JP5903227B2 - Spherical food production method and apparatus - Google Patents

Spherical food production method and apparatus Download PDF

Info

Publication number
JP5903227B2
JP5903227B2 JP2011184570A JP2011184570A JP5903227B2 JP 5903227 B2 JP5903227 B2 JP 5903227B2 JP 2011184570 A JP2011184570 A JP 2011184570A JP 2011184570 A JP2011184570 A JP 2011184570A JP 5903227 B2 JP5903227 B2 JP 5903227B2
Authority
JP
Japan
Prior art keywords
pressing
food
presses
pressing force
baking mold
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
JP2011184570A
Other languages
Japanese (ja)
Other versions
JP2013042730A (en
Inventor
章弘 冨原
章弘 冨原
祐次 大西
祐次 大西
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tablemark Co Ltd
Original Assignee
Tablemark Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tablemark Co Ltd filed Critical Tablemark Co Ltd
Priority to JP2011184570A priority Critical patent/JP5903227B2/en
Publication of JP2013042730A publication Critical patent/JP2013042730A/en
Application granted granted Critical
Publication of JP5903227B2 publication Critical patent/JP5903227B2/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

Landscapes

  • General Preparation And Processing Of Foods (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Baking, Grill, Roasting (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Description

本発明は、小麦粉等を主材料とした焼成加工食品、例えばたこ焼き等の球状食品製造方法及びその装置に関する。   The present invention relates to a method and apparatus for producing a spherical food such as a baked processed food, such as takoyaki, mainly made of wheat flour.

小麦粉、野菜、天ぷらかすなど比重の異なる多種類を混合して水、だし汁等を加え混練した流動性を有する液状生地を用いる焼成食品、例えばたこ焼きは、上部が開放した下型を用いて焼かれている。近年、家庭で手軽に美味しいたこ焼きを味わうために、焼成したたこ焼きを凍結した製品が提供されている。
従来、たこ焼き等の食品を製造するための食品焼成装置としては、例えば、特許文献１に開示された技術が提案されている。 Baked foods that use liquid dough with fluidity, such as flour, vegetables, tempura kasu, etc., mixed with water, broth, etc. ing. In recent years, products obtained by freezing baked takoyaki have been provided in order to easily enjoy delicious takoyaki at home.
Conventionally, for example, a technique disclosed in Patent Document 1 has been proposed as a food baking apparatus for producing food such as takoyaki.

特許文献１には、断面略Ｕ形の凹所を有する開放焼型を複数個使用して、球形の食品を焼成する方法であって、循環移動中の前記焼型凹所内で半焼け状態の食品を、移送方向の前側に１８０度回転させて夫々前側の空の焼型凹所内に移し替え、前転されて空になった焼型をさらに逆方向（後方）に復帰反転させ、前側の焼型内に移し替えられた食品を、所要時間経過後に空気抜き手段を備えた食品押さえ型により上から押さえて形を整えて焼き上げる食品焼成方法が開示されている。
また特許文献１には、ループ状に形成された無端移送路と、該移送路上を循環移送される断面略Ｕ形の凹所を有する開放焼型と、前記移送路の途中で焼型と共にこれに注入された液状生地を加熱し焼成加工する上下火加熱形トンネルオーブンと、生地供給前に焼型に油を塗り付ける自動塗油手段と、定量の液状生地を予熱された焼型の凹所に注入する自動生地供給手段を備えた食品焼成装置において、前記開放焼型は夫々１８０度前転及び反転復帰可能とされ、前記オーブン内に焼型前転・反転手段を備え、前記オーブン内の焼型前転・反転手段の下手側に焼型の上方に空気抜き手段を設けた略倒立椀形の型本体を有する食品押さえ型を上下動可能に備えた食品焼成装置が開示されている。 Patent Document 1 discloses a method of baking a spherical food using a plurality of open baking molds having recesses having a substantially U-shaped cross section, which are in a semi-burned state in the baking recesses being circulated. The food is rotated 180 degrees to the front in the transfer direction and transferred to the respective empty baking recesses on the front side, and the baking mold that has been emptied by rotating forward is further reversed and reversed in the reverse direction (rear). A food baking method is disclosed in which a food that has been transferred into a baking mold is pressed from above by a food pressing mold equipped with air venting means after the required time has elapsed, and then shaped and baked.
Further, Patent Document 1 discloses an endless transfer path formed in a loop shape, an open baking mold having a recess having a substantially U-shaped cross section that is circulated and transferred on the transfer path, and a baking mold in the middle of the transfer path. The upper and lower fire heating type tunnel oven that heats and fires the liquid dough injected into the oven, the automatic oiling means to apply oil to the baking mold before feeding the dough, and the recessed portion of the baking mold preheated with a certain amount of liquid dough In the food baking apparatus provided with automatic dough feeding means for pouring, the open baking mold can be rotated forward and reverse by 180 degrees, and the oven is provided with baking forward / reverse means, and the baking in the oven. There has been disclosed a food baking apparatus provided with a food pressing mold having a substantially inverted bowl-shaped mold body provided with air venting means above the baking mold on the lower side of the mold forward / reversing means so as to be movable up and down.

特許第２８０７１５８号公報Japanese Patent No. 2807158

特許文献１に開示された食品焼成装置において、半焼け状態の食品を開放焼型内で球状に丸める場合、開放焼型を１８０度前転及び反転復帰可能とし、開放焼型を加熱移送中に反転させ、開放焼型の凹所底の球面形状に沿わせて丸めると共に、開放焼型の開口から、半球状（転倒椀形）の食品押さえ部材を降下させて半焼け状態の食品を押圧し、略球状に丸めている。
しかしながら、前記従来技術における丸め工程では、見映えのよい球状食品を得ることが困難であった。 In the food baking apparatus disclosed in Patent Document 1, when a half-baked food is rounded into a spherical shape in an open baking mold, the open baking mold can be rotated forward and inverted by 180 degrees, and the open baking mold is heated and transferred. Inverted and rounded along the spherical shape of the bottom of the open-fired recess, and lowered the hemispherical (overturned bowl-shaped) food pressing member from the open-fired mold opening to press the semi-burned food It is rounded into a nearly spherical shape.
However, in the rounding process in the prior art, it has been difficult to obtain a spherical food with good appearance.

本発明は、前記事情に鑑みてなされ、見映えがよい球状に成型された、たこ焼きなどの球形食品を効率よく製造可能な球状食品製造方法及びその装置の提供を課題とする。   The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a spherical food production method capable of efficiently producing a spherical food such as takoyaki, which is molded into a spherical shape with good appearance, and an apparatus therefor.

