WO2016114079A1 - Procédé et dispositif de fabrication d'article alimentaire en forme de baguette, procédé et dispositif de fabrication d'article alimentaire enveloppé - Google Patents

Procédé et dispositif de fabrication d'article alimentaire en forme de baguette, procédé et dispositif de fabrication d'article alimentaire enveloppé Download PDF

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Publication number
WO2016114079A1
WO2016114079A1 PCT/JP2015/085800 JP2015085800W WO2016114079A1 WO 2016114079 A1 WO2016114079 A1 WO 2016114079A1 JP 2015085800 W JP2015085800 W JP 2015085800W WO 2016114079 A1 WO2016114079 A1 WO 2016114079A1
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WO
WIPO (PCT)
Prior art keywords
dough
inner material
food
food dough
material supply
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Application number
PCT/JP2015/085800
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English (en)
Japanese (ja)
Inventor
勝道 樋口
祥起 小井田
小野口　和良
Original Assignee
レオン自動機株式会社
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Application filed by レオン自動機株式会社 filed Critical レオン自動機株式会社
Priority to JP2016569275A priority Critical patent/JP6359692B2/ja
Publication of WO2016114079A1 publication Critical patent/WO2016114079A1/fr

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
    • A21C3/06—Machines for coiling sheets of dough, e.g. for producing rolls
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/16—Extruding machines
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C9/00—Other apparatus for handling dough or dough pieces
    • A21C9/06—Apparatus for filling pieces of dough such as doughnuts

