JP2008289442A - Method for producing bread using yudane (kneaded flour), and dough heating and stirring machine and dough pounding machine therefor - Google Patents

Method for producing bread using yudane (kneaded flour), and dough heating and stirring machine and dough pounding machine therefor Download PDF

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JP2008289442A
JP2008289442A JP2007140128A JP2007140128A JP2008289442A JP 2008289442 A JP2008289442 A JP 2008289442A JP 2007140128 A JP2007140128 A JP 2007140128A JP 2007140128 A JP2007140128 A JP 2007140128A JP 2008289442 A JP2008289442 A JP 2008289442A
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hot water
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JP4406653B2 (en
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Kazumi Nakagawa
Yoshinori Nakagawa
Setsu Nakai
節 中井
一巳 中川
義則 中川
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Nakai Kikai Kogyo Kk
中井機械工業株式会社
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Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing breads by using a yudane (kneaded flour with hot water), capable of surely improving the springy sensation, moist sensation and other textures as general qualities. <P>SOLUTION: A bowl pan 5 of a dough heating and stirring machine A is charged with 20-30 pts.wt. of wheat flour in 100 pts.wt. of wheat flour and subsidiary materials other than yeast, together with water of an amount corresponding to 2.0-2.5 times weight of the 20-30 pts.wt. of wheat flour. The charged mixture is kneaded, while heating with a heating source of the stirring machine to form a yudane dough having a kneaded temperature of 75-95°C, and the yudane dough, the remaining part of the wheat flour and subsidiary materials other than shortening and butter are charged together with water into the mortar 111 of a dough-pounding machine B, kneaded with the rotating mortar and a stationary resistant blade 139, until the mixture temporarily goes into a hydrated state and is subsequently kneaded by pounding with a pestle 86, while rotating the mortar to obtain bread dough having a kneaded temperature of 25-30°C. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

本発明は湯種生地に基く独特のモチモチ感としっとり感のみならず、ソフト感や口溶けの良好さ、甘味、香り、その他の食感をも総合品質として、確実に増大させ得る湯種製パン方法と、そのための最もふさわしい生地加熱攪拌機並びに生地搗き機に関する。   The present invention is not limited to a unique moist and moist feeling based on the hot water dough, but also has a soft feeling, good meltability, sweetness, aroma, and other textures that can be reliably increased as a comprehensive quality. The present invention relates to a method and the most suitable dough heating stirrer and dough grinder.