前記課題を解決するため、本発明は、断面略Ｕ形の凹所を有する開放焼型に、食品原料を充填する生地充填工程と、次いで前記開放焼型を下方から加熱して半焼け状態の食品を形成する焼成工程と、次いで前記開放焼型を下方から加熱しつつ、前記開放焼型内の食品を反転させるとともに前記開放焼型内に曲面状の凹部を有する押圧部材を降下させて該凹部で食品を押圧して該食品を球状に丸める丸め工程とを有する球状食品製造方法において、前記丸め工程は、前記押圧部材を降下させて凹部で食品を押圧する押圧工程を複数段で行い、最初に食品を押圧する第１押圧工程の押圧力を最小とし、それ以後の押圧工程を前記第１押圧工程での押圧力よりも強くして丸め工程を行い、前記第１押圧工程は、降下動作に応じて収縮するバネが取り付けられた第１押圧部材を降下させ、前記バネの反発力に起因した押圧力で前記食品を押圧することを特徴とする球状食品製造方法を提供する。 In order to solve the above-mentioned problems, the present invention provides a dough filling step of filling a food material into an open baking mold having a recess having a substantially U-shaped cross section, and then heating the open baking mold from below to form a semi-burned state. A baking step for forming food, and then heating the open baking mold from below, reversing the food in the open baking mold and lowering the pressing member having a curved concave portion in the open baking mold In the spherical food manufacturing method having a rounding step of pressing the food in the concave portion and rounding the food into a spherical shape, the rounding step performs the pressing step of lowering the pressing member and pressing the food in the concave portion in a plurality of stages, first the pressing force of the first pressing step of pressing the food and minimize have rows process rounding the subsequent pressing step strongly than the pressing force at the first pressing step, the first pressing step, A spring that contracts in response to the descending motion Lowering the first pressing member kicked provides spherical food manufacturing method characterized by pressing said food with a pressing force caused by the repulsive force of the spring.

本発明の球状食品製造方法において、前記丸め工程は、最初に食品を押圧する第１押圧工程と、前記第１押圧工程での押圧力よりも強い圧力で食品を押圧する第２押圧工程とを有し、前記第１押圧工程での食品に対する押圧力が１〜１００ｇ／ｃｍ２の範囲内であり、前記第２押圧工程での食品に対する押圧力が５〜２００ｇ／ｃｍ２の範囲内であることが好ましい。 In the spherical food manufacturing method of the present invention, the rounding step includes a first pressing step that first presses the food, and a second pressing step that presses the food with a pressure stronger than the pressing force in the first pressing step. a pressing force against the food in the first pressing step is in the range of 1 to 100 g / cm 2, the pressing force against the food in the second pressing step is in the range of 5 to 200 g / cm 2 It is preferable.

本発明の球状食品製造方法において、前記丸め工程は、最初に食品を押圧する第１押圧工程と、前記第１押圧工程での押圧力よりも強い圧力で食品を押圧する第２押圧工程と、前記第２押圧工程の後で前記第２押圧工程での押圧力よりも強い圧力で食品を押圧する第３押圧工程とを有し、前記第１押圧工程での食品に対する押圧力が１〜１００ｇ／ｃｍ２の範囲内であり、前記第２押圧工程での食品に対する押圧力が５〜１５０ｇ／ｃｍ２の範囲内であり、前記第３押圧工程での食品に対する押圧力が１０〜２００ｇ／ｃｍ２の範囲内であることが好ましい。 In the spherical food manufacturing method of the present invention, the rounding step includes a first pressing step that first presses the food, a second pressing step that presses the food with a pressure stronger than the pressing force in the first pressing step, And a third pressing step for pressing the food with a pressure stronger than the pressing force in the second pressing step after the second pressing step, and the pressing force on the food in the first pressing step is 1 to 100 g. / Cm 2, the pressing force on the food in the second pressing step is in the range of 5 to 150 g / cm 2 , and the pressing force on the food in the third pressing step is 10 to 200 g / cm. It is preferable to be within the range of 2 .

また本発明は、移送路と、該移送路を移送可能に設けられ、断面略Ｕ形の凹所を有する開放焼型と、前記移送路にある開放焼型の凹所内に食品原料を充填する充填機と、食品原料が充填された開放焼型を加熱する焼成装置と、開放焼型の凹所内にある半焼け状態の食品を反転させる反転機と、開放焼型内に曲面状の凹部を有する押圧部材を降下させて該凹部で食品を押圧する押圧部とを有する球状食品製造装置において、前記押圧部が複数段に設けられ、最初に食品を押圧する第１押圧部の押圧力を最小とし、それ以後の押圧部を前記第１押圧部での押圧力よりも強く設定し、前記第１押圧部は、降下動作に応じて収縮するバネが取り付けられていることを特徴とする球状食品製造装置を提供する。 The present invention also provides a transfer path, an open baking mold provided so as to be able to transfer the transfer path, and having a recess having a substantially U-shaped cross section, and a food material is filled in the recess of the open baking mold in the transfer path. A filling machine, a baking apparatus for heating an open baking mold filled with food ingredients, a reversing machine for inverting food in a semi-burned state in a recess of the open baking mold, and a curved recess in the open baking mold In a spherical food manufacturing apparatus having a pressing part that lowers the pressing member and presses the food in the recess, the pressing part is provided in a plurality of stages, and the pressing force of the first pressing part that presses the food first is minimized. And the subsequent pressing portion is set to be stronger than the pressing force at the first pressing portion, and the first pressing portion is provided with a spring that contracts in response to the lowering operation. Providing manufacturing equipment.

本発明の球状食品製造装置において、前記押圧部は、最初に食品を押圧する第１押圧部と、前記第１押圧部での押圧力よりも強い圧力で食品を押圧する第２押圧部とを有し、前記第１押圧部での食品に対する押圧力が１〜１００ｇ／ｃｍ２の範囲内であり、前記第２押圧部での食品に対する押圧力が５〜２００ｇ／ｃｍ２の範囲内であることが好ましい。 In the spherical food manufacturing apparatus of the present invention, the pressing portion includes a first pressing portion that first presses the food, and a second pressing portion that presses the food with a pressure stronger than the pressing force at the first pressing portion. a pressing force against the food in the first pressing portion is in the range of 1 to 100 g / cm 2, pressure applied to foods at the second pressing portion is within a range of 5 to 200 g / cm 2 It is preferable.

本発明の球状食品製造装置において、前記押圧部は、最初に食品を押圧する第１押圧部と、前記第１押圧部での押圧力よりも強い圧力で食品を押圧する第２押圧部と、前記第２押圧部の後で前記第２押圧部での押圧力よりも強い圧力で食品を押圧する第３押圧部とを有し、前記第１押圧部での食品に対する押圧力が１〜１００ｇ／ｃｍ２の範囲内であり、前記第２押圧部での食品に対する押圧力が５〜１５０ｇ／ｃｍ２の範囲内であり、前記第３押圧部での食品に対する押圧力が１０〜２００ｇ／ｃｍ２の範囲内であることが好ましい。 In the spherical food manufacturing apparatus of the present invention, the pressing portion includes a first pressing portion that first presses the food, a second pressing portion that presses the food with a pressure stronger than the pressing force in the first pressing portion, And a third pressing portion that presses the food with a pressure stronger than the pressing force at the second pressing portion after the second pressing portion, and the pressing force on the food at the first pressing portion is 1 to 100 g. / Cm 2, the pressing force against the food at the second pressing portion is in the range of 5 to 150 g / cm 2 , and the pressing force against the food at the third pressing portion is 10 to 200 g / cm. It is preferable to be within the range of 2 .

