Apparatus for forming roll dumpling

Abstract

The present invention relates to a device for manufacturing rolled dumplings, and more specifically, to a device for manufacturing rolled dumplings of whole ingredients that automatically and continuously satisfies consumer satisfaction by sealing a dumpling filling and a whole ingredient with its shape preserved, such as whole shrimp, chili peppers, or cheese, in a rolled state on top of a dumpling wrapper, thereby harmoniously providing the taste and flavor of the dumpling wrapper and the filling, as well as the unique texture and flavor of the whole ingredient with its shape preserved.

Description

Technology Field

[0001] The present invention relates to a device for manufacturing rolled dumplings with whole ingredients, and more specifically, to a device for manufacturing rolled dumplings with whole ingredients that automatically and continuously satisfies consumer satisfaction by sealing a dumpling filling and a whole ingredient with preserved shape, such as whole shrimp, chili peppers, or cheese, in a rolled state on top of a dumpling wrapper, thereby harmoniously providing the taste and flavor of the dumpling wrapper and the filling, as well as the unique texture and flavor of the whole ingredient with preserved shape. 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 device for manufacturing rolled dumplings with whole ingredients that automatically and continuously performs a series of processes for manufacturing rolled dumplings with whole ingredients, comprising: a dumpling wrapper forming process; a dumpling filling input process for stacking dumpling filling on the dumpling wrapper; a whole ingredient input process for inputting whole ingredients, such as whole shrimp, on top of the dumpling filling stacked on the dumpling wrapper; and a dumpling wrapper sealing process for rolling both edges of the dumpling wrapper on which the dumpling filling and whole ingredients are placed inward and overlapping them, and then compressing the overlapping edges in the longitudinal direction to seal them.

[0016] Furthermore, the problems of the present invention, which enable automation that previously relied on manual labor, are not limited to those mentioned above, and other unmentioned problems will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0017] The above objective is achieved by the following configuration provided in the present invention.

[0018] The whole food ingredient rolled dumpling manufacturing device according to the present invention is,

[0019] A dumpling wrapper forming supply unit that punches a dough sheet to cut a dumpling wrapper; a dumpling filling supply unit that supplies a predetermined amount of dumpling filling onto the upper portion of the dumpling wrapper cut by the dumpling wrapper forming supply unit; a whole food ingredient input unit that inserts whole food ingredients one by one onto the upper portion of the dumpling filling stacked on the upper portion of the dumpling wrapper; and a rolling sealing unit that rolls both edges of the dumpling wrapper, on which the dumpling filling and whole food ingredients are sequentially stacked, inward to overlap the two edges, and then seals both edges of the overlapped dumpling wrapper in the longitudinal direction.

[0020] The above-mentioned rolling sealing unit is characterized by comprising: a rolling conveyor unit having a rolling belt that transports a dumpling wrapper loaded with dumpling filling and whole food ingredients in the longitudinal direction; a rolling guide unit having an open-top rolling guide formed in the longitudinal direction, which is positioned in the movement path of the rolling belt moving in the longitudinal direction and rolls the two edges of the rolling belt moving in the longitudinal direction by interfering with them to curve inward; and a sealing unit that is seated on the rolling belt and passes through the rolling guide of the rolling guide unit in the longitudinal direction, and seals the overlapping portion of the dumpling wrapper, which is rolled inward by the two edges, by applying belt pressure in the longitudinal direction.

[0021] Preferably, the sealing unit is configured as a belt-pressure type comprising a pressure sealing belt that is longitudinally attached to the upper part of the end guide path of the end guide unit by a plurality of belt rolling rollers and moves continuously in the front-rear longitudinal direction.

[0022] The two overlapping edges of the dumpling wrapper, which are rolled inward while passing through the rolling guide path of the above-mentioned rolling guide unit in the longitudinal direction, are sutured by applying longitudinal pressure using a pressure suture belt.

[0023] More preferably, on both sides of the entry section of the end guide unit into which the end belt enters, end guide units are each formed, each including end guide belts that support the edges of the end belt on both sides at an inward angle.

