JP5941519B2 - Method and apparatus for forming food dough - Google Patents

Description

  The present invention relates to a food dough forming method and apparatus for forming a food dough such as a pizza dough or a Nan dough having a frame portion (cornice) at the periphery.

  For example, when forming a pizza dough with cornicone, conventionally, the pizza dough formed in a disc shape is rotated with one hand while the other hand presses the central portion of the pizza dough against the mounting member. Then, the fabric at the center is stretched so as to approach the periphery, and the center is thinly formed. Therefore, there is a problem in producing more pizza dough with cornice. Further, even when the dough is drawn, it is drawn manually. Therefore, in order to achieve mass production, a food dough forming apparatus that mechanically forms food dough such as pizza dough and Nan dough as described above has been proposed (see, for example, Patent Document 1).

JP 2008-43247 A

  The configuration of the pizza dough forming apparatus described in Patent Document 1 includes a plurality of support pieces that are movable in the radial direction around a disc-shaped central base. And when forming the pizza dough having the cornichone on the periphery, the disk-like pizza dough is placed over the central platform and the plurality of support pieces, and the outer edge of the pizza dough is hung outside the support pieces. Is. Then, it is the structure which thinly extends the center part of the said pizza dough by moving each said support piece to radial direction.

  According to the said structure, the peripheral part hanging down on the outer side of the said support piece can be hold | maintained thickly, a center part can be thinly extended, and it can form in the pizza dough provided with the cornicione in the peripheral part. However, in order to place ingredients on the pizza dough, it is necessary to take the pizza dough out of the pizza dough forming device and turn it upside down. In this case, since the center part of the pizza dough is thin and flexible, it is difficult to upside down while maintaining the formed state.

  Further, in the configuration as described above, when each support piece is moved radially outward with respect to the disk-shaped central base and the center part is thinly stretched, when each support piece moves in the radial outward direction, Since a space is generated between the central platform and each support piece, the pizza dough is thinly drawn simultaneously with the dough portion in contact with the central platform and the non-contact dough portion corresponding to the space portion. become. Therefore, it is difficult to form the central portion of the pizza dough thinly with a substantially uniform thickness.

  In addition, it is difficult to apply to the pizza dough forming apparatus to stretch the dough.

  The present invention has been made in view of the conventional problems as described above, and is a food dough forming method for forming a food dough having a frame portion on the periphery, and (a) food dough on a mounting member A step of placing, (b) a step of projecting downward projecting portions of the plurality of spreading members movable in the radial direction into the food dough inside the outer periphery of the food dough, and (c) each of the spreads The method includes the steps of moving the member radially outward and thinly stretching the inner food dough surrounded by the expanding members.

  Further, the method for forming a food dough comprises a step of pressing a thinly stretched portion of the food dough against the placing member by a pressing member.

  Moreover, in the said food dough shaping | molding method, when pressing the thinly stretched part of the said food dough with the said press member, the said food dough is hold | maintained in the state extended thinly by each said expansion member. It is characterized by this.

  In the food dough forming method, the small holes are formed simultaneously with the pressing by the plurality of projecting members provided on the lower surface of the pressing member.

  In the food dough forming method, the food dough between the adjacent spreading members is pressed by a pressing protrusion provided on the outer peripheral surface of the pressing member.

  Further, in the method for forming a food dough, a plurality of radially extending portions provided on the lower surface of the pressing member are pressed against the upper surface of the food dough, and a plurality of radial easily split portions are formed on the upper surface of the food dough. It is characterized by forming.

  Further, in the food dough forming method, a plurality of notch forming members provided at equal intervals in the circumferential direction corresponding to the respective expanding members at a position outside the pressing member, a plurality of notches are formed on the outer periphery of the food dough. A notch is formed.

  A method for forming a food dough to form the food dough into a desired shape, comprising: (a) a step of placing a flat food dough on a placement member; and (b) a plurality of expansions movable in a radial direction. A step of projecting downward protrusions of two or more desired numbers of expanding members in the opening member into the food dough inside the outer peripheral edge of the food dough, (c) outwardly radiating each of the expanding members And the step of extending the food dough thinly outwardly by the downward projecting portion that has entered into the food dough.

  In the food dough forming method, the food dough before being formed is previously formed in a non-circular shape.

  A food dough forming apparatus for forming a food dough, wherein the food dough can be moved up and down relative to the placing member and the placing member on the placing member. A plurality of downward projecting portions that can be plunged into the food dough, and a plurality of radiating outward movements in a state in which the downward projecting portions are plunged into the food dough to thinly stretch the food dough An expansion member and an expansion member actuating means for moving each expansion member in the radial direction are provided.

  In the food dough forming apparatus, the food dough forming apparatus further includes a pressing member for pressing the thinly stretched portion of the food dough against the placing member.

  Moreover, the said food dough shaping | molding apparatus WHEREIN: The said press member is equipped with the press surface which presses the said part extended thinly thinly, It is characterized by the above-mentioned.

  In the food dough forming apparatus, a plurality of protrusions for forming small holes in the food dough are provided on the lower surface of the pressing member.

  Further, in the food dough forming apparatus, the outer peripheral surface of the pressing member is provided with a pressing protrusion that presses the food dough between adjacent expanding members in an expanded state. .

  In the food dough forming apparatus, a plurality of radially extending portions are provided on the lower surface of the pressing member.

