JP2003289809A - Method for producing confectionery and cutting plate for cutting confectionery dough - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for extremely easily, excellently and inexpensively producing confectionery having excellent usefulness and many crack-like recessed ditches put side by side on the surface, and to provide a cutting plate for cutting confectionery dough. <P>SOLUTION: The method for producing the confectionery 3 comprises forming dough 1 from cereals and cutting the dough 1 to form formed dough 2 followed by baking the same. When cutting the dough 1, a blade body 12 with a plurality of projecting parts 11 put side by side in the length direction of a blade on a blade surface 10 contacting a cutting part is used. As a result, the formed dough 2 is formed by cutting the dough 1, and at the same time, the recessed ditches 4 are formed on the surface of the formed dough 2 by contact with the projecting parts 11. Thereafter, the formed dough 2 is baked to form the recessed ditches 4 on the surface of the confectionery 3. <P>COPYRIGHT: (C)2004,JPO

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 confectionery such as oysters and a blade for cutting confectionery dough.

[0002]

2. Description of the Related Art Rice crackers such as rice crackers and rice crackers have a plurality of crack-shaped concave grooves arranged on the surface thereof in order to enhance the appearance of the product.

FIG. 1 illustrates a conventional method for producing this rice cracker with a groove. A mochi dough 21 is wound around a horizontal bar 20 (this mochi dough 21 is made from rice flour and then watered, It is manufactured by further kneading and stirring.), And then the horizontal bar 20 is rotated to rotate the mochi dough 21 that has been wound,
A cutting blade provided on the surface of the mochi dough 21 near the horizontal bar 20
It is cut with a predetermined thickness by 22 and peeled off (this cutting blade 22 is configured so as to gradually approach the horizontal bar 20), and the peeled plate-like rice cake dough 23 is placed between the upper and lower rollers 24, 24. The ridges 25 that are installed on the surface of the upper and lower rollers 24, 24
With this, a groove is formed on the surface of the plate-shaped rice cake dough 23, and then the plate-shaped rice cake dough 23 is cut by a cutting device 26 to form a molding dough 27, which is baked.

However, this conventional method has the following problems.

Peeling of a plate-shaped mochi dough from the mochi dough 21,
The process of forming the concave groove and forming the forming material 27 has three stages, and it takes time to process. In addition, the device becomes large and inevitably expensive (about 6 million yen).

Due to the viscosity of the rice cake dough, the plate-shaped rice cake dough 23 adheres to the rollers 24.24 and hinders the rotation of the rollers 24.24. Therefore, production is likely to stop, and maintenance must be performed frequently to prevent this stop.

The operation of winding the rice cake dough 21 around the horizontal bar 20 is very troublesome. Also, if a large mochi dough 21 to some extent is not wrapped around the horizontal bar 20, this winding work will have to be performed frequently, so a large heavy mochi dough 21 will not be wrapped around the horizontal bar 20.
It is necessary to wrap it around, and the worker is liable to have a backache.

As the cutting blade 22 approaches the horizontal bar 20, the rice cake dough 21 cannot be peeled off well. Therefore, the rice cake dough 21 near the horizontal bar 20 cannot be made into a plate-shaped rice cake dough 23, and the yield is low (about 25% cannot be peeled).

The present invention solves the above problems.
(EN) Provided is a method for manufacturing a confectionery having excellent practicality, which is capable of excellently manufacturing a confectionery having a large number of crack-shaped concave grooves arranged side by side at a very simple and low cost, and a blade plate for cutting a confectionery dough. Is intended.

[0010]

The gist of the present invention will be described with reference to the accompanying drawings.

A method for forming a dough 1 from cereals, cutting the dough 1 into a molded dough 2, and then baking the dough to make a confectionery 3. When the dough 1 is cut, it comes into contact with a cutting portion. By cutting the dough 1 by using a blade body 12 in which a plurality of convex portions 11 are juxtaposed on the blade surface 10 in the blade crossing direction, at the same time as forming the dough 2 by cutting the dough 1 A confectionery 3 having a concave groove 4 formed on its surface by forming a concave groove 4 by abutting the convex portion 11 on the surface thereof and then baking the molded dough 2 on the surface. It relates to the method.

Further, the present invention relates to the method for producing a confectionery according to claim 1, wherein a convex strip extending in the moving direction of the blade 12 is adopted as the convex portion 11.

The dough 1 before being cut is put in a container 5, an opening 6 is provided at one end of the container 5, and the blade 12 is reciprocally provided in the opening 6 to reciprocate the dough 1. By moving the blade body 12 back and forth while moving to the opening 6 side in the container 5, the formation of the forming material 2 by the cutting of the material 1 and the formation of the concave groove 4 on the surface of the forming material 2 are continued. The present invention relates to the method for producing a confectionery according to any one of claims 1 and 2.

Further, before cutting the dough 1, the dough 1 is cooled and hardened.
The method for manufacturing a confectionery according to any one of 1.

