JPH0619486U - Baking mold for processed food - Google Patents

Abstract

(57) [Summary] [Purpose] To obtain a baking mold that can easily bake foods that are being baked at the top open into a substantially spherical shape without rotating and reversing in the recesses and easily peeling. A baking mold 3 in which a plurality of food baking recesses 7 are arranged on the upper surface of the baking mold body, wherein the recess 7 has a substantially hemispherical bottom and a substantially cylindrical upper part following the recess 7, The depth D of the place 7 is larger than the diameter d.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention relates to a spherical or similar processed food such as a takoyaki baking mold.

[0002]

[Prior art]

 Conventionally, a takoyaki baking mold is generally one in which a large number of recesses with a hemispherical bottom and a cylindrical top following it are arranged on the upper surface of the baking mold body. Is smaller than the diameter, and the takoyaki dough that is being baked in the recess is manually rotated and inverted.

[0003]

[Problems to be solved by the device]

 By the way, in the conventional baking mold, the takoyaki dough during baking must be manually rotated and inverted, which is one of the factors that hinder the automatic baking process. The present invention has been made in view of the above situation, and an object thereof is to provide a processed food that can be baked into a substantially spherical shape without rotating and inverting the food being baked during rotation. To provide baking molds.

[0004]

[Means for Solving the Problems]

 In order to achieve the above object, the present invention takes the following technical means. That is, the present invention is a baking mold in which a plurality of food baking recesses are provided on the upper surface of the baking mold body, wherein the recess has a substantially hemispherical bottom and a substantially cylindrical upper part following the recess. The feature is that the depth of the place is larger than the diameter. The depth of the recess is preferably 1.2 times the diameter or more.

[0005]

[Action]

 According to the present invention, since the oil applied to the upper half of the peripheral wall of the recess 7 is relaxed, the food to be baked bulges upward in a substantially hemispherical shape without adhering to the peripheral wall of the recess. By baking over and under heat, the food is baked into a substantially spherical shape, and the baked food can be easily removed from the baking mold 3 and can be easily taken out. In particular, it can be taken out only by turning the baking mold 3 upside down. .

[0006]

【Example】

 Embodiments of the present invention will be described below with reference to the drawings. FIG. 6 shows an overall plan view of the takoyaki baking machine. The baking machine has a baking mold transfer path 2 formed in a loop shape on the main body frame 1 in plan view, and a baking mold circulating and transferred on the transfer path 2. 3, a baking mold transfer means 4, a tunnel oven 5 arranged in the middle of the transfer path 2, a baking mold cleaning rotary brush 6, and an oil supply for dropping oil into the takoyaki baking recess 7 of the baking mold 3. It comprises a tank 8, an automatic oiling device 9 for applying oil to the inner surface of the recess 7, and an automatic dough supply device 11 for injecting a liquid dough (raw material) 10 having fluidity into the recess 7 in a fixed amount. ing.

The main body frame 1 is composed of an outer frame 12 framed in a flat rectangular parallelepiped shape and an inner frame 13 provided inside, and the inner and outer frames 12, 13 are formed with an endless transfer path 2. The inner and outer guide rails 14 and 15 having a loop shape in plan view are provided. As shown in FIGS. 1 to 5, a baking die 3 according to the present invention comprises a baking die main body 16, a support frame 17 for reversibly supporting the main body 16 and inner and outer support legs 18, 19. At the lower end of each of the support legs 18 and 19, support rollers 20 and 21 rolling on the inner and outer guide rails 14 and 15 and a guide roller 22 guided to the inner surfaces of the inner and outer guide rails 14 and 15 facing each other. , 23 are rotatably attached respectively. Further, the baking mold body 16 is provided with a large number of the above-mentioned food baking recesses 7 having a substantially U-shape that is open upward, and the upper portions of both outer surfaces of the front end in the transfer direction are inverted 180 degrees via the horizontal shaft 24. Possibly, it is pivotally attached to the support frame 17.

As shown in FIG. 1, the food baking recess 7 has a hemispherical bottom and a cylindrical top, and its depth D is about 1.2 times the diameter d or more. The takoyaki (product) is peeled off from the recess 7 and falls by simply turning the baking mold body 16 upside down without rotating and turning over during baking. ing.

A reversing rod 26 is projectingly provided on the outer side surface 25 (end surface on the outer guide rail 15 side) of the baking mold body 16, and a reversing operation guide rail (not shown) provided on the outer frame 12 of the takoyaki take-out portion 27 is provided. Thus, as the baking mold 3 moves, it is automatically reversed and returned to normal rotation. Further, the inner support leg 18 has a substantially T shape when viewed from the side.

The liquid dough 10 injected into the baking recess 7 of the baking mold 3 mixes various kinds of materials having different specific gravities such as wheat flour, vegetables, and tempura meal, and kneads by adding water, soup stock, etc. to flow. It is a liquid with properties, and is automatically metered by the automatic dough feeder 11. The baking mold transfer means 4 includes a chain wheel 29 rotatably attached to both ends of the inner frame 13 in the longitudinal direction via a vertical rotation shaft 28, and an endless transfer chain 30 wound between the chain wheels 29. An inner supporting leg 18 of each baking dies 3 is attached to the transfer chain 30 at equal intervals via attachment fittings 31 (see FIGS. 2 to 4).

