JPS6287052A - Production of food coated with oleagenous cake pastry - Google Patents

Abstract

PURPOSE:To coat a core food with an oleagenous food pastry having arbitrary thickness independent to the viscosity, by flowing down a curtain of an oleagenous food pastry on a belt conveyor and on the upper surface of a core food placed on the conveyor. CONSTITUTION:An oleagenous food pastry 1 in a hopper 4 is formed to a prescribed thickness using a pair of rolls 2, 3, scraped off from the surface of the rotary roll 2 with a scraper 6 and flowed down in the form of a curtain on a belt conveyor 7. A core food 9 is placed on the belt conveyor 7 and transferred under the roll 2. The belt conveyor 7 and the upper surface of the core food 9 are coated with the oleagenous food pastry flowing down from the roll.

Description

[Detailed Description of the Invention] [Industrial Field of Application] The present invention provides chocolate or colored chocolate on the surface of an edible center such as biscuits or crackers.

The present invention relates to a method for producing a food coated with oil-based confectionery dough, which comprises coating oil-based confectionery dough such as white chocolate with a thin and uniform thickness.

[Conventional technology]

Foods that are made by coating the top or entire surface of foods such as biscuits and crackers with oil-based confectionery dough such as chocolate, colored chocolate, and white chocolate come in a variety of colors.

The combination of flavored oily confectionery dough and core foods of various flavors is very interesting to consumers.

Conventionally, as a method for coating core foods such as biscuits and crackers with oil-based confectionery dough such as chocolate, colored chocolate, and white chocolate, a device called an enrober is used, which has a mechanism for coating the entire surface or only one side. is common. That is, the center is placed on a wire mesh conveyor that circulates continuously, and the temperature-controlled oil-based confectionery dough is fed into an oil-based pastry dough hopper, which is provided above the wire mesh conveyor and has slits at appropriate intervals at the bottom. This is a method in which the oil-based confectionery dough is allowed to flow down under its own weight in the form of a curtain through a slit, and by passing through the slit, the upper surface of the central food product is covered with the dough. In addition, if the bottom surface is also coated if necessary, the oil-based confectionery dough that has been heaped up on the wire mesh conveyor is applied to the bottom surface of the core food using a smooth roll placed directly below the wire mesh conveyor, and then the oil and fat confectionery dough is applied to the bottom surface of the core food product. Hot air is blown from above the food coated with oily confectionery dough, and the wire mesh conveyor is vibrated to remove excess oily confectionery dough from the side and bottom surfaces of the center, and then the food covered with oily confectionery dough is transferred to the wire mesh conveyor. There is a method in which the oil-based confectionery dough-covered food is cooled and solidified by transferring it to the next belt conveyor and passing through a cooling tunnel. Another method, which is less common, is to spray oil-based confectionery dough from above a wire mesh conveyor in an enrober device to coat the upper surface of the wire mesh conveyor. In addition, special public service 58-53.89
No. 7 drops the oil-based confectionery dough flowing down from the flow pan onto a plate-shaped curtain plate tilted downward at approximately 45 degrees.
Next, while flowing down the plate, the width of the flow of the dough is widened to prevent the formation of cuts in the dough curtain that are likely to occur when flowing down from the flow pan, and the oil-based confectionery dough is allowed to flow down in a curtain shape from the lower end of the plate. An apparatus for coating the top surface of a food center is disclosed.

[Problem that the invention seeks to solve]

In conventional coating with a conventional enrober, excess oily confectionery dough other than the one that covers the central food is removed by wind blowing, vibration, or tapping, so the usable oily confectionery dough has a viscosity of 10. OOO~30. O
Limited to extremely low viscosity dough of about 00cps. In order to obtain a dough with a low viscosity, it is necessary to increase the amount of expensive raw materials such as cocoa butter and substitute fats for cocoa butter, which inevitably results in a high cost product. Furthermore, if air is blown when removing excess dough, traces of the wind blowing will remain on the oil-based confectionery dough coated on the core food, resulting in an appearance that is completely different from the surface shape and pattern of the core food. This is not desirable. Next, the vibration of the net conveyor further removes excess dough, and at the same time, the wind blowing can reduce the marks to some extent and create a smooth coating, but some of the oil-based confectionery dough is stuck to the concave part of the central food. Because it flows in and stays there, it takes on an appearance that is different from the shape of the central food. The vibrations cause the products on the wire mesh conveyor to roll into a rolling shape M, disrupting the alignment, and in extreme cases causing the products to stick to each other or fall over, so the food items at the center must be lined up with a considerable distance between them. , manufacturing efficiency is poor and the incidence of defective products is high.

