JPH1056943A - Baked food production unit - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production unit for affording such a food that an adhesive material forms a layer on the surface of a calendered dough through a high adhesive force and the layer itself also has such hardness as not to be broken during conveyance. SOLUTION: This baked food production unit has such scheme that a spraying means 10 to spray a liquid on the upper surface of a dough sheet, an upper layer-forming means to provide the upper surface of the dough sheet with an upper layer having a nearly uniform thickness and consisting of an adhesive material, and a press roller means 16 to press a dough sheet after spread with the upper layer adhesive material are disposed in succession along the conveyance route for the dough sheet. In this case, the dough sheet being in continuous conveyance is sprayed with a liquid by the spraying means 10.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a baked food production apparatus for producing a baked food having a sugar spice layer on the upper surface of a dough sheet.

[0002]

2. Description of the Related Art Conventionally, in the case of producing a confectionery in which an additive such as sugar or chocolate is placed on the surface of a flat dough (dough), the dough is sequentially rolled, thinned and folded into a belt shape. Then, the material is further rolled to reduce the thickness, and this is repeated to obtain a strip-shaped dough sheet having a desired thickness and width. Subsequently, it is a common practice to sprinkle the attachment to a predetermined thickness on the dough sheet to form an upper layer of the attachment. Further, when the above-mentioned dough sheet is cut to form a baked food having a desired shape, molding is performed using a confectionery molding machine disclosed in Japanese Utility Model Laid-Open No. 61-182276 and Japanese Utility Model Laid-Open No. 2-34853. I was In the confectionery molding machine disclosed in Japanese Utility Model Laid-Open Publication No. 2-31485, the recess forming the pattern on the dough is not a through-hole but a groove having a constant depth. Further, conventionally, there is known a roller cutter device in which a roller cutter in which a cutter is implanted on the surface of a roller, and a flexible peeling belt that extends in a tangential direction while avoiding the cutter on the roller are combined. .

[0003]

In the prior art of forming an upper layer of an adhering material on a dough as described above, the impregnating material is directly sprayed on the surface of a relatively dry dough as rolled. However, there is a problem in that even if the impregnated material sprayed by the pressure roller is pressed, the adhered force of the impregnated material on the dough surface after the baking treatment is small, and the baked food is easily broken. In the above-described technique of forming the upper layer of the attached material on the dough, there is a problem that the upper layer of the attached material itself is easily broken because the material in which the attached material is relatively dry is sprayed. Further, in the technology disclosed in Japanese Utility Model Application Laid-Open No. 61-182276 and Japanese Utility Model Application Laid-Open No. 2-31485, a single stamping operation is performed to form a dough having a predetermined shape. However, in the case where the dough has a complicated pattern, in other words, when the interval between the grooves forming the pattern is narrow, there is a problem that the dough cannot be removed from the confectionery machine. On the other hand, in order to solve the problem that the dough cannot be removed from the confectionery molding machine, it is conceivable to combine the confectionery molding machine and the peeling belt. However, in the case of the above-described conventional peeling belt, when the cutter is continuous in the axial direction, the cutter cuts the peeling belt, and there is a problem that it cannot be used in combination.

[0004]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems of the prior art, and has an object to form an adhering material layer with a large adhesive force on the surface of a dough rolled with an adhering material. It is an object of the present invention to provide a baked food production apparatus for producing a baked food having a hardness such that the layer itself is not broken during transportation. Another object of the present invention is to provide a baked food production apparatus that can accurately form dough dough and easily take it out of a confectionery press even if it has a complicated pattern.

[0005]

According to a first aspect of the present invention, there is provided a spraying means for spraying a liquid on an upper surface of a dough sheet, and an upper layer forming means for forming an upper layer having a substantially uniform thickness by a layer attachment on the upper surface of the dough sheet. Press roller means for pressing the dough sheet after the upper layer adhering substance is sprayed, and sequentially arranged along the dough sheet conveyance path, and the spraying means sprays the liquid on the continuously conveyed dough sheet. It is a baked food production apparatus characterized by the following. Embodiments of the first invention are as follows. A particle-attached object dispersing means for dispersing the particle-attached substance on the upper layer is disposed between the upper layer forming means and the pressing roller means. The layer attachment may include cinnamon. The layer-attached material contains sugar. The layer-attached material includes cocoa. The particle-attached material is almond particles. The particle-attached material is peanut particles. The spraying is performed intermittently. A second invention is a baked food dough cutting device for forming a cut pattern after baking by making a cut in a dough sheet, comprising a cutter having a cut depth of 85% to 95% of the thickness of the dough sheet. A baked food dough cutting device comprising a plurality of cutter members for cutting adjacent cuts at least twice.

