JPS6136883B2 - - Google Patents
Info
- Publication number
- JPS6136883B2 JPS6136883B2 JP22489882A JP22489882A JPS6136883B2 JP S6136883 B2 JPS6136883 B2 JP S6136883B2 JP 22489882 A JP22489882 A JP 22489882A JP 22489882 A JP22489882 A JP 22489882A JP S6136883 B2 JPS6136883 B2 JP S6136883B2
- Authority
- JP
- Japan
- Prior art keywords
- confectionery
- baking
- paper
- roll
- roll paper
- 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.)
- Expired
Links
- 235000009508 confectionery Nutrition 0.000 claims description 38
- 238000001816 cooling Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 8
- 238000000926 separation method Methods 0.000 description 9
- 238000011144 upstream manufacturing Methods 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
Description
【発明の詳細な説明】
本発明は菓子の連続焼成方法に係り、詳しく
は、連続若しくは間欠的に移動する無終端状焼板
上においてロール紙を介して菓子を焼成してか
ら、その菓子をロール紙付着状態のままで冷却
し、その後、外形を損なわず衛生的な状態で所望
処理できる菓子の連続製造方法に係る。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for continuously baking confectionery, and more specifically, the present invention relates to a method for continuously baking confectionery, and more specifically, the confectionery is baked on an endless baking plate that moves continuously or intermittently through a roll of paper, and then the confectionery is The present invention relates to a method for continuously producing confectionery, which allows confectionery to be cooled while still attached to the roll paper and then processed as desired in a hygienic condition without damaging the external shape.
従来から、スポンジケーキその他菓子を量産的
に連続的に焼成する際に、ロール体からロール紙
を巻戻して無終端焼板上に供給し、このロール紙
を介して菓子生地を連続的に焼成することが行な
われている。 Traditionally, when mass-producing and continuously baking sponge cakes and other confectionery, a roll of paper is unwound from a roll body and fed onto an endless baking plate, and confectionery dough is continuously baked through this roll of paper. things are being done.
すなわち、支持枠の両端にローラを設けて、ロ
ーラ間に無終端状の焼板がかけられて、この焼板
が連続若しくは間欠的に運行されるよう構成され
ている。この焼板の一端からロール紙が巻戻され
て供給されると共にロール紙上に菓子生地が供給
されて、オーブンに入り、そこを通る間に菓子生
地はロール紙を介して焼板上で焼成されてオーブ
ンから排出される。この菓子はロール紙を介して
焼成されるため、直接焼成される場合に較べて焼
きはだソフトの菓子が得られ、ロール紙付着面に
は焼きはだが形成されず、例えば、ブツセや、ロ
ールケーキ等の焼成はきわめて好適である。更に
詳しく説明すると、第１図と第２図とはロール紙
を介して生地６を連続的に焼成する場合の側面図
と平面図であつて、これら図中１は架枠、２，３
は架枠１の前後に設けたローラで、これに焼板３
ａが無端状にかけられている。一方のローラ３に
は駆動装置４が設けられ、ローラ３が回転して焼
板３ａは適当な速度で矢印方向に運行される。 That is, rollers are provided at both ends of the support frame, and an endless baking plate is placed between the rollers, so that the baking plate is moved continuously or intermittently. A roll of paper is unwound and fed from one end of this baking plate, and confectionery dough is fed onto the roll of paper, which enters the oven, where the dough is baked on the baking board via the roll of paper. and then removed from the oven. Since this confectionery is baked through paper rolls, it is possible to obtain soft baked confections compared to when baked directly, and no baked flakes are formed on the surface to which the roll paper is attached. Baking of cakes etc. is extremely suitable. To explain in more detail, FIGS. 1 and 2 are a side view and a plan view when the dough 6 is continuously baked through roll paper, and in these figures, 1 is a frame, 2 and 3 are
are rollers installed before and after the frame 1, to which the baking plate 3 is attached.
A is hung endlessly. One of the rollers 3 is provided with a drive device 4, and the roller 3 rotates to move the grilling plate 3a in the direction of the arrow at an appropriate speed.
焼板５ａの上には菓子生地の供給装置５が設け
られて、この供給装置５から菓子生地６が供給さ
れ、例えば、ブツセ等の円形偏平形状に間隔をお
いて順次押し出される。 A confectionery dough supplying device 5 is provided on the grilling plate 5a, and confectionery dough 6 is supplied from this supplying device 5, and is sequentially extruded at intervals into a circular flat shape, such as a bouquet.
