Method for manufacturing singed surface confectionery

Abstract

Provided is a method for producing a scored confectionery capable of spreading a batter liquid with a uniform thickness by dropping the batter liquid onto a heating base such as an iron plate. 【Solution means】It comprises a confectionery preparation step of preparing a confectionery, a heating base preparation step of preparing a heating base which is a heated base, a batter liquid dropping step of dropping a batter liquid onto the heating base, a batter liquid adhesion step of arranging the prepared confectionery on the portion of the heating base where the batter liquid has been dropped and attaching the batter liquid to the portion of the confectionery, and a scoring step of scoring the portion derived from the batter liquid attached to the confectionery by the heat of the heating base to make the confectionery a scored confectionery.

Description

Technical Field

[0001] The present invention relates to a method for manufacturing snacks such as dumplings, and more particularly to a manufacturing method suitable for manufacturing snacks with moderately baked color.

Background Art

[0002] The baked color on the above-mentioned snacks refers to the brownish color that appears on the surface when the snacks are heated. When heating the snacks on a heating base such as a frying pan or a griddle, it refers to the baked color that appears on the contact surface with the heating base. For this type of snack produced in a factory, frozen, and displayed and sold at the storefront of a retailer such as a grocery store, for example, dumplings, an appropriate baked color is one of the appearance factors that stimulates appetite and enhances the commercial value.

[0003] Although those with no baked color at all have been conventionally sold, this type of frozen snack may have difficulty in achieving an appropriate baked color or may burn during home cooking. On the other hand, especially frozen snacks with an appropriate baked color in advance do not need to be baked during home cooking and can be eaten just by warming them up. For these reasons, frozen snacks with an appropriate baked color in advance are suitable for cooking in a microwave oven, and there is no need to use a frying pan at home, so the cleaning effort can be reduced. As described above, frozen snacks with an appropriate baked color in advance during the production process in the factory provide merits to consumers from several viewpoints and stimulate the purchasing desire of consumers.

[0004] Conventionally, as a manufacturing method for providing such snacks with a moderately baked color, for example, there is a method for improving the baked color described in Patent Document 1. In this method for improving the baked color, a room-temperature batter liquid is adhered to a portion (hereinafter referred to as portion A) of the food, for example, the portion of the dumpling where the baked color is to be applied, and then heat treatment is performed to give a baked color.

[0005] In this method for improving the roasting color, for example, when attaching room-temperature batter liquid to part A of the dumplings, in addition to the method of applying the room-temperature batter liquid to part A, after applying the room-temperature batter liquid on a base such as a frying pan or an iron plate, the method of attaching the batter liquid by placing the dumplings so that part A is in contact with the room-temperature batter liquid is adopted.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0007] However, in the above-mentioned conventional method for improving the roasting color, for example, by applying room-temperature batter liquid to part A of the dumplings or applying room-temperature batter liquid on a base such as a frying pan or an iron plate, the room-temperature batter liquid is attached to part A of the dumplings. That is, since a tool such as a brush is used to attach the batter liquid, it is difficult to attach the batter liquid to part A of the dumplings so that the thickness is uniform, and the thickness of the batter liquid varies from place to place. As a result, unevenness may occur in the roasting marks on part A of the dumplings when heating. In addition, in such a method for manufacturing dumplings, since the procedure is to start heating after attaching the batter liquid at room temperature, there is a drawback that the TAT (Turn Around Time) of dumpling manufacturing becomes long, and solving these problems has been a conventional issue.

[0008] The present invention is made to solve the above-described conventional problems, and by dropping batter liquid onto a heating base such as an iron plate, the batter liquid can be spread with a uniform thickness. Further, since the batter liquid is dropped onto an iron plate or the like in a heated state, the contact surface between the batter liquid and the iron plate or the like is quickly heated and fixed after dropping, and there is an advantage that the area where the batter liquid spreads can be easily controlled by the dropping operation of the batter liquid. Furthermore, since the batter liquid dropped onto an iron plate or the like in a heated state is heated and its viscosity increases, it is possible to surely adhere the batter liquid to a confectionery placed on a batter liquid having a viscosity higher than that at normal temperature and a constant thickness. As a result, it is possible to evenly apply an appropriate baked texture to the surface of the confectionery that comes into contact with the heating base without unevenness. Also, it is possible to solve another drawback of the prior art, namely, the long TAT. This is an advantage obtained from the feature of the present invention that it is not necessary to repeatedly raise and lower the temperature of an iron plate or the like. As a result, it is possible to mass-produce a large quantity of confectioneries with an appropriate baked texture in a short time, and the quality of the baked texture can be improved as compared with the prior art. In particular, it exhibits an excellent effect as a method for manufacturing frozen confectioneries that require high quality uniformity. Thus, the object of the present invention is to provide a method for manufacturing a baked confectionery capable of mass-producing a large quantity of baked confectioneries with an appropriate baked texture in a short time.

