JPH0449974B2 - - Google Patents

Description

[Detailed Description of the Invention] A. Field of Industrial Application The present invention relates to a thin baked food production device that automatically and continuously produces belt-shaped thin baked foods of uniform thickness from a paste-like material made by kneading wheat flour or the like. Specifically, the present invention relates to a thin fried food manufacturing apparatus that can automatically and continuously produce belt-shaped thin fried products from materials such as crepes, spring roll wrappers, fried dumpling wrappers, gold thread eggs, and chip snacks.

B. Conventional technology In recent years, foods such as Western-style crepes, Chinese-style foods such as spring rolls and fried dumplings, and chips snacks, which are made by adding milk, beer, etc. to wheat flour and baking them thinly, have become popular. It is becoming more and more eaten by many people.

As a device to meet the demand for these thinly baked foods or thinly baked foods, for example, a transfer drum whose lower part is immersed in a transfer drum immersion storage tank is rotated, and the pasty dough in the storage tank is immersed upward. Japanese Patent Publication No. 56-38083 discloses a device for transferring images onto a firing roll.

In addition, a device for directly supplying paste material from a flat nozzle to the outer circumferential surface of a baking roll was developed in the 1970s.
6544, 20145, and 20146.

C. Problems to be solved by the invention The device disclosed in Japanese Patent Publication No. 56-38083 does not have many problems when baking extremely thin foods (for example, about 0.4 mm), but when baking relatively thick foods. Due to the surface tension of the paste-like mixture, the paste-like mixture gathers on both sides of the transfer drum, resulting in unevenly thick food that is thicker on both sides compared to the center, or liquid leakage in the center, resulting in unfinished food. There were drawbacks such as the food becoming completely defective.

In addition, in the above-mentioned apparatus, the paste-like material is stored in a storage tank and then transferred to the baking roller via the transfer drum, so the paste-like material (for example, crepe material using butter) is denatured. , there was a high risk of deterioration.

On the other hand, with a device that directly feeds the baking roll from a flat nozzle, if the viscosity of the paste material fed to the baking roll is low, the paste material discharged from the flat nozzle will overflow and drip, staining the surrounding area and The yield rate was extremely poor, and in addition, it was difficult to adjust the thickness to be uniform, making it less reliable.

D. Means for solving the above-mentioned problems The present invention provides a thin baked food production device that can automatically and continuously efficiently produce high-quality belt-shaped thin baked foods of uniform thickness, and includes paste-like materials. 2, a transfer roll 1 having a nozzle 20 for discharging and supplying 2, a leveling plate 21, and an adjuster 22 arranged around the upper periphery in order of the rotation direction;
A scraper 35 for peeling off the baked belt-shaped thin baked food product 36 supports the baking roll 15, which is disposed at the rear in the rotation direction, vertically at a predetermined interval, and scrapes both the transfer roll 1 and the adjuster star 22 or It is configured to circulate cooling water to one side thereof, and a receiver 30 for the paste material 2 is formed at the upper part of the contact between the transfer roll 1 and the adjuster star 22, and the upper part of the adjuster star 22 and the baking roll 15 are formed.
By making the distance L between the baking roll 1 and the baking roll 1 freely adjustable,
The present invention is characterized in that the thickness of the paste-like material 2 transferred to the image forming apparatus 5 is adjusted.

E. Function The paste material 2 charged into the hopper 24 is fed to the nozzle 20 by the feed pump 34, and is discharged and supplied onto the surface of the transfer roll 1 rotating at a low speed clockwise.

The paste material 2 supplied to the transfer roll 1 and attached to the outer surface is leveled to a constant thickness by the leveling plate 21 as the transfer roll 1 rotates, and is formed on the front surface of the transfer roll 1 and the adjuster star 22. The water is constantly scraped upward in the tray 30 and never flows downward.

The paste material 2 scraped upward in this receiver 30 by the adjuster star 22 is then transferred to the surface of the baking roll 15 which rotates counterclockwise at low speed and is heated to about 200°C, and the rotation of the baking roll 15 progresses. Along with this, the starch in the paste material 2 is alphanized to form a belt-shaped thin baked food product 36, which is finally peeled off from the baking roll 15 by a scraper 35 and sent to the next process.