Definitions

  • the present invention relates to a method and apparatus for producing a continuous food product by forming a continuous strip-shaped food dough into a cylindrical shape, and filling the inside of the cylindrical shape with an inner material, and a method and apparatus for producing encapsulated food About.
  • a conventional apparatus for forming a rod-shaped food includes a conveying device that conveys a continuous strip-shaped food dough, an inner material supply device that supplies a continuous inner material near one end in the width direction of the food dough, and one of them And a hoisting device for hoisting the food dough from the side edge.
  • a rod-shaped food is formed by winding the food dough around the outer periphery of the inner material a plurality of times.
  • molding apparatus is equipped with the division
  • Another forming apparatus includes a conveying device that conveys a continuous strip-shaped food dough, a winding device that winds the food dough from one side edge of the food dough, and a rotatable roller.
  • An inner material supply nozzle that is elastically pressed against the hoisting device.
  • another molding apparatus includes a conveying device that conveys a continuous belt-shaped food dough, an inner material supply device that supplies a continuous inner material to the center in the width direction of the food dough, and a conveying belt of the conveying device.
  • a belt operation mechanism that elastically deforms both ends alternately in a semicircular cross-sectional shape, and a drum roller on the downstream side of the belt operation mechanism are provided.
  • a rod-shaped food is formed by stacking the other side edge on the outer peripheral surface of one side edge of the strip-shaped food dough and covering the food dough (skin material) in a cylindrical shape on the outer periphery of the rod-shaped inner material. Is done.
  • the drum-shaped roller presses the overlapping portion of the food dough and presses the food dough against the outer peripheral surface of the inner material. Thereafter, the composite food is encapsulated and cut from the rod-shaped food by a cutting device (Patent Document 3).
  • Patent Document 1 there is a case where a space is formed between the food dough and the inner material wound up by the winding device and air enters, and the quality of the composite food is deteriorated. is there.
  • Patent Document 2 is a means for solving the above-described problem described in Patent Document 1, and is an inner material having good adhesion to a cylindrical food dough that has been wound a plurality of times. Can now be supplied. However, there is a desire to increase the ratio of the inner material to the outer skin material (food dough). The outer shell material that winds the food dough multiple times must be thinly molded, but there is a limit because the bubbles (gas) in the food dough becomes smaller or disappears and the quality deteriorates. There is a problem that it cannot respond to.
  • the present invention is for solving the above-mentioned problems, can respond to the desire to change the ratio of the inner material to the food dough, and can provide a method for forming a rod-shaped food capable of bringing the inner material into close contact with the food dough, and
  • the object is to provide a device.
  • Japanese Patent Laid-Open No. 05-219874 Japanese Patent Laid-Open No. 08-98641 Japanese Patent Laid-Open No. 08-242750
  • a first aspect of the present invention is a method for manufacturing a rod-shaped food by filling a cylindrical food dough with an inner material, the step of conveying a strip-shaped food dough along the axial direction of the inner material supply nozzle Wrapping the food dough around the inner material supply nozzle and superimposing the side edge of the other side dough on the upper surface of one side dough of the food dough, the one side dough Forming a cylindrical food dough by pressing an overlapping portion obtained by overlapping the side edge portion of the other side dough on the side edge of the inner material with the inner material supply nozzle and a binding device to form a cylindrical food dough, It has the process of filling an inner material into the inside of a foodstuff dough from the said inner material supply nozzle.
  • the second aspect of the present invention is a method for manufacturing a rod-shaped food by filling an inner material into a cylindrical food dough, the strip-shaped food dough being arranged along the axial direction of the inner material supply nozzle.
  • the third aspect of the present invention is a method for producing a rod-shaped food by filling an inner material into a cylindrical food dough, and the strip-shaped food dough is arranged along the axial direction of the inner material supply nozzle.
  • the fourth aspect of the present invention is characterized in that, in any one of the first to third aspects, there is a step of attaching a binding liquid to a side edge of the other side fabric.
  • the fifth aspect of the present invention is characterized in that, in the second or third aspect, the first guide member and the second guide member are repeatedly approached and separated from the inner material supply nozzle.
  • a tip of the inner material supply nozzle is bent downward, and the rod-shaped food is sent out in a vertical direction.
  • a seventh aspect of the present invention is a method for producing an encapsulated food in which an inner material is wrapped with food dough, the step of producing a strip-shaped food dough having a predetermined width, using the strip-shaped food dough, The step of filling the inside of the cylindrical food dough with the inner material by any one of items 1 to 3, and closing the shutter device comprising a plurality of shutter pieces so as to wrap the inner material.
  • the eighth aspect of the present invention is characterized in that, in the seventh aspect, the step of cutting the bar food cuts the bar food facing in the vertical direction.
  • an apparatus for producing a rod-shaped food by filling an inner material into a cylindrical food dough, the inner material supplying nozzle for supplying the inner material, and winding the inner material on the inner material supplying nozzle.
  • a guide conveyor for transporting a food dough which is a strip-shaped food dough that is attached to the upper surface of the side edge of one side dough and the side edge of the other side dough, and the food dough
  • a binding device for pressing and binding the overlapped portion with the inner material supply nozzle.
  • an apparatus for producing a rod-shaped food by filling an inner material into a cylindrical food dough, wherein the guide conveyer conveys a belt-shaped food dough, and the upper portion of the guide conveyor.
  • An inner material supply nozzle disposed in the conveying direction of the guide conveyor, and a spiral surface for winding one side dough of the food dough conveyed on the guide conveyor around the inner material supply nozzle
  • the other side dough of the food dough conveyed on the guide conveyor so that the side edge of the other side dough overlaps the side edge of the one side dough
  • a second guide member having a spiral surface for winding around the inner material supply nozzle, disposed above the downstream end of the inner material supply nozzle, and the overlapping portion of the cylindrical food dough is disposed on the inner material Bonding by pressing with the supply nozzle Characterized by comprising a location.
  • An eleventh aspect of the present invention is an apparatus for manufacturing a rod-shaped food by filling an inner material into a cylindrical food dough, and is a guide conveyor for conveying a strip-shaped food dough.
  • a guide conveyor having a gap in the center in the direction, a recess formed in the gap of the guide conveyor, a recess that conveys the food dough in synchronization with the guide conveyor, and disposed in the recess to supply the inner material
