CN1296383A - Method and apparatus for baking using steam - Google Patents
Method and apparatus for baking using steam Download PDFInfo
- Publication number
- CN1296383A CN1296383A CN 99804776 CN99804776A CN1296383A CN 1296383 A CN1296383 A CN 1296383A CN 99804776 CN99804776 CN 99804776 CN 99804776 A CN99804776 A CN 99804776A CN 1296383 A CN1296383 A CN 1296383A
- Authority
- CN
- China
- Prior art keywords
- dough
- pasta
- baking
- proofs
- steam heating
- 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.)
- Granted
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C13/00—Provers, i.e. apparatus permitting dough to rise
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
- Noodles (AREA)
Abstract
A method for producing baked articles comprises the successive steps of mixing a dough, forming the dough, proofing the formed dough, and baking the proofed dough. The formed dough is heated only by steaming thereof as at least a part of at least one of the steps of proofing and baking of the dough. Thus, the steaming may be performed as a start of the proofing of the dough, as a finish of the proofing of the dough, or the whole proofing of the dough may be performed only by the steaming thereof. A plant for producing baked articles comprises a separate housing for heating the formed dough only by steaming thereof as at least a part of the proofing or the backing.
Description
Relate generally to of the present invention is produced the article that toast with continuous step, and these steps are for mixing dough/pasta, and the shaping dough/pasta proofs the dough/pasta of shaping and the dough/pasta that the baking process proofs.
Remain very labour intensive and time-consuming technology by industrial-scale production image planes bag, broken bread and crumbs.
Therefore, main purpose of the present invention is for improving the technology of original technology, so that the time that is used to proof by shortening and/or time of being used to toast and with its acceleration.
According to one aspect of the present invention, this purpose so reaches, and promptly only in proofing and toast at least one step of dough/pasta, in the time, uses the Steam Heating dough/pasta at least a portion.
In the first of the time that is used for proofed dough, this heating of dough/pasta causes reducing widely proofing period, particularly only proof when the dough/pasta that is shaped with steam, just when fully need not be conventional proof the time.In the decline of the time that is used for proofed dough, the heating of dough/pasta also can be owing to the volume that increases dough/pasta fast causes reducing proofing period.
This useful result is used by oneself Steam Heating as unique means that the heat that is used to proof is provided, because with the high humidity of this Steam Heating method generation, so it can proof being higher than under the conventional used temperature.Or rather, high humility obtains conducting to the heat of dough/pasta preferably, and eliminates the drying on dough/pasta surface.This drying all can produce with any other heater means the time and can produce the crust at initial stage, and the latter prevents that dough/pasta pine when proofing is big.
The routine that contains the dough/pasta of yeast proofs the temperature range preform at 32～42 ℃.According to the present invention,, proof more than temperature can be increased to about 45 ℃, but be lower than 65 ℃ when proofing when only carrying out with Steam Heating.Because proof the rising of temperature, proofing period can foreshorten to about 3min.
In the first of the time that is used for baking procedure, when adopting Steam Heating, because heat transfer rate improves, total stoving time can reduce.In addition, as unique means, the moisture that causes adding keeps and more smooth surface with steam, and it must prolong the time of effectively guaranteeing the quality and prevent the growth of mould.
According to the present invention,, can influence some characteristic such as glossiness, slickness, hardness, thickness and the color of crust by changing steam-heated time and temperature when the Steam Heating.
Fig. 1 is a flow chart, and it illustrates the device that is used to implement according to the method for one embodiment of the present of invention.
Fig. 1 illustrate a production line and along its carry out, to produce the step of broken bread, wherein, in first step, dough/pasta is mixed and be cut into piece.There is the dough/pasta piece of the temperature of the height of 2～4cm and about 30 ℃ to be placed on the fluid-tight conveyer belt, and with the heater heating that is positioned at below, conveyer belt path, so that the dough/pasta piece is subjected to about 180 ℃ temperature being about in the time of 1min.Selectively, also can adopt the heater of the side that is positioned at the dough/pasta on the conveyer belt.
Heat radiation makes the bottom surface hardening of dough/pasta piece, so that produces a crust.This crust makes it carrying dough/pasta piece in remaining process and without pallet or analog, in addition can a narrow meshed conveyer belt for example commonly used along delivering them on the wire of a spirality path or the metal mesh type conveyer belt.Therefore, form crust, make it to handle continuously dough/pasta.
Preferably, in the end produce a smooth end face on Hong Kao the dough/pasta piece, make it to help baked piece is cut into slices or diced, become cube or broken bread also from top heating dough/pasta piece.
In addition, this heating causes a small amount of increasing of the volume of dough/pasta piece.
Now just with the dough/pasta block movement extremely on the narrow meshed conveyer belt, to send a vaporium.Vaporium is only with being steam heated to about 65 ℃.The dough/pasta piece stops about 2～4min in vaporium, and obtains a volume that strengthens by proofing, and produces the height of one 6～9cm.Therefore, contain in the atmosphere of water vapour if the dough/pasta piece is in one, be in or near saturation point, be in the temperature that is higher than about 45 ℃, then total proofing period can significantly reduce.