Means for Solving the Problems

[0009] To solve the above problems, as a first invention, there is provided a method for manufacturing a baked confectionery, comprising a confectionery preparation step of preparing a confectionery, a heating base preparation step of preparing a heated base as a heating base, a batter liquid dropping step of dropping a batter liquid onto the heating base, a batter liquid adhesion step of placing the prepared confectionery on the portion of the base where the batter liquid has been dropped and adhering the batter liquid to the confectionery portion, and a baking step of baking the portion derived from the batter liquid adhered to the confectionery by the heat of the heating base to make the confectionery a baked confectionery (corresponding to claim 1).

[0010] Further, as a second invention, there is provided a method for manufacturing a grilled snack, which is a heated snack, among the snacks to be prepared (corresponding to claim 2).

[0011] Furthermore, as a third invention, there is provided a method for manufacturing a grilled snack, in which the batter droplet dropping step has a nozzle operation sub-step of operating the nozzle on the base while dropping the batter liquid from the nozzle (corresponding to claim 3).

[0012] Furthermore still, as a fourth invention, there is provided a method for manufacturing a grilled snack, which further has a storage step of storing the grilled snack in a tray (corresponding to claim 4).

[0013] Furthermore still, as a fifth invention, there is provided a method for manufacturing a grilled snack, in which the storage step includes a covering sub-step of covering the grilled snack in a posture similar to the posture on the heating base with the tray from above (corresponding to claim 5).

[0014] Furthermore still, as a sixth invention, there is provided a method for manufacturing a grilled snack, which further has a freezing step of freezing the grilled snack stored in the tray in the storage step (corresponding to claim 6).

Advantages of the Invention

[0015] According to the method for manufacturing a grilled snack according to the present invention, by dropping the batter liquid onto a heating base such as an iron plate, the batter liquid can be spread with a uniform thickness. Further, since the batter liquid is dropped onto a heated iron plate or the like, it is easy to control the area where the batter liquid spreads by the dropping operation of the batter liquid, and in addition, a batter liquid having higher viscosity than at normal temperature and a constant thickness can be surely adhered to the snack placed on the batter liquid. As a result, it is possible to evenly apply an appropriate grilled color without unevenness to the surface of the snack that comes into contact with the heating base. Also, according to the method for manufacturing a grilled snack according to the present invention, snacks with an appropriate grilled color can be mass-produced in a short time, and the quality of the grilled color can be improved as compared with the prior art, and a very excellent effect of being able to manufacture frozen snacks with uniform quality is brought about.

Brief Description of the Drawings

[0016]

Figure 1

Figure 2A

Figure 2B

Figure 2C

Figure 2D

Figure 3

Figure 4A

Figure 4B

Figure 4C

Figure 4D

Figure 5

Figure 6A

Figure 6B

Figure 6C

Embodiments for Carrying Out the Invention

[0017] Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to these embodiments in any way, and can be implemented in various modes without departing from the gist thereof. Among the following embodiments, Embodiment 1 is an example of claims 1, 2, 4, and 6, Embodiment 2 corresponds to an example of claim 3, and Embodiment 3 corresponds to an example of claim 5. <Embodiment 1 Mainly corresponding to claims 1, 2, 4, 6>

[0018] <Embodiment 1 Method for manufacturing grilled snacks Outline Mainly corresponding to claims 1, 2, 4, 6>

[0019] The grilled snacks manufactured by the method for manufacturing grilled snacks according to the present invention are snacks that are produced in a factory, frozen, and then continuously frozen and arranged on the store shelf for sale at a sales store such as a retail store. The method for manufacturing grilled snacks according to the present invention is a manufacturing method suitable for manufacturing moderately grilled snacks that arouse the desire to purchase, for example, dumplings. In the method for manufacturing seared snacks according to the present embodiment, while preparing a heated snack that has been shaped and steamed or otherwise heated, a base is heated to prepare a heated base. By dropping a batter liquid onto this heated base, the prepared heated snack is placed in the region of the batter liquid on the heated base as appropriately formed, causing the batter liquid to adhere. The heat of the heated base is used to sear the portion derived from the batter liquid adhered to this heated snack. <Embodiment 1 Method for Manufacturing Seared Snacks Configuration Mainly Corresponding to Claims 1, 2, 4, 6>

