Thin-skinned dough sheet manufacturing device and manufacturing method

Abstract

To manufacture a thin-skinned dough sheet with a low-cost structure using a plastic sheet, and to facilitate handling of the manufactured thin-skinned dough sheet even when a dough material with high fluidity is used. [Solution] A manufacturing device for thin-skinned dough sheets used to produce food dough includes a sheet supply unit that supplies a plastic sheet onto a conveying member, a dough material supply unit that supplies dough material that will make up the thin-skinned dough sheet in fixed amounts onto the plastic sheet, and a shaping unit that produces the thin-skinned dough sheet by pressurizing and shaping the dough material supplied onto the plastic sheet. The shaping unit has a pressure unit that includes a heating element. The pressure unit pressurizes the dough material by contacting it from the side opposite the plastic sheet.

Description

[Technical Field]

[0001] The present invention relates to an apparatus and method for producing a thin-skinned dough sheet. [Background technology]

[0002] Conventionally, a method for producing a thin-skinned dough sheet (e.g., pizza dough) is disclosed, for example, in Patent Document 1. In this method, dough material is sandwiched between a pair of plastic films (hereinafter also referred to as plastic sheets) and pressurized to form a dough sheet (hereinafter also referred to as thin-skinned dough sheet) having a thickness of, for example, 0.5 mm to 2 mm. The resulting thin-skinned dough sheet is then refrigerated or frozen. Furthermore, Patent Documents 2 and 3, for example, disclose methods in which the dough material is heated and shaped while sandwiched between a pair of heat-resistant sheets, and then baked to produce baked dough. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 11-243834 [Patent Document 2] Japanese Patent Application Laid-Open No. 2005-237311 [Patent Document 3] Japanese Patent Application Laid-Open No. 2005-237312 Summary of the Invention [Problem to be solved by the invention]

[0004] For example, when a thin-skinned dough sheet is produced using a dough material with high fluidity, the thin-skinned dough sheet is soft and easily loses its shape until it is frozen. Therefore, the manufacturing method described in Patent Document 1 makes it difficult to handle the thin-skinned dough sheet until it is frozen. For example, it is difficult to transport the thin-skinned dough sheet while it is supported by a plastic sheet.

[0005] On the other hand, as in Patent Documents 2 and 3, the dough material is heated and shaped, and then baked to produce the baked dough, which solidifies the baked dough. As a result, the finished baked dough does not lose its shape, and it is thought that the finished baked dough will be easy to handle even when a dough material with high fluidity is used.

[0006] However, heat-resistant sheets are more expensive than plastic sheets, and therefore, from a cost perspective, there is a desire to avoid the use of heat-resistant sheets as much as possible in the production of thin-skinned dough sheets.

[0007] In the method of Patent Document 1, the dough material is sandwiched between a pair of plastic sheets, so in order to heat the dough material, heat must be applied to the dough material through at least one of the pair of plastic sheets. This may cause at least one of the plastic sheets to melt due to the heat, making it impossible to separate it from the dough material. Therefore, the manufacturing method of Patent Document 1 cannot employ a method of heating the dough material.

[0008] The present invention has been made to solve the above problems, and its object is to provide a manufacturing device and manufacturing method for thin-skinned dough sheets that can manufacture thin-skinned dough sheets at low cost using plastic sheets, and that can make the manufactured thin-skinned dough sheets easy to handle even when a dough material with high fluidity is used. [Means for solving the problem]

[0009] A thin-skinned dough sheet manufacturing apparatus according to one aspect of the present invention is an apparatus for manufacturing thin-skinned dough sheets used in the manufacture of food dough, and includes a sheet supply unit that supplies a plastic sheet onto a conveying member, a dough material supply unit that supplies dough material that constitutes the thin-skinned dough sheet in fixed amounts onto the plastic sheet, and a shaping unit that produces the thin-skinned dough sheet by pressurizing and shaping the dough material supplied onto the plastic sheet, wherein the shaping unit has a pressure unit that includes a heating element, and the pressure unit pressurizes the dough material by contacting the dough material from the side opposite the plastic sheet.

