JPH0529390U - Confectionery - Google Patents

Abstract

(57) [Summary] [Purpose] An object of the present invention is to provide a confectionery baking device capable of efficiently baking a large number of confectioneries. [Construction] A confectionery body with a built-in heat source, an upper wall rotatably provided on the top of the confectionery body and having a plurality of openings, and fitting and arranged in each of the openings. And a confectionery bake element that is movable and that provides an arbitrary number of dies including an upper mold and a lower mold.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention relates to a confectionery baking machine that bake an annulus into an arbitrary shape, with flour in the dough kneaded with water, and in particular, enables efficient baking of many confectioneries. Regarding things.

[0002]

[Prior Art]

 Various types of confectionery bakers have been considered as a confectionery baking machine that is used to bake the dough into a desired shape, which is made by mixing the flour with water and kneading it with water. Each of them has an upper mold and a lower mold. Put the dough into the lower mold, put the bean paste on it, put the dough into a lid and cover with the upper mold. After that, the product is uniformly baked while being properly inverted in that state.

[0003]

[Problems to be solved by the device]

 The above-mentioned conventional configuration has the following problems. None of the confectionery bakers were able to efficiently bake a large number of confectioneries. Therefore, there was a problem that it took a long time to bake the required number of confectionery. In addition, the conventional confectionery ware is usually a separate candy ware baking machine, and when trying to bake a large number of candy, many confectionery wares will be arranged side by side, which saves a large space. It was necessary and the work was difficult.

The present invention has been made based on such a point, and an object of the present invention is to provide a confectionery baking machine capable of efficiently baking a large number of confectioneries.

[0005]

[Means for Solving the Problems]

 In order to achieve the above object, a confectionery baking machine according to the present invention comprises a confectionery baking machine body having a built-in heat source, an upper wall rotatably provided at an upper portion of the confectionery baking machine body and having a plurality of openings. And a confectionery baking element which is fitted and arranged in each of the above-mentioned openings and is rotatable, and which comprises an upper die and a lower die to provide an arbitrary number of dies. ..

[0006]

[Action]

 While the ingredients are being charged into each confectionery element, the upper wall is rotated and the ingredients are sequentially charged into the plurality of confectionery elements. Moreover, the confectionery baking element in which the ingredients are charged is rotated as necessary to be inverted appropriately. As a result, many confectioneries are baked efficiently.

[0007]

【Example】

 An embodiment of the present invention will be described below with reference to FIGS. First, as shown in FIG. 3, there is a frame body 1 as a confectionery body, and an upper wall 3 is arranged at the upper end of the frame body 1. The upper wall 3 is rotatably arranged around the shaft portion 4. Further, when the upper wall 3 is rotated, it is manually carried out by grasping an arbitrary handle 6 among the plurality of handles 6 projecting above the upper wall 3. As shown in FIG. 2, a gas burner 5 is housed / arranged in the frame body 1. A gas pipe 7 is connected to the gas burner 5.

A plurality of (five in the present embodiment) openings 9 are formed in the upper wall 3. A confectionery baking element 11 is detachably attached to the opening 9. As shown in FIGS. 4 and 5, the confectionery baking element 11 is composed of an upper mold 13 and a lower mold 15. The upper die 13 is rotatably attached to the lower die 15 via a hinge 17. A handle 19 is attached to the upper mold 13, and when the upper mold 13 is rotated, the handle 19 is gripped. Further, the handle 19 has a perforation hole 20 formed therein. When the upper mold 13 is opened to take out the baked confectionery, a perforation (not shown) is inserted into the perforation hole 20. ..

The lower mold 15 is provided with shafts 21, 23 for supporting the confectionery element 11 on the upper wall 3. As shown in FIGS. 6 and 7, recesses 25 and 27 into which the shafts 21 and 23 are fitted are formed on the upper wall 3 side. A grip portion 29 is continuously formed on the shaft portion 23, and the grip portion 29 is gripped when inverting the confectionery element 11. A rotation stopper piece 31 is provided on the upper mold 13 so as to project therefrom. On the other hand, on the upper wall 3 side, as shown in FIG. 7, recesses 33 and 35 into which the rotation stopping piece 31 is fitted are formed. The rotation stopper piece 31 is fitted into one of the recesses 33 and 35 to regulate the rotation of the confectionery element 11.

