JP2012254033A - Apparatus and method for rolling out crape dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an apparatus for rolling out crape dough, capable of rapidly and easily forming a substantially circular thin crape dough having a uniform thickness without needing an artisanry work while having an inexpensive and simple structure.SOLUTION: The apparatus 1 for rolling out crape dough includes: a lengthy spatula portion 18 for thinly rolling out crape dough on a cooking surface 2; and a rotational shaft body 15 for rotating the spatula portion 18. The spatula portion 18 contacts the rotational shaft body 15 or crosses it with a space. The spatula portion 18 is rockable vertically around a rotating shaft 14, and disposed so as to form a space with the cooking surface 2 at least in the vicinity of the rotational shaft body 15.

Description

  The present invention relates to an apparatus and method for thinly stretching a crepe dough into a substantially circular shape.

Conventionally, as a method of thinly spreading the crepe dough into a substantially circular shape at a crepe confectionery manufacturing store, after the crepe dough is supplied near the center of the iron plate, the cooker uses only a crepe spatula called a dragonfly. A method of stretching the crepe dough is known.
However, in order to form a thin crepe fabric having a substantially circular shape and a uniform thickness in a short time with good skill, skill in using the dragonfly is required.
On the other hand, there is a means by which the work of thinly stretching the crepe dough thinly into a substantially circular shape can be performed in a short time and easily, even if the crepe confectionery manufacturing chain is chained, etc. ,It has been demanded.
As an example of such means, a hot plate, a heating means for the hot plate, a dough stretching spatula that rotates while revolving at a position eccentric from the center on the hot plate, and for dough stretching There has been proposed a crepe dough drawing apparatus characterized by comprising a means for transferring a spatula onto a hot plate (Patent Document 1).

JP-A-8-308744

By using the above-described crepe dough drawing apparatus, the crepe can be efficiently baked in a hand-baked manner without requiring craftsmanship.
However, since the above-described crepe dough stretching device is a machine having a complicated mechanism, it is disadvantageous in terms of costs such as equipment costs compared to the case where register marks are used, and the burden of maintenance is also large. .
Therefore, the present invention can easily form a thin crepe fabric having a substantially circular shape and a uniform thickness in a short time without requiring craftsmanship, and is simple at low cost. It is an object of the present invention to provide a device for stretching a crepe dough having a structure, and a method for stretching a crepe dough using the device.

As a result of intensive studies to solve the above-mentioned problems, the inventor of the present invention does not require a craftsmanship work and uses a substantially circular shape without using a craftsmanship work if a device having a specific simple structure is used. In addition, the inventors have found that a thin crepe dough having a uniform thickness can be easily formed in a short time, and completed the present invention.
That is, the present invention provides the following [1] to [6].
[1] A long spatula portion for thinly extending the crepe dough on the cooking surface, and a rotating shaft body that is placed on the cooking surface and rotates the spatula portion, and An instrument for stretching a crepe dough, wherein the spatula portion is in contact with or intersects the rotating shaft body.
[2] A long arm portion for extending the crepe dough, wherein the spatula portion has one end on the side where the rotating shaft is located and the other end on the side away from the rotating shaft. A device for extending the crepe dough according to the above [1], comprising a guide part for forming an outline of the crepe dough that is bent substantially perpendicularly from the other end of the arm part and extends in an arc shape. .
[3] The [1] or [2], wherein the spatula portion is disposed so that a gap is formed between the spatula portion and the cooking surface at least in the vicinity of the rotating shaft. An instrument for stretching crepe dough.
[4] Provided with a rotating shaft disposed so that the axis extends in the horizontal direction in the vicinity of the rotating shaft body, and the spatula portion can swing in the vertical direction around the rotating shaft. The apparatus for extending the crepe dough according to any one of [1] to [3], which is disposed on the surface.
[5] A fixing member for erecting the rotating shaft body, the fixing member for fixing and disposing it in place without rotating itself, and the fixing member being detachable A device for stretching the crepe dough according to any one of [1] to [4], further comprising a base frame for supporting and fixing and mounting on the cooking surface.
[6] A method for stretching a crepe dough, using the device for stretching a crepe dough according to [5], wherein (a) the base frame is placed on a cooking surface, and then the base An appliance mounting step for standing the rotating shaft body by fixing the fixing member to the frame; (b) a dough supplying step for supplying crepe dough on the cooking surface; and (c) the rotating shaft. A method for stretching the crepe dough, the method further comprising: a dough stretching step of rotating the spatula portion by rotating a body to stretch the crepe fabric thinly in a substantially circular shape.