本発明の球状食品製造装置において、前記第２押圧部又は前記第３押圧部は、昇降基部からバネ、支柱及びバネ又は支柱のいずれかを介して、曲面状の凹部を有する押圧部材が取り付けられた構造であることが好ましい。 In the spherical food manufacturing apparatus of the present invention, the second pressing portion or the third pressing portion is attached with a pressing member having a curved concave portion from the elevating base through a spring, a support, and the spring or the support. It is preferable to have a structure.

本発明の球状食品製造方法は、半焼け状態の食品を球状にする丸め工程を、前記押圧部材を降下させて凹部で食品を押圧する押圧工程を複数段で行い、最初に食品を押圧する第１押圧工程の押圧力を最小とし、それ以後の押圧工程を第１押圧工程での押圧力よりも強くして丸め工程を行うようにしたので、見映えのよい球状の食品を簡単に製造することができる。   The spherical food manufacturing method of the present invention includes a step of rounding a half-burned food into a spherical shape, performing a pressing step of lowering the pressing member and pressing the food with a recess in a plurality of stages, and pressing the food first. Since the rounding process is performed by minimizing the pressing force in the first pressing process and making the subsequent pressing process stronger than the pressing force in the first pressing process, a spherical food with good appearance is easily manufactured. be able to.

本発明の球状食品製造装置は、半焼け状態の食品を球状にするために押圧部を複数段として、最初に食品を押圧する第１押圧部の押圧力を最小とし、それ以後の押圧部を前記第１押圧部での押圧力よりも強く設定した構成としたので、見映えのよい球状の食品を簡単に製造することができる。   The spherical food manufacturing apparatus of the present invention has a plurality of pressing portions to make a semi-burned food into a spherical shape, minimizes the pressing force of the first pressing portion that first presses the food, and the subsequent pressing portions Since it was set as the structure set stronger than the pressing force in the said 1st press part, the spherical food with good appearance can be manufactured easily.

本発明の球状食品製造装置の第１実施形態を示す平面図である。It is a top view which shows 1st Embodiment of the spherical foodstuff manufacturing apparatus of this invention. 本発明の球状食品製造装置に用いられる開放焼型を例示する断面図である。It is sectional drawing which illustrates the open baking mold used for the spherical foodstuff manufacturing apparatus of this invention. 図１の球状食品製造装置における第１押圧部の構造を例示する側面図である。It is a side view which illustrates the structure of the 1st press part in the spherical foodstuff manufacturing apparatus of FIG. 図１の球状食品製造装置における第２押圧部の構造を例示する側面図である。It is a side view which illustrates the structure of the 2nd press part in the spherical foodstuff manufacturing apparatus of FIG. 図１の球状食品製造装置における第３押圧部の構造を例示する側面図である。It is a side view which illustrates the structure of the 3rd press part in the spherical foodstuff manufacturing apparatus of FIG.

以下、図面を参照して本発明の実施形態を説明する。
図１は、本発明の球状食品製造装置の第１実施形態を示し、この球状食品製造装置は、移送路１と、該移送路１を移送可能に設けられ、断面略Ｕ形の凹所３を有する開放焼型２と、前記移送路にある開放焼型２の凹所３内にたこ焼きの生地を充填する生地充填機５と、開放焼型２の凹所３内にタコ切り身を充填するタコ充填機６と、開放焼型２の凹所３内のタコ切り身の浮きを抑える抑え部７と、生地及びタコ切り身からなる食品原料が充填された開放焼型を下方から加熱する焼成装置Ａと、開放焼型２の凹所３内にある半焼け状態の食品を反転させるとともに、開放焼型内に曲面状の凹部を有する押圧部材を降下させて該凹部で食品を押圧して食品を球状に成形する丸め工程部Ｂと、丸められた食品の上面を焼成する上面焼成機１４と、焼成されたたこ焼きを冷却工程に移送するためのコンベア１７とを備えて構成されている。 Hereinafter, embodiments of the present invention will be described with reference to the drawings.
FIG. 1 shows a first embodiment of a spherical food production apparatus according to the present invention. This spherical food production apparatus is provided with a transfer path 1 and a recess 3 having a substantially U-shaped cross section provided so as to be able to transfer the transfer path 1. An open baking mold 2, a dough filling machine 5 that fills the recess 3 of the open baking mold 2 in the transfer path, and an octopus fillet that fills the recess 3 of the open baking mold 2. Octopus filling machine 6, suppressor 7 that suppresses floating of the octopus fillet in the recess 3 of the open baking mold 2, and baking apparatus A that heats the open baking mold filled with food ingredients made of dough and octopus fillet from below And reversing the half-burned food in the recess 3 of the open baking mold 2 and lowering the pressing member having a curved concave portion in the open baking mold to press the food in the concave A rounding process part B which is formed into a spherical shape, an upper surface baking machine 14 which burns the upper surface of the rounded food, And is configured takoyaki which is provided with a conveyor 17 for transporting the cooling process.

前記丸め工程部Ｂは、開放焼型２の凹所３内にある半焼け状態の食品を反転させる複数の反転機８，１２，１５と、開放焼型２内に曲面状の凹部を有する押圧部材を降下させて該凹部で食品を押圧する第１〜第５押圧部９，１０，１１，１３，１６とを備えている。   The rounding process section B includes a plurality of reversing machines 8, 12, and 15 for reversing a semi-baked food in the recess 3 of the open baking mold 2, and a press having a curved recess in the open baking mold 2. 1st-5th press part 9,10,11,13,16 which drops a member and presses a foodstuff by this recessed part is provided.

図２は、この球状食品製造装置に用いられている開放焼型２を示す。この開放焼型２は、断面略Ｕ形の凹所３が縦横に複数個設けられた金属製の焼型であり、各凹所３の上方側が開口４になっている。この開口４から凹所３内に生地やタコ切り身を充填し、下方から焼成することで、凹所３内でたこ焼きを調製するようになっている。凹所３内には、焼き付きを防ぐために食用油が塗布されている。
この開放焼型２は、移送路１に多数並べて配置され、コンベア等の移送手段によって移送路１を順次移送されるようになっている。 FIG. 2 shows an open baking mold 2 used in this spherical food manufacturing apparatus. This open baking mold 2 is a metal baking mold in which a plurality of recesses 3 having a substantially U-shaped cross section are provided in the vertical and horizontal directions, and the upper side of each recess 3 is an opening 4. Takoyaki is prepared in the recess 3 by filling dough and octopus fillet into the recess 3 from the opening 4 and firing from below. In the recess 3, cooking oil is applied to prevent seizure.
A number of the open baking molds 2 are arranged side by side on the transfer path 1 and are sequentially transferred along the transfer path 1 by transfer means such as a conveyor.

