Encrusting mechanism in an encrusted food manufacturing device

Abstract

To provide an encrusting mechanism in an encrusted food manufacturing device that can express irregular shapes with an outer skin made of two materials of different colors. [Solution] A first material is discharged from a discharge port at the tip of a protruding tube (245a) rotating within a first passage (S1), and a second material of a different color from the first material is discharged from a second passage (S2) where they merge at a communicating portion (S5) and are sent to a rotating mixing chamber (S4). The two materials are mixed unevenly within the mixing chamber (S4) to produce a crust material, and the mixing chamber (S4) discharges the crust material as it rotates, which then encases a filling material discharged from a third passage (S3). The uneven mixture of the two different colored crust materials results in an irregularly shaped pattern appearing on the crust surface of the filled food.

Description

[Technical Field]

[0001] The present invention relates to an encrusting mechanism in an encrusted food manufacturing apparatus that produces encrusted foods by encasing a filling material in an outer covering material. [Background technology]

[0002] Various configurations of encased food manufacturing equipment have been known in the past, and can be broadly categorized into double-encased and triple-encased types. The double-encased type encases a filling in an outer skin made of a single material. The triple-encased type includes one in which a double-layered filling is encased in an outer skin made of a single material, and one in which a filling is encased in an outer skin made of two materials. A known configuration of this triple-encased type is one in which three materials are supplied from different routes to form a rod-shaped triple layer, which is then cut to an appropriate length and rolled up to form an encased food (Patent Document 1).

[0003] However, this conventional triple-layered filled food product has a structure in which each ingredient is layered separately, so the ingredient that forms the top layer is exposed as the outer shell, which creates a visually monotonous appearance and does not attract the interest of consumers.

[0004] To solve this problem, a conventionally known filled food product has an outer skin divided into two sections, each section being a different color, for example, red and white, brown and green, etc. However, this filled food product simply has an outer skin divided into two colors, and so still does not solve the lack of visual variation.

[0005] Furthermore, in conventional encrusting mechanisms, when fermented dough is used as the outer skin material, it is difficult to make the fermented dough uniform, and the fermented dough that is not uniform cannot expand sufficiently. Therefore, if the fermented dough is transferred to the encrusting process in which the filling is wrapped while it is in an insufficiently expanded state, the insufficiently expanded fermented dough will crack during the encrusting process, resulting in the problem that the desired encrusted food cannot be obtained. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 60-70036 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention aims to provide an encrusting mechanism in an encrusted food manufacturing apparatus that solves the above-mentioned problems.The first objective is to provide an encrusting mechanism that can manufacture encrusted foods in which an irregular pattern appears on the surface of the outer skin of the encrusted food, and the second objective is to provide an encrusting mechanism that can also use fermented dough as the outer skin material. [Means for solving the problem]

[0008] In order to achieve the first object, a first aspect of the encrusting mechanism in the encased food manufacturing apparatus of the present invention is an encrusting mechanism for encasing a filling in an outer skin material made of a mixture of two materials in an encased food manufacturing apparatus that produces encased foods in which a filling is encased in the outer skin material, the encrusting mechanism comprising a first passage through which a first material supplied from the outside passes, a second passage through which a second material, also supplied from the outside and different in color from the first material, passes, a third passage through which the filling, also supplied from the outside, passes, and a rotatable mixing chamber into which the first material and the second material are supplied from the first passage and the second passage, respectively, and mixed unevenly to produce the outer skin material, and the encrusting mechanism is configured so that the filling discharged from the third passage is encased in the outer skin material discharged from the mixing chamber as it rotates.

[0009] According to this first aspect, by using two different colored materials for the first and second materials, the first material is unevenly mixed with the second material in the mixing chamber to form the outer shell material, and the outer shell material is discharged as the mixing chamber rotates, so that the filling is enveloped in an outer shell in which an irregular pattern is formed with the first material on the second material.