[0020] As shown in FIG. 1, the method for manufacturing seared snacks of the present embodiment includes a snack preparation step (0101), a heated base preparation step (0102), a batter liquid dropping step (0103), a batter liquid adhesion step (0104), a searing step (0105), a storage step (0106), a freezing step (0107), and a packaging step (0108). <Embodiment 1 Method for Manufacturing Seared Snacks Snack Preparation Step Mainly Corresponding to Claims 1, 2, 4, 6>

[0021] In the snack preparation step, a heated snack is prepared. Here, "dim sum" refers to food and drinks that are eaten as "light snacks" in Chinese cuisine. It is common to classify various foods as "dim sum". For example, desserts such as cakes, cookies, and chocolates are generally classified as "dim sum". As specific dishes, it refers to dishes other than main courses and soups. Not only dishes that can be divided individually, such as spring rolls and meat buns, but also regular menu items that are usually served on large plates, such as stir-fries and saucy dishes, may be included in "dim sum". When served on small plates and eaten outside of formal meal times, it is often also called "dim sum". Specifically, examples of sweet dim sum include sesame balls, red bean buns, etc. Examples of savory dim sum include dumplings commonly eaten in Japan that use pork, beef, etc., shrimp dumplings (steamed shrimp dumplings), xiao long bao, and as noodles and rice dishes (snacks), there are zongzi, dan dan noodles, boiled dumplings, chive buns, spring pancakes (chun bin), scallion pancakes (tsong you pin), small-sized deep-fried dough sticks (you tiao = fried bread), baked daikon cakes, pan-fried buns (nama yaki manju), etc. For example, dumplings, shumai, xiao long bao, etc. are composed of the wrapper that makes up the outer skin and the ingredients contained within this skin.

[0022] Hereinafter, as an example of baked dim sum, the case where the "dim sum" is dumplings will be described, but the dim sum in the present invention is not limited to the dumplings shown below. <Embodiment 1 Method for manufacturing baked dim sum Dim sum preparation step Dumpling wrapper Mainly corresponding to claims 1, 2, 4, 6>

[0023] As the wrapper, it preferably contains one or more cereal flours such as wheat flour, rice flour, corn flour, barley flour, soybean flour, adzuki bean flour, etc., and in order to suppress the seepage of the liquid contained in the wrapper into the ingredients, it contains sugars such as trehalose, oligosaccharides, deoxy sugars, uronic acids, amino sugars, lactones, sucrose, lactose, maltose, etc. In addition, it is preferable to contain food fats and oils such as rapeseed oil, canola oil, soybean oil, salad oil, corn oil, sesame oil, linseed oil, and olive oil. Further, it is preferable to include starches derived from grains such as tapioca starch, rice starch, potato starch, pea starch, corn starch, sago starch, and processed tapioca starch. The skin is made by adding an appropriate amount of water to such materials. The thickness of the skin is desirably from 0.5 mm to 1.0 mm, and more preferably from 0.7 mm to 0.8 mm. Also, the size of the skin is determined based on the size of the dumplings to be made, but it is preferably an average size (so-called regular size, about 85 mm in diameter and about 7 g in weight, large size, about 95 mm in diameter and about 9 g in weight). <Embodiment 1 Method for manufacturing a baked snack Snack preparation step Ingredients of dumplings Mainly corresponding to claims 1, 2, 4, 6>

[0024] On the other hand, the ingredients include one or more of pork, beef, chicken, duck, horse meat, venison, shrimp (including dried shrimp), crab, fish meat, cabbage, garlic, ginger, Japanese bunching onion, long onion, onion, cheese, curry powder, carrot, green pepper, purslane, pickles, Chinese cabbage, bamboo shoots, shiitake mushrooms, matsutake mushrooms, spinach, bean sprouts, potatoes, chorizo, and fruits, which are finely chopped. In addition, it contains one or more of boiled glutinous rice balls, gelatin, and agar, and also contains one or more of various powdered or granular spices. This ingredient is produced by appropriately selecting and combining the above materials with seasonings such as oyster sauce, soy sauce, salt, and sugar. The weight of the dumplings made by wrapping such ingredients with the above-mentioned skin is preferably from 13 g to 23 g. <Embodiment 1 Method for manufacturing a baked snack Snack preparation step Production line Mainly corresponding to claims 1, 2, 4, 6>

