JP2012217349A - Apparatus and method for producing baked confectionary with core bar - Google Patents

Apparatus and method for producing baked confectionary with core bar Download PDF

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JP2012217349A
JP2012217349A JP2011083156A JP2011083156A JP2012217349A JP 2012217349 A JP2012217349 A JP 2012217349A JP 2011083156 A JP2011083156 A JP 2011083156A JP 2011083156 A JP2011083156 A JP 2011083156A JP 2012217349 A JP2012217349 A JP 2012217349A
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core
mold
confectionery
conveyor
baked
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JP5718129B2 (en
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Bunji Masuda
田 文 治 増
Yuji Kozasa
笹 祐 次 小
Seiichi Deguchi
口 誠 一 出
Jun Ogino
野 惇 荻
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GRAPESTONE KK
Masdac Co Ltd
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Masdac Co Ltd
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Abstract

PROBLEM TO BE SOLVED: To provide an apparatus and a method, speedily producing baked confectionary with a core bar having layers like annual rings of trees.SOLUTION: This method of producing a baked confectionary with a core bar includes: a step of filling a front mold and a rear mold with dough of core confectionary; a step of putting a core bar in the rear mold; a step of baking by heating from both above and bottom, with the front mold and the rear mold opened; a step of superposing the front mold on the rear mold, and baking by heating from both above and bottom; a step of inverting so that the front mold is at the bottom and the rear mold is at the upside, and baking from both above and bottom; and a step of applying the dough to the baked core confectionary and baking the same two or more times to form the baked confectionary with the core bar.

Description

本発明は、芯棒付き焼き菓子の製造装置及びその製造方法に係り、より詳細には、年輪のような層を有する芯棒付き焼き菓子の製造装置及びその製造方法に関する。   The present invention relates to an apparatus for manufacturing a baked confectionery with a core bar and a method for manufacturing the same, and more particularly to an apparatus for manufacturing a baked confectionery with a core bar having a layer like an annual ring and a method for manufacturing the same.

バウムクーヘンは、年輪のような層が形成された焼き菓子で、長尺なロールに剥離紙を巻き付け、その周囲に生地を付けて焼き、これを繰り返して10〜15層の薄い層を作る。焼成後に芯棒及び剥離紙を抜き取り、円筒状のものを輪切りにすると穴のあいたドーナツのようになる。バウムクーヘンは一層ごとにうまみ成分の多い焼き色を付けるので、香ばしくて美味しくお菓子の王様などと呼ばれる。円筒状の周囲にフォンダン(砂糖と水を混ぜて煮詰め、激しく撹拌して白いクリーム状にしたもの)を塗布して甘味が強調される。   Baumkuchen is a baked confectionery in which layers like annual rings are formed. A release paper is wound around a long roll, a dough is attached to the periphery of the baked confectionery, and this is repeated to make 10 to 15 thin layers. After firing, the core rod and release paper are removed, and the cylindrical one is cut into a round shape to make a donut with a hole. Baumkuchen is called king of sweets because it has a baked color with a lot of umami ingredients in each layer. Sweetness is emphasized by applying fondant (mixed with sugar and water, boiled and vigorously stirred into a white cream) around the cylindrical shape.

フォンダンを塗布したバウムクーヘンは、フォンダンが手の熱で溶けやすく、食べる時に手が汚れることになる。これを避けるには芯棒付きの焼き菓子にすることが考えられる。特許文献1には、芯棒付きのパイ菓子が開示されている。しかしながら、パイ菓子を焼き上げた後あるいは焼き上げる前に、パイ菓子に芯棒(または串)を手作業でさすものであり、芯棒付き焼き菓子の製造装置については記載がない。特許文献2には、断面が円形、矩形などの焼き菓子あるいはカステラなどにホルダー先端の針を刺し込んでこれを保持し、ホルダーを無端チェーンに取り付けて自転させながら走行させ、外側の一部または全部にチョコレートを被覆する製造装置が開示されている。そのため針であけた穴の痕をチョコレートで修復する必要がある。芯棒付き焼き菓子の製造装置についての記載はない。細い芯棒の周囲に年輪のような層を形成する場合、例えば、直径が8mmの芯棒から直径が40mmの焼き菓子とするには、1層を2mmとしても16層が必要となる。これは時間もかかる上に、細い芯棒には生地の付きも悪い。   Baumkuchen coated with fondant is easily melted by the heat of the hands, and the hands become dirty when eaten. To avoid this, it is conceivable to make baked confectionery with a core rod. Patent Document 1 discloses a pie cake with a core bar. However, after baking or before baking the pie confectionery, a core stick (or skewer) is manually placed on the pie confectionery, and there is no description of an apparatus for producing a baked confectionery with a core stick. In Patent Document 2, a needle at the tip of a holder is inserted and held in a baked confectionery or castella having a circular or rectangular cross-section, and the holder is attached to an endless chain and allowed to run while rotating. A manufacturing apparatus for covering all of chocolate is disclosed. Therefore, it is necessary to repair the trace of the hole made with the needle with chocolate. There is no description about the manufacturing apparatus of a baked confectionery with a core stick. When a layer like an annual ring is formed around a thin core rod, for example, to make a baked confectionery having a diameter of 40 mm from a core rod having a diameter of 8 mm, 16 layers are required even if one layer is 2 mm. This is time consuming and the thin core rods are not well clothed.

特開平11−169080号公報JP-A-11-169080 特開2003−339319号公報JP 2003-339319 A

本発明の目的は、年輪のような層を有する芯棒付き焼き菓子をスピーディに生産できる製造装置及びその製造方法を提供することにある。   The objective of this invention is providing the manufacturing apparatus and its manufacturing method which can produce rapidly the baked confectionery with a core bar which has a layer like an annual ring.

本発明による芯棒付き焼き菓子の製造装置は、互いに重ね合わされる複数の凹部と芯棒挿入溝を有する前型と後型からなり、型送りコンベアで巡回される芯菓子の型と、前記芯菓子の型に油を塗布する油塗布装置と、前記前型と後型の前記凹部に、芯菓子の生地を充填する生地充填機と、前記後型の前記芯棒挿入溝に芯棒を供給する芯棒供給装置と、前記芯菓子の型を加熱して芯菓子となるように焼成する芯菓子焼成炉と、前記型送りコンベアの芯菓子の型から、操作面側の複数の芯菓子を取り出し、同時に反操作面側の残りの同数を取り出し、それぞれ芯菓子の芯棒の向きを変換して向かい合わせの2列にし、中間コンベアに渡す取出し装置と、前記中間コンベアから芯菓子を操作面側と反操作面側からそれぞれ1個ずつ同時に取り出して、向かい合わせのまま2列のチャックを備えた本体焼成コンベアに渡す第1移し装置と、芯菓子の周囲に生地を付け焼成する複数組の生地付け装置及び焼成炉と、前記本体焼成コンベアから芯棒付き焼き菓子を操作面側と反操作面側からそれぞれ1個ずつ同時に取り出し、向かい合わせのまま2列のチャックを備えた仕上げコンベアに渡す第2移し装置と、が備えられることを特徴とする。   An apparatus for producing a baked confectionery with a core bar according to the present invention comprises a front mold and a rear mold having a plurality of recesses and core bar insertion grooves that are superposed on each other, and a core confectionery mold that is circulated by a mold feed conveyor, and the core Supplying oil to a confectionery mold, supplying a dough filling machine for filling the confectionery in the front mold and the rear mold with the dough for core confectionery, and supplying a core bar to the core bar insertion groove of the rear mold A plurality of core confectionery on the operation surface side from a core confection baking oven for heating the core confectionery mold to bake the core confectionery by heating the core confectionery mold; Take out the same number on the opposite side of the counter-operation surface at the same time, change the direction of the core rod of the core confectionery into two rows facing each other, and deliver the core confectionery from the intermediate conveyor to the intermediate conveyor Take one each from the side and the non-operation side A first transfer device that passes to a main body baking conveyor provided with two rows of chucks while facing each other, a plurality of sets of dough application devices and baking furnaces for applying and baking the dough around the core confectionery, and a core bar from the main body baking conveyor And a second transfer device that takes out the baked confectionery one by one from the operation surface side and the non-operation surface side, and passes them to a finishing conveyor having two rows of chucks facing each other.

