JPS6237954B2 - - Google Patents

Description

[Detailed Description of the Invention] A. Field of Industrial Application The present invention is a method of producing noodles using noodle strips, such as bite-sized Chinese steamed buns, shumai, wiener rolls, cheese rolls, or spring rolls, through an integrated continuous process from dough to food forming. The present invention relates to a method for forming a food using noodle strips, and specifically relates to a method for forming a food using noodle strips, in which a dough feeding process, a hollow dough forming process, a noodle band forming process, and a product forming process are sequentially performed.

B. Conventional technology To make foods using noodle strips such as shumai, wiener rolls, cheese rolls, and spring rolls, noodle strips are made using a noodle strip forming device, which is then rolled into a roll. A method has been adopted in which the food is manufactured by manually transporting the food, hooking it on the supply side of the food molding device, and then driving the food molding device.

In addition, when making noodle strips using a noodle strip forming apparatus, it is usual to repeatedly roll the strips using a plurality of sets of rolls to make the strips thinner.

C. Problems to be Solved by the Invention In such conventional methods, between the production of noodle strips and the food forming process, the rolled noodle strips must be manually transported to the food forming device, resulting in a loss of time. The noodle strips deteriorated over time and sometimes fell off due to carelessness.

In addition, the roll rolling method does not allow the use of highly water-added dough in which gluten tends to bind and develop, and the finished noodle sheets are strong in the direction of the noodle strings, but weak in the transverse direction perpendicular to this direction. .

D. Means for Solving the Problems The present invention has been made in view of the above points, and includes a dough feeding process in which the dough fed into the hopper is sent to the next process with a screw, and a dough feeding process in which the dough fed into the hopper is passed through a nozzle that widens at the end. A hollow dough forming process involves extruding hollow or notched hollow dough from the gap between the core body and a narrow nozzle while degassing, and the hollow dough is rolled between a pair of rolls to form a noodle sheet and is used as a noodle sheet. The noodle strip forming process is carried out to be sent to a food forming machine, and the noodle strips formed in the previous process are filled with ingredients and wrapped to form a bao food such as shumai, or a core material such as wiener or cheese is rolled up to form a wiener roll. The present invention relates to a method for forming a food using noodle strips, in which a product forming process for forming a rolled food such as a cheese roll or the like is sequentially performed.

E. Effect Even if the dough 2 is highly water-added and gluten tends to bind and develop, when it is put into the hopper 1, the dough 2 is sent to the screw 3 side in the receiving case 5, and
While being rolled up in the dough, it is pushed toward the nozzle and extruded through the gap 26 between the nozzle core 4 and the nozzle 25 while being deaerated, and becomes a hollow dough 2' with dense noodle strings. Thereafter, it is further rolled with rolls 35 and 36 to form a composite dough made of two sheets, thus producing a noodle sheet with a beautiful and homogeneous dough surface. These noodle strips are successively sent to a noodle strip-based food forming device 40 such as a shumai forming device or a roll forming device to finally form a noodle strip-based food product.

F. Example Hereinafter, one example of the method of the present invention will be explained in order of steps.

(a) Dough feeding process The highly water-added dough 2 fed into the hopper 1 is
The screw 3 sends it out to the nozzle core 4 side.

The hopper 1 into which the dough 2 is fed is fitted onto the receiving case 5 and supplies the dough 2 to the receiving case 5.

A receiving case 5 to which the dough 2 is supplied from the hopper 1 is provided with a roller 6 for feeding the dough 2 to the screw 3 side and a base of the screw 3 in parallel, and is connected to a gear box 7 on one side and for temperature adjustment on the other. It is connected to the tube 8.

Roller 6 that feeds the dough 2 to the screw 3 side
is supported by the receiving case 5, and its shaft 9 protrudes into the gear box 7, and the gear 1 is inserted into the gear box 7.
A driven gear 11 that meshes with the gear 10 is wedged so that the driven gear 11 rotates as the gear 10 rotates.

