JPS63188342A - Method and apparatus for producing perforated food dough - Google Patents
Method and apparatus for producing perforated food doughInfo
- Publication number
- JPS63188342A JPS63188342A JP1882987A JP1882987A JPS63188342A JP S63188342 A JPS63188342 A JP S63188342A JP 1882987 A JP1882987 A JP 1882987A JP 1882987 A JP1882987 A JP 1882987A JP S63188342 A JPS63188342 A JP S63188342A
- Authority
- JP
- Japan
- Prior art keywords
- dough
- food dough
- perforated
- sheet
- rollers
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims description 43
- 238000000034 method Methods 0.000 title claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 238000005520 cutting process Methods 0.000 claims description 11
- 235000015108 pies Nutrition 0.000 description 18
- 235000008429 bread Nutrition 0.000 description 8
- 235000013312 flour Nutrition 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000010304 firing Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000014594 pastries Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000013549 apple pie Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- -1 flavorings Substances 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は、パン生地や菓子生地に多数の孔が設けられ
た孔あき食品生地の製造方法に関するもので、孔あき生
地の製造分野で利用される。[Detailed Description of the Invention] (Field of Industrial Application) This invention relates to a method for producing perforated food dough in which a large number of holes are provided in bread dough or confectionery dough, and is used in the field of manufacturing perforated dough. Ru.
（従来の技術）
従来、パン生地や菓子生地に方形その他の孔を形成する
場合は、第１には、シート状（帯状のようなものも含む
）の食品生地を棒状にカットし、この棒状の生地をクロ
スさせるように配置して孔あき食品生地を得る方法が用
いられている。また第２には、シート状の食品生地に型
を用いて型抜きを行うように孔あき生地を形成する方法
が知られている。さらに第３には第５図に示すように、
゛シート状の食品生地１０にメツシュローラなど
を用いて多数の切り線１１を設け、この生地を手で横方
向に引き伸ばして切り線１１を孔状に拡開して孔あき生
地を形成する方法が用いられている。(Prior art) Conventionally, when forming rectangular or other holes in bread dough or confectionery dough, the first step is to cut sheet-like (including strip-like) food dough into rod-like shapes, and then cut the sheet-like food dough into rod-like shapes. A method is used to obtain perforated food dough by arranging the dough in a crossed manner. A second method is known in which a perforated dough is formed by cutting out a sheet of food dough using a mold. Furthermore, thirdly, as shown in Figure 5,
゛There is a method in which a large number of cut lines 11 are provided on a sheet-shaped food dough 10 using a mesh roller or the like, and the dough is stretched horizontally by hand to expand the cut lines 11 into holes to form perforated dough. It is used.
（考案が解決しようとする問題点）
しかしながら、従来の格子状食品生地の製造方法のうち
第１の方法では、棒状生地をクロスに配置する作業の機
械化は困難であり、手作業により行っているため生産効
率が悪いのみならず、クロスした部分は棒状の生地が重
なり合うために平面化が困難であり、クロス部分が盛上
がって外観を損う問題点がある。(Problems to be solved by the invention) However, in the first method of manufacturing conventional lattice-shaped food dough, it is difficult to mechanize the work of arranging the bar-shaped dough in a cross shape, and it is done manually. This not only results in poor production efficiency, but also makes it difficult to flatten the cross section because the bar-shaped fabrics overlap, and the cross section bulges up, spoiling the appearance.
また第２の方法によれば、型により抜き取られた部分が
無駄となって歩留りを低下させる問題点がある。さらに
第３の方法によれば、食品生地に切り線を設けた後に手
作業で生地を引き伸ばすので、作業効率が悪いのみなら
ず、手作業により生地へ均等に引き伸ばし力を加えるこ
とは容易ではなく、熟練した技術を要し、熟練しなけれ
ば不均等な引き伸ばしの為に生地の厚みが不均一になる
という問題点があり、外観上の不具合のみならず、後工
程で焼成などの処理を行った際に焼成が不均一となり、
商品の不均質化を招き、かつ形崩れなどが生じる問題点
がある。Further, according to the second method, there is a problem that the portion cut out by the mold is wasted, reducing the yield. Furthermore, according to the third method, the food dough is stretched manually after cutting lines are created, which not only inefficiently works, but also makes it difficult to apply stretching force evenly to the dough by hand. , it requires a skilled technique, and if you are not skilled, there is a problem that the thickness of the dough will be uneven due to uneven stretching, which not only causes problems in appearance, but also requires processing such as baking in the post-process. When baking, the firing becomes uneven,
There are problems in that the product becomes non-uniform and loses its shape.