前記芯菓子の型には、芯棒の一端を揃える芯棒整列部材が設けられることを特徴とする。   The core confectionery mold is provided with a core rod alignment member for aligning one end of the core rod.

前記仕上げコンベアには、焼き菓子の外側にフォンダンまたはチョコレートを付ける糖衣掛け装置と、フォンダンまたはチョコレートの上に粉糖またはグラニュー糖を付ける糖掛け装置と、をさらに備えることを特徴とする。   The finishing conveyor further includes a sugar coating device for attaching fondant or chocolate to the outside of the baked confectionery, and a sugar coating device for applying powdered sugar or granulated sugar on the fondant or chocolate.

トレーコンベアにトレーを送り出すトレー供給装置と、前記仕上げコンベアから芯棒付き焼き菓子を操作面側と反操作面側から1個ずつ同時に取り出し、前記トレーコンベアの上の2個のトレーにそれぞれ収納する第3移し装置と、がさらに設けられることを特徴とする。   A tray supply device that feeds trays to a tray conveyor, and baked confectionery with a core bar from the finishing conveyor are taken out one by one from the operation surface side and the non-operation surface side, and stored in two trays on the tray conveyor, respectively. And a third transfer device.

本発明による芯棒付き焼き菓子の製造方法は、前型と後型に芯菓子の生地を充填する段階と、後型に芯棒を装填する段階と、前型と後型を開いた状態で上下両方向から加熱して焼成する段階と、前型を後型の上に重ねて上下両方向から加熱して焼成する段階と、前型が下側で後型が上側となるように反転し上下両方から加熱して焼成する段階と、焼成した芯菓子への生地付け並びに焼成を複数回行なって芯棒付き焼き菓子を形成する段階と、が備えられることを特徴とする。   The manufacturing method of the baked confectionery with a core rod according to the present invention includes a step of filling the front mold and the rear mold with the core confectionery material, a step of loading the core mold into the rear mold, and a state where the front mold and the rear mold are opened. Both the upper and lower sides are heated and fired, the front mold is superimposed on the rear mold and heated and fired from both the upper and lower directions, and the front mold is on the lower side and the rear mold is on the upper side. Heating and baking, and applying the dough to the baked core confectionery and baking a plurality of times to form a baked confectionery with a core bar.

本発明の芯棒付き焼き菓子の製造装置によれば、(1)芯菓子の型は、前型と後型を重ね合わせて複数の凹部に複数の芯菓子を一度に作ることができる。芯棒は、後型の芯棒挿入溝に芯棒供給装置によって装填されるので、人手による芯棒取り付け作業は全くない。(2)芯菓子をまず焼成し、その後に複数回の生地付けと焼成を行なうようにしたので、スピーディに多層の芯棒付き焼き菓子ができる。(3)型送りコンベアの複数列(実施例では6列)の芯菓子を、一度に3個づつ2列で取り出して中間コンベアに渡し、本体焼成コンベアと仕上げコンベアも2列で搬送するようにしたので、効率よく焼成できる。(4)複数組の生地付け装置及び焼成炉を設けたので、年輪のような層が形成され美味しい焼き菓子にできる。   According to the manufacturing apparatus of the baked confectionery with a core stick of this invention, (1) As for the type | mold of a core confectionery, a front mold and a back mold | type can be piled up and a some core confectionery can be made in a some recessed part at once. Since the core rod is loaded into the core rod insertion groove of the rear mold by the core rod supply device, there is no manual manipulator operation. (2) Since the core confectionery is first baked and then subjected to doughing and baking a plurality of times, a baked confectionery with a multi-layer core rod can be made speedily. (3) A plurality of rows (6 rows in the embodiment) of the core feeding confectionery are taken out in three rows at a time in two rows and transferred to the intermediate conveyor, and the main body baking conveyor and finishing conveyor are also conveyed in two rows. Therefore, it can be baked efficiently. (4) Since a plurality of sets of dough applicators and baking ovens are provided, a layer like an annual ring is formed and a delicious baked confectionery can be made.

芯棒の一端を揃える芯棒整列部材を芯菓子の型に設けたので、芯菓子を焼成する時に生地の膨張によって芯棒が外側へ押し出されることが抑えられる。これにより、取出し装置が芯棒をつかんだ位置から芯棒の先端までの長さがばらつかないので、中間コンベアに芯菓子を揃えて渡すことができる。   Since the core rod alignment member for aligning one end of the core rod is provided in the core confectionery mold, the core rod is prevented from being pushed out due to the expansion of the dough when the core confectionery is baked. Thereby, since the length from the position where the taking-out device grasps the core rod to the tip of the core rod does not vary, the core confectionery can be aligned and delivered to the intermediate conveyor.

仕上げコンベアに、焼き菓子の外側にクリーム状のフォンダンまたはチョコレートを付ける糖掛け装置と、フォンダンまたはチョコレートの上に粉糖またはグラニュー糖を付ける糖掛け装置を設けたので、様々な仕上げができる。   Since the finishing conveyor is provided with a sugar hanging device for attaching creamy fondant or chocolate to the outside of the baked confectionery and a sugar hanging device for attaching powdered sugar or granulated sugar on the fondant or chocolate, various finishing can be performed.

トレーコンベアにトレーを送り出すトレー供給装置と、トレーコンベアの上のトレーに芯棒付き焼き菓子を収納する第3移し装置をさらに設けたので、トレーに入れた芯棒付き焼き菓子にできる。   Since the tray supply device for feeding the tray to the tray conveyor and the third transfer device for storing the baked confectionery with the core rod in the tray on the tray conveyor are further provided, the baked confectionery with the core rod placed in the tray can be obtained.

