JP5366049B2 - Automatic baked confectionery manufacturing equipment - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an automatic production apparatus for mold-baked confectionery having a thin skin, crisp skin surface and glutinous palatability inside of the skin. <P>SOLUTION: The automatic production apparatus includes an intermittently driven endless chain extended among a plurality of driving gears positioned on a vertical plane, baking molds composed of an openable upper baking mold and a lower baking mold and rotatably attached to the endless chain, a foodstuff feeding part composed of an ingredient filling machine placed between two dough-filling machines extruding upper dough and lower dough through a plurality of extrusion nozzles, a heating part placed at least at the ascending part of the endless chain and heating the baking mold from both sides in the course of being transported in the moving direction of the endless chain, and a locking mechanism to inhibit opening of the upper baking mold in a prescribed zone. <P>COPYRIGHT: (C)2011,JPO&amp;INPIT

Description

  The present invention relates to an automatic baked confectionery manufacturing apparatus, and more particularly to an automatic baked confectionery manufacturing apparatus that provides a handmade texture with a crispy skin surface.

  Tsujiyaki is known for its traditional method of baking (commonly called natural products), in which ingredients are put into a casting mold provided at the end of a long handle and quickly rolled at a high temperature while rolling. On the other hand, there is also known a baking method (commonly referred to as an aquaculture product) in which a plurality of salmon roast are baked at once using a continuous mold. Since natural products are baked while being carefully rolled, the heat passes from both sides, the surface of the skin is crisp, and the inside of the skin can be made into a sticky texture with a sticky feel. The method of baking quickly at high temperatures has been the skill of confectionery craftsmen, but traditional baking methods are required for mold-baked confectionery manufacturing equipment because of the need for upgrading.

  In the food baking machine of Patent Document 1, an endless chain is stretched in a rectangular shape on a vertical surface, and a plurality of molds attached to the endless chain move together with the endless chain. The heater is installed horizontally inside the endless chain, and heats from the lower side of the horizontally moving mold. It is said to be effective as a device for thawing frozen salmon roast.

  The baked food manufacturing apparatus disclosed in Patent Document 2 is an automatic manufacturing apparatus for grilled eel or doll baked food. The conveyance path is provided on a horizontal plane, and the heater is provided horizontally below the conveyance path. There is also a food supply machine that feeds the food into the baking mold. The baking mold is automatically reversed in the middle of the conveyance path. That is, when one side is fired, the opposite side is then fired. A drive arm that opens the top of the baking mold is also provided.

  The baking apparatuses of Patent Documents 1 and 2 are automated and labor-saving, but in both cases, the heaters are installed horizontally and heated one by one in order, so they are not 'baked quickly at high temperatures'. In addition, even if it comprises so that a baking mold may be rolled on the upper part of the heater installed horizontally, thermal efficiency is bad and only a heater and an apparatus enlarge.

Japanese Patent Laid-Open No. 10-56942 JP 2008-113593 A

  An object of the present invention is to provide an automatic baked confectionery manufacturing apparatus that can be quickly baked at a high temperature, has a thin skin, has a crispy surface, and a texture that is crisp on the inside.

The automatic baked confectionery manufacturing apparatus according to the present invention comprises an endless chain that is intermittently fed over a plurality of drive gears provided on a vertical surface, and an upper and lower baking mold that can be opened and closed. A baking mold that is rotatably attached to the endless chain, two dough filling machines that discharge the upper dough or the lower dough from a plurality of discharge holes, and a food supply unit that includes a filling machine provided between the dough filling machines, A heating unit that is provided at least at the rising portion of the endless chain and that heats the baking mold conveyed along the traveling direction of the endless chain from both sides, and locks so that the upper baking mold does not open in a predetermined section. It is provided with a lock mechanism and a preheating part provided at a position where the endless chain descends and lowers the baking mold while rotating .

  It is preferable that an opener that stops the baking mold horizontally at the intermittent feed stop position and temporarily opens the upper baking mold is provided in the remaining heat section.

  The baking mold is preferably supported at one end by a supporting member fixed to the two endless chains.

  According to the automatic baked confectionery manufacturing apparatus according to the present invention, (1) since the heating section for heating from both sides of the baking mold is provided along the endless chain, it can be quickly baked at a high temperature without rolling the baking mold. Since the heating part is provided at the place where the endless chain rises and the baking mold is conveyed by the endless chain, the surface of the skin can be crisp by escaping from the joint of the upper baking mold and the lower baking mold without steam remaining. Steam is confined inside the skin, making it a baked confectionery with a tasty texture. That is, it can be baked in the same manner as the traditional baking method, without rolling the baking mold. (2) The plurality of discharge holes of the dough filling machine can uniformly and thin the upper and lower doughs. As a result, the skin can be baked crisply. (3) Since the lock mechanism for locking the upper baking mold so as not to open is provided, the dough or the baked confectionery can be prevented from popping out even if the baking mold is conveyed vertically or the baking mold is rotated.

