RU2714049C1 - Method for dough rolling - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method of dough rolling consists in that, first, dough is supplied into gap between one pair of rolls rotating in opposite directions and thick dough ribbon is produced at clearance output. After that, one imparts a constant shape to the ribbon in its cross section along the whole thick ribbon length between the rollers pairs. Obtained thick ribbon is passed through a gap of the next pair of rollers rotating in opposite directions; a thin ribbon with decreased cross section is obtained. In the zone between roller pairs gaps one performs arbitrary ribbon sagging, measures the ribbon sagging value and, depending on such value, decreases or increases the rate of the first rollers pair rotation. Between gaps of two pairs of rolls, the belt is inclined and the sagging h of the tape is carried out within (0.01–0.19)H, where H is the center-to-center distance between the first and second pairs of rolls.

EFFECT: invention allows to improve the quality of the dough ribbon at the output of the dough rolling agent at low speeds of its operation and its low efficiency.

1 cl, 2 dwg

Description

The invention relates to the food industry, in particular to the production of products from rolled dough.

A device is known for rolling out the dough and for producing a test tape from it, comprising a frame on which an upper pair of rollers having a drive for rotating them in opposite directions, as well as a lower pair of rollers having a different drive for rotating them in opposite directions, is formed between each pair of rollers adjustable clearance, and the device is equipped with a control unit electrically connected to the rotation drive of the upper pair of rollers and the position sensors of the test tape between the upper and lower pairs of rollers on the frame in the middle A pendulum is fixed on the axis with a supporting roller installed on it, which serves to track the position of the test tape and stabilize its working position when it moves and deviates from the set position, while the test tape tension sensor located on one side of the pendulum and mounted on the frame are fixed on the frame on the other hand from the pendulum, the sag of the test tape, and the pendulum is made in the form of a frame with sides, restricting the movement of the test tape in its transverse direction, and in its lower part there is a ledge designed to interact with the position sensors of the test tape, in addition, the lower pair of rollers is shifted to one side relative to the upper pair of rollers, and the width of each roller of the lower pair is 2-10 mm wider than the width of each roller of the upper pair (RU 128457 U1, 05.27.2013).

Common features of the claimed and known technical solutions is that first the dough is fed into the gap between one pair of rolls rotating in opposite directions and a thick dough tape is obtained at the exit of the gap, after which the thick tape obtained is passed through the gap of the next pair of rolls rotating in opposite directions and get a thin tape with a reduced cross section of a thin tape.

A significant drawback of the known technical solution is that its use does not allow to increase the speed of rolling the dough within the required limits, since in case of exceeding these limits the quality of the resulting tape decreases, breaks in the test tape, clogging of the device with dough and, as a result, the device stops and requires it cleansing.

Of the known technical solutions, the closest to the claimed one is the method of rolling the dough, which consists in first dough being fed into the gap between one pair of rolls rotating in opposite directions and a thick dough tape is obtained at the exit from the gap. After that, the tape is given a constant shape in its cross section along the entire length of the thick tape between the pairs of rolls. The resulting thick tape is passed through the gap of the next pair of rolls rotating in opposite directions and a thin tape is obtained with a reduced cross section of the thin tape. In the area between the gaps of the roll pairs, arbitrary sagging of the tape is carried out, the amount of sagging of the tape is measured and, depending on this value, the rotation speed of the first pair of rolls is reduced or increased. Between the gaps of two pairs of rolls, the tape is given an inclined position, and the slack h of the tape is carried out within (0.2-0.8) N, where H is the center-to-center distance between the first and second pairs of rolls. This technical solution improves the quality and speed of rolling dough. (RU 2597126 C1, 09/10/2016).

This method of rolling the dough did not cause any complaints with the high productivity of the dough sheeter, and, consequently, the high speed of the test tape between the upper and lower pairs of rolls. The claimed range of sagging of the test tape "h" in the range (0.2-0.8) H, where H is the center-to-center distance between the first and second pairs of rolls, made it possible to compensate for the inertia of the change in the speed of rotation of the first pair of rolls without disturbing the free sagging of the test tape between first and second pairs of rolls.

However, at present, along with traditionally small dough products with filling, for example, dumplings weighing from 2 to 5 grams, large dumplings weighing from 10 to 25 grams have gained great popularity. The disadvantage of the prototype is that the use of the known method in the manufacture of products weighing from 10 to 25 grams leads to their destruction when moving them at high speeds due to the greater kinetic energy, which increases in proportion to the increase in mass of manufactured products.

The technical problem is the creation of a method for rolling dough used for the manufacture of products weighing from 10 to 25 grams from dough with filling, the implementation of which eliminates the disadvantages of the known analogue.

The technical result of the claimed invention is to improve the quality of the test tape at the exit of the dough sheeter at low speeds and low productivity.

The technical result is obtained by the method of rolling dough, used to make products weighing from 10 to 25 grams from dough with filling, which consists in the fact that first the dough is fed into the gap between one pair of rolls rotating in opposite directions and a thick dough tape is obtained at the exit from the gap , then the resulting thick tape is passed into the gap of the next pair of rolls rotating in opposite directions and a thin test tape with a reduced cross section is obtained, after passing the test tape through the gap p between the first pair of rolls, the test tape is given a constant shape in its cross section along the entire length of the thick tape in the area between the gaps of both pairs of rolls and in this zone arbitrary sagging of the tape h is carried out, then the amount of sagging of the tape is measured and, depending on this value, reduce or increase the rotation speed of the first pair of rolls, and between the specified roll gaps the tape is given an inclined position, characterized in that the sagging of the tape h is in the range (0.01-0.19) H, where H is the center-to-center distance between ditch and second pairs of rolls.