[0025] In the method for manufacturing seared snacks according to this embodiment, the snack preparation step is executed in the snack preparation section A in the manufacturing line to which the method for manufacturing seared snacks according to this embodiment is applied, as shown in FIG. 2A. In this snack preparation section A, there are installed a filling supply device 0201 for supplying the filling (ingredients) of dumplings, a wrapper supply device 0202 for supplying the wrappers of dumplings, a forming device 0203 for forming raw dumplings as will be described later, and a steaming device 0204 for steaming and heating the formed raw dumplings. In this snack preparation section A, in the forming device 0203, the filling supplied from the filling supply device 0201 is put into the dumpling wrapper supplied from the wrapper supply device 0202 to continuously form raw dumplings. Then, the raw dumplings formed by the forming device 0203 are placed on a belt conveyor 0205 and conveyed to the next steaming device 0204, and are steamed and heated by saturated steam while passing through this steaming device 0204, and are prepared as heated dumplings (heated snacks) G. In this case, when placing the formed raw dumplings on the belt conveyor 0205 in the forming device 0203, as shown in FIG. 2B, they are placed on the belt conveyor 0205 as a lump GM in a state where a plurality of dumplings are aligned according to the product form of the dumplings (for example, a state where 8 dumplings are aligned in 4 rows and 2 columns). <Embodiment 1 Method for Manufacturing Seared Snacks Heating Base Preparation Step, Batter Droplet Application Step, Batter Adhesion Step, Seared Pattern Application Step Manufacturing Line Mainly Corresponding to Claims 1, 2, 4, 6>

[0026] In this embodiment, the heating base preparation step, the batter droplet application step, the batter adhesion step, and the seared pattern application step are sequentially executed on a slat conveyor 0210 (also called a plate conveyor), which is a different system from the above-mentioned belt conveyor 0205, in the manufacturing line shown in FIG. 2A. This slat conveyor 0210 has a configuration in which a plurality of flat metal plates 0211 with a width of 150 to 250 mm are connected in a raft shape to a drive chain 0213 spanned between drive sprockets 0212, 0212, and the plurality of metal plates 0211 are adapted to rotate together with the drive chain 0213. In this case, heating means are arranged over the entire length of the conveyor inside the slat conveyor 0210 (on the back side of the base 0211 that rotates together with the drive chain 0213). As the heating means, those that heat the base 0211 with a gas or electromagnetic heater can be adopted, and those that generate heat in the base 0211 itself by electromagnetic induction can also be adopted. However, it is preferable to adopt the one by electromagnetic induction that makes the base 0211 itself, which is a metal plate, generate heat and is easy to control the temperature. In this embodiment, heating electromagnetic induction coils 0215 as a plurality of heating means are adopted and arranged at appropriate intervals over the entire length of the conveyor (in Fig. 2A, only the heating electromagnetic induction coil 0215 arranged on the back side of the base 0211 that rotates on the upper side is shown).

[0027] In this embodiment, as will be described later, in the downstream step, since batter liquid is dropped onto the metal plate 0211 or dumplings are placed and taken out, the slat conveyor 0210 is controlled to operate intermittently at appropriate intervals. Note that the operation of the slat conveyor 0210 is not limited to this intermittent operation. For example, when the side where the batter liquid is dropped and the side where the dumplings are placed and taken out are synchronized with the operation of the plurality of bases 0211 of the slat conveyor 0210, the slat conveyor 0210 may be operated continuously.

[0028] The material (type) of the base 0211 of the slat conveyor 0210 is not particularly limited. However, when adopting the heating electromagnetic induction coil 0215 as the heating means as in this embodiment, it is preferable to use carbon steel in consideration of magnetic properties in addition to thermal conductivity, mechanical strength, workability, and economy. In this way, when using carbon steel for the metal plate 0211, there are difficulties in terms of corrosion resistance. Therefore, it is particularly preferable to laminate a metal with high corrosion resistance such as stainless steel or titanium on the carbon steel and use it as clad steel. In addition, since the base 0211 of the slat conveyor 0210 is required not to deflect due to its own weight and thermal distortion, when carbon steel or clad steel is adopted as the base 0211, for example, it is preferable to use a base with a plate thickness of 3.0 to 6.0 mm. <Embodiment 1 Method for manufacturing grilled snacks Heating base preparation step Manufacturing line Mainly corresponding to claims 1, 2, 4, 6>

[0029] The heating base preparation step is executed in the heating base preparation section B set at the right end of FIG. 2A of the slat conveyor 0210. In this heating base preparation step, the base 0211 of the slat conveyor 0210 is heated to 170 to 180 °C by a plurality of heating electromagnetic induction coils 0215 arranged inside the slat conveyor 0210 to prepare the heating base. <Embodiment 1 Method for manufacturing grilled snacks Batter droplet dropping step Mainly corresponding to claims 1, 2, 4, 6>

[0030] In the batter droplet dropping step, the batter liquid is dropped onto the prepared heating base. <Embodiment 1 Method for manufacturing grilled snacks Batter droplet dropping step Batter liquid Mainly corresponding to claims 1, 2, 4, 6>

