JPH0448426B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method and a baking apparatus for baking confectionery made by wrapping ingredients in a dough mainly composed of wheat flour and water. .

If the above ingredients are made from octopus as the main ingredient, the confectionery is called takoyaki.

Also, if the topping is cheese, it will be grilled with cheese.

Furthermore, if the filling is bean paste, it becomes a confectionery similar to manju.

[Conventional technology]

Conventionally, when producing this type of spherical confectionery,
As shown in Fig. 4, a bottom dough 2 made by dissolving flour in water and adding seasonings is placed in a baking mold 1 having a hemispherical concave portion, then the ingredients 3 are placed on top of the bottom dough 2, and then the top dough is placed on top of the bottom dough 2. Dough 2 is placed on top, heated from below, and baked.

The upper fabric 4 is made of the same material as the lower fabric 2 and has fluidity, so after a while it flows and fuses with the lower fabric 2 as shown in FIG.
Wrap Ingredient 3.

Before the upper dough 4 and the lower dough 2 are baked and lose their fluidity, the confectionery ingredients (dough and fillings) that are being baked are manually turned upside down using an awl-shaped turning device 10. , baked into balls.

In order to bake spherical confectionery without the above-mentioned manual effort of turning it upside down, an attempt was also made to use two baking molds 1 having hemispherical recesses and use them as so-called mating molds to bake spherical confectionery. But 2
There is a problem that the dough gets into the mating surfaces of the individual baking molds and creates burrs.

For Taiyaki, Imagawa-yaki, Momiji-yaki, etc., which have a shape that does not reduce the product value even if there are some burrs, a combination mold consisting of two baking molds with a concave part that is a negative inversion of the external shape of these sweets is used. is put into practical use. However, if burrs form on spherical confectionery, the commercial value will be significantly lowered, so it is not preferable to use a mating type that causes burrs.

For this reason, in the prior art, in order to bake a spherical confectionery without burrs, it was necessary to turn the confectionery upside down manually.

[Problem to be solved by the invention]

Even when baking confectionery by manually turning the confectionery upside down using the turning device 10 (FIG. 5), the following problems occur.

As shown in FIG. 4, the upper dough 4 placed over the filling 3 has fluidity, so it flows downward as shown in FIG.

For this reason, the thickness dimension t of the portion of the upper dough 4 covering the top of the ingredient 3 becomes thinner.

As a result, as shown in FIG. 6, in the baked spherical confectionery, the filling 3 is shifted from the center, and the skin 5 has thick and thin areas, reducing its commercial value.

When performing the baking operation manually, it is possible to push down the ingredients 3 using the return tool 10 and move them to the center in the state shown in Fig. 5, but it is possible to move the ingredients 3 hidden by the upper dough 4 Moving it to the center requires a high degree of skill and a great deal of effort.

If the firing operation is performed using automatic equipment, the fifth
As explained in the figure, since the turning device 10 cannot be turned upside down or the ingredients 3 cannot be pushed down, the baked confectionery is difficult to form into a sphere, and if you try to make it into a sphere using a matching mold, burrs will occur as described above. .

The present invention has been made in view of the above-mentioned circumstances, and provides a baking method that allows spherical confectionery without burrs to be baked using an automatic machine, and that also allows ingredients to be placed in the center; It is an object of the present invention to provide a firing apparatus suitable for carrying out the above firing method.

[Means to solve the problem]

In order to achieve the above object, the method for baking spherical confectionery according to the present invention uses two molds for baking confectionery having a recessed part deeper than a hemispherical shape, and one of the two molds is used for baking confectionery. Put the bottom dough into the mold, add the ingredients, cover with the top dough and heat it, then put the additional dough into the other of the two molds and heat it. When the periphery of the top dough is half-baked in one of the molds and the center of the top dough is still half-baked, turn the one mold upside down and place it on top of the other mold. The confectionery ingredients being baked in one of the molds are dropped upside down onto the added dough being baked in the other mold, and the upper dough and added dough are brought into contact and fused. It is characterized by further heating and baking.

Furthermore, the baking apparatus according to the present invention configured to carry out the above-mentioned method of the invention has two baking molds each having a hemispherical bottom and a recess that is deeper than the hemispherical shape, by connecting them to each other by means of a hinge. Connected so that they can rotate relative to each other, and when the two baking molds are rotated in a direction in which they approach each other, the recesses of both baking molds face directly and the openings of the respective recesses contact each other. It is characterized by having a structure that allows

[Effect]

According to the method of the invention, since the confectionery material being baked in one mold is placed upside down on top of the added dough being baked into a spherical shape in the other mold, both molds are The dough inside comes into contact and fuses together, and is fired into a spherical shape with no burrs or seams.

Furthermore, since the added dough covers the top dough, the thickness of the dough becomes even around the ingredients.

The above-mentioned dough (the base dough, top dough, and additional dough are fused into a single unit) is baked to form a skin of even thickness that wraps the filling.

The above-mentioned operation is suitable for baking using automatic equipment, since it does not require manual inversion/rotation of confectionery materials or pushing down of ingredients.

Further, according to the baking apparatus of the present invention having the above-described configuration, two baking molds are screwed together, and these baking molds are relatively rotated so that one baking mold burns the other baking mold. When covered, the openings of the recesses of both baking molds face each other and abut, which is suitable for carrying out the method described above. In particular, the operation of inverting the half-baked confectionery material and covering it over the half-baked dough can be performed quickly, easily, and reliably.