[0010] In order to achieve the first and second objects, a second aspect of the encrusting mechanism in an encrusted food manufacturing apparatus according to the present invention is the same as the first aspect, except that the first passage, the second passage, and the third passage each extend vertically, the mixing chamber is located below the second passage and communicates with the second passage, the third passage is a columnar space, the first passage is a cylindrical space located outside the third passage and having an annular planar shape, and the second passage is a cylindrical space located outside the first passage and having an annular planar shape. The first passage is provided with a horizontally oriented discharge outlet that can rotate around a vertical axis, and the first material discharged from the rotating discharge outlet to the communicating part between the second passage and the mixing chamber, and the second material discharged from the second passage to the communicating part with the mixing chamber, join together at the extremely narrow communicating part and are led to the mixing chamber where they are mixed unevenly to form an outer shell material, and the outer shell material discharged while the peripheral wall of the mixing chamber rotates is used to encase the filling material discharged from the third passage.

[0011] According to this second aspect, in addition to the above-mentioned effects of the first aspect, even if the first and second ingredients are fermented dough, when the ingredients meet at an extremely narrow connecting portion, pressure is applied by discharging them horizontally to make them uniform, and furthermore, by mixing and discharging them while rotating in the mixing chamber, the ingredients are mixed in a more uniform state, so that the two fermented dough ingredients expand sufficiently. Therefore, it is possible to perform the desired filling process.

[0012] Similarly, to achieve the first and second objects, a third aspect of the encrusting mechanism in an encased food manufacturing apparatus according to the present invention is the same as the second aspect, but further comprising an introduction tube having a first introduction port for introducing a first material and a second introduction port for introducing a second material, a communication tube communicating with the first introduction port of the introduction tube and forming the first passage therein, a rotary nozzle communicating with the communication tube and forming the first passage therein together with the communication tube, rotatable about a central axis and having a discharge port on its circumferential surface, a rotational force transmission ring connected to the rotary nozzle and rotating the rotary nozzle, and a rotary force transmission ring having an upper portion disposed inside the rotational force transmission ring. a rotatable retaining cylinder that is positioned in a position opposite to the holding cylinder and that, together with the introduction cylinder and the rotational force transmission ring, forms the second passage in the space formed by the gap between the communicating cylinder and the rotating nozzle; a rotating cylinder that is held with its outer surface by the inner peripheral surface of the holding cylinder and has a tapered inner peripheral surface, the space corresponding to the upper end of this tapered inner peripheral surface forms a communicating portion, and the space formed by the inner peripheral surface below this communicating portion and the outer peripheral surface of the rotating nozzle forms a mixing chamber and is rotatable together with the holding cylinder; and a cylindrical pipe that forms a third passage that passes through the interiors of the communicating cylinder, the rotating nozzle, and the rotating cylinder.

[0013] Similarly, in order to achieve the first and second objects, a fourth aspect of the encrusting mechanism in the encrusted food manufacturing apparatus of the present invention is the third aspect, in which a connecting ring is provided via a plurality of stirring arms extending radially from the outer circumferential surface of the rotating nozzle, and the rotating nozzle is connected to the rotational force transmission ring by this connecting ring.

[0014] Similarly, in order to achieve the first and second objects, a fifth aspect of the encrusting mechanism in the encrusted food manufacturing apparatus of the present invention is the third aspect, in which four horizontally protruding tubes are provided at equal intervals around the circumferential direction at the bottom of the rotating nozzle, and one pair of opposing protruding tubes have their tips closed, and the tip openings of another pair of opposing protruding tubes form the discharge outlet of the first passage.

[0015] Similarly, in order to achieve the first and second objects, a sixth aspect of the encrusting mechanism in the encrusted food manufacturing apparatus of the present invention is such that, in the fifth aspect, the upper part of the rotating nozzle is cylindrical and the lower part is tapered, the diameter of which decreases downward, and each of the protruding tubes is provided in this tapered part, and the tip of each of the protruding tubes is inclined so that it becomes shorter from the upper end to the lower end, and this inclined end face faces the tapered inner surface of the communicating part with a narrow gap between them. [Effects of the Invention]