  Since the preheating portion for lowering the baking mold while rotating the baking mold is provided at the position where the endless chain descends, the baked confectionery inside is shaken up and down so that the skin does not adhere to the baking mold even when baked at a high temperature.

  Since the opener is provided in the remaining heat section, the upper baking mold can be temporarily opened to escape the steam trapped inside and make the skin crispy.

  Since the baking mold is supported on one end by a support member fixed to two endless chains, the heating mold can be easily designed because the baking mold can be separated from the endless chain, compared to a structure that supports both sides of the baking mold. . The distance between the two heaters can be made compact by reducing the thickness of the support member without worrying about the thickness of the support member.

It is a front view of the automatic manufacturing apparatus of the mold baked confectionery by this invention. It is a right view of FIG. It is a top view of the foodstuff supply part of FIG. It is a side view of the foodstuff supply part of FIG. It is a detailed block diagram of the dough piston filling machine of FIG. It is a top view of the endless chain and baking mold on the left side of FIG. It is a side view of the endless chain and baking mold of FIG. It is a side view of a baking mold. It is a side view of a baking mold. (A) is a state in which the upper baking mold is not locked, and (B) is a diagram showing a state in which the upper baking mold is locked. It is operation | movement explanatory drawing of the rotation mechanism of a baking mold. It is a perspective view which shows the 1st rail, the 2nd rail, and the whole rack. It is a perspective view of the opener provided in the preheating part. It is a top view which shows the other structural example of an endless chain and a baking mold. It is a side view which shows the other structural example of an endless chain and a baking mold.

  Hereinafter, an automatic baked confectionery manufacturing apparatus according to the present invention will be described with reference to the drawings.

  FIG. 1 is a front view of an automatic baked confectionery manufacturing apparatus according to the present invention. In the automatic baked confectionery manufacturing apparatus 300, the endless chain 20 is stretched in a rectangular shape on drive gears 11 to 14 provided on a vertical surface of the frame 10. The drive gears 11 to 14 are intermittently driven and rotated by a stepping motor or a servo motor (not shown). The time for one round is about 4 minutes 30 seconds (= about 8 seconds stop × 34 times), and the moving speed of the endless chain 20 is assumed to be negligible. 34 casting molds 30 are attached to the endless chain 20 at regular intervals. S <b> 1 to S <b> 34 surrounded by circles indicate the stop positions of the baking mold 30. At each stop position, the baking mold 30 stops for about 8 seconds. The automatic manufacturing apparatus 300 has a manufacturing capacity of 450 pieces per hour. The automatic manufacturing apparatus 300 is installed on the floor 200, and the dimensions of the apparatus are about 2000 mm in height and about 600 mm in depth. Such dimensions and manufacturing capabilities are merely examples and are not limited thereto.

  As shown in FIG. 1, a food supply unit 50 including a lower dough filling machine 51, an ingredient filling machine 52, and an upper dough filling machine 53 is provided inside an area formed by the endless chain 20. The upper baking mold 31 is opened by the air cylinder at the stop position S34 and falls backward. In the lower baking mold 32, the lower dough, the ingredients here, the straw, and the upper dough are sequentially filled. Filling is performed within the stop time of 8 seconds. The ingredient may be a cream. A filling machine such as chocolate may be added to the stop position S3.

  The heating unit 60 includes a first heating unit 60a (stop positions S6 to S7) provided horizontally, a second heating unit 60b (stop positions S8 to S13) provided vertically, and a third heating unit provided horizontally. 60c (stop positions S15 to S22). The baking mold 30 is mounted and conveyed in a direction parallel to the traveling direction of the endless chain 20. The heater 60 is structured to heat from both sides of the baking mold 30. The output of the heating unit 60 is about 22 kW, and the time during which the baking mold 30 is directly heated is about 2 minutes 30 seconds.