The screw 3 that feeds out the dough 2 is inserted and wedged into the shaft pipe 12 at its base protruding into the gear box 7, and its other end is rotatably supported on the nozzle core 4, so that it rotates integrally as the shaft pipe 12 rotates. It is supposed to rotate.

A shaft pipe 12 for rotating the screw 3 is rotatably supported in the gear box 7 via bearings 13, 13, and is connected to the driven gear 1 of the roller 6.
A sprocket 15, which is connected by a chain 14 to one meshing gear 10 and a drive mechanism (not shown) such as a motor, is fixed to each.

Temperature adjustment cylinder 8 whose one end is connected to the receiving case 5
A notch 16 is cut in the middle of the outer surface, a male thread is cut in the front and rear of the cutout, and the temperature adjustment outer cylinder 17 is screwed into the cutout, and a male thread is also cut in the small diameter part of the tip, so that the spiral tube 18 is inserted. They are screwed together.

Temperature adjustment outer cylinder 17 screwed into temperature adjustment cylinder 8
In this case, a recess 19 corresponding to the notch 16 of the temperature adjustment tube 8 is provided to form a water flow chamber 20, and an inlet 21 and an outlet 22 are provided in communication to allow hot water or cold water to flow into the water flow chamber 20.
The temperature of the dough 2 passing through the temperature adjustment tube 8 is adjusted.

The gearbox 7 is mounted on the upper stage of a case body 24 with casters 23 attached.

(b) Hollow dough forming process The dough 2 is sent out while its temperature is adjusted.
It is formed into a hollow shape and extruded from the gap 26 between the nozzle core 4 that widens at the end and the nozzle 25 that tapers.

The nozzle core 4 rotatably supports the tip of the screw 3, and as shown in FIG. 5, a hole 27 for supporting the tip of the screw 3 is bored in the rear surface of the flared core, and the temperature is adjusted on the rear surface. A mounting ring 28 that is partially fitted and fixed to the front notch of the cylinder 8 and the rear notch of the spiral tube 18 is integrally formed,
The core portion and the attachment ring 28 are connected by a plurality of (three in this embodiment) plates 29 arranged radially. Incidentally, it is also possible to make one of the plates 29 relatively thick and use it as a cutter to form the hollow dough 2' having a vertical notch.

The spiral tube 18 that fixes the nozzle core 4 to the temperature adjustment tube 8 has a nozzle 25 on the inner surface of the tube that protrudes to the front.
A notch 30 is cut into which the nozzle 25 is fitted, and a male thread into which a cap 31 for fixing the nozzle 25 is screwed is cut on the outer surface of the cylindrical portion.

32 and 33 are the temperature adjustment tube 8 and the spiral tube 1, respectively.
This is an adjustment nut screwed onto the male screw number 8.

The thickness of the hollow fabric 2' is adjusted by advancing and retracting the nozzle 25.

(c) Dough stretching and noodle band forming process The hollow dough 2' formed into a cylindrical shape, a notched cylinder shape, etc. in the previous step is guided by a guide plate 34 installed in the case body 24, and is passed through a pair of rolls 35, 36, the noodle strips 37 are stretched, and sent to a conveyor 38, where they are dusted by a duster 39 installed on the conveyor 38, and transferred to a food forming device 40 using noodle strips.

Roll 3 that stretches the hollow dough 2' into a noodle strip 37
5 and 36 are fixed to shafts 42 and 43 protruding from a gear box 41 provided upright at the lower stage of the case body 24, and are configured to rotate inwardly.

The roll 35 is equipped with a handle-type noodle sheet thickness adjustment mechanism 44, and the noodle sheet thickness can be adjusted depending on the purpose of use.
7 thickness can be adjusted.

The conveyor 38 that conveys the noodle strip 37 stretched by the rolls 35 and 36 to the next process is a mesh conveyor with good peelability, and is stretched endlessly around a driving roller 45, a tension roller 46, and a driven roller 47. , which rotates in the direction of the arrow.

