JP2002253124A - Method and apparatus for producing baked confectionery such as dorayaki (pancake filled with bean jam) - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for baking confectionery dough by laying paper mats under each confectionery dough arranged in the width direction on a baking plate, baking the resultant confectionery dough, reversing the baked confectionery dough in combination with the paper mats and further baking the reversed confectionery dough. SOLUTION: The paper mat 31 is laid on the intermittently traveling baking plate 20 by a paper mat-feeding device 30, and the dough 11 is squeezed out by a dough-squeezing device 40 on the paper mat, and baked. The baked dough 11 is reversed in combination with the paper mat 31. The baked dough is cooled and the paper mat 31 is peeled to provide the objective baked confectionery.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing torayaki and other baked confectionery and an apparatus for producing the baked confectionery, and more particularly, to a method for producing torayaki confectionery having a raised pattern with irregularities on the surface. The present invention relates to a method and an apparatus for manufacturing the same.

[0002] In this specification, the description will be made mainly on the production of baked confectionery. However, baked confectionery can be generally produced by using a sheet of paper such as kraft paper, glassine paper and haptron paper, and Japanese paper and the like can be produced. As described above, if a sheet of paper having a large elongation in the fiber direction due to wet and heating and a large size is used, baked torayaki can be formed.

[0003]

2. Description of the Related Art Various baked Japanese sweets have been known,
Dora baked sweets are known as one of the most popular ones. Dora baked sweets are one of the most popular Japanese sweets. Normally, a coating agent such as oil is applied on a baking sheet such as an iron plate, and then the dough in which flour is melted with water is baked, and the so-called crust is baked. It is made of sandwiches.

[0004] Baked Dora confectionery produced in this manner has been produced by hand, but recently, most are mass-produced by mechanical means. Regardless of the method used, oil is applied to the baking plate and baked. For this reason,
The surface of the skin is impregnated with oil in some form, impairing the flavor of the dough. From this point, it is desirable to reduce the amount of oil at the time of baking as much as possible, but such baking is a work of a craftsman.

[0005] Japanese confectionery called tora baked confectionery as well as dora baked confectionery is also known. Tora baked confectionery, like dora baked confectionery, is a confectionery sandwiched between two pieces of skin, such as an bean paste. However, the surface of the skin of Tora baked confectionery has a raised pattern with irregularities, and because of such a raised pattern, it is also distinguished from Dora baked confectionery and is also called Tora baked confectionery, and the skin is Since it has such a shape,
The skin itself is used as a Japanese confectionery without any content, and it is also used as a cookie for Western confectionery. However, such embossed leather cannot be made simply by baking on a flat iron plate. As seen in Thai baking or the like, baking cannot be performed unless a concavo-convex pattern corresponding to a floating pattern is formed on the inner peripheral surface of the baking mold and the confectionery material is brought into contact with the inner peripheral surface.

From the above, the present inventor has previously proposed a manufacturing method capable of continuously manufacturing baked confectionery having an embossed pattern on a flat baked plate. (Sho 55
-47864 reference)

In this method, a baking plate having a flat surface is connected to a baking plate orbit in which the baking plates are connected endlessly, and the baking plate is baked in the same manner as a dora-baked skin. This method utilizes the property that paper expands and contracts when heated when it absorbs moisture.In order to make effective use of this property, the web band is not placed on the web baking plate and the web band is connected to the baking plate surface. In this method, the web paper is moved at the same speed as the baking plate while leaving an interval of 0.5 to 3 mm therebetween, and the confectionery material is dropped on the web paper and baked.

That is, as shown in FIG. 6, a baking plate 2 made of, for example, a steel plate or a copper plate is connected by, for example, a lock 3 to form an endless track 1. The orbit 1 travels in the direction of the arrow, and each baking plate 2 is heated from the back by, for example, electric heating or other heating means 1a. In this baking apparatus, when confectionery dough or the like is directly dropped on the baking plate 2, baking proceeds along with the traveling of the track 1 and is baked, thereby producing dora-baked skin.

