Production device and production method for layered food

Provided are a production device and a production method for producing layered food having an outer shape and an inner hole shape formed into a shape different from a circular shape. A production device for layered food (1) includes: a dough supply section (3) for causing liquid dough to adhere to an outer circumference of a spit (12); a dough baking section (4) for baking the liquid dough to form baked dough (11) around the spit (12); conveyance means (5) for conveying the spit (12) between the dough supply section (3) and the dough baking section (4); a forming tool (70) including a forming surface (70A) conforming to a shape of at least a part of an outer shape of the spit (12); and drive means (71) for pressing the forming tool (70) against the baked dough (11) in the shape of the layer that is formed around the spit (12).

TECHNICAL FIELD

The present invention relates to a production device and a production method for layered food such as Baumkuchen.

BACKGROUND ART

Baumkuchen is a popular traditional baked cake having a hole at the center, which is produced by laminating baked dough around the hole several fold in the shape of tree rings. Hitherto, cylindrical Baumkuchen has been produced by repeating an operation of causing liquid dough to adhere to an outer circumference of a spit in the shape of a round bar, baking the liquid dough while rotating the spit in an oven equipped with a heating device such as a gas burner, then causing another layer of liquid dough to adhere onto the baked dough around the outer circumference of the spit, and baking the liquid dough in the oven again, thereby providing a plurality of pieces of baked dough around the spit in the shape of a layer.

Baumkuchen generally has a cylindrical shape in which an outer shape thereof is circular and an outer shape of an inner hole is also circular. There has been proposed a method of producing Baumkuchen having an external appearance with a shape different from a cylindrical shape (see, for example, Patent Literature 1).

CITATION LIST

Patent Literature

SUMMARY OF INVENTION

Technical Problem

In Patent Literature 1, a baked cake having a plurality of pieces of baked dough laminated around a heart-shaped baked cake is produced by repeating, for example, an operation of causing liquid dough to adhere to an outer circumference of another baked cake having a heart outer shape and then baking the liquid dough while rotating the baked dough.

However, the baked cake of Patent Literature 1 has an external appearance in a solid trunk shape although the inside thereof is filled with another heart-shaped baked cake, and hence has almost the same circular outer shape compared to that of traditional cylindrical Baumkuchen. Therefore, the external appearance of the baked cake of Patent Literature 1 is not so unique or unexpectable as to attract attention from consumers. Thus, the baked cake of Patent Literature 1 has weak impression on consumers, and there remains a problem in that it is necessary to arouse consumers' eagerness to buy the product.

The present invention has been achieved in view of the above-mentioned problem, and it is an object of the present invention to provide a production device and a production method for layered food having an external appearance full of uniqueness and unexpectedness by producing the layered food having an inner hole, such as Baumkuchen, into an outer shape and an inner hole shape different from a circular shape.

Solution to Problem

The above-mentioned object of the present invention is achieved by a production device for layered food to be produced by laminating a plurality of pieces of baked dough in a shape of a layer so as to surround an inner hole, the production device including: a dough supply section for causing liquid dough to adhere to an outer circumference of a spit; a dough baking section for baking the liquid dough to form the baked dough around the spit; conveyance means for conveying the spit between the dough supply section and the dough baking section; at least one kind of forming tool including a forming surface conforming to a shape of at least a part of an outer shape of the spit; and drive means for pressing the at least one kind of forming tool against the baked dough in the shape of the layer that is formed around the spit.

It is preferred that the production device for layered food having the above-mentioned configuration further include rotation control means for rotating the spit, and the at least one kind of forming tool be pressed against the baked dough under a state in which the baked dough is directed in a predetermined direction through rotation of the spit by a predetermined angle.

Further, it is preferred that the dough baking section include a water storage container for storing water, and be configured to evaporate and scatter the water in the water storage container to the dough baking section by using heat generated during baking.

Further, it is preferred that the water storage container have an opened upper surface, and be arranged at a position below the spit with the liquid dough being baked.

Further, it is preferred that the dough supply section include: a dough tray for storing the liquid dough; and raising and lowering means for raising and lowering the dough tray in an up-down direction, and the liquid dough be caused to adhere to the outer circumference of the spit by raising the dough tray and rotating the spit under a state in which the spit is soaked in the liquid dough.

Further, it is preferred that the production device further include a shutter for opening and closing a communication passage between the dough supply section and the dough baking section, and the shutter be made of a heat insulating material.

Further, it is preferred that the dough baking section include a plurality of baking regions capable of baking the liquid dough, and the spit be delivered to the dough supply section after being successively conveyed to the plurality of baking regions in the dough baking section by the conveyance means.

The above-mentioned object of the present invention is also achieved by a production method for layered food to be produced by laminating a plurality of pieces of baked dough in a shape of a layer so as to surround an inner hole, the production method including: a coating step of causing liquid dough to adhere to an outer circumference of a spit; a baking step of baking the liquid dough to form the baked dough around the spit; and a forming step of forming an outer shape of the baked dough so that the outer shape of the baked dough conforms to an outer shape of the spit by pressing at least one kind of forming tool, including a forming surface conforming to a shape of at least a part of the outer shape of the spit, against the baked dough in the shape of the layer that is formed around the spit.

It is preferred that, in the production method for layered food having the above-mentioned configuration, the at least one kind of forming tool be pressed against the baked dough while changing a direction of the baked dough through rotation of the spit by a predetermined angle.

Further, it is preferred that the forming step be performed after the coating step and the baking step are performed repeatedly a plurality of times.

Further, it is preferred that the baking step include baking the liquid dough while evaporating and scattering water stored in a water storage container by using heat generated during baking.

Further, it is preferred that the water storage container have an opened upper surface, and be arranged at a position below the spit with the liquid dough being baked.

Advantageous Effects of Invention

According to one embodiment of the present invention, the outer shape and the inner hole shape of layered food can be formed into various shapes such as a polygonal shape, a heart shape, a star shape, and a Japanese apricot shape, instead of a circular shape. Therefore, the external appearance of the layered food can be full of uniqueness and unexpectedness. Consequently, the layered food can have strong impression on consumers and arouse consumers' eagerness to buy the product.

DESCRIPTION OF EMBODIMENTS

Now, embodiments of the present invention are described with reference to the attached drawings.FIGS. 1 to 5each illustrate an external appearance of layered food1produced by a production device and a production method for layered food according to an embodiment of the present invention. InFIGS. 1 to 5,FIGS. 1(A) to 5(A)are front views of the layered food1, andFIGS. 1(B) to 5(B)are perspective views of one end side portion of the layered food1.