[0010] A method for producing a thin-skinned dough sheet according to another aspect of the present invention is a method for producing a thin-skinned dough sheet used in producing food dough, and includes the steps of supplying a plastic sheet onto a conveying member, supplying dough material that will constitute the thin-skinned dough sheet in fixed amounts onto the plastic sheet, and contacting a pressure unit including a heating element with the dough material supplied onto the plastic sheet from the side opposite the plastic sheet to pressurize and shape the dough material. [Effects of the Invention]

[0011] To manufacture a thin-skinned dough sheet with a low-cost structure using a plastic sheet, and to facilitate handling of the manufactured thin-skinned dough sheet even when a dough material with high fluidity is used. [Brief explanation of the drawings]

[0012] [Figure 1] 1 is a side view schematically showing the general configuration of a thin-skinned dough sheet manufacturing apparatus according to an embodiment of the present invention. [Figure 2] FIG. 3 is an enlarged side view showing a part of a molding unit provided in the manufacturing apparatus. [Figure 3] 3 is a flowchart showing a process flow for producing the thin-skinned dough sheet using the production device. [Figure 4]FIG. 10 is an explanatory diagram schematically illustrating a state in which the dough material is being pressed by the pressurizing section of the molding section. [Figure 5] FIG. 10 is a side view showing another configuration of the molding section. DETAILED DESCRIPTION OF THE INVENTION

[0013] An embodiment of the present invention will be described below with reference to the drawings.

[0014] [1. About the thin dough sheet] The thin-skinned dough sheet of this embodiment is a dough sheet used to produce food dough. For example, if the food dough is pizza, the thin-skinned dough sheet is pizza dough. By heating the pizza dough, pizza as a food product can be produced. Note that the pizza dough may be refrigerated or frozen as needed, and after being transported from the pizza dough production site to another location (e.g., a sales store), the pizza dough may be thawed, fermented, and heated (baked) at a predetermined time to produce pizza.

[0015] The thin-skinned dough sheet of this embodiment is not limited to the pizza dough described above. For example, food dough can be produced using a dough sheet for tortillas, bao ping, or samosas as the thin-skinned dough sheet. That is, the thin-skinned dough sheet of this embodiment is a dough sheet for pizza dough, tortillas, bao ping (wrapped rice cakes), or samosas.

[0016] The thickness of the thin-skinned dough sheet is, for example, 0.5 mm to 2 mm. The thin-skinned dough sheet is, for example, circular in plan view. The diameter of the thin-skinned dough sheet is, for example, 150 mm to 450 mm. The thickness and diameter of the thin-skinned dough sheet can be changed as appropriate depending on the type of food dough to be produced.

[0017] [2. About the thin-skinned dough sheet manufacturing equipment] FIG. 1 is a side view showing a schematic configuration of a manufacturing apparatus 100 according to this embodiment. The manufacturing apparatus 100 is an apparatus for manufacturing a skinny dough sheet 40 used to manufacture a food dough 50. Here, the skinny dough sheet 40 is considered to be a pizza dough containing yeast. The specific configuration of the manufacturing apparatus 100 will be described below.

[0018] The manufacturing apparatus 100 has the configuration shown in Figure 1. Here, 1 is a frame, 2 is a top pulley, and 3 is a tail pulley. The top pulley 2 and tail pulley 3 are rotatably supported via bearings on a food removal side extension 4 and an ingredient supply side extension 6 of the frame 1. The food removal side extension 4 and the ingredient supply side extension 6 are located at opposite ends of the frame 1 in the longitudinal direction. 7 is a discharge chute (scraper), i.e., a removal plate for the thin-skinned dough sheet 40.

[0019] Reference numeral 5 denotes an endless belt, which is stretched between a top pulley 2 and a tail pulley 3. For example, a Chukoh Flow (registered trademark) belt manufactured by Chukoh Chemical Industries, Ltd. can be used as the endless belt 5. The belt is made of a base fabric made of woven fiber that has been treated with tetrafluoroethylene resin. The endless belt 5 may also be made of a simple conveyor belt for transport, the surface of which has not been treated with tetrafluoroethylene resin. The endless belt 5 or the conveyor belt both constitute transport members.

[0020] The position of the tail pulley 3 can be adjusted in the running direction (conveying direction) of the endless belt 5 by an adjustment mechanism provided on the material supply side extension 6. By adjusting the position of the tail pulley 3, the tension of the endless belt 5 can be adjusted.

[0021] Reference numeral 8 denotes a drive unit provided on the frame 1, and is composed of a motor, a reducer, etc. Reference numeral 9 denotes a first chain wheel fixed to the output shaft of the drive unit 8. Reference numeral 10 denotes a second chain wheel fixed to the shaft of the top pulley 2. Reference numeral 11 denotes an endless transmission chain, which is stretched between the first chain wheel 9 and the second chain wheel 10. By rotating the first chain wheel 9 using the drive unit 8 and running the endless transmission chain 11, the second chain wheel 10 can be rotated to rotate the top pulley 2. This allows the endless belt 5 to run. In this embodiment, the drive unit 8 rotates the first chain wheel 9 so that the endless belt 5 runs intermittently.

