JPS6319137B2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a stretching and forming device for confectionery dough, etc.
Specifically, cut flakes of seeds such as almonds, granular fruits, and other delicate foods are blended with a binder made of a sticky material such as candy or egg white.
The present invention relates to a device that continuously stretches and molds confectionery dough made by connecting these delicate foods or food dough (hereinafter referred to as confectionery dough, etc.) into a desired shape.

In addition, in this specification, fragile foods generally refer to foods that are destroyed and whose properties are damaged or easily damaged when a slight external force is applied.
Furthermore, the term "tethering dough" generally refers to something that has a candy-like consistency and is made into a continuous dough by connecting cut pieces, granules, lumps, etc. (hereinafter simply referred to as cut pieces, etc.).

Conventionally, among foods in general, confectionery and foods with many taste elements have been developed in search of new tastes, and among them, for example, cut pieces such as sliced almonds are combined with egg white and sugar. There are commercially available confectionery and foods made by baking confectionery dough, etc., which are connected by a connecting dough consisting of. These sweets make full use of the flavor and aroma of almonds, while the pastry has a candy-like Japanese flavor.
Although it is compatible with the diet of not only Japanese people but also foreigners, confectionery dough has many fragile cut pieces, etc., and the binder dough has extremely high viscosity, so external forces may be applied unnecessarily to confectionery dough during molding. Confectionery dough, etc. is usually stretched and shaped by hand without applying external force as much as possible, and is said to be expensive because it relies on manual labor. Treatment is desired.

The present invention has been established in line with the above-mentioned points, and specifically, it is possible to machine confectionery dough made by connecting cut pieces etc. with a connecting dough as described above without destroying the cut pieces etc. We propose a stretching and forming device for confectionery dough, etc., which stretches thinly by targeting.

Embodiments of the present invention will be described in detail below with reference to the drawings.

Note that FIG. 1 is a front view of a stretching and forming apparatus according to one embodiment of the present invention, and FIG. 2a is an explanatory diagram of the operating mode of the mold and stretching member.
Figure 2b is an enlarged view of a part of it, Figure 3 is a plan view of an example of stretched confectionery dough, etc.
Figures a and b are a plan view of an example of a mold and its A
- A sectional view taken along the line A, and FIGS. 5a and 5b are a plan view and a front view of an example of the elongating member.

First, in Fig. 1, the reference numeral 1 generally indicates a moving band (particularly indicated by a dashed line in Fig. 1), and this moving band 1 is usually made of a steel plate and moves continuously or intermittently in the direction of the arrow. . On this moving band 1, there are at least two molds 2 as shown in FIG.
are arranged, and a molding cavity 3 is formed in each mold 2 as shown in FIGS. 4a and 4b.

That is, as shown in FIG. 2a, confectionery dough or the like is formed into a desired plate shape on the moving band 1, and this confectionery dough 4 is sequentially fed in the direction of the arrow on the moving band 1.
For example, when the confectionery dough 4 reaches the corresponding position of the mold 2, the confectionery dough 4 is surrounded by the mold 2. Although each mold 2 can be constructed from any material, it is usually sufficient to construct it by gluing together a synthetic resin plate material 2a with excellent elasticity and a presser frame 2b. In addition, at least two stretching members 5 are attached to the upper part of the movable band 1 in correspondence with each mold 2, and each stretching member 5 is configured to be movable up and down. are constructed by expanding sequentially in the direction of movement of the moving band 1. In this way, the stretching members 5 are constructed in correspondence with each mold 2, and the tip of each stretching member 5 is constructed from a synthetic resin linear material 6 as shown in FIGS. 5a and 5b, so that the confectionery dough etc. 4 can be stretched well without the cut pieces etc. being destroyed.