  In the food dough forming apparatus, the food dough forming apparatus includes a plurality of notch forming members for forming notches on the outer peripheral edge of the food dough, projecting downward at equal intervals in the circumferential direction at a position outside the pressing member. It is characterized by that.

A method for forming a food dough,
(A) With respect to the strip-shaped food dough transported by the transport belt, a punching member provided with a plurality of punching portions adjacent to a plurality of rows and rows should be pressed to expand from the strip-shaped food dough A process of separating a plurality of small pieces of food dough into multiple rows and multiple rows;
(B) when transporting a plurality of separated small pieces of food dough downstream, separating the small pieces of food dough from each other in the transport direction and the horizontal direction perpendicular to the transport direction;
(C) To each small piece food dough separated from each other in the conveying direction and the orthogonal direction, each dough extending means provided to be movable up and down relatively with respect to each small piece food dough is relatively lowered, A step of plunging downwardly projecting portions of the plurality of spreading members provided in the dough expanding means so as to be movable in the radial direction into the small pieces of food dough inside the outer periphery of the small pieces of food dough,
(D) moving each of the expanding members radially outward to thinly stretch the inner food dough surrounded by each of the expanding members in each of the small pieces of food dough,
Each process is provided.

  Moreover, in the said food dough shaping | molding method, the said (c) process and (d) process are performed, conveying each small piece food dough.

  Further, in the food dough forming method, the steps (c) and (d) are characterized in that the transport of each small piece of food dough is temporarily stopped.

  According to the present invention, it is possible to form a pizza dough and a dough with a frame portion (cornicone) swelled upward on the periphery of the pizza dough by the dough forming apparatus.

It is front explanatory drawing which shows the whole structure of the food dough shaping | molding apparatus which concerns on embodiment of this invention. It is a plane explanatory view same as the above. It is front sectional explanatory drawing which shows the structure of the main part of a food dough forming apparatus. It is plane explanatory drawing of the structure which moves a some expansion member to a radial direction. It is explanatory drawing of the process of forming a pizza dough in the pizza dough provided with cornichetone. It is explanatory drawing of the process of forming a pizza dough in the pizza dough provided with cornichetone. It is explanatory drawing which shows 2nd Embodiment of the press member which presses the inner side part of pizza dough. It is operation | movement explanatory drawing in the case of extending food dough in noncircle shape. It is explanatory drawing which shows 3rd Embodiment of a press member. It is a composition explanatory view showing the composition concerning a 2nd embodiment of cloth expansion means. It is explanatory drawing of the food dough extended and formed. It is explanatory drawing of the structure which expands more food dough simultaneously.

  Referring to FIG. 1, a food dough forming apparatus 1 according to an embodiment of the present invention includes a lower frame 3, and a flat disk-shaped food dough (pizza dough) 5 is placed on the lower frame 3. A flexible table 7 is provided. The table 7 has an endless transport belt 9 driven by a servo motor (not shown) as an example of transport means for transporting the food dough 5 in the left-right direction (X-axis direction). It is equipped to move freely. The conveyor belt 9 constitutes a placement member.

  An upper frame 11 integral with the lower frame 3 is provided at a substantially central portion in the left-right direction of the table 7. The upper frame 11 is configured in a gate shape with the transport belt 9 straddling the front-rear direction (Y-axis direction). The food dough 5 transported by the transport belt 9 is placed on the upper frame 11. For example, there is provided a food dough expanding and forming device 13 that expands and forms a food dough 5P (see FIG. 2) having a cornicone (frame portion) 5A on the periphery.

  More specifically, as shown in FIG. 3, the support frame 15 positioned above the conveyor belt 9 in the upper frame 11 has a central portion extended into a form in which the food dough 5 is provided with cornice. A cloth expanding means 17 for forming a thin film is provided. The dough expanding means 17 includes a plurality of spreading members 21 each having a thin plate-like downward projecting portion 19 that can enter the food dough 5 from above at a position inside the outer periphery of the food dough 5 on the conveyor belt 9. Are reciprocally movable in the radial direction. Note that the downward projecting portion 19 is not limited to a thin plate shape, and for example, a pin shape, an elliptical column shape, or a contact surface with the food dough 5 can be formed in a hemispherical shape. That is, the downward projecting portion 19 can have a desired shape.

  In order to move the plurality of expanding members 21 in the radial direction, a rotating sleeve 25 reciprocally rotated by a rotating actuator 23 such as a fluid pressure cylinder rotates on the lower plate 15L of the support frame 15. It is supported freely. A rotating disk 27 is integrally attached to the lower portion of the rotating sleeve 25. A plurality of radial slits 31S (see FIG. 4) for guiding each slide member 29 provided in each of the expanding members 21 movably in the radial direction (radial direction) are provided below the rotating disk 27. A provided radial guide member (guide plate) 31 is horizontally and integrally provided on the lower surface of the lower plate 15 </ b> L via a plurality of columns 33. Slide pins 35 erected on each slide member 29 are movably engaged with radial spiral slits 37 (see FIG. 4) formed in the rotating disk 27.

  With the above configuration, when the rotating sleeve 25 and the rotating disk 27 are rotated forward by the rotating actuator 23, the slide pin 35 is relatively moved toward the outer end portion of the slit 37 of the rotating disk 27. At this time, the slide member 29 is moved radially outward along the slit 31S of the guide plate 31. That is, when the rotating sleeve 25 is rotated forward, the plurality of expanding members 21 and the downward projecting portions 19 are moved radially outward, and when the rotating sleeve 25 is reversely rotated, the expanding members 21 and the downward projecting portions are moved. 19 returns to the original position in the radial direction.