[0022] The manufacturing apparatus 100 includes a dough material supply unit 12 and a sheet supply roll 13. The dough material supply unit 12 divides and supplies a predetermined amount of dough material 30 that constitutes the thin-skinned dough sheet 40 from a discharge nozzle 12a onto a plastic sheet 13a supplied from the sheet supply roll 13. The dough material supply unit 12 is configured, for example, by a divider.

[0023] The sheet supply roll 13 is a sheet supply unit that supplies a plastic sheet 13a onto the endless belt 5 from the upstream side of the position where the dough material 30 is discharged by the dough material supply unit 12. The plastic sheet 13a is conveyed from the upstream side (tail pulley 3 side) to the downstream side (top pulley 2 side) as the endless belt 5 rotates, with both ends in the width direction of the plastic sheet 13a being pressed against the endless belt 5 by pressure rollers 29 (see FIG. 2).

[0024] The plastic sheet 13a is made of, for example, a polyethylene resin sheet. Examples of the polyethylene include HDPE (high density polyethylene) and LDPE (low density polyethylene). The material of the plastic sheet 13a is not limited to polyethylene, and other resin materials may be used. Examples of the other resin materials include polyester and polypropylene. The plastic sheet 13a may be a single-layer resin sheet or a laminated sheet made of multiple layers of resin sheets.

[0025] The dough material 30 discharged from the dough material supply unit 12 onto the plastic sheet 13a is supported from below by the plastic sheet 13a and transported downstream to the forming unit 20 (described below). This configuration in which the dough material 30 is supported by the plastic sheet 13a is effective when the dough material 30 is a dough with particularly high fluidity. Note that a dough with high fluidity can be considered, for example, a pizza dough with a high moisture content (soft pizza dough).

[0026] For example, if a highly fluid dough material 30 is directly discharged onto the endless belt 5 from the dough material supply unit 12 without using the plastic sheet 13a and then pressurized and shaped in the shaping unit 20, the shaped thin-skinned dough sheet 40 will likely stick to the surface of the endless belt 5. In this case, it will be difficult to recover the thin-skinned dough sheet 40 from the endless belt 5. By using the plastic sheet 13a as in this embodiment, even when a highly fluid dough material 30 is used to produce the thin-skinned dough sheet 40, the thin-skinned dough sheet 40 can be recovered from the endless belt 5 together with the plastic sheet 13a, making recovery easier. Furthermore, if the plastic sheet 13a is not used, a method of applying oil or flour to the endless belt 5 can be considered to improve the releasability of the thin-skinned dough sheet 40 from the endless belt 5. The use of the plastic sheet 13a in this embodiment eliminates the need for such a method.

[0027] The manufacturing apparatus 100 further includes a forming unit 20. The forming unit 20 applies pressure to the dough material 30 supplied onto the plastic sheet 13a to form the dough material 30 into a thin-skinned dough sheet 40. The forming unit 20 will be described in detail below.

[0028] Fig. 2 is an enlarged side view of a portion of the forming unit 20. As shown in Fig. 1 and Fig. 2, the forming unit 20 has a pressure unit 21 and an elevating mechanism 22. The elevating mechanism 22 is a mechanism for raising and lowering the pressure unit 21, and is configured to include an elevating table 23, a support column 25, a hydraulic cylinder 26, a support table 27, a piston rod 28, etc.

[0029] The pressure unit 21 pressurizes and shapes the dough material 30 supplied onto the plastic sheet 13a. More specifically, the pressure unit 21 pressurizes the dough material 30 by contacting the dough material 30 from the side opposite to the plastic sheet 13a (i.e., from above).

[0030] The pressure unit 21 is detachably fixed to the underside of the lifting platform 23 by bolts 24 that pass through the lifting platform 23. The lifting platform 23 moves up and down using the support columns 25 as guides. To explain in more detail, four support columns 25 are fixed to the receiving platform 18 attached to the frame 1. Two support columns 25 are provided on each side of the endless belt 5 in the width direction, and extend upward from the receiving platform 18. A support base 27 that supports a hydraulic cylinder 26 (see FIG. 1) is fixed to the upper end of each support column 25. A piston rod 28 connected to the hydraulic cylinder 26 is fixed to the upper surface of the lifting platform 23.

