JP2014008001A - Method and apparatus for manufacturing baked confectionery - Google Patents

Method and apparatus for manufacturing baked confectionery Download PDF

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JP2014008001A
JP2014008001A JP2012146647A JP2012146647A JP2014008001A JP 2014008001 A JP2014008001 A JP 2014008001A JP 2012146647 A JP2012146647 A JP 2012146647A JP 2012146647 A JP2012146647 A JP 2012146647A JP 2014008001 A JP2014008001 A JP 2014008001A
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baking
baked
confectionery
dough
confectionery dough
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Hirotaka Mizumaki
裕貴 水巻
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Kowa Kogyo Co Ltd
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Kowa Kogyo Co Ltd
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Abstract

PROBLEM TO BE SOLVED: To provide a method and apparatus for manufacturing baked confectionery suitable for mass production at a low price by greatly shortening a baking time and improving manufacturing efficiency.SOLUTION: A method for manufacturing baked confectionery includes the steps of: supplying confectionery dough to a circularly conveyed baking mold; half baking the confectionery dough in the baking mold followed by taking out and transferring onto a net circularly conveyed in a baking pot; and completely baking up the confectionery dough half baked on the net in the baking pot. An apparatus for manufacturing the baked confectionery includes: a baking machine 10 which is provided with first baking means 2 for baking to a half-baked state, confectionery dough in many baking molds 1 made up of upper and lower molds 1a and 1b and circularly conveyed, a dough supplying building-up machine 20 which supplies the confectionery dough to the baking molds 1 of the baking machine 10 to build up them; a transfer conveyor 30 for the confectionery dough in a half baked state, taken out from the baking molds 1; and a baking pot 40 which is provided with second baking means 42 for baking the half baked confectionery dough on a conveyance net 41 wound in an endless strip shape and circularly conveyed.

Description

この発明は、クッキー、ビスケット等の焼菓子を量産することができる焼菓子製造方法及びその装置に関するものである。   The present invention relates to a baked confectionery manufacturing method and apparatus for mass-producing baked confectionery such as cookies and biscuits.

従来、クッキー、ビスケット等の焼菓子は、手作業によって製造される場合もあるが、機械的手段によって量産される場合がある。   Conventionally, baked confectionery such as cookies and biscuits may be manufactured manually, but may be mass-produced by mechanical means.

焼菓子を機械的手段によって量産する場合には、例えば焼成釜内を連続移動する金属板上に所定量の菓子生地を載せて、この菓子生地に成形型をかぶせ、この成形型を通じて菓子生地表面に流体を噴霧すると共にこの菓子生地を成形した後、焼成するものが存在する(特許文献1)。   When mass-producing baked confectionery by mechanical means, for example, a predetermined amount of confectionery dough is placed on a metal plate that continuously moves in the baking pot, and a mold is placed on the confectionery dough. There is one in which a fluid is sprayed and the confectionery dough is molded and then baked (Patent Document 1).

さらに、このような焼菓子の製造方法として、間欠的に走行する焼き板の上に敷紙を、この焼き板の走行方向に並べ、この各敷紙の上に菓子生地を供給して焼成し、その後、焼成した菓子生地を敷紙とともに裏返し、次いで冷却を経て敷紙を剥離するものが存在する(特許文献2)。   Furthermore, as a method for manufacturing such baked confectionery, the laying paper is arranged on the baking plate that runs intermittently in the running direction of the baked plate, and the confectionery dough is supplied onto each laying paper and baked. Then, there is one in which the baked confectionery dough is turned over together with the wrapping paper, and then the wrapping paper is peeled off after cooling (Patent Document 2).

特開2001ー17067号公報JP 2001-17067 A 特開2002−253124号公報JP 2002-253124 A

しかしながら、上記従来の特許文献1に記載された焼菓子の製造方法では、菓子生地を焼き板に載せて焼成しているだけであるので、片面ずつしか焼成することができないため、菓子生地を反転させなければならず、また熱効率が悪いため、焼成に時間がかかるという課題を有していた。   However, in the method for producing baked confectionery described in the above-mentioned conventional Patent Document 1, since the confectionery dough is only baked on a baking plate, it can be baked only one side at a time. In addition, since the thermal efficiency is poor, there is a problem that it takes time for firing.