  • a first roller that is disposed downstream of the first guide member and winds the one side cloth around the inner material supply nozzle, and is disposed on the guide conveyor on the other side of the inner material supply nozzle, The other side of the food dough
  • a second guide member having a spiral surface for raising the dough, disposed on the downstream side of the second guide member, the other side fabric is wound around the inner material supply nozzle, and
  • the twelfth aspect of the present invention is characterized in that, in the eleventh aspect, a binding roller for pressing the overlapping portion pressed by the second roller is further provided.
  • a thirteenth aspect of the present invention is the method according to any one of the ninth to twelfth aspects, further comprising a binding liquid attaching device that attaches a binding liquid to a side edge of the other side fabric.
  • the first guide member and the second guide member are repeatedly approached and separated from the inner material supply nozzle. It is characterized by having.
  • the fifteenth aspect of the present invention is that, in any of the ninth, tenth and twelfth aspects, a tip of the inner material supply nozzle is bent downward, and the binding device is bent. It is arranged above the inner material supply nozzle.
  • a sixteenth aspect of the present invention is an apparatus for manufacturing encapsulated food in which an inner material is wrapped with food dough, the belt conveyor for transporting the strip-shaped food dough, and the strip-shaped food transported by the belt conveyor Manufactured with a stick-shaped food manufacturing apparatus according to any of the ninth to twelfth aspects, using a cutter for cutting dough into a predetermined width, and a strip-shaped food dough cut into the predetermined width, and manufactured with the stick-shaped food manufacturing apparatus
  • a shutter device is provided that closes, seals, and cuts the cylindrical food dough so as to wrap the inner material by closing the plurality of shutter pieces and closing the plurality of shutter pieces.
  • the seventeenth aspect of the present invention is an apparatus for manufacturing encapsulated food in which the inner material is wrapped with food dough, the belt conveyor for transporting the strip-shaped food dough, and the strip-shaped food transported by the belt conveyor
  • a stick-shaped food manufacturing apparatus according to the fifteenth aspect using a cutter for cutting dough into a predetermined width, a strip-shaped food dough cut into the predetermined width, and a stick-shaped food manufactured with the stick-shaped food manufacturing apparatus.
  • a shutter device is provided that closes and seals the cylindrical food dough so as to enclose the inner material by closing a plurality of shutter pieces.
  • both side edges of the food dough can be overlapped and the overlapped portion can be reliably bound, when filling the inner material into the food dough formed in a cylindrical shape,
  • the ratio of the inner material to the food dough (skin material) can be freely adjusted.
  • the ratio of the inner material to the food dough can be freely produced, and the encapsulated food in which the inner material is in close contact with the food dough can be manufactured.
  • FIG. 3 is an explanatory diagram showing a cross section in FIG. 2, where (a) is a GG arrow, (b) is a HH arrow, (c) is a II arrow, (d) is a It is sectional drawing by JJ arrow. It is front explanatory drawing which shows the manufacturing apparatus of the rod-shaped foodstuff which concerns on the 2nd Embodiment of this invention.
  • FIG. 6 is an explanatory view showing a cross section in FIG. 5, (a) is a view taken along the arrow KK, (b) is a view taken along the line LL, (c) is a view taken along the arrow MM, (d) NN arrow, (e) is a sectional view taken along OO arrow.
  • It is explanatory drawing which shows the cross section of a guide conveyor, the conveyor belt inside it, and an inner material supply nozzle, (a) For thin nozzles, (b) It is sectional drawing for a thick nozzle.
  • It is front explanatory drawing which shows the modification of the inner material supply nozzle in this invention, and a binding roller, and also shows an example of the whole figure of the manufacturing apparatus of the covering food in this invention.
  • the manufacturing apparatus 1 includes a belt conveyor 3, a molding conveyor 5, a binding liquid adhesion device 6, a cylindrical molding unit 7, and an inner material supply device 9.
  • the belt conveyor 3 conveys the continuous strip-shaped food dough D filled with the inner material F inside the cylindrical food dough D while conveying the continuous strip-shaped food dough D.
  • the forming conveyor 5 is disposed above the belt conveyor 3 and is detachably attached to the belt conveyor 3.
  • the conveyance direction R of the belt conveyor 3 and the molding conveyor 5 is the same direction in plan view.
  • the forming conveyor 5 includes a supply conveyor 11 in which the conveyance surface of the endless conveyor belt 5B rises along the conveyance direction R and a guide conveyor 13 that descends along the conveyance direction R.
  • the forming conveyer 5 is provided between the supply conveyer 11 and the guide conveyer 13 so that the bending can be adjusted. Therefore, the inclination angles of the supply conveyor 11 and the guide conveyor 13 are provided so that they can be adjusted rapidly and slowly.
  • the angle ⁇ formed by the conveying surface 3S of the belt conveyor 3 and the conveying surface 13S of the guide conveyor 13 arranged horizontally is set small in the case of a food dough D that is relatively soft and easily stretched, such as confectionery bread dough. In the case of food dough D that is relatively hard and difficult to stretch, such as dough, it is provided large.
  • This angle ⁇ may be appropriately set according to physical properties such as the hardness and ease of elongation of the food dough D, and is preferably in the range of 30 to 90 degrees.
  • the forming conveyor 5 is driven at the same speed as that of the belt conveyor 3.
  • the conveyance surface 11S of the supply conveyor 11 changes depending on the position with the upstream conveyor that conveys the strip-shaped food dough D to the molding conveyor 5. It may be horizontal. Further, the supply conveyor 11 and the guide conveyor 13 may be configured as individual conveyors. Furthermore, the guide conveyor 13 may also be horizontal.
  • the binding liquid adhesion device 6 is disposed above the transport surface 11S of the supply conveyor 11.
  • the binding liquid attachment device 6 is a device that attaches a binding liquid W such as water or alcohol to one side edge D2 of the strip-shaped food dough D conveyed by the supply conveyor 11.
  • the binding liquid W may be any liquid that can gelatinize the food dough D and is harmless even if eaten.
  • the spray device is exemplified, but the present invention is not limited to this, and a device that applies with a brush or the like may be used.
  • the cylindrical molding unit 7 includes a guide conveyor 13 and includes an inner material supply nozzle 15, a first guide member 17, a second guide member 19, and a binding device 21 above the guide conveyor 13.
  • the inner material supply nozzle 15 is a tubular member that discharges an inner material F supplied from an inner material supply device 9 described later.
  • the inner material supply nozzle 15 may be formed of a material (for example, Teflon (registered trademark)) that slides well with the food dough D, or is formed of a metal such as stainless steel and slides with the food dough D on the surface. May be coated with good material.
  • the inner material supply nozzles 15 are arranged at a predetermined interval with respect to the transport surface 13S of the guide conveyor 13 and are supported by the support frame 23.
