JPH03180159A - Baking of spherical cake and apparatus therefor - Google Patents

Abstract

PURPOSE:To easily prepare a spherical cake by providing two baking molds each having a recess deeper than a semi-spherical shape, placing one of the molds facing the recess upward, putting dough, ingredient, etc., into the recess, heating from under, covering the content with the other baking mold, turning the molds upside down and again heating from under. CONSTITUTION:A pair of baking molds 9, 10 each having a recess deeper than a semi-spherical shape are prepared beforehand. A baking mold 9 is placed facing the recess upward, a bottom dough 2 is poured into the recess, an ingredient 3 is put on the dough, a top dough 4 is poured thereon and the content of the mold is heated from the bottom of the baking mold 9. When the bottom dough 2 is almost completely baked and the circumference of the top dough 4 is half-baked while leaving the center of the top dough 4 is unbaked state, the other baking mold 10 is put on the former baking mold 9. The molds 9, 10 are turned upside down while closely contacting the molds with each other to drop the cake under baking in the mold 9 into the baking mold 10. The cake is completely baked by heating from the bottom of the baking mold 10 to obtain the objective spherical cake.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method and apparatus for baking spherical confectionery, and in particular, to a method for baking spherical confectionery, and in particular to a method for baking spherical confectionery, and in particular, a method for baking spherical confectionery, in which fillings are wrapped in a paste-like dough made by dissolving flour in water. The present invention relates to a baking method suitable for industrial mass production of baked confectionery, and a baking device therefor.

[Conventional technology]

Takoyaki is an example of this type of spherical confectionery.

FIGS. 5 and 6 are explanatory diagrams of a conventional takoyaki baking method and baking tools.

The baking mold 1 shown in FIG. 5 has a hemispherical recess,
Generally, it has a structure in which a large number of recesses are arranged in an iron plate. This FIG. 5 depicts one of the recesses.

The concave portion of the baking mold 1 is turned upward, the bottom dough 2 is poured into it, the toppings 3 are placed therein, the top dough 4 is placed on top of the bottom dough 2, and the baking mold 1 is heated from below.

The heated material placed in the baking mold 1 swells and rises above the baking mold 1 as shown in FIG. this,
Arrow a with the awl-shaped return device 6.

Rotate as shown in b and bake into a spherical shape.

[Problem to be solved by the invention]

The conventional takoyaki baking explained in FIGS. 5 and 6 is carried out on a cottage industrial scale, but recently, large-scale automatic takoyaki machines have been developed, and the daily production range is from tens of thousands to more than a dozen. Automatic machines are in practical use.

However, in an automatic takoyaki machine, it is difficult to rotate the takoyaki using a turning device as explained with reference to FIG. For this reason, in automatic takoyaki machines, the seventh
A bell-shaped takoyaki 7 as shown in the figure is baked. The phantom line 8 is a baking mold used in an automatic machine.

The bell-shaped takoyaki 7, which is baked on an industrial scale and produced in excess of tens of thousands per day, is frozen, packaged, and distributed through distribution routes.

At the retail store, which is the end of distribution, this is thawed, heated, and sold.

However, the bell-shaped takoyaki 7 is not easy to heat. 1
For example, as shown in FIG. 8, it is placed on an iron plate 15 and heated with a burner 9. However, since this heating method heats only the bottom of the bell-shaped takoyaki 7, there are problems such as the bottom being too burnt and the temperature not being uniform throughout.

Furthermore, general users have a pervasive concept that ``Takoyaki is spherical,'' and they feel strange about bell-shaped Takoyaki. For this reason, takoyaki that is not spherical has low commercial value.

The present invention has been made in view of the above-mentioned circumstances, and provides a method for baking confectionery that does not require manual turning of confectionery materials, is suitable for implementation on an industrial scale, and can be baked into a spherical shape, and
The purpose is to provide such equipment.

