JPH0220239A - Method for baking confectionery dough - Google Patents
Method for baking confectionery doughInfo
- Publication number
- JPH0220239A JPH0220239A JP17145088A JP17145088A JPH0220239A JP H0220239 A JPH0220239 A JP H0220239A JP 17145088 A JP17145088 A JP 17145088A JP 17145088 A JP17145088 A JP 17145088A JP H0220239 A JPH0220239 A JP H0220239A
- Authority
- JP
- Japan
- Prior art keywords
- confectionery dough
- confectionery
- baking
- baked
- dough
- 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.)
- Granted
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 85
- 238000000034 method Methods 0.000 title claims abstract description 16
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 12
- 229910052742 iron Inorganic materials 0.000 claims description 6
- 238000003892 spreading Methods 0.000 claims description 4
- 238000010586 diagram Methods 0.000 description 3
- 238000005485 electric heating Methods 0.000 description 3
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 235000004035 Cryptotaenia japonica Nutrition 0.000 description 1
- 102000007641 Trefoil Factors Human genes 0.000 description 1
- 235000015724 Trifolium pratense Nutrition 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229910001120 nichrome Inorganic materials 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この出願の発明は、焼菓子を各種の形状に焼き上げるこ
とのできる菓子生地焼成方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The invention of this application relates to a confectionery dough baking method that allows baked confectionery to be baked into various shapes.
従来、この種の菓子生地焼成方法は、焼型の下型、又は
焼型の上型及び下型の両型に、焼菓子の形状に応じた形
状の凹部を設けておき、この焼型の略中央部に菓子生地
を流し込んだ後に上型と下型の両型を重ね合わせること
により、その流し込んだ菓子生地をその焼型の形状に応
じた形状に押し広げ、その焼型の形状に応じた各種の形
状の焼菓子を焼成していた。Conventionally, in this type of confectionery dough baking method, a concave portion of a shape corresponding to the shape of the baked confectionery is provided in the lower mold of the baking mold, or in both the upper and lower molds of the baking mold. After pouring the confectionery dough into the approximate center, by overlapping both the upper and lower molds, the poured confectionery dough is spread out into a shape that matches the shape of the baking mold. They were baking baked goods of various shapes.
しかしながら、上記従来の菓子生地焼成方法では、その
焼型の形状に応じた形状の焼菓子しか焼成することがで
きず、他の形状の焼菓子を焼成するには多数の焼型を取
り替えなければならないので非常に面倒であるという一
課題があり、又焼型の形状によってはその焼型に流し込
ん、だ菓子生地が焼型の全体に行き渡・、、らす、目的
とする形状の焼菓子を焼成することができないという課
題があったそこで、この出願の発明の菓子生地焼成方法
は、上記従来の菓子生地焼成方法が有する課題を解決す
るためになされたものである。However, with the above-mentioned conventional confectionery dough baking method, it is only possible to bake confectionery in a shape that corresponds to the shape of the baking mold, and in order to bake baked confectionery in other shapes, many baking molds must be replaced. Another problem is that depending on the shape of the baking mold, the confectionery dough is poured into the baking mold, and the dough is spread all over the baking mold, making it difficult to make baked goods in the desired shape. Therefore, the confectionery dough baking method of the invention of this application was made to solve the problem of the conventional confectionery dough baking method.
