JPH0531907Y2 - - Google Patents

Description

[Detailed description of the invention] (Industrial application field) This invention places confectionery dough on a circulation path and heats it while circulating it so that the dough is continuously baked or dried. This invention relates to a confectionery dough processing device that discharges confectionery dough from a circulation path in an optimal state.

(Prior Art) As is well known, circulating confectionery dough baking machines and confectionery dough drying machines operate continuously, and automatically remove the confectionery dough from the device at an appropriate time by knowing when the baking process is complete. It is requested that the waste be discharged.

In response to this demand, the applicant of this application has focused on the fact that if the same confectionery dough is baked in a device with a constant performance, the processing time will be constant, and has proposed a device developed based on this point of view. (Tokuko Showa 45-
No. 20946). In other words, this device is configured so that a part of the circulation path can be reversed, so that processes such as firing are performed continuously, and the part of the circulation path described above is reversed every certain period of time, that is, at a certain cycle time. The confectionery dough on the circulation path is discharged to the outside, and the confectionery dough is carried into the circulation path.

(Problem that the invention attempts to solve) However, with conventional confectionery dough processing equipment,
Even if the same confectionery dough is used, there will be differences in the progress of baking depending on the external environment such as the humidity and temperature of the indoor air, and if continuous operations are performed, the quality of the confectionery dough after baking will vary. There is a problem with storing it away. Furthermore, in order to eliminate such variations, the cycle time until the circulation path is reversed must be adjusted frequently, which poses a problem in that management is troublesome and automation is difficult in practice.

The basic purpose of this invention is to solve the above problems, and provide a confectionery dough processing device that can automatically discharge and carry in confectionery dough to be processed without being influenced by the external environment. It is something to do.

(Means for Solving the Problems) In other words, the confectionery dough processing apparatus of this invention is composed of a plurality of conveyors in which a confectionery dough circulation path is connected in a circular manner, and the circulation path is arranged within the confectionery dough processing apparatus. and a confectionery dough supply device is installed on one of the plurality of conveyors, and a confectionery dough discharge device is installed on another conveyor, and Detection outputs from sensors installed opposite at least two of the plurality of conveyors to detect the processing status of the confectionery dough are respectively given to the control device.
The control device has a function of controlling the operations of the plurality of conveyors, the confectionery dough supply device, the confectionery dough discharge device, and the processing device according to a determination based on the detection output of the sensor, and the sensor It is characterized by a sensor that combines a temperature sensor and a color sensor.

The processing device may be a baking device or a drying device for confectionery dough.

The confectionery dough supply device is capable of automatically supplying a fixed amount of confectionery dough to be processed into the circulation path, and is composed of, for example, a fixed-quantity supply hopper and a conveyor.

The confectionery dough discharging device is capable of discharging the confectionery dough on the circulation path to the outside. The discharge transfer member is configured to be removably inserted into the container.

(Function of the invention) According to the confectionery dough processing apparatus of this invention, the degree of processing such as baking or drying of the confectionery dough can be monitored with a sensor, and the confectionery dough can be discharged from the circulation path to the outside in an optimal processing state. Fresh confectionery dough can be supplied to the circulation path.

Thus, the processing of the confectionery dough in each cycle can be constant. Since a plurality of sensors are installed at separate locations, it is possible to make accurate judgments, such as averaging the degree of processing of confectionery dough on the circulation path. Furthermore, since the sensor is constructed by combining a temperature sensor and a color sensor, it is possible to appropriately determine the degree of processing even for confectionery dough seasoned with soy sauce.

(Example) Hereinafter, an example of this invention will be described with reference to the drawings.

Figures 1 and 2 show the first conveyor 1, the second conveyor
The conveyor 2, the third conveyor 3, and the fourth conveyor 4 are arranged in a square to form a circulation path 5, and a confectionery dough supply device 6 is installed on one side of the circulation path 5, that is, on the starting end side of the first conveyor 1. There is. In the circulation path 5, a portion of the third conveyor 3 also passes through the inside of the baking furnace 7, so that the confectionery dough on the circulation path 5 is sequentially transferred into the baking furnace 7. Also, the first
Sensors 8, 8 are placed above the middle part of the conveyor 1 and above the end part of the fourth conveyor 4 so as to face each conveyor, so that the baking state of the confectionery dough on the circulation path 5 can be monitored. It's summery. This sensor 8 is constructed by combining a temperature sensor capable of measuring the temperature of the confectionery dough and a color sensor capable of identifying the color (baked color) of the confectionery dough. This is because for confectionery dough flavored with soy sauce, etc., it is not possible to determine the appropriate degree of baking by monitoring the color alone, and for confectionery doughs with different moisture contents, it is not possible to determine the appropriate degree of baking by monitoring temperature alone. This is because the degree of firing cannot be determined.