[0024] And, the above-mentioned whole food ingredient input unit comprises a whole food ingredient sorting unit that sorts whole food ingredients one by one; and a whole food ingredient section input unit that repeatedly moves between the whole food ingredient sorting unit and a section conveying unit in which a dumpling wrapper with stacked dumpling filling is conveyed, and places whole food ingredients one by one on a dumpling wrapper with stacked dumpling filling that is moved by being seated on a section conveying belt of the section conveying unit.

[0025] In addition, the whole food material sorting unit comprises a whole food material hopper that stores whole food materials requiring input and discharges the stored whole food materials one by one; and a sorting block disposed at the bottom of the whole food material hopper that aligns the discharged individual whole food materials in a fixed position.

[0026] The above alignment block has an alignment pocket formed therein for receiving and aligning individual whole food materials discharged from the discharge port of the whole food material hopper in the front-rear direction, and

[0027] The above alignment block is configured to be a movable type that moves in sections below the discharge opening of the food material hopper by means of a block movable member, thereby alternately opening and closing the discharge opening of the food material hopper through section movement and positioning individual food materials discharged through the discharge opening into the alignment pocket of the alignment block. Effects of the invention

[0028] As described above, the present invention provides a device for manufacturing rolled dumplings with whole ingredients that automatically and continuously performs a series of processes for manufacturing rolled dumplings with whole ingredients, comprising: a dumpling wrapper forming process; a dumpling filling input process for stacking dumpling filling on the dumpling wrapper; a whole ingredient input process for inputting whole ingredients, such as whole shrimp, on top of the dumpling filling stacked on the dumpling wrapper; and a dumpling wrapper sealing process for folding the two edges of the dumpling wrapper on which the dumpling filling and whole ingredients are placed inward and overlapping them, and then compressing the two overlapping edges in the longitudinal direction to seal them.

[0029] Therefore, it is possible to automatically and continuously manufacture rolled dumplings in which the filling and shape-preserved whole ingredients, such as whole shrimp or chili peppers, are wrapped within a rolled-sealed dumpling wrapper. Consequently, the present invention makes it possible to mass-produce and distribute handmade dumplings at an affordable price in the form of whole ingredients, such as whole shrimp, wrapped in a dumpling wrapper. Brief explanation of the drawing

[0030] FIG. 1 shows a whole-ingredient rolled dumpling produced by a whole-ingredient rolled dumpling manufacturing device proposed as a preferred embodiment of the present invention, and FIG. 2 shows the overall configuration of a whole-ingredient rolled dumpling manufacturing device proposed as a preferred embodiment of the present invention, and FIG. 3 shows the detailed configuration and operating state of the dumpling wrapper forming supply unit and the dumpling filling supply unit in a whole food ingredient rolled dumpling manufacturing device proposed as a preferred embodiment of the present invention. FIGS. 4 and 5 show the detailed configuration and operating state of the whole food ingredient input section in a whole food ingredient rolled dumpling manufacturing device proposed as a preferred embodiment of the present invention. FIGS. 6 to 8 show the detailed configuration and operating state of the rolled dumpling sealing part in the whole food ingredient rolled dumpling manufacturing device proposed as a preferred embodiment in the present invention. Specific details for implementing the invention

[0031] Hereinafter, a device for manufacturing rolled dumplings using whole ingredients, proposed as a preferred embodiment of the present invention, will be described in detail with reference to the attached drawings.

[0032] FIG. 1 shows a whole-ingredient rolled dumpling produced by a whole-ingredient rolled dumpling manufacturing device proposed as a preferred embodiment of the present invention, FIG. 2 shows the overall configuration of a whole-ingredient rolled dumpling manufacturing device proposed as a preferred embodiment of the present invention, FIG. 3 shows the detailed configuration and operating state of the dumpling wrapper forming supply unit and the dumpling filling supply unit in a whole-ingredient rolled dumpling manufacturing device proposed as a preferred embodiment of the present invention, FIG. 4 to FIG. 5 show the detailed configuration and operating state of the whole-ingredient input unit in a whole-ingredient rolled dumpling manufacturing device proposed as a preferred embodiment of the present invention, and FIG. 6 to FIG. 8 show the detailed configuration and operating state of the rolled sealing unit in a whole-ingredient rolled dumpling manufacturing device proposed as a preferred embodiment of the present invention.

