JPH11164646A - Method and apparatus for producing aerated fabric - Google Patents

Abstract

(57) [Summary] (with correction) [PROBLEMS] To provide an air-containing dough such as a cake sponge dough whose flow rate and air content are continuously and accurately controlled over time. SOLUTION: The method for producing air-containing dough comprises simultaneously measuring the flow rate and specific gravity of the air-containing dough flowing through a closed pipe of a dough line, and controlling the amount of air to be injected into the dough and the flow rate of the dough to be conveyed to an oven. The above measurement is performed using a Coriolis flow meter. In addition to the flow rate and specific gravity, the pressure of the aerated fabric is also measured. Then, a specific gravity value under the atmospheric pressure is calculated from the specific gravity value and the pressure value, and the amount of air to be injected into the dough is controlled based on the calculated numerical value. A sponge dough flow rate / specific gravity control device comprising a pressure sensor, a Coriolis flow meter, a pressure sensor, a sequencer, a controller and a mass flow controller, the pressure loss of the dough passing through the Coriolis flow meter becomes 2.50 kgf / cm ² or less An aerated dough manufacturing device that is incorporated into the system.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION When baking air-containing dough such as cake sponge dough, the amount of air injected into the dough and the flow rate (mass flow rate; the same applies hereinafter) of the dough to be conveyed to the oven are controlled, and the food after baking is controlled. The present invention relates to a method for producing an aerated fabric and a device for producing the same, which stabilize quality such as feeling and volume.

[0002]

2. Description of the Related Art FIG. As a method for mass production of aerated confectionery dough such as sponge cake dough,
It is usually produced by equipment comprising a premixer for preliminarily mixing the ingredients to be blended, a tank for temporarily storing it, and a continuous mixer for injecting air and uniformly aeration. The continuous mixer is composed of a pump, a mixing head and a back pressure. The raw materials to be blended are put in a premixer, and the built-in stirring blades are rotated to stir the raw materials without unevenness. Then, the dough is sent by a pump and stored in a tank. The specific gravity of the dough at this time (hereinafter, referred to as “premix specific gravity”) varies depending on the charged amount, the state of the raw materials, and the mixing ratio, and is generally about 0.7 to 1.0.

[0003] The premixer is a batch operation, but is a continuous operation after the tank. The dough stored in the tank is fed into the mixing head through a closed pipe by a pump attached to the continuous mixer. On the way, air is injected. The mixing head is in a pressurized state by the back pressure attached immediately thereafter.
The dough that has passed through the mixing head (this dough is referred to as “final dough”, and the dough specific gravity is referred to as “final dough specific gravity”) enters a baking step through a dividing step by a closed pipe, and is heated and baked. . The dough heated and baked in the oven becomes a porous sponge cake.

[0004] The quality of the sponge cake may vary greatly depending on the specific gravity of the final dough (the amount of air in the dough) and the flow rate of the dough (mass flow rate) as shown in FIG. The specific gravity has a large effect on the texture and the volume of the product, and the flow rate has a large effect on the baked product and the volume of the product. Therefore, it is important for quality control to maintain the dough flow rate and specific gravity within appropriate ranges.
As shown in FIG. 18, normally, (a) the flow rate is determined by measuring the weight of a weighing plate that was flown together with the dough on a band oven, and (b) the specific gravity was determined by extracting the dough between the mixing head and the back pressure. The dough is withdrawn from the mouth, packed in a specific volume cup having a fixed volume, weighed, and calculated.

