TWI883505B - Soufflé pancake manufacturing method and device - Google Patents

Abstract

Provided are a soufflé wafer manufacturing method and device capable of providing soufflé wafers that are not prone to collapse. The soufflé wafer manufacturing device of the present invention is characterized in that it comprises: a baking device, equipped with: a conveying device; a baking plate installed on the conveying device, which is continuously or intermittently circulated and transported; a heating part extending in the conveying direction of the baking plate, and heating and baking the dough filled on the baking plate through the baking plate; a turning part located in the middle of the heating part or between the two heating parts on the upstream and downstream sides of the conveying direction, and turning over the dough baked on one side; and a detachable heat-insulating cover, which covers the upper part of the blank during the baking process of the blank to suppress the diffusion of water vapor from the blank; and an oven, which is equipped with: a conveying device, which conveys the blank baked on the upper and lower surfaces by the baking device; and a heating part, which heats the blank during the conveying process from the upper surface and the lower surface, heats the blank baked by the baking device within a specified time after baking, and heats and bakes the entire surface including the side surface of the blank.

Description

Soufflé pancake manufacturing method and device

The present invention relates to a soufflé wafer manufacturing method and device, and particularly to the following soufflé wafer manufacturing method and device: baking the two sides of a dough separately in a state with a detachable heat-insulating cover, the heat-insulating cover covers the upper part of the dough placed on a baking plate and inhibits the diffusion of water vapor from the dough, heating the baked dough within a specified time from the start of baking, and heating and baking the entire surface including the side surface of the dough, thereby providing a soufflé wafer that is not easy to collapse.

Pancakes are a food that can be made relatively easily by mixing low-gluten flour, eggs, milk, sugar, and other ingredients, heating one side on a frying pan or iron plate, and flipping it over to bake the other side. Pancakes can be eaten as a pancake with syrup or jam, or as a sandwich pancake with fillings or other ingredients between two pancakes, as represented by Dorayaki, and can be enjoyed in various forms.

Therefore, in addition to being made at home, pancakes are also mass-produced in various forms including the above-mentioned applications.

Patent document 1 relates to a manufacturing device for sandwich wafers including a baking machine for manufacturing wafers. Patent document 1 describes a baking machine that spits out blanks from a blank filling machine on baking plates above and below surrounding a burner, bakes the lower surface through the baking plates during the conveying process, and lightly bakes the upper surface through an upper fire heater, thereby baking the wafers that become the baked crust of the dorayaki.

Patent document 2 also relates to a method and device for manufacturing blanks for copper gong firing. Patent document 2 describes a device that supplies a certain amount of blanks to a baking plate driven by a circulation, bakes the lower surface through the baking plate during the conveying process, and at the same time, in a drying device, dries the upper surface to a degree that can maintain the shape, then turns it over, and bakes the central part of the dried upper surface through the residual heat of the baking plate.

The features of the devices described in Patent Documents 1 and 2 are that the objects are thin cakes for copper-fired baking, the blanks are not that thick, and in order to facilitate the joining of the edges after sandwiching the filling, the cakes are baked in a way that the exposed side has a baking color when finished, but the other side is baked in a way that has almost no baking color.

In the process of studying various methods of making biscuits, a thick and soft biscuit was designed, which is very popular. Soufflé biscuits are made by pre-whipping the egg whites of the ingredients into a meringue-like state and then mixing and baking in a way that does not break the foam, thereby achieving a soft texture with more air. However, after a period of time after baking, it is easy to collapse and the taste deteriorates, so it is difficult to mass produce. In addition, because soufflé biscuits are thick and very soft, they are not suitable for sandwiches, and it is hoped that both the top and bottom sides will be fully colored during baking.

As a method of making soufflé pancakes, in order to ensure thickness and a soft texture, there is a method of using a mold during baking. However, when using a mold for mass production, it usually takes time to clean and manage the mold, and the baking time is also increased. Therefore, it is preferable to be able to mass produce without using a mold.

If soufflé pancakes that are not easy to collapse even after a period of time after baking can be mass-produced, it will be possible to conveniently enjoy the taste that can only be tasted right after baking at any time. Therefore, it is hoped that a method and device for mass-producing soufflé pancakes that are not easy to collapse even after a period of time from the start of baking can be realized without using a mold during baking.

Existing technical literature Patent Literature

Patent document 1: Japanese Patent Publication No. 2018-94053

Patent document 2: Japanese Patent Publication No. 58-107131

The present invention is completed in view of the problems in the above-mentioned soufflé wafer manufacturing method and device. The purpose of the present invention is to provide a soufflé wafer manufacturing method and device, which bakes both sides of the dough separately in a state with a detachable heat-insulating cover, the heat-insulating cover covers the upper part of the dough placed on the baking plate and suppresses the diffusion of water vapor from the dough, heats the baked dough within a specified time from the start of baking, and heats and bakes the entire surface including the side surface of the dough, thereby providing a soufflé wafer that is not easy to collapse.

The soufflé pancake manufacturing device of the present invention, which is completed in order to achieve the above-mentioned purpose, is characterized in that it has: a baking device, equipped with: a conveying device; a baking plate, which is installed on the conveying device and is continuously or intermittently circulated and conveyed; a heating part, which extends in the conveying direction of the baking plate, and heats and bakes the dough filled on the baking plate through the baking plate; a turning part, which is located in the middle of the heating part or between the two heating parts on the upstream side and the downstream side of the conveying direction, and turns the baked dough on one side into a turning part. The invention relates to a method for turning the blanks; a detachable heat-insulating cover, which covers the upper part of the blanks during the baking process to inhibit the diffusion of water vapor from the blanks; and an oven, which comprises: a conveying device, which conveys the blanks baked on both the upper and lower surfaces by the baking device; and a heating part, which heats the blanks during the conveying process from the upper and lower surfaces, heats the blanks baked by the baking device within a specified time after baking, and heats and bakes the entire surface including the side of the blanks.