By using the device of the present invention, a thin crepe fabric having a substantially circular shape (a shape close to a circle) and a uniform thickness can be obtained in a short period of time without requiring an artisan work and a non-expert. It can be formed easily.
In addition, since the appliance of the present invention has a simple structure and does not require a power source, it can be easily manufactured at low cost, is easy to handle during cooking operations, and is burdensome for maintenance. Is also small.

It is a front view which shows partially an example of the instrument for extending the crepe cloth of this invention. It is a right view which shows the part except the base frame in the instrument shown in FIG. It is a top view which shows the state which is extending the crepe dough using the instrument for extending the crepe dough of this invention.

Hereinafter, an example of a device for stretching the crepe dough of the present invention will be described with reference to the drawings.
1-3, the instrument 1 for extending the crepe dough of the present invention is placed on a cooking surface 2. The cooking surface 2 is an upper surface of a heatable iron plate, for example, and is formed on a flat surface.
On the cooking surface 2, as shown in FIG.1 and FIG.3, the base frame 3 which is a component of the instrument 1 of this invention is mounted. As shown in FIG. 3, the base frame 3 is formed so as to be bridged between a pair of vertical plate portions 4, 4 having a circular cross section in the horizontal direction and the upper ends of the pair of vertical plate portions 4, 4. And a horizontal plate portion 5. The distance between the pair of vertical plate portions 4 and 4 is larger than the diameter of the crepe dough after being stretched into a substantially circular shape. The width of the vertical plate portion 4 is set larger than the width of the horizontal plate portion 5 in order to increase the stability when the base frame 3 is placed on the cooking surface 2.
If the width of the horizontal plate portion 5 is large, the width of the vertical plate portion 4 may be the same as the width of the horizontal plate portion 5. Further, the vertical plate portions 4 and 4 may be formed in a cylindrical shape (that is, one circular shape instead of two arc shapes) instead of the one shown in FIG.
As shown in FIG. 3, the horizontal plate portion 5 includes a pair of straight portions formed in a straight line by an appropriate distance inward from the upper ends of the pair of vertical plate portions 4 and 4, and the pair of straight portions. And a C-shaped curved portion formed inwardly.

A cylindrical protrusion 6 (see FIG. 1; indicated by a dotted line in the figure) is formed in each of two intersecting regions of the straight portion of the horizontal plate portion 5 of the base frame 3 and the C-shaped curved portion. The fixing member 7 is fixed on the base frame 3 by placing the fixing member 7 having the cylindrical groove portion 8 that can be fitted to the protrusion 6 from above.
A through hole 7a (see FIG. 1; indicated by a dotted line in the figure) is formed in the center of the fixing member 7, and the columnar portion 9 is slidable up and down with respect to the through hole 7a. Has been. A handle 10 is fixed to the upper part of the columnar part 9 for the cook to hold and operate.
The direction of the handle 10 with respect to the fixing member 7 is not particularly limited and is arbitrary. In the example shown in FIGS. 1 and 2, the handle 10 is fixed so as to extend in the same direction as the longitudinal direction of the fixing member 7. In the example shown in FIG. 3, the handle 10 is fixed so as to extend in a direction perpendicular to the longitudinal direction of the fixing member 7.
A pair of annular portions 11 and 12 are fixed to the columnar portion 9 so as to sandwich the fixing member 7 through an appropriate gap (play) in the vertical direction. The annular portions 11 and 12 are for preventing the fixing member 7 from largely moving along the cylindrical portion 9 and can be omitted.

