JP2000253807A - Preparation of bread using frozen dough for bread and apparatus for the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking method for delicious bread using a frozen dough for bread and an apparatus for it. SOLUTION: Addition to a basic process performing a prescribed temperature control at a prescribed time for each of a defrosting, a secondary fermentation and a baking processes, a cold reserving process before defrosting and temperature reserving process after baking process are provided. As the result of installing the cold reserving process, fresh baked bread can be obtained on the desired completion time by setting the frozen dough at an optional time before the time required for the basic process. And, the baked bread can be retained for the predetermined time in the fresh baked condition because the process has the temperature reserving process. The hardness of the breads can be set to suit to the kind of breads by controlling the temperature and inhibiting to dry by temperature reservation.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for automatically performing the steps of cooling, thawing, fermenting, and baking using frozen bread dough supplied in a frozen state of bread dough for completing any kind of bread. The present invention relates to a method and an apparatus for cooking bread using frozen bread dough, which enables freshly baked bread at home.

[0002]

2. Description of the Related Art The taste, texture and flavor of freshly baked bread cannot be obtained with commercially available cold bread. In order to realize the freshly baked bread at home, a market for a home-use baking apparatus called a home bakery has been formed. Initial baking equipment started from the process of kneading bread ingredients such as flour, and had problems such as difficulty in obtaining time, labor, or constant quality, and the limitation of bread types to bread mainly. . In recent years, factory-manufactured bread dough in a molded state corresponding to a predetermined bread type has been frozen and supplied for business use, and since this frozen bread dough has been subjected to primary fermentation, it has been used as bread. The quality is stable, and by using this as a home bakery, freshly baked bread can be easily completed by the thawing, fermentation (secondary fermentation), and baking process procedures.

As a method or an apparatus for cooking freshly baked bread from the above-mentioned frozen bread dough, those disclosed in Japanese Patent Application Laid-Open Nos. 2-146425 and 3-194317 are known. Japanese Patent Laid-Open No. 2-2494 discloses a method of thawing and fermenting frozen bread dough to a stage before baking.
The one disclosed in Japanese Patent Publication No. 46-46 is known.

[0004]

However, the cooking device for frozen bread dough according to the prior art described above is capable of thawing,
It only heats the frozen bread dough at a temperature compatible with fermentation and baking, and features such as a function to maintain the temperature management for fermentation in an optimal state, a function to keep frozen bread dough until cooking starts, a function to set humidity conditions, etc. There was a problem that it was not possible to cook good bread. In addition, an apparatus for performing the steps from thawing to fermentation requires a separate baking oven, and it is not appropriate to provide this apparatus for fermentation for home use.

An object of the present invention is to prepare bread using frozen bread dough, which has a function for cooking into high-quality bread and can automatically operate from cold storage to baking of frozen bread dough. It is an object of the present invention to provide a method and an apparatus therefor.

[0006]

According to the present invention, there is provided a method for cooking bread using frozen dough according to the present invention, comprising the steps of: preparing frozen bread from bread dough into a baked bread; It is characterized by storing bread with.

[0007] Thus, the baked bread can be baked for a predetermined time and stored, and even when the time to eat the bread has changed, freshly baked bread can be provided.

Further, the method for cooking bread using the frozen bread dough of the present invention is characterized in that a frozen bread dough which has been subjected to primary fermentation and is formed into a predetermined shape and stored in a frozen state is subjected to thawing, secondary fermentation and baking. Based on the completion time when completing the bread in the baked state after each process, the freezing set any time before the total time of baking time, secondary fermentation time, and thawing time set backward from this completion time The bread dough is kept cool at a predetermined cooling temperature, and from the thawing start time based on the total time, thawing, secondary fermentation, and baking are completed by predetermined temperature control and humidity control at each set time to complete a baked bread from frozen bread dough. It is characterized by making it.

[0009] Thus, a cooling process is provided before each of the thawing, secondary fermentation, and baking processes for completing the frozen dough into bread. Since the total time required for each step of thawing, secondary fermentation and baking is set for each type of bread,
If there is no cooling process, the frozen bread dough must be set at a start time that is reversed from the desired completion time by the total time, and the timing of the setting is fixed, but by providing the cooling process, , The frozen bread dough can be set at any time before the total time, the frozen state is maintained until the start time of the thawing process, the cooking is automatically started with the start time, and the time-consuming bread cooking freedom Can be increased.

[0010] Further, the method for cooking bread using frozen bread dough of the present invention comprises the steps of thawing and secondary fermentation of frozen bread dough which has been subjected to a primary fermentation dough into a predetermined shape and stored in a frozen state. After completion of the second fermentation, the process is selected to stop at the secondary fermentation end state or to complete the bread in the baked state by the baking step after each of the thawing and secondary fermentation steps. Based on the end time of the next fermentation step, the frozen bread dough set any time before the total fermentation time obtained by summing the secondary fermentation time and the thawing time set backward from the end time is cooled to a predetermined cooling temperature. , From the thawing start time based on the total fermentation time to thawing, by the predetermined temperature control and humidity control at each set time of the secondary fermentation, the end state of the secondary fermentation from the frozen bread dough When finished to the baked state, the frozen time set any time before the total time of baking time, secondary fermentation time, and thawing time set backward from the completion time based on the completion time of the bread, based on the completion time of the bread The bread dough is kept cool at a predetermined cooling temperature, and from the thawing start time based on the total completion time, thawing, secondary fermentation, and predetermined temperature control and humidity control at each set time of baking, from frozen bread dough to bread baked state. It is characterized by doing.