[0016] According to the encrusting mechanism of the encrusted food manufacturing apparatus of each claim of the present invention, the produced encrusted food has an irregular pattern on the outer skin made of materials of different colors, which makes it visually unique and attracts the interest of customers and increases their willingness to buy. Furthermore, according to the encrusting mechanism of the encrusted food manufacturing apparatus of claims 2 to 6 of the present invention, even when fermented dough is used as the outer skin material, good encrusted food can be obtained with the dough having sufficiently risen. [Brief explanation of the drawings]

[0017] [Figure 1] 1 is a block diagram showing the main parts of an encased food manufacturing apparatus according to an embodiment of the present invention; [Figure 2] FIG. 10 is an exploded view showing each component of the filling section. [Figure 3] This is also an end view of the filling part. [Figure 4] This is also an end view with the cutting position changed by 90 degrees from Figure 3. [Figure 5] FIG. [Figure 6] FIG. [Figure 7] FIG. [Figure 8] FIG. [Figure 9] FIG. 10 is a perspective view of the rotary nozzle as viewed from above. [Figure 10] Schematic diagram showing the same filled food product. DETAILED DESCRIPTION OF THE INVENTION

[0018] A preferred embodiment of the present invention, in which the present invention is applied to different colored fermented doughs as outer skin materials, will be described below with reference to the accompanying drawings. As shown in FIG. 1, the enrobed food manufacturing apparatus includes a supply unit 1, an enrobing unit 2 (an enrobing mechanism), a cutting unit 3, and a discharge unit 4. The supply unit 1 includes a first hopper 11 that supplies a first fermented dough (not shown, hereinafter simply referred to as the "first dough"), which is a first outer skin material; a second hopper 12 that supplies a second fermented dough (not shown, hereinafter simply referred to as the "second dough") of a different color from the first dough; and a screw feeder 13 that supplies a filling material (not shown) selected from various filling materials such as bean paste. The dough from each of the hoppers 11 and 12 and the filling material from the screw feeder 13 are supplied to the enrobing unit 2, where they are enrobed into a two-layered rod shape. The enrobing unit 2 then cuts and rolls the filled food into a single enrobed food (see FIG. 10), which is then discharged from the enrobed food manufacturing apparatus by the discharge unit 4. The supply section 1, the cutting section 3, and the discharge section 4 are not particularly different in configuration from the conventionally known triple-enveloping type enveloping device.

[0019] Next, the configuration of the filling portion 2 will be described in detail. As shown in FIG. 2, the encasing section 2 comprises an introduction tube 21, a communication tube 22, a rotary nozzle 24, a torque transmission ring 26, a rotary tube 27, and a holding tube .

[0020] As shown in Figures 2 to 5, the introduction tube 21 is substantially cylindrical and has a first introduction port 211 for introducing the first dough supplied from the first hopper 11 and a second introduction port 212 for introducing the second dough supplied from the second hopper 12. The outer circumferential surfaces corresponding to the introduction ports 211, 212 are machined flat. The introduction tube 21 is joined at its upper end to a flange 213 of the communication tube 22 (described later), and a step 214 on its inner circumferential surface at its lower end makes sliding contact with the upper outer circumferential surface of the torque transmission ring 26 (described later). The introduction tube 21 is also provided with four protrusions 215a, 215b, 215c, and 215d on its lower outer circumferential surface. These protrusions 215a, 215b, 215c, and 215d secure the introduction tube 21 to the main body (not shown, the same applies below) of the filled food manufacturing apparatus.

[0021] As shown in Figures 2 to 4, 6, and 7, the communicating tube 22 is substantially cylindrical and has an externally threaded portion 221 at its upper end. This externally threaded portion 221 is fixed to the body of the food product manufacturing apparatus by threading into an internally threaded portion (not shown) of the body. A flange 222 is provided adjacent to the lower end of the externally threaded portion 221. The outer periphery of the communicating tube 222 is tapered in a curved shape, then extends straight, and is tapered again at the lowest end. A first guide portion 223 is provided so that its upper end is in contact with the flange 222. A second guide portion 224 is provided on the opposite side corresponding to the lower part of the first guide portion 223. The first guide portion 223 is also provided with a communicating port 225 for guiding the first dough into the communicating tube 22, positioned corresponding to the first inlet 211 of the inlet tube 21.

