TW202318975A - Method and device for forming wrapper food - Google Patents

Abstract

The invention provides a forming method and a forming device for wrapping food. When a wrapper food is cut and formed from a rod-shaped food, the adhesion of a wrapper material at a cut part can be firm. A method for molding a wrapped food product comprises: a supply step for supplying a rod-shaped food product (PB) in which the periphery of an inner wrapping material (F) is covered with an outer skin material (D) from above a gate (17) having a plurality of gate pieces (17A); a first closing step in which a shutter opening (17C) formed by being surrounded by the shutter sheet is closed, and the outer skin material at the cutting position of the rod-shaped food is brought toward the center from the circumferential direction by the shutter, and the diameter of the inner wrapping material is reduced so as to be separated from each other up and down; an intermediate stopping step in which the closing operation of the shutter is stopped for a predetermined period of time, and the outer skin material facing the center is bonded; and a second closing step in which the closing operation of the gate is restored, the gate opening is closed, the rod-shaped food is cut at the cutting position, and a wrapper food (P) in which the inner wrapping material is wrapped by the outer wrapper material is formed.

Description

Forming method and forming device for stuffed food

The present invention relates to a forming method and a forming device of a stuffed food, in particular, to a forming method and a forming method for cutting and forming a stuffed food from a stick-shaped food which is formed by wrapping an inner filling material with an outer skin material. forming device.

Various methods and devices for molding stuffed foods have been proposed so far.

In the method and device disclosed in Patent Document 1, a controller is used to control the rotation angle, rotation speed, etc. of a control motor for driving a cutting body, thereby manufacturing a multi-layer stuffed food. The opening and closing speed of the shaping and cutting gate can be adjusted according to the material of the multi-layered stick-shaped food, and when the periphery of the stick-shaped food is tightened, the movement amount of the leather material outside the center of the stick-shaped food can be adjusted arbitrarily.

The device disclosed in Patent Document 2 is a stuffing machine, which includes: a stuffing cutting device with a switch that can be opened and closed freely, a receiving member, a first control motor for opening and closing the switch, and a stuffing cutting device And the second control motor for the up and down of the receiving member. In this stuffing machine, the opening and closing action of the shutter is modeled in advance, and the opening and closing action mode and the action mode of moving up and down of the shutter can be easily changed.

In the method and device disclosed in Patent Document 3, the continuously extruded stick-shaped food is formed into any constricted shape by a shutter. The shutter is used to cut off the part of the bar-shaped food other than the constricted part, so as to manufacture shaped food. [Prior Art Literature] [Patent Document]

[Patent Document 1] Japanese Patent Application Laid-Open No. 08-112056 [Patent Document 2] Japanese Unexamined Patent Publication No. 2002-045109 [Patent Document 3] Japanese Patent Application Laid-Open No. 06-178679

[Problem to be solved by the invention]

In the device described in Patent Document 1 or Patent Document 2, fermented dough such as donuts and bread is used as the outer skin material and the inner filling materials such as stuffing and curry filling are wrapped to make a stick-shaped food. When the shaped food is cut and formed into a stuffed food, the cut surface of the stuffed food will be bonded with the outer skin material. However, in the fermentation process after molding, the bonded portion of the skin material other than the cut portion is cracked due to factors such as expansion of the skin material, and dents are formed on the surface of the stuffed food. Furthermore, if the stuffed food is deep-fried, only the sunken part remains white, and the problem of spoiling the appearance occurs.

The present invention has been developed to solve the above-mentioned problems. Its purpose is to provide a new forming method and forming device. When the stuffed food is cut and formed from a stick-shaped food, The bonding of the skin material becomes firmer. [Technical means to solve the problem]

The forming method of the stuffed food of the present invention includes: a supply process, a first closing process, an intermediate stop process, and a second closing process. The food is supplied from above the shutter with a plurality of shutters. The first closing step is to close the opening of the shutter formed by the shutters, and use the shutter to let the stick-shaped food The outer skin material of the cut part gathers from the circumferential direction to the center to reduce the diameter of the aforementioned inner filling material in a manner of separating up and down. Bonding of the outer skin material, the aforementioned second closing process is to restart the closing action of the aforementioned shutter, cut the aforementioned stick-shaped food at the aforementioned cutting position and form it into a stuffing that wraps the aforementioned inner filling material with the aforementioned outer skin material food.

In addition, in the second closing step, a recess is formed at the center of the lower surface of the shutter, and the protrusion is formed on the top of the stuffed food by using the recess of the shutter.

