JPH088831B2 - Dumpling making machine - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION This invention relates to a dumpling making machine,
More specifically, the present invention relates to a dumpling manufacturing machine capable of enhancing the moldability of dumplings.

[0002]

2. Description of the Related Art A dumpling making machine continuously extrudes dumpling dough from an hopper by an extrusion roll, holds it in a forming roll, pierces a skewer stick (skewer), and then sends it to a finishing roll to produce a skewer dumpling. To do. A general structure of a conventional dumpling making machine will be described with reference to FIGS. 3 and 4.

In these drawings, reference numeral 1 is a hopper for supplying dumpling dough, reference numeral 2 is attached to the hopper 1, and push rolls that rotate inwardly to push out the dough put in the hopper 1 downward, and the reference numeral 2 3 is a drive motor. Here, the drive motor 3 is the chain wheel 4
-Chain 5-Chain wheel 6-Bevel gear 7,8
-Chain wheel 9-Chain 10-Chain wheel 11-Gear 12, 13-Interlocking gears 14, 15 are connected to the shafts 16, 17 of the extrusion roll 2.

At the center position of the extrusion roll 2-the position of the hanging passage of the extruded roll dough-, the forming roll 1 for forming the dough sent out by the extrusion roll 2 into a dumpling shape.
8 and 19 are arranged side by side obliquely, and these forming rolls 18 and
The shafts 20 and 21 of 19 are connected to the drive motor 3 by a chain wheel 4-chain 5-chain wheel 6-bevel gear 7,
8-crank mechanism 22-ratchet mechanism (intermittent feed mechanism) 23-intermittent interlocking gears 24, 25 are connected to each other.

On the other hand, reference numeral 26 designates a skewer 27 as a groove 2.
8 is a supply roll of the skewer bar 27 which is put into the slide groove 29 and sent out to the slide groove 29. The shaft 30 of the supply roll 26 is connected to the drive motor 3 by the chain wheel 4-chain 5-chain wheel 6
-Bevel gears 7,8-Transmission gears 31,32-Crank mechanism 33-Ratchet feed mechanism 34.

Further, reference numeral 35 is a concave groove 2 of the supply roll 26.
A claw piece that receives the skewer bar 27 from 8 and guides it to the slide groove 29,
Reference numeral 36 is guided by the guide rod 37 to move and slides in the groove 29.
A movable member which pushes the skewer bar 27 put in the space between the forming rolls 18 and 19 and pierces the skewer bar 27 into the center of the dough-like material, reference numeral 38 denotes a passive rail fixed to the movable member 36. The structure is such that the movable member 36 is moved along the guide rod 37 in response to the rotation of the crank arm 40 attached to the shaft 39 of the bevel gear 7.
The claw piece 35, the sliding groove 29, the movable member 36 and the supply roll 26, and the drive system that drives the supply roll 26 and the movable member 36 constitute a skewer mechanism that is driven in synchronization with the forming rolls 18 and 19. ing.

Reference numeral 41 denotes a roller fitted into the passive rail 38 and attached to the tip of the crank arm 40.
Reference numeral 42 is a rotary shaft on which the bevel gear 8, the transmission gear 31, the chain wheel 43, etc. are fixedly mounted on the shaft, reference numerals 44 and 45.
Is a finishing roll and a finishing table for receiving the dumpling-like material sent from the forming rolls 18 and 19 after being pierced by the skewer bar 27, and a finishing table, and reference numeral 46 is a finishing roll 44.
A rotary shaft, which is rotatably attached to the rotary shaft 46, is stretched between the chain wheel 48 of the rotary shaft 46 and the chain wheel 43 of the shaft 39, and transmits the rotation of the drive motor 3 to the rotary shaft 46 to rotate the finishing roll 44. Chain, number 49 is skewer bar 2
7 is a storage case.

[0008]

In the conventional dumpling making machine as described above, when the dough extruded from the extrusion roll 2 is formed by the forming rolls 18 and 19, the dough dough is formed into the forming rolls 18 and 19. From the meshing part of, it protrudes to the side, and a part of this protruding material,
It may adhere to a part of the dough formed in a dumpling shape, or may adhere to a part of the skewer 27 protruding outward from the dough-like cloth. Further, when the skewered dumpling dough is sent from the forming rolls 18 and 19 to the finishing roll to be finished into the skewered dumpling, a part of the dumpling dough is entangled with a part of the skewer 27 and the dumpling can be heard. was there. The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a dumpling manufacturing machine capable of improving the moldability of dumplings (kushi dumplings) and supplying high-quality dumplings.