With respect to the flow rate, there is no need to adjust the flow rate as long as the measured value is within the range of the appropriate cloth flow rate determined for each product. However, if the flow rate deviates from the appropriate value, the pump speed must be adjusted. If the value falls outside the appropriate range, the pump rotation speed is decreased. If the value falls outside the small range, the pump rotation speed is increased. After the dough flow rate is adjusted, the flow rate is measured again after a lapse of about 2 to 3 minutes until the dough flow rate is stabilized, and it is confirmed whether the flow rate is within the appropriate flow rate range. If it is out of the proper range, the adjustment of the pump speed is repeated again. When the dough flow rate is corrected, the specific gravity of the dough fluctuates accordingly, and it may be necessary to adjust the air flow rate at the same time. The amount of unadjusted dough can be reduced by selecting an air flow rate commensurate with the displacement of the pump speed, but selecting an appropriate adjustment amount requires skill. In addition, there is also a problem that the loss is increased by frequently performing measurement using the weighing plate because the place where the weighing plate is placed causes loss. As for the specific gravity, there is no need to adjust the air flow rate as long as the measured value is within the range of the appropriate dough specific gravity determined for each type of dough. However, if it is out of the proper range, the air flow rate needs to be adjusted. The air flow rate is increased when the value falls outside the appropriate range, and the air flow rate is decreased when the value falls outside the small range. After adjusting the air flow rate, wait about 2-3 minutes until the dough specific gravity is affected, then measure the dough specific gravity again,
Check that the specific gravity value has been corrected properly. If it is within the appropriate range, or if it is outside the range, determine the extent and determine the next adjustment amount. How much air flow should be adjusted is left to the discretion of the operator. Experts will fall within the appropriate range once or twice, while inexperienced people will need about 4-6 times, while the appropriate range It became the outside fabric and was a factor of quality instability. Also,
Once the specific gravity can be adjusted, the specific gravity changes over time, so a full-time specific gravity adjuster is assigned throughout the production of the dough,
Unless the specific gravity monitoring is constantly repeated, it is not possible to obtain a dough with a stable specific gravity, but it is impossible to practically assign a dedicated person.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method and an apparatus for producing an air-containing dough such as a cake sponge dough whose flow rate and air content are controlled continuously and accurately over time. I have. An object of the present invention is to provide a method and an apparatus for producing an air-containing dough such as a cake sponge dough that stabilizes the quality such as texture and volume after baking.

[0007]

According to the present invention, a flow rate and a specific gravity of an air-containing dough flowing through a closed pipe of a dough line are simultaneously measured by a Coriolis flow meter, and a pressure loss of the dough passing through the Coriolis flow meter is measured. Is controlled to be less than or equal to a certain value, and the amount of air injected into the dough and the flow rate of the dough conveyed to the oven are controlled. As shown in FIG. 17, the quality of the sponge cake or the like is affected by the flow rate of the dough conveyed to the oven and the final dough specific gravity value, in addition to the mixing of the raw materials. Normal,
The specific gravity of the final dough is maintained within an appropriate range. In that case, the specific gravity of the final dough under atmospheric pressure is measured and compared with a target specific gravity value. However, in addition to controlling the flow rate of the dough conveyed to the oven within an appropriate range, measuring the specific gravity under pressure, and even more, at that time, the pressure loss of the dough passing through the Coriolis flowmeter is reduced. No suppression is made so as to be below a certain value. In the present invention,
Preferably, the pressure loss of the dough passing through the Coriolis flow meter is suppressed to 2.50 kgf / cm ² or less. Therefore, according to the present invention, the flow rate and the specific gravity of the air-containing dough flowing through the closed pipe of the dough line are simultaneously measured by the Coriolis flow meter, and at this time, the pressure loss of the dough passing through the Coriolis flow meter is 2.50 k.
The gist of the present invention is a method for producing an air-containing dough, characterized in that the dough is controlled to be not more than gf / cm ² and the amount of air injected into the dough and the flow rate of the dough conveyed to the oven are controlled.

