JP2010279287A - Baking machine for molded food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a baking machine for a molded food by which baking time and temperature can be adjusted simply and the production in good quality can be carried out even when a liquid dough having an increased amount of starch is baked by a baking line in which a lower mold dough-feeding opening is largely separated to a mold-fitting device side from an upper mold dough-feeding opening. <P>SOLUTION: The baking machine 1 bakes the dough by filling upper molds 11 and lower molds 12 of a baking mold 2 having a plurality of rows of the upper molds 11 and the lower molds 12 in opened states in the baking line 3 having a heating part 34, with the dough from the upper mold dough-feeding opening and the lower mold dough-feeding opening respectively, and laying the upper molds 11 on the lower molds 12 in the upper and lower direction in the midway of heating while conveying the baking mold 2 by the mold-fitting device 31. The upper mold dough-feeding opening for feeding the dough to the upper mold 11 is installed in the conveying upstream side of the baking line 3, and the lower mold dough-feeding opening for feeding the dough to the lower mold 12 is installed in the mold-fitting device 31 side at the downstream side of the upper mold dough-feeding opening so as to be separated. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a molded food baking machine for baking a molded food that is baked and molded by pouring a fluid dough into upper and lower molds, such as firewood grilled.

Conventionally, when producing confectionery such as baked goods by baking dough, in addition to wheat flour and rice flour, starch such as potato starch or processed starch is mixed with raw materials including fats and oils and water to make liquid A manufacturing method in which a dough is formed and the liquid dough is filled in a baking mold and fired is already known (for example, Patent Document 1).
In general, when mass-producing and producing baked confectionery such as baked potatoes (hereinafter simply referred to as molded foods), a baking mold in which an upper mold and a lower mold are overlapped so as to be opened and closed is used. There is also known a baking machine that automatically supplies a seasoning material and performs a baking operation.

  In the baking machine as described above, a plurality of baking molds are arranged in a state in which the upper mold and the lower mold are opened in a firing line having a heating unit, and the upper mold dough supply port and the lower mold dough supply port are provided. The upper and lower molds are filled with the dough and heated while transporting the baking mold in an open position, and the upper mold and the lower mold are overlapped and fired by a matching machine installed in the middle of the firing line. be able to. Moreover, the baking machine has installed the content material supply port of the content material filling part which supplies content materials, such as rice cake, in the dough with which the upper mold accommodating part was filled, in the vicinity of the upper mold material supply port.

JP 2004-321182 A

  The conventional baking machine is for baking a dough mainly composed of wheat flour and containing starch, sugar and an expanding agent, and the dough is supplied from the upper mold dough supply port to the upper mold containing section, While filling the dough into the dough to be filled, the dough is supplied from the lower mold dough supply port to the lower mold container, and the upper mold and the lower mold are relatively short to reach the matching device. A baked confectionery is produced by heating at a slightly high temperature and baking while producing a suitable burned surface on both dough surfaces.

However, when it is desired to bake a liquid dough as shown in Patent Document 1 by the baking machine as described above, the liquid dough is filled into the upper mold and the lower mold almost simultaneously, and then the high temperature is quickly reached by a short baking line. Since the heating is performed, the liquid dough has a defect that causes uneven burning or scorching due to short-time high-temperature heating. In addition, the dough is likely to be insufficiently solidified in the center of the upper mold accommodating part, and the upper mold is reversed and rotated by the aligning device without sufficiently holding the wrinkles. There is a problem that it is easy to break down.
The present invention produces a candy-like product with high quality that forms a soft skin without scorch and has a sticky texture when a liquid dough is baked to produce a confectionery such as a baked product. Provided is a baking machine that can.

  In order to achieve the above object, a firing machine according to the present invention firstly includes a firing line 3 having a heating unit 34, and an upper mold 11 in which a plurality of upper molds 11 and lower molds 12 are arranged in an open posture. The upper mold 11 and the lower mold 12 are filled with the cloth from the mold dough supply port 47 and the lower mold dough supply port 47a, respectively, and the upper mold 11 and the lower mold 11 are moved by the mold matching device 31 in the middle of heating while conveying the baking mold 2. In the baking machine 1 for baking the dough by superimposing the mold 12 in the vertical direction, an upper mold dough supply port 47 for supplying the dough to the upper mold 11 is installed on the upstream side of the transfer of the baking line 3 and the lower mold 12 The lower mold dough supply port 47a for supplying the dough to the upper mold dough supply port 47 is provided on the downstream side of the upper mold dough supply port 47 so as to be spaced apart.