Preferably, a spraying section for supplying water to prevent the surface of the dough from drying out after baking is provided on at least one of the downstream side of the turning section of the baking device or the upstream side of the heating section of the oven.

Preferably, the spray section includes: a first spray section adjacent to the downstream side of the turning section; and a second spray section located upstream of the heating section of the oven to supply moisture to the baking surface of the dough baked by the baking device.

Preferably, the conveying device of the oven is shared with the conveying device of the baking device, and the baking plate conveyed in a loop is conveyed in a loop in the following manner: the baking plate is filled with blanks by a blank filling machine at the most upstream part of the baking device, and then is conveyed along the heating part of the baking device and the heating part of the oven, and then returns to the most upstream part of the baking device.

Preferably, the conveying device of the oven is different from the conveying device of the baking device, and a transfer device for transferring the dough baked by the baking device to the oven is provided between the baking device and the oven.

The method for manufacturing soufflé wafers of the present invention, which is completed in order to achieve the above-mentioned purpose, is characterized in that it comprises: a first baking stage, in which a baking device having a conveying device and a heating unit is used to convey the dough filled on a baking plate installed on the conveying device and conveyed in a continuous or intermittent cycle, while baking one side of the dough through the baking plate in a tunnel-shaped heat-insulating cover for suppressing the diffusion of water vapor from the dough; In the flipping stage, the dough that has been baked on one side is flipped away from the heat-insulating cover; in the second baking stage, the flipped dough is transported with the heat-insulating cover while the other side is baked through the baking plate; and in the whole-surface heating baking stage, after the dough on both the upper and lower sides is baked, it is transported and heated through the oven within a specified time, and the whole surface including the side of the dough is heated and baked.

According to the soufflé wafer manufacturing method and device involved in the present invention, the upper and lower sides can be baked in the baking device, and the soufflé wafer with a soft texture is heated in the oven within a specified time from the start of baking, and the entire surface including the side of the raw material is heated and baked. Compared with the state of baking only in the baking machine, the soufflé wafer heated in the oven is not easy to collapse even if it cools down, so the soufflé wafer with a soft texture can be mass-produced. In this way, by combining the baking device and the oven, it is possible to realize a soufflé wafer that is not easy to collapse even if a mold is not used during baking and is not easy to collapse even if it cools down, so the baking time does not need to be extended as in the case of baking using a mold.

In addition, according to the soufflé pancake manufacturing method and device involved in the present invention, since the baked dough is directly transported to the oven through the conveying device shared by the baking device and the oven, or is transferred from the baking device via the transfer device and then transported to the oven through the conveying device of the oven, it is possible to suppress the time from baking to being put into the oven due to the dough, and it is also possible to reduce the deviation of the temperature drop of the dough during this period. Therefore, the quality of the dough after heating and baking in the oven is also stable, and good dough can be obtained.

According to the soufflé wafer manufacturing method and device involved in the present invention, during the baking process in the baking machine, a detachable heat-insulating cover is used to cover the upper part of the dough and inhibit the diffusion of water vapor from the dough, so that the dough is not easy to dry during the baking process, and the dough can be fully expanded.

According to the soufflé wafer manufacturing method and device involved in the present invention, since a spraying part for supplying moisture to prevent the surface of the baked dough from drying is provided on at least one of the downstream side of the turning part of the baking device or the upstream side of the heating part of the oven, the surface of the baked dough will not dry or crack, and has a sense of weight, and a soufflé wafer with good appearance can be manufactured.

1, 2: Soufflé pancake making device

10: Blank filling machine

20: Baking device

21, 44, 45: Transport device

22: The uppermost part

23: Baking board

24, 24-1, 24-2, 41: Heating section

25: Flipping part

26, 52: Rotating shaft

27: Scraper

28: Insulation cover

29:Conveyor roller

30: Spraying Department

31: First spray section

32: Second spray section

40: Oven

42: Upper heating part

43:Lower heating part

50:Transfer device

51: Transition Conveyor

53:Guide board

60: Blank material

FIG1 is a diagram schematically showing the overall structure of a soufflé pancake manufacturing device according to an embodiment of the present invention.

FIG. 2 is a diagram schematically showing the overall structure of a soufflé pancake manufacturing device according to another embodiment of the present invention.

FIG3 is a diagram schematically showing the use status of the heat preservation cover of the embodiment of the present invention.

FIG. 4 is a diagram showing, by way of example, the action of turning over the blank in the turning section of the embodiment of the present invention.

FIG5 is a diagram schematically showing the state of transferring the blank in the transfer device of the embodiment of the present invention.

FIG6 is a flow chart of a method for manufacturing soufflé pancakes for illustrating an implementation of the present invention.

FIG. 7 is a flow chart of a method for manufacturing soufflé pancakes for illustrating other embodiments of the present invention.

Below, a specific example of the method and device for implementing the soufflé pancake manufacturing method involved in the present invention is described in detail with reference to the attached drawings.

FIG1 is a diagram schematically showing the overall structure of a soufflé pancake manufacturing device according to an embodiment of the present invention.

Referring to FIG. 1 , the soufflé pancake making device 1 of the embodiment of the present invention has a baking device 20 and an oven 40 disposed near the baking device 20 .

