JPS6030490B2 - Confectionery method - Google Patents
Confectionery methodInfo
- Publication number
- JPS6030490B2 JPS6030490B2 JP56187607A JP18760781A JPS6030490B2 JP S6030490 B2 JPS6030490 B2 JP S6030490B2 JP 56187607 A JP56187607 A JP 56187607A JP 18760781 A JP18760781 A JP 18760781A JP S6030490 B2 JPS6030490 B2 JP S6030490B2
- Authority
- JP
- Japan
- Prior art keywords
- confectionery
- mold
- hole
- feeding device
- confectionery material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000009508 confectionery Nutrition 0.000 title claims description 32
- 238000000034 method Methods 0.000 title claims description 6
- 239000000463 material Substances 0.000 claims description 12
- 230000006835 compression Effects 0.000 claims description 2
- 238000007906 compression Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Description
【発明の詳細な説明】
この発明は、製菓方法に関するものであり、その目的と
するところは、極めて便利に菓子類の製造を連続自動的
に能率よく行なえる製菓方法を提起することである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a confectionery manufacturing method, and its purpose is to provide a confectionery manufacturing method that allows confectionery to be manufactured continuously, automatically, and efficiently in an extremely convenient manner.
以下、実施例として示した図面に従って、この発明によ
る製菓方法を説明する。Hereinafter, the confectionery method according to the present invention will be explained according to the drawings shown as examples.
先ず、この製菓方法は、次の様な装置を必要とする。First, this confectionery method requires the following equipment.
すなわち第１図に見る様に、上型１、中型２及び下型３
を有しているが、前記上型１は、支持板４の上面にロッ
ド５を接続させて支持板４を支持し、またその下面には
複数の凸部６を互に適宜間隔を置いて突設している。ま
た、前記中型２は、前記上型１の凸部６に対応した複数
の穴７を互に適宜間隔を置いて形成している。そして、
前記下型３は、支持板８の上面に、前記中型２の穴７に
下方より挿入する様にした複数の凸部９を設け、その下
面においてはロッド１０を接続して支持板８を支持して
いる。尚、前記下型３の凸部９は、第４図に見る様に、
中型２の穴７の縦寸法と同じ長さとしている。That is, as shown in Fig. 1, there are an upper mold 1, a middle mold 2, and a lower mold 3.
The upper mold 1 has a rod 5 connected to the upper surface of the support plate 4 to support the support plate 4, and a plurality of convex portions 6 on the lower surface thereof at appropriate intervals. It is installed protrudingly. Further, the middle mold 2 has a plurality of holes 7 corresponding to the convex portions 6 of the upper mold 1 formed at appropriate intervals. and,
The lower mold 3 has a plurality of protrusions 9 on the upper surface of the support plate 8, which are inserted into the holes 7 of the middle mold 2 from below, and rods 10 are connected to the lower surface of the protrusions 9 to support the support plate 8. are doing. Incidentally, the convex portion 9 of the lower mold 3 is as shown in FIG.
The length is the same as the vertical dimension of the hole 7 of the medium size 2.
次に、第２図に見る如く、下型３の凸部９を下方より、
中型２の穴７に若干挿入して穴７に適宜の水分を含んだ
粉類の嫌くず等の菓子材料１１を入れ、更に第３図に見
る様に、上型１の凸部６を穴７に上方より挿入して菓子
材料１ １を圧縮して焼く様になっている。Next, as shown in FIG. 2, the convex portion 9 of the lower mold 3 is
Insert the confectionery material 11 such as flour scraps containing an appropriate amount of moisture into the hole 7 of the middle mold 2, and insert the convex part 6 of the upper mold 1 into the hole as shown in FIG. 7 from above to compress and bake confectionery ingredients 11.
この場合、型１，２，３の全部又はいずれかに熱線を内
蔵して焼くこともできるし、あるいはバーナーを使用し
たり型１，２，３を晩窯に入れて焼くこともできる。そ
うして、菓子材料が焼き上がると、上型１及び下型３を
上昇させ、圧縮を解放すると菓子１２が膨張して中型２
の貫通穴７の上に押し出されて出釆ることになる。In this case, all or any of the molds 1, 2, and 3 can be baked with a built-in hot wire, or a burner can be used or the molds 1, 2, and 3 can be baked in a kiln overnight. Then, when the confectionery materials are baked, the upper mold 1 and lower mold 3 are raised, and when the compression is released, the confectionery 12 expands and the middle mold 2
It will be pushed out onto the through hole 7 and fired.
そこで、第４図及び第５図に示した送り装置１３が焼き
上った菓子１２を押してコンベア１４に乗せて移送する
が、このとき、送り装置１３の穴１５にはホッパー１６
より新しい菓子材料１１が供給されてあり、この穴１５
が空になった中型２の穴７の上に位置したとき、送り装
置１３の穴１５の下部を閉鎖していた蓋１７がスライド
して穴１５の下部が閉口して新しい菓子材料１１が中型
２の中に供給される。Therefore, the feeding device 13 shown in FIGS. 4 and 5 pushes the baked confectionery 12 and transfers it onto the conveyor 14. At this time, the hole 15 of the feeding device 13 has a hopper 16.