[0022] As shown in Fig. 3, the thicknesses of the first guide portion 223 and the second guide portion 224 are formed to correspond to the opposing distance between the inner peripheral surface of the introduction tube 21 and the straight outer peripheral surface of the communicating tube 22. As shown in Figs. 2, 6, and 7, the first guide portion 223 is formed in a triangular shape in front view, with the widths of the upper and central portions, where the communicating port 225 is formed, gradually narrowing to approximately 1 / 2 of the circumferential length of the communicating tube 22, and the maximum width of the lower portion corresponding to approximately 1 / 4 of the circumferential length of the communicating tube 22, and gradually narrowing toward the lower end. Similarly to the lower portion of the first guide portion 223, the second guide portion 224 is formed in a triangular shape in front view, gradually narrowing toward the lower end, with the maximum width corresponding to approximately 1 / 4 of the circumferential length of the communicating tube 22. These first guide portion 223 and second guide portion 224 are located within the second passage S2, and guide the second fabric introduced into the second passage S2 from the second inlet 212 of the introduction tube 21 downward through the guide passage formed by the gap between the two guide portions 222, 224.

[0023] As shown in Figures 3 and 4, the upper part of the outer peripheral surface of the torque transmission ring 26 is in sliding contact with the step 214 on the lower part of the inner peripheral surface of the introduction tube 21. As shown in Figures 2 and 8, this torque transmission ring 26 has a ring-shaped main body 261 and a linking ring 262 integrally formed on the outer peripheral surface thereof. The linking ring 262 has four linking plates 262a, 262b, 262c, and 262d that protrude horizontally and are equally spaced circumferentially. The torque transmission ring 26 is connected to and rotated by a rotation drive ring (not shown) provided on the body of the filled food manufacturing apparatus by the linking plates 262a, 262b, 262c, and 262d. Furthermore, the upper edge of the ring-shaped main body 261 is provided with three engagement recesses 263a, 263b, and 263c that are equally spaced circumferentially.

[0024] 3 and 4, the inner peripheral surface of the ring-shaped main body 261 forms a tapered surface 264 whose upper edge gradually reduces in diameter, then passes through a straight surface 265 which extends straight, expands in diameter at a position corresponding to the upper edge of the linking ring 262, and forms a step 266 before reaching the lower edge. A second passage S2 is formed in the space between the outer peripheral surfaces of the communicating cylinder 22 and the rotary nozzle 24 and the inner peripheral surfaces of the introduction cylinder 21, the upper end of the torque transmission ring 26, and the upper end of the retaining cylinder 28 (described later). The second passage S2 is a cylindrical space whose planar shape is annular.

[0025] As shown in FIGS. 2, 3, and 4, the rotary nozzle 24 has a cylindrical main body 241. The upper portion of the main body 241 is a cylindrical portion 241a, and the lower portion is a tapered portion 241b that tapers downward. The rotary nozzle 24 is rotatable around its central axis. As shown in FIG. 9, three stirring arms 242a, 242b, and 242c are provided radially on the outer periphery of the cylindrical portion 241a, spaced equally apart in the circumferential direction. A connecting ring 243 is provided between these stirring arms 242a, 242b, and 242c. The outer periphery of the connecting ring 243 is shaped to match the inner periphery of the upper portion of the ring-shaped main body 261 of the torque transmission ring 26. That is, as shown in FIGS. 3 and 4, the outer periphery has a tapered shape that tapers downward and then a straight outer periphery. 2 and 9, a connecting protrusion 244 (only one shown) is integrally provided on the outer circumferential surface at a position corresponding to each of the agitating arms 242a, 242b, 242c. Each of the agitating arms 242a, 242b, 242c agitates and sends the second dough supplied to the second passage S2 downward. As shown in FIG. 4, the connecting protrusion 244 engages with the engaging recesses 263a, 263b, 263c of the rotational force transmission ring 26, whereby the rotary nozzle 24 is connected to the rotational force transmission ring 26 by the connecting ring 243 and a rotational driving force is transmitted.