The soufflé wafer manufacturing device 1 of the embodiment of the present invention is a device as follows: a dough material including meringue and filled on a baking plate conveyed in a loop is baked by directly baking the upper and lower sides including flipping in the middle, and after baking the soufflé wafer, the soufflé wafer is put into an oven 40 for further heating within a predetermined time, that is, before the baked soufflé wafer cools and collapses, so as to suppress the progress of baking color on the upper and lower sides of the soufflé wafer, and heat and bake the entire surface including the side surface of the dough material, thereby enabling mass production of soufflé wafers that are not easy to collapse even when cooled. The longer the time from baking to putting into the oven 40, the lower the temperature of the dough. Therefore, even if the dough has been heated and baked in the oven 40 for a long time, it still takes time to reach the temperature required for baking, and the heating and baking of the sides of the dough may be insufficient. Therefore, it is preferred that the prescribed time is as short as possible, and the best time is within one minute, but as long as it is within two minutes, a soufflé pancake that is not easy to collapse even when cooled can be achieved.

The baking device 20 of the embodiment of the present invention comprises: a conveying device 21; a plurality of baking plates 23, which are installed on the conveying device 21 and are continuously or intermittently circulated and conveyed; a heating part 24, which extends along the conveying direction A of the baking plates 23, and indirectly heats and bakes the blanks 60 filled on the baking plates 23 from below through the baking plates 23; a turning part 25, which is located in the middle of the heating part 24 and turns over the blanks 60 that have been baked on one side; and a detachable heat-insulating cover 28, which covers the upper part of the blanks 60 during the baking process of the blanks 60 to suppress the diffusion of water vapor from the blanks 60. According to the implementation, the heating part 24 may also be composed of two heating parts (24-1, 24-2), the two heating parts (24-1, 24-2) are the upstream heating part 24-1 which is not arranged below the turning part 25 but is located on the upstream side relative to the turning part 25 and bakes one side of the blank 60, and the downstream heating part 24-2 which is located on the downstream side relative to the turning part 25 and bakes the other side of the blank 60.

The dough 60 baked by the baking device 20 is adjusted to be a dough 60 for soufflé pancakes, and the main raw materials are, for example, eggs, milk, sugar, wheat flour, and salad oil. Eggs are divided into egg whites and egg yolks. The egg white contains a large amount of air after being mixed as meringue at the end, and becomes a soft dough 60 after baking. The adjusted dough 60 is filled onto the baking plate 23 by the dough filling machine 10 provided near the most upstream part 22 of the baking device 20. In the embodiment, the baking plate 23 is in a shape of a rectangular parallelepiped, and is installed on the conveying device 21 in a manner that the long side direction faces a direction orthogonal to the conveying direction A, and can bake a plurality of doughs 60 arranged along the long side direction. Therefore, the dough filling machine 10 also has a plurality of filling nozzles, and fills a plurality of doughs 60 on the baking plate 23 at a time.

When the baking plate 23 is transported intermittently, the blank filling machine 10 does not need to move in the transport direction A of the baking plate 23, but when the baking plate 23 is transported continuously, the blank filling machine 10 is configured to move in the transport direction A in coordination with the transport of the baking plate 23 while filling the blank 60, and after filling, it performs a two-dimensional action of returning to the upstream side in preparation for the filling of the next blank 60. In this way, by making the blank filling machine 10 perform a two-dimensional action, it is not necessary to stop the conveying during the filling time of the blank 60, thereby improving the batch productivity.

If the blank material 60 filled on the baking plate 23 is transported to the top of the heating part 24, it is heated by the baking plate 23 which receives the heat from the heating part 24 and is heated, and is baked from the bottom surface.

The heating unit 24 is composed of a plurality of heating elements such as a gas burner or an infrared heater formed into a straight line at a predetermined interval along the conveying direction A of the baking plate 23. Each heating element is arranged in a manner extending in a direction orthogonal to the conveying direction A, and heats the baking plate 23 along the long side direction of the baking plate 23. The heating unit 24 heats the baking plate 23 so that the temperature of the baking plate 23 becomes, for example, a temperature range of 130 to 170°C. In the embodiment, each of the plurality of heating elements arranged at a predetermined interval along the conveying direction A of the baking plate 23 can be individually adjusted in temperature, thereby controlling the temperature rise curve of the baking plate 23 to a desired curve.

As described above, a plurality of blanks 60 are arranged along the longitudinal direction on the baking plate 23, but the heat is easily dissipated to the outside at the two ends of the baking plate 23 in the longitudinal direction compared with the central part, and the degree of baking of the blanks 60 arranged at the two ends of the baking plate 23 in the longitudinal direction is easily reduced compared with the blanks 60 arranged in the central part. Therefore, the heating element such as the gas burner or infrared heater used in the heating part 24 is preferably a heating element with variable heat generation in the longitudinal direction, and the heat generation of the two ends of the heating element opposite to the two ends of the baking plate 23 in the longitudinal direction is set to be higher than that of the central part.

Generally, when baking soufflé pancakes manually, if the lid is placed on the dough 60 for baking, the water vapor from the dough 60 is not easy to dissipate, and the baking can be soft. Therefore, in order to bring the same function as the lid, the baking device 20 of the embodiment of the present invention has a detachable heat-insulating cover 28 that covers the upper part of the dough 60 during the baking process and suppresses the diffusion of water vapor from the dough 60.