本発明の芯棒付き焼き菓子の製造方法によれば、(1)前型と後型に芯菓子の生地を充填する段階と、後型に芯棒を装填する段階と、前型と後型を開いた状態で上下両方向から加熱して焼成する段階と、前型を後型の上に重ねて上下両方向から加熱して焼成する段階と、前型が下側で後型が上側となるように反転して上下両方向から加熱して焼成する段階と、を設けて芯菓子をまず焼成し、その後に、焼成した芯菓子への生地付け並びに焼成を複数回行なう段階を設けたので、スピーディに多層の芯棒付き焼き菓子をつくることができる。(2)前型と後型を開いた状態で上下両方向から加熱して焼成する段階を設けたので、前型を後型に重ねる際、生地がこぼれ出ないようにできる。(3)後型に芯棒を装填する段階を設けたので、芯棒付き焼き菓子となって食べる時に手が汚れない。   According to the manufacturing method of the baked confectionery with a core rod of the present invention, (1) a step of filling the core and the rear mold with the core confectionery material, a step of loading the core rod into the rear mold, the front mold and the rear mold The stage is heated and fired from both the upper and lower directions with the front open, the stage where the front mold is superimposed on the rear mold and heated from both the upper and lower directions, and the front mold is on the lower side and the rear mold is on the upper side And baked by heating from both the upper and lower directions, and then baking the core confectionery first, followed by the step of applying the dough to the baked core confectionery and performing baking a plurality of times. A baked confectionery with a multi-layer core can be made. (2) Since the step of heating and firing from both the upper and lower directions in a state where the front mold and the rear mold are opened is provided, the fabric can be prevented from spilling when the front mold is stacked on the rear mold. (3) Since a stage for loading the core rod into the rear mold is provided, hands are not soiled when eating as a baked confectionery with a core rod.

本発明による芯棒付き焼き菓子の製造装置の正面図である。It is a front view of the manufacturing apparatus of the baked confectionery with a core stick by this invention. 本発明による芯棒付き焼き菓子の製造装置の平面図である。It is a top view of the manufacturing apparatus of the baked confectionery with a core stick by this invention. 図1の製造装置で芯棒付き焼き菓子ができるまでの説明図である。It is explanatory drawing until a baked confectionery with a core bar is made with the manufacturing apparatus of FIG. 図1の製造装置に備えられる芯菓子の型の斜視図である。It is a perspective view of the type | mold of the core confectionery with which the manufacturing apparatus of FIG. 1 is equipped. 図1の製造装置に備えられる芯棒供給装置の斜視図である。It is a perspective view of the core bar supply apparatus with which the manufacturing apparatus of FIG. 1 is equipped. 図1の製造装置に備えられる取出し装置の斜視図である。It is a perspective view of the taking-out apparatus with which the manufacturing apparatus of FIG. 1 is equipped. 図1の製造装置に備えられる生地付け装置の動作説明図である。It is operation | movement explanatory drawing of the dough attaching apparatus with which the manufacturing apparatus of FIG. 1 is equipped. 図1のA−A断面図である。糖掛け装置(20)の断面図である。It is AA sectional drawing of FIG. It is sectional drawing of a sugar hanging apparatus (20). 図1のB−B断面図である。糖掛け装置(21)の断面図である。It is BB sectional drawing of FIG. It is sectional drawing of a sugar hanging apparatus (21). 図1のC−C断面図である。It is CC sectional drawing of FIG. 図1の製造装置におけるトレーコンベア付近の斜視図である。It is a perspective view of the tray conveyor vicinity in the manufacturing apparatus of FIG. 本発明による芯棒付き焼き菓子の製造方法を示す流れ図である。It is a flowchart which shows the manufacturing method of the baked confectionery with a core stick by this invention.

以下、図面を参照して、本発明による芯棒付き焼き菓子の製造装置及びその製造方法について説明する。   Hereinafter, with reference to drawings, the manufacture device and the manufacturing method of the baked confectionery with a core stick by the present invention are explained.

図1は、本発明による芯棒付き焼き菓子の製造装置の正面図である。芯棒付き焼き菓子の製造装置100は、芯菓子焼成部(a、矢印で示す部分)と焼き菓子焼成部(b、矢印で示す部分)と仕上げ部(c、矢印で示す部分)からなる。搬送方向は、図1の左から右、上から下への方向となる。芯菓子焼成部(a、矢印で示す部分)には、複数の芯菓子の型が取り付けられた型送りコンベア9が時計回りに巡回する。本実施例では、型送りコンベア9は間欠送りとしている。油塗布装置1は、芯菓子の型に油を塗布する。生地充填機2は、芯菓子の型に芯菓子となる生地を充填する。芯棒供給装置3は、生地が充填された芯菓子の型に芯棒を供給し装填する。芯菓子焼成炉7は、ヒータ29aで芯菓子の型を上下両方向から加熱して芯菓子を焼成する。   FIG. 1 is a front view of an apparatus for producing a baked confectionery with a core bar according to the present invention. The manufacturing apparatus 100 of a baked confectionery with a core bar includes a baked confectionery baking part (a, a part indicated by an arrow), a baked confectionery baking part (b, a part indicated by an arrow), and a finishing part (c, a part indicated by an arrow). The conveyance direction is from left to right and from top to bottom in FIG. In the core confectionery baking part (a, the part indicated by an arrow), a mold feed conveyor 9 to which a plurality of core confectionery molds are attached circulates clockwise. In this embodiment, the mold feed conveyor 9 is intermittently fed. The oil application device 1 applies oil to a core confectionery mold. The dough filling machine 2 fills the core confectionery mold with the dough that becomes the core confectionery. The core rod supply device 3 supplies and loads the core rod into the core confectionery mold filled with the dough. The core candy baking furnace 7 heats the core candy mold from both the upper and lower directions with the heater 29a to bak the core candy.

焼成された芯菓子は、取出し装置8によって芯菓子の型から取出され中間コンベア10に渡される。中間コンベア10は、凹部を備えたバケットが巡回する。バケットに焼成された芯菓子が載置されて搬送される。中間コンベア10も間欠送りである。中間コンベア10の搬送方向の先端には移し装置17が設けられる。符号17aは第1移し装置であることを示す。第1移し装置17aは中間コンベア10のバケットから芯菓子を取り出し、本体焼成コンベア18に渡す。   The baked core candy is taken out of the core candy mold by the take-out device 8 and passed to the intermediate conveyor 10. The intermediate conveyor 10 is circulated by a bucket having a recess. The baked core confectionery is placed on the bucket and conveyed. The intermediate conveyor 10 is also intermittently fed. A transfer device 17 is provided at the leading end of the intermediate conveyor 10 in the transport direction. Reference numeral 17a indicates a first transfer device. The first transfer device 17 a takes out the core candy from the bucket of the intermediate conveyor 10 and passes it to the main body baking conveyor 18.

