KR800001258B1 - Forming apparatus of bread kneading by dividing - Google Patents

Abstract

An appts. for cutting and shaping dough comprises means for supplying the dough(2), >=3 conveyors(5) for conveying the dough in a given direction, dough stretching rollers(3) mounted on shafts, means for moving the rollers along an elliptical path in the direction of the conveyors, and means for adjusting the speed of each conveyor at a speed greater than that of the next upstream conveyor & for adjusting the speed of the rollers to a speed exceeding that of any conveyor, so that the dough is stretched by the action of the rollers and conveyors to a thickness of 1 - 4 mm.

Description

Split Molding Machine of Bread Dough

1 is a schematic illustrating the process of the present invention.

2 is a cross-sectional view of the dough rolling device.

3 is a schematic side view of the dough rolling apparatus.

4 is a diagram illustrating the situation before the dough.

5, 6, 9, and 10 are explanatory views of the divided or molded state of the dough.

7 and 8 are schematic diagrams of a conventional dough dividing apparatus.

The present invention relates to the outline of a process for taking a certain recreational time called intermediate fermentation before the final fermentation after divided molding of dough in the conventional machine manufacturing process of bread, and then entering the final fermentation after reforming it. In particular, the conventional apparatus required a very large space and a complicated apparatus due to the intermediate fermentation. In the present invention, the apparatus of the concise method which eliminates this and also abolishes the reshaping apparatus is provided.

1 is an overview of the whole process of the present invention, the bread dough (2) supplied to the dough hopper (1) is a continuous strip of thickness of about 10mm to 20mm by the roller device (3) or other method assembled in several stages It is molded into a shape dough (4) or a continuous stick dough having a diameter of 50 or more and is carried by the belt conveyor (5) to enter the next process. It is a roller which presses lightly on the upper surface of the belt conveyor 5 and applies powder to the dough 4, and a powder hopper 8 is attached to the roller 7 so that powder is always supplied to the roller 7.

The dough (4) passes over the rotating roller (9) via the belt conveyor (5) and is then carried by the belt conveyor (10) and over the rotating roller (11) again and again and again the belt It is transferred to the conveyor 12, and then moved to the belt conveyor again to proceed. This series of continuous belt conveyors is running faster in sequence.

The role of the sole roller 9 in the middle of the belt conveyors 5 and 10 and the sole roller 11 in the middle of the belt conveyors 10 and 12 adheres to or adheres to the belt surface of the previous stage. In addition to the role of peeling off the dough and transferring it to the next belt conveyor, it also plays an adjustment role for freeing the extension of the dough by the extension device 14 provided above. The structure of the power transmission device 14 mainly plays a role of a plurality of planetary rollers 15 that perform idle revolution and free follower rotation.

The orbital trajectory is ellipse a.

The device for revolving the planetary roller 15 to ellipse a includes a shaft 17 attached over the chain 16 (16 ') and a chuck 18 (18') attached to the shaft and its chuck ( 18) sprockets 23, 23 'and sprockets for driving guide rails 19, 20, 21, 22, and chains 16, 16' for guiding the operation of 18 'and 18'. Bevel gears 25 and 26 which rotate the shaft 24 and the shaft 24, the shaft 27 of the bevel gear 26, etc. are comprised. That is, the rotation of the shaft 27 is moved from the bevel gear 26 to the bevel gear 25 to be the rotation of the sprockets 23 and 23 ', thereby driving the chains 16 and 16'. This running trajectory is elliptical by the guide rails 19, 20, 21 and 22, and the axis 17 attached to the chain 16 and 16 'also runs the elliptic trajectory. The shaft 17 is fitted with a planetary roller 15 via bearings 28 and 28 '.

The planetary roller 15 is free to rotate in the axial direction with the shaft 17 by bearings 28 and 28 '. To sum up again, the planetary roller 15 moves the trajectory of the ellipse by the axis 17, but has the freedom to rotate.