前記生地充填機５は、小麦粉、野菜、天ぷらかすなどを混合して水、だし汁等を加え混練した流動性を有する液状生地を、開放焼型２の各凹所３内に一定量注入するためのものであり、食品製造分野等で周知の液体用自動充填装置などを採用することができる。   The dough filling machine 5 is for injecting a certain amount of liquid dough having fluidity into which kneaded flour, vegetables, tempura, etc. are mixed and kneaded with water, soup stock, etc., into each recess 3 of the open baking mold 2. It is possible to use an automatic liquid filling device that is well known in the field of food production and the like.

前記タコ充填機６は、ほぼ一定の大きさにカットされたタコ切り身を、開放焼型２の各凹所３内に入れるためのものである。この充填機としては食品製造分野等で周知の自動充填装置などを採用することができる。   The octopus filling machine 6 is used to put the octopus fillet cut into a substantially constant size into each recess 3 of the open baking mold 2. As this filling machine, it is possible to adopt an automatic filling device well known in the field of food production and the like.

前記抑え部７は、前記液状生地とタコ切り身とを充填した開放焼型２の各凹所３内に抑え部材を入れ、液状生地から浮上したタコ切り身を抑えるためのものである。この抑え部７は、昇降する抑え棒によってタコ切り身を押し下げる構造の機器、開放焼型２に振動を加えてタコ切り身を沈める構造の機器などを採用することができる。   The holding part 7 is used to put a holding member into each recess 3 of the open baking mold 2 filled with the liquid dough and the octopus fillet to suppress the octopus fillet floating from the liquid dough. The restraining portion 7 may employ a device having a structure in which the octopus fillet is pushed down by a restraining bar that moves up and down, or a device having a structure in which the octopus fillet is sunk by applying vibration to the open baking mold 2.

前記焼成装置Ａは、前記液状生地とタコ切り身とを充填した開放焼型２を移送路１に沿って移送しながら、ガス炎、電熱加熱、誘導加熱などのいずれかの加熱手段によって開放焼型２を加熱し、半焼け状態の食品を焼成するためのものである。この焼成装置Ａの構造や加熱方法、加熱速度などは特に限定されず、製造する食品に応じて周知の各種装置の中から適宜選択して使用することができる。   The baking apparatus A is configured to open the baking mold 2 by any heating means such as a gas flame, electric heating, induction heating, etc. while transferring the open baking mold 2 filled with the liquid dough and the octopus fillet along the transfer path 1. No. 2 is used to bake a half-baked food. The structure, heating method, heating rate, and the like of the baking apparatus A are not particularly limited, and can be appropriately selected from various known apparatuses depending on the food to be manufactured.

前記反転機８，１２，１５は、前記焼成装置Ａにおいて半焼け状態に焼成された食品を反転させて、未だ軟らかい食品上部を凹所３の底部側に向けて焼成を進行させるためのものである。この反転機８，１２，１５は、半焼け状態の食品を反転することができればよく、その機構や装置構成は特に限定されず、例えば、半焼け状態の食品が入った開放焼型２の開口４に、別の開放焼型２の開口を合わせて重ね、下側の開放焼型２を上方側に反転させ、半焼け状態の食品を別の開放焼型２の凹所３内に移して反転させる構造の装置が好ましい。   The reversing machines 8, 12, and 15 are for reversing the food that has been baked in a semi-burned state in the baking apparatus A, and proceeding baking with the soft upper portion of the food directed toward the bottom of the recess 3. is there. The reversing machines 8, 12, and 15 need only be able to reverse the half-baked food, and the mechanism and device configuration are not particularly limited. For example, the opening of the open baking mold 2 containing the half-baked food 4, the opening of another open baking mold 2 is aligned and overlapped, the lower open baking mold 2 is turned upside down, and the half-burned food is moved into the recess 3 of another open baking mold 2. An apparatus having an inverted structure is preferable.

前記第１〜第５押圧部９，１０，１１，１３，１６は、移送路１流れ方向に沿って複数段に設けられ、最初に食品を押圧する第１押圧部９の押圧力を最小とし、それ以後の押圧部１０，１１，１３，１６を前記第１押圧部９での押圧力よりも強く設定している。   The first to fifth pressing parts 9, 10, 11, 13, 16 are provided in a plurality of stages along the flow direction of the transfer path 1, and minimize the pressing force of the first pressing part 9 that first presses the food. The subsequent pressing portions 10, 11, 13, 16 are set stronger than the pressing force at the first pressing portion 9.

本実施形態の球状食品製造装置にあっては、最初に食品を押圧する第１押圧部９と、第１押圧部９での押圧力よりも強い圧力で食品を押圧する第２押圧部１０と、前記第２押圧部１０の後で前記第２押圧部１０での押圧力よりも強い圧力で食品を押圧する第３〜第５押圧部１１，１３，１６とを有し、前記第１押圧部９での食品に対する押圧力が１〜１００ｇ／ｃｍ２の範囲内であり、前記第２押圧部１０での食品に対する押圧力が５〜１５０ｇ／ｃｍ２の範囲内であり、前記第３〜第５押圧部１１、１３，１６での食品に対する押圧力が１０〜２００ｇ／ｃｍ２の範囲内に設定されている。 In the spherical food manufacturing apparatus of the present embodiment, the first pressing portion 9 that first presses the food, and the second pressing portion 10 that presses the food with a pressure stronger than the pressing force at the first pressing portion 9, And the third pressing portion 11, 13, 16 that presses the food with a pressure stronger than the pressing force at the second pressing portion 10 after the second pressing portion 10, and the first pressing portion. The pressing force on the food in the part 9 is in the range of 1 to 100 g / cm 2 , the pressing force on the food in the second pressing part 10 is in the range of 5 to 150 g / cm 2 , and the third to third The pressing force with respect to the food in the 5th press part 11,13,16 is set in the range of 10-200 g / cm < 2 >.

図３は、第１押圧部９を例示する図であり、本例の第１押圧部９は、昇降基部２１からバネ２２を介して、曲面状の凹部１９を有する押圧部材２０が取り付けられた構造になっている。この第１押圧部９の押圧力は、昇降基部２１降下時に生じるバネ２２の反発力（弾性力）に起因する構造になっている。開放焼型２の凹所３内にある半焼け状態の食品１８は、第１押圧部９による押圧によって、未だ軟らかい上部を半球状の凹部１９に沿って押圧されることで、丸められる。   FIG. 3 is a diagram illustrating the first pressing portion 9, and the first pressing portion 9 of this example is provided with a pressing member 20 having a curved concave portion 19 from the elevating base 21 via a spring 22. It has a structure. The pressing force of the first pressing portion 9 has a structure resulting from the repulsive force (elastic force) of the spring 22 generated when the elevating base 21 is lowered. The semi-burned food 18 in the recess 3 of the open baking mold 2 is rounded by pressing the soft upper portion along the hemispherical concave portion 19 by pressing by the first pressing portion 9.

