HK1077476B - An apparatus and method for beating and rolling a food dough belt - Google Patents

Description

Apparatus and method for beating and rolling food dough belt

Technical Field

The present invention relates to various pretreatment methods for shaping leavened dough such as bread dough, and more particularly, to an apparatus and method for rolling (rolling) a leavened dough belt and releasing excess gas therefrom, thereby making the internal structure of the dough uniform, and conveying the rolled dough belt to the next process.

Background

The purpose of releasing the gas in the bread dough is to remove carbon dioxide from the bread dough, to make the temperature and humidity of the bread dough uniform, to equalize the density of the bread dough, to promote the formation of gluten, and to improve the durability of the water-absorbing function of the dough under a new activity (see daijiro karishe, bread-making method, page 53).

A conventional method for solving such problems is to roll a bread dough belt between mutually facing rolling rollers in a molding machine (see JP 44-6607B).

When a food dough having viscoelasticity, such as bread dough, is mechanically formed, it is required that the food dough has no elasticity. Generally, when a viscoelastic food dough is mechanically shaped, a stress exceeding the elastic yield point of the food dough must be generated. However, it is almost impossible to naturally recover the lost elasticity by such mechanical forming. Since the elasticity of food dough is very critical to maintain the quality of a fermented food product such as bread, a skilled craftsman is always required to manually operate in the process of forming the food dough.

In order to solve the above problems, the applicant of the present invention has proposed various conventional rolling apparatuses, such as a rolling apparatus constituted by serially arranged conveyor belts, a downstream conveyor belt of which has a higher speed than an upstream conveyor belt, and a plurality of rolling rolls provided above the conveyor belts (see JP44-6607B, JP 60-52769B, JP 2917002C):

patent document 1: JP-S44-6607B,

patent document 2: JP-S60-52769B (see page 2, page 3 and FIG. 4),

patent document 3: JP 2917002C (see pages 2, 3 and FIGS. 1 to 5), and

patent document 4: JP-S51-15107B.

According to the prior art, when the bread dough belt is stretched or rolled between rolling rollers installed on a fixed shaft, for example, the fermentation gas therein may be discharged, but at the same time the gluten structure of the bread dough belt may be broken.

In addition, generally, when various bread doughs are stretched from a thick strip or rolled into a thin strip, the surface thereof is wrinkled due to the properties of the dough, mechanical conditions, or the like; also, when the bread dough belt is stretched or rolled, although air bubbles remain in the surface layer, the gluten structure of the bread dough belt is destroyed.

Disclosure of Invention

In order to solve the above problems, the present invention provides a rolling device for releasing gas from a fermented food dough such as bread dough without damaging the gluten structure thereof.

The gel structure of bread dough gives it properties that flow easily by beating, impact, vibration, etc. By utilizing this property, the fluidity of bread dough can be controlled.

According to the present invention, the quality (mouthfeel, aroma, etc.) of bread can be better controlled by pretreatment.

According to the present invention, a plurality of rolling rollers sequentially move from downstream to upstream and hit and roll the conveyed fermented dough belt. Thus, excess gas in the dough belt is released upstream of the rolling rollers.

The first means for solving the above problems is: an apparatus for beating and rolling a fermented dough belt between rolling members and discharging an unnecessary or undesired gas from the fermented dough belt, comprising a first rolling member having a plurality of rolling rollers each of which moves sequentially from downstream to upstream, beating and rolling the dough belt in conveyance; the second rolling member conveys and rolls the dough belt between the first and second rolling members.

The second means for solving the above problems is: a method of beating and rolling a fermented dough belt between rolling members and releasing excess or unwanted gas therefrom, the method comprising beating and rolling the dough belt in transit on a conveying rolling roller by moving sequentially from downstream to upstream of the dough belt through a plurality of rolling rollers.

Therefore, a plurality of rolling rollers moving upstream from downstream in sequence push back bubbles containing the leavening gas in the surface layer of the dough belt, the rolling rollers instantaneously roll the leavened dough belt, and then the excess gas is released from the dough belt upstream from the rolling rollers.

