JP2004329001A - Method for producing bread and apparatus therefor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide high-quality bread without leaving large air bubbles in the inner layer of bread by making included air escape to the outside even when bread dough is filled in a mold with the air included in the rolled surfaces of the bread dough. <P>SOLUTION: The bread dough obtained by kneading raw materials for the bread is formed into a sheetlike state and the sheetlike bread dough is then rolled or folded to cut the resultant bar-like bread dough constituting layers. The cut bread dough is placed in the baking mold so that at least one cutting plane of the cut bread dough faces the upward direction. The air bubbles remaining in superimposed parts of the bread dough move in the superimposed planes and escape from the cutting plane in a process of fermenting or baking and expanding the bread dough. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing bread, and more particularly, to a method for filling bread dough into a bread type and an apparatus therefor.
[0002]
[Prior art]
In the production of conventional bread, bread dough prepared in a predetermined size is packed into a bread type, expanded by final fermentation, and then baked to produce bread.
[0003]
The quality of the inner layer of the baked bread often depends on the shape and direction of the dough when filling the bread mold, and the pasting of the bread dough into the bread mold has been performed in various shapes. It is known that a device for filling the arrangement mold is made. Generally, bread dough is flattened once and rolled into a cylinder or cylindrical shape (bar shape) with a molder, etc., folded into a U shape (V shape) and filled into a bread mold ( Patent Document 1), M-shaped (Patent Document 2), or a change in the direction of mold filling (Patent Document 3). Further, there are known ones in which the rolled-up dough is filled without folding (Patent Documents 4 and 5), and the mold is filled with twisting (Patent Document 6).
[0004]
[Patent Document 1]
Japanese Examined Patent Publication No. 61-19215 (column 7, Fig. 1)
[0005]
[Patent Document 2]
Japanese Utility Model Publication No. 60-62281 (Figs. 1-5)
[0006]
[Patent Document 3]
Japanese Patent Publication No. 8-4446 (Fig. 10)
[0007]
[Patent Document 4]
JP-A-11-127806 (Claim 1, FIG. 2)
[0008]
[Patent Document 5]
Japanese Patent No. 2876515 (FIGS. 2 to 4)
[0009]
[Patent Document 6]
JP 2001-299259 A (Claim 1)
[0010]
[Problems to be solved by the invention]
In the above-mentioned conventional example of forming rod-shaped bread dough, the sheet-shaped bread dough is rolled up into a rod shape, but if this winding surface is loose and there is a gap, air will be entrapped in the winding surface. It will be filled with a mold that has been rare.
[0011]
When baked in such a state, the entrapped air cannot escape to the outside and remains as large bubbles in the inner layer of the bread, resulting in a non-homogeneous structure of the inner layer, leading to a reduction in quality.
[0012]
[Means for Solving the Problems]
In order to solve the above-described problems, an object of the present invention is to provide means capable of producing large air bubbles with a rolled up surface that have occurred in the prior art without remaining in the bread dough.
[0013]
That is, the present invention relates to a bread dough obtained by kneading bread ingredients and forming the sheet dough into a sheet or continuous sheet and transporting the dough on the conveyor, and rolling or folding the sheet dough from the width direction. After cutting the bread dough into a predetermined size, the plurality of cut dough is continuously conveyed, and a plurality of the dough is transferred to a predetermined container prepared so that the cut surface of the bread dough faces at least upward. The above problem is solved by the method described.
[0014]
The present invention also provides a conveying device for conveying a continuous dough sheet, a rod-shaped bread dough forming device for rolling up or folding the bread dough sheet on the conveying device to form a rod-shaped bread dough, and A bread cutting device that cuts the wafer into a size, a transfer conveyor that transfers the rod-shaped bread dough that has been cut to a predetermined length, and a bread dough with the cut surface of the bread dough transferred by the transfer conveyor facing at least upward The above-described problems are solved by an apparatus provided with a mold filling device to be transferred.
[0015]
Further, the present invention may be a flattened bread dough before, during or after cutting the above-described bar-shaped bread dough.
