JPS61192240A - Method and apparatus for controlling temperature of bread dough - 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 (a) Purpose of the Invention Industrial Field of Application The present invention relates to a method and apparatus for controlling temperature in the mixing process of bread dough, particularly automatic temperature control when kneading the dough. The present invention relates to a method and an apparatus thereof.

The mixture is kneaded for a predetermined time using a conventional one-stroke and yeast food mixer to form a medium dough with a dough temperature of about 25°C. This is divided into appropriate volumes and stored 1- and fermented for about 4 hours in a room at a temperature of 27°C and a humidity of 75%, and the temperature of the dough at the end of fermentation is about 29°C. Next, the appropriate proportions of water, sugar, salt, and dry milk are mixed in advance using a board mixer, and the required amount of new flour, medium dough and shortening that have gone through the above steps are sequentially added to the mixer. The dough is then kneaded for a predetermined period of time to make the final dough. At this time, the temperature of the dough must be kept at the desired temperature at the end of kneading, so that the temperature of the dough does not rise too much due to the heat generated by mixing and reduce the quality of the product. In order to achieve this, the mixer was operated to obtain the dough temperature near the outer periphery of the ball wall surface.

The amount of cooling heat commensurate with the calorific value of the mixer is provided to the mixer jacket to maintain the power load of the mixer constant, and the amount of cooling heat necessary to obtain bread dough at a predetermined temperature based on the temperature of the dough material fed into the mixer is provided. There is a means for controlling the temperature of the middle dough or the dough for making dough by determining and supplying the temperature of water (see Japanese Patent Laid-Open No. 198928/1983).

-4= Regarding the former, it is essential that it be managed by a technically skilled person, and the range of variation in fabric quality is unavoidable. The first point of the latter method is that the load conditions on the power side that drives the mixer are fixed at a constant level. The calorific value of the mixer is calculated in advance and this calculation is done, but the technical reason for this is that especially when mixing the dough, low-speed kneading and high-speed kneading are alternately repeated, and the kneading is continued. Even if we say that the load conditions on the side that drives the mixer are fixed at a certain level, such as when the time is long or short, when work is performed repeatedly based on the same conditions, it is inevitable that various initial conditions will change. When changes occur, the adjustment is complicated and it is difficult to respond immediately, causing various problems.

Problems that the Invention Attempts to Solve In view of the above-mentioned problems, the present invention is based on a means other than the known method or apparatus to improve the bread dough after mixing even when the initial conditions are different. The temperature is set appropriately (
In order to provide a new method and device for controlling the temperature of bread dough, the amount of heat generated by one baking sheet was compared with that of the control standard heat balance straight line, and the amount of heat generated by the heat balance was determined to be greater than the amount of cooling water flowing through the water jacket attached to the ball. The purpose of the present invention is to develop a method and device for controlling the temperature of bread dough in a mixer, which can bring the dough to exactly the set temperature at the end of flowing.

Another object of the present invention is a bread dough temperature control method in a mixer that can automatically obtain a desired dough kneading temperature at the end of the mixing process by simply inputting initial conditions and set values regarding bread dough materials, etc. and equipment.

Still another object of the present invention is to compare the input by direct measurement of the dough temperature with a desired set temperature before the required time from the end of mixing, and reduce the flow rate of cooling water so that the difference between the two approaches zero. By switching the control of the kneading dough temperature to control the kneading temperature, the set temperature is determined based on highly accurate information.

Means for Solving the Problems In order to achieve the above object, the present invention includes the following constituent elements.

(1) Means for controlling the flow rate of cooling water flowing through a water jacket attached to the ball of the mixer, means for detecting the difference between the temperature of the cooling water at the inlet of the cooling water and the temperature of the cooling water at the outlet of the jacket, It consists of a means for measuring the actual load every unit time, and calculates a control standard heat balance straight line connecting the initial temperature condition of the dough material and the set temperature for a predetermined mixing time, from the beginning to the end of mixing. The water jacket l- is set in the next unit time so that the amount of heat required per hour calculated from the heat balance straight line is equal to the actual load of the drive motor at that time and the flow rate of the auxiliary cooling water. Method for controlling bread dough temperature using flowing cooling water.

(2) means for controlling the flow rate of cooling water flowing through the water jacket attached to the mixer ball; means for detecting the difference between the cooling water temperature at the cooling water inlet and the cooling water temperature at the outlet of the jacket; and means provided at the bottom of the ball. It consists of a dough temperature detection means, a means for measuring the actual load of the drive motor of the mixer every unit time, and a control standard heat balance straight line connecting the initial temperature condition of the dough material and the set temperature for a predetermined mixing time. Calculate and compare the amount of heat required per unit time that can be determined from the heat balance straight line from the beginning of mixing with the actual load of the drive motor at that time multiplied by a correction coefficient, and find the difference between the two. is characterized in that the bread dough is kneaded to a set temperature by controlling the flow rate of the cooling water flowing through the rotor jacket containing the cooling water and switching to control the flow rate of the cooling water so that the difference between the two approaches zero. A method for controlling bread dough temperature in a mixer.

