JPH02265426A - Device for preparing bun with bean jam filling and device for heating the same device - Google Patents

Abstract

PURPOSE:To readily prepare good buns with bean jam fillings by constituting the subject device so as to heat a baking mold having a black-coated bottom with radiation heat generated from halogen lamps. CONSTITUTION:A device for preparing buns with bean jam fillings comprises a baking mold 1 having a black-coated bottom portion and disposed above a box-like body 5, generated calorie-controllable halogen lamps 4 disposed below the baking mold 1 and reflection plates 3 used for reflecting radiation heat in the above direction and disposed below the halogen lamps 4. A bun dough is placed in depressions disposed on the baking mold 1, baked with the radiation heat from the halogen lamps 4, subjected to the charging of a bean jam in the dough and further baked to provide buns with the bean jam fillings. When it is required to rapidly lower the temperature of the baked buns, the halogen lamps 4 are switched off and the air in the box-like body is communicated with the outer air through ventilation openings disposed in the peripheral walls of the box-like body 5.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention provides a manufacturing apparatus and a method suitable for manufacturing manju with bean paste, especially what is called "Imayoyaki"("Oobanyaki" or "Kaiten-yaki"). The present invention mainly relates to a heat generating device used in the manufacturing equipment.

(Prior art) Manju filled with red bean paste, for example, what is called ``Imayoyaki'' is made by kneading a block of dough mainly made of wheat flour and kneading it on two sides IA and 1B (each side) as shown in Figure 4. Only the lid that fills about 273 of the concave portion 2 of the baking mold 1 made of a steel plate or the like (referred to as a half surface) is allowed to flow down, and when the surface is baked to the extent that it is slightly hard, Put the filling made of red beans in the center, and pour about 173 pieces of the above dough onto the other half IB of the baking mold.
When the semi-finished product on the half IA side with the filling (the half of the product with the filling) is almost baked, take it out from the recess 2 of the half IA, turn it upside down, and place it on the other side. Cover the top of the semi-finished product (half of the product without filling) on the IB side.

Then, in this state, the product is completed by firing to such an extent that the other half IB side surface and the entire inside are sufficiently treated (gelatinized).

The above series of steps completes one cycle of manufacturing work, but manufacturing work is generally performed continuously, so
After placing the semi-finished product containing the filling described above on top of the semi-finished product on the other half IB side, place the dough for the semi-finished product containing the filling for the next cycle on the empty half 18. Let me cry,
Enter the next production cycle.

Incidentally, the most desirable characteristic of the above-mentioned product is one in which the surface of the product is burnt to a fox-red color and the inside is shaped like a sponge cake.

Furthermore, the surface of the product is required to be finished smoothly without forming pores due to air bubbles or the like. These pores, such as air bubbles, impede the passage of heat into the interior and significantly impair the appearance of the product.

In order to meet the above-mentioned requirements of the product, the above-mentioned manufacturing includes:
As shown in FIG. 4, below the baking mold 1 consisting of two surfaces 1^ and IB on which a plurality of recesses are arranged line-symmetrically, a gas stove 4'' of a size corresponding to one half surface is placed. A device is used which is slidably disposed below the baking mold 1 and can selectively supply flame to only one half (IA or IB) of the baking mold.

In order to manufacture the above-mentioned good products using the above-mentioned apparatus, the temperature of the baking mold when dropping the dough must be approximately 110°C to 145°C (referred to as the low temperature range). In addition, after the temperature drops, the temperature must be quickly raised from the above temperature to the baking temperature of about 170°C to 210°C (referred to as a high temperature range), and the temperature of this baking mold is Even though the specific heat of the object to be baked differs depending on the presence or absence of it, it must be satisfied on both the side where the filling is added and the side where only the dough is placed.

Therefore, during manufacturing, the operator places the gas stove 41 below the baking mold L on one half IA and the other half IA.
At present, it is necessary to slide the flame between the gas flame and the gas flame as necessary, and to frequently adjust the size of the gas flame.

In addition, the temperature of the baking mold is currently determined empirically by looking at the state (reaction) when the dough etc. is dripped or the state of air bubbles generated from the dough after the dough is dripped.

Furthermore, in the case of continuous manufacturing operations, as mentioned above, when moving to the next manufacturing cycle, it is required to quickly lower the temperature from the high temperature range to the low temperature range.

(Problem to be solved by the invention) As mentioned above, this manufacturing work was extremely difficult as it required adjusting the position of the gas stove and controlling the gas flame while monitoring the baking state of the dough. .

