JPS61149037A - Production of bread and cake - Google Patents
Production of bread and cakeInfo
- Publication number
- JPS61149037A JPS61149037A JP27870684A JP27870684A JPS61149037A JP S61149037 A JPS61149037 A JP S61149037A JP 27870684 A JP27870684 A JP 27870684A JP 27870684 A JP27870684 A JP 27870684A JP S61149037 A JPS61149037 A JP S61149037A
- Authority
- JP
- Japan
- Prior art keywords
- temperature
- heating housing
- dough
- infrared
- bread
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000008429 bread Nutrition 0.000 title claims description 17
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 26
- 239000004744 fabric Substances 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 description 13
- 230000004151 fermentation Effects 0.000 description 13
- 238000000034 method Methods 0.000 description 5
- 230000005855 radiation Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 238000010257 thawing Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000000919 ceramic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- -1 heaters Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011224 oxide ceramic Substances 0.000 description 1
- 229910052574 oxide ceramic Inorganic materials 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は一つの加熱用ハウジング内に於いて、生地の発
酵から焙焼までを遂行することを可能とシタパン、ケー
キ等の製造法−こ関するものである。[Detailed Description of the Invention] [Industrial Field of Application] The present invention provides a method for producing sita bread, cakes, etc., which enables everything from fermentation of dough to roasting to be carried out in one heating housing. It is related to
パン、ケーキ等の製造には犬ぎく分けて発酵と焙焼の作
業が必要であるが、一般に発酵をこついては、特にパン
の場合、加熱ハウジングの雰囲気温度が３７”ｃ前後で
行われ、焙焼は２００°Ｃ前後にて行われる。The production of bread, cakes, etc. requires separate fermentation and roasting operations, but in general, fermentation, especially in the case of bread, is carried out at an ambient temperature of around 37"C in the heating housing, and Baking is done at around 200°C.
従って、発酵時の温度と焙焼時の温度差が大きい為、一
つの加熱ハウジングで発酵から焙焼までを一環して行う
ことは難しく発酵と焙焼は別々の加熱ハウジングで行う
か、或は発酵が終了したパン生地を一旦加熱ハウジング
から取り出し、該ハウジング内の雰囲気温度を焙焼に必
要な温度にまで上昇させた後、もう一度バン生地を加熱
ハウジング内に入れ焙焼していたのである。Therefore, since there is a large difference in temperature between fermentation and roasting, it is difficult to perform the entire process from fermentation to roasting in one heating housing, so fermentation and roasting must be performed in separate heating housings, or Once fermented bread dough was removed from the heating housing, the atmospheric temperature within the housing was raised to the temperature required for roasting, and then the bread dough was placed back into the heating housing and roasted.
本発明は上記の従来技術の様に１発酵と焙焼の温度の加
熱作用、或は二つの加熱ハウジングを要するという不便
、欠点を解消し、一つの加熱ハウジングにて発酵から焙
焼までを一環して遂行出来るようにしたものである。The present invention eliminates the inconvenience and drawback of requiring one heating action for fermentation and one heating temperature for roasting, or two heating housings, as in the above-mentioned conventional technology, and allows all processes from fermentation to roasting to be carried out in one heating housing. It was designed so that it could be carried out.
赤外線又は遠赤外線の波長範囲内の光の放射体を熱源と
する加熱ハウジング内に加熱ハウジング内の雰囲気の温
度を計測するセンサーと被加工物の生地の中心部の温度
を計測するセンサーを少なくとも一ケ所づつ設け、両セ
ンサーの温度の変化と経過時間とにより、赤外線又は遠
赤外線放射体の照射量をｗ４′Ｎシ、これによって生地
の発酵及び焙焼ヲ一つの加熱ハウジングにて一環して遂
行することを特徴とするものである。At least one sensor for measuring the temperature of the atmosphere inside the heating housing and a sensor for measuring the temperature of the center of the fabric of the workpiece are installed in the heating housing that uses a light emitter in the infrared or far infrared wavelength range as a heat source. The irradiation amount of the infrared or far-infrared radiator is adjusted to 4'N depending on the temperature change of both sensors and the elapsed time, so that fermentation and roasting of the dough are performed in one heating housing. It is characterized by:
本発明方法の実施例を図面なこ基づき詳説するに、（１
）は加熱ハウジング、（２）は赤外線又は遠赤外線放射
体であって、酸化セラミックス、ヒーター、石英管ヒー
ター、赤外線ランプ等を使用する。（３）は被加工物生
地載皿、（４）は被加工物生地、（５）は加熱ハウジン
グ内雰囲気温度計測センサー、（６）は被加工物生地の
中心部温度計測センサー、（７）は水魚気抜ダンパーと
する。Embodiments of the method of the present invention will be described in detail based on the drawings.