(3) means for controlling the flow rate of cooling water flowing through the water jacket attached to the bowl of the mixer; means for detecting the difference between the cooling water temperature at the cooling water inlet and the cooling water temperature at the outlet of the jacket; It consists of a means for measuring the actual load for each unit time, a means for inputting initial conditions such as the quantity, temperature, mixing time, finishing temperature, etc. of bread dough materials to be fed into the mixer, and a computer. The amount of heat required between the conditions, set temperature, and control standards,
A bread dough temperature control device for a mixer, characterized in that the bread dough is kneaded to a set temperature by controlling the flow rate of cooling water flowing through a water jacket in the next unit time so that the above-mentioned temperature at that time is achieved.

Function: The bread dough temperature control method of the present invention uses the excess amount of heat generated in the bowl by mixing bread dough by automatically controlling the flow rate of cooling water flowing into the water jacket attached to the bowl. It absorbs and exhausts heat, balances the heat balance in the bowl, and attempts to knead the dough so that the temperature at the end of mixing is exactly the set value.Basically, the y-axis is as explained below. The time axis shows the mixing time (years), the y axis shows the change in the amount of heat generated in the ball as the mixing time passes, and the curve Q shows the change in the amount of heat generated in the ball as the mixing time (years) passes. This is a change in the amount of heat that water absorbs or dissipates to the outside of the bowl as the mixing time passes, and this is related to the opening degree of the cooling water flow rate control valve.

The arch curve is an actual heat balance curve, which is basically a curve formed by QB-QA, and Qr indicates an actually measured dough calorific value curve.

Qz is the control standard heat balance straight line, which intersects the y-axis at the initial condition temperature for kneading the dough materials at 0 hours, intersects the y-axis at the set temperature (usually 27°C ± 0.5°C) at the END time, and This line shows the standard amount of heat required.

Calculating the heat balance T), we get Q(T) -QB(T)+(-QA(T)).
The power heat QB(T) is the heat generated by mixing, and the amount of heat is: QB(T) = AKW @ min x k x η However, A: Integral value from the mixer drive motor power measurement unit: Converted heat coefficient (Kcal/min) KW) - 1' (- η: Amount of heat absorbed from the water jacket attached to the outside of the peripheral wall of the efficiency ball until time T - QA (T) is QA, ('r) =
(t2 J) Accumulated heat absorption amount (integral value) from the start of mixing to time T, calculated from Xq(T).

However, tl: Temperature at the water jacket inlet of the cooling water (C'5) t2: Temperature at the water jacket inlet of the cooling water (C0) By calculating the difference QM from the integral value QZ(T) of the intersecting line QZ , the opening of the cooling water flow control valve is adjusted to control the flow rate of cooling water necessary for the amount of heat absorbed at the next moment, and at least until the 'l' END, towards the goal of QM = 0. The valve opening degree is controlled.

Above, the temperature control of the bread dough is also 'l''END −
When TZ (TZ is usually about 3 minutes)! f. When the dough temperature reaches a temperature predicted to be 2 to 3°C lower than the set temperature, the control method described above is switched to a signal from a sensor installed at the bottom of the bowl that directly measures the dough temperature. Shift to a temperature control method based on

The rolling is performed by measuring the actual dough temperature and calculating the difference from the set kneading temperature in the same way as in the above-mentioned method.

Even if it were possible to measure the temperature by switching to dough temperature sensor control as described above, the insulation effect caused by the dough adhering to the inner wall surface of the ball works, making it difficult for the cooling water to absorb the calorific value. The control described in the method of the invention captures the thermoelectric power that is to be absorbed and dissipated.

However, at the end of the mixing time, the dough materials start to form a block, forming a stretchy and connected dough, and the phenomenon of adhesion to the inner wall of the ball disappears, so the cooling capacity increases. Then, it becomes possible to accurately detect the actual dough temperature, so we shift to control using a dough temperature sensor. As a result, during the control of the first half of mixing, errors may occur in the input values for calculations, etc.
This can be corrected by controlling the temperature based on the sensor signal.

