JPH07147879A - Method for baking food and device therefor - Google Patents

Abstract

PURPOSE:To make it possible to produce a ball shaped food very much looking like to hand-made true sphere food with no connection band or joining line on the food surface with commodity value increased. CONSTITUTION:This food-baking device comprises an endless conveyer 2 in a loop, baking molds 3 each having a U-shaped depression 7, transferred in circulation over the conveyor 2, a heating means (oven) 5 for baking which heats the baking molds 3 and a liquid dough fed in the molds 3 on the way of conveyor 2, an automated oil applicator 9 for applying oil to the molds 3 before the dough is fed thereto, and an automated dough feeder 11, where a food-turning means 50 comprising a rotatable cylinder 59 having a plurality of rotary pins 60 is set near the end of the heater 5 so that the food product just before baked up is allowed to rotate several times in the mold 3 to bake up uniformly all over the surface thereof into the true sphere form.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a baking machine for baking foods such as takoyaki, which is mainly composed of wheat flour.

[0002]

2. Description of the Related Art Conventionally, as this type of food baking machine, a rice cracker baking machine, a steamed bun cooking machine, and a castella baking machine have been known. In these food baking machines, the upper and lower baking molds that can be freely opened and closed on the endless transfer path are transferred, and the dough supplied in the baking mold is heated and baked in the oven provided in the middle of the transfer path. The baking mold is opened to take out the baked product.

On the other hand, a baked food product such as takoyaki, which uses a liquid dough having a fluidity, prepared by mixing various kinds of different specific gravity such as wheat flour, vegetables, and tempura and kneading with water, soup stock, etc., has a lower mold with an open upper part. It was burned by hand and not mechanized. By the way, it is conceivable to use a food baking machine such as a rice cracker baking machine that consists of upper and lower open baking molds for takoyaki. Since the depth of the baking mold recess becomes large, there is a problem in releasing the baked food product from the mold.

Therefore, the applicant of the present application has already proposed a food baking machine capable of solving the above problems (Japanese Patent Application No. 2-40).
9421). That is, this food baking machine has an endless transfer path formed in a loop shape, an open baking mold having a substantially U-shaped recess that is cyclically transferred on the transfer path, and a baking mold in the middle of the transfer path. Top and bottom fire heating type tunnel oven that heats and bake the injected liquid dough, automatic oiling device that applies oil to the baking mold before feeding the dough, and injects a fixed amount of liquid dough into the preheated baking mold recess It consists of an automatic dough feeder.

Further, using a plurality of baking dies having recesses deeper than hemispherical shapes, one of the baking dies in one set of the baking dies is directed upward, and the lower dough is injected into the recesses. Put the top dough, heat it from below, and the bottom dough is almost baked, the peripheral part of the top dough is half baked, and the center part of the top dough is not baked yet Place the other baking mold on the mold, turn it upside down with the mask that adheres both baking molds to each other, and drop the cake being baked in one baking mold into the other baking mold. A method for baking spherical confectionery by heating the other baking mold from below is proposed (see Japanese Patent Application Laid-Open No. 5-252917).

In the firing method, a forming tool having a hemispherical recess having a diameter smaller than that of the opening of the recess of the baking mold is used before the other baking mold is put on the one baking mold. , The concave shape of the molding tool is directed downwards, and is inserted into the one baking mold, and the raw dough that is being baked in the one baking mold is pressed by the molding tool to form a substantially spherical shape. With the tightening, the state of the seizure between the raw dough and the one baking mold is separated.

[0007]

By the way, in each of the above-mentioned prior arts, it is difficult to bake food into a spherical shape.
In the latter of the prior art (Japanese Patent Laid-Open No. 5-252917), before the baking mold A and the baking mold B are overlaid, the raw baking material is made into a substantially spherical shape by the molding tool to facilitate the mold release. It is difficult to make the confectionery spherical due to the accumulation of air (including steam) in it, and if you press it hard, the dough will stick out from the peripheral edge of the molding tool and band-shaped or linear burnt lines may enter or marks of seams. There is a problem such as remains.

The present invention has been made in view of the above-mentioned actual circumstances, and the object thereof is to bake into a true spherical shape that is closest to hand-baked without leaving band-shaped lines or alignment marks on the surface, In addition, it is to provide a food baking method and a device therefor that can be produced in a large amount and in a hygienic manner with little manpower required.