そのため、この出願の請求項１記載の発明では、下型（
５ｂ）上面の適宜の数ケ所に盛り付けた菓子生地（Ａ）
を上型（５ａ）で押し広げることにより、前記適宜の数
ケ所に盛り付けた菓子生地（Ａ）を繋ぎ合わせて一つに
し、焼成するようにしている。さらに、この出願の請求
項２記載の発明では、下型（５ｂ）上面の適宜の数ケ所
に盛り付けた菓子生地（Ａ）を上型（５ａ）で押し広げ
ることにより、前記適宜の数ケ所に盛り付けた菓子生地
（Ａ）を繋ぎ合わせて一つにし、焼成したのち焼印手段
（１９）で焼印して仕上げるようにしている。Therefore, in the invention according to claim 1 of this application, the lower mold (
5b) Confectionery dough (A) arranged in several appropriate places on the top surface
By pressing and spreading the confectionery dough (A) at several appropriate places with the upper mold (5a), the confectionery dough (A) placed at several appropriate locations is joined together and baked. Furthermore, in the invention according to claim 2 of this application, the confectionery dough (A) placed on the upper surface of the lower mold (5b) is spread out using the upper mold (5a), thereby spreading the confectionery dough (A) on the upper surface of the lower mold (5b) at the appropriate several locations. The arranged confectionery dough (A) is joined together to make one, baked, and then finished by branding with a branding iron means (19).
この出願の発明の菓子生地焼成方法は、上記手段を施し
た結果、請求項１記載の発明では、下型（５ｂ）の菓子
生地（Ａ）の盛り付は場所の数、盛り付は位置、及び盛
り付は量を適宜変更することにより、焼成する焼菓子の
形状を希望の形状にすることができ、請求項２記載の発
明では、下型（５ｂ）の菓子生地（Ａ）の盛り付は場所
の数、盛り付は位置、及び盛り付は量を適宜変更すると
共に焼印手段（１９）を適宜の模様のものに取り替える
ことにより、焼成する焼菓子の形状を希望の形状にする
ことができると共に焼成する焼菓子の模様を希望の模様
にすることができる。In the confectionery dough baking method of the invention of this application, as a result of performing the above means, in the invention according to claim 1, the arrangement of the confectionery dough (A) in the lower mold (5b) is determined by the number of places, the arrangement is determined by the position, The shape of the baked confectionery to be baked can be made into a desired shape by appropriately changing the amount of the confectionery dough (A) in the lower mold (5b). By appropriately changing the number of places, the position of serving, and the amount of serving, and replacing the branding means (19) with one of an appropriate pattern, the shape of the baked confectionery to be baked can be made into the desired shape. The pattern of the baked confectionery to be baked can be made into a desired pattern.
以下、この出願の発明の菓子生地焼成方法を図面に基づ
き、詳細に説明する。Hereinafter, the confectionery dough baking method of the invention of this application will be explained in detail based on the drawings.
第１図は、この出願の発明の実施に使用する菓子生地焼
成装置の正面図を示しており、第２図は、同菓子生地焼
成装置の平面図を示している。FIG. 1 shows a front view of a confectionery dough baking apparatus used for carrying out the invention of this application, and FIG. 2 shows a plan view of the same confectionery dough baking apparatus.
図中、（１）は装置本体であり、この装置本体（１）内
部には、駆動ホイール（２）と従動ホイール（３）が配
設されている。In the figure, (1) is the main body of the apparatus, and inside the main body (1) of the apparatus, a driving wheel (2) and a driven wheel (3) are arranged.
前記駆動ホイール（２）と従動ホイール（３）間には、
チェーンベルト（４）が掛は渡されており、このチェー
ンベルト（４）には、焼型（５）を複数個連続して配列
している。Between the driving wheel (2) and the driven wheel (3),
A chain belt (4) is hung over the chain belt (4), and a plurality of baking molds (5) are continuously arranged on this chain belt (4).
前記焼型（５）は、チェーンベルト（４）に固定された
下型（５ｂ）と、この下型（５ｂ）にピン（５Ｃ）によ
り回動自在に取り付けられた上型（５ａ）とによって構
成されており、上型（５ａ）と下型（５ｂ）のそれぞれ
には、第３図に示すようにニクロム線等よりなる電熱手
段（６）を設けており、さらにこの焼型（５）の下型（
５ｂ）の内面に設けた集電バー（６ａ）に追随して摺動
するようにした給電手段（７）が配置されている。そし
て、この給電手段（７）により、前記焼型（５）に設け
た電熱手段（６）に通電するようにしている。The baking mold (5) is made up of a lower mold (5b) fixed to the chain belt (4) and an upper mold (5a) rotatably attached to the lower mold (5b) with a pin (5C). The upper mold (5a) and the lower mold (5b) are each equipped with an electric heating means (6) made of nichrome wire, etc., as shown in FIG. Lower mold (
A power supply means (7) is arranged to slide following the current collecting bar (6a) provided on the inner surface of the power supply member 5b). The electric heating means (6) provided in the baking mold (5) is energized by this power feeding means (7).
