JP2000125821A - Device for preparing takoyaki (grilled dumplings with bits of octopus) - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject device capable of evenly grilling TAKOYAKI without being affected by the difference in the ratio of components contained in the dough, by disposing a take-out means for taking out the TAKOYAKIs from a grilling member and quickly freezing the TAKOYAKIs. SOLUTION: This device for preparing TAKOYAKIs (grilled dumplings with the bits of octopus) comprises a storage means 36 having an agitation means 41 for agitating the dough 17 in the first storage tank 42, a carriage means 37 comprising a carrying pipe route 46 and a driving motor 54 which can carry the dough from the end of the pipe route along a straight region and whose rotation rate can be controlled, the first gas burner 38 for heating the linear region, a control means 40 for controlling a carrying speed so that the dough 17 can sufficiently be heated to produce a paste, a nozzle 45 for dropping and feeding the dough 17, a gas burner 61 for heating the dough 17 in a state that the molds 63 are closed, an octopus bit-feeding means for individually feeding chopped octopus bits into the depressions 62 of the molds 63, a nozzle-driving member 48 for sequentially moving the nozzle 46 to positions corresponding to the depressions 62 in the state that pairs of molds 63 are opened, an opening or closing means 50 for opening or closing the feeding port 49 of the nozzle 46 with a cutting blade 51 to cut out the dough, and a means for taking out the prepared TAKOYAKIs from the grilling member 59.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method and an apparatus for producing takoyaki and okonomiyaki foods.

[0002]

2. Description of the Related Art For example, takoyaki is made by adding water, eggs,
It is made by adding dough and stirring to make dough, then adding chopped octopus pieces and baking. When baking the dough and the takoyaki, a baking device having a pair of metal molds in which a plurality of recesses corresponding to the product shape of the takoyaki, for example, a plurality of hemispherical recesses are formed is used.

FIG. 8 shows a typical prior art baking machine 1.
FIG. 8A is a cross-sectional view for explaining the procedure of baking takoyaki with the use of FIG. 8. FIG. 8A shows a state in which the dough 2 and the tako pieces 3 are poured into the recess 5 of one mold 4 of the baking device 1. (2)
FIG. 8 (3) shows a state in which the dough 2 and the octopus piece 3 are baked by superposing one mold 4 on the other mold 6. A heating member such as a gas burner is provided below the baking device 1, and one and the other molds 4 and 6 are previously set to 170 to 180.
Heat to a temperature in the range of ° C.

[0004] As shown in FIG. 8 (1), after the dough 2 is poured from the container 2 a into the recess 5, the octopus pieces 3 are pushed into the dough 2. In this state, after the dough 2 is baked and becomes relatively hard, the other mold 6 is angularly displaced around the connecting shaft 10 in the direction of the arrow A1, as shown in FIG. Stack up. Next, as shown in FIG.
6 is angularly displaced around the connecting shaft 10 in the direction of the arrow B1 in the closed state. At this time, the dough 2 and the octopus piece 3 fall into the recess 7 of the other mold 6 by their own weight.

[0005] In this way, each of the molds 4 and 6 is indicated by arrows A1 and B
By performing the angular displacement operation in one direction a plurality of times, for example, three to four times, a takoyaki in which the dough 2 is baked from above and below can be obtained.

[0006] Okonomiyaki is produced basically by adding shredded vegetables and other ingredients to flour and water, and baking the dough, as in the case of the above-mentioned takoyaki. As an apparatus for baking such okonomiyaki dough, for example, a baking machine having a flat metal mold can be suitably used.

[0007]

In the method of manufacturing takoyaki described above, in the state shown in FIG. 8 (2), each mold 4, 6 is shown in FIG. 8 (3) in a state where the surface of the dough 2 is not solidified. When the angular displacement is performed such that the material 2 is displaced, the fabric 2 flows into the gap 8 between the dies 4 and 6. Conversely, if the dough 2 is baked and hardened in the state shown in FIG. 8 (2), when the dies 4 and 6 are angularly displaced, the dough 2 is deformed according to the shape of the recess 7 of the other dies 6. As a result, there is a problem that the product shape becomes a bell shape as a result, and that the surface portion 9 of the dough 2 does not contact the inner surface of the concave portion 7 so that uneven grilling occurs.

In the above-mentioned okonomiyaki production method,
If the moisture content of the dough is increased, the dough viscosity decreases, so that when the dough is poured into a flat mold, the dough spreads unnecessarily on the mold, making it difficult to bake into a desired shape.

In addition, since it is necessary to make the dough for takoyaki and okonomiyaki peel off from the mold, the moisture content of the dough must be ensured to be larger than the flour quantity, and the dough has a low ingredient ratio. A common problem is that it is limited by mechanical properties such as the surface roughness of the vessel.

When the amount of water in the dough is larger than that of the flour, the viscosity of the dough decreases, so that when the dough is poured into a mold, the dough scatters and waste increases. Further, when the dough is left as it is during baking, the flour in the dough will precipitate, so the dough must be stirred until the dough is baked and relatively hardened, which is troublesome.

[0011] It is an object of the present invention to set the component ratio in the dough arbitrarily without being limited by the mechanical properties of the baking apparatus, to prevent the precipitation of flour, and to cover the entire surface of the dough. It is an object of the present invention to provide a method and apparatus for producing takoyaki and okonomiyaki foods that can be evenly grilled over a wide range.

[0012]

SUMMARY OF THE INVENTION The present invention comprises a first step of heating a dough containing at least flour and water at a temperature at which at least a portion of the starch in the dough is pregelatinized; pouring the pregelatinized dough into a mold and baking at least the surface of the dough, and a second step of baking at least the surface of the dough.

According to the present invention, a dough comprising flour and water and other takoyaki or okonomiyaki food ingredients is at least partially pregelatinized in the dough before being poured into a mold and baked. Heated at temperature. In the present invention, the term "gelatinized" means that the starch molecules are broken down and gelatinized by heating the starch in water. In the dough, at least about 40% by weight of the wheat flour contains starch molecules, which are composed of amylose and amylopectin. When the starch granules are heated with water, most of the amylose is first extracted from the granules, and then water molecules are interposed between the monomers making up amylopectin, resulting in the amylopectin spreading into the solution and gelatinizing. The dough becomes gelatinous in the first step due to the pregelatinization of the starch, and the viscosity increases. In the subsequent second step, the dough can be easily poured into the mold without scattering, and without mixing the dough. In addition, the ingredients in the dough can be baked in a uniform state.

When the dough is baked by turning the mold upside down as in the prior art shown in FIG. 8, the angular displacement of each mold does not leak into the gap between the molds even at an early stage when the surface of the dough does not solidify. Operations can be performed. These types
After pouring the dough, start the angular displacement operation before the surface solidifies, so that the dough can be easily deformed to the shape of each mold, so that at least the entire surface of the dough is evenly baked And the finished shape can follow the shape of the mold.

[0015] Further, since the surface of the dough can be deformed before it hardens and formed into an arbitrary finished shape, the dough can be transferred to a mold without securing a large amount of moisture in the dough as in the above-mentioned prior art. Burning can be prevented. Therefore, the ingredients in the dough are not affected by the mechanical properties of the grill, and the degree of freedom in taste of the takoyaki and okonomiyaki foods can be improved.

Further, in the present invention, in the first step, the starch in the dough is heated at a temperature for pregelatinizing the dough.
The baking time of the dough in the step can be shortened, whereby a large decrease in the amount of water in the food can be prevented, and a voluminous finish can be obtained.

Further, the present invention is characterized in that the dough is stirred while being heated at the above-mentioned temperature. According to the present invention, the dough is stirred in the first step, so that the monomers constituting the amylopectin are uniformly spread in the dough, and the whole dough can be uniformly gelatinized. In addition, the stirring causes the component molecules in the dough to collide with each other and causes the temperature to rise, whereby the α-formation can be promoted.

Further, according to the present invention, the viscosity of the dough in which at least a portion of the starch has been pregelatinized in the first step is such that the surface facing the dough is in a horizontal plane in a state where the dough is filled in an upwardly open container. When the container was tilted so as to form an angle of about 30 degrees with respect to the container, the container was tilted such that the surface facing the upper side of the dough was vertical because at least a part of the dough ran out of the container by its own weight. Occasionally, the dough has a viscosity such that at least a part of the dough flows out of the container by its own weight.

According to the present invention, in the first step,
In a state where the dough is filled in a container facing upward and opened, that is, in a state where the dough is housed in the internal space of the container without any gap, the surface facing the dough has an angle of 30 ° to 9 ° with respect to a horizontal plane.
The heating of the dough in the first step is continued until at least a portion of the dough has a viscosity such that it can flow out of the container when the container is tilted to zero degrees. The dough in which at least a part of the starch is pregelatinized can be easily poured into a mold or the like without scattering, and the entire surface is evenly baked while being deformed according to the shape of the mold. According to the present invention, it is possible for an operator to easily determine whether or not the viscosity of the dough has increased to such an extent that the above-described effects of the present invention can be achieved.

Further, in the present invention, in the first step, the temperature for heating the dough is set at 50 to 130 ° C.

According to the invention, the dough is heated at a temperature between 50 and 130.degree. Below 50 ° C., the starch in the dough is α
At temperatures above 130 ° C., the dough hardens in a short time and the above-mentioned problem of difficulty in forming a paste occurs. However, in the present invention, these problems are avoided and the dough is surely formed into a paste. can do.

Further, the present invention is characterized in that in the first step, the temperature for heating the dough is set at 60 to 100 ° C.

According to the present invention, the dough can be heated at a temperature of 60 ° C. or more to be surely formed into a paste, and since the dough is heated at a temperature of 100 ° C. or less, all the starch in the dough is pregelatinized. It is possible to avoid a problem that water evaporates.

Further, the present invention is characterized in that in the first step, the container containing the dough is heated by a fluid having a temperature at which at least a part of the starch in the dough is pregelatinized.

According to the present invention, the container containing the dough is subjected to a so-called water bath, in which the container is heated with a fluid heated above the temperature at which at least a part of the starch is pregelatinized, for example, liquid water or oil or steam. As a result, the dough temperature can be easily adjusted, and the heat transfer surface of the container can be heated so as to have a uniform temperature distribution over the entire surface, as compared to the case of heating with a gas burner.

Further, the present invention is characterized in that in the second step, the temperature for baking at least the surface of the dough is set to 140 to 220 ° C.

According to the present invention, the dough is treated at 140 ° C. to 220 ° C.
Bake within ℃. If the dough is baked at a temperature lower than 140 ° C., it takes a long time until the surface of the dough becomes brown, resulting in poor productivity.
Further, if baking exceeds 220 ° C., the whole dough becomes hard in a short time, so that baking work is difficult. In the present invention,
Such a problem can be avoided.