  • the required interval is an interval at which the food dough D can pass between the inner material supply nozzle 15 and the guide conveyor 13, and is an interval equivalent to the thickness of the food dough D or about 1 to 2 mm wider.
  • the support frame 23 is attached to the frame 5F of the molding conveyor 5 so that the position of the support frame 23 can be adjusted, and the interval can be adjusted.
  • the first guide member 17 and the second guide member 19 are disposed above the conveying surface 13S of the guide conveyor 13 and are opposed to both sides of the inner material supply nozzle 15 therebetween.
  • the first guide member 17 and the second guide member 19 are supported by a support frame 25 and a support frame 27 attached to the frame 5F of the molding conveyor 5, respectively.
  • the first guide member 17 and the second guide member 19 are attached to the support frame 25 and the support frame 27, respectively, so that the position of the first guide member 17 and the second guide member 27 can be adjusted in the width direction. Yes. Therefore, when the thickness of the food dough D can be changed, an appropriate interval can be maintained. However, when the thickness of the food dough D is greatly changed, the first guide member 17 and the second guide member 19 may be replaced with ones having appropriate sizes.
  • the first guide member 17 and the second guide member 19 are formed of a material (for example, Teflon (registered trademark)) having a good sliding property with the food dough D at least in a portion in contact with the food dough D.
  • the first guide member 17 winds one side dough DL in the width direction of the strip-shaped food dough D around the inner material supply nozzle 15.
  • the first guide member 17 includes a spiral guide portion 17A for raising a flat one side fabric DL, and a semicircular guide portion 17B for winding the one side fabric DL from one of the inner material supply nozzles 15 on the downstream side. Furthermore, it has the guide part 17C which guides the side part of the one side fabric DL wound around the downstream side. In order to prevent the side cloth DL wound around the inner material supply nozzle 15 from rewinding, the guide portion 17C is arranged in the horizontal direction in the cross section in the direction perpendicular to the axis of the inner material supply nozzle 15. Press the most protruding part or the part above it.
  • the second guide member 19 wraps the other side dough DR in the width direction of the strip-shaped food dough D around the inner material supply nozzle 15, and has the same configuration as the first guide member 17.
  • the second guide member 19 includes a spiral guide portion 19A that raises the flat other side fabric DR, and a semicircular arc guide portion 19B that winds the other side fabric DR from the other side of the inner material supply nozzle 15 to the downstream side thereof. Furthermore, a guide portion 19C for guiding the side portion of the other side fabric DR wound around the downstream side is formed.
  • the guide portion 19A of the second guide member 19 generally faces the guide portion 17B of the first guide member 17, the downstream guide portion 19B faces the guide portion 17C, and further on the downstream side, the guide portion. 19C and the guide part 17C are arrange
  • the discharge port 15 ⁇ / b> A of the inner material supply nozzle 15 projects downstream from the lower ends of the first guide member 17 and the second guide member 19.
  • the binding device 21 includes a binding roller 29 that is linked to the drive motor M1.
  • the binding roller 29 is disposed with the rotation shaft 29 ⁇ / b> A parallel to the transport surface 13 ⁇ / b> S of the guide conveyor 13 and along the width direction perpendicular to the transport direction R of the guide conveyor 13.
  • an arc-shaped groove 29C is formed at the center of the binding roller 29 in the longitudinal direction.
  • the groove 29C has a shape suitable for pressing the overlapped portions of the side edge portions D1 and D2 of the overlapped food dough D.
  • the groove portion may not be formed in the binding roller 29.
  • the binding roller 29 is disposed above the lower end portion of the inner material supply nozzle 15.
  • the inner material supply device 9 is a known device that supplies the inner material F such as straw, jam or Chinese filling to the inner material supply nozzle 15, and detailed description thereof will be omitted.
  • the inner material supply device 9 can adjust the supply amount of the inner material F.
  • the strip-shaped food dough D is transported by the belt conveyor 3 and the supply conveyor 11 of the molding conveyor 5. And the water W as a binding liquid continues on the upper surface of one side edge D2 of the food dough D (in this embodiment, the side edge on the other side dough DR side) by the binding liquid adhering device 6. To be attached.
  • the food dough D is conveyed by the forming conveyor 5 and descends between the inner material supply nozzle 15 and the guide conveyor 13.
  • the one side dough DL of the food dough D is raised by the spiral guide portion 17A of the first guide member 17, and then wound from one of the inner material supply nozzles 15 by the semicircular arc guide portion 17B.
  • the other side dough DR of the food dough D is raised by the spiral guide portion 19A of the second guide member 19, and then wound from the other end of the inner material supply nozzle 15 by the semicircular guide portion 19B. It is done.
  • the other side edge D2 is superimposed on the upper surface of one side edge D1 wound around the upper part of the inner material supply nozzle 15.
  • this overlapping portion is referred to as the overlapping portion DD of the food dough D.
  • the width of the food dough D is determined in advance so that an appropriate overlapping portion DD is formed when wound around the inner material supply nozzle 15.
  • the food dough D formed in a cylindrical shape is guided by the guide portion 17C and the guide portion 19C on both sides thereof and conveyed in the conveyance direction R.
  • the binding roller 29 of the binding device 21 presses the overlapping portion DD with the groove 29C and the inner material supply nozzle 15, and the fabric (side edge portion D1 and side edge portion D2) of the overlapping portion DD is bound. Is done.
  • the inner material supply nozzle 15 supports the overlapping portion DD
  • the cylindrical food dough D is not crushed by the binding roller 29 and deformed.
  • the binding liquid W attached to the side edge portion D2 gelatinizes the fabric, thereby further strengthening the binding.
  • the cylindrical food dough D is conveyed at the upper part, that is, the overlapping part DD by the rotation of the binding roller 29, and the lower part of the cylindrical food dough D by the movement of the conveyor belt 5B of the guide conveyor 13. Transport in direction R.
  • the cylindrical food dough D is filled with a required amount of the inner material F from the inner material supply nozzle 15, and the inner material F is used as the food dough D.
  • the stick-shaped food A covered with is manufactured.
  • the cylindrical food dough D expands due to the discharge of the inner material F.
  • the inner material F is supplied more than before. Even if it exists, it can prevent that the inner material F leaks from the superimposition part DD. Therefore, the ratio of the inner material F to the food dough D can be freely adjusted. Moreover, a space is formed between the inner material F and the food dough D, and air can be prevented from entering.
  • the rod-shaped food A is conveyed downstream by the belt conveyor 3 and is encapsulated and cut into a required shape by a known cutting device to produce a composite food.
