JPS62130642A - Bread manufacturing method and device - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] [Industrial Application Field] This invention relates to a bread manufacturing method and an apparatus therefor.
More specifically, stirring and mixing bread ingredients in a single bread mold,
The present invention relates to a bread manufacturing method and a bread manufacturing apparatus that aim to enable continuous fermentation and baking.

Conventional technology] Generally, to make bread, water is added to the bread ingredients and the ingredients are thoroughly kneaded over a long period of time to form bread dough, and then this bread dough is mixed several times. A method is known in which bread is fermented, degassed, and finally baked.In order to perform this manufacturing process continuously, conventionally, bread ingredients are placed in a baking mold housed in an oven, and then the bread is baked. , a first process in which water is injected into a tank housed in the oven, a second process in which the water is heated by a heating means such as a heater, and a second process in which water in the tank is injected into the baking mold. 3 steps, the 4th step of stirring and kneading the bread ingredients and warm water to make bread dough, and heating and keeping the bread dough warm to produce F ¥ (1
Bread is manufactured through the 5th process of degassing the bread dough and the 6th process of heating and keeping it warm again and baking the dough after the final fermentation (secondary fermentation). (See Japanese Patent Publication No. 55-19579). In addition, in order to manufacture bread as described above, it has an oven, a hopper/baking mold, a heating means such as a heater, a stirring blade, etc., and
Bread making apparatuses equipped with driving means for driving each of these parts are used (see Japanese Patent Publication No. 19579/1983).

[Problems to be Solved by the Invention] However, the conventional bread manufacturing method described above has the disadvantage that it takes a long time (about 4 to 5 hours) because it requires many steps. In addition to causing unevenness of the bread ingredients, degassing is done by crushing.
It is necessary to perform rounding before secondary fermentation, and if this rounding step is omitted, there is a drawback that proper shaping cannot be performed at the time of finishing. Therefore, it has been difficult to easily produce bread in ordinary households. In addition, even if the temperature of the stirred and kneaded bread ingredients changes due to temperature changes in summer and winter, the fermentation time cannot keep up with this, so the yeast does not work properly and cannot ferment properly, resulting in poor bread quality. There was also the problem of instability. Furthermore, since the manufacturing equipment is complex, there are problems in that it requires a large number of man-hours to assemble and is expensive, and there is also a problem in that the equipment becomes large.

[Means for Solving the Problems] This invention was made in view of the above-mentioned circumstances, and as a first means for solving the above-mentioned problems, the degassing, rounding and final fermentation steps are performed in a single bread mold. By performing all the omitted steps and setting the fermentation time according to the temperature of the stirred and kneaded bread ingredients, the entire process from inserting bread ingredients to baking can be performed automatically in a short time. In addition, as a second means, the apparatus for controlling the bread manufacturing process is controlled by a bread mold, a heating means, a stirring mechanism, and fermentation time and baking time. It is an object of the present invention to provide a bread making apparatus that is constructed with a small number of components such as control means and is easy to operate.

That is, the present invention firstly prepares a bread mold that is surrounded by heating means and has a stirring blade inside, and after inserting bread ingredients into the bread mold, the bread mold is heated by the stirring blade. A first step of stirring and kneading the bread ingredients; a second step of detecting the temperature of the bread ingredients at the end of the first step and fermenting the bread ingredients for an optimal time preset according to the detected temperature; Provided is a bread manufacturing method characterized by comprising a third step of baking fermented bread ingredients;
a main body that partitions a storage chamber and an operation chamber having an opening with a heat shielding wall; a bread mold that is removably housed in the storage chamber and has an inner surface of a desired shape; and a bread mold that closes the opening of the bread mold. a lid with a steam vent hole, a heating means provided to surround the bread mold housed in the accommodation chamber, a temperature sensor provided at a portion in contact with the bread mold, and a drive transmission means to A stirring mechanism that connects a stirring blade pivotally supported in a bread mold to a drive source, and a control means that sets a fermentation time for the temperature sensor, fermentation heating of the heating means, and a baking heating time of a predetermined time. It is an object of the present invention to provide a bread making apparatus characterized by having the following features.

In this invention, the temperature of the bread dough at the end of the first step is measured by a temperature sensor attached to the bread mold at the same time as the end of the first step or after a certain period of time, and the temperature of the dough is measured in advance according to the detected temperature. As means for obtaining the determined optimum fermentation time, a method is used in which the detected temperature is stored in a pre-programmed computer and the optimum fermentation time calculated by this computer is transmitted and controlled to the heating means.