焼板３ａのほぼ中央部にオーブン７が設けら
れ、オーブン７内において焼板３ａの下方ならび
に上方に多数のガスバーナや電熱その他による加
熱素子８が設けられている。また、この焼成装置
では架枠１の上流側にロール体１１を配置し、ロ
ール体を巻戻したロール紙１０を焼板３ａ上とと
もに運行させ、シユート１２の先端において取外
しできるよう構成されている。このため、第２図
のように各生地６は焼板３ａ上において加熱焼成
され、生地６にはロール紙を介して火通りが充分
に行なわれしかも焼板に焦付くおそれがなく焼成
される。 An oven 7 is provided approximately at the center of the grilling plate 3a, and within the oven 7, a number of gas burners, electric heating elements, and other heating elements 8 are provided below and above the grilling plate 3a. Further, in this baking apparatus, a roll body 11 is disposed on the upstream side of the frame 1, and the roll paper 10 with the roll body rewound is moved along with the baking plate 3a, and is configured such that it can be removed at the tip of the chute 12. . For this reason, as shown in Fig. 2, each dough 6 is heated and baked on the baking board 3a, and the dough 6 is sufficiently cooked through the roll paper, and is baked without fear of burning on the baking board. .
しかし、このように連続焼成する場合には焼成
直後に菓子からロール紙１０が剥離されている。
例えば、第１図ならびに第２図に示す例では、シ
ユート１２の先端でロール紙１０を剥離してい
る。このため、焼成後の処理は全て底面が露出さ
れた状態で行なわれ、食品衛生的に問題が生じ易
いとともに、冷却の間に菓子の形状がくずれ易
く、きわめて扱いにくいほか、ロール紙の剥離時
に菓子の品質が損なわれ易い。 However, in the case of continuous baking in this way, the roll paper 10 is peeled off from the confectionery immediately after baking.
For example, in the examples shown in FIGS. 1 and 2, the roll paper 10 is peeled off at the tip of the chute 12. For this reason, all post-baking processing is done with the bottom surface exposed, which tends to cause food hygiene problems, and the shape of the confectionery tends to collapse during cooling, making it extremely difficult to handle. The quality of confectionery is likely to be impaired.
本発明は上記欠点の解決を目的とし、具体的に
は、焼成後のロール紙の剥離作業が容易で焼成後
の菓子の処理に支障がなく、更に、菓子を反転さ
せたり、菓子を合わせたり、ロール紙をそのまま
包装紙として用いることができる連続焼成方法を
提案する。 The present invention aims to solve the above-mentioned drawbacks, and specifically, it is easy to peel off the rolled paper after baking, there is no problem in processing the baked confectionery, and furthermore, it is easy to remove the rolled paper after baking, and there is no problem in processing the confectionery after baking. We propose a continuous firing method that allows roll paper to be used as wrapping paper.
以下、本発明方法について説明する。 The method of the present invention will be explained below.
まず、第３図ならびに第４図は本発明方法を実
施する装置の一例の側面図と平面図であつて、第
１図ならびに第２図に示すものと同様に、鋼帯そ
の他の無終端状の焼板２０（以下、単に焼板２０
という）はローラ２１とローラ２２との間に巻き
付けられて、連続若しくは間欠的に移送される。
この焼板は耐熱性の帯状鋼板のほか焼板片を連続
的に結合したキヤタピラタイプのもの、ネツト状
のもの等として構成する。この焼板２０の上流側
にはロール体２４ａが配置され、このロール体２
４ａからロール紙２５が巻戻されて焼板２０上に
供給され、焼板とともに移動し、ホツパ２３から
供給された生地はオーブン２４を通る間に焼成さ
れる。 First, FIGS. 3 and 4 are a side view and a plan view of an example of an apparatus for carrying out the method of the present invention, and similar to those shown in FIGS. grill plate 20 (hereinafter simply referred to as grill plate 20)
) is wound between rollers 21 and 22 and transported continuously or intermittently.
In addition to heat-resistant belt-shaped steel plates, the grilled plates are constructed in the form of a caterpillar type, a net-shaped type, etc., in which pieces of grilled plates are continuously joined together. A roll body 24a is arranged on the upstream side of this grilling plate 20, and this roll body 2
A roll paper 25 is rewound from 4a and fed onto the baking plate 20, moving together with the baking plate, and the dough fed from the hopper 23 is baked while passing through the oven 24.