[0009]

In order to achieve the above object, the present invention takes the following technical means. That is, the method of the present invention is a method of baking a spherical food product by using a plurality of open baking molds each having a recess having a substantially U-shaped cross section, and before baking in the baking mold recess during circulation movement. The food in the state of
It is characterized in that the upper part thereof is pushed by the food rotating means in the direction opposite to the moving direction of the baking mold during the movement so as to be rotated one to a plurality of times in the baking mold recess.

In the apparatus of the present invention, an endless transfer path formed in a loop shape, an open baking mold having a recess having a substantially U-shaped cross section that is cyclically transferred on the transfer path, and baking in the middle of the transfer path. Heating means to heat and bake the liquid dough injected into the mold together with the mold, automatic oiling means to apply oil to the baking mold before feeding the dough, and a certain amount of liquid dough is injected into the preheated baking mold recess In the food baking apparatus provided with the automatic dough supplying means, one or a plurality of rows of food rotating means by a rotating body or a compressed air flow are arranged in the vicinity of the end portion of the heating means.

Further, the device of the present invention is characterized in that the rotating body of the food rotating means is provided with a food rotating pin or a brush body radially provided on the outer peripheral surface of the rotating cylinder in correspondence with the baking recess. There is. Further, the device of the present invention is characterized in that the compressed air flow of the food rotating means is hot air or warm air.

[0012]

According to the present invention, the liquid dough is fed by the automatic dough feeding device 11 to the substantially U-shaped food baking recess 7 of the baking mold 3 which is being preheated and cleaned and which is oiled. The baking mold 3 and the dough injected into the baking mold 3 in a fixed amount are transferred while being heated from above and below in the heating means 5 by upper heat and lower heat. Then, in the vicinity of the end portion of the heating means 5, the food F before being baked in the baking mold recess 7 that is circulating and moving is pressed by the food rotating means 50 at the upper part thereof in the direction opposite to the baking mold moving direction. The surface of the food F is baked into a uniform and clean perfect sphere without band-like lines while it is rolled in the baking mold 3 and this operation is repeated a plurality of times. In the food F baked in this way, after leaving the heating means 5, the baking mold 3 is inverted after a lapse of a predetermined time, and the baked food product such as baked takoyaki or the like is separated and falls, The food is taken out. The baking mold 3 from which the baked food has been separated is rotated forward and returned to the upward posture, and the automatic oiling device 9 again applies oil to the food baking recess 7 and cleans it, and then the liquid dough is automatically formed. A certain amount of the dough is supplied into the recess 7 by the dough supply device 11, the baking mold 3 is sequentially circulated and transferred into the tunnel oven 5 as a heating means, and the baking process is continuously performed.

[0013]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 shows an overall plan view of a takoyaki firing apparatus, which comprises an endless baking die transfer path 2 formed in a loop shape in a main body frame 1 in plan view, and intermittently circulated and transferred on the transfer path 2. Baking mold 3, baking mold transfer means 4, and tunnel oven 5 as heating means arranged in the middle of transfer path 2.
And the baking mold cleaning rotary brush 6 and the food baking recess 7 of the baking mold 3.
An oil supply tank 8 for dropping oil into the inside, an automatic oiling device 9 for applying oil to the inner surface of the recess 7, and an automatic dosing of a liquid dough (raw material) 10 having fluidity into the recess 7 Dough feeding device 11, baking mold front / reverse arm 27,
It is composed of a food pressing die 49, food rotating means 50 and the like.

The main body frame 1 is composed of an outer frame 12 framed in the shape of a flat rectangular parallelepiped and an inner frame 13 provided inside, and an endless transfer path 2 is formed in the inner and outer frames 12, 13. Loop-shaped inner and outer guide rails 14 and 15 are provided. The baking mold 3 is shown in FIG.
As shown in FIG. 6, a baking mold main body 16, a support frame 17 for supporting the main body 16 in a reversible manner, and inner and outer support legs 18,
It consists of 19 and at the lower end of each support leg 18, 19,
Support rollers 20 and 21 that roll on the inner and outer guide rails 14 and 15 and guide rollers 22 and 23 that are guided by the inner surfaces of the inner and outer guide rails 14 and 15 facing each other are rotatably mounted. Then, the baking die main body 16 has the baking recess 7 having a substantially U-shape with its upper surface opened upward.
A large number of horizontal shafts 2
It is pivotally attached to the support frame 17 so as to be able to be inverted 180 degrees via the bearing 4 and the bearing stand 17A.