さらに、上記従来の特許文献2に記載された焼菓子の製造方法では、菓子生地を焼成釜内で焼成しているので、熱効率はよいが、焼き始めから火力を強くすると、菓子生地が焦げてしまうので、最初は火力を余り強くしないで、徐々に強くして焼成していたため、焼成に時間がかかるという課題を有していた。   Furthermore, in the method for producing baked confectionery described in the above-mentioned conventional Patent Document 2, since the confectionery dough is baked in the baking pot, the thermal efficiency is good, but if the heating power is increased from the beginning of baking, the confectionery dough will burn. Therefore, at first, the heating power was not increased so much, but the baking was gradually strengthened.

そこで、この発明は、上記従来の焼菓子の製造方法が有する課題、すなわち焼成に時間がかかるという課題を解決するためになされたものであり、従来の焼菓子の製造方法より大幅に焼成時間を短縮して、製造効率をよくし、大量に製造するのに適した焼菓子の製造方法及びその装置を提供することを目的としてなされたものである。   Therefore, the present invention has been made to solve the above-described problem of the conventional method for producing baked confectionery, that is, the problem that it takes time for baking. The object of the present invention is to provide a method and an apparatus for producing a baked confectionery that is shortened to improve production efficiency and is suitable for mass production.

そのため、この発明の焼菓子製造方法は、循環搬送される焼型に菓子生地を供給する工程、この焼型で菓子生地を半焼きしてから取り出し、焼成釜内を循環搬送されるネット上に移送する工程、その焼成釜内のネット上で半焼きした菓子生地を完全に焼き上げる工程を備えたものとしている。   Therefore, the baked confectionery manufacturing method of the present invention includes a step of supplying the confectionery dough to the circulating mold to be circulated, the confectionery dough being half-baked with this baking mold, and then taken out on the circulated and conveyed net in the baking pot. The transporting process and the process of completely baking the baked confectionery dough on the net in the baking pot are provided.

さらに、この発明の焼菓子製造方法は、前記焼成釜から焼き上げた菓子生地を取り出し、回転ドラム内に移送して調味料をまぶす工程を備えたものとしている。   Furthermore, the baked confectionery manufacturing method of the present invention includes a step of taking out the baked confectionery dough from the baking pot, transferring it into a rotating drum, and sprinkling seasonings.

また、この発明の焼菓子製造方法は、前記焼型の温度を170〜200℃にし、焼成時間を2〜3分にし、前記焼成釜の温度を80〜110℃にし、焼成時間を2〜3分にしている。   Further, in the method for producing baked confectionery of the present invention, the temperature of the baking mold is set to 170 to 200 ° C, the baking time is set to 2 to 3 minutes, the temperature of the baking pot is set to 80 to 110 ° C, and the baking time is set to 2-3. I'm on the minute.

そして、この発明の焼菓子製造装置は、循環搬送される上下型1a、1bよりなる多数の焼型1内の菓子生地を半焼き状態にまで焼成する第一焼成手段2を設けた焼成機10と、前記焼成機10の焼型1に菓子生地を供給して盛り付ける生地供給盛付機20と、前記焼型1から取り出した半焼き状態の菓子生地の移送コンベア30と、この半焼き状態の菓子生地を無端帯状に巻回され循環搬送される搬送ネット41上で、焼き上げ状態にまで焼成する第二焼成手段42を設けた焼成釜40を備えたものとしている。   And the baked confectionery manufacturing apparatus of this invention provided the 1st baking means 10 which provided the 1st baking means 2 which bakes the confectionery dough in many baking molds 1 which consist of the upper-and-lower molds 1a and 1b circulated to a half-baked state. A dough supply and laying machine 20 for supplying and placing the confectionery dough on the baking mold 1 of the baking machine 10, a semi-baked confectionery dough transfer conveyor 30 taken out of the baking mold 1, and this half-baked state It is assumed that a baking pot 40 provided with second baking means 42 for baking the confectionery dough into a baked state is provided on a transfer net 41 that is wound in an endless belt and circulated and transferred.