On the other hand, in the bread making apparatus, the lid may be of any type, but it is preferable to have a double glass structure that can be seen through to check the state during the manufacturing process, from the viewpoint of heat retention. Further, the bread mold is formed of a thick-walled aluminum member having a right-bottom cylindrical shape with a desired shape on its inner surface, and the heating means is a separate piece surrounding the bread mold, or may be integrated with the bread mold. The power transmission means of the stirring mechanism includes a deceleration mechanism, and the control means is composed of a temperature detection circuit and a microcomputer.

[Effect 1 The above technical means works as follows.

After inserting the bread ingredients into the bread mold, the stirring blade of the stirring mechanism stirs and mixes the bread ingredients (first step), and the temperature sensor detects the temperature of the bread ingredients at the end of the first step,
After fermenting the bread ingredients using a heating means that generates heat for an optimal time set in advance according to this detected temperature, the fermented bread ingredients are heated and baked for a predetermined time using the heating means, thereby creating a single bread mold. All processes can be performed with
Bread with stable quality can be easily produced.

[Embodiments] Examples of the present invention will be described in detail below with reference to the accompanying drawings.

FIG. 1 is a front view showing a part of the bread making apparatus of the present invention in cross section used to carry out the bread making method of the present invention, and FIGS. 2 and 3 are front views showing part of the bread making apparatus in cross section. 1
In the plan view and side view of the figure, the bread making apparatus of the present invention is shown.
A main body 10 that partitions a storage chamber 12 having an opening 11 upward and an operation chamber 13 with a heat shielding wall 14, a bread mold 20 that is removably housed in the storage chamber 12, and an opening of the bread mold 20. a lid 21 that closes the opening 11 on the side; a heating means 30 provided so as to surround the bread mold 20;
Temperature sensor 4 provided at a portion in contact with the bread mold 20
0, a stirring mechanism 50 that connects a stirring blade 52 pivotally supported within the bread mold 20 and a motor 53 serving as a drive source via a drive transmission means 51, a fermentation time setting for the temperature sensor 40, and the above-mentioned The main part is constituted by a control means 60 that sets fermentation heating of the heating means and baking heating time of a predetermined time.

The housing chamber 12 of the main body 10 has a heat-insulating structure formed in the shape of a rectangular bottomed cylinder having an opening 11 at the top, and
The motor 53 and a control section 61 of the control means 60 are disposed within the operation chamber 13, and an operation section 62 is incorporated in the upper part thereof.

The bread mold 20 is made of a material with good thermal conductivity, such as a thick (actually about 4N) aluminum casting, which is formed into a square bottomed cylinder shape with a square inner surface. The inner surface thereof is coated with a non-adhesive coating such as a fluororesin coating. Further, a recess 22 for attaching a temperature sensor 40 is provided at the lower outside of the bread mold 20 (the wall thickness of the recess 22 is approximately 2 rtm) (see Figs. 4 and 5).
), and a stirring blade 52 is disposed at the bottom of the bread mold 20, and a through hole 23 into which a shaft 54 of a drive transmission means 51 that drives the stirring blade 52 is inserted is bored. . Further, a fitting seat 25 is attached to the lower surface of the bottom of the bread mold 20 with a screw 24, and the receiving seat 25, which is fixed to the bottom of the storage chamber 12, engages with the seat 26 to form the bread mold. 20 is set in a state where rotation is prevented. In this case, the stirring blade 52 has a shape having stirring portions 52a projecting in three directions from the center of rotation, and is made of a corrosion-resistant material such as nylon or ceramic. In addition, a large pulley 55 is attached to the lower end of the shaft 54, which is fitted into the hole 52b so as to prevent rotation, and the shaft is mounted in the center of the stirring blade 52. A small pulley 5 attached to a drive shaft 53a of a motor 53 disposed in the operation chamber 13
A belt 57 serving as a drive transmission means is stretched between the drive unit 6 and the drive unit 6. Therefore, the rotation from the motor 53 is decelerated and transmitted to the stirring blade 52 by the deceleration mechanism 58 composed of the large pulley 55, the small pulley 56, and the belt 57. Although the case where there is only one shaft 54 has been described, the shaft portion on which the large pulley 55 is mounted and the shaft portion on which the stirring blade 52 is mounted may be connected to each other through a coupling such as a clutch or the like. Good too.

Although the inner surface of the bread mold 20 is made into a square tube shape to match that of ordinary bread, it does not necessarily have to be a square tube shape, and may be formed into a cylindrical shape.