[0031] The batter liquid contains water, cereal flours such as wheat flour, arrowroot powder, starch, corn flour, tapioca flour, barley flour, soybean flour, and rice flour, oil, and an emulsifier, and has a well-known mixing ratio. For example, the water content is 60% to 90% by weight, the cereal flour content is 2% to 30% by weight, the oil content is 4% to 30% by weight, and the emulsifier content is 0.1% to 3% by weight. At this time, in order for the batter liquid to spread on the heated base 0211 (hereinafter referred to as the heating base 0211) of the slat conveyor 0210 prepared in the heating base preparation section B as described above, it is preferable to use an unheated batter liquid with low viscosity. Also, in order to make it difficult for the nozzle (described later) for dropping the batter liquid onto the heating base 0211 to become clogged and to facilitate maintenance, it is preferable to use an unheated batter liquid with low viscosity. <Embodiment 1 Method for manufacturing grilled confectionery Batter droplet application step Manufacturing line Mainly corresponding to claims 1, 2, 4, 6>

[0032] The batter droplet application step is executed in a batter droplet application section C set on the downstream side (left side in the drawing) of the heating base preparation section B in the slat conveyor 0210, as shown in FIG. 2A. In this batter droplet application section C, as shown in FIG. 2C, a batter droplet application device 0230 is installed, and an appropriate amount of batter liquid Ba is dropped from a nozzle 0230a provided in the batter droplet application device 0230 onto the heated base 0211 prepared in the heating base preparation section B. At this time, the number of nozzles 0230a in the batter droplet application device 0230 is the same as the number of dumplings arranged on the heating base 0211 in the downstream step, that is, in this embodiment, it is provided in accordance with the alignment state (4 pieces × 2 rows) of the 8 dumplings constituting the lump in the product form. The dropping of this batter liquid Ba is controlled to be performed when the slat conveyor 0210 that operates intermittently stops, so as to form a substantially circular batter liquid region BB of the batter liquid Ba on the heating base 0211 and larger than the contact surface with the base of the dumplings.

[0033] In the batter liquid dropping step performed by the batter droplet application device 0230, as shown in FIG. 2D, the supply amounts of water, cereal flour, oil, and emulsifier respectively supplied from the water supply device 0231, the cereal flour supply device 0232, the oil supply device 0233, and the emulsifier supply device 0234 are controlled by the control device 0235 and stirred by the stirring and mixing device 0236 to produce an unheated batter liquid. At this time, in order to prevent the growth of miscellaneous bacteria and maintain a good emulsified state, the stirring and mixing device 0236 is controlled to a constant temperature by the cooling device 0237, specifically, the temperature of the batter liquid is controlled to be kept at 10 or lower. If the room temperature of the relevant department in the manufacturing factory is controlled to 10°C or lower, the cooling device 0237 may not be provided. <Embodiment 1 Method for manufacturing singed snacks Batter liquid adhesion step Manufacturing line Mainly corresponding to claims 1, 2, 4, 6>

[0034] In the batter liquid adhesion step, dumplings prepared in the snack preparation step are placed in the batter liquid region on the heating base formed by dropping the batter liquid onto the metal plate of the slat conveyor in the batter liquid dropping step, and the batter liquid is adhered to this dumpling portion. This batter liquid adhesion step is carried out in a batter liquid adhesion section D set on the downstream side (left side in the figure) of the batter liquid dripping section C in the slat conveyor 0210, as shown in Fig. 2A. In this case, between the belt conveyor 0205 installed in the confectionery preparation section A and the slat conveyor 0210, there is provided a gripping mechanism 0240 for conveying the heated dumplings G prepared in the confectionery preparation step to the batter liquid adhesion section D. This gripping mechanism 0240 is configured to grip the lump GM of dumplings G on the belt conveyor 0205 and convey it to the batter liquid adhesion section D in the slat conveyor 0210. In the batter liquid adhesion section D, the lump GM of dumplings G is placed on the batter liquid region BB formed on the heating base 0211 of the slat conveyor 0210 while maintaining the product form, and the batter liquid is adhered to each part of the dumplings. Note that the means for conveying the heated dumplings G prepared in the confectionery preparation step to the batter liquid adhesion section D is not limited to the above-mentioned gripping mechanism 0240. For example, a scooping mechanism that scoops up the lump GM of dumplings G with a turner (spatula) can be adopted, or a mechanism that combines this scooping mechanism with the previous gripping mechanism 0240 can be adopted. For example, when combining the scooping mechanism with the previous gripping mechanism 0240, the turner is inserted under the lump GM of dumplings G while gently pressing the lump GM of dumplings G with the gripping part provided on the gripping mechanism 0240, and the lump GM of dumplings G is sandwiched between the gripping part and the turner, and these gripping part and turner are used to convey it to the batter liquid adhesion section D in the slat conveyor 0210. Then, on the batter liquid region BB formed on the heating base 0211 of the slat conveyor 0210, the lump GM of dumplings G is placed leaving a slight gap (0.1 - 0.5 mm), and by retracting the turner from under the lump GM of dumplings G while gently pressing the lump GM of dumplings G with the gripping part, the batter liquid can be adhered to each part of the dumplings respectively. <Embodiment 1 Method for manufacturing grilled finish confectionery Grilling step Manufacturing line Mainly corresponding to claims 1, 2, 4, 6>