  Second, between the upper mold dough supply port 47 and the lower mold dough supply port 47a, the medium material supply port 57 for supplying the content material to the upper mold 11 separately from the dough is separated from the lower mold dough supply port 47a. In addition, it is characterized in that it is installed close to the upper mold dough supply port 47.

  Thirdly, a plurality of upper mold dough supply ports 47 and lower mold dough supply ports 47a are provided in each of the dough storage portion 9 of the upper mold 11 and the dough storage portion 9a of the lower mold 12, and the plurality of upper mold dough supply ports 47a are provided. It is characterized in that at least one of the fabric supply port 47 and the lower mold fabric supply port 47a can be exchanged with and exchanged with the other fabric storage portion.

  The fourth feature is that the dough supply position of the lower mold dough supply port 47a can be changed upstream or downstream on the firing line 3.

  Fifth, the depth of the accommodating portion 9 of the upper mold 11 that accommodates the content material is formed deeper than the depth of the accommodating portion 9a of the lower mold 12.

  Sixth, a cleaning unit 39 for injecting air toward the baking mold 2 is provided in the vicinity of the upstream side of the upper mold dough supply port 47.

  Seventh, the dough is characterized by being a liquid dough comprising about 7 to 2.5 starch and wheat flour and blended with egg white freeze-dried powder, seasoning, expanding emulsifier and the like.

The baking machine having the above configuration has the following effects.
According to the first aspect of the present invention, the lower mold dough supply port for supplying the dough to the lower mold is formed with respect to the upper mold dough supply port for supplying the dough to the upper mold installed on the conveyance start end side. By placing it apart from the aligner, the dough filled in the upper mold is baked with sufficient time until it is conveyed to the aligner, and the dough filled in the lower mold is conveyed to the aligner. Can be smoothly joined to the half-baked back-baked dough while preventing the mold from losing its shape. it can. In addition, since the lower mold side can be heated after mold matching, solidification of the lower mold dough and the upper mold dough and homogeneous baking of both doughs can be completed simultaneously.
Also, when baking liquid dough with a large amount of starch, the position where the lower mold dough supply port is largely separated from the upper mold dough supply port to the mold matching device side with respect to the state of the upper mold dough and the lower mold dough The long firing line installed in can easily adapt the firing time and temperature, and can also be manufactured with good quality by preventing scorch-like products.

  According to the invention of claim 2, the taste material supply port for supplying a taste material such as rice cake is brought close to the upper material supply port between the upper material supply port and the lower material supply port. By installing, like the upper mold dough, the content material can be sufficiently baked while taking a long time to reach the mold matching device while preventing scorching. In addition, when the upper die is matched with the lower die using the mold matching device, the lower mold is held in the dough, and it smoothly enters the semi-baked dough of the lower mold, and the shape of the mold is destroyed during mold matching. The product which prevented deformation | transformation of these etc. can be manufactured.

  According to the invention of claim 3, by providing at least one of the upper mold dough supply port and the lower mold dough supply port, each of which is a plurality of ports, in the other side dough storage section so as to be detachable and replaceable, Since the necessary number of supply ports and lower mold dough supply ports can be interchanged with each other, each dough can be efficiently supplied and filled into each housing portion of the baking mold. In addition, it is possible to easily manufacture products having different patterns by supplying fabrics of different colors to the same housing.

According to the invention of claim 4, by providing the cloth supply position of the lower mold dough supply port so as to be changeable, the dough can be properly filled in correspondence with the stowage containing portions having different shapes and sizes.
Also, by adjusting the dough supply position of the lower mold dough supply port in the firing line direction, it is possible to easily adjust and change the firing of the lower mold dough, making it easy to manufacture products using various dough be able to.

  According to the invention of claim 5, by forming the depth of the upper mold accommodating portion deeper than the depth of the lower mold accommodating portion, the dough and the contents can be supplied into the upper mold, and the upper mold The thickness of the inner fabric and the lower mold can be made substantially equal. In addition, since the upper mold can be heated between the upper mold dough supply port and the lower mold dough supply port before reaching the mold matching device, solidification of the upper mold dough is promoted, and the degree of baking with the lower mold at the mold aligning position can be promoted. It can be made easy to match, and the upper mold fabric and the lower mold fabric can be appropriately joined.

  According to the invention of claim 7, a liquid dough having starch and wheat flour of about 7 to 2.5 and blended with egg white freeze-dried seasoning expanding emulsifier, etc. A long baking line installed at a large distance on the side of the aligning apparatus is baked while slowly taking time to prevent overheating. Therefore, it is possible to easily produce a candy-like product with high quality without causing scorching.