The heat-insulating cover 28 may also be formed to cover each baking plate 23, but in this case, a special mechanism is required to cover or remove the cover for each baking plate 23. Therefore, in the embodiment of the present invention, the heat-insulating cover 28 is in a tunnel shape and is arranged to cover the conveying device 21 corresponding to the position where the heating unit 24 is arranged. The baking plate 23 is conveyed in a manner passing through the tunnel of the heat-insulating cover 28. In this way, the blank 60 is conveyed in the tunnel formed by the heat-insulating cover 28 while being heated by the heating unit 24, and the steaming effect is applied to the blank 60 itself during baking through the water vapor generated from the blank 60.

The heat-insulating cover 28 is detachable, so that cleaning and other maintenance become easy. In addition, the heat-insulating cover 28 can be replaced with a heat-insulating cover 28 of a suitable shape according to the amount and size of the dough 60 filled in the baking plate 23. Furthermore, when the baking device 20 is used for foods that do not require steaming and baking effects, unlike soufflé pancakes, the heat-insulating cover 28 can be removed and used to cope with a variety of baked foods.

In order to bake one side of the dough 60, a predetermined heating time is required, so the conveying device 21 also needs to have a length corresponding to the baking time based on the conveying speed. Correspondingly, the heat-insulating cover 28 also needs to have a length corresponding to the conveying distance during the baking process. The heat-insulating cover 28 can also be formed integrally to have the necessary length, but if it is formed integrally, the weight becomes heavier and it becomes difficult to disassemble. Therefore, in the embodiment, the necessary length of the heat-insulating cover 28 in the conveying direction A toward the baking plate 23 is divided, and a plurality of divided heat-insulating covers 28 are arranged to form a tunnel of the necessary length.

In addition, when the temperature of the installation location of the soufflé pancake manufacturing device 1 is low, the surface temperature of the heat-insulating cover 28 is difficult to rise. If the water vapor generated from the dough 60 contacts the heat-insulating cover 28, water droplets are generated and drip onto the dough 60, which may also affect the baking of the dough 60. Therefore, the heat-insulating cover 28 can also form a double structure of an inner cover and an outer cover on the upper surface to make it difficult to be affected by the external air temperature.

If the baking of the lower surface of the blank 60 in contact with the baking plate 23 is completed, the blank 60 is turned over by the turning part 25.

The turning part 25 will be described in detail later with reference to FIG. 4. In an embodiment, the blank 60 is picked up from the downstream side of the conveying direction A of the baking plate 23 by inserting a scraper between the baking plate 23 and the blank 60, and in this state, the blank 60 is further turned toward the downstream side to be placed on the baking plate 23.

Afterwards, the blank 60 is turned over and the new surface in contact with the baking plate 23 is baked. At this time, if the previously baked surface dries out and cracks are generated during the baking process, the overall expansion of the blank 60 stops and the volume does not increase.

Therefore, in the embodiment, a spraying section 30 (first spraying section 31) is provided to supply water from above to the previously baked surface located on the upper surface of the blank 60 after being turned over by the turning section 25. In one embodiment, a mixed sprayer of water and air is used for spraying to uniformly supply water to the upper surface of the blank 60.

At the location where the turning part 25 and the spray part 30 are installed, a heating element such as a gas burner or an infrared heater may or may not be installed below the baking plate 23, but a heat-insulating cover 28 is not installed at the location where the turning part 25 and the spray part 30 are installed.

After being sprayed by the spraying unit 30, the dough 60 is transported in the tunnel-shaped interior covered by the heat-insulating cover 28, and is indirectly heated by the heating unit 24 through the baking plate 23, and the surface in contact with the baking plate 23 is baked. At this time, the heating unit 24 also heats the baking plate 23 so that the temperature of the baking plate 23 is, for example, in the range of 130 to 170° C. If the upper and lower surfaces of the dough 60 are baked, the dough 60 is fully expanded and baked into a soft soufflé wafer. In this state, the dough 60 becomes a soufflé pancake that is not inferior to the soufflé pancakes that are just baked and provided in restaurants, etc. However, in the case of mass production, it takes time from the completion of baking to the packaging and delivery process before being provided, so during this period, the dough 60 cools and collapses.

Therefore, the soufflé wafer manufacturing device 1 puts the dough 60 baked by the baking device 20 into the oven 40 within a specified time after baking for further heating, and heats and bakes the entire surface including the side surface of the dough of the soufflé wafer. By re-baking the entire surface of the dough, the overall strength of the dough is improved, and the dough 60 becomes a soufflé wafer that is not easy to collapse even if the temperature drops to room temperature after baking.

The blank 60 baked by the baking device 20 is further heated in the oven 40. Therefore, in order to prevent surface cracks caused by the expansion of the blank 60 due to heating, in the embodiment, a spraying section 30 (second spraying section 32) for supplying water from above the blank 60 is also provided between the baking device 20 and the oven 40. In this case, the spraying section 30 (second spraying section 32) also uses a mixed sprayer of water and air to spray, and uniformly supplies water to the upper surface of the blank 60 to keep the blank 60 soft.

The oven 40 is equipped with: a conveying device 44 for conveying the blank material 60 baked on both the upper and lower surfaces; and a heating part 41 for heating the blank material 60 during the conveying process from the upper and lower surfaces.

In the embodiment of FIG. 1 , the conveying device 44 of the oven 40 is shared with the conveying device 21 of the baking device 20, so that the conveying device 21 and the conveying device 44 are integrated to form a closed loop. The upstream end of the baking device 20 and the downstream end of the oven 40, which form the two ends of the closed loop, are provided with conveying rollers not shown. The baking plate 23 conveyed in a loop is conveyed in a loop as follows: the uppermost portion 22 of the baking device 20 is filled with the blank 60 by the blank filling machine 10, and then after being conveyed along the heating portion 24 of the baking device 20 and the heating portion 41 of the oven 40, it is turned back through the conveying roller at the downstream end of the oven 40 and returns to the uppermost portion 22 of the baking device 20 again.