In addition, a spray device that uses compressed air for oil-based confectionery dough is installed in the enrober, which allows the top surface of the main food to be coated thinly and uniformly, so there is no need to remove excess dough by blowing air or vibration. Although it can be used suitably, it is possible to uniformly spray oil-based confectionery dough only when the dough has an extremely low viscosity of about 10,000 cps or less, and the clumps and coarse particles in oil-based confectionery dough can be sprayed. The disadvantage is that the nozzle becomes clogged, which increases the frequency of failures. Moreover, multiple spray nozzles are required to achieve uniform coating, which makes the equipment expensive, and the spray chamber is filled with mist of oil-based confectionery dough, which prevents workers from passing through the chamber for the main foodstuffs. It is impossible to adjust the spray nozzle without observing the state of coating, and the operation must be stopped each time to adjust the nozzle.

Furthermore, the wire mesh conveyor of the enrober removes the excess fabric on the wire mesh by letting it flow down under its own weight, so although it has an excellent structure, it does not have a complete cleaning function. Therefore,
A small amount of oily confectionery dough is always attached to the wire mesh.
It has the disadvantage that it adheres and migrates to the bottom of the food product, resulting in soiling of the bottom if only the top surface of the food is desired to be coated.

Furthermore, in the method disclosed in Japanese Patent Publication No. 58-53,897, the main food such as biscuits placed on a heddle is covered with a curtain-shaped oily confectionery dough from a curtain plate, so the structure of the device is comparatively Although it is simple and easy to handle, it is a method that uses oil-based confectionery dough with high fluidity, and as with the enrober, it has a viscosity of 10.00
It is limited to oil-based confectionery dough with an extremely low viscosity of about 0 to 20,000 cps. Moreover, with this method, the viscosity is 20,
When the main food is covered with a dough of about OO0cps, the thickness of the covering dough is about 1.4n+ and the viscosity is 10.000cps.
The thickness is about 1.2 to 1.3 μl with a low viscosity dough, and the thickness is 0.5 to 1.3 μl when covered with a normal enrober.
, which is much thicker than the coating thickness of about 3 mm. Furthermore, due to the structure of the apparatus, it is completely impossible to adjust the amount of oil-based confectionery dough covered at any time.

Furthermore, there is no mention of a method for separating the food covered with the oil-based confectionery dough from the dough continuously coated on the belt.

[Means and effects for solving the problem] The present inventors have solved the above-mentioned drawbacks of the prior art, and have made the entirety of core foods such as biscuits and crackers using oil-based confectionery dough of uniform thickness. As a result of studying a simple method and device for coating without damaging the shape, we found that a curtain of oil-based confectionery dough could be coated on a heddle conveyor that continuously circulates, and a method in which the curtain of oil-based confectionery dough would flow down onto the top surface of the center food placed on the conveyor to reduce the viscosity. It is possible to coat oil-based confectionery dough with any uniform thickness regardless of the relationship, and it has an excellent appearance that retains the original shape of the main food without the need to remove excess dough by wind blowing, vibration, etc. A coated product is manufactured, and then the coated product is transferred onto a later stage belt conveyor arranged in series with an appropriate interval, and the coated oily confectionery dough is reversely transferred onto the former stage conveyor as it is, thereby producing a main food product. It was confirmed that it was possible to easily and completely separate the excess fabric covered on the belt conveyor, and after further studies, the present invention was completed.

That is, the present invention comprises at least two sets of recirculating belt conveyors arranged in series at appropriate intervals, with rotating rolls placed at appropriate intervals in the direction orthogonal to the movement of the conveyors, and at positions opposite to the rotating rolls. A fixed roll or a plate with slits is disposed in the rotating roll, and the oil-based confectionery dough is supplied between the rolls or between the roll and the plate so that the oil-based confectionery dough is continuously adhered to the surface of the rotating roll in a uniform thickness. Next, the dough is scraped off with a scraper that is in contact with the lower part of the rotating roll, and is caused to flow down in a curtain shape, so that it is continuously coated with a uniform thickness on the upper surface of the main food such as biscuits placed on the conveyor and on the conveyor. After being coated with oil and fat confectionery dough, the food coated with oil and fat confectionery dough is transferred to a subsequent conveyor and transferred into a cooling tunnel to cool and solidify the dough,
On the other hand, a method for producing a food coated with oil-based confectionery dough, characterized in that the oil-based confectionery dough coated on the conveyor is inverted and transferred while remaining attached to the conveyor, and then scraped off with a scraper placed in contact with the conveyor. be.