It is a top view of the baking machine to which this invention was applied. It is a front view of FIG. It is a left view of FIG. It is a perspective view which shows installation structures, such as an upper mold | type cloth supply port and a lower mold | type cloth supply port. It is a top view which shows the line operation | work of a baking line typically with a straight line. It is a top view of a baking mold. FIG. 7 is a side view of FIG. 6.

  An embodiment of the present invention will be described with reference to the drawings. 1 to 3, reference numeral 1 denotes a molded food baking machine for baking baked goods, baked goods, cakes and other confectionery and other baked and molded products. This baking machine 1 is filled with a first dough from the upper side in the conveying direction as a dough filling unit for filling a baking dough 2 with product dough in a baking machine main body section 4 provided with a baking line 3 for circulating and conveying a plurality of baking molds 2. A portion 6 and a second dough filling portion 7 are installed, and a seasoning material filling portion 8 for supplying and filling sugar beet, side dish processing tool materials and the like as a seasoning material is installed between them.

As shown in FIG. 6 and FIG. 7, the baking mold 2 includes an upper mold 11 and a lower mold each having a housing portion 9 and a housing portion 9 a for housing the dough and forming a half body of a confectionery product having a fish shape. 12 are connected by a hinge part 13, and the axis of the hinge part 13 is attached to the central part of the baking base 14 having a heating hole and forming a rectangular frame. In the illustrated mold 2, the upper mold 11 is formed with two accommodating portions 9, 9, and the lower mold 12 is formed with symmetrical accommodating portions 9 a, 9 a that are paired with the accommodating portions 9, 9. ing.
And the depth of the accommodating part 9 by the side of the upper mold | type 11 is formed deeper than the accommodating part 9a by the side of the lower mold | type 12, and the dough and the content material are accommodated in the accommodating part 9 together. Thereby, the thickness of the cloth in the upper mold 11 and the cloth in the lower mold 12 are made substantially equal. Further, protrusions 16 and 17 for opening and closing the mold are provided on the outer sides of the upper mold 11 and the lower mold 12.

The above-mentioned baking molds 2 are plural (31 pieces in FIG. 5), the axial direction of the hinge part 13 is along the conveying direction, and the upper mold 11 side is the first dough filling part 6, the seasoning material. In a state where it is positioned on the filling unit 8 and the second dough filling unit 7 side, it is detachably mounted on the firing line 3 configured on the upper side of the firing machine body 4.
As a result, the baking mold 2 is in the mold opening posture in the conveying path of the baking line 3, the dough is supplied to the storage portions 9, 9 of the upper mold 11, and then the candy as the content material is supplied, and then the lower mold 12 is stored. The dough is supplied to the portions 9a and 9a. Thereafter, after a predetermined baking time, the upper die 11 is turned around the axis of the hinge portion 13 and overlapped with the lower die 12 to close the die. Can be fired, and after firing is completed, the lower mold 12 can be opened to take out the baked goods.

As shown in FIG. 1, the firing machine main body 4 has the firing line 3 installed horizontally on the upper surface of the rectangular body frame 19 in plan view. The return path 22 is set to be substantially equal in length and parallel to each other, a mold transfer outbound path 23 that conveys the baking mold 2 from the forward path 21 to the return path 22, and a mold that conveys the baking mold 2 from the return path 22 to the outbound path 21. A relay return path 24 is formed.
The forward path 21 and the return path 22 have the same structure as a conventional one, and support guides 3a for supporting both sides of the baking mold 2 and guiding them in the conveying direction, and predetermined baking of the upper mold 11 and the lower mold 12 of the baking mold 2. A heating unit capable of heating appropriately for each range is provided.

  Further, the die-joining forward path 23 includes a longitudinal feed device 26 that feeds one baking mold 2 forward at the end of the forward pass 21 and a lateral feed device 27 that feeds one baking die 2 left at the start end of the return path 22. Provided. In addition, the die transfer return path 24 is provided with a longitudinal feed device 28 that feeds one baking die 2 at the end of the return path 22 and a lateral feed device 29 that feeds one baking die 2 right at the start end of the forward path 21. ing.

Accordingly, as shown in FIG. 1, each baking mold 2 placed adjacent to the forward path 21 is laterally fed by 1 pitch each time the lateral feed device 29 of the die transfer return path 24 is operated. The baking mold 2 that has reached the end is relayed to the start end of the return path 22 by the forward feed device 26.
Next, when the firing mold 2 is laterally fed by 1 pitch in the return path 22 by the operation of the lateral feed device 27, the firing molds 2 arranged in the return path 22 are laterally fed by 1 pitch to reach the mold relay return path 24. The die 2 can be post-feeded by the vertical feeding device 28 and sent to the starting end portion of the forward path 21 so that each baking die 2 can be circulated and conveyed sequentially with a predetermined operation timing.