  As described above, the food dough 5 is stretched outward in the radial direction when each downward projecting portion 19 moves in the outward radial direction. As described above, before each of the downward protrusions 19 moves in the radially outward direction, the downward protrusions 19 are moved from the upper direction relative to the food dough 5 previously positioned on the lower side. In order to be inserted (intrusion, or the lower portion of the downward projecting portion 19 is immersed in the food dough 5 or synonymous with entering), it is below the dough expanding means 17 and the conveyor belt 9 On the lower side, an elevating member 39 capable of pushing up the conveyor belt 9 is provided so as to move up and down. The elevating member 39 is moved up and down by the operation of an up and down actuator 41 such as a fluid pressure cylinder provided on the lower side of the table 7.

  With the above configuration, when the food dough 5 conveyed by the conveyance belt 9 is detected by a sensor (not shown) provided at a predetermined position, and the food dough 5 is positioned at a lower position corresponding to the dough expanding means 17, The moving actuator 41 is activated to raise the elevating member 39. When the elevating member 39 is raised, the conveying belt 9 is raised, and the disk-shaped food dough 5 on the conveying belt 9 is raised.

  Here, the diameter of the food dough 5 is larger than the diameter formed by the plurality of downward projecting portions 19 that are moved radially inward and reduced in diameter. When the food dough 5 is raised by 39, each downward projecting portion 19 in each spreading member 21 enters (enters) the food dough 5 at a position inside the outer periphery of the food dough 5. At this time, in the food dough 5, the spreading member 21 is lightly in contact with a portion outside the downward projecting portion 19 (this portion becomes cornicione), or the spreading member 21 is not in contact. The downward projecting portion 19 enters the food dough 5. In other words, the downward projecting portion 19 is placed in the food dough 5 so as not to crush the portion that becomes the cornicione. And since each said downward protrusion 19 does not contact the said conveyor belt 9, in order to thinly extend the center part of the said food dough 5 between each downward protrusion 19 and the upper surface of the conveyor belt 9, Is held in the gap.

  As described above, in the state where the lower portions of the plurality of downward projecting portions 19 are immersed in the food dough 5 at a position inside the outer periphery of the food dough 5, as described above, each of the expanding members 21 is directed radially outward. The food dough 5 on the inner side surrounded by the respective downward projecting portions 19 is thinly stretched by moving to. At this time, the outer portion of the downward projecting portion 19, that is, the portion that becomes the cornicione is stretched in the circumferential direction and is not cut.

  At this time, the downward protrusions 19 are formed in a circular tangential direction wide plate shape when the plurality of downward protrusions 19 are in a reduced diameter state. The food dough can effectively suppress the tendency to move inward. In addition, it is desirable to form the outer surface of the downward projecting portion 19 in an arc shape or a convex curved surface.

  As already understood, as described above, the plurality of downward protrusions 19 are held in a state where the plurality of downward protrusions 19 have entered into positions inside the outer periphery of the disk-shaped food dough 5, and each downward protrusion 19 is retained. By moving in the radial outward direction, the outer portion of the downward projecting portion 19 can be formed into a circular cornicione 5A, and the food dough 5 in a form in which the inner portion is thinly stretched. As described above, when the food dough 5 is formed and then returned to the original position of each downward projecting portion 19, the food dough 5 tends to shrink due to the elasticity of the food dough 5.

  Therefore, in this embodiment, means for suppressing the food dough 5 from being reduced in diameter is taken. That is, as shown in FIG. 3, the upper plate 15U in the support frame 15 is provided with a pressurizing actuator 43 such as a fluid pressure cylinder. A vertical operating rod 45 such as a piston rod provided in the pressurizing actuator 43 so as to be vertically movable penetrates the rotary sleeve 25 so as to be rotatable and vertically movable. A disc-shaped pressing plate 47 as an example of a pressing member is integrally attached to the lower end portion of the vertical operating rod 45. The pressing plate 47 is positioned above the downward projecting portion 19 that is movable outward in the radial direction when raised.

  In other words, each of the downward protruding portions 19 is movable in the radial direction below the pressing plate 47 in the raised state. And as mentioned above, each said expansion member 21 moves to radial direction, thinly extends the inner side of the food dough 5, and each downward protrusion member 19 is located outside the said press plate 47. As shown in FIG. Sometimes, the pressing plate 47 is lowered. Therefore, the thinly-drawn inner portion of the food dough 5 is simultaneously and entirely covered with the conveying belt 9 and the lifting member 39 as an example of the placement member by the flat pressing surface 47F provided on the lower surface of the pressing plate 47. Pressed. Therefore, the inner part of the food dough 5 is formed in a uniform state. And the diameter reduction of the food dough 5 is suppressed by pressing and pressurizing the inner part extended thinly.

  In the configuration as described above, when the food dough 5 formed in a disk shape in advance is placed on the conveyor belt 9 and positioned at a position below the food dough expanding and forming device 13 (see FIG. 5A), the elevating member 39 As a result, the food dough 5 is relatively raised. When the food dough 5 is raised relative to the food dough spreading and forming device 13, the lower protrusions 19 of the plurality of spreading members 21 have lower ends at positions inside the outer periphery of the food dough 5. It rushes into (enters) the food dough 5 (see FIG. 5B).