Drawings

FIG. 1 shows a schematic longitudinal sectional view of an embodiment of the present invention.

Figure 2 shows a schematic longitudinal section of another embodiment of the invention.

Figure 3 shows a simplified side view of the embodiment of figure 2.

Fig. 4(a) shows a schematic of some prior art.

FIG. 4(b) shows a schematic representation of one embodiment of the present invention.

Figure 5 shows a simplified plan view of one embodiment of the present invention.

Figure 6 shows a schematic longitudinal section of another embodiment of the invention.

Figure 7 shows a side view and a partial cross-sectional schematic of the embodiment of figure 6.

FIG. 8 shows an enlarged side view and a partial cross-sectional schematic of the embodiment of FIG. 6.

Fig. 9 shows a schematic view of a planetary gear mechanism according to an embodiment of the invention.

Figure 10 shows a front view and a partial cross-sectional schematic of another embodiment of the present invention.

Fig. 11 shows a schematic view of a planetary roller mechanism according to an embodiment of the present invention.

Fig. 12 shows a schematic view of a planetary roller mechanism according to another embodiment of the present invention.

Detailed Description

FIG. 1 shows a schematic longitudinal sectional view of an embodiment of the present invention. The rolling device 1 includes a rolling member 10 such as a planetary (orbital) rolling mechanism, the member 10 having a rolling roller 11 mounted thereon; the rolling device 1 further comprises a rolling member 20, such as a large-diameter conveying rolling roller, facing the rolling member 10. A gap is provided between the planetary roller mechanism 10 on which the rolling roller 11 is mounted and the rolling roller 20. The dough belt is fed into the gap by the feed conveyor 30 and is rolled to a predetermined thickness by the rolling of the impact rolling roller 10 and the conveying rolling roller 20. The discharge conveyor 40 is installed at a position downstream of the conveying and rolling roller 20.

The planetary roller mechanism 10 is composed of a plurality of planetary rollers 11 moving on an endless orbit (for example, a circular orbit as shown in fig. 1). The planetary rollers 11 rotate on respective shafts 13, each fixed on the circumference of the wheel 12 at the same interval.

Each planetary roller 11 is installed along the conveying surface of the feeding conveyor 30, and the rolling roller 20 is opposite to the planetary roller 11.

The planetary rollers 11 rotate (revolve) around the axis of the wheel 12 in the direction indicated by the arrow a in fig. 1, which is in cooperation with the rotation of the wheel 12. Meanwhile, each planetary roller 11 rotates on its own axis in the direction of the arrow B shown in fig. 1 by contacting with the friction belt 14 at the lower portion of the planetary roller mechanism 10, which is also coupled with the rotation of the wheel 12. Thus, the planetary rollers 11 revolve around axes other than their own axes, such as the axes of the wheels 12, while rotating around their own axes.

The revolution speed of the planetary roller 11 is determined by the rotation speed of the wheel 12, and the revolution speed of the planetary roller 11 may be changed if necessary.

As shown in fig. 1, the planetary roller 11 is forcibly rotated by friction of the fastened friction belt 14, but the planetary roller 11 may be rotated by a method other than the fastening of the friction belt 14. For example, the rotation may be performed by a closed-cycle friction belt of unequal speed (see JP 2003-176904A). In this way, the rotation speed of the planetary roller 11 can be changed by changing the speed of the endless friction belt. Therefore, it is possible to adjust the relationship between the revolution speed and the rotation speed of the planetary roller 11, and to adjust and calculate the rotational contact with the dough belt 50.

In another embodiment, gears of the same diameter are mounted on the respective shafts of each planetary roller. A gear which is engaged with the gear on the planetary roller and can adjust the speed is installed at the position of the revolution center of the planetary roller. Therefore, the rotation speed of the planetary roller can be changed according to the revolution speed thereof.