As shown in FIG. 6, the tunnel oven 5 is provided so as to surround the left half of the loop-shaped baking die transfer path 2, and as shown in FIG. A lower fire consisting of a Bunsen burner 33 is arranged at a predetermined interval, and the baking mold 3 is heated from the upper and lower surfaces at the same time, so that both the upper and lower sides of the takoyaki can be baked simultaneously and evenly in a short time. . Reference numerals 34 and 35 are gas supply pipes, and a control valve (not shown) is provided in the middle of the pipes 34 and 35 to adjust the gas supply amount and control the temperature.

The baking mold cleaning rotary brush 6 is located on the lower side of the front side of the takoyaki take-out portion 27 in the baking mold transfer direction, and is rotated by a horizontal shaft 36 that is cantilevered on the outer frame 12. Is provided on the upper surface of the baking die body 16 so as to rotate in contact therewith. Reference numeral 37 is a brush rotation drive motor, and 38 is a brush cover. On the lower side of the brush 6, the oil supply tank 8, the automatic oil coating device 9, and the automatic dough supply device 11 are sequentially arranged so as to straddle the baking dies 3 up to the tunnel oven 5. . A dough replenishing device 39 replenishes the dough in the dough stirring and kneading storage tank 40 into the dough container 41 of the automatic dough feeder 11. Then, the dough in the dough container 41 is pumped up by the dough injector 44 having the spoon part 42 and the gutter part 43, and is quantitatively injected into the recess 7 of the baking mold 3.

Next, the driving operation of the above embodiment will be described. First, the starting switch is turned on to drive the baking mold transfer means 4, and the tunnel oven 5 is also started to be heated. The rotation of the chain wheel 29 starts driving the baking mold 3 via the transfer chain 30, and the baking mold 3 is guided by the guide rails 14 and 15 of the loop-shaped transfer path 2 to be circulated and transferred to the upper side in the tunnel oven 5. When the baking mold 3 reaches a temperature suitable for baking while it circulates while being heated by fire and lower heat, the oil supply tank 8 of the oil supply tank 8 is placed in the recess 7 of the baking mold body 16 cleaned by the cleaning rotary brush 6. Oil is dripped where it is located just below.

Subsequently, the oil dripped into the recess 7 is evenly applied to the inner surface of the recess 7 by the automatic oiling device 9, and the dough pouring device which moves the seesaw of the automatic dough feeding device 11 on the lower side. After a fixed amount of the dough 10 is automatically supplied by 44, the octopus strips are artificially or automatically put on the dough 10 in the recess 7 and sequentially introduced into the tunnel oven 5. In the tunnel oven 5, the dough 10 is heated from above and below and fired by the upper and lower fires. At this time, since the depth D of the burning recess 7 is set to be 1.2 times or more the diameter d, the drying of the oil applied to the upper half of the peripheral wall of the recess 7 is moderated and the baking is performed. The food (takoyaki) bulges upward in a generally hemispherical shape without sticking to the peripheral wall of the recess, and is baked in a generally spherical shape as a whole.

In this way, the baking mold 3 discharged from the tunnel oven 5 burns the sakoyaki sufficiently with the residual heat, and the baking smolder body 16 is manually or at an inverting step (not shown) at the octopus sashimi unloading section 27. Is reversed with the horizontal axis 24 as the center, and the takoyaki is separated and dropped from the recess 7 and taken out. Then, when the takoyaki falls, the baking mold 3 is reversed again to return to the normal posture, cleaned by the brush 6, and transferred to the position immediately below the oil supply tank 8.

The present invention is not limited to the above-described embodiment, but the baking die main body 16 can be separated from the support frame body 17 and used as a single body. It is possible to bake similar baked confectioneries such as castella and manju.

[0017]

[Effect of device]

 As described above, the present invention is a baking mold in which a plurality of food baking recesses are provided on the upper surface of the baking mold body, wherein the recess has a substantially hemispherical bottom and an upper part following the recess has a substantially cylindrical shape. Since the depth of the recess is larger than the diameter, the processed food of approximately spherical shape such as takoyaki can be processed only in the baking mold with the upper part open, The food can be baked without rotating and inverting, it can be automated, and it can be processed hygienically and efficiently.

[Brief description of drawings]

FIG. 1 is an enlarged sectional view of an essential part showing an embodiment of the present invention.

FIG. 2 is a plan view of the entire baking mold.

FIG. 3 is a partially cutaway side view of a baking mold.

FIG. 4 is a right side view of FIG.

FIG. 5 is a left side view of FIG.

FIG. 6 is an overall plan view of an embodiment in which the present invention is applied to a takoyaki baking machine.

[Explanation of symbols]

 3 baking mold 7 food baking recess 16 baking mold body D depth d diameter

Claims (2)

[Scope of utility model registration request] 1. A baking mold in which a plurality of food baking recesses are provided on an upper surface of a baking mold body, wherein the recess has a substantially hemispherical bottom and an upper part following the recess has a substantially cylindrical shape. Baking molds for processed foods, characterized in that the depth of is larger than the diameter. 2. The baking mold for processed food according to claim 1, wherein the depth of the recess is 1.2 times or more the diameter.