JP2016111974A - Method for producing baked food, and apparatus for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To stabilize the shape and thickness of a baked food and efficiently produce in a method for producing the baked food.SOLUTION: A method for producing a baked food by baking while arranging a baked material F on a hot plate P includes: a material arranging step of arranging the baked material F on the hot plate P; a first baking step of forming a middle baked body F4; a turning-over step of turning over the middle baked body F4; and a second baking step of baking the turned middle baked body F4 by heating with the hot plate P. In the turning-over step, there are performed: a middle baked body holding action of inserting one reversal plate 30 into between the hot plate P in a first position and the whole undersurface of the middle baked body F4, and scooping up and holding the middle baked body F4; a hot plate moving action of moving the hot plate P to a second position; and a reversing action of upward rotating the tip of the reversal plate 30 to the second position, reversing the reversal plate 30 above the hot plate P moved to the second position followed by turning over the middle baked body F4 on the hot plate P.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing a baked food and an apparatus for producing a baked food.

2. Description of the Related Art Conventionally, an apparatus for manufacturing a baked food that automatically manufactures various baked foods is known.
For example, in an apparatus for producing baked foods such as okonomiyaki and hot cake, flour or the like is dissolved in water to form a dough having fluidity, and a fired material containing the dough is baked on a heating plate. When one side is burnt to some extent and an intermediate fired body is formed, the intermediate fired body is turned over and the back side is baked.
In such an apparatus, since the material to be fired has fluidity, variations in outer shape and thickness are likely to occur. For this reason, in the process of forming the intermediate fired body, the material to be fired is scraped from the outer peripheral side to shape the outer peripheral portion of the intermediate fired body.
For example, Patent Documents 1 and 2 describe a method and an apparatus for automatically baking okonomiyaki, which is a okonomiyaki material placed on a heated conveyor, scraped and fired using a spatula scraping member. . In these apparatuses, when turning the okonomiyaki upside down, a reversing member is inserted in an oblique direction from the opposite direction, and the okonomiyaki is supported in a V shape and then lifted.

JP 7-31548 A JP-A-7-51033

However, the conventional method and apparatus for producing baked food as described above have the following problems.
In the okonomiyaki automatic baking apparatus described in Patent Documents 1 and 2, when turning the okonomiyaki upside down, a reversing member is inserted in an oblique direction from the opposite direction, the okonomiyaki is supported in a V shape, and then inverted. For this reason, there is a problem that it is difficult to stabilize the shape and thickness of the okonomiyaki because the okonomiyaki is deformed when the okonomiyaki is lifted or the dough having fluidity is inclined.
In addition, for example, baked foods such as okonomiyaki and hot cake are preferred to have a soft texture and a soft texture after baking. Furthermore, it is said that the baked dough has a certain level of thickness and feels more luxurious.
In an apparatus such as Patent Documents 1 and 2, when turning the okonomiyaki upside down, it is difficult to stabilize the shape and thickness of the okonomiyaki. For this reason, there is a problem that the appearance and the texture are uneven and the quality is poor.

  The present invention has been made in view of the problems as described above, and can stabilize the shape and thickness of the baked food, and can produce the baked food efficiently and the baked food. An object is to provide an apparatus.

  In order to solve the above-mentioned problems, the method for producing a baked food according to the first aspect of the present invention includes firing a material to be fired including a fluid dough on a heating plate that moves in a certain direction. A method for producing a baked food, comprising: a material disposing step of disposing the material to be baked on the heating plate; and heating the material to be baked by the heating plate so that at least a contact surface with the heating plate is baked A first firing step for forming the intermediate fired body, an inside-out process for placing the intermediate fired body upside down on the heating plate, and heating the fired intermediate fired body by the heating plate. A second firing step, and in the turning over step, between the heating plate disposed at the first position and the entire lower surface of the intermediate firing body on the heating plate after the completion of the first firing step. Insert one reversing plate into the intermediate fired body An intermediate fired body holding operation for hoisting and holding the heating plate above the heating plate in the first position; By rotating the tip of the reversing plate upward toward the second position and reversing the reversing plate above the heating plate moved to the second position, And a reversing operation of turning over the heating plate.

  In the method for producing a baked food, in the material arranging step, the materials to be baked are spaced apart from each other on the heating plate and arranged in a plurality of locations, and in the first baking step, each of the plurality of locations is arranged. It is preferable that a plurality of corresponding intermediate fired bodies are formed, and in the reversing step, the plurality of intermediate fired bodies are simultaneously turned over as the reversal plate.

  In the method for producing a baked food, the material to be baked is preferably an okonomiyaki material.

  An apparatus for manufacturing a baked food according to a second aspect of the present invention is an apparatus for manufacturing a baked food that bakes a material to be baked including a fluid dough, and is provided so as to be movable in a certain direction. A heating plate that heats the material to be fired when placed on the surface, a material supply unit that places the material to be fired on the heating plate, and at least the heating plate disposed on the heating plate. A reversing plate having an intermediate fired body holding part that scoops and holds the entire lower surface of the fired intermediate fired body and rotating about a horizontally extending rotation axis to reverse the intermediate fired body holding part A reversing plate moving mechanism that can move the reversing plate back and forth in the fixed direction and hold it up and down in the vertical direction, and a movement control unit that controls the movement of the heating plate and the operation of the reversing plate moving mechanism. It is set as the structure provided with these.

  In the said baking food manufacturing apparatus, it is preferable that the said intermediate baking body holding | maintenance part of the said inversion board is provided with the edge part receiving surface which receives the edge part of the said intermediate baking body in the edge part near the said rotation axis.

  In the said baking food manufacturing apparatus, when the said inversion board scoops up the said intermediate baking body, it is preferable to provide the pressing member which presses the edge part of the said intermediate baking body in the moving direction of the said inversion board.

  In the said baking food manufacturing apparatus, when the said intermediate baking body is formed in multiple numbers, it is preferable to scoop up all the said intermediate baking bodies simultaneously, and to reverse simultaneously.