さらに、この発明の焼菓子製造装置は、前記焼成釜40から搬送される焼き上げ状態の菓子生地を投入した後、回転させながら調味料をまぶすようにした回転ドラム51を設けた味付機50を備えたものとしている。   Furthermore, the baked confectionery manufacturing apparatus according to the present invention includes a seasoning machine 50 provided with a rotating drum 51 in which the baked confectionery dough conveyed from the baking pot 40 is fed and then sprinkled with seasoning. It is supposed to be prepared.

この発明は、以上に述べたような構成としているので、焼菓子の製造時間を大幅に短縮することができるものとなり、焼菓子を大量に製造するのに適したものとなると共に、製造コストの大幅な低減が図られるものとなった。   Since the present invention is configured as described above, the manufacturing time of the baked confectionery can be greatly shortened, which is suitable for manufacturing a large amount of baked confectionery, and the manufacturing cost is reduced. Significant reduction was achieved.

この発明の焼菓子製造方法を実施するための焼菓子製造装置の全体を示す側面図である。It is a side view which shows the whole baked confectionery manufacturing apparatus for enforcing the baked confectionery manufacturing method of this invention. 図1に示す焼菓子製造装置の平面図である。It is a top view of the baked confectionery manufacturing apparatus shown in FIG. 図1に示す焼菓子製造装置の焼成機の側面図である。It is a side view of the baking machine of the baked confectionery manufacturing apparatus shown in FIG. 図1に示す焼菓子製造装置の生地供給盛付機の側面図である。It is a side view of the dough supply serving machine of the baked goods manufacturing apparatus shown in FIG. 図1に示す焼菓子製造装置の焼成釜の側面図である。It is a side view of the baking pot of the baked confectionery manufacturing apparatus shown in FIG. 図1に示す焼菓子製造装置の味付機の側面図である。It is a side view of the seasoning machine of the baked confectionery manufacturing apparatus shown in FIG. 図1に示す焼菓子製造装置の焼型(上型及び下型)を示す斜視図である。It is a perspective view which shows the baking mold (upper mold | type and lower mold | type) of the baked confectionery manufacturing apparatus shown in FIG. 図1に示す焼菓子製造装置の菓子生地を盛り付けた状態の焼型の斜視図である。It is a perspective view of the baking mold in the state where the confectionery dough of the baked confectionery manufacturing apparatus shown in FIG. 1 is arranged. 図1に示す焼菓子製造装置の菓子生地を焼き上げた状態の焼型の斜視図である。It is a perspective view of the baking mold of the state which baked the confectionery material | dough of the baked confectionery manufacturing apparatus shown in FIG.

以下、この発明を実施するための形態を、図面に基づいて詳細に説明する。   DESCRIPTION OF EMBODIMENTS Hereinafter, embodiments for carrying out the present invention will be described in detail with reference to the drawings.

この発明の焼菓子製造方法は、循環搬送される焼型に菓子生地を供給する工程、この焼型で菓子生地を半焼きしてから取り出し、焼成釜内を循環搬送されるネット上に移送する工程、その焼成釜内のネット上で半焼きした菓子生地を完全に焼き上げる工程を備えたものとしている。   The method for producing baked confectionery of the present invention includes a step of supplying confectionery dough to a circulated and conveyed baking mold, the confectionery dough is half-baked after being baked with this baking mold, and is transferred to a circulating and conveyed net in the baking pot. The process includes a process of completely baking the baked confectionery dough on the net in the baking pot.

さらに、この発明の焼菓子製造方法は、焼成釜から焼き上げた菓子生地を取り出し、回転ドラム内に移送して調味料をまぶす工程を備えたものとしている。   Furthermore, the baked confectionery manufacturing method of the present invention includes a step of taking out the baked confectionery dough from a baking pot, transferring it into a rotating drum, and sprinkling seasonings.

