Manufacturing system of dumpling

Abstract

The present invention relates to a manufacturing system for dumplings containing whole ingredients, and more specifically, to a manufacturing system for dumplings containing whole ingredients in which the filling and whole ingredients are formally fed into a dumpling wrapper that is unfolded into a flat shape and continuously supplied in the longitudinal direction through a dumpling wrapper supply device according to a set feeding cycle, the dumpling wrapper containing the filling and whole ingredients is sealed through a molding and sealing process, and the remaining wrapper is trimmed, thereby producing dumplings containing whole ingredients and filling enclosed within the trimmed wrapper, and continuously recovering the trimmed remaining wrapper.

Description

Technology Field

[0001] The present invention relates to a manufacturing system for whole-ingredient enclosed dumplings, and more specifically, to a manufacturing system for whole-ingredient enclosed dumplings that automatically and continuously performs a series of processes including: a dough sheet supply process for supplying a dough sheet in a longitudinal direction; a rolling process for rolling the dough sheet supplied in the longitudinal direction so that both edges are upright; a filling material input process for inputting whole-ingredient ingredients and dumpling filling, respectively, into the rolled portion of the dough sheet formed by the rolling process; a sealing process for sealing both edges of the rolled portion into which the filling materials have been input to form an enclosed dumpling filled with the filling; and a residual wrapper recovery process for recovering residual wrappers cut from the edges of the enclosed dumpling. Background Technology

[0002] Dumplings are a food made by making a wrapper with wheat or buckwheat flour dough, filling it with a mixture of meat, tofu, and kimchi, and steaming or frying it. Depending on the cooking method, they are classified into steamed dumplings, fried dumplings, boiled dumplings, and dumpling soup.

[0003] In addition, the manufacturing process involves making dumpling wrappers using wheat or buckwheat flour dough, filling them with a mixture of meat, tofu, and kimchi, and finally shaping the outer edges of the wrappers to prevent the filling from leaking out.

[0004] However, recently, dumplings are manufactured using machines for mass production. Looking at an example of the dumpling manufacturing process, flour dough and filling are supplied to a hopper, and as the materials are separated and transported forward by their respective conveyor screws, the filling is automatically fed into the dumpling wrapper. In this state, the filling is fed into a forming roller, which engages and rotates to form the dumpling, thereby completing the process.

[0005] Dumplings produced through this manufacturing process are classified into steamed dumplings, pan-fried dumplings, and boiled dumplings depending on the cooking method. However, there is a problem in that it is difficult to cook them evenly when pan-fried, and even if they are cooked evenly, the cooking time is long. Furthermore, if they are not pan-fried evenly, there may be a difference in taste even if they are the same dumpling.

[0006] Therefore, interest in round dumplings is growing because they are easy to cook and can be prepared evenly.

[0007] Round dumplings are manufactured by folding both sides of a unidirectionally elongated dumpling into a circle; however, since workers manually fold the unidirectionally elongated dumplings into circles one by one to produce them, the condition of the folded dumplings varies depending on the worker's skill level.

[0008] Therefore, variations occurred in the condition of the circularly folded dumplings, and consequently, there was a problem in that it was not possible to stably produce dumplings of a certain quality. Moreover, there was a limitation in that the production speed could not be increased beyond a certain level due to manual work.

[0009] Meanwhile, recently, various types of dumplings are being offered to satisfy diverse textures and tastes in response to the demands of consumers, and in particular, there is an increasing demand for dumplings made with fillings that include shrimp among seafood.

[0010] However, conventional dumplings made with shrimp fillings have a problem in that they fail to satisfy consumers who demand a variety of textures and tastes, as the filling is made by grinding the shrimp and mixing it with other ingredients, or by including very small shrimp.

[0011] In other words, there is an increasing demand for handmade whole shrimp dumplings that wrap whole shrimp larger than a set size in the dumpling wrapper along with the filling. However, conventionally, manufacturing these handmade whole shrimp dumplings required the mobilization of multiple workers, which resulted in a complex manufacturing process, increased manufacturing costs, and poor productivity.

[0012] In other words, in the past, the manufacturing process for making handmade whole shrimp dumplings involved multiple workers, such as supplying a fixed amount of filling onto automatically supplied dumpling wrappers, having a worker manually flatten the filling, having another worker place whole shrimp on the flattened filling, and having yet another worker wrap the dumpling wrappers. As a result, the manufacturing process was complex, which increased manufacturing costs and consequently lowered productivity.