The recess 7 is, as shown in FIG.
The bottom has a hemispherical shape and the top has a cylindrical shape, and the depth D is about 1.2 times or more of the diameter d, and the baked food, that is, takoyaki, is a substantially spherical shape without rotating and inverting during the baking. It is peeled off from the food baking recess 7 and dropped by simply turning the baking mold body 16 upside down. Further, an inversion rod 25 is provided on the outer surface 16A (end surface on the outer guide rail 15 side) of the baking mold body 16 so as to be parallel to the horizontal shaft 24 on the outer frame 12 via a bearing stand 26 in the oven 5. A pre-rolling / reversing arm 27 is provided so as to be rotatable by 180 degrees around a horizontal axis. As shown in FIG. 3, the tip of the arm 27 has an inverted rod engaging portion 2 having a U-shaped cross section.
7A, the reversing rod 25 can pass through the returning position without engaging even when the baking dies 3 move horizontally. Further, the reversing rod 25 is automatically reversed and returned by the movement of the baking mold 3 by a reversing operation guide rail (not shown) provided on the outer frame 12 of the baked food product, that is, the takoyaki take-out section E. The inner support leg 18 is
It has a substantially T-shape when viewed from the side.

The baking-mold pre-rotation / reversal arm 27 constitutes a baking-mold pre-rotation / reversal means together with an intermittent reversal drive motor or the like (not shown).
When the semi-burnt dough in the baking mold 3 falls into the baking mold 3 on the front side and the transfer is completed, it rotates backward by 180 degrees and returns to the original position. Is an appropriate position where food such as octopus and oysters becomes semi-burnt. A fixing means (not shown) for temporarily fixing the support roller 21 is provided near the mounting position of the arm 27 so that the pre-rolling alignment of the baking mold 3 can be accurately performed.

The baking die transfer means 4 comprises an inner frame 13
A chain wheel 29 rotatably attached to both ends in the longitudinal direction via a vertical rotation shaft 28, an endless transfer chain 30 wound between the chain wheels 29, and a motor with a reducer (not shown). Therefore, the inner support legs 18 of each baking mold 3 are attached to the transfer chain 30 at equal intervals through the attachment fittings 31 (see FIGS. 3 to 4).

As shown in FIG. 1, 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. The lower flame composed of the burner 33 is arranged at a predetermined interval, and the baking mold 3 is simultaneously heated from the upper and lower surfaces to uniformly bake the upper and lower surfaces of the baked food product simultaneously and 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. Further, the infrared burner 32, that is, the upper fire, is not provided on the lower side of the food pressing die 49.

As shown in FIGS. 1 and 7, the baking mold cleaning rotary brush 6 is located on the lower side in front of the takoyaki take-out portion 27 in the baking mold transfer direction, and is supported on the outer frame 12 by a cantilever shaft. Further, it is rotatably provided via a horizontal shaft 36 and comes into contact with the upper surface of the baking die body 16 to rotate. In addition,
Reference numeral 37 is a brush rotation drive motor, and 38 is a brush cover.

The oil supply tank 8 is provided on the lower side of the brush 6 so as to straddle the baking dies 3 so that the inner and outer frames 12, 13 are formed.
, And an oil dropping nozzle (not shown) is provided on the lower surface in correspondence with the recesses 7 of the baking mold 3 so as to drop an appropriate amount of oil into each recess 7. The automatic oiling device 9
Is a known one that has already been proposed, and is an oil coating brush holding table 39 which is provided on the baking die transfer path 2 so as to straddle the same.
And a table support lifting table 40 on both the inside and outside and a lifting drive means (not shown) for the table, and an oil coating brush (not shown) provided on the table 39 corresponding to the recess 7 of the baking mold 3, and the like. Oiling is performed while the baking mold 3 is stopped.

The liquid dough 10 is prepared by mixing various kinds of materials having different specific gravities such as wheat flour, vegetables, and tempura, and kneading the mixture with water, soup stock, etc. to make a fluid liquid. It is prepared in the dough stirring and kneading storage tank 41. The automatic dough feeding device 11 is a well-known device that has already been proposed, and the dough reservoir container 42 disposed on the lower side of the automatic oiling device 9 on the baking die transfer path 2 and the dough pumping spoon portion 43. And a dough injector 45 provided with a gutter portion 44 following this, a dough replenishing device 46, a dough replenishing pipe 47, a dough injector reversing motor 48, and the like.