  According to the method for manufacturing a baked food and the apparatus for manufacturing a baked food according to the present invention, one reversing plate is inserted between the heating plate and the entire lower surface of the intermediate baked body, and the intermediate baked body is scooped up and held and moved. By reversing the reversal plate on the heated plate, the intermediate fired body is turned over, so that the shape and thickness of the baked food can be stabilized and the product can be produced efficiently.

It is a typical front view which shows the whole structure of the manufacturing apparatus of the baked food of embodiment of this invention. It is A view in FIG. It is a typical top view which shows the structure of the inversion board of the inversion part of the manufacturing apparatus of the baked food of embodiment of this invention. It is BB sectional drawing in FIG. It is operation | movement explanatory drawing of the inversion part of the manufacturing apparatus of the baked food of embodiment of this invention. It is process explanatory drawing of the inside-out process of the manufacturing method of the baked food of embodiment of this invention. FIG. 7 is a process explanatory diagram of the inside-out process following FIG. 6.

Embodiments of the present invention will be described below with reference to the accompanying drawings. First, the manufacturing apparatus of the baked food of this embodiment is demonstrated.
FIG. 1 is a schematic front view showing the overall configuration of a baked food production apparatus according to an embodiment of the present invention. FIG. 2 is a view on A in FIG. FIG. 3 is a schematic plan view showing the configuration of the reversing plate of the reversing unit of the baked food manufacturing apparatus according to the embodiment of the present invention. 4 is a cross-sectional view taken along line BB in FIG. FIGS. 5A and 5B are operation explanatory views of the reversing unit of the baked food manufacturing apparatus according to the embodiment of the present invention.
In addition, since each drawing is a schematic diagram, the shape and dimension are exaggerated (the following drawings are also the same).

A baked food manufacturing apparatus 100 (baked food manufacturing apparatus) according to the present embodiment shown in FIG. 1 is an apparatus that automatically manufactures baked food F6 by baking the front and back surfaces of a material to be baked F containing fluid dough. is there. The baked food manufacturing apparatus 100 is an example of an apparatus for carrying out a method for manufacturing a baked food according to this embodiment described later.
The state and position of the material to be fired F vary depending on each step described later. In order to distinguish such a state and position, there is a case where the material to be fired F is appended with a subscript such as materials to be fired F0, F1, and F2.
Although the kind of baked food F6 is not specifically limited, For example, okonomiyaki, a hot cake, etc. can be mentioned.
Below, the case where the baked food F6 is okonomiyaki is demonstrated as an example.

  In the present specification, the term “okonomiyaki” refers to a so-called Kansai-style okonomiyaki, in which the dough and ingredients are mixed and baked unless otherwise specified. In the present specification, the term “okonomiyaki” refers to a okonomiyaki body obtained by firing the material to be fired F, unless otherwise specified. In other words, the general okonomiyaki served on the table is often in a state of having a sauce and topping (mayonnaise, shaving and knots, powdered or shredded blue paste, etc.), but in the following, It refers to the state before topping.

  Although the external shape of the baked food F6 is not specifically limited, As an example, it demonstrates with the example of the disk shape which has substantially constant thickness.

  The baked food manufacturing apparatus 100 includes a transport unit 5, a heating unit 6, a material supply unit 1, a shaping unit 2, a reversing unit 3, and a control unit 4 (movement control unit).

The transport unit 5 includes a plurality of heating plates P for arranging the material to be fired F and a drive unit (not shown). The heating plates P are arranged close to each other at a constant interval, and are moved in the transport direction M, which is a constant direction on the plane, by the drive unit. The movement of the heating plate P is intermittently performed for each arrangement pitch.
As shown in FIG. 1, it is assumed that heating plates P1, P2, P3,... That are a plurality of heating plates P are arranged at positions p1, p2, p3,. When one movement is performed from this state, each heating plate P moves to the position of the heating plate P that is currently on the right side of the drawing. That is, the heating plate Pn moves to the position pn ′ (where n = 1, 2,..., N ′ = n + 1).
A drive unit (not shown) is connected to a control unit 4 described later so as to be communicable. The drive unit performs the above operation based on a control signal from the control unit 4.

Hereinafter, in the baked food manufacturing apparatus 100, when the relative position in the transport direction M is described, a position that moves and arrives in the transport direction M from the reference position is referred to as a downstream position in the transport direction M. There is a case. In addition, a position that moves from the reference position in the direction opposite to the conveyance direction M and reaches the position may be referred to as a position upstream in the conveyance direction M.
For example, the position p2 is on the downstream side in the transport direction M with respect to the position p1.

The material of each heating plate P is not particularly limited as long as it is a plate member that can be heated to a temperature at which the material to be fired F can be fired. In the present embodiment, the heating plate P is composed of an iron plate.
The width of each heating plate P in the conveyance direction M is set to a width in which a necessary material to be baked F can be disposed in order to form one baked food F6.
The width in the illustrated depth direction of each heating plate P is a width that allows a plurality of baked foods F6 to be baked per one heating plate P. In this embodiment, each heating plate P has the width | variety which can bake up to four baking food F6 per sheet as an example.

  The heating unit 6 is an apparatus portion that is disposed below each heating plate P and heats each heating plate P. In the present embodiment, the heating unit 6 includes a burner with adjusted thermal power, and heats the heating plate P from the lower surface side by the thermal power of the burner.

The material supply unit 1 is an apparatus part that arranges the material to be fired F on the heating plate P. The material supply unit 1 is disposed on the central axis of the heating plate P that stops at the position p1.
The structure of the material supply part 1 will not be specifically limited if the to-be-fired material F0 which mixed the dough and ingredients as the to-be-fired material F can be supplied from the upper side of the heating plate P. FIG. In this embodiment, the material supply cylinder 10 which introduce | transduces the to-be-fired material F0 as an example is arrange | positioned according to the manufacturing number of the baking food F6 per one heating plate P. As shown in FIG. A supply port 10a that pushes the material to be fired F0 downward is provided at the lower end of each material supply cylinder 10.
The position of the material supply cylinder 10 is fixed by a support member (not shown).
In this embodiment, in order to manufacture four baked foods F6 at a time, four material supply cylinders 10 are arranged at a constant pitch in the longitudinal direction of the heating plate P as shown in FIG.
The material supply unit 1 is communicably connected to a control unit 4 described later, and its operation is controlled by a control signal from the control unit 4.

