JPH02215336A - Production of thinly roasted flat food and production device therefor - Google Patents

Abstract

PURPOSE:To obtain thinly roasted flat foods having both smooth sides free from hollows, holes, etc., by using discs of upper and lower two stages, sandwiching dough having half fluidity between the discs, roasting the dough thick, removing air and water in the dough and roasting the dough thinly. CONSTITUTION:Two discs 1 and 2 constituted in a vertically attachable and detachable way is preheated to a desired high temperature by a gas heating means 4 and dough (s) having half fluidity of a thin roasted flat food (e.g. thinly roasted Japanese cracker) is fed onto the lower bottom disc 1. Then the dough (s) is sandwiched by the top and the bottom discs 1 and 2 into desired thickness t1, roasted thick for a given time, water having air contained in the dough (s) is made into vapor and sufficiently and smoothly released. Then the dough (s) is further pressed by the top and the bottom discs 1 and 2 into thickness t2 and roasted thinly for a given time. Then after the thin roasting is over, the top and the bottom two discs 1 and 2 are opened and the thinly roasted flat foods are taken out.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention is applicable to thin hard-baked foods such as rice crackers, which are hard, thin, and flat-baked, or crepes, which are soft, thin, and flat-baked. This invention relates to a method and apparatus for producing thin, soft-baked foods that are suitable for producing thin, soft-baked foods, and that can be baked smoothly on both sides without causing caldera-like depressions or bulges due to gas generated from the raw material dough. .

[Prior Art] Conventional thin-walled hard-baked foods such as thin-baked rice crackers have some unevenness. In addition, thin soft baked foods such as crepes had caldera-like depressions and holes. This is because the moisture and air contained within the fabric turn into steam and expand.

[Problem to be solved by the invention] Conventional baking machines were unable to bake in a way that smoothly releases the air-containing moisture contained in the dough as steam, which causes the dough to rise. .

The present invention is a method for producing a thinly baked flat food that can sufficiently release the gas in the dough and that can be baked with both sides kept smooth without forming caldera-like depressions, holes, or bulges. and manufacturing equipment.

In addition, the present invention is particularly suitable for the production of thin-walled rolled foods such as thin baked rice crackers that are hard, thin, and flat-baked, or thin-walled soft-roasted foods that are soft, thin, and flat-baked such as crepes. It is an object of the present invention to provide a method and apparatus for producing a thinly baked flat food product that can be fried while keeping both sides smooth.

[Means for Solving the Problems] The method for producing a thinly baked flat food according to the first invention of the present application involves heating two upper and lower disks 1.2 to a required high temperature as shown in FIGS. 1(a) to (e). Then, after supplying the required amount of semi-fluid dough g for thinly baked flat foods onto the lower disc L, the dough g is pressed to the required thickness between the upper and lower discs 1 and 2, and the dough is heated for the required time. While baking, the gas in the dough is removed, and then the dough is further pressed with the upper and lower disks 1.2 to thinly bake it for the required time, and after the thinly baking is completed, the upper and lower two circles fi! , 2 is opened to take out the thinly baked flat food S.

Therefore, semi-fluid raw material kf=g due to the two disks 1 and 2
The dough is gently sandwiched in a thickly baked state, and suddenly and strongly baked, and the water containing air contained in the dough, which causes the dough to swell, is sufficiently and smoothly released as steam. As soon as the heat passes through the inside of the food and the generation of a large amount of gas is suppressed, the food is baked thickly in the shortest possible time, and then further compressed and baked to a thinly baked state. Both sides will be baked flat and smooth without any holes or bulges.

The heating of the discs 1 and 2 mentioned above includes either a method of heating the discs by applying fire from a gas burner to the discs, or a method of self-heating the discs by having a built-in heater in each disc.

When heating disks 1 and 2 with a gas burner, disk 1
．． It is best to rotate the unit 2 to make the heating condition even.

Furthermore, the heating of the discs 1 and 2 mentioned above means heating not only one of the discs 1 and 2 but both of them.

If only one of circles 6i and 2 is heated, the dough will stick to the disk that is not heated, making it difficult to peel off, and the baked dough will differ greatly between the front and back. This is to avoid problems.