[0013] Meanwhile, in the prior art Korean Patent Publication No. 10-2021293, devices capable of automatically producing whole shrimp dumplings are proposed, but since actual implementation is difficult, whole shrimp dumplings are being produced by hand. Prior art literature

[0014] (Patent Document 0001) KR 10-2019-0073741 A(Patent Document 0002) KR 10-1770801 B1(Patent Document 0003) KR 10-2021293 B1 The problem to be solved

[0015] The objective of the present invention, devised to resolve the aforementioned problems, is to provide a manufacturing system for whole-ingredient enclosed dumplings that automatically and continuously performs a series of processes including: a dough sheet supply process for supplying a dough sheet in the longitudinal direction; a rolling process for rolling the dough sheet supplied in the longitudinal direction so that both edges are upright; a filling material input process for inputting whole-ingredient ingredients and dumpling filling, respectively, into the rolled portion of the dough sheet formed by the rolling process; a sealing process for sealing both edges of the rolled portion into which the filling materials have been input to form an enclosed dumpling filled with the filling materials; and a residual wrapper recovery process for recovering residual wrappers cut from the edges of the enclosed dumpling. means of solving the problem

[0016] The above objective is achieved by the following configuration provided in the present invention.

[0017] The manufacturing system for whole food ingredient enclosed dumplings according to the present invention is,

[0018] A dough sheet supply device that supplies dough sheets longitudinally along a supply path via a supply conveyor;

[0019] A rolling device disposed on the supply path of the dough sheet and interfering inwardly with both edges of the dough sheet supplied along the supply path to form a U-shaped rolling portion in which both edges of the dough sheet are rolled upwardly;

[0020] A dumpling filling input device for quantitatively inputting dumpling filling into the rolled portion of a dough sheet formed by the above-mentioned rolling device;

[0021] A whole food ingredient feeding device for feeding whole food ingredients one by one into the rolled portion of the dough sheet formed by the above-mentioned rolling device;

[0022] A dumpling forming device for forming a sealed dumpling in which the ingredients and filling are enclosed within a sealed dumpling wrapper by cutting and sealing the edge of the end portion of a dough sheet into which the dumpling filling and whole ingredients are introduced; and

[0023] It is characterized by comprising a residual wrapper recovery device that recovers the residual wrapper cut from the dumpling wrapper by sealing the sealed dumpling by the above-mentioned dumpling forming device to a dough sheet supply device.

[0024] Preferably, the rolling device comprises one or more rolling roller units that are positioned on the supply path of a dough sheet through a supply conveyor and interfere inwardly with both edges of the dough sheet supplied longitudinally along the supply path, thereby forming an upwardly upright U-shaped rolling portion of both edges of the dough sheet.

[0025] More preferably, the rolling device further comprises a pressure roller that supports the middle portion of the dumpling wrapper entering the rolling roller unit in the longitudinal direction downward in the longitudinal direction, thereby forming a U-shaped rolling portion with a recessed middle portion formed between the two edges.

[0026] And, the above-mentioned whole food material input device comprises an alignment conveyor unit that sequentially aligns individual whole food materials at an alignment point via a conveyor belt; and a whole food material input unit that grasps the whole food materials positioned at the alignment point by the alignment conveyor unit and inputs them into the input point of the end portion of the dough sheet.

[0027] Alignment pockets for aligning whole materials are arranged at equal intervals on the conveyor belt of the above-mentioned alignment conveyor unit, and the whole materials are aligned individually at a set angle and a set position by the alignment pockets,

[0028] The above-mentioned whole food material input unit comprises a finger member that grips the whole food material while it is aligned in the alignment pocket of the conveyor belt; and a section moving member that causes the finger member to move between the alignment point where the alignment pocket is formed and the end portion of the dough sheet. Effects of the invention

[0029] As described above, the present invention is configured to form a dough sheet by rolling it through a roll forming process and sealing the rolled dough sheet to form a sealed dumpling, thereby enabling the rapid production of a sealed dumpling containing whole ingredients. In particular, the residual dough removed from the dumpling wrapper can be continuously recovered and the recovered residual dough can be reused as a dough sheet through an incorporation and extrusion process.