[0006]

According to the present invention, an adhering material layer is formed with a large adhesive force on the surface of a dough on which the impregnating material is rolled,
In addition, there is an effect that a baked food having a hardness that does not break the adhering substance layer itself during transportation can be produced. According to the present invention, even if it has a complicated pattern, there is an effect that the dough can be accurately formed and easily removed from the confectionery press.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A baked food production apparatus according to an embodiment of the present invention will be described below with reference to the drawings. Baked food production equipment 1
As shown in FIGS. 1 (a) and 1 (b) and FIGS. 2 (a) and 2 (b), the dough D having a predetermined thickness by repeating rolling is transferred from the dough roll 4 to the first transport conveyor 6. Feed continuously on top.
Above the first conveyor 6, along the conveying direction, the spraying device 10, the first impulse dispersing device 12, the second impulse dispersing device 14, the pressing roller 16, the first cutter roller 18,
The second cutter roller 20, the third cutter roller 22, the fourth cutter 24, and the cut dough separating device 30 are sequentially arranged. As shown in FIGS. 1A and 1B, the spray device 10
Three spray nozzles 40 arranged in a direction orthogonal to the transport direction of the first transport conveyor 6 are arranged, and a spray guide plate 42 is arranged outside thereof. Spray device 10
Is for the purpose of firmly adhering the adhering substance to the dough D. The coarse adjustment of the spray amount is performed by adjusting the supply pressure of water or replacing the nozzle, but the fine adjustment of the spray amount is performed by intermittent spraying. The spray time is controlled. The spray guide plate 42 allows spraying to be performed only in a predetermined area. As shown in FIG. 1 (b), the first attached object dispersing device 12 has a hopper 54 formed above the first dispersing housing 52 and a pair of dispersing rollers 56, 58 disposed below. The spreading rollers 56 and 58 are for spraying a predetermined amount of an adhering substance, for example, cinnamon, cocoa, sugar, or a mixture thereof, in a direction orthogonal to the conveying direction of the first conveying conveyor 6, to a uniform thickness. Each is rotated in the direction of the arrow by a drive motor (not shown). 1st impregnation spraying device 1
The adhering material supplied to 2 may, if desired, add moisture by spraying, so as to contain more moisture than was stored. A swinging spring 60 is further disposed in the hopper 54 to prevent the attached material from dropping to the spreading rollers 56 and 58 due to the bridging phenomenon of the attached material. The lower end of the swing spring 60 is pivotally supported by the wall of the first spray housing 52, and the upper end is fixed to the free end of the swing arm 55. The swing arm 55 has a base end pivotally supported by a wall of the first spraying housing 52, and a link 62 eccentrically supported by a spreading roller 56 at an intermediate portion. Therefore, the oscillating spring 60 oscillates in the first scatter housing 52 while expanding and contracting with the rotation of the scatter roller 56, thereby preventing the occurrence of a bridge in the first scatter housing 52.