[0008] In addition to the flow rate and specific gravity, the pressure of the aerated fabric is also measured. Then, a specific gravity value under atmospheric pressure is calculated from the specific gravity value and the pressure value, and the amount of air to be injected into the dough is controlled based on the calculated numerical value. That is, the present invention simultaneously measures the flow rate and specific gravity of the air-containing dough flowing through the closed pipe of the dough line with a Coriolis flowmeter, so that the pressure loss of the dough passing through the Coriolis flowmeter is equal to or less than a certain value. preferably suppressed to be less than 2.50kgf / cm ^2, on the basis of the flow rate value, the flow rate of the dough conveyed by adjusting the pump volume to the oven, also the atmospheric pressure from this specific gravity value and the pressure value The gist of the present invention is a method for producing an air-containing dough, wherein a specific gravity value is calculated below, and based on the numerical value, the air content of the dough is adjusted to control the amount of air to be injected into the dough. The air-containing dough flowing through the closed pipe to be measured is the final dough under pressure in the closed pipe connected to the continuous mixer sent from the continuous mixer. Control of the amount of air injected into the dough is performed by adjusting the amount of air injected into the continuous mixer. The adjustment of the air injection amount is performed when the specific gravity value under the atmospheric pressure is out of the range of the proper dough specific gravity.

The present invention relates to a pressure sensor, a Coriolis flow meter, a pressure sensor, and an apparatus for manufacturing an air-containing dough comprising a tank, a pump, a continuous mixer comprising a pump, a mixing head and a back pressure, and a closed pipe connecting these. A sponge dough flow / specific gravity control device comprising a sequencer, a controller and a mass flow controller so as to constitute a system in which the pressure loss of the dough passing through the Coriolis flow meter is 2.50 kgf / cm ² or less. The gist is an aerated fabric manufacturing apparatus which is a feature of the invention. The controller has a function of taking in a flow rate value and a specific gravity value measured by a Coriolis flow meter, and outputting a pump rotation speed and an air injection amount as calculation results to a pump and a mass flow controller, respectively.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS A Coriolis flowmeter used in the present invention will be described. << Structure and principle of Coriolis flow meter >> One or two vibrating
When a liquid flows through the sensor tube, a Coriolis force proportional to the mass flow rate of the fluid is generated, and a phase difference is generated between the vibrations of the inflow side and outflow side tubes. By utilizing the fact that this phase difference is proportional to the mass flow rate of the fluid, the mass flow rate and the specific gravity are obtained (a Coriolis flow meter having two sensor tubes is shown in FIGS. 2 and 3). Note that the Coriolis force is an apparent force acting only on a moving object in a rotating coordinate system, and corresponds to a force obtained by removing a centrifugal force from a force acting on an object when an angular velocity is constant. This force acts at right angles to horizontally moving objects on the earth.

<< Principle of Mass Flow Rate Calculation >> The time difference between the mass flow rate flowing through the sensor tube and the vibration of the sensor tube generated by the Coriolis force is proportional, and this time difference is due to the temperature change of the spring constant of the sensor tube. Since the rate of this temperature change is proportional to the Young's modulus, the relationship between the mass flow rate Q and the time difference ΔT between vibrations is expressed by the following equation.

Q = K ₀ × ΔT × (1−αt) K ₀ : Meter constant of reference temperature α: Temperature coefficient of Young's modulus t: Temperature of sensor tube Mass M flowing in a certain time T is mass flow rate Q Is taken over time T, and the mass Mi flowing during one cycle is represented by the following equation, where T is the cycle of the sensor tube.

## EQU2 ## Mi = K ₀ × T × ΔT × (1-αt) That is, the period T and the time difference ΔT are measured every week, and the mass is calculated by multiplying the product by the meter constant and the temperature correction coefficient. can do.

<< Principle of Density Calculation >> The principle of specific gravity measurement is shown in FIG.
Shown in The vibration of the sensor tube is a simple vibration, and the vibration frequency is determined by the spring constant of the sensor tube and the weight of the sensor tube including the internal fluid. The vibration angular frequency ω of the one-degree-of-freedom spring mass vibration and the weight W of the sensor tube are expressed by the following equation, where K is the spring constant.