[0011] Thus, it is possible to select whether to stop after the secondary fermentation is completed or to complete it to a state baked in bread. When the secondary fermentation is stopped at the end state, only the fermentation function can be operated for firing by another firing device. If the user selects to complete the baked state, cooking is performed from the frozen dough to the baked state of the bread.

[0012] In the method for cooking bread using frozen dough of the present invention, after completion of the secondary fermentation step, the end of the secondary fermentation can be maintained for a predetermined period of time by cooling.

In the method for cooking bread using frozen bread dough according to the present invention, a freshly baked state can be maintained for a predetermined time by providing a heat retaining step after the baking step.

Further, by humidifying in each step of the secondary fermentation and the heat retention, the surface can be made to have a hardness corresponding to the type of bread, and drying by the heat retention can be prevented during the heat retention.

Further, by controlling each step by adjusting the time required for each step corresponding to the type of bread, temperature change, and humidity adjustment, it is possible to complete the quality corresponding to the type of bread.

Further, a bread cooking apparatus using frozen bread dough according to the present invention comprises a cooking chamber including a heating means, a cooling means, a humidifying means, a temperature sensor and a humidity sensor, and constituted by a heat insulating wall; Control means for controlling the heating means, cooling means and humidifying means so that the cooking chamber is maintained at a predetermined temperature state and humidity state based on a detection signal from a humidity sensor, wherein the control means After baking the frozen dough stored in the cooking chamber according to the set temperature and humidity control pattern, the bread is stored at a predetermined temperature and humidity.

[0017] With this, by the control based on the temperature and humidity control pattern by the control means, after the frozen dough stored in the cooking chamber is baked into bread, the freshly baked state is maintained by the predetermined temperature and humidity control. The fresh state is maintained for a predetermined period of time, and fresh bread can be eaten regardless of the baking time.

Further, the bread cooking apparatus using the frozen bread dough of the present invention has a heat insulating structure including a heating means, a temperature sensor and a humidity sensor, and is formed into a predetermined shape in a frozen state in a frozen storage state. Storing bread dough, keeping cool,
Defrosting, fermentation, by a temperature and humidity state at a set time corresponding to each step of the baking, a cooking chamber to complete the frozen bread dough into a baked bread, cooling means and humidifying means, and cool air and moisture generated from each of these means. A temperature / humidity adjusting unit comprising a feeding means for feeding the cooking room; and a temperature / humidity control preset in each of the steps of cooling, thawing, fermenting and baking corresponding to the type of bread specified and input. Control means for controlling the heating means, the cooling means, the humidifying means, and the feeding means so that the temperature and humidity in the cooking chamber detected by the temperature sensor and the humidity sensor in a pattern change. And

Thus, the cooking chamber in which the frozen bread dough is accommodated is formed in a heat-insulating structure, and is adapted to the respective steps of cooling, thawing, secondary fermentation, and baking by heating by the heating means and cold and moisture from the temperature / humidity adjusting unit. The frozen bread dough stored at a controlled temperature and humidity is completed into bread. The temperature and humidity in the cooking chamber are detected by a temperature sensor and a humidity sensor, and the control unit controls the heating unit, the cooling unit, and the humidifying unit so that the detected temperature and humidity become the set values of the temperature and humidity control pattern corresponding to the type of bread. Control means and feeding means.

Further, the control means includes a secondary fermentation state maintaining control for keeping the dough cooled at a predetermined temperature after the secondary fermentation is completed and maintaining the dough in the secondary fermentation end state, and In addition, it is possible to adopt a configuration in which selection switching can be performed in accordance with a designated input to a baked state maintaining control for maintaining bread in a baked state by heat retention and moisture retention. By this control, the present cooking device can be operated as a fermentation device for secondary fermentation of frozen bread dough, and it is possible to selectively use the secondary fermented dough by another baking device.

Further, by using a Peltier element for the cooling means, low noise and low vibration can be realized, and more detailed control can be performed.

Further, the control means controls the heating means, the humidifying means, and the feeding means so that the inside of the cooking chamber in which the baking step has been completed has a predetermined temperature and humidity, thereby drying the cooking chamber. It can be stored for a predetermined time without being baked.

The feeding means includes a blower fan for blowing cool air and humidity from the temperature and humidity adjustment chamber to the cooking chamber, and a damper for shutting off a blowing path of the blowing fan in accordance with the state of the cooking chamber. With this configuration, the temperature and humidity of the cooking chamber can be adjusted quickly and in detail.

Further, the humidifying means comprises a humidifier for evaporating or evaporating water, and a water tank for supplying water to the humidifier. The humidifier and the water tank are detachably provided. In addition, dirt accompanying the adhesion of impurities remaining due to evaporation of water can be cleaned at any time, and a clean cooking state can be maintained.

Further, by configuring the heating means as a heater radiating far-infrared rays, the penetration of heat into the inside of the dough is promoted and, at the same time, the baking close to the combustion pan is performed.