尚、この実施例では、この出願の発明の菓子生地焼成方
法の実施に使用する菓子生地焼成装置として、電熱方式
を採用したものを用いているが、燃焼熱方式を採用した
ものも用いることができるのはいうまでもない。In this example, the confectionery dough baking device used to carry out the confectionery dough baking method of the invention of this application uses an electric heating method, but a device using a combustion heat method may also be used. It goes without saying that you can do it.
（８）は装置本体（１）の上部に設けられた菓子生地タ
ンクであり、又（９）はこの菓子生地タンク（８）の排
出口（１０）に連設された菓子生地ポンプであり、菓子
生地タンク（８）から、前記菓子生地ポンプ（９）によ
り吸い込まれた菓子生地（Ａ）は、菓子生地ポンプ（９
）先端の菓子生地ノズル（１１）より、焼型（５）の下
型（５ｂ）上面の適宜の数ケ所に盛り付けされる。(8) is a confectionery dough tank provided at the top of the device main body (1), and (9) is a confectionery dough pump connected to the discharge port (10) of this confectionery dough tank (8); The confectionery dough (A) sucked from the confectionery dough tank (8) by the confectionery dough pump (9) is transferred to the confectionery dough pump (9).
) From the confectionery dough nozzle (11) at the tip, the confectionery dough is placed at several appropriate locations on the upper surface of the lower mold (5b) of the baking mold (5).
この場合、第４図（ａ）及び（ｂ）に示すように、菓子
生地タンク（８）の排出口（１０）と菓子生地ポンプ（
９）のシリンダー（１２）間には回転バルブ（１３）を
設けておき、前記シリンダー（１２）内を摺動するピス
トン（１４）を、板カム（１５）の回転によるリンク機
構（１６）の作動により往復動させるようにしている。In this case, as shown in FIGS. 4(a) and (b), the outlet (10) of the confectionery dough tank (8) and the confectionery dough pump (
A rotary valve (13) is provided between the cylinders (12) of 9), and the piston (14) sliding inside the cylinder (12) is connected to the link mechanism (16) by rotation of the plate cam (15). It is made to move back and forth depending on the operation.
そして、シリンダー（１２）内から菓子生地ノズル（１
１）へ菓子生地（Ａ）が押し出される時は、第５図（ａ
）に示すように前記回転バルブ（１３）は、板カム（１
７）の回転によるリンク機構（１８）の作動により、菓
子生地タンク（８）の排出口（１０）と菓子生地ポンプ
（９）のシリンダー（１２）間を閉鎖するようにしてお
り、又菓子生地タンク（８）からシリンダー（１２）内
に菓子生地（Ａ）が吸い込まれる時は、第５図（ｂ）に
示すように前記回転バルブ（１３）は、前記と同様リン
ク機構（１８）の作動により、菓子生地タンク（８）の
排出口（１０）と菓子生地ポンプ（９）のシリンダー（
１２）間を開放するようにしている。Then, the confectionery dough nozzle (1) is inserted from inside the cylinder (12).
When confectionery dough (A) is extruded to 1), the shape shown in Fig. 5 (a)
), the rotary valve (13) has a plate cam (1
The link mechanism (18) is operated by the rotation of the confectionery dough tank (8) to close the space between the discharge port (10) of the confectionery dough tank (8) and the cylinder (12) of the confectionery dough pump (9). When the confectionery dough (A) is sucked into the cylinder (12) from the tank (8), as shown in FIG. The discharge port (10) of the confectionery dough tank (8) and the cylinder (
12) I try to keep spaces open.
