JPH10257855A - Continuous production of kintsuba sweet and apparatus for baking the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a continuous production process and a conveyer belt system for 'Kintsuba' sweet (a kind of Japanese food made from sweetened bean jam that is covered with rice powder) that can continuously produce Kintsuba sweet in an automatic continuous flow without loss of the hand-made taste in which hexahedral bean jam is intensively coated with rice powder paste and baked. SOLUTION: A hexahedral sweet jam 1 is coated with rice powder paste 4 on its adjacent 3 faces, then simultaneously baked on the baking plate 11 by the heat from the baking plate 11 by nipping the coated jam with a couple of side-face baking blocks 30, 30. Then, the sweet jam 1 is turned reversely, conveyed downstream, the three faces of the bean jam 1 remaining uncoated are coated with the rice powder paste 4 and baked by nipping the coated bean jam with a couple of side face blocks 30, 30 that are heated through the thermal conduction from the baking plate 11.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for continuously producing kintsuba confectionery and a baking apparatus provided therefor.
Kintsuba confectionery can be automatically manufactured as a continuous flow without losing the flavor of handmade.In particular, processing such as doughing and baking, which should be performed for each side of red bean, etc., is concentrated and The present invention relates to a method for continuously producing a kintsuba confectionery which can be performed reasonably automatically and a baking apparatus provided for the method.

[0002]

2. Description of the Related Art Conventionally, kintsuba confectionery has been popularly known as one of Japanese confectionery, and has been popularly popular. As is well known, kintsuba confectionery forms bean jam such as red beans and potatoes into a hexahedron, and the upper and lower surfaces of the bean jam and four sides adjacent to these surfaces, that is, dough such as flour is coated on six sides. It is made by heating and baking the dough on each side on a baking plate.

[0003] In most cases, such processes as doughing and baking for each surface are performed manually.
In the case of manual work, dough is applied to one side and the attached dough is individually heated and baked. Such processing for each surface is usually performed individually on a single iron plate as a craftsmanship.

[0004] However, recently, due to soaring labor costs, Kintsuba confectionery was originally used as a popular Japanese confectionery.
Despite being popular for its cheap and delicious taste, it is one of the finest Japanese sweets as a handmade one.

[0005] In view of the above, it is troublesome to individually attach dough to the hexahedral bean paste and heat and bake the dough, and it has been considered that the dough is integrated and automated. However, what has been proposed so far, for example, as shown in JP-A-4-4836,
The dough is attached and baked on each side of the hexahedron bean paste itself, and it is not essentially integrated or automated.

Japanese Unexamined Utility Model Publication No. Hei 6-60385 discloses a method in which a hexahedral bean paste is put into a case and the dough is baked and baked at the same time, which impairs the form of the kintsuba confection itself. In addition, the handmade flavor is lost, and the essential taste and flavor of the kintsuba confectionery disappear, which is not preferable.

[0007]

SUMMARY OF THE INVENTION In view of the above, the present invention does not lose the essential flavor of the kintsuba confectionery, and furthermore, the dough is applied to each side of the confectionery.
The present invention proposes a continuous method for producing a brim which can be produced automatically and continuously without relying on manual work, and a baking apparatus to be provided for the purpose, by consolidating individual processes such as heating and baking.

More specifically, the present invention provides a continuous flow as a whole by performing as many as possible and consecutively processes such as doughing and heating and baking on each side of the hexahedron. The present invention proposes a method for producing a kintsuba confectionery and a baking apparatus provided for the method.

[0009]

That is, the method of the present invention comprises the steps of: forming a pair of side-surface grilles by heating three adjacent faces of a hexahedron on a baking plate after doughing by heat conduction from the baking plate. After being heated and baked at the same time while sandwiched by blocks, the bean paste is turned over and transported to the downstream side. It is characterized in that it is sandwiched between a pair of side blocks heated by conduction and simultaneously heated and baked.

[0010] Further, the baking apparatus provided for this production is:
A row of baking plates that are connected to the baking plates continuously and run intermittently;
A pair of transport tracks arranged on both sides of the row of grilles and intermittently traveling in a direction opposite to the traveling direction of the row of grilles, and continuously transported by the transport tracks, and the entrance of the row of grilles; And a pair of side-surface baking blocks that are placed on the baking plate and returned to the conveying track at the exit of the baking plate row.

The construction of these means and the baking apparatus provided for them will now be described in more detail with reference to the drawings.

FIG. 1 is a plan view showing an example of an apparatus used in carrying out the present invention.