Next, typical embodiments of the present invention will be described below with reference to the drawings.

Temper the oil-based confectionery dough 1 in the usual way.
Then, it is fed into a hopper 4 placed on a pair of smooth rolls 2 and 3. The smooth rolls are rotating roll 2 and fixed roll 3.
It consists of 2 rotating rolls and a fixed roll 3 with 29 to 3 rolls inside to prevent assimilation of the oil-based confectionery dough and maintain temperature control.
Temperature-controlled water at around 0°C is constantly circulated. Further, the distance between the pair of smooth rolls 2 and 3 can be arbitrarily adjusted so as to adjust the thickness of the oil-based confectionery dough 5 that adheres to and transfers to the rotating roll 2. The oil-based confectionery dough 1 in the hopper 4 is continuously adhered to and transferred to the surface of the rotating roll 2 at a constant thickness due to the rotation of the rotating roll 2 and the distance between the pair of smooth rolls 2.3. Then, when the lower surface of the rotating roll 2 is scraped off with a scraper 6 that is brought into contact with the lower surface of the rotating roll 2 in the tangential direction, the rotating roll 2
The oily confectionery dough 5 adhering to the confectionery dough 5 flows down onto the belt conveyor 7 below in a continuous curtain shape due to its own weight. On the other hand, the core foods 9 supplied and placed at appropriate intervals on the supply conveyor 8 are moved onto the conveyor 7, so the supply conveyor 8 is omitted and the core foods are placed on the conveyor 7 extending forward. The oil-based confectionery dough is transferred to the lower part of the rotating roll 2 and flows down like a curtain from above, continuously covering the upper surface of the belt conveyor 7 and the center food product 9.

When the coated food 14 reaches the end of the belt conveyor 7, it is transferred onto the subsequent belt conveyor 10 arranged at an appropriate interval while remaining attached to the belt conveyor 7, and continues into the cooling tunnel 11. It is transferred, cooled and solidified. Meanwhile, the center food on the belt conveyor 7 mutually 9,
The oil-based confectionery dough 12 flowing down during the period 9 does not transfer to the belt conveyor 10, but reversely transfers while adhering to the belt conveyor 7, and is scraped by a scraper 16 installed at the downward reversing transition part of the conveyor 7 The excess fabric is scraped off from the surface and collected in the surplus fabric recovery device 13. By the above mechanism, the oily confectionery dough covered food 14 and the oily confectionery dough attached to the health converter 7 are completely separated,
Only the oily confectionery dough coated food product 14 passes into the cooling tunnel II.

In the present invention, the thickness of the oil-based confectionery dough 1 coated on the upper surface of the coated food 14 is different from that in the case of a conventional method using an enrober, in which the thickness of the oil-based confectionery dough 1 becomes thicker when the viscosity of the dough is high. 90.0, which has no relation to viscosity and has fluidity.
It is possible to coat the same thickness with fabrics having a wide range of viscosities below OOcps. This is because the dough adheres to and transfers to the rotating roll 2 at a thickness determined by the preset interval between the rotating roll 2 and the fixed roll 3, regardless of the viscosity of the dough, and the amount of dough scraped off by the scraper 6 per unit time is The amount of oily confectionery dough can be set to a predetermined amount, and can be made to flow down in the form of a curtain with a predetermined thickness.

Therefore, according to the method of the present invention, the thickness of the oily confectionery dough coated on the center food can be determined by increasing the distance between the pair of smooth rolls 2.3 or by increasing the speed of the rotating rolls 2. A thick coating will be obtained, whereas if the distance between the smooth rolls 2 and 3 is made small or the speed of the rotating roll 2 is made small, a thin coating will be obtained. On the other hand, the thinner the blade of the scraper 6 that scrapes off the oily confectionery dough 5 adhering to the roll surface and causes the dough to flow down in a curtain shape, the smaller the resistance to the flow of the oily confectionery dough and the more uniform the flow. However, if it is too thin, the dough 5 adhering to the surface of the roll 2 will wrap around the underside of the scraper 6, which is not preferable.