この発明は上記問題点を解決することを基本的な目的と
し、孔あき食品生地を効率よく生産することができる孔
あき食品生地の製造方法および装置を提供するものであ
る。The basic objective of the present invention is to solve the above-mentioned problems, and to provide a method and apparatus for producing perforated food dough, which can efficiently produce perforated food dough.
（問題点を解決するための手段）
すなわちこの発明の孔あき食品生地の製造方法は、展延
性を有するシート状食品生地に多数の切り線を所定間隔
で形成し、このシート状食品生地を、凸曲面となるよう
に展延し、前記切り線を順次孔状に変形させることを特
徴とするものである。(Means for Solving the Problems) That is, the method for producing perforated food dough of the present invention involves forming a large number of cutting lines at predetermined intervals on a spreadable sheet-like food dough; It is characterized in that it is expanded to form a convex curved surface, and the cut lines are sequentially deformed into hole shapes.
この発明の装置としては、ベルト又は網帯コンベアの上
部へ、直径の異なる複数本の紡錘形ローラを小径順に順
次所定間隔で架設し、前記ローラ中、一部又は全部を強
制駆動とするものである。The device of the present invention is such that a plurality of spindle-shaped rollers having different diameters are installed at predetermined intervals in order of decreasing diameter above a belt or a net conveyor, and some or all of the rollers are forcedly driven. .
前記において、強制駆動しないものは回転自在に架設し
ておく。前記隣接ローラの間隔は、前位のローラで展延
した生地が次位のローラ上に掛る前にコンベアの上面に
接触できる位とする。In the above, those that are not forcibly driven are installed rotatably. The distance between the adjacent rollers is such that the dough spread by the preceding roller can contact the upper surface of the conveyor before being hooked onto the next roller.
上記の食品生地としては、クツキー、クラッカ、ビスケ
ットなどの菓子生地やパイ、ペーストリー、フランスパ
ンなどのパン生地を例示することができる。また、うど
ん、そば、中華麺、しゆうまいの皮などの麺生地や麩菓
子、棒麩、庄内麩なとの焼麩生地やクロス生地などを挙
げることができる。Examples of the food dough include confectionery dough such as kutsky, crackers, and biscuits, and bread dough such as pie, pastry, and French bread. Further examples include noodle doughs such as udon, soba, Chinese noodles, and shiiyu mai skin, as well as fu sweets, bar fu, baked fu dough with Shonai fu, and cross dough.
なお、これらの食品生地では、外観を装飾化することが
多いパン生地が本願発明の応用として有望である。この
パン生地は一般に、小麦粉と水とを主資材とし、その他
の副資材として、そば粉、ライ麦粉、コーンミール、オ
ーツ、澱粉、蛋白質、調味料、甘味料、着香料、色素、
果実、酸味料、膨剤、イースト、アルカリ剤、乳化剤、
油脂、食塩などを必要に応じて添加したものである。そ
の製造方法は、小麦粉と水とその他の副資材とを、縦型
や横型のミキサ、コンティニアスミキサなどで混合し、
その後に、各種成型１ｌｌ（ロール、押出機、プレスな
ど）を用いて、厚さが１薗〜１０ｍｍ程度の連続シート
状（帯状）に成形する。なお、このパン生地は必要に応
じて成形前もしくは後に醗酵処理を行う。その後に、パ
ン生地へは、多数の切り線を形成する。この切り線の形
成は、筒状のローラであって、その外周面に多数の突状
の切り刃を設けたメツシュローラを用いることが可能で
あり、この工具をパン生地に押し当てるとともにそのロ
ーラを回転させて切り線を連続して形成する。Among these food doughs, bread dough whose appearance is often decorated is promising for application of the present invention. Generally, this bread dough is made of wheat flour and water as the main ingredients, and other secondary ingredients include buckwheat flour, rye flour, cornmeal, oats, starch, protein, seasonings, sweeteners, flavorings, pigments,
Fruits, acidulants, leavening agents, yeast, alkali agents, emulsifiers,
Oil, fat, salt, etc. are added as necessary. The manufacturing method involves mixing flour, water, and other auxiliary materials in a vertical or horizontal mixer, continuous mixer, etc.
