JP2009100684A - Device for producing sweet bean pancake and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a device for producing a sweet bean pancake, capable of extending its dough by a fixed thickness, eliminating the unevenness of baking, caused by the dripping of the dough and preventing liquid dripping by the trickling of the dough on the surface of the dough on a baking plate. <P>SOLUTION: This device for producing the sweet bean pancake is constituted by circularly joined baking plates and comprises a conveying device for loading and transporting edible dough, an edible dough-supplying device having an edible dough-filling vessel and supplying the dough on the baking plate, a heating device installed at the above and below the baking plates for baking the upper and lower surfaces of the edible dough and a sweet bean pancake-treating device for filling ingredients to form the sweet bean pancake after cooling the baked edible dough. The edible dough-supplying device is characterized by comprising an edible dough-supplying part for supplying the edible dough from the edible dough-filling vessel to the baking plates, a rotatable extension blade mounted at the lower end of the edible dough-supplying part and extending the edible dough between the baking plates and the blade thinly and as a uniform thickness, and a preventing mechanism of liquid-dripping for moving the extension blade vertically after extending the edible dough thinly. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to an apparatus and a method for manufacturing Dora-yaki, and more specifically, two Dora-yaki skins 6 baked on both front and back sides are overlapped with the contents such as sauce, and corresponds to the peripheral edge of the skin 6. The present invention relates to a method for producing Dora-yaki that can continuously produce Dora-yaki that presses and closely contacts an ear part.

Dora-yaki is said to be the king of Japanese confectionery, and various dora-yaki are manufactured.
Dora-yaki was originally made by manually dropping a dough mainly composed of wheat onto a fired plate in a disc shape, baking the surface in contact with the fired plate, turning it over, and back-baking the back. It is made between the skins 6 with the contents such as bean paste.
However, it is said that this Dora-yaki is easy to contain bacteria from between the peeled skin 6 so that it does not last long. However, this Dora-yaki is said to be delicious, because it is very soft and has a good texture, because it is baked on both sides, and it is also said to be the king of Japanese confectionery. ing.

For example, Japanese Patent Publication No. Sho 60-1846 discloses a method for continuously producing the Dora-baking so that the peripheral portions of the overlapped skins 6 are brought into close contact with each other without depending on manual work. Yes.
In this method, on the endless firing plate that runs continuously, the lower surface that contacts the firing plate of a certain amount of dough is first baked, the back surface exposed as the upper surface of the dough is dried, and then the dough is inverted. Then, the back side of the dough is brought into contact with the fired plate and baked with the residual heat of the fired plate. For this reason, only the central part is baked on the back surface, and the outer peripheral portion remains as an annular non-fired portion having a predetermined width.

In this method, when the two skins 6 are put together, the non-fired portion remains in an annular shape on the outer peripheral portion of the back surface. It is said that bacteria and the like do not invade from the mating surfaces, and the shelf life is relatively good.
In addition, since the two skins 6 are baked on both sides of the fired plate, the texture is also soft and the same texture as hand-baked. In the above method, such a thing can be obtained in large quantities and at low cost.

However, if this continuous manufacturing method is taken, it takes time to peel the peeled-up skin 6 from the fired plate at the outlet of the continuously running fired plate, and the skin 6 may be damaged when peeled off. Many. For this reason, the quality of the obtained skin 6 is impaired, and a problem arises in terms of continuity with the next operation.
Further, when peeling is performed by putting a peeling plate or the like between the fired plate and the baked skin 6 during peeling, the surface of the fired plate is damaged by the peeling plate, and the baked skin 6 itself is Damaged and quality deteriorated.
Furthermore, although it is heated by gas or electricity on the forward path side of the fired plate that runs continuously, the temperature drops significantly when the dough is dropped at the entrance. For this reason, the heating of the dough becomes uneven and the softness of the baked skin 6 is lost.

In addition, since both sides of the skin 6 are baked on the fired plate, after one side of the skin 6 is baked, for example, the skin 6 is lifted and inverted by a peeling plate, and then the other surface of the skin 6 is baked. . When the peel 6 is lifted and reversed by the peeling plate, the other surface of the skin 6 is unfired, so that the raw fabric flows out during reversal after lifting, and there is a problem with the reversal itself. Further, in the previously proposed continuous manufacturing method, the contents are filled before the front and back surfaces are baked and the structure of the skin 6 cannot be sufficiently formed, so that the contents sink into the structure of the skin 6 and the texture is lost. There was also a problem.