Newer confectionery material 11 is supplied and this hole 15
When the confectionery material 11 is positioned above the hole 7 of the empty medium mold 2, the lid 17 that had closed the lower part of the hole 15 of the feeding device 13 slides, the lower part of the hole 15 is closed, and the new confectionery material 11 is placed in the medium mold. 2.
尚、上記説明の実施例に代えて、焼成した菓子１２は、
中型２よりすくい取り又は中型２の下方に移動させて取
出す方法として実施することができる。Incidentally, instead of the embodiment described above, the baked confectionery 12 is
It can be carried out as a method of scooping out from the middle mold 2 or moving it below the middle mold 2 and taking it out.
上記の綴り返いこより、この方法によって、菓子材料１
１の供給、焼き及び焼かれた菓子の移送を連続自動的に
行うことができる。From the above spelling, by this method, confectionery ingredients 1
1, the feeding, baking and transfer of the baked confectionery can be carried out continuously and automatically.
上述の如く、この発明は、菓子類の製造を連続自動的に
能率よく行なえる製菓方法を提起するものである。As mentioned above, the present invention proposes a confectionery manufacturing method that can continuously and automatically manufacture confectionery products efficiently.
第１図は、上型、中型及び下型の斜視図。
第２図は、中型に菓子材料を入れた状態の断面図。第３
図は、菓子を焼いている状態の断面図。第４図は、菓子
が焼き上って中型より押し出された状態と送り装置の断
面図。第５図は、新しい菓子材料が中型内に供Ｖ給され
ている状態の断面図。１・・・・・・上型、２・・・・
・・中型、３・・・・・・下型、６・・・・・・凸部、
７……穴、９…・・・凸部、１１……菓子材料、１２・
・・・・・菓子、１３・・・・・・送り装置、１５・・
・・・・穴。
第１図
第２図
第３図
第４図
第５図FIG. 1 is a perspective view of an upper mold, a middle mold, and a lower mold. FIG. 2 is a cross-sectional view of the medium mold filled with confectionery ingredients. Third
The figure is a cross-sectional view of the confectionery being baked. FIG. 4 is a cross-sectional view of the feeding device and the state in which the confectionery is baked and pushed out of the medium mold. FIG. 5 is a cross-sectional view of a state in which new confectionery material is being supplied into the medium mold. 1... upper mold, 2...
...Medium size, 3...Lower mold, 6...Convex part,
7... Hole, 9... Protrusion, 11... Confectionery material, 12.
... Confectionery, 13 ... Feeding device, 15 ...
····hole. Figure 1 Figure 2 Figure 3 Figure 4 Figure 5
Claims (1)
し、送り装置１３の蓋１７をスライドさせ穴１５の下部
を開口させることにより菓子材料１１を前記穴７に投入
し、上型１の凸部６を穴７に上方より挿入して菓子材料
１１を圧縮、加熱し、次に上型１及び下型３を上昇させ
て圧縮を解き、菓子１２を膨張させると共に中型２の穴
７の上に押し出し、送り装置１３により菓子１２を押し
て取り出すと同時に、送り装置１３の穴１５にはホツパ
ー１６より新しい菓子材料１１を供給することを特徴と
する製菓方法。1. Slightly insert the convex part 9 of the lower mold 3 into the hole 7 of the middle mold 2 from below, slide the lid 17 of the feeding device 13 to open the lower part of the hole 15, and introduce the confectionery material 11 into the hole 7, The convex part 6 of the upper mold 1 is inserted into the hole 7 from above to compress and heat the confectionery material 11, and then the upper mold 1 and the lower mold 3 are raised to release the compression, and the confectionery 12 is expanded and the middle mold 2 The confectionery making method is characterized in that the confectionery material 11 is pushed out onto the hole 7 of the confectionery material 11 by a feeding device 13, and at the same time, fresh confectionery material 11 is supplied to the hole 15 of the feeding device 13 from a hopper 16.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56187607A JPS6030490B2 (en) | 1981-11-20 | 1981-11-20 | Confectionery method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56187607A JPS6030490B2 (en) | 1981-11-20 | 1981-11-20 | Confectionery method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5889137A JPS5889137A (en) | 1983-05-27 |
| JPS6030490B2 true JPS6030490B2 (en) | 1985-07-17 |
Family
ID=16209065
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56187607A Expired JPS6030490B2 (en) | 1981-11-20 | 1981-11-20 | Confectionery method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6030490B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6329437Y2 (en) * | 1985-11-11 | 1988-08-08 | ||
| JPH06113745A (en) * | 1992-10-01 | 1994-04-26 | Masaru Nakanishi | Rice cake, its production and device therefor |
-
1981
- 1981-11-20 JP JP56187607A patent/JPS6030490B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5889137A (en) | 1983-05-27 |
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