[0016]
Further, the present invention provides a solid material spraying device in the step of forming the sheet-shaped bread dough and transporting it by a conveyor, and providing a step of spraying the solid material on the sheet-shaped bread dough, thereby solidifying the rod-shaped bread dough. It may be a thing scattered.
[0017]
According to the configuration of the present invention described above, at least one cut surface of the bread dough cut from the rod-shaped bread dough, even if there is a bubble in the overlapping portion of the rod-shaped bread dough, formed by winding or folding, By filling the mold in the upward direction, in the fermentation expansion of the bread dough by final fermentation after baking and baking expansion by baking, the air bubbles present in the overlapped portion are allowed to escape from the cut surface to the outside air, so that the inside of the bread dough It is a thing which does not remain in.
[0018]
As described above, the present invention cuts the rod-shaped bread dough by rolling up or folding the sheet-like bread dough and filling the bread mold so that the cut surface faces upward. Even if huge bubbles remain on the overlapping surface, the bubbles can easily escape to the outside, and high-quality bread can be efficiently produced.
[0019]
【Example】
The present invention will be described below based on examples. FIG. 1 is an explanatory view of an embodiment showing an outline of the present invention. The outline of the present embodiment will be described. A continuous sheet-shaped bread dough 1 is conveyed on the conveyor 21. The sheet-shaped bread dough 1A is formed into a rod-shaped bread dough 1B by the winding device 2. Next, the rod-shaped bread dough 1B is cut by a cutting device 3 into bread dough 1C of a certain size. The bread dough 1 </ b> C is conveyed to the mold filling device 5 by the transfer conveyor 4. The mold filling device 5 is configured to pack the bread dough 1C into a predetermined quantity and mold the bread dough mold 6 and will be described in detail below.
[0020]
The sheet-like bread dough 1A is prepared in advance by a known sheet dough forming apparatus. For example, it is a sheet dough that is stretch-formed by the applicant's food dough spreading device (Japanese Patent Application No. 2002-28681) and conveyed. Alternatively, as shown in Japanese Patent Laid-Open Nos. 9-172938 and 9-187213, a plurality of opposing pressing rollers are provided in multiple stages in the vertical direction, and the upper interval between the opposing pressing rollers is made larger than the lower V The dough is a sheet dough that is discharged by a dough feeding device provided in a letter shape. Further, the sheet fabric in this case can be made into a sheet fabric having a desired thickness by a spreader.
[0021]
The hoisting device 2 winds up the sheet-shaped bread dough 1A from one end side thereof, and the roller 23 is disposed obliquely with respect to the direction of travel of the bread dough 1A so that the front end direction of the roller 23 is located downstream in the conveying direction. ing. The roller 23 rotates in the direction in which the bread dough 1A is lifted by the motor 22 (counterclockwise as viewed from the front end of the roller).
[0022]
Therefore, the bread dough 1A that has come into contact with the rotating roller 23 is lifted by the roller 23 and gradually wound up in a vortex, moves downstream along the roller 23, and moves away from the tip of the roller 23. The bread dough 1B is formed and conveyed on the cutting conveyor 35. Adjustment of the angle at which the rollers 23 are arranged obliquely is appropriately performed according to the thickness and width of the sheet-like cloth, the properties of the cloth, the diameter of the rod-like cloth, or the number of windings.
[0023]
Further, since the thickness of the bar-shaped dough is different at the winding start position and the winding end position of the bread dough 1A, the diameter of the roller 23 can be appropriately increased toward the downstream position. Further, when a wide dough sheet is rolled up and formed into a thick rod-like dough, not only a single roller 23 but also a plurality of rollers can be used. In this case, it is possible to increase the diameter of the downstream roller or to increase the rotational speed of the downstream roller.
[0024]
The rod-shaped cloth 1B is cut into a predetermined size by the cutting device 3. The cutting device 3 is provided with a cutter 31, a cutter driving unit 32, a first weighing conveyor 33, and a second weighing conveyor 34. The continuous bar-shaped bread dough 1B is continuously weighed by the first weighing conveyor 33, and when the desired weight is reached, the cutter driving unit 32 such as an air cylinder mechanism is actuated to operate the bar 31 by the cutter 31. The bread dough 1B is cut on the cutting conveyor 35.