The straight running surface of the ellipse of the orbital trajectory a (figure 3) of the planetary roller 15 is opposed to the belt conveyors 5, 10 and 12, and the inlet portion of the dough 4 is about 1 mm near the outlet. The interval of about 2 mm is formed. Referring to FIG. 4, the planetary roller 15 is set by setting the running speed of the chain 16, 16 ′ to a speed higher than that of the belt conveyors 5, 10, 12. The dough 4 is contacted and rotated in the direction of the arrow b. That is, the planetary roller 15 proceeds while rolling on the dough 4.

At this time, the effect of the planetary roller 15 on the dough 4 will be described in detail. When the planetary roller 15 comes into contact with the dough 4 for the first time, it will be beaten and crushed. Press the bubble and crush it to press the dough is divided into spongy shape inside by the gas. Experimentally, the faster the speed of the chain 16 (16 '), the more the repetition of the beat became a vibrational effect, and a good result was obtained for the bread dough.

Next, the planetary roller 15 that rolls while pressing and crushing the dough 4 forms a bulged portion 29 of the dough on the front of the roller. This swollen portion 29 is tensioned by the preceding planetary roller 15 'due to the revolution speed of the belt conveyor 10 and the planetary roller 15 faster than the belt conveyor 5. It is stretched forward to solve the problem. Therefore, the swollen portion 29 of the dough does not occur in reality, and the planetary roller 15 always rolls a flat surface and does not roll with a compressive force to the dough, but rather repeats the stretching and surface smoothing of the bread dough guruten structure. The bread dough which is not spoiled and has a strong elasticity is easily formed into an extremely thin band. The more effective the effect, the greater the number of planetary rollers 15 attached to the chain 16, and the greater the number of downward kneading conveyors (5, 10, 12, etc.) in the combined number. The better.

In the embodiment of the present invention between the conveyor belt and the radially long haired sole (9, 11) by placing a long hair around the axis to enhance the above effect, such a device as described above the dough to adhere to the conveyor belt Not only safely transfers to the next belt but also transfers powder to the upper surface of the next conveyor belt. Also, when the planetary roller 15 passes through the upper surface of the roller, the hair bends and acts as a flat conveyor. It becomes like increasing the number. And when the planetary roller (15) does not have each upper surface, the circular arc motion shown in the solo roller (9 ') (11') to float the dough in the air and to automatically adjust to the temple of the dough.

The thickness of the rolled dough 4 'passed through the dough rolling device 14 is thinned to about 2 mm and then passes through the bottom of the roller 30. The role of the roller (30) is not rolling, but mainly press the paraxial due to the elasticity of the bread dough, and the dough (4 ') opened from the rolling action of the planetary roller (15) to the tip of the conveyor belt 12 is reduced to some extent. In order to prevent the shrinkage from appearing thicker, the circumferential speed of the roller 30 is combined with the belt conveyor 12, and the dough is fed to the next bottom. Denoted at 31 is a cutting knife having a sharp blade, and cuts the pasted dough 4 'to a predetermined length. The cut dough 33 is conveyed to the belt conveyor 13 running at a speed more than twice the speed of the belt conveyor 12, and wound in a roll shape by the net net 32 of FIG. It becomes a rod-shaped molded article having the same cross section. This molded article 34 can be put into the final fermenter and fermented and calcined as it is, without giving a constant recreation time, thereby making a superior bread.

In the present invention, the reason for not requiring intermediate fermentation (constant retreat during the process), which is required by the conventional process, is first of all. It is because it was breaking | disrupting, and in this invention, it is mentioned that there is no destructive effect at the time of dividing dough.

7 and 8 show a conventional general dough dividing apparatus, and explain the differences from the present invention. In the drawing, the retraction of the piston 38 in the cylinder 37 assembled in the rotor 36 prepared below the kneading tank 35 and the piston 38 inserted therein causes the bread dough 2 in the tank 35. ) Is sucked into the cylinder 37, and the sucked dough is sheared into the dough in the hopper as the rotor 36 comes to the position as shown in FIG. The divided dough repeats the discharge from the cylinder 37 of the rotor by the advancement of the piston 38.