  Then, on the return path 22 side of the firing line 3, as indicated by a dotted line in FIG. 1, the upper mold 11 is reversed and the mold aligning device 31 is overlaid and closed on the lower mold 12, and the closed upper mold 11 is opened to move the original mold A mold opening device 32 that opens to a state is provided at a predetermined interval. The mold aligning device 31 and the mold opening device 32 are installed below the return path 22 and each operating member 33 (FIG. 7) that moves back and forth reciprocates when the mold 2 is conveyed to a predetermined position. The upper mold 11 is rotated and closed and the closed baking mold 2 is opened by pushing the projecting pieces 16 and 17 projecting from the lower side upward from the lower side. Can do.

  In addition, the firing line 3 is divided into a predetermined position of the firing line 3 in the series of circulation conveyance paths, for example, as shown by a thick dotted line in FIG. By heating temperature set for every predetermined position, it heats efficiently, without wasting energy. That is, the divided baking line of the embodiment includes the first dough filling unit 6 and the second dough filling unit 7, the second dough filling unit 7 and the mold matching device 31, and the mold matching device 31 and the mold opening device. 32 and the downstream side of the mold opening device 32.

  When the heating part 34 of the firing line 3 is a combustion gas heating system, as shown in FIG. 7, the gas pipe 36 is placed close to the lower part of the firing mold 2 and the upper mold 11 and the lower mold 12 are heated simultaneously. Or only one side can be heated. Moreover, a heating location, a heating range, and a heating temperature can be adjusted. A gas supply unit 37 that supplies gas to each of the heating units 34 is provided in a space on the right side of the baking machine body 4. Note that, between the mold aligning device 31 and the mold opening device 32, the gas pipe 36 is disposed only in the lower part of the conveyance path of the lower mold 12.

  Further, the firing line 3 is provided with a take-out work section 38 for taking out the product from the open mold 2 in a predetermined range on the end side of the return path 22. Further, the forward path 21 is provided with a cleaning unit 39 for cleaning the baking mold 2 which has been emptied after the product is taken out in a predetermined range on the conveyance start end side. The cleaning unit 39 is provided with a plurality of air nozzles 41 for ejecting air in the vicinity of the first dough filling unit 6, and supports a nozzle tip that can be positioned and adjusted close to the baking mold 2. As a result, air is blown from the first dough filling unit 6 side to the baking mold 2, and garbage is discharged toward the outside of the forward path 21.

In addition, the cleaning unit 39 has a partition wall 42 erected on the central frame 4 a of the baking machine main body 4 to partition the forward path 21 and the return path 22.
The cleaning unit 39 configured as described above prevents the contamination of the product remaining in the baking mold 2 and the dust such as dust scattered from the outside by blowing off immediately before the dough filling operation, thus preventing contamination. There are features such as hygienic product manufacturing and labor saving of the cleaning work of the baking mold 2.

  Next, with reference to FIG.1, FIG.3, FIG.4, the structure and usage aspect of the 1st dough filling part 6, the 2nd dough filling part 7, the content material filling part 8, etc. are demonstrated. In this embodiment, the first dough filling section 6 is an upper mold filling section for filling the upper mold 11 with the dough, and the second dough filling section 7 is a lower mold dough filling section for filling the lower mold 12 with the dough. . Under the respective dough tanks 43, 43a, filling devices 46, 46a are detachably provided according to a known configuration, and a predetermined amount of dough in the tank is supplied from the supply pipe 44 toward the baking mold 2, and each storage section is provided. 9, 9a is filled.

In each of the filling devices 46 and 46a, the bases of the four supply pipes 44 are detachably connected to the filling device main body, and a supply pipe port made of a metal pipe is provided at the tip of the supply pipe 44. ing. That is, the filling device 46 includes four upper mold dough supply ports 47 for supplying the upper mold dough, and the filling device 46a includes four lower mold dough supply ports 47a for supplying the lower mold dough.
Each upper mold fabric supply port 47 and each lower mold fabric supply port 47a are detachable from supply port installation portions 48 and 48a installed at the respective fabric supply positions of the upper mold fabric and the lower mold fabric. Supports mounting.