One rolling roller 20, which is a rolling member, rolls the dough belt 50 conveyed therebetween together with the other rolling member, i.e., the planetary roller 11. The rolling roller 20 has a larger diameter than the planetary roller 11. The driving motor rotates the rolling roller 20 in the conveying direction of the dough belt 50.

As shown above, the bread dough 50 is rolled through the gap C between the planetary roller 11 and the rolling roller 20 facing it. During this time, the planetary roller 11 moves from downstream to upstream with respect to the bread dough being conveyed, and the position of rolling the bread dough 50 also moves from downstream to upstream. The plurality of planetary rollers 11 sequentially repeats such movement. As a result, the bubbles of the bread dough 50 in which the fermentation gas is wrapped are transported to the upstream side of the bread dough 50, and discharged from the upstream side of the planetary roller 11.

In the prior art, planetary roller mechanisms have been commonly adopted, but the planetary rollers move in the direction of conveyance of the dough belt.

FIG. 4(a) shows a schematic of some prior art techniques; FIG. 4(b) shows a schematic representation of one embodiment of the present invention.

According to this prior art, when the planetary roller 11 rotates counterclockwise and moves from upstream to downstream to be in rolling contact with the dough belt 50, the dough belt 50 is rolled thin. However, bubbles of the fermentation gas remain on the outer layer of the dough belt and move downstream. Thus, the bubbles 50-1 are dispersed in the surface layer of the bread dough.

However, according to the present invention, as shown in FIG. 4(b), the planetary roller 11 rotates clockwise and moves upstream from the downstream of the dough belt 50. It should be noted that, in this embodiment of the present invention, the planetary roller 11 pushes back the air bubbles, including the fermentation gas in the outer layer of the bread dough, to the upstream side of the planetary roller 11, and the air bubbles dissipate from the outer layer of the bread dough, as shown in fig. 4 (b). The dough belt is rolled between planetary rollers and large rollers facing each other to form a dough sheet and conveyed on a belt conveyor 40. The dough sheet surface was smooth (without any wrinkles). Bread made from the bread dough has a very bulky appearance and excellent overall internal quality.

Figure 2 shows a schematic front view of a second embodiment of the invention. Figure 3 shows a schematic side view of this embodiment. In this embodiment, the orbit of the planetary roller 11 is not completely circular but gradually goes along the peripheral surface of the roller 70. The explanation about the same elements as those of the first embodiment is omitted hereinafter.

The shafts 62 of the planetary rollers 61 are placed in equally spaced grooves 65 of the wheel 64 and guided in the diameter direction by the grooves 65. Two slotted cams 66 are fixed to a frame 67 outside the wheel 64. The thrust journals 63A of the shaft 62 are caught in the grooves 66A of the grooved cam 66, and the movement of the planetary roller 61 is controlled in the diameter direction.

Therefore, when the wheel 64 rotates, the planetary roller 61 revolves along the groove 66A of the grooved cam 66.

The planetary rollers 61 move from downstream to upstream under the planetary roller mechanism 60. Next, the planetary roller 61 rotates in the arrow B direction shown in fig. 1 or 2 by contacting the friction belt 14. The section of each planetary roller 61 can be moved along the circumferential surface of the roller 70 by providing a grooved cam 66 guidance. Thus, the distance that each planetary roller 61 rolls the bread dough 50 can be extended.

The gap C and the thickness of the rolled dough 50 may be varied and adjusted by the up and down movement of the planetary roller mechanism 60 or the roller 70.

When the bread dough is rolled not only between the planetary roller and the rolling roller but also between the planetary roller and the feeding conveyor, the fermentation gas released from the bread dough by the rolling increases.

When another space E is formed between the rolling roller 20 and the feeding conveyor 30, the bread dough 50 is vibrated up and down in the space E, and the planetary rollers 11, 61 pass over the space E at any time. As a result, especially the fermentation gas remaining in the lower layer of the bread dough 50 is released.

However, if another rolling roller having conveying and rolling functions is disposed between the rolling rollers 20, 70 and the feeding conveyor 30 in order to increase the amount of the space E under the dough belt 50, any fermentation gas remaining in the bread dough belt 50 is easily released from the upper and lower surfaces.