However, this divided dough 39 is extremely amorphous and never has a smooth surface as cut with a sharp knife.

The above-mentioned conventional dividing device is a three-dimensional dividing, ie, three-dimensional dividing from a large mass of bread dough, and the entire surface of the split dough becomes a cut surface, and furthermore, the cut surface is roughened so that the continuous structure of guruten is divided to a depth of several mm A state is observed. Therefore, in the conventional process, the portion of the original surface was given to the central portion by the dynamic action of moving the dough in the direction of the arrow of FIG. There is a need for a molding process in which a spherical equilibrium is maintained while the surface is covered by a mechanically uniform elastic structure. In addition, the third process is a so-called intermediate fermentation process and recombines the dough in which the guruten structure is broken into the center by regenerating the spherical dough 40 for a predetermined time by natural oxidation. In addition, the fourth process is a rolling process, commonly referred to as gas evacuation, and the next process is a process of rolling the dough into a flat disc shape, and adjusting the size of gas bubbles generated during the dough rest of the previous process, and the shape of the bubbles is spherical. It is not a flat plate or entangled bubble structure to make a thin film of bubble bread. These theories and techniques were required for the conventional baking method to subdivide large chunks of dough first and transfer them to the next process. Also, since the division is inevitably steric, the amount of destruction of guruten is increased, thereby It can be said that the recovery process is embedded in the.

In the present invention, emphasis is placed on preventing dough deterioration due to dividing, and the dividing is effective by taking a method having a very small cutting area, which can be called planar dividing. The same dough rolling process is newly adopted. However, if the thickness of the dough prepared at this time is 5mm or more, a superior bread product is never obtained, and in the present invention, the thickness thereof is set to 1.5mm or more. It does not refer to the dimension when it is reduced by elasticity and its thickness is increased). The reason for the thickness designation at this time is to explain that when bread dough is left unattended, a myriad of bubbles are created with the passage of time. This is equivalent to the division of the continuous structure of guruten, and it is impossible to mold the dough in a homogeneous state without recombination of the division in any way. Therefore, if it is integrated by strong pressure agitation, the guruten structure is weakened as a whole, and even if the gas is pressed by pressing only the gas, the separated guruten structure is not recombined unless left for a certain time as described above. .

In the present invention, the solution is to "average the dough to a thickness up to the thickness subdivided by the gas" to ensure a homogeneous state.

The thickness of the dough subdivided by the gas is infinitely different, but in the large dough state of the bread dough, the dough granulation effect of the gas from 25 ° C. to 30 ° C. for 30 minutes causes the thickness of the dough (bubble film) to be 2 mm. It rarely makes it less.

Therefore, even if the dough has elapsed 30 minutes after the present dough, if the thickness of the dough itself to 2mm or less after that can obtain a homogeneous state of dough, this is due to the continuous input action of the dough. Experimentally, when the extension molding of the dough is made 2 mm or less by the above-described apparatus 14, even when the light is transmitted through the light beam, the dough is hardly seen and the kneading state having an extremely uniform elasticity is obtained. do. However, this is not possible to resolve the tissue imbalance in the 5mm extension molding.

The dough rolling action of the device 14 in the present invention has two effects. In other words, when obtaining a very homogeneous state without applying pressure to the dough and cutting, the cross-sectional area is extremely small and the dough is prevented from being deteriorated by cutting.

And the last process is just to wind the cut | disconnected thin fixed length dough, or just to wind up and to shape | mold in a round shape.

Claims (1)

In the rolling device which finally finishes kneading the dough into a rod or thick belt-shaped continuous body, runs on the conveyor and is accompanied by the mechanical action of drawing, it is a device for rolling bread dough in the thickness range of 1mm to 4mm. It is equipped with a roller that rotates freely on a shaft for interlocking an elliptical track, and a conveyor for carrying bread dough facing the elliptic track, wherein the conveyor is configured by arranging a plurality of conveyors in series so as to increase the sequential speed. Continuous rolling device of the characteristic bread dough.

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