A rotating shaft support 13 is fixed to the lower end of the columnar portion 9. The rotary shaft support 13 supports the rotary shaft 14 whose axis extends in the horizontal direction so that the rotary shaft 14 can rotate and fixes the rotary shaft 15 extending below the rotary shaft support 13. It is. The rotating shaft 15 is formed in a small diameter columnar shape. However, the lower end portion of the rotating shaft is formed in a substantially conical shape.
In addition, among each part demonstrated above, the cylindrical part 9, the handle | steering-wheel 10, the cyclic | annular parts 11 and 12, the rotating shaft support body 13, and the shaft 15 for rotation are mutually fixed, and are integrally formed. The fixing member 7 is disposed so as to be movable by a predetermined distance (play size) in the vertical direction and rotatable in the horizontal direction with respect to the peripheral surface of the cylindrical portion 9. The rotating shaft 14 is rotatably arranged with respect to the inner peripheral surface of the through hole of the rotating shaft support 13.

  As shown in FIG. 2, a fixing member (for example, a bolt) 19 is attached to the lower surface of the protruding portion of the rotating shaft 14 that extends to the side of the rotating shaft support 13. A spatula gripping portion 17 is fixed via a washer 16. The spatula gripping portion 17 is for gripping the spatula portion 18 with a fixture (for example, a bolt) 20. As shown in FIGS. 1 and 3, the spatula portion 18 has one end on the side where the rotating shaft body 13 is located (in other words, near the center of the cooking surface 2) and the side away from the rotating shaft body 13. (In other words, a point close to the edge of the cooking surface 2), the other end of the crepe dough having a second end (a plate-like vertical plate) 21, and the other end of the arm 21 is bent substantially vertically. And a guide portion (curved plate-like vertical plate) 22 for forming an outline of the crepe dough extending in an arc shape. Here, the term “vertical plate” is named because the plate extends in a direction perpendicular to the cooking surface 2 (vertical direction).

The spatula portion 18 is disposed so as to be in contact with the rotating shaft 15 or to intersect with an interval as shown in FIG. That is, in FIG. 1, the rotating shaft body 15 and the spatula portion 18 are viewed from the point where the perpendicular line drawn from the rotating shaft body 15 to the spatula portion 18 is extended to the rotating shaft body 15 side. In this case, the spatula portion 18 can be seen on both the left and right sides of the rotating shaft body 15, and as shown in FIG. 2, the rotating shaft body 15 and the spatula portion 18 are in contact with each other or a gap (see FIG. 2), the positional relationship is determined. When the rotating shaft body 15 and the spatula portion 18 are in contact, the spatula portion 18 is slidable with respect to the rotating shaft body 15 so as to be able to swing around the rotating shaft 14. It must be arranged.
Here, in FIG. 1, the length of the portion of the spatula portion 18 that is visible to the left of the rotating shaft body 15 (that is, the length of the left side from the intersection when a perpendicular line is drawn from the rotating shaft body 15 to the spatula portion 18. Is substantially the same as the radius of the crepe when the crepe is extended in a substantially circular shape (for example, 12 to 20 cm). Further, in FIG. 1, the length of the portion of the spatula portion 18 that is visible to the right of the rotating shaft body 15 (that is, the length of the right side from the intersection when a perpendicular line is drawn from the rotating shaft body 15 to the spatula portion 18). ) Is preferably 5 to 40 mm, more preferably 10 to 30 mm, and particularly preferably 15 to 25 mm from the viewpoint of thinly extending the crepe dough to have a uniform thickness and the entire circular shape.
In the present invention, the distance from the axis of the rotating shaft 15 to the surface of the spatula portion 18 facing the rotating shaft 15 (indicated by the symbol A in FIG. 2) is a uniform thickness of the crepe fabric. Thus, from the viewpoint of thinly extending over the entire substantially circular shape, it is preferably 10 mm or less, more preferably 7 mm or less, and particularly preferably 4 mm or less. The lower limit value of the distance is a distance at which the rotating shaft 15 and the spatula portion 18 are in contact with each other.
For example, the rotating shaft 15 is omitted without crossing the spatula 18 with the rotating shaft 15, and the end of the spatula 18 is used as a fulcrum (rotation center) when the spatula 18 rotates. In this case, there is a disadvantage that the crepe dough cannot be stretched to the entire substantially circular shape, and a portion without the dough is formed near the center of the substantially circular shape.

