JPS6310980B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for peeling off rolled paper during continuous baking of confectionery, and more specifically, it is a method for peeling off rolled paper during continuous baking of confectionery, and more specifically, it is possible to hygienically remove confectionery baked on an endless baking board through rolled paper without damaging the external shape. The present invention relates to a method for peeling paper rolls during continuous baking of sweets, which can be processed to produce confectionery, and in which the interposed paper rolls can be peeled off continuously without strain.

Conventionally, as a method for continuously baking sponge cakes and other confectionery, there has been known a method in which a rolled paper is rewound and continuously fed onto an endless baking plate, and confectionery dough is baked through the rolled paper.

In this continuous firing method, an endless baking plate is moved continuously or intermittently between rollers provided at both ends of a support frame, and a roll of paper is rewound and fed onto the baking sheet. Confectionery dough is fed onto paper, and while passing through the oven, the confectionery dough is baked on a baking board via a roll of paper. Since the rolled paper remains attached to the back of the baked confectionery, the rolled paper is peeled off and taken out on the upstream side of the baking board. In this continuous firing method,
Compared to the case of baking directly on a baking board, since baking is performed through a roll of paper, the baked surface of the confectionery after baking is soft, and no baked spots are formed on the baking surface of the confectionery through the roll of paper, for example. It is said to be extremely suitable for baking confectionery such as sponge cake.

For example, FIGS. 1 and 2 are a side view and a plan view of an example of an apparatus for carrying out a continuous firing method using rolled paper, in which 1 is a frame, and 2 and 3 are frame 1.
The baking plate 3a is endlessly applied to it by rollers provided before and after the rotating wheel 3. On the other hand, for example, a transmission device 4 is provided on the rotating wheel 3, and the baking plate 3a is applied to the desired rotating wheel 3 at an appropriate speed. It is now operating in the direction of

Reference numeral 5 denotes a confectionery dough feeding device, and when the raw materials for confectionery to be baked are kneaded into a slurry and fed to the hopper 6, confectionery dough in the shape of, for example, a circular flat shape is extruded one after another at intervals as shown in FIG. It's becoming like that.

Reference numeral 7 denotes an oven, which is provided at approximately the center of the grilling plate 3a with its upper surface covered, and a number of heating devices 8 such as gas burners, electric heating, etc. are provided below and above the baking plate 3a. During the passage, it is heated and fired from both sides. The baking plate 3a is moved and the heating device 8 is operated to supply and send the material from the supply device 6 onto the baking plate 3a, which enters the oven 7, is heated and baked from both sides, and is sent to the other side. In this baking method, the roll body 11 of the roll paper 10 is supported at the tip of the frame 1, one end of which is moved over the grilling plate 3a, and the paper is removed at the tip of the chute 12 or the like. Therefore, the roll paper 10 moves together with the baking plate 3a, and the dough 5 is placed on top of it as shown in FIG.
A is supplied to a plurality of pieces, and when they are properly heated and baked from above and below in the oven 7, the baking plate 3a and the dough are heated and baked through the roll paper, so that they are thoroughly cooked and are baked quickly. Confectionery can be easily taken out without fear.

In this continuous baking method, sponge cakes and the like harden slightly immediately after baking, so at the tip of the baking plate 3a, for example, the tip of the chute 12, the roll paper 10 is folded back with a peeling edge (not shown) and peeled off from the cake. There is. For this reason, the confectionery is transferred to subsequent processing with the bottom surface exposed after peeling.
This poses a problem, especially food hygiene problems.Furthermore, it is difficult to handle the confectionery when it is heated, and the rolled paper is often difficult to peel off.Furthermore, the rolled paper is folded back at the edge. Because of this, the roll paper may break, making the peeling process complicated.

The present invention aims to solve the above-mentioned drawbacks, and specifically proposes a method for peeling paper rolls during continuous baking, in which the work of peeling the paper rolls after baking is easy and there is no problem in processing the baked confectionery.

The method of the present invention will be explained below.

First, FIG. 3 is a side view of an example of an apparatus for carrying out the method of the present invention, and in FIG. , transported continuously or intermittently. This firing method consists of heat-resistant belt-shaped steel plates and a continuous combination of fired plate pieces.
It is configured as a net-like object, etc. The confectionery dough is supplied from the supply device 23 and is baked while passing through the oven 24.