Ω ² = K / W (1) W = {ρm × Sb + ρt × (Sa−Sb)} × L (2) Sa: outer cross section Sb: inner cross section ρt: sensor tube density ρm: inside Density of fluid L: length of sensor tube When equation (1) is transformed with period T, which is the reciprocal of vibration frequency f,

## EQU4 ## Since W = K / ω ² = KT ² / 4π ² (3), the fluid density can be obtained from Equations (2) and (3) as follows.

Ρm = (KT ² / 4π ² LSb) −ρt (Sa−
Sb) / Sb

The calculation of the specific gravity value under the atmospheric pressure will be described. Generally, when air-containing cloth passes through a pressurized closed pipe, the air contained in the air-containing cloth is compressed by the pressure in the pipe, and the volume of the air-containing cloth is reduced. The greater the air content, the greater the degree of shrinkage. FIG. 5 is a schematic diagram showing a case where the air-containing dough in a unit volume is pressurized, assuming a state in which the measuring cup is filled with the air-containing dough under the atmospheric pressure. As shown in FIG. 5A, it is considered that air is uniformly dispersed in the aerated dough. This is divided into an air portion and a fabric portion as shown in FIG. Under pressure, the air fraction shrinks according to Boyle-Charles law and the volume of the aerated fabric decreases. Since the air-containing fabric is in a pressurized state in the closed pipe after the back pressure regulator, it is in a state shown in FIG.

It is considered that the density meter installed in the closed pipe measures a value larger than the specific gravity under the atmospheric pressure. Since the target specific gravity value is specific gravity under atmospheric pressure, it is necessary to correct the specific gravity value under pressure to the specific gravity value under atmospheric pressure. This correction is performed as follows. In FIG. 5B, the volume of the aerated dough is V, its weight is W, its specific gravity is SG, the volume of the air portion is Va, and the other volumes are V.
Assuming that s and the specific gravity of the portion other than the gas (corresponding to the specific gravity value previously measured before the doping of the dough described above) is SGo, the following relational expression is established.

(Equation 6) The volume Va of the gas part is

(Equation 7) The gas volume Vap under P pressure is

(Equation 8) The specific gravity SGp of the aerated fabric under P pressure is

(Equation 9) Then, from these relational expressions, the specific gravity value of the air-containing dough under the atmospheric pressure can be theoretically obtained by the mathematical expression of the following expression 10. That is, this is the above-mentioned theoretical specific gravity value (SG).

A specific gravity value under atmospheric pressure is calculated from the specific gravity value and the pressure value, and the air content of the dough is adjusted based on the calculated numerical value. The adjustment of the air injection amount is performed when the measured specific gravity value of the final dough is out of the range of the proper dough specific gravity. If the measured specific gravity of the final dough is within the range of the proper dough specific gravity determined for each type of dough, there is no need to adjust the air flow rate. That is, the adjustment of the air injection amount is performed when the measured specific gravity value of the final dough is out of the range of the proper dough specific gravity. That is, the specific gravity value (SGp) and the pressure value (P) of the aerated dough sent out from the continuous mixer under pressure, and the specific gravity value (SG) measured in advance before the dough is aerated.
From o), the theoretical specific gravity value (SG) under atmospheric pressure is calculated by the following equation.

(Equation 10) Theoretical specific gravity under atmospheric pressure (SG) calculated by the above formula
Is compared with a target specific gravity value. Theoretical specific gravity (SG)
Is within the range of proper dough specific gravity determined for each dough,
There is no need to adjust the air injection volume. That is, when the value is out of the appropriate range, it is necessary to adjust the amount of air injected into the continuous mixer. When the appropriate range is deviated to the larger side, the air injection amount is increased, and when the deviation is smaller, the air injection amount is decreased. Since the measurement of the specific gravity of the dough is performed mechanically, it is possible to immediately check whether the correction of the specific gravity value has been properly performed mechanically.

As shown in FIG. 1, the apparatus for producing aerated dough of the present invention temporarily stores a premixed dough and a pump (not shown) for uniformly stirring raw materials, and a pump (not shown). In a continuous mixer composed of a tank, a pump, a mixing head and a back pressure, and an apparatus for producing an air-containing dough comprising a closed pipe connecting these components, a pressure sensor, a Coriolis flow meter, and a pressure sensor are provided downstream of the back pressure. An apparatus for producing an air-containing dough, characterized in that: In addition, these pressure sensors
An aerated fabric characterized by incorporating a flow rate / specific gravity control device for sponge fabric, which is electrically connected to a Coriolis flowmeter / pressure sensor, inputs the flow rate and specific gravity, and outputs the pump speed and air injection amount. Manufacturing apparatus.