[0025]
The cut bread dough 1C is conveyed from the first weighing conveyor 33 to the second weighing conveyor 34, and the weight of the bread dough 1C is measured again on the second weighing conveyor 34. Based on the value, feedback control is performed so as to change the cutting timing of the cutter 31 by the operation of the cutter driving unit 32 based on the measured value of the first weighing conveyor 33 as necessary. When the length of the bread dough 1C to be cut exceeds the first weighing conveyor 33, the bread dough 1C is cut based on the sum of the measured values of the two weighing conveyors of the first weighing conveyor 33 and the second weighing conveyor 34. is there.
[0026]
In this embodiment, the bar-shaped bread dough 1B is cut by weighing with the weighing conveyors 33 and 34. However, as another example, the bar-shaped bread dough 1B may be cut to a fixed size. In this case, in order to grasp the cutting length of the rod-shaped bread dough 1B, by preparing means such as a rotary encoder for detecting the advance amount of the conveyor belt, the bread dough 1C having a predetermined size is prepared from the rod-shaped bread dough 1B. Obtainable.
[0027]
A step is provided between the transfer conveyor 4 and the second weighing conveyor 34. This is because when the cut bread dough 1C, which is sequentially conveyed, is transferred to the transfer conveyor 4, it is transferred and transferred so that the cut surface faces up and down by providing the drop. It is to be transported.
[0028]
Further, this step (height difference) is adjusted according to the cut length of the bread dough 1C to be cut, so that the forward transfer of the bread dough 1C can be ensured and the transposition transfer can be performed stably.
[0029]
The front end 41 of the transfer conveyor 4 can be moved up and down by moving up and down with respect to the transport surface of the belt 51A of the transport unit 51 of the mold filling device 5 provided below the transfer conveyor 4, and also the conveyor of the transport unit 51 It is provided to be able to move forward and backward in the direction perpendicular to the direction of travel. The bread dough 1C that is sequentially supplied onto the transfer conveyor 4 is transferred to the transport unit 51 sequentially as the front end 41 of the transfer conveyor 4 moves backward.
[0030]
In the example of FIG. 1, the bread dough 1 </ b> C is transferred to the transport unit 51 in a row. When the tip 41 is at the forward end position, for example, when the bread dough 1C to be transferred is detected by the detector 44 at a predetermined timing, the tip 41 starts to descend and retract after a predetermined time, so that the bread dough 1C is It can be sequentially transferred to the transport unit 51. In addition, when the intervals of the bread dough 1C supplied to the transfer conveyor 4 are unequal intervals, when the tip 41 is moved back at a constant speed and the bread dough 1C is transferred to the transport unit 51, the transfer is performed. The intervals of the bread dough 1C are also unequal. In this case, as will be described later, the intervals between the bread doughs 1C transferred to the transport unit 51 can be made constant. As an embodiment for maintaining the constant, the distance between the bread doughs 1C transferred by shifting backward at a speed that corresponds to the unequal distance between the respective bread doughs 1C is set as the retreat speed of the tip portion 41. It can be kept constant (see JP-A-9-322718).
[0031]
Furthermore, as another embodiment for making the interval of the transferred dough 1C constant, the bread dough by the detector 44 while the belt 43 of the transfer conveyor 4 continues to convey the supplied dough 1C. Based on the 1C detection signal, the tip 41 is moved backward from the stop position by a preset distance, and this is repeated, so that it can be transferred to the transport unit 51 at equal intervals (Actual Hei 1- 147324).
[0032]
When the tip 41 of the transfer conveyor 4 moves backward, the idle pulley 42 moves forward so that the belt 43 does not loosen as a whole.
[0033]
Next, the mold filling device 5 for the bread dough 1C will be described. A transport unit 51 having a belt 51A for receiving the bread dough 1C from the transfer conveyor 4 is provided, and a belt opening / closing unit 52 is provided at the position of the downstream end of the belt 51A and the upstream end of the belt 51B adjacent to the downstream. .
[0034]
The belt opening / closing part 52 is provided with tip plates 52A and 52B so as to be able to face each other and be separated from each other (see FIGS. 2 to 6).