Therefore, the blade thickness of the scraper 6 is preferably about 1.5 to 2 times the distance between the pair of smooth rolls 2.3.

Furthermore, as the vertical distance between the scraper 6 and the central food 9 increases, the curtain-like oil-based confectionery dough lower than the scraper 6 becomes wavy and constricted periodically at both ends.
In extreme cases, it may tear off halfway, making it impossible to coat the top surface of the core food 9 with a uniform thickness. Therefore, the vertical distance between the lower surface of the scraper 6 and the upper surface of the central food product 9 is made as small as possible by the opposing smooth roll 2.
3, in particular the height of the rotating roll 2 must be adjusted, but if the distance is within about 20 m, preferably within about 10 fins, stable and uniform coating is usually possible. Furthermore, the distance between the center food products 9.9 passing under the opposing smooth rolls 2.3 causes wind blowing that causes positional deviation on the belt conveyor 7.

Since there is no need to remove excess dough by vibration or tapping, the main food products 9,9
The materials can be supplied densely to the extent that they do not overlap, and manufacturing efficiency is greatly improved.

The fixed roll 3 functions as a slit to determine the amount of oily confectionery dough 5 attached to the rotating roll 2, and at the same time, it rotates in the opposite direction to the normal rotation direction of the rotating roll 2 when work is interrupted or finished, or when changing the type of oily confectionery dough 1. Rotate in the direction of hopper 4
The hopper 4 has a function of quickly collecting the dough inside the hopper 4 by causing the dough inside to adhere to the roll surface and scraping it off with another scraper. Of course, there is no problem with fixed rolls.

Furthermore, the hopper 4 is moved in a direction perpendicular to the rotating roll 2 (
Thickness 0.2 to 0.4 (parallel to the direction of belt conveyor movement)
If the dough is partitioned at appropriate intervals with thin partition plates of about 1.0 mm, and oil-based confectionery dough with two or more different tones is supplied to each partition,
It is possible to cover a curtain-like oil-based confectionery dough with a striped pattern having a width and color tone corresponding to the partition spacing. The product coated by this method becomes a striped product coated with two colors of oil-based confectionery dough to a uniform thickness, as shown in FIGS. 2(a) and 2(b), for example.

During this coating, rotating rolls 2. When a roll-type coating device (roll spreader) including a fixed roll 3° hopper 4 and a scraper 6 is moved left and right at appropriate intervals in a direction perpendicular to the direction of movement of the heald 7, the result is as shown in FIGS. b
), a product with a striped wavy pattern coated with an oil-based confectionery dough of uniform thickness is obtained. Furthermore, by arranging a plurality of roll spreaders and continuously covering the oil-based confectionery dough of different colors with the roll spreaders, a multi-colored, multi-layered oil-based confectionery dough with a uniform thickness can be obtained. Coated foods can be produced.

Conventionally, when layering thin layers of oil-based confectionery dough with different tones,
In this process, the lower layer fabric is first cooled and solidified to prevent deformation of the fabric in the next process, and then the color tone is changed in the case of sheet-shaped multilayer forming. Upper layer fabrics of different colors are placed on top, and a scraper is used to spread it into a sheet of a certain thickness.In the case of multi-layer coating, the next enrober is used to cover fabrics with different tones, which requires large-scale equipment. At the same time, since the oil-based confectionery dough is once solidified, adhesion to the next dough is poor and delamination is likely to occur.

However, in the present invention, the scraper 6 is used to gently let the sheet-like oil-based confectionery dough fall onto the center food to coat it without applying any physical force, thereby cooling and assimilating the lower layer dough. Any number of subsequent layers can be applied to the underlying fabric sheet without the need for any. Therefore, by arranging several of the roll spreaders described above in series, allowing the oil-based confectionery dough of different colors to flow down one after another, and by passing the core food continuously under each roll spreader, it is possible to create a multi-layered product with a uniform thickness. It is possible to produce products coated with oil-based confectionery dough.

Similarly, when manufacturing a multilayer sheet-like oil-based confectionery, each dough is sequentially flowed directly onto the cooling conhair 10 in the form of a multilayer sheet using the method described above, transferred as it is into the cooling tunnel 11, and cooled and solidified. By peeling it off from the belt and cutting it into an appropriate size with a cutter, it is possible to produce a multilayer sheet-like oil-based confectionery with a thin, uniform thickness and a multicolored cut surface.