Furthermore, the above-mentioned heating of the disks 1.2 is heating the upper and lower disks 1.2 to a sufficiently high temperature in advance, and then supplying the dough g, sandwiching it and baking it. It does not heat the upper and lower disks 1°2 after g is sandwiched between them.

This allows the air contained in the dough to be released at once as the moisture evaporates at the same time as the dough g is supplied, and when the dough is baked after a certain period of time, a large amount of gas is not released and the baked product is This is to prevent caldera-like depressions and holes from occurring, and to prevent the baking time of the dough from being significantly different between the front and back sides.

In addition, the above-mentioned heating of the disk 1.2 means that after supplying the dough g to the lower disk l, heating the disk l to release gas from the dough, and then sandwiching it and then inserting the dough g into the upper and lower disks. 1.2
In such a case, it is not intended to heat the dough g, nor is it intended to lower the upper disk 2 to press the dough g.
It takes a long time for the gas to release, and the degree of baking of the dough increases.Even if the dough is baked thickly, it is difficult to bake it thinly, and it is inevitable that the baked dough will differ greatly between the front and back sides.

Furthermore, the above-mentioned heating of disk 1.2 means that the upper and lower disks 1.2
In cases where the heating continues after the dough g is sandwiched between the two discs 1 and 2, or after the dough g is sandwiched between the upper and lower discs 1 and 2, the heating of the discs 1 and 2 is stopped and the baked clay is baked only by preheating. If the clay is baked by preheating, it is necessary to increase the specific heat by making the disk 1.2 considerably thicker.

Furthermore, heating of the disks 1 and 2 described above can be accomplished by heating one disk with the disks 1 and 2 in close contact with each other, and heating the other disk by heat transfer. Yen fit, 2 is
The material should be iron or copper, and the surface should be coated with Teflon to prevent fabric from adhering to it.

In order to press the dough g with the circles 1 and 2 and release the baked clay, it is sufficient that at least one of the disks 1 and 2 is movable so as to sandwich the dough g.

And baking thickly and then thinly means compressing the dough g in two stages using the upper and lower disks 1.2, and the specific dimensions of thickly baking or thinly baking and baking time are determined according to the desired product. Determined relatively depending on.

The clamping pressure of the dough g may be such that at least one of the discs is movable up and down and the interval between the upper and lower circles 2 is adjusted, or the upper disc 2 is lowered and the lower part is fixed. It is also possible to adjust the distance from the disc 1 and use the weight of the disc 2 as a pressing force.

In order to supply dough to -H of the upper disk 1 or pick up the baked clay product, the upper circle i1 must be apart from the lower disk l, but the upper and lower disks 1.2 and 1. It would be good if at least one side could go up and down, and
The upper disk 1 may be raised and the lower disk 1 may be horizontally rotated by a required angle.

The thinly baked flat food S that has been completely baked cannot be taken out unless the disk 1.2 is opened, but when the thinly baked flat food S is on the lower disk 1 when the circle z1.2 is opened, It may be raised in close contact with the upper disk 2. In any case, the baked clay products can be recovered. In addition, in order to prevent the thinly baked flat food S from coming into close contact with the upper disc 2 and being lifted when the disc 1.2 is opened, for example, a utility rod may be provided on the upper disc 2 to The push rod is operated when the upper disc 2 separates from the lower disc l.

Next, the manufacturing device for thin baked flat foods according to the second invention of the present application is as follows:
As shown in FIGS. 1(a) to (e), when the two disks 1.2 are vertically movable and are in direct contact with each other, the lower disk l a disk rotating means for rotationally driving the E-side disk 2, and a disk moving means 3 for moving the disk 2 on the E side northward;
While the two circles ff11.2 are rotating in close contact with each other, at least one of the disks is heated with gas to generate the two disks l.

Gas-heated disk heating means 4, which is configured to preheat 2 to a required high temperature and stop gas heating when the two circles 2 are separated or when the dough is being pressed and baked.
The upper disk 2 is separated from the lower disk 1, dough g is supplied onto the lower disk l, and then lowered in parallel by the disk moving means 3 to receive the dough g as required. The dough is pressed to a thickly baked state with a thickness of , and after the required time has elapsed, it is further lowered by the disk moving means 3 to compress the dough to a thinly baked state of a required thickness. It is something.