For example, when confectionery dough consisting of cut pieces such as sliced almonds are tied together using a binding dough of egg white and candy or sugar, the dough is divided into the required amount and then stretched into a desired shape such as a plate. As with conventional methods, applying pressure or other external force is undesirable as it may destroy the cut pieces. For this reason, for example, it is almost impossible to stretch confectionery dough by rubbing it into the molding cavity of the mold, and from this point of view, in the past, confectionery dough was rolled out manually by craftsmen. . On the other hand, in the present invention, confectionery dough, etc. 4 is formed in advance into a plate-like shape having approximately the same volume on the moving band 1, and then the periphery of this plate-shaped confectionery dough, etc. 4 is molded using each mold. In particular, since the molding spaces of each mold 2 are configured so that the area thereof increases sequentially, while the confectionery dough, etc. 4 is sequentially transferred between the molds 2, the confectionery dough, etc. 4 is spread very thinly.
To explain in more detail, the wire material 6 forming the tip of each stretching member 5 projects from the base 7 in the shape of a brush.
Extremely elastic. For this reason, when the stretching member 5 is lowered, the confectionery dough 4 is
Since the wire material 6 has excellent elasticity, the tip portion 6a is curved as shown in FIG. 2b, and the confectionery dough 4 is pushed outward. By raising and lowering the stretching member 5, the entire inside of the molding cavity 3 of each mold 2 is filled with the confectionery dough 4.
In this case, in shaping the confectionery dough, the confectionery dough 4 is first formed into a desired shape through at least one preforming process. In other words, since the area of the molding cavity of each mold gradually expands, the confectionery dough 4 that has passed through the first mold 2 is surrounded by the next mold 2 with a larger molding cavity area, and as described above, Similarly, the preformed confectionery dough is again expanded and preformed by the wire member 6. Further, the confectionery dough 4 is preformed as required, and finally, the confectionery dough 4 that has been preformed at least once is surrounded by the largest mold 2, and in this state, the wire material 6 at the tip of the stretching member 5 is It is then expanded and formed into the final desired shape. In this way, when the confectionery dough is pressed and spread after preforming, even if it contains fragile cut pieces, etc., the confectionery dough will not be destroyed, but rather the cut pieces, etc. in the confectionery dough will be easily pushed and spread out individually. It can be formed into an extremely thin plate.

In addition, when the tip of the stretching member is constructed as a wire material, each wire material is usually constructed in the shape of a brush,
Furthermore, each of these elements needs to have elasticity or elasticity to the extent that it curves outward when pressing the confectionery dough, and any such element can be used. .

Furthermore, when configuring each stretching member 5 to be freely raised and lowered as described above, it can be raised and lowered by any mechanism, but it is usually preferable to configure it as shown in FIG. 1.

That is, as shown in FIG. 1, each stretching member 5 on the moving band 1 is detachably attached to a link mechanism 8, and this link mechanism 8 is rotatably attached to, for example, a gate-shaped support frame 9. Further, an elevating table 10 is fixed to the lower part of the support frame 9, and a pair of bell cranks 11a, 11b and a cam 12 are attached to the lower part of the elevating table 10, so that each stretching member 5 is raised and lowered together with the elevating table 10. That is, while the moving belt 1 moves in the direction of the arrow, for example, one bell crank 11
The other bell crank 11b is rotated by the rotational drive of
The lifting table 10 also rotates, and the lifting platform 10 rises from the solid line position to the dotted line position, and each stretching member 5 also rises accordingly.

In addition, when confectionery dough is sequentially surrounded by each mold 2, it is sufficient that each mold 2 is configured to be intermittently pushed onto the moving band 1 by any mechanism, for example.

As explained in detail above, the present invention is configured to include a mold and a stretching member to sequentially stretch each confectionery dough into a plate shape on a moving band, and to sequentially expand the molding space of each mold. It consists of Therefore, even if there are a large amount of fragile cut pieces etc. in the confectionery dough, the same amount of confectionery dough can be spread out on average, and the cut pieces etc. are not destroyed at all, and the process is can be easily continuous and automated.

[Brief explanation of the drawing]

FIG. 1 is a front view of a stretching and forming device according to one embodiment of the present invention, FIG. 3 is a plan view of an example of stretched confectionery dough, etc., FIGS. 4 a and b are a plan view of an example of a mold and its cross-sectional view along line A-A, and FIGS. 5 a and b are plan views of an example of a mold. FIG. 2 is a plan view and a front view of an example of a stretching member. Code, 1... Moving band, 2... Molding mold, 2a...
Plate material, 2b...pressing frame, 3...molding space, 4...
... Confectionery dough, 5... Stretching member, 6... Linear material,
7...Base, 6a...Tip, 8...Link mechanism, 9...Support frame, 10...Elevating table, 11a, 1
1b... Bell crank, 12... Cam.

Claims (1)

[Scope of Claims] 1. Confectionery dough, etc., in which cut pieces, granules, lumps, etc. of seeds, fruit grains, and other fragile foods are tied together with dough, is placed on a moving belt and moved while the confectionery dough, etc. is moved. In a forming device that stretches and forms into a plate shape, at least two forming molds are arranged on this moving band, oriented from the upstream side to the downstream side thereof, and the confectionery dough, etc. of each of these forming molds is surrounded from the outer periphery. The size of the molding cavity is gradually expanded from the upstream side to the downstream side of the moving zone, and at least two stretching members are provided corresponding to each mold, and,
A stretching and forming apparatus for confectionery dough, etc., characterized in that at least the tip of each stretching member is made of a synthetic resin linear material that curves and expands outward when it comes into contact with the surface of confectionery dough, etc.