この発明の焼菓子製造方法において、菓子生地を半焼きする焼型は、上型と下型からなるものとしており、菓子生地を上型と下型の間に挟み込んで焼成するものとしており、この焼型の温度は170〜200℃にし、焼成時間は2〜3分にしている。なお、焼菓子を製造する場合には、前記焼型だけでも菓子生地を完全に焼き上げることができるが、その場合の焼菓子の焼成時間は、前記した焼型の温度で8〜10分かかった。   In the baked confectionery manufacturing method of the present invention, the baking mold for half-baking the confectionery dough is composed of an upper mold and a lower mold, and the confectionery dough is sandwiched between the upper mold and the lower mold and baked. The temperature of the baking mold is 170 to 200 ° C., and the baking time is 2 to 3 minutes. In addition, when producing baked confectionery, the confectionery dough can be completely baked with only the baking mold, but the baking time of the baked confectionery in that case took 8 to 10 minutes at the temperature of the baking mold described above. .

また、この発明の焼菓子製造方法では、菓子生地を半焼きするまでに、焼型を初めに半回転させ、途中でもう半回転させるようにしている。これは、菓子生地を焼成する場合には、上型と下型の何れか一方からガスバーナの火炎をあてる等して焼型を加熱するようにしているので、上型と下型で温度差が生じるのを防止するためである。焼型の上型と下型の両方をガスバーナや電熱等で加熱する場合には、焼型を途中でこのように回転させる必要はない。   Further, in the baked confectionery manufacturing method of the present invention, the baking mold is first half-rotated before the confectionery dough is half-baked, and half-rotated halfway. This is because when baking the confectionery dough, the baking mold is heated by applying a flame of a gas burner from either the upper mold or the lower mold, so there is a temperature difference between the upper mold and the lower mold. This is to prevent the occurrence. When both the upper mold and the lower mold of the baking mold are heated by a gas burner or electric heating, it is not necessary to rotate the baking mold in this way.

この発明の焼菓子製造方法において、半焼きした菓子生地をネット上で完全に焼き上げる焼成釜の温度は80〜100℃にし、焼成時間は2〜3分にしている。この場合、ネットには上下からガスバーナの火炎をあてる等して、半焼きした焼菓子を上下両面から焼成しているので、効率よく焼成することができる。なお、焼菓子を製造する場合には、半焼きしていない菓子生地をネット上に載せて焼成しようとすると、菓子生地が形崩れしてしまったりするので、半焼きしてからでないとネット上に載せることができない。   In the method for producing baked confectionery of the present invention, the temperature of the baking pot for completely baking the half-baked confectionery dough on the net is 80 to 100 ° C., and the baking time is 2 to 3 minutes. In this case, since the half-baked baked confectionery is baked from the upper and lower surfaces by applying a flame of a gas burner to the net from above and below, it can be baked efficiently. In addition, when manufacturing baked confectionery, if you try to bake the confectionery dough that has not been half-baked on the net, the confectionery dough will be deformed, so it must be half-baked before Can not be put on.

さらに、この発明の焼菓子製造方法において、焼き上げた菓子生地に調味料をまぶすには、菓子生地を焼き上げた直後に、回転ドラム内で行っているので、調味料が付着し易く、満遍なくまぶすことができる。調味料としては、粉砂糖、ピーナッツやアーモンドの細粉などが使用される。   Furthermore, in the baked confectionery manufacturing method of the present invention, the seasoning is sprinkled on the baked confectionery dough immediately after the confectionery dough is baked in the rotating drum, so that the seasoning easily adheres and is applied evenly. Can do. As seasonings, powdered sugar, fine powder of peanuts and almonds are used.