In the present invention, the dough may be 30 to 60% by weight.
Characterized by containing water. According to the invention, the dough contains 30 to 60% by weight of water. For example, if the amount of water is less than 30% by weight, the amount required for pregelatinizing all the starch in the dough is not enough, and if the amount exceeds 60% by weight, an extra amount is required in the second step to improve the texture of the product. Although a large amount of water must be vaporized to cause a problem of low productivity, the present invention can avoid these problems.

In the present invention, the dough is 13 to 33% by weight.
Characterized by containing wheat flour. According to the invention, the dough contains 13-33% by weight of flour. 1 flour
When the content is less than 3% by weight, there is a problem that the product is not chewy and remains insufficient.
If the weight percentage is exceeded, the viscosity of the dough increases too much, causing a problem that the dough is hardly deformed in accordance with the shape of the mold in the second step. According to the present invention, these problems can be avoided.

The present invention is also characterized in that the dough contains 1 to 30% by weight of eggs. According to the invention, the dough contains 1 to 30% by weight of eggs. In the present invention, as described above, the ingredients of the dough are not limited to the mechanical properties of the baking device, so that the compounding ratio of eggs can be increased as compared with the existing takoyaki and okonomiyaki, etc. The feeling and flavor can be improved.

Further, the present invention is characterized in that the dough contains 1.5% by weight of soup. According to the present invention, the soup, for example, chicken glass soup, is included in the dough, so that the product can be made rich and rich without adding a sauce or the like separately.

[0032] The present invention further comprises a third step of freezing the takoyaki and okonomiyaki foods produced by the method for producing takoyaki and okonomiyaki foods according to any one of claims 1 to 11. This is a method for producing frozen takoyaki and frozen okonomiyaki foods.

According to the present invention, the takoyaki and okonomiyaki foods produced by the first and second steps are frozen and can be stored for a long period of time.
In the present invention, for example, since the food baked in accordance with the shape of the recess of the grill is frozen and hardened, it is possible to provide a product having a good appearance and shape just before reheating and eating.

The present invention also provides a conveying means having a conveying line for conveying dough containing at least flour and water from one end to the other end of the conveying line, and a conveying line. A first heating means for heating at a temperature at which at least a part of the starch of the dough in the inside is gelatinized; and a second baking at least a surface of the dough poured from the other end of the conveying pipe at a temperature of 140 to 220 ° C. An apparatus for producing takoyaki and okonomiyaki foods, comprising a heating means.

According to the present invention, the dough containing at least flour and water is conveyed by the first heating means by the first heating means until it is conveyed to the second heating means corresponding to the above-mentioned baking device via the conveying pipe. It is heated at a temperature at which the starch therein becomes gelatinized.
Accordingly, the dough becomes a paste from a liquid state and increases in viscosity as it goes from one end to the other end of the transport pipeline, whereby the dough is scattered when poured into the second heating means from the other end of the transport pipeline. Therefore, no waste occurs as in the above-described related art.

Further, during the baking of the dough by the second heating means, the ingredients can be kept uniform without stirring the dough. As described above, in the present invention, in the step of baking the dough by the second heating means, the worker does not need to stir the dough to prevent the sedimentation of flour, and the dough supplied to the second heating means is automatically Since it is conveyed and heated and becomes a paste, the burden on the operator can be reduced.

Further, the present invention is characterized in that the conveying means stirs while conveying the dough.

According to the present invention, the dough is stirred while being conveyed in the conveying means, so that the problem that the dough or the like of the dough settles in the conveying conduit can be avoided, and the dough in the conveying conduit can be surely removed. It can be pasted.

Further, the present invention is characterized in that the conveying means is a screw conveyor. According to the present invention, the dough in the transport pipeline is stirred while being transported by the screw. Since the agitation is performed by stirring the substantially central portion in the cross section perpendicular to the axis of the conveying conduit, the entire dough can be made into a paste-like shape.

Further, the present invention is characterized in that the conveying means is an air conveyor. According to the present invention, the dough that changes from a liquid state to a pasty state as described above can be reliably transported from one end to the other end of the transport pipeline, and can be stirred by an air flow.

Further, according to the present invention, the second heating means has a mold that can be divided into at least two in the circumferential direction and a heating member that heats each mold. The fabric is supplied from the other end, and the mold is vertically displaced vertically while the mold is closed.

According to the present invention, the dough is supplied in a state where each mold is opened, and thereafter, in a state where each mold is closed, the material is heated by a heating member and angularly displaced vertically, more specifically, Angular displacement is performed so that the vertical arrangement of each mold is alternately switched. Since the dough supplied to the molds is in a pasty state as described above, they do not scatter when poured into the molds and do not leak into gaps between the molds when the molds are angularly displaced. Also, compared to the conventional technology, each mold can be angularly displaced at an early stage when the dough does not solidify, so that the dough is deformed according to the shape of each mold and at least the surface of the dough is evenly distributed over the entire surface Can be baked.

Further, the present invention provides one of the first to seventeenth aspects.
It is a takoyaki and okonomiyaki food manufactured by Tsutsumi.

According to the present invention, the surface of the dough is evenly baked over the entire surface, so that it is possible to give a sense of quality as if baked by hand.

[0045]

FIG. 1 is a flow chart for explaining a method of manufacturing a takoyaki according to an embodiment of the present invention. In this embodiment, the processing is started from step a1, and the first steps, step a2 and step a2, are performed.
In 3, the dough is manufactured, and the dough is heated and stirred so as to have a temperature of about T <b> 1, whereby the whole dough becomes paste-like. Next, in step a4, which is the second step, the pasty dough is poured into a mold and baked at a temperature of about T2. In this way, takoyaki is manufactured.

The dough in step a2 is basically produced by mixing flour, eggs and dashi with water and stirring. The mixing ratio of water in this dough is 30-
60% by weight, more preferably 40 to 50% by weight
Is selected within the range. If the mixing ratio of water is less than 30% by weight, the amount of starch in the dough is less than the amount required for pregelatinization in step a3 and step a4, resulting in a hard takoyaki finish. Having. On the other hand, if the mixing ratio of water exceeds 60% by weight, the finished portion will have a rough and sticky texture, and in order to solve the problem, the baking time W1 in step a4 will increase. In the present embodiment, by setting the mixing ratio of water within the above range of 30 to 60% by weight, the baking time W1 in step a4 is shortened to improve the productivity, and the volume feeling of the baked food is improved. Can be improved.

The mixing ratio of the flour in step a2 is selected within a range of 13 to 33% by weight. This flour is a flour, and if it is less than 13% by weight, even if the starch is gelatinized in step a3, the whole dough will not be sufficiently gelatinized, and the finished food will not be crisp and insufficient. Having. If it exceeds 33% by weight,
The mixing ratio of the above-mentioned water decreases in inverse proportion thereto, and the dough may follow the mold in step a4 and may not be deformed. In the present embodiment, in order to avoid such a problem, the blending ratio of the flour is selected so as to be within the above range.

The egg is composed of egg yolk and egg white of a hen's egg, and the compounding ratio in the dough is selected in the range of 1 to 30% by weight, more preferably in the range of 5 to 10% by weight,
More preferably, it is selected in the range of 5 to 8% by weight. In the existing takoyaki, eggs are blended in an amount of about 2.5 to 5% by weight, but in the present embodiment, the baking time W1 in step a4 is shortened as compared with the conventional technique, so that the dough sticks to the mold. Therefore, the mixing ratio of water in the whole dough can be reduced, and the mixing ratio of eggs can be increased accordingly. In the present embodiment, eggs can be blended about twice as much as existing takoyaki. By doing so, the effect of improving the volume feeling of the finish of the takoyaki and improving the texture can be achieved.

In the present embodiment, so-called Akashiyaki can also be manufactured by setting the egg content to 20 to 30% by weight without being limited to Takoyaki. The above egg,
For example, it may be realized by frozen eggs, or by melting powdered eggs with water.

Dashi is realized by powdered bonito, saba-node and kelp soup, and 0.5 to
1% by weight is blended.

The dough may contain other materials such as yam and chicken glass soup in addition to the above-mentioned water and flour. Takoyaki 1 manufactured using such dough
Table 1 shows an example of the mixing ratio per piece.

[0052]

[Table 1]

The "octopus" in Table 1 is different from the above-mentioned dough in that, when the dough is poured into the mold in step a4, the dough is cut into pieces of about 3 g per 18 to 35 g of takoyaki. Added inside. This octopus may be a makoto octopus instead of the water octopus included in many existing takoyaki. The makoto octopus is firmer and chewy than the water octopus, and in the present embodiment, the baking time W1 in step a4 is short, so that the size of the octopus in the finish is sufficiently reduced without greatly reducing the octopus. Can be secured.

Also, in this embodiment, the dough contains 1.5% by weight of chicken soup, and the chicken soup enhances the taste and gives a rich finish without sprinkling a sauce or the like separately. Can be.

After stirring such dough, step a
In 3 the starch in the dough is pregelatinized. In the present embodiment, the starch in the dough refers to the starch in wheat flour and the yam. The flour contains 40% by weight of starch granules, and the yam contains more starch granules. By stirring the dough containing such starch granules while heating it at the above-mentioned temperature T1 ° C., the dough can be made into a paste. The temperature T1 is set in the range of, for example, 50C to 130C in consideration of the fact that most of the starch in the dough is wheat starch. If the temperature T1 is less than 50 ° C., the starch is not easily converted to α, and the heating time in step a3 is increased unnecessarily, resulting in poor productivity. On the other hand, when the temperature exceeds 130 ° C., the dough is solidified and the surface is burnt, so that the whole is not uniformly gelatinized. In the present embodiment, in order to avoid such a problem, the temperature T1 is set within a range of 50 ° C to 130 ° C, more preferably, within a range of 60 ° C to 100 ° C.

FIG. 2 is a sectional view showing an apparatus for making the dough 17 in step a2. Step a2 above
In the dough 17, the flour classified as the flour is put into the metal container 11, and the water 13, the stock 14, the egg 15, and
It can be made by adding the other materials 16 and stirring.

FIG. 3 shows that the dough 17
It is sectional drawing which shows the apparatus for gelatinizing at least one part of the starch in it. In this step a3, the dough 17
Is dipped in a fluid at a temperature T1 such as water to gelatinize the starch in the dough 17. That is, water 24 is stored in the second container 21, and this water 24 is stored in the second container 2.
First heating means 2 such as a gas burner disposed below
2, the temperature is raised to the temperature T1. When heating the dough 17, the container 11 may be immersed in a state where the water 24 in the container 21 is heated to the temperature T1 in advance, or
May be heated by the heating means 22 so that the room-temperature water 24 in the container 21 has the temperature T <b> 1 in a state where it is immersed in the second container 21. T1 is selected in the range of 60 ° C to 100 ° C, more preferably 60 ° C. Therefore, the amount of moisture in the dough 17 does not unnecessarily evaporate and the gelatinization of the starch in the dough 17 can be promoted.

