JPS5912253B2 - Method for manufacturing spiral baked gluten - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing spiral baked fu, which is formed by forming a thin-walled baked fu, generally called Shonai fu, into a spiral shape and cutting it into strips. In terms of processing equipment, the soft and sticky cultivated wheat raw material A stored in the hopper 1 is extruded in one direction by a cylinder (not shown), etc., and the outer peripheral surface provided below the hopper 1 is heated to an appropriate temperature. (Usually 200C to 250G) is supplied onto the outer peripheral surface of a heated drum 2 that rotates in the direction of the arrow P, and placed in parallel with the drum 2 at an appropriate distance (usually about 2 to 3 nm). Pass through rolling rollers 3 that are heated to an appropriate temperature (usually 200°C to 250°C) and rotate in the direction to remove air bubbles contained in the cultivated wheat raw material A and slightly flatten both upper and lower surfaces. The iron material B is baked into a belt-shaped material B that can be easily peeled off from the drum 2 and the rolling roller 3, and transferred onto the upper belt 5 of the first conveyor 4 running in the direction of arrow R provided horizontally below the drum 2. , the upper surface of the iron material B is baked by the heater 6 while the belt 5 reaches the reversal part, and the material B is transferred onto the second conveyor 7 connected to the first conveyor 4, and both ends of the belt 8 are reversed. The iron material B is moistened to an extent that prevents breakage during cutting by exposing it to steam at an appropriate temperature ejected from steam pipes 9, 9 and 10. cutter 11 in a direction perpendicular to the direction
When cut into rectangular shapes, a curved semi-finished product C is obtained with the baked side facing outward.The semi-finished product C is then placed on a full-mesh packet and dried for an appropriate period of time.

Next, the suitably dried semi-finished product C is placed on the belt 13 of the third conveyor 12 running in one direction S.
When the semi-finished product C9C... is rolled up in a spiral shape by applying steam ejected from the steam pipes 14.14 arranged in parallel at appropriate intervals along the belt 13 above the belt 13, cracks can be caused. The belt 16 is averaged to such an extent that the belt 16 is averaged to the extent that there is no difference, and is taken out from the reversing section of the third conveyor 12, and placed above the reversing section of the belt 16 running in the direction of arrow T of the fourth conveyor 15, which is connected to the third conveyor 12 or installed at an appropriate interval. Feed rollers 17 and 17' are arranged parallel to each other at appropriate intervals, perpendicular to the longitudinal direction of rotation in the directions of arrows U and U, respectively, and guide plates 18 and 18' are provided above them. It has an upper surface cover plate 19 which is inclined downward in the traveling direction at intervals upward along the upper surface, and whose part from the middle part is parallel to the belt 16,
Between the guide plates 18 and 18' of the winding device, the belt running speed is slightly higher than the peripheral speed of the feed roller 17°17'.
If the semi-finished product C is inserted from above with the baked side facing outward, the semi-finished product C will be moved between the top cover plates 19 of the belt 16 of the winding device 42 times as the feed rollers 17 and 17 rotate.

The product is rolled up while being rolled as shown in C... to obtain a product in the shape of an elongated spiral tube.

Then, as shown in FIG. 2, the product is cut into pieces as appropriate with a cutter 20 at the reversed portion on the opposite side of the belt 16, stored in a packet 21, and dried with hot air blown out from a hot air pipe 22 to prevent detent. Next, it undergoes main drying to obtain the desired product (spiral yakifu).

According to the method for producing spiral baked wheat gluten according to the present invention, the cultivated wheat gluten raw material extruded from the hopper is contained in the raw material when it is spread into a belt-shaped wheat gluten material between a drum heated to an appropriate temperature and a rolling roller. Since air bubbles are removed and both sides of the wheat gluten material are slightly dried by the heat of the drum and rolling roller, there is no risk of it sticking to the circumferential surface of the drum or rolling roller or the belt surface of the first conveyor and interfering with the work. Therefore, it is very efficient, and since no water or the like is used to prevent adhesion, it is hygienic, and it is possible to prevent rusting of the manufacturing equipment.

In addition, the rolling process, which was conventionally considered difficult to produce, can be carried out rationally and continuously using the winding device of the present invention, making it possible to mass-produce swirled baked gluten with excellent commercial value in a sanitary manner with a small number of people. It has extremely excellent practical effects.

[Brief explanation of the drawing]

Figure 1 is a side view showing the process of the present invention, from supplying raw wheat gluten to obtaining a semi-finished product through the baking process, etc., and Figure 2 is a side view showing the process of rolling up the semi-finished product produced by the process shown in Figure 1. FIG. 3 is a side view showing the process from attaching the product to cutting into pieces and drying with no backtracking; FIG. 3 is a perspective view of the product obtained by the present invention. A: Refined wheat gluten raw material, B: wheat gluten material, C
...Semi-finished product, 1...Hopper, 2...
...Drum, 3...Rolling roller, 4...
...First conveyor, 5...Belt, 7.
...Second conveyor, 11...Cutter, 12...Third conveyor, 15...
4th conveyor, 16...bell), 17, 17
'...Feed roller, 19...Upper note summer bill

Claims (1)

[Claims] 1 Heat the cultivated wheat raw material A extruded from hopper 1 to an appropriate temperature (
The material was passed between a drum 2 heated to 200° C. to 250° C. and a rolling roller 3, and both sides were slightly baked to form a thin strip-shaped fume body B, which was transferred onto the belt 5 of the first conveyor 4 and baked on the upper surface. After that, steam is applied on the second conveyor 7,
After retaining some humidity, the semi-finished product C is cut into strips with the cutter 11, with the baked side facing outward, and is slightly curved.The semi-finished product C is then dried for an appropriate amount of time, and the semi-finished product C, which has been properly dried, is cut into a rectangular shape with the cutter 11.
The semi-finished product C is conveyed on the conveyor 12 and is again exposed to a suitable amount of steam to approximately equalize the moisture in the semi-finished product C, and is inserted between the feed rollers 17 and 17' arranged in parallel at an appropriate interval with the baking surface facing outward. The upper surface of the belt 16 of the fourth conveyor 15, which moves at a speed faster than the circumferential speed of the feed roller 17. A method for producing spiral baked wheat gluten, which is characterized in that it is wound into a spiral shape between upper cover plates 19 parallel to a belt 16.