焼き菓子焼成部(b、矢印で示す部分)は、チャックが取り付けられたチェーンである本体焼成コンベア18が巡回する。本実施例では本体焼成コンベア18は連続送りである。本体焼成コンベア18の上には、芯菓子の周囲に生地を付け焼成する複数組の生地付け装置及び焼成炉が設けられる。すなわち、第1生地付け装置11と第1焼成炉12、第2生地付け装置13と第2焼成炉14、それに第3生地付け装置15と第3焼成炉16である。各焼成炉にはヒータ29bが設けられ、芯菓子の周囲に付けた生地を上方向から加熱して焼成する。この区間では、チャックに装填された焼き菓子は自転して走行する。これは、チャックの一端に設けられたスプロケットが回転駆動用のチェーンと噛み合うこと実現される。なお、本実施例では芯菓子の周囲には3層が形成されるものとなる。   In the baked confectionery baking part (b, the part indicated by the arrow), the main body baking conveyor 18 which is a chain to which a chuck is attached circulates. In this embodiment, the main body baking conveyor 18 is continuously fed. On the main body baking conveyor 18, a plurality of sets of dough applicators and baking furnaces are provided for baking the dough around the core confectionery. That is, the first dough applying apparatus 11 and the first baking furnace 12, the second dough applying apparatus 13 and the second baking furnace 14, and the third dough applying apparatus 15 and the third baking furnace 16. Each baking furnace is provided with a heater 29b, and the dough attached around the core confectionery is heated and baked from above. In this section, the baked goods loaded on the chuck rotate and run. This is realized by the sprocket provided at one end of the chuck meshing with the rotation driving chain. In this embodiment, three layers are formed around the core candy.

本体焼成コンベア18の先端には移し装置17が設けられる。符号17bは第2移し装置であることを示す。第2移し装置17bは、本体焼成コンベア18のチャックから焼き菓子を取り出し、仕上げコンベア19に渡す。   A transfer device 17 is provided at the front end of the main body baking conveyor 18. Reference numeral 17b indicates a second transfer device. The second transfer device 17 b takes out the baked confectionery from the chuck of the main body baking conveyor 18 and passes it to the finishing conveyor 19.

仕上げ部(c、矢印で示す部分)は、チャックが取り付けられた2列のチェーンからなる仕上げコンベア19が巡回する。本実施例では仕上げコンベア19は連続送りである。仕上げコンベア19には、焼き菓子の外側にフォンダンまたはチョコレートを付ける糖掛け装置20と、フォンダンまたはチョコレートの上に粉糖またはグラニュー糖を付ける糖掛け装置21とが設けられる。仕上げコンベア19は自然冷却としている。   The finishing conveyor (c, the part indicated by the arrow) is circulated by a finishing conveyor 19 composed of two rows of chains to which chucks are attached. In the present embodiment, the finishing conveyor 19 is continuously fed. The finishing conveyor 19 is provided with a sugar staking device 20 for attaching fondant or chocolate to the outside of the baked confectionery, and a sugar staking device 21 for attaching powdered sugar or granulated sugar on the fondant or chocolate. The finishing conveyor 19 is naturally cooled.

仕上げコンベア19の先端には移し装置17が設けられる。符号17cは第3移し装置であることを示す。第3移し装置17cは、仕上げコンベア19のチャックから焼き菓子を取り出し、トレーコンベア26に渡す。なお、トレーコンベア26の一端にトレー供給装置24が設けられる。焼き菓子が第3移し装置17cでトレーコンベア26に渡される際、焼き菓子はトレーに収納される。トレー供給装置24は、多数のトレーがスタックされており、これを1個ずつ吸着機構で取り出してトレーコンベア26に送り出す。   A transfer device 17 is provided at the tip of the finishing conveyor 19. Reference numeral 17c indicates a third transfer device. The third transfer device 17 c takes the baked confectionery from the chuck of the finishing conveyor 19 and passes it to the tray conveyor 26. A tray supply device 24 is provided at one end of the tray conveyor 26. When the baked confectionery is transferred to the tray conveyor 26 by the third transfer device 17c, the baked confectionery is stored in the tray. In the tray supply device 24, a large number of trays are stacked. The trays are taken out one by one by a suction mechanism and sent to the tray conveyor 26.

図2は、本発明による芯棒付き焼き菓子の製造装置の平面図である。各装置は図1と対応した位置にある。生地充填機2は、清掃を容易とするため操作面側に引き出せるようになっている。生地充填機2は、搬送方向と直交する方向(幅方向)に6個のノズルがあり、芯菓子の型に芯菓子となる生地を吐出する。芯棒供給装置3は、6本の芯棒を芯菓子の型の中に装填する。中間コンベア10は、バケットを有するコンベアが配置されている。そのため、芯菓子は向かい合わせの2列になって搬送される。図2の中段の左側に示すように、本体焼成コンベア18は、操作面側チェーン18aと反操作面側チェーン18bからなる。そのため、焼き菓子は向かい合わせの2列になって搬送される。図2の下段の左側に示すように、仕上げコンベア19は、操作面側チェーン19aと反操作面側チェーン19bからなる。ここでも、焼き菓子は向かい合わせの2列になって搬送される。トレーコンベア26はトレーが1列で供給される。トレーに芯棒付き焼き菓子が収納されると、押し出し機構23によって2列のトレー入り芯棒付き焼き菓子が、排出コンベア25に送り出される。   FIG. 2 is a plan view of an apparatus for producing a baked confectionery with a core bar according to the present invention. Each device is in a position corresponding to FIG. The dough filling machine 2 can be pulled out to the operation surface side for easy cleaning. The dough filling machine 2 has six nozzles in a direction (width direction) orthogonal to the conveying direction, and discharges the dough that becomes the core candy into the core candy mold. The core rod supply device 3 loads six core rods into a core confectionery mold. As for the intermediate conveyor 10, the conveyor which has a bucket is arrange | positioned. Therefore, the core confectionery is conveyed in two rows facing each other. As shown in the left side of the middle stage of FIG. 2, the main body baking conveyor 18 includes an operation surface side chain 18a and a counter operation surface side chain 18b. Therefore, the baked goods are conveyed in two rows facing each other. As shown on the left side of the lower stage of FIG. 2, the finishing conveyor 19 includes an operation surface side chain 19a and a counter operation surface side chain 19b. Again, the baked goods are transported in two rows facing each other. The tray conveyor 26 is supplied with trays in one row. When the baked confectionery with a core rod is stored in the tray, two rows of baked confectionery with a core rod in the tray are sent out to the discharge conveyor 25 by the extrusion mechanism 23.

図3は、芯棒付き焼き菓子ができるまでの説明図である。(A)は芯菓子30で、芯菓子30は芯棒31を有する。(A)は、芯菓子30が取出し装置8によって芯菓子の型から取出された状態を示す。(B)は、第3焼成炉16を通過した焼き菓子32の断面を示す。芯菓子30の周囲に各々焼成した3つの層が形成されている。(C)は、フォンダンまたはチョコレートを掛ける糖掛け装置20と粉糖またはグラニュー糖を掛ける糖掛け装置21を通過した焼き菓子32を示す。外側にフォンダンまたはチョコレート33が掛けられ、その上に粉糖またはグラニュー糖34が掛けられる。(D)は、排出コンベア25の焼き菓子32の状態を示す。焼き菓子32はトレー48に収納される。   FIG. 3 is an explanatory view until a baked confectionery with a core bar is made. (A) is a core confectionery 30, and the core confectionery 30 has a core bar 31. (A) shows a state in which the core candy 30 has been extracted from the core candy mold by the extraction device 8. (B) shows the cross section of the baked confectionery 32 that has passed through the third baking furnace 16. Three baked layers are formed around the core confectionery 30. (C) shows the baked confectionery 32 that has passed through the sugar hanger 20 for applying fondant or chocolate and the sugar hanger 21 for applying powdered sugar or granulated sugar. Fondant or chocolate 33 is hung on the outside, and powdered sugar or granulated sugar 34 is hung thereon. (D) shows the state of the baked confectionery 32 on the discharge conveyor 25. The baked confectionery 32 is stored in a tray 48.