[0031] The pressure applying unit 21 is configured by sandwiching a metal hot plate 211 between a ceramic layer 212 and a release layer 213. A heater 211a is built into the hot plate 211. In other words, the pressure applying unit 21 includes the heater 211a as a heat generating element. The ceramic layer 212 is located between the hot plate 211 and the lifting platform 23. The ceramic layer 212 functions as a heat insulating material that suppresses heat transfer from the heater 211a to the lifting platform 23.

[0032] The release layer 213 is made of, for example, tetrafluoroethylene resin. The release layer 213 is fixed to the lower surface of the hot plate 211 and comes into contact with the dough material 30 when the dough material 30 is pressed. The release layer 213 is provided for the purpose of improving the releasability (peelability) of the formed thin-skinned dough sheet 40 from the pressure unit 21 after the pressure unit 21 presses the dough material 30. The release layer 213 may also be formed by coating the lower surface of the hot plate 211 with a tetrafluoroethylene coating.

[0033] Pressure rollers 29 are arranged on the upstream and downstream sides of the forming unit 20. The pressure rollers 29 press both widthwise ends of the plastic sheet 13a against the endless belt 5. This prevents the plastic sheet 13a from lifting up from the endless belt 5, particularly when the pressure unit 21 is raised. Note that the pressure rollers 29 may be arranged only on either the upstream side or the downstream side of the forming unit 20.

[0034] If an endless continuous sheet is used as the plastic sheet 13a, it is possible to omit the placement of the pressure roller 29. This is because the total weight of the plastic sheet 13a spread over the endless belt 5 can to some extent prevent the plastic sheet 13a from lifting up from the endless belt 5 when the pressure unit 21 is raised. Therefore, it can be said that the pressure roller 29 may be placed as needed.

[0035] [3. Operation of manufacturing equipment] FIG. 3 is a flowchart showing the process flow for producing a skinny dough sheet 40 using the manufacturing apparatus 100. First, the sheet supply roll 13 supplies a plastic sheet 13a onto the endless belt 5 (S1; sheet supply step). Then, the dough material supply unit 12 divides and supplies a predetermined amount of dough material 30 onto the plastic sheet 13a (S2; divided supply step). Here, when producing a skinny pizza dough as the skinny dough sheet 40, the dough material 30 is prepared by kneading predetermined amounts of ingredients such as wheat flour, water, olive oil, sugar, salt, and yeast. In the dough material supply unit 12, the dough material 30 is dispensed and supplied onto the plastic sheet 13a while being maintained at a temperature below a typical fermentation temperature (e.g., 15 to 28°C).

[0036] The dough material 30 supplied onto the plastic sheet 13a advances intermittently at regular intervals together with the plastic sheet 13a due to the intermittent drive of the endless belt 5. Then, the dough material 30 enters the lower part of the pressure section 21 of the forming section 20 and stops together with the endless belt 5.

[0037] Thereafter, the hydraulic cylinder 26 of the lifting mechanism 22 lowers the pressure unit 21, and the pressure unit 21 presses the dough material 30 to form it into a predetermined shape (for example, a circle in a plan view). Specifically, as shown in Fig. 4, the pressure unit 21 contacts the dough material 30 supplied onto the plastic sheet 13a from the side opposite the plastic sheet 13a to pressurize and form the dough material 30 (S3: pressure forming step). As a result, the dough material 30 becomes a flat, thin-skinned dough sheet 40 (see Fig. 1) on the plastic sheet 13a.

[0038] Furthermore, since the pressure applying unit 21 includes the heater 211a, when the pressure applying unit 21 comes into contact with the dough material 30, the dough material 30 is heated by the heater 211a and solidified. At this time, by adjusting the heating temperature of the heater 211a and the contact time between the pressure applying unit 21 and the dough material 30, the solidification range in the thickness direction of the dough material 30 can be adjusted.

[0039] For example, the heating temperature of the heater 211a is set to 150°C, and the contact time between the pressure unit 21 and the dough material 30 is set to 3 seconds. In this case, as shown in FIG. 4, only the surface layer 30a, which is a portion of the dough material 30 in the thickness direction, can be heated and solidified. Here, the surface layer 30a refers to a portion of the dough material 30 in the thickness direction, including the surface 30a1 on the side opposite the plastic sheet 13a. Note that the lower layer 30b, which is the remaining region of the dough material 30 other than the surface layer 30a, remains soft (raw) and does not solidify. Therefore, the formed thin-skinned dough sheet 40 is a semi-raw dough sheet in which a portion (the lower layer 30b) is raw.