次に、この発明の焼菓子製造装置は、図1、2に示したように、循環搬送される上下型1a、1bよりなる多数の焼型1内の菓子生地を半焼き状態にまで焼成する第一焼成手段2を設けた焼成機10と、前記焼成機10の焼型1に菓子生地を供給して盛り付ける生地供給盛付機20と、前記焼型1から取り出した半焼き状態の菓子生地の移送コンベア30と、この半焼き状態の菓子生地を無端帯状に巻回され循環搬送される搬送ネット41上で、焼き上げ状態にまで焼成する第二焼成手段42を設けた焼成釜40を備えたものとしている。   Next, as shown in FIGS. 1 and 2, the baked confectionery manufacturing apparatus of the present invention bakes the confectionery dough in a large number of baking molds 1 including the upper and lower molds 1 a and 1 b circulated to a half-baked state. A baking machine 10 provided with a first baking means 2, a dough supply serving machine 20 for supplying and placing confectionery dough on the baking mold 1 of the baking machine 10, and a baked confectionery dough taken out of the baking mold 1 And a baking pot 40 provided with a second baking means 42 for baking the baked confectionery dough in an endless shape and circulated and conveyed to a baked state. It is supposed to be.

さらに、この発明の焼菓子製造装置は、前記焼成釜40から搬送される焼き上げ状態の菓子生地を投入した後、回転させながら調味料をまぶすようにした回転ドラム51を設けた味付機50を備えたものとしている。   Furthermore, the baked confectionery manufacturing apparatus according to the present invention includes a seasoning machine 50 provided with a rotating drum 51 in which the baked confectionery dough conveyed from the baking pot 40 is fed and then sprinkled with seasoning. It is supposed to be prepared.

焼成機10における焼型1の上下型1a、1bには複数個の盛付部A、B(図7参照)を形成しており、図3に示したように、焼型1の下方にはガスバーナからなる第一焼成手段2が配置されており、焼成機10の入口で上型1aが開放された状態の下型1bに菓子生地が盛られ、上型1aが閉鎖した状態で菓子生地が焼成され、焼成機10の出口で半焼き状態となり、上型1aが開放され、移送コンベア30に落下させてこの移送コンベア30上に載せられ、焼成釜40の搬送ネット41上に移送される。さらに、焼成機10には、焼型1の反転機構3が入口から少し入った地点、及び入口と出口の中間地点の二箇所に設けられており、焼型1が入口から出口まで搬送される途中で一回転するようにしている。なお、焼成機10の出口で菓子生地を落下させて空になった焼型1は、清掃ブラシ(図示せず)によって上型1a及び下型1bが清掃され、焼成機10の入口に搬送されて戻され、再循環させるようにしている。   The upper and lower molds 1a and 1b of the baking mold 1 in the baking machine 10 are formed with a plurality of raised portions A and B (see FIG. 7), and as shown in FIG. A first baking means 2 made of a gas burner is arranged, and the confectionery dough is placed in the lower mold 1b in a state where the upper mold 1a is opened at the entrance of the baking machine 10, and the confectionery dough is closed in the state where the upper mold 1a is closed. It is baked and becomes semi-baked at the exit of the baking machine 10, the upper mold 1 a is opened, dropped onto the transfer conveyor 30, placed on the transfer conveyor 30, and transferred onto the transfer net 41 of the baking pot 40. Furthermore, the baking machine 10 is provided at two points where the reversing mechanism 3 of the baking mold 1 enters a little from the entrance and an intermediate point between the entrance and the exit, and the baking mold 1 is conveyed from the entrance to the exit. I try to make one rotation on the way. The baking mold 1 emptied by dropping the confectionery dough at the outlet of the baking machine 10 is cleaned by the cleaning brush (not shown) and the upper mold 1a and the lower mold 1b are conveyed to the inlet of the baking machine 10. It is returned and recirculated.

生地供給盛付機20は、図4に示したように、ホッパー21で調合した菓子生地を一度に複数個に切断し、その切断した菓子生地を供給コンベア22によって前記上型1aが開放された下型1bの複数の盛付部Bに供給して、その下型1bの盛付部Bに菓子生地を盛るようにしている。供給コンベア22は、切断した菓子生地を焼型1に供給するタイミングを焼型1の搬送スピードに合わせるために、第一供給コンベア22aと第二コンベア22bからなるものとしている。   As shown in FIG. 4, the dough supply serving machine 20 cuts the confectionery dough prepared by the hopper 21 into a plurality of pieces at once, and the upper mold 1 a is opened by the supply conveyor 22 for the cut confectionery dough. It supplies to the some mounting part B of the lower mold | type 1b, and the confectionery dough is piled up in the mounting part B of the lower mold | type 1b. The supply conveyor 22 includes a first supply conveyor 22a and a second conveyor 22b in order to match the timing of supplying the cut confectionery dough to the baking mold 1 with the conveying speed of the baking mold 1.