Further, in this embodiment, the dough 17 is stirred by the stirrer 12 even in step a3, so that the flour and the like in the dough 17 are prevented from settling, and
7 becomes uniform, and the amylopectin of the starch is uniformly dispersed by stirring by the stirrer 12, so that gelatinization can be further promoted.

Further, in the embodiment, the stirrer 12 stirs the dough 17 to such an extent that the temperature of the dough 17 increases by about 2 ° C. or more by the rotation of the propeller. Generally, when a substance is stirred, even if there is no chemical reaction between the substances, the substance particles generate friction and generate heat. Even in the case of the dough 17 for takoyaki, the flour and water particles contained in the dough 17 collide and rub, and the temperature rises. Therefore, the speed of stirring the dough and the temperature rise of the dough are proportional. Relationship. In this embodiment, the heating of the dough 17 by the heating means 22 promotes the formation of a paste, the viscosity of the dough 17 increases, and the temperature is further increased by the heat generated by the stirring. Since the temperature of the dough 17 can be increased by increasing the rotation speed of the propeller of the stirrer 12 in this manner, the first heating means 22
, The amount of heat required to gelatinize the starch can be reduced.

In such an apparatus for converting into α,
Rather than directly heating the container 11 with the first heating means 22 to maintain the dough temperature at the temperature T1, it is easier to adjust the temperature of the container 11 by indirectly heating with a so-called hot water bath via the water 24. And a uniform temperature distribution over the entire surface of the container 11,
By stirring the dough, the dough 17 can be gelatinized uniformly.

In still another embodiment of the present invention,
Steam or oil may be used as a fluid for heating the container 11 containing the dough 17.

In such an apparatus, the first heating means 22
The heating by the stirrer and the stirring by the stirrer 12 are performed when the surface 23 facing the dough 17 in the container 11 is inclined by about 30 degrees with respect to the horizontal plane, for a predetermined time, for example, 1 second to
Within a range from a level at which the flow can be visually confirmed to start in about 10 seconds to a level at which the flow can be visually confirmed to have started flowing at the predetermined time when the surface 23 is tilted to be vertical, Is continued until has a viscosity.
That is, in the present embodiment, the operator grasps the container 11 and tilts it by about 30 to 90 degrees, and visually checks whether or not the surface 23 of the dough 17 starts to flow.
It can be determined whether or not the entire dough has been sufficiently gelatinized. In general, the viscosity of a liquid varies depending on the temperature and pressure of the place where the liquid exists, and a measuring instrument is required to measure the viscosity accurately. It is extremely difficult to perform heating by the first heating means 22 and stirring by the stirrer 12 while measuring with such a measuring instrument, or the productivity is reduced. However, in the present embodiment, the worker inclines the container 11 by 30 to 90 degrees with respect to the horizontal plane to determine whether the dough 17 has a sufficient viscosity over the whole.
It can be easily confirmed by visually observing whether or not 7 begins to flow.

The dough 17 thus gelatinized in this manner is
Even if, for example, it is rapidly cooled for storage and thawed on the next day, it can be re-pasted into a mold without deterioration of the dough ingredients.

FIG. 4 is a perspective view showing a baking machine 25 which is a second heating means for baking the dough 17 in step a4. FIG. 5 explains a procedure for baking the dough 17 using the baking machine 25. 5 (1) shows a state in which the dough 17 obtained in step a3 is poured into one mold 28 of the baking device 25, and FIG. 5 (2) and FIG.
(3) shows a state in which the poured dough 17 is baked.
The baking device 25 has a pair of dies 28 and 29 in which a plurality of recesses 26 and 27 each having a recess corresponding to the product shape of the takoyaki product, for example, a semi-spherical recess, and a horizontal axis. A connecting shaft 3 for connecting the shafts 28 and 29 so as to be angularly displaceable so that the recesses 26 and 27 face / separate from each other.
0 and heating members 31a and 31b such as gas burners for heating the respective molds 28 and 29 from below the respective molds 28 and 29 in a state where the molds 28 and 29 are developed substantially in a straight line.
a, 31b "may be collectively referred to as" heating member 31 "). In such a baking machine 25, first, the molds 28 and 29 are opened, and the heating member 31 raises the temperature to about T1. Next, the dough 17 obtained in step a3 is
Pour into 6. At this time, the dough 17 is gelatinized from starch and is in the form of a paste, so that the dough 17 is not scattered unnecessarily into a portion other than the recess 26 of the one mold 28, thereby preventing waste. In addition, the dough 17 at room temperature is not poured as it is into the mold 28 as in the prior art described above, but is poured in a state where the starch in the dough 17 has been heated to a temperature T1 at which the starch in the dough 17 is converted into an α-form. Can prevent the cloth 17 from splashing.

Next, after adding the octopus pieces 18 to the dough 17,
The other mold 29 is angularly driven around the connecting shaft 30 in the direction of arrow A to close the molds 28 and 29 in a state where the recesses 26 and 27 face each other as shown in FIG. State. From this state, one mold 28 and the other mold 29 are angularly driven around the connection shaft 30 in the direction of arrow B to move the one mold 28 and the other mold 29 up and down as shown in FIG.
Invert as shown in (3). In this state, dough 1
7 falls from the recess 26 of one mold 28 in the direction of arrow D due to its own weight, and deforms following the surface of the recess 27 of the other mold 29. In this way, the dies 28 and 29 are angularly displaced so that the upper and lower arrangements are alternately switched, and the fabric 17
And the octopus pieces 18 are baked so that all the starch in the dough 17 is pregelatinized and at least the surface is browned. As described above, the dough 17 is paste-like,
8 and 29 can be moved to the respective recesses 26 and 27 of the cloth 17 without leaking into the gap 32 even if the molds 28 and 29 are turned upside down.
Can be driven before the material 17 solidifies, so that the material 17 does not stick to the dies 28 and 29 in the recesses 26 and 27, respectively. As described above, in the present embodiment, it is possible to perform baking in a state deformed according to the shapes of the recesses 26 and 27 without being affected by the mechanical characteristics of the baking device 25. Therefore, the mixing ratio of flour and water in the dough 17 is determined by the
5 can be freely set without being affected by the mechanical characteristics, and the taste of the finished takoyaki can be improved.

Further, since the surface of the dough 17 abuts along the shape of each of the recesses 26 and 27, uneven burning does not occur, and scorches can be formed on the entire surface of the dough 17.

Temperature T for baking dough 17 in baking machine 25
2 depends on the season and room temperature, but 1
It is selected within the range of 40 ° C to 220 ° C, more preferably 1 ° C.
It is selected within the range of 70 to 180 ° C. When the temperature T2 is lower than 140 ° C., for example, it takes a long time until brown is formed on the outer surface of the dough 17 and the moisture in the dough 17 evaporates, resulting in a poor finish texture. If the temperature exceeds 220 ° C., the dough 17 is carbonized in a short time, and there is a problem that the baking operation becomes difficult. In the present embodiment, in order to avoid such a problem, the above-described temperature T2 is set within a range of 140 ° C. to 220 ° C. Further, the baking time W1 is set so that the temperature T2 is 14
If it is 0 ° C., it is set to about 10 minutes, and the temperature T2 is set to 220 minutes.
° C, it is set to about 3 minutes, and the temperature T2 is 170
If it is ~ 180 ° C, it is set to about 4-5 minutes. Such a baking time W1 is shorter than that of the above-described prior art, and it is possible to improve the voluminous feel and to achieve a finish with good texture.

FIG. 6 is a sectional view schematically showing a takoyaki manufacturing apparatus 35 according to another embodiment of the present invention. The takoyaki manufacturing apparatus 35 includes a storage unit 36 that stirs and mixes dough materials such as flour and water to store the dough 17, a transport unit 37 that transports the dough 17 from the storage unit 36,
The starch in the dough 17 is set to α in the conveying line 45 of the conveying means 37.
A heating means 38 for heating the dough 17 poured from the other end of the conveying conduit 45, and a control means 40. In addition, the takoyaki manufacturing apparatus 35 includes an unillustrated extracting means for extracting the takoyaki baked by the baking device 39 to a predetermined external position.

The storage means 36 has a storage tank 42 for storing the above-mentioned dough material, and a stirring member 41 for stirring the dough material in the storage tank 42. The storage tank 42 has a semiconical shape, and a discharge port for discharging the dough 17 is formed in the lower portion 44.

The conveying means 37 has one end 43 connected to the lower part 4.
4, a movable nozzle 46 provided at the other end of the transport pipeline 45, and the cloth 17 in the transport pipeline 45 from the one end 43 toward the nozzle 46. And a conveying member 52 for conveying. The transport member 5
2 has a screw 53 and a drive motor 54. The screw 53 has a rotation axis in a linear region of the conveyance pipe 45, and the rotation axis is rotationally driven by the drive motor 54 to convey the cloth 17 in the direction of arrow C.

The first heating means 38 is realized by a heater such as a gas burner and a heating wire. The heating power of the first heating means 38 is adjusted by the control means 40 so that the dough in the transport conduit 45 has a temperature of about T1. The control means 40 controls the rotation speed of the drive motor 54,
The conveying speed is adjusted so that the dough 17 is sufficiently heated and becomes a paste. With such a configuration, the dough 17 can be uniformly gelatinized over the whole. In the present embodiment, the dough 17 is stirred by the screw 53, so that the dough 17 is heated and the amylopectin in the starch granules is spread so as to be uniform, so that the gelatinization is further promoted. .

The nozzle 46 is provided at a downstream side of the first heating means 38 in the conveying direction of the cloth 17 through a flexible pipe 45 through a flexible pipe.
Is driven by the nozzle driving section 48 to a position facing each recess 62 of the second heating means 59. The nozzle drive unit 48 includes, for example, a truck integrally fixed to the nozzle 46, an X-axis rail to which the truck is movably connected in the arrow X direction and the opposite direction, and an X-axis rail in the X direction together with the truck. Vertical arrow Y direction (direction perpendicular to the paper of FIG. 6)
And a pair of Y-axis rails movably connected in the opposite direction. The cart and the X-axis rail are connected to the control means 4
The nozzle 46 is driven to travel in the X and Y directions by two motors controlled by the motors 0 and 0, respectively.
2 can be sequentially arranged.

At the tip of the nozzle 46, the nozzle 46
An opening / closing means 50 for opening / closing the supply port 49 of the air conditioner is provided. The opening / closing means 50 has a motor (not shown) electrically connected to the control means 40, and a cutting blade 51 connected to an output shaft of the motor. The control means 40 includes:
The nozzle 46 discharges the dough 17 discharged from the
When arranged at a position facing the, the cutting blade 51 is driven by a motor to open and close the supply port 49, and is dropped and supplied to the recess 62 by a predetermined amount.

Further, as still another embodiment of the present invention, the pasty dough may be configured to fall by an appropriate amount by its own weight.