For this reason, a considerable amount of training and individual talent of the worker are required before a good product can be manufactured.

Additionally, as mentioned above, it is necessary to use a high-calorie gas stove in order to raise the baking mold from a low temperature range to a high temperature range within a specified time, but under the Fire Service Act, it is necessary to use a gas stove with a high calorie content. Gas stove regulations have been strengthened,
These are becoming difficult to use. Generally, it is conceivable to use an electric type so-called sheathed heater as a heat generating device instead of a gas stove, but such a sheathed heater cannot obtain the calories necessary for the above-mentioned production.

The present invention has been made in view of the above-mentioned current situation, and provides an apparatus for manufacturing manju filled with bean paste that can be easily controlled by a control device without using a gas stove, and a heat generating device that can be used in this manufacturing apparatus. The purpose is to

(Means for Solving the Problems) An apparatus for manufacturing manju filled with bean paste according to the present invention is a manju manufacturing apparatus in which a baking mold is disposed above and a heating device capable of controlling calories is disposed below the baking mold, and includes: The bottom of the baking mold is coated black, the heating device is composed of a halogen lamp, and a reflecting plate is formed below the halogen lamp to reflect the light upward, and the halogen lamp and reflecting plate below the baking mold are It is characterized in that the space provided therein is partitioned from the outside, and if necessary, a ventilation hole communicating with the outside is provided in the partitioned wall surface.

The heating device is a heating device that heats a rectangular area in plan view, and is placed in a heat-resistant, straight, transparent, small-diameter tube so that it is dense at both ends and coarse at the center. It is characterized in that it is wrapped with tungsten, both ends of the transparent thin tube are sealed, and a trace amount of a halogen substance is sealed inside along with an inert gas.

(Function) Therefore, the steamed bun manufacturing apparatus having the above configuration effectively heats the baking mold, whose bottom surface is coated black, from the bottom using the radiant heat from the halogen lamp, and obtains the large amount of calories necessary for baking. When the temperature needs to be lowered quickly, the halogen lamp is turned off, and if necessary, the space below the baking mold is communicated with the outside through ventilation holes formed in the partition wall to reduce the heat in the space. can escape to the outside and quickly obtain the required low temperature range.

When using the above-mentioned "Imayo-yaki", multiple halogen lamps are used, and these are divided into two groups corresponding to half a batch of baking molds. If the heat generation is controlled according to the baking process, and the heat generation of the other halogen lamp is controlled so that it is baked in conjunction with the control cycle for baking dough with foil, the surface will be fox-colored. Inside, it is possible to continuously produce "imayo-yaki" with a good castella shape.

In addition, since the above-mentioned heat generating device is a halogen lamp, it generates a stable and extremely large radiant heat over a long period of time, and both ends generate a larger amount of heat per unit length than the central portion. When installed in a steamed bun manufacturing apparatus, both the periphery of the baking mold, where a large amount of heat is radiated to the outside, and the central portion, where a small amount of heat is radiated to the outside, are uniformly heated.

(Example) Embodiments of the present invention will be described below with reference to the drawings.

Fig. 1 is a perspective view showing the internal structure of the ``Imayoyaki'' manufacturing apparatus according to this embodiment, with the half side raised upwards, and Fig. 2 shows the structure of the halogen lamp used in Fig. 1. The plan view shown in FIG. 3 is an operation diagram of the apparatus showing the operating states of the halogen lamps for each half of the baking mold of the apparatus and the corresponding work contents.

In Fig. 1, 1 is a baking mold made of steel plate, and this baking mold l
There are many concave portions 2 with circular planes that are concave downward from the upper and lower joints of the ``Imayoyaki'' (in Figure 1, there are 7 rows horizontally and 6 columns vertically). Total of 4
2 pieces) are formed. As shown in FIG. 1, this baking mold 1 is divided into halves IA and IB at the center of the left and right sides (top and bottom when viewed from the operator's side; left and right in the figure). The bottom surface 1a of the baking mold 1 is coated with black ceramic.