  As described above, when the downward projecting portion 19 of each expanding member 21 enters the food dough 5, the annular portion located outside the downward projecting portion 19 is a portion that becomes the cornicone 5A. As described above, when the downward projecting portion 19 enters the food dough 5, the inner portion surrounded by each of the downward projecting portions 19 is held without crushing the portion of the cornicone 5A. 5B and the above-mentioned cornicione 5A are held in a connected state.

  In other words, the lower protruding portion 19 enters the food dough 5 from above while maintaining a slight gap between the lower end portion of each of the lower protruding portions 19 and the conveyor belt 9. It is. At this time, the portion of the cornicione 5A is not crushed. Therefore, the portion of the cornicione 5A retains the characteristics of the initial state after fermentation without discharging fine bubbles.

  As described above, after the downward projecting portion 19 of each expanding member 21 enters (enters) the food dough 5, the inner portion 5B is thinly stretched when each expanding member 21 is moved radially outward. Will be. At this time, the portion of the cornicione 5A, although the downward projecting portion 19 is plate-like, is restricted in the inward movement and is stretched in the circumferential direction. The thickness is held approximately equal to the thickness (see FIG. 5C).

  By the way, as shown in FIG.5 (c), in the state which extended the inner part 5B of the food dough 5 thinly, it is also possible to complete | finish the shaping | molding operation | movement of the food dough 5 as the food dough 5P provided with Cornichena 5A. is there. However, in this case, the diameter reduction rate at which the diameter of the food dough 5P is reduced to return to the original form is large. Therefore, in the present embodiment, when the inner portion 5B of the food dough 5 is held thinly stretched by the respective expanding members 21 (see FIG. 5C), a pressing plate 47 as a pressing member. , And the inner portion 5B is pressed against a conveyor belt 9 as an example of a mounting member to make the inner portion 5B thinner and uniform (see FIG. 5D). ).

  Thereafter, after raising the pressing plate 47 (see FIG. 6A), the conveyor belt 9 is relatively lowered while the expanding member 21 is moved radially inward (see FIG. 6B). The pressing plate 47 and each expanding member 21 are returned to the initial state (see FIG. 6C).

  As described above, when the thinly formed inner portion 5B of the food dough 5 is sandwiched between the pressing plate 47 and the conveyor belt and pressed, fine bubbles existing in the inner portion 5B are discharged, and the inner portion 5B is further thinly formed. Is done. Accordingly, the inner portion 5B is hardened more than before being pressurized, and the tendency to return to the original state, that is, the tendency to reduce the diameter is suppressed. Therefore, the size of the food dough 5P provided with the cornichetone 5A can be made substantially constant.

  As can be understood from the above description, when the food dough 5P provided with the cornichetone 5A is formed, the portion of the cornichetone 5A is held in an initial state (fermented state) containing fine bubbles without being crushed. Therefore, when the ingredients are placed on the inner portion 5B of the food dough 5P and baked in a stone kiln, the portion of the cornicone 5A is baked plumply.

  Further, when the central portion of the food dough 5 is pressed by the pressing plate 47 and the pressing plate 47 is raised, the central portion of the food dough 5 is held in an expanded state by the plurality of expanding members 21. Therefore, the pressing plate 47 is not sandwiched between the portions of the cornicione 5A. Therefore, the pressing plate 47 can be raised easily without lifting the food dough 5 integrally.

  In addition, after the food dough 5 is formed and processed as described above, in order to separate the pressing plate 47, each spreading member 21 and the food dough 5, the conveying belt 9 is lowered and the food dough 5 is pressed into the pressing plate 47. It is also possible to descend with respect to each expanding member 21.

  FIG. 7 conceptually and schematically shows a second embodiment of the pressing member according to the embodiment of the present invention. In this embodiment, an annular medium-diameter pressing member 49B is provided on the outer periphery of the small-diameter pressing member 49A, and a large-diameter pressing member 49C is provided on the intermediate-diameter outer periphery. That is, the case where the pressing member is configured in a double manner and each pressing member 49A, 49B, 49C is individually configured to be movable up and down is illustrated.

  According to the above configuration, as shown in FIG. 7A, after pressing the inner portion 5B of the food dough 5 with the small-diameter pressing member 49A, the inner portion 5B is then added with the medium-diameter pressing member 49B. Press. Finally, the pressure can be applied by the large-diameter pressing member 49C. That is, pressurization (pressing) of the inner portion 5B thinly stretched in the food dough 5 can be sequentially performed from the inside to the outside. This configuration can also provide the same effects as described above.

  In the above configuration, after each expanding member 21 is expanded to a diameter corresponding to the diameter of the small-diameter pressing member 49A, the inner portion 5B of the food dough 5 is pressurized by the small-diameter pressing member 49A. It is also possible. It is also possible to pressurize the inner portion 5B with the small diameter pressing member 49A and the medium diameter pressing member 49B. That is, the inner portion 5B can be pressurized by selecting a combination of the pressing members 49A, 49B, 49C corresponding to the size of the food dough 5. Therefore, it can respond to the size of multiple types of food dough 5.

  In addition, as a structure which presses the food dough 5 according to the magnitude | size of the food dough 5, it can also be set as the structure which can attach or detach and replace the press member 47 with respect to the said vertical operating rod 45. FIG.