The layered food1has a tubular shape in which a plurality of pieces of baked dough11are laminated in the shape of a layer so as to surround an inner hole10, and a baked cake such as Baumkuchen is given as an example. The layered food1of this embodiment has a feature in that an outer shape and an inner shape (outer shape of the inner hole10) are substantially similar to each other as in traditional Baumkuchen, but are not circular. Further, unlike layered food100obtained by cutting a square shape, for example, from traditional cylindrical Baumkuchen as illustrated inFIG. 10, the layered food1of this embodiment has a feature in that the baked dough11in all the layers ranging from the baked dough11in a layer on an innermost side (innermost layer) to the baked dough11in a layer on an outermost side (outermost layer) is laminated so as to surround the entire circumference of the hole10. For example, when the outer shape of the layered food1and the outer shape of the hole10are a square shape, a pentagonal shape, a hexagonal shape, a heart shape, or a Japanese apricot shape as illustrated inFIGS. 1 to 5, the layered food1has a feature in that layers (baked dough11) each having a square, pentagonal, hexagonal, heart, or Japanese apricot outer shape are arranged in a concentric pattern from an inner circumferential edge to an outer circumferential edge of the layered food1. Note that, the term “outer shape” refers to a shape forming a contour of the layered food1or the hole10. Further, the term “substantially similar” refers to close similarity of shapes instead of referring to a relationship in which one graphic is perfectly scaled up or down. That is, for example, inFIGS. 1 to 3, the layered food1has round corners and the outer shape thereof is not a perfect polygonal shape as in the outer shape of the inner hole10. However, the outer shape of the layered food1is a polygonal shape having the same number of sides as that of the inner hole10, and the shape of the layered food1is roughly similar to the shape of the inner hole10. In this respect, the layered food1and the inner hole10are substantially similar to each other.

As described above, the outer shape of the layered food1is different from a conventional circular shape, and the outer shape of the inner hole10is also different from a circular shape. Therefore, the external appearance of the layered food1can be rendered full of uniqueness and unexpectedness. Accordingly, the layered food1can have strong impression on consumers and arouse consumers' eagerness to buy the product.

Further, in the case of producing layered food101having a different shape by cutting a square shape, for example, from the traditional cylindrical Baumkuchen100as illustrated inFIG. 10, a remaining portion102of the original Baumkuchen100which remains after cutting becomes a waste. Moreover, in a corner portion103of the layered food100, the baked dough is not laminated so as to surround the circumference of a hole104. Therefore, the corner portion103is likely to peel from an adjacent layer of baked dough, and the corner portion103comes off from the layered food100during eating, causing a problem of a bad appearance. In contrast, in the layered food1of this embodiment, the baked dough11in all the layers is laminated so as to surround the entire circumference of the hole10. Therefore, there is no risk that the baked dough11peels from another layer of baked dough11to come off from the layered food1, with the result that a good appearance can also be exhibited during eating. Accordingly, by using the layered food1as a gift cake for Christmas Day and St. Valentine's Day as well as celebratory occasions such as a wedding, admission to a school, and new employment, depending on the outer shape, a commodity value thereof can be enhanced.

Note that, the outer shape of the layered food1and the outer shape of the hole10can be formed into various shapes such as a square shape, a pentagonal shape, a hexagonal shape, a heart shape, and a Japanese apricot shape illustrated inFIGS. 1 to 5, other polygonal shapes, star shapes (illustrated inFIGS. 6 and 7), a bellflower shape (illustrated inFIG. 8), and a water clover shape (illustrated inFIG. 9), and the outer shape of the layered food1and the outer shape of the hole10are not limited.

Next, a production device for producing the layered food1having the above-mentioned configuration is described.FIGS. 11 and 12are a schematic side view and a schematic front view of a production device2for layered food according to an embodiment of the present invention (hereinafter referred to simply as “production device2”). Further,FIGS. 13 and 14are schematic sectional views illustrating an internal structure of the production device2.

The production device2of this embodiment includes a dough supply section3for supplying liquid dough to the outer circumference of a spit12, a dough baking section4for baking the liquid dough to form baked dough11around the spit12, conveyance means5for conveying the spit12between the dough supply section3and the dough baking section4, forming means7for forming an outer circumferential surface of the baked dough11laminated around the spit12so that the outer circumferential surface conforms to the outer shape of the spit12by subjecting the outer circumferential surface to press forming, and rotation control means8for rotating the spit12.

In the production device2of this embodiment, for example, as illustrated inFIGS. 15 to 21, a plurality of kinds of spits12having various outer shapes are prepared. The spit12includes a pair of right and left shafts12A in the shape of a round bar and a columnar main section12bhaving a predetermined length. The shaft12A serves as a central axis of the spit12and is inserted in a hollow inner portion of the main section12B. The shafts12A are supported by a pair of right and left bearings48(illustrated inFIG. 21) of the production device2so that the spit12may be set in the production device2. The shaft12A is provided with a pin12C for positioning, and when the spit12is set at the bearings48of the production device2, the initial position of the spit12is set depending on the position of the pin12C. When the initial position of the spit12is set, the rotation position of the spit12when the spit12rotates is to be monitored by a control device (not shown). The material for the shaft12A is not limited, and for example, stainless steel having high structural strength and excellent heat resistance can be used preferably.

The layered food1is formed in a state of being rolled around the main section12B, and hence the main section12B forms the outer shape of the layered food1as well as the inner hole10of the layered food1. Thus, for example, when the outer shape of the main section12B is formed into a square shape, a pentagonal shape, a hexagonal shape, a heart shape, a Japanese apricot shape, or a star shape as illustrated inFIGS. 15 to 21, the outer shape of the layered food1and the outer shape of the inner hole10can be respectively formed into a square shape, a pentagonal shape, a hexagonal shape, a heart shape, a Japanese apricot shape, or a star shape (five-rayed star shape or a six-rayed star shape). Although the main section12B is made of wood in this embodiment, the main section12B may be made of a resin, a metal, a bamboo, or earthenware without being limited to wood. The main section12B is covered with a release sheet such as an aluminum foil or release paper so that dough does not adhere to the main section12B during production of the layered food1. Note that, in the main section12B having a heart outer shape, a Japanese apricot outer shape, or a star (five-rayed star or six-rayed star) outer shape as illustrated inFIGS. 18 to 21, a cord is arranged along a depressed concave groove portion12D of the outer circumferential surface over the full length of the main section12B. This allows the release sheet to be fixed in close contact with the main section12B without being floated therefrom, and hence the outer shape of the hole10of the layered food1can be formed more clearly by the main section12B. The outer shape of the main section12B is not limited to those illustrated inFIGS. 15 to 21, and can be formed into various shapes such as other polygonal shapes, a bellflower shape, or a water clover shape in accordance with the intended outer shape of the layered food1.

