JPH0257897B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an automatic mixing method for food dough such as confectionery, and more specifically, after supplying the filling to one side of the dough that is automatically baked on a baking plate that moves continuously or intermittently. This invention relates to an automatic method for combining dough for food such as confectionery, which can appropriately adjust the position of each dough when combining another dough on top of the dough.

In addition, although confectionery will be mainly explained among foods, the present invention can be applied to food dough in general in addition to confectionery. In addition, the term "baking board" will be mainly explained as one on which confectionery dough, etc. is automatically baked during its movement, but it does not necessarily have a baking function other than that, but it can be used continuously or intermittently by placing dough on it. Baking plates also include those that move in the same direction.

Traditionally, among confectioneries, confections made by layering baked dough such as Dorayaki and Imagawa-yaki were popular, and these were mainly manufactured by hand, but recently they have been manufactured automatically. The number of cases where this is the case is also increasing.

For example, in an automatic dorayaki baking machine, a large number of rectangular baking plates are attached at both ends to an endless chain, and the dough is fed intermittently or continuously, and the dough is fed onto each baking plate from a dough feeding device on the upstream side. After that, it is fired as it passes through a heating zone in the middle, and is taken out from the downstream side. In this automatic baking machine, fillings such as bean paste are dropped onto every other dough group during or after baking of at least two or more dough groups on a baking plate. ) is superimposed on dough without filling such as bean paste (hereinafter referred to as unfilled dough), and then transferred to another conveyor or the like and discharged.

However, in this automatic baking machine, the baked dough is peeled off via a peeling plate at the end of the baking plate, and then the peeling plate on the unfilled dough side is immediately rotated to separate the baked dough on the filled dough side. It is superimposed on the board. For this reason, the positions of the fabrics are often shifted when superimposed, and the appearance of the product is greatly impaired. Therefore, in the case of selvedge-tightening, such as recent dorayaki, selvedge-tightening is performed by pressing the periphery of the dough after overlapping to bring them into close contact, but if the position of the dough shifts, this selvedge-tightening is performed. In addition to not being carried out well, the contents often protrude at that time, resulting in a significant drop in product yield.

The present invention aims to solve the above-mentioned drawbacks, and specifically, it is aimed at producing confectionery, etc., in which the dough baked on a baking plate that moves continuously or intermittently can be placed in an orderly position and automatically stacked on top of each other. We propose an automatic superposition method for food dough.

That is, in the method of the present invention, dough is dropped onto a baking plate that moves continuously or intermittently at intervals along the direction of movement to form a plurality of rows of dough, and then the dough is deposited on every other row of dough. Place the filling in each dough, then move the peeling plate at the end of the baking plate against the movement of the dough, insert it between the baking plate and the bottom surface of each dough, lift it up, and then transfer each dough to the positioning device. Next, this positioning device approaches the peeling plate, positions each dough at the appropriate position on each peeling plate, and in this state, separates the peeling plate on the unfilled dough side from the unfilled dough side. It is characterized by rotating toward the board and superimposing the unfilled dough on the filled dough.

Hereinafter, the method of the present invention will be explained in detail with reference to the drawings.

First, Fig. 1, Fig. 2, Fig. 3, and Fig. 4 are plan views of a part of an example of an apparatus for carrying out the method of the present invention, and each of these figures shows each process in superimposing fabrics. . In these drawings, reference numeral 1 indicates a fired plate. Both ends of this firing plate 1 are attached to an endless chain (not shown) and connected continuously in an endless manner as in the conventional example, but it is not always necessary to
It is not necessary to configure it in this way. Therefore, the firing plate 1 itself can be configured in an endless band shape and can be moved continuously or intermittently.

For example, four pieces of dough 2 are dropped in parallel from a hopper or the like (not shown) onto the baking plate 1, stretched as desired, and baked appropriately while passing through a heating zone (not shown). After that, each dough 2 is placed on the baking plate 1.
When reaching the end of the dough, in the four rows of dough near the end, the contents 2a of the bean paste etc. are placed on every other row of dough 2.
is placed on the baking plate 1 and sent to the end of the baking plate 1.

Next, when the firing plate 1 reaches the end, the firing plate 1 temporarily stops, and at this time, each peeling plate 3
a, 3b, 3c, and 3d move against the moving direction of the fabric 2, that is, move in the direction of arrow A, and
As shown in the figure, each release plate 3a, 3b, 3c, 3d
enters between the baking plate 1 and the lower surface of each dough 2, and each dough 2 is peeled off from the baking plate 1. Each of the fabrics 2 is placed on each of the release plates 3a to 3d.
3d, the dough 2 further moves against the moving direction of the dough 2 and approaches the positioning device 4 on the baking plate 1, and each dough 2 is transferred to this positioning device 4 (see FIG. 3). As shown in FIG. 1, the positioning device 4 has a frame body 5 formed with four holding parts 6a, 6b, 6c, and 6d, and sliders 7 are attached to both sides of the frame body 5. Tracks 8 on both sides of firing plate 1
a and 8b in a slidable manner. Therefore, each slider 7 can move along the tracks 8a, 8b in parallel to the moving direction of the dough 2 or baking plate 1. Further, both ends of each track 8a, 8b are supported by support pieces 9, 10, respectively, and in particular, support piece 10 is supported rotatably about shafts 11a, 11b. Therefore, when the frame 5 is moved along the tracks 8a, 8b and at least one of the shafts 11a, 11b is rotationally driven, the frame 5 is moved along the shafts 11a, 11b.
When rotated about 11b, each fabric 2 is moved to the proper position of each release piece 3a to 3d, as described later.