Below each of the half surfaces IA and 1B of the baking mold 1,
A box-shaped body 5 is formed which is made up of a peripheral wall and a bottom surface and is open upward. That is, the box-shaped body 5 has a peripheral wall 5A shown in FIG.
20 Reflector plate 3 forming a bottom surface at the bottom surrounded by the peripheral wall 5A
It is constructed by arranging. Then, by placing the baking mold 1 above the open box-shaped body 5, a space is formed below the baking mold 1, which is partitioned from the outside. In addition, the bottom surface 2a of the recess 2 of the baking mold 1 on the surrounding wall is connected to the reflecting plate 3 so that a ventilation gap (ventilation hole) S is formed between the baking mold 1 and the lower surrounding wall 5A. It is formed in a mountain-like shape so as to be located above the valley portion 3a. Further, the surface of this reflector plate 3 is plated with gold to obtain high reflection efficiency.

A heat generating device, that is, a straight and narrow halogen lamp 4 is disposed in the space of each valley 3a of the reflector 3.

Therefore, in the case of this embodiment, half surface IA of each baking mold 1,
A total of six halogen lamps 4 are arranged in two groups so that three lamps constitute one group for each IB. Terminals for power supply are formed at both ends of each halogen lamp 4, and these terminals are connected to the power supply side via a control device (not shown) so that ON/OFF control of electricity can be performed for each group. There is.

As shown in FIG. 2, the halogen lamp 4 has a straight transparent thin tube 4a made of heat-resistant quartz glass on the outside.
Tungsten 4b is wound around the tube so that it is densely wound at both ends and coarsely at the center, and both ends of the transparent narrow diameter tube 4a are sealed and an inert gas In addition, those containing a small amount of halogen substance are used.

Then, the control device controls each half IA of the baking mold 1,
The four groups of halogen lamps on the IB side are sequentially energized or de-energized. That is, this manufacturing apparatus is controlled by the control device to repeat a series of operating states described in "Step 1" to "Step 4" below.

In the state of "Step 1", the 4 groups of halogen lamps (three halogen lamps in this example) on the IA side of the side where the filling is placed in the baking mold 1 are energized so that the intensity is in the "weak" state. At the same time, half IB of baking mold 1, the side where the filling will not be put.
The halogen lamp group 4 (three halogen lamps in this embodiment) is energized so that the intensity becomes "strong". The strength of the above energized state is r weak J, which means halogen lamp group 4.
The power is applied at a voltage value that brings the baking mold 1 into the above-mentioned low temperature range (110 to 145 degrees Celsius), and the strength is "strong", which also means that the baking mold 1 is in the high temperature range (170 to 210 degrees Celsius). It is energized at a voltage value of .

When the device is in this state, the half side I of the baking mold 1 is
A is in the desired low temperature range. Therefore, in this state, the operator only has to allow the fabric to fall into each of the recesses 2 of the half surface IA one after another. At this time, the half IB is in a high temperature range, and in the recess 2 of this half IB, the final stage of baking is performed for the product that was in the product state in the previous cycle (the state in which "Imayo-yaki" are stacked one on top of the other). is carried out. Therefore,
In this "step 1" state, the manufacturing processes of the previous cycle and the next cycle are performed in a wrapped state.

When the fabric is completely flowed down as described above in the state of "Step 1", the apparatus moves to the next "Step 2". At this time, in the recess 2 where the fabric first fell,
The surface of the dough has been baked to a predetermined hardness, and the apparatus moves to the next step 2.

In "Step 2", the intensity of the 4 groups of halogen lamps on the half surface 1 of the baking mold 1 changes to "a little over 1", and the half surface IA becomes in the above-mentioned high temperature range. In this state, the worker
Place the filling in the concave part of the dough on the half side IA. Furthermore, in step 2J, the intensity of the 4 groups of halogen lamps on the other half IB side becomes weak, and the temperature of this half IB gradually decreases. At this time, the product is completed on this half surface IB, and the product is collected from the recess 2 of this half surface IB, thereby completing the previous manufacturing cycle.

Next, proceed to "Step 3". In this "step 3", the 4 groups of halogen lamps on the half IA side of the baking mold l remain in the "strong" state, and baking of the half-finished product on the side containing the filling continues. Also, in this "Step 3", the 4 groups of halogen lamps on the other half IB side are "OFF".
, and this half-plane IB is quickly lowered to a low temperature range. Then, while the baking of the semi-finished product on the side IA continues, the dough is dropped into the recess 2 on the side IB.

Next, proceed to "Step 4", and the 4 groups of halogen lamps on the IA side of the baking mold 1 are turned off, and the 4 groups of halogen lamps on the other half of the mold 1 on the IB side are set to ``strong''. change. In this state, the semi-finished product on the side 1^ (the side containing the filling) has almost completed baking, and the semi-finished product is turned upside down (the side with the filling exposed is facing down). hand)
, and place them one after another on top of the dough being baked in the other half of the IB.