Japanese Patent No. 3425264 has been made by the present inventor in order to solve the above-mentioned problem, and is produced by the following method.
That is, in the forward path of the firing plate in which the firing plates connected in an endless manner are wound around the entrance portion and the exit portion, the dough is first baked on the firing plate and the surface of the dough for the dora roast 6 is Form. Next, the baking plate is made to reach the winding portion of the exit portion while baking the dough for the Dora roasted skin 6 on the baking plate while keeping the back side of the dough for the dough so that it does not progress so much. When the firing plate is inclined at this winding portion and the traveling direction is changed from the forward path to the return path, gas is injected between the firing plate and the dough for the Dora roasted skin 6 baked thereon, and this Dora roasted skin 6 Remove the dough. Thereafter, the peeled dough for dora-yaki skin 6 is put between the two dough, and the dough is made by pressing and adhering the peripheral edges of the dough for dora-yaki skin 6.

According to the above-described method, even if the skin 6 that is fastened without much progress of baking on the back surface is formed by firing in the forward direction of the firing plate that is connected endlessly, the skin 6 remains at the exit of the firing plate. It can be smoothly peeled off at the part. Furthermore, since the peeled skin 6 is peeled off, the two skins 6 are cooled to room temperature to form a structure, and the contents are filled, so that a dora-yaki with an excellent texture can be obtained.

However, in this method, a method is adopted in which the dough is dropped on the fired plate while the fired plate is running and is stretched. However, since the fired plate is heated, there is uneven baking on the dough during the dripping. There was a problem that this occurred and appeared as a pattern on the product surface.
Further, when the dough is drawn and then extended and the blades are pulled up, the dough adheres to the blades. Therefore, it is necessary to wait until the attached dough drops on the surface of the dough on the fired plate.
Japanese Patent Publication No. 60-1846 Japanese Patent No. 3425264

  It is an object of the present invention to extend a dough to a certain thickness, eliminate uneven baking due to dripping of the dough, and prevent dripping of the dripping of the dough onto the surface of the dough on the baking plate. Is to provide.

  The present invention comprises an annularly connected baked plate, a transporting device for placing and moving edible dough, an edible dough filling tank, and an edible dough supply device for supplying dough onto the baked plate And a heating device provided above and below the baking plate for baking the upper and lower surfaces of the edible dough, and a dora baking processing device for cooling the baked edible dough and filling the contents to dora baking. The edible dough supply device is mounted on the lower end of the edible dough supply unit and the edible dough supply unit in which the edible dough is supplied from the edible dough filling tank to the fired plate. A rotatable extending blade that thinly extends the edible dough between the baking plates to a uniform thickness, and a dripping prevention mechanism that vertically moves the extending blade after the edible dough is thinly stretched. It is characterized by being.

  The transport device is attached to two link chains and forms a firing plate that forms an upper forward path side and a lower return path side, and drives the two link chains to continuously move the connected firing plates. A heating device that heats the firing plate from the lower side on the forward path side of the firing plate connected in a ring, and the firing device on the forward path side of the firing plate. It comprises a dough upper part heating device for heating the upper part.

  The Dora-yaki processing apparatus includes a dough reversing unit that reverses the edible dough heated at the lower part in the forward path of the baking plate, and a peeling unit that peels the edible dough from the baking plate near the end of the forward path of the baking plate. A conveyor for receiving the edible dough peeled from the fired plate, a cooling means for cooling the edible dough peeled from the fired plate, and a content filling for filling the cooled edible dough with a content Means, edible dough stacking means for superimposing another cooled edible dough on the edible dough filled with the contents, and ear fastening means for carrying out the ear tightening of the edible dough filled with the contents It is characterized by comprising.

  One or a plurality of the edible dough supply devices are provided in a direction perpendicular to the advancing direction of the fired plate, and the extending blade is made of a corrosion-resistant metal or resin, and an inclined portion is provided at the tip. And a stopper pin for determining the thickness of the edible dough to be stretched is provided at the lower end of the edible dough supply device.

  The edible dough supply apparatus is equipped with an actuator that raises the extending blade while the baking plate moves and lowers the extending blade while the baking plate is stopped, and an electric motor that rotates the extending blade. It is characterized by being.