[0030] In particular, in the present invention, when rolling the dough sheet, the "U"-shaped rolled portion is formed by blowing air, thereby resolving problems such as the dough sheet sticking or tearing, and thus ensuring stability in the continuous production of sealed dumplings. Brief explanation of the drawing

[0031] FIGS. 1 and 2 show the overall configuration of a manufacturing system for whole-food-ingredient enclosed dumplings proposed as a preferred embodiment of the present invention, and FIG. 3 is an enlarged view of the detailed configuration of part 'A' in FIG. 1, which shows a manufacturing system for whole-ingredient enclosed dumplings proposed as a preferred embodiment of the present invention. FIGS. 4 and 5 show the detailed structure and operating state of parts 'A-a' and 'A-b' in FIG. 3 above, and FIG. 6 shows the sealing state of a dumpling through a dumpling forming device in a manufacturing system for a whole food ingredient-sealed dumpling proposed as a preferred embodiment of the present invention. Figure 7 shows an enlarged view of section 'B' of Figure 1 above. Specific details for implementing the invention

[0032] Hereinafter, a manufacturing system for whole-ingredient enclosed dumplings proposed as a preferred embodiment of the present invention will be described in detail with reference to the attached drawings.

[0033] FIGS. 1 and 2 show the overall configuration of a manufacturing system for whole-food-ingredient enclosed dumplings proposed as a preferred embodiment of the present invention, FIG. 3 shows an enlarged view of the detailed configuration of part 'A' in FIG. 1 showing the manufacturing system for whole-food-ingredient enclosed dumplings proposed as a preferred embodiment of the present invention, FIGS. 4 and 5 show the detailed structure and operating state of parts 'A-a' and 'A-b' in FIG. 3, FIG. 6 shows the sealing state of the enclosed dumpling through the dumpling forming device in the manufacturing system for whole-food-ingredient enclosed dumplings proposed as a preferred embodiment of the present invention, and FIG. 7 shows an enlarged view of part 'B' in FIG. 1.

[0034] The manufacturing system (1) for whole-ingredient enclosed dumplings according to the present invention sequentially implements: a dough sheet supply process for supplying a compression-molded dough sheet (S) in the longitudinal direction; a rolling process for rolling the dough sheet (S) supplied in the longitudinal direction so that both edges are upright; a filling material input process for each inputting a whole-ingredient ingredient (T) and a dumpling filling (P) into the rolled portion (C) of the dough sheet (S) formed by the rolling process; a sealing process for sealing both edges of the rolled portion (C) into which the filling materials are input to form an enclosed dumpling (D) filled with filling materials; and a residual wrapper recovery process for recovering residual wrappers (S') cut from the edges of the enclosed dumpling (D).

[0035] The manufacturing system (1) of the above-mentioned whole-ingredient enclosed dumpling comprises: a dough sheet supply device (100) that supplies a dough sheet (S) of a set thickness in the longitudinal direction along a supply path; a rolling device (200) that is positioned on the supply path of the dough sheet (S) and interferes inwardly with both edges of the dough sheet (S) supplied along the supply path to form a rolled portion (C) in which both edges of the dough sheet (S) are rolled upwardly; a dumpling filling input device (300) that feeds a predetermined amount of dumpling filling (P) into the rolled portion (C) of the dough sheet (S) formed by the rolling device (200); and a whole-ingredient input device (400) that feeds whole-ingredients (T) one by one into the rolled portion (C) of the dough sheet (S) formed by the rolling device (200); The device includes: a dumpling forming device (500) that cuts and seals the edge of the end portion (C) of a dough sheet (S) into which the dumpling filling (P) and whole food ingredients (T) are introduced, thereby forming a sealed dumpling (D) in which whole food ingredients (T) and dumpling filling (P) are enclosed within a sealed dumpling wrapper (S1); and a residual wrapper recovery device (600) that recovers the residual wrapper (S2) cut from the dumpling wrapper (S1) by the sealing of the sealed dumpling (D) by the dumpling forming device (500) to a dough sheet supply device (100).

