JP2002119198A - Method for thawing and baking of non-baked frozen fermented bread or non-baked frozen bread unnecessary to ferment and method for selling the bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for the quick thawing and baking of bread to perform the simultaneous thawing and baking of a non-baked frozen fermented bread or a non-baked frozen bread unnecessary to ferment and arbitrarily selected by the customer and provide a selling method and a method for developing multiple shops. SOLUTION: The thawing and baking of frozen bread are carried out at the same time by using a thawing and baking machine for frozen bread provided with a thawing and baking chamber integrally connected to a normal-pressure superheated steam generator with an induction heating mechanism and blowing the generated normal-pressure superheated steam against the frozen bread to transfer the heat by convection and radiation. In order to develop a franchise system over a wide area, a set composed of the thawing and baking machine and a refrigerator is supplied together with frozen bread, etc., to enable the easy opening of a shop with an extremely small capital and supply increased number of consumers with genuine fresh-baked bread.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a fermented or unbaked frozen bread (hereinafter, referred to as a frozen bread in the present patent) which has been arbitrarily selected by a customer and which has been manufactured or processed and which has been fermented or does not require fermentation. , Thaw and bake at the same time,
The present invention relates to a method for baking and baking bread, a method for selling bread, and the development of such stores in a very short time.

[0002]

2. Description of the Related Art The demand for bread food in Japan has been remarkably developed, so that those who manufacture and sell bread not only examine materials and processing means for improving the taste of bread, but also sell and store them. We have been conducting research and development from all angles, including methods. In response to such demand growth, in recent years, breads that have been subjected to a freezing treatment have been developed and manufactured at the stage where dough is formed by each manufacturer. By using this, the concept of bread making, which required time and skill, was changed, and a bakery could be made if only the necessary equipment was available. However, as this required equipment, not only a freezer and a baking machine, but also a stove (fermentation storage) and a thawing storage are required,
In addition, time and temperature were difficult to control during fermentation. Therefore, fermented frozen bread has been developed by each manufacturer, and it has come to the point where it is only baked after thawing. This was a thing that was baked in a baking machine after thawing for a predetermined time, but also if the thawing is not enough, the outside will stretch the membrane when baked and it will not expand to the center, or it will be thawed too much And the problem that the cloth was dripped remained.

[0003] Further, a conventional type of bread that is usually purchased by consumers as bread is a previously baked bread displayed at a store, which elapses from the time when it is displayed after baking and actually enters the mouth of the consumer. As a result, the flavor and texture of the bread during baking were completely impaired. In recent years, in the trend of genuine taste, consumers demand more sophisticated products in terms of taste and quality, and in order to respond to this, convenience stores and the like use delivery flights three times a day, for example. Always strive to provide freshly baked bread to consumers' mouths. In addition, each bread maker has developed a series of bread sales points in stores, baked in stores, and has been actively providing freshly baked bread. However, recently baked bread, which has come to be seen frequently, is not consumer-led but seller-led. Had purchased freshly baked bread. Moreover, the term freshly baked has no restrictions, and those that have been baked for more than 30 minutes are usually sold as freshly baked.

[0004]

SUMMARY OF THE INVENTION In view of the above-mentioned problems, the present invention provides a thawing / baking machine for a freezing pan in which a thawing / baking chamber and an atmospheric pressure superheated steam generator using an electromagnetic induction heating mechanism are integrally connected. A method of thawing and firing a frozen pan, wherein superheated steam is injected into a frozen pan to be accommodated in the thawing and firing chamber, and thawing and firing are performed simultaneously. The purpose of simultaneous thawing and firing is to reduce the time, labor, space, and technology required for thawing, and to reduce losses due to thawing mistakes and extra thawing in anticipation of purchase. In addition, the consumer can arbitrarily select bread according to his or her preference, and after a certain period of time, the bread selected by the user can be baked by the baking machine and purchased.
A franchise that provides the system and expands the system in a wide range by simultaneously supplying the equipment for setting the thawing / sintering machine and the freezer and the frozen bread, and opening a store easily with extremely low capital. It expands the formula and makes it possible to offer more consumers real baked bread.

[0005]