The spit12having a desired outer shape is selected from among the spits12having the above-mentioned various shapes and is set at the bearings48of the production device2. Thus, the layered food1can be produced, in which the outer shape thereof and the outer shape of the inner hole10have a desired different shape other than a circular shape as described above (described later in detail).

As illustrated inFIGS. 11 to 14, the dough baking section4of the production device2is formed of a housing40in which an upper heating device41A and a lower heating device41B serving as heat sources are arranged on upper and lower sides. It is appropriate that known heating devices such as a gas burner, an infrared burner, or an electric heater be used as the upper heating device41A and the lower heating device41B, and the upper heating device41A and the lower heating device41B are provided so as to extend in the right-left direction in the housing40. The upper heating device41A and the lower heating device41B are controlled by the control device (not shown), and the baking temperature can be adjusted through a control panel15mounted to the production device2. A temperature sensor (not shown) is provided in the housing40so that the temperature inside the housing40can be confirmed through a temperature indication unit16mounted to the production device2.

A front surface section40A of the housing40is provided with a rectangular opening42, and the opening42serves as a communication passage through which the spit12reciprocates between the dough supply section3and the dough baking section4. Further, the front surface section40A of the housing40is provided with a shutter43for opening and closing the opening42. In this embodiment, the shutter43is suspended so as to be moved up and down by a pair of right and left support chains44. Both the support chains44are looped around a pair of right and left loop rollers45provided on an upper surface section40D of the housing40. When both the loop rollers46are rotationally driven in synchronization in a forward/reverse direction by a motor46so as to feed and take up both the support chains44, the shutter43is moved up and down, and the opening42is accordingly opened and closed by the shutter43. Note that, the motor46serving as a drive source for moving up and down the shutter43is controlled by the control device (not shown). Drive means for moving up and down the shutter43is not limited to this example. For example, each one end of both the support chains44is fixed to a mounting plate mounted to a drive rod of an air cylinder provided on the upper surface section40D of the housing40. Then, the shutter43may be moved up and down by expanding and contracting the drive rod of the air cylinder to pull up and push down both the support chains.

The material for the shutter43may be a metal. However, in order to suppress transfer of heat in the dough baking section4to the dough supply section3adjacent to the dough baking section4, it is preferred to use a heat insulating material for heat resistance (heat retaining material) having heat insulation property, which is used in a general kiln and the like. Thus, the temperature of the liquid dough in a dough tray14arranged in the dough supply section3can be prevented from increasing due to the heat in the dough baking section4. A rectangular window43A is provided at the center of the shutter43so that the inside of the housing40can be confirmed visually. Further, illumination means59is provided in the housing40so that the inside of the housing40is illuminated. As a result, the inside of the housing40can visually be confirmed satisfactorily through the window43A.

In a pair of right and left side surface sections40B of the housing40, slide holes47extending in a front-back direction are formed so as to be opposed to each other between the upper heating device41A and the lower heating device41B. The bearing48is mounted to each slide hole47so as to move in a front-back direction, and both ends of the spit12are supported by the pair of bearings48. The slide hole47extends to a side wall section30, which defines the dough supply section3and is connected to the side surface section40B of the housing40. When the pair of bearings48are respectively moved in synchronization in a front-back direction through the slide holes47by the conveyance means5, the spit12reciprocates between the dough supply section3and the dough baking section4.

In this embodiment, a pair of right and left chain conveyers50are provided as the conveyance means5in a lower space S of the dough supply section3and the dough baking section4. Each chain conveyer50is tensioned by a pair of conveyance pulleys52around which an endless conveyance chain51is arranged in a front-back direction, and the conveyance pulleys52of the opposed chain conveyers50are coupled to each other through a coupling shaft56and rotate in synchronization. Support frames53having the pair of bearings48fixed thereto are mounted on the pair of conveyance chains51. A motor54for driving the pair of chain conveyers50is provided in the lower space S. A sprocket fixed to a rotation shaft of the motor54and a sprocket fixed to the coupling shaft56are coupled to each other through a chain55. When the conveyance pulleys52are rotated in a forward/reverse direction by the motor54, the pair of conveyance chains51travel and the support frames53are reciprocated and conveyed in a front-back direction. Thus, the pair of bearings48and the spit12are reciprocated and conveyed in a front-back direction. Note that, the motor54serving as a drive source for conveying the spit12is controlled by the control device (not shown).

The rotation control means8includes a motor80which is fixed to the support frame53and reciprocates in a front-back direction integrally with the spit12. As the motor80, a servo motor is used in this embodiment. A sprocket fixed to a rotation shaft of the motor80and a sprocket fixed to the bearing48on one side that supports the spit12are coupled to each other through a chain81, and the spit12is rotated in a forward/reverse direction by rotating the bearing48on one side in a forward/reverse direction with the motor80. The motor80is controlled by the control device (not shown). By controlling the r.p.m. and rotation direction of the motor80, the spit12can be rotated continuously and rotated intermittently by a predetermined angle, and in addition, the rotation position of the spit12can be monitored. Note that, the motor80is not necessarily required to be formed of a servo motor and may be formed of a brake motor instead. In this case, a sensor (proximity switch or limit switch) for detecting the rotation position of the spit12is provided so that the control device (not shown) detects a detection signal of the sensor and monitors the rotation position of the spit12. Note that, control of rotating the spit12intermittently by a predetermined angle can also be performed through use of a clutch or the like.

A heat reflection plate56is arranged above the upper heating device41A in the housing40so as to extend in a right-left direction. The heat reflection plate56reflects heat, which is released upward from the upper heating device41A, toward the spit12arranged below the upper heating device41A during baking.

