JPS6135807B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method and apparatus for shaping bread and confectionery dough in a bread and confectionery process.

As is well known, in the bread and confectionery process, there is a shaping process in which bread and confectionery dough (hereinafter simply referred to as dough) that has undergone intermediate fermentation is shaped into its final shape. In this process, as shown in Fig. 1, the dough A that has been fermented in the intermediate fermenter is fed between a pair of rollers 2 through an opening 4, and then rolled into a thin circular shape. 1 is used. The dough C' shaped into a circular thin shape by this shaping machine 1 is rolled into a cylindrical shape by the conveyor 8 and rolling plate 12, or filled with bean paste or cream on top of the circular thin dough C'. etc., the dough is wrapped, shaped into a predetermined product shape, and sent to the next process. However, the shape of the dough A fed into the shaping machine 1 is different from the shape when it is divided by the dividing machine, that is, its roundness. Since it has a rounded block shape, it has a circular thin shape even after being rolled by the shaping machine 1. However, depending on the product, it may be necessary to shape it into an elongated and thin shape, and conventionally, in order to cope with this need, the distance between the pair of rollers 2 is made small. The dough is rolled as wide as possible due to the resistance when the dough is bitten, or the distance between the conveyor 8 and the rolling plate 12 is narrowed.
When rolling C′ into a cylindrical shape, the dough C′ was stretched in the width direction by being strongly pressed down, but both of these methods end up applying unreasonable external force to the dough, which is a problem in terms of product quality. It was not a good thing.

The present invention has been made in view of the above circumstances, and it is an object of the present invention to provide a method and apparatus for shaping bread and confectionery dough into long and thin shapes without applying excessive external force to the dough.

An embodiment of the present invention will be described below based on the description of the drawings.

As shown in FIG. 2, the dough shaping method of the present invention is such that, before the dough is put between the pair of rolls 2 of the shaping machine 1, the dough A is
In this method, the dough B is deformed into an elongated rod shape in the direction of the center axis of the roll 2, and the dough B deformed into the rod shape is placed between the rolls 2 of the shaping machine 1 to obtain the dough C shaped into an elongated thin shape.

To explain this shaping method in more detail, the dough A that has been fermented in the intermediate fermenter is fed through the outlet 4 onto the auxiliary conveyor 5 of the preliminary rolling device 3.
Since the rolling plate 6 is arranged on the auxiliary conveyor 5 with a distance smaller than the diameter of the dough A,
As the auxiliary conveyor 5 rotates, the dough A is sandwiched between the auxiliary conveyor 5 and the rolling plate 6, and is rotated and rolled by itself. Therefore, the dough A, which was in the form of a rounded lump, is gradually transformed into an elongated rod-shaped dough B, and when it reaches the front end of the auxiliary conveyor 5, it is fed into the upper opening 7 of the shaping machine 1.
At this time, the longitudinal direction of the elongated rod-shaped dough B is fed so that it coincides with the central axis direction of the rollers 2 of the shaping machine 1, so the dough B is placed between the top pair of rollers 2 in the shaping machine 1. As the rollers 2 rotate, the sheet is gradually rolled into a long and thin shape and discharged from the shaping machine 1 onto the conveyor 8. Therefore, the fabric C discharged from the shaping machine 1 is transferred to the roller 2.
As a result, it is shaped into an elongated and thin shape in the direction of its central axis. FIG. 4 shows the cloth C shaped in this manner in comparison with the circular thin cloth C' shaped by the conventional method shown in FIG.