Further, the takoyaki manufacturing apparatus 35 is provided with a second storage tank for storing the chopped tako pieces, and a piece supplying means for supplying the chopped tako pieces to the respective recesses 62 one by one. The octopus piece 18 before or after the dough 17 is poured is supplied.

The second heating means 39 drives the baking section 59 having substantially the same configuration as the baking apparatus 25 shown in FIGS. 4 and 5 described above, and angularly drives each type of the baking section 59 around the connection axis. It has a mold drive section 60 and a heating member 61 such as a gas burner arranged below each mold 63. The recesses 62 are formed in the respective dies 63, and the dough 17 dropped and supplied from the nozzle 46 is poured into the recesses 62 of one of the dies 63. In this state, each mold 63 is driven to rotate around the connection axis by the mold driving unit 60 by the mold driving unit 60 to bake the dough 17 from both the upper and lower surfaces in the recess 62, thereby forming the shape of the recess 62. It can be deformed along. The takoyaki thus baked is discharged to a predetermined outside position by a take-out means after each mold 63 is driven to be angularly displaced away from each other.

In this way, in the takoyaki manufacturing apparatus 35, the dough material for takoyaki is put into the storage tank 42, and the second
A plurality of takoyaki can be automatically manufactured simultaneously by putting the chopped tako pieces 18 into the storage tank. Therefore, the burden on the operator can be reduced, and takoyaki having almost the same shape can be manufactured continuously for a long period of time. In the present embodiment, the takoyaki is formed in a round shape according to the shape of the recess 62 of the mold 63,
It can give a sense of quality as if takoyaki were baked by hand.

Also, in the present embodiment, since the components in the dough 17 are not affected by the mechanical characteristics of the baking device, the dough 17 poured into the recess 62 splatters into other parts, or the mold 17 is driven during angular displacement driving. Do not leak to. Therefore, it is not necessary to provide a separate leak prevention device in the second heating means 39, and it is possible to reduce the mechanical cost.

Further, the takoyaki taken out to a predetermined position outside by the taking out means is rapidly frozen at about -20 ° C.
This may be stored in a heat-resistant bag. In the present embodiment, the takoyaki can be conveyed while keeping a round shape following the shape of the recess 62 instead of a bell-shaped like the existing takoyaki. In such an embodiment, since the stored bag has heat resistance, the bag can be heated and eaten as it is by a reheating means such as a microwave oven, and the convenience is improved.

FIG. 7 is a sectional view showing a part of a takoyaki manufacturing apparatus 35a according to still another embodiment of the present invention. This embodiment is similar to the embodiment shown in FIG. 6 described above, and the corresponding parts are denoted by the same reference numerals and description thereof is omitted. It should be noted in the present embodiment that the transport section 52a of the transport means 37a is constituted by the pump 69, the air supply pipe 70, and the check valve 71.

According to the present embodiment, the compressed air from the pump 69 is blown into the conveying pipe 45 by the air supply pipe 70, and the cloth 17 can be conveyed from one end 43 toward the nozzle 46. . In such a configuration, since the dough 17 is transported while being stirred by the air flow into the transport pipe line 45, the pasting of the dough 17 can be promoted as in the above-described embodiment. Further, by using hot air as the air, the whole of the dough 17 can be heated, and the above-mentioned α-formation can be further promoted.

As still another embodiment of the present invention, as shown by the phantom line 72, the dough 17 is conveyed and agitated by interposing a rotary pump or an axial pump at one end 43 of the conveying conduit 45. Is also good.

Referring again to FIG. 6, as still another embodiment of the present invention, instead of the first heating means 38, the transfer conduit 45 is heated by heated water or steam as shown by a virtual line. May be. Such a heating means is a circulating member that is fixed to a heating member (not shown) realized by a gas burner or the like and the transfer pipe 45 and circulates water at a temperature T1 from near the heating member to the outer peripheral surface of the transfer pipe 45. 57.

The circulation member 57 is provided with a pump, and circulates the water heated by the heating member on the outer peripheral surface of the conveying line 45 to heat the dough 17 in the conveying line 45. It can promote the pregelatinization of starch.

The first heating means having such a heating member and the circulating member 57 facilitates temperature adjustment and burns the dough 17 as compared with a configuration in which the transfer conduit 45 is directly heated by a gas burner or the like. It is possible to surely form a paste without leaving it.

In each of the embodiments shown in FIGS. 1 to 7 described above, a method and an apparatus for manufacturing takoyaki have been described. However, the present invention is not limited to this, and still another embodiment of the present invention is described. , Quasi-strong flour, water, egg liquid, soup stock, etc., and further add shredded vegetables, ginger, etc. to produce dough for okonomiyaki. Then, the dough is heated at a temperature T1 to gelatinize, and then flattened. The dough may be baked in a roasting device that is an iron plate. When okonomiyaki is manufactured in this manner, the dough does not spread unnecessarily on the iron plate and can be formed into a desired baked shape, and can be baked in a state where the components in the dough are uniformly maintained.

Instead of the above-mentioned okonomiyaki, a dough that does not contain eggs may be produced.

In the present embodiment, the starch is not limited to the above-mentioned wheat starch, potato starch and the like. And can be applied to the method and apparatus for producing takoyaki and okonomiyaki foods of the present invention.

[0089]

According to the first aspect of the present invention, since the dough becomes paste-like in the first step and the viscosity increases, the dough can be easily poured into the mold without scattering in the subsequent second step. The ingredients in the dough can be baked in a uniform state without stirring the dough.

In the case of baking the dough by turning the mold upside down as in the prior art shown in FIG. 8, the angular displacement of each mold is not leaked to the gap between the molds even at an early stage when the surface of the dough does not solidify. Operations can be performed. These types
After pouring the dough, start the angular displacement operation before the surface solidifies, so that the dough can be easily deformed to the shape of each mold, so that at least the entire surface of the dough is evenly baked And the finished shape can follow the shape of the recess.

Also, since the angular displacement operation of the mold can be started before the surface of the dough is solidified, the dough is not scorched on the mold without securing a large amount of moisture in the dough as in the above-mentioned prior art. Can be prevented. Therefore,
Ingredients in the dough are not affected by the mechanical properties of the grill, and the degree of freedom in taste of the takoyaki and okonomiyaki foods can be improved.

Further, in the present invention, in the first step, the starch in the dough is heated at a temperature for pregelatinizing the dough.
The baking time of the dough in the step can be shortened, whereby a large decrease in the amount of moisture in the food can be prevented, and a voluminous finish can be obtained.

According to the second aspect of the present invention, the monomers constituting amylopectin are uniformly spread in the dough,
The whole dough can be uniformly gelatinized. In addition, the stirring causes the component molecules in the dough to collide with each other and causes the temperature to rise, whereby the α-formation can be promoted.

According to the third aspect of the present invention, an operator can easily visually determine whether or not the viscosity of the dough has increased to such an extent that the above-described effects of the present invention can be achieved. .

According to the present invention, the starch in the dough does not become gelatinized at a temperature lower than 50 ° C., and at a temperature higher than 130 ° C., the dough solidifies in a short time to form the above paste. It is possible to avoid the inconvenience that the material is difficult, and to reliably form the dough into a paste.

According to the fifth aspect of the present invention, the dough is
Heating at 0 ° C or higher can surely form a paste, and heating at 100 ° C or lower avoids the problem that water evaporates before all starch in the dough becomes α. can do.

According to the sixth aspect of the present invention, the dough is heated by so-called hot water soaking, so that the temperature of the dough can be easily adjusted and the heat transfer of the container can be performed as compared with the case of heating with a gas burner. The surface can be heated so as to have a uniform temperature distribution over the entire surface.

According to the present invention, it is possible to easily perform the baking work without requiring a long time until the surface of the dough is browned and without the whole dough becoming hard in a short time. it can.

According to the present invention, for example, when the water content is less than 30% by weight, the amount required for pregelatinizing all the starch in the dough is less than the required amount, and when the water content is more than 60% by weight, the product becomes less. In order to improve the texture, a large amount of excess water must be vaporized in the second step, which causes a problem of low productivity. However, the present invention can avoid these problems.

According to the ninth aspect of the present invention, when the flour contains less than 13% by weight, there is a problem that the product is not chewy and remains insufficient.
If the content exceeds 3% by weight, the viscosity of the dough increases too much, and in the second step, there occurs a problem that the dough is difficult to be deformed according to the shape of the recess. However, in the present invention, these problems can be avoided.

According to the tenth aspect of the present invention, the ingredients of the dough are not limited to the mechanical properties of the grill, so that the mixing ratio of eggs can be increased as compared with the existing takoyaki and okonomiyaki. Thus, the texture and flavor of the product can be improved.

According to the eleventh aspect of the present invention, since the soup, for example, chicken glass soup, is included in the dough, the product can be finished with a rich finish without adding an additional sauce or the like.

According to the twelfth aspect of the present invention, since the food baked according to the shape of the mold is frozen and hardened, it is possible to provide a product having a good appearance and shape until immediately before eating by reheating. it can.

According to the thirteenth aspect of the present invention, as the dough goes from one end to the other end of the transport line, it changes from a liquid state to a pasty state, and the viscosity increases. When the dough is poured into the second heating means, the dough does not scatter, and no waste occurs as in the above-described related art.

Further, during the baking of the dough by the second heating means, the ingredients can be kept uniform without stirring the dough. As described above, in the present invention, in the step of baking the dough by the second heating means, the worker does not need to stir the dough to prevent the sedimentation of flour, and the dough supplied to the second heating means is automatically Since it is conveyed and heated and becomes a paste, the burden on the operator can be reduced.

According to the fourteenth aspect of the present invention, the dough is agitated while being conveyed, so that it is possible to avoid the problem that dough or the like of the dough settles in the conveying conduit, and to ensure the dough in the conveying conduit. Can be gelatinized.

According to the fifteenth aspect of the present invention, the dough in the transport pipeline is stirred while being transported by the screw.
Since the agitation is performed by stirring the substantially central portion in the cross section perpendicular to the axis of the conveying conduit, the entire dough can be made into a paste-like shape.

According to the sixteenth aspect of the present invention, the dough that changes from a liquid state to a pasty state can be surely conveyed from one end to the other end of the conveying conduit, and can be stirred by an air flow.

According to the seventeenth aspect of the present invention, each mold can be angularly displaced at an early stage when the dough does not solidify, so that the dough is deformed according to the shape of each mold.
At least the surface of the dough can be uniformly baked over the entire surface.

According to the eighteenth aspect of the present invention, since the surface of the dough can be uniformly baked over the entire surface, it is possible to give a sense of quality as if baked by hand.

[Brief description of the drawings]

FIG. 1 is a flowchart illustrating a method for manufacturing takoyaki according to an embodiment of the present invention.

FIG. 2 is a sectional view showing an apparatus for manufacturing dough for takoyaki in step a2.