[0035]
Guide plates 53A and 53B are opposed to the upper side surface of the belt opening / closing portion 52, and are provided so as to be able to move back and forth by driving means such as an air cylinder along the belt surface of the belt opening / closing portion 52. . Further, on the side surfaces adjacent to the guide plates 53A and 53B, the guide plates 54A and 54B are provided so as to face each other by a driving means such as an air cylinder so as to be able to approach and separate from each other. A detection device 55 for detecting the bread dough to be supplied is installed on the upstream side of the guide plate 53A.
[0036]
Note that the guide plate 53A is spaced apart from the transport unit 51 so as not to interfere with the bread dough 1C transport in the transport unit 51, and can move up and down.
[0037]
Below the belt opening / closing unit 52 is provided a bread type conveying unit 61 for conveying and supplying the bread pan 6, and sequentially conveys and supplies the bread pan 6 to a position below the belt opening / closing unit 52 at a predetermined timing.
[0038]
The bread type conveyance unit 61 can appropriately convey the bread type to a predetermined position according to the configuration and shape of the bread type to be conveyed. For example, FIGS. 5 and 6 show that a single bread type is independent, but even when three connected bread types are conveyed, the conveyance structure should be changed as appropriate. Thus, the bread type can be appropriately conveyed.
[0039]
Based on the configuration of the embodiment of the present invention described in detail above, a series of bread manufacturing processes will be described. First, the sheet-shaped bread dough 1A is wound up by the rotation of the roller 23 of the winding device 2 to become a rod-shaped bread dough 1B. Thereafter, it is cut into round pieces with a predetermined weight or size by the cutting device 3. The cut bread dough 1C is transported on the transfer conveyor 4 with the cut surface facing up and down.
[0040]
When the bread dough 1C is transferred from the transfer conveyor 4 to the transport unit 51 of the mold filling device 5, in this embodiment, the four dough 1C are spaced in a row while the front end portion 41 of the transfer conveyor 4 is retracted. Are loaded and placed on the transport unit 51 at equal intervals.
[0041]
Next, when the bread dough 1 </ b> C supplied by the detection device 55 is detected, the row of bread dough 1 </ b> C is conveyed to the position of the belt opening / closing unit 52 at a predetermined timing and waits for a stop. At the position of the belt opening / closing part 52, the guide plates 53A, 53B and the guide plates 54A, 54B move in the approaching direction and then move away from each other, and positioning of the row of bread dough 1C is performed together. This positioning is performed accurately, and smooth storage in the bread type 6 is possible.
[0042]
Next, the front end plates 52A and 52B of the belt opening / closing section perform the separating operation, and the belt opening / closing section 52 is opened, so that the row of bread dough 1C is dropped and stored in the bread bun mold 6.
[0043]
By repeating the above operation, a plurality of bread dough is filled in the bread mold 6.
[0044]
In this example, the number of bread dough 1C to be packed in the bread mold 6 is described as four in a row, but is not particularly limited to four. When the number of molds to be packed is increased, this can be achieved by reducing the diameter of the rolled-up stick-shaped bread dough 1B. In this case, since the bread dough 1C has a small diameter, the bread dough 1C is slightly flattened as shown in FIG.
[0045]
The example shown in FIG. 9 is obtained by adding a step of flattening the above-described bar-shaped dough in the middle of the step of the embodiment shown in FIG. This flattening device is performed by a roller 8. The roller 8 is provided such that the distance between the conveyor belt and the roller is at least smaller than the height of the bar-shaped dough being conveyed, and the surface of the roller 8 that contacts the dough rotates in the conveying direction of the bar-shaped dough 1B.
[0046]
The bar-shaped dough 1B that has been flattened through the roller 8 is cut in the same manner as in the embodiment shown in FIG. 1 by a cutting device (not shown).
[0047]
Since the cut bread dough 1C is flattened, the bread dough stored in the bread type can be packed without gaps as compared with the embodiment shown in FIG.