Furthermore, the front end of the stick-shaped food or the stuffed food may be supported from below by a support member, and in the second closing step, the support member is lowered while expanding the distance between the support member and the shutter. , and form a protruding portion on the top of the aforementioned stuffed food.

Furthermore, it may be configured such that the front end of the stick-shaped food or the stuffed food is supported from below by a support member, and the front end of the stick-shaped food or the stuffed food is supported from below during at least one of the first closing step, the intermediate stop step, and the second closing step, while the The support member is lowered while the distance between the support member and the shutter is widened.

It may also be configured such that the front end of the stick-shaped food or the stuffed food is supported from below by a support member, and the front end of the stick-shaped food or the stuffed food is supported from below during at least one of the first closing step, the intermediate stop step, and the second closing step while maintaining the front end of the stick-shaped food. The supporting member is lowered while the supporting member is spaced from the shutter.

Furthermore, it may be configured such that the front end of the stick-shaped food or the stuffed food is supported from below by a support member, and in the first closing step, the intermediate stop step, and the second closing step, the supporting member and the aforementioned The support member is lowered while changing the distance between the shutters arbitrarily.

Furthermore, it may be configured such that the size of the opening of the shutter and/or the length of the predetermined time in the intermediate stop step can be adjusted.

Furthermore, the closing speed of the shutter in the first closing step and the closing speed of the shutter in the second closing step can be individually adjusted.

It can also be configured as a forming device for implementing any one of the above-mentioned forming methods. [Effect of Invention]

According to the present invention, when the stuffed food is cut and shaped from a stick-shaped food obtained by covering the inner filling material with the outer skin material, the adhesion of the outer skin material at the cut portion can be strengthened. Furthermore, the stuffed food can be cut so that the protruding part is formed on the top of the stuffed food. Therefore, it is possible to prevent dents from being generated in the cut portion of the stuffed food, and it is possible to stably manufacture a product with a good appearance.

A molding apparatus 1 according to a first embodiment of the present invention will be described with reference to FIGS. 1 to 3 . The illustrated molding device 1 cuts the stick-shaped food PB formed by covering the periphery of the inner filling material F with the outer skin material D, and shapes it into a food ( stuffed food) p. In the following description, detailed descriptions of well-known configurations are omitted.

The molding device 1 includes a box-shaped frame 2 , a supply device 3 , a shutter device 5 , a support device 7 , a conveyer 8 , and a control device 9 .

The supply device 3 includes: a supply device 11 for the filling material F disposed on the upper part of the frame 2, a supply device 13 for the outer skin material D, and a spout 15 is provided on the front side (hand side in FIG. 1 ) of the frame 2. . The supply device 11 of the filling material F is provided with: a hopper 11A, a screw (not shown) rotatably arranged on the inner bottom of the hopper 11A, a pump 11B, a screw drive motor M1 for driving the screw, and a pump for driving the pump 11B. Driving motor M2. The supply device 13 of the sheath material D includes a substantially conical hopper 13A, a screw (not shown) rotatably arranged inside the hopper 13A, a pump 13B, a screw drive motor M3 for driving the screw, and a drive pump 13B. The pump driving motor M4. The stacking nozzle 15 is arranged between the pump 11B and the pump 13B, and is used to supply the stick-shaped food PB in which the inner filling material F is covered with the outer skin material D downward. The lamination nozzle 15 is equipped with the nozzle part 15A at a supply outlet. The configuration of the supply device 3 is known, and thus a detailed description thereof is omitted.

The shutter device 5 is arranged below the stacking nozzle 15 , and cuts the stick-shaped food PB supplied downward from the mouth 15A of the stacking nozzle 15 into food P. The shutter device 5 is provided with: a shutter 17, a shutter opening and closing drive mechanism 19 for opening and closing the shutter 17, and a shutter vertical driving mechanism 21 for moving the shutter 17 up and down. The shutter 17 has a plurality of shutter pieces 17A. The opening-closing piece 17A includes a molding surface 17B, and the molding surface 17B has a convex portion formed in the middle of the opening-closing piece 17A in the thickness direction. The opening and closing piece 17A is arranged in a ring shape, and the shutter opening 17C is formed by the molding surface 17B of the opening and closing piece 17A. The shutter opening 17C is opened and closed by opening and closing the shutter 17 (opening and closing piece 17A). The shutter opening 17C is closed by gathering the front ends of the plurality of shutter pieces 17A at the center of the shutter opening 17C.

