JPS601846B2 - Method and device for producing dough for dorayaki - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method and apparatus for manufacturing dough for dorayaki, which manufactures dough for dorayaki by continuously baking it, and also bakes both sides of the dough. , in order to bake the top surface of the dough, which is the back side of the dorayaki that comes in contact with the dorayaki that is held together by two pieces of dough, the central part of the top surface of the dough is fired, but the outer circumference of the dough has a ring-shaped baked color with a predetermined width. A drying device is installed to dry the top surface of the dough, which will be the back side of the dorayaki, while the bottom surface of the dough, which will be the front side of the dorayaki, is baked on a baking board. The purpose is to manufacture dorayaki dough in an apparatus.

Conventionally, the method for making dorayaki is to drop an appropriate amount of dorayaki seeds in a circular shape onto a steel plate, and when the bottom side of the dough is baked, turn the dough over with a metal spatula to roast it on the other side.
Two pieces of dough, both sides of which have been fired, are put together and the inside is stuffed, but this is all done by hand, which is inefficient and unsuitable for mass production.

Also, when mass producing, an automatic dorayaki machine is used, and when producing dough using this automatic dorayaki machine, if you turn the dough over and bake it as you would manually, it will not work as shown in Figure 1. As shown in Figure 2, the entire top surface 2 of the dough 1, which is the back side of the Noisaki A, was burned (see Figure 1), and when filling the building 4, each of the two pieces of dough 1 and 1 was burned. The outer periphery is difficult to adhere and the workability is poor, and since the outer periphery of both doughs 1 and 1 is not sufficiently adhered, the pavilion 4 is visible from the outside and the overall shape of the dorayaki is maintained. The appearance is also unsatisfactory, as it may break and crumble (see Figure 2).

For this reason, when mass-producing using a Medo dorayaki machine, it was customary not to bake the dough.
However, if the dough is not baked, the dough will be sticky and not pleasant to eat, and it will not last long. The present invention was invented in view of these drawbacks, and the bottom surface of the dough, which is the surface of the dorayaki, is completely baked, and the top surface of the dough, which is the back surface of the dorayaki, is baked in the center, but only on the outer periphery. The dough is manufactured in a device that continuously bakes the dough to form an annular unbaked portion having a predetermined width, and the unfired portions formed on the back sides of the two doughs are reliably bonded together. The object of the present invention is to provide a method and an apparatus for producing dough for dorayaki, which can hold the candy stuffed inside and maintain the overall shape of the dorayaki.

Next, FIGS. 3 to 7 showing one embodiment of the present invention will be described.

The main body 15 of the apparatus for baking the dough 11 is provided with a racing board 16 that is driven in circulation in the longitudinal direction and a heating section 17 that heats the baking board 16.

This grilling plate 16 made of iron plate connects a predetermined number of plates in an endless manner, and is exposed on the top surface of the main body 15 during the outward journey from one side of the main body 15 to the other side (see solid line arrow in Fig. 5). do. The heating section 17 that heats the grill plate 16 from below includes a plurality of gas plugs 18.
It consists of a gas burner equipped with a gas burner and a gas pipe 19 connected to the gas burner, and heats the area from near one side of the main body 15 to the center. The area between the vicinity of the main body 15 and the center area is directly heated by the direct flame of the heating part 17, but the other side of the main body 15 is not directly heated and is kept warm by residual heat. A filling machine 20 for filling the seeds of the dorayaki dough 11 is installed near one end of the main body 15. Further, a drying device 21 for drying the upper surface of the fabric 11 is installed at an appropriate position approximately in the center of the main body 15. The drying device 21 installed on the main body 15 so as to straddle the dawn plate 16 has a reflection plate 23 equipped with a height adjustment tool 22 inside.
The infrared heater 24 of the optional textbook is fixed to. and,
A reversing device 25 equipped with a reversing guide 26 for reversing the advancing fabric 11 upside down is provided near the other side of the main body 15 and approximately midway between the central part of the main body 15 and the end of the pond side part. It is. Next, as an example of the seeds of the dough 11 baked in the above dorayaki dough manufacturing apparatus, chicken eggs 1
Divide 0 pieces of sugar into a bowl, loosen it slightly, add 9 pieces of sugar passed through the joints, and mix well.

Next, add 2 parts of Hachimitsu and leave it to stand for 4 minutes using a pottery pot, then add 1 part of baking soda. Finally, the flour passed through the knots 1
0 anchor part is added and mixed to make seeds for dorayaki dough. Then, the seeds are put into the filling machine 20 of the main body 15, and a certain amount of the seeds, which will become the dorayaki dough 11, are poured onto the Akatsuki plate 16, which is being driven in circulation, at predetermined intervals. supply to.