  By the way, in the said description, the food dough 5 was previously shape | molded in the flat disk shape, and the case where it expanded to circular shape was demonstrated. However, the food dough 5 can be formed in a polygonal shape such as a regular polygon such as a square shape or a hexagonal shape, or can be expanded by being formed into an appropriate shape such as an oval shape. In addition, the shape of the food dough 5 is not limited to a flat shape, and may be a shape in which the central portion is appropriately raised. Further, the pressing member 47 may be configured as a roller that rolls in the circumferential direction in the inner portion 5B of the food dough 5 and pressurizes the inner portion 5B with this roller.

  Further, as a method of positioning the food dough 5 below the food dough spreading and forming apparatus 13, the food dough 5P is manually positioned to the lower side of the food dough spreading and forming apparatus 13 and provided with the cornicione 5A. It is also possible to take it out manually after it is formed.

  Moreover, in the said description, the case where the food dough 5 was raised with respect to the food dough expansion forming apparatus 13 was demonstrated. However, since it is relative which moves up and down, the food dough spreading and forming apparatus 13 may be moved up and down with respect to the food dough 5.

  The mechanism for reciprocating the downward projecting portion 19 in the radial direction is not limited to the above-described configuration, and can be implemented in other forms by making appropriate changes. For example, each expanding member 21 provided with each downward protruding portion 19 is moved in the radial direction by an individual linear actuator, or each of the plurality of shutter pieces that can be opened and closed is provided with the downward protruding portion 19. It is also possible to adopt a configuration in which each downward protrusion 19 is moved in the radial direction by a shutter piece.

  That is, various configurations can be adopted as the configuration for moving the downward projecting portion 19 in the radial direction.

  Furthermore, it is desirable to adjust the pressurizing force, the descent stop position, and the pressurizing time when the inner portion 5B of the food dough 5 is pressed and pressed by the pressing plate 47 in accordance with characteristics such as the viscosity of the food dough 5. Is.

  By the way, as described above, the food dough 5 can be formed in advance on a non-circular food dough 105 such as a flat quadrangular shape, an oval shape, or a generally triangular shape having corners formed into appropriate curved surfaces. A non-circular food dough 105 (see FIG. 8) is placed on the conveyor belt 9 and positioned below the dough expanding means 17. Then, when the food dough 105 is relatively lifted and a plurality of downward projecting portions 19 that are radially reduced in diameter are plunged into the food dough 105, There will be a downward protruding portion 19A that fully or partially enters the dough 105, and a downward protruding portion 19B that does not enter the food dough 105 (see FIG. 8A).

  Therefore, as in the above-described embodiment, when the plurality of downward projecting portions 19 are moved in the radial outward direction, the food dough 105 is stretched only by the downward projecting portions 19A that have entered the food dough 105. become. At this time, the outer portion 105A positioned outside the downward projecting portion 19A is held thick, and the inner portion 105B is stretched non-circularly by the downward projecting portion 19A.

  As described above, when the food dough 105 is stretched only by the downward projecting portion 19A that has entered the food dough 105, the food dough 105 is stretched in a non-circular shape. Thereafter, each of the downward projecting portions 19 is returned so as to be reduced in diameter and then lifted, so that the stretched food dough 105 is released. Accordingly, the stretched inner portion 105B of the food dough 105 tends to shrink, and the thick outer portion 105A tends to be thinned by being pulled by the inner portion 105B.

  As already understood, the food dough 105 is formed into an appropriate shape, and the downward protruding portion 19A that is inserted (inserted) into the food dough 105 and the downward protruding portion that is not inserted into the food dough 105 When the food dough 105 is stretched in a state in which 19B exists, for example, as shown in FIG. 8B, the food dough 105 is stretched into a rectangular shape, or as shown in FIG. As shown, it can be stretched into a generally trapezoidal or triangular shape. That is, the food dough 105 can be drawn into a desired shape by forming the food dough 105 in a desired shape in advance and stretching the food dough 105 with a plurality of downward projections 19A inserted into the food dough 105. It is.

  As described above, after the food dough 105 is stretched, the thin inner portion 105B of the food dough 105 may be pressed by the pressing plate 47 or may not be pressed. is there. That is, when the food dough 105 is stretched in a generally flat shape, such as Nan dough, for example, whether or not it is pressed by the pressing plate 47 can be arbitrary. The shape of the pressing plate 47 is preferably a desired shape corresponding to the food dough 105 drawn flat. The lower surface of the pressing plate 47 can be formed on an appropriate uneven surface.

  By the way, as mentioned above, when there exists the downward protrusion part 19A inserted with respect to the food dough 105 of desired shape, and the downward protrusion part 19B which is not inserted, the said downward protrusion part 19B is unnecessary. Therefore, it can be removed in advance. Furthermore, as the shape of the downward projecting portion 19A inserted into the food dough 105, the plate material may be curved so that the outer surface has an appropriate curved surface.

  FIG. 9 shows a third embodiment of the pressing member. As shown in FIGS. 9A and 9B, the pressing member (pressing plate) 47A according to the third embodiment is formed on the pressing surface 47F that presses the thinly stretched inner portion 5B of the food dough 5. A plurality of protrusions 47P such as small-diameter pins are provided. Further, on the outer peripheral surface of the pressing member 47A, a pressing protrusion 47PS that presses the food dough 5 between the downward protrusions 19 in each of the adjacent expanding members 21 in an expanded state protrudes radially outward. Is provided.