[0026] Four horizontally protruding cylinders 245a, 245b, 245c, and 245d are provided at equal intervals in the circumferential direction on the tapered portion 241b of the rotary nozzle 24. A pair of opposing protruding cylinders 245b and 245d have closed ends (see FIG. 3), while another pair of opposing protruding cylinders 245a and 245c have open ends that form a discharge port of the first passage S1 (see FIG. 4). The end faces of the protruding cylinders 245a, 245b, 245c, and 245d are inclined so as to become shorter from the upper end to the lower end.

[0027] 3 and 4, the upper end of the rotary nozzle 24 is positioned to correspond to the inner peripheral surface of the lower end of the communication cylinder 22, so that the rotary nozzle 24 communicates with the communication cylinder 22, and the internal space thereof forms a first passage S1 together with the internal space of the communication cylinder 22. The first passage S1 is a cylindrical space having an annular planar shape.

[0028] 2, 3, and 4, the retaining tube 28 is substantially cylindrical, its upper end being slightly larger in diameter, its outer circumferential surface being formed with a stepped portion 281 extending around the entire circumference, and a linking ring 282 having four linking plates 282a, 282b, 282c, and 282d protruding horizontally at equal intervals along the circumferential direction and integrally formed on the outer circumferential surface below the stepped portion 281. The upper end surface of the stepped portion 281 of the retaining tube 28 corresponds to the lower end surface of the torque transmission ring 26, and the portion above the stepped portion 281 is in sliding contact with the lower inner circumferential surface of the torque transmission ring 26 for free rotation. Together with the introduction tube 21 and the torque transmission ring 26, the space formed by the gap between the communication tube 22 and the rotary nozzle 24 forms a second passage S2. The inner circumferential surface of the retaining tube 28 corresponding to the stepped portion 281 is curved downward to reduce in diameter, and the portion with the greatest reduced diameter serves as the outlet of the second passage S2. The holding cylinder 28 is connected to a rotation drive ring (not shown) provided on the body of the apparatus for producing filled food products by the connecting plates 282a, 282b, 282c, and 282d, and is rotated.

[0029] As shown in Figures 3 and 4, the rotating cylinder 27, whose outer periphery is held against the inner periphery of the holding cylinder 28 and secured with fasteners such as pins, has a tapered inner periphery 271. The space enclosed by this tapered inner periphery 271 and the outer periphery of the rotary nozzle 24 below the protruding cylinders 245a, 245b, 245c, and 245d forms the mixing chamber S4. The tips of the protruding cylinders 245a, 245b, 245c, and 245d face the upper end of the inner periphery 271, and the narrow gap between them forms a communication section S5 between the second passage S2 and the mixing chamber S4. The gap between the communication section S5 is preferably approximately 2-3 mm. The rotating cylinder 27 is preferably made of resin to facilitate smooth dough movement. The open bottom of the rotating cylinder 27 serves as the discharge outlet for the mixing chamber S4.

[0030] As shown in Figures 3 and 4, a cylindrical pipe 29 is provided that penetrates the interior of the communicating tube 22, the rotary nozzle 24, and the rotary tube 27, and the columnar space formed by this cylindrical pipe 29 becomes the third passage S3 through which the filling material is supplied.

[0031] Next, the enveloping operation in the enveloping section 2 of this embodiment will be described. With the rotary nozzle 24 and the rotary cylinder 27 rotating in the same direction at different predetermined rotation speeds, a first dough is supplied from the first hopper 11 of the supply unit 1, a second dough different in color from the first dough is supplied from the second hopper 12, and a filling is supplied from the screw feeder 13. These supplies are performed at predetermined timings.

[0032] The supplied first dough is introduced into the communicating tube 22 from the first inlet 211 of the introducing tube 21 through the communicating port 225, moves downward through the first passage S1, and reaches the rotating nozzle 24. Because the rotating nozzle 24 is rotating, the first dough is discharged in a substantially uniform state from the tip openings, which are the rotating discharge ports of each of the protruding tubes 245a, 245c, towards the communicating part S5 at the upper end of the inner circumferential surface 271 of the rotating tube 21, which is also rotating and faces the protruding tube 245a, 245c at a narrow interval.