The confectionery dough supply device 6, as shown in FIG. A predetermined amount of confectionery dough is transferred from the hopper 9 to the conveyor 1 according to the amount of rotation.
0 and can be transferred to the circulation path 5 side by the conveyor 10.

On the other hand, the fourth conveyor 4 that constitutes the circulation path 5
The confectionery dough discharge device 13 is formed by a discharge path (chute) 12 connected to the fourth conveyor 4 and the outside of the starting end.

In the figure, reference numeral 14 denotes a control device, which has the function of controlling the operation and stop of each of the circulation path 5, the baking furnace 7, the confectionery dough supply device 6, and the confectionery dough discharge device 13. , sensor 8,
It has a function of determining the degree of baking of the confectionery dough based on the detection output of 8.

Next, the operation of the above embodiment will be explained. Since the control device controls the operation and stop of each device such as the circulation path 5 and the firing furnace 7 according to the flowchart shown in FIG. 3, the explanation will be made in accordance with the order.

(1) When the control device 14 starts operating, the circulation path 5, the baking furnace 7, and the confectionery dough supply device 6 start operating.

(2) Next, the confectionery dough 15 is fed by the confectionery dough supplying device 6.
It is determined whether or not the supplied amount has reached the specified amount, and if the supplied amount reaches the specified amount, (3) the confectionery dough supply device 6 is stopped.

In this case, the supply amount of confectionery dough 15 is hopper 9
The control device 14 controls the amount of rotation of the metering blade 11 provided in the
This is done by counting.

The confectionery dough 15 supplied from the confectionery dough supply device 6 to the circulation path 5 as described above is circulated and transferred in the circulation path 5, and is subjected to a baking process in the baking furnace 7 during this transfer.

(4) The degree of baking of the confectionery dough 15 is monitored by sensors 8, 8 placed on the circulation path 5, and it is determined whether baking is completed or not based on the detection outputs of these sensors 8, 8. do. There are various methods for this determination, such as determining the magnitude of the average value of the detection outputs of the plurality of sensors 8, 8 and a predetermined reference value, and performing regression processing on the average value during the determination. It's okay if it's hot. Furthermore, the degree of baking is determined by combining the temperature information obtained from the temperature sensor and the color information obtained from the color sensor.

Therefore, for confectionery dough flavored with a seasoning liquid such as soy sauce, it is difficult to determine the degree of baking based on color information alone, but it is possible to determine the appropriate degree of baking based on the temperature and color. In addition, for confectionery doughs with different moisture contents, it is not possible to control uniform baking using temperature information alone, but by managing the temperature and color information, it is possible to control uniform baking and an appropriate degree of baking. be able to.

(5) When the completion of baking is identified from the detection outputs of the sensors 8, 8, the operation of the baking furnace 7 is stopped and the operation of the confectionery dough discharge device 13 is started. In this embodiment, the confectionery dough discharge device 13 reverses the operating direction of the fourth conveyor 4 forming the circulation path 5.

As described above, the confectionery dough 15 on the circulation path 5 is sequentially transferred to the fourth conveyor 4, and then transferred to the discharge path 12 by the fourth conveyor 4, so that the confectionery dough 15 that has completed baking is It is taken out to the outside through the discharge path 12.

(6) Next, it is determined whether or not the discharge of the confectionery dough 15 has been completed, for example, based on the operating time of the confectionery dough discharge device 13, and after confirming that the discharge has been completed, (7) it is determined whether or not to continue the baking operation. .
When continuing the firing operation, return to step (1) above and perform the same steps as above. If the firing operation is not to be continued, the control device 14 is stopped. In addition, in the step (5) above, the firing furnace 7
The operation may be continued as it is without stopping, or the operation may be performed by reducing the amount of heat.