[0040] For example, the heating temperature of the heater 211a is set to 180°C, and the contact time between the pressure unit 21 and the dough material 30 is set to 5 seconds. In this case, the dough material 30 can be heated and solidified throughout its entire thickness. Note that the dough material 30 is interposed between the plastic sheet 13a and the pressure unit 21. Therefore, the heat of the heater 211a is not directly transferred to the plastic sheet 13a. Therefore, even when the heater 211a heats the dough material 30 throughout its entire thickness, the heating of the plastic sheet 13a by the heater 211a can be limited to a temperature range lower than the melting point of the plastic sheet 13a. Therefore, even when the heater 211a heats the dough material 30 throughout its entire thickness, the risk of the plastic sheet 13a melting is reduced.

[0041] After pressing the dough material 30, the pressing unit 21 is raised, and the formed thin-skinned dough sheet 40 is transported downstream while being supported by the plastic sheet 13a due to the movement of the endless belt 5. At this time, both widthwise ends of the plastic sheet 13a are pressed onto the endless belt 5 by the pressure rollers 29, so the thin-skinned dough sheet 40 is peeled off from the release layer 213 of the pressing unit 21 while reliably suppressing the plastic sheet 13a from lifting off from the endless belt 5. In other words, when the pressing unit 21 is raised, the thin-skinned dough sheet 40 remains attached to the release layer 213 and does not lift off from the endless belt 5 together with the plastic sheet 13a.

[0042] Then, the plastic sheet 13a is cut between two adjacent thin-skinned dough sheets 40 in the conveying direction by the cutting member 14. The thin-skinned dough sheet 40, together with the cut plastic sheet 13a, is discharged and collected from the discharge chute 7 near the top pulley 2.

[0043] The collected thin-skinned dough sheet 40 is stored in a refrigerated or frozen state as needed, or is transported to a store, where it is thawed and heated (fermented and baked) to produce pizza as food dough 50 (see FIG. 1).

[0044] [4. Effects] As described above, the manufacturing apparatus 100 of this embodiment includes the dough material supply unit 12, the sheet supply roll 13 as a sheet supply unit, and the shaping unit 20. The pressure unit 21 of the shaping unit 20 includes a heater 211a as a heat generating element, and contacts the dough material 30 from the side opposite to the plastic sheet 13a to apply pressure to the dough material 30.

[0045] In this configuration, the heat generated by the heater 211a of the pressure unit 21 can be transferred to the dough material 30 without passing through the plastic sheet 13a. In other words, the heat from the heater 211a is not directly transferred to the plastic sheet 13a. This reduces the risk of the plastic sheet 13a melting due to the heat from the heater 211a. Therefore, it becomes possible to use a plastic sheet 13a, which is less expensive than a heat-resistant sheet, as a member for supporting the dough material 30 (or the thin-skinned dough sheet 40) on the endless belt 5.

[0046] Furthermore, because the pressure unit 21 heats the dough material 30 by contacting it from the side opposite to the plastic sheet 13a, the dough material 30 can be heated and solidified without melting the plastic sheet 13a. This reduces the risk of the resulting thin-skinned dough sheet 40 losing its shape, not only when a dough material 30 with low fluidity is used, but also when a dough material 30 with high fluidity is used. Therefore, even when a dough material 30 with high fluidity is used, the thin-skinned dough sheet 40 can be easily carried while supported by the plastic sheet 13a. As a result, the thin-skinned dough sheet 40 can be easily handled.

[0047] That is, according to the configuration of the manufacturing apparatus 100 and manufacturing method of this embodiment, it is possible to manufacture the thin-skinned dough sheet 40 at low cost using the plastic sheet 13a. Furthermore, even if a highly fluid dough material 30 is used, the manufactured thin-skinned dough sheet 40 can be easily handled.

[0048] Furthermore, in the manufacturing apparatus 100 of this embodiment, no heating device is provided downstream of the molding section 20. Therefore, compared to configurations in which a heating device is provided downstream of the molding section 20 (for example, the configurations of Patent Documents 2 and 3), the manufacturing apparatus 100 can be configured to be small and compact.