[0026]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The invention described in claim 1 of the present application is
After completing the frozen bread dough into baked bread,
The bread is stored in a predetermined temperature and humidity state, and the baked bread can be stored in a freshly baked state for a predetermined time, so that even when the time of eating the bread changes, the bread is freshly baked. It has the effect of being able to provide bread.

According to a second aspect of the present invention, the frozen bread dough in which the primary fermented dough is formed into a predetermined shape and stored in a frozen state is thawed, subjected to secondary fermentation, and baked. Based on the completion time to complete the bread, the baking time set backward from this completion time,
Secondary fermentation time, the frozen bread dough set any time before the total time of thawing time is kept cool at a predetermined cooling temperature, thawing from thawing start time based on the total time, secondary fermentation,
By the predetermined temperature control and humidity control at each set time of baking, the frozen bread dough is completed into a baked bread, and before each step of thawing, secondary fermentation, and baking to complete the frozen bread dough into bread. There is a cooling process, and the total time required for each of the thawing, secondary fermentation, and baking steps is set for each type of bread. It is necessary to set the frozen bread dough at the start time of cooking, and the timing of setting is fixed, but due to the provision of the cooling process, the frozen bread dough must be set at any time before the total time It is possible to maintain the frozen state until the start time of the thawing process, and the cooking is automatically started with the start time, so that the degree of freedom of time-consuming bread cooking can be increased. Cormorant having an effect.

[0028] The invention according to claim 3 is to provide a frozen bread dough which has been subjected to a primary fermentation dough into a predetermined shape and stored in a frozen state. When stopping in the end state, or selecting to complete the bread in the baked state by the baking step after each step of thawing and secondary fermentation, when stopping in the secondary fermentation state, the end time of the secondary fermentation step As a reference, the frozen bread dough set any time before the total fermentation time obtained by summing the secondary fermentation time and the thawing time set backward from the end time is kept at a predetermined cooling temperature, and the total fermentation time is maintained. From the thawing start time based on the time to the thawing and the predetermined temperature control and humidity control at the set time for each of the secondary fermentation, the frozen bread dough is converted to the end state of the secondary fermentation and completed to the baked state When the cell, based on the completion time of the pan, the baking time that has been set me frenzy from the finished time,
The secondary fermentation time, the frozen bread dough set any time before the completion time of the thawing time is kept at a predetermined cooling temperature, thawing from the thawing start time based on the completion time,
Secondary fermentation, by the predetermined temperature control and humidity control at each set time of baking, to make the bread from the frozen bread dough to the state of baking, stop after the secondary fermentation is finished, or to the state of baking to bread It is possible to select whether or not the fermentation is completed, and when the fermentation is stopped at the end state of the secondary fermentation, only the fermentation function can be operated for firing by another firing device. If the user selects to complete the baked state, the cooking is performed from the frozen dough to the baked state of the bread.

According to the fourth aspect of the present invention, after the secondary fermentation step is completed, by keeping the temperature of the secondary fermentation step constant, the secondary fermentation state can be maintained for a predetermined time, and the start time of the subsequent baking step is set. It has an operation that can be set arbitrarily.

The fifth aspect of the present invention has an effect that a freshly baked state can be maintained for a predetermined time by providing a heat retaining step after the baking step.

According to the invention of claim 6, by humidifying in each step of secondary fermentation and heat retention, the surface can be made to have a hardness corresponding to the type of bread, and drying by heat retention is prevented during heat retention. It has the effect of being able to.

According to the seventh aspect of the present invention, by controlling each step by adjusting the time required for each step corresponding to the type of bread, temperature change, and humidity, it is possible to complete the quality corresponding to the type of bread. Has the effect of being able to.

[0033] The invention according to an eighth aspect of the present invention is directed to a cooking chamber including a heating means, a cooling means, a humidifying means, a temperature sensor and a humidity sensor, and constituted by a heat insulating wall, and a detection signal from the temperature sensor and the humidity sensor. Control means for controlling the heating means, the cooling means and the humidifying means so that the cooking chamber is maintained at a predetermined temperature state and a predetermined humidity state based on the temperature and humidity control pattern. After baking the frozen bread dough stored in the cooking chamber, the bread can be stored at a predetermined temperature and humidity.

According to a ninth aspect of the present invention, there is provided a heat insulating structure including a heating means, a temperature sensor and a humidity sensor,
The frozen bread dough, which has been formed into a predetermined shape and is in a frozen storage state, is stored, and the frozen bread dough is completed into a baked bread according to a temperature and humidity state at a set time corresponding to each of the steps of cooling, thawing, fermenting, and baking. A temperature and humidity adjustment unit comprising a cooking chamber, cooling means and humidifying means, and a feeding means for feeding cold and moisture generated from each of these means to the cooking chamber; and Correspondingly, the heating means, cooling so that the temperature and humidity in the cooking chamber detected by the temperature sensor and the humidity sensor in a preset temperature and humidity control pattern in each of the steps of cooling, thawing, fermenting, and baking change. Means, humidification means, control means for controlling the feeding means, the cooking chamber in which the frozen bread dough is stored is formed in a heat insulating structure, from the heating by the heating means and from the temperature and humidity adjustment unit Cold by the cold air and moisture, thawing,
Secondary fermentation, it is possible to complete the stored frozen bread dough controlled to the temperature and humidity corresponding to each step of baking, the temperature and humidity in the cooking chamber is detected by a temperature sensor and a humidity sensor, the control means There is an effect that the heating means, the cooling means, the humidifying means, and the feeding means can be controlled so that the detected temperature and humidity become the set values of the temperature / humidity control pattern corresponding to the type of bread.