Reference numeral 48 denotes a powder receiving tray disposed below the conveyor 38, which is placed on a shelf 49 attached to the case body 24, and is used to collect powder that has been scattered from the duster 39 and has fallen through the conveyor 38 without adhering to the noodle strip 37. It is something you receive.

The case body 24 also includes a roller 6 for feeding out the fabric 2, a screw 3, a roll 35,
36, a switch case 50 that collects switches for driving the conveyor 38, etc. is attached.

(d) Product forming process The noodle strips 37 formed in the previous process are supplied to an apparatus for producing bao such as bite-sized Chinese steamed buns and shumai, or an apparatus for producing rolls for wiener rolls, cheese rolls, ham rolls, meat rolls, spring rolls, etc. , wrapping the ingredients 51 or wiener,
A product is made by rolling up a core material 52 such as cheese.

The food forming device 40 using noodle strips shown in FIG. 2 is a bao manufacturing device, and has a hopper 53 for inserting shumai ingredients 51 on the top of the main body.
The ingredients 51 are transferred from the ingredient filling nozzle 54 to the forming table 55.
Fill the noodle strip 37 supplied above, and fill the noodle strip 37
It is cut into pieces one by one and then wrapped and molded.

G. Effects of the Invention As described above, in the method for forming food using noodle strips according to the present invention, processing can be carried out sequentially and continuously from the production of noodle strips to food forming without relying on human hands, and the forming efficiency is dramatically improved. This will improve the results. Further, since the hollow dough 2 or 2' extruded into a hollow shape from the nozzle 25 by the screw 3 is used, for example, the dough 2 with a large amount of water can be used, and therefore a dough with a high degree of ripening can be obtained. , In the case of fermented dough, the second fermentation time may be short,
Moreover, the number of times the dough is rolled by the rolls 35 and 36 is only one time. Furthermore, when the dough 2 is extruded from the nozzle 25 into a hollow shape by the screw 3, deaeration is performed, so very dense noodle strings can be obtained, and
Subsequently, by forming noodle strips using rolls 35 and 36, the surface of the dough can be beautifully finished, and since the directions of the noodle strings are different, a homogeneous and strong noodle strip can be obtained.

[Brief explanation of the drawing]

FIG. 1 is a schematic process diagram of the method of the present invention, FIG. 2 is a front view of an example of an apparatus used to carry out the present invention, and FIG. 3 is an enlarged sectional view of the portion where the dough feeding step and hollow dough forming step are performed. 4 is a plan view of the gearbox 7, and FIG. 5 is an enlarged sectional view of the nozzle core 4. As shown in FIG. Main symbols in the diagram 1...Hopper, 2...Dough,
2'...Hollow fabric, 3...Screw, 4...Nozzle core, 25...Nozzle, 26...Gap, 3
5, 36... Roll, 37... Noodle strip, 40... Food forming device using noodle strip, 51... Topping, 52... Core material.

Claims (1)

[Claims] 1. A dough feeding process in which the dough 2 fed into the hopper 1 is sent to the next process by a screw 3, and the fed dough 2 is transferred to the gap between the nozzle core 4 that widens at the end and the nozzle 25 that has a narrow tip. 26 to form a hollow or notched hollow shape while degassing; and the hollow dough 2' is rolled between rolls 35 and 36 to form a noodle strip 37.
A noodle strip forming step is carried out to be sent to the food forming device 40 using tonashi noodle strips, and the noodle strips 37 formed in the previous step are filled with ingredients 51 and wrapped, or the core material 52 is rolled up to form a bao food such as shumai or wiener. A method for forming a food using noodle strips, characterized in that a product forming step of forming a roll food such as a roll or a cheese roll is sequentially performed. 2. The method for forming a food product using noodle strips according to claim 1, wherein the dough 2 is subjected to temperature adjustment such as heating or cooling in the dough feeding step. 3. Claims characterized in that in the hollow dough forming process, a tapered nozzle 25 is made to move forward and backward with respect to a fixed nozzle core 4 that widens at the end, thereby adjusting the wall thickness of the hollow dough 2'. A method for forming a food using noodle strips according to items 1 and 2.