[0033] The whole food ingredient rolled dumpling manufacturing device (1) proposed as a preferred embodiment in the present invention is manufactured in a form in which whole food ingredients (130), such as whole shrimp or sausage, which maintain their original shape, are rolled in a dumpling filling (120) and a dumpling wrapper (110), as shown in FIG. 1, so as to harmoniously combine the original texture and flavor of the dumpling made of the dumpling wrapper (110) and the dumpling filling (120) with the unique texture and flavor of the whole food ingredient (130) to satisfy the consumer's preferences.

[0034] In the present invention, as an example, a whole shrimp, which is a whole food ingredient (130), is laminated onto a dumpling wrapper (110) on which a dumpling filling (120) is laminated, and the two edges of the laminated dumpling wrapper are sealed. The invention is not limited to such whole food ingredients.

[0035] Meanwhile, the whole food ingredient rolled dumpling manufacturing device (1) according to the present invention comprises: a dumpling wrapper forming supply unit (10) that cuts a dumpling wrapper (110) by punching a dough sheet (110') that moves through a transfer roller (11) as shown in FIG. 2; a dumpling filling supply unit (20) that supplies a predetermined amount of dumpling filling (120) to the top of the dumpling wrapper (110) manufactured by the dumpling wrapper forming supply unit (10); and a whole food ingredient input unit (30) that loads and places whole food ingredients (130) one by one on the top of the dumpling wrapper (110) on which the dumpling filling (120) is stacked. and includes a rolling sealing portion (40) that rolls inward the two edge portions (111) of the dumpling wrapper (110) on which the dumpling filling (120) and whole food ingredients (130) are sequentially loaded, so that the two edge portions (111) overlap, and then seals the two edge portions (111) of the overlapped dumpling wrapper (110) in the longitudinal direction.

[0036] And, as shown in FIGS. 2 and 3, the above-described dumpling wrapper forming supply unit (10) comprises a dough sheet transfer roller (11) that transfers a dough sheet (111) in a longitudinal direction, a punching conveyor (12) that supports the bottom surface of the dough sheet (111) transferred by the dough sheet transfer roller (11) and has a support belt (12a) having one or more punching holes (12b) formed therein; The device includes a punching unit (13) that lowers a punching head (13a) along a punching hole (12b) of a support belt (12a) on which the dough sheet (111) is placed, and cuts the dough sheet (111) placed on the support belt (12a) along the punching hole (12b) to form a dumpling wrapper (110); and a section conveying unit (50) is formed at the bottom of the punching conveyor (12), having a section conveying belt (51) that conveys the punched dumpling wrapper (110) in sections.

[0037] In addition, the section transfer unit (50) is configured to sequentially pass the dumpling wrapper through the dumpling filling supply unit (20) and the whole food ingredient input unit (30) through the section movement of the section transfer belt (51), and it is also possible to implement it by extending the roll conveyor unit constituting the roll sealing unit (40), and all of these are intended to be within the scope of the present invention.

[0038] And, the dumpling filling supply unit (20) includes a dumpling filling hopper (21) in which dumpling filling (120) is stored, and a dumpling filling extrusion unit (22) that extrudes a fixed amount of dumpling filling (120) stored in the dumpling filling hopper (21) through an extrusion pipe (23) and supplies a fixed amount of dumpling filling (120) onto each dumpling wrapper (110) conveyed by a dumpling wrapper conveying unit.

[0039] Accordingly, the dumpling wrapper (110) that is transported in the longitudinal direction by the section transport unit (50) is fed with a quantity of dumpling filling (120) extruded by the dumpling filling supply unit (20), and subsequently, the dumpling wrapper (110) with the dumpling filling (120) stacked passes through the whole food ingredient input unit (30), and whole food ingredients (130), such as whole shrimp, are placed one by one on top of the stacked dumpling filling (120).