[0009]

SUMMARY OF THE INVENTION According to the present invention, dumpling dough is continuously extruded from an hopper by an extruding roll, and the extruded dough is gripped by two forming rolls arranged side by side and formed simultaneously with the forming rolls. In a dumpling manufacturing machine that skewers by a skewer mechanism that is driven by, and further sends the shaped and skewered dumpling dough to a finishing roll, and finishes the dumpling with the cooperation work of this finishing roll and finishing table,
A cover that is in close contact with both ends of the two forming rolls and is orthogonal to the axes of the forming rolls and covers at least the vicinity of the portions where the forming rolls mesh with each other,
Between the forming roll and the finishing roll, a liquid-containing roll for applying a liquid such as water or oil to the skewer portion protruding to the outside of the dumpling dough formed and skewered through the forming roll is provided. It is a feature. The liquid-containing roll is formed of a material capable of holding a liquid such as sponge.

[0010]

According to the dumpling maker according to the above configuration, when the dough material is formed by the forming roll by the cover,
The dough does not squeeze out on both sides of the forming roll, and a certain amount or more of the dough does not enter the forming part of the forming roll. Further, by the liquid-containing roll, when the skewered dumpling dough is sent from the forming roll to the finishing roll to be finished as a skewer dumpling, water such as water or oil is applied to the skewered surface protruding outward of the dumpling dough. It is applied so that a part of the dumpling dough is prevented from being entangled with the skewer during the finishing process.

[0011]

Embodiments of the present invention will be described below with reference to the accompanying drawings. The dumpling maker in the present embodiment is an improvement of a part of the above-described dumpling maker shown in FIGS. 3 and 4, and has the same parts as those shown in FIGS. 3 and 4. Are assigned the same reference numerals and explanations thereof are omitted.

FIG. 1 is an enlarged view showing the structure around the forming roll in the dumpling making machine of the present invention, and FIG.
It is an arrow view from the II direction. In these drawings, reference numerals 50 and 51 are covers provided on both sides of the forming rolls 18 and 19, and reference numeral 52 is a sponge roll (corresponding to a liquid-containing roll). .

Both the covers 50 and 51 are made of a plate member made of Teflon resin which does not easily adhere to the dango dough. The inner side surfaces of the covers 50, 51 (the surfaces on the side facing the end surfaces of the forming rolls 18, 19) are erected perpendicularly to the axes of the forming rolls 18, 19 and the end portions of the forming rolls 18, 19 are formed. It is in close contact with (end face). Then, as shown in FIG. 1, among the outer peripheral portions of the forming roll 18 in the upper position and the forming roll 19 in the lower position, the position is above the plane L (see FIG. 1) passing through the rotation axes of these forming rolls 18, 19. The part to be covered is the cover 50, 51
Is covered by.

The sponge roll 52 includes a shaft 52a rotatably attached to a fixed shaft 53 provided on the finishing table 45, and water around the shaft 52a.
And a sponge body 52b containing a liquid such as oil. The position where the sponge roll 52 is disposed is the forming roll 18 in the moving path of the dumpling dough.
19 and the finishing roll 44 (finishing table 45). In the case of FIGS. 1 and 2, it is generally between the finishing roll 44 and the upper end side portion of the finishing table 45. . Then, the molding rolls 18 and 19 are used for molding.
The skewered dumpling dough D is moved downward, and the skewer portion (skew) 27 protruding outward is brought into contact with the surface (outer peripheral surface) of the sponge body 52b so that the liquid contained in the sponge body 52b is removed. After being applied to the skewer portion 27, it enters between the finishing roll 44 and the finishing table 45. When the skewer 27 scrapes the surface of the sponge body 52b, the sponge roll 52 rotates by a minute angle.

In the dumpling maker according to the above-mentioned structure, as in the conventional dumpling maker, the dumpling dough is continuously extruded from the hopper 1 by the extrusion roll 2, and the two forming rolls arranged side by side. 18 and 19 are molded and gripped, skewers 27 are skewered by a skewer mechanism that is driven in synchronization with the molding rolls 18 and 19, and the formed and skewered dumpling dough D is sent to the finishing roll 44, The finishing roll 44 and the finishing table 45 cooperate to finish the dumpling.

