JPS6136884B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention involves forming a cylindrical day bread material by wrapping sekihan, gomokugohan, brown rice, etc. in the dough of a day bread at approximately equal intervals, and cutting the day bread material with a flat cutter. Press and cut each piece so that flat parts are formed on both sides,
The present invention relates to a method for producing rice ball daily bread, which involves baking the individually cut raw daily bread in an oven or the like.

In recent years, dietary habits have become more Westernized, and while the number of people eating bread has increased, there is a tendency for rice to be neglected.However, in Europe and the United States, on the contrary, rice tends to be eaten as a diet food.

In view of both of the above-mentioned trends, the present invention has been developed by wrapping sekihan, gomokugohan, tea rice, etc. as a filling in the dough of a daily bread at approximately equal intervals, and then cutting the wrapped daily bread material into a cylindrical shape or the like on both sides with a flat cutter. To provide a manufacturing method for rice ball daily bread which can be press-cut to form a flat part and bake the cut raw daily bread in an oven or the like to hygienically mass-produce rice ball daily bread rich in nutritional value and delicious taste. The purpose is to

Hereinafter, an example of the manufacturing method of the present invention will be explained in detail in the order of the rolling preparation step, rolling step, cutting step, and firing step with reference to the drawings.

(1) Rolling preparation process Daily bread dough 2 is thinly stretched into a rectangular shape onto a peelable rolling sheet 1 and formed into a substantially constant shape at approximately equal intervals within a supply frame 3 placed on the rolling sheet 1. The rice balls 4 are supplied.

The rolling sheet 1 to which the dough 2, rice balls 4, etc. are supplied has been subjected to a surface treatment such as Teflon treatment to prevent the dough from adhering to the surface, taking into consideration releasability. Both ends are fixed to the upper and lower sides of the back surface of the machine frame 6 in such a state that the tension roll 7 and the winding roll 8, which can be raised and lowered, are arranged in the "play" part.

A supply frame 3 for distributing rice balls 4 and the like to the rolling sheets 1 is supported by a mounting shaft 10 having stoppers 9 fixed to both ends.
When the supply frame 3 is released due to the upward rotation of the supply frame 3, the coaxial supply frame 3 is reversely raised by the tensile force of a back spring (not shown), as shown in FIG. In this embodiment, the supply frame 3 has three locations for storing the rice balls 4, etc., but the number of locations for storing the rice balls 4, etc. may be two or four or more.

A tension roll 7 that gives tension to the "play" portion of the rolled-up sheet 1 is rotatably supported at the rear end of the machine frame 6 via an arm 11.

The winding roll 8 that rolls the rice balls 4 etc. into the dough 2 of the daily bread is attached via a swingable winding arm 13 to a shaft 12 connected to a rotary lifting mechanism (not shown) attached to the machine frame 6. It moves up and down along the frame 6.

(2) Rolling process Rolling rice balls 4, etc. are rolled into the dough 2 of the daily bread supplied on the rolling sheet 1, and the dough is formed into a cylindrical shape or the like.

When the apparatus in which the rolled-up sheet 1 is installed is started, a rotating lifting mechanism (not shown) attached to the machine frame 6 is operated to rotate the shaft 12. When the shaft 12 rotates, the winding arm 13 swings from the state shown in FIG. 4 to the state shown by the broken line in FIG. 5, and when the stopper 9 comes off, the supply frame 3 is flipped upward by the back spring. At the same time, the tension roll 7 also rotates. The winding arm 13 swings, and the winding roll 8 rotates so that the rolled-up sheet 1 wraps the rice ball 4. At the position of the winding arm 13 shown in FIG. 5, the swinging of the winding arm 13 is stopped, and then the movement moves up and down. At this time, the rice balls 4 and the like are connected to the lifting mechanism and pushed into a cylindrical part formed by the shape-retaining guides 21 placed on both sides of the rolled-up sheet 1 and the rolled-up sheet 1 between them, The rolled up sheet 1 is quickly pushed up as shown in FIG.
It is transferred to the next process from the upper end as shown in FIG.