[0040] The above-mentioned whole food ingredient input unit (30) includes a whole food ingredient alignment unit (30A) in which whole food ingredients (130) are aligned as seen in FIGS. 2 and FIGS. 4 to 5; and a whole food ingredient section input unit (30B) that repeatedly moves between the whole food ingredient alignment unit (30A) and the section transfer unit (50) in which a dumpling wrapper (110) with a dumpling filling (120) stacked is transferred, and places the whole food ingredients (130) one by one on the dumpling wrapper (110) with a dumpling filling (120) stacked on the section transfer belt (51) of the section transfer unit (50) that moves between sections.

[0041] The above-mentioned food material sorting unit (30A) includes a food material hopper (31) that stores food materials (130) requiring input and discharges the stored food materials (130) one by one; and a sorting block (32) that is positioned below the food material hopper (31) and sorts the discharged food materials (130) into a fixed position.

[0042] Preferably, the alignment block (32) has an alignment pocket (32a) formed therein for receiving and aligning individual food ingredients (130) discharged from the food ingredient hopper (31) in the front-rear direction, and on one side of the alignment block (32), as shown in FIG. 5c, a pressure alignment member (33) is further formed to push the food ingredients (130) that have entered the alignment pocket (32a) and align them in the width direction.

[0043] And, the alignment block (32) is configured to be movable in the longitudinal direction, moving in sections from the lower part of the discharge port (31a) of the food material hopper (31) by means of a block movable member (32b), so as shown in FIG. 5a and FIG. 5b, the alternating opening and closing of the discharge port (31a) of the food material hopper (31) and the individual food material (130) discharged through the discharge port (31a) are positioned in the alignment pocket (32a) of the alignment block (32) in the longitudinal direction.

[0044] Additionally, the pressure alignment member (33) presses the food material (130) aligned in the front and back directions in the alignment pocket (32a) to align the food material (130) left and right, thereby aligning the food material (130) that is clamped and inserted by the food material insertion unit (30A) in the front and back and left and right directions.

[0045] And, the above-mentioned whole food ingredient section input unit (30B) includes a clamping finger member (36) that clamps a whole food ingredient (130) positioned in the alignment pocket (32a) of the alignment block (32); and a section transfer member (35) that transfers the clamping finger member (36) in horizontal and vertical directions to feed the whole food ingredient (130) clamped by the clamping finger member (36) into a dumpling wrapper (110) placed on the section transfer belt (51) of the section transfer unit (50).

[0046] At this time, the food material (130) that is clamped by the clamping finger member (36) is position-aligned by a food material alignment unit (30A) having a unique alignment structure, so that an accurate point is clamped by the clamping finger member (36).

[0047] Meanwhile, as the dumpling wrapper (110) with the dumpling filling (120) and the whole food ingredient (130) sequentially stacked on top moves through the dumpling filling input section (20) and the whole food ingredient input section (30) by means of the section transfer section (50) in this manner, the dumpling wrapper (110) is fed into the end sealing section (40) so that both edges are rolled up and sealed, and the dumpling filling (120) and the whole food ingredient (130) are contained within the rolled-up sealed dumpling wrapper (110) to be manufactured into a whole food ingredient rolled dumpling (100).

[0048] The rolled sealing portion (40) according to the present embodiment comprises: a rolled conveyor unit (41) having a rolled belt (41a) that transports a dumpling wrapper (110) loaded with dumpling filling (120) and whole food ingredients (130) in the longitudinal direction, as seen in FIGS. 2 and FIGS. 6 to 8; and a rolled guide unit (42) having an upper open rolled guide path (42a) formed in the longitudinal direction, which is positioned in the movement path of the rolled belt (41a) moving in the longitudinal direction and rolls by interfering with the edges of both sides of the rolled belt (41a) moving in the longitudinal direction in a curved manner inward. It includes a pressure belt-type sealing unit (43) that is seated on the above-mentioned rolling belt (41a) and passes through the rolling guide path (42a) of the rolling guide unit (42), and seals the overlapping portion of the overlapping dumpling wrapper (110) by applying belt pressure in the longitudinal direction while the edges on both sides are rolled inward.