  • This cutting device repeatedly squeezes and cuts the bar-shaped food A from the surroundings by closing operations of openings formed by a plurality of shutter pieces, and repeatedly approaches and separates the upper and lower food dough D from the conveying surface of the belt conveyor. It may be of a guillotine type that is cut while being sealed so that the inner material F does not leak out.
  • the description of the manufacturing apparatus 1 according to the first embodiment of the present invention is generally as described above. However, the present invention is not limited to this, and various modifications can be made within the scope of the claims.
  • the first guide member 17 and the second guide member 19 are fixed and attached to the support frames 25 and 27. However, the opposing first guide member 17 and second guide member 19 are connected to the inner material supply nozzle 15. You may make it reciprocate so that it may approach and separate mutually centering on.
  • the food dough D is conveyed while being enlarged or reduced between the guide members 17 and 19 and the inner material supply nozzle 15, so that the food
  • the dough D can be restrained from stagnating between the guide members 17 and 19 and the inner material supply nozzle 15, the flow of the food dough D is promoted, and the rod-like food A can be manufactured stably.
  • it is effective when producing a food dough D such as a relatively soft pastry dough.
  • cross-sectional shape of the inner material supply nozzle 15 has been described as a circle, it can be an arbitrary shape such as an oval or a semicircle.
  • the manufacturing apparatus 31 includes a belt conveyor 3, a molding conveyor 33, a binding liquid adhering device 6, a cylindrical molding unit 35, and an inner material supply device 9. Both sides of the food dough D are formed in an inclined shape, and their width substantially corresponds to the side edge portions D1 and D2 (see FIGS. 5, 6A and 7).
  • the binding liquid adhesion apparatus 6 is arrange
  • the binding liquid attaching device 6 may be disposed on the molding conveyor 33 or the guide conveyor 39.
  • the forming conveyor 33 is provided so that the supply conveyor 37 and the guide conveyor 39 can be adjusted to bend each other.
  • the forming conveyor 33 as a whole includes a conveyor belt 33L, 33R that is wound around the drive pulley 41 in the width direction so as to be rotatable.
  • the supply conveyor 37 is provided with another conveyor belt 43 inside the conveyor belts 33L and 33R so as to be capable of synchronous rotation.
  • the conveyor belt 43 is wound around the rear end roller 45, the front end roller 47, the drive pulley 41, and the like, is shorter than the conveyor belts 33L and 33R, and the end is located in the middle of the conveyor belts 33L and 33R.
  • the drive pulley 41 is connected to the drive motor M4. In addition, you may convey the food dough D by one belt conveyor of the supply conveyor 37, without providing another conveyor belt 43.
  • the guide conveyor 39 is provided with another conveyor belt 49 inside the conveyor belts 33L and 33R so as to be able to rotate synchronously.
  • a plurality of strip-like connecting belts 49C are attached at equal intervals between the left and right timing belts 49L and 49R.
  • the conveyor belt 49 is wound around the rear end roller 51 and the front end roller 53.
  • the connecting belt 49C is curved in a semicircular shape downward between the endless timing belts 49L and 49R, and a recess 40 is formed in the central portion of the guide conveyor 39.
  • the rear end roller 51 is disposed at a fulcrum that bends the supply conveyor 37 and the guide conveyor 39.
  • the conveyor belts 33L and 33R and another conveyor belt 49 may be integrated, that is, the conveyor belt 33L and the timing belt 49L may be integrated, and the conveyor belt 33R and the timing belt 49R may be integrated.
  • the belt-shaped food dough D is not provided with the conveyor belt 43, and when it starts to be conveyed by the supply conveyor 37, the central portion in the width direction is depressed, and the concave portion 40 is formed in a U shape.
  • the inner material supply nozzle 15 is disposed downstream of the position where the food dough D is deformed into a U shape.
  • the cylindrical molding unit 35 includes a guide conveyor 39, and includes an inner material supply nozzle 15, a first guide member 55, a second guide member 57, a buckling prevention member 59 for the food dough D, and a binding device 61 above the guide conveyor 39. ing.
  • the inner material supply nozzle 15 is arranged at a required interval with respect to the concave portion 40 of the guide conveyor 39 and is attached so that the position can be adjusted.
  • the required interval is an interval at which the food dough D can pass between the inner material supply nozzle 15 and the guide conveyor 39, and is an interval equivalent to the thickness of the food dough D or about 1 to 2 mm wider.
  • the inner material supply nozzle 15 is disposed at a position where it is buried in the recess 40.
  • the central portion of the food dough D is formed in a U shape between the recess 40 and the inner material supply nozzle 15, and both side doughs DL and DR of the food dough D are Each of them is transported in a state of being placed on the conveyor belts 33L and 33R (see FIGS. 6A and 7).
  • the first guide member 55 and the second guide member 57 are disposed so as to be position-adjustable in the width direction above the left and right conveyor belts 33L and 33R, respectively, and are provided so that the distance from the inner material supply nozzle 15 can be adjusted. ing.
  • the first guide member 55 is formed with a spiral guide portion 55A for raising the one side dough DL of the belt-like food dough D.
  • the second guide member 57 is disposed on the downstream side of the first guide member 55, and the second guide member 57 has a spiral guide portion that raises the other side dough DR of the strip-shaped food dough D. 57A is formed.
  • the spiral shape means that the side doughs DL and DR of the food dough D transported to the positions of the guide portions 55A and 57A are lifted gradually from the outside, for example, and finally stand vertically. A smooth shape to be done.
  • the discharge port 15 ⁇ / b> A of the inner material supply nozzle 15 protrudes downstream from the lower end portion of the second guide member 57.
  • the first guide member 55 and the second guide member 57 may be reciprocated so as to repeatedly approach and separate from the inner material supply nozzle 15. By reciprocating, the food dough D conveyed by the guide portions 55A and 57A can be prevented from stagnation.
  • the binding device 61 includes a first roller 63, a second roller 65, and a binding roller 29.
  • the first roller 63 is disposed on the downstream side of the first guide member 55.
  • the first roller 63 is eccentrically attached to the rotating shaft 64 connected to the drive motor M2.
  • the rotating shaft 64 is arranged in parallel with the transport surface of the conveyor belt 33L and along the transport direction R.
  • the first roller 63 has a substantially columnar shape, the shoulder on the upstream side is formed in a convex curved surface, and the circumferential surface of the first roller 63 protrudes inward from the guide surface 55 ⁇ / b> A of the first guide member 55. It is arranged at the position to do. Accordingly, the first roller 63 acts so as to tilt the one side fabric DL with the circumferential surface facing the inner material supply nozzle 15 upright toward the center of the inner material supply nozzle 15, and Wrap food dough D around the surface.