In the production of the aerated dough of the present invention, first, a premixed dough is fed from a tank to a mixing head by a pump. Here, mixing is performed while injecting air to adjust the specific gravity. And the mass flow rate and specific gravity of the dough flowing out from the back pressure tip are measured with a Coriolis flow meter.
The pressure in the pipe is measured by a pressure sensor. The flow rate and specific gravity value measured by the Coriolis flow meter are taken into the controller, and the calculated pump rotation speed and air injection amount are output to the pump and mass flow controller, respectively.The amount of air to be injected into the dough and the dough to be conveyed to the oven To control the flow rate. That is, the pump volume and the mass flow controller are controlled from the measured values and set values of the flow rate and specific gravity, and the pump rotation speed and the air injection amount.

[0018]

An embodiment of the present invention will be described. In the present embodiment, “Corimus” (manufactured by Tokyo Keiso) having one sensor tube and “J-mass” (manufactured by Tokiko) having two sensor tubes were used as Coriolis flowmeters.
The present invention is not limited by these examples.

Example 1 Test method J-mass or collimus (both in diameter) when producing sponge dough having the composition shown in Table 1 using J-mass or collimus using the measurement test apparatus shown in FIG. 1
The pressure in the piping at both ends of the fabric was measured, and the state of the fabric due to the effect of pressure loss was confirmed. First, the premix dough is sent to the mixing head by a pump. Here, the dough is stirred while injecting a predetermined amount of air. This is J-mas
After sending to s or Kolymas, the condition of the dough is checked at the outlet. A pressure sensor is installed on each of the pipes at both ends of the J-mass or the collimus (the pressure sensor 1 is on the inlet side and the pressure sensor 2 is on the outlet side), and a pressure difference between the inlet side and the outlet side, that is, a pressure loss is measured. Record on the recorder. The flow rate was calculated by weighing the dough in a container for a certain period of time, and the specific gravity was measured with a measuring cup as in the past. The setting of the flow rate is 1.5 kg / min, 5.0 kg
/ Min, 10.0 kg / min.

[0020]

[Table 1]

In the case of using collimus, Jm shown in FIG.
The measurement was carried out by replacing the ass part with a Coriolis mass flowmeter from Tokyo Keiso Co., Ltd. The principle of measurement of collimus is the same as that of J-mass. When a fluid flows through a vibrating sensor tube, a Coriolis force proportional to the mass flow rate is generated, and the phase difference between the inflow side and outflow side tubes generated by the flow is used. Then, the flow rate and specific gravity are measured. The measurement principle is the same, but the internal structure is
Like different. As can be seen from the figure, the pipes are narrowed at the inlet and the outlet, but the J-mass sensor tube is branched and merged into two inside, whereas the collimus has one straight pipe. It has become. Therefore, most of the pressure loss is caused by the influence of the throttle at both ends of the sensor tube in the case of collimus, but in J-mass, the influence of branching and merging must be considered in addition to the throttle. Table 2 shows the results of examining the effect of the pressure loss of the sponge cloth using J-mass or collimus. In the table, 〇Δ × indicates the following evaluation criteria. ◎: Very fine bubbles are uniformly dispersed in the dough, and the surface is smooth and glossy (see the state of ◎ in FIG. 18). 〇: Small bubbles are seen, but not to the extent that causes quality deterioration, but within an allowable range (see the state of 〇 in FIG. 18). ×: A state in which large air bubbles are generated due to coalescence of finely dispersed bubbles due to damage to the fabric such as pressure loss and the like (see the state of X in FIG. 18). The sponge obtained by baking this dough produces "blisters" in which the air bubbles that have risen to the surface are burnt in black spots, and the internal phase is coarse, so that the texture is reduced.