FIGS. 2 (a), 2 (b) and 2 (c) are illustrations of respective processes for simultaneously heating and baking the three surfaces in the present invention.

FIG. 3 is a plan view of the entrance side of the baking apparatus used in the present invention.

FIG. 4 is a cross-sectional view of a part of the cross section of the inlet side of the baking apparatus shown in FIG. 3 cut in a width direction orthogonal to the flow direction.

FIG. 5 is a plan view of the outlet side of the baking apparatus shown in FIG.

FIG. 6 is a cross-sectional view of a part of the cross section of the outlet side of the baking apparatus shown in FIG. 5 cut in a width direction orthogonal to the flow direction.

First, as shown in FIG. 1, an bean paste 1 previously formed into a hexahedron is supplied to a doughing apparatus 3 through a conveyor 2 sequentially and sequentially.

In the dough attaching apparatus 3, dough 4 is attached to three adjacent faces 1a, 1b, 1c among the faces 1a, 1b, 1c, 1d, 1e, 1f of the bean 1 to be baked (FIG. 2). (A)).

For example, the cloth 4 is attached to the lower surface 1a of the bean paste 1 and the side surfaces 1b and 1c adjacent thereto. Thereafter, the dough-coated bean paste 1 is supplied to the first baking apparatus A, and in the first baking apparatus A, while the bean paste 1 continuously flows downstream, the dough 4 applied to the three surfaces 1a, 1b, and 1c is removed. It is heated and baked at the same time.

In the first baking apparatus A, the baking plates 11 are continuously connected to form a baking plate row 10, and the baking row 10 moves intermittently at a constant cycle. During this movement, each baking plate 11 is heated from below by the heating source 5 (see FIGS. 2A, 2B and 2C).

A pair of conveying tracks 20 are provided on both sides of the plate row 10.
Are provided, and a pair of side surface firing blocks 30 are transported by these transport tracks 20. The traveling direction of each transport path 20 is the direction of the plate train 10, that is, the direction opposite to the traveling direction, and the transport path 20 and the plate plate 10 at the center thereof run intermittently at a predetermined period in opposition to each other. I do.

Accordingly, when the bean paste 1 is supplied onto one of the baking plates 11 of the baking plate row 10, one baking plate 11 is provided.
A pair of side firing blocks 30, 30 are arranged from both sides in the width direction, that is, in the direction perpendicular to the running direction of the grill row 10 or the annulus 1 thereon, and both side surfaces 1b, 1c (FIG. 2).
(See (b) and (c))), and the bean paste 1 is pressed by the side firing blocks 30 from both sides on each of the baking plates 11 so that the side face 1 of the bean paste 1 is pressed.
b and 1c are sandwiched.

The bean 1 is made up of a hexahedron,
At the time of molding, everything may be molded to uniform dimensions. For this reason, it is possible to provide a pair of adjusting and extruding members 60, for example, a spring on the downstream side of the roasting plate row 10 and adjust the extrusion by extruding the side firing blocks 30, 30 which have been once extruded in the width direction on the upstream side. it can.

In this state, when the bean 1 travels with the row of baking plates 10, the dough 4 attached to the three sides is heated by baking the dough on the lower surface 1a in contact with the baking plate 11, and at the same time, the side baking blocks are provided. The dough 4 on the side surfaces 1b, 1c in contact with 30, 30 is heated and baked. That is, while the bean jam 1 is sequentially and intermittently running in the first baking apparatus A in such a state, the lower surface 1a and both side surfaces 1b and 1c of the bean jam 1 are simultaneously heated and baked. .

That is, as shown in FIGS. 2 (a), 2 (b) and 2 (c), side firing blocks 30, 30 are placed on the firing plate 11 at the entrance of the first firing apparatus A from both sides. Moreover, each baking plate 11 is heated by the lower heating source 5. For this reason, the calorie of the baking plate 11 is transferred to the respective side firing blocks 30, 30 contacting thereon, and the respective side firing blocks 30, 30 are heated together with the baking plate 11.

Therefore, when the side firing blocks 30, 30 are pressed against the side surfaces 1b, 1c of the bean paste 1, FIG.
As shown in (c), each of the three doughs 4 is simultaneously baked,
The process of applying and heating the dough for each surface as in the conventional method can be largely integrated.