According to a tenth aspect of the present invention, the control means comprises:
After the secondary fermentation is completed, the bread dough is kept cool at a predetermined temperature, and the secondary fermentation state maintenance control for maintaining the bread dough in the secondary fermentation finished state, and after the baking is completed, the bread is baked by heat retention and moisture retention. It can be configured so that it can be selectively switched according to the designated input to the baked state maintenance control to maintain the state, and the cooking device can be operated as a fermentation device for secondary fermentation of frozen bread dough It is also possible to selectively use the secondary fermented dough to be baked by another baking apparatus.

[0036] In the eleventh aspect, the cooling means may include:
By using a Peltier element, noise reduction,
At the same time as low vibration is realized, more detailed control can be performed.

According to a twelfth aspect of the present invention, the control means comprises:
The heating means, the humidifying means and the feeding means are controlled so that the temperature and humidity of the cooking chamber in which the baking process has been completed are maintained at a predetermined temperature, so that the baking state is stored for a predetermined time without drying. can do.

According to a thirteenth aspect of the present invention, the feeding means comprises:
The temperature and humidity of the cooking room are configured by including a blower fan that blows cool air and humidity from the temperature and humidity adjustment room to the cooking room, and a damper that shuts off an air passage of the blowing fan according to the state of the cooking room. Can be adjusted quickly and in detail.

According to a fourteenth aspect of the present invention, the humidifying means comprises:
A humidifier for evaporating or evaporating water and a water tank for supplying water to the humidifier are provided. The humidifier and the water tank are detachably provided, so that impurities remaining due to evaporation of water are removed. Dirt accompanying the adhesion can be cleaned at any time, and a clean cooking state can be maintained.

According to a fifteenth aspect of the present invention, the heating means comprises:
By configuring as a heater that radiates far infrared rays,
The penetration of heat into the dough is promoted and, at the same time, the baking is performed close to that of a baking pan.

Hereinafter, an embodiment of the present invention will be described with reference to the accompanying drawings to provide an understanding of the present invention. It should be noted that the embodiments described below are examples embodying the present invention, and do not limit the technical scope of the present invention.

(Embodiment 1) The frozen bread dough is manufactured to have a uniform quality by a factory production process such as mixing, primary fermentation, and molding of ingredients for each kind of bread such as croissant, French bread, and bread. Shipped in state. The user defrosts a desired type of frozen bread dough, performs secondary fermentation, and then bake to obtain freshly baked bread. However, unless the thawing, secondary fermentation, and baking processes are performed for a predetermined time and under a predetermined temperature control condition according to the type of bread, fresh baked bread of good quality cannot be obtained. In the method for cooking bread using frozen bread dough according to the present embodiment, as shown in FIG. 1, five functions are combined according to the situation, and the time, temperature, and humidity in each function are determined according to the type of bread. By controlling the control pattern, a desired cooking state is obtained.

In order to bake the frozen dough as bread, basically, the respective processing steps of thawing, secondary fermentation and baking may be performed. These three processes are performed by controlling the processing time and the temperature and humidity set according to the type of bread. Therefore, it is necessary to start cooking the freshly baked bread at the total time of the thawing time, the secondary fermentation time, and the baking time, which go up from the desired completion time. In order for the user to perform this operation, it is troublesome to set the frozen bread dough stored in the freezer or the like in the bread cooking device in accordance with the time when the freshly baked bread is reversed from the desired time by the total time. You will have to work. That is, the user has only one time to set the frozen bread dough in the cooking device, and if this is not done, the completion time will be incorrect and freshly baked bread will not be obtained at the desired completion time.

Therefore, in the cooking method of the present embodiment, as shown in FIG. 1, a cooling process is provided before the thawing process.
With this cooling process, the user only needs to set the purchased frozen bread dough in the cooking device at an arbitrary time and set the desired time of the freshly baked bread and the type of bread.
The frozen bread dough is maintained in a cool state until it reaches the time when the total time of the thawing time, the secondary fermentation time, and the baking time set according to the type of bread has gone up, that is, the cooking start time.

Further, in the cooking method of this embodiment, as shown in FIG. 1, a step of keeping the temperature may be provided after the step of baking. This warming step is capable of maintaining the baked bread in a freshly baked state at a predetermined temperature and humidity for a predetermined time, which may cause a situation in which the freshly baked bread cannot be eaten at a desired time. Also, the freshly baked state is maintained for a predetermined time.

In each of the above-described steps of cooling, thawing, secondary fermentation, baking, and keeping warm, the above-described time control is performed at the same time according to the type of bread, and at the same time, the temperature is controlled. Humidity control is performed. In the temperature control, a temperature setting and a temperature change suitable for each process are performed. By performing the optimal control for processing the frozen bread dough, delicious bread can be completed with stable quality. In addition, by giving appropriate humidity at the time of secondary fermentation, it is possible to obtain a surface hardness corresponding to the type of bread, and by giving appropriate humidity at the time of keeping warm, the baked bread is kept warm. Can be prevented from drying and the softness of the baked state can be maintained.