図４は、第２押圧部１０を例示する図であり、本例の第２押圧部１０は、昇降基部２１から支柱２３とバネ２２を介して、曲面状の凹部１９を有する押圧部材２０が取り付けられた構造になっている。この第２押圧部１０の押圧力は、昇降基部２１降下時に生じるバネ２２の反発力（弾性力）と支柱２３の圧力に起因する構造になっている。   FIG. 4 is a diagram illustrating the second pressing portion 10, and the second pressing portion 10 of this example includes a pressing member 20 having a curved concave portion 19 from the elevating base portion 21 through a support column 23 and a spring 22. It has an attached structure. The pressing force of the second pressing portion 10 has a structure resulting from the repulsive force (elastic force) of the spring 22 generated when the elevating base portion 21 is lowered and the pressure of the column 23.

図４は、第３押圧部１１（第４、第５押圧部１３，１６も同様の構成である）を例示する図であり、本例の第３押圧部１１は、昇降基部２１から支柱２３を介して、曲面状の凹部１９を有する押圧部材２０が取り付けられた構造になっている。この第２押圧部１０の押圧力は、昇降基部２１降下時に支柱２３を介して伝えられる圧力に起因する構造になっている。   FIG. 4 is a diagram illustrating the third pressing portion 11 (the fourth and fifth pressing portions 13 and 16 have the same configuration), and the third pressing portion 11 in this example includes the lifting base 21 and the support 23. A pressing member 20 having a curved concave portion 19 is attached to the structure. The pressing force of the second pressing portion 10 has a structure resulting from the pressure transmitted through the support column 23 when the lifting base 21 is lowered.

本実施形態の球状食品製造装置は、半焼け状態の食品１８を球状にするために、複数段の第１〜第５押圧部９，１０，１１，１３，１６を設け、最初に食品１８を押圧する第１押圧部９の押圧力を最小とし、それ以後の押圧部を前記第１押圧部９での押圧力よりも強く設定した構成としたので、見映えのよい球状の食品を簡単に製造することができる。
さらに、最初に食品を押圧する第１押圧部９と、第１押圧部９での押圧力よりも強い圧力で食品を押圧する第２押圧部１０と、前記第２押圧部１０の後で前記第２押圧部１０での押圧力よりも強い圧力で食品を押圧する第３〜第５押圧部１１，１３，１６とを有し、前記第１押圧部９での食品に対する押圧力が１〜１００ｇ／ｃｍ２の範囲内であり、前記第２押圧部１０での食品に対する押圧力が５〜１５０ｇ／ｃｍ２の範囲内であり、前記第３〜第５押圧部１１、１３，１６での食品に対する押圧力が１０〜２００ｇ／ｃｍ２の範囲内に設定したことで、より見映えのよい球状の食品を簡単に製造することができる。 The spherical food manufacturing apparatus of this embodiment is provided with a plurality of first to fifth pressing portions 9, 10, 11, 13, 16 in order to make the semi-burned food 18 spherical, Since the pressing force of the first pressing portion 9 to be pressed is minimized and the subsequent pressing portion is set to be stronger than the pressing force of the first pressing portion 9, a spherical food with good appearance can be easily obtained. Can be manufactured.
Furthermore, the first pressing part 9 that first presses the food, the second pressing part 10 that presses the food with a pressure stronger than the pressing force in the first pressing part 9, and the second pressing part 10 after the second pressing part 10 It has 3rd-5th press part 11,13,16 which presses food with a pressure stronger than the pressing force in the 2nd press part 10, and the pressing force with respect to the food in the said 1st press part 9 is 1 Within the range of 100 g / cm 2, the pressing force on the food at the second pressing portion 10 is within the range of 5 to 150 g / cm 2 , and the third to fifth pressing portions 11, 13, 16 By setting the pressing force on the food within the range of 10 to 200 g / cm 2 , it is possible to easily manufacture a spherical food having a better appearance.

前記上面焼成機１４は、丸められ、ほぼ焼成を終えた食品に対し、開放焼型２の開口４側からガス炎や赤外線で加熱し、見映えのよい焦げを付けるためのものである。この上面焼成機１４は、食品に見映えのよい焦げを付けることができればよく、加熱手段や装置構成は特に限定されず、周知の焼成装置等を用いることができる。   The upper surface baking machine 14 is used to heat the food that has been rolled up and is almost baked with a gas flame or infrared rays from the opening 4 side of the open baking mold 2 to give a good scorch. The upper surface baking machine 14 only needs to be able to give a good scorch to food, and the heating means and the device configuration are not particularly limited, and a known baking device or the like can be used.

コンベア１７は、焼成を終えた食品をバラのまま、或いはケースに収納した状態で、トンネル冷凍機などの凍結設備に搬送するためのものである。食品をケースに収納した状態で搬送する場合には、移送路１の終端部に食品をケースに詰めるための装置を設置すればよい。移送路１の終端部に達した空の開放焼型２は、移送路１の上流側に移送される。   The conveyor 17 is for transporting the baked food to a freezing facility such as a tunnel refrigerator in a state of being stored in a rose or in a case. When transporting food in a state of being stored in a case, a device for packing the food in the case may be installed at the end of the transfer path 1. The empty open mold 2 that has reached the end of the transfer path 1 is transferred to the upstream side of the transfer path 1.

次に、本発明の球状食品製造方法の実施形態を説明する。
本実施形態は、図１に示す前記球状食品製造装置を用いてたこ焼きを製造する場合を説明するが、製造する食品はこれに限定されない。 Next, an embodiment of the spherical food production method of the present invention will be described.
Although this embodiment demonstrates the case where takoyaki is manufactured using the said spherical foodstuff manufacturing apparatus shown in FIG. 1, the foodstuff to manufacture is not limited to this.

たこ焼き製造用の原料として、タコ切り身と液状生地を用意する。
液状生地は、小麦粉、野菜、天ぷらかすなどを混合して水、だし汁等を加え混練して調製され、使用する材料は特に限定されないが、例えば、小麦粉、加工澱粉、デキストリン、卵、キャベツ、葱、食用油、グルタミン酸塩、かつおだし、いりこだし、調味料、食塩、砂糖、やまいも、ベーキングパウダー、天かす、だし調味料、粉末かつおぶし、糖アルコール、増粘剤、紅ショウガ、水などが挙げられる。
用意したタコ切り身はタコ充填機６のホッパーに入れ、調製した液状生地は生地充填機５のホッパーに入れる。 Prepare octopus fillet and liquid dough as raw materials for takoyaki production.
The liquid dough is prepared by mixing flour, vegetables, tempura, etc. and adding water, broth, etc., and kneading. The material to be used is not particularly limited. For example, flour, processed starch, dextrin, egg, cabbage, rice cake , Edible oil, glutamate, bonito, sardine, seasoning, salt, sugar, yam, baking powder, tempura, dashi seasoning, powdered bonito, sugar alcohol, thickener, red ginger, water, etc. .
The prepared octopus fillet is put in the hopper of the octopus filling machine 6, and the prepared liquid dough is put in the hopper of the dough filling machine 5.

