JP2001275549A - Method for controlling mixing of bread dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a simple method for controlling the mixing of bread dough to finish the mixing in an optimal state. SOLUTION: This method for controlling the mixing of the bread dough, comprising mixing the bread dough by the use of a mixer and then finishing the mixing, when the bread dough becomes an optimal mixed state, characterized by detecting the change in the torque of a motor for driving the mixer and finishing the mixing. The method for controlling the mixing of the bread dough, characterized by dividing a process for mixing the bread dough for each constant time and finishing the mixing, when Δmax (i) and Δmin (i) are smaller and larger than a specific threshold ΔA and a specific threshold ΔB, respectively, within the range of the No.i constant time from the start of the mixing.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for ending dough mixing in an optimum mixing state.

[0002]

2. Description of the Related Art Bread is manufactured by adding water to a raw material mainly composed of strong flour, kneading (mixing), aging, and then baking. Therefore, mixing is
This is an important step in producing bread with an excellent texture, and if the time for the optimal mixing state (hereinafter, sometimes referred to as “mixing end time”) is too long or too short,
Bread with a good texture with elasticity and stickiness cannot be obtained.

[0003]

However, if the kind of bread ingredients, the mixing ratio, conditions such as temperature and humidity, the rotational speed of the mixer, and the like change, the mixing end time significantly changes. The temperature of bread dough changes due to the temperature of raw materials, the temperature of equipment, the temperature in a room, the frictional heat with the bread dough during mixing, and the like. Therefore, in order to end the mixing in an optimal state, it is necessary to rely on the skill of a skilled craftsman,
This has been a major problem when mechanically mass-producing bread in factories and the like.

Accordingly, an object of the present invention is to provide a dough mixing management method for ending dough mixing in an optimum state in a simple manner.

[0005]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventor focused on a change in torque of a motor driving a mixer during a dough mixing process. During the dough mixing process, there are dough states such as mixing, pick-up (P), clean-up (C), development (D), let down (L), and breakdown, but the dough is in an optimum state. Is generally said to be near point D. The present inventor has found that near the point D, the maximum value of the torque greatly decreases and the minimum value of the torque greatly increases. Then, if the property that the local maximum value and the local minimum value greatly change near the point D is used,
The present inventors have found that the mixing of bread dough can be completed in an optimum state, which is extremely advantageous when mass-producing bread at a factory or the like, and completed the present invention.

That is, the present invention relates to a dough mixing management method for mixing dough using a mixer and terminating the mixing when the dough is in an optimum mixing state, wherein the torque of a motor for driving the mixer is controlled. It is an object of the present invention to provide a dough mixing management method characterized by detecting a change and terminating the mixing. According to the present invention, in the dough mixing control method, the dough mixing process is divided at regular intervals, and the maximum value of the torque and the minimum value of the torque within the i-th constant time range from the start of mixing are represented by T (i) max. (I) m
in, T (i + 1) max−T (i) max is represented by {m
ax (i), T (i + 1) min-T (i) min
Mixing is terminated when △ max (i) becomes smaller than a specific threshold value △ A and △ min (i) becomes larger than a specific threshold value △ B when min (i) is set. And a dough mixing management method.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 shows a change over time of a maximum value and a minimum value of a torque of a motor driving a mixer when dough is mixed using a vertical mixer. The temperature of the container is 20 ° C., the revolving speed of the hook attached to the mixer for mixing the dough (the speed at which the hook rotates along the peripheral wall of the container) is 75 rpm, and the rotation coefficient (whiper the hook revolves once, The number of rotations about the central axis) is 4.58333. P, C, D, and L have the same meaning as described above, and TP
Is a point indicating the maximum value of the torque. In general, the mixing state of the dough becomes optimal near point D, but it can be seen that the maximum value greatly decreases and the minimum value greatly increases near point D. Here, the maximum value and the minimum value mean the maximum value and the minimum value of the torque within an extremely short time range during the mixing process.

In the method of the present invention, the dough mixing step is first divided at regular intervals. Such a fixed time is preferably short when the local maximum value and local minimum value largely fluctuate in a short time, and is preferably relatively long when the local value does not fluctuate so much. 1
It is preferably 0 to 20 seconds.