図4は、芯菓子の型40の斜視図である。芯菓子の型40は、軸44の両側に回動可能に設けられた前型40aと後型40bと芯棒整列部材43からなる。芯菓子の型40は型送りコンベア9に複数が取り付けられ、図4に示す搬送方向に送られる。前型40aと後型40bは互いに重ね合わされる。前型40aと後型40bには、複数の半円筒形の凹部35と芯棒挿入溝36が幅方向に6個備えられる。これは6列の構成となるが、列数はこれに限られるものではない。生地充填機2の6個のノズルから前型40aと後型40bの凹部35にそれぞれ芯菓子の生地が充填される。芯棒31は、芯棒整列部材43の芯棒挿入溝36に合わせて、その他の部分が後型40bの芯棒挿入溝36と後型40bの凹部35の中に入り込むように装填される。   FIG. 4 is a perspective view of the core candy mold 40. The core candy mold 40 includes a front mold 40 a, a rear mold 40 b, and a core rod alignment member 43 that are rotatably provided on both sides of a shaft 44. A plurality of core candy molds 40 are attached to the mold feed conveyor 9 and fed in the conveying direction shown in FIG. The front mold 40a and the rear mold 40b are overlapped with each other. The front mold 40a and the rear mold 40b are provided with a plurality of semi-cylindrical recesses 35 and core rod insertion grooves 36 in the width direction. This is a 6-column configuration, but the number of columns is not limited to this. Core dough is filled into the recesses 35 of the front mold 40a and the rear mold 40b from the six nozzles of the dough filling machine 2, respectively. The core rod 31 is loaded so that the other portion enters the core rod insertion groove 36 of the rear die 40b and the recess 35 of the rear die 40b in accordance with the core rod insertion groove 36 of the core rod alignment member 43.

図5は、芯棒供給装置3の斜視図である。芯棒取出しコンベア27には、芯菓子の型40の凹部35の間隔に合わせてバケット(凹部)が設けられている。バケット(凹部)は図示していない。芯棒取出しコンベア27が芯棒31を入れた容器の底部と側部を移動すると、バケット(凹部)に芯棒31が取り込まれる。芯菓子の型40の後型40bの上に芯棒31が運ばれると、6本の芯棒31が同時に把持機構(図示せず)により、後型40bの芯棒挿入溝36に装填される。   FIG. 5 is a perspective view of the core rod supply device 3. The core rod take-out conveyor 27 is provided with buckets (recesses) in accordance with the intervals between the recesses 35 of the core candy mold 40. Buckets (recesses) are not shown. When the core rod take-out conveyor 27 moves between the bottom and the side of the container containing the core rod 31, the core rod 31 is taken into the bucket (concave portion). When the core bar 31 is carried on the rear mold 40b of the core candy mold 40, the six core bars 31 are simultaneously loaded into the core bar insertion groove 36 of the rear mold 40b by a gripping mechanism (not shown). .

図5に示すように、芯菓子の型40に芯菓子30の生地が充填され、芯棒31が装填されると、次に芯菓子焼成炉7で焼成が始まる。図4に示すように、まず、前型40aと後型40bを開いた状態で上下両方向から加熱して焼成する。この焼成時間は約1分である。これにより型閉じの際、生地のこぼれを防止できる。次に前型40aを図5に示すように、回動して型を閉じの動作41をさせ、上下両方向から加熱して焼成する。この焼成時間は約2分である。次に後型40bと前型40aを図5に示すように、型反転の動作42をさせ、上下両方向から加熱して焼成する。この焼成時間は約3分である。焼成時間は正味5分程度である。   As shown in FIG. 5, when the core confectionery mold 40 is filled with the dough of the core candy 30 and the core bar 31 is loaded, baking is then started in the core candy baking furnace 7. As shown in FIG. 4, first, the front mold 40a and the rear mold 40b are opened and heated and fired from both the upper and lower directions. This firing time is about 1 minute. This prevents spillage of the cloth when closing the mold. Next, as shown in FIG. 5, the front mold 40a is rotated to perform a closing operation 41, and is heated and fired from both the upper and lower directions. This firing time is about 2 minutes. Next, as shown in FIG. 5, the rear mold 40b and the front mold 40a are subjected to mold inversion operation 42, and heated and fired from both the upper and lower directions. This firing time is about 3 minutes. The firing time is about 5 minutes net.

前型40aを回動させて後型40bの上に重ねて閉じるのは図1の型閉じ機構4が符号4の位置で行なう。図1の型反転機構5が芯菓子の型40の反転を符号5の位置で行なう。芯菓子の焼成が終了し取出し装置8の至ると、図1の型開き機構6が前型40aと後型40bを開く。その場合、芯菓子30は前型40aの中にあって、芯棒31は前型40aから搬送方向に突き出した状態となる。   The mold closing mechanism 4 in FIG. 1 performs the closing of the front mold 40a by rotating the front mold 40a on the rear mold 40b at the position 4. The mold reversing mechanism 5 in FIG. 1 performs reversal of the core candy mold 40 at the position of 5. When baking of the core candy is completed and the take-out device 8 is reached, the mold opening mechanism 6 in FIG. 1 opens the front mold 40a and the rear mold 40b. In that case, the core candy 30 is in the front mold 40a, and the core bar 31 protrudes from the front mold 40a in the transport direction.

図6は、取出し装置8の斜視図である。取出し装置8は、操作面側取出し機構8aと反操作面側取出し機構8bからなる。操作面側取出し機構8aは操作面側の3本の芯菓子30を把持して、中間コンベア10の操作面側コンベア10aのバケット37に載置する。反操作面側取出し機構8bは反操作面側の3本の芯菓子30を把持して、中間コンベア10の反操作面側コンベア10bのバケット37に載置する。この機構は、上下動、前後動、左右動、回転を行なえる。芯菓子30は、型送りコンベア9の芯菓子の型40の中では搬送方向に6列であり、中間コンベア10では互いに向かい合わせの2列となる。すなわち、取出し装置8によって6列から2列とされる。   FIG. 6 is a perspective view of the take-out device 8. The take-out device 8 includes an operation surface side take-out mechanism 8a and a non-operation surface side take-out mechanism 8b. The operation surface side take-out mechanism 8 a grips the three core candy 30 on the operation surface side and places it on the bucket 37 of the operation surface side conveyor 10 a of the intermediate conveyor 10. The counter-operation surface side take-out mechanism 8b grips the three core candy 30 on the counter-operation surface side and places it on the bucket 37 of the counter-operation surface side conveyor 10b of the intermediate conveyor 10. This mechanism can move up and down, move back and forth, move left and right, and rotate. The core confectionery 30 has six rows in the conveying direction in the core confectionery mold 40 of the die feed conveyor 9 and two rows facing each other in the intermediate conveyor 10. That is, the take-out device 8 changes the number of rows from 6 to 2.