During this operation, a part of the paste material 2 supplied from the nozzle 20 to the transfer roll 1 flows down or drips from the transfer roll 1 into the receiving tank 32 after passing through the adjuster star 22 whose tip contacts the transfer roll 1. The paste material 2 thus accumulated in the receiving tank 32 is fed back to the hopper 24 and sent to the nozzle 20 again.

Further, the paste-like material 2 in the receiver 30 above the transfer roll 1 is cooled by the transfer roll 1 and the adjuster star 22 (or one of them) through which cooling water is constantly flowing, and the paste-like material 2 in the receiver 30 and its vicinity is cooled. This improves the peelability of the material 2 from the transfer roll 1 and also improves the transfer efficiency to the baking roll 15.

Furthermore, the baking roll 15 and the adjuster star 2
2, operate the adjustment knob 13 to adjust the distance L from the base plate 10 on the base box 6.
The distance to the baking roll 15 is adjusted by moving the adjuster star 22 integrally attached to the stands 4, 4 which vertically move the base plate 10 and support the base plate 10 upright.

F. Example Hereinafter, one example of implementing the present invention will be described in detail based on the drawings.

1 is a transfer roll that conveys a paste-like material 2 made by kneading flour, butter, etc., and a hollow shaft 3 is connected to a stand 4,
It is rotatably supported by bearings 5, 5 of No. 4.

The hollow shaft 3 of the transfer roll 1 has a cooling mechanism 7 built into the base box 6, two hoses 8,
8, cooling water is constantly circulated to cool the transfer roll 1 from the inside, and a sprocket 9 for transmitting rotation is wedged to one end protruding from the stand 4, so that the rotation is transmitted from a rotation mechanism (not shown). The transfer roll 1 is configured to rotate clockwise at low speed using rotational force.

The stands 4, 4, which support the hollow shaft 3 of the transfer roll 1, are placed facing each other on the base plate 10, as shown in FIGS. 1 and 2, and are divided into upper and lower halves together with bearings 5, 5, as shown in FIG. The two are connected by fasteners 11, 11 which can be operated with one touch.

The base plate 10 on which the stands 4, 4 are mounted facing each other is supported by a fulcrum bolt 12 that contacts the top of the base box 6, as shown in FIG. 1, and is adjusted by adjusting the adjustment knob 13 shown in FIGS. It is configured to be able to move up and down using the fulcrum bolt 12 as a fulcrum.

In addition, the adjustment knob 13 of this base plate 10
One or more rollers 14 for movement are attached to the end opposite to the mounting side, and move the transfer roll 1 together with the base plate 10 away from the baking roll 15 above it (this configuration will be described later) when not baking. This allows for easy disassembly, assembly, inspection, etc., by moving the device to a new location.

More specifically, as shown in FIG. 3, the adjustment knob 13 is screwed onto the upper end of an eye bolt 17 that is loosely inserted into a bracket 16 screwed onto the end of the base plate 10, and the lower end of the eye bolt 17 is It is connected and fixed to a stand bolt 18 fixed to the base box 6 with a knock pin 19, and by screwing the adjustment knob 13 up and down to press or release the pressure on the bracket 16, the bracket 16 can be adjusted to the base box 6. The base plate 10 is adjusted up and down using a fulcrum bolt 12 as a fulcrum.

On the other hand, in the upper periphery of the transfer roll 1, a first
Transfer the paste material 2 to the transfer roll 1 as shown in the figure.
a nozzle 20 for discharging and supplying the paste onto the surface of the transfer roll 1, a leveling plate 21 for the paste material 2 supplied and coated on the transfer roll 1, and an adjuster 22 for adjusting the thickness of the paste material 2 transferred to the baking roll 15.
are arranged at predetermined intervals in the rotation direction of the transfer roll 1.