[0035] In the searing step, the dumplings are made into seared dumplings by searing the part derived from the batter liquid adhering to the dumplings with the heat of the heating base. As shown in FIG. 2A, this searing step is carried out in the searing section E covered with the cover 0216 set on the downstream side (left side in the figure) of the batter liquid adhesion section D in the slat conveyor 0210. That is, in this searing section E, the heat of the heating base 0211 heated to 170 to 180 °C by the heating electromagnetic induction coil 0215 arranged inside the slat conveyor 0210 is used to sear the part derived from the batter liquid adhering to the dumplings G. <Embodiment 1 Method for manufacturing seared confectionery Storage step, freezing step, packaging step Manufacturing line Mainly corresponding to claims 1, 2, 4, 6>

[0036] In the present embodiment, the storage step, the freezing step, and the packaging step are sequentially carried out by the above-mentioned belt conveyor 0205 and slat conveyor 0210 and another belt conveyor 0250 in the manufacturing line, as shown in FIG. 2A. <Embodiment 1 Method for manufacturing seared confectionery Storage step Mainly corresponding to claims 1, 2, 4, 6>

[0037] In the storage step, the seared dumplings are stored in a tray. <Embodiment 1 Method for manufacturing seared confectionery Storage step Tray Mainly corresponding to claims 1, 2, 4, 6>

[0038] In the present embodiment, the tray is formed so as to store a lump in a state where a plurality of dumplings in the product form of dumplings are aligned (a state where 8 dumplings are aligned in 4 rows and 2 columns). Such a tray is formed of a synthetic resin such as polypropylene or a pulp resin, and when formed of a synthetic resin, a polystyrene-based, PET-based, or the like may be used. <Embodiment 1 Method for manufacturing seared confectionery Storage step Manufacturing line Mainly corresponding to claims 1, 2, 4, 6>

[0039] The storage step is executed in the storage section F set at the right end of the belt conveyor 0250, which is a different system from the slat conveyor 0210, as shown in FIG. 2A. In this storage section F, a tray supply device 0251 for supplying trays and a dumpling storage device 0252 for storing dumplings G in the trays are installed. In this case, a gripping mechanism 0260 for transporting the dumplings G with marks baked in the baking step to the front of the storage section F is provided between the slat conveyor 0210 and the belt conveyor 0250. Also in this gripping mechanism 0260, the mass GM of the dumplings G with marks baked on the slat conveyor 0210 is gripped and transported to the front of the storage section F in the belt conveyor 0250, and the mass GM of the dumplings G is arranged on the belt conveyor 0250 in front of the storage section F while maintaining the product form. In this storage section F, in the dumpling storage device 0252, the dumplings G with marks baked on the part derived from the batter liquid in the baking step are stored in the trays supplied from the tray supply device 0251. Note that, instead of the gripping mechanism 0260, for example, a scooping mechanism that scoops up the mass GM of the dumplings G with a spatula or a mechanism that combines this scooping mechanism and the previous gripping mechanism 0260 can be employed. <Embodiment 1 Method for manufacturing baked confectionery Freezing step Manufacturing line Mainly corresponding to claims 1, 2, 4, 6>

[0040] The freezing step freezes the baked dumplings stored in the trays in the storage step. The freezing step is executed in the freezing section G set on the downstream side (left side in the figure) of the storage section F in the belt conveyor 0250, as shown in FIG. 2A. A quick-freezing device 0270 is installed in this freezing section G, and in the quick-freezing device 0270, the dumplings G with marks baked and conveyed from the storage section F are frozen together with the trays. <Embodiment 1 Method for manufacturing baked confectionery Packaging step Manufacturing line Mainly corresponding to claims 1, 2, 4, 6>

[0041] The packaging step packs the baked dumplings frozen together with the trays in the freezing step. As shown in FIG. 2A, the packaging step is carried out in a packaging section H set on the downstream side (left side in the figure) of the freezing section G in the belt conveyor 0250. In this packaging section H, a packaging device 0280 is installed. In the packaging device 0280, the grilled dumplings G stored in the tray conveyed from the freezing section G are bagged, and then boxed in units by a packing device 0290. The packaged boxes are stored in a freezer until shipped. <Embodiment 1 Method for manufacturing grilled confectionery Effects Mainly corresponding to claims 1, 2, 4, 6>

