JPS643447B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a dough rolling method for rolling dough made by adding water to wheat flour, such as noodle dough, pie dough, and confectionery dough.

[Conventional technology]

Conventionally, rolling of noodle dough and the like has been carried out by placing two rolling rolls facing each other at an appropriate interval and passing the dough between them (FIG. 1).

[Problem to be solved by the invention]

Regarding such conventional rolling methods, the following various problems can be pointed out.

When the roll diameter is small, the frictional force between the fabric and the roll surface is small and the biting angle is large, so the force biting the fabric between the rolls is weak, and the fabric slips and deforms, causing disorder in the fabric layers. The fabric may easily tear or tear (Fig. 1A).
Therefore, the roll diameter has to be increased, but
On the other hand, since the roll axial load also increases accordingly, there is a drawback that not only the mechanical rigidity must be sufficiently increased, but also a large space is required.

Problem with fabric processing rate When rolls of the same diameter are used, there is a correlation between the ratio of the fabric thickness at the entrance to the fabric thickness at the exit (processing rate) and the condition of the fabric.
If the processing rate exceeds a certain limit, the fabric will slip and become impossible to process. Furthermore, if the processing rate is too large even if it is below the limit, the dough will be disturbed and stable rolling will not be possible (FIG. 2A). Therefore, in cases such as noodle making or confectionery, where disturbance of the dough affects quality, the processing rate must be reduced (Fig. 2B). That is,
For noodle making, etc., the processing ratio (inlet thickness/outlet thickness) must be kept to about 2.0 to 1.1.
For this purpose, a multi-stage rolling method using a large number of stacked rolls is used. However, there is a limit to the number of roll stages, and usually there are no more than 5 to 10 rolls, so
In order to roll the final roll to a thickness of about 1 mm, the thickness at the inlet must be kept to about 8 to 12 mm. By the way, in order to obtain delicious hand-rolled noodles, it is essential to have a multilayer structure of gluten, and for this purpose, it is desirable to roll the noodles from the thickest possible noodle strip, but the above thickness (8 ~12mm) cannot meet that demand. Furthermore, it is necessary to allow sufficient time for ripening between rolling steps, but the greater the number of rolls, the more difficult it becomes to meet this requirement.

Problems with Pressure Pressure Applying pressure above a certain level to the dough during rolling has a negative effect on its quality. That is,
This causes problems such as excessive moisture on the surface of the dough, adhesion to the roll, and deterioration of quality.

The conventional rolling method using rolls has many problems as described above.

Therefore, the present invention solves all the above problems,
It is possible to perform rolling equivalent to rolling using ultra-large diameter rolls, which was previously impossible, and it is also possible to perform rolling at extremely high processing rates equivalent to tens of stages of conventional rolls, making it possible to roll and form high-quality dough, etc. The purpose of the present invention is to provide a completely new dough rolling method that does not involve rolls.

[Means to solve the problem]

The present invention is a dough rolling method characterized in that rolling is carried out by vibrating curved diaphragms arranged opposite each other with a wide upper part and a narrow lower part. Figures 3A and 3B show the state of conventional roll rolling.The shaded areas in rolls 1 and 2 are the parts that are involved in the rolling process, and the other parts are not involved. You can see how much weight it has. The present invention is based on the idea of omitting unused parts that occupy a large amount of space in conventional methods. For example, when using a roll with a diameter of 2 m, at least 2 m in length and 4 m in width.
However, if you take out only the part involved in rolling, it will be 0.7m long and 0.5m wide.
It is only an extremely limited space of m. In the present invention, it is possible to perform rolling operations as good as, or better than, the conventional method in a similar small space. That is, in the case of the present invention, since the opposed diaphragms open and close due to vibration,
The dough fed from above is pinched and pressed from both sides. At this time, the dough and the diaphragm are not always in pressure contact as in the case of conventional roll rolling, but come together and separate as the vibrations occur. As a result, no sliding deformation occurs in the fabric, and it is possible to increase the processing rate.