尚、前記菓子生地ポンプ（９）先端の菓子生地ノズル（
１１）の吐き出し位置を変更し、又第６図に示したよう
にピストン（１４）及び吐出量調節ブシュ（１２ａ）を
取り替えることにより、菓子生地ノズル（１１）毎の吐
出量を調整し、さらに必要に応じて特定のピストン（１
４）に盲ブシュ（図示せず）を挿入するなどして、菓子
生地（Ａ）の盛り付は場所の数、盛り付は位置、及びピ
ストン（１４）毎の盛り付は量を変えることできる。In addition, the confectionery dough nozzle at the tip of the confectionery dough pump (9)
11) and by replacing the piston (14) and discharge amount adjustment bushing (12a) as shown in FIG. 6, the discharge amount for each confectionery dough nozzle (11) can be adjusted, Specific piston (1
4) By inserting a blind bush (not shown) into the confectionery dough (A), the number of places, the position, and the amount of the confectionery dough (A) can be changed. .
そこで、請求項１記載の発明では、この焼型（５）の下
型（５ｂ）上面の適宜の数ケ所に盛り付けた菓子生地（
Ａ）を上型（５ａ）で押し広げることにより、前記適宜
の数ケ所に盛り付けた菓子生地（Ａ）を繋ぎ合わせて一
つにし、焼成するようにしている。さらに、請求項２記
載の発明では、前記菓子生地（Ａ）を焼成したのち焼印
手段（１９）で焼印して仕上げるようにしている。Therefore, in the invention as claimed in claim 1, confectionery dough (
By pressing and spreading A) with the upper mold (5a), the confectionery dough (A) placed at several appropriate locations is joined together and baked. Furthermore, in the invention as set forth in claim 2, after the confectionery dough (A) is baked, it is finished by being branded with a branding iron means (19).
第７図は、焼型（５）の下型（５ｂ）上面の略中央部の
三角点に菓子生地（Ａ）を盛り付けた状態を示しており
、これら菓子生地（Ａ）は上型（５ａ）で押し広げられ
ることにより、繋ぎ合わされて一つになり、仮想線で示
したような略三つ葉形状となり、この状態で焼成される
。又、第８図は、焼型（５）の下型（５ｂ）上面の略中
央部に逆Ｙ字状に菓子生地（Ａ）を盛り付けた状態を示
しており、これら菓子生地（Ａ）は上型（５ａ）で押し
広げられることにより、繋ぎ合わされて一つになり、仮
想線で示したような丸みを帯びた角を有する略二等辺三
角形状となり、この状態で焼成される。FIG. 7 shows a state in which confectionery dough (A) is placed on the triangular point approximately in the center of the upper surface of the lower mold (5b) of the baking mold (5). ), they are joined together and become one, forming a roughly trefoil shape as shown by the imaginary line, and fired in this state. Moreover, FIG. 8 shows a state in which confectionery dough (A) is placed approximately in the center of the upper surface of the lower mold (5b) of the baking mold (5) in an inverted Y shape, and these confectionery dough (A) By being spread out with the upper mold (5a), they are connected and become one, forming a substantially isosceles triangular shape with rounded corners as shown by the imaginary line, and are fired in this state.
第９図及び第１０図は、前記焼成された菓子生地（Ａ）
を焼印して仕上げるための焼印手段（１９）を示してお
り、ヒータ（２０）を備えた押型（２１）が焼印上下軸
（２２）を連結した支持フレーム（２３）に支持され、
前記焼印上下軸（２２）が板カム（２４）の回転により
スライド軸受（２５）を上下動することにより、前記支
持フレーム（２３）が、第９図（ａ）に示すように上昇
したり、第９図（ｂ）に示すように下降したりするよう
にしている。Figures 9 and 10 show the baked confectionery dough (A)
A branding means (19) for branding and finishing is shown, in which a stamping die (21) equipped with a heater (20) is supported by a support frame (23) connecting a branding iron upper and lower shaft (22),
When the branding iron vertical shaft (22) moves the slide bearing (25) up and down by the rotation of the plate cam (24), the support frame (23) rises as shown in FIG. 9(a), As shown in FIG. 9(b), it descends.