In addition, the rolling roller must be lifted from the dough belt as it returns from upstream to downstream. Accordingly, the rolling roller can be lifted from the dough belt during the return process as it reciprocates along the dough belt. The track of the rolling rolls is not limited to the planetary roll mechanism.

Figure 5 shows a simplified plan view of one embodiment of the present invention. The direction of movement of the rolling roller 11 does not necessarily coincide with the direction of conveyance of the dough belt. In other words, the rotational axis of the rolling roller is not necessarily perpendicular to the conveying direction of the dough belt. For example, as shown in fig. 5, two planetary roller mechanisms may be arranged to roll the dough belt in a direction transverse to the conveying direction and also in a direction transverse to the conveying direction, and release the gas therefrom.

Therefore, it is more preferable to roll the dough belt 50 by a plurality of vibratory rolling rollers 20, 70 having a vibrating means as described in japanese patent of the applicant in JP 2003-61561.

FIG. 6 shows a schematic longitudinal sectional view of an embodiment of the present invention. Figure 7 shows a schematic side view of this embodiment. Fig. 8 shows an enlarged schematic side view of this embodiment.

Lower side frames 5, 7 are installed at right and left sides of the base 3, respectively, and upper side frames 5 ', 7' are installed above one sides of the frames 5, 7, respectively. A first conveyor belt 15 is provided downstream of a large-diameter roller 13 for conveying and rolling a food dough belt 9 such as a bread dough belt, and further downstream is a second conveyor belt 17 installed in this order between the side frames 5, 7, 5 ', 7'. The roll mechanism 11 is installed facing the large diameter roll 13. The conveying path of the food dough belt 9 is fixed between the roller mechanism 11 and the large diameter roller 13.

The longitudinal position of the roller mechanism 11 can be changed by a lifting device (not shown in the drawings), and thus the gap between the roller mechanism 11 and the large-diameter roller 13 can be controlled.

As described above, the conveying path of the food dough belt 9 may be arranged horizontally in the order of the first conveyor belt 15, the conveying roller 13 and the second conveyor belt 17, but may be arranged longitudinally. In the latter case, the food dough belt 9 is longitudinally conveyed, and the roller mechanism 11 and the conveying roller facing each other may be horizontally arranged.

The rolling mechanism 11 is arranged on the rotatably supported spinning shaft 23 via bearings 19, 21 and bearings 27 on the side frames 5 ', 7'. The spinning shaft 23 is coupled to a motor M1 such as a servomotor (first spinning means).

The rolling mechanism 11 includes a plurality of rolling rolls 11R rotatably supported at both ends by a pair of support plates 11P fixed to the shaft 23 while being spaced apart from each other. The rolling roller 11R provides an example of a facility for sequentially striking and rolling the food dough 9. The planetary rollers 11R are respectively arranged equidistantly on the same circle whose center is the axis of the rotation shaft 23. In other words, the planetary rollers revolve on the closed circular orbit by the rotation of the rotation shafts 23.

When the motor M1 rotates the rotation shaft 23 in the a direction, the plurality of planetary rollers 11R revolve in the V1 direction opposite to the conveying direction Va of the dough belt 9, and sequentially hit the dough belt 9 in the V1 direction, rolling the raw dough belt 9 in the V2 direction along the conveying directions Va, Vb.

The planetary roller 11R is fixed on the supporting shaft 11S. The planetary gear 11G is fixed to an end of the support shaft 11S. The planetary gear 11G meshes with a gear 25G arranged around the rotation shaft 25. A bearing 21 is provided in a concave portion in the center of the rotation shaft 25. The rotation shaft 25 is supported on a frame member 28 fixed to the frame 7' by a bearing 27 at its periphery. The spinning shaft 25 is coupled to a motor M2, such as a servo motor.

Therefore, when the motor M2 drives the rotation shaft 25, the rotation shaft 25 drives the planetary gear 11G and the planetary roller 11R to rotate around its own axis. The rotation direction of the planetary roller 11R can be changed according to the rotation direction of the motor M2.