  As shown in FIG. 4, the supply port installation portions 48, 48 a fire the mounting member 51 having a bifurcated insertion portion 49 that removably mounts the upper mold fabric supply port 47 and the lower mold fabric supply port 47 a at the tip. The machine main body 4 is configured to be able to change its height and orientation via a support member 52. Thereby, even when using the baking mold 2 from which each shape and size differ, each supply pipe opening can position a dough supply position accurately and easily with respect to the accommodating parts 9 and 9a. Further, since each upper mold dough supply port 47 and lower mold dough supply port 47a have mounting compatibility, a simple and inexpensive mounting structure can be achieved.

In the illustrated example, the supply port installation portion 48 of the upper mold dough filling unit 6 is provided on the outer frame 4 b of the baking machine main body 4, and the supply port installation unit 48 a of the lower mold dough filling unit 7 is provided on the central frame of the baking machine main unit 4. 4a, and each supply port installation part 48, 48a is provided so that the attachment position of the support member 52 can be moved and adjusted along the frame direction.
As a result, the upper mold dough filling unit 6 can face the upper mold dough supply ports 47 in close proximity to the upper portions of the storage units 9 and 9 formed on the left and right sides of the upper mold 11, and the predetermined amount The dough can be supplied and filled uniformly and promptly at an appropriate position in each housing portion 9.

Similarly, the lower mold dough filling unit 7 places the two lower mold dough supply ports 47a through the supply port setting unit 48a at the appropriate positions of the storage units 9a and 9a formed on the left and right sides of the lower mold 12, respectively. The dough can be filled uniformly and quickly.
Further, the upper mold dough supply port 47 and the lower mold dough supply port 47a included in the upper mold dough filling unit 6 and the lower mold dough filling unit 7 have mounting compatibility with respect to the respective supply port setting units 48 and 48a. Therefore, the upper mold dough filling unit 6 and the lower mold dough filling unit 7 supply the necessary upper mold dough supply port 47 and the lower mold dough supply to the supply port installing unit 48 and the supply port installing unit 48a, respectively. The cloth can be supplied in a cross state in which the mouth 47a is mutually replaced.

  That is, when the upper mold dough filling unit 6 and the lower mold dough filling unit 7 store different types of dough and want to make a product in which the storing units 9 and 9a are filled with a plurality of types of dough, supply the upper mold dough. By replacing the required number of the mouth 47 and the lower mold dough supply port 47a with each other, each dough can be simultaneously supplied to the accommodating portions 9 and 9a and efficiently filled. In this case, the dough is stored in the dough tanks 43 and 43a separately for each type.

  Next, with reference to FIG. 1 and FIG. The content material filling unit 8 is provided with a content material filling device 56 for supplying a predetermined amount of content material (boil) in the tank to the baking mold 2 conveyed to a predetermined position by the firing line 3 at the bottom of the content material tank 53. Removable. The seasoning material filling device 56 is provided with a seasoning material supply port 57 that is provided separately on the left and right sides while supplying the rice cake in a shape and size suitable for the product shape of the housing portions 9 and 9. The left and right content material supply ports 57 can be replaced with different types of supply ports for supplying rice cake in an appropriate shape and form.

In addition, when manufacturing a baked product like the embodiment as described later, a rod-shaped candy formed in a predetermined length with a square cross-sectional size of about 25 mm is placed in the housing portions 9 and 9 in advance. It is desirable to supply the center of the filled dough from above.
In addition, the cooperative operation of each working unit for carrying out the firing mold transfer of the firing line 3 and filling of the dough and straw, opening and closing of the mold, etc. is performed via the control device by operating the operation panel 59 installed in the firing machine body 4. Can be performed automatically and manually.

In the baking machine 1 in the embodiment, the lower mold dough supply port 47a is connected to the mold matching apparatus 31 side from the upper mold dough supply port 47 with respect to the upper mold dough supply port 47 installed on the conveyance start end side of the baking line 3. Until the dough filled in the upper mold 11 is conveyed to the mold matching device 31 and is subjected to primary surface baking until the dough filled in the lower mold 12 is conveyed to the mold matching device 31. The primary back is fired.
Further, between the upper mold dough supply port 47 and the lower mold dough supply port 47a, the medium material supply port 57 for supplying the medium material to the upper mold 11 is separated from the lower mold dough supply port 47a. It is installed close to the upper mold dough supply port 47.

  As a result, the dough in the upper mold 11 is in a state where solidification has been promoted by firing the primary table at the aligning position by the aligning device 31, and when filling the dough with a seasoning material, Since the baking of the seasoning material supplied at a position close to the mold dough supply port 47 and the holding of the dough can be sufficient, when the upper mold 11 is reversed in the mold matching device 31, the mold of the dough and the seasoning material Since collapse or demolding does not occur, it is possible to improve the reversal speed and perform the mold matching smoothly and efficiently by reversing the upper mold 11 with respect to the lower mold 12.