  Accordingly, when the food dough 5 is expanded by the downward projecting portions 19 of the expanding members 21 in the dough expanding means 17, the inner portion 5B in a thinly stretched state is pressed by the pressing member 47A. A small hole 47H (see FIG. 11A) is formed in the inner portion 5B by the plurality of protrusions 47P provided on the pressing surface 47F. Therefore, at the time of baking the food dough 5P in which the cornicone 5A is formed, gas escapes from the small holes 47H, and the swelling of the food dough 5P after baking can be suppressed.

  In addition, as described above, when pressing the inner portion 5B of the food dough 5P, the radially outward pressing protrusions 47PS provided on the outer peripheral surface of the pressing member 47A provide a space between the downward protrusions 19 in each of the expanding members 21. The food dough will be pressed. Therefore, the contour of the inner peripheral surface of the cornichetone 5A is clearly formed. Therefore, between each downward protrusion part 19, the effect | action extended is small, the tendency to remain thicker than the extended part can be prevented, and the shape as a whole can be made into an orderly shape, The aesthetics will be improved.

  FIG. 10 shows a second embodiment of the dough expanding means 17 in the food dough expanding and forming apparatus 13, and components having the same functions as the components described above are denoted by the same reference numerals, and redundant description is given. Is omitted.

  In the dough expanding means 17 according to this embodiment, in order to form a plurality of radial division easy portions 55 (see FIG. 11A) on the upper surface of the food dough 5 pressed by the pressing member 47A, A plurality of radial extending portions 51 extending in the radial direction are provided on the lower surface of the pressing member 47A. And in the lower surface of the said guide plate 31 which guides each expansion member 21 to radial direction, several notch part 5C (refer FIG. 11 (A)) for forming the notch part 5C in the outer periphery of the said food dough 5 is provided. A notch forming member 53 is provided to protrude in the circumferential direction at equal intervals and downward.

  More specifically, the radial extending portion 51 only needs to have a function of forming an easily split portion 55 such as a radial groove when the food dough 5 is pressed by the pressing member 47A. It is. The division easy portion 55 only needs to be able to be easily divided when dividing the food dough 5 into a plurality of pieces, and is not limited to a groove that is long in the radial direction, as shown in FIG. It is also possible to form it in the form of a broken line in the radial direction.

  In addition, as shown to FIG. 11 (A), when the division | segmentation easy part 55 is formed in the groove | channel shape which followed the radial direction, it is desirable to leave thin food dough in the bottom part of the said groove-shaped part. . As shown in FIG. 11B, when the easily split portion 55 is formed in a broken line shape, the broken line portion may have a form penetrating vertically.

  The notch forming member 53 is located at a position facing the outer end of each radial extending portion 51, avoids interference with the expanding member 21, and the guide plate at a position outside the pressing member 47A. The lower surface of 31 is provided so as to protrude downward. In other words, the notch forming members 53 are provided at equal intervals in the circumferential direction corresponding to each of the expanding members 21 so as not to interfere with the expanding member 21. The cross-sectional shape of the notch forming member 53 is formed in a polygonal shape having a top (corner) inside in the radial direction, that is, a triangular shape. However, the cross-sectional shape is not limited to a polygonal shape, and may be an appropriate shape such as a semicircular shape or a semi-oval shape. In addition, in the structure which forms the division | segmentation easy part 55 over the outer peripheral surface of the food dough 5 by each said radial direction extending | stretching part 51, the said notch formation member 53 can also be abbreviate | omitted.

  In the above-described configuration, the food dough 5 is placed on the conveyor belt 9 as an example of the placing member, and is positioned below the dough expanding means 17 in the food dough expanding and forming apparatus 13. Then, when the dough expanding means 17 is relatively lowered and the downward projecting portion 19 of each expanding member 21 enters the food dough 5, the lower surface of the notch forming member 53 provided in the guide plate 31 is on the conveying belt 9. Lowering is regulated (stopped) by contacting the upper surface.

  When each of the expanding members 21 is moved in the radially outward direction when the downward protruding portion 19 is in the state of entering the food dough 5, the food dough 5 is expanded in the radially outward direction. And when the outer periphery of the said food dough 5 contact | abuts to the said notch formation member 53, this contact part will be inhibited from moving to radial outward direction. Therefore, the shape of the notch forming member 53 is transferred to the outer peripheral edge of the food dough 5, and the notch 5C is formed.

  As described above, when the food dough 5 is expanded by the action of each expanding member 21, when the thinly stretched portion of the food dough 5 is pressed by the pressing member 47A, the pressing member 47A is provided. The small holes 47H are formed by the pressing protrusions 47P, and the easy division portions 55 are formed by the radial extending portions 51. That is, the food dough 5 is formed as shown in FIG.

  By the way, as mentioned above, it is desirable that the configuration for expanding more food doughs 5 simultaneously by the food dough expanding and forming device 13 is as follows.

  That is, as conceptually and schematically shown in FIG. 12, the strip-shaped food dough 203 transported in the direction of the arrow by the transport belt 201 has a plurality of appropriate shapes such as a polygonal shape such as a hexagon or a circular shape. The punching part 205 is configured to press and rotate a punching member 207 such as a polygonal or circular rotary drum provided adjacent to the outer peripheral surface in a plurality of rows and a plurality of rows. According to this configuration, the small pieces of food dough, that is, the small piece dough (small piece food dough) 209 cut out from the strip-shaped food dough 203 by the punching unit 205 is separated into a plurality of rows and a plurality of rows.