開放焼型２は、移送路１の上流端から下流側に順次移送される。開放焼型２の凹所３内面には、食用油を付着させておく（油添加工程）。
開放焼型２が生地充填機５の設置位置に到達した時点で、生地充填機５から凹所３内に液状生地が計量充填される（生地充填工程）。
さらに、液状生地を充填した開放焼型２がタコ充填機６の設置位置に到達した時点で、凹所３内にタコ切り身が投入される（タコ入れ工程）。 The open baking mold 2 is sequentially transferred from the upstream end of the transfer path 1 to the downstream side. Edible oil is allowed to adhere to the inner surface of the recess 3 of the open baking mold 2 (oil addition step).
When the open baking mold 2 reaches the installation position of the dough filling machine 5, the liquid dough is metered and filled into the recess 3 from the dough filling machine 5 (dough filling process).
Furthermore, when the open baking mold 2 filled with the liquid dough reaches the installation position of the octopus filling machine 6, the octopus fillet is introduced into the recess 3 (octopus placing step).

次に、開放焼型２が抑え部７に到達した時点で、浮上しているタコ切り身を液状生地内に沈める（抑え工程）。
次に、焼成装置Ａの加熱範囲上流側に開放焼型２が到達した時点で、下方から加熱が開始される（焼成工程）。この焼成装置Ａによる焼成工程は、丸め工程部Ｂの途中まで継続される。
焼成が進行すると、凹所３内の液状生地の下部が固まり始める。凹所３の底部は曲面上になっているため、半焼け食品１８の下部は丸く形成される。一方、半焼け状態の食品１８の上部は未だ流動性を保持している。 Next, when the open baking mold 2 reaches the holding part 7, the octopus fillet that has floated is submerged in the liquid dough (holding process).
Next, when the open baking mold 2 reaches the heating range upstream side of the baking apparatus A, heating is started from below (baking step). The firing process by the firing apparatus A is continued halfway through the rounding process part B.
As firing proceeds, the lower part of the liquid dough in the recess 3 begins to harden. Since the bottom of the recess 3 is curved, the lower part of the half-baked food 18 is formed round. On the other hand, the upper part of the semi-burned food 18 still retains fluidity.

次に、開放焼型２が丸め工程部Ｂに到達し時点で、複数回の反転及び複数回の押圧によって丸められ、球状のたこ焼きが形成される。
開放焼型２が最初の反転機８に到達した段階で、半焼け食品１８を反転させる。反転した半焼け食品１８は、上部が比較的焼成が進んでおり固く、下部が流動性を保っており、容易に凹所３底部の曲面に沿って流動し、焼型内面に触れて更に焼成される。 Next, when the open baking mold 2 reaches the rounding process part B, it is rounded by a plurality of reversals and a plurality of times of pressing to form a spherical takoyaki.
When the open baking mold 2 reaches the first reversing machine 8, the half-baked food 18 is reversed. The inverted half-baked food 18 is relatively hard at the top and hard and the bottom is fluid, easily flows along the curved surface of the bottom of the recess 3 and touches the inner surface of the baking mold for further baking. Is done.

次に、開放焼型２が第１押圧部９に到達した時点で、図３に示すように、バネ２２を介して取り付けられた押圧部材２０が凹所３内に降下し、半焼け状態の食品１８の上部を押圧する。押圧部材の下面側には、半球状の凹部１９が設けられており、半焼け状態の食品１８の上部がこの凹部１９に沿って丸められるとともに、半焼け状態の食品１８を凹所３底部側に押圧し、半焼け状態の食品１８を全体的に球状に成形する（丸め１工程）。
その後、開放焼型２が図４に示す第２押圧部１０に到達した時点、及び図５に示す第３押圧１１に到達した時点で、それぞれ半焼け状態の食品１８に対して押圧動作を繰り返し行う（丸め２工程，丸め３工程）。 Next, when the open baking mold 2 reaches the first pressing portion 9, as shown in FIG. 3, the pressing member 20 attached via the spring 22 is lowered into the recess 3 and is in a semi-burned state. Press the top of the food 18. A hemispherical concave portion 19 is provided on the lower surface side of the pressing member, and the upper portion of the semi-burned food 18 is rounded along the concave portion 19, and the semi-burned food 18 is placed on the bottom side of the recess 3. The half-burned food 18 is formed into a spherical shape as a whole (rounding step 1).
After that, when the open baking mold 2 reaches the second pressing portion 10 shown in FIG. 4 and when it reaches the third pressing 11 shown in FIG. Perform (rounding 2 steps, rounding 3 steps).

この丸め１工程〜丸め３工程における押圧力は、第１押圧部９での食品に対する押圧力が１〜１００ｇ／ｃｍ２の範囲内であり、第２押圧部１０での食品に対する押圧力が５〜１５０ｇ／ｃｍ２の範囲内であり、前記第３押圧工程での食品に対する押圧力が１０〜２００ｇ／ｃｍ２の範囲内であることが好ましい。
このように、押圧部材２０を降下させて凹部１９で半焼け状態の食品１８を押圧する丸め工程を複数段で行い、最初に食品を押圧する第１押圧部９の押圧力を最小とし、それ以後の押圧部１０，１１を第１押圧部９での押圧力よりも強くして丸め工程を行うようにすることで、見映えのよい球状の食品を簡単に製造することができる。 The pressing force in the rounding 1 step to the rounding 3 step is such that the pressing force on the food at the first pressing portion 9 is in the range of 1 to 100 g / cm 2 , and the pressing force on the food at the second pressing portion 10 is 5. in the range of to 150 g / cm 2, the pressing force against the food in the third pressing step is preferably in the range of 10 to 200 g / cm 2.
In this way, the pressing member 20 is lowered and the rounding process of pressing the semi-burned food 18 in the recess 19 is performed in a plurality of stages, and the pressing force of the first pressing part 9 that first presses the food is minimized. By making the subsequent pressing portions 10 and 11 stronger than the pressing force of the first pressing portion 9 and performing the rounding step, a good-looking spherical food can be easily manufactured.

その後、第２の反転機１２による反転動作及び第４押圧部１３による押圧動作を経て、さらに丸め（丸め４工程）た後、上面焼成機１４によって軽く焦げが生じるように焼成する。   Thereafter, after the reversing operation by the second reversing machine 12 and the pressing operation by the fourth pressing unit 13, the material is further rounded (rounding 4 steps), and then fired by the upper surface calciner 14 so as to be lightly burnt.

次に、第３の反転機１５による反転動作及び第５押圧部１６による押圧動作を経て、球状に焼成されたたこ焼きが得られる。
このようにして得られたたこ焼きは、コンベア１７によって凍結設備に搬送され、短時間で凍結し、さらに包装して製品とする。 Next, through a reversing operation by the third reversing machine 15 and a pressing operation by the fifth pressing unit 16, takoyaki baked into a spherical shape is obtained.
The takoyaki thus obtained is transported to a freezing facility by the conveyor 17, frozen in a short time, and further packaged into a product.

本発明は、小麦粉等を主材料とした焼成加工食品、例えばたこ焼き等の球状食品製造方法及びその装置に関する。   The present invention relates to a method and apparatus for producing a spherical food such as a baked processed food, such as takoyaki, mainly made of wheat flour.