[0009] The mixing process is divided by the fixed time width,
The maximum value of the torque in the i-th section from the start of mixing is T (i) max, and the minimum value is T (i) min (i
Means an arbitrary division when the mixing step is divided by a certain time width. ). And T (i + 1) max-
T (i) max is defined as {max (i), T (i + 1) min
−T (i) min is set to △ min (i). At this time,
In the vicinity of the point D, △ max (i) takes a large negative value, and △ min (i) takes a large positive value.

Therefore, {max (i) is a specific threshold value}
A smaller than A (negative large value) and Δmin
If the mixing is terminated when (i) becomes larger than the specific threshold value △ B, it is possible to obtain bread dough in an almost optimum state. Here, △ A and △ B are values derived from changes in the maximum value and the minimum value of the torque near the time when the dough is mixed and the optimum mixing state is attained. Generally, when the bread dough is about 1 kg, ΔA is −0.001 to −0.05 N · m,
Particularly, −0.005 to −0.02 N · m is preferable. ΔB is 0.001 to 0.05 N · m, particularly 0.0 B
It is preferably from 0.05 to 0.02 N · m.

FIG. 2 shows a flowchart of the operation from the start to the end of mixing of the dough. The torque of the motor driving the mixer is input to a computer, and T (i) max and T (i) min within a section of a fixed time width are calculated.
Next, △ max (i) and △ min (i) are calculated.
Input ΔA and ΔB of the dough to be mixed, which were determined in advance by an experiment, into a computer, and enter Δmax
(I) When <A and △min(i)> △ B, a command to stop mixing is issued.

FIG. 3 shows an example of an apparatus for managing dough mixing for carrying out such a method. The mixer 2 includes a container 21, a hook 22 for mixing bread dough, and a motor (not shown) for driving the hook 22.
Consists of The power measurement sensor 3 detects a motor torque generated by mixing. Also,
The control unit 4 analyzes the torque value according to the above and issues a necessary command.

[0013]

EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

Example 1 Bread dough was mixed using the dough mixing management device 1 shown in FIG. The mixer is a twin servo mixer STM-5 manufactured by Shinagawa Kogyosho (container capacity 5 liters).
Was used. A power sensor 3 is connected to the mixer motor, and inputs a mixer motor torque value to the control unit 4 as an analog voltage signal. The bread dough to be mixed is a bread mix powder 450 made by Nisshin Flour Milling Co., Ltd.
g, 3.7 g of dry yeast, and 300 g of water were used. For ΔA and ΔB, an experiment was conducted in advance using the same dough to be mixed, and ΔA was −0.01 N · m and ΔB was 0.01
N · m. The fixed time width was 15 seconds. Mixing of the dough was started using the hook 22, and the torque value was detected for 15 minutes. The data was analyzed by the control unit 4, and the mixing was completed 13 minutes after the start of the mixing. FIG. 4 shows the results. The mixing state at this point was almost the optimum mixing state.

[0015]

According to the method of the present invention, the mixing of the dough can be completed in an optimum state by a simple method.

[Brief description of the drawings]

FIG. 1 shows a change with time of a maximum value and a minimum value of a torque of a motor driving a mixer when bread dough is mixed using a vertical mixer.

FIG. 2 shows a flowchart of an operation from the start to the end of mixing of dough.

FIG. 3 shows an example of a dough mixing management apparatus for implementing the dough mixing management method of the present invention.

FIG. 4 shows a temporal change of a maximum value and a minimum value of torque during mixing of dough.

[Explanation of symbols]

 1: Bread dough mixing management device 2: Mixer 21: Container 22: Hook 3: Power measurement sensor 4: Control unit

Claims (2)

[Claims] 1. A dough mixing management method for mixing dough using a mixer and terminating the mixing when the dough is in an optimum mixing state, wherein a change in the torque of a motor driving the mixer is detected. A dough mixing management method characterized by terminating mixing. 2. The dough mixing process is divided at predetermined time intervals, and a maximum value of torque and a minimum value of T (i) max are defined as T (i) max within an i-th predetermined time range from the start of mixing.
min, and T (i + 1) max−T (i) max is defined as △
When max (i) and T (i + 1) min-T (i) min are △ min (i), △ max (i) becomes smaller than a specific threshold value △ A, and △ min (i) is specified. The mixing is terminated when the threshold value of the dough becomes larger than a threshold value ΔB.