小麦粉の一部に熱湯を加えて混捏し、その小麦粉中の澱粉がα化された生地を湯種として使う湯種製パン方法は、下記特許文献1〜12に広く開示されている。
特公昭46−5019号公報特開昭62−175134号公報特公平4−24017号公報特公平6−9457号公報特許第3080368号公報特許第3167692号公報特開2002−34436号公報特開2003−23955号公報特開2003−23956号公報特開2003−265093号公報特開2004−29号公報特開2006−42809号公報
小麦粉の一部に熱湯を加えて混捏し、その小麦粉中の澱粉がα化された生地を湯種として使う湯種製パン方法は、下記特許文献1〜12に広く開示されている。
特公昭46−5019号公報特開昭62−175134号公報特公平4−24017号公報特公平6−9457号公報特許第3080368号公報特許第3167692号公報特開2002−34436号公報特開2003−23955号公報特開2003−23956号公報特開2003−265093号公報特開2004−29号公報特開2006−42809号公報
小麦粉の一部に熱湯を加えて混捏し、その小麦粉中の澱粉がα化された生地を湯種として使う湯種製パン方法は、下記特許文献1〜12に広く開示されている。
特公昭46−5019号公報特開昭62−175134号公報特公平4−24017号公報特公平6−9457号公報特許第3080368号公報特許第3167692号公報特開2002−34436号公報特開2003−23955号公報特開2003−23956号公報特開2003−265093号公報特開2004−29号公報特開2006−42809号公報
小麦粉の一部に熱湯を加えて混捏し、その小麦粉中の澱粉がα化された生地を湯種として使う湯種製パン方法は、下記特許文献1〜12に広く開示されている。
特公昭46−5019号公報特開昭62−175134号公報特公平4−24017号公報特公平6−9457号公報特許第3080368号公報特許第3167692号公報特開2002−34436号公報特開2003−23955号公報特開2003−23956号公報特開2003−265093号公報特開2004−29号公報特開2006−42809号公報
小麦粉の一部に熱湯を加えて混捏し、その小麦粉中の澱粉がα化された生地を湯種として使う湯種製パン方法は、下記特許文献1〜12に広く開示されている。
特公昭46−5019号公報特開昭62−175134号公報特公平4−24017号公報特公平6−9457号公報特許第3080368号公報特許第3167692号公報特開2002−34436号公報特開2003−23955号公報特開2003−23956号公報特開2003−265093号公報特開2004−29号公報特開2006−42809号公報
小麦粉の一部に熱湯を加えて混捏し、その小麦粉中の澱粉がα化された生地を湯種として使う湯種製パン方法は、下記特許文献1〜12に広く開示されている。
特公昭46−5019号公報特開昭62−175134号公報特公平4−24017号公報特公平6−9457号公報特許第3080368号公報特許第3167692号公報特開2002−34436号公報特開2003−23955号公報特開2003−23956号公報特開2003−265093号公報特開2004−29号公報特開2006−42809号公報
小麦粉の一部に熱湯を加えて混捏し、その小麦粉中の澱粉がα化された生地を湯種として使う湯種製パン方法は、下記特許文献1〜12に広く開示されている。
特公昭46−5019号公報特開昭62−175134号公報特公平4−24017号公報特公平6−9457号公報特許第3080368号公報特許第3167692号公報特開2002−34436号公報特開2003−23955号公報特開2003−23956号公報特開2003−265093号公報特開2004−29号公報特開2006−42809号公報
小麦粉の一部に熱湯を加えて混捏し、その小麦粉中の澱粉がα化された生地を湯種として使う湯種製パン方法は、下記特許文献1〜12に広く開示されている。
特公昭46−5019号公報特開昭62−175134号公報特公平4−24017号公報特公平6−9457号公報特許第3080368号公報特許第3167692号公報特開2002−34436号公報特開2003−23955号公報特開2003−23956号公報特開2003−265093号公報特開2004−29号公報特開2006−42809号公報
小麦粉の一部に熱湯を加えて混捏し、その小麦粉中の澱粉がα化された生地を湯種として使う湯種製パン方法は、下記特許文献1〜12に広く開示されている。
特公昭46−5019号公報特開昭62−175134号公報特公平4−24017号公報特公平6−9457号公報特許第3080368号公報特許第3167692号公報特開2002−34436号公報特開2003−23955号公報特開2003−23956号公報特開2003−265093号公報特開2004−29号公報特開2006−42809号公報
小麦粉の一部に熱湯を加えて混捏し、その小麦粉中の澱粉がα化された生地を湯種として使う湯種製パン方法は、下記特許文献1〜12に広く開示されている。
特公昭46−5019号公報特開昭62−175134号公報特公平4−24017号公報特公平6−9457号公報特許第3080368号公報特許第3167692号公報特開2002−34436号公報特開2003−23955号公報特開2003−23956号公報特開2003−265093号公報特開2004−29号公報特開2006−42809号公報
小麦粉の一部に熱湯を加えて混捏し、その小麦粉中の澱粉がα化された生地を湯種として使う湯種製パン方法は、下記特許文献1〜12に広く開示されている。
特公昭46−5019号公報特開昭62−175134号公報特公平4−24017号公報特公平6−9457号公報特許第3080368号公報特許第3167692号公報特開2002−34436号公報特開2003−23955号公報特開2003−23956号公報特開2003−265093号公報特開2004−29号公報特開2006−42809号公報
小麦粉の一部に熱湯を加えて混捏し、その小麦粉中の澱粉がα化された生地を湯種として使う湯種製パン方法は、下記特許文献1〜12に広く開示されている。
特公昭46−5019号公報特開昭62−175134号公報特公平4−24017号公報特公平6−9457号公報特許第3080368号公報特許第3167692号公報特開2002−34436号公報特開2003−23955号公報特開2003−23956号公報特開2003−265093号公報特開2004−29号公報特開2006−42809号公報
小麦粉の一部に熱湯を加えて混捏し、その小麦粉中の澱粉がα化された生地を湯種として使う湯種製パン方法は、下記特許文献1〜12に広く開示されている。
特公昭46−5019号公報特開昭62−175134号公報特公平4−24017号公報特公平6−9457号公報特許第3080368号公報特許第3167692号公報特開2002−34436号公報特開2003−23955号公報特開2003−23956号公報特開2003−265093号公報特開2004−29号公報特開2006−42809号公報
Hot water bread making methods using hot water added to a part of wheat flour to knead and using the dough in which the starch in the flour is pregelatinized as hot water seeds are widely disclosed in Patent Documents 1 to 12 below. Hot water bread making methods using hot water added to a part of wheat flour to knead and using the dough in which the starch in the flour is pregelatinized as hot water seeds are widely disclosed in Patent Documents 1 to 12 below.
Japanese Patent Publication No.46-5019 Japanese Patent Publication No.46-5019 JP-A-62-175134 JP-A-62-175134 Japanese Examined Patent Publication No. 4-24017 Japanese Examined Patent Publication No. 4-24017 Japanese Patent Publication No. 6-9457 Japanese Patent Publication No. 6-9457 Japanese Patent No. 3080368 Japanese Patent No. 3080368 Japanese Patent No. 3167692 Japanese Patent No. 3167692 JP 2002-34436 A JP 2002-34436 A JP 2003-23955 A JP 2003-23955 A Japanese Patent Laid-Open No. 2003-23956 Japanese Patent Laid-Open No. 2003-23956 JP 2003-265093 A JP 2003-265093 A Japanese Patent Laid-Open No. 2004-29 Japanese Patent Laid-Open No. 2004-29 JP 2006-42809 A JP 2006-42809 A