Since the thus produced multilayer oil-based confectionery dough coated foods and multilayer sheet-like oil-based confectionery are bonded between each layer while the oil-based confectionery dough is dissolved, very good products with high strength can be obtained. Figure 4 shows an oil-based confectionery dough-covered food product coated with two types of oil-based confectionery dough of different color tones by the above method, and a multi-layered oil-based confectionery made of three layers of oil-based confectionery dough with different color tones in between. 15 is shown in FIG.

Since the oil-based confectionery dough-covered food according to the method of the present invention is coated on the center food with a uniform thickness, the pattern of the center food,
The product retains its shape and has an excellent appearance. Moreover, the bottom surface of the coated food is completely free from staining with oily confectionery dough, and the coated and non-coated parts can be clearly distinguished.
It has an excellent appearance.

Furthermore, if the bottom of the core food is to be coated as necessary, the core food can be easily coated by inverting the coated product and coating it again with a roll spreader, or by using the bottom coating device (photomer) of the enrober. The whole can be covered with oily confectionery dough.

〔Example〕

The present invention will be explained in more detail below using examples. The viscosity of the oil-based confectionery dough was measured using a B-type viscometer manufactured by Ichitokyo Keiki with rotors Nl16, 4 r, p, m.

Example 1 A polycarbonate resin scraper for scraping the belt surface was attached to the lower reversal transition section of a 400 mm wide circulating heald conveyor with nosepieces attached to both ends.
The diameter i o o in a direction substantially perpendicular to the traveling direction of the belt
A pair of smooth rolls made of steel, consisting of a rotating roll of mm diameter and a fixed roll of the same diameter, were placed above the heald conveyor with an interval of 0.91 mm. Inside the roll is 29.5
Temperature-controlled water at ~30.0°C was circulated, and a brass scraper with a blade thickness of 1.8 mm was brought into contact with the lower part of the rotating roll. In addition, a heald conveyor for central food supply is arranged in front of the belt conveyor, and a belt conveyor equipped with a cooling tunnel in which cold air of 12 to 13°C circulates is installed behind the other end of the belt. The dragons were placed at intervals.

Diameter 63mm, maximum thickness 9w screws, 7t 1.9m
The biscuits were fed to a conveyor belt for central food supply that ran continuously at a speed of 2 to 3 minutes.

The vertical distance between the bottom surface of the scraper and the top surface of the biscuit is IQ
It was adjusted to ms.

Tempered milk chocolate dough with a viscosity of 60.000 cps is supplied between the rolls, and the rotating rolls are rotated 5m/
The dough was rotated at a circumferential speed of 10 minutes to obtain a dough of a predetermined thickness, and the dough was scraped with a scraper and flowed down like a curtain to coat the biscuits and belt conveyor that were continuously transported under the scraper. . Next, the coated biscuit is placed on a cooling tunnel and transferred to the next belt conveyor that operates at a speed of 1.9 to 2 m/min, and passed through the cooling tunnel for 7 minutes to cool and solidify the milk chocolate. I let it happen.

On the other hand, the belt conveyor reverses after passing through the nosepiece.
The milk chocolate remaining on the belt conveyor was completely scraped off with a scraper at the bottom to clean it. In this way, the thickness of the milk chocolate coated on the biscuit was uniform at 1.5 fins in each part, and the coating retained the original pattern and shape of the biscuit, resulting in a product with an excellent appearance. Ta.

Similarly, when coating was performed by rotating a rotary roll at a circumferential speed of 1°8 m/min, the thickness of the coated milk chocolate was 0.7 mm, resulting in a thin coating. Furthermore, the viscosity is 90. Even when coating with a rotating roll rotating at a circumferential speed of 1.8 m/min using milk chocolate of OO0 cps, the thickness of the coated milk chocolate is 0.7
vi, and a coated product with exactly the same thickness was obtained.

Example 2 Using the same coating equipment as used in Example 1, the gap between the smooth rolls was adjusted to 0.8 mm, and a partition plate made by processing a 0.21 m vinyl chloride resin plate was used to coat the fabric of the roll. Inside the hopper, perpendicular to the roll, and each 10m
It was brought into contact with the roll surface so as to be partitioned at intervals of m. moreover,
10 cranes in width, 5 dragons in width.

The center supply conveyor at the front stage was adjusted so that the wafer plates with a thickness of 3 cranes were placed closely together on the belt, the belt conveyor speed was 1.0 m/min, and the cooling conveyor beam at the rear stage was adjusted.
It was O-1.2m and 7 minutes.