Thereafter, it is molded into a continuous sheet (band) having a thickness of about 1 mm to 10 mm using various molds (rolls, extruders, presses, etc.). Note that this bread dough is subjected to fermentation treatment before or after shaping, if necessary. After that, a number of cutting lines are formed in the bread dough. To form this cutting line, it is possible to use a mesh roller, which is a cylindrical roller with a number of protruding cutting edges on its outer circumferential surface.This tool is pressed against the dough and the roller is rotated. to form continuous cutting lines.
前記シート状食品生地は、外周面を凸曲面としたローラ
上を通過させることより拡張する。このローラは食品生
地の移動方向に沿って順次大型となるように配置して、
このローラ上を移動させて食品生地を徐々に拡張させる
のが望ましい。The sheet-like food dough is expanded by passing it over a roller whose outer peripheral surface is a convex curved surface. These rollers are arranged so that they become larger sequentially along the direction of movement of the food dough.
It is desirable to gradually expand the food dough by moving it over this roller.
このようにして格子状に形成された食品生地は所望の大
きさ、形状にカットし、所望により醗酵させた後に冷凍
、゛焼成、チルド処理などを行なう。The food dough thus formed into a lattice shape is cut into a desired size and shape, fermented if desired, and then subjected to freezing, baking, chilling treatment, etc.
（発明の作用）
この発明によれば、シート状食品生地はローラ上を通過
することにより、その凸曲面により伸展され、したがっ
て食品生地に形成した切り線が拡げられて孔状に変形し
、食品生地が格子状に形成される。(Operation of the invention) According to the present invention, the sheet-like food dough is stretched by its convex curved surface by passing over the rollers, so that the cut lines formed on the food dough are widened and deformed into holes, and the food dough is The dough is formed into a grid.
なお、食品生地を、シート状食品生地の移動力向に沿っ
て順次大型となるように配置したローラ上で移動させる
ことにより、食品生地の展延を一度ではなく、何度かに
わけて行うことができる。In addition, by moving the food dough on rollers that are arranged in order to increase the size along the direction of the moving force of the sheet-shaped food dough, the food dough is spread in several parts instead of once. be able to.
したがって、食品生地を一様に展延でき、移動中に破断
するおそれはない。Therefore, the food dough can be spread uniformly and there is no risk of it breaking during movement.
（実施例）
以下に、この発明の一実施例を第１図および第２図に基
づいて説明する。(Example) An example of the present invention will be described below based on FIGS. 1 and 2.
この実施例に用いられる装置では、搬送コンベヤ１．１
の間にローラ２が配置されている。このローラ２は中央
部を最も膨出させた楕円体状、すなわち紡錘形に形成さ
れて、外面が凸曲面とされており、通常の駆動手段（図
示してない）で食品生地の進行方向に回転されるように
構成されている。In the apparatus used in this example, the transport conveyor 1.1
A roller 2 is arranged between them. This roller 2 is formed into an ellipsoid shape, that is, a spindle shape, with the center part bulging out the most, and the outer surface is a convex curved surface, and is rotated in the direction of movement of the food dough by a normal driving means (not shown). is configured to be
この装置で孔あき状に形成すべき食品生地としては、パ
イ生地３が用いられ、下記の工程で製造されるものであ
る。Pie dough 3 is used as the food dough to be formed into a perforated shape using this apparatus, and is manufactured by the following steps.