(3) Cutting process The dinner bread material 14, which is formed into a cylinder or the like by rolling rice balls 4 and the like at approximately equal intervals, is cut with a flat cutter 15 so that flat parts 16, 16 on both sides are formed.

In this cutting process, flat cutters 1 are used to press the daily bread fabric 2 on both sides.
5 is used. For example, as shown in FIG.
9 with a needle 20 for forming a gas vent hole, crimp both ends, and press the middle 2
It is crimped and cut at a certain point to divide it into three pieces, and a gas vent hole is formed approximately in the center of the molded daily bread 5.

(4) Baking process The raw daily bread 5, which has flattened portions 16, 16 formed on both sides and is cut into pieces, is baked in an oven or the like to bake the daily bread 5 containing the rice balls 4, etc. inside.

As described above, the method for manufacturing rice ball daily bread according to the present invention is to make a rice ball 4 by holding sekihan, gomokugohan, tea rice, etc. into appropriate sizes, and roll this rice ball 4 into the dough 2 of the daily bread on the sheet 1. The day bread material 14 is arranged at regular intervals and rolled up using the rolling sheet 1 to form a columnar, elliptical, round column, etc. day bread material 14, and the formed day bread material 14 is cut with a flat cutter 15 so that flat parts are formed on both sides. Press-cut and individually cut raw daily bread 5 is baked in an oven, etc., and it is possible to hygienically mass-produce a balanced food that is rich in nutritional value and easy to digest, and can also be used as a snack food for snacks or regular meals. It can be eaten as
It has the advantage that even people who tend to eat bread can eat it without any hesitation.

It should be noted that the present invention is not limited to the above embodiment, and for example, as shown in FIG.
Rising rollers 22, 22 for winding in the direction of movement of
A method is adopted in which the rice balls 4 such as red rice, gomoku rice, and tea rice are wrapped in the dough 2 of the daily bread, or the rice balls 4 are formed in the supply frame 3, or small irregularities are provided on the surface of the rolling sheet 1. Providing unevenness on the surface of the day-to-day pan 5 is all included in the technical idea of the present invention.

[Brief explanation of the drawing]

FIG. 1 is a plan view of the dough 2 and rice balls 4 supplied to the rolled-up sheet 1, FIG. 2 is a front view of the flat cutter 15 and the day-to-day bread material 14, FIG. 3 is a perspective view of the day-to-day bread 5, and FIG. 7 are schematic process diagrams showing one example of the winding process, and FIG. 8 is a schematic plan view showing another example of the winding process. Main symbols in the figure: 1... Rolling sheet, 2... Dough for daily bread, 3... Supply frame, 4... Rice balls, 14... Daily bread material, 15 Flat cutter, 16... Flat parts on both sides.

Claims (1)

[Claims] 1. A rolling preparation step in which sheet-like dough 2 for daily bread, a plurality of rice balls 4, etc. are supplied at intervals onto a removable rolling sheet 1; A rolling process in which rice balls 4, etc. are rolled into a sheet-like dough 2 of the daily bread at intervals and formed into a cylindrical shape, etc., and a daily bread material 14 into which the rice balls 4, etc. are rolled at intervals.
Cut both side flat parts 16, 1 into each piece with a flat cutter 15.
This method for producing rice ball day-to-day bread is characterized by comprising a cutting step of cutting so as to form a rice ball day-to-day bread 6, and a baking step of baking each raw day-to-day bread 5 cut in the previous step in an oven or the like. 2. The rice balls 4, etc. in the rolling preparation step are supplied into the supply frame 3 which is reversibly arranged on the rolling sheet 1, and a constant interval is formed between the rice balls 4, 4. A method for producing a rice ball daily bread according to claim 1. 3. A patent claim characterized in that the shaping of the rice ball 4 in the rolling preparation step is carried out by press-feeding sekihan, gomoku rice, brown rice, etc. into the supply frame 3 which is reversibly arranged on the rolling sheet 1. A method for producing rice ball daily bread according to scope 1.