又、本出願人の関連会社がパン生地の製造装置(パン生地搗き機)として、先に下記特許文献13、14を提案した。
特許第2631430号公報特許第2950498号公報
又、本出願人の関連会社がパン生地の製造装置(パン生地搗き機)として、先に下記特許文献13、14を提案した。
特許第2631430号公報特許第2950498号公報
又、本出願人の関連会社がパン生地の製造装置(パン生地搗き機)として、先に下記特許文献13、14を提案した。
特許第2631430号公報特許第2950498号公報
Further, an affiliated company of the present applicant previously proposed the following Patent Documents 13 and 14 as a bread dough manufacturing apparatus (bread dough machine). Further, an affiliated company of the present applicant previously proposed the following Patent Documents 13 and 14 as a bread dough manufacturing apparatus (bread dough machine).
Japanese Patent No. 2631430 Japanese Patent No. 2631430 Japanese Patent No. 2950498 Japanese Patent No. 2950498

一般に湯種製パン方法では、澱粉のα化に必要な温度との関係上、湯種生地の捏ね上げ温度が約60℃〜65℃として、又湯種生地作成時の小麦粉に対する熱湯の混合比率が約1.0倍〜1.2倍として、各々設定されている通例であるところ、熱湯の混合比率(加水比率)と上記捏ね上げ温度とは互いに密接不可分の有機的な相関々係にある。   In general, in the hot-bread bakery method, the mixing temperature of hot water with respect to the wheat flour at the time of making the hot-dough dough is about 60 ° C to 65 ° C due to the temperature required for the gelatinization of starch. Is usually set as about 1.0 times to 1.2 times, and the mixing ratio (hydrolysis ratio) of hot water and the above-mentioned kneading temperature are inseparably organically correlated with each other. .

その場合、湯種製パン方法に係る上記特許文献1〜12のうち、特許第3080368号公報(特許文献5)と特開2002−34436号公報(特許文献7)には、湯種生地(中麺)を作成するための条件として、第1に使用される小麦粉100重量部に対する50〜400重量部(約0.5倍〜4.0倍)の熱湯又は水を混合すること、第2に捏ね上げ温度を55℃〜80℃や55℃〜98℃に設定すること、第3に熱湯の代りに常温の水を使用し、これを小麦粉と一緒に加熱しつつ混捏することが記載されている点で、その総合的に本発明と最も近似する公知技術であると考えられる。   In that case, among the above-mentioned Patent Documents 1 to 12 relating to the hot water type bread making method, Japanese Patent No. 3080368 (Patent Document 5) and Japanese Patent Application Laid-Open No. 2002-34436 (Patent Document 7) include hot water seed dough (medium As a condition for preparing (noodles), 50 to 400 parts by weight (about 0.5 to 4.0 times) of hot water or water with respect to 100 parts by weight of flour used in the first, secondly It is described that the kneading temperature is set to 55 ° C. to 80 ° C. or 55 ° C. to 98 ° C., and third, normal temperature water is used instead of hot water, and this is mixed with heating with flour. Therefore, it is considered that this is a publicly known technique that is most closely approximated to the present invention.

