JPH0534929B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to an apparatus for producing wrapped rice cakes used in so-called wrapped rice cake dishes, in which meat, vegetables, eggs, etc. are wrapped and served as a meal. [Conventional technology and its problems] Originally, the endosperm of wheat has special protein properties compared to other grains, and when water is added to flour and kneaded, it forms so-called gluten and exhibits viscous elasticity. . The viscoelasticity varies greatly depending on the hydration rate, and has a great influence not only on flavor and texture but also on the manufacturing process. For example, when hand-processing raw noodles, the water addition rate is set at approximately 55% for ease of processing and shortening the boiling time, while for machine-made noodles, the water addition rate is It is said to be 48%. In order to shorten the boiling time, it has been proposed to increase the water addition rate when making mechanical noodles. It adheres to the noodle machine and makes it difficult to operate the noodle machine properly, which not only makes it impossible to produce so-called chewy fresh noodles, but also causes soft noodle strings that may stick to each other during boiling. It becomes hot and has a shape of a dumpling,
It is not possible to obtain boiled noodles that have the original shape, flavor and texture. Therefore, even in the case of mechanical noodle making, it is necessary to keep the water addition rate to a predetermined amount. Similarly, when making shumai or gyoza skin by machine, the water content is limited to 48% or less, just as in the machine-made noodles mentioned above. By the way, bao mochi has a water content of 85% compared to the above-mentioned raw noodles, shumai skin, or gyoza skin.
It had extremely high viscous elasticity and fluidity, making it completely impossible to mechanize it. Therefore, conventionally, hot water is added to wheat flour, kneaded, aged, layered in two sheets with sesame oil interposed between them, rolled into a 1.2 mm film, baked, and then immediately separated. This method was completely manual, making it not only impossible to mass produce, but also almost impossible to consistently obtain a uniform product. This invention aims to solve the conventional problems at once and provide a manufacturing device for wrapped rice cakes that can not only be mass-produced using a machine but also that can always produce products with uniform quality. It is. [Means for Solving the Problems] That is, in the present invention, a pair of airtight endless drive belts 2 and 3 that can be driven intermittently are vertically opposed to each other with an interval slightly larger than the thickness of the wrapped rice cake. The endless drive belts 2 and 3 are arranged horizontally and run in the same direction at a synchronous constant speed, and a rolling section 1 is provided at the running start end of the corresponding endless belts 2 and 3.
0 and 11 have a configuration in which heating parts 12 and 13 are disposed above and below, respectively, from the middle of the travel to the end. [Function] In order to sequentially sandwich a predetermined amount of dough A between a pair of upper and lower airtight endless drive belts 2 and 3 and roll and heat and bake it, the opposing surfaces of each endless drive belt 2 and 3 and the dough A The heated air interposed between the surface and the surface provides a mold release effect and prevents moisture evaporation of dough A due to heating, giving it a soft feel. can be produced mechanically. [Example] An example of the present invention shown in the drawings will be described below. 1 is an elongated rectangular parallelepiped-shaped frame; 2 and 3 are a pair of upper and lower endless drive belts that are airtight and can be driven intermittently; The return surface 4 of the belt 2 and the forward surface 5 of the lower endless drive belt 3 run in the same direction at a synchronous constant speed with a slight interval between them. As the upper and lower endless drive belts 2 and 3, Chuko Flow Belt (manufactured by Chukoh Kasei Kogyo Co., Ltd.), which is excellent in airtightness, heat resistance, non-adhesiveness, etc., is suitable. 6 and 7 are belt wheels around which the upper and lower endless drive belts 2 and 3 are wound, 8 is the same guide roller, and 9 is a correspondence between the return surface 4 and the forward surface 5 of the upper and lower endless drive belts 2 and 3. 10 and 11 are presses and pedestals disposed above and below the running ends of the corresponding upper and lower endless drive belts 2 and 3; 12 and 13 are the presses; 10 and cradle 1
Upper and lower heating parts 14 and 15 are connected to the heating part 1 and are arranged vertically toward the end of travel.
2.13 heating source. In addition, A indicates the wrapped mochi dough. Next, the operation of the above embodiment will be explained. In advance, mix dough A with the required amount of flour using the usual method.
% of hot water is added and kneaded, and the mixture is aged for a predetermined period of time. For flour, strong flour, medium flour,
Or use soft flour. Additionally, salt, sesame oil, fragrance, and other ingredients may be added during kneading. The dough A that has been completely ripened is cut into pieces according to the weight of each wrapped rice cake, and then passed through the endless drive belt 3 at the bottom.
Place it on the starting end of the travel. At this time, it is preferable to cut and shape the dough A into a substantially disk shape. The fabric A placed on the lower endless drive belt 3 is sandwiched between the upper and lower endless drive belts 2 and 3 and moved intermittently to reach the bottom of the press 10. Then, the press 10 descends to press the dough A and roll it into the desired shape of a rice cake. Rolled dough A
further reaches the upper and lower heating sections 12 and 13 while being held between the upper and lower endless drive belts 2 and 3. Then, the upper and lower endless drive belts 2 and 3 are heated by the upper and lower heating sections 12 and 13, respectively, and the dough A is also heated and baked by the heating. At this time,
As shown in FIG. 3, the upper and lower endless drive belts 2,
Since there is air between the facing surface of the belt 3 and the fabric A, the air gradually expands due to heating, and the fabric A is compressed by the endless drive belt 2 due to the airtightness of the endless drive belts 2 and 3. , it is possible to perform reliable firing without adhesion to the three surfaces. In addition, since the dough A is heated and baked between the upper and lower endless drive belts 2 and 3 which have airtightness as described above,
It is possible to effectively prevent moisture evaporation of the dough A due to heating and maintain an excellent soft feel. Then, when the dough A passes through the upper and lower heating sections 12 and 13, it is completely baked and a wrapped rice cake is produced. The apparatus shown in the above embodiments can be applied not only to wrapping rice cakes but also to manufacturing similar skins with a high water content.

【Effect of the invention】

Since this invention is configured as described above,
In order to sequentially sandwich the dough A between a pair of upper and lower airtight endless drive belts 2 and 3 and roll and heat and bake the dough, the dough A is interposed between the facing surface of each endless drive belt 2 and 3 and the surface of the dough A. To mechanically produce wrapped mochi by reliably and softly baking the dough A by providing a mold release effect with heated air and by preventing moisture evaporation of the dough A due to heating to give it a soft feel. I can do it. Therefore, it is not only possible to mechanically mass-produce wrapped rice cakes with an extremely high water content, which was previously considered impossible, but also to obtain products with uniform quality at all times.

[Brief explanation of the drawing]

The drawings show one embodiment of the invention.
The figure is a side view with a part omitted, FIG. 2 is a sectional view taken along the - line in FIG. 1, and FIG. 3 is an enlarged sectional view of the main part. 2... Upper endless drive belt, 3... Lower endless drive belt, 10... Press, 11... Rest, 12... Upper heating section, 13... Lower heating section.

Claims (1)

[Claims] 1 A pair of airtight endless drive belts 2 and 3 that can be driven intermittently are disposed horizontally facing each other vertically with an interval slightly larger than the thickness of the wrapped rice cake, and each of the endless drive belts 2 and 3 The endless belts 2 and 3 are caused to run in the same direction at a synchronous constant speed, and the corresponding endless belts 2 and 3
Rolling sections 10 and 11 are provided along the starting end of the surface, and heating sections 12 and 11 are provided above and below from the middle of the course to the end.
13 are respectively arranged.