The revolving direction a and the speed V1 of the planetary roller 11R moving circularly around the axis of the rotation shaft 23 are changed by the motor M1. And the rotation direction and speed V2 of the planetary roller 11R around its own axis are changed by the motors M1 and M2.

For example, to briefly explain, if the motor M2 is stopped and only the motor M1 rotates clockwise (or counterclockwise), the planetary gear 11G engaged with the gear 25G revolves clockwise (or counterclockwise) around the gear 25G while rotating clockwise around its own axis, so that the planetary roller 11R rotates clockwise (or counterclockwise) around its own axis while revolving clockwise.

Next, the motor M2 and the gear 25G start to rotate clockwise (or counterclockwise). When the rotation frequency thereof gradually increases and reaches the same frequency as the revolution frequency of the planetary roller 11R, the planetary roller 11R stops the rotation and continues the revolution only.

Therefore, the resultant speed V3 of the circumferential surface of the planetary roller 11R is constituted by the revolving speed V1 and the rotating speed V2 of the planetary roller 11R.

The revolving direction or moving direction of the planetary roller 11R depends on the rotating direction of the motor M2. Whether the planetary roller 11R is from upstream to downstream or from downstream to upstream with respect to the dough belt conveying direction is determined by the rotation direction of the motor M1. The rotation direction and the rotation speed V2 of the planetary roller 11R depend on the rotation speeds of the motors M1 and M2.

The rotation speed V3 of the peripheral surface of the planetary roller 11R is the sum of the revolution speed V1 and the rotation speed V2 of the planetary roller 11R. The rotational speed V4 of the peripheral surface of the conveying roller 13 is controlled to be equal to or almost equal to the speed V3.

In fig. 6, the planetary roller 11R moves or revolves upstream with respect to the conveying direction of the dough belt at the lower part of the revolution. The revolving speed of the planetary roller 11R is V1. The rotation speed of the planetary roller 11R is V2. The resultant speed of the planetary roller 11R is V3. The rotation speed of the conveying and rolling roller 13 is V4. The revolving direction of the planetary roller 11R is a. The counterclockwise rotation of the gear 25G rotates the planetary roller 11R clockwise (with respect to V2). V3 is controlled by V1 and V2 as follows:

V2-V1＝V 3；V 3＝V4， or V3/V4 ═ C (constant).

The conveying roller 13 is rotated by a motor M3 (e.g., a servo motor) at the same speed as the second conveyor 17, and cooperates with the roller mechanism 11 to strike the food dough 9. Numeral 30 indicates a control mechanism of each of the motors M1, M2, M3.

Each of the control mechanisms 30 controls the motors M1, M2, M3 based on the rotation and revolution (or movement) speeds calculated for the planetary roller 11R, and changes the number of strikes and the degree to which the planetary roller 11R strikes the food dough belt 9.

The striking direction of the planetary roller 11R depends on the revolving or moving direction of the planetary roller 11R.

The degree, number, direction, etc. of beating of the food dough are varied or determined by experiment according to the properties of the food dough, such as dough fermentation conditions, degree of fermentation achieved, uneven dispersion of air bubbles in the dough, hardness and thickness of the dough, etc.

The spreading or rolling roll 13 is of a larger diameter and has a scraper 40 to remove deposits from the surface of the large diameter roll 13. Therefore, the food dough being conveyed always contacts the clean surface of the large-diameter roller 13, preventing the roller 13 from sticking. Since the roll 13 has a large diameter, its surface is easily scraped.

As shown in fig. 6, the vertical surface S2 passing through the central axis of the planetary roller mechanism 11 can be moved from the vertical surface S1 of the rolling roller 13 toward the upstream direction of the food dough 9 being conveyed, thereby increasing the contact surface of the rolled and stretched dough belt on the conveying roller 13. In another case, if the two surfaces are in the same position, the contact surface can be increased by providing a second conveyor under the transfer roller 13 (see fig. 1).