  The lower mold 12 feeds the dough from the upper mold dough supply port 47 to the downstream side in the conveying direction of the firing line 3 and feeds the dough from the lower mold dough supply port 47a provided close to the mold matching device 31. Since it performs, it can be set as the baking state (raw baking state) which hold | maintained the raw baking part of the state by which the semi-raw dough was pooled in the center part of the accommodating part 9a. As a result, the fabric in the storage portion 9a can be well-familiar with the fabric in the storage portion 9 to be reversed and the solidification is promoted. it can.

Further, the contents of the contents of the container 9 side at the time of the above-mentioned mold rush into the semi-baked raw baked dough formed in the central part of the container 9a without significant resistance. Generation | occurrence | production can be suppressed and joining which improved the adhesiveness with semi-raw dough is promoted, and texture can be improved.
Since the baking machine 1 is heated from the lower mold 12 side after being matched by the mold matching device 31, the lower mold dough and the upper mold dough can be solidified at the same time. It is possible to automatically carry out the fusion firing and the uniform firing of the dough automatically with high quality. If the dough is a liquid dough, set the conditions such as temperature and time until the liquid dough achieves physical properties such as candy-like texture and the epidermis does not burn and becomes too hard. It is desirable to bake.

  Next, the product manufacturing work of the baking machine 1 will be described with reference to FIG. In the figure, the entire firing line 3 is schematically represented as a straight line. Moreover, the product baked with the baking machine 1 shows embodiment which produces the baked potato product for rice cake which has a feeling of stickiness, and the dough for this uses, for example, about 7 to 2.5 starch and flour, and egg white freeze Dry powder, seasoning, swelling emulsifier, etc. are mixed to produce a liquid dough. As the rice cake, a common rice cake baking rice cake and other rice cake rice cake selected as necessary can be used.

First, the firing machine 1 starts operation in a heating state in which a predetermined number of firing molds 2 are placed adjacent to the entire length of the forward path 21 and the return path 22 and the heating unit 34 is turned on. As a result, the upper mold dough filling unit 6 simultaneously supplies and fills the dough into the accommodating units 9 and 9 of the upper mold 11 from the two upper mold dough supply ports 47. Next, when the dough filling is completed, the feeding devices 29, 26, 27, and 28 operate for a predetermined time, so that each baking mold 2 is transported and moved one pitch at a time, and the upper dough is filled to reach the contents filling portion 8. The storage portions 9 and 9 are supplied and filled with soot by the content material filling portion 8.
After that, when the baking mold 2 reaches the supply port setting section 48 of the lower mold dough filling section 7, the dough is supplied and filled into the receiving sections 9a and 9a of the lower mold 12 from the lower mold dough supply openings 47a. The

In such work on the forward path 21, the upper mold 11 and the lower mold 12 are heated by the heating unit 34 that reaches the lower mold dough filling unit 7, and the dough filled in the upper mold 11 comes into contact with the storage unit 9. Solidify gradually from the side toward the inside. Further, the lower mold 12 reaches the lower mold dough filling section 7 and is filled with the dough while being heated as necessary. After that, the baking mold 2 continues to be heated by the heating unit 34 to reach the die transfer forward path 23, is sent to the return path 22 by the vertical feeding device 26, and is conveyed by one pitch at a pitch by the lateral feeding device 27. Is done.
In addition, each baking mold 2 subsequent to the baking mold 2 is automatically subjected to the dough and koji filling operation and the following baking operation sequentially in the same manner as described above with one pitch feed.

  In the return path 22, the upper mold 11 and the lower mold 12 corresponding to several pitches at the initial stage of conveyance are simultaneously heated, and when the dough in both is baked to a predetermined state, the mold matching device 31 The upper mold 11 is inverted and matched to the lower mold 12. Next, the die 2 is subjected to back-fire firing of the matched lower die 12 to the firing die 2 of about 6 pitches, and then the upper die 11 is reversed and reversed by the die opening device 32 to perform single-side firing of the lower die 12. The upper die 11 is preheated for several pitches.

  Then, when the baking mold 2 reaches the take-out work section 38, the baking mold 2 is removed by removing the product from the lower mold 12, and the baking mold 2 that has been emptied is cleaned and pre-baking preparation work such as oiling is performed. Next, the baking mold 2 is continuously conveyed to the start end portion of the forward path 21 by the operation of the vertical feeding device 28 and the horizontal feeding device 29, and a series of product manufacturing cycles can be completed. Moreover, the baking mold 2 transferred to the forward path 21 is subjected to air cleaning by the cleaning unit 39, and the filling and baking operations for the dough and the straw are repeated again.