After the secondary fermentation step is completed,
Without subsequently proceeding to the baking step, the dough in the secondary fermentation completion state is stored at a predetermined temperature for a predetermined time, and baking can be started after an arbitrary time, or the dough in the secondary fermentation completion state is separated by another baking apparatus. You can choose to bake. When the frozen dough is set, the cooking completion state can be selected by setting whether the secondary fermentation is completed or the baking is completed.

Next, a cooking apparatus according to the first embodiment for realizing the above-described cooking method will be described.

FIG. 2 is an external view showing the structure of a cooking apparatus 1 for completing a bread using frozen bread dough. A door 6 for setting the frozen bread dough in the cooking chamber 3 at the front and taking out the completed bread is provided. An operation panel 9 is provided below the apparatus, and a mechanical unit 4 having a function of temperature control and the like is provided at the rear of the cooking chamber 3 to have a microwave oven size.

As shown in FIG. 3, the cooking chamber 3 is surrounded by a heat insulating wall whose front side is open, and a space of the heat insulating structure is formed by closing the front open portion with the door 6 of the heat insulating structure. ing. A heating heater (heating means) 5 is provided above the cooking chamber 3, and an opening 7 communicating with the mechanical section 4 is formed on the rear wall surface. In addition, cooking room 3
Inside, a shelf 12 and a tray 13 for placing frozen bread dough are arranged.

As shown in FIG. 4, the mechanical section 4 is divided into an upper chamber 20 and a lower chamber 21, and includes a compressor 14, a cooling blower 15, a radiator 16, and a cooler 11. A humidifier (humidifying means) 35 including a device (cooling means) 34, a water tank 17, a humidifying heater 18, and a transpiration tray 19, and cooks cold air generated by the cooler 11 and moisture generated by the humidifying device. A blower fan 23 that blows air in accordance with the temperature and humidity state of the chamber 3 and a blower motor 22 that rotates the fan 23, as shown in FIG.
And a damper 10 for opening and closing the air supply window 24 opened to the side of the cooking chamber 3.

The cooling device 34 circulates the air in the upper chamber 20 by the cooler 11 disposed in the upper chamber 20 by a refrigerant circulation cycle in which the compressor 14 circulates the refrigerant to the cooler 11 and the radiator 16. Cooling. Also, the humidifier 35
The water supplied from the water tank 17 into the evaporation tray 19 is heated and evaporated by the humidification heater 18 to bring the upper chamber 20 into a predetermined humidity state. The cool air or moisture in the upper chamber 20 is fed into the cooking chamber 3 by the feeding device 36 according to the cooking state. The operation of the cooling device 34, the humidifying device 35, the feeding device 36, and the operation of the heater 5 are controlled by a control device 25 disposed in a space below the cooking unit 3 as shown in FIG.

As shown in FIG. 5, a temperature sensor 26 and a humidity sensor 27 disposed in the cooking chamber 3 are connected to the control device 25, and the type of bread disposed on the operation panel 9 is controlled. Select button 41, Completion time setting button 4
2. The state in which the cooking state selection button 43 is operated is input. The control device 25 responds to the input state from the operation panel 9 to control the compressor 14, the heating heater 5, the humidifying heater 17,
The damper 10 and the blower fan 23 are controlled based on the temperature and humidity detected by the temperature sensor 26 and the humidity sensor 27, and the inside of the cooking chamber 3 corresponds to each of the steps of cooling, thawing, secondary fermentation, firing, and keeping heat. A time is set, and a predetermined temperature and humidity at the time of each cooking process are controlled. The time, temperature, and humidity for each cooking step are controlled by a control pattern previously set and stored for each type of bread set by the bread type setting button.

When the user sets the frozen bread dough in the cooking chamber 3 and inputs the type of bread to be cooked from the bread type selection button 41 on the operation panel 9, the control device 25 sets a control pattern corresponding to the input bread type. From the storage unit 30. Since the types of bread are classified into 2 to 5 types based on conditions such as the size and hardness of the bread, the user can easily select the type of bread or sweet bread. Further, the user sets a completion time for baking the bread at the same time. Frozen bread dough is completed in freshly baked bread by the steps of thawing, secondary fermentation, and baking, but the time required for each step varies depending on the type of bread. Since the total time of the thawing time, the secondary fermentation time, and the baking time for each type of bread can be known from the handling explanation, the user puts the frozen bread dough into the cooking chamber 3 at an arbitrary time period before the total time. If put, the frozen bread dough is preserved in a frozen state by a cooling process. When the set time is reversed from the set completion time by the total time, the process is automatically started from the thawing process.

FIG. 6 shows a control pattern for controlling the temperature in the cooking chamber 3 by the control device 25.
After the frozen bread dough is set therein and the type of bread and the completion time D are set, the cooking start time A is calculated from the total cooking time based on the control pattern read from the storage unit 30.
Is set, and the timer 31 starts counting time. Until the start time A is reached, the cooling process is performed,
Operates the cooling device 34 and the feeding device 36, and operates the cooling device 1
The cool air generated by 1 is sent into the cooking chamber 3 by the blower fan 23, and the inside of the cooking chamber 3 is maintained at the cooling temperature T1 set in the control pattern.