A water storage container57having an opened upper surface is provided in a bottom surface section40C of the housing40. The water storage container57stores water. The water is evaporated by heat released from the upper and lower heating devices41A,41B during baking and scattered into the housing40(dough baking section4) so that dough which is being baked may be allowed to contain moisture appropriately. This enables the dough to be baked with moisture and enhances the quality of the baked layered food1. Further, the water storage container57is arranged below the spit12which is being used for baking dough. Therefore, even when liquid dough drops from the spit12during baking, the liquid dough falls to the water in the water storage container57, with the result that the dough is prevented from soiling the housing40by adhering to the bottom surface section40C of the housing40. Further, the dropped dough can be easily discarded by discharging the water in the water storage container57.

A cover plate58is arranged above the lower heating device41B in the housing40so as to extend in a right-left direction. Due to the cover plate58provided so as to cover the lower heating device41B, even when liquid dough drops from the spit12during baking, the dough is prevented from soiling the lower heating device41B by adhering to the lower heating device41B. The cover plate58is arranged above the water storage container57in a tilted state so that dough adhering to the cover plate58naturally falls to the water storage container57.

The dough supply section3is provided in a space defined by the pair of right and left side wall sections30connected to both the side surface sections40B of the housing40, a bottom wall section31, and the front surface section40A of the housing40. Note that, the side surface section40B of the housing40and the side of the side wall section30are covered with a cover17.

The dough tray14in the shape of a container storing liquid dough is provided in the dough supply section3. The dough tray14is supported by a support platform60, and a plurality of (two in this embodiment) support rods61extending downward through the bottom wall section31are fixed to a lower surface of the support platform60. Lower ends of both the support rods61are coupled to a coupling member64which is moved up and down through intermediation of a known rack and pinion mechanism63by a motor62. The dough tray14is raised and lowered in an up-down direction by moving up and down the support platform60together with the support rods61through control of the motor62with the control device (not shown). The dough tray14is raised to soak the spit12in liquid dough, and the spit12is rotated continuously in this state, with the result that the liquid dough is caused to uniformly adhere to the outer circumference of the spit12. The motor62, the rack and pinion mechanism63, and the coupling member64form raising and lowering means6for raising and lowering the dough tray14in an up-down direction, and are provided in the lower space S of the dough supply section3and the dough baking section4. Note that, when a known servomotor is used as the motor62, the position in an up-down direction of the dough tray14can be set in units of millimeters.

The dough supply section3includes the forming means7. The forming means7includes a forming tool70and drive means71for pressing the forming tool70against the layered baked dough11formed around the spit12. The forming tool70is supported above the spit12by the drive means71so as to move up and down, and is configured to press, from above the spit12, the layered baked dough11formed around the spit12.

In this embodiment, the drive means71includes two air cylinders72A,72B. The one air cylinder72A is mounted to the upper surface section40D of the housing40by a coupling member73. The other air cylinder72B is mounted to a drive rod of the one air cylinder72A through intermediation of a coupling member74, and the forming tool70is mounted to a drive rod of the other air cylinder72B through intermediation of a coupling member79. Due to the expansion and contraction of the drive rods of the two air cylinders72A,72B, the forming tool70moves up and down in two stages. The two air cylinders72A,72B are controlled by the control device (not shown). Note that, although the drive source for moving up and down the forming tool70is formed of the air cylinders72A,72B in this embodiment, the drive source may be formed of a servo motor.

The forming tool70has a plate shape with a width and length larger than a width and length of the main section12B of the spit12, and one plate surface thereof includes a forming surface70A which conforms to a shape of at least a part of the outer shape of the spit12. A fitting tool75for coupling the forming tool70to the coupling member79is mounted to the other plate surface of the forming tool70. In the production device2of this embodiment, a plurality of kinds of forming tools70having the forming surfaces70A of different shapes are prepared in accordance with the outer shape of the spit12.

The shape of the forming surface70A is set to a planar shape (illustrated inFIGS. 22 to 24) corresponding to the shape of a planar portion12E of a part of the outer circumferential surface of the spit12, for example, with respect to the spit12having a polygonal outer shape such as a square outer shape, a pentagonal outer shape, or a hexagonal outer shape as illustrated inFIGS. 15 to 17. Further, regarding the spit12having a heart outer shape as illustrated inFIG. 18, the shape of the forming surface70A is set to a convex curve shape which is curved in a convex shape and is pointed at a tip (illustrated inFIG. 25) with respect to the shape of a concave groove portion12D of a part of the outer circumferential surface of the spit12, and is set to a concave curve shape which is bent substantially in an L shape (illustrated inFIG. 25) with respect to the shape of a convex portion12F of a part of the outer circumferential surface of the spit12. Further, the shape of the forming surface70A is set to a convex curve shape which is curved in a convex shape and is pointed at a tip (illustrated inFIG. 26), having a degree of curve of a curved surface (curvature) larger than that in the case of the heart shape, so as to correspond to the shape of a concave groove portion12D of a part of the outer circumferential surface of the spit12, with respect to the spit12having a Japanese apricot outer shape as illustrated inFIG. 19. Further, the shape of the forming surface70A is set to a convex curve shape which is bent in a round mountain shape (illustrated inFIGS. 27 and 28) so as to correspond to the shape of a concave groove portion12D of a part of the outer circumferential surface of the spit12, with respect to the spit12having a star (five-rayed star or six-rayed star) outer shape as illustrated inFIGS. 20 and 21. Further, the shape of the forming surface70A is set to a convex curve shape which is curved in a convex shape and is rounded at a tip as illustrated inFIGS. 29 and 30, so as to correspond to the shape of a concave groove portion12D of a part of the outer circumferential surface of the spit12, with respect to the spit12having a water clover outer shape or a bellflower outer shape.

As described above, the plurality of kinds of forming tools70are prepared, in which the shape of the forming surface70A is formed into various shapes in accordance with the shape of at least a part of the outer circumferential surface of the spit12. The forming tool70having the forming surface70A with a predetermined shape is selected from among the plurality of kinds of forming tools70in accordance with the outer shape of the spit12to be set in the production device2, and the selected forming tool70is set in the production device2. Then, the forming tool70is pressed against the layered baked dough11formed around the spit12as needed during production of the layered food1to perform press forming, with the result that the outer shape of the layered baked dough11can be formed so as to correspond to the outer shape of the spit12.