[0022]

[Table 2]

<Consideration> The pressure loss is 2.00 kg.
Since it was f / cm ² or less, the fabric condition was very good without any fabric roughness. Since the pressure loss was more than 2.00 to 2.50 kgf / cm ² , the dough condition was relatively good with little roughening of the dough. In the comparative example, since the pressure loss exceeds 2.50 kgf / cm ² ,
The dough was rough and the condition of the dough was inferior.

Example 2 Next, the flow rate and specific gravity control of sponge dough (same composition as in Example 1) using J-mass (diameter 1.5 inches) was examined. FIG. 1 is a schematic diagram of a control device installed in a factory cake sponge line. A pump (not shown) connected to a premixer (not shown) for uniformly stirring the raw materials and a pump (not shown) connected to the closed pipe, a tank for temporarily storing the premixed dough, and a closed pipe connected to the pump. A pump, a mixing head connected by a closed pipe, a back pressure connected by a closed pipe, a J-mass connected by a closed pipe, a pressure sensor connected before and after the J-mass, and a dough dividing machine (not shown) ) Or a band-shaped molding machine (not shown) by a closed pipe. A gas inlet is provided between the pump and the mixing head, so that compressed air can be injected. The system is configured so that the pressure loss of the sponge cloth passing through the J-mass is 2.00 kgf / cm ² or less. As a circuit of the electric signal, a pressure sensor, a J-mass and a pressure sensor are connected to an arithmetic unit, then a sequencer and an arithmetic unit, a pump volume, a mass flow meter and a controller are connected, and further, the controller is a pump and a mass flow controller. Is connected to The arithmetic unit has a function of converting the specific gravity measured by J-mass into an air-containing dough specific gravity under atmospheric pressure (theoretical specific gravity value or the corrected specific gravity value) using the pressure in the pipe measured by the pressure sensor. ing. The control method will be described with reference to FIG. First, control is performed by manual operation using a pump volume and an air volume. This is because the start-up is expected to be shortened when the operator manually starts the operation from a normal value, rather than operating automatically from the beginning. At this time, the pump rotation speed and the air flow rate are constantly read into the controller through the sequencer. These are data for using the bumpless function (FIG. 9) for smoothing the transfer of the pump rotation speed and the air flow rate when the operation is automatically switched. However, since the controller used this time does not have a bumpless function, an operation amount tracking function that can output a manual operation amount during the control operation is shown in FIG.
In combination with the ladder program, the operation amount from manual operation to automatic operation is smoothly connected.
When the measured value is stabilized and the operation is switched to automatic, the flow rate / specific gravity value that the sequencer has always read from J-mass and the flow rate / specific gravity set value input from the touch panel shown in FIG. 1 are output to the controller. Based on this, PID control of the pump and the mass flow controller (see FIG. 11) is started. Regarding the setting of PID, P ≦ 1
Since hunting was observed at 50 and poor responsiveness at P ≧ 200, P = 170 (% FS) as shown in FIG.
I = 30 (s) and D = 0 (S). FIG. 13 shows a flowchart of the control.

FIGS. 14 and 15 show the results of the control. After the control, the flow rate and the specific gravity are more stable than before the control. The evaluation of the weight distribution per piece (A “good” B “normal” C “poor”) of the roll cake obtained by baking the cake sponge dough obtained according to the present example is as follows: A “good” increased and C “bad” almost disappeared. A is within ± 3% of the reference weight, and B is ±
It exceeds 3% to within ± 5%, and C also exceeds ± 5%.

[0026]

According to the present invention, a large amount of aerated dough such as a cake sponge dough whose aerated content is accurately controlled continuously over time can be produced. A large amount of aerated dough such as a cake sponge dough having a stabilized texture and volume after baking can be continuously produced.

[Brief description of the drawings]

FIG. 1 is a schematic diagram illustrating a charging step in an apparatus for manufacturing an air-containing dough such as a cake sponge dough whose mass flow rate and air content are controlled according to the present invention.

FIG. 2 is a schematic diagram illustrating the structure of a Coriolis flow meter.

FIG. 3 is a schematic diagram illustrating a principle of generating a phase difference of a Coriolis flowmeter.

