JPS642333B2 - - Google Patents

Description

[Detailed description of the invention] [Industrial application field] This invention relates to improvements in rice cracker baking equipment.

[Conventional technology]

In conventional devices of this type, rice cracker dough was placed on a belt conveyor that passed through a long continuous baking oven, and the rice cake dough was heated simultaneously from above and below using gas burners to color and bake the dough. With this conventional device, since the baking time is long, the rice cracker dough may cause bubbles (localized swelling caused by blisters in the dough) and warp, lose its shape, and not be finished flat. It had drawbacks such as not being able to be baked. Therefore, in order to shorten the baking time, increase the puffing rate, and make the puffing uniform, a method was developed that uses high frequency waves to make rice crackers. As a means of producing rice crackers using high frequency heating, for example, the method described in Japanese Patent Publication No. 15665/1986 is known, and this method uses rice grains as the main ingredient of puffed rice crackers in the presence of water. The degree of gelatinization is determined by heating, crushing, and kneading.
A homogeneous substance with a viscosity of 60% or more is molded into an appropriately large size, and then preheated and dried to a moisture content of 10 to 20%.Then, this predried material is heated from the inside using high-frequency heating to swell and reduce the moisture content to 3. The technical idea is to heat it until it becomes less than %. Furthermore, for the same purpose, a method described in Japanese Patent Application Laid-open No. 42064/1983 was also developed.

[Problem to be solved]

Although these conventional techniques using high-frequency heating can achieve a desired degree of swelling in a short time, they are inferior to external heating methods using electric heat, gas, etc. in terms of flavor, and the finished product is particularly dry. ” remained and lacked the aromatic flavor characteristic of rice crackers.

Therefore, this invention has developed a rice cracker baking method that does not impair flavor even when subjected to high-frequency heating, achieves a desired degree of puffiness in a short period of time, can easily produce cracked rice crackers, etc., and can also reduce the overall size of the device. The purpose is to provide equipment.

[Means for solving problems]

In order to achieve the above object, the present invention sequentially provides a preheating oven section, a swelling oven section, and a coloring oven section along the transfer direction of rice cracker dough, and a high frequency heating section is provided in the preheating oven section following an external heat treatment means. The high-frequency heating section was equipped with a high-frequency heating machine on either the top or bottom of the rice cracker dough being transferred, and a blower on the other side that could switch between hot air and cold air.

[Effect]

According to this invention, the rice cracker dough, which has been heated by the external heat treatment means in the preheating oven section to form a thin crust on the surface of the dough, is subjected to high frequency heating while applying hot or cold air using the high frequency heating machine and the blower in the high frequency heating section. The surface and internal temperature are made uniform, then the dough is baked and rolled out in the expansion kiln section, and finally the dough is baked in the coloring kiln section.

〔Example〕

Preferred embodiments of the present invention will be described below with reference to the drawings.

In the overall schematic side view shown in FIG. 1, a driving roller 1 and a driven roller 2 are provided on the inlet side and the outlet side, and an endless belt 3 made of stainless steel wire mesh is suspended between these rollers 1 and 2. It has been done. This endless belt 3 had a width of about 910 mm. Reference numeral 4 in the figure is a drive source for rotating the drive roller 1. The rice cracker dough is transferred from the right hand direction to the left hand direction in the figure by a belt conveyor consisting of rollers 1 and 2, a belt 3, and a drive source 4, and along the transfer direction, an external heat treatment means 10, a high frequency heating section 20, A swelling kiln section 30 and a coloring kiln section 40 are sequentially provided. A belt conveyor 5 is provided from the swelling oven section 30 to the coloring oven section 40 so as to face the above-mentioned belt 3, and the belt of this belt conveyor 5 is also constructed in the same manner as the above-mentioned belt 3. External heat treatment means 10
Since the high-frequency heating section 20 preheats the rice cracker dough, they are collectively referred to as a preheating oven section 100.