ところが、上記特許第3080368号発明と特開2002−34436号発明には、その第1、2条件の数値範囲について、上限理由と下限理由が全然記載されておらず、本出願人の追試によれば、未だ下記の諸問題がある。   However, the above patent No. 3080368 invention and Japanese Patent Application Laid-Open No. 2002-34436 do not describe the upper limit reason and the lower limit reason at all for the numerical ranges of the first and second conditions. There are still the following problems.

即ち、特開2002−34436号発明はその捏ね上げ温度の上限数値(98℃)を除くほかの全体として、特許第3080368号発明と実質的に同一であるため、その特許第3080368号発明を引用して説明すると、これの明細書段落〔0016〕に「熱湯あるいは水の量は、中麺の練り上げに使用される小麦粉100重量部に対して、50〜400重量部程度である」と記載されている数値限定範囲のうち、その小さな2倍未満の混合比率のもとで、「55℃〜80℃」の捏ね上げ温度まで加熱した場合には、その約65℃を越えた当りから澱粉のα化が速く進み過ぎて、湯種生地が急激に硬くなり、生地中の自由水が減少するため、その独自に固まるダマを多く発生するのである。そのダマを爾後工程の本捏作用時間中において、完全に解消することもできず、製パン後も残るため、食感が悪くなる。   That is, the invention of Japanese Patent Laid-Open No. 2002-34436 is substantially the same as the invention of Japanese Patent No. 3080368 except for the upper limit value (98 ° C.) of the raising temperature, and therefore the invention of Japanese Patent No. 3080368 is cited. In the paragraph [0016] of this specification, it is described that “the amount of hot water or water is about 50 to 400 parts by weight with respect to 100 parts by weight of flour used for kneading medium noodles”. In the limited range of numerical values, when the mixture is heated up to a brewing temperature of “55 ° C. to 80 ° C.” under a small mixing ratio of less than 2 times, the starch will start from the point above about 65 ° C. Since the alpha conversion progresses too quickly, the hot water dough becomes stiff and the free water in the dough decreases, resulting in a lot of lumps that are uniquely hardened. The lumps cannot be completely eliminated during the main cooking operation time in the post-cooking process, and remain after baking, resulting in poor texture.

他方、上記数値限定範囲のうち、逆に大きな2.5倍を越える程の混合比率では、言わばシャブシャブの性状にあるため、その捏ね上げ温度(55℃〜80℃)の高低如何に拘らず、又如何に長時間混捏するも、粘弾的に変形せず、湯種生地としてまとまり団塊化することはない。仮りに、2.5倍〜3.0倍程度の混合比率として、長時間の混捏により団塊化し得たとしても、風味の著しい低下やケービング現象の発生を招く結果となる。   On the other hand, in the above numerical limited range, on the contrary, at a mixing ratio exceeding 2.5 times larger, so-called shab shab properties, so regardless of whether the raising temperature (55 ° C. to 80 ° C.) is high or low, Moreover, no matter how long it is mixed, it does not deform viscoelastically and does not clump together as a hot water dough. Even if it can be agglomerated by mixing for a long time at a mixing ratio of about 2.5 times to 3.0 times, it results in a significant decrease in flavor and occurrence of caving phenomenon.

更に、上記特許第3080368号発明の特許請求の範囲・請求項3には、「常温の水を使用して加熱しつつ混捏する」とあるが、その加熱するための具体的な手段や、加熱作用と混捏作用とを同時進行する内容は、発明の詳細な説明に全然開示されていない。   Further, in claim 3 and claim 3 of the invention of the above-mentioned Patent No. 3080368, there is "mixing while heating at room temperature using water", but specific means for heating, heating The content of simultaneous action and chaotic action is not disclosed in the detailed description of the invention.