焼成釜40において、第二焼成手段42は、図5に示したように、搬送ネット41上を搬送される半焼き状態の菓子生地の上下に配設されており、ガスバーナからなるものとしている。さらに、無端帯状に巻回した搬送ネット41は、上側配置部41aが弛まない状態で張られ、下側配置部41bが弛んだ状態で張られている。このようにしているのは、搬送ネット41の上側配置部41a上を搬送される半焼き状態の菓子生地の上下に第二焼成手段42を配設し易くするためである。すなわち、前記菓子生地の上方に配設する第二焼成手段42は、その配設空間が搬送ネット41の上方であれば限定されないが、菓子生地の下方に配設する第二焼成手段42は、搬送ネット41の上側配置部41aと下側配置部41bの間に配設されるので、この搬送ネット41の上側配置部41aと下側配置部41bの間に充分な空間Sを確保できるようにし、菓子生地の下方に配設する第二焼成手段42を配設し易くしている。   In the baking pot 40, as shown in FIG. 5, the 2nd baking means 42 is arrange | positioned above and below the baked confectionery material conveyed on the conveyance net | network 41, and shall consist of a gas burner. Further, the transport net 41 wound in an endless belt shape is stretched in a state in which the upper placement portion 41a is not loosened, and is stretched in a state in which the lower placement portion 41b is slackened. The reason for this is to make it easier to dispose the second baking means 42 above and below the semi-baked confectionery dough conveyed on the upper arrangement portion 41 a of the conveyance net 41. That is, the second baking means 42 arranged above the confectionery dough is not limited as long as the arrangement space is above the transport net 41, but the second baking means 42 arranged below the confectionery dough is Since it is disposed between the upper placement portion 41a and the lower placement portion 41b of the transport net 41, a sufficient space S can be secured between the upper placement portion 41a and the lower placement portion 41b of the transport net 41. The second baking means 42 disposed below the confectionery dough is easily disposed.

味付機50において、回転ドラム51は、図6に示したように、円筒空洞としており、味付機50の入口から出口にかけて下方に傾斜させて配置しており、入口付近で調味料をまぶした焼き上げ状態の菓子生地は、回転ドラム51の回転によって混ぜられながら徐々に出口付近に移送され、出口側からスケッパーで掬われる等して、回転ドラム51内から製品として取り出される。   In the seasoning machine 50, as shown in FIG. 6, the rotating drum 51 has a cylindrical cavity and is inclined downward from the entrance to the exit of the seasoning machine 50, and the seasoning is sprinkled near the entrance. The baked confectionery dough is gradually transferred to the vicinity of the outlet while being mixed by the rotation of the rotary drum 51, and is taken out from the rotary drum 51 as a product by being squeezed with a scraper from the outlet side.

次に、この発明の焼菓子製造装置を使用して、実際に焼菓子を製造する方法について、詳細に説明する。   Next, a method for actually manufacturing a baked confectionery using the baked confectionery manufacturing apparatus of the present invention will be described in detail.

先ず、小麦粉、砂糖、バター、牛乳等を原料としてクッキー用の菓子生地を作製し、ホッパー21に投入し、このホッパー21から菓子生地を細切れにして、第一供給コンベア22a上に載せ、この第一供給コンベア22aを移送させて、焼型1の搬送スピードに合わせた第二供給コンベア22bに載せ変える。   First, a confectionery dough for cookies is prepared using wheat flour, sugar, butter, milk, etc. as raw materials, put into a hopper 21, and the confectionery dough is cut into small pieces from the hopper 21 and placed on the first supply conveyor 22a. One supply conveyor 22a is transported and placed on the second supply conveyor 22b according to the conveying speed of the baking mold 1.