  • the first roller 63 rotates eccentrically with the rotation of the rotating shaft 64, repeats approaching and separating from the inner material supply nozzle 15, and reciprocates so as to expand and contract their interval. For this reason, the conveyance of the food dough D does not stagnate by the first roller 63 and can be stably conveyed. Further, by changing the number of rotations of the first roller 63, the number of times that the first roller 63 extends the one side dough DL toward the center side and the speed at which the peripheral surface of the first roller 63 extends the food dough D are changed. Therefore, the position of the end surface of the food dough D wound around the inner material supply nozzle 15 can be adjusted. The peripheral surface of the first roller 63 is adjusted to a position where the food dough D is stretched between the inner material supply nozzle 15 and the outer periphery.
  • the second roller 65 is disposed on the downstream side of the second guide member 57.
  • the second roller 65 is attached in an eccentric state with respect to the rotary shaft 66 that is interlocked and connected to the drive motor M3.
  • the rotating shaft 66 is disposed in parallel to the transport surface of the conveyor belt 33R and along the transport direction R.
  • the second roller 65 has the same shape as the first roller 63, and the circumferential surface thereof is disposed at a position protruding inward from the guide surface 57 ⁇ / b> A of the second guide member 57. Accordingly, the second roller 65 acts so as to tilt the other side fabric DR with the circumferential surface facing the inner material supply nozzle 15 upright toward the center of the inner material supply nozzle 15.
  • the other side dough DR is wound around the surface and the upper surface of the side edge D1 of the food dough D. Further, the peripheral surface of the second roller 65 is a position where the overlapping portion DD of the side edge portion D1 of the food dough D and the side edge portion D2 of the other side dough DR is stretched between the outer periphery of the inner material supply nozzle 15.
  • the overlapping portion DD is bound by being pressed, but when the pressing is further performed by the binding roller 29, the overlapping portion DD does not necessarily have to be bound.
  • the second roller 65 rotates eccentrically with the rotation of the rotating shaft 66, repeats approaching and separating from the inner material supply nozzle 15, and reciprocates so as to expand and contract the interval. For this reason, the conveyance of the food dough D does not stagnate by the second roller 65 and can be stably conveyed. Further, by changing the rotation speed of the second roller 65, the number of times the second roller 65 pushes the other side dough DL to the center side and the speed at which the peripheral surface of the second roller 65 pushes the food dough D are changed. Therefore, the position of the end face of the food dough D wound around the inner material supply nozzle 15 can be adjusted, and the overlapping width of the overlapping portion DD can be adjusted.
  • the binding roller 29 is disposed on the downstream side of the second roller 65 and above the lower end portion of the inner material supply nozzle 15.
  • the buckling prevention member 59 is a disk-shaped rotating member attached to the rotating shaft 64 on the downstream side of the first roller 63.
  • the buckling prevention member 59 is arranged at a predetermined interval so as to face the guide portion 57A of the second guide member 57, and the other side fabric DR guided by the guide portion 57A is buckled or the inner material supply nozzle 15 is disposed. It is intended to prevent falling down.
  • the buckling prevention member 59 may not be provided, and the buckling prevention member 59 is provided also on the first guide member 55 side. Also good.
  • the manufacturing process of the bar-shaped food A by the bar-shaped food manufacturing apparatus 31 according to the second embodiment of the present invention will be described.
  • the binding liquid W is continuously attached by a binding liquid attaching device 6 (not shown).
  • the belt-shaped food dough D is conveyed by the conveyor belt 3 and the supply conveyor 37 of the molding conveyor 33.
  • the food dough D is unsupported by being unloaded from the rear end of the conveyor belt 49 of the supply conveyor 37 and is supported only by the left and right conveyor belts 33L and 33R.
  • the central portion of the food dough D is recessed downward and conveyed below the inner material supply nozzle 15. Further, the food dough D is conveyed to the guide conveyor 39 by the conveyor belts 33L and 33R.
  • the central portion of the food dough D is conveyed between the inner material supply nozzle 15 and the recess 40 of the guide conveyor 39 and is formed in a U shape. Then, the other side doughs DL and DR of the food dough D are conveyed while being placed on the conveyor belts 33L and 33R (see FIG. 6A).
  • the one side dough DL of the food dough D is raised by the spiral guide portion 55A of the first guide member 55, and then wound from one of the inner material supply nozzles 15 by the eccentric rotation of the first roller 63 ( (Refer FIG.6 (b)). Further, the other side dough DR of the food dough D is raised by the spiral guide portion 57A of the second guide member 57, and at that time, the buckling is prevented by the buckling preventing member 59 or falling inward. (See FIG. 6C). Then, the other side dough DR of the food dough D is wound from the other side of the inner material supply nozzle 15 by the eccentric rotation of the second roller 65, and the one side edge portion D ⁇ b> 1 wound around the upper portion of the inner material supply nozzle 15.
  • the other side edge D2 is superimposed on the upper surface.
  • the second roller 65 presses the overlapping portion DD with the inner material supply nozzle 15, and the fabric (side edge portion D1 and side edge portion D2) of the overlapping portion DD is bound (FIG. 6D). )reference).
  • the overlapping portion DD is pressed by the binding roller 29 (see FIG. 6E).
  • the overlapping portion DD is formed to have a thickness approximate to the thickness of the dough of the other portion of the food dough D by overlapping the inclined side edge portion D1 and the side edge portion D2.
  • the inner material supply nozzle 15 supports the overlapping portion DD, the cylindrical food dough D is not crushed and deformed by the second roller 65 or the binding roller 29, Strong binding is possible.
  • the concave portion 40 of the guide conveyor 39 supports the central portion of the food dough D, the food dough D covering the inner material supply nozzle 15 can be stably conveyed by the rotation of the binding roller 29. Can do.
  • first roller 63 and the second roller 65 are eccentrically rotated so as to approach and separate from the inner material supply nozzle.
  • the first roller 63 and the second roller 65 are not limited to this. It can be reciprocated linearly by connecting to an actuator such as a dynamic fluid pressure cylinder.
  • the first roller 63 and the second roller 65 can be fixed at a required position without reciprocating.
  • the dough subsequent to the preceding dough can be conveyed between the inner material supply nozzle 15 and the first roller 63 or the second roller 65 without breaking or the like. .
  • one side fabric DL is wound around the supply nozzle 15 by the first guide member 17, and then the other guide member having a spiral curved surface similar to the guide portion 19A of the second guide member 19 is used. It is also possible to raise the other side fabric DR and tilt the other side fabric DR with a roller corresponding to the second roller 65 so that the other side edge D2 is superimposed on one side edge D1.
  • molding conveyors 5 and 33 were attached to the upper direction of the belt conveyor 3 so that attachment or detachment was possible, it provided with the belt conveyor which conveys the food dough D and the rod-shaped food A before and behind, and between them, The structure to arrange
  • the guide conveyors 13 and 39 are described as descending conveyors, it may be provided so that the conveying surface is horizontal like the belt conveyor 3, and the bar-shaped food A is bent by being arranged at the same level as the subsequent conveyors. It can also be transported without doing.