[0042] As described above, according to the method for manufacturing grilled confectionery according to this embodiment, by dropping the batter liquid onto the heating base, the batter liquid can be spread with a uniform thickness. Further, since the batter liquid is dropped onto a hot iron plate or the like, the area where the batter liquid spreads can be easily controlled by the dropping operation of the batter liquid. In addition, by dropping the batter liquid onto the heating base, the batter liquid having a uniform thickness has a higher viscosity than at normal temperature, so that the batter liquid can be surely adhered to the dumplings with a uniform thickness. As a result, it is possible to evenly apply an appropriate grilled color to the surface of the dumplings that comes into contact with the heating base. Further, according to the method for manufacturing grilled confectionery according to this embodiment, it is not necessary to repeatedly raise and lower the temperature of the heating base, so that a large amount of dumplings with an appropriate grilled color can be produced in a short time, and the quality of the grilled color can be improved compared to the prior art, and it is possible to produce frozen dumplings with uniform quality, which brings a very excellent effect.

[0043] In addition, when the amount of the batter liquid dropped onto the heating base is increased to widen the area of the batter liquid, it is possible to provide frozen dumplings with grilled marks having wings extending from the dumpling skin (for example, wings extending in the range of 1 / 30 to 1 / 1 of the area of the skin portion of the grilled dumplings). Such frozen dumplings with grilled marks having such wings can be, for example, in a state of being stored in a partitioned tray, and at least a part of the adjacent dumplings in the tray can be connected by the wings via the partition. <Embodiment 2, mainly corresponding to Claim 3>

[0044] <Embodiment 2, Method for manufacturing a grilled snack, overview, mainly corresponding to Claim 3>

[0045] This embodiment is based on Embodiment 1, and in the batter droplet dropping step of Embodiment 1, a nozzle operation sub-step is executed in which the nozzle is operated on the heating base while dropping the batter liquid from the nozzle.

[0046] Also in this embodiment, as an example of the grilled snack, the case where the "snack" is a dumpling will be described. <Embodiment 2, Method for manufacturing a grilled snack, batter droplet dropping step, nozzle operation sub-step, production line, mainly corresponding to Claim 3>

[0047] The feature of the method for manufacturing a grilled snack in this embodiment compared to the method for manufacturing a grilled snack in Embodiment 1 is that, as shown in the flowchart of FIG. 3, in the batter droplet dropping step (0303) between the heating base preparation step (0302) and the batter liquid adhesion step (0304), a nozzle operation sub-step (0303a) is executed in which the nozzle is operated on the heating base while dropping the batter liquid from the nozzle.

[0048] In the batter droplet dropping section in the production line where the batter droplet dropping step and the nozzle operation sub-step are executed, as shown in FIG. 4A, a batter droplet dropping device 0430 is installed. Similar to Embodiment 1, an appropriate amount of batter liquid Ba is dropped from the nozzle 0430a provided in accordance with the alignment state (4 pieces × 2 rows) of 8 dumplings constituting a lump in the product form to the heating base 0411 by the batter droplet dropping device 0430. In this embodiment, the batter droplet dropping device 0430 is movable in the advancing direction of the heating base 0411 and in the conveyor width direction (the directions of arrow X and arrow Y in FIG. 4). By causing the batter droplet dropping device 0430 to perform a combined operation in the directions of arrow X and arrow Y, the nozzle 0430a is operated above the heating base 0411 (for example, as shown in FIGS. 4B to 4D, the nozzle 0430a is operated in a circular shape, in a zigzag shape, or in a spiral shape), so as to form an irregular-shaped batter liquid region BC of the batter liquid Ba on the heating base 0411. Note that the batter droplet dropping device 0430 is controlled so that the amount of the batter liquid and the operation range can be changed in order to correspond to the type and dimensions of the confectionery to be manufactured. <Embodiment 2 Method for manufacturing grilled confectionery Effects Mainly corresponding to claim 3>

[0049] As described above, according to the method for manufacturing grilled confectionery according to the present embodiment, in addition to obtaining the same effects as in Embodiment 1, the batter liquid dropped onto the heating base can be quickly spread on the heating base to form a batter liquid region, and as a result, the TAT can be shortened. <Embodiment 3 Mainly corresponding to claim 5>

[0050] <Embodiment 3 Outline of method for manufacturing grilled confectionery Mainly corresponding to claim 5>

[0051] This embodiment is based on Embodiment 1, and in the storage step of Embodiment 1, a covering sub-step of covering a grilled confectionery in the same posture as the posture on the heating base (a posture in which the grilled part is downward, for example, if the confectionery is a dumpling, a posture in which the ear part is upward) from above with a tray is executed.