  In addition, for example, Japanese Patent No. 3538049 and US Pat. No. 3427910 describe a configuration in which the small piece dough 209 is cut and separated into a plurality of rows and a plurality of rows from the strip-shaped food dough 203 to be conveyed by the rotatable punching member 207. Since it may be a known configuration as described, a more detailed description of the punching member 207 and the like is omitted.

  By the way, as a configuration in which the small pieces of dough 209 are cut out from the strip-shaped food dough 203 conveyed in one direction into a plurality of rows and a plurality of rows, the following configuration may be used. That is, a plurality of rows and a plurality of die cutting portions 205 are provided on the lower surface of the stamper that is movable up and down and reciprocally movable in the conveying direction of the food dough 203. Then, the stamper is lowered while moving in the same direction as the conveying direction of the food dough 203, and a plurality of small piece doughs 209 are cut out and separated from the food dough 203 by a plurality of cutting portions 205 provided on the lower surface.

  Thereafter, the stamper is raised and returned to the original position at high speed. Then, by positioning the stamper correspondingly to the next cut separation area adjacent to the previous cut separation area from which the small piece dough 209 has been cut and separated, and repeating the above-described operation, a plurality of small piece doughs 209 are formed from the strip-shaped food dough 203. Can be continuously cut and separated.

  As described above, when the small pieces of dough 209 are separated and cut from the strip-shaped food dough 203 into a plurality of rows and a plurality of rows, when the pieces of small piece dough 209 are conveyed to the downstream side in the direction of the arrow, the plurality of small pieces of dough 209 Are separated from each other in the horizontal direction perpendicular to each other. That is, at a position above the transport belt 211, a transport direction separating unit 213 that separates each small piece fabric 209 in the transport direction and a horizontal direction separating unit 215 that separates each small piece fabric 209 in a horizontal direction orthogonal to the transport direction. Is provided.

  In addition, after cutting and separating a plurality of small piece doughs 209 into a plurality of rows and a plurality of rows from the strip-shaped food dough 203, the configuration of the transport direction separating means 213 for separating each small piece dough 209 in the transport direction and the transport direction The configuration of the horizontal separation means 215 for separating in the horizontal direction orthogonal to the above may be an already known configuration as described in, for example, Japanese Patent No. 5073952. A detailed description of the direction separation means 213 and the horizontal separation means 215 will be omitted.

  As described above, when the plurality of small piece fabrics 209 are separated from each other in the conveyance direction and the horizontal direction, the small piece fabrics 209 are expanded outward in the radial direction by the fabric expansion means 17 during the conveyance by the conveyance belt 211. Is. That is, a pair of guide members 217 parallel to the transport direction are provided on the downstream side of the transport belt 211 and on both sides in the transport direction. The pair of guide members 217 are provided so as to be movable up and down by appropriate lifting means 219 such as a wedge mechanism, a cam mechanism, and a fluid pressure cylinder mechanism.

  Both sides of the slider 221 are supported by the pair of guide members 217 so as to be able to reciprocate in the transport direction. As the configuration for reciprocating the slider 221 in the transport direction with respect to the guide member 217, for example, a configuration using a ball screw mechanism rotated forward and reverse by a servo motor, a timing belt rotated forward and reverse, and a linear motor were used. Various configurations such as a configuration and a configuration using a link mechanism can be adopted. Therefore, the description of the configuration of the drive mechanism for reciprocating the slider 221 is omitted.

  The slider 221 is provided with dough expanding means 17 in the food dough expanding and forming apparatus 13 at positions corresponding to the small pieces of dough 209 that are separated from each other and conveyed downstream. Accordingly, each fabric expanding means 17 provided in the slider 221 is positioned above each small piece fabric 209 transported by the transport belt 211, and the slider 221 is moved in the same direction in synchronization with the transport speed of the transport belt 211. .

  When the guide member 217 is lowered by the operation of the lifting and lowering means 219, the downward projecting portion 19 of the spreading member 21 of each cloth expanding means 17 provided in the slider 221 is immersed (rushed) into each small piece cloth 209. The spreading action is performed on each small piece fabric 209 on the conveyor belt 211. Accordingly, each small piece fabric 209 on the conveyor belt 211 is expanded while being conveyed in the downstream direction. Thereafter, when the guide member 217 is moved up and down by the operation of the lifting and lowering means 219, each cloth expanding means 17 is separated upward from each small piece cloth 209 on the transport belt 211.

  Each piece of fabric 209 that has been thinly stretched in the radial direction by each fabric expanding means 17 and subjected to the expansion action is carried out to the next process by the conveyor 223. As described above, when the guide member 217 is raised and each fabric expanding means 17 is separated from each small piece fabric 209, the slider 221 is moved back to the original upstream side so as to correspond to each subsequent small piece fabric 209. Positioned. Thereafter, by repeating the operation as described above, each piece of fabric 209 conveyed by the conveyor belt 211 can be continuously expanded.

  By the way, in the above description, it has been explained that the spreading action is performed while each small piece fabric 209 is conveyed by the conveyance belt 211. However, depending on the case, it is possible to temporarily stop the conveying operation of the conveying belt 211 and perform the spreading action of each piece of fabric 209. In this case, each cloth expanding means 17 can be positioned at a fixed position without reciprocating.