As shown in fig. 6, there is a space L between the first and second plates S1, S2 perpendicular to the conveying direction of the food dough. The symbol Da indicates the thickness of the food dough belt 9 fed into the apparatus. Symbol T denotes a gap formed between the planetary roller mechanism 11 and the conveying roller 13.

According to such an arrangement, even if the conveying roller 13 is conveyed at a faster speed than the first conveyor 15, any slippage between the stretched food dough belt 9 and the surface of the conveying roller 13 is reduced due to the larger contact surface between each other on the large-diameter conveying roller 13. As a result, the effects of stretching and rolling are improved.

The applicant of the present invention has shown a method in which the roll mechanism 11 is moved to a position upstream of the conveying roll 13 in JP-S63-54333-B (JP-S61-100144-A). As shown in JP-S63-54333-B (JP-S61-100144-a), the side frames 5 ', 7' can be moved relative to the conveying roller 13 on the conveying path of the dough belt 9.

Further, as described in JP-2003-61561 by the applicant of the present invention, in order to further promote the beating effect of the dough, the transfer roller 13 may be arranged to vibrate toward the roller mechanism 11. As shown in fig. 10, the transfer roll 13 is rotatably supported on an eccentric member 14' fixed on a rotation shaft 14. The transfer roller 13 is rotated by a motor M14 and vibrated by an eccentric element 14'.

The control method of the preferred embodiment of the present invention is explained as follows:

first, data on the nature, thickness Da, and feeding speed Va of the dough belt 9 carried in by the first conveyor 15 are inputted to the control means 30. Then, the data such as the thickness Db and the conveying speed Vb of the dough belt 9 carried out by the second conveyor 17 are inputted to the control means 30.

In this way, a gap T between the roll mechanism 11 and the conveying roll 13, a revolution speed V1, a rotation speed V2, a conveying speed V4, a composite speed V3, and the like are defined. For example, the predetermined gap T may be small in consideration of the resilience of bread dough and the like. These specified values can also be tentatively adjusted based on the actual food dough used, if desired.

The number of times of hitting the food dough depends on the number and revolution speed of the planetary rollers 11R, and the conveying speed of the food dough. Can be adjusted according to the production speed of the food dough material and its properties such as elasticity, hardness, softness, thickness and the like.

According to the present invention, the number of hits on the dough belt 9 can be changed by keeping the revolution speed V1 at V3/V4 ═ C (constant) as described above. Therefore, various bread doughs can be smoothly pretreated.

The dough of the bread after kneading starts to ferment. Depending on the fermentation process, the strength of the gluten structure in bread dough is different. Homogenization of food dough such as bread dough can be accomplished by beating and moving action according to the pretreatment of the present invention.

When rolling the multi-layered dough like pie dough, by making the peripheral speed V3 of the planetary roller 11R slower than the speed V4 of the conveying roller 13 (V3 < V4), the upper surface layer can be controlled not to move downstream faster than the surface layer.

Further, if V3 and V4 are approximately equal, slippage between the roller and the dough belt, which causes the dough to adhere to the roller, does not occur even at the moment when the food dough 9 is rolled. As a result, the dusting amount can be kept at the necessary minimum amount.

Instead of the ring-shaped external gears, internal gears 25G (shown in fig. 7, 8, and 9) may be internally engaged with the planetary rollers 11R.

FIG. 11 shows a schematic longitudinal section of another embodiment of the present invention. The timing belt 51 and the plurality of timing pulleys 52 may be used to rotate the timing pulleys 52 and then the planetary rollers 11R instead of the internal gear 25G and the plurality of planetary gears 11G (as shown in fig. 7, 8, and 9).

FIG. 12 shows a schematic longitudinal section of another embodiment of the present invention. At the lower portion of the roller mechanism 11, a drive belt mechanism 60 is arranged to cause the planetary rollers 11R to revolve. The driving belt 61 is operated by a motor M5, such as a servo motor, and rotates the plurality of pulleys 62 fixed to the planetary roller 11R by frictional contact only when the pulleys 62 revolve to the lower portion of the planetary roller mechanism 11. Then, the planetary roller 11R rotates and revolves by the pulley 62.