A blade plate for cutting a dough for confectionery, which is used when the dough 1 is formed from cereals, the dough 1 is cut into a molded dough 2 and then baked to produce the confectionery 3. In addition, the present invention relates to a blade plate for cutting a confectionery dough, characterized in that a plurality of convex portions 11 are arranged in parallel on the blade surface 10 in the blade crossing direction.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION A preferred embodiment of the present invention (how to carry out the invention) will be described with reference to the drawings, showing its function and effect.

When the dough 1 is cut, the dough 1 is cut using a blade body 12 in which a plurality of convex portions 11 are juxtaposed in the blade crossing direction on a blade surface 10 abutting the cutting portion. Convex part 11
Bites into the dough 1 and scratches the surface of the dough 1 to form a groove 4 in the surface of the dough 1.

When the molded dough 2 cut from the dough 1 and having the grooves 4 was baked, it was confirmed that a confectionery having a large number of crack-like grooves 4 juxtaposed on the same surface as the conventional method could be produced. Was done.

Further, since the cloth 1 is cut and the concave groove 4 is formed at the same time, the production speed is extremely high, the apparatus can be made extremely simple and inexpensive, and the manufacturing can be performed at a very low cost. Met.

A blade body originally having a cutting function
There was almost no adhesion of Dough 1 to 12, so the number of maintenances was drastically reduced.

Further, since the process is only the cutting of the dough 1, the concave groove 4 can be formed at the same time as the cutting of the dough 1 of various shapes and sizes, so that it is necessary to carry a heavy dough. Unlike some conventional methods, the feeling of heavy labor has completely disappeared.

Further, most of the dough 1 can be cut into the molded dough 2 for final baking, which greatly increases the yield.

[0023]

Embodiments of the present invention will be described with reference to the drawings.

The present embodiment is a method for producing a rice cake 3 (confection 3) having a crack-shaped groove 4 formed on the surface thereof.

Mochi brown rice and non-glutinous brown rice are refined, washed with water, soaked in water and drained, and then steamed or kneaded to give a mochi dough 1 (dough 1) in the same manner as in the production of conventional rice crackers. Form.

The rice cake dough 1 is introduced into the hopper 7.

The hopper 7 is in communication with the container 5 through a communication passage 8, and the rice cake dough 1 introduced into the hopper 7 is transferred to the container 5.

As the container 5, a container having an opening 6 at one end is adopted (the opening 6 may be arbitrarily opened). Further, in consideration of the shape of the rice cracker 3 to be obtained, various kinds of containers 5, such as a cross-sectional view shape and a cross-section circular shape, can be adopted.

The rice cake dough 1 is allowed to cool in this container 5 and hardened. It should be noted that this curing is not a complete curing, but is just such that a little softness remains, as in the case of a conventional rice cracker production.

Subsequently, the blade 12 is reciprocally attached (guillotine-like) to the opening 6 of the container 5.

The blade 12 is a plate-shaped one.

Further, the blade body 12 may be in contact with the rice cake dough 1 vertically or in an appropriately inclined state as shown in the drawing.

Further, a plurality of convex portions 11 are arranged in parallel in the blade crossing direction on the blade surface 10 which is used as the blade body 12 and comes into contact with the cut portion of the rice cake dough 1.

The protrusion 11 is a protrusion extending in the moving direction of the blade 12.

The projections 11 are provided on both the front and back surfaces of the blade surface 10, respectively. In the case of this configuration, the concave groove 4 is formed on both front and back surfaces of the rice cake 3, and when the convex portion 11 is provided on only one of the front and back surfaces, either of the front and back surfaces of the rice cake 3 is formed. The concave groove 4 is formed only on one of the surfaces.

Subsequently, while moving the rice cake dough 1 in the container 5 toward the opening 6, the blade 12 is reciprocated, and the rice dough 1 extruded from the opening 6 is cut by the blade 12. , And forming dough 2.

At the time of this cutting, the convex portion 11 provided on the blade surface 10
And the forming dough 2 or mochi dough 1 being cut
And the abutment, and the convex portion 11 forms the molding dough 2 or the mochi dough 1
As a result, the concave surface 4 is formed on the surface of the molding material 2.

The formed dough 2 is baked or fried to form a rice cake 3 in the same manner as in the production of rice cake in a conventional manner.

The rice cracker 3 thus obtained had crack-shaped concave grooves 4 formed in the same manner as in the conventional method.

Since the present embodiment is as described above, the concave groove 4 can be formed at the same time when the rice cake dough 1 is cut into the molding dough 2, and therefore the rice cracker can be manufactured very efficiently. You can

In addition, in effect, the formation of the molding dough 1 and the formation of the concave groove 4 by the cutting with the container 5 for forming the rice cake dough 1 into a predetermined shape and the blade 12 for cutting the rice cake dough 1. Since both can be performed, the device can be made extremely inexpensive. The production cost of the prototype device for carrying out this example was about 50,000 yen, which was extremely low compared to about 6 million yen of the conventional device.

Further, it is possible to simultaneously cut a plurality of rice cake doughs 1 with the blade body 12, and the construction for this purpose only needs to use the large blade body 12, and in this respect also, it is possible to efficiently manufacture rice crackers. You can

Further, by making the shapes of the containers 5 different, the mochi dough 1 having various shapes after cutting (appearance shape such as flat plate shape or disk shape, dimensional shape such as thickness and width) is formed,
It is possible to form the molding material 2 having various shapes. still,
In the conventional method, since the mochi dough is introduced between the rollers, the shape of the molding dough 2 is greatly restricted.