次に、下流側のローラ２２に中間コンベヤ２６
を接続し、中間コンベヤ２６の先端は昇り向配に
設けられた放冷コンベヤ２８に接続する。放冷コ
ンベヤ２８の先端に縦切りカツタ２９を設けると
共に、その先端には一対の分離コンベヤ２７ａ，
２７ｂを設ける。これら分離コンベヤ２７ａ，２
７ｂは何れも第４図に示す如く中間コンベヤ２６
の幅の略々半分に近いものであつて、並列に配列
されている。これら分離コンベヤ２７ａ，２７ｂ
のうちで、一方の分離コンベヤ２７ａに対して他
方の分離コンベヤ２７ｂはやや長く構成し、分離
コンベヤ２７ａは反転ローラ３１ａで反転させる
とともに、分離コンベヤ２７ｂは反転ローラ３１
ｂで反転させる。菓子はロール紙２５の付着状態
のままで中間コンベヤ２６、ならびに放冷コンベ
ヤ２８に移行し、例えばカツタ２９によつて少な
くとも２つにロール紙２５まで長手若しくは縦方
向に切断すると、ロール紙の付着状態であるの
で、その後にいかなる処理もできる。 Next, the intermediate conveyor 26 is attached to the roller 22 on the downstream side.
The tip of the intermediate conveyor 26 is connected to a cooling conveyor 28 provided in an upward direction. A vertical cutting cutter 29 is provided at the tip of the cooling conveyor 28, and a pair of separating conveyors 27a,
27b is provided. These separation conveyors 27a, 2
7b are intermediate conveyors 26 as shown in FIG.
The width is approximately half the width of the 1000 yen, and they are arranged in parallel. These separation conveyors 27a, 27b
Among them, the other separation conveyor 27b is configured to be slightly longer than one separation conveyor 27a, and the separation conveyor 27a is reversed by a reversing roller 31a, and the separation conveyor 27b is
Invert with b. The confectionery is transferred to the intermediate conveyor 26 and the cooling conveyor 28 with the roll paper 25 attached to it, and is cut into at least two pieces by the cutter 29 in the longitudinal or vertical direction until the roll paper 25 is attached. Since it is a state, any processing can be performed after that.
すなわち、ロール紙２５を介して焼成された菓
子はロール紙２５が付着されたままで放冷コンベ
ヤ２８に達し、放冷コンベヤ２８で移送される間
に冷却される。従つて、この冷却の間に菓子は直
接放冷コンベヤ２８に接触しないため、きわめて
衛生的であり、菓子は冷却の間に形くずれがな
い。更に、冷冷後、ロール紙２５を縦方向に切断
しても、各切断部分２５ａ，２５ｂはロール紙２
５の付着状態であるため、菓子は強固に保持され
ている。このため、各分離コンベヤ２７ａ，２７
ｂの各先端の反転時にもそのまま反転でき、きわ
めて取扱いが便利である。 That is, the confectionery baked through the roll paper 25 reaches the cooling conveyor 28 with the roll paper 25 still attached, and is cooled while being transported by the cooling conveyor 28. Therefore, since the confectionery does not come into direct contact with the cooling conveyor 28 during this cooling, it is extremely hygienic and the confectionery does not lose its shape during cooling. Furthermore, even if the roll paper 25 is cut in the longitudinal direction after being cooled, each cut portion 25a, 25b will remain in the roll paper 2.
5, the confectionery is firmly held. For this reason, each separation conveyor 27a, 27
When inverting each tip of b, it can be inverted as it is, making it extremely convenient to handle.
なお、各分離コンベヤ２７ａ，２７ｂの先端に
おいて巻取ロールから成る剥離装置３０ａ，３０
ｂによつて第５図に示す如く菓子３１からロール
紙２５が剥離され、剥離後の菓子は容易に重合わ
せることができる。 Note that peeling devices 30a and 30 each consisting of a winding roll are installed at the tip of each separation conveyor 27a and 27b.
As shown in FIG. 5, the roll paper 25 is peeled off from the confectionery 31 by step b, and the confectionery after peeling can be easily stacked.