The external heat treatment means 10 has a large number of air supply holes 11 arranged below the belt 3, and blows hot air or cold air onto the rice cracker dough from the air supply holes 11 while blowing the gas burner 1.
Soften the dough by applying 0A. At this time, the surface of the dough is softened to form a thin crust. Gas burners 10A are arranged above and below the belt 3,
Both the upper and lower flames are configured to be movable up and down (see Figure 3).

As shown in FIGS. 4 and 5, the high-frequency heating section 20 includes two high-frequency heating machines 2 below the belt 3.
1 and 21 are provided, and blowers 22 and 22 are provided below the belt 3 and opposite to these high-frequency heaters 21 and 21, and are capable of blowing hot or cold air. The blower 22 includes an air source 23, a duct 24,
The air source 23, which is composed of a fan 25 and a valve 26 provided in the middle of the duct, can selectively send either hot air or cold air. The high-frequency heating device 21 is guided from the generator 27 into the interior of the high-frequency heating section 20 via a waveguide 28 . Further, an exhaust fan 29 is provided on the top surface of the high frequency heating section 20.
In addition, there are inspection doors 29A, 2 on the side.
9A is provided, and when the inspection doors 29A, 29A are opened, limit switches 29B, 29B are activated to stop high frequency heating.

The air sent from the above-mentioned air sources 23, 23 passes through one of the ducts 24, 24 to the external heat treatment means 10.
The air blowing sources 23 and 23 are shared by connecting one side to the duct 12 of the expansion furnace section 30 through a valve 13 and the other side to the duct 31 of the expansion oven section 30 through a valve 32. Both the external heat treatment means 10 and the expansion kiln section 30 receive air from the air sources 23 and 23 through the air supply holes 11 and 33.
It has become possible to blow out from the air. valve 12,
26 and 31, that is, between the external heat treatment means 10 and the high-frequency heating section 20, and between the high-frequency heating section 20 and the expansion oven section 30, form filter zones 50 and 50, respectively. The filter zones 50, 50 are for absorbing 2450 MHz radio waves used in high frequency heating to prevent them from leaking. Inside the filter zones 50, 50, water is passed through thin pipes,
It is constructed to absorb radio waves, and is designed to keep the internal temperature from rising.

Note that each kiln section 30, 40 is also provided with a gas burner, an electric heater, etc. 30A, 40A, respectively. Pressing rolls 34, 34 are provided inside the puffing oven section 30, and these rolls press the dough from above and below so that the dough does not warp or the like when it is puffed.

In addition, the gas burners 10A, 30A, and 40A are connected to a gas collecting pipe for each kiln, and the collecting pipes for the upper and lower burners are also piped separately, for a total of 6 gas collecting pipes.
0B, 10B, 30B, 30B, 40B, 40B
I installed it. Each gas collecting pipe 10B, 10B, 30
At the entrance of B, 30B, 40B, 40B, mark R in Figure 2.
Install the gas compression regulator shown in the figure to prevent the pressure in the gas collecting pipe (10B, etc.) from changing even if the source pressure of the gas supply changes, and by adjusting the pressure, you can also adjust the firepower for each kiln. It's becoming easier to do.

In order to bake rice cracker dough and make hard-baked rice crackers using the apparatus configured as described above, the dough is fed onto the belt 3, and the dough on the belt 3 is heated in the preheating oven section 100 for about 2 to 6 minutes. Preheat and soften. At this time, the rice cracker dough receives hot or cold air from the blower 22 in the high-frequency heating section 20, and the hot or cold air and high-frequency heating work together to uniformly expand the dough and remove "flouriness". In particular, when blowing cold air, the preheated dough is cooled and subjected to high-frequency heating, which creates cracks in the dough and heats the inside of the dough with high-frequency heating, making it difficult to produce cracked rice crackers. It becomes easier. If the moisture content of rice cracker dough is less than 25%, it will be difficult to dry it using external heat treatment methods such as electric or gas heat, but drying is possible if high frequency heating and hot or cold air are applied to rice cracker dough with a moisture content of 25% or less. Not only this, but also the time can be shortened. In the high-frequency heating section 20, the moisture content of the rice cracker dough is reduced to 12% or less in a short time, and the inside of the dough is baked, so that no "flouriness" remains. Next, in the puffing kiln section 30, the dough is sandwiched between upper and lower belt conveyors, and upper and lower press rolls 3
4, 34, the dough is pressed, so-called sandwich-yaki is applied, and the dough is rolled out. The processing time in the puffing oven section 30 is about 1 to 2 minutes, and then the rice cracker dough is sent to the coloring oven section 40 and processed for about 1.5 to 4 minutes.
The total processing time varied depending on the thickness of the dough, but was about 5 to 12 minutes.