The opening and closing drive mechanism 19 is equipped with: a control motor M5 for opening and closing drive such as a servo motor, a connecting rod 19A installed on the output shaft of the motor M5, a rod 19B rotatably installed at the front end of the connecting rod 19A, and the opening and closing piece 17A. The switch device 19C, which is arranged in a ring and can be opened and closed freely, and the encoder 19D that detects the rotation angle of the motor M5 are connected with the motor M5 by using gears. By reciprocating the motor M5, the shutter 17 (opening and closing piece 17A) is opened and closed through the link 19A and the rod 19B, thereby opening and closing the shutter opening 17C. The up and down drive mechanism 21 is equipped with a control motor M6 for up and down drive such as a servo motor and a crank mechanism (not shown), whereby the control motor M6 for up and down drive is rotated in a certain direction, and the switch 17 and the opening and closing drive mechanism are controlled by the crank mechanism. 19 moves up and down (up and down reciprocating). Also on the output shaft of the control motor M6 for up and down driving, a sensor (not shown) such as a proximity sensor for detecting that the switch device 5 is located at the rising end of the up and down reciprocating motion is configured, and it is equipped with a gear and a motor. M6 is connected to an encoder 21A that detects the rotation angle of the motor M6. The configuration of the shutter device 5 is known, and therefore its detailed description is omitted.

The support device 7 is disposed below the shutter 17, and includes: a support member 23 that supports the front end of the supplied bar-shaped food PB or the food P cut from the bar-shaped food PB from below, and allows the support member 23 to move up and down. (up and down reciprocating) support member up and down mechanism 25. The support member up and down mechanism 25 is provided with: control electric actuator M7, bearing 25A disposed on the front side lower part of frame 2, two cylindrical shaft parts 25B supported by bearing 25A to move up and down freely, mounted on The flange 25C that controls the front end of the shaft portion of the electric actuator M7. By driving and controlling the electric actuator M7, the shaft portion is expanded and contracted, and the two shaft portions 25B, the flange 25C, and the supporting member 23 are integrally moved up and down. The configuration of the supporting device 7 is known, and thus a detailed description thereof is omitted.

The conveying conveyor 8 is a device arranged under the shutter 17 to convey the food P toward the conveying direction R, and includes a first belt conveyor 27 and a belt conveyor arranged on the first belt conveyor 27 in the conveying direction R. The second belt conveyor 29 on the downstream side. The first belt conveyor 27 includes an endless first belt 27A, a drive pulley 27B for driving the first belt 27A, a conveyance plate 27C, and a control motor M8 for driving the first belt. The first belt 27A is wound around the drive pulley 27B, the conveyance plate 27C, and the support member 23 . That is, the support member 23 supports the front-end|tip of the stick-shaped food|food PB or food|food P from below through 1st belt 27A. The control motor M8 drives the first belt 27A through the drive pulley 27B. The second belt conveyor 29 includes an endless second belt 29A, a drive pulley 29B for driving the second belt 29A, a conveyance plate 29C, and a control motor M9 for driving the second belt. The second belt 29A is wound around the drive pulley 29B and the transport plate 29C. The control motor M9 drives the second belt 29A through the drive pulley 29B. Since the configuration of the transfer conveyor 8 is known, detailed description thereof will be omitted.

The control device 9 includes a computer or the like, and includes an input unit 9A, a calculation unit 9B, a motion control unit 9C, a memory unit 9D, and a display unit 9E. The control device 9 is configured to drive the opening and closing drive control motor M5 of the switch device 5, the control electric actuator M7 of the support device 7, and the first belt synchronously with the rotation drive of the control motor M6 for driving the up and down of the switch device 5. The driving control motor M8 and the second belt driving control motor M9.

Next, the operation of the forming apparatus 1 will be described with reference to FIGS. 1 to 4 . In this specification, as shown in FIG. 4 , one cycle of the cutting process will be described in terms of 360 degrees. The switch 17 is located at the ascending end (detection position of the sensor) at 0 degrees from the start point S0 of the up and down movement, and then begins to descend, and is located at the descending end at the time point S5 when the start point S0 of the up and down movement advances 180 degrees. Rise then, be positioned at rising end again when point S8 when moving up and down starts point S0 advanced 360 degrees from moving up and down. That is, the up and down movement start time point S0 and the up and down movement end time point S8 are the same time point in one cycle.