) is a heating housing, and (2) is an infrared or far-infrared radiator, which uses oxidized ceramics, heaters, quartz tube heaters, infrared lamps, etc. (3) is a workpiece dough mounting plate, (4) is a workpiece dough, (5) is a sensor for measuring the temperature of the atmosphere inside the heating housing, (6) is a sensor for measuring the temperature at the center of the workpiece dough, (7) is used as a damper for air relief.
〔作 用〕
上記実施例に基づき１本例では酸化セラミックスヒータ
ーを使用し、主に／〜２Ｓμ闇波長の赤波長を放射する
放射体を使用し、パンを焼成する場合についての作用を
述べるに、加熱ハウジング（１］内の被加工物生地載皿
（３）に、被加工物であるパン生地（４）を載置し、適
宜のパン生地の中心部に向は被加工物生地の中心部温度
計測センサー（６）を挿し込んだ後、赤外線放射体（２
）によりパン生地（４）に主に／〜２ｊｌの波長の赤外
線を照射するのである。゛
こノ時、・加熱ハウジングの雰囲気温度なＪ７’Ｃ前後
に、又パン生地の中心部温度が３７９Ｃをこえない様に
赤外線輻射量を調節すると共に、□発酵に必要な経過時
間を設定してお（のである。[Function] Based on the above embodiment, in this example, an oxide ceramic heater is used, and a radiator that mainly emits red wavelength of ~2Sμ dark wavelength is used to describe the function when baking bread. Place the bread dough (4), which is the workpiece, on the workpiece dough mounting plate (3) in the heating housing (1), and set the temperature at the center of the workpiece dough at an appropriate temperature. After inserting the measurement sensor (6), insert the infrared emitter (2)
), the bread dough (4) is irradiated with infrared rays mainly having a wavelength of /~2jl. At this time, adjust the amount of infrared radiation so that the ambient temperature of the heating housing is around J7'C and the temperature of the center of the dough does not exceed 379C, and □ Set the elapsed time required for fermentation. Oh(no)
次いで、発酵が終了すると、今度は赤外線放射体（２）
の赤外線輻射量を焙焼に必要な量にｗ４１Ｂすることに
より、馬短時間にて焙焼作業に入°るのである。Next, once the fermentation is complete, the infrared emitter (2)
By adjusting the amount of infrared radiation to the amount necessary for roasting, roasting work can be started in a short time.
而して、この焙焼作業により、パン生地の中心部の被加
工物生地の中心温度センサー（６）がワタ’Ｃ〜１００
’Ｃを感知し、た時点をパンの内部の焙焼終了とみなす
と共に、加熱ハウジング内の雰囲気温度が２００’Ｃ前
後をこえない様に赤外Ｉｌｓ輻射量を調節することによ
って、パンの表面のこげすぎを防ぐものである。As a result of this roasting operation, the center temperature sensor (6) of the workpiece dough at the center of the bread dough reaches a temperature of 100°C to 100°C.
'C is detected and the point at which the inside of the bread is regarded as the end of roasting, and by adjusting the amount of infrared Ils radiation so that the atmospheric temperature inside the heating housing does not exceed around 200'C, the surface of the bread is This prevents excessive scorching.
上記の如き作用により、パンの焼成が遂行されるのであ
るが、同時製造に係るパン、ケーキに見合った経過時間
の設定により、焼き損じのないパン、ケーキ等の製造が
出来るばかりでなく、焙焼時にパン、ケー中生地の中心
部温度の変化、加熱ハウジング内の雰囲気温度の変化に
より、赤外線又は遠赤外線の輻射量を種々調節する事ｔ
こよってより上質な製品を得ることは言うまでもないも
のである。Baking of bread is carried out by the above-mentioned action, but by setting the elapsed time commensurate with the breads and cakes that are simultaneously produced, it is possible to not only produce breads and cakes without baking defects, but also to The amount of infrared rays or far infrared rays radiated can be adjusted in various ways according to changes in the temperature of the center of bread or cake dough and changes in the ambient temperature inside the heating housing during baking.
Needless to say, a higher quality product can be obtained in this way.
又、本発明実施例に於いて、主に／〜、２５Ａ＃Ｌの波
長を持つ赤外線の照射を利用したのは、該赤外線が熱エ
ネルギーとしての作用が大きく、又パンケーキ等の生地
へ輻射された場合、熱浸透性が良い為と、該赤外線は輻
射エネルギーが主として熱に変えるため、輻射量の調節
が行い易い為である。In addition, in the embodiments of the present invention, infrared rays having a wavelength of /~25A#L were mainly used because the infrared rays have a large effect as thermal energy, and it is difficult to radiate to the dough of pancakes etc. This is because the heat permeability is good when the infrared rays are used, and because the radiant energy of the infrared rays is mainly converted into heat, it is easy to adjust the amount of radiation.