FIG. 3 is a cross-sectional view showing an apparatus for pregelatinizing starch in dough in step a3.

FIG. 4 is a perspective view showing the grill 25.

5 shows a dough 17 and an octopus piece 18 using a baking machine 25.
It is sectional drawing for demonstrating the procedure of baking.

FIG. 6 is a sectional view schematically showing a takoyaki manufacturing apparatus 35 according to another embodiment of the present invention.

FIG. 7 is an enlarged cross-sectional view showing a conveying means 37b of a takoyaki manufacturing apparatus 35a according to still another embodiment of the present invention.

FIG. 8 is a cross-sectional view showing a typical baking apparatus 1 used in the prior art.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 11 Container 12 Stirrer 25 Baking machine 35, 35a Takoyaki manufacturing apparatus 36 Storage means 37 Transport means 38 1st heating means 39 2nd heating means 43 One end 44 Lower part T1, T2 Temperature W1 time

[Procedure amendment]

[Submission date] February 7, 2000 (2000.2.7)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Full text

[Correction method] Change

[Correction contents]

[Document Name] Statement

[Title of the invention] Takoyaki manufacturing equipment

[Claims]

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a takoyaki manufacturing apparatus.

[0002]

2. Description of the Related Art Takoyaki is produced by adding water, eggs, soup stock and the like to flour, stirring to make dough, and then adding chopped tako pieces to bake. When baking the dough and the takoyaki, a baking device having a pair of metal molds in which a plurality of recesses corresponding to the product shape of the takoyaki, for example, a plurality of hemispherical recesses are formed is used.

FIG. 7 shows a typical prior art baking machine 1.
FIG. 7A is a cross-sectional view for explaining a procedure of baking takoyaki with the use of FIG. 7, and FIG. 7A shows a state in which the dough 2 and the tako pieces 3 are poured into the recess 5 of one mold 4 of the baking device 1. (2)
7 (3) shows a state in which the dough 2 and the octopus piece 3 are baked by superimposing one mold 4 on the other mold 6. FIG. A heating member such as a gas burner is provided below the baking device 1, and one and the other molds 4 and 6 are previously set to 170 to 180.
Heat to a temperature in the range of ° C.

[0004] As shown in FIG. 7 (1), after dough 2 is poured from a container 2 a into a recess 5, octopus pieces 3 are pushed into the dough 2. After the dough 2 is baked and relatively hardened in this state, the other mold 6 is angularly displaced around the connecting shaft 10 in the direction of the arrow A1, and is placed on the mold 4 as shown in FIG. Stack up. Next, as shown in FIG.
6 is angularly displaced around the connecting shaft 10 in the direction of the arrow B1 in the closed state. At this time, the dough 2 and the octopus piece 3 fall into the recess 7 of the other mold 6 by their own weight.

[0005] In this way, each of the molds 4 and 6 is indicated by arrows A1 and B
By performing the angular displacement operation in one direction a plurality of times, for example, three to four times, a takoyaki in which the dough 2 is baked from above and below can be obtained.

[0006]

In the method of manufacturing takoyaki described above, in the state shown in FIG. 7 (2), each mold 4, 6 is shown in FIG. 7 (3) in a state where the surface of the dough 2 is not solidified. When the angular displacement is performed such that the material 2 is displaced, the fabric 2 flows into the gap 8 between the dies 4 and 6. Conversely, if the dough 2 is baked and hardened in the state shown in FIG. 7 (2), when the dies 4 and 6 are angularly displaced, the dough 2 is deformed according to the shape of the recess 7 of the other dies 6. As a result, there is a problem that the product shape becomes a bell shape as a result, and that the surface portion 9 of the dough 2 does not contact the inner surface of the concave portion 7 so that uneven grilling occurs.

Further, since it is necessary to make the dough for takoyaki peel off from the mold, it is necessary to secure a large amount of moisture in the dough as compared with the amount of flour, and the composition ratio of the dough is reduced. It has the common problem that it is limited by mechanical properties such as surface roughness.

When the amount of water in the dough is larger than that of the flour, the viscosity of the dough decreases, so that when the dough is poured into a mold, the dough scatters and waste increases. Further, when the dough is left as it is during baking, the flour in the dough will precipitate, so the dough must be stirred until the dough is baked and relatively hardened, which is troublesome.

[0009] It is an object of the present invention to set the component ratio in the dough arbitrarily without being limited by the mechanical properties of the baking apparatus, to prevent the sedimentation of flour, and to cover the entire surface of the dough. It is an object of the present invention to provide a takoyaki manufacturing apparatus capable of baking evenly over a wide area.

[0010]

SUMMARY OF THE INVENTION The present invention relates to (a) a storage means 36 for storing dough, having an inverted conical shape, and having a lower portion 44 formed with a discharge port. Storage tank 42
The dough is made of flour 13-33% by weight, water 30
Storage means 36 having a first storage tank 42 containing 〜60% by weight, eggs 1 to 39% by weight, and soup 1.5% by weight; and a stirring member 41 for stirring the dough in the first storage tank 42. When,
(B) the conveying means 37, one end 43 of which is connected to the discharge port of the first storage tank 42, the conveying pipe 45 having a linear region connected to the one end 43, and a rotating shaft in the linear region. Conveying means 37 including a screw 53 having a rotary shaft and a driving motor 54 capable of controlling the number of rotations by rotating the rotating shaft to convey the cloth 17 from the one end 43 of the conveying conduit 45 along the linear region. And (c) heating the linear region,
(D) adjusting the heating power of the first gas burner 38 to adjust the heating power of the first gas burner 38 so that the first temperature T1 of the dough in the conveying line 45 is 60 to 100 ° C .; Control means 40 for adjusting the number of rotations to a conveying speed at which the dough 17 is sufficiently heated to be in a paste state;
(G) a flexible pipe connected to the other end of the transport pipe line 45 downstream of the first gas burner 38 in the transport direction, (f) a nozzle 46 connected to the flexible pipe and supplying the fabric 17 by dropping, ) The second heating means 39, (g-1) a pair of molds 63; 2
8, 29, and each mold 28, 29 has a plurality of hemispherical recesses 26, 27, and each of the molds 28, 29 has the recesses 26, 27 facing / separating from each other. The baking part 59 and the (g-2) -type driving part 60, which are connected by the connecting shaft 30 having a horizontal axis so as to be freely angularly displaced,
7 and the recess 26 of one mold 28 in which the octopus piece 18 is stored.
At the same time, the other mold 29 is angularly displaced (A) around the connecting shaft 30 with the recesses 27 of the other mold 29 facing each other and closed, and then the one mold 28 and the other A mold drive unit that drives each mold 63; 28, 29 in an angularly displaced direction in order to discharge the baked takoyaki by inverting the vertical arrangement of the mold 29 with the mold 29 by driving it by angular displacement (B). 60,
(g-3) The molds 63; 28 and 29 are arranged below the respective molds 63; 28 and 29, and are heated to about the first temperature T1 in a state where the molds 63; 2
8, 29 when the second temperature T2 is 170-
A gas burner 61 heated to 180 ° C .; (h) a second storage tank for storing the cut pieces 18; 6
(C) a piece supplying means for supplying pieces to the pieces 2 and 26 one by one;
A nozzle drive unit 48, a truck integrally fixed to the nozzle 46, an X-axis rail for guiding the truck back and forth in the horizontal X direction, and a horizontal Y-axis perpendicular to the X direction. A pair of dies 63; 2 including a Y-axis rail for moving and guiding the shaft back and forth, an X-axis motor for driving the carriage in the X direction, and a Y-axis motor for driving the X-axis rail in the Y direction.
8 and 29 are opened, the recesses 62 and 2 of one mold 28 are opened.
A nozzle driving unit 48 for sequentially moving the nozzle 46 at a position facing the 6th side, and (k) an opening / closing unit 50 for opening and closing the supply port 49 of the nozzle 46 with a cutting blade 51 to cut out a predetermined amount of the dough. And (l) an extraction means for extracting the takoyaki from the baking section 59 and rapidly freezing it at about −20 ° C.

In accordance with the present invention, a dough comprising flour and water and other takoyaki or okonomiyaki food ingredients has at least a portion of the starch in the dough pregelatinized before being poured into a mold and baked. Heated at temperature. In the present invention, the term "gelatinized" means that the starch molecules are broken down and gelatinized by heating the starch in water. In the dough, at least about 40% by weight of the wheat flour contains starch molecules, which are composed of amylose and amylopectin. When the starch granules are heated with water, most of the amylose is first extracted from the granules, and then water molecules are interposed between the monomers making up amylopectin, resulting in the amylopectin spreading into the solution and gelatinizing. Since the dough becomes paste-like and the viscosity increases due to the pregelatinization of the starch, it is possible to easily pour the dough into a mold without scattering the dough,
The ingredients in the dough can be baked in a uniform state without mixing the dough.

When the dough is baked by turning the mold upside down as in the prior art shown in FIG. 7, the angular displacement of each mold does not leak into the gap between the molds even at an early stage when the surface of the dough does not solidify. Operations can be performed. These types
After pouring the dough, start the angular displacement operation before the surface solidifies, so that the dough can be easily deformed to the shape of each mold, so that at least the entire surface of the dough is evenly baked And the finished shape can follow the shape of the mold.

Further, since the surface of the dough can be deformed before it hardens and formed into an arbitrary finished shape, the dough can be transferred to the mold without securing a large amount of moisture in the dough as in the above-mentioned prior art. Burning can be prevented. Therefore, the ingredients in the dough are not affected by the mechanical characteristics of the grill, and the degree of freedom of the taste of the takoyaki can be improved.

Further, in the present invention, since the starch in the dough is heated at a temperature at which it is gelatinized, the baking time of the dough can be shortened, thereby preventing a large decrease in the water content in the food. The result is a voluminous finish.

According to the present invention, the dough is agitated,
The monomers constituting the amylopectin described above are uniformly spread in the dough, and the whole dough can be uniformly gelatinized. In addition, the stirring causes the component molecules in the dough to collide with each other and causes the temperature to rise, whereby the α-formation can be promoted.

According to the present invention, in a state where the dough is filled in a container facing upward and opened, that is, in a state where the dough is housed in the internal space of the container without any gap, the surface of the dough facing upward with respect to the horizontal plane Heating of the dough is continued until at least a portion of the dough has a viscosity such that at least a portion of the dough can flow out of the container when the container is tilted to 30-90 degrees. The dough in which at least a portion of the starch has been pregelatinized can be easily poured into the mold without scattering, and the entire surface is evenly baked in a state deformed according to the shape of the mold.

According to the present invention, the dough can be heated at a temperature of 60 ° C. or more to be surely formed into a paste. Further, since the dough is heated at a temperature of 100 ° C. or less, all the starch in the dough is pregelatinized. It is possible to avoid a problem that water evaporates.