The time required for each kiln section for rice crackers, which are so-called soft products, is as follows.

Preheating kiln section 100 (preheating time) ...30 seconds to 2 minutes Puffing kiln section 30 (puffing time) ...10 seconds to 1 minute Coloring kiln section 40 (coloring time) ...20 seconds to 1 minute overall processing Time: 1 minute to 4 minutes Since hot or cold air is blown onto the rice cracker dough in the preheating oven section 100 and the puffing oven section 30, it is possible to prevent blisters from forming in the external heating type puffing process. In other words, the rice cracker dough is exposed to outside air and baked, so no bubbles occur. In addition, the preheating kiln section 1
The plurality of kilns in each of the coloring kiln section 00 and the coloring kiln section 40 are provided with appropriate intervals between the kilns. Colored kiln section 4
0, each kiln may have a gas burner 40A installed only on the upper side, and one where the gas burner 40A is installed only on the lower side, discontinuously arranged, or all kilns may have gas burners 40A installed above and below. 40A may be provided.

〔effect〕

As explained above, the present invention not only applies high-frequency heating to the rice cracker dough in the preheating oven section, but also blows hot or cold air at the same time as the high-frequency heating, and also removes the rice cracker dough before applying high-frequency heating. In order to pass through the heat treatment means, the surface of the dough is first softened to form a thin skin on the surface of the dough, and then the surface and inside of the dough are uniformly softened by high-frequency heating, which previously required long preheating times. It was possible to save a lot of time, and the overall processing time was also shortened. Further, in this invention, since the high frequency heating section is provided subsequent to the external heat treatment means, the high frequency oscillation output may be relatively low (about 5 kW). Furthermore, when hot air is applied in the high-frequency heating section, the temperature of the heating section becomes comparable to the internal temperature of the external heat treatment means, and high-frequency heating can be applied to the inside of the dough without cooling the dough surface in the heating section. The surface and inside of the dough become more uniform, resulting in a good product without warping or blistering. When cold air is applied, fine cracks can be created in the skin of the dough, making it easy to manufacture special products.

Furthermore, when the belt conveyor is equipped with a belt made of stainless steel wire mesh, the durability of the belt is improved. Furthermore, if the device is equipped with two or more high-frequency heaters and blowers, the manufacturing time can be further shortened.

[Brief explanation of drawings]

Fig. 1 is a schematic side view of the whole, Fig. 2 is a plan view of Fig. 1, Fig. 3 is a schematic cross-sectional view showing the inside of the external heat treatment means, Fig. 4 is a detailed side view of the high-frequency heating section,
The figure is a plan view of FIG. 4. 10...External heat treatment means, 20...High frequency heating section, 21...High frequency heating machine, 22...Blower, 3
0... Puffing kiln section, 40... Coloring kiln section, 100...
Preheating kiln section.

Claims (1)

[Claims] 1. In a rice cracker baking device in which rice cracker dough is baked by passing it through a preheating kiln section, a swelling kiln section, and a coloring kiln section sequentially on a belt conveyor, the preheating kiln section is followed by an external heat treatment means. Equipped with a high frequency heating section, the high frequency heating section is equipped with a high frequency heating machine on either the top or bottom of the rice cracker dough being transferred, and
A rice cracker baking device characterized in that the other side is equipped with a blower that can switch between hot air and cold air. 2. The rice cracker baking apparatus according to claim 1, wherein the belt conveyor includes a belt made of stainless steel wire mesh. 3. Claim 1, characterized in that at least two or more of the high-frequency heating machines are installed in parallel, and the same number of blowers as the high-frequency heating machines are provided facing each other.
The rice cracker baking device according to item 1 or 2.