例えば型送りコンベア9を間欠送りとし、3.6秒間の停止と18秒間の走行とするなら、1タクトは21.6秒となる。芯菓子30は、21.6秒で6個がつくれることになるから、1個をつくるのに要する時間は3.6秒となる。この製造装置の生産能力は、1時間当たり1000個(=3600秒÷3.6秒)となる。中間コンベア10は、2列なので1個の芯菓子30が7.2秒間隔で流れればよい。中間コンベア10を間欠送りとし、3.6秒間は停止し3.6秒間は走行とする。取出し装置8は、型送りコンベア9の停止時間3.6秒の間に芯菓子30を芯菓子の型40から取り出し、中間コンベア10の停止時間3.6秒の間に芯菓子30をバケット37に載置し、上下動などの移動を14.4秒(=21.6秒―(3.6秒×2))以内に行なって処理をバランスさせている。   For example, if the mold feeding conveyor 9 is intermittently fed and stopped for 3.6 seconds and traveled for 18 seconds, one tact is 21.6 seconds. Since 6 pieces of core confectionery 30 can be made in 21.6 seconds, the time required to make one piece is 3.6 seconds. The production capacity of this manufacturing apparatus is 1000 per hour (= 3600 seconds ÷ 3.6 seconds). Since the intermediate conveyor 10 has two rows, it is sufficient that one core candy 30 flows at intervals of 7.2 seconds. The intermediate conveyor 10 is intermittently fed, stopped for 3.6 seconds, and traveled for 3.6 seconds. The take-out device 8 takes out the core confectionery 30 from the core confectionery mold 40 during the stop time 3.6 seconds of the mold feeding conveyor 9 and removes the core confectionery 30 from the bucket 37 during the stop time 3.6 seconds of the intermediate conveyor 10. Is moved within 14.4 seconds (= 21.6 seconds− (3.6 seconds × 2)) to balance the processing.

第1移し装置17aは、中間コンベア10の芯菓子30を本体焼成コンベア18に移す。操作面側コンベア10aの芯菓子30を操作面側チェーン18aに移し、反操作面側コンベア10bの芯菓子30を反操作面側チェーン18bに移す。中間コンベア10は間欠送り、本体焼成コンベア18は連続送りとしたが、芯菓子30は、いずれも7.2秒間隔に到着するので、この速度に同期して移し機構を動かし、芯菓子30を中間コンベア10から取り出し、走行している本体焼成コンベア18のチャックに芯棒31を装填する。   The first transfer device 17 a moves the core confectionery 30 of the intermediate conveyor 10 to the main body baking conveyor 18. The core candy 30 of the operation surface side conveyor 10a is moved to the operation surface side chain 18a, and the core candy 30 of the non-operation surface side conveyor 10b is moved to the counter operation surface side chain 18b. The intermediate conveyor 10 is intermittently fed and the main body baking conveyor 18 is continuously fed. However, since the core candy 30 arrives at intervals of 7.2 seconds, the transfer mechanism is moved in synchronization with this speed, and the core candy 30 is moved. The core bar 31 is loaded on the chuck of the main body baking conveyor 18 which is taken out from the intermediate conveyor 10 and is running.

図7は生地付け装置の動作説明図である。生地付け装置には、図1に示すように、第1生地付け装置11、第2生地付け装置13及び第3生地付け装置15がある。生地付け装置は、図7に示すように生地47の入った容器の中に生地付け皿46があり、生地47をすくいあげるように上下動して、焼き菓子32の周囲に生地付けを行なう。生地付け皿46は生地47の撹拌に効果がある。上昇させる高さも調整できる。   FIG. 7 is an explanatory view of the operation of the dough applicator. As shown in FIG. 1, the dough applying apparatus includes a first dough applying apparatus 11, a second dough applying apparatus 13, and a third dough applying apparatus 15. As shown in FIG. 7, the dough applicator has a dough application tray 46 in a container containing the dough 47, and moves up and down so as to scoop up the dough 47 to apply the dough around the baked confectionery 32. The dough attaching plate 46 is effective in stirring the dough 47. The height to raise can also be adjusted.

図7において、焼き菓子32は搬送方向に7.2秒で10cm程度進む。生地付け皿46は約40cmを越える長さがあり、10cm間隔の焼き菓子3本が自転しながら入る。生地付け皿46が下降して生地を付けられない時間があるが、焼き菓子32が1つの生地付け装置を通過する際には、3回転して3回程度の生地付けが行われる。これにより厚めの生地付けを行なうことができる。チャック45には焼き菓子32の芯棒31が装填される。回転可能なチャック45は、操作面側チェーン18aと反操作面側チェーン18bに取り付けられる。なお、生地付けした層は、各焼成炉で2分程度焼く。焼成を終えた焼き菓子32は、第2移し装置17bで連続送りの本体焼成コンベア18から連続送りの仕上げコンベア19に移される。移し方は、第1移し装置17aと同じである。   In FIG. 7, the baked confectionery 32 advances about 10 cm in the conveyance direction in 7.2 seconds. The dough pan 46 has a length exceeding about 40 cm, and three baked confections at intervals of 10 cm enter while rotating. Although there is a time during which the dough attaching plate 46 is lowered and the dough cannot be applied, when the baked confectionery 32 passes through one dough applying device, the dough is applied three times by three rotations. As a result, thicker dough can be applied. The chuck 45 is loaded with the core 31 of the baked confectionery 32. The rotatable chuck 45 is attached to the operation surface side chain 18a and the counter operation surface side chain 18b. The doughed layer is baked for about 2 minutes in each firing furnace. The baked confectionery 32 that has been baked is transferred from the continuous feed main body baking conveyor 18 to the continuous feed finishing conveyor 19 by the second transfer device 17b. The transfer method is the same as that of the first transfer device 17a.

図8は、図1のA−A断面図であり、糖掛け装置20の断面図を示す。クリーム状のフォンダンまたはチョコレート33が、自転する芯棒付き焼き菓子32の周囲に掛けられる。落下したフォンダンまたはチョコレート33は、ポンプで循環される。   FIG. 8 is a cross-sectional view taken along the line AA of FIG. A creamy fondant or chocolate 33 is hung around the rotating baked confectionery 32 with a core rod. The fallen fondant or chocolate 33 is circulated by a pump.