[0036] The dough sheet supply device (100) comprises: a dough sheet unfolding unit (110A) that holds a dough sheet roll (R) on which a dough sheet (S) is wound and unfolds and supplies the dough sheet (S) in the longitudinal direction from the held dough sheet roll (R); a dough sheet extrusion molding unit (110B) that extrudes and molds the dough sheet (S) by passing the dough (M) loaded into a dough hopper (111) through a sheet extrusion unit (112) composed of a pair of compression rollers (112a) and supplies it in the longitudinal direction; and a supply conveyor unit (120) that transports and supplies the dough sheet (S) along a supply path in the longitudinal direction.

[0037] In addition, in this embodiment, the residual dough (S2) recovered through the dough sheet recovery device (600) and the dough sheet (S) supplied through the dough sheet molding supply unit (110) are passed through the mixing extrusion unit (141) to extrude the dough sheet (S) mixed with the residual dough (S2) and the dough sheet (S), thereby mixing and extruding the recovered residual dough (S2) and the dough sheet (S) and supplying them in the longitudinal direction through the supply conveyor (120).

[0038] The above-mentioned rolling device (200) includes one or more rolling roller units (210) that are positioned on the supply path of a dough sheet (S) through a supply conveyor (120) and inwardly interfere with both edges of the dough sheet (S) supplied along the supply path, thereby forming a rolled portion (C) in which both edges of the dough sheet (S) are rolled in an upwardly upright shape.

[0039] In this embodiment, the rolling roller unit (210) includes a pair of rolling rollers (211) spaced apart from each other on the supply conveyor (120). In this embodiment, a pair of rolling roller units (210) are sequentially arranged on the movement path of the dough sheet (S), so that the dough sheet (S), moving in the longitudinal direction through the supply conveyor (120), is towed and moved by interference between the rolling roller units (210), and the two edges are interfered with to form a rolling portion (C) in which the two edges are upright.

[0040] More preferably, the rolling device (200) further includes a pressure roller (212) that supports the middle portion of the dumpling wrapper (S1) entering the rolling roller unit (210) in the longitudinal direction downward in the longitudinal direction, thereby forming a shaped rolling portion in which the middle portion formed between the two edges is sunken.

[0041] In particular, a plurality of discharge holes (212a) are formed on the outer wall of the pressure roller (212) to discharge air supplied through the air supply pipe (214), so that the dumpling wrapper (S1) maintains a non-contact state with the pressure roller (212) and forms a shaped end portion (C) in which the middle part is indented in the longitudinal direction by the discharged air.

[0042] Accordingly, the dough sheet (S) is pulled in the longitudinal direction while the two edges interfere between the end rollers (211) while the central part is pressed downward by the pressure roller (212), thereby forming a "∪" shaped end portion (C) in which the central part is sunken and the two edges are upright.

[0043] More preferably, an annular ventilation channel (212b) is formed concentrically within the pressure roller (212), and diffusion discharge holes (212a) are formed in the annular ventilation channel (212b).

[0044] In addition, an air supply cap (214) is positioned close to the upper part of the pressure roller (212) to supply air supplied through the air supply pipe (213) to the annular ventilation pipe (212b) through the diffusion ejection hole (212a) formed in the upper part of the pressure roller (212), so that the air supplied through the air supply pipe (213) into the annular ventilation pipe (212b) is ejected downward through the diffusion ejection holes (212a) formed in the lower part, so that the central part of the dough sheet (S) maintains a non-contact state with the pressure roller (212) and forms a downwardly sunken shape by the air ejected from the pressure roller (212).

[0045] In particular, an upward ejection chamber (220) for ejecting air upwardly is disposed at the bottom of the conveyor belt of the supply conveyor (120) through which the dough sheet (S) requiring the above-mentioned end is conveyed, on both sides of the dough sheet (120).

[0046] The above upward ejection chamber (220) has upward ejection sheets (221) formed on both the left and right sides, which eject air supplied through the air supply pipe (222) upward.

[0047] Accordingly, the two sides of the dough sheet (S), which has a shape with a central part that is downwardly sunken by the air ejected through the diffusion ejection hole (212a) of the pressure roller (212), enter the end roller unit (210) in the longitudinal direction with both sides lifted by the air ejected upward through the upward ejection chamber (220), thereby forming a "∪" shaped end portion (C).

[0048] And, the filling ingredients, such as whole food ingredients (T) and dumpling filling (P), are sequentially introduced into the end portion (C) of the "∪" shape, and the whole food ingredients (T) may include whole shrimp, rice cakes, sausages, cheese sticks, etc.