すなわち、小麦粉１００重量部、砂糖４重量部、食塩０
．５重量部、ショートニング４重量部、水５２重量部か
らなる配合比で調製した原料を縦型ミキサで混合して生
地を製造する。この生地とフレッシュバターとをラミネ
ータ（レオン自動機■製）の２つのホッパに別々に供給
、収容し、生地とフレッシュバターとをチューブ状に、
連続的に吐出させるとともに、これを圧延する。この圧
延物を折込んで、ストレッチャにより厚さ３鴫のシート
状に成形してパイ生地とする。That is, 100 parts by weight of wheat flour, 4 parts by weight of sugar, 0 parts by weight of salt.
．． Dough is manufactured by mixing raw materials prepared in a blending ratio of 5 parts by weight, 4 parts by weight of shortening, and 52 parts by weight of water using a vertical mixer. This dough and fresh butter are separately supplied and stored in two hoppers of a laminator (manufactured by Leon Automatic Machinery), and the dough and fresh butter are made into a tube shape.
It is continuously discharged and rolled. This rolled product is folded and formed into a sheet with a thickness of 3 mm using a stretcher to obtain pie dough.
その後、パイ生地へ、切り線を入れる為のメツシュロー
ラを押し当てるとともに、そのローラを回転させてパイ
生地へ多数の切り線を千鳥状に形成する。このようにし
て多数の切り線４（一部図示）が形成されたパイ生地３
は、前記した搬送コンベヤ１により移動させて、同方向
に回転するローラ２上を通過させる。ローラ２上を通過
するパイ生地３は、その凸曲面により拡張され、切り線
４は孔４ａ（一部図示）に変形される。第１図および第
２図ではローラ２を一つ架設した状態のみ示したが、実
際の製造装置内には複数の径の異なるローラを小径順に
順次配置し、このローラ上を順次通過させることにより
段階的に孔４ａを拡張して行き、最終的に孔あき状に仕
上げるような多段処理を行っている。この多段処理によ
りパイ生地３は一度ではなく徐々に拡張されるので、パ
イ生地を一様に拡張することが可能となり、破断などの
事故を生じるおそれはない。Thereafter, a mesh roller for making cut lines is pressed against the pie dough, and the roller is rotated to form a large number of cut lines in a staggered pattern on the pie dough. Pie dough 3 in which a large number of cutting lines 4 (partially shown) are formed in this way
are moved by the above-mentioned conveyor 1 and passed over rollers 2 rotating in the same direction. The pie dough 3 passing over the roller 2 is expanded by its convex curved surface, and the cut line 4 is transformed into a hole 4a (partially shown). Although FIGS. 1 and 2 only show the state in which one roller 2 is installed, in the actual manufacturing equipment, a plurality of rollers with different diameters are sequentially arranged in descending order of diameter, and the rollers are passed over this roller one after another. A multi-stage process is performed in which the hole 4a is expanded in stages and finally finished in a perforated shape. This multi-stage process expands the pie dough 3 gradually rather than once, so it becomes possible to expand the pie dough uniformly, and there is no risk of accidents such as breakage.
なお、ローラの数は特に限定されるものではないが、作
業効率などの点から４段程度とすることが望ましい。The number of rollers is not particularly limited, but from the viewpoint of work efficiency, it is desirable to have about four stages.
このようにして孔あき状に形成されたパイ生地は、ギロ
チンカッタ（図示してない）により例えば１２０ｏｕｎ
×６０ｍｍの長方形にカットし、−３０℃で急速凍結さ
せる。ついで適当期間冷凍保存後（例えば１ケ月）、０
℃まで解凍し、シート状パイ生地、アップルフィリング
などの上面を、前記パイ生地で覆い、１９０℃で焼成し
てアップルパイを製造した。The pie dough thus formed with holes is cut with a guillotine cutter (not shown), for example, by 120 ounces.
