JPS62224231A - Method and apparatus for producing packed rice cake - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] [Industrial Application Field] This invention wraps dishes such as meat, vegetables, eggs, etc. and serves them as a meal. The present invention relates to a method of manufacturing a rice cake used in a so-called rice cake dish, and an apparatus therefor.

[Conventional technology and its problems]

Originally, the endosperm of wheat has special protein properties compared to other grains, and when water is added to flour and kneaded,
This viscous elasticity, which forms so-called gluten and exhibits viscous elasticity, varies greatly depending on the water addition rate, and not only the flavor and texture, but also the viscous elasticity.
For example, when hand-rolling raw noodles, the water content is set at approximately 55% to facilitate processing and shorten boiling time. In addition, in the case of one-machine noodle making, the water addition rate is said to be 48%. In order to shorten the boiling time, it has been proposed to increase the water addition rate even during single-machine noodle making, but when increasing the water addition rate, the viscous elasticity of the noodle sheet increases and the It adheres to the noodle machine and makes it difficult to operate the noodle machine properly, which not only makes it impossible to produce chewy fresh noodles, but also causes soft noodle strings that stick together when boiled. It becomes like a dumpling and 1
It is not possible to obtain boiled noodles that have the original shape, flavor and texture.

Therefore, even in the case of one-machine noodle making, it is necessary to keep the water addition rate to a predetermined amount. Similarly, when making Shumai and Gyoza wrappers by machine, the water content is limited to 48% or less, as in the machine-made noodles mentioned above.

By the way, bao mochi has an extremely high water content of 85% compared to the above-mentioned raw noodles, shumai skin, or gyoza skin, and has not only viscous elasticity but also high fluidity, It was essential to force him to do so.

Therefore, conventionally, hot water is added to flour, kneaded, aged, and then layered into two layers with sesame oil interposed between them.
0. ff MThe intestines are rolled into a film-like shape, fired, and then immediately pulled apart to produce the product, which is completely manual work, which not only precludes mass production, but also makes it impossible to always produce a uniform product. was almost an indispensable part.

This invention 11 is a method for producing wrapped rice cakes that not only solves the conventional problems at once and can be mass-produced by machines, but also can always obtain products with uniform quality.
and its equipment.

[Means for solving problems]

In the first invention of this application, a predetermined amount of dough made by adding hot water to wheat flour, kneading and maturing the dough is sequentially sandwiched between a pair of upper and lower airtight endless driving heat belts, and is made into a predetermined thickness. This is a method for producing wrapped mochi, which is characterized by rolling it and then heating and baking it.

In the second IJJ of this application, endless drive heat belts 2 and 3 that are airtight and can be driven intermittently are disposed vertically facing each other at a predetermined interval.
・The return side 4 and the outbound side 5 of No. 3 are made to run in the same direction, and a rolling section 10 is provided at the front part thereof.
- 11, IB, 17, and 18 are wrapping rice cake manufacturing apparatuses in which heating parts 12 and 13 are respectively disposed on the upper and lower sides at the rear thereof.

[For production]

A predetermined amount of dough A made by kneading and ripening wheat flour with hot water is successively rolled between a pair of upper and lower airtight endless drives and belts 2 and 3, and heated and baked. The air interposed between the surfaces of the drive heat belts 2 and 3 and the surface of the fabric A expands due to heating, and exerts a mold release effect, so that the raw material J' does not adhere to the surfaces of the endless drive heat belts 2 and 3. It is possible to reliably bake tIA and mechanically produce wrapped rice cakes.

〔Example〕

Hereinafter, the manufacturing apparatus and manufacturing method according to the present invention will be explained according to examples of the output 1 shown in FIGS. 1 to 3.

1 is an elongated rectangular parallelepiped frame, 2 and 3 are the frames l
A pair of upper and lower endless drive heat belts, which are airtight and can be driven intermittently, are disposed horizontally facing each other in the upper and lower sides of the interior. It runs synchronously with the forward side 5 in the same direction with a slight interval between them. As the upper and lower endless drive heat belts 2 and 3, Chuko Flow Belt (manufactured by Chuo Kasei Kogyo Co., Ltd.), which is excellent in airtightness, heat resistance, non-adhesiveness, etc., is suitable. 6
・7 is a belt wheel on which the upper and lower endless drive heat belts 2 and 3 are hung, 8 is the same guide roller, and 9 is a belt wheel formed by the upper and lower endless drive heat belts 2φ3 between the return side 4 and the forward side 5. Guide rails that always maintain the specified spacing,
Reference numerals 10 and 11 denote presses and pedestals arranged vertically at the tips of the return side 4 and the forward side 5 of the upper and lower endless drive heat belts 2 and 3, respectively; 12 and 13 denote the press 10 and the cradle it.
Upper and lower heating sections 14 and 15 are heating sources for the heating sections 12 and 13, respectively, and A indicates the wrapped mochi dough.