FIG. 7 shows the control operation of each unit by the control unit 32. In the cooling process, the cooling device 34 is turned on based on the temperature detected in the cooking chamber 3 by the temperature sensor 26.
N / OFF control and 100% blower fan 23
Set to operation state. By providing this step of keeping cold, the user saves the purchased frozen bread dough in a freezing storage means such as a freezer until the start of cooking, and does not have to move to the cooking device 1 in consideration of the start time. Just setting at an arbitrary time before the start time enables freshly baked bread to be cooked.

When the time measured by the timer 31 reaches the start time A, the control unit 32 controls the cooling device 34 as shown in FIG.
And the operation rate of the blower fan 23 is suppressed, and the heater 5 is intermittently operated to reduce the temperature in the cooking chamber 3 to the thawing temperature T2.
Up over a predetermined time. In this temperature control for thawing, as shown in FIG. 6, after the temperature is raised to the thawing temperature T2 over a predetermined time, the thawing temperature T2 is maintained for a predetermined time to thaw the frozen bread dough without impairing the quality. be able to. After the set thawing time elapses, it is shifted to the secondary fermentation step with the end of the thawing step,
The operation of the heater 5 is controlled so that the temperature rises to the fermentation temperature T3 over a predetermined period of time, and the humidity obtained by operating the humidification heater 18 to evaporate water in the evaporation tray 19 suppresses the operation rate. Cooking room 3 by blowing fan 23
Sent inside. The control unit 32 controls ON / OFF of the operation of the heater 5 and the humidification heater 18 based on the temperature and humidity in the cooking chamber 3 detected by the temperature sensor 26 and the humidity sensor 27, and opens and closes the damper 10. The inside of the cooking room 3 is shifted to the set predetermined temperature and humidity. The temperature control in this secondary fermentation process is shown in FIG.
As shown in the above, after the fermentation temperature T3 is raised over a predetermined time, and then maintained at this temperature for a predetermined time,
The desired secondary fermentation can be achieved without lowering the quality of the thawed bread dough. Further, by setting the inside of the cooking chamber 3 to a predetermined humidity, the surface hardness corresponding to the type of bread can be obtained when baked.

After the elapse of the time set in the secondary fermentation step, the process proceeds to the baking step. The control unit 32 operates the heater 5 continuously to sinter the cooking chamber 3 at the firing temperature T.
The temperature is raised to 4 over a predetermined time, and the temperature is maintained for a predetermined time to complete a freshly baked bread at the completion time D. When the baked bread is taken out of the cooking chamber 3 at the completion time D at which the baking step is completed, the baked bread can be eaten. Even if the bread is not taken out at the completion time D, the freshly baked bread is freshly baked in an environment of a predetermined temperature and humidity because the heat retaining step is provided after the baking step in the configuration of the present embodiment. The state can be maintained for a predetermined time. In this warming step, the bread is humidified to a prescribed humidity while maintaining the prescribed warming temperature, so that the bread is prevented from drying due to heating for keeping the temperature and the freshly baked state is maintained.

When setting the frozen bread dough, the operation panel 9
When the user selects “baking” with the cooking state selection button 43, the automatic control is performed until the bread is baked as described above. However, when the “fermentation” is selected, the secondary fermentation process is completed. As indicated by the line, it is possible to maintain the fermentation end state at a predetermined refrigeration temperature for a predetermined time. When this "fermentation" is selected, the present cooking device 1 functions as a fermentation device for frozen dough, so that the secondary-fermented dough can be transferred to another baking device and baked. In addition, the secondary fermentation can be performed to operate the baking process at any time to complete the bread.

The above-described steps from cold preservation to baking are automatically executed, so that, for example, a frozen bread dough is set the night before, and the time to be eaten the next morning is set as the completion time D. By the way, freshly baked bread is ready at breakfast time. Since there is a cooling process, the time for setting the frozen bread dough is arbitrary, and if the frozen bread dough is set in the cooking device 1 when the frozen bread dough is purchased, freshly baked bread is obtained at a fixed time such as during breakfast. be able to.

(Embodiment 2) FIG. 8 shows a configuration of a cooking apparatus 2 according to Embodiment 2 in which a cooling device 38 is formed by using a Peltier element. The configuration other than the cooling device 38 is the same as that of the cooking device 1 according to the first embodiment, and the same components are denoted by the same reference numerals and description thereof will be omitted.

The cooling device 38 supplies a heat transfer medium from a heating pump 44 to a side to be cooled when an electric current is applied to the Peltier element 40 disposed in the upper chamber 20, and is cooled here. The heat transfer medium is circulated through the cooler 37 to cool the air in the upper chamber 20. On the other hand, a heat transfer medium is supplied to the heated side of the Peltier element 40 from a cooling pump 45 disposed in the lower chamber 21, and the heated heat transfer medium is circulated to the radiator 39, and the radiator The air is blown from the cooling blower 46 to the radiator 39 to release the heat. The Peltier device 40 switches the direction of the current flowing therethrough, so that the cooling side and the heating side are reversed. Therefore, when the current direction is reversed, heat is radiated from the cooler 37 to heat the inside of the cooking chamber 3. Can be used for

FIG. 9 shows a control method of the cooking apparatus 2 in which the cooling device (cooling means) 38 is constituted by using the Peltier device 40, and the control pattern corresponds to that shown in FIG. The heating pump 44 and the cooling pump 45 operate at a constant operation rate in the cooling process, the thawing process, and the secondary fermentation process. An operating current is supplied to the Peltier device 40 from the power supply device 33. By controlling the operating current, the temperature of the Peltier device 40 can be adjusted.
Further, by switching the positive and negative directions of the operating current, the side to be cooled and the side to be heated can be reversed. This control is performed by controlling the power supply device 33 from the control device 25. In the cooling process, the cooler 37 generates cool air so that the inside of the cooking chamber 3 is cooled to a predetermined temperature.