That is, when each dough 2 is transferred to the positioning device 4, each of the peeling plates 3a to 3d retreats away from the positioning device 4, that is, moves in the direction of movement of the dough 2 or baking plate 1, as shown in FIG. Wait at the indicated position. Subsequently, the positioning device 4 is guided by the tracks 8a and 8b on both sides and starts moving toward each of the release plates 3a to 3d, approaches them as shown in FIG. 4, and the fabric 2 of each holding part 6a to 6d is A proper position on the peeling plates 3a to 3d is determined and stopped there. After confirming the proper position, the frame body 5 is rotated downward around the shafts 11a and 11b so that its leading side is lowered, and at this time, since each of the peeling plates 3a to 3d is in the lower part of each of the holding parts 6a to 6d, , each fabric 2 is transferred to an appropriate position on each peeling plate 3a to 3d.

In addition, after each dough 2 has been transferred to the appropriate position on each release plate 3a to 3d as described above, the release plate on the side of the dough without filling, among each release plate 3a to 3d,
For example, the peeling plates 3b and 3d are connected to the respective rotating shafts 3b' and 3
The dough or baking plate is rotated about d' in a direction perpendicular to the moving direction of the dough or baking plate, that is, in the direction of arrow B in FIG. It is turned over to the B side and its surface is superimposed on the filling material placed on the peeling plates 3a and 3c.

Further, after being superimposed in this way, each of the release plates 3a to 3d is moved back while supporting the fabric in the overlapped state, and the support shaft 12 of each of the release plates 3a to 3d is moved back. is rotated half a turn in the direction of movement of the dough or after baking, and the overlapped confectionery is transferred and discharged onto the discharge conveyor 13.

Further, this ejection operation does not necessarily have to be performed as described above, but can be ejected by any method as long as the pair of fabrics 2 can be maintained in an appropriate overlapping position. Therefore, as described above, each release plate 3
b, 3d are rotated about the rotating shafts 3b', 3d' in a direction perpendicular to the direction of movement of the dough or baking plate, and the dough 2 is superimposed on the filling 2a. in the opposite direction, i.e.
Rotate in the direction of arrow B', and then press the pair of overlapped fabrics 2 from above on each of the other release plates 3a and 3c with a separate pressing means (not shown), and press the other release plates 3a and 3c. , 3c only is supported by shaft 1
It is also possible to transfer the dough or baking plate to the discharge conveyor 13 by rotating it half a turn in the direction of movement of the dough or baking plate around 2 and to discharge the dough or baking plate.

Further, as described above, when operating each of the peeling plates 3a to 3d, each of the peeling plates 3a to 3d is attached to the support shaft 12 via the connecting members 13a to 13d, and both ends of the support shaft 12 are attached to the sliders 14a and 14b.
Furthermore, the support shaft 12 is rotatably attached to the connecting members 13a, 13d, and the peeling plates 3b, 3d are rotatable in the direction of arrow B-B'. It is preferable to install the

Furthermore, the positioning device 4 can be configured in any manner as long as it can place, store and hold the fabric. However, as mentioned above, the frame body 5 and the four holding parts 6a to 6
d, it is possible to install rotors 6a' to 6d' on each of the holding parts and to place the fabric 2 thereon.

That is, the proper position on each of the peeling plates 3a to 3d is confirmed, and by rotating around the shafts 11a and 11b, the leading side of the frame 5 is lowered, and each fabric 2 is placed in the proper position on each of the peeling plates 3a to 3d. When transferring, each rotor 6a' to 6d' rotates, and each fabric 2 can be transferred smoothly to an appropriate position on each peeling plate 3a to 3d with almost no resistance.

In addition, in connection with this, each of the peeling plates 3a to 3d can be configured to have a stopper 14 attached to its surface to ensure reliable positioning. Instead of being configured to be rotatable, it may also be configured to be able to move up and down.

As explained in detail above, the present invention involves forming a plurality of rows of dough by dropping dough onto a baking plate that moves continuously or intermittently at intervals along the direction of movement, and then dropping the dough onto a baking plate that moves continuously or intermittently. For the dough group, place the filling on each dough, and at the end of the baking plate,
Move the release plate against the movement of the dough, insert it between the baking plate and the lower surface of each dough, and lift it up. Then, transfer each dough to a positioning device, then approach this positioning device to the release plate, and separate each dough from each other. Place it at the appropriate position on the peeling plate and position it, and in this state, rotate the peeling plate on the side of the unfilled dough toward the peeling plate on the side of the filled dough, and place the unfilled dough on the unfilled dough. It is characterized by superimposing the .

Therefore, after supplying the filling to one of the doughs to be automatically baked on the baking plate, when placing the other dough on top of this, the position where the other dough is placed can be adjusted appropriately for each dough.

In addition, although the above explanation has been given of an example in which a dough without a filling is superimposed on a dough with a filling, the present invention can be applied to general superposition of food dough, regardless of the presence or absence of a filling.

[Brief explanation of drawings]

1, 2, 3, and 4 are plan views showing each superimposition process of an example of an apparatus for carrying out the method of the present invention. Code 1... Baking board, 2... Dough, 3a, 3b,
3c, 3d...Peeling plate, 4...Positioning device.

Claims (1)

[Claims] 1 Drop the dough onto a baking plate that moves continuously or intermittently at intervals along the direction of movement to form multiple rows of dough, and then pour the filling onto each dough for every other row of dough. Then, at the end of the baking plate, move the peeling plate against the movement of the dough, insert it between the baking plate and the lower surface of each dough, and lift it up. Then, transfer each dough to a positioning device, and then,
This positioning device is brought close to the release plate, and each dough is placed and positioned at an appropriate position on each release plate, and in this state, the release plate on the side of the unfilled dough is directed toward the release plate on the side of the filled dough. An automatic method for combining food dough such as confectionery, which is characterized by rotating and superimposing dough with no filling on top of dough with filling.