  Note that, unlike the present embodiment, it is assumed that the speed of the endless chain 20 is reduced by about twice. In that case, the length of the heating unit may be about half, but it is not necessary to leave both the second heating unit 60b and the third heating unit 60c short, and the third heating unit 60c may be omitted. Good. In the second heating part 60b in which the baking mold 30 is vertical, the steam does not stay and escapes from the joint of the baking mold 30, the surface of the skin can be crisp, and the inside of the skin is a tight texture even if steam is trapped Because it becomes. In this case, in FIG. 1, the endless chain 20 can be configured to turn upward, then turn left, immediately descend, reach the bottom, turn right, and return to the stop position of S <b> 32. The endless chain 20 is stretched in an L shape instead of a rectangular shape, and the food supply unit 50 is installed not on the inner side surrounded by the endless chain 20 but on the outer side.

  The remaining heat part 61 corresponds to the section of the stop positions S23 to S29. In the preheating part 61, the baking mold 30 is advanced while rotating. As a result, the baked confection inside moves slightly up and down, so that the skin does not stick to the baking mold 30. At the stop positions S25 to S29 of the preheating section 61, the baking mold 30 is stopped in a direction orthogonal to the traveling direction of the endless chain 20, that is, horizontally.

  Openers that temporarily open the upper baking mold 31 are provided at two positions, the stop positions S28 and S29 of the preheating section 61. Thereby, the steam in the baking mold 30 is released. At the stop position S29, air is blown toward the baked confectionery 5 in the opened upper baking mold 31 in order to facilitate separation when falling.

  The take-out part 62 is in the position of the stop position S30 and is in an upside down state in which the lower baking mold 32 is up and the upper baking mold 31 is down, the lock is released, and the upper baking mold 31 is opened by its own weight. The confectionery 5 was configured to drop. According to this, a mechanism for picking up or scooping baked confectionery is not necessary.

  1 receives the baked confectionery 5 dropped from the baking mold 30 and conveys it to the rear. At the stop position S32, the inside of the baking mold 30 is brushed for cleaning. At the stop position S <b> 33, oil for preventing seizure is sprayed and applied to the inside of the upper baking mold 31 and the lower baking mold 32. At the stop position S34, an arm that moves from the front lower direction to the rear upper direction is provided by the air cylinder, and the upper baking mold 31 is opened and tilted rearward. At the stop position S5, an arm that moves from the rear lower direction to the front upper direction is provided by the air cylinder, and the upper baking mold 31 is closed so as to fall down.

  The baking mold 30 is locked so that the upper baking mold 31 is not opened by the lock mechanism 56 while passing through the heating section 60 and the preheating section 61. The lock mechanism 56 includes a first lock mechanism 56 a of the heating unit 60 and a second lock mechanism 56 b of the preheating unit 61, and both prevent the upper baking mold 31 from being opened. The first lock mechanism 56a starts locking between the stop positions S5 and S6 and releases the lock between S21 and S22. The second lock mechanism 56b starts locking between the stop positions S22 and S23 and releases the lock between S30 and S33.

  Between the conveyor 100 and the stop position S30, a slide for receiving the baked confectionery 5 that has dropped is provided.

  FIG. 2 is a right side view of FIG. The endless chain 20 is composed of two parts, a first endless chain 20 a and a second endless chain 20 b, and is attached to the frame 10. The baking mold 30 is supported at one end and is rotatably attached to the free ends of the support members 40 attached to the first endless chain 20a and the second endless chain 20b.

  FIG. 3 is a plan view of the food supply unit of FIG. The food supply unit 50 can be pulled out to the rear side of the apparatus by rotating around the rotation shaft 50a. Such a structure is convenient for supplying food and cleaning and maintaining the food supply unit 50.

  FIG. 4 is a side view of the food supply unit of FIG. A piston filling machine 45 was used as the lower dough filling machine 51, the tool filling machine 52, and the upper dough filling machine 53. The piston is driven by a piston drive mechanism 50b. Each discharge hole of the piston filling machine 45 is arranged so as to be directly above the stopped lower baking mold 32.

  FIG. 5 is a detailed configuration diagram of the dough piston filling machine of FIG. 4. The piston filling machine 45 sucks out the dough 55 by the rotary valve 45a and the piston 45b and discharges the dough 55 from the plurality of discharge holes 45c. As shown in the drawing circle, the dough filling machines of the lower dough filling machine 51 and the upper dough filling machine 53 were provided with a plurality of discharge holes 45 c according to the shape of the baked confectionery 5. According to this, the dough 55 can be made uniform without gathering in the center and forming a lump. In other words, the skin can be thinned. In FIG. 5, the shape of the baked confectionery 5 is a candy, but it may be a circle, an ellipse or an animal.