A plurality (three in the case of this embodiment) of molds 37 are formed on the confectionery element 11. The mold 37 is composed of recesses of a predetermined shape formed in both the upper mold 13 and the lower mold 15. In the figure, the shape of a crane and the shape of a turtle are shown, but the shape is arbitrary.

The operation will be described based on the above configuration. First, the manufacturing process of the dough will be described. Suppose that 200 sweets are baked. First, prepare 1500g of eggs and break them into a stainless ball. Stir this with a whiper (stirrer) and whisk lightly. Next, 1200 g of top sucrose and 400 g of honey are prepared, put in the stainless bowl, and sufficiently whipped. Next, 200 cc of Soflon B and 400 cc of water are prepared and put into a stainless ball. Then gently stir by hand. Next, prepare 2000 g of wheat flour and 40 g of a porter, put them in the stainless bowl and mix them. This completes the manufacture of the dough.

Next, the baking process is started. First, the upper mold 13 of any confectionery baking element 11 is rotated to be opened. Then, oil is applied to the inner surfaces of the upper mold 13 and the lower mold 15 while being heated appropriately. Next, while pouring the dough into the lower mold 15, the bean paste is put on it. Pour the dough on the bean jam and cover with the upper mold 13. With this, baking is done gradually. Next, the upper wall 3 is rotated by a predetermined angle, and another adjacent confectionary baking element 11 is subjected to the same work as described above. Hereinafter, the same operation is performed on the five confectionery baking elements 11.

In addition, in the above work process, the confectionery baking element 11 is appropriately inverted. Then, the upper wall 3 is gradually rotated, and when the confectionery element 11 in which the ingredients are initially charged has returned to its original position, the confectionery has just been baked. Therefore, the baked confectionery is taken out and the ingredients are charged again.

According to this embodiment, the following effects can be obtained. First, you can efficiently bake a large number of sweets. At that time, it is not necessary to use a large space and perform complicated work as in the conventional case. This is because the rotatable upper wall 3 is provided, the plurality of confectionery baking elements 11 are arranged therein, and the work is performed while appropriately rotating this. In addition, the fact that one confectionery baking element 11 can bake a plurality of confectioneries also greatly contributes.

Further, when the upper wall 3 was rotated while performing the same work on the plurality of confectionery broiler elements 11, the confectionery broiler element 11 in which the ingredients were initially charged returned to the original position. At this point, the confectionery is just baked, so you can immediately add the following ingredients. In other words, the confectionery baking work can be efficiently and continuously performed without wasting time.

Further, since the rotation amount of the confectionery baking element 11 is regulated by the rotation stopper piece 31 and the recesses 33 and 35, the confectionery baking element 11 is unnecessarily rotated and the confectionery baking element 11 is rotated. There is no loss of optimal baking quality or interruption of work.

The present invention is not limited to the above-mentioned one embodiment. For example, the number of confectionery baking elements 11 and the number of molds of each confectionery baking element 11 are arbitrary.

[0018]

[Effect of the device]

 As described above in detail, according to the confectionery baking device of the present invention, the upper wall is rotatably attached and a plurality of confectionery baking elements are rotatably arranged on the upper wall, so that the confectionery baking work can be performed. The workability has been greatly improved, the work time has been shortened, and many confectioneries can be baked efficiently.

[Brief description of drawings]

FIG. 1 is a plan view of a confectionery baking device showing an embodiment of the present invention.

FIG. 2 is a plan sectional view of a confectionery baking device showing an embodiment of the present invention.

FIG. 3 is a side cross-sectional view of a confectionery baking device showing an embodiment of the present invention.

FIG. 4 is a plan view of a confectionery baking element showing an embodiment of the present invention.

FIG. 5 is a side view of a confectionery baking element showing an embodiment of the present invention.

6 is a cross-sectional view taken along the line AA of FIG. 1 showing an embodiment of the present invention.

FIG. 7 is a sectional view taken along line BB of FIG. 1 showing an embodiment of the present invention.

[Explanation of symbols]

 1 Frame (confectionery body) 3 Upper wall 9 Opening 11 Confectionery element 13 Upper mold 15 Lower mold

Claims (1)

[Scope of utility model registration request] 1. A confectionery body with a built-in heat source, an upper wall rotatably provided on the top of the confectionery body and having a plurality of openings, and fitting and arrangement in each of the openings. And a rotatable confectionery element comprising an upper die and a lower die to provide an arbitrary number of dies, and a confectionery broiler.