The dough container 42 is in the shape of a rectangular box in plan view and is located above the baking dies 3 and is located inside and outside the frames 12, 13.
Is mounted so as to straddle the baking dies 3 by a supporting member (not shown). The food holding die 49 is arranged on the lower side of the baking die pre-rotation / reversal position in the oven 5 in the baking die transfer direction so as to be vertically movable at a fixed position immediately above the baking die 3 corresponding to the stopping position of the baking die 3. Then, the ascending / descending driving means (not shown) descends while the baking dies 3 are stopped to hold down the half-baked food, extract air from the food, and adjust the shape of the food to a spherical shape.

That is, the food holding mold 49 is shown in FIGS.
As shown in FIG. 3, a grid-shaped die support member 51 slightly larger than the plane shape and dimensions of the baking die 3, and the recess 7 corresponding to the recess 7 of the baking die 3 on the lower side of the die support member 51. Hemispherical (falling bowl-shaped) food pressing die main body 52, which is attached at the same pitch as the above, an upper die support plate 53, a rod 54 connecting the support plate 53 and the support member 51, and die heating It is composed of an infrared burner 55 and a lifting drive means (not shown).

In the die body 52, the diameter d1 of the outer edge of the opening is made slightly smaller than the diameter d of the baking die recess 7, and a plurality of air venting means, for example, round holes 56 are provided at appropriate places. The air (steam) accumulated in the food F being baked is pushed out so that the shape of the food F can be adjusted into a substantially spherical shape by the cooperation of the baking mold recess 7 and the inner surface of the recess of the mold body 52. is there.

Further, the mold body 52 has the support member 5
It is attached to the lattice intersection of No. 1 by a member such as a bolt and is heated by an infrared heater 55 attached to the upper side of the support member 51. The food F does not adhere to the inner surface of the main body 52, and the food F can be easily peeled off. An infrared burner other than the infrared burner 55 is not provided above the food holding mold 49 and on the lower side in the baking mold moving direction of the mold 49, and the baking mold 3 is a pipe as a lower fire. It is heated from below only by the burner 33.

The air venting means provided in the food pressing die main body 52 may be a slit instead of the round hole 56, and the die main body 52 can be molded by a perforated plate.
The ventilation function of the material itself can be used as the air venting means because it is made of a porous material such as ceramics. As shown in FIG. 1, the food rotating means 50 is arranged in a plurality of rows at the lower side in the baking mold moving direction of the food pressing mold 49 in the oven 5. As shown in FIGS. 11 and 12, both ends of the food rotating means 50 are rotatably supported on the inner and outer frames 12 and 13 via bearing blocks 57 and 58 so as to be orthogonal to the baking mold moving direction. Rotating cylinder 59, a large number of food rotating pins 60 radially projected on the outer peripheral surface of the rotating cylinder 59 corresponding to the baking recess 7, a chain wheel 61 attached to the rotating cylinder shaft end 59A, and its drive. Means (not shown).

The food rotating means 50 is arranged so as to be positioned in the middle of the front and rear baking molds 3 when the baking molds 3 are stopped, and the food rotating means 50 are arranged above the foods F in the moving baking molds 3. Pin 60
Is slowly rotated in the direction opposite to the transfer direction so that the tip of the mold touches lightly and does not interfere with the baking mold 3, and by the cooperation of the rotation of the pin 60 and the forward movement of the baking mold 3,
In the baking mold 3, the food F before baking (semi-baked) is smoothly rotated.

The tip of the food rotating pin 60 is slightly sharpened so that the food F can be easily rotated. In addition, the pin 6
A brush may be used instead of 0, and a compressed air flow such as hot air or warm air may be used as the food rotating means 50, and this may be applied to the upper part of the food F in the baking mold 3 and the baking mold transfer direction. The food product F can be rolled in the baking mold 3 by spraying in the opposite direction.

The food rotating means 50 is also arranged at the place where the baking dies 3 come out of the tunnel oven 5 and on the lower side thereof, so that the residual heat of the baking dies 3 is uniformly applied to the whole food F so as to be uniform. You can bake it in. next,
The driving operation of the above embodiment will be described with reference to FIG. First, the starting switch is turned on to drive the baking mold transfer means 4, and the heating of the tunnel oven 5 is also started. 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 and intermittently circulated and transferred for each baking mold. When the baking mold 3 reaches a temperature suitable for baking by circulating while being heated by the upper and lower heats in the tunnel oven 5, the inside of the food baking recess 7 of the baking mold body 16 cleaned by the cleaning rotary brush 6. Then, the oil is dropped at a position directly below the oil supply tank 8.