Here, an example of the material to be fired F0 supplied by the material supply unit 1 will be described.
The material to be fired F0 is a material for producing okonomiyaki, and is particularly suitable for refrigeration to produce refrigerated food or to freeze to obtain frozen food.

The main part of the material to be fired F0 is composed of ingredients and dough.
As a material, at least cabbage is used.
Here, “cabbage” refers to an edible portion of cabbage as a vegetable. The cabbage used for the material to be fired F0 may be a raw cabbage or a processed cabbage that has been processed such as salting, but it is preferable to use a raw cabbage. About how to cut cabbage, what is necessary is just to cut according to the liking, and it is not specifically limited.

In addition to cabbage, ingredients used for general okonomiyaki can be used without particular limitation as ingredients used for the material to be fired F0. Examples of ingredients include, for example, meat (eg, pork, beef, chicken), seafood (eg, squid, shrimp, octopus), salmon, noodles (eg, udon, Chinese noodles, Japanese soba), red ginger, tempura Examples include dregs, vegetables (for example, persimmon, onion, green pepper, carrot, burdock), and dairy products (for example, cheese).
The size (cut size, shape) and amount of other ingredients of these cabbages can be appropriately designed by those skilled in the art with reference to the case of ordinary okonomiyaki.

The dough used for the material to be fired F0 is prepared by mixing dough raw materials including flour, water, eggs, and fats and oils.
The flour that is the main ingredient of the dough is not particularly limited, and any of strong, quasi-strong, medium-strength and thin-strength flours can be used. Raw eggs may be used, or frozen eggs may be used. Whole eggs may be used, or only egg yolk may be used.

As the fats and oils used for the dough, any of animal, vegetable, and mixtures thereof can be used. Moreover, as fats and oils, any of solid fat, semi-solid fat, liquid oil, and a mixture of two or more thereof can be used.
Examples of fats and oils include beef tallow (including refined beef tallow), tallow (including refined tallow), soybean oil, rapeseed oil, olive oil, palm oil, shortening, powdered fat and the like.

The water in the dough is used in an amount of 20% to 40% based on the total weight of the dough material.
After mixing all the above-mentioned dough materials, the dough can be freed of lumps in the dough through an appropriately sized mesh, if necessary.

  In addition to the above ingredients, the dough includes yam (grated, powder, etc.), seasonings (salt, pepper, soy sauce, miso, sugar, mirin, liquor), extracts (eg, bonito extract, kelp extract, yeast) Extract), flour, starch (eg, raw starch and processed starch), trehalose, dextrin, soy protein, pea protein, wheat gluten, dairy products (eg, milk, skim milk powder), dietary fiber, swelling agent, thickening Agents (for example, xanthan gum, tamarind gum, guar gum, curdlan, locust bin gum, gellan gum, psyllium seed gum, carrageenan, pullulan, CMC, sodium alginate, etc.), emulsifier, salt, sugar, sweetener, spice, seasoning, vitamins, Minerals can be included as appropriate.

  In order to form the material to be fired F0, after the dough is manufactured, the dough and ingredients are weighed and mixed. The weight ratio between the dough and the ingredients is preferably 5: 5 to 3: 7. A more preferred weight ratio is 4.5: 5.5 to 3.5: 6.5, and a more preferred weight ratio is 4.2: 5.8 to 3.8: 6.2.

The shaping unit 2 shown in FIG. 1 is a device part that shapes the outer shape of the material to be fired F arranged on the heating plate P by the material supply unit 1. Hereinafter, in particular, the fired material F disposed on the heating plate P1 may be referred to as a fired material F1.
The shaping unit 2 is arranged on the central axis of the heating plate P that stops at a position p2 adjacent to the position p1 in the transport direction M.
The specific configuration of the shaping unit 2 is not particularly limited. For example, the structure which scrapes the outer peripheral part of the to-be-fired material F1 radially inward using one or more shaping spatulas, a shaping frame, etc. is employable. The movement of the shaping spatula, the shaping frame, etc. is not particularly limited.
In addition, the shaping unit 2 may include, for example, a pressing member that presses the material to be fired F1 from above, and may shape the material in the thickness direction of the material to be fired F1.

In the present embodiment, the shaping unit 2 shapes the outer shape of the material to be fired F1 into a substantially circular shape.
The shaping unit 2 is provided with a plurality of shaping mechanisms that individually shape the materials to be fired F1 arranged in the material supply unit 1.

The reversing unit 3 shown in FIG. 1 is a device part that turns over the intermediate fired body F4 on the heating plate P.
The intermediate fired body F4 is shaped so as to come into contact with the heating plate P by further shaping the shaped body F3 by shaping the material to be fired F arranged on the heating plate P by the shaping unit 2 and then further heating with the heating plate P. The lower surface of the body F3 is fired.
The reversing unit 3 is disposed above the heating plate P at a position separated from the shaping unit 2 in the transport direction M. The separation distance between the reversing unit 3 and the shaping unit 2 is determined in consideration of the time required to form an intermediate fired body F4 described later.
In FIG. 1, as an example, the intermediate fired body F4 is formed while the heating plate P moves from the position p2 to the position p4. In this case, the reversing unit 3 is disposed above the positions p4 to p6.

The reversing unit 3 includes a reversing plate 30, a moving mechanism 34 (reversing plate moving mechanism), a pressing member 36, and a moving mechanism 37.
The reversing plate 30 is supported by a moving mechanism 34 disposed above the positions p5 and p6 so as to be movable forward and backward in the transport direction M and the vertical direction.
Further, as will be described later, the reversing plate 30 is supported so as to be rotatable around an axis extending in the horizontal direction orthogonal to the transport direction M.
1, 3 and 4 show a posture (referred to as a reference posture) when the intermediate fired body F4 is held horizontally. Hereinafter, when the shape of the reversing plate 30 is described, the description will be based on the positional relationship of the reference posture unless otherwise specified.
The pressing member 36 is supported by a moving mechanism 37 disposed above the position p4 such that the pressing member 36 can move forward and backward in the transport direction M and the vertical direction.