[0033] Meanwhile, the second dough supplied from the second hopper 12 of the supply unit 1 is introduced from the second inlet 212 of the introduction tube 21 into the second space S2 formed between the introduction tube 21 and the communicating tube 22, and moves downward within this second passage S2 while being guided by the first guide section 223 and the second guide section 224. When it reaches a position corresponding to the tube section 241a of the rotary nozzle 24, it is stirred by the stirring arms 242a, 242b, and 242c and sent further downward in a substantially uniform state. Most of the second dough sent downward is sent to the mixing chamber S4 between the protruding tubes 245a, 245b, 245c, and 245d, and a portion joins with the first dough discharged from the protruding tubes 245a and 245c at the communicating section S5, which is a narrow gap at the upper end of the inner circumferential surface 271 of the rotary tube 21, and reaches the mixing chamber S4.

[0034] The first and second doughs that have joined together are stirred by the rotation of the rotating cylinder 27 and the lower end of the rotating nozzle 24 that form the mixing chamber S4, and the rotational force promotes homogenization of each dough and the mixing of the two doughs. The two doughs are not mixed to a completely uniform state, and the first dough is mixed in an irregular shape in part of the second dough, resulting in an uneven state. The mixed dough discharged from the bottom opening of the rotating cylinder 27 in this uneven mixed state encases the filling material discharged from the third passage S3 in a rod-shaped form and is sent to the cutting unit 3, where the filled food is produced in the same manner as in the conventional method.

[0035] The produced filled foods F1, F2, and F3 have irregular patterns on the surface of the outer skin in a color different from the base color, as shown in Figures 10(a), (b), and (c). Various different irregular patterns can be obtained by adjusting the rotation speed of the rotary nozzle 24 and the rotating cylinder 27. Of the three filled foods shown in Figure 10, filled food F1 (a) was produced at the slowest rotation speed, and filled food F3 (c) was produced at the fastest rotation speed. The faster the rotation speed, the more the first dough spreads, resulting in an irregular pattern.

[0036] Furthermore, the amount W1 of the first dough discharged from each of the protruding tubes 245a, 245c is preferably 5 to 25% of W1 + W2, where W2 is the amount of the second dough discharged from the second passage S2 into the mixing chamber S4. If this range is exceeded, the discharge pressure from each of the protruding tubes 245a, 245c to the communicating part S5 will be too strong, causing significant damage to the first dough and uneven expansion. Furthermore, the first dough and the second dough will be mixed too much, making the irregular pattern difficult to see. On the other hand, if the amount does not reach this range, the amount of first dough relative to the second dough will be too small, making it difficult to see the irregular pattern.

[0037] It goes without saying that the present invention is not limited to the above-described embodiment. For example, the mechanisms for rotating the torque transmission ring 6 and the retaining tube 28 can be modified in various ways. Furthermore, the outer crust material is not limited to fermented dough, and ordinary dough can be used. Various combinations are possible, such as different colored mochi, white mochi and koshi-an paste, koshi-an paste and white bean paste, or white bean paste and colored white bean paste. [Explanation of symbols]

[0038] 1 Supply section 2. Filling 3 Cut section 4 Discharge section 21 Introductory tube 211 First entrance 212 Second entrance 22 Communication tube 223 1st Information Department 224 2nd Information Department 225 Connecting port 24 rotating nozzle 242a, 242b, 242c Agitation arms 243 Connecting Ring 244 Connecting protrusion 245a, 245b, 245c, 245d protruding tube 26 Rotational force transmission ring 262 Link Ring 263a, 263b, 263c Joint recess 27 Rotating Cylinder 271 Inner surface 28 Holding cylinder 282a, 282b, 282c, 282d Connecting plates 29 Cylindrical pipe S1 First passage S2 Second passage S3 Third passage S4 Mixing chamber S5 Connecting part F1, F2, F3 Stuffed foods