In the dumpling maker according to the present embodiment, unlike the conventional dumpling maker, the roll dough is molded into rolls 18,
In the case of molding by 19, the cover 50, 51 prevents the dumpling dough from protruding to both sides of the forming rolls 18, 19, and a certain amount or more of the dumpling dough enters the forming portion of the forming rolls 18, 19. There is no. Therefore, unlike the conventional dumpling making machine, the dumpling dough protruding to the side of the forming rolls 18 and 19 does not adhere to the dumpling dough formed into a dumpling shape or the skewer 27 skewered to the dumpling dough. .

Further, the dumpling dough D formed and skewered through the forming rolls 18 and 19 which are rotationally driven in the directions A and B of FIG. 1 is fed in the direction of the arrow C in the same figure and positioned downward. Just before this dumpling dough D enters between the finishing roll 44 and the finishing table 45, the sponge roll 52 rotatably provided
A liquid such as water or oil is applied to the skewer portion 27 protruding to the outside of the dumpling dough D. As a result, when the dumpling dough formed and skewered through the forming rolls 18 and 19 is finished as a skewer dumpling with the finishing roll 44 and the finishing table 45, it is possible to prevent a part of the dumpling dough from being entangled in a part of the skewer 27. , I can't hear the dumplings.

As described above, according to the dumpling maker according to this embodiment, it is possible to produce a high quality dumpling excellent in moldability. In addition, since the dumpling dough does not protrude to the side of the forming rolls 18 and 19, the dumpling dough is not wasted, which is economical, and the labor required for removing the protruding dumpling dough is unnecessary. The work efficiency can be significantly improved.

In the above embodiment, the sponge roll 5 is used.
Although the two are rotatably arranged and the sponge roll 52 is not driven to rotate, the sponge roll 52 may be driven to rotate.

[0020]

As described above, according to the dumpling machine of the present invention, the two molding rolls are brought into close contact with each other at their ends so as to be orthogonal to the axes of these molding rolls, and at least these molding rolls are Since there is a cover that covers the vicinity of the parts that mesh with each other, when molding dough with a forming roll, the dough does not stick out to both sides of the forming roll, and a certain amount or more of the dough does not form on the forming roll. Does not enter the molding section. Therefore, extra dough does not adhere to the dumpling dough formed into a dumpling shape or the skewers skewered on the dumpling dough.

Further, between the forming roll and the finishing roll, a liquid-containing roll for applying a liquid such as water or oil to the skewer portion protruding outward of the dumpling dough formed and skewered through the forming roll is provided. Therefore, when the skewered dumpling dough is sent from the forming roll to the finishing roll to be finished into the skewered dumpling, it is possible to prevent a part of the dumpling dough from being entangled in a part of the skewer, and the dumpling cannot be heard. Therefore, according to the dumpling manufacturing machine of the present invention, it is possible to manufacture good quality dumplings having excellent formability.

[Brief description of drawings]

FIG. 1 is an enlarged view showing a structure around a forming roll in a dumpling machine of the present invention.

FIG. 2 is a view from the direction of the arrow II in FIG.

FIG. 3 is a sectional view showing a general structure of a conventional dumpling making machine.

FIG. 4 is a sectional view showing a general structure of a conventional dumpling making machine.

[Explanation of symbols]

 1 Hopper 2 Extrusion Roll 18,19 Forming Roll 44 Finishing Roll 45 Finishing Stand 50,51 Cover 52 Liquid Containing Roll

Claims (1)

[Claims] 1. Dumpling dough is continuously extruded from a hopper by an extruding roll, and the extruded dough is gripped by two forming rolls arranged in parallel and formed, and skewered by a skewer mechanism that is driven in synchronization with these forming rolls. In addition, in the dumpling making machine that sends the formed and skewered dumpling dough to the finishing roll and finishes the dumpling by the cooperation work of the finishing roll and the finishing table, it is brought into close contact with the end portions on both sides of the two forming rolls. And a cover that is orthogonal to the axis of these forming rolls and covers at least the vicinity of the portions where these forming rolls mesh with each other, and between the forming roll and the finishing roll, the dumplings formed and skewered through the forming rolls. A dumpling making machine characterized in that a liquid-containing roll for applying a liquid such as water or oil is provided on a skewer portion protruding outward of the dough.