〔Example〕

Figure 4 shows an embodiment of the present invention.
is a curved diaphragm with a wide upper part (inlet side).
The lower part (exit side) is narrowed and placed oppositely. Vibration plate 3,
4 is equipped with a vibration mechanism such as a vibrator, an ultrasonic vibration device, a vibration motor, a crank, etc., to generate slight vibrations. 5 is the fabric, and the arrows indicate the movement of the diaphragm.

In this case, the fabric supplied from above (hopper) enters between the diaphragms 3 and 4 due to its own weight and comes into contact with the diaphragms 3 and 4. Then, the fabric is struck from the outside by the vibrations of the diaphragms 3 and 4 in the direction of the arrow, and is stretched. In the case of conventional friction rolling with rolls, the fabric is bitten between the rolls depending on the degree of friction between the rolls and the fabric, so the outside of the fabric is inevitably bitten in before the center, and the outside Sliding deformation occurs between the inside and outside. On the other hand, in the case of the method according to the present invention, unlike in the case of rolls, the pressurizing force is small because it is applied by the slight vibrations of the diaphragms 3 and 4, and the sliding deformation of the fabric is caused. It can be stretched without damaging the fabric. When this is used for making noodles, the gluten becomes multi-layered, and a high-quality noodle sheet similar to that produced by hand-rolling with a rolling pin can be obtained. In addition to noodles, the present invention is suitable for rolling materials such as pizza pie dough that do not allow the dough to be disturbed.

Next, looking at processing pressure, when conventional roll rolling is used, enormous pressure is applied to the dough through the roll surface, and the axial load reaches 1 to 2 tons. In order to reduce the pressure applied to the dough, the processing rate has to be lowered. On the other hand, in the case of the present invention, the fabric 5 and the surfaces of the diaphragms 3 and 4 are momentarily separated each time by vibration, and the diaphragm hits the fabric many times with a small load. Don't put any more pressure on yourself than necessary. Therefore, the processing rate can also be made sufficiently high.

Further, the method according to the present invention can be applied to products that are difficult to work with conventional roll rolling. In other words, those that have too much moisture and cannot be rolled, those that are viscous but cannot be rolled because they lack cohesion,
The pressure of the extruder may affect the quality of the dough.
It can also be applied to products where it is impossible to form a wide range of sheets using an extruder.

5 to 8 show other embodiments.

The device shown in FIG. 5 is applied to continuous sheet forming of viscous objects such as noodle strips and pie dough, and 6 is a vibrator and 7 is a conveyor.

The one shown in FIG. 6 (plan view) has a molding machine 8 attached to the outlet and is applied to continuous injection molding of irregular shapes.

The one shown in Fig. 7 has a conical shape of the diaphragm.
By forming the material into a pyramid shape or the like, continuous injection molding can be performed into a circular cross section, a square shape, or the like.

The one shown in FIG. 8 is a machine that combines several stages of diaphragm mechanisms to finish different types of products in multiple layers and layers, and can be used in wrapping machines and the like.

[Effects of the Invention] As described above, the present invention eliminates all the drawbacks of conventional roll rolling, greatly increases the processing rate, and enables rolling equivalent to a giant roll several meters in diameter. It is possible to produce very high quality noodles, pie dough, etc., contributes to space saving, and is extremely useful as it can be used over a wide range of areas.

[Brief explanation of drawings]

FIGS. 1 to 3 are explanatory diagrams showing the drawbacks of conventional roll rolling, FIG. 4 is a diagram showing the method according to the present invention, and FIGS. 5 to 8 are respective illustrations of other embodiments of the present invention. FIG.

Claims (1)

[Claims] 1. A dough rolling method characterized by rolling by vibrating curved diaphragms arranged opposite each other with a wide upper part and a narrow lower part.