The spatula portion 18 is disposed so that a gap is formed between the spatula portion 18 and the cooking surface 2 at least in the vicinity of the rotating shaft body 15.
For example, in FIG. 1, the height of the gap between the spatula part 18 and the cooking surface 2 at the lower end of the spatula part 18 located below the intersection when a vertical line is drawn from the rotating shaft 15 to the spatula part 18 ( 2 is preferably 0.1 to 5 mm, more preferably 0.5 to 4 mm, and particularly preferably 1 to 5 from the viewpoint of extending the crepe dough thinly so as to have a uniform thickness. 3 mm.
In addition, as shown in FIG. 1, the edge part by the side of the shaft 15 for rotation of the spatula part 18 is formed so that the lower corner | angular part may have a notch. The dimensions of the notch are, for example, 5 to 20 mm in the horizontal direction and 2 to 5 mm in the vertical direction (height direction). By having such a notch, it is possible to reliably prevent the crepe dough from being scraped off when the crepe is baked.
In FIG. 1, the lower end of the guide portion 22 is positioned below the lower end of the arm portion 21 by an appropriate distance. That is, the lower end of the arm portion 21 near the boundary with the guide portion 22 also forms a gap with respect to the cooking surface 2. The height of the gap here is preferably from 0.1 to 3 mm, more preferably from 0.2 to 2 mm, particularly preferably from 0.3 to 1 mm, from the viewpoint of extending the crepe dough thinly so as to have a uniform thickness. It is.
In the present invention, the position of the lower end of the guide portion 22 and the position of the lower end of the arm portion 21 may be determined on the same plane. Also in this case, since the spatula portion 18 is disposed so as to be swingable in the vertical direction around the rotation shaft 14, the spatula portion 18 is connected to the cooking surface 2 in a portion near the rotation shaft body 15. A gap can be formed between the two. For this reason, the crepe dough can be stretched so that there is no excess or deficiency depending on the location.

The instrument 1 for stretching the crepe dough of the present invention comprises a base frame 3 and parts other than the base frame 3 in handling.
Further, the parts other than the base frame 3 are fixed around the main body part including the handle 10, the columnar part 9, the annular parts 11 and 12, the rotating shaft support 13 and the rotating shaft 15 and around the main body part. The fixing member 7 attached without being attached, and the rotating shaft 14 and the respective parts connected to the rotating shaft 14 (position adjusting member 16, spatula gripping portion 17, fixed) attached to the main body part so as to be swingable. It consists of a rocking part consisting of tools 19, 20 and spatula part 18).
In the present invention, the base frame 3 and the fixing member 7 can be omitted. However, by providing the base frame 3 and the fixing member 7, the work of stretching the crepe dough can be performed more easily.

Next, a method for stretching the crepe dough of the present invention will be described.
The method for stretching the crepe dough according to the present invention is a method using the instrument for stretching the crepe dough described above. (A) After the base frame 3 is placed on the cooking surface 2, the crepe dough is fixed to the base frame 3. An appliance mounting step for fixing the rotating shaft 15 by fixing the member 7; (b) a dough supplying step for supplying the crepe dough 23 onto the cooking surface 2 (see FIG. 3); and (c) a handle. The rotating shaft 15 is rotated by rotating 10 to rotate the spatula portion 18 in the direction indicated by the arrow in FIG. 3, and the fabric extending step of thinly extending the crepe fabric 23 into a substantially circular shape.
According to the method of the present invention, the crepe dough can be stretched thinly so as to have a substantially circular shape and a uniform thickness inward of the trajectory of the guide portion 22.