When the bean paste 1 reaches the outlet side while being heated and baked by the baking plate 11 and the side baked blocks 30, 30, the side baked blocks 30, 30 which come into contact with the side surface of the bean 1 are baked. Separated from the side, they are respectively placed on the transport tracks 20, 20 on both sides. Each of the side firing blocks 30, 30 is fed back to the upstream side in the opposite direction together with each of the conveying tracks 20, 20, reaches the inlet side of the first baking apparatus A, and in the same manner as described above, Supplied on 11 and repeatedly involved in grilling the side of the bean.

Before being supplied to the first baking apparatus A,
The dough is attached to the three sides of the bean 1. The dough can be automated by providing the dough attaching device 3 shown in FIG. Without providing an automatic dough attaching device 3,
The dough can be individually applied to each surface, and the dough can be manually applied as needed.

Further, any device can be used as the dough attaching device 3 as long as the dough is attached to each surface. For example, a method in which dough is applied using a roller, a method in which dough is sprayed using a spray nozzle, and a method in which dough is applied using a brush or the like can be used.

The bean paste 1 that has passed through the first baking apparatus A is then placed on a moving conveyor 40, during which the baked lower surface 1a
And the unfired upper surface 1d are inverted.

After that, the bean paste 1 is sent to the dough attaching device 41. This dough-attaching device 41 can be configured in the same manner as the above-mentioned dough-attaching device 3. In this device 41, each unfired surface 1d, 1e, 1f can be individually doughed, or Three unfired surfaces 1d, 1e,
It is also possible to configure so that 1f is simultaneously attached to the dough.

Further, each of the surfaces 1d, 1e and 1f can be manually laid. In any case, it is sufficient if the three unfired surfaces are clothed.

Next, the three unfired surfaces 1d, 1e, 1f
The dough on which the dough is attached enters the second baking apparatus B, and also in the second baking apparatus B, the dough attached to the three surfaces 1a, 1e, and 1f is simultaneously heated similarly to the first baking apparatus A. Baked. Therefore, the second baking apparatus B is configured similarly to the first baking apparatus A.

That is, in the second baking apparatus B, similarly to the first baking apparatus A, the baking plates 11 are continuously joined to form the baking plate row 10, and the baking plate row 10 moves intermittently. . On the inlet side, a pair of side firing blocks 30,
30 moves in the width direction and is placed on one baking plate 11. The bean paste 1 on the baking plate 11 is sandwiched between the side baking blocks 30 and 30, and the unbaked dough on the flat surface 1 d and the side surfaces 1 e and 1 f is heated and baked.

When reaching the outlet side of the second baking apparatus B, the six surfaces 1a, 1b, 1c,
1d, 1e, and 1f are all covered with dough, heated and baked, transferred to the product conveyor 50 as the kintsuba confectionery 100, and then sequentially discharged.

As described above, in the first and second baking apparatuses A and B, 1a, 1b, 1c, 1d, 1
e, 1f, by heating and baking three surfaces adjacent to each other at the same time and inverting between the first and second baking devices A and B, it is possible to continuously and automatically produce a kintsuba confectionery. Further, the manufactured fin confectionery is formed as a hexahedron as in the conventional example, the dough is applied to each of the six surfaces, and heat baking is performed, so that a kintsu confection that does not lose any artificial flavor can be manufactured. .

Although the first and second baking apparatuses A and B can have the same structure, a part of the structure of the baking apparatuses A and B can be changed according to the application.

Even if a part of the structure is changed in this way, it is necessary for both the baking apparatuses A and B to be able to apply the dough to the three surfaces of the bean simultaneously and to bake by heating.

The baking apparatuses A and B include:
Side firing block 3 from both sides for center firing row 10
In order to supply 0 and 30, the side firing blocks supply devices A ₁ and B ₁ are provided, while the side firing blocks 30 and 30 are provided.
Is discharged to each of the conveying tracks 20 and 20, and the discharge devices A ₂ and B ₂ for the side firing blocks are provided.

If the supply devices A ₁ and B ₁ and the discharge devices A ₂ and B ₂ are configured as follows, automation can be easily achieved.

First, a pair of conveying tracks 20, 20 are provided on both sides of a row of firing plates 10 consisting of continuously connected firing plates 11, for transporting the side firing blocks 30, 30, respectively.

FIGS. 3, 4, 5 and 6 show a part of the firing plate row 10 and the transport tracks 20, 20. FIG.

Each of the transport tracks 20, 20 includes a transport conveyor 21 composed of a chain or the like and a locking member 22 provided on the transport conveyor 21 at intervals. Each conveyor 21 flows in the direction opposite to the intermittent moving method of the baking plate 11, and the side baking blocks 30, 30 are respectively placed on one baking plate 11 at the entrance side, and on the baking plate 11 at the exit side. The side firing blocks 30, 30 are taken out to the conveyors 21 on both sides, respectively.