  That is, as shown in FIG. 5, the baking machine 1 of the embodiment has a lower mold dough supply port 47 a for supplying the dough to the lower mold 12 with respect to the upper mold dough supply port 47 installed on the conveyance start end side of the baking line 3. In the state where about 8 baking molds 2 corresponding to 8 pitches are spaced apart from each other on the mold matching device 31 side, the dough filling positions of the upper mold 11 and the lower mold 12 are set. It is different. As a result, between the upper mold dough supply port 47 and the lower mold dough supply port 47a formed as the first heating line, a plurality (about eight) of the baking molds 2 can be heated gradually over time. In addition, it takes a long time to have a distance in which a plurality of molds 2 (about eight in the illustrated example) can be arranged between the lower mold 12 formed as the second heating line and the mold matching device 31. It can be heated gently.

Accordingly, when baking a dough-like liquid dough for processing a grilled product, the liquid dough in the upper mold 11 is gently heated in the first heating line, thereby suppressing initial overheating of the product surface in contact with the mold. While warming the inside. Further, the lower mold 12 preheats to a predetermined temperature while reaching the lower mold dough supply port 47a, and improves the start of baking of the liquid dough to be filled.
And in the 2nd heating line, while reaching the type | mold alignment apparatus 31, in the state which the inside of the upper mold | type 11 contacted the inner surface of the accommodating part 9, and the inside was substantially solidified without scorching, a wrinkle was put in the dough The primary table firing can be performed firmly.

Further, the liquid dough in the lower mold 12 is baked so as to be gradually hardened toward the inside without causing the skin to burn, and at the position reaching the mold matching device 31, the wrinkle enters and joins at the center of the accommodating portion 9a. The liquid dough can be primarily back-baked into a semi-pooled state.
As a result, when the upper die 11 is turned upward from the hinge 13 by the operation of the die matching device 31 at the die matching position, and the lower die 12 is matched with the lower die 12, the downward wrinkles are 5 In a state where it protrudes by about a millimeter, it can smoothly enter the semi-finished liquid dough of the lower mold 12 without a large rush resistance. Accordingly, it is possible to prevent deformation such as breaking the shape of the bag without splashing the liquid dough around the mold at the time of mold matching, and it is possible to clean the product formation by the upper mold 11 and the lower mold 12 and improve the quality.

After that, a plurality of (about 6 in the illustrated example) baking molds 2 are formed on the lower mold 12 side between the mold matching apparatus 31 and the mold opening apparatus 32 or downstream thereof, which is formed as a third heating line. Therefore, the center semi-raw liquid dough portion, the protruding heel portion, and the finish dough can be uniformly fired through the lower mold 12.
Next, when the upper mold 11 is moved to the end side of the firing line 3 by the mold opening device 32, the fired product remains in the lower mold 12, and the operator can easily take out the product from the shallow container 9a. The product manufactured as described above is a new baked baked product that has a healthy taste with a soft white skin and candy-like physical properties, and a pure white appearance and texture. can do. Therefore, there is a feature that it is possible to efficiently mass-produce products having superior quality equal to or higher than that of the hand-baked bowl-like baked potato products.

Next, as another example of the product processing by the baking machine 1 according to the present invention, the head of the baked product is colored with a color such as red, and the portion below the head (referred to as the trunk) remains a liquid dough The case of making the white color will be described. In this case, a white liquid dough similar to that of the above-described embodiment is placed in the dough tank 43 of the upper mold dough filling unit 6, and the liquid dough is placed in the dough tank 43a of the lower mold dough filling unit 7 by appropriate coloring means. It is desirable to accommodate a colored liquid fabric that is red.
And, the upper mold dough supply port 47 and the lower mold dough supply port 47a, which are made into a plurality of ports (four in the embodiment) are interchangeably provided so as to be arbitrarily replaceable. It is desirable to use as follows.

That is, the supply port setting unit 48 of the upper mold dough filling unit 6 leaves the two upper mold dough supply ports 47 for filling the body with the liquid dough as it is, and lowers the other two upper mold dough supply ports 47 below. It replaces with the supply port installation part 48a of the type | mold dough supply port 47a, and fills the liquid material with respect to the trunk | drum of accommodating part 9a, 9a.
Further, the supply port setting portion 48a of the lower mold dough filling unit 7 leaves the two lower mold dough supply ports 47a for filling the liquid dough with respect to the heads of the accommodating portions 9a, 9a, and the other two lower molds. The dough supply port 47 a is replaced with the supply port installation portion 48 of the upper mold dough supply port 47, and the liquid dough is filled into the heads of the storage units 9 and 9.