Claims

1. An encrusting mechanism for an encased food manufacturing apparatus for manufacturing an encased food in which a filling material is encased in an outer skin material made by mixing two materials, the encasing mechanism encasing the filling material in the outer skin material, The device comprises a first passage through which a first material supplied from the outside passes, a second passage through which a second material similarly supplied from the outside but different in color from the first material passes, a third passage through which a filling material similarly supplied from the outside passes, and a rotatable mixing chamber into which the first material and the second material are supplied from the first passage and the second passage, respectively, and mixed unevenly to produce an outer skin material, The outer shell material discharged from the mixing chamber while rotating is used to encase the filling material discharged from the third passage. The encrusting mechanism of an encrusted food manufacturing apparatus is characterized by the above-mentioned.

2. the first passage, the second passage, and the third passage each extend vertically, the mixing chamber is located below the second passage and communicates with the second passage, the third passage is a columnar space, the first passage is a cylindrical space having an annular planar shape and located outside the third passage, and the second passage is a cylindrical space having an annular planar shape and located outside the first passage, The first passage is provided with a horizontally oriented discharge port, which is rotatable about a vertical axis, and the first material discharged from the rotating discharge port to a communicating portion between the second passage and the mixing chamber and the second material discharged from the second passage to a communicating portion with the mixing chamber join together at the extremely narrow communicating portion and are introduced into the mixing chamber, where they are mixed non-uniformly to form an outer skin material, The outer shell material discharged from the peripheral wall of the mixing chamber rotates to encase the filling material discharged from the third passage.

2. The encrusting mechanism of the encrusted food manufacturing apparatus according to claim 1, wherein the encrusting mechanism is configured as follows:

3. an introduction tube having a first introduction port for introducing the first material and a second introduction port for introducing the second material; a communication cylinder that communicates with the first inlet of the introduction cylinder and forms the first passage therein; a rotary nozzle that communicates with the communication cylinder to form the first passage together with the communication cylinder therein, that is rotatable about an axis, and that has a discharge port on its circumferential surface; a rotational force transmission ring connected to the rotary nozzle to rotate the rotary nozzle; a rotatable holding cylinder whose upper portion is located inside the rotational force transmission ring and which, together with the introduction cylinder and the rotational force transmission ring, forms the second passage in a space formed by a gap between the communication cylinder and the rotary nozzle; a rotating cylinder that is held by the inner peripheral surface of the holding cylinder with its outer peripheral surface having a tapered inner peripheral surface, the space corresponding to the upper end portion of this tapered inner peripheral surface forming the communicating portion, the space formed by the inner peripheral surface below this communicating portion and the outer peripheral surface of the rotating nozzle forming the mixing chamber, and that is rotatable together with the holding cylinder; a cylindrical pipe that forms the third passage and penetrates through the communication cylinder, the rotary nozzle, and the rotary cylinder; 3. The encrusting mechanism of the encrusted food manufacturing apparatus according to claim 2, further comprising:

4. The encrusting mechanism in the encrusted food manufacturing apparatus described in claim 3, characterized in that a connecting ring is provided via a plurality of stirring arms extending radially from the outer peripheral surface of the rotating nozzle, and the rotating nozzle is connected to the rotational force transmission ring by this connecting ring.

5. The encrusting mechanism in the encrusted food manufacturing apparatus described in claim 3, characterized in that four horizontally protruding tubes are provided at equal intervals around the circumference of the lower part of the rotating nozzle, and one pair of opposing protruding tubes have closed ends, while the openings at the ends of the other pair of opposing protruding tubes form the discharge outlet of the first passage.

6. The encrusting mechanism in the encrusted food manufacturing apparatus described in claim 5, characterized in that the upper part of the rotating nozzle is cylindrical and the lower part is tapered, the diameter of which decreases downward, and each of the protruding tubes is provided on this tapered part, the tip of each of the protruding tubes is inclined so that it becomes shorter from the upper end to the lower end, and this inclined end face faces the tapered inner surface of the communicating part with a narrow gap between them.

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