At one end of the track 1, a roll body 5 on which a web paper 4 is wound is attached, the roll body 5 is rewound, and the web paper 4 is placed on the baking plate 2 and passed therethrough. Is pulled up to the leading side of the track 1 and wound on a winding roll 6.

For this purpose, the winding speed of the winding roll 6 and the rewinding speed of the rewinding roll 5 are adjusted so that the web paper 4 runs at a speed substantially equal to the running speed of the track 1.

Therefore, when producing a strip-shaped confectionery such as a sponge cake, the dough is dropped from the supply hopper 7 for confectionery dough, and the content 10 is dropped from the content supply hopper 8 when adding the content.

When producing the skin of a baked confectionery having an embossed pattern on the surface in this manufacturing apparatus, the track 1
The web paper 4 fed at the same speed as above is floated at a distance G, for example, about 0.5 to 3 mm, between the web paper 4 and the baking plate 2,
The dough is dropped on the floating web paper 4 and fired.

When baked in this manner, the fiber structure of the web paper 4 has directionality, so when moisture is given to the web paper 4 from the fabric, the portion extends in the fiber direction, and when heated, the portion is stretched. It shrinks and a floating pattern can be formed on the dough mounting surface.

That is, the web paper 4 floats from the surface of the baking plate 2 with a gap G left therebetween. When the confectionery material is dropped, the web paper 4 wets and swells due to the moisture in the confectionery material. Even when swelling in this way, the web paper 4 and the baking plate 2
Since there is a gap G between the two, as shown in FIG.
The portion 4a where the web paper 4 has a large elongation is in contact with the baking plate 2, while the portion 4b where the web paper 4 has a small elongation does not swell much and remains floating from the baking plate 2.

For this reason, even if the surface of the baking plate 2 is flat, a floating pattern 9a is formed on the surface of the confectionery dough 9,
Since this portion is in contact with the baking plate 2 via the web paper 4, baking is formed.

According to this method, a floating pattern can be formed on the surface of the confectionery dough using the flat baking plate 2 as it is, which is an extremely effective method for producing torayaki confectionery. However, since the web paper is run in a state where the gap G is always formed between the web paper and the baking plate, considerable tension is applied to the web paper, so that kraft paper, glassine paper, or haptron paper having high tensile strength can be used. Locally, moisture from the fabric is absorbed by moisture, weakening the web paper and easily cutting. Since the web paper has irregularities on the way, it is difficult to separate the baked confectionery dough from the web paper. Also,
Even when baking baked confectionery such as sponge cake directly on a baking plate without leaving a gap between the web paper and web paper, peeling after baking is extremely difficult with web paper, Sometimes the web paper breaks on the way and there is a problem.

[0017]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned drawbacks. More specifically, the present invention aims at baking confectionery dough through a wrapping paper on a continuously connected baking plate. In the manufacture of confectionery and other baked goods, this paper is placed one by one directly on a baking sheet as a sheet of paper, and the confectionery dough is baked on this sheet of paper. The present invention proposes a method for producing torayaki and other baked confections that can easily peel off the wrapping paper, and an apparatus for producing the same.

[0018]

That is, according to the method of the present invention, a sheet of paper is placed on a baking sheet which runs intermittently and which is heated from at least the bottom side, in the running direction of the baking sheet, and is successively placed. At least one or more confectionery dough is arranged and supplied in a width direction on each sheet of paper, and the confectionery dough is baked for each sheet of paper,
Thereafter, the baked confectionery dough is turned upside down while the pre-sheet is attached, and thereafter, the uncoated sheet is peeled off.

Further, an apparatus for carrying out such a method includes a baking plate which runs intermittently, is connected endlessly and is heated from below, and a sheet of paper placed on each of the baking plates. And a confectionery dough squeezing device for supplying confectionery dough by arranging one or each of the wrappings on the laying sheet on the baking sheet, and the dough fired on the baking sheet And a reversing device for reversing the sheet and the sheeting paper and turning over the sheet.

The configuration and operation of these means will be described in more detail with reference to the drawings.

FIG. 1 is a front view of an example of a manufacturing apparatus for carrying out the method of the present invention.

