JPH03119944A - Gluten developing method for bread dough and system therefor - Google Patents

Abstract

PURPOSE:To provide the title system so designed that a bread dough is transferred with blades installed in a circular space of a specified gap between coaxially arranged inner and outer cylinders, and formed to a double continuous rodlike shape, thereby the gluten texture on the outer skin surface is strengthened leading to a high-quality product. CONSTITUTION:An outer cylinder 1 and an inner cylinder 2 are arranged in a coaxial manner. The inside of the inner cylinder 2 is defined as the passage for a packaging material 3, while the space S between the outer and inner cylinders 1, 2 as the passage for an outer skin material 4. A tapered nozzle 5 is set up at the lower end of the inner cylinder 2, whereas an outer nozzle 6 at the lower end of the outer cylinder 1, the levels of the tips of both the nozzles being made nearly equal. A circular space S is formed between both the nozzles. The upper part of the nozzle 6 is equipped with a ring gear 7 having internally projected blades 8, and this ring gear 7 is connected to a drive. The outer skin material 4 fed from a material feeder is frictionally extended on the wall of the cylinder by the action of the blades 8 in the spaces C1, C2, and the gluten film at the boundary layer between the outer skin surface of the outer skin dough and an enveloping material is strengthened, thus forming a smooth surface skin layer.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a means for forming bread dough, etc., and more specifically to a means for discharging these materials into a rod-like form. This invention relates to the production of high-quality products by strengthening the gluten structure on the surface of the extruded outer dough.

(Prior Art) Conventional apparatuses for dispensing materials such as bread dough have an inner cylinder and an outer cylinder arranged concentrically, the inside of the inner cylinder is used as a passage for the inner wrapping material, and the space between the inner cylinder and the outer cylinder is used as a passage for the outer wrapping material. Along with making it a passageway,
There is one in which a screw is provided on the outer peripheral surface of the inner cylinder to rotate the inner cylinder to transport the outer skin material, and the outer skin material is wrapped together with the inner wrapping material sent from the inner cylinder to form a continuous rod-shaped body.

However, with this conventional forced dough feed using a screw, materials with strong connective tissue such as bread dough are cut by the screw and the gluten structure is destroyed, resulting in the dough discharged from the nozzle being rough and loose. The more molded products lacked volume and could not be of good quality.

(Means for Solving the Problems) The present invention solves the above-mentioned drawbacks, and the material such as bread dough discharged by the means of the present invention has a smooth surface with strengthened gluten structure. As a result, the finished product has a large volume and is of high quality.

Its structure is that when molding and discharging a continuous rod-shaped body having bread dough or the like as an outer skin material, an outer cylinder and an inner cylinder are provided at intervals, and the inner peripheral surface of the outer cylinder is placed in an annular space formed between these cylinders. A dough feeding blade is provided with a predetermined gap from the outer circumferential surface of the inner cylinder, and when passing the bread dough through the space, the rotating blade transports the dough and applies sliding pressure to the dough in the gap. It is something.

(Example) To explain the present invention based on an example, an outer cylinder 1 and an inner cylinder 2 are fixedly provided, the inside of the inner cylinder 2 is used as a passage for the inner packaging material 3, and the space between the outer cylinder 1 and the inner cylinder 2 is The space S is used as a passage for the outer skin material 4.

A tapered nozzle 5 is provided at the lower end of the inner cylinder 2.

A tapered outer nozzle 6 is fixedly attached to the lower end of the outer cylinder 1, and the nozzle part 5 and the outer nozzle 6
The tips of the two are located at approximately the same level.

An annular space S is formed between these nozzles.

A ring gear 7 is provided above the outer 7 nozzle 6.

This ring gear 7 has blades 8 protruding from its inner periphery.

This blade 8 is provided as shown in FIG.

The blade 8 is located in an annular space S and has certain gaps C1 and C2 between the surfaces of the outer cylinder and the inner cylinder.

This gap is usually 1 mm to 3 m.

The ring gear 7 is rotated via a gear 9 and a geared shaft 10 by a drive device (not shown).

Next, the effects of the present invention will be described. The outer skin material 4 and the inner packaging material 3 are fed into the inner cylinder and the outer cylinder, respectively, by a material supply device (not shown).

The skin material 4 is transported downward by the blades 8 rotating in the space S, and at this time, the fabric in the gaps C1 and C2 is carried downward while being stretched against the wall of the cylinder by the blades 8. be.

This action is performed on the inner peripheral surface of the outer cylinder 1 and the outer peripheral surface of the inner cylinder, and the boundary layer between the outer surface of the outer skin material discharged from the nozzle part and the inner packaging material has a developed gluten film,
As shown in FIG. 4, a smooth skin layer 11 is formed on the outer skin material 4.

In this way, the product that has been wrapped using the conventional wrapping and cutting device and has completed the final process can be a voluminous, high-quality product (FIG. 6).

Products manufactured using conventional manufacturing methods have rough edges on the surface of the product, and during fermentation and firing, the internal gas diffuses outside, making it impossible to obtain volume, or the difference between the outer shell and inner packaging material. The boundary portions are separated and cavities 12 are generated, resulting in a decrease in quality (Fig. 7).

It was also found that it has the effect of smoothing the epidermal layer even in materials containing meat and fibers, such as hamburgers, which do not have gluten tissue.

[Brief explanation of drawings]

１・・・・・・・・・Outer cylinder ２・・・・・・・・・
・Inner cylinder 3...Inner packaging material 4...
...Sheathing material 5 ...Nozzle part 6.
・・・・・・・・・Outer nozzle 7・・・・・・・・・
Ring gear 8...Blade 9...
... Gear lO ... ... Geared shaft 11 ... ... Skin layer 12 ...
・・・・・・Cavity S・・・・・・Space CL
C2...... Clearance Figure 1 is a side sectional view of an embodiment of the present invention. FIG. 2 is a perspective view of the ring gear. FIG. 3 is a perspective view of the ring gear and outer nozzle when assembled. FIG. 4 is a perspective view of the rod-shaped wrapping material. FIG. 5 is a perspective view of the rod-shaped wrapping material. FIG. 6 shows the product produced in this example. Figure 7 shows the conventional product No. 11\I 2 4 Hanging 6 Figure 7

Claims (2)

[Claims] (1) A method of molding and discharging a continuous rod-shaped body having bread dough or the like as an outer skin material, in which an outer cylinder and an inner cylinder are provided concentrically, and the outer cylinder is placed in an annular space formed between these cylinders. A dough feeding blade is provided with a predetermined gap between the inner peripheral surface and the outer peripheral surface of the inner cylinder, and when passing the dough through the space, the rotating blade transports the dough and presses the dough in the gap. Gluten development method for bread dough etc. by feeding. (2) A device that forms and discharges bread dough into a continuous rod shape, in which an outer cylinder and an inner cylinder are fixed concentrically, and blades for transporting the dough are rotatably provided between the outer cylinder and the inner cylinder. ,
A device for gluten development of bread dough, etc., characterized in that the blades have a predetermined gap from the surfaces of the inner circumference of the outer cylinder and the outer circumference of the inner cylinder.