In the thawing step, the temperature in the cooking chamber 3 is switched to the thawing temperature by radiating heat from the cooler 37 by reversing the positive and negative directions of the operating current supplied to the Peltier element 40. In this control, the power supply device 33 is controlled by the control unit 32 based on the temperature in the cooking chamber 3 detected by the temperature sensor 26, and the operation to the Peltier element 40 is performed so that the temperature control pattern at the time of thawing shown in FIG. The current and the opening and closing of the damper 10 are controlled. This cooling device 3
When the temperature inside the cooking chamber 3 does not reach as high as 8, control for assisting the heating by the heater 5 can be performed.

In the secondary fermentation step, higher heating is required. Therefore, the operating current to the Peltier element 40 is increased according to the temperature detected by the temperature sensor 26, and the temperature for the secondary fermentation shown in FIG. It is controlled so as to form a control pattern. When the secondary fermentation process is completed, the operation of the cooling device 38 is stopped, and the process proceeds to the firing process using the heater 5.

In each of the constructions described above, the heating of the inside of the cloth by the far infrared rays is promoted by providing the heater 5 with a radiating section of far infrared rays made of ceramics or the like, and at the same time, the sintering is similar to the sintering by the combustion pan. The effect can be obtained.

Further, the humidifier 35 may cause residue to adhere to and accumulate in the transpiration tray 19 as the water evaporates, thereby causing dirt. However, as shown in FIG. By providing the lid 28 that can be opened and closed, the evaporation tank 19 can be slid when the water tank 17 is taken out, and can be taken out and cleaned at the same time when the water tank 17 is taken out. State can be maintained.

Further, in the above configuration, it is possible to configure without providing the heat retaining step, or to select whether or not to shift to the heat retaining step after the firing step.

[0069]

As described above, according to the present invention, frozen bread dough is prepared at any time before the total time required for each of the thawing, secondary fermentation, and baking steps of cooking frozen bread dough into freshly baked bread. When set in the cooking device, the cooking operation to obtain freshly baked bread at a desired time is automatically performed, so that there is no troublesome handling such as calculating the cooking time and setting the frozen bread dough, and baked every day. A cooking method and apparatus using frozen bread dough that easily fulfills the desire to eat all kinds of bread are provided.

Further, since the humidification is controlled in addition to the control of time and temperature suitable for each process, it is possible to cook delicious bread with a constant quality.

Further, by providing a heat retaining step of performing a humidification process, the baked bread can be baked and maintained for a predetermined time, and the baked bread can be maintained even when the eating time changes. Can be provided.

[Brief description of the drawings]

FIG. 1 is a block diagram illustrating a method of cooking bread using frozen bread dough.

FIG. 2 is a perspective view showing an example of the appearance of a cooking device.

FIG. 3 is a sectional view of the cooking device in a depth direction.

FIG. 4 is a rear view showing the configuration inside the mechanical unit of the cooking device.

FIG. 5 is a block diagram showing a control configuration of the cooking device.

FIG. 6 is a time-temperature characteristic diagram showing an example of a control pattern of the cooking device.

FIG. 7 is an operation characteristic diagram showing operation control of each unit corresponding to a control pattern.

FIG. 8 is a rear view showing a configuration of a mechanical unit using a Peltier element for a cooling device.

FIG. 9 is an operation characteristic diagram showing operation control of each unit in the above configuration.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1, 2 Cooking device 3 Cooking room 4 Machine part (temperature-humidity adjustment part) 5 Heater (heating means) 10 Damper 17 Water tank 18 Humidifier heater (humidifier) 19 Transpiration tray (humidifier) 23 Ventilation fan 25 Control device ( Control means) 30 storage unit 31 timer 34, 38 cooling device (cooling device) 35 humidifying device (humidifying device) 36 feeding device (feeding device) 40 Peltier element

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) F24C 7/04 301 F24C 7/04 301Z F-term (Reference) 3L087 AA01 AA05 AB03 BA09 BC02 CA14 CA20 DA28 4B032 DB02 DB03 DB16 DB36 DP33 DP38 DP45 DP72 DP78 4B040 AA02 AB02 AC01 AC15 AC16 AC17 AE05 CA02 CA04 CA08 CB21 LA01 LA02 LA11 LA12 NB03 NB04 NB06 NB11 NB16 NB21 NB27

Claims (15)