Subsequently, when the baking molds 3, 3 are positioned immediately below the oil-painting brush and stopped, the oil-painting brush holding table 39 is lowered by the vertically moving cylinder, and the oil-painting brush is rotated by the brush rotation drive motor. However, the oil is evenly applied to the inside of the recess 7 and the oil is evenly applied to the inner surface of the recess 7. Then, the table 3 is moved together with the lifting table 40 by the vertically moving cylinder.
9 rises, the oiling brush escapes from the recess 7, and the oiling work is completed. This oiling operation is sequentially repeated until the baking mold 3 stops immediately below the oiling brush and starts to move next.

When the baking mold 3 coated with oil is located immediately below the tip of the gutter portion 44 of the automatic dough feeding device 11, the dough injector 45 moves to move the liquid dough 10 into the recess of the baking mold body 16. Injected into 7. At this time, the spoon part 43
Vegetables and tempura are floating on the upper surface of the dough 10 pumped up by the above, but since these flow into the gutter portion 44 first and the dough liquid then flows in, the vegetables and the like are put into the spoon portion 4
It is possible to smoothly and surely inject the liquid in the container 3 without accumulating, and to suppress the speed of the dough liquid flow of vegetables and the like, and to inject the liquid at an appropriate flow rate.

On the other hand, in the vegetable stirring and mixing storage tank 41, a stirring blade (not shown) is reversely driven at a predetermined time interval, and the dough materials not shown in the figure are supplied in an optimal kneading state without separating, settling or floating of the dough materials. The dough 10 is replenished by the pump so that the dough 10 does not fall below a predetermined level,
The amount of dough pumped up by the spoon portion 43 is controlled to be always constant.

In this way, the pieces of octopus are supplied onto the dough 10 injected into the recess 7 of the baking mold 3 manually or by other supplying means, and in the tunnel oven 5, the upper heat and the lower heat are discharged. Heat and sinter with fire. Then, the dough 10 in the baking mold recess 7 has its outer periphery temporarily peeled off from the baking mold recess 7 by a thin metal rod that rotates along the outer periphery of the recess 7 to remove the charring. When it becomes semi-burnt, the food 3
As the arm 27 of the reversing means operates, the baking mold 3A is rotated forward as shown in FIG. 13 (a) and overlaps the empty baking mold 3B on the front side in the moving direction, and the semi-baked food F is emptied. Baking mold 3B
Baking mold 3A that has been emptied after being dropped into the recess 7
Is returned to its original position by the reversing operation of the arm 27. This food transfer operation is sequentially repeated at the same time when the subsequent baking molds 3 are stopped.

The baking mold 3B to which the food F has been transferred is shown in FIG.
As shown in 3 (b), it is heated by upper and lower heat,
By shortening the baking time, the food F is crispy and has a smooth texture, and is more likely to be spherical. 180 to 200 seconds after the dough injection,
In the baked state of the food F, the air inside expands into a tall spherical shape. At this time, as shown in FIG. 13 (c), when the baking mold 3B is stopped, the preheated food holding mold 4 is preheated.
9 moves down, the mold body 52 presses the food F in the baking mold recess 7 from above, and the air accumulated in the food F is evacuated to form a nearly spherical shape. The air and steam in the mold body 52 are discharged from the air vent round holes 56, and the food F
Is shaped into a neat spherical shape by the inner surface of the mold body 52.

When the shape of the food F is adjusted in this way, the food pressing die 49 rises, and from this point onward, heating by the upper heat is not performed and heating is performed only by the lower heat. When the state is almost finished,
As shown in FIG. 3 (d), the food F is rolled in the baking mold 3 by the food rotating means 50, and while this rolling operation is repeated several times, the food F becomes a spherical shape, and at the same time the surface of the food F is strip-shaped. A clean surface with no seams and a uniform baked state.

