JPH0248220B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION This invention involves baking a continuously supplied strip of dough while spreading it thinly, adding a pattern to the surface of the dough, and winding the dough into a spiral shape. This invention relates to a method of manufacturing confectionery.

In the conventional method of manufacturing rolled confectionery, a shallow groove is provided on the top surface of a pulley, a belt is suspended from the pulley and rotated, and the confectionery dough is sandwiched between the pulley and the belt and rolled out while being baked. Then, the baked confectionery dough is rolled up in a spiral to manufacture it, or the confectionery dough is placed on an endless conveyor with a belt suspended between pulleys and transferred to a baking oven while being spread with rollers, etc. After being transferred and baked, the confectionery dough was rolled up into a spiral.

However, in the above-mentioned method, the device used has a complicated structure and is a three-dimensional mechanism, which increases the size of the device and lacks appropriateness in terms of operation and installation location.

This invention was made in order to solve the problems of the conventional examples, and its purpose is to simplify the structure of the device used and to make it a planar mechanism to reduce the size of the device. .

Therefore, in this invention, the dough 1 is dropped onto the outer peripheral part 3 of the upper surface of the rotating disk 2, the dough 1 is baked while being spread by the stretching roller 4, and patterns are provided at appropriate positions on the outer peripheral part 3. The method is such that a pattern is applied to the surface of the fabric 1 using an application roller 8, and the fabric 1 is wound up in a spiral shape.

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

A continuously supplied strip-shaped dough 1 is dropped onto the outer periphery 3 of the upper surface of a rotating disk 2, and is transferred to the outer periphery 3 of the upper surface of the disk 2 while being spread thinly by a stretching roller 4.

In this case, the supply speed of the dough 1 and the rotational speed of the disk 2 need to be balanced so that the width of the spread dough 1 is constant and so that there are no breaks in the dough 1.

The dough 1 transferred to the outer circumference 3 on the upper surface of the disk 2 is heated from the lower surface of the disk 2, and is baked before transferring to the winding part 5 provided at an appropriate position on the outer circumference 3 of the upper surface of the disk 2.

As a heating method, if a gas burner or the like is placed on the lower surface of the disc 2, the structure is simple and the heating can be carried out with good thermal efficiency.

Furthermore, in order to adjust the degree of baking of the dough 1, in addition to adjusting the heat of the gas burner, etc., the distance from the position where the dough 1 is dropped onto the outer periphery 3 on the upper surface of the disk 2 to the position where the winding part 5 is provided is adjusted. It can be fired to an appropriate degree.

Furthermore, after the fabric 1 is spread thinly by the stretching roller 4, before the fabric 1 is transferred to the winding section 5, the fabric 1 is Add a baked or engraved pattern to the surface.

Next, the fired dough 1 is wound up in a spiral shape by a winding core 7 that is rotatably mounted on a bearing 6 of a winding section 5.

The winding core 7 is arranged at a position above the outer peripheral part 3 on the upper surface of the disk 2 so as to be able to freely adjust its angle, and is used to wind up the fabric 1 with the helical angle thereof being freely adjustable.

Further, a scooper (not shown) may be provided at an appropriate position on the outer circumferential portion 3 on the upper surface of the disk 2 to scoop up the fabric 1 that has moved on the outer circumferential portion 3 and send it to the winding core 7.

Then, when the fabric 1 is wound up in a spiral shape one after another around the winding core 7, the fabric 1 wound up in a spiral manner
is continuously fed out in front of the winding core 7, and is cut into a fixed length using a cutter or the like to produce a product.

As mentioned above, in this invention, the upper surface of the disk 2 is used to fill and spread the dough 1 on the outer circumference 3, so the device used therein is a planar mechanism.
Moreover, since it is sufficient to arrange a burner or the like on the lower surface of the disk 2 to bake the rolled dough 1, the structure can be simplified. Furthermore, in this invention, since the fabric 1 is spread thinly with the stretching roller 4 and then patterned with the patterning roller 8, a uniform and elaborate pattern can be applied.

[Brief explanation of drawings]

The drawings are explanatory diagrams showing the apparatus used in the present invention and the transition state of the fabric. 1... dough, 2... disk, 3... outer periphery, 4...
...Stretching roller, 8...Patterning roller.

Claims (1)

[Claims] 1. Drop the dough 1 onto the outer periphery 3 on the upper surface of the rotating disk 2, bake the dough 1 while spreading it with a stretching roller 4, and further shape the dough 1 with a patterning roller 8 provided at an appropriate position on the outer periphery 3. A method for producing a rolled confectionery characterized by adding a pattern to the surface and rolling up the dough 1 in a spiral shape.