The dough/pasta piece is transferred on another narrow meshed conveyer belt from vaporium, and the latter carries dough/pasta along a spirality path through a stove.Temperature in the stove remains on about 190 ℃ with the air stream of a heat, in the air stream additional steam is arranged, and is 40%～85% water vapour so that obtain volume.The stoving time of dough/pasta in stove is about 30min.
Piece after the baking is sent to another along on the narrow meshed conveyer belt of the spirality path of a cooler from the outlet of stove, and in cooler, temperature is that the air about 5 ℃ is blown over baked piece with the speed of 3m/s in about 60min.
The baked piece of cooling just is transferred into all square machines (or grater) later on, and at last with the blockage produced in drying machine with the about 45min of air fluidized drying that about 1m/s is 70～150 ℃ with temperature.But, also can use baked piece and needn't pulverize, that is to say as common surface packing and use.
Brainstrust is understood, and as defined in the appended claims, some improvement of the embodiment of above-mentioned method and apparatus with vapor baking can be expected within the scope of the invention.
Therefore, in the baking as independent treatment step, Steam Heating can for example be carried out under 90～110 ℃ temperature at first.In addition, dough/pasta can be shaped by a kind of and more kinds of continuous segment or thin slice on narrow meshed conveyer belt, or is shaped in pallet or plate.At last, each that should be pointed out that step that each is continuous is preferably at least one independent equipment such as blender, tablet press machine (sheeter), cutting machine, crust forming machine, proofer, steam dispenser device, stove, cooler, grater or a butt piece machine and the drying machine carries out.
Claims (16)
1. mix dough/pasta, shaping dough/pasta in a usefulness, proof in the method for the dough/pasta of shaping and baking is produced in baking through the continuous steps such as dough/pasta that proof article, its improvement comprises: in proofing and toast at least one step of dough/pasta, in at least a portion in the time, the dough that is shaped with Steam Heating only.
2. method as claimed in claim 1 is characterized by, and the first in the time that is used for proofed dough carries out Steam Heating.
3. method as claimed in claim 1 is characterized by, and carries out Steam Heating in the decline of the time that is used for proofed dough.
4. method as claimed in claim 1 is characterized by, and the dough/pasta of shaping only proofs with steam.
5. as each method of claim 1～4, it is characterized by, Steam Heating is at first carried out in as the baking of independent treatment step.
6. as each method of claim 1～4, it is characterized by, the dough/pasta of shaping surpasses about 45 ℃ with steam and proofs.
7. method as claimed in claim 5 is characterized by, and uses Steam Heating at 90～110 ℃ at first when toasting through the dough/pasta that proofs.
8. method as claimed in claim 1 is characterized by and carries out in independent chest in the Steam Heating that proofs.
9. method as claimed in claim 1 is characterized by, and dough/pasta transmits with narrow meshed conveyer belt, and process proofs each with baking procedure.
10. method as claimed in claim 9 is characterized by, and dough/pasta is shaped on narrow meshed conveyer belt, and at least from below heating so that each proof with baking procedure in, be used to form crust at narrow meshed conveyer belt upper support dough/pasta.
11. the method as claim 10 is characterized by, dough/pasta is shaped on narrow meshed conveyer belt by continuous section.
12. the method as claim 10 is characterized by, dough/pasta is placed on the narrow meshed conveyer belt as independent piece.
13. the method as claim 10 is characterized by, each continuous step is carried out at least one independent equipment.
14. method as claimed in claim 9 is characterized by, dough/pasta is being formed in the pallet of narrow meshed conveyer belt upper support dough/pasta or plate in the baking procedure that each proofs
15. with mixing dough/pasta, shaping dough/pasta, proof in the device of the dough/pasta of shaping and baking is produced in baking through the continuous steps such as dough/pasta that proof article, its improvement comprises the independent casing of a dough/pasta that only is shaped with Steam Heating at least a portion of the time of proofed dough.