FIG. 2 is a plan view of the manufacturing apparatus shown in FIG.

FIG. 3 is an enlarged view of a part of the manufacturing apparatus shown in FIG.

FIGS. 4 (a) and 4 (b) are explanatory views of an example of an operation mode when the confectionery dough is turned over by the manufacturing apparatus shown in FIGS. 1 and 2. FIG.

FIGS. 5 (a) and 5 (b) are explanatory views of an example of an operation mode when the confectionery dough is turned over by the manufacturing apparatus shown in FIGS. 1 and 2. FIG.

FIG. 6 is an explanatory view of a conventional method for manufacturing a grilled plate.

FIG. 7 is a detailed explanatory view of a part of the manufacturing method shown in FIG.

First, in FIG. 1 and FIG.
0 indicates an example of an apparatus for performing the method of the present invention. As shown in FIG. 1, the manufacturing apparatus 100 includes a baking plate 20 that runs intermittently, a spread sheet supply device 30, a dough squeezing device 40, a baking plate heating device 50, and a reversing device 60.

The baking plate 20 runs intermittently in the direction of the arrow,
The wrapping paper 31 from the wrapping paper supply device 30 is individually supplied onto the baking plate 20.

That is, the baking plate 20 is connected endlessly by a stopper (not shown) and runs intermittently, and the stop and the run are repeated at a fixed cycle, and the stop and the run are shown later. As described above, the respective treatments are performed on the dough 11, and in the meantime, the scumming device 21 removes the scum and the like. The baking plate 20 is heated from below by a baking plate heating device 50 such as a heat source during running and stopping. For this reason, the dough 11 (see FIGS. 2, 4 and 5) placed on the baking plate 20 is sequentially baked while the baking plate 20 is running. The baking apparatus having this structure has almost the same structure as the torayaki manufacturing apparatus already shown in FIG. 6. If the dough is dropped directly on each baking plate 20 and fired, the baked confectionery can be baked. ing.

For such a baking sheet 20, a sheet of paper 31 for each baking sheet is usually supplied from the sheet supply apparatus 30 thereon.

At the entrance side of the baking plate 20, a paper sheet feeding device 30 is provided.
Is provided, and a sheet of paper 31 having a size such as to cover the entire surface of each baking plate 20 is supplied from the sheet paper supply device 30. The paper sheet supply device 30 can be configured in any manner. However, it is configured such that the paper sheets 31 are sucked one by one from the upper surface of the stacked paper sheets 31 and placed on the baking plate 20. The sheet feeding apparatus 30 having such a structure is generally known as a sheet feeding mechanism of a sheet-fed offset printing press, and may be used with such a structure. Therefore, as shown in FIG. 3, a paper-sucking device 32 and a stocker 33 in which the sheets 31 are stacked are provided. The paper 31 is brought in and placed on the baking plate 20.

A sheet of wrapping paper is supplied one by one onto the baking plate 20 by the wrapping sheet supply device 30 configured as described above, and each of the baking plates 20 is intermittently placed in a state where the wrapping paper 31 is placed thereon. The dough 11 is baked while traveling. In this case, in other words, the laying sheet 31 is directly placed on the baking sheet 20, and furthermore, the laying sheet 31 is assigned to each of the baking sheets 20, which is one feature of the present invention.

More specifically, the baking method shown in FIGS. 6 and 7 is such that the web paper 4 is ground on the baking plate 2 and runs without being placed on the baking plate 2. Have been. For this reason, the web paper 4 is rewound and wound by the rolls 5 and 6 at both ends.
Is always under some tension. Therefore, since the gap G is provided between the baking plate 2 and the web paper 4, even when the web paper 4 locally swells due to moisture, the swelling is absorbed by the gap G. That is, if the interval G does not exist, wrinkles and the like occur in the web paper 4 and a grilled pattern cannot be formed.