FIG. 4 shows another embodiment of the confectionery dough discharging device 13, in which the starting end of the discharging conveyor 16 is placed in the gap between the starting end of the first conveyor 1 and the terminal end of the fourth conveyor 4 in the circulation path 5. It can be inserted and removed freely.

In this confectionery dough discharging device, in the step (5), the discharging conveyor 16 is started and moved to the fourth conveyor 4 side, and the starting end is located in the gap with the first conveyor 1 as shown by the chain line. inserted into. However, from the fourth conveyor 4 to the discharge conveyor 16
The baked confectionery dough is transferred to the container and discharged outside.

Next, in the embodiment shown in FIG.
Parts of the second conveyors 1 and 2 are housed in the firing furnace 7. Above the first conveyor 1, a confectionery dough supply device 6 similar to the above is installed,
The confectionery dough discharge device 13 has a second
It is composed of a conveyor 2 and a discharge path 12. or,
Sensors 8, 8 similar to those in the above embodiment are placed above the first and second conveyors 1, 2 so as to face the conveyors, respectively, and the detection outputs are sent to the control device 1.
4 is now being given.

In this embodiment, the confectionery dough 15 is circulated in the circulation path 5 in the same way as in the previous embodiment, and the baked confectionery dough is discharged to the outside, and unbaked confectionery dough is automatically supplied to a predetermined amount. can.

In the above embodiments, the confectionery dough 15 is baked in the baking oven 7, but a drying oven may be installed in place of the baking oven 7 to dry the confectionery dough. good.

(Effects of the invention) As explained above, according to this invention, the processing state of the confectionery dough on the circulation path is determined via a sensor, and the processed confectionery dough is automatically discharged and the unprocessed confectionery dough is disposed of. Since automatic supply is performed, processing such as baking and drying can be performed uniformly and efficiently without being affected by external environments such as indoor air humidity and temperature. At least two sensors were installed at separate locations on the circulation path, so the processing status of confectionery dough in the circulation path could be detected as a whole, without being concentrated in one place, and appropriate judgments could be made, thereby eliminating variations in processing. It has the effect of eliminating In addition, the sensor is a combination of a temperature sensor and a color sensor, so
Even with confectionery dough flavored with seasoning liquids such as soy sauce, or confectionery dough with varying moisture content, the temperature and color information can be integrated to determine the degree of processing, allowing for appropriate processing. It has the effect of being continuous.

[Brief explanation of the drawing]

FIG. 1 is a plan view of an embodiment of this invention, FIG. 2 is a partial front view, FIG. 3 is a flowchart of the operation, and FIG. 4 is a front view of another embodiment of the confectionery dough discharging device. FIG. 5 is a front view of another embodiment of this invention. 5... Circulation path, 6... Confectionery dough supply device, 7...
... Baking furnace, 8 ... Sensor, 13 ... Confectionery dough discharge device, 14 ... Control device, 15 ... Confectionery dough.

Claims (1)

[Claims for Utility Model Registration] 1. A confectionery dough circulation path is composed of a plurality of conveyors connected in a circular manner, and the circulation path passes through a confectionery dough processing device, and the plurality of conveyors A confectionery dough supply device is installed on one of the conveyors, a confectionery dough discharge device is installed on another conveyor, and at least two of the plurality of conveyors are provided with a confectionery dough supply device. The detection outputs of the sensors installed opposite to each other for detecting the processing status of the confectionery dough are given to a control device, and the control device controls the plurality of conveyors, the confectionery dough supply device, the confectionery dough discharge device, and the confectionery dough discharging device. A confectionery dough processing device having a function of controlling the operation of the processing device according to a determination based on the detection output of the sensor, and the sensor being a sensor that is a combination of a temperature sensor and a color sensor. . 2. The confectionery dough processing device according to claim 1, wherein the processing device is a baking device or a drying device. 3. The confectionery dough feeding device is comprised of a fixed quantity feeding hopper and a conveyor, which is the scope of the utility model registration claim No. 1.
The confectionery dough processing apparatus described in Section 1. 4. The confectionery dough processing apparatus according to claim 1, wherein the confectionery dough discharging device is comprised of a part of the transfer member forming a circulation path and a discharge path connected to the part. 5. The confectionery dough processing device according to claim 1, wherein the confectionery dough discharging device is a transfer member that can be inserted into and removed from the circulation path.