[0049] In this embodiment, the plastic sheet 13a is placed on only one side (e.g., the lower side) of the dough material 30. This simply halves the amount of sheet used compared to configurations in which the dough material 30 is sandwiched between a pair of upper and lower sheets (e.g., the configurations of Patent Documents 1 to 3), making it more economical (low cost). Furthermore, after the thin-skinned dough sheet 40 is produced, the amount of plastic sheet 13a peeled off from the thin-skinned dough sheet 40 and discarded is also reduced to half compared to configurations in which the dough material 30 is sandwiched between a pair of upper and lower sheets.

[0050] In this embodiment, the pressurizing unit 21 solidifies a portion of the dough material 30 in the thickness direction by the heat generated by the heater 211a (see FIG. 4). For example, if the dough material 30 contains yeast, the portion of the dough material 30 that is not solidified by heating (e.g., the lower layer 30b in FIG. 4) is less likely to die off due to the heat. This allows the pizza dough to rise by promoting fermentation in the region of the skinny dough sheet 40 corresponding to the lower layer 30b when the dough material 30 is heated in a store. As a result, it is possible to provide customers with a product that is closer to authentic pizza. In other words, it is possible to provide a food dough 50 that provides high customer satisfaction. Note that the skinny dough sheet 40 may be heated upside down when heated in a store. That is, the skinny dough sheet 40 may be heated so that the region corresponding to the lower layer 30b of the dough material 30 is on the upper side and the region corresponding to the top layer 30a is on the lower side.

[0051] Furthermore, the portion of the dough material 30 that solidifies upon heating, i.e., the portion of the dough material 30 in the thickness direction, includes the surface 30a1 of the dough material 30 on the side opposite the plastic sheet 13a. By solidifying the portion of the dough material 30 that includes the surface 30a1 (surface layer 30a), the shape of the thin-skinned dough sheet 40 (e.g., circular in plan view) can be maintained constant even if the portion of the dough material 30 other than the surface layer 30a (lower layer 30b) remains soft and unsolidified. In other words, the deformation of the thin-skinned dough sheet 40 can be reduced. This makes the thin-skinned dough sheet 40 easier to handle, even when a dough material 30 with high fluidity is used to produce the thin-skinned dough sheet 40.

[0052] Furthermore, in this embodiment, as described above, the pressurizing unit 21 can solidify the entire thickness of the dough material 30 by using the heat generated by the heater 211a. In this case, there is no risk of the shape of the thin-skinned dough sheet 40 being distorted after shaping. Therefore, even when the thin-skinned dough sheet 40 is produced using a dough material 30 with high fluidity, the thin-skinned dough sheet 40 can be reliably and easily handled.

[0053] [5. Supplementary Information] The heating temperature of the heater 211a can be adjusted as appropriate, for example, within a range of 120° C. to 200° C. The contact time between the pressure unit 21 and the dough material 30 can also be adjusted as appropriate.

[0054] The melting point of HDPE, an example of a resin constituting the plastic sheet 13a, is in the range of, for example, 120°C to 140°C. The melting point of LDPE, another example of the resin, is in the range of, for example, 95°C to 130°C. The heating temperature of the heater 211a in this embodiment (120°C to 200°C) partially overlaps with the melting point range of these polyethylenes. However, experiments have confirmed that when the plastic sheet 13a is made of either HDPE or LDPE and the heater 211a is heated to a temperature of, for example, 200°C, the plastic sheet 13a can be heated without melting the material (the contact time between the pressure unit 21 and the material 30 was 5 seconds). The reason the plastic sheet 13a did not melt is presumably because the material 30 was interposed between the heater 211a and the plastic sheet 13a, preventing direct transfer of heat from the heater 211a to the plastic sheet 13a.

[0055] It should be noted that the heating temperature of the heater 211a in this embodiment (120°C or higher and 200°C or lower) is also considered applicable when the plastic sheet 13a is made of, for example, polypropylene. This is because the melting point of polypropylene is, for example, in the range of 160°C or higher and 170°C or lower, which is higher than the melting points of the above-mentioned HDPE and LDPE. In other words, polypropylene has higher heat resistance than polyethylene. Therefore, even when the plastic sheet 13a is made of polypropylene, it is considered possible to heat the textile material 30 without melting the plastic sheet 13a by heating the heater 211a within the above temperature range.