その加熱手段に限っては、明細書段落〔0018〕に「常温の水を使用する場合には、小麦粉とイーストを除く各種副材料とともに、電子レンジによって加熱した後に混捏されて、中麺に練り上げられる。」と記載されているが、この記載から確認できるように、中麺(湯種生地)の加熱作用と混捏作用とは同時進行されていない。   As for the heating means only, the paragraph [0018] in the specification states, “When water at room temperature is used, it is mixed with various auxiliary materials other than flour and yeast, after being heated by a microwave oven, and then kneaded into medium noodles. However, as can be confirmed from this description, the heating action and the kneading action of the noodles (boiled dough) are not proceeding simultaneously.

茲に、電子レンジは電磁波の照射による誘電加熱方式であるため、水だけの加熱が速く進み、加熱の進まない小麦粉がその水膜により封じ込められて、ダマとなりやすく、やはり有効な湯種生地を作成することができないのである。   In addition, the microwave oven is a dielectric heating method that uses electromagnetic radiation, so that only water is heated quickly, and the unheated flour is trapped by the water film, which can easily become lumps, and it is possible to use an effective hot water dough. It cannot be created.

又、湯種生地作成上の加熱方法として、ミキサーから一旦取りはずしたミキサーボールに、水を入れて加熱し、その沸騰後に小麦粉を加え、加熱を止めて、上記ミキサーボールをミキサーに再度セットし、混練する方法(上記特許文献3)の場合、その混練作用中には加熱されていないため、湯種生地が徐々に冷めてゆく結果となり、その捏ね上げ温度を約65℃以上に高めることは至難の業である。   In addition, as a heating method for making hot water seed dough, water is added to the mixer ball once removed from the mixer and heated, and after boiling, flour is added, heating is stopped, and the mixer ball is set in the mixer again. In the case of the kneading method (Patent Document 3 above), since it is not heated during the kneading operation, the hot water dough gradually cools, and it is extremely difficult to raise the kneading temperature to about 65 ° C. or higher. It is a work of.

同じく湯種生地作成上の加熱方法として、ミキサーに小麦粉と熱湯を一緒に入れ、その混捏時にはミキサーの下部を熱湯が入ったボールに漬ける方法(特許文献8、9)もあるが、これはあくまでも間接的な湯煎として、やはり湯種生地の捏ね上げ温度は高くとも約65℃にとどまる。   Similarly, there is a heating method for making hot water seed dough (powder 8 and 9), in which flour and hot water are put together in a mixer and the lower part of the mixer is immersed in a bowl containing hot water when mixing. As an indirect hot water bath, the brewing temperature of the hot water dough is still about 65 ° C. at the highest.

このような湯種生地の捏ね上げ温度を約65℃以上に高めることができないことは、ミキサーボールの底面に臨む加熱源を具備していないミキサーでの言わば宿命である。   The fact that the temperature for raising the hot water dough cannot be raised to about 65 ° C. or higher is a fate of a mixer that does not have a heating source facing the bottom surface of the mixer ball.

それにもまして、従来の湯種製パン方法では特許文献3、4や特許文献8、9の実施例に記載されているとおり、湯種生地作成工程とその後の本捏作用工程との何れにおいても、図37に示すようなフックやビーター、ダブルアーム、バー、その他の回転攪拌子(1)が取り付けられた竪型ミキサー(a)を、終始一貫して使っているのである。   In addition, as described in the examples of Patent Documents 3 and 4 and Patent Documents 8 and 9, in the conventional hot water type bread making method, both the hot water seed dough making process and the subsequent main koji action process are used. 37, a vertical mixer (a) to which a hook, beater, double arm, bar, and other rotary stirrer (1) are attached as shown in FIG. 37 is used throughout.

つまり、竪型ミキサー(a)の回転運動する上記攪拌子(1)によって、湯種生地や本捏生地(m)を強制的に掻き廻し、その攪拌子(1)とミキサーボール(2)の内壁面との相互間において、生地(m)に圧縮、引き伸ばし、叩き、その他の塑性変形作用を反復的に付与しており、このことは横型ミキサーでも同様である。このような竪型や横型のミキサー(a)も、そのミキサーボール(2)の底面に臨む加熱源を具備していない。   In other words, the above-mentioned stirrer (1) in which the vertical mixer (a) rotates, forcibly stirs the hot water dough or the main persimmon dough (m), and the stirrer (1) and the mixer ball (2) Between the inner wall surfaces, the dough (m) is repeatedly compressed, stretched, beaten, and other plastic deformation actions, and this is also the case with horizontal mixers. Such vertical and horizontal mixers (a) also do not have a heating source facing the bottom surface of the mixer ball (2).