The present invention also provides an edible dough supply stage in which edible dough is supplied from a filling tank through an edible dough supply unit onto a baked plate that is connected and moved in an annular shape, and the edible dough is placed on the baked plate. At the same time as the supply is started, by rotating the extending blade attached to the lower end of the edible dough supply unit, the dough stretching step for uniformly extending the thickness of the edible dough between the baking plate and the thickness, and After the dough stretching stage is completed, the spreader blade is lifted away from the dough by a liquid dripping prevention mechanism attached to the edible dough feeding device, and immediately thereafter, the spreader blade is lowered again and thinly stretched. A liquid dripping prevention step of bringing the extended blade into contact with the edible dough and integrating the dripping of the extended blade with the edible dough on the baking plate, and heating for baking the upper and lower surfaces of the edible dough provided above and below the baking plate Depending on the device The heating step of baking the upper and lower surfaces of the edible dough, and the dora baking processing step of filling the contents and cooling the baked edible dough after cooling with a dora baking processing device. .

  The dora-baking process step includes a dough reversing step of reversing the edible dough heated at the lower part by the calcining plate in the outbound path from the edible dough supply device to the heating device, and the firing plate outbound route. A peeling step for peeling the edible dough from the fired plate near the end, a cooling step for receiving and cooling the edible dough peeled from the fired plate on the conveyor, and a content in the cooled edible dough A filling step for filling the edible dough, a edible dough stacking step for superimposing another cooled edible dough on the edible dough filled with the content, and an ear fastening of the edible dough filled with the content. And an ear fastening step to be performed.

The fired plate is heated in the return path, and the edible dough is baked on the fired plate to form the surface of the edible dough, and then the edible dough is formed on the forward path of the fired plate. It is characterized in that the reverse side of the reverse side is kept in a state where the baking state does not progress so much.

  In the edible dough, after the reverse side of the edible dough is turned over and the back side is kept in a state where the baking state does not progress so much, the firing plate is reversed at the firing plate reversing portion of the outward terminal, and the traveling direction is changed from the forward direction while the firing plate is inclined. When changing to the return path, a gas is injected between the fired plate and the edible dough baked thereon to peel off the dough for the dora-yaki skin 6.

  According to the present invention, it is possible to extend the dough to a certain thickness, and evenly adding the thickness while dripping the dough eliminates uneven baking due to dripping of the dough, and the dough is on the surface of the dough on the baking plate. The dripping of the liquid can be prevented, and an effect of ensuring stable quality can be obtained.

  Hereinafter, the contents of the present invention will be described in detail with reference to the drawings.

FIG. 1 is an overall layout view of a production apparatus for Dora-yaki of the present invention, FIG. 2 is a detailed view of a peeling apparatus of the present invention, FIG. 3 is a detailed view of an edible dough supply apparatus, and FIG. .
As shown in FIG. 1, the Dora-yaki manufacturing apparatus 1 includes a conveying device 2, an edible dough supply device 3, a heating device 4, and a Dora-yaki processing device 5. As shown in FIG. 4, an edible dough supply unit 21 through which the edible dough is supplied from the edible dough filling tank to the baking plate through the center, and a baking plate attached to the lower end of the edible dough supply unit 21 A rotatable extending blade 22 that thinly spreads the edible dough between them, and a liquid dripping prevention mechanism (not shown) that moves the extending wing up and down after thinly extending the edible dough.

The conveying device is attached to two link chains and forms a firing plate that forms an upper forward side and a lower return side, and a driving device that drives the two link chains and continuously moves the connected firing plates. And consist of
The heating device includes a heating device that heats the fired plate from the lower side on the forward path side of the fired plate that is connected in a ring shape, and a dough upper part heating device that heats the upper part of the fired plate on the forward path side of the fired plate.

  The dora-baking processing device comprises a dough reversing means for reversing the edible dough heated at the lower part in the forward path of the baking board, a peeling means for peeling the edible dough from the baking board near the end of the forward path of the baking board, and the baking board. A conveyor for receiving the peeled edible dough, a cooling means for cooling the edible dough peeled from the baking plate, a content filling means for filling the cooled edible dough with the contents, and an edible filled with the contents It comprises edible dough stacking means for superimposing another cooled edible dough on the dough, and ear fastening means for fastening the edible dough filled with the contents.