図9は、図1のB−B断面図であり、糖掛け装置21の断面図を示す。粉糖またはグラニュー糖34が、自転する芯棒付き焼き菓子32のフォンダンまたはチョコレート33の周囲に掛けられる。なお、粉糖は、グラニュー糖を原料として細かくしたものであるが、グラニュー糖、上白糖、ザラメ糖を使用することもできる。   FIG. 9 is a cross-sectional view taken along the line BB in FIG. 1 and shows a cross-sectional view of the sugar hanger 21. Powdered sugar or granulated sugar 34 is hung around the fondant or chocolate 33 of the rotating baked confectionery 32 with a core rod. The powdered sugar is made from granulated sugar as a raw material, but granulated sugar, super white sugar, and salmon sugar can also be used.

図10は、図1のC−C断面図である。仕上げコンベア19は巡回しており、上側の操作面側チェーン19aと反操作面側チェーン19bが搬送方向に走行し、下側の操作面側チェーン19aと反操作面側チェーン19bが戻りのチェーンである。なお、冷却時間は約30分である。その後、芯棒付き焼き菓子32は、第3移し装置17cで仕上げコンベア19からトレーコンベア26で運ばれるトレーの中に移される。   10 is a cross-sectional view taken along the line CC of FIG. The finishing conveyor 19 circulates, the upper operation surface side chain 19a and the counter operation surface side chain 19b travel in the transport direction, and the lower operation surface side chain 19a and the counter operation surface side chain 19b are return chains. is there. The cooling time is about 30 minutes. Thereafter, the baked confectionery 32 with a core bar is transferred from the finishing conveyor 19 to the tray conveyed by the tray conveyor 26 by the third transfer device 17c.

図11は、トレーコンベア26付近の斜視図である。トレーコンベア26は間欠送りである。トレー48が所定の間隔でトレー供給装置24から供給される。芯棒付き焼き菓子32は、トレー48に第3移し装置17cによって収納される。トレーに収納された芯棒付き焼き菓子32は、トレーコンベア26の縁端で押し出し機構23により、排出コンベア25に押し出される。   FIG. 11 is a perspective view of the vicinity of the tray conveyor 26. The tray conveyor 26 is intermittent feeding. The tray 48 is supplied from the tray supply device 24 at a predetermined interval. The baked confectionery 32 with a core rod is stored in the tray 48 by the third transfer device 17c. The baked confectionery 32 with a core bar stored in the tray is pushed out to the discharge conveyor 25 by the pushing mechanism 23 at the edge of the tray conveyor 26.

図12は、本発明による芯棒付き焼き菓子の製造方法を示す流れ図である。S1は焼き菓子の型に油を塗布する段階である。S2は前型と後型からなる芯菓子の型に芯菓子の生地を充填する段階である。S3は、後型に芯棒を装填する段階である。S4は、前型と後型を開いた状態で上下両方向から焼成する段階である。S5は、前型を後型の上に重ねて上下両方向から焼成する段階である。S6は、前型が下側で後型が上側となるよう反転し上下両方向から焼成する段階である。S7は芯菓子を芯菓子の型から取り出す段階である。S8〜S13は、焼成した芯菓子への生地付け並びに焼成を複数回行なう段階である。S14は外側にフォンダンまたはチョコレートを付ける段階である。S15はフォンダンまたはチョコレートの上に粉糖を付ける段階である。S16は冷却する段階である。S17は焼き菓子をトレーに収納する段階である。細い芯棒に1層ずつ生地を付けて焼く場合、芯棒に生地が付きにくく生地が脱落する。そのため、型で芯菓子を形成しておくと、このような問題が回避できる。   FIG. 12 is a flowchart showing a method for manufacturing a baked confectionery with a core bar according to the present invention. S1 is a step of applying oil to the baked confectionery mold. S2 is a stage in which a core confectionery mold comprising a front mold and a rear mold is filled with the core confectionery dough. S3 is a stage in which the core rod is loaded into the rear mold. S4 is a stage in which the front mold and the rear mold are opened and fired from both the upper and lower directions. S5 is a stage in which the front mold is superimposed on the rear mold and fired from both the upper and lower directions. S6 is a stage in which the front mold is turned down and the rear mold is turned upside down and fired in both directions. S7 is a stage which takes out a core confectionery from the type | mold of a core confectionery. S8 to S13 are stages in which dough is added to the baked core confectionery and baking is performed a plurality of times. S14 is a step of attaching fondant or chocolate on the outside. S15 is a step of adding powdered sugar on fondant or chocolate. S16 is a cooling stage. S17 is a stage in which the baked confectionery is stored in the tray. When the dough is attached to a thin core rod one layer at a time, it will be difficult for the dough to stick to the core rod and the fabric will fall off. Therefore, such a problem can be avoided if the core confectionery is formed with a mold.

本発明によれば、まず芯棒付きの芯菓子を焼成し、次に年輪のような層を有する焼き菓子を焼成したので、多層の芯棒付き焼き菓子をスピーディに生産できる。   According to the present invention, since the core confectionery with a core rod is first baked and then the baked confectionery having a layer like an annual ring is baked, a multi-layered baked confectionery with a core rod can be produced speedily.

1 油塗布装置
2 生地充填機
3 芯棒供給装置
4 型閉じ機構
5 型反転機構
6 型開き機構
7 芯菓子焼成炉
8 取出し装置
8a 操作面側取出し機構
8b 反操作面側取出し機構
9 型送りコンベア
10 中間コンベア
10a 操作面側コンベア
10b 反操作面側コンベア
11 第1生地付け装置
12 第1焼成炉
13 第2生地付け装置
14 第2焼成炉
15 第3生地付け装置
16 第3焼成炉
17 移し装置
17a 第1移し装置
17b 第2移し装置
17c 第3移し装置
18 本体焼成コンベア
18a 操作面側チェーン
18b 反操作面側チェーン
19 仕上げコンベア
19a 操作面側チェーン
19b 反操作面側チェーン
20 糖掛け装置
21 糖掛け装置
23 押し出し機構
24 トレー供給装置
25 排出コンベア
26 トレーコンベア
27 芯棒取出しコンベア
29 ヒータ
29a 上下両方向から加熱するヒータ
29b 上方向から加熱するヒータ
30 芯菓子
31 芯棒
32 芯棒付き焼き菓子
33 フォンダンまたはチョコレート
34 粉糖またはグラニュー糖
35 凹部
36 芯棒挿入溝
37 バケット
40 芯菓子の型
40a 前型
40b 後型
41 型閉じの動作
42 型反転の動作
43 芯棒整列部材
44 芯菓子の型の軸
45 チャック
46 生地付け皿
47 生地
48 トレー
100 芯棒付き焼き菓子の製造装置
a 芯菓子焼成部
b 焼き菓子焼成部
c 仕上げ部
S1〜S17 芯棒付き焼き菓子をつくる各段階