According to the present invention, the fermentation gas encapsulated in the surface layer bubbles of the bread dough can be released without damaging the gluten structure, so that the interior of the bread dough and the crumb structure are homogeneous and fine. Therefore, various shapes can be formed in a post-process.

According to the present invention, even if many conditions of bread dough are changed, the influence on the quality of bread can be controlled to a minimum, and high quality bread can be always produced. In addition, the generation of wrinkles on the surface of the rolled bread dough can be suppressed.

Further, excessive gas in the middle of food dough such as bread dough, pie dough, etc. can escape, and bubbles scattered on the surface of the dough can be discharged and released. Thereby smoothing the surface of the dough.

Therefore, even though more breading is generally dusted to prevent the bread dough and the pie dough from adhering to the roller device, the amount of breading can be reduced according to the present invention.

In addition, although cumbersome separate pretreatment and processing steps are usually required to restore the lost elasticity of bread dough in mechanical forming, such necessity can be obviated according to the present invention.

Claims (6)

1. An apparatus for beating and rolling a fermented dough belt (50) between rolling members (10, 20) to release excess fermentation gas therein, the apparatus comprising:

a first rolling member (10), the first rolling member (10) having a plurality of rolling rollers (11), wherein the first rolling member (10) rotates from downstream to upstream at a position where it contacts the dough; each rolling roller (11) revolves sequentially from downstream to upstream at a position where it contacts the dough and rotates from upstream to downstream at a position where it contacts the dough, thereby striking and rolling the conveyed dough belt (50);

wherein the rolling roller (11) rotates on a circulating track; each rolling roller (11) is repeatedly moved in sequence; each rolling roller (11) reversely pushes the air bubbles by beating and rolling the dough belt (50) being conveyed, releasing the excess air from the dough belt upstream of the rolling roller (11); the relationship between the revolution speed and the rotation speed of the rolling roller (11) can be adjusted;

and a second rolling part (20), the second rolling part (20) conveying and rolling the dough belt (50) between the first rolling part (10) and the second rolling part (20).

2. The apparatus as claimed in claim 1, wherein the peripheral speed V3 of the rolling roller (11) is calculated by subtracting its rotation speed V2 from its revolution speed V1, and the peripheral speed V3 is equal to or almost equal to the conveying speed V4 of the second rolling member (20).

3. The apparatus of claim 1, wherein the first rolling means (10) is a planetary rolling mechanism, wherein the planetary rolling mechanism is driven by a driving belt mechanism (60), or by a timing belt (51) and a plurality of timing pulleys (52), or by a planetary gear mechanism.

4. The apparatus of claim 1, wherein said second rolling member (20) comprises a transfer roller having a larger diameter than the roller (11) of said first rolling member.

5. The apparatus of claim 1, wherein the second rolling means (20) comprises a transfer roll and a feed conveyor (30) with a space therebetween for releasing the fermentation gas.

6. A method of beating and rolling a fermented dough belt (50) between rolling members (10, 20) to release excess fermentation gas from the surface of the dough belt (50), the method comprising beating and rolling the dough belt (50) conveyed on a conveying rolling roller,

wherein a first rolling member (10) having a plurality of rolling rollers (11) rotates from downstream to upstream at a position where it contacts the dough; each rolling roller (11) revolves sequentially from downstream to upstream at a position where it contacts the dough and rotates from upstream to downstream at a position where it contacts the dough, thereby striking and rolling the conveyed dough belt (50);

wherein the rolling roller (11) rotates on a circulating track; each rolling roller (11) is repeatedly moved in sequence; each rolling roller (11) reversely pushes the air bubbles by beating and rolling the dough belt (50) being conveyed, releasing the excessive air from the dough belt upstream of the rolling roller (11); the relationship between the revolution speed and the rotation speed of the rolling roller (11) can be adjusted.