JPS6117706Y2 - - Google Patents

Description

[Detailed description of the invention] [Field of industrial application] The present invention relates to a baking device, and in particular, a baking device equipped with a cooking plate suitable for baking confectionery having a thin baking outer covering such as crepes. Related to cooking equipment.

[Conventional technology]

In recent years, with the development of the restaurant industry, large quantities of various foods are being served for consumption in restaurants immediately after cooking, and the types of food products have also become increasingly diverse due to changes in customer preferences. There is also a need to develop new methods and equipment for cooking food.

For example, there has recently been a rapid increase in demand for baked confectionery-like foods such as crepes, which are made by wrapping chiyocolate, jiam, vegetables, etc. in a very thin outer shell made of baked wheat flour and are made to be eaten in stores. The outer covering of the crepe is melted in flour, egg yolk, milk, etc. and rolled out to a very thin thickness on a heated cooking board and baked. It was baked at a temperature of about 50 seconds.

[Problem that the invention attempts to solve]

However, crepes are recognized as a type of baked confectionery, and recent surveys show that crepes, which have a light-colored, even char on the outside and have a crunchy texture, are overwhelmingly preferred by consumers. It has been found that the facts fit. The browning and texture of the outer covering is a delicate issue; for example, if you incorrectly control the temperature and raise it even slightly, it will become too brown, and in some cases, the outer covering may make it difficult to enclose the contents. The product value is completely lost. For this reason, cooking oil is applied to the heating cooking plate each time cooking is done to prevent burning, but this method is not effective enough, and especially in the case of crepes with extremely thin outer coverings, the flavor of the baked goods remains Also, from the viewpoint of texture, it is not preferable to use oils and fats. On the other hand, if the cooking temperature is lowered and baked for a longer time, the purpose can be achieved to some extent, but in this case, it is impossible to quickly respond to the large demand in stores. Because it is practically impossible to properly control the charring by controlling only the cooking temperature and time, the crepes sold in the past have a cream-colored appearance with just the cooked outer covering. There were only those of mine.

The purpose of this study is to solve the problems of the conventional technology, and to develop a baking cooking plate equipped with a cooking plate that can reliably and quickly bake crepes with a preferable light color and a uniformly browned surface. The purpose is to provide equipment.

[Means for solving problems]

This study aims to improve the baked surface of crepes by forming a surface treatment layer with uniformly distributed fine grooves of a predetermined degree that open on the cooking heating surface side of the cooking heating plate for baking crepes. This is based on the inventor's experimental results that it is possible to give a light focus that is uniform in appearance.

In other words, the present study focuses on a baking device for baking a thin outer covering with a light and uniform browning surface, which has a cooking plate provided above a heating heater.
A surface treatment layer is provided on the firing cooking surface of the heating cooking plate, in which a large number of open grooves are uniformly formed by machining, the depth and center-to-center spacing being in the range of 0.5/100 to 5/100 mm, respectively. The cooking plate is characterized in that it is heat-treated in oil at a temperature of 100°C to 450°C for 3 to 5 hours before being incorporated into the apparatus.

[Effect]

According to the heating cooking plate in this study, a crepe with the desired light brown color and a pleasant texture can be obtained on the surface of the outer covering, and the time required for baking the crepe is about 30 seconds instead of the conventional 40 to 50 seconds. It is shortened to . Although it is not necessarily clear why such an effect occurs according to the present study, it is clear that the depth and center spacing of the cooking surface are 0.5/100 to 0.5/100, respectively.
By forming a surface treatment layer with evenly distributed small concave portions of 5/100 mm, each time each crepe is cooked, there are areas with an extremely small temperature difference in the conduction of heat from the heater side. This is thought to be due to the distribution.

In other words, the outer covering of the crepe to be fired becomes scorched at the peaks in the middle of the grooves of the surface treatment layer due to the relatively high temperature, and the other troughs are not scorched to the extent that they are simply cooked. Because it is baked,
Due to the approximately uniform distribution of these parts, the outer cover exhibits a pale dark color that is an average of the color tones of both parts. Therefore, according to this study, even if the conventional method uses a high cooking temperature that would result in considerably excessive focusing, by averaging the color tone, a preferable light browning can be obtained and temperature control is much easier. Become. If the width of the groove or the groove interval is 5/100 mm or more, it is undesirable because unevenness will occur due to the unevenness in appearance, and if it is less than 0.5/100 mm, the original purpose of providing the unevenness will not be achieved substantially. . Furthermore, in this study, for the reasons mentioned above, baking time can be shortened and production speed can be increased by using temperatures considerably higher than conventional cooking temperatures, and the temperature range depends on the required degree of charring. But approx.
The temperature is preferably in the range of 250°C to 300°C. Furthermore, when baking the crepe casing, it is desirable to keep the above-mentioned cooking temperature almost constant between the initial stage when the moisture content is high and the final stage when the moisture content is low. This can be done automatically by switching the motor output by means of an integrated thermostat.