Next, a method for manufacturing a rice cake wrap using the above-mentioned manufacturing apparatus will be explained.

Dough A is prepared in advance by adding 85% hot water to the required amount of wheat flour and kneading it in a conventional manner, and leaving it to mature for a predetermined period of time.

As for the flour, use strong flour, medium flour, or soft flour. Further, the matured dough A, which may be mixed with salt, sesame oil, fragrance, etc. during kneading, is successively cut into pieces with the weight of one wrapped mochi and placed on the endless driving heat belt 3 at the bottom. I will put it there. Note that the dough A is preferably cut and shaped into a substantially disk shape.

Raw Jl placed on the endless drive heat belt 3 at the bottom!
! A is held between the upper and lower endless drive heat belts 2 and 3 and moved intermittently to reach the bottom of the press 10. Then, the press 10 descends to press the dough A and roll it into the desired shape of a rice cake. Rolled raw J1! ! A further reaches the upper and lower heating parts 12-13 while being held between the upper and lower endless drive heat belts 2 and 3. Then, the upper and lower endless driving heat belts 2 and 3 are heated by the upper and lower heating parts 12 and 13, respectively, and the dough A is heated and baked by the heating. At this time, as shown in FIG. 3, since air is present between the upper and lower endless drive heat belts 2 and 3 and the fabric A, the air gradually expands due to heating.
Coupled with the airtightness of the endless drive heat belt 2ψ3, the dough A can be baked reliably without adhering to the surfaces of the endless drive heat belts 2 and 3. Then, as soon as it passes through the upper and lower heating sections 12 and 13, the raw J't!
A is completely baked to produce a rice cake.

The following table shows the results of tests on the external shape, baked texture, flavor, and texture of the produced wrapper mochi and the wrapper mochi produced by conventional manual methods with 5 people.As is clear from the table above, The products of the present invention were comparable to conventional products in terms of external shape, finished baking, flavor, and texture.

In particular, in terms of texture, the conventional product uses flour and has a rough texture, whereas the product of the present invention does not use flour and has a smooth texture.

In the above example, the dough A was rolled using the press 10.
However, the present invention is not limited thereto, and as shown in FIG. , and by disposing rolling rollers 17 and 18 that rotate in the direction of both side edges, the raw Jl! !
A may be rolled into a predetermined shape, and it goes without saying that the apparatus shown in the above embodiments can also be applied to the production of similar wrappers with a high water content, in addition to wrapping rice cakes. .

〔Effect of the invention〕

Since this invention is configured as described above, raw Jl!
! AI-sequentially 'A' is sandwiched between a pair of upper and lower endless driving heat belts 2 and 3 and rolled.

For heating and baking, each endless drive heat belt 2φ
The air interposed between the 3rd side and the raw J14A side expands when heated and exhibits a 1gl type effect, and the raw J14A side
l! ! A can be reliably fired without adhering to the surfaces of the endless drive heat belts 2 and 3.

Therefore, it is not only possible to mechanically mass-produce wrapped rice cakes and the like with an extremely high water content, which was previously considered impossible, but also to obtain products with uniform quality at all times.

[Brief explanation of drawings]

The drawings show one embodiment of the present invention; FIG. 1 is a partially omitted side view, FIG. 2 is a sectional view taken along line I-I in FIG. 1, and FIG. 3 is an enlarged sectional view of the main part. 4 are plan views showing other examples of the rolling section. 2... Upper endless drive heat belt, 3... Lower endless drive heat belt, 4... Return side, 5... Outbound side, 10... Press, 11-... cradle, 12...・
Upper heating section, 13...lower heating section, 16, 17, 18
I11111 rolling roller. Patent applicant Yoshimasa Katayama Figure 4

Claims (2)

[Claims] (1) A predetermined amount of dough made by adding hot water to flour, kneading and maturing the dough is sequentially sandwiched between a pair of upper and lower airtight endless drive heat belts, rolled to a predetermined thickness, and then heated. A method for producing wrapped rice cakes characterized by baking them. (2) The endless drive heat belts 2 and 3, which are airtight and can be driven intermittently, are arranged vertically facing each other at a predetermined interval, and the return side surface 4 and the forward side surface 5 of the endless drive heat belts 2 and 3 are opposed to each other. are made to run in the same direction, and rolling sections 10, 11, 16, 17, and 1 are provided at the front of the rolling sections.
8 is a rice cake manufacturing apparatus in which heating parts 12 and 13 are disposed at the top and bottom, respectively, at the rear thereof.