JPS6366496B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a confectionery baking apparatus, and more specifically, to a confectionery baking apparatus that can easily bake many types of confectionery by adjusting the baking conditions according to the type and properties of the confectionery to be manufactured. It depends.

Generally speaking, most sweets, whether Japanese or Western sweets, are mass-produced automatically by continuously heating and baking the dough after preparing the dough. This mass production equipment is usually of the type that passes an endless moving band (hereinafter simply referred to as moving band) into a baking zone or baking chamber, and automatically bakes the confectionery dough on the moving band during this passage. There are many.

However, this type of confectionery baking equipment is usually developed for the purpose of baking only one type of confectionery, and cannot be applied to other types of confectionery, as the baking conditions differ depending on the type and nature of the confectionery. There were many things. However, the cost of this type of equipment is extremely high, and it is extremely inconvenient that only one type of confectionery can be manufactured using one baking device. It is desired that as many confectioneries as possible can be produced using baking equipment.

However, there are various problems in baking many types of confectionery using one baking device.

For example, Swiss roll, manzu, cream puff, cheesecake, butsuse, castella, etc.
These sweets are baked from adjusted confectionery dough, but each one is made with the best flavor and taste.
In order to bring out the flavor, it is important to adjust baking conditions such as heating temperature, temperature gradient, and heating time; unless these conditions are met, the flavor and taste of each confectionery will not be fully utilized.

However, conventional baking devices are configured to match the optimum baking conditions for each confectionery, and some devices have been proposed that combine heating means such as gas and electric heat. is insufficient,
On the contrary, it is said to be uneconomical compared to single-purpose devices.

The present invention is aimed at solving the above-mentioned drawbacks, and is capable of baking various types of confectionery under optimal baking conditions suitable for each type of confectionery using a single device installed in a suitable combination of heating means along the direction of movement of a moving band. We propose a confectionery baking device.

Hereinafter, embodiments of the present invention will be described in detail based on the drawings.

First, FIG. 1 is a layout diagram of a confectionery baking apparatus according to one embodiment of the present invention. In FIG. The confectionery dough is rolled up and moved in the direction of the arrow, and the confectionery dough is placed at the entrance, and in this state, the confectionery dough is transported together with the moving band 1. A firing zone is formed in the traveling direction of the moving belt 1, and the firing zone has at least three firing chambers, such as a first firing chamber 2, a second firing chamber 3, and a third firing chamber 4, sequentially from the front side in the traveling direction of the moving belt 1. Configure the firing chamber. Note that each of the firing chambers 2, 3, and 4 can be further divided into sub-chambers, but they can also be integrated into a single chamber.
Another firing chamber can be connected before or after the firing chamber 4, or before and after the firing chamber.

Next, in each of these firing chambers 2, 3, and 4, heating means are provided at the upper and lower parts of the moving belt 1, but in the first firing chamber 2, the moving belt 1
A gas combustion means G such as a gas burner is provided in the upper and lower parts of the apparatus, and the gas burner burns upward in the lower part, and the gas burner burns downward in the upper part. On the other hand, in the second firing chamber 3, an electric heater, an infrared heater, or other electric heating means E is provided in the upper part of the moving zone 1, and a gas combustion means G is provided in the lower part. Both the upper and lower parts of the moving zone 1 are electrically heated by means E.
Place. In this case, as the gas heating means, it is sufficient to use any gas as a heat source as long as it can achieve a predetermined high temperature, and as the electric heating means, any type of heating means that can be electrically heated is sufficient. It can also be configured as a
Some of the gas heating means and electric heating means include
For example, steam and other heating means can be mixed, and if steam heating means are mixed, confectionery such as pudding can also be baked. Further, each heating means is provided in each of the first, second, and third firing chambers 2, 3, and 3, respectively.
4 is configured to be independently controllable and adjusted according to the properties of the confectionery to be baked.

As mentioned above, if the baking zone is divided into at least three sections, and the heating means in these three baking chambers is a proper combination of gas heating means and electric heating means, baking can be done according to the nature of the confectionery to be baked. It can be baked depending on the conditions, and various types of confectionery can be produced as desired.

Generally, when baking confectionery, the best taste,
In order to obtain flavor, it is preferable to use various heating means depending on the properties of the food, rather than using a single heating means. However, when various heating means are combined in this way, a control means corresponding to each means is required, resulting in an increase in the size of the apparatus.

Furthermore, when comparing the advantages and disadvantages of typical electric heating means and gas combustion means as heating means, the following can be considered.

First, electric heating means can easily adjust the heating temperature.
Because it can be finely adjusted, there is no heating unevenness, equipment costs are low, and no water vapor is temporarily generated during heating, making it suitable for dry firing. It is not suitable when In addition, if the electric heating means is placed on the opposite side of the moving band, confectionery dough and other objects may fall from the moving band and this confectionery dough may be in an unbaked state.
This confectionery dough adheres to the electric heating means and is easily damaged.
There are problems from a safety perspective.

Next, gas combustion means have low running costs, can produce a large amount of heat, and the temperature rises quickly in the furnace, so they are suitable when a large amount of heat is required in a short period of time. It is suitable for removing a large amount of moisture from confectionery dough, such as in the early stages of baking, since a large amount of water vapor is temporarily generated during combustion. However, on the other hand, it is difficult to finely adjust the temperature, uneven heating tends to occur in the confectionery dough, and equipment costs such as control and safety devices are high.