According to the present invention, the dough is treated at 140 ° C. to 220 ° C.
Bake within ℃. If the dough is baked at a temperature lower than 140 ° C., it takes a long time until the surface of the dough becomes brown, resulting in poor productivity.
Further, if baking exceeds 220 ° C., the whole dough becomes hard in a short time, so that baking work is difficult. In the present invention,
Such a problem can be avoided.

According to the invention, the dough contains 30-60 water.
% By weight. For example, if the amount of water is less than 30% by weight, the amount required for pregelatinizing all the starch in the dough is not enough. If the amount exceeds 60% by weight, the texture of the product is improved.
Although a large amount of excess water must be vaporized to cause a problem of low productivity, the present invention can avoid these problems.

According to the present invention, the dough contains 13-
33% by weight. If the flour contains less than 13% by weight, there is a problem that the product is not chewy and remains insufficient, and if it exceeds 33% by weight, the viscosity of the dough increases too much and the dough is adjusted to the shape of the mold. Disadvantage that it becomes difficult to deform. According to the present invention, these problems can be avoided.

According to the present invention, the dough contains 1 to 30 eggs.
% By weight. In the present invention, as described above, the ingredients of the dough are not limited to the mechanical properties of the baking device, so that the compounding ratio of eggs can be increased as compared with the existing takoyaki and okonomiyaki, etc. The feeling and flavor can be improved.

According to the present invention, since the soup, for example, chicken glass soup, is included in the dough, the product can be made rich and rich without adding a sauce or the like separately.

According to the present invention, the dough containing at least flour and water is conveyed by the first heating means by the first heating means before being conveyed to the second heating means corresponding to the above-mentioned baking machine via the conveying pipe. It is heated at a temperature at which the starch therein becomes gelatinized.
Accordingly, the dough becomes a paste from a liquid state and increases in viscosity as it goes from one end to the other end of the transport pipeline, whereby the dough is scattered when poured into the second heating means from the other end of the transport pipeline. Therefore, no waste occurs as in the above-described related art.

Furthermore, the ingredients can be kept uniform without battering the dough during baking by the second heating means. As described above, in the present invention, in the step of baking the dough by the second heating means, the worker does not need to stir the dough to prevent the sedimentation of flour, and the dough supplied to the second heating means is automatically Since it is conveyed and heated and becomes a paste, the burden on the operator can be reduced.

According to the present invention, the dough in the transport pipeline is stirred while being transported by the screw. Since the agitation is performed by stirring the substantially central portion in the cross section perpendicular to the axis of the conveying conduit, the entire dough can be made into a paste-like shape.

According to the present invention, the dough is supplied in a state where each mold is opened, and thereafter, while each mold is closed, the material is heated by a heating member and angularly displaced up and down, more specifically, Angular displacement is performed so that the vertical arrangement of each mold is alternately switched. Since the dough supplied to the molds is in a pasty state as described above, they do not scatter when poured into the molds and do not leak into gaps between the molds when the molds are angularly displaced. Also, compared to the conventional technology, each mold can be angularly displaced at an early stage when the dough does not solidify, so that the dough is deformed according to the shape of each mold and at least the surface of the dough is evenly distributed over the entire surface Can be baked.

[0027]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 is a flowchart for explaining a takoyaki manufacturing method which is a premise of the present invention. In this configuration, starting from Step a1, dough is manufactured in Steps a2 and a3, which are the first steps, and the dough is heated and stirred so as to have a temperature of about T1, so that the whole dough becomes paste-like. Becomes Next, in step a4, which is the second step, the pasty dough is poured into a mold and the temperature T2 is set.
Bake in a degree. In this way, takoyaki is manufactured.

The dough in step a2 is basically produced by mixing flour, eggs and dashi with water and stirring. The mixing ratio of water in this dough is 30-
60% by weight, more preferably 40 to 50% by weight
Is selected within the range. If the mixing ratio of water is less than 30% by weight, the amount of starch in the dough is less than the amount required for pregelatinization in step a3 and step a4, resulting in a hard takoyaki finish. Having. On the other hand, if the mixing ratio of water exceeds 60% by weight, the finished portion will have a rough and sticky texture, and in order to solve the problem, the baking time W1 in step a4 will increase. In the present configuration, the baking time W1 in step a4 is set by setting the mixing ratio of water within the above-described range of 30 to 60% by weight.
, The productivity can be improved, and the volume of the baked food can be improved.

The mixing ratio of the flour in step a2 is selected within the range of 13 to 33% by weight. This flour is a flour, and if it is less than 13% by weight, even if the starch is gelatinized in step a3, the whole dough will not be sufficiently gelatinized, and the finished food will not be crisp and insufficient. Having. If it exceeds 33% by weight,
The mixing ratio of the above-mentioned water decreases in inverse proportion thereto, and the dough may follow the mold in step a4 and may not be deformed. In the present configuration, in order to avoid such a problem, the mixing ratio of the flour is selected so as to be within the above range.

The egg is composed of egg yolk and egg white of a hen's egg, and the compounding ratio in the dough is selected in the range of 1 to 30% by weight, more preferably in the range of 5 to 10% by weight,
More preferably, it is selected in the range of 5 to 8% by weight. In the existing takoyaki, eggs are mixed in an amount of about 2.5 to 5% by weight, but in the present configuration, the baking time W1 in step a4 is shorter than that of the conventional technique, thereby preventing the dough from sticking to the mold. Therefore, the mixing ratio of water in the whole dough can be reduced, and the mixing ratio of eggs can be increased accordingly. In the present configuration, eggs can be blended about twice as much as existing takoyaki. By doing so, the effect of improving the volume feeling of the finish of the takoyaki and improving the texture can be achieved.

In the present configuration, not limited to takoyaki, so-called Akashiyaki can be manufactured by setting the egg content to 20 to 30% by weight. The above-mentioned eggs may be realized, for example, by frozen eggs, or by melting powdered eggs with water.

Dashi is realized by powdered bonito, saba-node and kelp soup, and 0.5 to
1% by weight is blended.

The dough may contain other materials such as yam and chicken glass soup in addition to the above-mentioned water and flour. Takoyaki 1 manufactured using such dough
Table 1 shows an example of the mixing ratio per piece.

[0034]

[Table 1]

The "octopus" in Table 1 is different from the above-mentioned dough in that, when the dough is poured into the mold in step a4, the dough is cut into pieces of about 3 g per 18 to 35 g of takoyaki. Added inside. This octopus may be a makoto octopus instead of the water octopus included in many existing takoyaki. The makoto octopus is tighter and chewy than the water octopus, and in this configuration, step a
Since the baking time W1 in Example 4 is short, the size of the octopus in the finished product can be sufficiently secured without greatly reducing the octopus.

Further, in this configuration, the dough contains 1.5% by weight of chicken glass soup, and the chicken glass soup can enhance the taste and give a rich finish without sprinkling a sauce or the like separately. .

After stirring the dough, step a
In 3 the starch in the dough is pregelatinized. In the present constitution, the starch in the dough means the starch in wheat and the yam.
The flour contains 40% by weight of starch granules,
The yam also contains more starch granules. By stirring the dough containing such starch granules while heating it at the above-mentioned temperature T1 ° C., the dough can be made into a paste. The temperature T1 is set in the range of, for example, 50C to 130C in consideration of the fact that most of the starch in the dough is wheat starch. If the temperature T1 is less than 50 ° C., the starch is not easily converted to α, and the heating time in step a3 is increased unnecessarily, resulting in poor productivity. Also one
If the temperature exceeds 30 ° C, the dough solidifies and the surface becomes browned,
There is a problem that the whole is not uniformly gelatinized. In the present configuration, in order to avoid such a problem, the temperature T1 is set in the range of 50 ° C to 130 ° C, more preferably in the range of 60 ° C to 100 ° C.

FIG. 2 is a sectional view showing an apparatus for making the dough 17 in step a2. Step a2 above
In the dough 17, the flour classified as the flour is put into the metal container 11, and the water 13, the stock 14, the egg 15, and
It can be made by adding the other materials 16 and stirring.

FIG. 3 shows that in step a3, the dough 17
It is sectional drawing which shows the apparatus for gelatinizing at least one part of the starch in it. In this step a3, the dough 17
Is dipped in a fluid at a temperature T1 such as water to gelatinize the starch in the dough 17. That is, water 24 is stored in the second container 21, and this water 24 is stored in the second container 2.
First heating means 2 such as a gas burner disposed below
2, the temperature is raised to the temperature T1. When heating the dough 17, the container 11 may be immersed in a state where the water 24 in the container 21 is heated to the temperature T1 in advance, or
May be heated by the heating means 22 so that the room-temperature water 24 in the container 21 has the temperature T <b> 1 in a state where it is immersed in the second container 21. T1 is selected in the range of 60 ° C to 100 ° C, more preferably 60 ° C. Therefore, the amount of moisture in the dough 17 does not unnecessarily evaporate and the gelatinization of the starch in the dough 17 can be promoted.

Further, in the present configuration, the dough 17 is stirred by the stirrer 12 even during step a3.
Precipitation of the wheat flour and the like therein is prevented, and the dough 17 becomes uniform, and the amylopectin of the starch is uniformly dispersed by the stirring by the stirrer 12, so that gelatinization can be further promoted.

The stirrer 12 stirs the dough 17 to such an extent that the temperature of the dough 17 increases by about 2 ° C. or more due to the rotation of the propeller. Generally, when a substance is stirred, even if there is no chemical reaction between the substances, the substance particles generate friction and generate heat. Even if the dough 17 for takoyaki, dough 1
Since the temperature of the dough is increased due to the collision and friction of the flour and water particles contained in the dough 7, the speed of stirring the dough and the rise in the temperature of the dough can be in a proportional relationship. In the present configuration, the dough 17 is gelatinized by heating by the heating means 22, and the viscosity of the dough 17 increases, and the temperature is further increased by the heat generated by the stirring. Since the temperature of the dough 17 can be increased by increasing the rotation speed of the propeller of the stirrer 12 in this manner, the amount of heat for pregelatinizing the starch by the first heating means 22 can be reduced.

In such an apparatus for converting into α,
Rather than directly heating the container 11 with the first heating means 22 to maintain the dough temperature at the temperature T1, it is easier to adjust the temperature of the container 11 by indirectly heating with a so-called hot water bath via the water 24. And a uniform temperature distribution over the entire surface of the container 11,
By stirring the dough, the dough 17 can be gelatinized uniformly.