  • the forming conveyors 5 and 33 have been described as including the supply conveyors 11 and 37, the supply conveyors 11 and 37 may be omitted, and only the guide conveyors 13 and 39 may be included.
  • the guide conveyor 39 increases the distance until the one-side dough DL of the food dough D is launched by the first guide member 55, During that time, it is preferable that the food dough D bends by its own weight and is supported by the recess 40.
  • the food dough D was wound up from the lower part of the inner material supply nozzle 15, and it demonstrated so that the overlap part DD might be formed in the upper part of the inner material supply nozzle 15, for example, the food dough D is shown from the upper part of the inner material supply nozzle 15. It is also possible to form the overlapping portion DD below the inner material supply nozzle 15 by hanging.
  • the basic structure is the same as that of the stick-shaped food production apparatus 31 shown in FIG. 4, but the tip of the inner material supply nozzle 73 is bent downward.
  • the fact that the tip is bent downward includes a form in which the tip of the nozzle is bent even a little, and it is not always necessary to bend until the tip is directed vertically downward.
  • the bar-shaped food A manufactured by the manufacturing apparatus 71 is easily directed vertically downward by its own weight. Furthermore, it becomes easy to bend
  • the product shape is also improved when the encapsulated food is manufactured by cutting the longitudinal direction thereafter.
  • the angle at which the tip of the inner material supply nozzle 73 bends downward is not particularly limited, and the optimum angle varies depending on the weight per unit length of the bar-shaped food A to be manufactured, the ease of bending, and the like.
  • the end of the bar-shaped food A is 90 °, that is, the front end of the bar-shaped food A is more easily separated from the end of the inner material supply nozzle 73 than the end of the inner food supply nozzle 73. Even if the inner material supply nozzle 73 has a terminal end in front of the vertically downward direction, the rod-shaped food A is sent out vertically downward by its own weight.
  • the binding device 61 that is, the binding roller 29 presses the overlapping portion DD of the food dough D near the front end of the inner material supply nozzle 73.
  • the guide conveyor 39 is arranged to be inclined with respect to the transport direction.
  • the binding device 61 is disposed in the outer peripheral direction of the bending of the inner material supply nozzle 73, that is, in the upper direction. In this case, although the force which conveys the downward direction of the food dough D with the guide conveyor 39 does not act, the rod-shaped food A is conveyed below by the rotation of the binding roller 29 and the dead weight of the rod-shaped food A.
  • the encapsulated food means a food in which the entire periphery of the inner material is wrapped with food dough (outer material) like a bun.
  • the enveloped food production apparatus 80 includes a belt conveyor 82 that conveys a strip-shaped food dough upstream of the stick-shaped food production apparatus 71, and a belt-shaped food dough that is disposed on the belt conveyor 82 and has a predetermined width.
  • a cutter device 84 is provided.
  • the predetermined width means that when the food dough D is formed into a cylindrical shape by the stick-like food manufacturing apparatus 71, the overlapping portions DD of the side edges D1 and D2 of the both side portions DL and DR are It refers to a width that does not protrude from the width pressed by the binding roller 29, and has a strength that prevents the bonded portion from being peeled off even when subjected to the pressure of the inner material.
  • the strip-shaped food dough is cut into a predetermined width by the cutter 86 of the cutter device 84.
  • the cutter device 84 further includes a press roller 88 that tapers both side portions D1 and D2 of the strip-shaped food dough D cut to a predetermined width by the cutter 86.
  • the press roller 88 tapers the side edges D1 and D2 of the food dough D so as to become thinner toward the outer side, so that the thickness tends to be uniform when the side edges D1 and D2 are overlapped.
  • the binding liquid adhering device 6 of the stick-like food manufacturing device 71 is disposed on the downstream side of the cutter device 84 on the belt conveyor 82.
  • the stick-shaped food A manufactured by the stick-shaped food manufacturing apparatus 71 using the food dough D conveyed to the belt conveyor 82 is carried out substantially vertically downward from the end of the bent inner material supply nozzle 73.
  • the encapsulated food production apparatus 80 includes a shutter device 90 that cuts the bar-shaped food A that is carried out vertically downward from the production apparatus 71.
  • the shutter device 90 includes a plurality of shutter pieces 92 and operates so as to open and close the passage of the central stick-shaped food A by rotating each shutter piece 92 around a pivot axis.
  • the rod-like food A is cut while being converged so that the cylindrical food dough wraps the inner material by the plurality of shutter pieces 92 of the shutter device 90 closing the passage.
  • the shutter device 90 may have a known structure.
  • the production apparatus 80 includes an elevating conveyor 94 and a carry-out conveyor 96 for carrying out the packaged food B cut by the shutter device 90 from the packaged food production apparatus 80.
  • the elevating conveyor 94 receives the encapsulated food B cut by the shutter device 90 near the lower surface of the shutter device 90, and prevents the cut encapsulated food B from being impacted by dropping.
  • the cut portion is thinned by supporting the bottom of the food to be encapsulated, and the water droplets. It can be prevented that the shape becomes.
  • the elevating conveyor 94 After receiving the packaged food B, the elevating conveyor 94 descends to the same height as the carry-out conveyor 96 and conveys the packaged food B to the carry-out conveyor 96.
  • the carry-out conveyor 96 carries the packaged food B to a downstream apparatus such as a product conveyor 98, for example.
  • the strip-shaped food dough is cut into a predetermined width by the cutter device 84 and the food dough D is supplied to the stick-shaped food manufacturing apparatus 71.
  • Excess dough does not protrude from the binding portion and has sufficient strength.
  • the stick-shaped food dough A is manufactured by the manufacturing apparatus 71, it becomes possible to fill the inner material with good adhesion to the food dough, and a space is formed between the inner material and the food dough so that air enters. Can be prevented.
  • the rod-shaped food A having a round cross section is cut in the vertical direction by the shutter device 90, the round food food B can be manufactured.
  • the cut encapsulated food B is received by the elevating conveyor 94, it is possible to prevent deformation after the cutting and manufacture an encapsulated food having a good shape. Therefore, the ratio of the inner material to the food dough is free, the inner material is in close contact with the food dough, and a packaged food having an excellent shape can be manufactured.
  • the encapsulated food manufacturing apparatus 80 is described as using the stick-shaped food manufacturing apparatus 71, but the stick-shaped food manufacturing apparatus 1 or the stick-shaped food manufacturing apparatus 31 may be used. Further, the modified examples described for the stick-shaped food manufacturing apparatus 1, the stick-shaped food manufacturing apparatus 31, and the stick-shaped food manufacturing apparatus 71 can also be applied to the packaged food manufacturing apparatus 80 as they are.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Formation And Processing Of Food Products (AREA)