The lid 21 that closes the opening of the bread mold 20 is made of a heat insulating material such as plastic, and is designed to cover at least the opening of the bread mold 20 and the storage chamber. A portion 21 that closes the opening 11 of 12
a, a double glass 21c installed in an opening drilled in the center of the lid base 21b, and an inverted U-shaped structure on the upper surface of the lid base 21b spanning the double glass 21c. It is configured with a protruding handle 21d to enhance heat retention. Note that the lid base 21b has a steam vent hole 21e.
is provided, and a check valve is installed inside it if necessary. Note that the structure of the lid 21 does not necessarily have to be as described above; for example, as shown in FIG. A single layer of glass 21c may be fitted into the opening. In this case, the lid base 21b is provided with a steam vent hole 21e, and a backing 21f for sealing the opening 11 is fixed to the lower surface of the lid base 21b.

The heating means 30 is a sheathed heater located at the upper and lower parts of the accommodation chamber 12 to surround the bread mold 20 and/or surrounds the bread mold 20 as shown in phantom lines in FIG. It is made of nichrome wire or the like arranged in a spiral pattern. In this case, a case has been described in which the heating means 30 is attached to the inner wall of the storage chamber 12, but of course the heating means 30 may be provided integrally with the bread mold 20.

The temperature sensor 40 is formed of, for example, a thermistor sensor, and is provided in the recess 2 in the bread mold 20.
2 so that the temperature inside the bread mold 20 can be detected and the signal can be transmitted to the control means 60. In this case, the detection time of the temperature sensor 40 detects the predetermined temperature with a slight delay depending on the thickness of the recess 22 of the bread mold 20, but if this delay is taken into account and set in advance, the heating time of the heating means 30 can be adjusted. There is no risk of any trouble.

On the other hand, as shown in FIG. 6, the control means 60 includes a temperature detection circuit 63 that converts the temperature detected by the temperature sensor 40 into an electrical signal, and a temperature detection circuit 63 that inputs a signal from the temperature detection circuit 63 and converts the temperature detected by the temperature sensor 40 into an electrical signal. It is comprised of a microcomputer 65 that calculates input signals and pre-stored signals and sends signals to a power transformer 66 for applying voltage to the heater, which is the heating means 30 (IX).

The control means 60 configured in this manner is housed in a box-shaped control section 61 disposed within the storage chamber 12, and the microcomputer 65 and power transformer 66 of the control means 60 are connected to the Nyristor 67. It is connected to the heating means 30 via the microcomputer 6.
5 is connected to the motor 53 via a relay 68 (see FIG. 6). In addition, in FIG. 6, the reference numeral 69 is a power source (100V).

In order to manufacture bread using the bread making apparatus of the present invention configured as described above, first, the bread mold 20 is placed in the storage chamber 12 of the main body 10, and the bread mold 20 is placed at the bottom of the bread mold 20. The bread mold 20 is prepared in a state where the stirring blade 52 and the shaft 54 of the stirring mechanism 50 are connected. Next, when the bread ingredients are inserted into the bread mold 20 and the switch (not shown) of the operation part 62 is turned on, the stirring blade 52 is rotated for a certain period of time (actually about 25 minutes) by the motor 53 and the bread material is turned on. The materials are stirred and kneaded (first step).

When the temperature inside the bread mold 20 is detected by the temperature sensor 40 at the end of stirring and kneading or after a certain period of time has elapsed, and a signal is input to the microcomputer 65 via the temperature detection circuit 63, the microcomputer 65 determines when the stirring is finished. By controlling the current supply time of the heating means 30 for fermentation and heating for a certain period of time, the bread material is fermented at a temperature in the range of 27 to 39°C, preferably 32.33°C. process).

Then, the fermented bread ingredients are further heated for a certain period of time (approximately 1
70°C), the bread ingredients are baked in an appropriate state (see Figure 7). Note that the temperature of the stirred and kneaded bread ingredients differs in summer and winter, but the fermentation time is controlled, that is, it is programmed in advance to be heated for a relatively short time when the temperature is high, and for a long time when the temperature is low. This allows the yeast to work effectively and perform proper fermentation.

As a result of manufacturing bread as described above, the time from inserting the bread ingredients into the bread mold to baking was approximately half of the conventional time, 2 hours.

[Effects of the Invention] As explained above, according to the present invention, the first step of stirring and kneading the bread ingredients inserted into the bread mold using a stirring blade, and the mixing of the bread ingredients at the end of the first step are performed. Detects temperature,
Since it consists of a second step of fermenting the bread ingredients for an optimal time preset according to the detected temperature and a third step of baking the fermented bread ingredients, the following effects can be obtained.

1) Since all steps can be performed in a single bread mold, bread can be manufactured easily in a short time.

2) Since the fermentation time can be set according to the temperature of the stirred and kneaded bread ingredients, uniform fermentation can be achieved and bread of good quality can be produced.