Therefore, the disks 1.2 are rotated in close contact with each other, and the gas-heated disk heating means 4 heats the disks 1.2 uniformly and at a high temperature with gas.Then, the gas heating is stopped and the disk moving means 3 raises the disks 2. After that, a predetermined amount of semi-fluid dough g is supplied onto the lower disk 1, and then the disk 2 is lowered and the raw material is injected.
+g is pressed to a thick baked state of the required thickness for a required period of time to smoothly degas the dough, and then the disk 2 is lowered and pressed to a thin baked state to release the baked clay. In the early stages of baking, the dough can be kept in a thick baking state to allow the necessary and sufficient release of the gas in the dough, which prevents caldera-like depressions, holes, or bulges from forming in thinly baked flat foods. It can be baked completely smooth on both sides.

[First embodiment...FIGS. 1(a) to (e)] First, the configuration will be explained.

The apparatus for manufacturing thin baked flat foods of this embodiment includes a lower disk 1 which is rotatably supported but not movable at the bottom, and an upper disk which is placed on the lower disk 1 and rotates together with the lower disk 1. a disk 2, a disk shaft support means 5 rotatably supporting the shaft 2a of the disk 2 on the hill side so as to guide it downwardly, and an upper disk 1 which is provided so as to be movable up and down with the disk 1 on the lower side brought together. A baking unit mechanism includes a disk moving means 3 that can move up and down with the disk 2 placed thereon, and an endless table that uses a motor (not shown) as a drive source and moves intermittently using a Geneva gear mechanism. It is assumed that a large number of the baking unit mechanisms are mounted at a constant pitch on the table portion of the baking sheet.

Figure (a) shows a plurality of stations, for example, the first to fifth stations, in which a gas-heated disk heating means 4.4 is provided, and the mechanism operates in the range of the first to fifth stations. The shaft of the disk 1 is connected to a disk rotation means (not shown) provided in the , and is rotated at low speed.
In the process of moving from the sixteenth station to the sixteenth station, the disk moving means 3 descends and the upper disk 2 closely rests on the lower disk L, so that these first to sixth stations At the fifth station, a heating type disk heating means 4.4 uniformly gas-heats the upper and lower disks 1.2, which rotate in close contact, to a required high temperature of approximately concave temperature, for example, 40°C to 200°C. It has become.

Figure (b) shows the sixth station, in which the dough supply means 6 is provided, and in the process of the above-mentioned baking unit mechanism moving from the fifth station blind to the sixth station, the disk moving means 3
moves upward and lifts the upper disc 2, so that the dough g is fixedly supplied onto the lower disc 1.

Figure (c) shows the seventh station, where the disk moving means 3 descends to support the upper disk 2 so that it is spaced t1m from the lower disk 1, and performs thick firing for one intermittent stop time. It looks like this.

Figure (d) shows a plurality of stations, for example, the 8th to 15th stations, in which the disk moving means 3 gradually descends and approaches the upper disk 2 so that the distance is t2,
The disk 2 is compressed by the weight of the disk 2, and thin baking is performed continuously over six intermittent stop periods.

Figure (e) shows that at the 16th station, the disk moving means 3 rises to lift the upper disk 2, and the scooping L-gear pallet 7 scoops up the thinly baked flat food S.
After the 16th station, the flow returns to the first station in Figure (a).

[Second Embodiment: Figures 2, 3, and 4] First, the configuration will be explained.

Figure 2 shows two upper and lower disks 1.2 rotating in close contact with each other.
6 disc 1 showing the state of being heated by gas heating means 4
．． 2 is made of copper and is coated with Teflon.

The lower disk 1 is rotatably driven, the upper disk 2 is lifted and opened like a hinged lid, and the gas heating means 4 is mounted on the upper side. When the circle MJ2 is lifted up, the branches v4a and 4a are horizontally turned so as not to interfere with the disk 2.

Therefore, the rotational drive of the lower disk 1 will be explained.9 The disk 1 is fixed to the upper end of the rotating shaft 3 rotatably supported by the frame 8, and the rotating shaft 10 is rotated by the motor 9.
The motor 9 is adapted to rotate at a low speed when the disc 2 is placed on the disc 1 and a switch (not shown) is turned on.