Next, a production method for producing the layered food1by the production device2having the above-mentioned configuration is described. First, liquid dough is supplied to the dough tray14in the dough supply section3. As the liquid dough to be supplied, for example, liquid dough which has been conventionally used for producing Baumkuchen can be used. Then, the dough tray14is raised by the raising and lowering means6to soak the spit12in the liquid dough in the dough tray14. The spit12is rotated continuously by the rotation control means8in this state so that the liquid dough may be caused to uniformly adhere to the outer circumference of the spit12(dough supply step).

After the liquid dough is supplied to the spit12, the spit12is conveyed to the dough baking section4(in the housing40) by the conveyance means5, and the spit12is held in the housing40for a predetermined period of time while being rotated continuously. Consequently, the liquid dough is baked with heat from the upper heating device41A and the lower heating device41B, and the baked dough11is formed around the spit12(dough baking step). As the baking temperature at this time, about 300° C. to 365° C. is assumed in the case of producing Baumkuchen. However, it is preferred that the baking temperature be varied appropriately in accordance with the kind of liquid dough to be used.

After the baked dough is formed on the spit12, the spit12is conveyed again to the dough supply section3by the conveyance means5, and the dough tray14is raised by the raising and lowering means6to soak the spit12in the liquid dough in the dough tray14. Then, the spit12is rotated continuously to cause the liquid dough to uniformly adhere onto the baked dough11around the outer circumference of the spit12(dough supply step). Then, again, the spit12is conveyed to the dough baking section4(in the housing40) by the conveyance means5, and the spit12is held in the housing40for a predetermined period of time while being rotated continuously. Consequently, the liquid dough is baked and the baked dough11is laminated on the baked dough11which has already been formed (dough baking step). A plurality of pieces of the baked dough11are laminated in the shape of a layer around the spit12by repeating the dough supply step and the dough baking step alternately.

During the process in which the plurality of pieces of baked dough11are laminated successively around the spit12, the laminated baked dough11is subjected to press forming by the forming means7every time a predetermined number of pieces of the baked dough11are laminated. Specifically, after the liquid dough is baked, the forming tool70is pressed against the layered baked dough11around the spit12for a predetermined period of time (for example, 4 to 5 seconds) by the drive means71before new liquid dough is caused to adhere to the outer circumference of the spit12in the dough supply section3. Thus, the baked dough11is subjected to a force in a state of being sandwiched between the forming surface70A of the forming tool70and the outer circumferential surface of the spit12, and hence a part of the outer circumferential surface of the baked dough11is formed along the shape (outer shape) of the outer circumferential surface of the spit12. The formation of the baked dough11is performed at a plurality of portions in the circumferential direction of the outer circumferential surface of the baked dough11while the spit12is being rotated by a predetermined angle with the rotation control means8.

For example, in the case where the outer shape of the baked dough11is formed into a polygonal shape (N-polygonal shape) as illustrated inFIGS. 22 to 24, the forming tool70having the forming surface70A of a planar shape is pressed against the baked dough11for a predetermined period of time, every time the planar portion of the outer circumferential surface of the baked dough11is directed upward by intermittently rotating the spit12by 360°/N (for example, 90° in the case of a square shape; 72° in the case of a pentagonal shape; and 60° in the case of a hexagonal shape).

Further, in the case where the outer shape of the baked dough11is formed into a Japanese apricot shape as illustrated inFIG. 26, the forming tool70having the forming surface70A of a predetermined convex curve shape is pressed against the baked dough11for a predetermined period of time, every time the concave groove portion of the outer circumferential surface of the baked dough11is directed upward by intermittently rotating the spit12by 72°.

Further, in the case where the outer shape of the baked dough11is formed into a star (five-rayed star or six-rayed star) shape as illustrated inFIGS. 27 and 28, the forming tool70having the forming surface70A of a predetermined convex curve shape is pressed against the baked dough11for a predetermined period of time, every time the concave groove portion of the outer circumferential surface of the baked dough11is directed upward while the spit12is being rotated intermittently by 72° or 60°.

Further, in the case where the outer shape of the baked dough11is formed into a water clover shape as illustrated inFIG. 29, the forming tool70having the forming surface70A of a predetermined convex curve shape is pressed against the baked dough11for a predetermined period of time, every time the concave groove portion of the outer circumferential surface of the baked dough11is directed upward while the spit12is being rotated intermittently by 45°.

Further, in the case where the outer shape of the baked dough11is formed into a bellflower shape as illustrated inFIG. 30, the forming tool70having the forming surface70A of a predetermined convex curve shape is pressed against the baked dough11for a predetermined period of time, every time the concave groove portion of the outer circumferential surface of the baked dough11is directed upward while the spit12is being rotated intermittently by 72°.

On the other hand, in the case where the outer shape of the baked dough11is formed into a heart shape as illustrated inFIG. 25, two kinds of the forming tools70are required to be used in the formation. In this case, for example, two kinds of the forming tools70are arranged so as to be adjacent to each other, and first, one of the forming tools70(on the left side ofFIG. 25) having the forming surface70A of a predetermined convex curve shape is pressed against the baked dough11for a predetermined period of time under a state in which the concave groove portion of the outer circumferential surface of the baked dough11is directed upward. After that, the spit12is slid to a position below the other of the forming tools70(on the right side ofFIG. 25) by the conveyance means5and the spit12is rotated by 180° by the rotation control means8. Thus, the forming tool70having the forming surface70A of a concave curve shape is pressed against the baked dough11for a predetermined period of time under a state in which the pointed convex portion of the outer circumferential surface of the baked dough11is directed upward.

Note that, in the case where the outer shape of the baked dough11is formed into a heart shape, two kinds of the forming tools70may be moved with respect to the spit12without moving the spit12. For example, as illustrated inFIGS. 39 and 40, two kinds of the forming tools70can be slid by a rack and pinion mechanism including a rack82and a pinion83. Two kinds of the forming tools70are arranged so as to be adjacent to each other and coupled to the rack82. The pinion83is rotationally driven by a rotary actuator P1, and the rack82is reciprocated linearly by controlling the rotary actuator P1, with the result that two kinds of the forming tools70are slid. In the example ofFIGS. 39 and 40, first, under a state in which the concave groove portion of the outer circumferential surface of the baked dough11is directed upward, the forming tool70(on the left side ofFIG. 39) having the forming surface70aof a convex curve shape is moved above the baked dough11and pressed against the baked dough11for a predetermined period of time. After that, by rotating the spit12by 180° with the rotation control means8, the pointed convex portion of the outer circumferential surface of the baked dough11is directed upward, and the rack82is slid so that the forming tool70(on the right side ofFIG. 40) having the forming surface70A of a concave curve shape may be moved above the baked dough11. Then, the forming tool70is pressed against the baked dough11for a predetermined period of time, with the result that the outer shape of the baked dough11can be formed into a heart shape. Note that, the rack and pinion mechanism, the rotary actuator P1, and the like are mounted to the coupling member79and are moved up and down integrally by the drive means71.