DESCRIPTION OF SYMBOLS 1 Oil application apparatus 2 Dough filling machine 3 Core rod supply apparatus 4 Mold closing mechanism 5 Mold inversion mechanism 6 Mold opening mechanism 7 Core confection baking oven 8 Unloading device 8a Operation surface side unloading mechanism 8b Counter operation surface unloading mechanism 9 Type feed conveyor DESCRIPTION OF SYMBOLS 10 Intermediate conveyor 10a Operation surface side conveyor 10b Counter operation surface side conveyor 11 1st dough attaching apparatus 12 1st baking furnace 13 2nd dough attaching apparatus 14 2nd baking furnace 15 3rd dough attaching apparatus 16 3rd baking furnace 17 Transfer apparatus 17a 1st transfer device 17b 2nd transfer device 17c 3rd transfer device 18 Main body baking conveyor 18a Operation surface side chain 18b Counter operation surface side chain 19 Finishing conveyor 19a Operation surface side chain 19b Counter operation surface side chain 20 Saccharing device 21 Sugar Hanging device 23 Extrusion mechanism 24 Tray supply device 25 Discharge conveyor 26 Tray conveyor 7 Core rod takeout conveyor 29 Heater 29a Heater heated from both upper and lower directions 29b Heater heated from above 30 Core candy 31 Core rod 32 Baked confectionery with core rod 33 Fondant or chocolate 34 Powdered sugar or granulated sugar 35 Recessed portion 36 Core rod insertion groove 37 bucket 40 core confectionery mold 40a front mold 40b rear mold 41 mold closing operation 42 mold reversal operation 43 core rod alignment member 44 core confection mold shaft 45 chuck 46 dough pan 47 dough 48 tray 100 baked with core rod Confectionery manufacturing equipment a Core baked baked part b Baked baked baked part c Finishing part S1 to S17 Each stage of making baked confectionery with a core stick

Claims (5)

互いに重ね合わされる複数の凹部と芯棒挿入溝を有する前型と後型からなり、型送りコンベアで巡回される芯菓子の型と、
前記芯菓子の型に油を塗布する油塗布装置と、
前記前型と後型の前記凹部に、芯菓子の生地を充填する生地充填機と、
前記後型の前記芯棒挿入溝に芯棒を供給する芯棒供給装置と、
前記芯菓子の型を加熱して芯菓子となるように焼成する芯菓子焼成炉と、
前記型送りコンベアの芯菓子の型から、操作面側の複数の芯菓子を取り出し、同時に反操作面側の残りの同数を取り出し、それぞれ芯菓子の芯棒の向きを変換して向かい合わせの2列にし、中間コンベアに渡す取出し装置と、
前記中間コンベアから芯菓子を操作面側と反操作面側からそれぞれ1個ずつ同時に取り出して、向かい合わせのまま2列のチャックを備えた本体焼成コンベアに渡す第1移し装置と、
芯菓子の周囲に生地を付け焼成する複数組の生地付け装置及び焼成炉と、
前記本体焼成コンベアから芯棒付き焼き菓子を操作面側と反操作面側からそれぞれ1個ずつ同時に取り出し、向かい合わせのまま2列のチャックを備えた仕上げコンベアに渡す第2移し装置と、が備えられることを特徴とする芯棒付き焼き菓子の製造装置。
A core confectionery mold comprising a front mold and a rear mold having a plurality of recesses and core rod insertion grooves that are superposed on each other, and circulated by a mold feed conveyor,
An oil application device for applying oil to the core confectionery mold;
A dough filling machine that fills the recesses of the front mold and the back mold with dough for core confectionery;
A core rod supply device for supplying a core rod to the core rod insertion groove of the rear mold;
A core confectionery baking furnace for heating the core confectionery mold and baking it to become a core confectionery;
A plurality of core confections on the operation surface side are taken out from the core confectionery mold of the mold feed conveyor, and the remaining number on the opposite side of the operation surface is taken out at the same time. A take-out device in a row and passed to the intermediate conveyor;
A first transfer device that takes out the core confectionery from the operation surface side and the non-operation surface side one by one from the intermediate conveyor, and passes it to the main body baking conveyor provided with two rows of chucks facing each other;
A plurality of sets of dough applicators and baking ovens for applying dough around the core confectionery and baking;
A second transfer device for taking out the baked confectionery with a core bar from the main body baking conveyor one by one from the operation surface side and the non-operation surface side at the same time and passing them to a finishing conveyor having two rows of chucks facing each other; The manufacturing apparatus of the baked confectionery with a core bar characterized by the above-mentioned.
前記芯菓子の型には、芯棒の一端を揃える芯棒整列部材が設けられることを特徴とする請求項1に記載の芯棒付き焼き菓子の製造装置。
The manufacturing apparatus of the baked confectionery with a core bar according to claim 1, wherein the core candy mold is provided with a core bar alignment member for aligning one end of the core bar.
前記仕上げコンベアには、焼き菓子の外側にフォンダンまたはチョコレートを付ける糖掛け装置と、フォンダンまたはチョコレートの上に粉糖またはグラニュー糖を付ける糖掛け装置と、がさらに備えられることを特徴とする請求項1に記載の芯棒付き焼き菓子の製造装置。
The said finishing conveyor is further provided with a sugar hanging device for attaching fondant or chocolate to the outside of the baked confectionery, and a sugar hanging device for attaching powdered sugar or granulated sugar on the fondant or chocolate. The manufacturing apparatus of the baked confectionery with a core bar of 1.
トレーコンベアにトレーを送り出すトレー供給装置と、前記仕上げコンベアから芯棒付き焼き菓子を操作面側と反操作面側から1個ずつ同時に取り出し、前記トレーコンベアの上の2個のトレーにそれぞれ収納する第3移し装置と、がさらに設けられることを特徴とする請求項1に記載の芯棒付き焼き菓子の製造装置。
A tray supply device that feeds trays to a tray conveyor, and baked confectionery with a core bar from the finishing conveyor are taken out one by one from the operation surface side and the non-operation surface side, and stored in two trays on the tray conveyor, respectively. The apparatus for producing a baked confectionery with a core bar according to claim 1, further comprising a third transfer device.
前型と後型に芯菓子の生地を充填する段階と、
後型に芯棒を装填する段階と、
前型と後型を開いた状態で上下両方向から加熱して焼成する段階と、
前型を後型の上に重ねて上下両方向から加熱して焼成する段階と、
前型が下側で後型が上側となるように反転し上下両方向から加熱して焼成する段階と、
焼成した芯菓子への生地付け並びに焼成を複数回行なって芯棒付き焼き菓子を形成する段階と、が備えられることを特徴とする芯棒付き焼き菓子の製造方法。

Filling the front mold and the back mold with core confectionery dough,
Loading the core rod into the rear mold; and
A stage in which the front mold and the rear mold are opened and heated and fired from both the upper and lower directions,
A stage in which the front mold is overlaid on the rear mold and heated from both the upper and lower directions and fired,
Reversing so that the front mold is on the lower side and the rear mold on the upper side, and heating and firing from both the upper and lower directions; and
A method for producing a baked confectionery with a core bar, comprising: adding a dough to the baked core confectionery and performing baking a plurality of times to form a baked confectionery with a core bar.

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WO2022139486A1 (en) * 2020-12-23 2022-06-30 씨제이제일제당 (주) Stick-type food preparation system, stick-type food forming apparatus, and topping applying apparatus for stick-type foods

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