On the other hand, in the present invention, the wrapping paper 31 is supplied for each baking sheet 20, and the wrapping paper 31 is placed on the baking sheet 20, so that the laying sheet 31 can travel together with the baking sheet 20. Therefore, it is possible to always travel at the same speed together with the baking plate 20 without controlling the traveling speed of the spreadsheet 31. That is, the sheet of paper 31 remains on one baking plate 20. For this reason, since no tension is applied to the sheet of paper 31 at all, when the sheet of paper is easily wetted and heated, especially when the sheet of paper 31 is easily stretched and shrunk in the fiber direction, the Utilizing the difference, unevenness can be formed without any trouble.

That is, the sheet of paper 31 is placed for each baking plate 20, and no tension is applied to itself. For this reason, even when utilizing expansion and contraction due to wet heating,
Can freely expand and contract.

Next, the dough is dropped onto the baking plate 20 on which the cover sheet 31 has been placed as described above. For this purpose, the dough squeezing device 4
0 is provided. The dough squeezing device 40 is configured by a normal hopper or the like, and can be configured to extrude a predetermined dough by a piston method or the like.

In addition, instead of forming the skin of the baked confectionery, a confectionery such as a cookie can be prepared. In such a case, the shape is preferably changed as desired. For this purpose, the upper and lower hoppers 41, 42
The lower hopper 42 is configured to be able to move in the width direction. The lower hopper 42
Can be adjusted by the handle 43. Further, as shown in FIG. 2, the squeezing nozzles 44 of the dough 11 are provided side by side in the width direction, and at least two pieces of the dough 11 can be arranged and squeezed.

With this configuration, when the lower hopper 42 is moved in the width direction in correspondence with the traveling movement of the baking plate 20, the confectionery dough can be squeezed into a vertically long shape or a variety of shapes accordingly. it can.

In short, the lower hopper and the baking plate can be moved as if by a line drawing operation, and a desired design can be achieved.

Next, as the baking plate 20 moves, the dough 11
Is fired and reaches the reversing device 60. The reversing device 60 is a device for turning over the cloth 11 placed on the sheet of paper 31 together with the sheet of paper 31. With such a device, any structure can be used.
4 (a) to turn over together with the sheet of paper 31 on FIG.
As shown in FIG. 5B and FIGS.

FIGS. 4 (a) and 4 (b) show a preliminary processing stage when the dough fired on the baking plate is turned over.
(A) and (b) show the inside out stage in which the confectionery dough obtained in the pre-treatment stage is turned upside down.

That is, as shown in FIG. 4A, the baked confectionery dough 11 is sent while being placed on each baking plate 20. At this stage, a suction device 41 for sucking a part of the paper 31 is provided. This suction device 41 is usually lifted at the front end of the paper. In other words, sheet 3
1 is sucked by the suction device 41. Since the sheet is lifted at the time of the suction, a gap is generated between the sheet and the baking sheet. On the other hand, the reversing plate 42 enters the gap, and the reversing plate 42
It is configured to turn around 80 degrees.

Then, when the turning plate is turned, the dough 11 is turned upside down and is placed on the baking plate 20 on the preceding side. By doing so, even a plurality of confectionery doughs 11 are turned over for each sheet of paper 31 and can be turned over very effectively. In particular, this reversal is performed very intermittently, and is performed under the condition of interposing paper sheets during firing, and is performed without the need for oil or other release agents, and is performed very smoothly. be able to.

The confectionery dough 11 thus turned over enters the cooling zone 70. In the cooling zone, the baked dough 11 is cooled to near normal temperature, and in this cooled state, the covering paper 31 is peeled off.

That is, as is well known, baking the confectionery dough 11 with the laying paper 31 interposed on the baking plate 20 has been conventionally used for baking sponge cake and the like. However, in such a case, since the confectionery dough is fired as a continuous one, it is possible to wind a continuous web paper in a state where the confectionery dough is inverted. However, in the case of baking individual roasted skins or small cookies as in the present invention, this cannot be performed by winding the confectionery dough on a wrapping paper on a web. . In particular, the baked confectionery has an uneven surface on its skin, which is somewhat difficult to lay. Processing this by winding it off a web overlay reduces the quality of the confectionery, reduces yield and is nearly impossible in practice.