Further, for example, as illustrated inFIGS. 41 to 43, the outer shape of the baked dough11can also be formed into a heart shape through use of one kind of the forming tool70. In the example ofFIGS. 41 to 43, the forming tool70has a substantially L shape which is curved in a convex shape and pointed at a tip so as to conform to the shapes of the concave groove portion12D and the convex portion12F of the spit12of a heart shape (illustrated inFIG. 18). Shafts76in the shape of a round bar are mounted at both end positions in a length direction of inner surfaces of corner portions of the forming tool70. The forming tool70is supported by a support frame77mounted to the coupling member79. The support frame77includes an upper surface portion77A fixed to the coupling member79and a pair of side surface portions77B hanging from both side edges of the upper surface portion77A, and the pair of shafts76of the forming tool70are rotatably supported by both the side surface portions77B. A driven gear78A is mounted on an end of one of the shafts76of the forming tool70. In one side surface portion of the support frame77, a transmission gear78B is rotatably mounted above the shaft76so as to be meshed with the driven gear78A. Further, a rotary actuator P2is fixed to the upper surface portion77A of the support frame77, and a drive gear78C which is meshed with the transmission gear78B is mounted on a rotation shaft (not shown) of the rotary actuator P2. In the example ofFIGS. 41 to 43, the rotation drive force of the rotary actuator P2is transmitted to the transmission gear78B by the drive gear78C and is further transmitted from the transmission gear78B to the driven gear78A fixed to the shaft76of the forming tool70, with the result that the forming tool70is rotated. Therefore, first, as illustrated inFIG. 44, under the condition that the concave groove portion of the outer circumferential surface of the baked dough11is directed upward, the forming tool70is rotated so as to become convex downward, and the forming tool70is pressed against the baked dough11by the drive means71for a predetermined period of time. After that, as illustrated inFIG. 45, the spit12is rotated by 180° with the rotation control means8so that the pointed convex portion of the outer circumferential surface of the baked dough11is directed upward, and the forming tool70is also rotated by 180° so as to become convex upward. Then, the forming tool70is pressed against the baked dough11by the drive means71for a predetermined period of time. Thus, the outer shape of the baked dough11can be formed into a heart shape.

As described above, the forming tool70is pressed against the outer circumferential surface of the baked dough11a plurality of times while rotating the spit12, thereby uniformly forming the outer circumferential surface of the baked dough11during one formation step. Thus, the outer shape of the baked dough11can be formed into a desired shape conforming to the outer shape of the spit12.

The above-mentioned formation step is performed every time the dough supply step and the dough baking step are performed a predetermined number of times, thereby laminating a predetermined number of layers (for example, 24 to 30 layers) of the baked dough11around the spit12. Thus, the layered food1with the outer shape thereof formed into a desired shape can be produced. Note that, the frequency of performing the formation step can be appropriately varied in accordance with the outer shape of the layered food1to be produced, and the formation step may be performed, in accordance with the outer shape of the layered food1, every time the dough supply step and the dough baking step are performed, or for example, once every two to five times the dough supply step and the dough baking step are performed. Note that, when the formation step is performed as needed every time the dough supply step and the dough baking step are performed, the outer circumferential surface of the baked dough11is subjected to press forming excessively to stiffen the baked dough11, and there is a risk in that the produced layered food11may not be finished with puffy food texture. Therefore, it is preferred that the formation step be performed at an appropriate interval depending on the outer shape of the layered food1, but there is no problem even when the formation step is performed every time the dough supply step and the dough baking step are performed.

FIGS. 31 to 35are plan views of the layered food1(Baumkuchen) produced by the above-mentioned production device2and the above-mentioned product ion method, respectively having an outer shape and an inner hole outer shape formed into a square shape, a pentagonal shape, a hexagonal shape, a heart shape, and a Japanese apricot shape. In the layered food1(Baumkuchen) of any shape, 24 layers of the baked dough11are laminated. Further, in the layered food1(Baumkuchen) of a square shape, a pentagonal shape, a hexagonal shape, and a Japanese apricot shape, the formation step is performed once every four times the dough supply step and the dough baking step are performed. In the layered food1(Baumkuchen) of a heart shape, the formation step is performed once every two times the dough supply step and the dough baking step are performed.

As illustrated inFIGS. 31 to 35, when the layered food1is produced by the production device2and the production method of the present invention, the outer shape of the layered food1and the outer shape of the inner hole10can be formed into a shape different from a circular shape, and it can be confirmed that all the layers of the baked dough11ranging from the innermost layer of the baked dough11to the outermost layer of the baked dough11are laminated so as to surround the entire circumference of the hole10to exhibit a concentric pattern. Thus, according to the present invention, the layered food1can be produced, in which the outer shape and the shape of the inner hole10are formed into various shapes such as a polygonal shape, a heart shape, a star shape, and a Japanese apricot shape, instead of a circular shape, and hence the external appearance of the layered food1can be rendered full of uniqueness and unexpectedness. As a result, the layered food1can have strong impression on consumers and arouse consumers' eagerness to buy the product.

One embodiment of the present invention has been described above. However, the specific aspects of the present invention are not limited to the above-mentioned embodiment. For example, in the production device2of the above-mentioned embodiment, the baked dough11formed around the spit12is subjected to press forming by pressing the forming tool70against the baked dough11from immediately above the baked dough11. However, the baked dough11can be subjected to press forming by pressing the forming tool70against the baked dough11from immediately below the baked dough11, from a right, left, front, or back side thereof, or from any oblique direction. Further, a plurality of the forming tools70may be arranged so as to subject the outer circumferential surface of the baked dough11to press forming in a plurality of portions at a time.

Further, in the production device2of the above-mentioned embodiment, one layered food1is produced by conveying one spit12to the dough supply section3and the dough baking section4. However, as illustrated inFIGS. 36 to 38, a multiple production device2may be used, which is capable of producing a plurality of pieces of the layered food1at a time by conveying a plurality of the spits12to the dough supply section3and the dough baking section4. Note that, the basic configuration of the production device2illustrated inFIGS. 36 to 38is similar to that of the production device2of the above-mentioned embodiment illustrated inFIGS. 11to14, and the description thereof is omitted by denoting the corresponding components with the same reference symbols.