The food (takoyaki) in the recess 7 of the baking dies 3 that has come out of the tunnel oven 5 is sufficiently baked by the residual heat of the baking dies 3 and can be drawn by hand at the takoyaki unloading section E or by a reversing means (not shown). As shown in FIG. 13 (e), the baking die main body 16 is inverted about the horizontal axis 24 to be separated and dropped from the recess 7 and taken out. When the food (takoyaki) drops, the baking mold 3 is inverted again to return to the normal posture, cleaned by the baking mold cleaning rotary brush 6, and sequentially transferred to immediately below the oil supply tank 8.

The present invention is not limited to the above-mentioned embodiment. For example, a baking food rotating means may be provided at the exit of the oven 5, and conventional baking molds other than the baking mold 3 can be used. In addition to takoyaki, it is possible to bake baked confectionery having a substantially spherical shape or similar to it, and it is also possible to use it for a loop-shaped baking die transfer path in a front view. Furthermore, the present invention can be applied not only to the apparatus in which the baking dies 3 are continuously circulated and transferred at a constant speed, but also of the type disclosed in Japanese Patent Application Laid-Open No. 5-252917 disclosed as a prior art. It can also be used in food baking equipment and the like. The food rotating means is provided with a plurality of air injection pipes each having an air blowing nozzle slightly downward in a direction opposite to the transfer direction of the baking mold 3 so as to be orthogonal to the baking mold transfer direction. Warm air, hot air, etc. are fed from the air blowing nozzle to the food F in the baking mold 3.
It can be configured to be sprayed on and rolled.

[0038]

As described above, the present invention is a method for baking spherical foods by using a plurality of open baking molds having a recess having a substantially U-shaped cross-section, and the baking is performed while circulating. Characteristic that the food in the state before baking in the mold recess is pushed in the direction opposite to the moving direction of the baking mold by the food rotating means during the movement to make one or more rotations in the baking mold recess. Therefore, the baked food does not have band-shaped lines or misalignment marks on the surface, and it can be baked neatly into a perfect sphere that is closest to hand-baked, increasing the commercial value, and in large quantities. It can be produced hygienically and requires little manpower. Further, the structure of the device can be simplified, the cost can be reduced, and the productivity can be improved.

[Brief description of drawings]

FIG. 1 is an overall plan view showing an embodiment in which the present invention is applied to a takoyaki firing apparatus.

FIG. 2 is a plan view of a 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 enlarged cross-sectional view of a main part of a baking mold.

FIG. 7 is an enlarged cross-sectional view of a baking-type cleaning rotary brush.

FIG. 8 is a plan view of an essential part showing an example of a food pressing die, omitting an infrared burner and the like.

9 is a cross-sectional view taken along the line AA of FIG.

FIG. 10 is a cross-sectional view showing a state where the food pressing die is inserted into the baking die recess.

FIG. 11 is a partially cutaway plan view showing an example of food rotating means.

12 is a sectional view taken along line BB of FIG.

13 (a) to 13 (e) are operation explanatory views of the present invention.

[Explanation of symbols]

 2 Endless transfer path 3 Baking die 4 Baking die transfer means 5 Tunnel oven 7 Recess 9 Automatic oiling means 10 Liquid dough 11 Automatic dough feeding means 50 Food rotating means 59 Rotating cylinder 60 Rotating pin

Claims (4)

[Claims] 1. A method for baking a spherical food product by using a plurality of open baking molds each having a recess having a substantially U-shaped cross-section, the state before baking in the baking mold recess during circulation movement. The food baking method as described in (1), wherein the upper part of the food is moved in the direction opposite to the moving direction of the baking mold by the food rotating means while the food is being moved, and the food is rotated one to a plurality of times in the baking mold recess. 2. An endless transfer path formed in a loop shape, an open baking mold having a recess having a substantially U-shaped cross section that is cyclically transferred on the transfer path, and a baking mold is injected into the mold along the transfer path. Means for heating and baking the formed liquid dough, automatic oiling means for applying oil to the baking dies before feeding the dough, and automatic dough feeding means for pouring a fixed amount of liquid dough into the preheated baking cavities A food baking apparatus comprising: a food baking apparatus including one or a plurality of rows of food rotating means using a rotating body or a compressed air flow near the end of the heating means. 3. The rotating body of the food rotating means is provided with a food rotating pin or a brush body radially provided on the outer peripheral surface of the rotating cylinder so as to correspond to the baking recess. Food baking equipment. 4. The food baking apparatus according to claim 2, wherein the compressed air flow of the food rotating means is hot air or warm air.