As shown in FIG. 1A, a hopper 68 is formed above a second scatter housing 66, and a pair of scatter rollers 70 and 72 are arranged below the second scatter housing 14. I have. The sprinkling rollers 70 and 72 uniformly sprinkle a predetermined amount of an adhering substance, for example, coconut particles, peanut particles, or a mixture thereof in a direction orthogonal to the conveying direction of the first conveying conveyor 6, and include a driving motor ( (Not shown)). The adhering substance sprinkled by the second impulse sprinkling device 14 is scattered on the upper surface of the layer of the impulse sprinkled by the first adhering object sprinkling device 12. What is sprayed in the second impregnation spraying device 14 is generally a crushed solid material that is not sticky, and does not generate a bridge in the hopper 68. The pressing roller 16 includes a pair of rollers 78 and 79 disposed above and below the first conveyor 6.
And the dough D and the attachment are pressed against each other to strengthen the attachment. The first cutter roller 18 and the second cutter roller 20 are for forming a pattern by cutting into the dough D, and each has a cylindrical shaft portion 18A,
A plurality of corrugated cutting edges 18C and 20C are implanted on the surface of 20A. That is, as shown in FIG. 3, the first cutter roller 18 and the second cutter roller 20
Cut 18 by cutting blade 18C of cutter roller 18
R and the cut 20R by the cutting blade 20C of the second cutter roller 20 are configured to be present alternately.

[0009] The first cutter roller 18 and the second cutter roller 20 do not completely cut the dough D, but have a depth of a halfway thickness. This is because if the cut is made completely, the cut dough CD has a large deformation when baked, and the produced confectionery tends to be broken by the presence of the cutting line. Experiments have shown that a depth of cut of 85% to 95% of the thickness of the dough D can often solve the above problem, but depending on the nature of the material, it is outside this range. Can also effectively implement the present invention. A vinyl extrusion line 18S is extended between the cutting blades 18C of the first cutter roller 18 in the axial direction, and the dough D that has entered between the cutting blades 18C at the time of cutting is cut into the cutting blades 18C.
Push out from between C. The second cutter roller 20 is similarly configured. The third cutter roller 22 has three desk cutting blades 22C, and as shown in FIG. 3, forms three cutting lines 22L along the length direction on the dough D having the cuts 18R and 20R. Put in. 4th cutter 24
Has a straight cutting edge 24C extending in a direction perpendicular to the length direction of the dough D, and as shown in FIG. 3, the dough D having cuts 18R, 20R and cutting line 22L has a cutting line 24L. Insert

The dough separating device 30 includes a cut dough short side direction separating section 80 shown in FIGS. 2A and 2B, a conveying direction changing section 82 shown in FIG. 4, and a cut dough long side shown in FIG. And a direction separation unit 84. The cut dough short side direction separating section 80
As shown in FIGS. 2A and 2B, a second transport conveyor 90 is disposed in front of the end of the first transport conveyor 6 on which the fourth cutter 24 and the like are disposed. The transport speed of the second transport conveyor 90 is twice as fast as the transport speed of the first transport conveyor 6. First
The cut dough material CD that has been conveyed without any interval by the conveyor 6 has an interval that is substantially equal to the width of the cut dough CD in the short side direction in the conveyance direction when moving from the first conveyor 6 to the second conveyor 90. Become like
The second transport conveyor 90 is configured to be capable of intermittent transport and to be capable of displacing the transport front end position as described later. As shown in FIG. 4, the transport direction changing unit 82 includes a second transport conveyor 90, and a third transport conveyor 92 disposed below the second transport conveyor 90 so that the transport direction is orthogonal and intermittently transported.
As shown in FIG. 5, the second conveying conveyor 90 is vertically displaced while its front end guide roller 100 is displaced over the width of the third conveying conveyor 92. The operation of the transfer direction changing unit 82 will be described with reference to FIG. As shown in FIG. 5A, in a state where the front end guide roller 100 is at the frontmost position, the second conveyor 90 conveys the cut dough CD at an interval substantially equal to the length of its short side. The cut dough CD that has been transported most recently is moved to the front end guide roller 100.
When transported to the vicinity, the second transport conveyor 90 stops the transport, and the third transport conveyor 92 also stops the transport. Next, as shown in FIG. 5B, the front end guide roller 100 descends until it approaches the third transport conveyor 92, and then, as shown in FIG.
As shown in (c), the front end guide roller 100 retreats. The slack of the conveyor belt caused by the retreat of the front end guide roller 100 is absorbed by a known device. As a result, as shown in FIG. 5 (d), the cut dough CD placed on the second conveyor 90 is placed on the third conveyor 92 while maintaining its arrangement. Thereafter, as shown in FIG. 5 (e), the front end guide roller 100 rises to the height position shown in FIG. 5 (a) and further advances to the position shown in FIG. 5 (a).