One or a plurality of edible dough supply devices are provided in a direction perpendicular to the direction of travel of the fired plate, the extended blades are made of a corrosion-resistant metal or resin, and a tip is provided with an inclined portion. A stopper pin for determining the thickness of the edible dough to be stretched is provided at the lower end of the dough supplying apparatus.
In the edible dough supply apparatus according to the present invention, an extending blade is provided at the lower portion of the edible dough supply unit, and while the dough is dripped, the dough is uniformly extended in the same place as the dripping place. No burning unevenness due to dripping of dough.
The edible dough supply apparatus is equipped with an actuator that raises the extending blade while the baking plate moves and lowers the extending blade while the baking plate is stopped, and an electric motor that rotates the extending blade.

The fired plate of this example is a copper plate having a thickness of 8 mm, a width of 490 mm, and a length of 147 mm, and 27 such fired plates are arranged in the longitudinal direction of a conveyor belt having a width of 500 mm.
The conveying device winds a link chain around two sprockets having a diameter of 150 mmφ to 200 mmφ to form an upper forward path side and a lower return path side, and the two link chains are driven by a motor via a reduction gear.
Among the heating devices, the heating device that heats the fired plate from the lower side on the forward side of the fired plate is a gas heating method with a maximum combustion charge of 35,800 Kcal / h. The dough top heating device that heats the upper part of the firing plate on the forward side of the firing plate is also a gas heating method, but an electric heater method may also be used.

Four edible dough supply devices are installed in a direction perpendicular to the advancing direction of the baking plate, and the edible dough supply unit of the edible dough supply device has an inner diameter of 30 mm and passes through the center of the supply pipe. Edible dough is supplied to the fired plate from the edible dough filling tank.
As shown in FIG. 3, an extending blade 22 is attached to the lower end of the edible dough supply unit 21 via a support bar 23 having a height of 20 mm. The extending blade 22 is made of stainless steel having a thickness of 1 mm, a height of 5 mm, and a length of 55 mm, and the tip has a sharp edge with a taper as shown in FIG.
A stopper pin (not shown) for determining the thickness of the edible dough to be stretched is screwed to the lower end portion of the edible dough supply device, and the edible dough supply device is stretched by adjusting the height of the screw. The thickness of edible dough can be determined.

Next, a dora-baking method by the dora-baking apparatus will be described.
The arrangement pitch of the edible dough on the fired plate according to the present embodiment is 110 mm, and four pieces are fired in a direction perpendicular to the traveling direction.
First, in the edible dough supply stage, the edible dough is supplied from the filling tank through the edible dough supply unit onto the baking plates that are connected and moved in an annular shape.
At the same time that the edible dough starts to be fed onto the baked plate, the dough stretching stage in which the edible dough between the baked plate is thinly stretched by rotating the extending blade attached to the lower end of the edible dough supply unit Is executed.

After the dough stretching stage is completed, after the lifting blade is lifted away from the dough by the liquid dripping prevention mechanism attached to the edible dough feeding device, the stretching blade is immediately lowered again and brought into contact with the thinly stretched edible fabric. Then, a dripping prevention step of integrating the dripping of the extended blade with the edible dough on the baking plate is performed.
The thickness of the edible dough can be changed between 1 and 15 mm, but is 3.5 mm in this embodiment.
In the embodiment, the dough filling time is 3 to 8 seconds including the dripping prevention stage.

The edible dough on the fired plate after the liquid dripping prevention step is heated by the fired plate whose lower surface is heated with gas. Thereafter, the upper surface is heated by a heater above the fired plate so that the baking state does not progress so much.
The edible dough has an unfired surface even though the back surface contacting the fired plate 11 is baked. For this reason, when the peeling plate is swung, the cloth on the surface hangs down and the quality of the product is impaired.

To prevent this, before entering the reversing device 12, the heating device 4 heats the surface to some extent prior to reversal to cure the unfired surface to some extent.
However, even if heat-curing is performed by the heating device 4 as described above, the fabric on the surface inevitably hangs down when the release plate is used. To this end, the turning speed of the peeling plate is not made constant, but the turning speed when the cloth is reversed is made larger than the turning speed when the cloth is lifted.