In the production device2illustrated inFIG. 36, the pair of right and left chain conveyers50are provided as the conveyance means5for conveying the spits12. Each chain conveyer50is tensioned by four conveyance pulleys52in two upper and lower stages around which the endless conveyance chain51is arranged in a front-back direction, and conveyance passages in two upper and lower stages are provided. The conveyance pulleys52of the opposed chain conveyers50are coupled to each other through the coupling shaft56so as to rotate in synchronization. A sprocket fixed to the coupling shaft56of the predetermined conveyance pulley52and a sprocket fixed to the rotation shaft of the conveyance motor54are coupled to each other through the chain55. When the conveyance pulleys52are rotated in a forward/reverse direction by the conveyance motor54, the pair of right and left conveyance chains51travel. A plurality of pairs of bearings (not shown) are fixed to the pair of right and left conveyance chains51, and both ends of the spit12are supported by each bearing, with the result that a plurality of (14in the illustrated example) the spits12turn around two upper and lower stages of the conveyance passages in an arrow X direction and are conveyed between the dough supply section3and the dough baking section4. The upper and lower communication passages between the dough supply section3and the dough baking section4are respectively opened and closed by the shutter43which moves up and down. Further, each spit12is rotatably controlled by the rotation control means (not shown), and is conveyed in the arrow X direction by the conveyance means5and rotationally driven continuously and intermittently by a predetermined angle in a forward/reverse direction with the rotation control means.

The dough supply section3includes the forming means7including the forming tool70described above and the drive means71for pressing the forming tool70against the outer circumferential surface of the baked dough11to be laminated around the spit12by moving up and down the forming tool70. Note that, in the case where the outer shape of the baked dough11is formed into a heart shape, it is necessary to form the outer shape through use of two kinds of the forming tools70(illustrated inFIG. 25). Therefore, as illustrated inFIG. 46, two kinds of the forming tools70are provided so that the heart-shaped spit12is arranged therebetween, and each forming tool70can be moved up and down by the drive means so that each forming tool70is pressed against the outer circumferential surface of the baked dough11to be laminated around the spit12. Further, in the dough supply section3, a nozzle18for supplying liquid dough to the outer circumference of the spit12by ejecting the liquid dough downward is provided at a position on a downstream side of the forming means7in the conveyance direction of the spit12. The nozzle18can be raised and lowered in an up-down direction by the raising and lowering means (not shown).

The dough baking section4includes a plurality of (six in the illustrated example) baking regions capable of baking the liquid dough, and the spit12is delivered to the dough supply section3after being successively conveyed to the plurality of baking regions of the dough baking section4. In each dough baking region of the dough baking section4, the upper and lower heating devices41A,41B, the water storage container57, and the cover plate58are provided. Further, in the dough baking section4, the window43A for visually confirming the inside therethrough and the illumination means59for illuminating the inside are appropriately provided.

In the production device2illustrated inFIG. 36, first, the nozzle18is lowered by the raising and lowering means (not shown) so as to be brought close to the spit12conveyed to a position below the nozzle18. Then, the spit12is rotated continuously or intermittently by the rotation control means (not shown) to cause the liquid dough ejected from the nozzle18to uniformly adhere to the outer circumference of the spit12(dough supply step).

After the liquid dough is supplied to the spit12, the spit12is conveyed to a first baking region of the dough baking section4by the conveyance means5while the spit12is being rotated continuously. While the spit12is held in the first baking region for a predetermined period of time, the liquid dough is supplied by the nozzle18to the spit12on an immediately downstream side of the spit12held in the first baking region. Then, the spit12on the immediately downstream side is conveyed to the first baking region of the dough baking section4by the conveyance means5, and the spit12on an immediately upstream side is conveyed to a second baking region of the dough baking section4. This step is repeated to cause the spit12to pass through all the baking regions of the dough baking section4, and thus the liquid dough is baked (dough baking step).

When the spit12delivered from the dough baking section4is conveyed to a position below the forming means7, the baked dough11formed around the spit12is subjected to press forming by the forming means7while the spit12is being rotated intermittently by a predetermined angle (forming step). Thus, the outer shape of the baked dough11can be formed into a desired shape along the outer shape of the spit12.

Then, the spit12is again conveyed to the position below the nozzle18, and the liquid dough is caused to uniformly adhere onto the baked dough11around the outer circumference of the spit12. After that, the spit12is conveyed to each baking region of the dough baking section4to bake the liquid dough, with the result that the baked dough11is laminated on the baked dough11which has already been formed. The above-mentioned step is repeatedly performed, and the baked dough11is laminated around the spit12by a predetermined number of layers (for example, 24 to 30 layers) so that the layered food1may be produced. Note that, it is preferred to subject the baked dough11to press forming by the forming means7every time a predetermined number of pieces of the baked dough11are laminated around the spit12in accordance with the outer shape of the layered food1in the same way as in the production device2of the above-mentioned embodiment.

The production device2illustrated inFIG. 37is a modified example of the production device2illustrated inFIG. 36, and is the same as the production device2illustrated inFIG. 36except for only the configuration for supplying liquid dough to the outer circumference of the spit12. Therefore, the detailed description of the remaining configuration is omitted by denoting the components with the same reference symbols as those inFIG. 36. In the production device2illustrated inFIG. 37, liquid dough is not supplied to the outer circumference of the spit12by the nozzle18but the dough tray14storing liquid dough is placed in the dough supply section3in the same way as in the production device2of the above-mentioned embodiment illustrated inFIGS. 11 to 14. The dough tray14is supported by the support platform60, and the support rod61fixed to a lower surface of the support platform60is moved up and down by the motor62and the rack and pinion mechanism63, with the result that the dough tray14is raised and lowered in an up-down direction. In the production device2illustrated inFIG. 37, the liquid dough can be caused to uniformly adhere to the outer circumference of the spit12by raising the dough tray14and continuously rotating the spit12under a state in which the spit12is soaked in the liquid dough. Note that, in the case where the outer shape of the baked dough11is formed into a heart shape in the production device2illustrated inFIG. 37, it is also necessary to form the outer shape through use of two kinds of the forming tools70(illustrated inFIG. 25). Therefore, as illustrated inFIG. 47, two kinds of the forming tools70are provided so that the heart-shaped spit12is arranged therebetween, and each forming tool70can be moved up and down by the drive means so that each forming tool70is pressed against the outer circumferential surface of the baked dough11to be laminated around the spit12.