Next, lifting of the upper disk 2 will be explained.

In order to lift the upper disk 2, a vertically movable annular disk (disk moving means) 11 is provided outside the lower disk fil, and the upper disk 2 is lower than the lower disk 1. −
It is formed to have a round circumference, and when the annular disk 11 is lifted, the upper disk 2 is lifted up by the annular disk 11. The downward movement of the circular FI board 11 is carried out by two vertical rods 12, 1, each of which is guided by the frame 8 in the vertical direction.
When the disc lifting lever 13 is lifted, the two vertical rods 12 and 12 can be moved upwardly. As shown in FIG. 3, the disk lifting lever 13 is fixed to one end of a horizontal shaft 14, and a pair of cam levers 1 are attached to both ends of the horizontal shaft 14.
5.15 is fixed, and the roller 1 of the cam lever 15.15
6° 16 is achieved by means of a structure that is fitted in horizontal grooves of blocks 17.17 fixed to the longitudinal rods 12,12.

The upper disk 2 can not only be lifted, but also opened like a hinged lid.

The opening operation of the disk 2 like a lid is achieved by a disk lifting bracket (18) made of a heat insulating material that supports the shaft 2a of the disk 2, and the disk lifting bracket 18 is L-shaped with a hinge 19 constituting a lifting block 20. The lifting block 20 is attached to the bracket 20a so that it can be stopped horizontally, and the lifting block 20 is provided on the upper side of the frame 8 and fixed to the vertical rod 12.12 with bolts.
I was compensated for being carried aboard the ll,
Any height is achieved by lifting the handle portion 18a of the disc lifting bracket and tipping it over.

On the other hand, since the lifting block 20 is provided on the upper side of the frame 8 and is fixed to the vertical rod 12.12 by bolts 21.21, when the disk lifting lever 13 is lowered to -. adjustment bolt 22
．． 22 is brought into contact with the upper surface of the frame 8, and at this time, the upper surface of the disk 11 is slightly lower than the upper surface of the lower disk 1. Therefore, the upper disk 2 can ride on the lower disk 1 in close contact with it, and when the lower disk 6t is rotationally driven, the upper disk 2 is also rotated, and the disk 2 is rotated. The lifting bracket 18 is
A shaft 2a is supported on the disk 2 so that the disk 2 can freely rotate while maintaining a concentric state with the disk 1.

As shown in FIG. 4, in order to stop the upper disk 2 in the lifted position, hold the disk lifting lever 13 and move the locking projection 13a of the disk positioning lever 23 to the L portion locking portion 23a of the disk positioning lever 23. to engage.

If the upper disk 2 is stopped at the lifted position in this way, the dough can be fed using the dough supply hopper 24, and the baked and fried products can be scooped up and the thinly baked flat foods S can be scooped out using the pallet 7. can be raised.

When the disk is lifted and the 8-13 is lowered from the lifted position and its locking protrusion 13a is engaged with the lower locking portion 23b of the disk positioning lever 23, the ring disk 11 descends with the disk 2 placed thereon. The upper surface of the circular disk 11 is positioned several mm above the upper surface of the lower disk 1, and the circular disk 11 supports the upper disk 2, so that the dough is supplied onto one disk 1. If so, the weight of the disk 2 can suppress the dough to a good thick baking state with no uneven thickness, and the engagement between the locking protrusion 13a of the disk lifting lever 13 and the lower locking portion 23b of the disk positioning lever 23 can be prevented. Release the connection, and release the disk lifting lever 1.
3 is further lowered, the annular disc 11 is lowered until the adjustment bolt 22° 22 provided on the lifting block 20 comes into contact with the upper surface of the frame 8, and the "-" surface of the annular disc 11 is lowered to the lower disc 1. Since it is slightly below the top surface of disk 2, disk 2 is “1”
The dough can be compressed by the fit action, and can be suppressed to a thin baked state.

Next, the gas heating means 4 will be explained.

The gas heating means 4 includes two branch pipes 4b branching from a main pipe 4b so as to sandwich the disk 1.2 from above and below.