The opening and closing operation of the shutter 17 will be described with reference to FIG. 4 . The shutter 17 is driven so that the closing operation starts at point S7 when the closing operation in the previous cycle starts. Then, the closing action is performed in such a way that the shutter opening 17C becomes the predetermined intermediate stop opening diameter W at the closing action stop time point S1 that advances 90 degrees after the up-and-down movement start point S0 (0 degrees) of this cycle. When the action stops, point S1 will stop the closing action. As shown in FIG. 4 , the period from the start point S0 of the vertical movement to the stop point S1 of the closing operation becomes the first closing step.

The shutter 17 stops the closing operation at the closing operation stop point S1, and maintains the closing operation stopping state until the closing operation starting time point S2 advanced by 120 degrees from the up and down movement starting point S0. As shown in FIG. 4 , the period from the closing operation stop time point S1 to the closing operation starting time point S2 is an intermediate stop process.

The shutter 17 restarts the closing operation at point S2 when the closing operation starts, and performs the closing operation until the closing operation completion time point S3 (when the opening portion 17C of the shutter is closed) is completed (140 degrees from the time point S0 when the up and down movement starts). As shown in FIG. 4 , the period from the closing operation start point S2 to the closing operation completion time point S3 is the second closing step. The closing operation speed in the first closing process of the switch 17 is set to the same speed as the closing operation speed in the second closing process.

The shutter 17, in the state where the shutter opening 17C is closed, stops the opening and closing operation from the closing operation completion time point S3 to the opening operation starting time point S4 (the time point when the up and down movement starts by 160 degrees) and stops the opening and closing operation during the opening operation. At the beginning point S4 starts to perform the opening action. Then, the opening operation is performed until point S6 when the opening operation is completed, and the next closing operation starts at point S7 when the closing operation is started.

Next, the operation of moving the support member 23 up and down will be described with reference to FIG. 4 . The up and down position of the support member 23 depends on the weight, size, and desired molding shape of the food P, and numerical values are input to the input unit 9A of the control device 9 in consideration of these conditions. Computation is performed in the calculation unit 9B based on the input value, and the operation control unit 9C drives and controls the electric actuator M7 according to the calculation result to move the support member 23 up and down through the support member up-and-down mechanism 25 . The support member 23 is located at the ascending end at point S0 at the start of the vertical movement. Then, until the closing operation stops at point S1 (the first closing step), it descends while expanding the distance L between the lower surface of the shutter 17 and the upper surface of the support member 23 by a predetermined ratio. Then, from the time point S1 when the closing operation is stopped to the time point S4 when the opening operation is started (intermediate stop process and second closing process), the support member 23 keeps the gap L between the lower surface of the shutter 17 and the upper surface of the support member 23 closed. The interval at the point S1 when the operation stops decreases. Then, the support member 23 descends while expanding the distance L between the lower surface of the shutter 17 and the upper surface of the support member 23 from the opening operation start time point S4 to the time point S5, and descends to the descending end of the vertical movement at the time point S5. Then, after the closing operation start time point S7 passes, the support member 23 starts to ascend, and ascends to the ascending end until S8.

Next, the molding process of the food product P performed by the molding apparatus 1 according to the first embodiment of the present invention will be described with reference to FIGS. 4 to 11 . In this embodiment, for example, the outer skin material D is donut dough, the inner filling material is filling, and the food product P is a stuffed donut.

Put the filling material F (filling material) into the hopper 11A of the supply device 11, drive the screw and the pump 11B inside the hopper 11A, so that the filling material F is transferred from the hopper 11A to the lamination nozzle 15 through the pump 11B. The skin material D (donut dough) is put into the hopper 13A of the supply device 13, and the screw and the pump 13B inside the hopper 13A are driven to transfer the skin material D from the hopper 13A to the lamination nozzle 15 through the pump 13B. The inner filling material F transferred by the pump 11B and the outer skin material D transferred by the pump 13B form the stick-shaped food PB with the inner filling material F covered with the outer skin material D inside the lamination nozzle 15 . The stick-shaped food PB is discharged from the mouth 15A, and is supplied from above the shutter opening 17C formed by the opening and closing piece 17A of the shutter 17 arranged below the overlapping mouth 15 (supplying process).

Next, a cutting process of cutting the food P from the stick-shaped food PB will be described. FIG. 5 is a schematic diagram showing the state of the point S0 at the start of the vertical movement in FIG. 4 . The up and down movement start time point S0 is the start time point of the first closing process, and the shutter 17 and the support member 23 are located at the ascending end. The switch 17 starts to perform the closing action from the closing action start point S7 of the previous cycle of this cycle, and the up and down movement start point S0 is in the middle of the closing action. Therefore, 17 C of shutter opening parts will be in the state which is not in contact with the outer periphery of the stick-shaped foodstuffs PB in the middle of closing from full opening. At this time, the front-end|tip of stick-shaped foodstuff PB is supported from below by the support member 23 through 1st belt 27A.