[0049] Preferably, on both sides of the entry section of the end guide unit (42) into which the end belt (41a) enters, an end guide unit (44) is formed, each comprising an end guide belt (44c) that supports the two edges of the end belt (41a) inwardly at an inclined surface.

[0050] The above-mentioned end-inducing belt (44c) is attached between the horizontal attachment wheel (44a) and the vertical attachment wheel (44b) in a twisted state, thereby supporting the lower surfaces of the two edges of the end-inducing belt (41a) in an inwardly inclined manner to induce end-inducing of the two edges of the end-inducing belt (41a).

[0051] Accordingly, the rolling belt (41a) is supported upward in an inclined structure at both edges by the rolling guide belt (44c), so that both edges are gradually rolled and enter and exit the rolling guide path (42a), and the dumpling wrapper (110) on which the dumpling filling (120) and whole food ingredients (130) are placed is rolled inward at both edges together with the rolling belt (41a) and overlaps.

[0052] Then, the overlapping portion of the dumpling wrapper (110), which is seated on the aforementioned wrapping belt (41a) and passes through the wrapping guide path (42a) of the wrapping guide unit (42) in the longitudinal direction, with both edge portions (111) rolled inward and overlapping, is sealed by applying pressure with a pressure belt-type sealing unit (43).

[0053] According to the present embodiment, the pressure belt-type sealing unit (43) is configured to include a pressure sealing belt (43a) that is attached in the longitudinal direction by a plurality of belt rolling rollers (43c) and moves continuously in the front-rear longitudinal direction, so that the overlapping portion of the dumpling wrapper (110) passing through the end guide path (42a) of the end guide unit (42) in the longitudinal direction by the pressure sealing belt (43a) is continuously pressured and sealed.

[0054] Preferably, a plurality of indentation suture protrusions (43b) are formed on the outer wall of the pressure suture belt (43a), so that the edge portions (111) of the dumpling wrapper (110), which are sutured longitudinally by planar pressure from the pressure suture belt (43a) as shown in FIG. 8, are locally and point-wise pressed by the indentation suture protrusions (43b) to form a tighter suture.

[0055] Thus, the whole food ingredient rolled dumpling manufacturing device (1) according to the present embodiment can automatically and continuously perform a series of processes for manufacturing a whole food ingredient rolled dumpling, including a dumpling wrapper forming process, a dumpling filling input process for stacking dumpling filling on the dumpling wrapper, a whole food ingredient input process for inputting whole food ingredients such as whole shrimp on top of the dumpling filling stacked on the dumpling wrapper, and a dumpling wrapper sealing process for rolling both edges of the dumpling wrapper on which the dumpling filling and whole food ingredients are placed inward and overlapping them, and then compressing both overlapping edges in the longitudinal direction to seal them. Explanation of the symbols

[0057] 1. Whole ingredient rolled dumpling manufacturing device 10. Dumpling wrapper forming and supply unit 11. Dough sheet transfer roller 12. Punching conveyor 12a. Support belt 12b. Punching ball 13. Punching unit 13a. Punching head 20. Dumpling filling supply unit 21. Dumpling filling hopper 22. Dumpling filling extrusion unit 23. Extrusion pipe 30. Whole ingredient input unit 30A. Whole ingredient alignment unit 31. Whole ingredient hopper 31a. Discharge port 32. Alignment block 32a. Alignment pocket 32b. Block movable member 33. Pressure alignment member 30B. Whole ingredient input unit 35. Section transfer member 36. Clamping finger member 40. Rolling sealing unit 41. Rolling conveyor unit 41a. Rolling belt 42. Rolling guide unit 42a. Rolling guide 43. Pressure belt type sealing unit 43a. Pressure sealing belt 43b. Press-fit sealing projection 43c. Belt rolling roller 44. Rolling guide unit 44a. Horizontal shoulder wheel 44b. Vertical shoulder wheel 44c. Rolling guide belt 50. Section conveying unit 51. Section conveying belt 100. Whole food ingredient rolled dumpling 110. Dumpling wrapper 110'. Dough sheet 111. Dough sheet 120. Dumpling filling 130. Whole food ingredient