Furthermore, in this study, the heating cooking plate with the fine grooves formed thereon as described above is subjected to heat treatment in oil before being incorporated into a cooking device. This heat treatment modifies the material structure of the cooking plate to prevent thermal distortion during use and removes the brittleness of the material. This is to prevent scratches from occurring. The oil used in the heat treatment is preferably vegetable or animal edible oil based on the intended use of the cooking board, and the treatment temperature and treatment time vary depending on the oil used, but are generally 100°C to 450°C and 300°C.
A range of 5 hours is preferred.

〔Example〕

An embodiment of the present invention will be described in detail below with reference to the drawings.

FIG. 1 is a perspective view of a crepe baking apparatus equipped with a cooking plate according to the present invention, in which a circular cooking plate 2 made of stainless steel is installed in the center of a cooking frame 1. In addition, numeral 3 in the figure indicates a switch for a heater (not shown) as a heat source built into the frame. The crepe outer covering material is this cooking plate 2.
It is spread thinly on top, cooked and baked,
Chiyokolate, jiam, vegetables, etc. are wrapped in the outer covering and eaten on the spot.

FIG. 2 is a sectional view showing how the cooking plate 2 is attached. A heater board 6 for heating is attached to the angle member 4, case plate 5, etc. incorporated in the cooking frame 1 via a heat insulating material 7, and the heating cooking board 2 is placed on this heater board 6. and is attached to the case plate 5 at the lower edge of its outer periphery.

Furthermore, a thermostat 8 is removably embedded in the cooking plate 2, and its detection output reduces the output of the nichrome wire in the heater panel 6 to zero.
The heating temperature is maintained at approximately 250°C during cooking by changing the power in stages between ~1.8kw and 1.8kw.

In this embodiment, as shown in FIG. 3, a large number of small opening grooves 9 having a depth D and a center-to-center spacing L of 3/100 mm are uniformly formed on the cooking surface side of the cooking plate 2. A surface treated layer 2A is formed over the entire surface of the cooking surface. The cooking plate 2 on which the surface treatment layer 2A is formed is soaked in cooking oil for about 4 hours before being installed in the cooking device.
Heat treated at a temperature of 300℃.

When crepes were baked at a temperature of about 250°C using a crepe baking device equipped with such a heating cooking plate 2, the outer coating always had a desirable burnt light brown color due to cooking heating for an average of 30 seconds. A surface texture with good eyes and texture was obtained. Further, the heating cooking plate did not deform even during long-term use, and the surface was hardly scratched even when it came into contact with a knife used for cutting crepe edges during crepe cooking.

The surface of the cooking plate in this embodiment can be easily processed by any method such as lathe processing or sandblasting. Further, the cooking heating plate of this embodiment can be applied not only to baking crepes, but also to all kinds of confectionery and food products in which it is preferable to bake extremely thin outer coverings to an appropriate degree of charring.

[Effect of idea]

As mentioned above, according to the present invention, the extremely thin outer covering of foods such as crepes can always be properly focused and quickly baked.

[Brief explanation of the drawing]

Fig. 1 is a perspective view of a crepe baking apparatus using a heating cooking plate according to an embodiment of the present invention, Fig. 2 is a sectional view showing the mounting structure of the heating cooking plate, and Fig. 3 is a part of the heating cooking plate. It is an enlarged sectional view. 1... Heating cooking frame stand, 2... Heating cooking board, 2A
...Surface treatment layer, 5...Case plate, 6...Heater board, 7...Insulating material, 8...Thermostat, 9...
...Mizobe.

Claims (1)

[Scope of utility model registration request] In a baking cooking device for baking a thin outer covering with a light uniform browning, the heating cooking plate 2 is provided above a heating heater.
Depth and center-to-center spacing on the firing surface of
A surface treatment layer 2A is provided in which a large number of open grooves 9 having a diameter in the range of 0.5/100 to 5/100 mm are uniformly formed by machining, and the cooking plate 2 is heated to 100 mm before being incorporated into the apparatus. The above-mentioned baking cooking device is characterized in that the cooking device is heat-treated in oil at a temperature of 3 to 5 hours at a temperature of 3 to 450 degrees Celsius.