焼型1は、図7に示したように上下型1a、1bにそれぞれ一列13個ずつで二列26個の盛付部A、Bを形成したものとしており、前記第二供給コンベア22bからの細切れにした菓子生地(6g/個)が下型1bの26個の盛付部Bにそれぞれ盛り付けられる(図8参照)。   As shown in FIG. 7, the baking mold 1 is such that upper and lower molds 1a and 1b each have 13 rows and 26 rows of mounting portions A and B, respectively, from the second supply conveyor 22b. Shredded confectionery dough (6 g / piece) is placed on each of the 26 serving portions B of the lower mold 1b (see FIG. 8).

次に、菓子生地を盛り付けた焼型1を閉鎖し、焼成機10の入口から出口まで約3分かけて搬送し、この間に焼型1を一回転させながら、第一焼成手段2により焼型1内の菓子生地を半焼き状態にする。   Next, the baking mold 1 with the confectionery dough is closed and conveyed from the entrance to the exit of the baking machine 10 over about 3 minutes. During this period, the baking mold 1 is rotated once while the baking mold 1 is used by the first baking means 2. The confectionery dough in 1 is baked.

そして、焼成機10の出口で焼型1を開放し(図3、図9参照)、半焼き状態の菓子生地を焼型1から取り出し、移送コンベア30に載せて焼成釜40の搬送ネット41の上側配置部41aに載せ変える。   Then, the baking mold 1 is opened at the outlet of the baking machine 10 (see FIGS. 3 and 9), and the baked confectionery dough is taken out of the baking mold 1 and placed on the transfer conveyor 30, and the transfer net 41 of the baking pot 40 is moved. Place it on the upper arrangement part 41a.

さらに、菓子生地を焼成釜40の入口から出口まで約3分かけて搬送し、この間に第二焼成手段42により菓子生地を完全に焼き上げる。   Further, the confectionery dough is conveyed from the entrance to the exit of the baking pot 40 over about 3 minutes, and during this time, the confectionery dough is completely baked by the second baking means 42.

最後に、焼成釜40から焼き上げた菓子生地を取り出し、味付機50の回転ドラム51内に移送して約2分間、回転ドラム51を回転させながら砂糖をまぶして、製品に仕上げる。   Finally, the baked confectionery dough is taken out from the baking pot 40, transferred into the rotating drum 51 of the seasoning machine 50, and sprinkled with sugar while rotating the rotating drum 51 for about 2 minutes to finish the product.

なお、この発明の焼菓子製造装置において、半焼き状態の菓子生地を焼成釜40を用いずに焼成機10の焼型1だけで完全に焼き上げるには、焼成機10の入口から出口まで約10分かけて搬送する必要があった。   In the baked confectionery manufacturing apparatus of the present invention, in order to completely bake the baked confectionery dough using only the baking mold 1 of the baking machine 10 without using the baking pot 40, about 10 from the inlet to the outlet of the baking machine 10 is used. It was necessary to carry over a minute.

したがって、この発明の焼菓子製造装置は、菓子生地を焼成機10で半焼き状態にしてから、焼成釜40で完全に焼き上げることにより、菓子生地を焼成機10のみで完全に焼き上げるのに比べて、約40%の焼成時間の短縮化が図れるものとなった。   Therefore, the baked confectionery manufacturing apparatus of the present invention makes the confectionery dough completely baked only by the baking machine 10 by making the confectionery dough half-baked by the baking machine 10 and then completely baking it by the baking pot 40. Thus, the firing time can be shortened by about 40%.

これは、半焼き状態の菓子生地を焼成機10から焼成釜40に移送させる時に、移送コンベア30上で外気にさらされ、冷却されることにより水分が蒸発するので、半焼き状態の菓子生地が焼成釜40では短時間で完全に焼き上げられると考えられる。   This is because when the baked confectionery dough is transferred from the baking machine 10 to the baking kettle 40, the baked confectionery dough is exposed to the outside air on the transfer conveyor 30 and the water is evaporated by being cooled. It is considered that the baking pot 40 can be completely baked in a short time.

よって、この発明によれば、焼菓子の製造時間を大幅に短縮することができるものとなり、焼菓子を大量に製造するのに適したものとなると共に、製造コストの大幅な低減が図られることになる。   Therefore, according to the present invention, the manufacturing time of baked confectionery can be greatly shortened, which is suitable for manufacturing a large amount of baked confectionery, and the manufacturing cost can be greatly reduced. become.