[0049] The above-mentioned food ingredient input device (400) includes a conveyor belt (313) that is attached between a driving roller (311) and a driven roller (312) to sequentially align individual food ingredients (T) to be input via the conveyor belt (313) at an alignment point; and a food ingredient input unit (320) that grips the food ingredients positioned at the alignment point by the conveyor belt (310) and inputs them at the end portion input point of a dough sheet.

[0050] Preferably, alignment pockets (314) for aligning the food material (T) are arranged at equal intervals on the conveyor belt (313), and the food material (T) is aligned individually at a set angle and set position by the alignment pockets (314).

[0051] Each of the above alignment pockets (314) has an upper-open alignment pocket (314a) for receiving and storing a whole food ingredient (T), and the whole food ingredient (T) received in the alignment pocket (314a) is positioned at an alignment point by section transport of the conveyor belt (313) and is finally fed into the end portion (C) of the dough sheet (S) through the whole food ingredient input unit (320).

[0052] The above-mentioned whole food material input unit (320) includes a finger member (321) that grips the whole food material aligned in the alignment pocket (314a) of the conveyor belt (313); and a section moving member (322) that causes the finger member (321) to move between the alignment point where the alignment pocket (314a) is formed and the end portion (C) of the dough sheet (S).

[0053] Accordingly, the food material (T) positioned in the supply section in a fixed position in the alignment pocket (314a) of the conveyor belt (313) is clamped through the finger member (321), rotated and moved up and down through the section moving member (322), and fed into the end portion (C) of the dough sheet (S).

[0054] And, the dumpling filling input device (400) comprises a dumpling filling hopper (410) in which dumpling filling (P) is stored, a mixing screw unit (420) that mixes and extrudes the dumpling filling (P) stored in the dumpling filling hopper (410), and a dumpling filling extrusion unit (430) that feeds a measured amount of the mixed dumpling filling (P) to the end portion (C) of the dough sheet (S) through an extrusion pipe (431).

[0055] Accordingly, the whole food ingredient from the whole food ingredient input unit (320) and the dumpling filling (P) from the dumpling filling input device (400) are introduced into the rolled portion (C) of the dough sheet (S) rolled by the rolled portion (200), and subsequently, the rolled portion (C) passes through the dumpling forming device (500) so that the edge portion is sealed and cut, thereby forming a sealed dumpling (D) in which the whole food ingredient (P) and the dumpling filling (P) are enclosed within the cut dumpling wrapper (S1).

[0056] The above dumpling forming device (500) moves the end portion (C) of a dough sheet (S), into which dumpling filling (P) and whole food ingredients (T) are fed, in the longitudinal direction between a pair of forming rollers (511) in which a forming groove (511a) is formed correspondingly on the outer wall, thereby forming a sealed dumpling (D) in which the edge portion of the dough sheet (S) filled with dumpling filling (P) and whole food ingredients (T) is cut and sealed.

[0057] Then, the remaining dough (S2) from which the dumpling wrapper (S) has been cut from the dough sheet (S) is recovered to the dough sheet supply device (100) through the remaining dough wrapper recovery device (600), mixed and extruded with the dough sheet (S) supplied through the dough molding supply unit (110), and then supplied again to the rolling device (200).

[0058] In this embodiment, the residual dough recovery device (600) includes a recovery conveyor (610) that pulls and transports the residual dough to the dough sheet supply device (100).

[0059] In this embodiment, an elastic guide tube (630) with a coil wound thereon is placed between a residual wrapper recovery roller unit (620) placed in a dumpling forming device (500) from which the residual wrapper (S1) is removed and a recovery conveyor (610) placed spaced apart from the residual wrapper recovery roller unit (620), so that the residual wrapper (S2) being towed from the dumpling forming device (500) to the recovery conveyor (610) is recovered to the dough sheet supply device (100) through the recovery conveyor (610) while minimizing damage to the residual wrapper (S2) being towed from the dumpling forming device (500) to the recovery conveyor (610).

[0060] That is, the above-mentioned residue (S2) is pulled to the recovery conveyor (610) while maintaining the required tension by the elastic flow of the elastic guide tube (620) and is finally recovered to the dough sheet supply device (100).

[0061] The present invention, as described above, has been explained with reference to the embodiments illustrated in the drawings, but this is merely illustrative and those skilled in the art will understand that various modifications are possible therefrom.