As shown in FIG. 3, the reversing plate 30 is a plate-like member having a rectangular shape in plan view that is long in a direction orthogonal to the transport direction M. The width in the longitudinal direction of the reversing plate 30 is shorter than the width in the longitudinal direction of the heating plate P and longer than the arrangement range of the material to be fired F arranged on the heating plate P.
As shown in FIG. 4, the upper surface of the reversing plate 30 in the reference posture is an inclined surface that ascends slightly as it goes from the upstream side to the downstream side in the transport direction M as a whole.
As shown in FIG. 3, an intermediate fired body holding portion 30 a is formed on the upper surface of the reversing plate 30. The intermediate fired body holding portion 30a is a U-shaped recess that opens toward the distal end portion 30A that is an upstream end portion in the transport direction M.

As shown in FIG. 4, the intermediate fired body holding unit 30 a includes an end receiving surface 30 b that is curved in a circular arc shape in plan view at a position near the base end 30 B that is the downstream end in the transport direction M. The inner diameter of the end receiving surface 30b is slightly larger than the outer diameter of the intermediate fired body F4. In addition, the width of the intermediate fired body holding portion 30a from both ends of the end receiving surface 30b toward the tip portion 30A is also slightly larger than the outer diameter of the intermediate fired body F4.
A flat plate-like intermediate fired body receiving surface 30c is formed inside the intermediate fired body holding portion 30a. The intermediate fired body receiving surface 30c extends horizontally in the reference posture.
The intermediate fired body receiving surface 30c is formed of a thin metal plate. For this reason, the intermediate fired body receiving surface 30c can be smoothly inserted between the lower surface of the intermediate fired body F4 disposed on the heating plate P and the heating plate P.

  The intermediate fired body holding unit 30a having such a configuration is provided at a position facing each shaping mechanism in the shaping unit 2 (not shown) in the transport direction M. Each intermediate fired body holding portion 30a is provided in a line-symmetrical U shape having an axis C that passes through the central axis of each shaping mechanism and extends in the transport direction M as an axis of symmetry.

  On the upper surface of the reversing plate 30, a rotation shaft 32 extending in the horizontal direction perpendicular to the transport direction M is fixed between the base end portion 30B and the end receiving surface 30b. The fixing method of the rotating shaft 32 is not particularly limited, and for example, screwing, welding, or the like can be employed.

As shown in FIG. 4, the moving mechanism 34 includes a base 35, a first support plate 34 c, a second support plate 34 a, a support member 31, and a rotary cylinder 33.
The base 35 is a plate-like member that is installed and supported above the positions p5 and p6 by a support member (not shown). The base 35 is extended longer than the longitudinal width of the heating plate P.
On the lower surface side of the base 35, a slider 34d and a uniaxial actuator 34e for moving the slider 34d forward and backward in the direction along the transport direction M are arranged.
The configuration of the uniaxial actuator 34e is not particularly limited, and for example, an appropriate linear motion actuator using a motor, an air cylinder, or the like can be employed.

  The first support plate 34c is a rectangular flat plate that is fixed to the lower end surface of the slider 34d and moves together with the slider 34d. The first support plate 34c has the same length as the heating plate P and extends in the depth direction of FIG.

The 2nd support plate 34a is a flat plate arrange | positioned facing the 1st support plate 34c below the 1st support plate 34c. The second support plate 34a has a rectangular outer shape similar to that of the first support plate 34c.
The second support plate 34a is fixed to the four corners of the lower surface of the first support plate 34c, and is suspended from the first support plate 34c via an air cylinder 34b that operates in the vertical direction.
The drive amount of each air cylinder 34b is synchronized. For this reason, when each air cylinder 34b is driven, the second support plate 34a moves up and down in the vertical direction while maintaining parallel to the first support plate 34c.

Support members 31 are fixed to the lower surface of the second support plate 34a at both ends in the illustrated depth direction. A bearing portion 31 a that rotatably supports the rotation shaft 32 is formed at the lower end portion of each support member 31.
As shown in FIG. 3, each bearing portion 31 a is arranged coaxially with an axis R extending in the horizontal direction orthogonal to the transport direction M.
A rotary cylinder 33 is connected to one end portion (upper end portion in the figure) of the rotation shaft 32 via a rotary joint 33a.

The rotary cylinder 33 is a device portion that rotates an output shaft 33b connected to the rotary joint 33a so as to be able to rotate forward and backward by air pressure.
The rotary cylinder 33 performs an operation of selectively switching at least three rotation positions in order to change the posture of the reversing plate 30.
The first rotation position is a rotation position where the reversing plate 30 is arranged in the reference posture.

The second rotation position is a rotation position where the reversing plate 30 is arranged in a scooping position. As shown in FIG. 5A, the scooping posture is a posture in which the tip portion 30 </ b> A of the reversing plate 30 is directed to the upstream side in the transport direction M and the tip portion 30 </ b> A is lowered from the rotation shaft 32. In the scooping posture, the angle formed by the intermediate fired body receiving surface 30c and the surface of the heating plate P is θ.
The scooping posture is a posture in which the reversing plate 30 is rotated from the reference posture by an angle θ clockwise in the figure.
The magnitude of θ is preferably as shallow as possible so that the intermediate fired body F4 can be scooped up smoothly. For example, θ is preferably 0 ° or more and 60 ° or less.

  The reversing plate 30 in the scooping posture can scoop up the intermediate fired body F4 by being moved in the direction opposite to the conveying direction M by the moving mechanism 34 with the tip portion 30A in contact with the heating plate P. it can.

