In a gyoza forming machine compressing a half kneaded noodle skin material to form into a belt-like noodle skin, die cutting the obtained belt-like noodle skin into a predetermined shape to form a gyoza skin, putting a gyoza filling on the gyoza skin, and wrapping the gyoza filling with the gyoza skin to obtain a gyoza, the gyoza forming machine includes a wrap off-cuts returning mechanism having a supply unit for a wrap off-cuts and the half kneaded noodle skin material arranging the half kneaded noodle skin material on both surfaces of the die cut wrap off-cuts, and a noodle skin forming unit compressing the wrap off-cuts and the needle skin material supplied from the supply unit to form a three-layer structure needle skin, and the wrap off-cuts returning mechanism is configured to return the die cut wrap off-cuts formed by the noodle skin forming unit to the supply unit.

A dough stamping device for severing dough pieces from a dough sheet comprises a support, on which the dough sheet is depositable, and a blade assembly, which is configured to oscillate and perform indexed lifting actions in a substantially vertical direction. The blade assembly has a first group of blades, which is configured to at least partially generate an outer contour of a dough piece to be severed. In addition, the blade assembly has a second group of blades, which is configured to generate at least one slit inside of the outer contour of the dough piece.

A food material processing mechanism, a food material processing method and a food manufacturing method which enable highly accurate bending of a sheet-shaped flexible food material such as a skin are provided. A food material processing mechanism includes a conveyance unit and a processing unit. A conveyance unit conveys a sheet-shaped flexible food material in a conveyance direction. A processing unit forms a bending reference portion being a reference portion for bending, in the flexible food material being conveyed by the conveyance unit. The processing unit includes a reference formation unit and a pressing unit. The reference formation unit locally applies a force to the flexible food material to form the bending reference portion. The pressing unit presses the flexible food material against the conveyance unit at least temporarily while the reference formation unit forms the bending reference portion in the flexible food material.

To provide a rolled food product manufacturing apparatus and manufacturing method capable of improving productivity. A rolled food product manufacturing apparatus includes an outlet from which an air stream flows, a conveyor section having a loading member provided with openings through which the air stream flowing from the outlet toward a loading surface passes and conveying a sheet-like base material put on the loading surface in one direction, and a holding part holding one part of the base material floated from the loading surface by the air stream in a floated state.

An eggroll rolling machine including a conveying assembly, a pivoting assembly, and an electronic assembly. The conveying assembly includes a conveying belt and head pulleys. Head pulleys rotate to slide the conveying belt. The pivoting assembly includes a block. The block is fixed to the conveying assembly through fasteners. The electronic assembly includes a motor. The motor rotates the head pulleys to slide the conveying belt. A partially made eggroll is placed in one end of the conveying belt and slides in the conveying belt to the block. The block pushes the partially made eggroll while the eggroll slides with the conveying belt to form an eggroll.

The present utility invention provides a rolled stuffing food forming apparatus, which uses a stuffing-filling unit in cooperation with an U shape forming assembly to simulate the manual work preferably, then, in the conventional art, the technical issues which are occurred in the automatic equipments when simulating the manual work are solved.

A device for making filled dough products comprises a conveyor device configured to convey dough pieces in a production direction, a holding belt disposed above the conveyor device and configured to engage a filling, which is disposed on one of the dough pieces, and a winding device configured to fold and/or wind one of the dough pieces. The winding device comprises a folding device adapted to fold a folding portion of the dough piece upwards, wherein the folding device comprises a hook, which is pivotably disposed above the conveyor device.

A bending mechanism, a bending method and a food manufacturing method which are capable of bending a sheet-shaped flexible food material, such as a skin, with high accuracy and high speed are provided. A conveyance unit 11 conveys a flexible food material 81. A support unit 12 supports a bending reference portion 85 being a part of the flexible food material 81 in at least a part of a section while the flexible food material 81 is conveyed from a first conveyance area A1 to a second conveyance area A2. The conveyance unit 11 includes a first component part 21 and a second component part 22. An angle formed by a support portion of the second component part 22 which makes contact with a bending portion 87 with respect to a support portion of the first component part 21 which makes contact with a base portion 86 continuously changes from the first conveyance area A1 toward the second conveyance area A2 in such a manner that an angle of the bending portion 87 with respect to the base portion 86 in the second conveyance area A2 is larger than an angle of the bending portion 87 with respect to the base portion 86 in the first conveyance area A1.

A shutter piece has a first side surface which seals a peripheral portion of an outer skin material above an inner material, a second side surface which is located below the first side surface and contacts the outer skin material earlier than the first side surface so as to centrally gather the outer skin material toward a location above a center of the inner material, and a third side surface which is located below the first side surface and defines a portion of a pyramid-like space above the inner material when the peripheral portion of the outer skin material is sealed by the first side surface.

Provided are a quantitative division unit, a quantitative division method, and a food production method capable of accurately quantitatively dividing a paste ingredient while preventing the damage of the ingredient. A first plunger and a second plunger are shifted from a first driving state to a second driving state in such a manner that the paste ingredient is introduced between the first plunger and the second plunger via a first port due to a negative pressure generated in the area of an internal space between the first plunger and the second plunger. The first plunger and the second plunger are shifted from the second driving state to a third driving state where at least a part of the paste ingredient between the first plunger and the second plunger is disposed so as to face the second port. The first plunger and the second plunger are then shifted from the third driving state to a fourth driving state so as to feed the paste ingredient to the outside via the second port.