4b, and a disc l at the tip of the branch pipe 4b, 4b.

2 facing nozzles 4c, 4c and automatic ignition devices 4d, 4
d, and a shutoff valve 4e at the upper end of the main pipe 4b. In the gas heating means 4, the main pipe 4b is connected to the pinion 2.
By pushing in the handle 27 and moving the rack shaft 28 having a rack 28a that engages with the pinion 25 and rotating the pinion 25, the branch pipes 4b, 4b turn and form the nozzle. 4c.

When 4C faces the disk 1.2, the shutoff valve 4e is opened and the automatic ignition device 4d is activated.

Sparks fly from the nozzle 4d, igniting the gas emitted from the nozzles 4c, 4c, and heating the disk 1.2 to a required high temperature.

Next, the effect will be explained.

As shown in Fig. 2, lower the disk lifting lever 13 to the lowest position, bring the upper disk l into close contact with the lower disk 1, and rotate the lower disk 1, thereby rotating the upper disk l as well. Next, the handle 27 is pushed in and the branch pipes 4b, 4b of the gas heating means 4 are swung to a position sandwiching the two discs 1, gas heating is performed for several minutes, and when the two discs 1 are heated to the required high temperature, The handle 27 is pulled back to stop gas heating and the branch pipes 4b and 4b of the gas heating means 4 are turned to their original positions.

Subsequently, the disk lifting lever 13 is lifted to engage the locking protrusion 13a of the disk lifting lever 13 with the upper locking portion 23a of the disk positioning lever 23, the upper disk l is placed in the lifting position, and the fabric supply hopper 24 etc. Use the lower disk 1
Feed the required amount of semi-fluid dough for the thinly baked flat food to one person, quickly lower the disk lifting lever 13, and move the locking protrusion 13a of the disk lifting lever 13 to the disk positioning lever 2.
3 to be engaged with the lower locking portion 23b.

Then, the upper surface of the annular disk 11 is slightly lowered than the two surfaces of the lower disk 1, and as a result, the disk 2 can press the dough into a thin baked state due to the action of its weight, and the two disks 1.2 Since the dough is heated to a high temperature by the previous gas heating, the dough can be baked thickly.

In this way, the dough is sandwiched between the two disks 1.2 and baked suddenly and powerfully, so a skin is instantly formed on both sides.
The large amount of gas generated within the dough does not penetrate the skin in the vertical direction, but instead smoothly permeates horizontally through the uncompacted dough, which is sandwiched between thick baked goods and restricted in its movement. The material is distributed to the outside without causing any negative effects such as caldera-like depressions, holes, or bulges in the dough g.

The thick baking is finished as soon as the heat passes through the dough and the generation of a large amount of gas is suppressed, and then the disk lifting lever 1 is pressed.
Lower step 3 all the way to the lowest level and move on to lightly grilled. Then, the annular disc 11 is lowered until one side of the annular disc 11 is slightly lower than the - side of the lower disc L, and the disc 2 pinches the dough by its weight, causing the discs 1 and 2 to It will be baked thin and smooth on both sides.

When the baking was completed, as shown in FIG. 4, the disk lifting lever 13 was lifted to engage its locking protrusion 13a with the upper locking portion 23a of the disk positioning lever 23, and the upper disk 2 was lifted. The pallet 7 scoops up the baked product and scoops up the thin baked flat food S.

[Effects] As explained above, according to the method for producing thinly baked flat foods according to the first invention of the present application, semi-fluid dough is sandwiched between two discs and suddenly and strongly baked, resulting in thick and The air-containing moisture contained in the dough, which causes the dough to swell during baking, is sufficiently and smoothly released as steam, and then, as soon as the heat passes through the inside of the dough and the generation of numerous gases is suppressed, thick baking is performed. After baking, the dough is baked in a thin state, so that the gas generated from the raw dough does not cause caldera-like depressions or bulges, and both sides can be kept smooth during baking. A method for producing an original thin baked flat food suitable for producing thin rolled foods such as grilled rice crackers that are hard, thin, and flat baked, or thin soft baked foods such as crepes that are soft and baked thin and flat. is realized and the initial objective is achieved.