In addition, the fabric temperature is directly measured and a detailed flowchart is shown based on the data.During the process, a "pattern call" is performed according to the type of product, and if there is no change in the content, the quantity is By multiplying and adding the difference between the "initial temperature condition input from the automatic temperature measurement sensor and the set target temperature of one place" and the specific heat of each material, The specific heat amount calculation is established, and by capturing the quantity of flour from the above numerical values and multiplying it by the unit heat of hydration, [the water utilization heat j of flour is calculated, so by adding both of them, , which is calculated based on the measured value of the power measuring unit 1.075- of the mixer's 1-driving "motor 7" [heat generation amount due to power jQl'3
Subtract it from the total calorific value calculation to establish the "total calorific value calculation", and then "compare" this value with the above-mentioned "low calorific value calculation" to obtain bread dough at the set (target) temperature at the end of the mixer interval so that both are equal. is made possible.

Of the above, if there is a change to the first input "pattern", you can use the keyboard to change the "weight of each material", set the "target temperature" of the kneaded dough, or specify the "mixing time". It is necessary to input materials that are different from the conventional pattern. At this time, it goes without saying that [the specific heat amount of each material] is calculated based on the input data.

FIG. 2(b) is a schematic flowchart of the above control operation.

Embodiment FIG. 3 shows a schematic side view of an embodiment of a mixer equipped with the bread dough temperature control device of the present invention. It is made to be done. The unit has a pulse constant of 10.000 pulses/KWHs and an output capacity of D
C35V, 50mAmax.

A pulse having the characteristic of rl > 180±50 m5 is used to sample a poor village for calculation of persistent heat QB(t).

3. A water jacket attached to the outer wall surface of the ball 2, which is arranged around the entire outer periphery of the ball 2, one opening of which is connected to the inflow pipe 7 to which the cooling water inlet temperature sensor 5 is attached, and the other opening is connected to the cooling water. It communicates with a discharge pipe 8 to which an outlet temperature sensor 6 and a cooling water flow rate control valve are attached. A cooling means is provided downstream of the cooling water discharge pipe 8 to cool the discharged cooling water to a constant temperature and circulate it to the inflow pipe 7 side. These sensors can automatically detect the temperature difference between the cooling water jacket inlet and outlet.

Reference numeral 11 is a device installed at the bottom of the bowl 2 that collects the dough into a lump and adheres to the inner wall of the bowl to directly measure the dough temperature. precisely guided and controlled. 12 (4) This is a jacket temperature sensor, which is used to collect data for calculating the heat capacity required for raising the temperature from the initial temperature condition to the set temperature, depending on the material of the ball 2, etc. This type of heat capacity is also related to the calorific value QB due to power. This will work in a negative direction.

Reference numeral 13 denotes a flour temperature detection sensor disposed at the bottom of the hopper, which is one of the means for automatically measuring the temperature of each material shown in FIG. 2(a). As mentioned above, part of the calorific value of the dough material can be calculated from the difference between the temperature from the sensor and the dough set temperature, the amount of flour, and the specific heat.

14 is an ingredient (composite material) mixer, which has pre-prepared water, sugar, salt, and dryness detection sensors, and this also automatically measures the temperature of each material and calculates the calorific value of the dough materials from the supplied amount and its specific heat. Some of them can be calculated.

In addition, each temperature detection sensor mentioned above is all made of Pt1O.
A temperature measuring device of OΩ is applied.

The signals calculated and outputted from the automatically measured values and the initial conditions entered at the start of mixing by the device described below are sent to the control motor attached to the cooling water flow rate control valve 4, and are output every unit time. The cooling water flow rate corresponding to the calculated cooling load is controlled to flow through the cooling water in sequence.

As mentioned above, when mixing the bread dough, for example, mix at low speed for 2 minutes.
After running at high speed for 2 minutes, the machine is stopped, during which time the shortening is put into the bowl, and the machine is run again at low speed for 2 minutes, then at high speed for 6 minutes, but 2 to 3 minutes before the end of mixing. The material that could not be removed becomes a clump of dough that is stretchable and connected, and the temperature can be accurately measured by the dough temperature sensor 11 installed at the bottom of the ball. Therefore, basic data for controlling the dough temperature was collected from the sensor 11.
From then on, the temperature control means is switched to induce the fabric temperature to approach the set value accurately and to control the flow rate of the cooling water. As a result, even if the temperature of the kneaded dough differs from the target value due to some errors in the materials used in the previous dough temperature control method, subsequent control can be performed by directly measuring the dough temperature. Depending on the method, it also has the advantage of making it possible to correct the dough temperature.

As can be seen from the power heat curve QI3 shown in the first figure, when gluten is formed in the dough and tends not to adhere to the ball wall, the load curve of the drive motor 9 also reaches a peak. By the way, even if gluten is formed in the dough, the gluten will be destroyed by continuing mixing, so there is a mixing time suitable for obtaining the best outer dough. −
It is desirable to keep f:n variable during high-speed operation after adding shortening, since it varies slightly depending on the dough material. Thus, after the time has elapsed, the lamp can be turned on or off to notify that the best dough has been formed, or if necessary, the drive of the mixer can be stopped.