以上詳しく説明した通り、本発明法はロール紙
を介して菓子を焼成したときに、焼成後直ちにロ
ール紙を剥離することなく、ロール紙の付着状態
のままで冷却し、しかも、ロール紙の長手方向に
沿つて切断するものである。従つて、冷却時にロ
ール紙が付着したままであるため、菓子にゴミ等
が付着することなく、冷却時の収縮によつても菓
子の型くずれもなく、菓子はロール紙と一体にな
つているため、切断後でも反転でき、ロール紙は
上からはがす状態で剥離できる。 As explained in detail above, the method of the present invention, when baking confectionery through rolled paper, cools the rolled paper while it is still attached without peeling off the rolled paper immediately after baking. It cuts along the direction. Therefore, since the roll paper remains attached to the confectionery during cooling, there is no dust or the like attached to the confectionery, and the confectionery does not lose its shape due to shrinkage during cooling, and the confectionery is integrated with the roll paper. , it can be turned over even after cutting, and the roll paper can be peeled off by peeling it off from the top.
また、上記のところでは、縦方向に切断後、各
切断部分を反転する例を示したが、反転せずにそ
のまま冷却し、ロール紙の付いたままで菓子とし
て市場に供給できる。また、反転後は必ずしもロ
ール紙を剥離する必要がなく、更に、各切断部分
がそれぞれ反転できるため、放冷コンベヤを高さ
方向に積重ねて構成でき、せまい敷地面積でも設
備できる。 In addition, although the above example shows an example in which each cut portion is turned over after being cut in the longitudinal direction, it is possible to cool it as it is without turning it over and supply it to the market as a confectionery with the roll paper still attached. In addition, it is not necessary to peel off the roll paper after reversing, and each cut section can be reversed individually, so cooling conveyors can be stacked in the height direction and can be installed even on a small site.
第１図ならびに第２図は従来例に係る菓子焼成
装置の側面図と平面図、第３図ならびに第４図は
本発明を実施する装置の一例の側面図と平面図、
第５図は第３図の一部の拡大図である。
符号、２０……無終端焼板、２１，２２……ロ
ーラ、２３……供給装置、２４……オーブン、２
５ａ……ロール体、２５……ロール紙、２７ａ，
２７ｂ……分離コンベヤ、２８……放冷コンベ
ヤ、２９……カツタ、３０ａ，３０ｂ……剥離装
置、３１……菓子。
1 and 2 are a side view and a plan view of a confectionery baking apparatus according to a conventional example, and FIGS. 3 and 4 are a side view and a plan view of an example of an apparatus implementing the present invention,
FIG. 5 is an enlarged view of a portion of FIG. 3. Code, 20... Endless baking plate, 21, 22... Roller, 23... Feeding device, 24... Oven, 2
5a...roll body, 25...roll paper, 27a,
27b...Separation conveyor, 28...Cooling conveyor, 29...Katsuta, 30a, 30b...Peeling device, 31...Confectionery.
Claims (1)
介して焼板上で菓子を焼成し、その菓子をロール
紙付着のままで無終端軌道上に移送冷却してか
ら、ロール紙を付着したままで菓子若しくはロー
ル紙をその長手方向に切断し、その後、各切断部
分を反転させてから、ロール紙を菓子から剥離す
ることを特徴とする菓子の連続焼成方法。1. Baking confectionery on a baking board via a roll of paper that travels with an endless baking board, transferring the sweets with the roll paper still attached to the endless track, cooling them, and then baking them with the roll paper still attached. 1. A method for continuously baking confectionery, which comprises cutting the confectionery or paper roll in its longitudinal direction, then reversing each cut, and then peeling the paper roll from the confectionery.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22489882A JPS59118033A (en) | 1982-12-23 | 1982-12-23 | Continuous baking of confectionery |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22489882A JPS59118033A (en) | 1982-12-23 | 1982-12-23 | Continuous baking of confectionery |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59118033A JPS59118033A (en) | 1984-07-07 |
| JPS6136883B2 true JPS6136883B2 (en) | 1986-08-21 |
Family
ID=16820879
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP22489882A Granted JPS59118033A (en) | 1982-12-23 | 1982-12-23 | Continuous baking of confectionery |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59118033A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0195721A (en) * | 1987-10-08 | 1989-04-13 | Fumihiko Masuda | Method and apparatus for confectionary having outer skin of sponge cake |
-
1982
- 1982-12-23 JP JP22489882A patent/JPS59118033A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59118033A (en) | 1984-07-07 |
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