The supply devices A ₁ and B ₁ for the side firing blocks provided on the entrance side of each of the baking devices A and B can be configured as follows.

On each of the conveying tracks 20, 20, the side firing blocks 30, 30 are locked by locking members 22, 22 protruding from the conveyors 21, 21, and are sequentially placed on one locking member 22. It moves intermittently at a predetermined cycle to the upstream side, that is, to the entrance side.

[0047] When reaching the inlet side of the sintered plate column 10 is a side fired blocks 30, 30 via the supply device A _1, B ₁ is moved in the width direction.

Each supply device A ₁ , B ₁ is provided with a guide plate 31 for moving each side firing block 30 in the width direction.
It is pushed by 2 and 32 and is put on one baking plate 11 of the baking plate row 10. That is, each side firing block 30, 3
The movement in the width direction of 0 is performed by the movement in the width direction of the pushing member, that is, by pushing, and this movement mechanism can be usually achieved by a coupling mechanism of a pinion and a rack.

The pair of guide plates 31, 31 are arranged at an interval, and a guide passage 33 is formed between the guide plates 31, 31. The guide plates 31, 31 can be configured as long as the side firing block 30 can be moved in the width direction.

The side firing block 30
When moving in the width direction along the guide passage 33,
It is preferable to form a guide groove 34 on the upper part. When the guide grooves are formed in this way, the guide grooves 34
Each of the side fired blocks 30 can move smoothly in the width direction in conformity with 1, 31.

When the guide plates 31, 31 and the guide grooves 34 are formed in this manner, the side firing blocks 30, 30 are securely adhered to the respective fabrics on the side of the bean 1 from both sides, and the baking is extremely soft, and However, the same baking can be formed as when the baking is performed for each surface as in the conventional example.

At the outlet side of each of the baking devices A and B, discharge devices A ₂ and B ₂ for the side firing block 30 are provided.

The discharging devices A ₂ , B ₂ are constructed in the same manner as the feeding devices A ₁ , B ₁ , but a pair of pulling members 35, 35 are provided instead of the pushing members 32, 32.

That is, each of the tension members 35, 35 is in the direction of the arrow shown in FIG.
5 move in the width direction so as to move away from each other, and by this movement, the side firing blocks 30, 30 are pulled and transferred to the transport conveyors 21, 21 of the respective transport tracks 20, 20. The transferred side firing blocks 30, 30 are carried by the locking members 22.

The guide plates 36, 3 of the discharging devices A ₂ , B ₂
6 can be configured in the same manner as the guide plates 31 of the supply devices A ₁ and B _1.
At least one guide plate 36 for alignment between the two
Can also be configured as follows.

That is, one guide plate 36 is configured as shown in FIGS. Therefore,
Each side fired block 3 along a pair of guide plates 36
When 0 and 30 are pulled to reach the conveying tracks 20 and 20, the side firing blocks 30 and 30 are held down by the supporting pieces protruding from one of the guide plates 36, so that the side firing blocks 30 and 30 can be securely held between the locking members 22. it can.

Further, a pair of guide plates 2 are sandwiched between the conveying tracks 20 on both sides of the running path on the conveying conveyor 21.
3 and 23 are provided, and each locking member 22 is projected upward through a gap between the guide plates 23 and 23.

With this configuration, the guide grooves 34 of the side firing blocks 30, 30 are aligned with the pair of guide plates 23, 23 in each of the transport tracks 20, so that the transport can be performed smoothly.

Each of the side fired blocks 30, 30 needs to be heated by heat transfer from the baking plate 11, and has excellent thermal conductivity, for example, at least a heat-fired surface made of copper, aluminum or any of them. , And more preferably, iron or an alloy thereof.

[0060]

As described in detail above, the present invention relates to a method for continuously producing kintsuba confectionery and a baking apparatus provided for the method, wherein three adjacent faces of a hexahedron are placed on a baking plate after the dough is applied. After being heated and baked at the same time by sandwiching between a pair of side-surface baking blocks heated by the heat conduction from the baking plate, the three sides are transferred to the downstream after inverting the dough that has been baked, and then the downstream side In the above method, the three untreated surfaces are heated and baked on the baking plate at the same time after being put on the baking plate by a pair of side blocks heated by heat conduction from the baking plate.