Each dough 11 on the Akatsuki board 16 advances from one side to the center of the main body 15, and its lower surface 13 is baked on the Akatsuki board 16, which is heated by the direct flame of the gas burner of the heating section 17. ,
When passing under the drying device 21 located approximately between the filling machine 20 and the reversing device 25, the upper surface 12 of the dough 1 is dried by the infrared heater 24 of the drying device 21. This fabric 1
The upper surface 12 of the fabric 11 is dried to such an extent that the outer circumferential side of the fabric 11 maintains the shape of the outer circumferential side that curves downward into a substantially arc shape (see FIG. 7). The fabric 11 that has passed through the drying device 21 has a lower surface 1 before reaching the reversing device 25.
The entire surface of 3 is fired. When the dough 11 reaches the reversing device 25 equipped with a reversing guide 26 that rotates in synchronization with the competition board 16, each dough 11 is turned upside down by the rotation of the reversing guide 26, and the dough 11 is placed on the baking board 16 with the upper surface 12 of the dough 11 facing down. The upper surface 12 of the lower surface 12 that comes into contact is fired by the residual heat of the grilling plate 16. At this time, although the central part b of the upper surface 12 that contacts the baking plate 16 is baked, the outer peripheral side of the upper surface 12 of the dough 11 maintains its shape by being dried by the drying device 21 and does not sag downward. It can be fired so as to form an annular unfired part a that does not come into contact with the grilling plate 16 and has a width of about 5 to 2 ribs and is not browned. Then, the candy 14 is placed between the two pieces of dough 11, 11 obtained in this way, and a non-baked part a is formed on the outer circumferential side of the upper surface 12 of each dough 11, 11, which will be the back side of the dorayaki. Dorayaki A is made by gluing them together.

In the above-mentioned embodiment, the drying device 21 for drying the upper surface 12 of the dough 11 was described as being located approximately midway between the filling machine 20 and the reversing device 25, but the installation position of this drying device 21 is different from that for dorayaki. It is changed as appropriate depending on the size of the fabric and the production amount, and the adjustment odor 22 that adjusts the height
Although the infrared heater 24 is used as the heat source adjusted to the optimum position, other sources may be used, and the present invention is not limited to the above embodiment.

As described above, according to the present invention, since both sides of the dough for dorayaki can be baked, the dough becomes sticky and tastes unpleasant compared to conventional automatic dorayaki machines that do not bake the back side of the dough. There is no such problem, and it can be stored for a long time even if it is kept for a long time, and it can produce the same flavor as handmade dorayaki. In addition, when the bottom surface of the dough is fired, the central part is fired, but by forming a fired part on the outer periphery, the two doughs can be reliably bonded by the non-fired part, and both the doughs can be bonded together. It is possible to provide dorayaki with a good appearance without the glue coming undone and making the hall visible from the outside or destroying the overall shape of the dorayaki. Furthermore, it has the advantage that these dorayaki can be continuously mass-produced using a device with a simple configuration.

[Brief explanation of the drawing]

Fig. 1 is a plan view showing the lower surface of the dorayaki dough manufactured by the conventional method, Fig. 2 is a longitudinal cross-sectional view of the same dorayaki, and Figs. 3 to 7 show an embodiment of the present invention. So, the third
The figure is a plan view showing the underside of the dorayaki dough, Figure 4 is a longitudinal cross-sectional view of dorayaki, Figure 5 is an overall front view of the manufacturing equipment, and Figure 6 is a front view of the entire manufacturing equipment.
The figure is a partial vertical cross-sectional view showing an enlarged view of the drying device, and FIG. 7 is a vertical cross-sectional view explaining the baking state of the dough.
1 is the dough, 2, 12 is the top surface of the dough, 3, 13 is the bottom surface of the dough, 4, 14 is candy, 15 is the main body of the manufacturing device, 16 is the Akatsuki board, 17 is the heating section, 20' is the filling machine, 21 is a drying device, 2
5 indicates a reversing device. Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 Figure 7

Claims (1)

[Scope of Claims] 1. A device for drying the upper surface of the dough on a moving path that supplies a certain amount of dough for dorayaki onto a circularly driven baking plate and bakes the lower surface of the dough that comes into contact with the baking plate. After drying the dough to the extent that it can retain its shape by a drying machine and baking the lower surface of the dough, the dough is turned upside down by an inverting device,
Due to this reversal, the top surface of the dough that comes into contact with the grilling plate retains its shape even after the reversal, so that only the center part is fired and an annular brown color having a predetermined width is not formed on the outer periphery. A method for producing dough for dorayaki, the method comprising forming a non-baked portion. 2 A dorayaki dough filling machine is installed on one side of the main body, which is equipped with a circularly driven baking plate and a heating section that heats the baking plate, and the dorayaki dough is baked on the baking plate with the dough supplied from the filling machine. In the apparatus for producing dough for baking, a drying device is provided at an appropriate position approximately in the center of the main body to dry the upper surface of the moving dough to the extent that it can maintain its shape while contacting the baking plate and baking the lower surface. An apparatus for manufacturing dough for dorayaki, characterized in that an inverting device is provided for moving the dough to a predetermined position near the other side of the main body and reversing the dough so as to move it on a baking plate and bake the upper surface of the dried dough. .