[0056] From a similar perspective, the heating temperature of the heater 211a in this embodiment (120°C or higher and 200°C or lower) is also considered to be applicable when the plastic sheet 13a is made of, for example, polyester. This is because the melting point of polyester is, for example, in the range of 225°C or higher and 276°C or lower, which is even higher than the melting point of polypropylene. In other words, polyester has higher heat resistance than polypropylene. Therefore, even when the plastic sheet 13a is made of polyester, it is considered possible to heat the fabric material 30 without melting the plastic sheet 13a by heating the heater 211a within the above temperature range.

[0057] The heating temperature of the heater 211a is not limited to the above range (120° C. or higher and 200° C. or lower) and may be, for example, a temperature higher than 200° C. Even if the heating temperature is higher than 200° C., it is possible to heat the fabric material 30 without melting the plastic sheet 13a by selecting an appropriate resin material constituting the plastic sheet 13a and appropriately adjusting the contact time between the pressure unit 21 and the fabric material 30.

[0058] The dough material 30 may contain baking powder instead of yeast.

[0059] There are no particular restrictions on the thickness of the plastic sheet 13a used, but if it is 0.015 mm or more, it is possible to support the dough material 30 with the plastic sheet 13a and heat the dough material 30 without melting the plastic sheet 13a with the heat of the heater 211a.

[0060] If the plastic sheet 13a is thin, it is easy to cut with the cutting member 14, but when the dough material 30 is heated and solidified, the dough material 30 shrinks and the plastic sheet 13a is prone to wrinkling. If the dough material 30 shrinks, it will be impossible to produce the thin-skinned dough sheet 40 in the designed size (for example, the designed diameter). From the perspective of reducing such shrinkage of the dough material 30, it is desirable that the plastic sheet 13a have mechanical strength that can withstand the shrinkage of the dough material 30 (mechanical strength that makes it less likely to wrinkle). In order to ensure the mechanical strength of the plastic sheet 13a, it is desirable that the thickness of the plastic sheet 13a be 0.04 mm or more.

[0061] In this embodiment, the plastic sheet 13a is a continuous sheet, and after the forming unit 20 pressurizes and forms the dough material 30, the cutting member 14 cuts it at predetermined positions. However, the plastic sheet 13a may also be individual sheets that have been pre-cut to a predetermined size. The sheet supply unit may then supply the individual sheets so that they are lined up on the endless belt 5 at predetermined intervals, and the dough material supply unit 12 may dispense the dough material 30 onto the individual sheets. In this case, it is not necessary to provide the cutting member 14 in the manufacturing apparatus 100.

[0062] Furthermore, when the above-described individual sheets are used as the plastic sheet 13a, it is desirable to provide a pressing mechanism 29a shown in Fig. 5 instead of the above-described pressing roller 29. The pressing mechanism 29a presses the plastic sheet 13a as an individual sheet at multiple points (for example, four points) on the outer edge. Each pressing mechanism 29a includes a spring member 291 attached to the underside of the lifting platform 23 and a pressing part 292 attached to the lower end of the spring member 291 (the end opposite the lifting platform 23).

[0063] The dough material 30 is conveyed together with the individual sheets (plastic sheets 13a) below the pressure unit 21, and when it stops, the lifting mechanism 22 lowers the lifting platform 23. At this time, the pressing unit 292 comes into contact with the individual sheets before the pressure unit 21 comes into contact with the dough material 30. When the lifting platform 23 further lowers, the pressing unit 292 presses the individual sheets onto the endless belt 5 due to the biasing force of the spring member 291. When the lifting platform 23 further lowers, the pressure unit 21 comes into contact with the dough material 30 and pressurizes and forms the dough material 30.

[0064] Thereafter, when the lifting platform 23 rises, the pressure unit 21 rises first, with the pressure unit 292 pressing the individual sheets down onto the endless belt 5. As the lifting platform 23 rises further, the pressure unit 292 separates from the individual sheets. Thereafter, the endless belt 5 resumes running, and the pressure-formed thin-skinned dough sheet 40 is transported downstream together with the individual sheets.

[0065] The pressing mechanism 29a is not limited to a configuration that presses the individual sheets at four points. For example, the pressing mechanism 29a may be configured to have a frame-shaped pressing member that presses the peripheral edge of the individual sheets.