そのため、湯種生地作成工程と本捏作用工程との何れにあっても、その小麦粉を水和する初期段階では、上記攪拌子(1)の混練作用が生地(m)に効果的に働かず、いたづらに長時間を要することとなる。又、生地(m)が水和状態から或る程度粘結固形化した後には、その混捏中に攪拌子(1)のフックやビーターなどが生地(m)中へ喰い込み、これを強制的に引っ掻き廻す関係上、グルテンの網状組織を切断してしまいやすく、生地(m)に多大のダメージを与える。   Therefore, in any of the hot water dough preparation process and the main koji action process, the kneading action of the stirrer (1) does not effectively act on the dough (m) in the initial stage of hydrating the flour. It will take a long time. Also, after the dough (m) has solidified to some extent from the hydrated state, the hooks and beaters of the stirrer (1) bite into the dough (m) during the kneading, and this is forced Due to the scratching, the gluten network is easily cut, and the dough (m) is greatly damaged.

更に、竪型ミキサー(a)には生地反転用の固定抵抗羽根が無く、生地(m)が攪拌子(1)と一緒に連れ廻るだけであるため、その全体をすばやく且つ均一に混捏作用させ難く、それだからと言って攪拌子(1)を高速回転させると、その回転遠心力により水が生地(m)中へますます浸透しなくなるほか、グルテンの網状組織も破壊されてしまうのである。   In addition, the vertical mixer (a) has no fixed resistance blades for reversing the dough, and the dough (m) is merely rotated together with the stirrer (1), so that the whole can be mixed quickly and uniformly. If the stirrer (1) is rotated at a high speed because it is difficult, water will not penetrate into the dough (m) due to the rotational centrifugal force, and the gluten network will be destroyed.

特に、湯種生地の捏ね上げ温度が上記特許第3080368号発明のような約80℃として高く設定されると、その生地(m)は高速にα化して、硬く団塊化するため、爾後の本捏作用工程において、上記ミキサー(a)の回転攪拌子(1)に過大な負荷・抵抗を与え、生地(m)を円滑にほぐし混捏することができなくなる。   In particular, if the temperature for raising the hot water dough is set as high as about 80 ° C. as in the above-mentioned Japanese Patent No. 3080368, the dough (m) is α-ized at high speed and hardened into a nodule. In the cocoon action step, an excessive load / resistance is applied to the rotary stirrer (1) of the mixer (a), and the dough (m) cannot be loosened and kneaded smoothly.

その意味から、湯種製パン方法に用いる装置はただ単なる量産効果の達成のみならず、生地との本質的な作用関係上極めて重要である。   In that sense, the apparatus used for the hot-bread bakery method is extremely important not only for achieving the mass production effect but also for the essential working relationship with the dough.

本発明はこのような諸問題の改良を目的としており、その目的を達成するために、請求項1では湯種製パン方法として、ボール鍋を加熱する電気又はガスの加熱源と、そのボール鍋の内部へ差し込み使用される生地焦げ付き防止用の回転攪拌羽根並びに生地反転用の固定抵抗羽根とを備えた生地加熱攪拌機を用いて、   The present invention aims to improve such problems, and in order to achieve the object, in claim 1, as a hot water type bread making method, an electric or gas heating source for heating a ball pan, and the ball pan Using a dough heating stirrer equipped with a rotating stirring blade for preventing the burning of the dough and a fixed resistance blade for turning the dough

先ず、パン生地の形成に必要な小麦粉100重量部のうちの20〜30重量部と、イースト以外の各種副原料とを上記加熱攪拌機のボール鍋へ、その小麦粉20〜30重量部の2.0倍〜2.5倍に相当する水と一緒に投入した上、上記加熱源により加熱し乍ら上記回転攪拌羽根と固定抵抗羽根により混捏して、その捏ね上げ温度が75℃〜95℃の湯種生地を作成する工程と、   First, 20 to 30 parts by weight of 100 parts by weight of flour necessary for the formation of bread dough and various auxiliary materials other than yeast are put into the bowl pot of the heating stirrer and 2.0 times the 20 to 30 parts by weight of the flour. Hot water with a temperature of 75 ° C. to 95 ° C., which is added together with water corresponding to ˜2.5 times and mixed with the rotary stirring blade and the fixed resistance blade while being heated by the heating source. The process of creating the dough,