(・→Effects of the invention As described above, according to the method and apparatus of the present invention, initial conditions such as dough materials, mixing time, etc.
By simply inputting the target temperature setting value, the flow rate of cooling water passing through the ball jacket during mixing is automatically controlled, absorbing the surplus of the power heat and other heat generated in the ball, and exhausting it. 1~ Also, near the end of mixing, a sensor that directly measures the temperature of the dough inside the bowl can be activated.

[Brief explanation of drawings]

FIG. 1 is a calorific value curve during mixing, FIG. 2(a) is a flowchart of the dough temperature control device of the present invention, FIG. 2(b) is a schematic flowchart of the operation of the device, and FIG. 3 is a flowchart of the device. 1 shows a schematic side view of an embodiment of a mixer according to the present invention. 1...Mixer, 2...Ball, 3...Water jacket, 4...Cooling water flow rate control valve, 5...Cooling water inlet temperature sensor, 6...Cooling water outlet temperature sensor,
7 and 8...Cooling water supply, discharge pipe, 9...Mixer drive motor, 10...Power measurement unit, 11.
... Dough temperature sensor, 13 ... Flour temperature sensor, 14
... Ingredient mixer, 15... Preparation water temperature dust sensor. Agent Patent attorney Ei 1) Hiroshi − υ N9■ 2 Figure (b)

Claims (1)

[Claims] 1. Means for controlling the flow rate of cooling water flowing through a water jacket attached to a water jacket of a mixer; means for detecting a difference between the temperature of the cooling water at the inlet of the cooling water and the temperature of the cooling water at the outlet of the jacket; It consists of a means for measuring the actual load of the drive motor of the mixer every unit time, and calculates a control reference heat balance straight line connecting the initial temperature condition of the dough material and the set temperature for a predetermined mixing time, and determines the mixing speed. From the beginning to the end, the amount of heat required per unit time determined from the heat balance straight line is compared with the amount obtained by multiplying the actual load of the drive motor at that time by a correction coefficient, and the difference between the two is calculated as the cooling amount. The dough is kneaded to a set temperature by controlling the flow rate of cooling water flowing through the water jacket in the next unit time so that it is equal to the product of the temperature difference between the inlet and outlet of the water and the flow rate of the cooling water at that time. A bread dough temperature control method in a mixer characterized by increasing the temperature of bread dough. 2. A means for controlling the flow rate of cooling water flowing through a water jacket attached to the bowl of the mixer, a means for detecting the difference between the temperature of the cooling water at the cooling water inlet and the temperature at the outlet of the jacket, and bread dough provided at the bottom of the ball. It consists of a temperature detection means and a means for measuring the actual load of the drive motor of the mixer every unit time, and calculates a control reference heat balance straight line connecting the initial temperature condition of the dough material and the set temperature for a predetermined mixing time. Then, the amount of heat required per unit time calculated from the heat balance straight line from the beginning of mixing is compared with the amount obtained by multiplying the actual load of the drive motor at that time by a correction factor, and the difference between the two is calculated as follows. The flow rate of the cooling water flowing through the water jacket is controlled in the next unit time so that it is equal to the product of the temperature difference between the inlet and outlet of the cooling water and the flow rate of the cooling water at that time. The set temperature is achieved by comparing the input by direct measurement of the dough from the dough temperature detection means at the bottom of the bowl with the set temperature, and controlling the flow rate of the cooling water so as to bring the difference between the two close to zero. A bread dough temperature control method in a mixer characterized by kneading bread dough. 3. means for controlling the flow rate of cooling water flowing through a water jacket attached to the bowl of the mixer; means for detecting the difference between the cooling water temperature at the cooling water inlet and the cooling water temperature at the outlet of the jacket; and a drive motor for the mixer. It consists of a means for measuring the load every unit time, a means for inputting initial conditions such as the quantity, temperature, mixing time, finishing temperature, etc. of bread dough materials to be fed into the mixer, and a computer, and the initial temperature conditions of the dough materials for a predetermined mixing time. Calculate the control reference heat balance straight line connecting the and set temperature, and calculate the amount of heat required per unit time calculated from the heat balance straight line from the beginning to the end of mixing, and the actual load of the drive motor at that time. Compare the amount multiplied by the correction coefficient,
By controlling the flow rate of the cooling water flowing through the water jacket in the next unit time so that the difference between the two is equal to the product of the temperature difference between the inlet and outlet of the cooling water and the flow rate of the cooling water at that time, A bread dough temperature control device for a mixer, which is characterized by kneading bread dough to a set temperature.