Of these, nozzle 2 for supplying paste material 2
As shown in FIG. 4, the roller 0 is mounted parallel to the stand 4 with a bracket 23 so that the tip faces the outer surface of the transfer roll 1, and the paste material 2 is fed from the hopper 24 with a hose (not shown). The liquid is continuously discharged and supplied onto the surface of the transfer roll 1.

In addition, the leveling plate 21 has mounting plates 25, 25 attached to the upper parts of the stands 4, 4 as shown in FIGS.
5 (front side in the direction of rotation of the transfer roll 1)
Both sides thereof are held by holders 26, 26 which are obliquely fixed to the holder.

More specifically, the leveling plate 21 includes a substantially L-shaped leveling piece 21a whose tip slides into contact with the paste material 2 applied to the transfer roll 1, and side shafts 21b, 21b fixed to the rear end. On the other hand, the holder 26 consists of a substantially U-shaped support frame 26a and a push screw 26b screwed into one end of the support frame 26a so that it can move forward and backward. The shaft bodies 21b, 21b are inserted, and each set screw 26b is advanced to hold them at their tips.

Next, the adjuster star 22 has the first, fourth,
As shown in Figures 5 and 6, the holder 2 is fixed to the opposite side of the leveling plate 21 from the holders 26 and 26.
7 and 27, and is formed into a hollow body with approximately the same width as the transfer roll 1 and a triangular cross section, and a cover 28 made of Teflon is attached to the tip of the transfer roll 1.
A main body 22a has side plates 29, 29 fixedly fitted and fixed so as to be in contact with the transfer roll 1 and supported in a sandwiched manner on both sides of the transfer roll 1, and a main body 22a, which is provided protruding from both ends of each side plate 29, 29. It is fitted into both support frames 27a by a set screw 27b screwed into the support frames 27a of the holder 27 fixed to the mounting plates 25, 25 in the same way as the leveling plate 21. Side shaft body 2
2b and 22b are held between them.

In this way, a receiver 30 for the paste-like material 2 is formed between the transfer roll 1 and the adjuster star 22 below the baking roll 15, and the paste-like material 2
As the transfer roll 1 rotates, most of the paper is scraped upward (toward the baking roll 15 side) without flowing downward. Note that the tip of the cover 28 and the hollow body 2
Each of the upper ends of 2a is rounded.

The distance L between the upper end of the adjuster star 22 and the baking roll 15 corresponds to the thickness of the paste material 2 transferred to the baking roll 15, and can be adjusted as described later.

Further, on both sides of the hollow main body 22a, there are hoses 31, 3 that communicate with the cooling mechanism 7 in the base box 6.
1 are connected to each other, and cooling water is constantly circulated to cool the hollow body 22a, thereby improving the peelability of the paste material 2 in the receiver 30 from the transfer roll 1, and at the same time increasing the adhesion efficiency to the baking roll 15. I'm doing well. .

Since the nozzle 20, leveling plate 21, and adjuster star 22 are attached to the stands 4, 4 on the base plate 10, vertical adjustment is performed integrally with the transfer roll 1 described above.

Therefore, the thickness of the paste material 2 transferred to the baking roll 15 is adjusted by moving the base plate 10 up and down. This vertical movement of the base plate 10 is performed by operating the adjustment knob 13 as described above.

32 is a receiving tank for the paste material 2 dripping or flowing down below the transfer roll 1, and is disposed on the base plate 10 at a position below the transfer roll 1. The paste material 2 accumulated in the receiving tank 32 is configured to be fed back to the hopper 24. The hopper 24 is installed on the side of the casing 33 as shown in FIG. 1, and supplies the paste material 2 to the nozzle 20 with a feed pump 34 connected below.

Further, the baking roll 15 is rotatably arranged on a shaft in the casing 33 directly above the transfer roll 1, has a built-in heater (not shown) having a heating capacity of around 200°C, and has a rotation drive mechanism built in the casing 33. (not shown) rotates counterclockwise at low speed.

35 is a scraper whose tip is in contact with the baking roll 15 at a rear position in the rotating direction of the baking roll 15, and scrapers the belt-shaped thin baked food 36 transferred from the transfer roll 1 and baked by the baking roll 15 to the baking roll 15. Peel it off the surface and send it to the next process.