Therefore, according to the present invention, the manufactured kintsuba confectionery can be produced without losing the essential flavor.
Moreover, individual processing such as doughing and baking on each side of the bean can be centralized, and automatic and continuous production can be performed without depending on almost or no manual work.

Further, the baking apparatus used in practicing the present invention is a baking plate row in which baking plates are continuously connected and runs intermittently, and is arranged on both sides with this baking plate row interposed therebetween. A pair of transport tracks that intermittently travel in the direction opposite to the direction of travel of the row of hotplates, and are continuously transported by the transport tracks and placed on the hotplate at the entrance of the row of hotplates. A pair of side grill blocks returned to the transport track at the exit.

In this apparatus for baking kintsuba confectionery, 6
Processing such as doughing and baking on each side of the face body can be easily achieved, and continuous and automatic processing can be easily achieved.

[Brief description of the drawings]

FIG. 1 is a plan view showing an example of an apparatus used when carrying out the present invention.

FIGS. 2 (a), (b) and (c) are illustrations of respective processes of simultaneously heating and baking three surfaces in the present invention.

FIG. 3 is a plan view of the entrance side of the baking apparatus used in the present invention.

4 is a cross-sectional view of a part of a cross section of the entrance side of the baking apparatus shown in FIG. 3 cut in a width direction orthogonal to the flow direction of the bean jam.

FIG. 5 is a plan view of an outlet side of the baking apparatus shown in FIG.

6 is a cross-sectional view of a part of a cross section of the outlet side of the baking apparatus shown in FIG. 5 cut in a width direction orthogonal to the flow direction of the bean jam.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Annular 2 Conveyor 10 Grill plate row 11 Grill plate 20 Conveyance track 30 Side baking block 40 Moving conveyor 41 Doughing device 100 Kintsuba confectionery A First baking device B Second baking device

Claims (10)

[Claims] 1. After the dough has been placed, the three adjacent faces of the hexahedron are sandwiched between a pair of side-surface baking blocks heated by heat conduction from the baking plate, and simultaneously heated and baked. , The bean is turned upside down and transferred to the downstream side, and then, on the downstream side, a pair of side blocks heated by heat conduction from the baking plate on the baking plate after the three untreated surfaces of the bean are put on the dough. A method for continuously producing kintsuba confectionery, characterized by sandwiching and baking simultaneously. 2. The method according to claim 1, wherein the bean is derived from beans, seeds or potatoes. 3. The baking plate and each of the side grilled blocks, at least as each of the side grilled blocks,
2. The method according to claim 1, wherein a side-baked block made of iron or its alloy, copper or its alloy, or aluminum or its alloy is used. 4. A row of hotplates which are intermittently running with connected hotplates intermittently and intermittently arranged in opposite directions with respect to the running direction of the row of hotplates with the row of hotplates interposed therebetween. A pair of transport tracks that travel in a fixed manner, and are continuously transported by this transport track, and placed on the baking plate at the entrance of the row of baking plates,
An apparatus for baking a brim of confectionery, comprising a pair of side baking blocks that are returned to the conveying track at the outlet of the baking plate row. 5. A running track intermittently running on each of the transport tracks, a locking member provided on the running track at an interval to lock and align the side surface burning block, and 5. The apparatus according to claim 4, further comprising a guide member provided on both sides of the member to guide the side grilling block when traveling along the traveling track. 6. A side grilling block supply device for supplying each side grilling block from each of the conveying tracks to the grilling row is provided at an entrance side of the grilling row, and an outlet side of the grilling row. 5. The apparatus according to claim 4, further comprising a side baking block discharging device for discharging each of said side baking blocks from said row of baking plates to each of said conveying tracks. 7. The side baking block supply device includes:
7. The apparatus according to claim 6, further comprising a guide plate that guides each of the side grill blocks in the width direction while engaging a part thereof, and an extruding member that pushes each of the side grill blocks in the width direction. Kintsuba confectionery baking equipment. 8. An adjusting extrusion member is provided downstream of the side grilling block supply device to further adjust the width of each of the side grilling blocks after being extruded in the width direction by the extrusion member. An apparatus for baking a kintsuba confectionery according to claim 6. 9. The apparatus according to claim 8, wherein said adjusting pushing member is constituted by an extruding spring. 10. The side block discharging device is provided with a guide plate for guiding each side grill block while engaging a part thereof, and a tension member for pulling each side grill block in the width direction. 7. The method according to claim 6, wherein
A baking device for the described kintsuba confectionery.