JPH0119850B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method and apparatus for continuously producing French bread from continuous strips of dough in the production of French bread.

(Prior Art) The conventional method for making French bread is to first form dough into a ball, which has been divided into pieces of a certain weight, and then to form the ball into a flat shape, which is then rolled up from one end.

(Problems to be Solved by the Invention) In the conventional method described above, when a flat dough is rolled up from one end and formed into a rod shape, if it is fermented and baked as it is, a high-quality product cannot be obtained.
After rolling up the fabric, be sure to tighten it, and either manually press the rolled end of the fabric against the main body to crush it, or roll it up mechanically by passing it under a net etc. It must be formed by rolling under pressure.

The reason is that when the dough is fermented and baked, the gas generated inside the dough leaks out from the rolled end of the dough.
This is because it is difficult to obtain bread that rises well, and this tightening operation prevents gas leakage and yields high-quality bread.

However, mechanical ``seam tightening'', which is different from manual ``seam tightening'' work, involves rolling the dough under strong pressure for a long time, which damages the gluten gel in the dough, making it difficult to make it by hand. Couldn't get French bread.

(Means and effects for solving the problems) The present invention makes it possible to continuously produce high-quality French bread that solves the above problems. At the same time, it is formed and cut into a certain length,
This is a method of manufacturing French bread by moving and sealing the dough on the top or bottom surface so that the cross section of the cut point is not exposed, and then rolling up this dough piece from one end and forming it into a bar shape. This is a device that allows for smooth implementation.

In the method of the present invention, the French bread dough is made by mixing and kneading flour, water, yeast, and other bread ingredients or additives, and is not different from conventional French bread dough. When cutting the dough formed into a continuous band of a certain width into a certain length, the operation of sealing the cut surface causes gas to leak from the cut surface of the dough after fermentation. According to the apparatus of the present invention, the cut surfaces are automatically and accurately sealed, and French bread can be manufactured smoothly.

To explain this sealing method, in FIG. 1, 2 is a piece of fabric obtained by cutting a continuous band-shaped fabric 1 into a fixed size, and the surface indicated by a is the cut surface. The surface indicated by b indicates the surface during continuous band-shaped molding.

The difference between the A-plane and the B-plane is that the B-plane is a dense surface that has been smoothed by a roller and is formed of a gel coating, whereas the A-plane has a cross section of bubbles exposed. In the present invention, at the same time as cutting the fabric, the A side is covered and sealed with the B side to form the A side.
This ensures that no surface is exposed to the surface.

As shown in Fig. 2, the method is to move the b side and confine the a side by inputting in the direction of the arrow m.
The surface becomes the sealing surface 4, and it becomes a trapezoid with the a-plane exposed nowhere.

When this trapezoidal dough 3 is rolled up from one end, a bar-shaped dough 5 shown in FIG. 4 is completed.

In the conventional method, rolling is performed with the a side exposed, so the rod-shaped body 6 shown in FIG. I can't make bread. Therefore, the a-side was closed by manual seaming or strong pressure rolling to compensate for this defect.

Embodiment The structure and operation of the apparatus of the present invention will be explained based on the embodiment shown in the drawings. A conveyor A for moving a continuous material 1, a conveyor B downstream of the conveyor B, and a conveyor C downstream of the conveyor A are connected and provided. The respective speeds Va, Vb, and Vc are configured such that Va<Vb<Vc, and the operating speed increases as you go downstream.

A cutting device 7 for cutting the fabric 1 in the transverse direction is provided on the conveyor A, and a winding device is provided downstream of the cutting device 7.

The cutting device 7 is arranged transversely above the conveyor A.
and provided parallel to the conveyor A, an inclined portion b
It is made up of a composite cutter in which a pressing member 8 having a diameter of 100 mm is matched from both sides, and a sharp cutter 9 is provided on the matched ridge line so as to be slidable up and down. A spring 10 provided inside the matched pressing member 8 constantly presses the sharp blade 9 toward the outside.
is in a state where it retreats upward and collapses due to constant external pressure.

The compound cutter of this cutting device 7 is moved up and down by a drive device (not shown) and is moved down to the conveyor A.
When cutting the fabric 1 conveyed by the conveyor A, the cutter 1 comes into contact with a receiving member 12 having a recess 11 on the lower surface of the conveyor A.

Although this receiving member 12 has one recess 11 in this embodiment, it is not particularly limited to this, and as long as the surface of the receiving member is made of a flexible material, the cutting device 7 No matter what time the composite cutter descends, the receiving member is pressed by the ridgeline of the cutting device and can form a recess.