As a result, since the colored liquid fabric is supplied to the head portion and the white liquid fabric is supplied to the trunk portion of the upper mold portion 11 and the lower mold portion 12 and the housing portions 9a and 9a of the lower mold 12 respectively, It is integrally formed by a plurality of colors in which the entire head is red and the body is white.
Therefore, it is possible to easily create an unusual design with a red and white pattern that is different from the traditional baked ware, and to make it suitable as an auspicious congratulatory gift. be able to.
Further, the upper mold dough supply port 47 and the lower mold dough supply port 47a have a configuration in which a plurality of ports and a non-circular tube port portion are replaced with each other, so that parts can be shared and the mounting work can be easily performed. Can do.

In the illustrated example, one type of dough is supplied to the storage units 9 and 9a by the two devices of the upper mold dough filling unit 6 and the lower mold dough filling unit 7, but one dough filling unit is used. Can be similarly supplied. In this case, one dough filling unit can be provided with a necessary number of upper dough supply ports 47 and lower dough supply ports 47a for the filling device 46 of the dough tank 43 containing the dough. .
In addition, the conveying means of the baking mold 2 in the baking line 3 is not limited to the method of the illustrated example, and for example, a configuration in which a plurality of baking molds 2 are arranged side by side with respect to an endless conveyor (chain) stretched on the main body frame 19. can do.

1 Baking Machine 2 Baking Mold 3 Baking Line 6 Upper Dough Filling Section (First Dough Filling Section)
7 Lower mold dough filling section (second dough filling section)
8 Filling material filling part 9, 9 a Storage part 11 Upper mold 12 Lower mold 13 Hinge part 19 Body frame 21 Outward path 22 Return path 31 Matching device 32 Mold opening device 34 Heating part 39 Cleaning part 47 Upper mold dough supply port 47a Lower mold dough Supply port 48, 48a Supply port installation part 51, 51a Mounting member 57 Content material supply port

Claims (7)

  An upper mold dough supply port (47) is connected to a baking mold (2) in which a plurality of rows of upper molds (11) and lower molds (12) are opened in a firing line (3) having a heating section (34). And the lower mold dough supply port (47a), the upper mold (11) and the lower mold (12) are filled with the dough and heated while conveying the baking mold (2) by the mold matching device (31), In the baking machine (1) for baking the dough by superimposing the upper mold (11) and the lower mold (12) in the vertical direction, an upper mold dough supply port (47) for supplying the dough to the upper mold (11) is provided. The lower die dough supply port (47a) for supplying the dough to the lower die (12) is located on the upstream side of the conveying line of the baking line (3), and the die matching is the downstream side of the upper die dough supply port (47). Molded food baking machine installed on the apparatus (31) side.   Between the upper mold dough supply port (47) and the lower mold dough supply port (47a), the middle mold material supply port (57) for supplying the content material to the upper mold (11) separately from the dough is provided as the lower mold dough supply port. The baking machine for molded foods according to claim 1, wherein the baking machine is set apart from (47a) and close to the upper mold dough supply port (47).   A plurality of upper mold dough supply ports (47) and lower mold dough supply ports (47a) are provided in each of the dough container (9) of the upper mold (11) and the dough container (9a) of the lower mold (12). 3. The molded food product according to claim 1 or 2, wherein at least one of the plurality of upper mold dough supply ports (47) and the lower mold dough supply port (47a) is interchangeably exchanged with the other dough storage portion. Baking machine.   The baking machine for molded foods according to claim 1, 2 or 3, wherein the dough supply position of the lower mold dough supply port (47a) can be changed upstream or downstream on the baking line (3).   Molded food according to claim 1, 2 or 3 or 4, wherein the depth of the accommodating portion (9) of the upper mold (11) for accommodating the content material is deeper than the depth of the accommodating portion (9a) of the lower mold (12). Baking machine.   A calcining machine for molded foods according to claim 1, 2 or 3 or 4 or 5, wherein a cleaning part (39) for injecting air toward the baking mold (2) is provided in the vicinity of the upstream side of the upper mold dough supply port (47). .   The molded food according to claim 1 or 2 or 3 or 4 or 5 or 6 wherein the dough is a liquid dough comprising about 7 to 2.5 starch and wheat flour and blended with egg white freeze-dried powder, seasoning, swelling emulsifier, etc. Baking machine.

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