[0048]
In addition, the height of the bread dough 1C when stored in the bread bun mold 6 is determined by the cutting length when cutting the rod-shaped bread dough 1B, and is appropriately determined according to the depth of the bread bun mold 6. can do. In this example, one-half to one-third of the mold depth is the cut length of the rod-shaped bread dough 1B.
[0049]
The bread dough 1C accommodated in the bread type mold 6 is fermented and expanded in a subsequent fermentation process (not shown), and in the baking process, the bread dough 6 is baked and expanded with the lid covered, whereby a square bread can be obtained.
[0050]
The bread dough 1 </ b> C filled in the embodiment described above is filled into the bread mold 6 by fermentation expansion in the final fermentation process and subsequent baking expansion in the baking process. At this time, the bread dough 1C expands in the bread mold 6, fills in contact with the wall surface of the bread mold 6 and the adjacent bread dough 1C, and further expands in the height direction (FIG. 7 ( a)).
[0051]
At this time, in the above embodiment, there was a gap in the overlapped portion of the molded dough 1C, and even when air remained as bubbles, it remained in the process of fermentation or baking expansion of the dough 1C. The bubbles move upward on the overlapping surface of the bread dough 1C and easily dissipate from the cut surface to the outside.
[0052]
In other words, in the conventional filling means for bread molds, when huge bubbles (large bubbles) remain on the winding surface, the portion where the winding surface is visible (including the cut surface) is directed upward. It is not suitable for it, and it sticks to the side and bottom of the bread mold and loses the escape space for residual bubbles to the outside during the fermentation and expansion process. As a result, there are huge bubbles (large bubbles) in the bread product. Will remain.
[0053]
However, in the present invention, such drawbacks are solved.
[0054]
When the rod-shaped bread dough is bent and filled as in the prior art, the inner layer of the bread dough is different from the other parts. That is, because of this bent portion, the bread (fermented and baked) is not uniform in the fermented and baked bread. The present invention does not have such a problem because there is no bent portion.
[0055]
The present invention understood from the above is not limited to the above-described embodiments, and various modifications can be made without departing from the scope of the claims.
[0056]
For example, in this example, the rod-shaped bread dough 1B is conveyed in a single row, but the rod-shaped bread dough 1B may be conveyed in a plurality of rows and transferred to the mold filling device.
[0057]
In the present invention, at least one cut surface of the rolled up or folded bread dough is disposed in an upward direction so as to allow air bubbles to escape from the cut surface. Accordingly, the present invention is not limited to the case where the cut surface is in the vertical direction as shown in FIG. For example, when there is no cut surface on the lower surface of the bread dough stored and placed in the bread mold and it is connected to the adjacent bread dough in a U shape at the lower part, even if the bent part exists at the lower part, Since there is a cut surface, air bubbles can escape from the cut surface in the same manner.
[0058]
In this example, the rod-shaped bread dough 1B is cut into rounds by operating the cutter in the vertical direction on the cutting conveyor 35, and then the cut bread is conveyed in the vertical direction and then packed into the bread type 6 Show.
[0059]
As another example, the cutting of the bar-shaped bread dough is not the vertical movement of the cutter, but the bar-shaped bread dough can be suspended from the tip of the conveyor and horizontally cut at that position (for example, the book (See Applicant's Application Publication No. Hei 5-268864 and Patent No. 2558200). That is, the bread dough obtained by cutting the rod-shaped bread dough in a horizontal direction in a round shape is placed in an exposed state in which the cut surface is at least upwardly facing the bread mold that is dropped and waiting.
[0060]
In this case, in the case where the cut bread dough is successively placed one by one on the bread mold, a well-known moving device capable of intermittently moving the bread bread mold according to the bread dough falling sequentially onto the bread bread mold The bread dough can be placed and transferred in parallel in the bread bun mold by moving the bread bread mold by a predetermined dimension.
[0061]
The example shown in FIG. 8 explains the formation of the rod-shaped bread dough 1B by the folding means, not by the winding means described above.
[0062]
As the folding means, a folding device 7 is provided on the conveyor frame. Left and right folding members 71 and 73 are attached to the folding device 7 while being shifted with respect to the transport direction. The sheet-like bread dough 1 conveyed by the folding members 71 and 73 is sequentially folded and overlapped from both ends thereof to form a rod-like bread dough 1B, which is cut by a cutting device (not shown) to become bread dough 1C, with the cut surface extending in the vertical direction. In this way, the bread is filled into the bread mold 6.