[Means to solve the problem]

In order to achieve the above object, the baking method of the present invention uses two baking molds each having a recess deeper than that of a hemisphere, and the method involves the following: Pour the bottom dough inside, add the ingredients, cover with the top dough, and heat from the bottom of one of the baking molds until the bottom dough is almost baked.
With the peripheral part of the upper dough half-baked and the center part of the upper dough not yet baked, one baking mold is covered with the other baking mold, and both baking molds are brought into close contact with each other. The confectionery being baked in one baking mold is turned upside down and dropped into the other baking mold, and the other baking mold is heated from below and baked.

Further, in order to easily carry out the above method and fully exhibit its effects, the baking apparatus of the present invention has a recess deeper than a hemispherical shape, and the inner surface of the bottom of the recess is approximately spherical. a positioning means for directly facing each other with the concave sides of the two baking molds facing each other; Place 18 pieces of baking mold around the horizontal axis.
It is characterized by being provided with a mechanism for rotating it by 0 degrees.

[Effect]

According to the method described above, in one of the baking molds, which has a recess deeper than the hemispherical shape, one
The ingredients for individual confectionery (for example, takoyaki) have an inverted bell-like shape that is charred, and the center of the top surface is half-cooked.

In this state, it is turned upside down and dropped into the other baking mold, so that the unbaked portion flows to the bottom of the other baking mold and is baked into a spherical portion.

At the same time, when the circular edge part (around the top surface in the inverted state) that had been half-fired into an inverted bell shape in one baking mold was dropped into the other baking mold, At the inflection point of the other baking mold (the part where the concave part becomes smaller in diameter as it goes downwards, it is an inflection point when considered in cross-section, it is an inflection line when considered three-dimensionally, and it is a horizontal circular part) When they come in contact with each other, they are subjected to an action similar to so-called drawing (a press technical term), and are partially deformed from a bell shape to a shape close to a sphere.

The above-mentioned half-baked part that is baked into a spherical shape in the other baking mold and the above-mentioned drawn and deformed part are connected to form an overall shape resembling a sphere.

Furthermore, at the final stage of baking, the confectionery ingredients expand due to the action of steam generated by heating, but at this time, since they are dropped into the other baking mold, they are baked into a spherical shape.

Moreover, the aforementioned device has a recess that is deeper than the hemispherical shape.
Since the individual baking molds can be positioned relative to each other and turned upside down, it is suitable for carrying out the above-described method of the invention.

〔Example〕

FIGS. 1 to 4 are schematic cross-sectional views showing an example of the method for baking spherical confectionery according to the present invention using the spherical confectionery baking apparatus according to the present invention. In this example, takoyaki was baked as an example of a spherical confectionery.

As shown in FIG. 1, the lower dough 2 is placed in an iron mold for baking (referred to as a deep-baking mold) A9, which has a recess deeper than a hemispherical shape and a spherical bottom. Add ingredients 3, cover the ingredients with top dough 4, and heat from below.

The above-mentioned upper dough and lower dough are made of the same material, which is a mixture of wheat flour and water, and the addition of appropriate seasonings. In this example, small pieces of octopus, tempura lees, and shredded cabbage were used as the above-mentioned ingredients.

FIG. 2 shows the state during firing. Above-mentioned bottom fabric 2
and the upper dough 4 come into contact with each other and become one, and the deep baking mold A9
The part in contact with and the vicinity of the dough 11 is almost burnt.
Therefore, the area near the center of the top surface is in a state of half-baked dough 12.

In this state, place the deep baking mold BIO on top of the deep baking mold A9.
cover.

In this example, the deep-baking molds A and B are members of almost the same shape and size, but the deep-baking mold A9 has a positioning protrusion 9.
There is a hole 1 for positioning in the deep baking type BIO.
0a is provided.

The above positioning components are for both deep baking molds A and B.
The recesses are set so that they are directly facing each other.

When implementing the baking apparatus according to the present invention, the above-mentioned positioning components are not limited to protrusions and holes, and any known positioning means can be selected and applied, for example, protrusions and grooves. It's okay to have one. It is advantageous if both deep-baking molds A and B are screwed together with a hinge, since not only the positioning function is fulfilled, but also the combination among a large number of deep-baking molds can be specified, and the deep-baking molds can be opened and closed freely.