FIG. 4 is an explanatory view of the principle of specific gravity measurement by a Coriolis flowmeter.

FIG. 5 is a schematic view showing a case where an air-containing dough in a unit volume is pressurized.

FIG. 6 is a drawing showing a test apparatus for measuring a mass flow rate and an air content using a pressure sensor, a J-mass, and a pressure sensor.

FIG. 7 is a view for explaining the difference between the structures of J-mass and collimus.

FIG. 8 is a schematic diagram of a control device installed in a cake sponge line.

FIG. 9 is a diagram illustrating a bumpless function.

FIG. 10 is a diagram illustrating a ladder program.

FIG. 11 is a diagram illustrating PID control.

FIG. 12 is a diagram illustrating PID coefficient selection.

FIG. 13 is a drawing showing a flowchart of a sequencer.

FIG. 14 is a drawing showing a control result (a result of a comparison of the degree of stabilization of the flow rate and the specific gravity).

FIG. 15 shows control results (results of cake sponge weight comparison)
FIG.

FIG. 16 is a schematic diagram illustrating a charging step in a conventional apparatus for manufacturing an air-containing dough such as a cake sponge dough.

FIG. 17 is a diagram for explaining the influence of the flow rate and specific gravity of the aerated fabric on the quality.

FIG. 18 is a drawing for explaining the relationship between the pressure loss of the aerated fabric and the fabric state.

FIG. 19 (a) is a schematic diagram illustrating a conventional method for measuring the flow rate of an aerated fabric. (B) It is the schematic explaining the conventional method of measuring the specific gravity of an aerated dough.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Kenji Kimura 3-15-6 Chitose, Sumida-ku, Tokyo Yamazaki Baking Co., Ltd. Central Research Laboratory Co., Ltd.

Claims (9)

[Claims] 1. A flow rate and a specific gravity of an aerated dough flowing through a closed pipe of a dough line are simultaneously measured by a Coriolis flowmeter, and a pressure loss of the dough passing through the Coriolis flowmeter is set to a certain value or less. A method for producing an air-containing dough, comprising controlling the amount of air to be injected into the dough and the flow rate of the dough to be conveyed to an oven. 2. The pressure loss of the dough passing through the Coriolis flowmeter is suppressed to 2.50 kgf / cm ² or less.
Production method of aerated fabrics. 3. The method of claim 1, wherein the pressure of the aerated fabric is also measured.
Or 2) a method for producing an aerated fabric. 4. The method according to claim 3, wherein a specific gravity value under atmospheric pressure is calculated from the specific gravity value and the pressure value, and the amount of air injected into the dough is controlled based on the calculated numerical value. 5. The aerated dough according to any one of claims 1 to 4, wherein the aerated dough flowing through the closed pipe is a final dough under pressure in a closed pipe connected to the continuous mixer sent out from the continuous mixer. Manufacturing method. 6. The method according to claim 4, wherein the amount of air injected into the dough is controlled by adjusting the amount of air injected into the continuous mixer. 7. The method for producing an air-containing dough according to claim 5, wherein the air injection amount is adjusted when the specific gravity value under the atmospheric pressure is out of the range of the proper dough specific gravity. 8. A pressure sensor, a Coriolis flow meter, a pressure sensor, a sequencer, and a method for manufacturing an air-containing dough comprising a tank, a pump, a continuous mixer including a pump, a mixing head, and a back pressure, and a hermetically sealed pipe connecting the mixers. A sponge dough flow rate / specific gravity control device comprising a controller, a mass flow controller, and a pressure drop of the dough passing through the Coriolis flow meter.
An aerated dough manufacturing apparatus, which is incorporated so as to constitute a system having a pressure of 50 kgf / cm ² or less. 9. The controller according to claim 8, wherein the controller has a function of taking in the flow rate value and the specific gravity value measured by the Coriolis flow meter, and outputting the pump rotation speed and the air injection amount of the calculation result to the pump and the mass flow controller, respectively. Ki dough manufacturing equipment.