1 焼型
1a 上型
1b 下型
2 第一焼成手段
10 焼成機
20 生地供給盛付機
30 移送コンベア
40 焼成釜
41 搬送ネット
42 第二焼成手段
50 味付機
51 回転ドラム
DESCRIPTION OF SYMBOLS 1 Baking mold 1a Upper mold 1b Lower mold 2 First baking means 10 Baking machine 20 Dough supply serving machine 30 Transfer conveyor 40 Baking pot 41 Transport net 42 Second baking means 50 Seasoning machine 51 Rotating drum

Claims (5)

循環搬送される焼型に菓子生地を供給する工程、この焼型で菓子生地を半焼きしてから取り出し、焼成釜内を循環搬送されるネット上に移送する工程、その焼成釜内のネット上で半焼きした菓子生地を完全に焼き上げる工程を備えたことを特徴とする焼菓子製造方法。   The process of supplying the confectionery dough to the baking mold that is circulated, the process of half-baking and taking out the confectionery dough with this baking mold, and the process of transferring the confectionery dough to the net that is circulated and conveyed, on the net in the baking pot A method for producing baked confectionery, comprising the step of completely baking the baked confectionery dough. 前記焼成釜から焼き上げた菓子生地を取り出し、回転ドラム内に移送して調味料をまぶす工程を備えたことを特徴とする請求項1記載の焼菓子製造方法。   The baked confectionery manufacturing method according to claim 1, further comprising a step of taking out the baked confectionery dough from the baking pot, transferring the confectionery dough into a rotating drum, and sprinkling the seasoning. 前記焼型の温度を170〜200℃にし、焼成時間を2〜3分にし、前記焼成釜の温度を80〜110℃にし、焼成時間を2〜3分にしたことを特徴とする請求項1又は2記載の焼菓子製造方法。   The temperature of the baking mold is set to 170 to 200 ° C, the baking time is set to 2 to 3 minutes, the temperature of the baking pot is set to 80 to 110 ° C, and the baking time is set to 2 to 3 minutes. Or the baked confectionery manufacturing method of 2. 循環搬送される上下型(1a、1b)よりなる多数の焼型(1)内の菓子生地を半焼き状態にまで焼成する第一焼成手段(2)を設けた焼成機(10)と、前記焼成機(10)の焼型(1)に菓子生地を供給して盛り付ける生地供給盛付機(20)と、前記焼型(1)から取り出した半焼き状態の菓子生地の移送コンベア(30)と、この半焼き状態の菓子生地を無端帯状に巻回され循環搬送される搬送ネット(41)上で、焼き上げ状態にまで焼成する第二焼成手段(42)を設けた焼成釜(40)を備えたことを特徴とする焼菓子製造装置。   A baking machine (10) provided with a first baking means (2) for baking the confectionery dough in a large number of baking molds (1) consisting of upper and lower molds (1a, 1b) to be circulated to a half-baked state; A dough supply serving machine (20) for supplying and placing the confectionery dough on the baking mold (1) of the baking machine (10), and a transfer conveyor (30) for the baked confectionery dough taken out from the baking mold (1) And a baking pot (40) provided with a second baking means (42) for baking the baked confectionery dough in an endless belt shape and circulatingly conveyed to a baked state. A baked confectionery manufacturing apparatus characterized by comprising. 前記焼成釜(40)から搬送される焼き上げ状態の菓子生地を投入した後、回転させながら調味料をまぶすようにした回転ドラム(51)を設けた味付機(50)を備えたことを特徴とする請求項4記載の焼菓子製造装置。
A flavouring machine (50) provided with a rotating drum (51) that is sprinkled with a seasoning while being fed after the baked confectionery dough transported from the baking kettle (40) has been introduced. The baked confectionery manufacturing apparatus according to claim 4.
JP2012146647A 2012-06-29 2012-06-29 Method and apparatus for manufacturing baked confectionery Pending JP2014008001A (en)

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