[0066] In the apparatus 100 for manufacturing a thin-skinned dough sheet 40 described in this embodiment, the dough material supply unit 12 discharges the dough material 30 onto the plastic sheet 13a so that the dough material 30 is aligned in a single row along the longitudinal direction of the plastic sheet 13a (the running direction of the endless belt 5), but this configuration is not limited thereto. For example, the dough material supply unit 12 may discharge the dough material 30 onto the plastic sheet 13a at multiple positions in the width direction of the plastic sheet 13a (the direction perpendicular to the longitudinal direction), and pressure units 21 may be provided corresponding to the multiple positions to pressurize the dough material 30 discharged at each position. In this configuration, the dough material 30 or the thin-skinned dough sheet 40 is aligned and transported in multiple rows on the plastic sheet 13a, significantly improving the productivity of the thin-skinned dough sheet 40.

[0067] [6. Notes] The above-described thin-skinned dough sheet manufacturing apparatus and manufacturing method can also be expressed as follows.

[0068] The thin-skinned dough sheet manufacturing device of appendix (1) A manufacturing apparatus for a thin dough sheet used to manufacture food dough, a sheet supply unit that supplies a plastic sheet onto a conveying member; a dough material supply unit that supplies a predetermined amount of dough material constituting the thin-skinned dough sheet onto the plastic sheet; a forming unit that pressurizes and forms the dough material supplied onto the plastic sheet to produce the thin-skinned dough sheet; the molding unit has a pressure unit including a heating element, The pressure unit contacts the dough material from the side opposite to the plastic sheet and applies pressure to the dough material.

[0069] The thin-skinned dough sheet manufacturing apparatus of supplementary note (2) is the manufacturing apparatus according to supplementary note (1), The pressure unit solidifies a portion of the dough material in the thickness direction by the heat generated by the heating element.

[0070] The thin-skinned dough sheet manufacturing apparatus of supplementary note (3) is the manufacturing apparatus according to supplementary note (2), A portion of the fabric material in the thickness direction includes the surface of the fabric material opposite to the plastic sheet.

[0071] The thin-skinned dough sheet manufacturing apparatus of supplementary note (4) is the manufacturing apparatus according to supplementary note (1), The pressure unit solidifies the entire dough material by the heat generated by the heating element.

[0072] The method for producing the thin-skinned dough sheet of appendix (5) is as follows: A method for producing a thin dough sheet used in producing food dough, providing a plastic sheet on a conveying member; Supplying a dough material constituting the thin dough sheet in predetermined amounts on the plastic sheet; The method includes contacting a pressure unit including a heating element with the dough material supplied onto the plastic sheet from the side opposite the plastic sheet to pressurize and shape the dough material. [Industrial Applicability]

[0073] The present invention can be used to produce thin dough sheets used in the production of food dough. [Explanation of symbols]

[0074] 5. Endless belt (conveying member) 12 Dough material supply section 13 Sheet supply roll (sheet supply section) 13a Plastic Sheet 20 Molding section 21 Pressure unit 30 dough ingredients 30a surface layer 30a1 surface 40 Thin dough sheet 50 Food Dough 100 Manufacturing equipment 211a Heater (heating element)

Claims

1. A manufacturing apparatus for a thin dough sheet used to manufacture food dough, a sheet supply unit that supplies a plastic sheet onto a conveying member; a dough material supply unit that supplies a predetermined amount of dough material constituting the thin-skinned dough sheet onto the plastic sheet; a forming unit that pressurizes and forms the dough material supplied onto the plastic sheet to produce the thin-skinned dough sheet; the plastic sheet is positioned only on the underside of the fabric material; the molding unit has a pressure unit including a heating element, The pressurizing unit presses the dough material by contacting the dough material from the side opposite to the plastic sheet conveyed by the conveying member.

2. An apparatus for producing a thin dough sheet used in the production of food dough, comprising: a sheet supply unit that supplies a plastic sheet onto a conveying member; a dough material supply unit that supplies a predetermined amount of dough material constituting the thin-skinned dough sheet onto the plastic sheet; a forming unit that pressurizes and forms the dough material supplied onto the plastic sheet to produce the thin-skinned dough sheet; the plastic sheet is positioned only on the underside of the fabric material; the molding unit has a pressure unit including a heating element, The pressurizing unit presses the dough material by contacting the dough material from the side opposite to the conveying member that conveys the plastic sheet.

3. A method for producing a thin-skinned dough sheet used in producing food dough, comprising: providing a plastic sheet on a conveying member; Supplying a dough material constituting the thin dough sheet in predetermined amounts on the plastic sheet; a pressurizing section including a heating element contacting the dough material supplied onto the plastic sheet arranged only below the dough material from the side opposite to the plastic sheet conveyed by the conveying member, thereby pressurizing and shaping the dough material.

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