FIG. 6 is a schematic diagram showing a state in the middle of the up and down movement start time point S0 and time point S1 in FIG. 4 . The shutter 17 and the supporting member 23 are in the middle of descending from the rising end, and the distance L between the lower surface of the shutter 17 and the upper surface of the supporting member 23 is from the state (state of FIG. 5 ) at point S0 when the up and down movement starts. The ratio expands. The shutter 17 continues to close, and the forming surface 17B is in contact with the cut portion of the peripheral surface of the stick-shaped food PB, so that the outer skin material D of the cut portion is gathered from the circumferential direction toward the center, and the inner filling material F is separated up and down. Way to shrink. In the first closing step, the closing speed of the shutter 17 is relatively slow, so that the sheath material D is relatively slowly gathered toward the center. Therefore, the thickness of the outer skin material D can be kept substantially uniform, and the inner filling material can be separated up and down.

FIG. 7 is a schematic diagram showing the state at point S1 in FIG. 4 . The time point S1 is 90 degrees forward from the up and down movement start time point S0, and it is the end time point of the first closing process and the start time point of the intermediate stop process. The shutter 17 descends from the ascending end, and the shutter 17 is in the middle of the up-and-down stroke (stroke). The support member 23 is also in the middle of the descent, and the distance L between the lower surface of the shutter 17 and the upper surface of the support member 23 increases at a predetermined rate from the state at point S0 when the vertical movement starts. The closing operation of the shutter 17 is a state in which the opening diameter of the shutter opening 17C is closed to a predetermined intermediate stop opening diameter W. As shown in FIG. The forming surface 17B further reduces the diameter of the cutting part of the peripheral surface of the stick-shaped food PB, and gathers the outer covering material D of the cutting part toward the center from the circumferential direction to separate the inner filling material F up and down, and makes the gathered outer covering material D sticky. In the state at this time point S1, the closing operation of the shutter 17 stops once. In the above-mentioned first closing step ( FIGS. 6 and 7 ), by closing the shutter opening 17C, the stick-shaped food PB (outer skin material D and inner filling material F) located in the space surrounded by the forming surface 17B of the shutter 17 ), is extruded toward the up and down of the shutter 17. At this time, because the distance L between the lower surface of the shutter 17 and the upper surface of the support member 23 is enlarged at a predetermined rate, the stick-shaped food PB (mainly the outer skin material D) is placed under the shutter 17 (that is, at the top of the food P). It will be squeezed out smoothly without being subjected to excessive pressure.

FIG. 8 is a schematic diagram showing the state at point S2 in FIG. 4 . The time point S2 is 120 degrees forward from the up and down movement start time point S0, which is the end time point of the intermediate stop process and the start time point of the second closing process. The shutter 17 further descends from the time point S1, and the supporting member 23 is also in the middle of descending. The interval L between the lower surface of the shutter 17 and the upper surface of the supporting member 23 is maintained at the interval at the time point S1. The closing operation of the shutter 17 is maintained at the stopped state at the time point S1 of FIG. 4 (the state of FIG. 7 ), and the predetermined intermediate stop opening diameter W of the opening diameter of the shutter opening 17C is not changed. During the period from time point S1 to time point S2, the process is stopped, because the closing action of the shutter 17 is stopped, so that the outer skin material D gathered in the center and remaining and bonded in the space surrounded by the forming surface 17B of the shutter 17 is bonded. become firm. Furthermore, during the intermediate stop process, the distance L between the lower surface of the shutter 17 and the upper surface of the support member 23 is maintained at the interval of time point S1, and the support member 23 supports the food P from below, preventing the gap between the top of the food P. The sheath material D is elongated, thereby making the adhesion of the sheath material D firm.