〔Example〕

Next, an example of implementing the firing method according to the present invention using the firing apparatus according to the present invention will be described with reference to FIGS. 1 to 3.

Baking mold A6 and baking mold B7 shown in FIG.
The recesses 6a and 7a are formed to have substantially the same shape and size, and are deeper than the hemispherical shape.

Both baking molds A6 and B7 are hinged with a hinge 8, and when baking mold A6 is rotated half a turn as shown by arrow a as shown in FIG. They face each other directly and abut (more specifically, the recesses face directly and the edges of their openings abut each other).

As shown in Fig. 1, the base dough 2 is poured into the baking mold A6, which is one of the two baking molds, and the filling
Put in.

The topping may be octopus pieces, small chunks of bean paste, or cheese.

Place the top dough 4 on top of the ingredients 3 above. Since the upper dough 4 has fluidity, it thinly covers the filling 3.

If you heat baking mold A6 from below in this state,
The lower dough 2 and the upper dough 4 are fused into one body and are gradually baked.

The baking progresses rapidly near the portion that is in contact with the baking mold A6, and progresses later in the central portion that covers the ingredients 3.

Put a small amount of dough 9 into the other baking mold B7. This fabric 9 is added to compensate for the thin parts of the upper fabric 4 to make it uniform in thickness, and will be referred to as additional fabric.

When the part of the dough in the baking mold A6 that is in contact with the baking mold A is almost baked and the center part (the part that covers the top of the ingredients 3) is half-cooked, the second
As shown in the figure, the baking mold A6, which was at the 6' position (indicated by the imaginary line), is rotated around the hinge 8 as shown by the arrow a, and is moved to the baking mold A6 position, which is drawn by the solid line. The baking mold A6 lightly collides with the baking mold B7 and stops.

The confectionery ingredients (lower dough 2, upper dough 4, and ingredients 3) half-baked in the above-mentioned baking mold A6 fall as indicated by arrow b due to inertia and their own weight.

And the part 4a where the upper dough 4 covers the ingredients 3
The mixture adheres to and fuses with the added dough 9 in a half-baked state.

In this way, a spherical confectionery with the filling 3 wrapped in the skin 5 is baked in the baking mold B7 as shown in FIG.

The above skin 5 is the bottom fabric 2, the top fabric 4, and the additional fabric 9
In Fig. 3, the upper half is the part where the lower dough 2 is baked, and the lower half is the part where the upper dough 4 and the additional dough 9 are fused and fired. This is the fired part.

For easy understanding by comparing with Figure 2, (a)
Thickness T ₁ of the skin of the part where the bottom dough that thickly wraps the ingredients 3 is baked, and (b) the thickness of the part where the top dough and the additional dough 9 that thinly wrap the ingredients 3 are overlapped and baked. The skin thickness dimension T ₂ and are almost equal, and the skin 5
The filling 3 is placed in the center and fired into a spherical shape without burrs or seams.

When small pieces of octopus are used as the ingredient 3, spherical takoyaki without seams or burrs is automatically baked.

When bean paste is used as the ingredient 3, spherical buns without seams or burrs are automatically baked.

〔Effect of the invention〕

As detailed above, according to the baking method of the present invention, it is possible to bake spherical confectionery without burrs or seams using an automatic machine, and the thickness of the crust can be made uniform by positioning the confectionery in the center of the filling. You can get used to it.

Further, according to the apparatus of the present invention, the above-described method of the invention can be easily and reliably carried out, and the process can be performed without burrs or seams.
Moreover, it is possible to automatically bake a spherical confectionery with the filling placed in the center.

[Brief explanation of the drawing]

1 to 3 are cross-sectional views showing an example of the firing method according to the present invention using an embodiment of the firing apparatus according to the present invention. FIGS. 4 and 5 are explanatory diagrams of conventional firing techniques. FIG. 6 is an explanatory diagram of the problem in the above conventional example. 1... Conventional baking mold, 2... Bottom dough, 3...
Ingredients, 4... Upper dough, 5... Skin, 6... Baking mold A,
6a... recess, 7... baking mold B, 7a... recess,
8...Hinge, 9...additional fabric, 10...turning device.

Claims (1)

[Claims] 1. Using two confectionery baking molds having recesses deeper than a hemispherical shape, the base dough is placed in one of the two molds, and the filling is placed in the confectionery baking mold. , put the top dough and heat it, put the additional dough into the other of the two molds and heat it, and then heat the area around the top dough in one of the two molds. When the upper dough is half baked and the center part of the upper dough is still undercooked, one of the molds is turned upside down and placed on top of the other mold, and the dough is being baked in the one mold. The confectionery ingredients are dropped upside down onto the added dough that is being baked in the other mold, the upper dough and the added dough are brought into contact and fused, and then heated and baked.
How to bake spherical sweets. 2. In an apparatus for manufacturing spherical confectionery made by wrapping fillings in a dough mainly composed of wheat flour and water and baking them, two pieces having a hemispherical bottom and a recess deeper than the hemispherical shape are used. The baking molds are connected by a hinge so as to be relatively rotatable, and when the two baking molds are rotated in a direction in which they approach each other, the concave portions of both baking molds face directly, A baking device for baking spherical confectionery, characterized by having a structure in which the openings of the respective recesses can come into contact with each other. 3. The method for baking a spherical confectionery according to claim 1, wherein the ingredients include small pieces of boiled octopus. 4. The method for baking a spherical confectionery according to claim 1, wherein the ingredient is bean paste.