  6 is a plan view of the endless chain and baking mold on the left side of FIG. L-shaped metal fittings 21 are attached to the first endless chain 20a and the second endless chain 20b at equal intervals, and a support member 40 is installed connecting the L-shaped metal fittings 21.

  FIG. 7 is a side view of the endless chain and baking mold of FIG. The rotating shaft 34 is inserted into the left and right shaft hole portions 40a, 40b of the support member 40. The baking mold 30 is attached to a base member 36 provided at one end of the rotating shaft 34. The baking mold 30 is rotated as indicated by an arrow A. The upper baking mold 31 is coupled to the lower baking mold 32 by a hinge 33 and is opened and closed as indicated by an arrow B.

  As shown in FIG. 7, the first locking mechanism 56 a is provided with a roller 66 at the upper front portion of the upper baking mold 31 so that the roller 66 is not opened by the first rail 46 a (see FIG. 8). . The second lock mechanism 56b holds the rear end 38 on the hinge side of the upper baking mold 31 so that the upper baking mold 31 does not open. The second locking mechanism 56b includes a T-shaped rod 35, a spring 41, and a second rail 46b. When the leg 37 of the T-shaped rod 35 is pushed by the second rail 46b, the tip of the T-shaped rod 35 is raised. The rear end 38 of the baking mold 31 is contacted and locked so that the upper baking mold 31 does not open. The first lock mechanism 56 a is used in the heating unit 60, and the second lock mechanism 56 b is used in the remaining heat unit 61.

  As shown in FIG. 7, the rotation mechanism 57 of the baking mold 30 includes a pinion (small gear) 39 fixedly attached to the rotation shaft 34 and a rack 47 (see FIG. 10) having teeth. When the pinion 39 engages with the rack 47 and rotates, the baking mold 30 also rotates. The length of the rack 47 determines how much the pinion 39 is rotated, and the mold 30 can be rotated 90 degrees, inverted 180 degrees, rotated 360 degrees, and the like.

  FIG. 8 is a side view of the baking mold 30. The operation of the first lock mechanism 56a will be described with reference to FIG. The first rail 46 a is attached to the frame 10, and the attachment position is the front upper part of the baking mold 30 that passes through the heating unit 60. This prevents the upper baking mold 31 from opening. According to the first lock mechanism 56a, the dough does not leak even when the baking mold 30 is vertical in the second heating unit 60b. Further, if the upper baking mold 31 is not pushed strongly, the vertical second heating section 60b does not apply the weight of the upper baking mold 31 to the lower baking mold 32, so that the internal steam can easily escape.

  FIG. 9 is a side view of the baking mold 30. The operation of the second lock mechanism 56b will be described with reference to FIG. (A) shows a state where the upper baking mold 31 is not locked by the second lock mechanism 56b. (B) shows a state where the upper baking mold is locked by the second lock mechanism 56b. If the second rail 46 b is in the position shown in FIG. 9A, the T-shaped rod 35 does not contact the rear end 38 of the upper baking mold 31. The upper baking mold 31 can be freely opened and closed. If the second rail 46 b is in the position shown in FIG. 9B, the second rail 46 b pushes the wheel 37 a of the leg 37, so the spring 41 is contracted and the tip of the T-shaped rod 35 is behind the upper baking mold 31. The end 38 is pressed down and the upper baking mold 31 is locked. When the second rail 46b returns to the position shown in FIG. 9A, the T-shaped rod 35 is returned to the original position by the spring 41. Even if the baking mold 30 rotates, the second lock mechanism 56b does not open the upper baking mold 31, so that the baked confectionery 5 does not jump out.

  The first lock mechanism 56a applied to the heating unit 60 is difficult to apply to the place where the baking mold 30 rotates. Although it is possible to apply the second lock mechanism 56b applied to the preheating section 61 to the heating section 60, in that case, it is difficult to adjust the gap between the upper baking mold 31 and the lower baking mold 32.

  FIG. 10 is an explanatory diagram of the operation of the rotation mechanism 57 of the baking mold 30. As shown in FIG. 10, the rotation mechanism 57 rotates when the pinion 39 meshes with the teeth of the rack 47 when the rotary shaft 34 moves to the right in FIG. 10 by the endless chain 20. When the pinion 39 rotates, the rotating shaft 34 rotates, and thereby the baking mold 30 rotates. If the length of the rack 47 is 1/4 of the circumference of the pinion 39, the rack 47 can be rotated by 90 degrees. If the rack 47 is half the circumference of the pinion 39, the rack 47 can be reversed. Can rotate degrees.