From this point, in the present invention, during firing,
Among them, a gas combustion means G is provided at the lower part of the first firing chamber 2 and the second firing chamber 3 corresponding to the initial and middle stages, and an electric heating means E is installed at the upper and lower parts of the third firing chamber 4 at the final stage of firing. . With this configuration, each confectionery can be baked in accordance with the baking conditions according to its properties, and even if unbaked confectionery dough falls during baking, the heating means will not be damaged by it.

That is, the first firing chamber 2 and the second firing chamber 3
Since the confectionery dough is in an unbaked state, when it is dropped onto the heating means at the bottom, and if the heating means is an electric heating means, the electrical resistance of the part where it falls will rise abnormally, causing the heating wire to Accidents such as damage may occur. Further, for example, when baking Swiss rolls, butsuseh, castella cakes, cream puff wrappers, etc., it is necessary to apply a large amount of heat at the beginning of baking to maximize expansion. Therefore, in the first firing chamber 2, it is necessary to provide gas combustion means G not only in the lower part of the moving zone 1 but also in the upper part thereof to strongly heat the moving zone 1. To explain in more detail, the softness required of these confections requires that the entire confectionery structure be porous and that moisture be removed as instantaneously as possible. For this purpose, it is necessary to initially heat the confectionery dough with gas from above as well as from below, to heat the confectionery dough in a short period of time, to promote the removal of moisture from the inside, and to sufficiently expand the dough. This is because if the confectionery dough is heated gradually from the bottom or top of the moving zone 1 at a low temperature, a dense tissue skin will be formed on the bottom and surface of the confectionery dough, and this skin will become an obstacle to the removal of the water vapor generated inside. The skin makes it difficult for the fire to reach the inside of the confectionery, resulting in insufficient expansion of the confectionery dough, making it impossible to obtain soft baked goods.

From this point, gas combustion means G are provided at the upper and lower parts of the first baking chamber 2 corresponding to the initial stage of baking to provide sufficient heat and remove a large amount of water vapor generated during baking. Expansion is promoted by heating to obtain a soft texture so that there is no problem even if the unbaked confectionery dough falls.

In addition, in the first baking chamber 2, the confectionery dough is initially heated to a high temperature as described above, and the moisture is removed and baked without forming a skin on the surface or bottom of the confectionery dough. Firing chamber 3
Inside, authentic grilling takes place. That is, since the confectionery dough is in a dry state in the second baking chamber 3, when it is heated by the electric heating means E provided on the upper part of the moving band 1, there is no uneven heating and the confectionery dough is heated evenly to the inside. , can be fired well. Note that if the second firing chamber 3 is also heated from the upper part by the gas combustion means, uneven heating will occur, the quality will deteriorate, and the appearance will deteriorate. Furthermore, a gas heating means G is provided at the bottom of the second baking chamber 3, but this is because the confectionery dough is in an unbaked state, so even if the confectionery dough in this state falls, the electric heating means will not work. This is because such obstacles will not occur.

Further, as described above, after baking, in the third baking chamber 4, this type of confectionery is mainly colored.
This coloring requires adjusting the heating temperature to uniformly heat the surface of the baked confectionery, but since electric heating means E are provided on both the upper and lower sides, sufficient coloring can be achieved.

In addition, when baking castella instead of Swiss rolls, etc., the confectionery dough is heated to a high temperature by the gas heating means G above and below the first baking chamber 2, and then the confectionery dough is heated to a high temperature in the second baking chamber 3 and the third baking chamber. Adjustment is made so that the temperature is gradually lowered in the firing chamber 4 along parallel lines. At this time, if the gas combustion means G in the lower part of the second firing chamber 3 is also adjusted accordingly, the heating unevenness can be alleviated to some extent by this adjustment since the lower gas combustion means G has the moving zone 1 interposed therebetween.

In addition, in the case of cream puff, it is necessary to bake the dough to such an extent that a cavity is formed inside. It is sufficient to promote expansion and adjust the temperature of the second and third baking chambers to a lower temperature than in the case of Swiss rolls and bushes.

In addition to the above-mentioned confectionery that requires soft dough, it can also be used to bake manzusu. That is,
Manzu's baoan dough is naturally firm and requires a certain degree of firmness, so when heating begins in the first baking chamber, the dough is heated to a high temperature on the lower heat, such as for Swiss rolls. It is not necessary to expand the pores to form a large number of pores. Therefore, in this case, both the upper and lower parts may be fired at an intermediate temperature from the first to third firing chambers.

Furthermore, since the first combustion chamber consists of gas combustion means and the third combustion chamber consists only of electric heating means, if only these combustion chambers are selectively used, suitable confectionery can be baked.

[Brief explanation of drawings]

FIG. 1 is a layout diagram of a confectionery baking apparatus according to one embodiment of the present invention. Code 1...Moving band, 1a, 1b...Roller, 2
...First baking chamber, 3...Second baking chamber, 4...Third
Firing room.

Claims (1)

[Claims] 1. Divide the confectionery baking zone into at least three sections along the direction of movement of a common moving zone to form first, second, and third baking chambers, and confectionery dough placed on this moving zone is transferred to each baking chamber. In the apparatus for baking confectionery, in which confectionery is baked while passing through the confectionery zone in sequence, gas combustion means are disposed above and below the moving zone in the first baking chamber, and electric heating means is disposed above the moving zone in the second baking chamber. 1. A confectionery baking apparatus characterized in that a gas combustion means is disposed in the lower part of the confectionery baking apparatus, and electric heating means are further provided in the upper and lower parts of the moving zone in the third baking chamber.