3) Since setting the fermentation time according to the temperature of the stirred and kneaded bread ingredients, and eliminating the need for degassing, rounding, and forming fermentation steps, even an amateur can easily manufacture bread.

4) Since it can be constructed with a small number of constituent members, it is easy to assemble and can be downsized.

[Brief explanation of drawings]

Fig. 1 is a front view showing a part of the bread making apparatus of the present invention in cross section, Fig. 1A is a sectional view showing another embodiment of the lid in this invention, and Figs. 1 is a plan view and a side view showing a cross section, FIG. 4 is a perspective view showing a bread mold in this invention, FIG. 5 is a sectional view taken along line V-V in FIG. 4, and FIG. 6 is a control section in this invention. Circuit diagram showing 7th
The figure is a time chart diagram showing the manufacturing process of this invention. Description of symbols (10)...Main body (11)...Opening (12)...Accommodation chamber (13)...Operation chamber (14)...Heat shield wall (20)...Bread type ( 21) Lid (21e) Steam vent hole (22) Recess (30) Heating means (40) Temperature sensor (50) Stirring mechanism (51) ... Drive transmission means (52) ... Stirring blade (53) ... Motor (drive source) (54) ... Shaft (55) ... Large pulley (56) ... Small pulley (57) ...Belt (58) ...Deceleration mechanism (60) ...Control means (63) ...Temperature detection circuit (65) ...Microcomputer patent Applicant: Representative of Nippon Light Metal Co., Ltd.
Patent attorney Tomohiro Nakamura (2 others) Figure 3 Figure 4 22:1. , ] Pfr Figure 5 Proceedings Neho Seisho (self-motivated) September 26, 1985 Director General of the Patent Office Jiao 1) Ming M. 1, Indication of the case 1985 Patent Application No. 270668 2, Name of the invention Bread manufacturing Method and device 3, relationship with the case of the person making the amendment Patent applicant address: 3-13-12, Mita, Minato-ku, Tokyo Name (474) Nippon Light Metal Co., Ltd. 4, Agent -r105 Telephone: 03 <4.33) 44.20
I Shinsho 3-8-8 Shinbashi, Minato-ku, Tokyo, 5th Floor, Ju-Building, Date of amendment order: Voluntary amendment 6, Number of inventions increased by amendment: None 8, Contents of amendment, No. 12 in the specification of the present application It may be 1 in the fourth line of the page. '' followed by ``Also, the bread mold 20 is not limited to one with an open top surface, but can also be a so-called Pullman type with a molding lid on the top surface. Also, install a steam vent hole, which will be described later.''

Claims (9)

[Claims] (1) Prepare a bread mold that is surrounded by a heating means and has a stirring blade inside, and after inserting bread ingredients into the bread mold, stir and knead the bread ingredients with the stirring blade. 1 step, a second step of detecting the temperature of the bread ingredients at the end of the first step and fermenting the bread ingredients for an optimal time preset according to the detected temperature, and a second step of baking the fermented bread ingredients. A bread manufacturing method characterized by comprising three steps. (2) The temperature of the dough at the end of the first step is measured by a temperature sensor attached to the bread mold at the same time as the end of the first step or after a certain period of time has elapsed. The bread manufacturing method according to item 1. (3) The means for obtaining the optimum time predetermined according to the detected temperature stores the detected temperature in a pre-programmed computer, and controls the transmission of the optimum fermentation time calculated by the computer to the heating means. A bread manufacturing method according to claim 1. (4) A main body that partitions a storage chamber and an operation room with an opening with a heat shielding wall, a bread mold that is removably housed in the storage chamber and has a desired inner surface shape, and a bread mold that has an opening in the bread mold. A lid with a steam vent hole that closes, a heating means provided to surround the bread mold housed in the accommodation chamber, a temperature sensor provided at a portion in contact with the bread mold, and a drive transmission means. a stirring mechanism that connects a stirring blade pivotally supported in the bread mold to a driving source; a control means that sets a fermentation time for the temperature sensor; a control means that sets a fermentation heating time for the heating means; and a baking heating time for a predetermined time. A bread making device characterized by having: (5) The bread making apparatus according to claim 4, wherein the lid has a transparent double glass structure. (6) The bread making apparatus according to claim 4, wherein the bread mold is formed of a thick-walled aluminum member having a cylindrical shape with a bottom. (7) The bread making apparatus according to claim 4, wherein the heating means is integrated with the bread mold. (8) The bread making apparatus according to claim 4, wherein the power transmission means of the stirring mechanism includes a speed reduction mechanism. (9) The bread making apparatus according to claim 4, wherein the control means comprises a temperature detection circuit and a microcomputer.