この出願の発明の菓子生地焼成方法は、以上に述べたよ
う構成されおり、請求項１記載の発明では、下型（５ｂ
）の菓子生地（Ａ）の盛り付は場所の数、盛り付は位置
、及び盛り付は量を適宜変更することにより、焼成する
焼菓子の形状を希望の形状にすることができるので、各
種の形状の焼菓子を焼成する場合にもそれぞれの形状に
応じた焼型が不要となり、生産コストを下げることがで
き、又、請求項１記載の発明では、下型（５ｂ）の菓子
生地（Ａ）の盛り付は場所の数、盛り付は位置、及び盛
り付は量を適宜変更すると共に焼印手段（１９）を適宜
の模様のものに取り替えることにより、焼成する焼菓子
の形状を希望の形状にすることができると共に焼成する
焼菓子の模様を希望の模様にすることができるので、各
種の形状及び模様の焼菓子を焼成する場合にもそれぞれ
の形状に応じた焼型が不要となり、焼印手段（１９）の
みを希望の模様のものに取り替えるだけでよいので、請
求項１記載の発明と同様生産コストを下げることができ
る等、優れた効果を有する。The confectionery dough baking method of the invention of this application is configured as described above, and in the invention described in claim 1, the lower mold (5b
) By appropriately changing the number of places, the position, and the amount of the confectionery dough (A), the shape of the baked confectionery can be made into the desired shape. In the case of baking baked confectionery in the shape of (5b), baking molds corresponding to each shape are not required, and production costs can be reduced. In A), the shape of the baked confectionery can be changed to the desired shape by appropriately changing the number of places, the position, and the amount of serving, and replacing the branding means (19) with one of an appropriate pattern. It can be shaped into any shape and the pattern of the baked confectionery can be made into the desired pattern, so even when baking confectionery of various shapes and patterns, baking molds corresponding to each shape are not required. Since it is only necessary to replace only the branding means (19) with one having a desired pattern, it has excellent effects such as being able to reduce production costs, similar to the invention described in claim 1.
第１図は、この出願の発明の菓子生地焼成方法の実施に
使用する菓子生地焼成装置の正面図。第２図は、同菓子
生地焼成装置の平面図。第３図は、チェーンベルトに配
列された焼型と給電手段の位置関係を示す一部破断正面
図。第４図（ａ）（ｂ）は、菓子生地ポンプのピストン
ロンドの往復動状態を示す説明図。第５図（ａ）（ｂ）
は、菓子生地ポンプの回転パルプの開閉状態を示す説明
図。第６図は、第４図及び第５図に示す菓子生地ポンプ
のピストンとシリンダーをふくむ平面で切断した状態を
示す説明図。第７図は、焼型の下型上面の略中央部の三
角点に菓子生地を盛りイ」番フた状態を示す平面図。第
８図は、焼型の下型上面の略中央部に逆Ｙ字状に菓子生
地を盛り付けた状態を示す平面図。第９図（ａ）（ｂ）
は、焼印手段の上下動状態を示す説明図。第１０図は、
同焼印手段の側面図。FIG. 1 is a front view of a confectionery dough baking apparatus used to carry out the confectionery dough baking method of the invention of this application. FIG. 2 is a plan view of the confectionery dough baking apparatus. FIG. 3 is a partially cutaway front view showing the positional relationship between the baking molds arranged on the chain belt and the power supply means. FIGS. 4(a) and 4(b) are explanatory diagrams showing the reciprocating state of the piston rond of the confectionery dough pump. Figure 5(a)(b)
FIG. 2 is an explanatory diagram showing the opening and closing states of the rotary pulp of the confectionery dough pump. FIG. 6 is an explanatory diagram showing a state in which the confectionery dough pump shown in FIGS. 4 and 5 is cut along a plane including the piston and cylinder. FIG. 7 is a plan view showing a state in which confectionery dough is placed at a triangular point in the approximate center of the upper surface of the lower mold of the baking mold and the lid is closed. FIG. 8 is a plan view showing a state in which confectionery dough is placed in an inverted Y shape approximately in the center of the upper surface of the lower mold of the baking mold. Figure 9(a)(b)
is an explanatory view showing the vertical movement state of the branding iron means. Figure 10 shows
A side view of the branding means.