The third rotation position is a rotation position at which the reversing plate 30 is disposed in the reversing posture. As shown in FIG. 5 (b), the inverted posture is a posture in which the intermediate fired body holding unit 30a facing vertically upward in the reference posture is reversed to face vertically downward. In this embodiment, the reversing plate 30 is rotated upward so that the tip 30A of the reversing plate 30 draws a convex arc, and is rotated 180 ° clockwise around the axis R in the figure. . The tip portion 30A of the reversing plate 30 facing the upstream side in the transport direction M in the reference posture is directed downstream in the transport direction M by rotating 180 ° in the reverse posture.
The reverse posture is performed in order to turn over the intermediate fired body F4 scooped up on the intermediate fired body holding unit 30a on the upstream side in the transport direction M and drop it to a fixed position on the downstream side in the transport direction M.
For this reason, the reverse posture is not limited to a posture that is rotated exactly 180 ° from the reference posture. For example, when the intermediate fired body F4 is dropped before the intermediate fired body receiving surface 30c is rotated by 180 °, the intermediate fired body receiving surface 30c may be stopped before being rotated by 180 °. In this case, since the amount of rotation is reduced, the manufacturing tact can be shortened.
Further, when the intermediate fired body F4 can be dropped more stably by rotating more than 180 °, it may rotate more than 180 °.

  The rotary cylinder 33 and the moving mechanism 34 are communicably connected to a control unit 4 described later, and their operations are controlled by a control signal from the control unit 4.

The pressing member 36 is a member that presses the end of the intermediate fired body F4 in the moving direction of the reverse plate 30 (the direction opposite to the conveying direction M) when the reverse plate 30 scoops up the intermediate fired body F4.
As shown in FIG. 1, the pressing member 36 is a plate member that extends higher than the thickness of the intermediate fired body F4, and extends in the illustrated depth direction. The length of the pressing member 36 in the illustrated depth direction can be extended to the same extent as the reversing plate 30 in order to press the entire intermediate fired body F4 arranged on the heating plate P. Further, the pressing member 36 can be constituted by a plurality of plate members that can be pressed against the end of one intermediate fired body F4.
The pressing member 36 is supported by the moving mechanism 37 so as to be movable forward and backward in the transport direction M and the vertical direction.

The moving mechanism 37 is a device portion that moves the pressing member 36 forward and backward in the transport direction M and the vertical direction.
The moving mechanism 37 includes a base 37c, a vertical moving unit 37b, and a horizontal moving unit 37a.

  The base 37c is a plate-like member that is installed and supported above the position p4 by a support member (not shown). The base 37c is extended longer than the width of the heating plate P in the longitudinal direction. The base 37 c may be provided separately from the base 35, or may be configured by a member common to the base 35.

The vertical movement unit 37b is a linear motion actuator that is provided on the lower surface of the base 37c and moves forward and backward in the vertical direction.
The horizontal movement unit 37a is a linear motion actuator that moves back and forth horizontally in the transport direction M. The horizontal moving part 37a is fixed to the lower end part of the vertical moving part 37b, and is supported by the vertical moving part 37b so as to advance and retreat in the vertical direction.
A pressing member 36 is fixed to the front end portion in the transport direction M of the horizontal movement portion 37a.
The configurations of the vertical moving unit 37b and the horizontal moving unit 37a are not particularly limited, and for example, an appropriate linear actuator using a motor, an air cylinder, or the like can be employed.

  The moving mechanism 34 is communicably connected to a control unit 4 described later, and its operation is controlled by a control signal from the control unit 4.

The control unit 4 is an apparatus part that performs operation control of the baked food production apparatus 100.
The control unit 4 is connected to at least the material supply unit 1, the shaping unit 2, the reversing unit 3, the transport unit 5, and the heating unit 6 so as to communicate with each other. The control unit 4 performs operation control by sending control signals to these device parts. Details of the operation control performed by the control unit 4 will be described later along with the operation of the baked food production apparatus 100.
The device configuration of the control unit 4 employs a computer including a CPU, a memory, an input / output interface, an external storage device, and the like.

Operation | movement of the baked food manufacturing apparatus 100 is demonstrated with the manufacturing method of the baked food of this embodiment.
6 (a), 6 (b), and 6 (c) are process explanatory diagrams of the inside-out process of the method for manufacturing a baked food according to the embodiment of the present invention. 7A, 7B, and 7C are process explanatory diagrams of the inside-out process following FIG.

The manufacturing method of the baked food of this embodiment is provided with a material arrangement | positioning process, a scraping process, a 1st baking process, an inside-out process, and a 2nd baking process. Each of these processes is performed in this order in the process in which each heating plate P is transported in the transport direction M by the baked food manufacturing apparatus 100. For this reason, on each heating plate P, one of the above steps is executed in parallel corresponding to the transport position. Hereinafter, the operation on one heating plate P will be described.
Note that each device portion operates based on a control signal from the control unit 4. However, the control unit 4 may not be described in the reference drawing. When the control command from the control unit 4 is easily understood, only the operation of the operation subject may be described.

In starting the manufacture of the baked food F6 by the baked food manufacturing apparatus 100, each heating plate P is first preheated by the heating unit 6. The heating unit 6 can individually adjust the heating power at the positions p1,..., P6 shown in FIG.
The temperature of the heating plate P can be set to, for example, 230 ° C. to 250 ° C., as in ordinary okonomiyaki cooking. In the present embodiment, since the heating temperature can be changed depending on the process, for example, it may be appropriately set in the range of 160 ° C. to 260 ° C.
In addition, a heating device (not shown) may be disposed above the heating plate P, and heating with an upper fire may be used in combination. In this case, the temperature of the heating plate P can be set to 160 ° C. to 200 ° C., for example.

The material arranging step is a step of arranging the material to be fired F on the heating plate P.
The control unit 4 sends a control signal to the material supply unit 1 to supply a certain amount of the material to be fired F0 from the supply port 10a of each material supply cylinder 10. The material to be baked F0 is weighed in an amount necessary for producing one baked food F6, and is extruded downward from each supply port 10a.
The material to be fired F0 is supplied in a state in which the above-mentioned preferred amount of dough and ingredients are mixed. If the dough and ingredients are mixed and placed for a long time, moisture will come out of the ingredients and change the physical properties of the dough. In the present embodiment, each material supply cylinder 10 is supplied with a certain amount capable of producing at least one baked food F6 so that the material to be fired F0 does not stay for a long time.

As shown in FIG. 1, the material to be fired F <b> 0 pushed out from the supply port 10 a falls on the heating plate P <b> 1 stationary at a position p <b> 1 facing the material supply cylinder 10. Since the material to be fired F0 has fluidity, the material to be fired F0 spreads in a substantially circular shape around the central axis of the supply port 10a on the heating plate P (see FIG. 2), and becomes a flat material to be fired F1. The material surface S0, which is the upper surface of the material to be fired F1, constitutes a convex surface that is convex upward as a whole. The thickness of the material to be fired F1 is thick at the center and thin at the outer edge. Hereinafter, the maximum thickness of the material to be fired F1 is represented by h0. The outer diameter of the material to be fired F1 is a substantially constant value determined by the size of the fluidity according to the prescription of the material to be fired F0.
However, due to the characteristics of the material to be fired F0 including a solid material whose shape is not constant, the thickness distribution and the outer diameter of the material to be fired F1 vary to some extent. For this reason, there is often no smooth convex shape as schematically shown in FIG.

When a certain time has elapsed since the material to be fired F1 is disposed, the control unit 4 sends a control signal to the transport unit 5 to move each heating plate P in the transport direction M by a constant pitch. Thereby, the heating plate P1 at the position p1 moves to the position p2. The to-be-fired material F1 moves to a position where the center is directly below the shaping portion 2. FIG. 1 illustrates a state in which the material to be fired F2 placed on the heating plate P2 in the material placement step immediately before the material to be fired F1 is placed has been moved to the position p2.
Thus, the material arrangement process is completed.

Next, a scraping process is performed. This step is a step of shaping the outer peripheral portion of the material to be fired F on the heating plate P. In the present embodiment, this process is executed by the shaping unit 2.
For example, the outer peripheral portion of the material to be fired F1 is scraped together by a shaping spatula, a shaping frame, etc., and the outer circumferential shape is shaped, and the thickness is adjusted as necessary by a pressing member or the like. Thereby, the disk shaped shaped body F3 is formed.
Since the shaped body F3 is heated from the heating plate P, the lower surface in contact with the heating plate P is gradually fired. However, the material surface S0 ″, which is the upper surface of the shaped body F3, has not been fired yet.

When the shape of the shaped body F3 is thus stabilized to some extent, the control unit 4 sends a control signal to the transport unit 5 to move each heating plate P in the transport direction M by a certain pitch. As a result, the heating plate P at the position p2 moves to the position p3.
Thus, the scraping process ends.

FIG. 1 shows a state in which the shaped body F3 on which the material placement step and the scraping step have been executed is moved to the position p3 prior to the material to be fired F1.
At the positions p3 and p4, the first baking process is performed. This step is a step of heating the shaped body F3 with the outer peripheral portion of the material to be fired F shaped by the heating plate P to form an intermediate fired body F4 in which at least the contact surface with the heating plate P is fired.

The shaped body F3 moved to the position p3 continues to be heated from the heating plate P. When the other material arrangement process and the scraping process performed in parallel are finished, the heating plate P at the position p3 is moved to the position p4. The shaped body F3 continues to be heated from the heating plate P even at the position p4, and the first fired surface S1 is formed on the lower surface. The shaped body F3 in this state is referred to as an intermediate fired body F4.
Thus, the first firing process is completed.
FIG. 1 shows an intermediate fired body F4 in which the material placement step, the scraping step, and the first firing step are executed prior to the material to be fired F1.

In this embodiment, the tact time of the movement of the heating plate P is set to the process time that is longer in the material arrangement process and the scraping process as an example. In this case, the execution time required for the first baking step is adjusted according to the number of positions where the first baking step is executed.
It is an example that the first baking process is ended while moving the positions p3 and p4. If more time is required for the first firing step, the line configuration may be such that the first firing step is continued at the positions p5, p6,.

Next, an inside-out process is performed. This step is a step of placing the intermediate fired body F4 upside down on the heating plate P. This step is started after the intermediate fired body F4 is formed from the shaped body F3 moved to the position p4 and before the heating plate P is moved to the position p5.
In the present embodiment, this process is executed by the reversing unit 3. In this step, the intermediate fired body holding operation, the heating plate moving operation, and the reversing operation are performed in this order.

The intermediate fired body holding operation is performed by inserting the tip 30A of the reversing plate 30 between the heating plate P arranged at the position p4 which is the first position and the entire lower surface of the intermediate fired body F4 on the heating plate P. In this operation, the intermediate fired body F4 is scooped up and held above the heating plate P at the position p4.
FIG. 6A shows a state at the end of the first firing step.
The pressing member 36 is disposed above the heating plate P4 at the position p4. The reversing plate 30 is in a reference posture. The tip 30A of the reversing plate 30 is located above the end of the heating plate P4 on the heating plate P5 side and downstream of the intermediate fired body F4 in the transport direction M.

As shown in FIG. 6B, the control unit 4 sends a control signal to the rotary cylinder 33 and rotates it to the second rotation position, thereby scooping up the reversing plate 30. Further, the control unit 4 sends a control signal to the moving mechanism 34 to lower the reversing plate 30 and bring the tip 30A into contact with the heating plate P4.
Further, the control unit 4 sends a control signal to the moving mechanism 37 to lower the pressing member 36 and bring it into contact with the heating plate P4.
At this time, each intermediate fired body holding portion 30a (not shown) in each reversing plate 30 is in a position facing each intermediate fired body F4.

Next, as illustrated in FIG. 6C, the control unit 4 sends a control signal to the moving mechanism 34 to horizontally move the reversing plate 30 upstream in the transport direction M. As a result, the tip portion 30A enters between the first fired surface S1 of the intermediate fired body F4 and the heating plate P.
The intermediate fired body F4 is pressed by the pressing member 36, and the upstream movement in the transport direction M is restricted. Therefore, the intermediate fired body F4 slides on the intermediate fired body receiving surface 30c (see FIG. 5A) of the intermediate fired body holding portion 30a and is scooped up to the intermediate fired body receiving surface 30c.

Next, as shown in FIG. 7A, the control unit 4 sends a control signal to the rotary cylinder 33 and rotates it to the first rotation position, so that the reversing plate 30 is set to the reference posture. Moreover, the control part 4 sends a control signal to the moving mechanism 34, and raises the inversion board 30 to the height which does not interfere with the other intermediate baking body F4. Furthermore, the control unit 4 sends a control signal to the moving mechanism 37 to raise the pressing member 36 to a height that does not interfere with the other intermediate fired body F4.
The intermediate fired body holding operation is thus completed.

Next, a heating plate moving operation is performed. The heating plate moving operation is an operation of moving the heating plate P in the transport direction M and arranging it at the position p5 that is the second position.
As shown in FIG. 7B, when the tact time of the movement of the heating plate P elapses, the control unit 4 sends a control signal to the drive unit of the conveyance unit 5 (not shown) to move each heating plate P. . Thereby, the heating plate P4 at the position p4 is moved to the position p5. The heating plate P3 on which the intermediate fired body F4 is placed moves to the position p4.
The heating plate moving operation is thus completed.

Next, an inversion operation is performed. In the reversing operation, the tip 30A of the reversing plate 30 is rotated upward toward the position p5, and the reversing plate 30 is reversed above the heating plate P4 moved to the position p5, thereby heating the intermediate fired body F4. This is an operation of turning over the plate P4.
As shown in FIG. 7C, the control unit 4 sends a control signal to the rotary cylinder 33 to rotate it to the third rotation position. The reversing plate 30 rotates 180 ° from the upstream side to the downstream side in the transport direction M so that the tip portion 30A draws an upward arc. Thereby, the inversion board 30 is inverted on the heating plate P4 in the position p5.

Until the reversal plate 30 rotates beyond some 90 °, the intermediate fired body F4 is prevented from falling by the end receiving surface 30b (not shown) of the intermediate fired body holding part 30a. When the reversal plate 30 is pivoted greatly exceeding 90 °, the intermediate fired body F4 loses the support of the reversal plate 30, and therefore falls with the material surface S0 ″ facing downward.
In the present embodiment, the 180-degree rotation of the reversing plate 30 by the rotary cylinder 33 can be performed quickly. At that time, since the entire first fired surface S1 is held by the intermediate fired body receiving surface 30c, the first fired surface S1 is rotated in a state in which the first fired surface S1 is kept flat without any external force such as bending. The
Further, when the reversing plate 30 is rapidly rotated, the intermediate fired body F4 falls from a state where it is rotated by approximately 180 °. For this reason, the impact at the time of fall is disperse | distributed and it falls on the heating plate P4, maintaining the disk shape of the intermediate sintered body F4.
The fallen intermediate fired body F4 is turned over with the heating plate P4 and the entire material surface S0 ″ in contact with each other, with the first fired surface S1 facing upward. This state is referred to as an inverted intermediate fired body F5.
Thus, the reversing operation is finished, and the inside-out process is finished.

Next, a second firing step is performed. This step is a step in which the inverted intermediate fired body F5 with the intermediate fired body F4 turned over is heated by the heating plate P and fired.
When the inverted intermediate fired body F5 is disposed on the heating plate P4, the material surface S0 ″ is gradually fired because it is immediately heated.
The inverted intermediate fired body F5 is disposed on the heating plate P only for the time necessary for firing the material surface S0 ″. In the present embodiment, as an example, when the heating plate P4 moves to the position p6 and the tact time of the movement of the heating plate P is finished, the firing of the contact surface with the heating plate P in the inverted intermediate fired body F5 is finished, A second fired surface S2 is formed. Thereby, the baked food F6 is obtained.
FIG. 7 (c) shows a state where baking of the inverted intermediate fired body F5 turned over prior to the inverted intermediate fired body F5 on the heating plate P4 is completed, and a baked food F6 is formed.
Above, a 2nd baking process is complete | finished and the baked food F6 is manufactured.
Since such a process is sequentially performed in parallel on each heating plate P, four pieces of the baked food F6 are intermittently manufactured every certain tact time.

In the present embodiment, the baked food F6 is moved from the heating plate P to an appropriate cooling place. After cooling to some extent in the cooling place, a refrigeration process or a freezing process is performed.
As a means for refrigeration or freezing, an appropriate conventional technique can be applied. For example, a spiral freezer, a wagon freezer, a flexible freezer, an aluminum fin coil refrigerator, a unit cooler refrigerator and the like can be applied. Freezing can be performed rapidly, for example, at about −30 ° C. using a spiral freezer.
The frozen baked food F6 can be provided to the table by reproducing its freshly baked state by, for example, thawing cooking with a microwave oven.

According to the method for manufacturing a baked food of this embodiment, the entire bottom surface of the intermediate fired body F4 is held by the reversing plate 30 of the reversing unit 3 and turned over, so that the outer peripheral shape and thickness of the intermediate fired body F4 are reversed. Can be suppressed.
On the other hand, in the prior art, the intermediate fired body F4 is scooped up by two spats from both ends and turned over. In this case, when scooping up, the intermediate fired body F4 is bent and spread when dropped. For this reason, the dough is inclined and flows in these processes, or the intermediate fired body F4 is deformed, so that it cannot be reversed with a stable shape.
If the thickness of the material to be fired F becomes non-uniform when turned over, firing becomes non-uniform when turned over, so that a soft texture cannot be obtained. In addition, since the baking proceeds in a state where the thickness is uneven after turning over, the appearance and texture are also uneven, resulting in poor quality.
According to the present embodiment, such quality degradation can be prevented.

  As described above, according to the baked food production apparatus 100 of this embodiment and the baked food production method using the same, one reversing plate 30 is provided between the heating plate P and the entire lower surface of the intermediate baked body F4. The intermediate fired body F4 is scooped up and held, and the reversing plate 30 is reversed on the heating plate P moved in the transport direction M, so that the intermediate fired body F4 is turned over. For this reason, while being able to stabilize the shape and thickness of a baked food, it can manufacture efficiently.

In the description of the above embodiment, an example in which okonomiyaki is manufactured as the baked food F6 has been described. This is an example. For example, when a hot cake is manufactured, the material can be manufactured in the same manner by adopting a material for hot cake as the material F to be baked.
An example of the baking material for hot cakes will be described. As a material to be baked for a hot cake, it consists only of dough.
The baking material for the hot cake is, for example, 40% flour, 10% whole egg, 10% sugar, 5% nonfat dry milk, 2% starch syrup, 2% shortening, 1% sodium chloride based on the total weight of the baking material. It can be formed by mixing 3% processing aid and 27% water.
The baking food manufacturing apparatus 100 which manufactures a hot cake differs in the baking conditions that the shaping part 2 shapes according to the outer periphery shape and thickness of a hot cake.
The material placement process, the scraping process, and the turning process are performed in the same manner as in the above embodiment. Moreover, a 1st baking process and a 2nd baking process perform baking for about 1 minute at 180 degreeC, respectively.
The baked hot cake is subjected to a refrigeration or freezing step in the same manner as in the above embodiment.

In the description of the above embodiment, the case where the baked food manufacturing apparatus 100 includes the shaping unit 2 and the scraping transition house is performed by the shaping unit 2 has been described. However, due to the characteristics of the material to be fired F, the shaping portion 2 and the scraping step can be omitted if the outer peripheral shape and thickness can be obtained without performing the scraping step.
For example, in the case where the material to be fired F is only a dough that does not include ingredients and has an appropriate viscosity, a substantially constant shape is often obtained depending on the fluidity of the dough. For this reason, it is possible to abbreviate | omit the shaping part 2 and a scraping process.

In the said embodiment, it demonstrated by the example in the case of providing a material arrangement | positioning process, a scraping process, a 1st baking process, a reverse process, a 2nd baking process, and a refrigeration or freezing process as a manufacturing method of baked food.
Depending on the type of baked food, other steps of these steps can be added. For example, one or more steps are included in the ingredient raw material pretreatment process (for example, a step of cooking and seasoning fish and shellfish included in the ingredients in advance), an inspection process, and a packaging process. Also good. The packaging process can be performed after the freezing process. In packaging, the okonomiyaki itself is packaged, and the okonomiyaki product can be prepared by adding separately packaged sauce and toppings (for example, mayonnaise, shaved bonito, powdered or shredded blue paste).

  All the components described above can be implemented by being appropriately combined or deleted within the scope of the technical idea of the present invention.

DESCRIPTION OF SYMBOLS 1 Material supply part 2 Shaping part 3 Inversion part 4 Control part (movement control part)
REFERENCE SIGNS LIST 5 Conveying unit 6 Heating unit 30 Reversing plate 30a Intermediate fired body holding unit 30A Front end 30b End receiving surface 30B Base end 30c Intermediate fired body receiving surface 33 Rotary cylinder 34 Moving mechanism (reversing plate moving mechanism)
36 Pressing member 37 Moving mechanism 100 Baked food manufacturing apparatus f Pop-out portion F, F0, F1, F2, F ′ Material to be fired F4 Intermediate fired body F5 Inverted intermediate fired body F6 Baked food M Transport direction (constant direction)
O1, O2 axis P, P1, P2, P3, P4, P5, P6 heating plate p4 position (first position)
p5 position (second position)
S0, S0 ′, S0 ″ Material surface S1 First fired surface S2 Second fired surface S3, S3 ′ Side surface

Claims (7)

A method for producing a baked food, in which a material to be baked including a dough having fluidity is placed on a heating plate that moves in a certain direction and baked,
A material disposing step of disposing the material to be fired on the heating plate;
A first firing step of heating the material to be fired by the heating plate to form an intermediate fired body in which at least the contact surface with the heating plate is fired;
An inside-out process of placing the intermediate fired body upside down on the heating plate;
A second baking step of heating and baking the inverted intermediate fired body with the heating plate;
With
In the turning process,
After completion of the first firing step, an intermediate plate is inserted between the heating plate disposed at the first position and the entire lower surface of the intermediate fired body on the heating plate, and the intermediate firing is performed. An intermediate fired body holding operation for scooping up the body and holding it above the heating plate in the first position;
A heating plate moving operation of moving the heating plate in the fixed direction and arranging the heating plate in a second position;
By rotating the tip of the reversing plate upward toward the second position and reversing the reversing plate above the heating plate moved to the second position, A reversing action of turning over and placing on the heating plate;
A method for producing a baked food. In the material placement step,
The to-be-fired materials are spaced apart from each other on the heating plate, and are disposed at a plurality of locations.
In the first firing step,
Forming a plurality of intermediate fired bodies corresponding to each of the plurality of locations;
In the turning process,
The method for producing a baked food according to claim 1, wherein the plurality of intermediate baked bodies are turned over simultaneously as the reversal plate. The fired material is
The method for producing a baked food according to claim 1 or 2, wherein the method is an okonomiyaki material. An apparatus for producing a baked food for baking a material to be baked including a dough having fluidity,
A heating plate that is movably provided in a certain direction and that heats the material to be fired when the material to be fired is disposed on a surface;
A material supply unit for disposing the material to be fired on the heating plate;
An intermediate fired body holding portion disposed on the heating plate for scooping and holding at least the entire lower surface of the fired intermediate fired body having a contact surface with the heating plate and rotating about a horizontally extending rotation axis. A reversing plate for reversing the intermediate fired body holding part,
A reversing plate moving mechanism capable of moving back and forth in the fixed direction and holding the reversing plate up and down in the vertical direction;
A movement control unit for controlling the movement of the heating plate and the operation of the reversing plate moving mechanism;
An apparatus for producing a baked food. The intermediate fired body holding part of the reversing plate is
The apparatus for producing a baked food according to claim 4, wherein an end receiving surface that receives an end of the intermediate fired body is provided at an end near the rotation axis. The firing according to claim 4 or 5, further comprising a pressing member that presses an end of the intermediate fired body in the moving direction of the reverse plate when the reversing plate scoops up the intermediate fired body. Food production equipment. The reversing plate is
The apparatus for producing a baked food according to any one of claims 4 to 6, wherein when a plurality of the intermediate baked bodies are formed, all of the intermediate baked bodies are scooped up at the same time and reversed at the same time.

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