JPH0238185B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing confectionery dough that forms an outer shell of Ichimonjiyaki.

Ichimonji-yaki is a Japanese confectionery known by trade names such as ``Mikasa,'' and is made by filling confectionery dough with red bean paste and folding it in half, or by layering another layer of confectionery dough on top.

By the way, Ichimonjiyaki has the disadvantage that it is a fresh confectionery, does not have a long shelf life, and spoils quickly.

The main cause of this corrosion is thought to be the presence of moisture at the contact surface between the confectionery dough and the filling.

Conventional confectionery dough used for Ichimonji-yaki was placed in a circular shape on a baking plate such as an iron plate and baked on only one side, so moisture was not sufficiently removed from the top surface of the confectionery dough, resulting in The bean paste is affected by the moisture and immediately becomes rusty or corrodes.

The purpose of this invention is to remove moisture on the top surface of the confectionery dough, which is a cause of corrosion in the conventional Ichimonjiyaki, and to provide Ichimonjiyaki with a long shelf life.

Embodiments of the present invention will be described below with reference to the drawings.

1 and 2 show the apparatus used for manufacturing the confectionery dough of the present invention. To explain the outline, the apparatus main body 1 includes a conveyance mechanism 2, a feed mechanism 3, and a return mechanism. A mechanism 4 is provided in which the grilling plates 6 are conveyed one after another to the upper guide rail 5 of the conveying mechanism 2 by the feeding mechanism 3, and the grilling plates 6 are further conveyed to the lower guide rail 7 of the conveying mechanism 2 by the return mechanism 4. The structure is such that the paper is fed, is stopped by a chain 8, and is sent back to the feeding mechanism 3.

The apparatus main body 1 also includes a bottom burner 9 for heating the grilling plate 6, a lees removal mechanism 10 for removing lees adhering to the grilling plate 6, and an oil wiping mechanism for wiping oil on the grilling plate 6. There are 11.

Therefore, the confectionery raw materials stored in the hopper 12 are transferred one after another as hemispherical confectionery dough 13 onto the baking plate 6, which is conveyed to the upper guide rail 5 of the conveyance mechanism 2 provided in the device main body 1. It's being served up.

Since the baking plate 6 is heated by the lower burner 9 while being conveyed to the upper guide rail 5, the lower surface of the confectionery dough 13 placed on the baking plate 6 is baked.

After the lower surface of the confectionery dough 13 is baked, it is further conveyed along the upper guide rail 5, and the upper surface is pressed down by a hexagonal baking mold 14 to make it flat.

Each side of the hexagonal baking mold 14 is heated by an appropriate heat source, and each side rotates as shown in the imaginary line shown in FIG. 2, so that the confectionery dough 13 is pressed against the top surface. As soon as it is applied, it is heated to completely remove moisture.

The confectionery dough 13 conveyed to the extreme end of the upper guide rail 5 is scooped up by a scraper (not shown) or the like and sent to the next filling process.

The grill plate 6 is moved to the lower guide rail 7 by the return mechanism 4.
The lees removing mechanism 10 and the oil wiping mechanism 11
The confectionery ingredients are then conveyed through the conveyance mechanism 3 to the upper guide rail 5 of the conveyance mechanism 2, and the confectionery raw materials stored in the hopper 12 are arranged on the baking plate 6.

Since the upper surface of the confectionery dough 13 produced as described above is heated and moisture is completely removed, the confectionery dough 13 will not immediately become rotten even if the bean paste is placed on top of it. Ta.

Moreover, since the upper surface of the confectionery dough 13 is pressed and flattened, the filling can be easily piled up, thereby simplifying the filling process.

Furthermore, in the manufacturing method of the present invention, instead of repeatedly pulling the confectionery dough 13, the lower surface of the confectionery dough 13 is baked while the confectionery dough 13 is conveyed, and then the upper surface is pressed and heated by the baking mold 14. Since the operation is as follows, confectionery dough 13 can be continuously produced in large quantities.

[Brief explanation of drawings]

FIG. 1 is a plan view of an apparatus used to carry out the present invention, FIG. 2 is a front view of the apparatus, and FIG. 3 is an explanatory diagram showing flattened confectionery dough. 2... Conveyance mechanism, 6... Baking board, 13... Confectionery dough, 1
4... Baking mold.

Claims (1)

[Claims] 1 Place the confectionery dough 13 on the baking board 6, bake the lower surface of the confectionery dough 13 while conveying the baking board 6 by a conveying means as appropriate, and further bake the confectionery dough 13.
This method for producing confectionery dough for confectionery baking is characterized by pressing the upper surface of the confectionery dough 13 with a baking mold 14 and heating the dough at the same time to completely remove moisture without turning over the confectionery dough.