１…移送路、２…開放焼型、３…凹所、４…開口、５…生地充填機、６…タコ充填機、７…抑え部、８…反転機、９…第１押圧部、１０…第２押圧部、１１…第３押圧部、１２…反転機、１３…第４押圧部、１４…上面焼成機、１５…反転機、１６…第５押圧部、１７…コンベア、１８…半焼け状態の食品、１９…凹部、２０…押圧部材、２１…昇降基部、２２…バネ、２３…支柱、Ａ…焼成装置、Ｂ…丸め工程部。   DESCRIPTION OF SYMBOLS 1 ... Transfer path, 2 ... Open baking mold, 3 ... Recess, 4 ... Opening, 5 ... Dough filling machine, 6 ... Octopus filling machine, 7 ... Holding part, 8 ... Reversing machine, 9 ... 1st press part, 10 DESCRIPTION OF SYMBOLS 2nd press part, 11 ... 3rd press part, 12 ... Reverse machine, 13 ... 4th press part, 14 ... Top surface baking machine, 15 ... Reverse machine, 16 ... 5th press part, 17 ... Conveyor, 18 ... Half Burned food, 19 ... recess, 20 ... pressing member, 21 ... elevating base, 22 ... spring, 23 ... support, A ... baking device, B ... rounding step.

Claims (7)

断面略Ｕ形の凹所を有する開放焼型に、食品原料を充填する生地充填工程と、次いで前記開放焼型を下方から加熱して半焼け状態の食品を形成する焼成工程と、次いで前記開放焼型を下方から加熱しつつ、前記開放焼型内の食品を反転させるとともに前記開放焼型内に曲面状の凹部を有する押圧部材を降下させて該凹部で食品を押圧して該食品を球状に丸める丸め工程とを有する球状食品製造方法において、
前記丸め工程は、前記押圧部材を降下させて凹部で食品を押圧する押圧工程を複数段で行い、最初に食品を押圧する第１押圧工程の押圧力を最小とし、それ以後の押圧工程を前記第１押圧工程での押圧力よりも強くして丸め工程を行い、
前記第１押圧工程は、降下動作に応じて収縮するバネが取り付けられた第１押圧部材を降下させ、前記バネの反発力に起因した押圧力で前記食品を押圧することを特徴とする球状食品製造方法。 An open baking mold having a recess having a substantially U-shaped cross-section, a dough filling process for filling food ingredients, a baking process for heating the open baking mold from below to form a semi-burned food, and then the opening While heating the baking mold from below, the food in the open baking mold is inverted, and the pressing member having a curved concave portion is lowered in the open baking mold to press the food in the concave portion to make the food spherical. In a spherical food manufacturing method having a rounding step of rounding into
The rounding step performs the pressing step of lowering the pressing member and pressing the food in the recesses in a plurality of stages, minimizing the pressing force of the first pressing step that first presses the food, and the subsequent pressing step There rows step rounding strongly than the pressing force of the first pressing step,
The first pressing step lowers a first pressing member to which a spring that contracts in response to a lowering operation is attached, and presses the food with a pressing force resulting from the repulsive force of the spring. Production method. 前記丸め工程は、最初に食品を押圧する第１押圧工程と、前記第１押圧工程での押圧力よりも強い圧力で食品を押圧する第２押圧工程とを有し、前記第１押圧工程での食品に対する押圧力が１〜１００ｇ／ｃｍ２の範囲内であり、前記第２押圧工程での食品に対する押圧力が５〜２００ｇ／ｃｍ２の範囲内であることを特徴とする請求項１に記載の球状食品製造方法。 The rounding step includes a first pressing step that first presses the food and a second pressing step that presses the food with a pressure stronger than the pressing force in the first pressing step. the pressing force against the food is in the range of 1 to 100 g / cm 2, to claim 1 where the pressing force against the food in the second pressing step to being in the range of 5 to 200 g / cm 2 The spherical food manufacturing method as described. 前記丸め工程は、最初に食品を押圧する第１押圧工程と、前記第１押圧工程での押圧力よりも強い圧力で食品を押圧する第２押圧工程と、前記第２押圧工程の後で前記第２押圧工程での押圧力よりも強い圧力で食品を押圧する第３押圧工程とを有し、前記第１押圧工程での食品に対する押圧力が１〜１００ｇ／ｃｍ２の範囲内であり、前記第２押圧工程での食品に対する押圧力が５〜１５０ｇ／ｃｍ２の範囲内であり、前記第３押圧工程での食品に対する押圧力が１０〜２００ｇ／ｃｍ２の範囲内であることを特徴とする請求項１に記載の球状食品製造方法。 The rounding step includes a first pressing step that first presses the food, a second pressing step that presses the food with a pressure stronger than the pressing force in the first pressing step, and the second pressing step after the second pressing step. A third pressing step that presses the food with a pressure stronger than the pressing force in the second pressing step, and the pressing force on the food in the first pressing step is in the range of 1 to 100 g / cm 2 , The pressing force on the food in the second pressing step is in the range of 5 to 150 g / cm 2 , and the pressing force on the food in the third pressing step is in the range of 10 to 200 g / cm 2. The method for producing a spherical food product according to claim 1. 移送路と、該移送路を移送可能に設けられ、断面略Ｕ形の凹所を有する開放焼型と、前記移送路にある開放焼型の凹所内に食品原料を充填する充填機と、食品原料が充填された開放焼型を加熱する焼成装置と、開放焼型の凹所内にある半焼け状態の食品を反転させる反転機と、開放焼型内に曲面状の凹部を有する押圧部材を降下させて該凹部で食品を押圧する押圧部とを有する球状食品製造装置において、
前記押圧部が複数段に設けられ、最初に食品を押圧する第１押圧部の押圧力を最小とし、それ以後の押圧部を前記第１押圧部での押圧力よりも強く設定し、
前記第１押圧部は、降下動作に応じて収縮するバネが取り付けられていることを特徴とする球状食品製造装置。 A transfer path, an open baking mold provided so as to be able to transfer the transfer path and having a recess having a substantially U-shaped cross section, a filling machine for filling a food raw material in the recess of the open baking mold in the transfer path, and food A baking device that heats the open baking mold filled with raw materials, a reversing machine that reverses the half-baked food in the recess of the open baking mold, and a pressing member having a curved concave portion in the open baking mold is lowered. In a spherical food manufacturing apparatus having a pressing portion that presses food in the recess,
The pressing parts are provided in a plurality of stages, and the pressing force of the first pressing part that first presses the food is minimized, and the subsequent pressing part is set stronger than the pressing force in the first pressing part,
A spherical food manufacturing apparatus, wherein the first pressing portion is provided with a spring that contracts in accordance with a lowering operation . 前記押圧部は、最初に食品を押圧する第１押圧部と、前記第１押圧部での押圧力よりも強い圧力で食品を押圧する第２押圧部とを有し、前記第１押圧部での食品に対する押圧力が１〜１００ｇ／ｃｍ２の範囲内であり、前記第２押圧部での食品に対する押圧力が５〜２００ｇ／ｃｍ２の範囲内であることを特徴とする請求項４に記載の球状食品製造装置。 The pressing portion includes a first pressing portion that first presses the food, and a second pressing portion that presses the food with a pressure stronger than the pressing force of the first pressing portion, and the first pressing portion The pressing force on the food is 1-100 g / cm 2 , and the pressing force on the food at the second pressing portion is 5-200 g / cm 2. The spherical food manufacturing apparatus as described. 前記押圧部は、最初に食品を押圧する第１押圧部と、前記第１押圧部での押圧力よりも強い圧力で食品を押圧する第２押圧部と、前記第２押圧部の後で前記第２押圧部での押圧力よりも強い圧力で食品を押圧する第３押圧部とを有し、前記第１押圧部での食品に対する押圧力が１〜１００ｇ／ｃｍ２の範囲内であり、前記第２押圧部での食品に対する押圧力が５〜１５０ｇ／ｃｍ２の範囲内であり、前記第３押圧部での食品に対する押圧力が１０〜２００ｇ／ｃｍ２の範囲内であることを特徴とする請求項４に記載の球状食品製造装置。 The pressing part includes a first pressing part that first presses food, a second pressing part that presses food with a pressure stronger than the pressing force in the first pressing part, and the second pressing part after the second pressing part. A third pressing portion that presses the food with a pressure stronger than the pressing force at the second pressing portion, and the pressing force on the food at the first pressing portion is in the range of 1 to 100 g / cm 2 , The pressing force against the food at the second pressing portion is in the range of 5 to 150 g / cm 2 , and the pressing force against the food at the third pressing portion is in the range of 10 to 200 g / cm 2. The spherical food manufacturing apparatus according to claim 4. 前記第２押圧部又は前記第３押圧部は、昇降基部からバネ、支柱及びバネ又は支柱のいずれかを介して、曲面状の凹部を有する押圧部材が取り付けられた構造であることを特徴とする請求項５又は６に記載の球状食品製造装置。 The second pressing portion or the third pressing portion has a structure in which a pressing member having a curved concave portion is attached from an ascending / descending base portion via a spring, a support column, and a spring or a support column. The spherical food manufacturing apparatus according to claim 5 or 6 .
JP2011184570A 2011-08-26 2011-08-26 Spherical food production method and apparatus Active JP5903227B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2011184570A JP5903227B2 (en) 2011-08-26 2011-08-26 Spherical food production method and apparatus