16. as the device of claim 15, it comprises that further another only passes through the independent casing of the dough/pasta that proofs with Steam Heating in the first of the time of baking dough/pasta.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US5450998A | 1998-04-03 | 1998-04-03 | |
| US09/054,509 | 1998-04-03 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1296383A true CN1296383A (en) | 2001-05-23 |
| CN1113609C CN1113609C (en) | 2003-07-09 |
Family
ID=21991585
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 99804776 Expired - Fee Related CN1113609C (en) | 1998-04-03 | 1999-04-01 | Method and apparatus for baking using steam |
Country Status (10)
| Country | Link |
|---|---|
| EP (1) | EP1067840A1 (en) |
| JP (1) | JP2002510471A (en) |
| CN (1) | CN1113609C (en) |
| AU (1) | AU740427B2 (en) |
| BR (1) | BR9909432A (en) |
| CA (1) | CA2326982A1 (en) |
| NO (1) | NO20004842L (en) |
| NZ (1) | NZ507116A (en) |
| PL (1) | PL343239A1 (en) |
| WO (1) | WO1999051100A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6186916B2 (en) * | 2013-06-14 | 2017-08-30 | 味の素株式会社 | Croutons for vegetable salad |
| FR3049168B1 (en) | 2016-03-22 | 2019-08-16 | Marie | METHOD FOR MANUFACTURING PREFORMED AND STABILIZED CRUDE PULP AND PRODUCTS THEREOF |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2905284C3 (en) * | 1979-02-12 | 1987-04-16 | Perfluctiv-Consult AG, Zürich | Method and device for producing baked goods, in particular bread |
| SU1651813A1 (en) * | 1989-06-26 | 1991-05-30 | Харьковский Филиал Всесоюзного Научно-Исследовательского, Проектно-Конструкторского И Технологического Института Электротермического Оборудования | Dough proofer |
| JPH0591839A (en) * | 1991-09-30 | 1993-04-16 | Shin Nippon Kikai Kogyo Kk | Method for producing baked cake |
-
1999
- 1999-04-01 CN CN 99804776 patent/CN1113609C/en not_active Expired - Fee Related
- 1999-04-01 AU AU38568/99A patent/AU740427B2/en not_active Ceased
- 1999-04-01 WO PCT/SE1999/000546 patent/WO1999051100A1/en not_active Application Discontinuation
- 1999-04-01 CA CA002326982A patent/CA2326982A1/en not_active Abandoned
- 1999-04-01 PL PL34323999A patent/PL343239A1/en unknown
- 1999-04-01 JP JP2000541881A patent/JP2002510471A/en active Pending
- 1999-04-01 NZ NZ507116A patent/NZ507116A/en unknown
- 1999-04-01 EP EP99921329A patent/EP1067840A1/en not_active Withdrawn
- 1999-04-01 BR BR9909432-0A patent/BR9909432A/en not_active Application Discontinuation
-
2000
- 2000-09-27 NO NO20004842A patent/NO20004842L/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| JP2002510471A (en) | 2002-04-09 |
| NO20004842D0 (en) | 2000-09-27 |
| CN1113609C (en) | 2003-07-09 |
| PL343239A1 (en) | 2001-07-30 |
| CA2326982A1 (en) | 1999-10-14 |
| NZ507116A (en) | 2002-11-26 |
| AU740427B2 (en) | 2001-11-01 |
| WO1999051100A8 (en) | 1999-11-25 |
| WO1999051100A1 (en) | 1999-10-14 |
| EP1067840A1 (en) | 2001-01-17 |
| BR9909432A (en) | 2000-11-21 |
| AU3856899A (en) | 1999-10-25 |
| NO20004842L (en) | 2000-10-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| ITMI941792A1 (en) | PROCEDURE FOR PRODUCING POTATOES IN SHAPED FLAKES | |
| CA2219388A1 (en) | Processes for the production of noodles by machines | |
| EP2879501A2 (en) | An improved continuous process and apparatus for making a pita chip | |
| CN1113609C (en) | Method and apparatus for baking using steam | |
| DE69500844D1 (en) | METHOD FOR PRODUCING BAKED PASTA | |
| WO2012103207A1 (en) | Continuous process for making a wheat tortilla | |
| CN110810466A (en) | Processing technology of functional cake | |
| US3787597A (en) | Continuous process for preparing relatively dense bakery goods | |
| EP0027485A1 (en) | A process for the production of cooked macaroni foods and a plant with which to effect the said process | |
| US5906764A (en) | Method of and apparatus for baking dough | |
| KR20160117624A (en) | Novel process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough | |
| CN213587301U (en) | Steamed bread slice automatic production device | |
| US3597223A (en) | Method for preparing unbrowned bread loaves in sliced form | |
| US20100047431A1 (en) | Bagel product and process for producing a bagel product | |
| JPS6029458B2 (en) | How to make frozen pizza crust | |
| JP3020832B2 (en) | Twisted pie and method for producing the same | |
| JPH09154521A (en) | Production of bread crumb | |
| KR20170106700A (en) | Fermented barley bread and bread prepared by the method wheat bread, bread fermentation manufacturing and preparation method thereof | |
| AU2011203257B2 (en) | Naan bread | |
| JPH1014479A (en) | Apparatus for forming thin skinlike food | |
| RU2257087C1 (en) | Method of producing "darnitsky" bread | |
| JPS6225943A (en) | Production of buckwheat cake | |
| JP3023838B2 (en) | Bread manufacturing method | |
| CN114794196A (en) | Rye toast and preparation method thereof | |
| ATE278324T1 (en) | HIGH PRESSURE TREATED STARCH CONTAINING BAKED PRODUCTS |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |