JP3425264B2 - Dora-yaki manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing dorayaki, more specifically, two dorayaki skins that are baked on both front and back sides are overlapped with the contents such as bean paste, and the peripheral portion of the skin is The present invention relates to a dorayaki manufacturing method capable of continuously manufacturing a dorayaki in which the ears corresponding to are pressed in close contact with each other.

[0002]

2. Description of the Related Art Dorayaki is conventionally called the king of Japanese sweets, and various types of Dorayaki are manufactured.

Dora-yaki originally has a dough containing wheat as a main component, which is dripped in a disc shape on a grill plate by hand.
It is made by baking the surface that comes into contact with the grill plate, turning it inside out, then baking the back side, and sandwiching the contents such as bean paste between the two skins.

However, it is said that this dorayaki has a poor shelf life because bacteria and the like are likely to enter from between the skins sandwiching the contents. However, this dorayaki is said to be delicious because it is very soft and has a good texture because it is baked on the front and back sides of the dough, and it is also said to be the king of Japanese sweets. There is.

From such a point, as one of the continuous manufacturing methods, this hand-made form of dorayaki does not depend on manual work, and moreover, the peripheral portions of the superposed skins are brought into close contact with each other. , For example, Japanese Patent Publication No. 60-1846
The method described in the publication is proposed.

In this method, a certain amount of dough is first baked on a continuously running endless baking plate, and the surface of the lower surface of the dough that contacts the baking plate is baked,
The back surface exposed as the upper surface of the dough is dried, and then the dough is inverted and the back surface of the dough is brought into contact with the baking plate and baked by the residual heat of the baking plate. Therefore, only the central portion of the back surface is burnt, and the outer peripheral portion remains as an annular non-baked portion having a predetermined width.

According to this method, when the two skins are joined together, the non-firing part remains in a ring shape on the outer peripheral part of the back surface. Therefore, when the outer peripheral part is pressed after the overlapping, these non-firing parts are joined to each other. However, it is said that various bacteria do not invade from the mating surface of the skin, and the shelf life is relatively good.

The two skins are baked on both sides of the baking plate. Therefore, the texture is soft and has the same texture as hand-baked, and such a thing can be obtained in large quantities and at low cost.

However, when this continuous manufacturing method is used, it takes a lot of time to peel off the skin that has been burnt up at the exit portion of the grill that continuously runs from the grill, and the peel may be damaged when peeling. There are many. As a result, the quality of the obtained leather is impaired and a problem occurs in continuity with the next work.

Further, when the peeling plate is put between the grilled plate and the burned-up leather at the time of peeling and peeled off, the surface of the grilled plate is scratched by the peeling plate, and the burned-up skin itself. Will be damaged and the quality will be impaired.

Further, the forward side of the grilling plate which is continuously running is heated by gas or electricity, but when the dough is dripped at the inlet, the temperature drops significantly. For this reason,
The dough becomes unevenly heated, and the baked skin loses its softness.

In addition, since both sides of the skin are baked on the baking plate, after one side of the skin is baked, the peeling plate is used to lift and flip the skin, and then the other surface of the skin is baked. When lifting and reversing the skin with this peeling plate, the other surface of the skin is inevitably unfired,
There is also a problem with the reversal itself, as raw dough flows out when reversing after lifting. Furthermore, in the previously proposed continuous manufacturing method, the contents are filled before the front and back surfaces are baked to form the skin structure sufficiently, so that the contents are sunk into the skin structure and the texture is lost.

[0013]

DISCLOSURE OF THE INVENTION The present invention aims to solve the above-mentioned drawbacks, and more specifically, when inverting the dough on a continuously running baking plate and baking both sides,
Problems caused by this reversal, problems of lowering the temperature of the baking plate on the inlet side, problems occurring when peeling the baked skin at the outlet of the baking plate, and with this, the outer skin of the two skins It is an object of the present invention to solve the problems that occur when pressing and contacting, and the problem that the contents sink into the skin tissue when the contents are filled.

[0014]

Means for Solving the Problems That is, according to the method of the present invention, a dough plate is connected on an end plate in the forward path of the plate, which is wound around the inlet part and the outlet part and runs. After forming the surface of the dough for dough skin, reverse the dough for dough skin and turn the back side so that the baking state does not progress so much while baking on the baking plate, while opening the baking plate The gas is injected between the grill plate and the dough for dough roasting on the grill plate when the traveling direction is changed from the forward path to the return path while the grill plate is inclined at this winding section. Then, the dough for baking dough is peeled off, and then the two pieces of the peeled dough for baking dough are overlapped with each other with the contents interposed, and the peripheral edges of the two dough for baking dough are pressed and brought into close contact with each other. It is characterized by producing dorayaki.

The structure and operation of these means will be described below with reference to the drawings.

FIG. 1 is a layout view of an apparatus suitable for carrying out the method of the present invention.

FIG. 2 is an explanatory diagram for peeling the burned-up leather in the method of the present invention.

First, in FIG. 1, reference numeral 1 indicates a baking plate connected endlessly. That is, the grilling plate 1 is formed by continuously arranging a large number of pieces of the grilling plate in an endless manner, and is wound at an inlet portion and an outlet portion. At this winding portion, the grilling plate 1 changes its traveling direction, for example, in the forward path. The grilled plate 1 that has traveled changes its traveling direction and travels on the return path.

The baking plate 1 is usually baked on the outward path on the front and back surfaces of the dough as described later, the baked skin is peeled off, and the baking plate 1 returns to the original position through the return path. Therefore, a heating device such as gas or electricity is arranged on the lower surface of the grill plate 1 on the outward path side, and when the grill plate 1 is on the outward path, heating is performed from the lower surface.

On the grill thus heated,
From the dough filling device 2 provided at the entrance, a dough for the skin containing wheat flour as a main component is dropped, and the dough is baked while the baking board is running to make the skin, and the receiving conveyor 5 from the exit side.
It is discharged onto the top, cooled by the cooling zone 10, the contents are pinched, and the so-called ear-fastening device 9 is fastened to the ear to produce the dorayaki.

That is, while the dough dropped on the upstream side of the baking plate 1 proceeds to the downstream side, first, the back surface of the dough is baked. After the back surface of the dough is baked to form the surface of the leather, when it reaches the reversing device 3 provided close to the outlet as shown in FIG. 1, the peeling plate in the reversing device 3 is at one end. The fabric is lifted by turning. After that, the peeling plate further swirls, whereby the dough is turned upside down and turned over, and the back surface of the unbaked leather is baked and discharged from the outlet of the baking plate 1.

The reversing device 3 can be constructed in any way.
For example, it can be configured as a model that grabs from around the fabric,
Alternatively, it is possible to insert a peeling plate rotatable at one end between the baking plate and the dough and rotate the peeling plate to lift and reverse the dough.

When the peeling plate is swiveled to reverse the dough as described above, the dough has a non-baked surface even if the back surface contacting the baking plate 1 is baked. For this reason, when the peeling plate is swung, the dough hangs down on the surface, and the quality of the product is impaired.

From this point, the upper heat heater 4 is provided before entering the reversing device 3. Thus, if the surface is heated to some extent prior to the inversion, the unbaked surface is cured to some extent.

However, even if it is heated and hardened by the upper heat heater 4 as described above, when the release plate is used, the cloth on the surface inevitably hangs down. For this purpose, the revolving speed of the peeling plate is not made constant, but the revolving speed for reversing the dough is made higher than the revolving speed for lifting the dough.

Such a mechanism for changing the turning speed can be mechanically constituted by a cam or the like.

Further, even if the motor is not constructed in this way, it is composed of a motor whose rotational speed can be changed, for example, a servo motor, and the pivot shaft after peeling is connected to the servo motor. It can also be configured.

As described above, the baking sheet 1 is reversed on the outward path and baked on both front and back surfaces of the dough to form a skin, and the skin is dropped and discharged from the outlet portion to the receiving conveyor 5.

That is, when both sides of the leather are baked to prolong the shelf life, it is not preferable that the degree of baking progresses too much when the leather reaches the outlet. Explaining in more detail, after sandwiching the contents such as bean jam between the two skins,
It is necessary to press and tighten the outer peripheral portion of the leather. However, at this time, if the baking is progressing, it often does not adhere even if the outer peripheral portion of the skin comes into contact.

Therefore, when baking the front and back surfaces of the dough on the outward path of the baking plate 1 and peeling the skin from the top of the baking plate 1, reverse the baking plate 1 in the middle of the outward path. When baking the back surface of the leather, it is necessary to stop the baking of the back surface of the leather that comes into contact with the grill plate without progressing so much. In such a baked state, when peeling the skin with a peeling plate or the like, it is difficult to peel smoothly.

From such a point, as shown in FIG. 2, when the grill plate 1 is reversed at the exit portion and the direction is changed from the outward path to the return path, the grill plate 1 is inclined. By utilizing this, as shown in FIG. 2, the gas 7 can be injected between the inclined grilling plate 1 and the skin 6 by the gas injecting device 71. 6 can be easily peeled off. At the same time, if the gas 7 is clean, air is sufficient, but the purpose of sterilization can also be achieved.

That is, when the traveling direction of the grilling plate 1 is changed from the forward path to the returning route, the grilling plate 1 is inclined and its degree is changed while the traveling direction is changed. Then, the traveling direction of the baking sheet 1 is changed to the return path by further inclining. At this time, when the gas 7 is sprayed between the skin 6 and the grill plate 1, the burned-up skin 6 is easily separated by the spraying energy of the gas and smoothly drops onto the receiving conveyor 5.

The dropped skin 6 is placed on the receiving conveyor 5 in an inverted state and sent to the next processing.

At the tip of the receiving conveyor 5, one of the skins 6 is further inverted by the reversing conveyor 81, and the contents such as the bean paste are placed on the other skin 6 which is not inverted by the content filling device 8 and the bean jam is placed on the bean jam. , One of the flipped skins 6 is covered, and the dorayaki is completed.

In this Dora-yaki, a gap remains between the two skins 6, and therefore, the ear fastening device 9 presses only the outer peripheral portion from above and below to bond the inner surfaces of the skins to each other.

In the apparatus shown in FIG. 1, a cooling zone 10 is provided between the receiving conveyor 5 and the filling apparatus 8.

When the cooling zone 10 is used for cooling,
The skin that has been baked prior to filling with the contents is cooled to room temperature, so that the structure of the skin is completely formed and has some strength.

For this reason, when filling the contents, the skin can sufficiently withstand the load of the contents, and the skin is not pressed and sinks due to the contents, and the dorayaki of the skin having an excellent texture can be manufactured.

Further, by this cooling, the structure of the incompletely fired portion itself left in the peripheral portion of the skin 6 is strengthened to some extent, and even if the peripheral portion is pressurized after the contents are added, the peripheral portion of the skin is Texture does not deteriorate.

In the above grill plate, it is preferable to provide an inlet portion of the grill plate, in particular, an electric or gas auxiliary heater before reaching the inlet portion, and heat with the auxiliary heater.

In this way, it is possible to prevent the temperature of the grill plate from dropping when the dough is dropped, and in particular, the skin tissue grows smoothly at the start of grilling, and a very delicious dorayaki is obtained.

[0042]

As described in detail above, according to the method of the present invention, the endlessly connected grills are wound around the inlet and the outlet, and the dough is put on the grill in the outward path of the grill. Bake to form the surface of the dough for the skin,
Inverting the dough for batter and turning the back side in a state where the baking state does not proceed so much while baking on the baking plate, let the baking plate reach the winding part of the exit part, and the baking plate When changing the traveling direction from the forward path to the return path while inclining, peel the dough for dough skin by injecting a gas between the baking sheet and the dough for dough skin that is baked on it. The two doughs for dough roasting are piled up with the contents interposed, and the edges of the two doughs for roasting skin are pressed and brought into close contact with each other to produce dorayaki.

Therefore, even if a skin that is retained without advancing the baking of the back surface is formed by baking the baking plate that is connected in an endless manner and travels forward,
This skin can be peeled off smoothly at the outlet of the grill. Further, the peeled peel is baked in this way, and after peeling, the two peels are cooled to room temperature to form a texture, and then the contents are filled, so that the dry texture is excellent. A grill is obtained.

[Brief description of drawings]

FIG. 1 is a layout of a device suitable for carrying out the method of the present invention.

FIG. 2 is an explanatory diagram for peeling a burned-up leather in the method of the present invention.

[Explanation of symbols]

1 grilled plate 2 dough filling device 3 Reversing device 4 Kamikaze Heater 5 receiving conveyor 6 leather 7 gas 8 filling device 9 ear tightening device 10 cooling zones 71 Gas injection device

Continuation of the front page (56) References JP-A-63-237731 (JP, A) JP-A-63-219332 (JP, A) JP-A-58-107131 (JP, A) Actual development Sho-58-117418 (JP , U) Tokukou 60-1846 (JP, B1) Jikkou 61-37268 (JP, Y1) Confectionery Dictionary, Nagao Watanabe et al., Ed. 1988, 3rd edition, Asakura Shoten Co., Ltd., p. 292-293 (58) Fields investigated (Int.Cl. ⁷ , DB name) A23G 1/00-9/30 A47J 37/00 Food-related literature information (food net)

Claims (5)

(57) [Claims] 1. The dough for baking dough on the surface of the dough for baking the dough on the outward path of the baking plate, in which the baking plates connected in an endless manner are wound around the entrance portion and the exit portion and run. After forming, while baking on the baking plate while keeping the baked state of the reverse side of the dough for batter to be turned over, the baking plate reaches the winding part of the outlet part, When changing the traveling direction from the forward path to the return path while tilting the grill plate at this winding portion, a gas is injected between the grill plate and the dough-baking dough baked on the baking plate to produce the dough-baking skin. The dough for dough is peeled off, and then the two doughs for dough roasting are stacked with the contents interposed therebetween, and the peripheral edges of the two dough for roasting skins are pressed and adhered to each other to produce dorayaki. A method for producing dorayaki, which is characterized in that 2. The dough for baking crust baked on the baking plate is peeled from the baking plate, cooled to room temperature, and then the dough for baking crust is stacked. Item 1. A method for producing dorayaki according to item 1. 3. The method for producing dorayaki according to claim 1, wherein the grill plate is heated in its return path. 4. The contact surface of the dough roasting dough is baked in the outward path of the dough roasting plate to form a firing surface of the dough roasting crust, and a release plate is inserted into the dough roasting crust dough, and the inserted peeling is performed. The plate is swung at one end to lift and reverse the dough for roasting dough, and in this case, the swirl speed when reversing the swirl speed when the peeling plate is lifted is increased. The method for producing dorayaki according to 1 or 2. 5. The contact surface of the dough roasting dough is baked on the outward path of the dough roasting plate to form a firing surface of the dough roasting dough, and then a release plate is inserted into the dough roasting dough, and the inserted peeling is performed. The unburned surface of the dough for baking dough is heated to cure the surface before rotating the plate at one end to lift the dough for baking dough and turn it over. Item 5. A method for producing dorayaki according to item 1 or 4.