Further, it is possible to manufacture the rice cake dough 1 through the cutting of the rice cake dough 1 and the formation of the groove 4 and the baking in a continuous process.
When forming, there is no problem due to the rice cake dough sticking to the roller unlike the conventional roller type, therefore,
The production of rice crackers in a continuous process can be realized very well.

Since the mochi dough 1 having a predetermined shape is gradually cut from the end, only the end of the mochi dough 1 has a defective shape, and therefore the mochi dough 1 has a poor shape. However, the yield will be greatly improved. According to the experiment, the yield of the conventional method is about 75%, and that of the present embodiment is 9%.
It was about 9.8%.

Further, unlike the conventional method, it is not necessary to wind the rice cake dough 1 around a stick, and the rice cake dough 1 can be formed and continuously packed in the container 5. Therefore, the rice cake dough 1
It is possible to simplify the work by eliminating the transportation work.

The rice cake dough 1 that has been cooled and hardened in the container 5 is placed on an appropriate table, and then the rice cake dough 1 is moved on the table and cut into guillotine by the blade body 12 in sequence. Is also good.

Besides the case of forming the rice cake dough 1 from rice, the present invention can be applied to the case of forming a dough from an appropriate grain such as wheat or soybean to form a confectionery.

[0049]

EFFECTS OF THE INVENTION Since the present invention is constituted as described above, it is a method of manufacturing a confectionery excellent in practicability which can efficiently manufacture a confectionery by simultaneously cutting the rice cake dough and forming the groove.

Further, the blade body for simultaneously cutting the rice cake dough and forming the concave groove only needs to have the convex portions juxtaposed in the blade crossing direction of the blade surface, and the present invention can be realized at a very low cost. can do.

According to the second aspect of the invention, since the convex strip is used as the convex portion, the convex portion is formed on the cloth (or the molding cloth) as long as possible while the blade is in contact with the molding cloth. As a result, the concave groove once formed can be prevented from being closed due to the elasticity of the cloth, so that the concave groove can be accurately formed.

According to the third aspect of the invention, since the dough is put in the container and then cut by the blade, the dough shape is determined to some extent and then cut into the formed dough. It is possible to form a molded dough having the same shape as that described above, and also in this respect, the confectionery can be efficiently produced.

Further, the container guides the movement of the dough, and by cutting the guided and moved dough with the blade, the formed dough having a desired shape can be satisfactorily formed.

According to the fourth aspect of the present invention, since the dough after cooling and hardening is cut, the dough is not deformed at the time of this cutting, so that the formation of the concave groove and the forming of the dough can be favorably performed. It can be carried out.

According to the invention of claim 5, claim 1
A blade plate for cutting a dough for confectionery, which is excellent in practicality and can efficiently manufacture the confectionery by carrying out the invention described above satisfactorily.

[Brief description of drawings]

FIG. 1 is an explanatory side view of a conventional example.

FIG. 2 is an explanatory side view of the present embodiment.

FIG. 3 is an enlarged side view illustrating an essential part of this embodiment.

FIG. 4 is an enlarged front view for explaining a main part of the present embodiment.

FIG. 5 is an explanatory perspective view of a blade body 12 of this embodiment.

6 is an explanatory perspective view of the back side of FIG.

FIG. 7 is an explanatory perspective view of the confectionery 3 of this embodiment.

[Explanation of symbols]

1 fabric 2 molded fabric 3 sweets 4 groove 5 containers 6 openings 10 blade 11 convex 12 blades

Claims (5)

[Claims] 1. A method for producing a confectionery by forming a dough from grains, cutting the dough into a shaped dough, and baking the dough, wherein the blade surface abutting the cutting portion when the dough is cut. By cutting the dough by using a blade body in which a plurality of convex portions are arranged in parallel in the blade crossing direction, simultaneously with the formation of the molding dough by cutting the dough, by the contact of the convex portions on the surface of the molding dough A method for producing a confectionery, which comprises forming a groove and then baking the molded dough to produce a confectionery having a groove formed on the surface thereof. 2. The method for producing a confectionery according to claim 1, wherein a ridge extending in the moving direction of the blade is used as the protrusion. 3. The uncut material is placed in a container, an opening is provided at one end of the container, the blade is reciprocally provided in the opening, and the dough is placed on the opening side in the container. The reciprocating movement of the blade body while moving the formation of the molding material by cutting the material and the formation of the concave groove on the surface of the molding material are performed continuously. The method for producing a confectionery according to Item 1. 4. The method for producing a confectionery according to claim 1, wherein the dough is cooled and hardened before the dough is cut. 5. A blade plate for cutting a dough for confectionery, which is used when a dough is formed from grains, the dough is cut into a molding dough, and the dough is baked to produce a confectionery. A blade plate for cutting a dough for confectionery, characterized in that a plurality of convex portions are juxtaposed on the surface in the blade crossing direction.