The superheated steam is obtained by adding heat to the saturated steam. Heat transfer of superheated steam is characterized by extremely high thermal efficiency because radiative heat transfer is added in addition to convective heat transfer. Furthermore, as it is steam, convection heat transfer is fast,
It is about 10 times faster than air. Superheated steam condenses when it comes in contact with a low-temperature substance, and at that time, it has the inherent properties of steam, which gives heat to the substance and raises the product temperature, and the property of heating the substance like heated air, so it can be fired in a short time Is possible. Since the core temperature of the product is raised in a short time, the two steps of thawing and baking the frozen bread can be performed at once in a short time. It takes 1/2 to 1/6 of the conventional baking method, that is, about 5 to 15 minutes. For example, in the case of a frozen mini sweet potato pie, the conventional oven heating method requires 20 minutes of thawing and 25 minutes of baking for a total of 45 minutes. The product is completed in 10 minutes at the same time as the thawing and firing by the main thawing and firing machine. Moreover, since the superheated steam is anoxic, the oxidation of fats and oils and the destruction of vitamins are suppressed, and the preservation of the product is improved. It is also effective in preventing fading of food. Superheated steam with these many advantages,
In the past, the boiler was mainly used to generate pressure under high or low pressure, so the equipment was very large, expensive and dangerous, but the electromagnetic induction method was adopted for the heat source. Device (Japanese Patent Application 8-118
(788) (Japanese Patent Application 2000-273223) (Japanese Patent Application 2000-299855) (US Patent 5
773797) makes it possible to easily realize the thawing and baking of a frozen pan employing an open type, for example, a conveyor or the like under normal pressure.

[0006]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The outline of a thawing / baking machine for a frozen pan used in the present invention is shown in the drawing, and a thawing / baking machine main body A is mounted on an upper tabletop of a gantry C which can be fixed on the ground and can be moved left and right or back and forth. The normal pressure superheated steam generator B is integrally connected and formed.
A movable conveyor 2 having an appropriate area for mounting several frozen pans a in 1 is arranged to move in a fixed direction by activation of a belt movable motor 3. It is to be noted that a frozen storage device may be used in place of the gantry C. Further, the system for mounting the frozen bread a may be a continuous system, and for example, a lift type or the like may be used.

[0007] The normal pressure superheated steam generator B is provided with the above thawing and firing chamber.
The high-frequency generator 5 is enabled by an electromagnetic induction heating mechanism, and a superheated steam at normal pressure is generated in the device by the energizing action of the electromagnetic induction coil 3 to generate superheated steam at normal pressure. It is configured to blow out into the thawing and firing chamber 1 through the steam pipe 4. The temperature of the superheated steam is set in advance so as to be in a desired set temperature range, and can be easily adjusted by a temperature controller or the like. For example, by setting the temperature to 250 ° C. in advance at normal pressure, the saturated steam at 100 ° C. is further heated to become a superheated steam at 250 ° C. Thawing and baking of a can be easily performed. In particular, in the present invention, convection heat transfer and radiation heat transfer always intersect on the peripheral surface of the bread to be fired by generating superheated steam of high heat in the thawing and firing chamber 1, and higher heat efficiency is required. The result is firing at the same time as thawing. In other words, the radiation heat transfer is added to the convection heat transfer, so that a heat transfer rate of about 10 times or more as compared with air can be obtained. Since thawing is performed at normal pressure without the need for steam, no special pressure vessel is required, and bread can be easily baked in a small space. is there.

[0008]

[Embodiment] An embodiment of the thawing and baking sale by a thawing and baking machine for frozen bread will be described below. The normal pressure superheated steam generator B operates by turning on the switch of the high frequency generator 5, and the thawing and baking chamber is gradually heated. The expelled steam gushes. The steam temperature rises infinitely to a high heat temperature (superheated steam) exceeding 100 ° C (saturated steam) and exceeds 100 ° C. By presetting the temperature to the optimal temperature for baking bread, for example, an appropriate temperature of 250 ° C Adjust the room to this temperature. Next, a desired frozen bread a is extracted from the freezer at the request of the customer, and a number having a serial number is issued through a register operation or the like, and this is loaded on the movable conveyor 2 in the defrosting and firing chamber 1 together with the frozen bread. I do. After the boarding and accommodation, the accounting process with the guest is completed, and the guest is given a numbered ticket having the same number as the serial number and clearly indicating the required processing time. By utilizing the convective heat transfer and radiant heat transfer of such high-heat steam (superheated steam), high heat penetrates deep into the dough simultaneously with thawing of the frozen raw bread a, and the entire frozen bread is appropriately baked. Complete thawing and baking can be performed without impairing the confusing bread flavor at the time of baking. The required processing time at this time varies depending on the frozen pan, but since the series of conveyor speeds is constant, special temperature adjustment and conveyor speed adjustment can be made by selecting the same type of time that can be used for thawing and baking in advance. Does not require. However, at this time, two thawing and baking machines were used.
By increasing the number of machines, you can naturally increase the variations of frozen bread. Freshly baked bread is handed to guests in exchange for the guest's numbered ticket. At this time, it is preferable to provide a predetermined space for placing freshly baked bread, and the customer does not need to wait for the thawing and baking of the bread, and after returning to the required processing time, freely return to the predetermined space to purchase freshly baked bread. You can do it.