After placing the last item, half I of baking mold 1 is placed.
The concave portion A becomes "empty" and the state is ready for the next manufacturing cycle. That is, the state returns to the above-mentioned "Step 1", and manufacturing continues through the series of steps described above.

In this manufacturing apparatus, when the 4 groups of halogen lamps are in the "strong" energized state, the heat radiated from the halogen lamps and the effect of the black ceramic coating on the bottom of the baking mold 1 make it as good as a conventional gas stove. It is possible to supply the baking mold with calories that are not available. In addition, the rapid temperature drop from the high temperature range to the low temperature range is achieved by utilizing the convection effect (in this case, the property of warm air rising upward) in the space below the baking mold. This is done by letting the air escape to the outside through a ventilation hole 6 formed in the section through a gap S formed between the baking mold 1 and the peripheral wall below it.

Therefore, in this manufacturing apparatus, with the above-described configuration, it is possible to quickly raise and lower the temperature necessary for a manju with bean paste such as "Imayoyaki".

Furthermore, the control device of the manufacturing equipment is configured to be able to adjust the cycle of the series of manufacturing processes described above, so that everyone from experts to beginners can manufacture with a cycle time that suits their skills. It is now possible. In other words, experts and beginners have different work speeds for dropping the dough or supplying the filling to each recess, so the transition time to the next step is different, so the cycle time is adjusted according to their respective work speeds. It is configured so that it can be done.

Furthermore, in the case of this manufacturing device, for each half of the baking mold,
Since an independent space is formed below, the temperature of one half is not affected by the other half (each can obtain the most suitable temperature for each process).

The present manufacturing device configured and operated as described above has the following features:
By adjusting the cycle time of the above-mentioned steps according to the skill of the user, the control device can control the temperature of the baking mold without having to do extremely difficult work such as changing the size of the flame or moving the gas stove. Even beginners can produce buns with bean paste of the same best quality as those baked by experts.

(Effects of the Invention) The apparatus for producing steamed buns with bean paste according to the present invention can produce large amounts of calories without using a gas stove, and can be carried out inside a department store building or even in an underground mall.

Furthermore, unlike gas stoves, there is no combustion gas generated, so the working environment is much improved compared to conventional ones.

In addition, since this manufacturing device is heated by an electric heating device, it can be easily and accurately controlled by a control device, so that a semi-automatic manju-filled manju manufacturing device like the above embodiment is provided. In this case, since the control device performs complicated temperature control of the baking mold, even beginners can produce the same best-quality manju with bean paste as experts.

Furthermore, in order to provide calories to correct the difference in heat dissipation between the periphery and the center of the baking mold, the above-mentioned heat generating device takes into account the flame and heat dissipation in each part, as in conventional manufacturing equipment. There is no need to irregularly change the processing order or product recovery order depending on the position of the semi-finished products in the recess.

[Brief explanation of drawings]

Fig. 1 is a perspective view showing the structure of the Imagawayaki manufacturing apparatus according to this embodiment, with half of the baking mold raised upward;
The figure is a plan view showing the structure of the halogen lamp used in Fig. 1, and Fig. 3 is a device operation diagram showing the operating state of the halogen lamp for each half of the baking mold of the device and the corresponding work contents. FIG. 4 is a partially cutaway perspective view showing the structure of a conventional "Imagawayaki" manufacturing apparatus. 1... Baking mold, IA, IB... Half side of baking mold, 2.
...Recessed portion, 4...Halogen lamp. Figure 3

Claims (2)

[Claims] (1) A steamed bun manufacturing apparatus in which a baking mold is arranged above and a heating device capable of controlling calories is arranged below the baking mold, the bottom of the baking mold being coated black, and the heating device being made of halogen. Consisting of lamps,
A reflecting plate is formed below the halogen lamp to reflect the light upward, and the space below the baking mold in which the halogen lamp and reflecting plate are arranged is separated from the outside, and if necessary, the partitioned wall is used to connect the outside to the outside. An apparatus for manufacturing manju filled with bean paste characterized by having a ventilation hole that communicates with the manju. (2) A heating device for heating a part that is rectangular in plan view, in which tungsten is placed densely at both ends and coarsely at the center in a heat-resistant, straight, transparent, small-diameter tube. A heat generating device characterized in that the transparent thin diameter tube is wrapped around the tube, both ends of which are sealed, and a trace amount of a halogen substance is sealed inside along with an inert gas.