After the back surface of the edible dough is baked and the surface of the skin 13 is formed, when the reversing device 12 provided near the exit is reached as shown in FIG. 1, the peeling plate in the reversing device 12 turns at one end. The dough is lifted. Thereafter, the peeling plate further turns, whereby the dough is reversed and turned upside down, and the back surface of the unfired skin 13 is baked and discharged from the exit portion of the fired plate 11.
As the reversing device 12, there are a method of grasping from around the dough, and a method of inserting a rotatable peeling plate at one end between the baking plate and the dough, and turning the peeling plate to lift and reverse the dough.

The edible dough is peeled off from the fired plate 11 near the forward end of the fired plate 11.
When the back surface of the skin 13 is fired by reversing in the forward path of the fired plate 11, it is necessary to prevent the back surface of the skin 13 coming into contact with the fired plate from being burned so much.
This is because it is necessary to press and tighten the outer periphery of the skin 13 after sandwiching the contents of the bean paste between the two skins 6, but as the baking progresses, the outer periphery of the skin 13 comes into contact This is because they often do not adhere.
However, in such a baked state, when peeling the peel 13 with a peeling plate, it cannot be peeled smoothly.
For this reason, as shown in FIG. 2, by using the inclination of the baking plate 11 when the baking plate 11 is reversed at the exit and changes the direction from the forward path to the return path, as shown in FIG. When the gas 7 is injected between the skin 13 by the gas injection device 71, the skin 13 can be easily peeled off by the gas. The purpose of sterilization can be achieved by selecting this gas.

The edible dough peeled from the fired plate 11 is placed on a conveyor and cooled.
When cooled by the cooling zone 10, the skin 13 baked prior to filling the contents is cooled to room temperature, so that the structure of the skin 13 is completely formed and has a certain strength.
Therefore, when filling the content, the skin 13 can sufficiently withstand the load of the content, and the skin 13 is not pressurized and sinks by the content, and the skin 13 having excellent texture can be baked.

In addition, the incompletely baked portion left in the peripheral portion of the skin 13 is also strengthened to some extent by this cooling, and the texture of the peripheral portion of the skin 13 is deteriorated by pressurizing the peripheral portion after adding the contents. There is no.
The cooled edible dough is filled with the contents, and the edible dough filled with the contents is overlaid with another cooled edible dough, and the dough is completed by ear-tightening.
The moldable range of Dora-yaki according to this example is an outer diameter of 80 to 100 mmφ, and one example of molding time per Dora-yaki is about 70 seconds before inversion and about 20 seconds after inversion, totaling In 90 seconds, the production capacity is about 850 per hour.

According to the present invention, even the skin 13 that does not progress the baking of the back surface so much by the forward firing of the fired plate can be smoothly peeled off at the exit portion of the fired plate. Furthermore, since the peeled skin 13 is cooled to room temperature and then filled with the contents, Dora-yaki with excellent texture can be obtained.
In addition, since there is no uneven baking due to dripping of the dough, the surface appearance is excellent, and since the baked dough is uniform, an excellent texture can be obtained. Furthermore, since dripping of the dripping of the dough onto the surface of the dough on the fired plate can be prevented, the dough supply time can be shortened and the production efficiency can be improved.

1 is an overall layout view of a dorayaki manufacturing apparatus according to the present invention. It is explanatory drawing explaining the peeling method of the skin 6 after baking by this invention. It is sectional drawing of the edible dough supply apparatus by this invention. It is detail drawing of the extension blade | wing by this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Dora-yaki manufacturing apparatus 2 Conveyance apparatus 3 Edible dough supply apparatus 4 Heating apparatus 5 Dora-yaki processing apparatus 7 Gas 8 Content filling apparatus 9 Ear-fastening apparatus 10 Cooling zone 11 Firing plate 12 Inversion apparatus 13 Skin 21 Supply of edible dough Part 22 extending blade 23 support rod 71 gas injection device

Claims (13)