更ｅこ、実施例ｔこ於いて述べた水蒸気抜ダンパー（７
）の存在は加熱ハウジング（１）内に於いて一定の温度
ｌ・こ達した時に発生する水蒸気を抜くのに効果を奏す
るものである。Further, the steam vent damper (7) described in Example t.
) is effective in removing water vapor generated when a certain temperature l·· is reached within the heating housing (1).
尚、近年、各種材料の冷凍保存が非常に進んでいるので
あるが、本発明は前記作用？こ於いて述べた材料生地の
発酵、焙焼だけでなく、その前工程である解凍作用に供
し得ることはもちろん、発酵作用を省き、冷凍材料の解
凍から即焙焼することをも可能なものである。Incidentally, in recent years, the freezing preservation of various materials has made great progress, and the present invention has the above-mentioned effects. In addition to the fermentation and roasting of the material dough mentioned above, it can also be used for the thawing process that is a pre-process, and can also be used to omit the fermentation process and immediately roast the frozen material after thawing it. It is.
図面は本発明方法の実施例を示した正面図である。
符 号
（１１は加熱ハウジング
（２）は赤外線又は遠赤外線放射体
（３）は被加工物生地載皿
（４）は被加工物生地
（５）は加熱ハウジング内雰囲気温度センサー（６Ｘ被
加工物生地の中心部温度センサー（り）は水蒸気抜ダン
パー
同 宮 １） 正 道区−−
皇ｌ′・： ゛
し７２−一一ノThe drawing is a front view showing an embodiment of the method of the present invention. (11 is the heating housing (2) is the infrared or far infrared radiator (3) is the workpiece dough mounting plate (4) is the workpiece dough (5) is the heating housing internal atmosphere temperature sensor (6X workpiece The temperature sensor (ri) at the center of the fabric is located at the same place as the water vapor release damper.
Emperor l': ゛shi72-11no
Claims (1)
する加熱ハウジング内に、加熱ハウジング内の雰囲気の
温度を計測するセンサーと被加工物の生地の中心部の温
度を計測するセンサーを少なくとも一ケ所づつ設け、両
センサーの温度の変化と、経過時間とにより赤外線又は
遠赤外線放射体の照射量を調整し、これによつて生地の
発酵及び焙焼を一つの加熱ハウジングにて遂行すること
を特徴とする、パン、ケーキ等製造法。At least a sensor that measures the temperature of the atmosphere inside the heating housing and a sensor that measures the temperature of the center of the fabric of the workpiece are installed in the heating housing whose heat source is a radiator of light within the infrared or far infrared wavelength range. One heating housing is provided at each location, and the amount of irradiation of the infrared rays or far infrared radiator is adjusted depending on the temperature change of both sensors and the elapsed time, thereby fermenting and roasting the dough in one heating housing. A method for producing bread, cakes, etc. characterized by
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP27870684A JPS61149037A (en) | 1984-12-24 | 1984-12-24 | Production of bread and cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP27870684A JPS61149037A (en) | 1984-12-24 | 1984-12-24 | Production of bread and cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS61149037A true JPS61149037A (en) | 1986-07-07 |
Family
ID=17601053
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP27870684A Pending JPS61149037A (en) | 1984-12-24 | 1984-12-24 | Production of bread and cake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61149037A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012147795A (en) * | 2006-09-14 | 2012-08-09 | Lincoln Foodservice Products Llc | Oven with convection air current and energy saving feature |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5026637A (en) * | 1973-03-20 | 1975-03-19 | ||
| JPS5519012A (en) * | 1978-07-25 | 1980-02-09 | Oowada Seisakusho Kk | Confectionery and bread making furnace |
| JPS5735766U (en) * | 1980-07-29 | 1982-02-25 | ||
| JPS58158432A (en) * | 1982-03-17 | 1983-09-20 | Sanyo Electric Co Ltd | Cooking utensil |
| JPS59147937A (en) * | 1983-02-10 | 1984-08-24 | Toshiba Heating Appliances Co | cooking oven |
-
1984
- 1984-12-24 JP JP27870684A patent/JPS61149037A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5026637A (en) * | 1973-03-20 | 1975-03-19 | ||
| JPS5519012A (en) * | 1978-07-25 | 1980-02-09 | Oowada Seisakusho Kk | Confectionery and bread making furnace |
| JPS5735766U (en) * | 1980-07-29 | 1982-02-25 | ||
| JPS58158432A (en) * | 1982-03-17 | 1983-09-20 | Sanyo Electric Co Ltd | Cooking utensil |
| JPS59147937A (en) * | 1983-02-10 | 1984-08-24 | Toshiba Heating Appliances Co | cooking oven |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012147795A (en) * | 2006-09-14 | 2012-08-09 | Lincoln Foodservice Products Llc | Oven with convection air current and energy saving feature |
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