Claims

Claim 1 A dumpling wrapper forming supply unit that punches a dough sheet to cut the dumpling wrapper; a dumpling filling supply unit that supplies a predetermined amount of dumpling filling onto the upper portion of the dumpling wrapper cut by the dumpling wrapper forming supply unit; a whole food ingredient input unit that feeds whole food ingredients one by one onto the upper portion of the dumpling filling stacked on the upper portion of the dumpling wrapper; and a rolling sealing unit that rolls both edges of the dumpling wrapper, on which the dumpling filling and whole food ingredients are sequentially loaded, inward to overlap the two edges, and then seals both edges of the overlapped dumpling wrapper in the longitudinal direction, wherein the rolling sealing unit comprises a rolling conveyor unit having a rolling belt that transports the dumpling wrapper loaded with the dumpling filling and whole food ingredients in the longitudinal direction; and a rolling guide unit disposed in the movement path of the rolling belt moving in the longitudinal direction, having an upper-open rolling guide formed in the longitudinal direction that interferes with and rolls both edges of the rolling belt moving in the longitudinal direction inwardly in a curved manner. It includes a sealing unit that is seated on the aforementioned rolling belt and passes along the rolling guide path of the rolling guide unit in the longitudinal direction, and seals the overlapping portion of the overlapping dumpling wrappers, which are rolled inward on both edges, by applying belt pressure in the longitudinal direction; the whole food material input unit includes a whole food material alignment unit that aligns whole food materials one by one; and a whole food material section input unit that repeatedly moves between the whole food material alignment unit and the section conveying unit where the dumpling wrappers with stacked dumpling filling are conveyed, and is seated on the section conveying belt of the section conveying unit to seat whole food materials one by one on the dumpling wrappers with stacked dumpling filling that are moving in the section; and the whole food material alignment unit includes a whole food material hopper that stores whole food materials requiring input and discharges the stored whole food materials one by one; A whole food ingredient rolled dumpling manufacturing device characterized by including an alignment block disposed at the bottom of the whole food ingredient hopper to align individual whole food ingredients discharged in a fixed position, wherein the alignment block has an alignment pocket formed therein to receive and align individual whole food ingredients discharged from the discharge port of the whole food ingredient hopper in the front-rear direction. Claim 2 In claim 1, the sealing unit is configured as a belt-pressure type comprising a pressure sealing belt that is attached longitudinally to the upper part of the rolling guide path of the rolling guide unit by a plurality of belt rolling rollers and moves continuously in the front-rear longitudinal direction, and the two edges of the overlapping dumpling wrapper, which are rolled inward and passed through the rolling guide path of the rolling guide unit in the longitudinal direction, are sealed by being pressed longitudinally by the pressure sealing belt, characterized in that the whole food ingredient rolled dumpling manufacturing device. Claim 3 A device for manufacturing rolled dumplings using whole food ingredients, characterized in that, in Clause 2, a rolled guide unit is formed on both sides of the entry section of the rolled guide unit into which the rolled belt enters, the rolled guide unit includes a rolled guide belt that supports the edges of the rolled belt on both sides at an inward angle. Claim 4 delete Claim 5 delete Claim 6 A device for manufacturing rolled dumplings made from whole food ingredients according to claim 1, wherein the alignment block is configured to be movable, moving in sections below the discharge opening of a whole food ingredient hopper by means of a block movable member, and is configured to alternately open and close the discharge opening of the whole food ingredient hopper through section movement and to position individual whole food ingredients discharged through the discharge opening into the alignment pocket of the alignment block.

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