In this way, the dough 60 baked in the baking device 20 is not temporarily taken out, but directly put into the oven 40 through the conveying device (21, 44), so that the multiple doughs 60 on the baking plate 23 are put into the oven 40 in a state where the temperature deviation is small as the temperature decreases, and the quality deviation after heating and baking in the oven 40 is also suppressed.

The heating section 41 is composed of an upper heating section 42 that performs heating from the upper surface and a lower heating section 43 that performs heating from the lower surface through the baking plate 23, and is composed of a plurality of heating elements such as gas burners or infrared heaters that are formed in a straight line and arranged at predetermined intervals along the conveying direction A of the baking plate 23. Each heating element is arranged so as to extend in a direction perpendicular to the conveying direction A, and heats the baking plate 23 and the blank 60 on the baking plate 23 along the long side direction of the baking plate 23. In addition, the upper heating section 42 and the lower heating section 43 are provided with separate control systems so that the temperature can be set independently. The purpose of heating in the oven 40 is to heat and bake the entire surface including the side of the blank, so the temperature is set so that the upper and lower surfaces after baking do not have a baking color, and the entire surface including the side of the blank is heated and baked. For example, heating is performed in the following manner: the lower fire makes the atmosphere temperature below the blank 60 reach 100~140℃, and the upper fire makes the atmosphere temperature above the blank 60 reach 120~160℃.

After the entire surface including the side surface of the dough is heated and baked by the oven 40, the dough 60 completed as a soufflé pancake is taken out from the soufflé pancake manufacturing device 1 by a taking-out device (not shown).

In the soufflé pancake manufacturing device 1 shown in FIG1 , the conveying device 21 is shared, so that the baking device 20 and the oven 40 are close to each other through the spraying unit 30, so it is easy to directly put the baked dough 60 into the oven 40 in a non-cooled state. On the other hand, since the conveying device (21, 44) is shared, if the processing time of one of the baking device 20 and the oven 40 is to be extended, there is a tendency for the length of the device itself to become longer.

FIG. 2 is a diagram schematically showing the overall structure of a soufflé pancake manufacturing device according to another embodiment of the present invention.

Referring to FIG. 2 , the soufflé pancake manufacturing device 2 of another embodiment of the present invention is the same as the soufflé pancake manufacturing device 1 shown in FIG. 1 in that it is provided with a baking device 20 and an oven 40 disposed close to the baking device 20. However, the soufflé pancake manufacturing device 2 is different from the soufflé pancake manufacturing device 1 in that the conveying device 45 provided by the oven 40 is separated from the conveying device 21 of the baking device 20, and a transfer device 50 is provided between the baking device 20 and the oven 40 for transferring the dough 60 baked by the baking device 20 to the oven 40.

Regarding the baking device 20, except that the conveying device 21 is shorter and the closed loop conveying is performed in the baking device 20, there is no change from the soufflé pancake making device 1, so the following describes the parts that are different from the soufflé pancake making device 1.

The transfer device 50 is integrally provided with a transition conveyor 51 inserted between the baking device 20 and the oven 40, and receives the dough 60 in the form of being peeled off from the baking plate 23 that changes direction at the most downstream return portion of the conveyor 21 of the baking device 20. The transition conveyor 51 has a plurality of closed loop conveyor belts, and delivers the dough 60 received from the conveyor 21 to the conveyor 45 of the oven 40. At this time, even if the conveying speeds of the conveyor 21 of the baking device 20 and the conveyor 45 of the oven 40 are different, the conveying speed of the dough 60 can be adjusted by a plurality of closed loop conveyor belts, and the conveying spacing of the dough 60 can be changed, thereby playing a role in absorbing the difference in the conveying speeds of the conveyor 21 and the conveyor 45.

The baked dough 60 is peeled off from the baking plate 23 by the transfer device 50 and delivered to the conveyor 45 via the transition conveyor 51. Therefore, the conveyor 45 does not need to convey the baking plate 23, but conveys the dough 60 by a conveyor belt or the like that can freely change the conveying distance of the dough 60. In addition, the conveyor 45 forms a conveying path in a closed loop in the oven 40, and is controlled to circulate at a conveying speed independent of the conveying speed of the baking device 20.

The oven 40 is the same as the soufflé pancake manufacturing device 1, and has a heating section 41 composed of an upper heating section 42 and a lower heating section 43. In addition, it also has a spray section 30 (second spray section 32) for supplying water from above the dough 60 before the dough 60 transported by the conveying device 45 reaches the heating section 41. The spray section 30 (second spray section 32) uses a mixed sprayer of water and air to spray, and evenly supplies water to the upper surface of the dough 60 to keep the dough 60 soft.

In the conveying part that is not related to the transfer or spraying of the transition conveyor 51 and the conveying device 45, in order to prevent the temperature and surface of the blank 60 from drying out, a detachable tunnel-shaped heat-insulating cover 28 is pre-covered.