[0052] Also in this embodiment, as an example of the grilled confectionery, the case where the "confectionery" is a dumpling will be described. <Embodiment 3 Storage step of method for manufacturing grilled confectionery Covering sub-step Production line Mainly corresponding to claim 5>

[0053] The manufacturing method of the seared dumplings of the present embodiment is characterized in that, as shown in the flowchart of FIG. 5, in the storage step (0506) between the searing step (0505) and the freezing step (0507), a covering sub-step (0506a) is executed in which a tray is placed over the seared dumplings in a posture similar to the posture on the heating base from above.

[0054] In the storage section of the production line where the storage step and the covering sub-step are executed, a dumpling storage device having a suction portion that releasably sucks and holds the tray is installed. In this dumpling storage device, as shown by the solid line in FIG. 6A, the tray T supplied in an upside-down state from the tray supply device is sucked and held by the suction portion 0655, and the dumplings G with sears on the batter-derived portion in a posture similar to the posture on the heating base conveyed by the rope conveyor 0660 described later in this dumpling storage device, that is, the dumplings G with the sears facing downward, are lowered from above in the direction of the arrow and the tray T is placed over them for storage (the state shown by the virtual line in FIG. 6A). That is, the tray is placed over the dumplings with the opening of the tray facing downward. In this case, the rope conveyor 0660 used in the storage section has a plurality of drive ropes 0661 (viewed in cross-section from the rope axis direction) that rotate while maintaining a parallel state with each other. And in this storage section, as shown in FIG. 6B, an inversion device (not shown) equipped with a fork body 0670 that enters and retreats between the plurality of drive ropes 0661 without interfering with them is arranged at the end of the rope conveyor 0660. This inversion device approaches the fork body 0670 to the tray T containing the dumplings G that have reached the end of the rope conveyor 0660, and supports the tray T containing the dumplings G from above and below with the two end bars 0670a shown in the right part of FIG. 6C located on the back side (upper side in the drawing) of the peripheral edge of the tray T and the central bar 0670b shown in the opening front side (lower side in the drawing) of the tray T. In this state, the fork body 0670 is rotated 180° to invert the dumplings G together with the tray T, so that, as shown in the left part of FIG. 6C, the dumplings G are exposed from the opening of the tray T in preparation for the next freezing step. <Embodiment 3: Manufacturing method of grilled dumplings, effects, mainly corresponding to claim 5>

[0055] As described above, according to the manufacturing method of grilled dumplings according to this embodiment, in addition to obtaining the same effects as in Embodiment 1, the storage of grilled dumplings in a tray can be performed easily and in a short time. Further, when conveying the grilled dumplings in the storage section by a rope conveyor and inverting the tray covering the dumplings together with the dumplings, since the fork body supports the grilled surface of the dumplings, it is possible to store the dumplings in the tray without the carefully formed grilled marks peeling off. This is superior to the case of storing dumplings in a tray with a tool such as a plate-shaped "spatula". As a result, the TAT can also be shortened. This is because the time for slowly and carefully inserting the spatula-shaped tool under the dumplings can be saved.

Explanation of symbols

[0056] 0211 Heating base Ba Batter liquid G Dumplings (snacks)

Claims

1. A step of preparing a snack, A step of preparing a heating base which is a heated base, A step of dropping a batter liquid onto the heating base, A step of attaching the batter liquid: arranging the prepared snack on the part of the heating base onto which the batter liquid has been dropped and attaching the batter liquid to the snack part, A step of creating a sear mark: creating a sear mark on the part derived from the batter liquid attached to the snack by the heat of the heating base to make the snack a seared snack, A method for manufacturing a seared snack, comprising the above steps.

2. The method for manufacturing a seared snack according to Claim 1, wherein the prepared snack is a preheated snack.

3. The method for manufacturing a seared snack according to Claim 1 or Claim 2, wherein the step of dropping the batter liquid has a nozzle orbiting operation sub-step of orbiting the nozzle above (in the air above) the heating base while dropping the batter liquid from the nozzle.

4. The method for manufacturing a seared snack according to Claim 1 or Claim 2, further comprising a step of storing the seared snack in a tray.

5. The method for manufacturing a seared snack according to Claim 4, wherein the storing step includes a covering sub-step of covering the seared snack in a posture similar to the posture on the heating base with the tray from above.

6. The method for manufacturing a seared snack according to Claim 4, further comprising a freezing step of freezing the seared snack stored in the tray in the storing step.

Images