JPH0479637B2 - - Google Patents

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 explanations of a conventional takoyaki baking method and baking tools.

The baking mold 1 shown in FIG. 5 has hemispherical recesses, and generally has a structure in which recesses are arranged on an iron plate. This FIG. 5 depicts one of the recesses.

With the concave part of the baking mold 1 facing upward, pour the bottom dough 2 into it, add the ingredients 3, and place the top dough 4 on top.
Heat it from the bottom of baking dish 1.

The heated material placed in the baking mold 1 swells and rises above the baking mold 1 as shown in FIG. This is rotated as shown by arrows a and b using an awl-shaped turning tool 6 and baked into a spherical shape.

[Problem to be solved by the invention]

The conventional takoyaki baking process explained in Figures 5 and 6 is carried out on a cottage industrial scale, but recently, large-scale takoyaki machines have been developed, and the daily production ranges from tens of thousands to hundreds of thousands. 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. Therefore, in automatic takoyaki, a bell-shaped takoyaki 7 as shown in FIG. 7 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 channels.

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. As an 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.

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

The present invention was made in view of the above circumstances, and
To provide a method for baking confectionery, which does not require turning confectionery materials manually, is suitable for implementation on an industrial scale, and can bake confectionery into a spherical shape, and an apparatus therefor.

[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, the periphery of the top dough is half baked, and the center of the top dough is baked. Place the other baking mold over one of the baking molds while the portion is still unbaked, turn the baking molds upside down with both baking molds in close contact with each other, and bake in the one baking mold. The confectionery that is being baked is dropped into the other baking mold, and the other baking mold is heated from below to bake it.

In addition, in order to easily carry out the above method and fully exhibit its effects, the baking device of the present invention has a recess deeper than a hemispherical shape, and the inner surface of the bottom part is approximately spherical. a baking mold; positioning means for causing the concave sides of the two baking molds to face each other and facing each other; and positioning means for causing the two baking molds to face each other and facing each other,
The apparatus is characterized by being provided with a mechanism for rotating the two baking molds by 180 degrees around a horizontal axis while they are in close contact with each other.

[Effect]

According to the method described above, the ingredients for one confectionery (e.g. takoyaki) are baked in one baking mold having a recess deeper than the hemispherical shape.
It has an inverted bell shape and is almost completely baked, with the center part of the top half-baked.

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

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 roughly spherical shape.

Further, the above-mentioned apparatus is suitable for carrying out the above-mentioned inventive method, since two baking molds having a recess deeper than a hemispherical shape can be positioned relative to each other and turned upside down.

〔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 is 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, with appropriate seasonings added. 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. The above-mentioned lower dough 2 and upper dough 4 come into contact with each other and become one body, and the part in contact with the deep-baking mold A9 and its vicinity becomes almost baked dough 11, and the area near the center of the top surface becomes raw dough 12. It is in a state of

In this state, the deep baking mold B10 is placed over the previous deep baking mold A9.

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 is provided with a positioning protrusion 9a, and the deep-baking mold B10 is provided with a protrusion 9a for positioning.
A hole 10a for positioning is provided in the hole 10a.

The above-mentioned positioning components are set so that the recesses of both deep-baking molds A and B face each other directly.

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 if it's hot. It is advantageous to screw both deep-baking molds A and B 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 and 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 Figure 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 B10.

This reversal operation creates an inverted bell shape (second
The material, which was in the posture shown in Figure), assumes an upright bell-shaped posture (Figure 3), and the portion d corresponding to the edge of the bell slides into contact with the inflection point of the deep-baking mold B10, and is squeezed as shown by the arrow e. and deforms into a nearly spherical shape.

On the other hand, the half-baked dough 1 explained in Figure 2
Since 2 has not lost its fluidity, it flows and contacts the bottom of the deep baking mold B10 as shown in FIG.
It is baked and hardened into a spherical shape. 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 this shaping is in progress, the spherical takoyaki will swell due to the steam generated inside the takoyaki, and will be pressed against the deep baking mold B10 and baked into a beautiful spherical shape.

As is clear from the action shown in Fig. 3, the material half-fired in the deep baking mold A9 is
In order to transfer smoothly into 0, both deep baking molds A and B must be positioned with high precision, but if there is an error in this positioning,
Deep baking mold B10 is used to cover this error.
The diameter of the opening may be configured to be larger than the diameter of the opening of A9.

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 the drawing]

1 to 4 show the use of the apparatus of the present invention,
It is a process diagram showing an example of baking spherical confectionery by applying the method of the present invention. FIGS. 5 and 6 are explanatory diagrams of the takoyaki baking operation according to the prior art. Figure 7 is an explanatory diagram of a conventional automatic takoyaki machine.
FIG. 8 is an explanatory diagram of problems related to takoyaki baked with the above-mentioned conventional automatic takoyaki machine. 1... Conventional baking mold, 2... Bottom dough, 3...
Ingredients, 4... Upper dough, 5... Takoyaki in conventional technology, 7... Bell-shaped takoyaki, 8... Conventional automatic baking mold, 9... Deep baking mold A, 10... Deep baking mold B, 11...almost burnt dough, 12...baked dough, 13...spherical takoyaki.

Claims (1)

[Claims] 1. Using two baking molds having a recess deeper than a hemispherical shape, pouring the base dough into the mold with the recess of one of the two baking molds facing upward, 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, 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 over 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 mold and baking it by heating the other baking mold from below. 2. two baking molds each having a recess deeper than a hemispherical shape and having a substantially 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; Place the two baking molds directly facing each other,
1. An apparatus for baking spherical confectionery, comprising a mechanism for rotating the two baking molds 180 degrees around a horizontal axis while in close contact with each other. 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.