Conveying device composed of baked plates connected in a ring and moving edible dough,
An edible dough filling tank, and an edible dough supply device for supplying dough onto the baking plate;
A heating device provided on the upper and lower sides of the baking plate for baking upper and lower surfaces of the edible dough;
Dora-yaki processing equipment that cools the baked edible dough and stuffs the contents and makes it Dora-yaki,
Comprising
The edible dough supply device includes: an edible dough supply unit in which the edible dough is supplied from the edible dough filling tank to the baking plate; and a lower end of the edible dough supply unit that is attached to the baking plate. A rotatable extending blade that extends the edible dough thinly and uniformly, and a liquid dripping prevention mechanism that vertically moves the extending blade after the edible dough is extended thinly. Dora-yaki manufacturing equipment.   The transport device is attached to two link chains and forms a firing plate that forms an upper forward path side and a lower return path side, and drives the two link chains to continuously move the connected firing plates. The apparatus for manufacturing Dora-yaki according to claim 1, comprising: The heating device includes: a heating device that heats the fired plate from the lower side on the forward path side of the firing plate that is connected in a ring; and a dough upper heating device that heats the upper part of the fired plate on the forward path side of the firing plate. The apparatus for producing Dora-yaki according to claim 1, comprising: The Dorayaki processing device
Dough reversing means for reversing the edible dough heated at the lower part in the forward path of the baking plate;
Peeling means for peeling the edible dough from the firing plate near the forward end of the firing plate;
A conveyor for receiving the edible dough peeled from the fired plate;
Cooling means for cooling the edible dough peeled from the fired plate;
A content filling means for filling the cooled edible dough with a content;
Edible dough stacking means for superimposing another cooled edible dough on the edible dough filled with the contents;
Ear fastening means for fastening the edible dough filled with the contents;
The apparatus for manufacturing Dora-yaki according to claim 1, comprising:   The edible dough supply apparatus according to claim 1, wherein one or a plurality of the edible dough supply devices are provided in a direction perpendicular to the traveling direction of the baking plate.   2. The apparatus for producing Dora-yaki according to claim 1, wherein the extended blade is made of a corrosion-resistant metal or resin and has an inclined portion at a tip portion.   The apparatus for producing Dora-yaki according to claim 1, wherein a stopper pin for determining a thickness of the edible dough to be stretched is provided at a lower end portion of the edible dough supply apparatus.   The edible dough supply apparatus is equipped with an actuator that raises the extending blade while the baking plate moves and lowers the extending blade while the baking plate is stopped, and an electric motor that rotates the extending blade. The apparatus for producing Dora-yaki according to claim 1. An edible dough supply stage in which the edible dough is supplied from the filling tank through the edible dough supply unit onto the firing plate connected in a ring shape;
At the same time as the supply of the edible dough is started on the baked plate, the extending wing attached to the lower end of the edible dough supply unit is rotated to thin the edible dough between the baked plate and the thickness. Extending the dough evenly, and
After the dough stretching step is completed, the spreader blade is lifted away from the dough by a liquid dripping prevention mechanism attached to the edible dough supply device, and then the stretcher blade is immediately lowered again to be thinly stretched. A liquid dripping prevention step for bringing the extended blade into contact with the edible dough and integrating the dripping of the extended blade with the edible dough on the baking plate, and heating for baking the upper and lower surfaces of the edible dough provided above and below the baking plate A heating step of firing upper and lower surfaces of the edible dough by an apparatus;
A method for producing Dora-yaki, comprising: a Dora-baking process step in which a baked edible dough is cooled by a Dora-baking apparatus and then the contents are filled and Dora-baked. The dora baking process step includes:
A dough reversing step of reversing the edible dough heated at the lower part of the baking plate in the outward path from the edible dough supply device to the heating device,
A peeling step of peeling the edible dough from the fired plate near the forward end of the fired plate;
A cooling step of receiving and cooling the edible dough peeled from the fired plate on a conveyor;
A content filling step of filling the cooled edible dough with a content;
An edible dough stacking step of superimposing another cooled edible dough on the edible dough filled with the contents;
An ear-fastening process for ear-fastening the edible dough filled with the contents;
The method for producing Dorayaki according to claim 9, comprising: The method according to claim 9, wherein the fired plate is heated in the return path.   The edible dough is a state in which the baked state does not progress so much on the reverse side of the edible dough after the dough is baked on the baked plate to form the surface of the edible dough in the forward path of the baked plate The method for producing Dorayaki according to claim 9, wherein   In the edible dough, after the reverse side of the edible dough is turned over and the back side is kept in a state where the baking state does not progress so much, the firing plate is reversed at the firing plate reversing portion of the outward terminal, and the traveling direction is changed from the forward direction while the firing plate is inclined. 13. Dora-yaki according to claim 12, wherein when changing to the return path, gas is injected between the baking plate and edible dough baked on the baking plate to peel off the dough for the Dora-yaki skin 6. Manufacturing method.

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