[Claims] 1. A method for cooking bread using frozen bread dough, wherein the bread is stored at a predetermined temperature and humidity after the frozen bread dough is completed into a baked bread. 2. A frozen bread dough which has been subjected to a primary fermented dough into a predetermined shape and stored in a frozen state is subjected to thawing, secondary fermentation and baking steps to complete a baked bread. As a reference, the baking time set backward from the completion time, the secondary fermentation time, the frozen bread dough set any time before the total time of the thawing time is kept cool at a predetermined cooling temperature, the said total time Bread cooking using frozen bread dough, wherein frozen bread dough is completed from a frozen bread dough to a baked bread by predetermined temperature control and humidity control at set times of thawing, secondary fermentation and baking from the thawing start time based on Method. 3. The frozen bread dough in which the primary fermented dough is formed into a predetermined shape and kept in a frozen state is subjected to thawing and secondary fermentation steps and then stopped at the secondary fermentation end state, Select whether to complete the bread in the baked state by the baking step after each step of thawing and secondary fermentation, when stopping in the secondary fermentation state, based on the end time of the secondary fermentation step, from the end time The frozen bread dough set any time before the total fermentation time, which is the sum of the secondary fermentation time and the thawing time set up backward, is kept cool at a predetermined cooling temperature, from the thawing start time based on the total fermentation time. By performing predetermined temperature control and humidity control at the set time of each of the thawing and the secondary fermentation, the frozen bread dough is brought to the end state of the secondary fermentation, and when the bread is completed to the baked state, the bread is completed. On the basis of the formation time, the baking time set backward from the completion time, the secondary fermentation time, the frozen bread dough set any time before the completion total time of the thawing time is kept cool at a predetermined cooling temperature, and From the thawing start time based on the total completion time to thawing, secondary fermentation, and baking by a predetermined temperature control and humidity control at each set time, a frozen bread dough was used to make bread from a frozen bread dough to a baked state. How to cook bread. 4. The end state of the secondary fermentation is maintained for a predetermined period of time by cooling after the end of the secondary fermentation step.
A method for cooking bread using the frozen bread dough as described. 5. The method for cooking bread using frozen dough according to claim 2, wherein a step of keeping the temperature is provided after the baking step. 6. The method for cooking bread using frozen bread dough according to any one of claims 1 to 5, wherein humidification is performed during each of the steps of secondary fermentation and heat retention. 7. Cooking of bread using the frozen bread dough according to any one of claims 1 to 6, wherein each step is controlled by adjusting the required time, temperature change, and humidity of each step corresponding to the type of bread. Method. 8. A cooking room including a heating unit, a cooling unit, a humidifying unit, a temperature sensor and a humidity sensor, and a cooking room formed by a heat insulating wall, and the cooking room is determined based on detection signals from the temperature sensor and the humidity sensor. Control means for controlling the heating means, cooling means and humidification means so as to be maintained at the temperature state and humidity state, wherein the control means is accommodated in the cooking chamber in a preset temperature and humidity control pattern. A bread cooking apparatus using frozen bread dough, wherein the bread is stored at a predetermined temperature and humidity after baking the frozen bread dough. 9. A heat insulation structure comprising a heating means, a temperature sensor and a humidity sensor, containing frozen bread dough formed in a predetermined shape and stored in a frozen state,
A cooking room that completes frozen bread dough into baked bread according to temperature and humidity conditions at set times corresponding to each of the thawing, fermentation, and baking steps, cooling means and humidifying means, and cool air and moisture generated from these means. A temperature / humidity adjusting unit comprising a feeding means for feeding the cooking room; and a temperature / humidity control preset in each of the steps of cooling, thawing, fermenting, and baking corresponding to the type of bread specified and input. Control for controlling the heating means, the cooling means, the humidifying means, and the feeding means based on the temperature and humidity in the cooking chamber detected by the temperature sensor and the humidity sensor so that the temperature and humidity in the cooking chamber change in a pattern. Means for cooking bread using frozen bread dough. 10. After the secondary fermentation is completed, the control means
A secondary fermentation state maintenance control for keeping the bread dough cool at a predetermined temperature and maintaining the bread dough in a secondary fermentation finished state, and a baking state maintenance for keeping the bread in a baking state by keeping the temperature and moisture after baking is completed. 10. The bread cooking apparatus using frozen bread dough according to claim 9, wherein the apparatus can be selectively switched in accordance with a designated input. 11. The cooking apparatus for bread using frozen bread dough according to claim 8, wherein the cooling means is constituted by using a Peltier element. 12. A heating means for controlling the cooking chamber in which the baking step has been completed to have a predetermined temperature and humidity in the cooking chamber,
The bread cooking apparatus using frozen bread dough according to any one of claims 8 to 11, wherein the apparatus is configured to control a cooling unit, a humidifying unit, and a feeding unit. 13. A feeding means comprising: a blowing fan for blowing cool air and humidity from a temperature and humidity adjusting section to a cooking chamber; and a damper for shutting off a blowing path of the blowing fan in accordance with a state of the cooking chamber. Claim 9 to Claim 12 which are comprised.
A bread cooking device using the frozen bread dough according to any one of the preceding claims. 14. A humidifying means comprising a humidifier for evaporating or evaporating water and a water tank for supplying water to the humidifier, wherein the humidifier and the water tank are detachably provided. A bread cooking device using the frozen dough according to any one of claims 8 to 13. 15. The bread cooking apparatus using frozen bread dough according to claim 8, wherein the heating means is configured as a heater that emits far-infrared rays.