JPS648983B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for forming bread dough into rounds and an apparatus therefor.

The object of the present invention is to provide a round bread dough that can quickly form a dough skin while forming bread dough into a round shape, and also allows gases in the dough to be removed without damaging the formed skin. The purpose is to provide a molding method and apparatus.

The bread dough that has been first fermented in the fermentation device is divided into predetermined amounts by a dividing device called a divider, and then rounded by an umbrella-shaped rounding machine.
It is well known that after intermediate fermentation is carried out using an overhead proofer, the product is rounded using a rounding machine, and then placed in a predetermined baking mold. The purpose of rounding is to remove excess gas from the dough during rounding, form a skin of the dough, and round the dough so that it is suitable for feeding into the baking mold. By the way, stage rounding machines and linear rounder rounding machines are known as devices traditionally used for rounding bread dough, but each of these rounding machines is used alone, and moreover, only one of the processes It was designed to perform three functions on the bread dough: ``degassing'', ``forming a skin'', and ``rounding the dough.'' By the way, the above-mentioned degassing in the dough and formation of the outer layer of the dough have completely contradictory effects, and if you try to effectively release the gas in the dough, the pain in the inner layer of the dough will be severe. On the other hand, if you try to prevent the inner layer from getting rough and focus on forming a dough skin, the dough will be rounded and baked without the gas being completely released. In addition to several problems such as not being able to maintain uniform quality, it is necessary to take a long operating distance for the device to perform the above-mentioned degassing, skin formation, and rounding functions, and the overall performance of the device is poor. It had the disadvantage of being large.

The present invention attempts to address these problems, and has been able to achieve its objectives through the completion of the invention described below.

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

The rounding device of the present invention is a primary rounding machine A for adjusting the shape and skin of bread dough P which is rounded into appropriate sizes by a divider and subjected to intermediate fermentation by an overhead proofer.
and a secondary rounding machine B for final rounding (finish rounding) the bread dough P into a predetermined shape while removing excess gas from the first rounded bread dough P. The primary rounding machine A has a cone 2 rotatably mounted inside a trough 1, and adjusts the shape of the bread dough P introduced into the gap between the inner peripheral surface of the trough 1 and the outer peripheral surface of the cone 2 as it rotates. The distance between the trough 1 and the cone 2, which are used to prepare the skin, is set to such an extent that rounding can be performed without damaging the inner layer of the bread dough P.
The secondary rounding machine B is configured such that one end for receiving the dough faces the lower end of the dough discharge port 11 formed in the trough 1 of the primary rounding machine A,
two rocking plates 3 that repeatedly approach and move away from each other while rocking eccentrically with different amplitudes of rocking;
3 and a transfer plate 4 which transfers the rounded dough P forward while the swing plates 3 and 3 are separated. The primary rounding machine A and the secondary rounding machine B described above may all be operated by a single power source, or each may be driven while being associated with an independent power source. either will do.

Next, the rounding method of the present invention will be specifically explained.
The bread dough P, which has been divided into appropriate sizes by a divider (not shown), rounded by a rounder, and subjected to intermediate fermentation by an overhead proofer, is transferred to a primary rounding machine A by a conveyor.
The primary rounding machine A, which is transferred to and fed into the dough, transforms the shape of the dough P, which has been slightly deformed due to the gas generated by intermediate fermentation in the overhead proofer, and which has become flat due to conveyance by a conveyor, into an appropriate shape. This is to perform the function of forming a skin while rounding the bread dough, and to supply the dough P in an appropriate shape to the secondary rounding machine B, which is the next finishing rounding process. The bread dough P, which has been rounded into an appropriate shape by the primary rounding machine A and has a skin formed thereon, is discharged from the dough outlet 11 of the trough 1 and guided to the secondary rounding machine B. Finishing rounding is performed while removing the excess gas, leaving only the amount of gas generated in the dough P during fermentation for the second fermentation of the bread, and the amount of gas to be discharged is determined by the swing of the two sheets. This is done by adjusting the interval between eccentric swings of the plates 3,3.
The bread dough P, which has undergone final rounding by the secondary rounding machine B, is sent out by the transfer plate 4.

Since the present invention is constructed as described above, the primary rounding machine A section is only used to correct the deformation of the fermented bread dough P and to uniformly form a skin on the surface of the dough, which may damage the inner layer of the bread dough P. You can perform proper round eyes without any problems. In addition, in the secondary rounding machine section B, excess gas from the fermentation is removed by an overhead proofer, but in the above-mentioned primary rounding machine section A, the grains are rounded into an appropriate shape to form a uniform skin. Afterward, the bread dough rounded according to the present invention can be used to properly remove gas without damaging the skin of the dough, since pressure deviation is performed by the rocking plates 3, 3 which are eccentrically rocked. It has many excellent features such as constant quality, stable shape, and can be processed hygienically.

In addition, in the example, trough 1 is used as the primary rounding machine.
A so-called stage type rounding machine consisting of a and a cone 2 is used, and a so-called linear rounder type rounding machine consisting of two swing plates 3, 3 and a transfer plate 4 located below this is used as a secondary rounding machine. Although an example is shown in which the present invention is used, it is not limited to this. For example, contrary to the example, a linear rounder type rounder may be used as the primary rounder, and a stage type rounder may be used as the secondary rounder. Be free.

[Brief explanation of drawings]

The drawings show an embodiment of the present invention, in which Fig. 1 is a plan view of the round forming device, Fig. 2 is a side view of the same as the above figure, and Fig. 3 is a perspective view showing the schematic arrangement of the main parts. . A...Primary rounding machine, B...Secondary rounding machine, 1...
Trough, 11... Dough outlet, 2... Cone, 3
...Rocking plate, 4...Transfer plate, P...Bread dough.

Claims (1)

[Scope of Claims] 1. A first rounding method in which bread dough that has been divided into predetermined sizes and subjected to intermediate fermentation is shaped by a first rounding machine while forming a skin on the surface of the dough without eliminating gas in the dough. and a step of secondly rounding the first rounded bread dough into a predetermined shape using a second rounding machine while removing excess gas in the dough as necessary. 2. A primary rounding machine consisting of a trough and a cone rotatably attached to the inside of the trough, which rounds the input dough into a desired shape while forming a skin without damaging the inner layer; This bread dough rounding device is comprised of a secondary rounding machine (finishing rounding machine) that forms the dough into a final shape while removing a predetermined amount of surplus gas from the first rounded dough using pressure bias. 3. The bread dough rounding device according to claim 2, wherein the primary rounding machine is a stage-type rounding machine. 4. The bread dough rounding device according to claim 2, wherein the primary rounding machine is a linear rounder type rounding machine. 5. The bread dough rounding device according to claim 2, wherein the secondary rounding machine is a linear rounder type rounding machine. 6. The bread dough rounding device according to claim 2, wherein the secondary rounding machine is a stage-type rounding machine.