It is a further object of the present invention to employ a franchise system in which a thawing / baking machine for frozen bread is provided at each store as a means for thawing / baking bread using the superheated steam. The main machinery required is only an oven and a freezer, and the capital investment will be made by a lease contract method. Stores are focused on in-store bakery such as supermarkets, and the reserve for opening one store is extremely small. As with machines, frozen bread and other consumables are supplied to all franchisees at any time, so that costs can be reduced and unified manual production is possible, reducing the burden on franchisees as much as possible. The franchisee can also target older people, such as restructuring employees and retirees, because they do not require a young workforce without financial resources or special manuals and physical strength. Therefore, the bread arbitrarily selected by the guest can be immediately baked right in front of the guest, and in view of the social uncertainty, the provision of a stable and proud job to a wide range of employees It can be said that it is a method of selling bread that can be set up in the modern era and that it has many stores.

[0010]

According to the present invention, there is provided a freezing pan housed in the above-mentioned thawing and baking chamber by using a freezing and panning thawing and baking machine comprising a thawing and baking chamber and a normal pressure superheated steam generator integrally connected as described above. Injection and delivery of high-temperature superheated steam is intended to simultaneously perform thawing and baking, and the use of thawing means by superheated steam requires that the frozen bread be immediately thawed. At the same time, it is said that the superheated steam of high heat is transmitted completely and deeply to the inner core of the bread, and at the same time, the entire bread surface is burned with a constant burnt surface, so that it is impossible due to labor, time and financial problems. In addition, it is possible to provide consumer-driven freshly baked bread easily and at low cost, so that the real pleasure of freshly baked bread can be brought to the eyes of consumers, both in Japan and overseas.

According to the present invention, the present invention is intended to simultaneously perform thawing and baking of frozen bread by the action of ultra-high temperature steam, and to produce noodles.
The steaming effect of the steam does not take too much water from the bread, that is, the energy exchange between the high-temperature steam and the target does not deprive the water more than necessary. A feeling of feeling can be obtained, and concerns about oxidation of fats and oils and destruction of vitamins, which have been disadvantages of baking bread, can be completely eliminated, and the time from baking to reaching consumers' hands Since there is no target loss, additives such as preservatives can be reduced. Furthermore, due to the rich aroma and texture of freshly baked bread, chemical seasonings that would have been inevitably mixed in previously baked bread can be omitted, providing healthy bread to consumers. I can do it.

In addition, the present invention uses a superheated steam at normal pressure to defrost and bake a frozen pan using an electromagnetic induction heating mechanism. Therefore, the conventional thawing method using a petroleum burner, gas heat, electric heat or the like as a heat source. Unlike firing means, there is no burning oil smoke or off-flavor during the work, and the work can be performed under favorable conditions where the temperature of the superheated steam is under normal pressure, so the safety is excellent, and fires, burns, etc. The ventilation system is simplified, the heat dissipation range during thawing and baking is small, and the power consumption can be greatly reduced.

Further, the present invention is capable of defrosting and firing at a constant firing temperature within a predetermined time by presetting the thawing and firing temperature to a predetermined temperature, for example, 250 ° C. Even for beginners, it is possible to easily obtain baking cooking of bread with a constant scorched surface all over the bread surface simply by placing a frozen bread on a movable conveyor, and therefore any number of breads It is possible to easily provide a beautiful product that is uniform as a whole.

Further, the present invention provides the above-mentioned frozen bread thawing and baking machine in each store, and simultaneously performs the thawing and baking processing in front of the customer with a frozen bread which can be arbitrarily selected by the customer whenever necessary. By the adoption of a franchise system that enables the baked bread to be provided immediately,
Just installing a defrosting baking machine and a freezer in the store, without the need for other equipment costs or business area, etc. In addition, because the above-mentioned defrosting and baking of the frozen bread are performed mechanically, any technology It can be said that even an amateur who does not need to be able to open a store from that day with a small amount of capital can be said to be a revolutionary invention as a measure against unemployment in Japan.

[0015]

[Brief description of the drawings]

FIG. 1 is a partially cutaway front view of a frozen bread thawing / baking machine according to the present invention;

FIG.

FIG. 3 is a side view of the same.

[Explanation of symbols]

 A Thawing and baking machine body B Normal pressure superheated steam generator, C gantry, 1 Thawing and baking room 2 Movable conveyor 3 Movable motor 4 Steam pipe 5 High frequency generator a Freezing pan

Claims (3)

[Claims] 1. A thawing / baking machine for a freezing pan which is integrally connected to a thawing / sintering chamber and a normal pressure superheated steam generator by an electromagnetic induction heating mechanism. A method of thawing and thawing frozen bread, characterized by injecting superheated steam into unbaked frozen bread that has been fermented or does not require fermentation to simultaneously perform thawing and baking processing. 2. The method according to claim 1, wherein the main equipment is only the thaw-bake machine and the freezer, so that the unbaked frozen pan optionally selected by the customer can be thawed and fired at the same time. Sales method provided by. 3. A franchise method in which the sales method according to claim 2 is used as a system for supplying equipment and the unbaked frozen bread, whereby the number of stores is expanded.