1 Food dough forming device 5,5P Food dough 5A Cornichetone (frame part)
5B Inner part 7 Table 9 Conveying belt 13 Food dough spreading forming device 17 Dough expanding means 19 Downward projecting portion 21 Expanding member 27 Rotating disk 31 Radial direction guide member (guide plate)
35 Slide pin 39 Lifting member 43 Pressurizing actuator 47, 47A Press plate (press member)

Claims (19)

A method of forming a food dough for forming a food dough having a frame portion on the periphery,
(A) a step of placing the food dough on the placement member;
(B) a step of plunging downward projecting portions of the plurality of spreading members movable in the radial direction into the food dough inside the outer periphery of the food dough,
(C) moving each of the expanding members outward in the radial direction and thinly extending the inner food dough surrounded by the expanding members;
A method for forming a food dough, comprising the steps of:   The method for forming a food dough according to claim 1, further comprising a step of pressing a thinly stretched portion of the food dough against the placing member by a pressing member. .   3. The method for forming a food dough according to claim 2, wherein when the pressed portion of the food dough is pressed thinly by the pressing member, the food dough is held in a thinly stretched state by the expanding members. A method for forming a food dough, characterized by:   The method for forming a food dough according to claim 2 or 3, wherein the small holes are formed simultaneously with the pressing by the plurality of projecting members provided on the lower surface of the pressing member.   The food dough forming method according to claim 2, 3 or 4, wherein the food dough between the adjacent spreading members is pressed by a pressing protrusion provided on the outer peripheral surface of the pressing member. Fabrication method.   The method for forming a food dough according to any one of claims 2 to 5, wherein a plurality of radially extending portions provided on the lower surface of the pressing member are pressed against the upper surface of the food dough, and a plurality of portions are formed on the upper surface of the food dough. A method for forming a food dough, comprising forming an easily split portion in the radial direction.   In the method for forming a food dough according to any one of claims 2 to 6, the plurality of notch forming members provided at equal intervals in the circumferential direction corresponding to the respective expanding members at positions outside the pressing member, A method for forming a food dough, comprising forming a plurality of notches on the outer periphery of the food dough. A method for forming a food dough that forms the food dough into a desired shape,
(A) a step of placing a flat food dough on a placement member;
(B) a step of plunging into the food dough the downward protrusions of the two or more desired number of spreading members in the plurality of spreading members that are movable in the radial direction inside the outer peripheral edge of the food dough;
(C) a step of moving each of the expanding members radially outward and thinly extending the food dough outwardly by a downward projecting portion that has entered the food dough;
A method for forming a food dough, comprising the steps of:   9. The method for forming a food dough according to claim 8, wherein the food dough before forming is formed in a non-circular shape in advance. A food dough forming apparatus for forming food dough,
A placing member on which food dough can be placed;
The food dough is provided with a downward projecting portion that can move up and down relatively with respect to the placement member and can enter the food dough on the placement member, and for thinly stretching the food dough A plurality of spreading members that are movable radially outward in a state in which the downward projecting portion is inserted therein;
Spreading member actuating means for moving each spreading member in the radial direction;
A food dough forming apparatus comprising:   The food dough forming apparatus according to claim 10, further comprising a pressing member for pressing the thinly stretched portion of the food dough against the placing member.   12. The food dough forming apparatus according to claim 11, wherein the pressing member includes a pressing surface that presses the thinly stretched portion entirely.   13. The food dough forming apparatus according to claim 11 or 12, further comprising a plurality of protrusions for forming small holes in the food dough on a lower surface of the pressing member.   14. The food dough forming apparatus according to claim 11, 12 or 13, further comprising: a pressing protrusion that presses the food dough between the adjacent expanding members in the expanded state on the outer peripheral surface of the pressing member. Food dough forming device characterized by.   The food dough forming apparatus according to any one of claims 11 to 14, further comprising a plurality of radially extending portions on a lower surface of the pressing member. The food dough forming apparatus according to any one of claims 11 to 15, wherein a plurality of notch forming members for forming a notch portion on an outer peripheral edge of the food dough are arranged at equal intervals in a circumferential direction at a position outside the pressing member. A food dough forming apparatus characterized by comprising: A method for forming food dough,
(A) With respect to the strip-shaped food dough transported by the transport belt, a punching member provided with a plurality of punching portions adjacent to a plurality of rows and rows should be pressed to expand from the strip-shaped food dough A process of separating a plurality of small pieces of food dough into multiple rows and multiple rows;
(B) when transporting a plurality of separated small pieces of food dough downstream, separating the small pieces of food dough from each other in the transport direction and the horizontal direction perpendicular to the transport direction;
(C) To each small piece food dough separated from each other in the conveying direction and the orthogonal direction, each dough extending means provided to be movable up and down relatively with respect to each small piece food dough is relatively lowered, A step of plunging downwardly projecting portions of the plurality of spreading members provided in the dough expanding means so as to be movable in the radial direction into the small pieces of food dough inside the outer periphery of the small pieces of food dough,
(D) moving each of the expanding members radially outward to thinly stretch the inner food dough surrounded by each of the expanding members in each of the small pieces of food dough,
A method for forming a food dough, comprising the steps of:   18. The method for forming a food dough according to claim 17, wherein the steps (c) and (d) are performed while conveying each small piece of food dough. 18. The method for forming a food dough according to claim 17, wherein the steps (c) and (d) are performed by temporarily stopping the conveyance of each piece of food dough.

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