The winding device has one end of the flexible fabric band 13 supported on a fixed shaft 14, and the other end is provided in contact with the belt of the conveyor C.

The conveyor A is driven by the rotation of the motor 15 so that it runs at a constant speed.

To explain the cutting operation of the cutting device 7, a rotary encoder 17 is connected to the driven shaft of the conveyor A, and a counter 18 is connected to the rotary encoder 17. The moving distance of the conveyor A is calculated by receiving the rotation pulse signal from the rotary encoder 17 at the count 18, and when the conveyor A has conveyed the length to be cut, the driving device of the cutting device 7 is notified from the counter 18. This inputs the activation signal to the

Through the above operations, if a predetermined cutting length is input to the counter 17, the cutting device 7 cuts the fabric 1 to a predetermined length.

Next, to explain the operation, when cutting the fabric 1 with the cutting device 7, first, the composite blade descends and cuts the fabric 1 with the sharp blade 9, and then the upper and lower surfaces of the fabric come into contact. Thus, the fabric is sealed by the inclined portion d of the pressing member 8, and the cross section of the fabric 1 is not exposed at the cut portion of the fabric. At this time, since there is a speed difference between conveyor A and conveyor B, when the pressing member 8 presses the dough, the cut portion 19 on the downstream side of the dough is cut by the tension of the downstream conveyor B. This promotes the sealing of a. The cut fabric 1 in this state is conveyed by a conveyor C and rolled up by a flexible fabric band 13.

As shown in FIG. 4, the sealed, cut, and rolled-up end portion 19 of the fabric 1 comes into close contact with the outer peripheral surface of the fabric at the end of the roll, so that the inside of the fabric cross section is not exposed. In addition, the cutting section 20 on the upstream side of the fabric
serves as the core for the rolled up fabric.

Figure 5 shows the fabric cut by a conventional cutter rolled up, and as shown in a, the cross section of the fabric is exposed;
When molded items as shown in Figures and Figure 5 are baked in an oven, there is a marked difference in volume and shape after firing, with those without cut surfaces compared to those with cut surfaces. Ta.

In the first embodiment described above, the composite blade of the cutting device is configured to move up and down, but as shown in FIG. The same results as in the first embodiment can be obtained even if the rotary members are combined in a cross shape to form a rotary body and the cloth is cut by rotating the rotary body. In FIG. 8, 8' is a pressing member having an inclined portion d' with respect to the conveyor A, 9' is a sharp blade,
10' is a spring.

(Effects of the Invention) As explained above, according to the present invention, the dough can be cut and rolled up without exposing the cut surface, so that the product after baking can be voluminous and well-shaped. It is possible to continuously provide high quality products by simple means.

[Brief explanation of drawings]

Fig. 1 is a perspective view of a cut fabric piece according to the present invention, Fig. 2 is an explanatory view showing the sealing operation, Fig. 3 is a perspective view of a sealed fabric piece, and Fig. 4 is a perspective view of a fabric piece formed according to the present invention. Figure 5 is a perspective view of French bread dough molded using a conventional device;
7 is a side view of the first embodiment of the device of the present invention,
FIG. 8 is a side view of a second embodiment of the device of the present invention. 1... Band-shaped fabric, 2... Fabric piece, 3... Sealed fabric piece, 4... Sealing surface, 5... Rod-shaped fabric, 6
...rod-shaped body, 7,7'...cutting device, 8,8'...
Pressing member, 9, 9'...Sharp blade, 10, 1
0'...Spring, 11...Recess, 12...Receiving member,
13...Flexible cloth band, 14...Fixed shaft, 15...Motor, 17...Rotary encoder, 18...
...Counter, 19...Downstream cutting section, 20...
...Upstream cutting section, A, B, C...conveyor.

Claims (1)

[Scope of Claims] 1. Dough obtained by mixing and kneading flour, water, yeast, and other bread ingredients or additives is formed into a continuous band of a certain width, which is then stretched to a certain length. At the same time as cutting, the fabric on the top or bottom surface is moved and sealed so that the cross section of the cut area is not exposed, the fabric piece is once rolled up and formed into a rod shape, which is fermented and expanded and baked. A method for producing French bread characterized by: 2. A sharp blade is protruded from the ridge lines that are aligned at an angle from both sides, and the sharp blade is retracted by constant external pressure and recessed from the ridge line.The composite blade is installed to move up and down or rotate, and is continuously supplied. A French bread manufacturing apparatus characterized in that a receiving member is provided below a conveyor belt that conveys a belt-shaped dough at a cutting position of the belt-shaped dough.