In such an apparatus, the first heating means 22
The heating by the stirrer and the stirring by the stirrer 12 are performed when the surface 23 facing the dough 17 in the container 11 is inclined by about 30 degrees with respect to the horizontal plane, for a predetermined time, for example, 1 second to
Within a range from a level at which the flow can be visually confirmed to start in about 10 seconds to a level at which the flow can be visually confirmed to have started flowing at the predetermined time when the surface 23 is tilted to be vertical, Is continued until has a viscosity.
That is, in the present configuration, the worker grasps the container 11 and tilts it by about 30 to 90 degrees to visually check whether or not the surface 23 portion of the dough 17 starts flowing, so that the entire dough can be sufficiently filled. Can be determined.
In general, the viscosity of a liquid varies depending on the temperature and pressure of the place where the liquid exists, and a measuring instrument is required to measure the viscosity accurately. It is extremely difficult to perform heating by the first heating means 22 and stirring by the stirrer 12 while measuring with such a measuring instrument, or the productivity is reduced. However, in the present configuration, the operator determines whether or not the dough 17 has a sufficient viscosity over the whole.
It can be easily confirmed by inclining the cloth 1 by 30 to 90 degrees with respect to the horizontal plane and visually checking whether the dough 17 starts flowing.

The dough 17 thus gelatinized in this manner is
Even if, for example, it is rapidly cooled for storage and thawed on the next day, it can be re-pasted into a mold without deterioration of the dough ingredients.

FIG. 4 is a perspective view showing a baking machine 25 which is a second heating means for baking the dough 17 in step a4. FIG. 5 illustrates a procedure for baking the dough 17 using the baking machine 25. 5 (1) shows a state in which the dough 17 obtained in step a3 is poured into one mold 28 of the baking device 25, and FIG. 5 (2) and FIG.
(3) shows a state in which the poured dough 17 is baked.
The baking device 25 has a pair of dies 28 and 29 in which a plurality of recesses 26 and 27 having a recess corresponding to the product shape of the takoyaki and a semi-spherical recess are formed, and a horizontal axis. , 29, the recesses 26, 27 are opposed to each other /
Each of the molds 2 and 29 is connected in a state where the connecting shaft 30 that is connected to be angularly displaceable so as to be separated from each other and each of the molds 28 and 29 are developed substantially in a straight line.
Heating members 31a and 31b such as gas burners for heating from below each of the heating members 31 and 32 (hereinafter referred to as "heating members 31a and 31").
1b "may be collectively referred to as" heating member 31 "). In such a baking machine 25, first, the dies 28 and 29 are opened, and the heating member 31
The temperature is raised to about the temperature T1. Next, in step a3
Is poured into the recess 26 of one mold 28. At this time, the dough 17 is gelatinized from starch and is in the form of a paste, so that the dough 17 is not scattered unnecessarily into a portion other than the recess 26 of the one mold 28, thereby preventing waste. Also, as in the above-described prior art, the fabric 17 at room temperature is
8 and dough 1 in step a3.
7 is poured in a state in which the temperature of the starch in 7 has been increased to the temperature T1 at which the starch 17 becomes α, so that the splashing of the dough 17 due to a large temperature difference can be prevented.

Next, after adding the octopus pieces 18 to the dough 17,
The other mold 29 is angularly driven around the connecting shaft 30 in the direction of arrow A to close the molds 28 and 29 in a state where the recesses 26 and 27 face each other as shown in FIG. State. From this state, one mold 28 and the other mold 29 are angularly driven around the connection shaft 30 in the direction of arrow B to move the one mold 28 and the other mold 29 up and down as shown in FIG.
Invert as shown in (3). In this state, dough 1
7 falls from the recess 26 of one mold 28 in the direction of arrow D due to its own weight, and deforms following the surface of the recess 27 of the other mold 29. In this way, the dies 28 and 29 are angularly displaced so that the upper and lower arrangements are alternately switched, and the fabric 17
And the octopus pieces 18 are heated at a temperature T2 so that the starch in the dough 17 is all converted to α and at least the surface is browned.
Bake with As described above, since the cloth 17 is in the form of paste, it is possible to move the molds 28 and 29 to the recesses 26 and 27 of the cloth 17 without leaking into the gap 32 even when the molds 28 and 29 are turned upside down. Compared with the technology, the angular displacement driving of each mold 28 and 29 around the connecting shaft 30
7 can be performed before solidification, so that each recess 2
The dough 17 is prevented from scorching on the molds 28 and 29 on 6,27. As described above, in the present configuration, it is possible to bake in a state deformed in accordance with the shapes of the recesses 26 and 27 without being affected by the mechanical characteristics of the baking device 25. Therefore, the mixing ratio of flour, water, and the like in the dough 17 can be freely set without being affected by the mechanical characteristics of the baking device 25, and the taste of the finished takoyaki can be improved.

Further, since the surface of the dough 17 abuts along the shape of each of the recesses 26 and 27, uneven burning does not occur, and a scorch can be formed over the entire surface of the dough 17.

The temperature T for baking the dough 17 in the baking machine 25
2 depends on the season and room temperature, but 1
It is selected within the range of 40 ° C to 220 ° C, more preferably 1 ° C.
It is selected within the range of 70 to 180 ° C. When the temperature T2 is lower than 140 ° C., for example, it takes a long time until brown is formed on the outer surface of the dough 17 and the moisture in the dough 17 evaporates, resulting in a poor finish texture. If the temperature exceeds 220 ° C., the dough 17 is carbonized in a short time, and there is a problem that the baking operation becomes difficult. In this configuration, to avoid such a problem,
The above-mentioned temperature T2 is set within the range of 140 ° C to 220 ° C. Further, the baking time W1 is such that the temperature T2 is 140 ° C.
If the temperature T2 is 220 ° C., it is set to about 3 minutes, and if the temperature T2 is 170 to 1
At 80 ° C., it is set to about 4 to 5 minutes. Such a baking time W1 is shorter than that of the above-described prior art, and it is possible to improve the voluminous feel and to achieve a finish with good texture.

FIG. 6 is a sectional view schematically showing a takoyaki manufacturing apparatus 35 according to one embodiment of the present invention. The takoyaki manufacturing apparatus 35 stirs dough materials such as flour and water,
The storage means 36 for mixing and storing the dough 17, the transport means 37 for transporting the dough 17 from the storage means 36, and the transport conduit 45 of the transport means 37 are heated to a temperature at which the starch in the dough 17 becomes α. First heating means 3 for heating to T1
8 and the dough 17 poured from the other end of the conveying conduit 45
And a control means 40.
In addition, the takoyaki manufacturing apparatus 35 includes an unillustrated extracting means for extracting the takoyaki baked by the baking device 39 to a predetermined external position.

The storage means 36 has a storage tank 42 for storing the above-mentioned dough material, and a stirring member 41 for stirring the dough material in the storage tank 42. The storage tank 42 has an inverted conical shape, and a discharge port for discharging the dough 17 is formed in the lower portion 44.

The conveying means 37 has one end 43 connected to the lower part 4.
4, a movable nozzle 46 provided at the other end of the transport pipeline 45, and the cloth 17 in the transport pipeline 45 from the one end 43 toward the nozzle 46. And a conveying member 52 for conveying. The transport member 5
2 has a screw 53 and a drive motor 54. The screw 53 has a rotation axis in a linear region of the conveyance pipe 45, and the rotation axis is rotationally driven by the drive motor 54 to convey the cloth 17 in the direction of arrow C.

The first heating means 38 is realized by a gas burner. The heating power of the first heating means 38 is adjusted by the control means 40 so that the dough in the transport conduit 45 has a temperature of about T1. Further, the control means 40 controls the number of rotations of the drive motor 54 and adjusts the conveying speed so that the dough 17 is sufficiently heated and becomes a paste. With such a configuration, the dough 17 can be uniformly gelatinized over the whole. In the present embodiment, the dough 17 is stirred by the screw 53, so that the dough 17 is heated and the amylopectin in the starch granules is spread so as to be uniform, so that the gelatinization is further promoted. .

The nozzle 46 is provided at the downstream side of the first heating means 38 in the transport direction of the cloth 17 through the flexible pipe 45 through the flexible pipe.
Is driven by the nozzle driving section 48 to a position facing each recess 62 of the second heating means 59. The nozzle drive unit 48 includes a truck integrally fixed to the nozzle 46, an X-axis rail to which the truck is movably connected in the arrow X direction and the opposite direction, and an X-axis rail perpendicular to the X direction together with the truck. It has a pair of Y-axis rails movably connected in a direction indicated by an arrow Y (a direction perpendicular to the plane of FIG. 6) and the opposite direction. The carriage and the X-axis rail are respectively driven in the X and Y directions by two motors controlled by the control means 40, and the nozzles 46 can be sequentially arranged at positions facing the respective recesses 62.

At the tip of the nozzle 46, the nozzle 46
An opening / closing means 50 for opening / closing the supply port 49 of the air conditioner is provided. The opening / closing means 50 has a motor (not shown) electrically connected to the control means 40, and a cutting blade 51 connected to an output shaft of the motor. The control means 40 includes:
The nozzle 46 discharges the dough 17 discharged from the
When arranged at a position facing the, the cutting blade 51 is driven by a motor to open and close the supply port 49, and is dropped and supplied to the recess 62 by a predetermined amount.

Further, the takoyaki manufacturing apparatus 35 is provided with a second storage tank for storing the cut pieces of tako, and a piece supply means for supplying the cut pieces to each of the recesses 62 one by one. The octopus pieces 18 before the dough 17 is poured are supplied.

The second heating means 39 drives the baking section 59 having substantially the same configuration as the baking apparatus 25 shown in FIGS. 4 and 5 described above, and angularly drives each type of the baking section 59 around the connection axis. It has a mold driving section 60 and a heating member 61 composed of a gas burner arranged below each mold 63. Each type 63
Is formed with the recess 62, and the dough 1 dropped and supplied from the nozzle 46 to the recess 62 of one of the molds 63 among the molds 63.
7 is poured. In this state, the mold driving unit 60
Similarly to the above-described baking apparatus 25, each mold 63 is rotated around the connection axis, and the fabric 17 can be deformed along the shape of the recess 62 while baking the dough 17 from both upper and lower surfaces in the recess 62. The takoyaki thus baked is driven angularly in a direction in which the molds 63 are separated from each other,
It is discharged to a predetermined outside position by a take-out means.

In the takoyaki manufacturing apparatus 35, the dough material for takoyaki is put into the storage tank 42 and the second
A plurality of takoyaki can be automatically produced at the same time by inputting chopped tako pieces 18 from the storage tank. Therefore, the burden on the operator can be reduced, and takoyaki having almost the same shape can be manufactured continuously for a long period of time. Further, in the present embodiment, the takoyaki is formed in a round shape in accordance with the shape of the recess 62 of the mold 63, so that it is possible to give a high-class feeling as if the takoyaki was baked manually.

Also, in the present embodiment, since the components in the dough 17 are not affected by the mechanical characteristics of the baking device, the dough 17 poured into the recess 62 splatters into other parts, or during the angular displacement driving of the mold. Do not leak to. Therefore, it is not necessary to provide a separate leak prevention device in the second heating means 39, and it is possible to reduce the mechanical cost.