When both deep-baking molds A and B are placed directly facing each other in close contact with each other and rotated 90 degrees around a horizontal axis of rotation, the molds are turned upside down and become as shown in Fig. 3.

The material being fired in the deep baking mold A9 falls under its own weight as shown by arrow C and is transferred into the deep baking mold BIO.

As a result of this reversal operation, the material that had been in an inverted bell-shaped position (Figure 2) becomes an upright bell-shaped position (Figure 3), and the portion d corresponding to the edge of the bell has changed to the shape of the deep-fired BIO. It slides on the curved point and is squeezed as shown by arrow e, deforming into a shape close to a spherical surface.

On the other hand, the half-baked dough 12 described in FIG. 2 has not lost its fluidity, so as shown in FIG. 3, it flows and contacts the bottom of the deep baking mold BIO, forming a spherical shape and baking it. It will be done. Before this baking and hardening progresses, the baked dough 11 is covered by its own weight, and a spherical takoyaki 13 is formed as shown in FIG. If heating is continued while the bottom shape is progressing, the spherical takoyaki will expand due to the steam generated inside it, and will be pressed into the deep baking mold BIO and baked into a beautiful spherical shape.

As is clear from the action shown in Figure 3, deep baking type A9
In order for the half-baked material to be transferred smoothly into the deep baking mold BIO, both deep baking molds A and B must be positioned with high precision, but if there is an error in this positioning. The diameter of the opening of the deep-burning BIO may be configured to be thicker than the diameter of the opening of the A9 to the extent that this error can be covered.

In the above-mentioned example, since octopus pieces were used as the ingredient 3, a confectionery called takoyaki was baked.

However, as can be easily understood from the above-mentioned functions and effects, it is also possible to use materials other than octopus as the ingredient 3, and for example, bean paste can also be used.

〔Effect of the invention〕

As explained above, the baking method of the present invention does not require manual rotation of confectionery materials during the baking process, and is therefore suitable for automation and suitable for baking spherical confections on an industrial scale.

Further, according to the apparatus of the present invention, the above-described method of the invention can be easily and reliably carried out and its effects can be fully exhibited.

[Brief explanation of drawings]

1 to 4 are process diagrams showing an example of baking spherical confectionery using the apparatus of the present invention and applying the method of the present invention. FIGS. 5 and 6 are explanatory diagrams of the takoyaki baking operation according to the prior art. FIG. 7 is an explanatory diagram of a conventional automatic takoyaki machine, and FIG. 8 is an explanatory diagram of problems related to takoyaki baked with the conventional automatic takoyaki machine. 1... Baking mold of conventional example, 2... Bottom dough, 3... Toppings, 4... Top dough, 5... Octopus/grilled in conventional technology, 7... Bell-shaped takoyaki, 8...Conventional automatic baking mold, 9...Deep baking mold A, 10...Deep baking mold B,
11...baked dough, 12...half-baked dough,
13... Spherical takoyaki.

Claims (1)

[Claims] 1. Using two baking molds having a recess deeper than a hemispherical shape, pour the base dough into it with the recess of one of the two baking molds facing upward. , put the ingredients, cover with the top dough, and heat from the bottom of one of the baking molds, so that the bottom dough is almost baked, the periphery of the top dough is half baked, and the center of the top dough is not baked yet. Then, place the other baking mold on top of the one baking mold, turn them upside down with both baking molds in close contact with each other, and transfer the confectionery being baked in one baking mold to the other baking mold. A method for baking spherical confectionery, characterized by dropping the confectionery into a baking mold and baking it by heating the other baking mold from below. 2. two baking molds having a recess deeper than a hemispherical shape and having an almost spherical inner surface at the bottom; and positioning means for directly facing each other with the concave sides of the two baking molds facing each other; With the two baking molds facing each other and in close contact with each other, rotate the two baking molds 18 cm around the horizontal axis.
A baking device for baking spherical confectionery, characterized by comprising a mechanism for rotating it by 0 degrees. 3. The spherical confectionery baking apparatus according to claim 2, wherein the two baking molds are connected to each other by a hinge so that they can rotate at least 180 degrees.