In FIG. 1 shows a diagram of a device for rolling dough, explaining the method; in FIG. 2 is a section AA in FIG. 1.

The device for implementing the method comprises a first pair of rolls rotating from the drive in opposite directions, which is formed by rolls 1 (Fig. 1) located on the geometric axis 2 so that there is a gap 3 between the rolls 3. The device contains a second pair rotating from the drive in opposite directions rolls 4 located with a gap 5 between them. The second pair of rolls is located below the first pair of rolls and is shifted to the side so that zone 6 is formed between the gaps 3 and 5 of the pairs of rolls. In this zone, arbitrary h sagging of the test thick tape 7 is made. FIG. Figure 1 shows the two extreme positions of the test thick tape that the tape may occupy during the rolling process of the dough. This tape occupies different positions between the two extreme (minimum and maximum) sagging h of the thick tape 7 shown in FIG. 1.

Zone 6 is vertically limited by the shortest distance H between the gaps 3 and 5. Such a distance in this method is located on the perpendicular restored from the symmetry point of the gap 3 and extending toward the lower gap 5. The gap 5 is shifted in the horizontal direction from the indicated perpendicular by the amount selected depending on the sagging of the test tape between the gaps. In zone 6, the test thick tape 7 along its entire length along the length has a constant cross section (Fig. 2).

It should be noted that the sagging h of the test thick tape 7 in this method is the distance between line 8 (Fig. 1), passing through the axis of symmetry of each gap, and the point 9 located farthest from line 8, located in the middle of the tape 7 along its thickness.

The method is as follows. The dough 10 is fed into the gap 3 between one pair of rolls 1 and 2 rotating in opposite directions and, at the exit from the gap 3, a conditionally thick test tape 7 is obtained. The thick tape 7 is given a constant shape in its cross section along the entire length of the tape with a former (not shown). The resulting thick tape 7 is passed through the gap 5 of the next pair of rolls 4 rotating in opposite directions and a thin tape 11 with its reduced cross section is obtained. In zone 6 between the gaps 3 and 5 pairs of rolls carry out arbitrary sagging of the tape by a value of h. The amount of sagging of the tape is measured and, depending on this value, the rotation speed of the first pair of rolls 1 is reduced or increased.

In this case, sagging of the tape h is carried out and the speed of rotation of each pair of rolls during the dough rolling is selected, and the sagging speed h and the quality of the thin tape 11 are controlled by the speeds of the rotation of the pair of rolls 11. Depending on the quality of the thin tape, the speed of rolling the dough and the performance of the device for rolling the dough are controlled.

In the case of the production of large dough products with filling, for example, dumplings weighing 10-25 grams, it is impossible to apply high molding speeds, such as in the production of dumplings weighing 5 grams, therefore, the speed of passage of the test tape between the first and second pairs of rolls is 2-3 times less. Large kinetic energy due to the greater mass (10-25 grams) of dough products with filling leads to their destruction when moving them at high speeds.

Given the above, in the case of the production of large dough products with filling, less than 2-3 times the productivity of the dough sheeter is achieved by reducing the molding speed. The low speed of passing the test tape between the pairs of rolls leads to its drying, and the dried test tape falling into the lower pair of rolls leads to a decrease in the quality of the test tape when leaving the dough sheet.

The distance between the first and second pairs of rolls "H" (see Fig. 1) depends on the diameters of the rolls and the device that controls the sagging of the test tape between the pairs of rolls, and is chosen structurally minimal. Therefore, to reduce the length of the test tape and the time it takes between pairs of rolls is possible only by reducing the sagging "h" of the tape to (0,01-0,19) N, where H is the center-to-center distance between the first and second pairs of rolls.

Tests carried out in the production of dumplings weighing 10-25 grams on drum-type machines, at the optimum speed for feeding the test tape by rolling, showed that when using various options for sagging the test tape between pairs of rolls “h” the quality of the test tape at the exit of the dough sheet, and therefore the quality of the manufactured products was different:

- when sagging h tapes in the range of (0.2-0.8) H 2% of the manufactured dough products with filling (dumplings) weighing 25 grams were glued during cooking;

- when sagging h tapes in the range of (0.2-0.8) H 1% of manufactured dough products with filling (dumplings) weighing 10 grams during cooking glued;

- when sagging the tape h within (0.01-0.19) H, the manufactured dough products with filling (dumplings) weighing 25 grams after cooking were not glued.

Thus, in comparison with the prototype, the use of this method significantly improved the quality of the test tape at the exit of the dough sheeter at low speeds and low productivity, due to the sagging of the tape h within (0.01-0.19) N.

Claims (1)

The dough rolling method used for the manufacture of products weighing 10 to 25 g from dough with filling, which consists in the fact that the dough is first fed into the gap between one pair of rolls rotating in opposite directions and a thick dough tape is obtained at the exit from the gap, then obtained a thick tape is passed into the gap of the next pair of rolls rotating in opposite directions and get a thin test tape with a reduced cross section, after passing the test tape through the gap between the first pair of rolls, test tapes e give a constant shape in its cross section along the entire length of the thick tape in the area between the gaps of both pairs of rolls and in this zone carry out arbitrary sagging of the tape h, then measure the amount of sagging tape and depending on this value reduce or increase the speed of rotation of the first pair of rolls, moreover, between the indicated roll gaps the tape is given an inclined position, characterized in that the slack h of the tape is in the range (0.01-0.19) H, where H is the center distance between the first and second pairs of rolls.

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