Claims (1)
生地（Ａ）を上型（５ａ）で押し広げることにより、前
記適宜の数ケ所に盛り付けた菓子生地（Ａ）を繋ぎ合わ
せて一つにし、焼成することを特徴とする菓子生地焼成
方法。 ２、下型（５ｂ）上面の適宜の数ケ所に盛り付けた菓子
生地（Ａ）を上型（５ａ）で押し広げることにより、前
記適宜の数ケ所に盛り付けた菓子生地（Ａ）を繋ぎ合わ
せて一つにし、焼成したのち焼印手段（１９）で焼印し
て仕上げることを特徴とする菓子生地焼成方法。[Scope of Claims] 1. The confectionery dough (A) placed on the upper surface of the lower mold (5b) is spread out with the upper mold (5a). A confectionery dough baking method characterized by joining A) into one and baking it. 2. By spreading the confectionery dough (A) placed at several appropriate places on the upper surface of the lower mold (5b) with the upper mold (5a), connect the confectionery dough (A) placed at several appropriate places. A method for baking confectionery dough, which is characterized in that it is made into one dough, baked, and then finished by being branded with a branding iron means (19).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17145088A JPH0220239A (en) | 1988-07-08 | 1988-07-08 | Method for baking confectionery dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17145088A JPH0220239A (en) | 1988-07-08 | 1988-07-08 | Method for baking confectionery dough |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0220239A true JPH0220239A (en) | 1990-01-23 |
| JPH0525454B2 JPH0525454B2 (en) | 1993-04-13 |
Family
ID=15923329
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP17145088A Granted JPH0220239A (en) | 1988-07-08 | 1988-07-08 | Method for baking confectionery dough |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0220239A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5319915A (en) * | 1990-06-16 | 1994-06-14 | Tokusen Kogyo Co., Ltd. | Steel cord for reinforcing rubber product |
| US5502960A (en) * | 1991-12-27 | 1996-04-02 | Tokusen Kogyo Company Limited | Steel cord for reinforcement of rubber products |
| JP2005170100A (en) * | 2003-12-08 | 2005-06-30 | Inoac Corp | Cup holder |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60137241A (en) * | 1983-12-27 | 1985-07-20 | 鈴木 兼次郎 | Edible skin shell baking method and apparatus |
-
1988
- 1988-07-08 JP JP17145088A patent/JPH0220239A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60137241A (en) * | 1983-12-27 | 1985-07-20 | 鈴木 兼次郎 | Edible skin shell baking method and apparatus |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5319915A (en) * | 1990-06-16 | 1994-06-14 | Tokusen Kogyo Co., Ltd. | Steel cord for reinforcing rubber product |
| US5502960A (en) * | 1991-12-27 | 1996-04-02 | Tokusen Kogyo Company Limited | Steel cord for reinforcement of rubber products |
| JP2005170100A (en) * | 2003-12-08 | 2005-06-30 | Inoac Corp | Cup holder |
| JP4489418B2 (en) * | 2003-12-08 | 2010-06-23 | 株式会社イノアックコーポレーション | Cup holder |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0525454B2 (en) | 1993-04-13 |
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