[Example 1]
The person who does not have the experience of the cooking operation | work which extends crepe dough performed the operation | work which extends crepe dough using the apparatus shown in FIGS. In FIG. 1, the length of the portion of the spatula portion 18 that appears to the left with respect to the rotating shaft body 15 is 15 cm, and the length of the portion of the spatula portion 18 that appears to the right with respect to the rotating shaft body 15. The length was 2 cm. The lower end of the guide part 22 was located 0.5 mm below the lower end of the arm part 21 near the boundary with the guide part 22. Moreover, the dimension of the code | symbol A in FIG. 2 was 3 mm, and the dimension of the code | symbol B was 2 mm. The diameter of the rotating shaft 15 was 1 mm.
As a result, the crepe dough could be stretched thinly so as to have a substantially circular shape and a uniform thickness. In addition, the work time was as short as when an expert using a dragonfly performs the work.
[Example 2]
Cooking that stretches the crepe dough using an instrument having the same structure as in Example 1 except that the rotating shaft 15 and the spatula portion 18 are in contact with each other, and the dimension A in FIG. 2 is 1 mm or less. A person who did not have work experience performed work to stretch the crepe dough.
As a result, the crepe dough could be stretched thinly so as to have a substantially circular shape and a uniform thickness. In addition, the work time was as short as when an expert using a dragonfly performs the work.

1 Apparatus for stretching crepe dough 2 Cooking surface (upper surface of iron plate)
3 Base frame 4 Vertical plate portion 5 Horizontal plate portion 6 Projection portion 7 Fixing member 7a Through hole 8 Groove portion 9 Column portion 10 Handle 11, 12 Annular portion 13 Rotating shaft support body 14 Rotating shaft 15 Rotating shaft body 16 Position adjustment Member 17 Spatula gripping part 18 Spatula parts 19 and 20 Fixing tool 21 Arm part (flat vertical plate body)
22 Guide (arc-shaped vertical plate)
23 Crepe dough

Claims (6)

  A long spatula part for thinly extending the crepe dough on the cooking surface, and a rotating shaft body for rotating the spatula part placed on the cooking surface, and the spatula part A device for stretching a crepe dough, characterized in that the crepe dough is in contact with or spaced from the rotating shaft.   A long arm portion for extending the crepe fabric, wherein the spatula portion has one end on a side where the rotation shaft body is located and the other end on a side away from the rotation shaft body; The apparatus for extending the crepe dough according to claim 1, comprising a guide portion for forming a contour of the crepe dough that is bent substantially perpendicularly from the other end of the portion and extends in an arc shape.   The said spatula part is arrange | positioned so that a space | gap may be formed between the said cooking surfaces at least in the part of the vicinity of the said shaft for rotation, For extending the crepe dough according to claim 1 or 2 Instruments.   A rotating shaft is provided in the vicinity of the rotating shaft so that the axis extends in the horizontal direction, and the spatula portion is disposed so as to be swingable in the vertical direction around the rotating shaft. The instrument for extending the crepe dough according to any one of claims 1 to 3.   A fixing member for erecting the rotating shaft body, the fixing member for fixing and disposing it in a fixed position without rotating itself, and fixing the fixing member detachably The apparatus for extending the crepe dough according to any one of claims 1 to 4, further comprising a base frame for supporting and placing on the cooking surface. A method for stretching a crepe dough using the device for stretching a crepe dough according to claim 5, comprising:
(A) After mounting the base frame on the cooking surface, by fixing the fixing member to the base frame, an appliance mounting step for erecting the rotating shaft body;
(B) a dough supply step of supplying crepe dough on the cooking surface;
(C) a dough stretching step of rotating the spatula portion by rotating the rotating shaft, and thinly stretching the crepe fabric into a substantially circular shape;
A method for stretching a crepe dough, comprising:

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