JPS6340146Y2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to an apparatus for inversion polymerization of continuously baked dough such as castella dough.

The purpose of this invention is to automatically polymerize baked dough such as castella dough cut into multiple rows as it is conveyed by a conveyor, and to provide a continuous process that can provide finished castella products without the need for complicated process operations. The present invention aims to provide an apparatus for inversion polymerization of baked dough.

Another purpose of the present invention is that it has a simple structure and can be provided at a low price, and since it does not require human hands during work, it is extremely hygienic and provides products with high commercial value. The purpose of the present invention is to provide an apparatus for inversion polymerization of continuously baked dough, which can obtain the following.

Embodiments of the present invention will be described below with reference to the drawings.

1 is a baked dough made of castella dough. 2
is a conveyor that conveys this baked dough 1.
The baked dough 1 is placed on a conveyor 2 with a sticky sand layer 11 of cream, bean paste, etc. on top and a skin part 12 on the bottom, and is placed on a conveyor 2 in a predetermined manner before being conveyed to a folding guide 3 to be described later. A plurality of rows (eight rows in the illustrated example) of divided bodies 13 are cut along the longitudinal direction by cutters (not shown) consisting of rotary blades arranged in a plurality of rows on the conveyor 2 at intervals of .
It has been cut into 13 pieces.

3...3 is a folding guide, which is constructed from a plate shaped into a plow shape.

That is, the thin flat plate portions 31...3 whose tips scoop up the divided bodies 13...13 as the baked dough 1 is conveyed.
1, upright parts 32...32 that curve in the longitudinal direction and gradually rise from the flat plate parts 31...31, and thick parts 33...33 that curve in the width direction and protrude from the upright parts 32...32. has been done. The folding guides 3...3 are placed on the conveyor 2 at every other divided body 13...13 of the baked dough 1.
The rows are arranged so as to face the baked dough 1.
That is, the folding guides 3...3 have supporting rods 5 on their upper surfaces.
. . 5 stands upright, and the upper end of the support rod 5 is attached to an arm plate 4 . . . 4 extending from the support rail 6. The arm plates 4 . . . 4 are screwed onto a support rail 6 installed on the conveyor 2 so as to straddle the conveyor 2 so that the fastening position thereof can be moved freely. Therefore,
The mounting positions of the folding guides 3...3 can be changed freely according to the widths of the divided bodies 13...13 of the baked dough 1.

In the present invention configured as described above, the baking dough 1 is conveyed by the conveyor 2, and the folding guides 3...3 are arranged facing each of the divided bodies 13...13 every other time. Therefore, first, the ends of the divided bodies 13...13 of the fed baked dough 1 are folded every other time and the flat plate parts 31...31 of the guides 3...3 are folded over every other end.
, and then the standing portion 32...3
The divided bodies 13...13 gradually rise up while being supported by 2, and the divided bodies 13...13 that rise as the thick portion 33 curves further in the width direction are supported by the adjacent divided bodies 13...13. Body 13...13
It is guided so as to be reversed in the direction and is finally folded and superposed on the adjacent divided bodies 13...13 (see Fig. 3). At this time, the polymerized divided bodies 13...13 are brought into close contact with each other by the adhesive sand layer 11 of the baked dough 1, and if this is divided into appropriate lengths, the finished product is completed as illustrated in FIG. A castella product is completed.

6 and 7 show other embodiments of the folding guides 3'...3'. In this embodiment, the folding guides 3'...3' are composed of two plow-shaped plates that stand side by side and face each other. That is, forward-slanting slopes 34...34 are formed at the tip of each plate, and guide curved surfaces 35...35 are provided on the inner walls of each of the slopes 34...34 to guide the rising of the baked dough 1. is formed. The folding guides 3'...3' are arranged on the conveyor 2 in five rows for every second divided body 13...13 of the baked dough 1 so as to face the baked dough 1.

Further, a predetermined interval is provided between the two plates constituting the folding guides 3'...3'. That is, each divided body 13 of the baked dough 1 is received as it is being conveyed.
The width of the folding guides 3'...3' is appropriately determined depending on the width of each divided body 13...13 so that the folding guides 3'...13 can overlap each other in an upright state. (In the example, it is the sum of the thicknesses of the two pieces of baked dough 1, 1 to be folded).

In this embodiment, the baked dough 1 conveyed by the conveyor 2 is divided into divided bodies 13...1.
Folding guides 3' arranged every second in 3...
3′ causes it to stand up from both sides,
Each divided body 13...13 adjacent to each other in its upright state
The comrades are polymerized and brought into close contact (see Figure 6).

Therefore, in the above embodiment, the divided body 13 that stands up...
13 is different from that in which the divided bodies 13 are overlapped on top of the adjacent divided bodies 13...13 and polymerized.

Since the present invention is configured as described above, baking dough such as castella dough is automatically polymerized as it is conveyed on a conveyor without the need for complicated process operations, thereby providing a product with a beautiful finish and high commercial value. It is extremely hygienic as it does not require human hands to touch it. Furthermore, it has the characteristics of a simple structure and can be provided at a low price.

[Brief explanation of the drawing]

The figures show an embodiment of the present invention, in which Fig. 1 is a perspective view of baked dough cut to a predetermined width, Fig. 2 is a perspective view of a completed castella product, Fig. 3 is a perspective view, and Fig. 4 is a perspective view of a finished castella product. is a perspective view of the folding guide seen from the front, FIG. 5 is a perspective view of the folding guide seen from the back, FIG. 6 is a perspective view of another embodiment, and FIG. 7 is a folding guide of another embodiment. FIG. DESCRIPTION OF SYMBOLS 1... Baked dough, 13... Divided body, 2... Conveyor, 3, 3'... Folding guide, 31... Flat plate part, 32... Standing part, 33... Thick part, 34...
... Sloped surface, 35 ... Guide curved surface.

Claims (1)

[Claims for Utility Model Registration] (1) A conveyor is provided for conveying baked dough such as castella dough cut into multiple rows of divided bodies along the longitudinal direction, and on this conveyor there is a conveyor for conveying baking dough such as castella dough, which is cut into multiple rows of divided bodies along the longitudinal direction. A continuous inversion polymerization device for continuously baked dough, comprising a plurality of rows of guides facing the baked dough, and receives the baked dough conveyed by the conveyor and polymerizes adjacent divided pieces thereof. (2) The folding guide has a thin flat plate portion at its tip that scoops up the divided pieces of the baked dough, an upright portion that curves in the longitudinal direction and gradually rises from the flat plate portion, and a widthwise direction from the upright portion. A claim for registration of a utility model in which every other divided body of the baked dough is arranged on a conveyor so as to face the baked dough. Range: 1. An apparatus for inversion polymerization of continuously baked dough according to item 1. (3) The folding guide has two plow-shaped plates facing each other, each having an inclined surface formed at its tip and a guide curved surface formed on the inner wall of this inclined surface to guide the rising of the baking dough. The apparatus for inversion polymerization of continuous baked dough according to claim 1, wherein every second divided body of the baked dough is disposed on a conveyor so as to face the baked dough.