Cut into rectangles of 60 mm and quickly freeze at -30°C. Then, after freezing for a suitable period of time (for example, 1 month),
The pie dough was thawed to 190° C., the top surface of the sheet-shaped pie dough, apple filling, etc. was covered with the pie dough, and baked at 190° C. to produce an apple pie.
次に、第３図および第４図は他の実施例を示すものであ
り、順次大径となる紡錘状の形状からなる４個のローラ
５ａ、５ｂ、５ｃ、５ｄが搬送コンベア１上に架設され
ている。この実施例では前述した実施例と同様の材料か
らなり、多数の切り線４（一部図示）を形成したパイ生
地３を用い、搬送コンベア１上でローラ５ａ〜５ｄ上を
通過するように移動させる。この移動によりパイ生地３
の切り線４は前記実施例と同様に徐々に拡張され、孔状
（一部図示）となってパイ生地３に孔４ａ（一部図示）
が形成される。このパイ生地は前述したようにアップル
パイの製造などに用いられる。Next, FIG. 3 and FIG. 4 show another embodiment, in which four rollers 5a, 5b, 5c, and 5d each having a spindle-like shape whose diameter becomes larger in sequence are installed on the conveyor 1. has been done. In this embodiment, a puff pastry 3 made of the same material as in the previous embodiment and having a large number of cut lines 4 (partially shown) is used, and is moved on a conveyor 1 so as to pass over rollers 5a to 5d. let Due to this movement, pie dough 3
The cutting line 4 is gradually expanded in the same way as in the previous embodiment, and becomes hole-shaped (partially shown) to form a hole 4a (partially shown) in the puff pastry 3.
is formed. As mentioned above, this pie dough is used for making apple pies, etc.
第５図は、さらに他の実施例の装置を示すものであり、
紡錘形ローラ６ａ、６ａを軸方向に２つ連結して、異形
ローラ６を構成したものである。FIG. 5 shows an apparatus of still another embodiment,
The irregularly shaped roller 6 is constructed by connecting two spindle-shaped rollers 6a, 6a in the axial direction.
この異形ローラ６は、搬送コンベヤ１．１間に１段ない
しは多段に配置し、切り線４を形成したパイ生地３をこ
の搬送コンベヤｌにより移動させて、同方向に回転する
異形ローラ６上を通過させる。The irregularly shaped rollers 6 are arranged in one or multiple stages between the conveyor belts 1.1, and the pie dough 3 with the cut line 4 is moved by the conveyor l, and is moved over the irregularly shaped rollers 6 rotating in the same direction. Let it pass.
この装置では、ローラの軸方向に紡錘形が連なった形状
からなっており、軸方向の両側部での引き伸ばし力が相
対的に大となる。このため、パイ生地３上の切り線を幅
方向に、より均一に展延さ− １〇 −
せることができる。尚、異形ローラ６は第３図の装置の
ように、搬送コンベヤ１上に浮上状態で配置することも
可能である。In this device, the roller has a shape in which spindle shapes are continuous in the axial direction, and the stretching force on both sides in the axial direction is relatively large. Therefore, the cut line on the pie dough 3 can be spread more uniformly in the width direction. Incidentally, the irregularly shaped roller 6 can also be arranged in a floating state on the conveyor 1 as in the apparatus shown in FIG.
（発明の効果）
以上説明したようにこの発明の製造方法によれば、展延
性を有するシート状食品生地に多数の切り線を所定間隔
で千鳥状に形成し、このシート状食品生地を、順次凸曲
面になるように展延し、前記切り線を徐々に孔状に変形
させて所望大きさに形成させるものとしたので、孔あき
食品生地を効率よく製造することが可能となり、大量生
産、大量供給が可能となる。また食品生地を均一に拡張
して孔を形成するので、一定した形状が得られ、製品品
質が向上するという効果もある。また安定した形状が得
られるので焼成などの後処理を行う場合にも均一な焼成
を行うことが可能となり、形崩れなども未然に防止する
ことができる。(Effects of the Invention) As explained above, according to the manufacturing method of the present invention, a large number of cutting lines are formed in a spreadable sheet-like food dough at predetermined intervals in a staggered manner, and the sheet-like food dough is sequentially cut into a spreadable sheet-like food dough. Since the dough is rolled out to form a convex curved surface and the cut line is gradually transformed into a hole shape to form the desired size, it is possible to efficiently manufacture perforated food dough, and mass production is possible. Large quantity supply becomes possible. Furthermore, since the holes are formed by uniformly expanding the food dough, a uniform shape can be obtained, which also has the effect of improving product quality. Furthermore, since a stable shape can be obtained, uniform firing can be performed even when post-processing such as firing is performed, and deformation can be prevented.