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2011184570A JP5903227B2 (en) 2011-08-26 2011-08-26 Spherical food production method and apparatus

Publications (2)

Publication Number Publication Date
JP2013042730A JP2013042730A (en) 2013-03-04
JP5903227B2 true JP5903227B2 (en) 2016-04-13

Family

ID=48007143

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2011184570A Active JP5903227B2 (en) 2011-08-26 2011-08-26 Spherical food production method and apparatus

Country Status (1)

Country Link
JP (1) JP5903227B2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6616700B2 (en) * 2016-01-29 2019-12-04 テーブルマーク株式会社 Food aligning machine with sauce and method for aligning food with sauce

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05252917A (en) * 1992-01-24 1993-10-05 Yoshitaka Kawabe Method for baking spherical confectionery and apparatus therefor
JP2807158B2 (en) * 1993-12-02 1998-10-08 株式会社山田製作所 Food baking method and apparatus
JP2000175616A (en) * 1998-12-18 2000-06-27 Matoba Denki Emutekku:Kk Spitting apparatus
JP2001346500A (en) * 2000-06-06 2001-12-18 Shinichiro Uragami Apparatus for forming baked food and method for forming the same
JP2002027901A (en) * 2000-07-13 2002-01-29 Kiyoshi Deguchi Device for grilled dumpling containing bit of octopus
PL2211635T3 (en) * 2007-10-25 2014-05-30 Nienstedt Gmbh Method for producing shaped food products

Also Published As

Publication number Publication date
JP2013042730A (en) 2013-03-04

Similar Documents

Publication Publication Date Title
CA1080549A (en) Process for manufacturing thin-walled, hollow pastry articles, particularly waffles of different shapes, and baking mold for carrying out this process
RU2325056C2 (en) Food product with filling, its semi-product, modes and equipment for its production
CN1196183A (en) Baking method and associated apparatus
US9445607B2 (en) Shutter device and method for producing encrusted foods
KR20110111990A (en) Manufacturing apparatus of donuts
JP5903227B2 (en) Spherical food production method and apparatus
KR102375056B1 (en) Method for producing baked food and apparatus for manufacturing baked food
JP5840934B2 (en) Spherical food production method and apparatus
TWI590768B (en) Forming plate
WO2014011079A1 (en) Apparatus for baking pancakes
JP6076129B2 (en) Method and apparatus for producing baked food
US20220117243A1 (en) Super-thin tin bread, method of its production and its use
JP2004208837A (en) Method and apparatus for cooking thick omelet
JP2014161261A (en) Method for producing baked food product
WO2012141567A3 (en) Cylindrical tortilla maker having a horizontal shaft
JP5366049B2 (en) Automatic baked confectionery manufacturing equipment
JP2016111974A (en) Method for producing baked food, and apparatus for producing the same
JP2007274940A (en) Method for producing edible container
JP2008125451A (en) Method for producing buckwheat noodle-containing okonomiyaki food, and buckwheat noodle-containing okonomiyaki food
JPH0638683A (en) Production of flat baked foods and system therefor
JP5202457B2 (en) Manufacturing method of hamburger with grilled eyes
US9867379B2 (en) Sopes dish forming machine
KR20140045232A (en) Doughnut manufacturing device
JPH07147878A (en) Method for baking food and device therefor
KR102261205B1 (en) manufacturing equipment for eatable disposal eating tools

Legal Events

Date Code Title Description
A711 Notification of change in applicant

Free format text: JAPANESE INTERMEDIATE CODE: A712

Effective date: 20140630

RD03 Notification of appointment of power of attorney

Free format text: JAPANESE INTERMEDIATE CODE: A7423

Effective date: 20140724

A521 Request for written amendment filed

Free format text: JAPANESE INTERMEDIATE CODE: A821

Effective date: 20140725

A621 Written request for application examination

Free format text: JAPANESE INTERMEDIATE CODE: A621

Effective date: 20140731

A521 Request for written amendment filed

Free format text: JAPANESE INTERMEDIATE CODE: A821

Effective date: 20140801

A977 Report on retrieval

Free format text: JAPANESE INTERMEDIATE CODE: A971007

Effective date: 20150713

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20150728

A521 Request for written amendment filed

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20150924

A521 Request for written amendment filed

Free format text: JAPANESE INTERMEDIATE CODE: A821

Effective date: 20150925

TRDD Decision of grant or rejection written
A01 Written decision to grant a patent or to grant a registration (utility model)

Free format text: JAPANESE INTERMEDIATE CODE: A01

Effective date: 20160216

A61 First payment of annual fees (during grant procedure)

Free format text: JAPANESE INTERMEDIATE CODE: A61

Effective date: 20160314

R150 Certificate of patent or registration of utility model

Ref document number: 5903227

Country of ref document: JP

Free format text: JAPANESE INTERMEDIATE CODE: R150

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250