FIG. 9 is a schematic diagram showing the state at point S3 in FIG. 4 . The time point S3 is 140 degrees forward from the up and down movement start time point S0, and is the end time point of the second closing process. The shutter 17 further descends from the time point S2, and the support member 23 is also in the middle of the descent, and the distance L between the lower surface of the shutter 17 and the upper surface of the support member 23 maintains the distance at the time point S2. The closing operation of the shutter 17 is restarted from time point S2 in FIG. 4 , and at time point S3 , the shutter opening 17C is closed, and the sheath material D is cut. Specifically, at this time, since the convex portion of the molding surface 17B of the shutter 17 closes the shutter opening 17C, the outer skin material D is cut, but the upper surface and the lower surface of the shutter 17 are not closed. A concave portion is formed in the center of the upper surface and the lower surface of the shutter 17 . The outer skin material D remaining in the recessed part 17D formed in the center of the lower surface of this shutter 17 becomes the protrusion part PT of the upper part of the foodstuff P. As shown in FIG. Therefore, the protruding portion PT can be formed in the second closing step.

FIG. 10 is a schematic diagram showing the state at point S4 in FIG. 4 . Time point S4 is a state in which the shutter 17 has advanced by 160 degrees from the time point S0 when the vertical movement starts. The shutter 17 further descends from the time point S3 when the closing operation is completed, and the supporting member 23 is also in the middle of descending, and the distance L between the lower surface of the shutter 17 and the upper surface of the supporting member 23 maintains the distance at the time point S3. The closing operation of the switch 17 maintains the state at the time point S3. Therefore, the adhesion of the outer skin material D (protruding portion PT on the top of the food P) remaining in the central recess 17D formed on the lower surface of the shutter 17 is strengthened. The opening operation of the shutter 17 is started from this time point S4. In accordance with the opening operation of the shutter 17, the lowering speed of the support member 23 increases, and the distance L between the lower surface of the shutter 17 and the upper surface of the support member 23 increases. By operating the support member 23 in this way, the lower surface of the shutter 17 and the upper part of the food P are separated in opposite directions, thereby preventing the cutting of the outer skin material D bonded to the upper part of the food P when the shutter 17 is opened. The broken portion expands on the lower surface of the shutter 17 .

FIG. 11 is a schematic diagram showing the state at point S5 in FIG. 4 . The time point S5 is the state of the lower end of the shutter 17 advanced by 180 degrees from the time point S0 when the vertical movement starts. The support member 23 descends to the descending end with an increased descending speed from time point S4. The shutter 17 is in the middle of the opening operation, and the shutter opening 17C is in the middle of opening.

During the period from time point S5 to time point S8 in Fig. 4, that is, from 180 degrees to 360 degrees, the shutter 17 rises from the descending end to the rising end, and at time point S6, the opening action of the shutter 17 is completed and the shutter is opened. The portion 17C is fully opened. Then, at point S7 when the closing action starts, the shutter 17 starts the next closing action. When the time point S5 has passed, the first belt 27A and the second belt 29A wound around the support member 23 are driven, and the food P supported by the support member 23 is conveyed in the conveyance direction R through the first belt 27A. After the foodstuffs P are conveyed from the 1st belt 27A to 2nd belt 29A, the support member 23 starts to ascend, and ascends to the ascending end until time point S8.

Cutting and forming through the above-mentioned process can make the adhesion of the skin material D on the cut part of the upper part of the food P stronger, so it is possible to prevent the following situation, that is, the fermentation process after the cutting and forming. The upper part of the dish is sunken, and only the sunken part remains white in the subsequent frying, which spoils the appearance.

In the present embodiment, the closing operation speed of the shutter 17 in the first closing step and the second closing step is set at the same speed, but the closing operation speed of the shutter 17 can be individually adjusted in each step. For example, the closing operation speed of the shutter 17 in the second closing process can be set to be faster or slower than that in the first closing process. Furthermore, the diameter W of the middle stop opening and the timings of S1 to S7 can also be appropriately adjusted.

Furthermore, although the shutter opening 17C is in a closed state at the time point S3, the closing operation may be stopped in a state where the shutter opening 17C is not completely closed, as long as the stick-shaped food PB can be cut. . At time S3, the front end of the lower surface of the shutter 17 may be in the fully closed state, or the front end of the lower surface of the shutter 17 may be in the overlapped state beyond the fully closed state. When the lower surface of the shutter 17 is fully closed at the time point S3, the supporting member 23 may be lowered while expanding the distance L between the lower surface of the shutter 17 and the upper surface of the supporting member 23 in the second closing step. This forms the protruding part PT on the upper part of the foodstuff P. As shown in FIG. In this case, the descending speed of the support member 23 and the closing speed of the shutter 17 are adjusted so that the outer skin material D is extruded downward as the protrusion PT of an appropriate shape as the shutter opening 17C is closed.