Further, a roll body 2 is provided on the upstream side of the endless grilling plate 20.
A roll paper 25 (indicated by a dotted line) is unwound from this roll body 25a, is continuously supplied onto the grilling plate 20, and moves together with the grilling plate. Further, an intermediate conveyor 26 is provided continuously to the rollers 22 on the downstream side, and furthermore, the tip of the intermediate conveyor 26 is connected to a cooling conveyor 28 via a switching conveyor 27 that can be switched up and down. Therefore, after the roll paper 25 leaves the baking board 20, it is transferred to the intermediate conveyor 2.
6 and a switching conveyor 27 to reach the cooling conveyor 28, and at the tip of the cooling conveyor 28, the rolled paper 25 is reversed by a roll 29, and a peeling device 30 separates the rolled paper 25 from the cooled confectionery as described later. is peeled off. In addition, 31 shows a filling device for cream or the like, and 32 shows a discharge port.

In the manufacturing apparatus having the above configuration, the baked confectionery 25b is transferred to the rolled paper 25 via the rolled paper 25.
5 and reaches the cooling conveyor 28, and while being transported by the cooling conveyor 28, the confectionery is cooled while remaining attached to the roll paper. Therefore, since the confectionery does not come into direct contact with the cooling conveyor 28 during this cooling,
In addition to being extremely hygienic, sweets are made from rolled paper
Because it is attached to the surface, it does not lose its shape at all during cooling. Furthermore, since the confectionery remains attached to the roll paper 25, it can be turned over by the roll 29 at the tip of the cooling conveyor 28, and the confectionery remains in the inverted state.
In other words, it can be peeled off very easily with the roll paper 25 on the upper side.

Generally, when baking confectionery dough using rolled paper, it is said that it is preferable to peel off the rolled paper immediately after baking. However, even though the confectionery itself is slightly hardened, it is difficult to peel off the confectionery after baking, and the shape of the confectionery is likely to be damaged, and furthermore, the confectionery is likely to lose its shape during cooling. From this point,
The present inventor conducted research on the timing of peeling of roll paper, and found that roll paper is much easier to peel when the surface is cooled to near room temperature. In addition, since the confectionery is cooled with the rolled paper attached, the confectionery can be turned over during this time, and the rolled paper can be peeled off with a peeling device such as a winding device, so that it can be peeled off very easily.

In the apparatus shown in FIG. 3, reference numeral 27 indicates a switching conveyor, and when this conveyor 27 is present, the confectionery is baked directly on the baking plate 20, and the confectionery is released by placing the conveyor 27 at the dotted line position. It can be taken out as is without being transferred to the cold conveyor 28.

In summary, the present invention was developed based on the fact that when confectionery is baked using rolled paper, peeling of the rolled paper is extremely easy immediately after the confectionery is cooled. If the confectionery is kept as it is, the confectionery will not lose its shape due to shrinkage during cooling, and the confectionery can be continuously turned over together with the roll paper, making it easier to peel off the roll paper. Note that although the above description has focused on sponge cakes, the present invention can be applied to the production of confectionery in general, as well as bread and the like.

[Brief explanation of the drawing]

1 and 2 are a side view and a plan view of a conventional confectionery baking device, and FIG. 3 is a side view of an example of the device implementing the present invention. Code 20... Endless baking plate, 21, 22... Roller, 23... Supply device, 24... Oven, 25
a... Roll body, 25... Roll paper, 28... Cooling conveyor, 30... Peeling device.

Claims (1)

[Claims] 1. Transfer the confectionery baked on the endless baking board to the endless cooling conveyor adjacent to the endless baking board with the roll paper still attached to the endless baking board via a roll of paper that is moved together with the endless baking board. The baked confectionery is transported and cooled on this endless cooling conveyor until the surface is close to room temperature.Then, the confectionery is turned over at the tip of this cooling conveyor so that the attached roll paper is located on the surface. A method for peeling paper rolls during continuous baking of confectionery, the method comprising peeling the roll paper adhered to the surface from the baked confectionery.