  FIG. 11 is a perspective view showing the entire first rail 46a, second rail 46b, and rack 47 incorporated in the frame. As shown in FIG. 11, the first rail 46a extends from the stop position S5 to the stop position S22. The second rail 46b extends from the stop position S22 to the stop position S30. The rack 47 is provided in the preheating part 61. Laying the rack 47, rotating the baking mold 30, rotating 90 degrees orthogonal to the traveling direction of the endless chain 20, rotating 90 degrees returning from the orthogonal state to the traveling direction of the endless chain 20, or rotation Can be done.

  FIG. 12 is a perspective view of an opener that opens the upper baking mold 31 provided in the preheating section 61. As shown in FIG. 12, the opener 58 that temporarily opens the upper baking mold 31 includes a rotary arm 48 driven by an air cylinder and a rail piece 46c of the second rail 46b connected to the piston of the air cylinder 49. Become. The openers 58 are provided at two locations, the stop position S28 and the stop position S29. The baking mold 30 is stopped horizontally, pressed by the air cylinder 49, the rail piece 46c is retracted, the leg 37 of the T-shaped rod is pushed out by the spring 41, moved to the right side in FIG. 12, and unlocked. The rotary arm 48 was turned and lifted against the protrusions of the upper baking mold 31 so that the rotary arm 48 was separated from the upper baking mold 31 when opened at 20 to 30 degrees. When the rotating arm 48 is separated, the upper baking mold 31 is closed by its own weight. According to this, the vapor | steam in the baking mold 30 can be escaped. Further, the vibration generated when the upper baking mold 31 strikes the lower baking mold 32 makes it easy to separate the baked confectionery 5 from the baking mold 30.

  FIG. 13 is a plan view showing another configuration example of the endless chain and the baking mold. FIG. 14 is a side view of FIG. 6 and 7, the baking mold 30 is supported on one end, but in FIGS. 13 and 14, the baking mold 30 is supported on both ends. Such a structure can be stably supported even in the case of a heavy baking mold made of casting.

  INDUSTRIAL APPLICABILITY The present invention is suitable as an automatic manufacturing apparatus for mold-baked confectionery that has a thin skin such as baked potatoes, a crisp surface, and a texture that is crisp inside the skin.

5 Baked Goods 10 Frame 11-14 Drive Gear 20 Endless Chain 20a First Endless Chain 20b Second Endless Chain 21 L-shaped Hardware 30 Baking Die 31 Upper Baking Die 32 Lower Baking Die 33 Hinge 34 Rotating Shaft 35 T-Shaped Rod 36 Base Member 37 Leg 37a Wheel 38 Rear end 39 Pinion 40 Support member 40a, 40b Shaft hole 41 Spring 45 Piston filling machine 45a Rotary valve 45b Piston 45c Discharge hole 46 Locking rail 46a First rail 46b Second rail 46c Rail piece 47 Rack 48 Rotating arm 49 Air cylinder 50 Food supply part 50a Rotating shaft 50b Piston drive mechanism 51 Lower dough filling machine 52 Tool filling machine 53 Upper dough filling machine 55 Dough 56 Lock mechanism 56a First lock mechanism 56b Second lock mechanism 57 rotations Mechanism 58 Opener 60 Heating part 60a 1st heating part 60b 2nd heating part 60c 3rd heating part 61 Preheating part 62 Extraction part 100 Conveyor 200 Floor 300 Automatic manufacturing apparatus of type baked confectionery S1-S34 Stop position of baking mold

Claims (3)

An endless chain that is intermittently fed across a plurality of drive gears provided on a vertical surface;
A baking mold that is openable and closable and includes a baking mold that is rotatably attached to the endless chain;
An ingredient supply unit comprising two dough filling machines for discharging upper dough or lower dough from a plurality of discharge holes, and an ingredient filling machine provided between the dough filling machines;
A heating unit that is provided at least at the rising part of the endless chain and heats the baking mold conveyed along the traveling direction of the endless chain;
A locking mechanism that locks the upper baking mold so as not to open for a predetermined section;
An apparatus for automatically producing a baked confectionery , comprising: a preheating portion that is provided at a position where the endless chain descends and lowers the baking mold while rotating .
2. The automatic production of baked confectionery according to claim 1 , wherein an opener is provided in the remaining heat section to horizontally stop the baking mold at the intermittent feed stop position and to temporarily open the upper baking mold. apparatus.
The automatic baked confectionery manufacturing apparatus according to claim 1, wherein the baked mold is supported at one end by a support member fixed to the two endless chains.

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