−またこの発明の製造装置では、直径の異なる複数の紡
錘形ローラを小径順に所定間隔で順次並列架設したので
、簡単な設備で食品生地の展延を連続、かつ均一に行な
うことができるので、孔あき食品生地を連続多量生産し
得る効果がある。- Furthermore, in the manufacturing apparatus of the present invention, a plurality of spindle-shaped rollers with different diameters are installed in parallel at predetermined intervals in descending order of diameter, so food dough can be spread continuously and uniformly with simple equipment. This has the effect of allowing continuous mass production of open food dough.
第１図はこの発明の一実施例を示す正面断面図、第２図
は同じく平面図、第３図は他の実施例を示す正面断面図
、第４図は同じく平面図、第５図はさらに他の実施例の
平面図、第６図は従来の一方法を示す概略図である。FIG. 1 is a front sectional view showing one embodiment of the invention, FIG. 2 is a plan view, FIG. 3 is a front sectional view showing another embodiment, FIG. 4 is a plan view, and FIG. FIG. 6, a plan view of yet another embodiment, is a schematic diagram showing one conventional method.
Claims (1)
所定間隔で千鳥状に形成し、このシート状食品生地を、
順次凸曲面になるように展延し、前記切り線を徐々に孔
状に変形させて所望大きさに形成させることを特徴とす
る孔あき食品生地の製造方法 ２ 凸曲面の形成は中央部が大径で両端部が小径のロー
ラ上を通過させた特許請求の範囲第１項記載の孔あき食
品生地の製造方法 ３ シート状食品生地を搬送するコンベア上へ、直径の
異なる複数の紡錘形ローラを小径順に所定間隔で並列架
設した孔あき食品生地の製造装置 ４ 紡錘形ローラは全部又は一部を強制駆動とした特許
請求の範囲第３項記載の孔あき食品生地の製造装置 ５ コンベアはベルト又は網帯とした特許請求の範囲第
３項記載の孔あき食品生地の製造装置[Claims] 1 A sheet-like food dough having extensibility is formed with a large number of cutting lines at predetermined intervals in a staggered manner, and this sheet-like food dough is
Method 2 for producing perforated food dough, characterized in that the dough is rolled out sequentially to form a convex curved surface, and the cut line is gradually transformed into a hole shape to form a desired size. Method 3 for producing perforated food dough according to claim 1, in which the perforated food dough is passed over rollers having a large diameter and small diameters at both ends. Apparatus 4 for manufacturing perforated food dough, which are installed in parallel at predetermined intervals in order of diameter. Apparatus 5 for manufacturing perforated food dough according to claim 3, in which all or part of the spindle-shaped rollers are forcedly driven. The conveyor is a belt or a net. Apparatus for producing a perforated food dough according to claim 3 in the form of a belt
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1882987A JPS63188342A (en) | 1987-01-29 | 1987-01-29 | Method and apparatus for producing perforated food dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1882987A JPS63188342A (en) | 1987-01-29 | 1987-01-29 | Method and apparatus for producing perforated food dough |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63188342A true JPS63188342A (en) | 1988-08-03 |
Family
ID=11982454
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1882987A Pending JPS63188342A (en) | 1987-01-29 | 1987-01-29 | Method and apparatus for producing perforated food dough |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63188342A (en) |
-
1987
- 1987-01-29 JP JP1882987A patent/JPS63188342A/en active Pending
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