On the other hand, in the internal partition of each roll dough hopper, there is white chocolate dough that has been tempered and has a viscosity of 48.000 cps, and white chocolate dough that has a viscosity of 25.000 cps. Milk chocolate dough of 000 cps was supplied alternately. And the rotating roll is 3.0m
The dough was rotated at a circumferential speed of /min to deposit chocolate in brown and white stripes on the roll surface, and then the dough was scraped with a scraper whose height was adjusted so that the vertical distance to the wafer was 5 fins. was scraped off to coat the top surface of the wafer.

Then, in the same manner as in Example 1, the coated chocolate dough was transferred to a cooling conveyor to cool and solidify.

The product thus obtained had a beautiful striped chocolate pattern with a width of 10 mm, consisting of alternating brown and white chocolate, and the chocolate was coated with a uniform thickness of approximately 1.2+n. On top of that,
It had an excellent appearance, retaining the lattice-like uneven shape of the wafer surface.

Similarly, when the wafer is coated using the above method, if the roll spreader device including the scraper is periodically moved left and right in the direction of movement of the belt conveyor at a speed of 5 square widths at a speed of 300 meters per minute, the top surface of the wafer will be 10 square widths wide. The result was a beautiful wavy striped chocolate pattern with an amplitude of IO Tsuru and a period of 67 m, consisting of brown and white. Furthermore, the chocolate was coated with a uniform thickness of approximately 1.2 mm, and had an excellent appearance with the lattice-like uneven shape of the wafer surface intact.

When these products were eaten, the flavors of milk chocolate and white chocolate were harmonious in the mouth and had an excellent flavor.

Example 3 Using a device similar to that used in Example 1, roll spreaders of the same type were further arranged in series on a set belt conveyor, and the first roll spreader was placed in series in the traveling direction.
A white chocolate dough with a tempered viscosity of 55 and OO0 cps was supplied to the second roll spreader, and a tempered viscosity of 37. OO0cp
s milk chocolate dough was supplied. The biscuits used in Example 1 were then fed onto a belt conveyor that was continuously running at a speed of 1.5 m and 7 minutes so that they were lined up at 2 to 3 distances from each other.

In addition, the roll interval of the first and second roll spreaders is 0.68 s, and the scraper blade thickness is 1.4 mm.
, and the vertical distance from the bottom surface of the scraper to the top surface of the biscuit was adjusted to 21 cm.

First, rotate the rotating roll of the first roll spreader by 3.3
It was rotated at a circumferential speed of m/min to coat the white chocolate dough, and then the rotating roll of the second roll spreader was rotated at a circumferential speed of 2 m/min to coat the milk chocolate dough. After that, the chocolate-covered biscuits are transferred to the cooling conveyor in the latter stage, which is installed at intervals of about 4 fi on the belt conveyor and runs continuously at a speed of 1.5 to 1.7 m/min, and the chocolate portion is cooled and solidified. did.

The product thus obtained was coated with milk chocolate of a uniform thickness in appearance and had an excellent appearance, retaining the original irregularities of the biscuit. When eaten during the day, the flavors of milk chocolate and white chocolate are harmonious and delicious, and the vertical section of the product is the same under a layer of brown milk chocolate with a uniform thickness of 0.6 mm. The uniformly thick white chocolate layers of <1.01 m were laminated with clear contrast in color and each layer was completely adhered without peeling.

〔Effect of the invention〕

According to the present invention, a low-viscosity oil-based confectionery dough can be coated with a low-viscosity oil-based confectionery dough with a uniform thickness. In addition, there is no need for wind blowing (J, vibration, or tamping) to remove excess dough, so there is no misalignment or overturning of the product.In addition, the interval between feeding the main food to the coating device can be increased. In addition, there is no force applied to the oil-based confectionery dough coated on the product that would cause unevenness or deformation of the dough thickness due to the flow of the dough, resulting in a uniform thickness. The oil-based confectionery dough coating directly reflects the shape and pattern of the surface of the central food product, resulting in a coated product with an excellent appearance.

In addition, we have developed oil-based confectionery dough-coated foods that are coated with striped oil-based confectionery dough of uniform thickness by alternately combining oil-based confectionery doughs of different colors, and coated oil-based confectionery products that have excellent interlayer adhesion. Also, multilayer oil-based confectionery and the like can be easily produced.