Next, the production device2illustrated inFIG. 38includes, as the conveyance means5for conveying the spit12, a pair of right and left circular rotation drums20, a coupling shaft21for coupling both the rotation drums20so as to rotate the rotation drums in synchronization, and a drive motor22serving as a drive source for rotating the rotation drums20. Both ends of the coupling shaft21are supported by bearings (not shown) provided at a pair of right and left side walls20for defining the dough supply section3and the dough baking section4. A sprocket23fixed to the coupling shaft21and a sprocket fixed to a rotation shaft of the drive motor22are coupled to each other through a chain24, and both the rotation drums20are rotated in an arrow Y direction when the coupling shaft21is rotated by the drive motor22. Both ends of the spit12are supported by the pair of right and left rotation drums20through intermediation of bearings (not shown), and a plurality of (eight in the illustrated example) spits12are provided in the circumferential direction of the rotation drums20.

Further, two large and small sprockets25A,25B are loosely fitted to the coupling shaft21in parallel. One sprocket25A is coupled through intermediation of a chain27to a sprocket fixed to a rotation shaft of a rotation motor26forming the rotation control means8for rotating each spit12and controlling the rotation thereof. The other sprocket25B is coupled through intermediation of a chain29to a sprocket28fixed to one end of each spit12. Note that, in the figure, there is provided a tension sprocket90for looping, under tension, the chain29bent in the shape of a star, and the tension sprocket90is axially supported by the rotation drums20.

Each spit12is rotated (revolved) in the arrow Y direction integrally with the rotation drums20by the conveyance means5and conveyed between the dough supply section3and the dough baking section4. Further, the spit12is rotated (turned around on its own axis) continuously and intermittently by a predetermined angle in a forward/reverse direction through the respective chains27,29by the drive of the rotation motor26. The upper and lower communication passages between the dough supply section3and the dough baking section4are respectively opened and closed by the shutter43which moves up and down.

The dough supply section3includes the forming means7including the forming tool70described above and the drive means71for pressing the forming tool70against the outer circumferential surface of the baked dough11to be laminated around the spit12by moving up and down the forming tool70. Note that, in the case where the outer shape of the baked dough11is formed into a heart shape, it is necessary to form the outer shape through use of two kinds of the forming tools70(illustrated inFIG. 25). Therefore, as illustrated inFIG. 48, two kinds of the forming tools70are provided so that the heart-shaped spit12is arranged therebetween, and each forming tool70can be moved up and down by the drive means so that each forming tool70is pressed against the outer circumferential surface of the baked dough11to be laminated around the spit12. Further, in the dough supply section3, the dough tray14is supported so as to be raised and lowered in an up-down direction by the raising and lowering means6at a position on a downstream side of the forming means7in the conveyance direction of the spit12.

In the same way as in the production device2of the above-mentioned embodiment illustrated inFIGS. 11 to 14, the dough tray14is supported by the support platform60, and the support rod61fixed to a lower surface of the support platform60is moved up and down by the motor62and the rack and pinion mechanism63, with the result that the dough tray14is raised and lowered in an up-down direction. When the dough tray14is raised, and the spit12is rotated continuously in a state of being soaked in the liquid dough, the liquid dough can be caused to uniformly adhere to the outer circumference of the spit12.

The dough baking section4includes a plurality of (five in the illustrated example) baking regions capable of baking the liquid dough, and the spit12is delivered to the dough supply section3after being successively conveyed to the plurality of baking regions of the dough baking section4. The dough baking section4includes the heating device41and the water storage container57. Further, in the dough baking section4, a window (not shown) for visually confirming the inside therethrough and illumination means (not shown) for illuminating the inside are appropriately provided.

In the production device2illustrated inFIG. 38, first, the dough tray14is raised by the raising and lowering means (not shown) to soak the spit12at a predetermined position in liquid dough. Then, the liquid dough is caused to uniformly adhere to the outer circumference of the spit12by rotating the spit12continuously with the rotation control means8(dough supply step).

After the liquid dough is supplied to the spit12, the spit12is conveyed to a first baking region of the dough baking section4by the conveyance means5while the spit12is being rotated continuously. While the spit12is held in the first baking region for a predetermined period of time, the spit12on an immediately downstream side of the spit12held in the first baking region is soaked in the liquid dough in the dough tray14to supply the liquid dough thereto. Then, the spit12on the immediately downstream side is conveyed to the first baking region of the dough baking section4by the conveyance means5, and the spit12on an immediately upstream side is conveyed to a second baking region of the dough baking section4. This step is repeated to cause the spit12to pass through all the baking regions of the dough baking section4, and thus the liquid dough is baked (dough baking step).

When the spit12delivered from the dough baking section4is conveyed to the forming means7, the baked dough11formed around the spit12is subjected to press forming by the forming means7while the spit12is being rotated intermittently by a predetermined angle (forming step). Thus, the outer shape of the baked dough11can be formed into a desired shape along the outer shape of the spit12.

Then, the spit12is again conveyed to the dough tray14, and the liquid dough is caused to uniformly adhere onto the baked dough11around the outer circumference of the spit12. After that, the spit12is conveyed to each baking region of the dough baking section4to bake the liquid dough, with the result that the baked dough11is laminated on the baked dough11which has already been formed. The above-mentioned step is repeatedly performed, and the baked dough11is laminated around the spit12by a predetermined number of layers (for example, 24 to 30 layers) so that the layered food1may be produced. Note that, it is preferred to subject the baked dough11to press forming by the forming means7every time a predetermined number of pieces of the baked dough11are laminated around the spit12in the same way as in the production device2of the above-mentioned embodiment.

By constructing the multiple production device2as in the embodiments ofFIGS. 36 to 38, a plurality of pieces of the layered food1can be produced at a time, and hence the productivity of the layered food1can be enhanced.

Note that, in the foregoing description, there has been described a method of producing the layered food1by the production device2according to the present invention so that the outer shape thereof and the outer shape of the inner hole10are not circular. However, needless to say, the traditional cylindrical layered food1can also be produced by the production device2so that the outer shape thereof and the outer shape of the inner hole10are circular.

REFERENCE SIGNS LIST