In the description of the above-mentioned embodiment, in the first closing step, the support member 23 is lowered while expanding the distance L between the lower surface of the shutter 17 and the upper surface of the support member 23 at a predetermined ratio, and the stop step and the second closing step are performed in the middle. 2. In the closing process, the support member 23 is lowered while maintaining the distance L, but when the weight of the food product P is small, it is also possible to form it while maintaining the distance L from the first closing process to the second closing process. When the weight is small, because there is less dough to be extruded, if the interval L is enlarged, the outer skin material will be stretched too much when cutting, so there is a tendency for the product weight to become unstable and the protruding part to become too sharp. Therefore, if molding is performed while maintaining the interval L as it is, the shape of the protruding portion of the product head can be improved and stable molding can be performed.

In addition, it is also possible to perform molding while expanding the interval L by a predetermined ratio in the first closing step, the intermediate stop step, and the second closing step. By enlarging the interval L by a predetermined ratio, the outer skin material D can be elongated, and the protrusion can be reliably formed large, thereby preventing the occurrence of dents in the upper portion of the food product P. Also, it is also possible to arbitrarily change the interval L in the middle of the above steps. Furthermore, the vertical movement speed and vertical position of the supporting member 23 can be adjusted arbitrarily. The vertical movement speed and vertical position of the supporting member 23 can be adjusted to the optimum setting and select the optimum action according to the properties of the outer skin material D and the inner filling material F.

Next, a molding device 51 according to a second embodiment of the present invention will be described with reference to FIG. 12 . In this description, configurations having the same functions as those described in the first embodiment are assigned the same reference numerals and redundant descriptions are omitted.

In the forming device 51 of the second embodiment, the supply device 3 of the forming device 1 of the first embodiment is replaced with another supply device 53 . Like the forming device 1, the forming device 51 is a device for forming a food (filled food) P covered with an inner filling material F and an outer skin material D. The molding device 51 includes a supply device 53 , a shutter device 5 , a support device 7 , and a control device 9 .

The supply device 53 is provided with: a conveying conveyor 55 that conveys the sheet-shaped outer covering material D toward the conveying direction R, and an inner filling material supply device that is arranged above the conveying conveyor 55 and supplies the inner filling material F onto the outer covering material D. 57, and the winding device 59 that is arranged on the downstream side of the filling material supply device 57 and takes the filling material as the core material and winds the outer skin material from one side. Thereby, the bar-shaped foodstuff PB which covered the periphery of the filling material F with the outer skin material D is supplied downward from the downstream end part of the conveyance conveyor 55. As shown in FIG. The shutter device 5 is disposed below the downstream end of the conveyance conveyor 55 , and the support device 7 is disposed below the shutter device 5 . The support device 7 includes two conveyors arranged in series, that is, a conveyor 41 arranged below the shutter device 5 and a transfer conveyor 43 arranged downstream thereof. The supporting member 23 is constituted by a conveying plate of the conveyor 41 . The conveyor 41 (support member 23 ) is configured to reciprocate up and down by the support member vertical mechanism 25 .

The operation of the cutting process of the shutter device 5 (shutter 17) and the support device 7 of the molding device 51 of the second embodiment is the same as that of the molding device 1 of the first embodiment, and thus detailed description thereof will be omitted. The forming device 51 of the second embodiment is also the same as the forming device 1 of the first embodiment, and by controlling the operation of the shutter device 5 and the support device 7, the food P can be formed stably.

The description of the molding device according to the embodiment of the present invention is roughly as above, but it is not limited thereto, and various changes can be made within the scope of the patent application, and of course all of them are included in the scope of the present invention. Also in the above-mentioned embodiment, although the stick-shaped food covered with the inner filling material with the outer skin material is cut and shaped into a food, the stick-shaped food may be only the outer skin material. Also in this case, in the subsequent fermentation process of the formed food, it is possible to prevent the cut portion from being dented due to the expansion of the skin material and to keep white, so that a food with a good appearance can be stably produced.

Another example is to apply the opening and closing movement of the shutter and the up and down movement of the support member in the above-mentioned embodiment to the shutter device and the support device of Japanese Patent No. 6453435 to allow them to move, thereby placing them in a flat outer skin material. When the filling material is wrapped, the food can be stably shaped.