By configuring the soufflé pancake manufacturing device 2 as described above, the conveying speed can be changed in the conveying device 21 of the baking device 20 and the conveying device 45 of the oven 40. By reducing the conveying speed of the device side with a longer processing time, the total length of the device can be prevented from becoming longer than necessary. In addition, by separately arranging the conveying devices (21, 45) of the baking device 20 and the oven 40, it is easy to use for baking products of the baking device 20 and the oven 40, respectively, and the soufflé pancake manufacturing device 1 can be made versatile. In recent years, the life cycle of products has become shorter and the variety of products has increased, so the advantage of manufacturers is greater. On the other hand, since the dough 60 baked in the baking device 20 is transferred and then placed in the oven 40, the time until it is placed in the oven 40 tends to be long. In this regard, if the dough 60 is placed in the oven 40 within two minutes after baking, the temperature drop of the dough 60 can be suppressed, and the entire surface including the side of the dough can be heated and baked while maintaining the necessary bulging state. Therefore, by setting the time from transfer to placement in the oven 40 to within two minutes, the target effect can be obtained. In this case, the dough 60 is also placed in the oven 40 in a state where the temperature deviation accompanying the temperature drop is small, and the situation of suppressing quality deviation remains unchanged.

FIG3 is a diagram schematically showing the use status of the heat preservation cover of the embodiment of the present invention.

形的截面的保溫罩28。在圖3中表示保溫罩28沿著烘焙板23的輸送方向組合有兩個的狀態，這是因為在拆卸保溫罩28時分割成容易操作。如果操作沒有障礙，則也可以不分割而為一體，相反也可以分割為三個以上。 Referring to FIG. 3 , the conveying device 21 of the baking device 20 sequentially conveys a plurality of baking plates 23 in the direction of arrow A, and six filled blanks 60 are arranged on each baking plate 23. Here, there are six blanks 60 on the baking plate 23, but there may be more or less than six. A heating unit 24 (not shown) is arranged below the baking plate 23. The baking plate 23 is heated by the heating unit 24 while being conveyed, and the blanks 60 are heated from the bottom surface. A substantially rectangular cross-section is provided above the baking plate 23 and the blanks 60 in a tunnel-like manner.

In FIG. 3 , two heat-insulating covers 28 are shown in combination along the conveying direction of the baking plate 23. This is because the heat-insulating covers 28 can be separated to facilitate operation when disassembling. If there is no obstacle to operation, the heat-insulating covers 28 can be kept as one without separation, or can be separated into three or more.

When the dough 60 is heated from the baking plate 23, water vapor is generated. However, since the upper part is covered with the heat preservation cover 28, the generated water vapor tends to stay in the tunnel of the heat preservation cover 28. Thus, the steaming effect is increased in the dough 60, achieving a smoother taste.

形的截面向下而上表面成為平坦的形狀，但保溫罩28的形狀不限於此，可以是中央高的屋頂狀，也可以是描繪拱形的曲面狀的形狀。此外，如上所述，也可以是將上表面作為內罩和外罩的雙重結構而作為不易受到外部氣溫影響的結構。由於水蒸氣的產生量也根據填充於烘焙板23的胚料60 的大小和數量而變化，因此也可以根據填充於烘焙板23的胚料60的大小和數量選擇性地更換適當形狀的保溫罩28。 If the height H of the heat-insulating cover 28 is too high, the opening area will become wider, and the water vapor will flow out. Therefore, the water vapor will not stay around the blank 60, and the steaming effect will be reduced. Therefore, considering the bulging of the blank 60, the height H of the heat-insulating cover 28 is preferably in the range of 50 to 150 mm. In addition, the heat-insulating cover 28 is shown in FIG. 3 as being approximately

The cross section of the heat-insulating cover 28 is shaped downward and the upper surface is flat, but the shape of the heat-insulating cover 28 is not limited to this, and it can be a roof shape with a high center, or a curved surface shape that describes an arch. In addition, as described above, the upper surface can also be a double structure of an inner cover and an outer cover to make it less susceptible to the external temperature. Since the amount of water vapor generated also changes according to the size and amount of the blank material 60 filled in the baking plate 23, the heat-insulating cover 28 of an appropriate shape can also be selectively replaced according to the size and amount of the blank material 60 filled in the baking plate 23.

FIG. 4 is a diagram showing, by way of example, the action of turning over the blank in the turning section of the embodiment of the present invention.

Referring to FIG. 4 , the sequence of FIG. 4 (a) to (d) shows the state of the blank 60 after single-side baking being flipped by the flipping unit 25 .

The turning part 25 includes a rotating shaft 26 and a scraper 27 mounted on the rotating shaft 26 and rotating together with the rotating shaft 26. The rotating shaft 26 extends along the long side direction of the baking plate 23, which is a direction orthogonal to the conveying direction of the baking plate 23, and is configured to perform a two-dimensional motion in a plane orthogonal to the rotating shaft 26. A plurality of scrapers 27 are arranged along the extending direction of the rotating shaft 26. The number and installation positions of the scrapers 27 are determined according to the number and position of the blanks 60 filled on the baking plate 23. That is, the number and installation positions of the scrapers 27 are determined in a manner corresponding to the number and arrangement of the blank filling nozzles of the blank filling machine 10. The blank filling machine 10 is configured to be able to move in a direction orthogonal to the conveying direction of the baking plate 23. When the blanks 60 are filled in a staggered arrangement by moving each baking plate 23, the rotating shaft 26 is configured to cooperate with this, and is also configured to be able to move in a direction orthogonal to the conveying direction of the baking plate 23, so that even the staggered blanks 60 can be turned over.

Referring to FIG. 4(a), the turning part 25 rotates and moves the rotating shaft 26 so that the front end of the scraper 27 contacts the upper surface of the blank 60 on the downstream side of the baking plate 23 and waits for the blank 60 to be transported along with the transportation of the baking plate 23.

Referring to FIG. 4(b), as the baking plate 23 is transported, the blank 60 is gradually peeled off from the baking plate 23 by the scraper 27 on standby, and then goes over the scraper 27 and finally transferred to the scraper 27.

