Case Study

A depositor for red bean paste in Kotabe

As a sister product to Otabe, their signature product, BIJUU released Kotabe, which is a bite-size product, in 2013. It is a bite-size nama-yatsuhashi, and the cuteness of its colorful box is loved by many women.
To create Kotabe, red bean paste is deposited on soft and small nama-yatsuhashi, and then the nama-yatsuhashi is folded by hand. At the time of the release, even the red bean paste was deposited by hand, but BIJUU adopted a red bean paste depositor in 2015 to increase the volume of production.
The red bean paste absolutely has to be in the middle of the wrapper to fold beautifully. When adopting a machine for this process, it was required that a stable, consistent amount of red bean paste is deposited in the very center of a wrapper. “Kotabe is smaller compared to Otabe, which means the amount to be deposited is smaller, making any depositing machines more prone to deposit a different amount. We thought that it would be difficult to adopt a machine for this, but MASDAC took on this challenge and achieved what we wanted. After the adoption, we were able to decrease the burden on the operators.”

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  Kotabe
  The picture is of the regular flavors, cinnamon and matcha; autumn only flavors potato and chestnut; and chocolate, another limited-time only flavor. The packages are designed differently depending on the flavors.

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  A depositor for red bean paste in Kotabe

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Tokyo Sakusaku Brulee

Tokyo Sakusaku Brulee is made in a factory in Tokyo. The System Depoly Evolution II deposits the batter in the glassine cups on the sheet pan, and then the batter is baked in the Tunnel Oven. Kyomachiya Cake is also produced in this Tunnel Oven.

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  Tokyo Sakusaku Brulee

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  Tokyo Sakusaku Brulee being produced with the System Depoly Evolution II and Tunnel Oven

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  Kyomachiya Cake