On the other hand, in the present invention, since the wrapping paper is supplied for each baking plate, it is sufficient to separate the wrapping paper for each piece of confectionery on which it is placed. Doing this manually requires little effort. Also,
Even if it is performed by mechanical means, for example, even if a small amount of moisture or the like is sprayed from the sheet of paper to separate it, it can be almost peeled off.

[0048]

As described above in detail, according to the present invention, a sheet of paper is supplied one by one to each of the baking plates which are connected endlessly and run intermittently, and the confectionery is placed on one sheet of paper. Squeeze the dough,
A baking plate heating device for heating the confectionery dough on each baking plate and the baking dough are turned over with one sheet of paper.

Accordingly, when the paper is fired on the baking sheet via the paper, each paper can be freely expanded and contracted without any restriction, and an uneven pattern can be formed without any trouble.

Further, the fired dough can be inverted with the sheet of paper attached, and when cooled, the sheet of paper can be easily peeled off.

In the above description, an example is shown in which heating is performed by the heating device 50 from below, but a heating device 51 from above can also be provided.

[Brief description of the drawings]

FIG. 1 is a front view of an example of a manufacturing apparatus for performing a method of the present invention.

FIG. 2 is a plan view of the manufacturing apparatus shown in FIG.

FIG. 3 is an enlarged view of a part of the manufacturing apparatus shown in FIG.

FIGS. 4A and 4B are explanatory diagrams of an example of an operation mode when the confectionery dough is turned over and turned over by the manufacturing apparatus shown in FIGS. 1 and 2. FIG.

FIGS. 5A and 5B are explanatory views of an example of an operation mode when the confectionery dough is turned over and turned over by the manufacturing apparatus shown in FIGS. 1 and 2;

FIG. 6 is an explanatory view of a conventional method of manufacturing a toray grill.

FIG. 7 is a detailed explanatory view of a part of the manufacturing method shown in FIG. 6;

[Explanation of symbols]

 REFERENCE SIGNS LIST 20 baking plate 30 sheet-sheet feeding device 40 dough drawing device 40 50 baking plate heating device 60 reversing device 70 cooling zone

Claims (7)

[Claims] 1. A sheet of paper is placed on a baking sheet which runs intermittently and is heated from at least the bottom side in a running direction of the baking sheet, and at least one piece of confectionery material is placed on each of the sheets. Or supplied side by side in the width direction, baking the confectionery dough for each of the wrapping paper, then the baked confectionery dough is turned upside down with the front wrapping paper attached, and then the confectionery dough is still attached A method for producing baked sweets and other baked confectioneries, which comprises stripping a sheet of paper. 2. The method for producing torayaki and other baked confections according to claim 1, wherein the baked plates are connected endlessly. 3. The method for producing torayaki or other baked confectionery according to claim 1, wherein the inverted confectionery dough is cooled while the cover sheet is still attached, and then the paper is immediately peeled off. 4. A baking plate which runs intermittently, is connected endlessly, and is heated from below, and a wrapping paper supply for individually supplying laying paper on each of the baking plates. A device, a confectionery dough squeezing device for supplying confectionery dough one by one or in the width direction on the baking sheet on the baking sheet, and turning over the dough fired on the baking sheet together with the covering sheet. And an apparatus for producing baked goods and other baked confectioneries. 5. A lifting device for sucking and lifting a part of the sheet of paper on each of the baking plates to form a gap between the baking plate and the reversing device; 5. The apparatus for producing torayaki and other baked confectioneries according to claim 4, further comprising: an inside-out plate that is turned over by placing the confectionery dough on the laying paper together with the laying paper and turning. 6. The production of torayaki and other baked goods according to claim 4, wherein said paper-sheet supply device is provided with paper-absorbing means for sucking said paper-sheet one by one and drawing it to said grill plate side. apparatus. 7. The confectionery dough supply device is provided with at least two hoppers divided into an upper stage and a lower stage, and a lower hopper among these hoppers can be moved in the width direction of the baking plate.
The method for producing torayaki or other baked confectionery according to claim 4, characterized in that the method is constituted.