[0063]
In the example shown in FIG. 10, two winding devices 2 are provided symmetrically. By doing so, the bread dough 1 is rolled up from both sides of the dough sheet, and two spiral patterns having a cross section as shown in FIG. 10 are produced. This is cut into round slices of a predetermined thickness by a cutting device, and arranged side by side in a bread type.
[0064]
The example shown in FIG. 11 shows that by a winding means other than the above-described winding device.
[0065]
That is, the sheet-shaped bread dough 1 cut in advance to a predetermined size is rolled up by the known curling net 91 or the rolling plate 92. In this case, the dough is not rolled up from the side, but the sheet-like dough 1 is rolled up from the downstream side in the conveying direction to the upstream side.
[0066]
The bread dough 1 is wound up by a curling net 91 and further wound up by a rolling plate 92 to be formed into a rod-shaped bread dough 1B.
[0067]
This rod-shaped bread dough 1B is cut into a predetermined size by a cutting device and filled into a bread bun mold 6.
[0068]
In the present invention, the description is made such that the bubbles in the overlapped portion escape from the cut surface. However, both ends 13A of the dough rolled up in a cylindrical shape as shown in FIG. 11 are not cut surfaces. Even if it exists, since the winding part is exposed, when this exposed part is stored facing upwards in the bread mold, it goes without saying that it becomes a dissipating part of bubbles.
[0069]
In the embodiment of the present invention, the example in which only the bread dough sheet is rolled up has been described, but the present invention is not limited to this. For example, as another example, the sheet dough can be molded from bread dough containing various solids such as chocolate chips, raisins and beans. At the stage of preparation of the sheet dough, various solids were sprayed on the bread dough in which various solids were kneaded in advance and before the dough sheet was rolled up, and the solids were included by rolling up this Bread can be produced. In particular, when spraying on a bread dough sheet, the dough sheet is rolled up later, so that it can be sprayed very easily and uniformly.
[0070]
FIG. 12 shows an embodiment in which a solid material spraying device is further added to the embodiment shown in FIG. The solid material spraying apparatus 100 is disposed above a conveyor 21 on which a continuous sheet-shaped bread dough 1 is conveyed. The solid material 102 stored in the hopper unit 101 of the solid material spraying apparatus 100 is sprayed on the bread dough at a predetermined spraying density. After the solid matter has been spread, it is processed by the same apparatus and method as described in the embodiment of FIG. 1, and the cut dough is packed into the bread mold 6 with the cut surface facing upward.
[0071]
In addition, in the case of bread dough formed by spreading various solids on a sheet dough and wound up, as shown in FIG. 13 (a), after forming by the solids sandwiched between the rolled up surfaces or when storing the bread mold, It is easy to produce a big space | gap in the winding surface of bread dough. However, according to the present invention, the bread dough expands in the direction of the arrow shown in FIG. 13 (a), that is, the vertical direction and the horizontal direction in the fermentation baking stage, and the side surface of the bread dough 1C is the wall surface of the bread mold 6 and the adjacent bread dough 1C. As shown in FIG. 13 (b), the pressure in the bread dough 1C increases, and this pressure forcibly causes the air in the gap generated on the winding surface of the bread dough to be forced out along the winding surface of the bread dough. It works to discharge in the direction of arrow A in FIG. As a result, even a bread in which solid matter is sprinkled on the rolled up surfaces can be produced without leaving large bubbles in the bread dough.
[0072]
【The invention's effect】
As described above, the present invention provides means capable of cutting a rod-shaped bread dough having a mating surface obtained by combining the surfaces of bread dough and continuously filling the bread mold with the cut surface facing upward. Thus, high-quality bread can be efficiently produced.
[Brief description of the drawings]
FIG. 1 is an overall explanatory diagram according to an embodiment of the present invention.
FIG. 2 is an operation explanatory diagram of the mold filling device according to the embodiment of the present invention.