Abstract

L'objectif de la présente invention est de fournir : un procédé et un dispositif de fabrication d'un article alimentaire en forme de baguette dans lesquels, lors de la formation d'une pâte alimentaire en forme de bande en une forme cylindrique, le remplissage d'une garniture à l'intérieur du cylindre, et la formation d'un article alimentaire en forme de baguette continue, il est possible de répondre à un besoin quelconque de modification du rapport de la garniture par rapport à la pâte alimentaire est d'amener la garniture à adhérer à la pâte alimentaire; et un procédé et un dispositif de fabrication d'un article alimentaire enveloppé. La présente invention est pourvue de : un transporteur d'aliment (11) pour transporter une pâte alimentaire en forme de bande (D); un transporteur de guidage (13) pour transporter plus avant la pâte alimentaire (D); une buse d'alimentation de garniture (15) disposée au-dessus du transporteur de guidage (13); un premier élément de guidage (17) et un deuxième élément de guidage (19) disposés sur les deux côtés de la buse d'alimentation de garniture (15), le premier élément de guidage (17) et le deuxième élément de guidage (19) enroulant la pâte alimentaire en forme de bande (D) sur la buse d'alimentation de garniture (15) de manière à chevaucher une partie de bord latéral (D2) de la pâte alimentaire (D) sur la surface supérieure d'une partie de bord latéral (D1) et formant une pâte alimentaire cylindrique (D); et un rouleau de liaison (29) disposé au-dessus de la partie d'extrémité inférieure de la buse d'alimentation de garniture (15), le rouleau de liaison (29) reliant la partie de chevauchement (DD) de la pâte alimentaire cylindrique (D).
PCT/JP2015/085800 2015-01-16 2015-12-22 Procédé et dispositif de fabrication d'article alimentaire en forme de baguette, procédé et dispositif de fabrication d'article alimentaire enveloppé WO2016114079A1 (fr)

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Cited By (3)

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Publication number Priority date Publication date Assignee Title
JP2020039298A (ja) * 2018-09-11 2020-03-19 レオン自動機株式会社 生地片の積層装置および積層方法
US10716912B2 (en) 2015-03-31 2020-07-21 Fisher & Paykel Healthcare Limited User interface and system for supplying gases to an airway
US11324908B2 (en) 2016-08-11 2022-05-10 Fisher & Paykel Healthcare Limited Collapsible conduit, patient interface and headgear connector

Families Citing this family (1)

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Publication number Priority date Publication date Assignee Title
TWI829165B (zh) * 2022-05-18 2024-01-11 許博堯 肉鬆蛋捲充填機

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1440770A (fr) * 1965-04-21 1966-06-03 Barbier Dauphin Soc Machine pour la fabrication des cannelloni
JPH0898640A (ja) * 1994-10-01 1996-04-16 Oshikiri:Kk 菓子パンの製造方法および生地巻上げ充填方法
JPH08242750A (ja) * 1995-03-09 1996-09-24 Kajiwara Kogyo Kk 食品の成形方法およびその成形装置
JPH10165081A (ja) * 1996-12-12 1998-06-23 Kobaade:Kk 有芯食品の製造方法とその装置

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1440770A (fr) * 1965-04-21 1966-06-03 Barbier Dauphin Soc Machine pour la fabrication des cannelloni
JPH0898640A (ja) * 1994-10-01 1996-04-16 Oshikiri:Kk 菓子パンの製造方法および生地巻上げ充填方法
JPH08242750A (ja) * 1995-03-09 1996-09-24 Kajiwara Kogyo Kk 食品の成形方法およびその成形装置
JPH10165081A (ja) * 1996-12-12 1998-06-23 Kobaade:Kk 有芯食品の製造方法とその装置

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10716912B2 (en) 2015-03-31 2020-07-21 Fisher & Paykel Healthcare Limited User interface and system for supplying gases to an airway
US11904097B2 (en) 2015-03-31 2024-02-20 Fisher & Paykel Healthcare Limited User interface and system for supplying gases to an airway
US11324908B2 (en) 2016-08-11 2022-05-10 Fisher & Paykel Healthcare Limited Collapsible conduit, patient interface and headgear connector
JP2020039298A (ja) * 2018-09-11 2020-03-19 レオン自動機株式会社 生地片の積層装置および積層方法

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JPWO2016114079A1 (ja) 2017-07-13
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TWI620512B (zh) 2018-04-11

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