1,51: forming device 3,53: supply device 5: Shutter device 7: Support device 8: Handling conveyor 9: Control device 11,57: Filling material supply device 13: Outer skin material supply device 15: fold mouth 17: Shutter 17A: Open and close piece 17B: Forming surface 17C: Shutter opening 19: Shutter opening and closing drive mechanism 21: The up and down driving mechanism of the switch 23: Supporting member 25: Support member upper and lower mechanism 27: The first belt conveyor 29: The second belt conveyor D: Outer skin material F: Filling material P: (stuffed) food PB: Bar food W: middle stop opening diameter

[ Fig. 1 ] is a schematic front view of a molding device according to a first embodiment of the present invention. [ Fig. 2] Fig. 2 is a schematic partial cross-sectional view of the left side of the molding device according to the first embodiment of the present invention. [ Fig. 3] Fig. 3 is a schematic partial cross-sectional view of the right side of the molding device according to the first embodiment of the present invention. [ Fig. 4 ] is a timing chart showing one cycle of the cutting process of the present invention. [ Fig. 5 ] is a schematic cross-sectional view of the cutting process of the present invention, and is a schematic partial cross-sectional view at point S0 in Fig. 4 . [ Fig. 6 ] is a schematic cross-sectional view of the cutting process of the present invention, and is a schematic partial cross-sectional view at the time point between S0 and S1 in Fig. 4 . [ Fig. 7 ] is a schematic cross-sectional view of the cutting process of the present invention, and is a schematic partial cross-sectional view at point S1 in Fig. 4 . [ Fig. 8 ] is a schematic cross-sectional view of the cutting process of the present invention, and is a schematic partial cross-sectional view at point S2 in Fig. 4 . [ Fig. 9 ] is a schematic cross-sectional view of the cutting process of the present invention, and is a schematic partial cross-sectional view at point S3 in Fig. 4 . [ Fig. 10 ] is a schematic cross-sectional view of the cutting process of the present invention, and is a schematic partial cross-sectional view at point S4 in Fig. 4 . [ Fig. 11 ] is a schematic cross-sectional view of the cutting process of the present invention, and is a schematic partial cross-sectional view at point S5 in Fig. 4 . [ Fig. 12 ] is a schematic front view of a molding device according to a second embodiment of the present invention.

8: Handling conveyor

17: Shutter

17C: Shutter opening

23: Supporting member

W: middle stop opening diameter

Claims (9)

A method for forming stuffed food, comprising a supply process, a first closing process, an intermediate stop process and a second closing process, The above-mentioned supply process is to supply the bar-shaped food formed by covering the periphery of the inner filling material with the outer skin material from above the shutter having a plurality of opening and closing pieces, The aforementioned first closing process is performed by closing the opening of the shutter formed by the aforementioned opening and closing piece, and using the aforementioned shutter to gather the outer skin material of the cut portion of the aforementioned stick-shaped food from the peripheral direction to the center. The above-mentioned inner filling material is reduced in diameter by separating up and down, The above-mentioned intermediate stop process is to stop the closing action of the above-mentioned shutter for a predetermined time, and let the above-mentioned outer skin materials gathered in the center be bonded, The second closing step is to restart the closing operation of the shutter, and cut the stick-shaped food at the cutting position to form a stuffed food in which the inner filling material is covered with the outer skin material. The forming method as described in Claim 1, wherein, In the second closing step, a recess is formed at the center of the lower surface of the shutter, and the shutter uses the recess to form a protrusion on the top of the stuffed food. The forming method as described in Claim 1, wherein, The front end of the stick-shaped food or the stuffed food is supported from below by a support member, and in the second closing step, the support member is lowered while expanding the distance between the support member and the shutter, and the package is closed. The top of the stuffed food forms a protrusion. The forming method as described in Claim 1, wherein, The front end of the stick-shaped food or the stuffed food is supported from below by a support member, and in at least one of the first closing step, the intermediate stop step, and the second closing step, the support member and the aforementioned The support member is lowered while the distance between the shutters is widened. The forming method as described in Claim 1, wherein, The front end of the stick-shaped food or the stuffed food is supported from below by a supporting member, and the supporting member and the The support member is lowered while the shutters are spaced apart. The forming method as described in Claim 1, wherein, The front end of the stick-shaped food or the stuffed food is supported from below by a support member, and in the first closing step, the intermediate stop step, and the second closing step, the distance between the supporting member and the shutter is arbitrarily set. Change the side and let the aforementioned supporting member descend. The forming method as described in Claim 1, wherein, The size of the opening of the shutter and/or the length of the predetermined time in the intermediate stop process can be adjusted. The forming method as described in Claim 1, wherein, The closing speed of the aforementioned shutter in the first closing process and the closing speed of the aforementioned shutter in the second closing process can be individually adjusted. A forming device for implementing the forming method described in any one of Claims 1 to 8.

Images