Next, referring to FIG. 4(c), the rotating shaft 26 rotates to rotate the scraper 27, and the blank 60 on the scraper 27 is turned over. At this time, if the rotating shaft 26 is rotated while being fixed, the blank 60 rotates around the fixed rotating shaft 26, and due to the centrifugal force applied, it is placed with a head when returning to the baking plate 23. However, since the blank 60 contains a lot of air and is very soft, if the head is placed violently, the blank 60 that has been expanded with great difficulty is easily damaged.

In order to make the blank 60 not have a head when returning to the baking plate 23, it is preferred to make the flipping of the blank 60 rotate around a position close to the center of the blank 60 as much as possible. Therefore, in one embodiment, during the flipping action, the rotating shaft 26 and the rotation around the rotating shaft 26 are moved around the blank 60 as shown by arrow B, so that the rotation center of the blank 60 is rotated and moved at least within the range of the blank 60. When the baking plate 23 performs continuous actions, since the baking plate 23 also moves during the flipping action, a horizontal action is added to the above action, for example, the rotating shaft 26 first moves horizontally to the position where the blank 60 returns to the baking plate 23, and rotates and moves at the timing coordinated with the movement of the baking plate 23 to flip the blank 60.

Referring to FIG. 4(d), the flipping unit 25 returns the flipped blank 60 to the baking plate 23 by gently placing it. Afterwards, the blank 60 is flipped toward the next blank 60 and returns to the original position in the state of FIG. 4(a), and the following actions of FIG. 4(a) to (d) are repeated. When the blank 60 is configured in a staggered manner according to each baking plate 23, after the state of FIG. 4(d), when it returns to the state of FIG. 4(a), the rotating shaft 26 also moves axially, so that it can cope with the next blank 60 with a different configuration.

FIG5 is a diagram schematically showing the state of transferring the blank in the transfer device of the embodiment of the present invention.

Referring to FIG. 5 , at the most downstream of the conveying direction of the baking device 20, the baking plate 23 conveyed by the conveying device 21 changes direction downward along the conveying roller 29 of the conveying device 21, and the blank 60 placed on the baking plate 23 is separated from the baking plate 23 by the transfer device 50 in the middle of the change of direction. The separated blank 60 is transferred to the transition conveyor 51 and then put into the oven 40, so it is transported toward the conveying device 45 of the oven 40 through the transition conveyor 51.

The transfer of the blank 60 from the baking plate 23 to the transition conveyor 51 is carried out at the most downstream of the conveying direction of the baking device 20. The front end of the transition conveyor 51 waits at the position where the baking plate 23 starts to move downward, and separates from the baking plate 23 by picking up the blank 60 on the baking plate 23. In addition, in other embodiments, as shown in FIG. 5, a guide mechanism is provided between the position where the baking plate 23 starts to move downward and the transition conveyor 51. The guide mechanism has a rotating shaft 52 and a guide plate 53 mounted on the rotating shaft 52 and rotating with the rotating shaft 52. The guide mechanism presses the guide plate 53 against the baking plate 23 side in coordination with the timing of the conveying of the blank 60, and guides the blank 60 only to the transition conveyor 51 side.

The transfer device 50 can also pick up and flip the blank 60 while transferring it to the transition conveyor 51 like the flipping unit 25, but when the flipped blank 60 is placed on the transition conveyor 51, the blank 60 is easily affected by gravity, and the expanded blank 60 may collapse. Therefore, in the embodiment, as shown in FIG5 , the blank 60 is transferred by sliding without flipping.

FIG. 6 is a flow chart of a soufflé pancake manufacturing method for illustrating an embodiment of the present invention. FIG. 6 is a manufacturing method corresponding to the soufflé pancake manufacturing device 1 shown in FIG. 1 .

Referring to FIG. 6 , in step S600 , the dough 60 of the soufflé wafer is filled on the baking plate 23 that is transported in a loop through the dough filling machine 10 . The dough filling machine 10 has a plurality of nozzles for filling the dough 60 , and fills a plurality of doughs 60 on the baking plate 23 along the long side direction of the baking plate 23 .

The blank 60 is transported to the area where the heating unit 24 is arranged together with the baking plate 23. The heating unit 24 heats the baking plate 23 from below to increase its temperature, thereby baking the side of the blank 60 on the baking plate 23 that contacts the baking plate 23 (step S610). A heat preservation cover 28 is arranged in a tunnel shape in the area where the heating unit 24 is arranged. During the baking process, the water vapor generated from the blank 60 is suppressed from diffusing through the heat preservation cover 28, so that the steaming effect generated by the water vapor is added to the blank 60 during baking.

If the baking of one side is completed, the blank 60 is transported to a position where the flipping unit 25 is provided. The flipping unit 25 picks up and flips the blank 60 through the scraper 27, and peels the blank 60 from the baking plate 23, so that the blank 60 is returned to the baking plate 23 with the baked side facing upward (step S620).

Next, in step S630, water is supplied by spraying a mixed sprayer of water and air from above the baked side of the blank 60 located above. By supplying water, cracks are prevented from occurring on the baked side when the other side is baked next.

The blank 60 that has been replenished with water by the sprayer is covered by the heat-insulating cover 28 in a tunnel-like state, and is continuously transported to the area equipped with the heating unit 24 together with the baking plate 23. During this period, the heating unit 24 heats the baking plate 23 from below and bakes the other side of the blank 60 that has newly contacted the baking plate 23 (step S640).

The upper and lower baked dough 60 is continuously transported to the oven 40 through the baking device 20, but before being put into the oven 40, a water and air mixed sprayer is used to spray again from above the baked side of the upper dough 60 in the spraying section 30 to supply moisture to the dough 60 (step S650).