The takoyaki taken out to a predetermined outside position by the taking out means is rapidly frozen at about -20 ° C. This may be stored in a heat-resistant bag. In the present embodiment, the takoyaki can be conveyed while keeping a round shape following the shape of the recess 62 instead of a bell-shaped like the existing takoyaki. In such an embodiment, since the stored bag has heat resistance, the bag can be heated and eaten as it is by a reheating means such as a microwave oven, and the convenience is improved.

[0060]

According to the present invention, the dough becomes paste-like and the viscosity increases, so that the dough can be easily poured into a mold without being splattered, and the dough in the dough can be easily stirred. It can be baked in a state where the components are uniform.

In the case of baking the dough by turning the mold upside down as in the prior art shown in FIG. 7, the angular displacement of each mold is prevented without leaking into the gap between the molds even at an early stage when the surface of the dough does not solidify. Operations can be performed. These types
After pouring the dough, start the angular displacement operation before the surface solidifies, so that the dough can be easily deformed to the shape of each mold, so that at least the entire surface of the dough is evenly baked And the finished shape can follow the shape of the recess.

Also, since the angular displacement operation of the mold can be started before the surface of the dough is solidified, the dough sticks to the mold without securing a large amount of moisture in the dough as in the prior art described above. Can be prevented. Therefore,
Ingredients in the dough are not affected by the mechanical properties of the grill, and the degree of freedom in taste of the takoyaki and okonomiyaki foods can be improved.

Further, according to the present invention, since the starch in the dough is heated at a temperature for pregelatinizing the dough, the baking time of the dough can be shortened, thereby preventing a significant decrease in the water content in the food. The result is a voluminous finish.

The monomers constituting amylopectin are uniformly spread in the dough, and the whole dough can be uniformly gelatinized. In addition, the stirring causes the component molecules in the dough to collide with each other and causes the temperature to rise, whereby the α-formation can be promoted.

The dough can be heated at a temperature of 60 ° C. or more to form a paste without fail, and since the dough is heated at a temperature of 100 ° C. or less, water evaporates before all the starch in the dough becomes α. It is possible to avoid the problem that the data is lost.

A baking operation can be easily performed without requiring a long time until the surface of the dough is browned and without the whole dough becoming hard in a short time.

For example, when the water content is less than 30% by weight, the amount required for pregelatinizing all the starch in the dough is less than 6%.
If the content exceeds 0% by weight, a large amount of excess water must be vaporized in order to improve the texture of the product, which causes a problem that productivity is poor. However, in the present invention, it is possible to avoid these problems. it can.

If the flour content is less than 13% by weight, the product will not be chewy and will remain unsatisfactory. If it exceeds 33% by weight, the viscosity of the dough will increase too much and However, in the present invention, these problems can be avoided.

Since the ingredients of the dough are not limited to the mechanical properties of the grill, the compounding ratio of eggs can be increased as compared with existing takoyaki and okonomiyaki, thereby improving the texture and flavor of the product. Can be done.

Since the soup, for example, chicken glass soup, is included in the dough, the finished product can be made rich without adding a sauce or the like.

Since the food baked in accordance with the shape of the mold is frozen and hardened, a product having a good external shape can be provided until immediately before eating by reheating.

The dough changes from a liquid state to a paste state and increases in viscosity as it goes from one end to the other end of the conveying line, whereby the dough is poured into the second heating means from the other end of the conveying line. Are not scattered, and no waste occurs as in the above-described related art.

Further, during the baking of the dough by the second heating means, the ingredients can be kept uniform without stirring the dough. As described above, in the present invention, in the step of baking the dough by the second heating means, the worker does not need to stir the dough to prevent the sedimentation of flour, and the dough supplied to the second heating means is automatically Since it is conveyed and heated and becomes a paste, the burden on the operator can be reduced.

Since the dough is agitated while being conveyed, it is possible to avoid the problem that the flour or the like of the dough settles in the conveying conduit, and to surely form the dough in the conveying conduit.

The dough in the transport pipeline is agitated while being transported by the screw, and the agitation is performed by stirring the substantially central portion in the cross section perpendicular to the axis of the transport pipeline, so that the entire dough can be made into an even paste. .

Since the respective molds can be angularly displaced at an early stage when the dough does not solidify, the dough can be deformed according to the shape of each mold, and at least the surface of the dough can be uniformly baked over the entire surface.

Since the surface of the dough can be evenly baked over the entire surface, it is possible to give a sense of quality as if baked by hand.

Further, according to the present invention, the dough 17 is conveyed to the straight region of the conveying conduit 45 by the screw 53 driven by the drive motor 54, and the number of revolutions can be controlled. The first temperature T1 at which the starch of the present invention becomes α is 60 to 100 ° C., and the heating time can be secured. In this way, all starches are pregelatinized dough 17
Can be supplied to the nozzle 46.

Further, the screw 53 achieves the function of stirring the dough 17. Therefore, an excellent effect that amylopectin in the starch granules is spread so as to be uniform and gelatinization is further promoted is achieved.

Further, according to the present invention, the dough 17
Since the one mold 28 dropped and supplied from the nozzle 46 and the other mold 29 opposed to the one mold 26 are previously heated to the first temperature T1 by the second gas burner 61, the nozzle Splashes due to temperature differences of the dough from 46 are prevented, so that the surroundings are not soiled. Thereafter, in the baking section 59, the second gas burner 61 heats the dough 17 to the second temperature T2 (= 170 to 180 ° C.) so that the surface of the dough 17 is scorched, thereby improving the shape and taste of the finished product. .

[Brief description of the drawings]

FIG. 1 is a flowchart for explaining a takoyaki manufacturing method which is a premise of the present invention.

FIG. 2 is a sectional view showing an apparatus for manufacturing dough for takoyaki in step a2.

FIG. 3 is a cross-sectional view showing an apparatus for pregelatinizing starch in dough in step a3.

FIG. 4 is a perspective view showing the grill 25.

5 shows a dough 17 and an octopus piece 18 using a baking machine 25.
It is sectional drawing for demonstrating the procedure of baking.

FIG. 6 is a cross-sectional view schematically showing a takoyaki manufacturing apparatus 35 according to an embodiment of the present invention.

FIG. 7 is a cross-sectional view showing a typical baking apparatus 1 used in the prior art.

[Description of Signs] 11 Container 12 Stirrer 25 Baking Machine 35, 35a Takoyaki Manufacturing Apparatus 36 Storage Means 37 Conveying Means 38 First Heating Means 39 Second Heating Means 43 One End 44 Lower T1, T2 Temperature W1 Time

[Procedure amendment 2]

[Document name to be amended] Drawing

[Correction target item name] Fig. 7

[Correction method] Change

[Correction contents]

FIG. 7

[Procedure amendment 3]

[Document name to be amended] Drawing

[Correction target item name] Fig. 8

[Correction method] Deleted

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B036 LF14 LH22 LH41 LH50 LP01 LP14 LP17 LT01 LT07 LT09 LT16 4B040 AA01 AA08 AC03 AC13 AD08 AD12 AD21 AE07 AE09 CA02 CA04 CA16 EB02 EB11 ED01 ED10 JA02 JA12 4B05A AB23 AC20 BA08 BA12 BA18 BB12 CA05 CC02 CC05 CD02 CG01 CG06

Claims (18)

[Claims] 1. A first step of heating a dough containing at least flour and water at a temperature at which at least a portion of the starch in the dough is pregelatinized, and forming the dough in which at least a portion of the starch is pregelatinized. A second step of pouring and baking at least the surface of the dough. 2. The method for producing takoyaki and okonomiyaki foods according to claim 1, wherein the dough is stirred while being heated at the temperature. 3. The viscosity of the dough in which at least a portion of the starch is pregelatinized in the first step is such that when the dough is filled in an upwardly open container, the dough has a surface facing upward with respect to a horizontal plane. When the container is tilted to form an angle of 30 degrees, from the extent that at least a part of the dough flows out of the container by its own weight, when the container is tilted so that the surface facing the dough is vertical, 3. The method for producing takoyaki and okonomiyaki foods according to claim 1, wherein at least a part of the dough has a viscosity such that the dough flows out of the container by its own weight. 4. The production of takoyaki and okonomiyaki foods according to claim 1, wherein in the first step, the temperature for heating the dough is set at 50 to 130 ° C. Method. 5. The production of takoyaki and okonomiyaki foods according to claim 1, wherein in the first step, the temperature at which the dough is heated is set at 60 to 100 ° C. Method. 6. The method according to claim 1, wherein in the first step, the container containing the dough is heated by a fluid having a temperature at which at least a part of the starch in the dough is pregelatinized. 2. The method for producing takoyaki and okonomiyaki foods according to item 1. 7. The takoyaki and okonomiyaki food according to claim 1, wherein in the second step, the temperature for baking at least the surface of the dough is set at 140 to 220 ° C. Manufacturing method. 8. The method for producing takoyaki and okonomiyaki foods according to claim 1, wherein the dough contains 30 to 60% by weight of water. 9. The method for producing takoyaki and okonomiyaki foods according to claim 1, wherein the dough contains 13 to 33% by weight of flour. 10. The method for producing takoyaki and okonomiyaki foods according to claim 1, wherein the dough contains 1 to 30% by weight of eggs. 11. The method for producing takoyaki and okonomiyaki foods according to claim 1, wherein the dough contains 1.5% by weight of soup. 12. A freezing method comprising the step of freezing the takoyaki and okonomiyaki foods produced by the method for producing takoyaki and okonomiyaki foods according to any one of claims 1 to 11. A method for producing takoyaki and frozen okonomiyaki foods. 13. A conveying means having a conveying conduit for conveying a dough containing at least flour and water from one end to the other end of the conveying conduit, the conveying conduit comprising: a dough in the conveying conduit. A first heating means for heating at a temperature at which at least a part of the starch of the dough is gelatinized, and a mold corresponding to the product shape, wherein at least the surface of the dough poured into the mold from the other end of the conveying pipe line. , 14
An apparatus for producing takoyaki and okonomiyaki foods, comprising: a second heating means for baking at a temperature of 0 to 220 ° C. 14. The apparatus for producing takoyaki and okonomiyaki foods according to claim 13, wherein said transport means agitates while transporting the dough. 15. The apparatus for producing takoyaki and okonomiyaki foods according to claim 13, wherein the conveying means is a screw conveyor. 16. The apparatus for producing takoyaki and okonomiyaki foods according to claim 13, wherein the conveying means is an air conveyor. 17. The second heating means has a mold that can be divided into at least two in the circumferential direction and a heating member that heats each mold, and the other end of the conveying pipe with the mold open. The takoyaki and okonomiyaki food manufacturing apparatus according to any one of claims 13 to 16, wherein the dough is supplied from the container and the mold is angularly displaced up and down with the mold closed. 18. Takoyaki and okonomiyaki foods produced according to one of claims 1 to 17.