in the rolled-up spread material, the filling material is not affected by the fluidity of the filling material, and the filling can be performed with good adhesion, so that a high quality product can be manufactured. In addition, since the ratio of the spreading material and the filling can be freely set, it is possible to manufacture a product in which the ratio of the filling to the rolled-up spreading material is excessive compared to the conventional method. Further, since there is a degree of freedom that can easily cope with conditions such as the softness of filling, filling pressure, speed and supply amount, the optimum confectionery bread can be mass-produced.

[Brief description of drawings]

FIG. 1 is a process diagram showing a sheet engraving line, showing a series of continuous steps from the dough to the production of individual dough balls as final products.

FIG. 2 is a plan view of a dough winding and filling device for carrying out the method for manufacturing confectionery bread and the dough winding and filling method according to an embodiment of the present invention.

FIG. 3 shows an embodiment of the present invention and is a front view showing a partial cross section of a dough roll-up and filling apparatus for carrying out the method for manufacturing confectionery bread and the dough roll-up and filling method.

4 is a right side view of a dough roll-and-fill apparatus for carrying out the method for manufacturing confectionery bread and the dough roll-and-fill method rotated by 90 ° with respect to the conveyor shown in FIG. 3;

FIG. 5 is an explanatory view showing a state in which the rolled-up spreading material is molded while being filled with a feeling. In the figure, (a) is a sectional view taken along line I-I, (b) is a sectional view taken along line II-II, (c) is a sectional view taken along line III-III, and (d) is taken along line IV-IV.
FIG.

FIG. 6 is a perspective view showing a process in which a rolled material is rolled up in a curling portion and then a feeling is filled therein to form a rod-shaped body.

FIG. 7 is a perspective view showing a step of cutting and separating the rod-shaped body after leaving the curling portion in the next covering portion.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Conveyor body 1a ... Conveyor base 2 ... Belts 3a, 3b ... Frame CR1, CR2 ... Clampers 4a, 4b ... Guide bar 5 ... Cross member 6 ... Guide block 6a ... Knob 6b ... Screw shaft 7 ... Through hole 8 ... Guide Groove 10 ... Support rod 11 ... Base plate 12 ... Screw hole 13 ... Clamp block 13a ... Through hole 13b ... Split groove 14 ... Clamp lever 15 ... Bolt 16 ... Adapter 17 ... Adjustment knob 18 ... Screw shaft 19 ... Curling roller cover 19a, 19b ... Side plate 20a, 20b ... Bracket 21 ... Curling roller 21a ... Long groove 22a, 22b ... Shaft 23 ... Lead wire 25 ... Scale plate 25a ... Pointer 26 ... Pointer 30 ... Cup 32 ... Cylindrical body 33a, 33b ... Bearing block 35 ... Sleeve 36 ... Support shafts 37a, 37b ... Push screw 38 , 38b ... Collar 39 ... Sleeve 40 ... Knob 41, 42 ... Connecting member 43 ... Bolt 44 ... Nozzle 45 ... Roller 46a, 46b ... Stop ring 47 ... Clamp plate 48a, 48b ... Screw 50 ... Tension spring 51 ... Feeler F ... Transfer Direction K ... Dough KT ... Rod-like body θ ... Angle A ... Extrusion part AN ... Filling B ... First sheeting part B1 ... First spreading device B2 ... Second spreading device C ... Second sheeting part D ... Dust removing part D1 ... Top Dust removal part D2 ... Lower powder removal part E ... Cutting part F ... Depositor part G ... Curling part H ... Encapsulation part I ... Forming part Q ... Dough ball

Claims (4)

[Claims] 1. A roll-shaped dough, which is stretch-formed to a constant thickness and continuously transferred, is wound up from a side end, and a filling is filled in the rolled-up internal space to form a rod-shaped dough. A method for producing a sweet bun, which is cut so as not to be exposed 2. A dough winding and filling method, which comprises rolling up an extended dough, which is stretch-formed to a constant thickness and continuously transferred, from a side end, and then filling a filling into the wound internal space. 3. A spreading material, which is stretch-formed to have a constant thickness and continuously transported, is made to stand up in the width direction from a side end by a curling roller, and the curling roller and the curling roller are arranged side by side. The dough is wound up and filled by being sent out from between the filling supply nozzle and further by winding the spread dough to be wound around the filling supply nozzle and then filling the filling space in the internal space by the filling supply nozzle. Method. 4. The dough roll-up and filling method according to claim 3, wherein a plurality of curling rollers are used so as to correspond to a plurality of spread fabrics.