The cut dough long-side direction separating section 84 is provided in FIG.
As shown in FIG. 7, the third transport conveyor 92 and the fourth transport chain conveyor 102 for transporting the oven tray 110 are provided. Guide roller 1 at the front end of third transport conveyor 92
Numeral 20 is vertically movable, and when the front side peripheral projection 122 of the oven tray 110 approaches, it rises and passes through, and descends into the accommodation portion 130 of the oven tray 110. When the cut dough CD has been transferred into the storage section 130, the guide roller 120 is raised and the rear peripheral protrusion 1 is raised.
Pass through 24. When the transfer of the cut dough CD from the second conveyor 90 to the third conveyor 92 is completed, the third conveyor 92 starts conveying. The transfer speed of the oven tray 110 of the fourth transfer chain conveyor 102 is about 1.2 times the transfer speed of the third transfer conveyor 92.
When the cut dough CD is transferred from the third conveyor 9 to the oven tray 110, the cut dough C is cut.
D is spaced 0.2 times the width in the long side direction. The oven tray 110 is placed in an oven (not shown), and the cut dough CD is baked.

[Brief description of the drawings]

FIG. 1 shows the first half of a baked food production apparatus according to an embodiment of the present invention.
(a) is a plan view and (b) is a side view including a partial cross section.

FIG. 2 shows the rear half of a baked food production apparatus according to an embodiment of the present invention.
(a) is a plan view and (b) is a side view including a partial cross section.

FIG. 3 is an explanatory view showing a cutting line and a cutting line of a cutter of the baked food production device according to the embodiment of the present invention.

FIG. 4 is a perspective view of a transport direction changing unit of the baked food production device according to the embodiment of the present invention.

FIG. 5 is an operation explanatory view of a transport direction changing unit of the baked food production device according to the embodiment of the present invention.

FIG. 6 is a perspective view of a cut dough long side direction separating portion of the baked food manufacturing apparatus according to the embodiment of the present invention.

[Explanation of symbols]

 D Dough Dough CD Cut Dough Dough 4 Dough Dough Roll 6 1st Conveyor 10 Spraying Device 12 1st Impregnated Product Spreading Device 14 2nd Impregnated Product Spreading Device 16 Press Roller 18 First Cutter Roller 20 Second Cutter Roller 24 Fourth Cutter REFERENCE SIGNS LIST 30 cut dough separating device 40 spray nozzle 42 spray guide plate 52 first scatter housing 54 hopper 60 swing spring 66 second scatter housing 80 cut dough short side direction separation unit 82 transfer direction changing unit 84 cut dough long side direction separation Unit 90 Second Conveyor 92 Third Conveyor 100 Front Guide Roller 110 Oven Tray

Claims (9)

[Claims] 1. Spraying means for spraying a liquid on the upper surface of a dough sheet, upper layer forming means for forming an upper layer having a substantially uniform thickness on the upper surface of the dough sheet, and a dough sheet after spraying the upper layer adhering material And a pressing roller means for pressing the dough sheet along the conveying path of the dough sheet, and the spraying means sprays a liquid on the dough sheet conveyed continuously. 2. A baked food product according to claim 1, wherein a particle-attached material dispersing means for dispersing the particle-attached substance on said upper layer is disposed between said upper layer forming means and said pressing roller means. apparatus. 3. The baked food production apparatus according to claim 1, wherein the layer-attached material includes cinnamon. 4. The baked food production apparatus according to claim 1, wherein the layer-attached material includes sugar. 5. The baked food manufacturing apparatus according to claim 1, wherein the layer-attached material includes cocoa. 6. The apparatus according to claim 2, wherein the particle-attached material is almond particles. 7. The baked food production apparatus according to claim 2, wherein the particle-attached material is peanut particles. 8. The apparatus according to claim 1, wherein the spraying is performed intermittently. 9. A baked food dough cutting apparatus for forming a cut pattern after baking by making a cut in a dough sheet, wherein the cut depth is 85% to 95% of the thickness of the dough sheet.
% Baked food dough cutting device, comprising: a plurality of cutter members for cutting adjacent cuts at least twice.