The preliminary rolling device 3 shown in FIG. 5 is an embodiment in which a canvas, felt, etc. 9 is pasted on one side of the rolling plate 6 facing the auxiliary conveyor 5, and the preliminary rolling device 3 shown in FIG. An embodiment is shown in which an endless state 11 made of a material such as canvas or felt is wound around two freely rotating rollers 10 on one side of the plate 6 facing the auxiliary conveyor 5, and is arranged so as to be in sliding contact. According to the preliminary rolling device 3 according to the former embodiment, since the contact portion of the fabric B is made of a flexible material such as canvas or felt 9, it is possible to deform the fabric B into a rod shape without damaging it. In this embodiment, the endless band 11 made of a material such as canvas or felt rotates as the fabric B advances, so that it can be deformed more softly than in the previous embodiment, so that the pain in the fabric B is further reduced. be able to. In addition, 12 is a rolling plate on the conveyor 8,
Reference numeral 13 indicates curl nets for wrapping the fabric C.

As is clear from the above description, according to the shaping method of the present invention, the dough A that has been fermented in the intermediate fermenter is transformed into a long and slender rod-shaped dough B, and the longitudinal direction of this dough B is Since the fabric C is shaped by fitting it into the valley between the rollers 2 and rolling it with the rollers 2, the fabric C discharged from the shaping machine 1 becomes elongated and thin. Therefore, as in the past, it is necessary to reduce the distance between the rolls 2,
Since there is no need to reduce the distance between the conveyor 8 on which the dough C discharged from the shaping machine 1 is placed and the rolling plate 12, it is possible to obtain the dough C in the form of long and narrow grooves without applying excessive external force to the dough B and C. It can be done.

In the above embodiment, the means for obtaining the elongated rod-shaped dough B are the auxiliary conveyor 5 and the rolling plate 6.
A preliminary compaction device 3 consisting of Any device is included within the scope of the present invention as long as it fits between the pair of rolls 2 in the same direction as the center axis of the rolls 2.

In addition, when it is desired to use the conventional shaping method and the shaping method of the present invention in combination, the outlet 4 of the intermediate fermenter is provided to be movable, and when used in the method of the present invention, as shown in FIG. This can be done by placing it on the auxiliary conveyor 5 of the pressure device 3, and when using the conventional method, placing it between the rollers 2 of the shaping machine 1 as shown in FIG. 1, or, It is also possible to fix the outlet 4 and lower the rolling plate 6 on the auxiliary conveyor 5 when using the method of the present invention, and raise it higher when using the conventional method so that the dough A does not touch it.

[Brief explanation of the drawing]

FIG. 1 is a schematic side view for explaining a conventional shaping method and apparatus, FIG. 2 is a schematic side view for explaining a shaping method and apparatus according to the present invention,
Fig. 3 is a plan view of the fabric shaped by the conventional method and its surrounding equipment, Fig. 4 is a plan view of the fabric shaped by the present invention and its surrounding equipment, and Figs. 5 and 6 are An example diagram of a preliminary rolling device is shown. 1... Shaping machine, 2... Roller, 4... Output port,
5...Auxiliary conveyor, 6...Rolled plate, 7...Upper opening, 9...Canvas, felt, etc., 10...
...roller, 11...endless band, A, B, C...fabric.

Claims (1)

[Scope of Claims] 1. A rounded, lump-like dough that has been fermented in an intermediate fermenter is transformed into an elongated rod-like dough in the direction of the center axis of the rolls of a shaping machine, and this transformed dough is passed through a pair of shaping machines. Bread that is characterized by obtaining a long and thin dough by fitting it between the rolled rolls.
How to shape confectionery dough. 2. An auxiliary conveyor is provided below the take-out port for taking out the rounded dough after fermentation in the intermediate fermenter, and rolling plates are provided in parallel above the auxiliary conveyor at appropriate intervals. A bread and confectionery dough shaping device in which the front end of a conveyor is positioned above the upper opening of the shaping machine. 3. The bread and confectionery dough shaping device according to claim 2, which comprises a canvas, felt, etc. pasted on one side of the rolling plate facing the auxiliary conveyor. 4. Bread and confectionery according to claim 2, in which an endless band made of a material such as canvas or felt is wound around two freely rotating rollers and is in sliding contact with one side of the rolling plate facing the auxiliary conveyor. Fabric shaping equipment.