G. Effects of the Invention As described above, in the thin baked food manufacturing apparatus according to the present invention, a receiver 30 for the paste material 2 is formed at the upper part of the joint between the transfer roll 1 and the adjuster star 22, and a baking roll whose lower surface is in contact with the receiver 30. A paste-like material 2 corresponding to the thickness of the adjustable distance L between the adjusting star 15 and the adjuster star 22 is transferred onto the surface of the baking roll 15, and baked into a belt-shaped thin baked food product 36 while the baking roll 15 is rotating. While the roll 1 and the baking roll 15 are rotating, the paste material 2 is scraped upward while being prevented from flowing downward due to the rotation of the transfer roll 1 by the receiver 30. Achieve the desired thickness (baking roll 15 and adjuster star 2) without causing liquid shortage on the surface.
2 can be easily and reliably transferred, and high-quality products can be reliably produced even if the belt-shaped thinly baked food product 36 is particularly thick.

Further, since cooling water is constantly flowing inside the transfer roll 1 and the adjuster star 22 (or one of them) that form the receiver 30,
The paste-like material 2 in the receiver 30 is not turned into alpha early due to heat, and the peelability of the paste-like material 2 adhering to the transfer roll 1 is improved, so that it is transferred to the baking roll 15 in a good condition.

Furthermore, unlike the conventional method in which the paste material 2 is temporarily stored in a storage tank and then transferred to a baking roll using a transfer roll, there is almost no retention of the paste material 2, so there is no denaturation or deterioration of the material. Does not occur.

Furthermore, a receiving tank 32 disposed below the transfer roll 1 receives the paste material 2 flowing down or dripping from the transfer roll 1, and receives the paste material 2.
By feeding back the liquid to the hopper 24 and sending the liquid to the nozzle 20 again, waste of material can also be avoided.

[Brief explanation of the drawing]

FIG. 1 is a schematic front view showing an embodiment of the thin baked food manufacturing apparatus according to the present invention, and FIG. 2 is a transfer roll 1.
3 is a partially broken enlarged partial view of the adjustment knob 13, FIG. 4 is an enlarged front view of the main part, FIG. 5 is a front view of the adjuster star 22 and transfer roll 1, and FIG. 6 is a front view of the adjuster star. 22 is an enlarged partial cross-sectional view of part 22. Main symbols in the figure: 1...Transfer roll, 2...Paste material, 4...Stand, 10...Base plate, 15...Baking roll, 20...Nozzle,
21... leveling plate, 22... asia star,
24...hopper, 30...receiver, 32...receiver, 35...scraper, 36...belt-shaped thin baked food.

Claims (1)

[Claims] 1. Nozzle 20 for discharging and supplying paste-like material 2
A transfer roll 1 in which a leveling plate 21 and an adjuster star 22 are arranged around the upper periphery in order of the rotation direction.
A scraper 35 for peeling off the baked belt-shaped thin baked food product 36 is arranged to support the baking roll 15 vertically at a predetermined interval, and the scraper 35 is disposed at the rear position in the direction of rotation.
The configuration is such that cooling water is circulated through both or one of the transfer roll 1 and the adjuster star 2.
The thickness of the paste material 2 transferred to the baking roll 15 can be adjusted by forming a receiver 30 for the paste material 2 at the upper part of the contact with the adjuster star 22 and making it possible to adjust the distance L between the upper part of the adjuster star 22 and the baking roll 15. A thin baked food manufacturing device characterized by adjusting the following: 2. A claim characterized in that the nozzle 20, the leveling plate 21, and the adjuster star 22 are mounted on stands 4, 4 for bearing the transfer roll 1, and the base plate 10 that stands and supports the stands 4, 4 is vertically adjustable. Item 1. The thin baked food manufacturing apparatus according to item 1. 3. A receiving tank 32 for receiving the paste material 2 flowing down or dripping from the transfer roll 1 is disposed below the transfer roll 1, and the received paste material 2 is fed back to the nozzle 20. thin baked food manufacturing equipment.