Further, according to the apparatus for manufacturing thinly baked flat foods according to the second invention of the present application, gas heating can be performed by rotating the lower two disks in close contact with each other, and once the disks have been heated, the upper disk is moved upward to heat the thin and flat food. By lowering the upper disk after supplying fluid dough, the dough can be compressed into a thick baked state, and after a while, if the disk is further lowered, the dough can be pressed into a lightly baked state. Since it can be pressed, semi-fluid dough can be sandwiched between two disks and baked suddenly to make it thicker and thicker, thereby eliminating the air-containing moisture contained in the dough that causes it to swell. The steam was released sufficiently and smoothly, and then, as soon as the heat passed through the dough and the generation of numerous gases was suppressed, the thick firing was completed and the baked clay was made into a thinner state. Thin baked flat foods are baked flat on both sides without creating caldera-like depressions, holes, or bulges, and are thin baked foods such as thin baked rice crackers that are hard, thin, and flat baked, or crepes, etc. A device for making convex and thin baked flat food products suitable for producing thin soft baked foods that can be baked thinly and flatly is realized, and the initial objective is achieved.

[Brief explanation of the drawing]

FIGS. 1(a) to 1(e) are schematic process diagrams according to a first embodiment for explaining the method and apparatus for producing thin baked flat foods of the present invention. Figures 2 to 4 relate to a second embodiment for explaining the manufacturing method and manufacturing equipment for thin baked flat foods of the present invention, and Figure 2 is a right side view showing a state in which a disk is being heated. FIG. 3 is a front view with a main part cut away, and FIG. 4 is a right side view showing a state in which thinly baked food is baked and taken out. S ・ 0 1φ・ 2・・ 2a・ 3 fist・ 4・− a− 4b・ 40th d − 4e ・ 5φ fist 60 fight 7 fight・ 8・・ 9・φ 10 @ 11・ 12・ ・ Thin baked flat food , ・Disc, ・Disc, ■Shaft, φ disk moving means, ・Gas heating means, φ・branch pipe. Q: - Nozzle, - Automatic ignition device, Shutoff valve, - Disc shaft support means. Inner dough supply means, φ scooping burnt pallet, one frame motor, rotating shaft, ... Enkanrei (disc movement means) fist vertical low, do, l 3 ・ 3a 14 ・ 15 ・ 16 No. l 7 ・18 φ 8a 20 ・ 0a 21 22 23I+ 3a 3b 24 ・ 25 ・ 26 - 27 ・ ・Disc holder - beard lever ・Latching protrusion, ・Horizontal shaft, cam lever - roller, ・Block, ・Disc puller Bracket, Senbu, Hinge.・Elevating block, ・-L type bracket 7, φ port, ・Adjustment bolt, 9 disc positioning lever, fist upper locking part, φ・lower locking part, ・Dough supply hopper fist pinion, ・Main pipe mounting shaft.・Handle, 28・Φ・Rack shaft, 28a easy to reach

Claims (2)

[Claims] (1) Preheat the upper and lower two discs to the required high temperature, then supply the required amount of semi-fluid dough for thinly baked flat foods onto the lower disc, and then use the upper and lower discs to spread the dough to the required thickness. Press the dough to bake thickly for the required time and degas the dough. Next, press the dough further with upper and lower disks to bake thinly for the required time. After baking is completed, open the upper and lower two disks. 1. A method for producing a thinly baked flat food, characterized by taking out the thinly baked flat food. (2) Two disks that can move upwardly and downwardly toward and away from each other, disk rotation means that rotationally drives the lower disk when the two disks are in direct contact with each other, and disk movement that moves the upper disk up and down. means, heating at least one of the disks with gas while the two disks are rotating in close contact to preheat the two disks to a required high temperature, and when the two disks are separated and sandwiching the dough. and a gas-heated disc heating means configured to stop gas heating during pressing and baking, and the upper disc is spaced apart from the lower disc and the lower disc is separated from the lower disc. After the dough is fed onto the top, the dough is lowered in parallel by the disk moving means to compress the dough into a thick baked state of the required thickness, and after the required time has passed, the dough is further lowered by the disk moving means to make the dough into the required thickness. 1. A manufacturing device for thinly baked flat food, characterized in that it is configured to pressurize the food to a thinly baked state.