FIG. 3 is an operation explanatory diagram of the mold filling device according to the embodiment of the present invention.
FIG. 4 is an operation explanatory diagram of the mold filling device according to the embodiment of the present invention.
FIG. 5 is an operation explanatory diagram of the mold filling device according to the embodiment of the present invention.
FIG. 6 is an operation explanatory diagram of the mold filling device according to the embodiment of the present invention.
FIG. 7 shows a bread-filled state (a) according to one embodiment of the present invention and a bread-filled state (b) according to another embodiment.
FIG. 8 shows a filling state of a bread type according to another embodiment of the present invention.
FIG. 9 shows a filling state of a bread type mold according to another embodiment of the present invention.
FIG. 10 shows a filling state of a bread type mold according to another embodiment of the present invention.
FIG. 11 shows a filling state of a bread type mold according to another embodiment of the present invention.
FIG. 12 is an overall explanatory view according to another embodiment of the present invention.
FIG. 13 is a schematic diagram for explaining the action of discharging bubbles in the case of bread in which a solid material is spread on the rolled-up surface of bread dough.
[Explanation of symbols]
1A Sheet dough
1B Sticky bread dough
1C Bread dough cut
2 Winding device
21 Conveyor
22 Motor
23 Roller
3 Cutting device
4 transfer conveyor
5 Type filling equipment
6 Bread type
61 Bread type conveyor
100 Solid matter spraying device

Claims (9)

In a bread manufacturing method in which bread dough is filled in a bread mold, fermented, and then baked, a rod-shaped bread dough having a mating surface in which the surfaces of the bread dough are cut together and cut to a predetermined length is at least a cut surface of the rod-shaped bread dough. A method for producing bread, wherein one or more are arranged facing the upper side of the bread mold. In a bread manufacturing method in which bread dough is filled into a bread mold, fermented, and then baked, a bar-shaped bread dough having a mating surface in which the surfaces of bread dough are combined and previously cut into a predetermined length with solids scattered therein A method for producing bread, characterized in that at least one of the cut surfaces of the bread dough is arranged facing upwards of the bread mold. A transfer conveyor for transferring the rod-shaped bread dough cut to a predetermined length, and a mold filling device for transferring at least one of the cut surfaces of the rod-shaped bread dough transferred by the transfer conveyor to the bread mold An apparatus for producing bread characterized by comprising: In a method for producing bread that is baked after filling and fermenting the bread dough in a bread mold, the sheet bread dough is formed and conveyed by a conveyor, and the sheet-like bread dough has a mating surface that combines the surfaces of the bread dough A step of forming the rod-shaped bread dough, a step of cutting the rod-shaped bread dough into a predetermined length, and a step of disposing at least one cut surface of the rod-shaped bread dough cut into a predetermined length upward of the bread mold A method for producing bread characterized by comprising: The bread manufacturing method according to claim 4, further comprising a step of spraying solid material on the sheet-like bread dough in the step of forming the sheet-like bread dough and transporting the dough by a conveyor. Manufacturing method. A conveying device for conveying the sheet-shaped bread dough, a rod-shaped bread dough forming device for forming the sheet-shaped bread dough into a rod-shaped bread dough having a mating surface obtained by combining the surfaces of the bread dough, and a cutting device for cutting the rod-shaped bread dough to a predetermined length A transfer conveyor for transferring the rod-shaped bread dough cut to a predetermined length, and a mold filling for transferring at least one of the cut surfaces of the bread dough transferred by the transfer conveyor to the bread mold An apparatus for producing bread. 7. The bread manufacturing apparatus according to claim 6, further comprising a solid material spraying apparatus in the transporting apparatus for transporting the sheet-shaped bread dough. The method for producing bread according to claim 4 or 5, wherein the step of forming the sheet-shaped bread dough into a rod-shaped bread dough having a mating surface in which the surfaces of the bread dough are combined with each other is performed from one side end of the sheet dough. A method for producing bread, which is a step of forming a continuous bar-shaped bread dough by winding in a direction. The bread manufacturing method according to any one of claims 1, 2, 4, 5, and 8, further comprising a step of flattening the rod-shaped bread dough.

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