[Brief explanation of drawings]

The drawings show embodiments of the present invention; FIG. 1 is a longitudinal cross-sectional view showing the method and state of coating food with dough, and FIG. 2 is a top view of a confectionery product coated with striped oily confectionery dough (a )
and longitudinal sectional view (b), Figure 3 is a top view (a) and longitudinal sectional view (b) showing a confectionery product coated with a corrugated striped oil-based confectionery dough, and Figure 4 is a top view showing a confectionery product coated with a wavy striped oil-based confectionery dough. FIG. 5 is a longitudinal sectional view showing a confectionery product coated with oily confectionery dough, and FIG. 5 is a perspective view of a confectionery product obtained by cutting and molding three layers of oily confectionery dough. 1.5... Oil-based confectionery dough 2... Rotating roll 3... Fixed roll 4... Hopper, 6-... Scraper 7, 8,
10... Belt conveyor 9... Core food 11... Cooling tunnel 12... Held conveyor hair adhering oily confectionery dough 13...
・Surplus dough recovery device 14... Oil-based confectionery dough coated food 15... Multi-layered oil-based confectionery 16... Scraper Patent applicant Meiji Seika Co., Ltd. Representative Patent attorney Kubo 1) Engraving of embryonic drawings (internally) No change) Figure 2 Figure 3 (a) (a) Procedural amendment written form) February 27, 1986

Claims (7)

[Claims] (1) Rotating rolls are installed at appropriate intervals above at least two circulating belt conveyors arranged in series at appropriate intervals in a direction perpendicular to the movement of the conveyors, and are fixed at positions opposite to the rotating rolls. A roll or a plate with slits is provided, and the oily confectionery dough is supplied between the rolls or between the roll and the plate so that the oily confectionery dough is continuously deposited in a uniform thickness on the surface of the rotating roll, and then A scraper placed in contact with the bottom of the rotating roll scrapes the dough and causes it to flow down in the form of a curtain, so that it is continuously spread in a uniform thickness onto the upper surface of the main food such as biscuits placed on the conveyor and onto the conveyor. After coating, the oily confectionery dough coated food is transferred to a subsequent conveyor and moved into a cooling tunnel to cool and solidify the dough, while the oily confectionery dough coated on the conveyor is allowed to adhere to the conveyor. 1. A method for producing an oil-based confectionery dough-covered food product, which is characterized in that it is inverted and transferred, and then scraped off with a scraper placed in contact with a conveyor. (2) One or more partition plates with a thickness of about 0.2 to 0.4 mm are arranged in the hopper at appropriate intervals in parallel to the traveling direction of the belt conveyor, and each partition is formed with a different color tone of oil or fat. A striped confectionery dough is supplied, and the multicolored oil-based confectionery dough is continuously adhered to the surface of the rotating roll in a uniform thickness, and then the dough is scraped off with a scraper that is in contact with the lower part of the rotating roll. 2. The method for producing an oil-based confectionery dough-covered food according to claim 1, wherein the food is made to flow down in a curtain-like manner. (3) A plurality of devices consisting of rotating rolls, fixed rolls, or plates with slits are installed at appropriate intervals above the belt conveyor, and oil-based confectionery dough of different colors flows down like a curtain and is placed on the belt. Claim 1, characterized in that the upper surface of the core food and the upper surface of the belt conveyor are sequentially coated with oil-based confectionery dough of different colors.
The method for producing the oil-based confectionery dough-coated food described in 2. (4) The method for producing a food coated with oil-based confectionery dough according to claim 1, wherein the viscosity of the oil-based confectionery dough is about 90,000 cps or less. (5) A claim characterized in that a scraper having a blade thickness approximately 1.5 to 2 times the distance between a rotating roll and a fixed roll arranged perpendicularly to the direction of movement of the belt conveyor is used. A method for producing an oil-based confectionery dough-coated food according to item 1. (6) The oil-based confectionery according to claim 1, characterized in that the distance from the lower surface of the scraper in contact with the lower part of the rotating roll to the upper surface of the central food product is within about 20 mm, preferably within about 10 mm. Method for producing dough-coated food. (7) The oil-based confectionery according to claim 1, characterized in that the entire roll spreader consisting of a rotating roll, a fixed roll, a hopper, and a scraper is moved left and right at an appropriate period in a direction orthogonal to the direction in which the belt travels. Method for producing dough-coated food.