Next, the heating unit 41 is used to heat the entire surface of the baked blank 60 including the sides of the upper and lower surfaces (step S660), and finally the baked blank 60 including the sides is taken out (step S670).

According to the flowchart of FIG. 6 , the dough 60 baked on both the upper and lower sides is transported directly from the baking device 20 to the oven 40 only by spraying in step S650. Therefore, the dough 60 expanded by baking is heated and baked from the entire surface including the side surface of the dough 60 in the oven 40 within a specified time before the temperature drops to a level that affects the finished product or collapses, thereby strengthening the strength in the height direction and realizing a soufflé pancake that is not easy to collapse.

FIG. 7 is a flow chart of a soufflé pancake manufacturing method for illustrating another embodiment of the present invention. FIG. 7 is a manufacturing method corresponding to the soufflé pancake manufacturing device 2 shown in FIG. 2 .

The basic process of FIG. 7 , such as step S700 to step S740, is the same as step S600 to step S640 of FIG. 6 . Similarly, step S760 to step S780 are the same as step S650 to step S670 of FIG. 6 . The only difference is that in the flow chart of FIG. 7 , the transfer from the baking device 20 to the oven 40 is performed, which is recorded as step S750. That is, the blank 60 baked on both the upper and lower sides by the baking device 20 is transferred to the oven 40 side by the transfer device 50. At this time, the transfer device 50 includes an integrally formed transition conveyor 51, and the transition conveyor 51 includes a plurality of conveyor belts. Therefore, even if the conveying speeds of the conveyor device 21 of the baking device 20 and the conveyor device 45 of the oven 40 are different, the conveying distances between the blanks 60 can be changed by changing the conveying speeds of the plurality of conveyor belts of the transition conveyor 51, thereby absorbing the difference in conveying speeds.

In the flowchart of FIG. 7 , by transferring the blank 60 in step S750 within a specified time (within two minutes in one embodiment), the blank 60 baked in an expanded manner by the baking device 20 is kept in a bulging state, and the entire surface including the side surface of the blank 60 is heated and baked by the oven 40, so that the strength in the height direction can be enhanced, and a soufflé wafer that is not easy to collapse can be realized.

The above is a detailed description of the implementation of the present invention with reference to the attached drawings, but the present invention is not limited to the above implementation and can be modified in various ways without departing from the technical scope of the present invention.

10: Blank filling machine

20: Baking device

21, 44: Transport device

22: The uppermost part

23: Baking board

24, 24-1, 24-2, 41: Heating section

25: Flipping part

28: Insulation cover

30: Spraying Department

32: Second spray section

40: Oven

42: Upper heating part

43:Lower heating part

60: Blank material

Claims (6)

A soufflé pancake manufacturing device is characterized in that it has: A baking device, equipped with: a conveying device; a baking plate installed on the conveying device and continuously or intermittently circulated and conveyed; a heating part extending in the conveying direction of the baking plate, heating and baking the dough filled on the baking plate through the baking plate; a turning part located in the middle of the heating part or between the two heating parts on the upstream and downstream sides of the conveying direction, turning over the dough baked on one side; and a detachable heat-insulating cover, covering the upper part of the dough during the baking process of the dough, to suppress the diffusion of water vapor from the dough; An oven, comprising: a conveying device for conveying the dough baked on both the upper and lower surfaces by the baking device; and a heating part for heating the dough during the conveying process from the upper and lower surfaces, heating the dough baked by the baking device within a specified time after baking, and heating and baking the entire surface including the side surface of the dough, wherein the conveying device for conveying the dough is configured to convey the dough from the baking device to the heating part within two minutes; and a turning part, comprising a rotating shaft and a scraper mounted on the rotating shaft and rotating with the rotating shaft, when turning the dough, along with the rotation of the rotating shaft and the surrounding of the rotating shaft, the scraper moves around the dough, so that the dough baked on one side is turned around a position close to the center of the dough. According to the soufflé pancake manufacturing device described in claim 1, there is a spray section for supplying water to prevent the surface of the dough from drying out after baking, at least on the downstream side of the turning section of the baking device or on the upstream side of the heating section of the oven. According to the soufflé pancake manufacturing device described in claim 2, the spray section includes: a first spray section adjacent to the downstream side of the turning section; and a second spray section located upstream of the heating section of the oven to supply moisture to the baking surface of the dough baked by the baking device. According to the soufflé pancake manufacturing device described in claim 1, the conveying device of the oven is shared with the conveying device of the baking device, and the baking plate for circular conveying is circularly conveyed in the following manner: the dough is filled by a dough filling machine at the most upstream part of the baking device, and then after being conveyed along the heating part of the baking device and the heating part of the oven, it returns to the most upstream part of the baking device again. According to the soufflé pancake manufacturing device described in claim 1, the conveying device of the oven is different from the conveying device of the baking device, and a transfer device for transferring the dough baked by the baking device to the oven is also provided between the baking device and the oven. A method for making soufflé pancakes is characterized by: A first baking stage, in which a baking device having a conveying device and a heating unit is used to convey a dough filled on a baking plate installed on the conveying device and continuously or intermittently circulated and conveyed, while baking one side through the baking plate; A flipping stage, in which the dough baked on one side is flipped away from the heat-insulating cover; A second baking stage, in which the flipped dough is conveyed with the heat-insulating cover, while baking the other side through the baking plate; and In the whole surface heating and baking stage, after the upper and lower surfaces of the dough are baked, it is transported through an oven while being heated within a specified time, and the entire surface including the sides of the dough is heated and baked.

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