[0062] Therefore, the true scope of technical protection of the present invention should be determined by the technical concept of the appended claims. Explanation of the symbols

[0064] 1. Manufacturing system for whole-ingredient enclosed dumplings 100. Dough sheet feeder 110. Dough molding feed unit 110A. Dough sheet development unit 110B. Dough sheet extrusion molding unit 111. Dough Hopper 112. Sheet Extrusion Unit 112a. Extrusion roller 120. Supply Conveyor 140. Mixing Extrusion Section 141. Mixing Extrusion Unit 141a. Mixing extrusion roller 141b. Mixing extrusion roller 200. Turning device 210. Turning roller unit 211. Rolling roller 212. Pressure roller 212a. Diffusion vent 212b. Annular vent 212c. Supply air port 213. Supply pipe 214. Sudden Cap 220. Upward ejection chamber 221. Upward ejection sheet 222. Rapid pipe 300. Whole food ingredient input device 310. Alignment conveyor unit 311. Driving roller 312. Driven roller 313. Conveyor belt 314. Alignment pocket 320. Whole food ingredient input unit 321. Finger component 322. Section movement component 400. Dumpling filling input device 410. Dumpling filling hopper 420. Mixing screw unit 430. Dumpling filling extrusion unit 431. Extruded pipe 500. Dumpling forming device 510. Forming roller unit 511. Forming roller 511a. Forming groove 600. Residual shell recovery device 610. Residual shell recovery conveyor 620. Residual Pigment Recovery Roller Unit 630. Elastic guide tube M. Dough S. Dough Sheet C. End part T. Whole food ingredients P. Dumpling filling D. Packaged dumpling S1. Dumpling wrapper S2. Small wrapper R. Dough Citron

Claims

Claim 1 A dough sheet supply device that supplies a dough sheet in the longitudinal direction along a supply path via a supply conveyor; a rolling device disposed on the supply path of the dough sheet that interferes inwardly with both edges of the dough sheet supplied along the supply path to form a U-shaped rolled portion in which both edges of the dough sheet are rolled up so as to stand upright; a dumpling filling input device that inputs a predetermined amount of dumpling filling into the rolled portion of the dough sheet formed by the rolling device; a whole food ingredient input device that inputs whole food ingredients one by one into the rolled portion of the dough sheet formed by the rolling device; a dumpling forming device that forms a sealed dumpling in which the whole food ingredients and dumpling filling are enclosed within a sealed dumpling wrapper by cutting and sealing the edges of the rolled portion of the dough sheet into which the dumpling filling and whole food ingredients have been input; and a residual wrapper recovery device that recovers the residual wrapper cut from the dumpling wrapper by the sealing of the sealed dumpling by the dumpling forming device to the dough sheet supply device. Manufacturing system for whole-ingredient enclosed dumplings. Claim 2 A manufacturing system for whole food ingredient enclosed dumplings according to claim 1, characterized in that the rolling device comprises one or more rolling roller units that are positioned on the supply path of a dough sheet through a supply conveyor and interfere inwardly with both edges of the dough sheet supplied longitudinally along the supply path, thereby forming an upwardly upright U-shaped rolling portion of both edges of the dough sheet. Claim 3 A manufacturing system for whole-food encapsulated dumplings according to claim 2, characterized in that the rolling device further comprises a pressure roller that supports the middle portion of the dumpling wrapper entering the rolling roller unit in the longitudinal direction downward in the longitudinal direction to form a U-shaped rolling portion with a recessed middle portion formed between the two edges. Claim 4 In claim 3, the whole food ingredient input device comprises: an alignment conveyor unit that sequentially aligns individual whole food ingredients at an alignment point via a conveyor belt; and a whole food ingredient input unit that grips the whole food ingredients positioned at the alignment point by the alignment conveyor unit and feeds them into an input point at the end portion of a dough sheet, wherein alignment pockets for aligning whole food ingredients are arranged at equal intervals on the conveyor belt of the alignment conveyor unit, so that the whole food ingredients are aligned individually at a set angle and a set position by the alignment pockets, and the whole food ingredient input unit comprises a finger member that grips the whole food ingredients while they are aligned in the alignment pockets of the conveyor belt; and a section moving member that causes the finger member to move between the alignment point where the alignment pockets are formed and the end portion of the dough sheet.

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