臼の内部に臨む生地反転用の抵抗羽根と、その臼の底面に向かって直進的に往復運動し、且つ臼との相互間に挟み付けられた生地と一緒に連れ廻り得る杵とを備えた生地搗き機を用いて、   A resistance blade for reversing the fabric facing the inside of the mortar and a reed that reciprocates linearly toward the bottom of the mortar and that can be rotated with the fabric sandwiched between the mortars. Using a dough grinder

次に、上記湯種生地と上記小麦粉の残部並びにショートニングやバター以外の各種副原料とを上記生地搗き機の臼へ、水と一緒に投入した上、その臼と抵抗羽根との何れか一方を回転させ、他方を固定状態に保つことにより、一旦水和状態になるまで混練した後、その回転中に引き続き上記杵で搗くことにより混捏して、その捏ね上げ温度が25℃〜30℃のパン生地に仕上げる本捏作用工程とを含むことを特徴とする。   Next, the hot water dough, the remainder of the flour, and various auxiliary materials other than shortening and butter are poured into the mortar of the dough grinder together with water, and either the mortar or the resistance blade is used. Rotating and maintaining the other in a fixed state, kneading until it is once hydrated, and then kneading by the above smashing during the rotation, the dough temperature is 25 ℃ ~ 30 ℃ And a main working process for finishing.

又、請求項2では湯種製パン用の生地加熱攪拌機として、据付け機筐の上面に受け止め支持されたボール鍋と、そのボール鍋を下方から加熱する電気又はガスの加熱源と、上記ボール鍋の内部へ上方から差し込み使用される擬似錨型の生地焦げ付き防止用回転攪拌羽根と、同じくボール鍋の内部へ上方から差し込み使用されるヘラ型の生地反転用固定抵抗羽根とを備え、   Further, in claim 2, as a dough heating stirrer for hot-bread bakery, a ball pan supported and supported on the upper surface of the installation machine housing, an electric or gas heating source for heating the ball pan from below, and the ball pan A pseudo-stirdle-shaped rotating stirrer blade for preventing burning of the dough, which is inserted from above into the inside, and a spatula-shaped dough reversing fixed resistance blade, which is also inserted from above into the inside of the ball pan,

上記ボール鍋内の製パン用湯種生地に差し込み使用される接触式温度センサー付きの送信機を、上記回転攪拌羽根の回転軸線上へ着脱自在に、且つその攪拌羽根の周囲を一体的に公転運動し得るように取り付ける一方、 A transmitter with a contact-type temperature sensor that is used by inserting into the bread making dough in the bowl is removably attached to the rotation axis of the rotary stirring blade and integrally revolves around the stirring blade. While attached to be able to exercise,

その送信機と対応する受信機を上記据付け機筐に取り付けて、 Attach the receiver corresponding to the transmitter to the installation machine housing,

上記攪拌羽根と抵抗羽根とが混捏中にある湯種生地の加熱温度を、上記温度センサーにより測定すると共に、その測定した加熱温度データを上記送信機から受信機へ、無線信号として送信し、   While measuring the heating temperature of the hot water dough in which the stirring blade and the resistance blade are mixed with the temperature sensor, the measured heating temperature data is transmitted from the transmitter to the receiver as a radio signal,

やがて湯種生地の加熱温度が目標とする75℃〜95℃の捏ね上げ温度に達した時、その受信機から出力する制御信号により、上記加熱源の加熱作用を自づと停止又は弱めるように定めたことを特徴とする。   Eventually, when the heating temperature of the hot water dough reaches the target temperature of 75 ° C to 95 ° C, the heating action of the heating source is stopped or weakened by the control signal output from the receiver. It is characterized by having decided.

更に、請求項3では同じく湯種製パン用の生地搗き機として、据付け機筐に内蔵の臼駆動モーターによって回転される臼と、その臼の内部へ上方から差し込み使用される生地反転用の固定抵抗羽根と、同じく据付け機筐に内蔵の別個な杵駆動モーターにより、上記臼の底面に向かって一定ストロークだけクランク運動される杵昇降軸とを備え、   Further, in claim 3, as a dough-making machine for hot-bread bread, a mortar that is rotated by a mortar drive motor built in the installation machine case, and a dough reversal fixing that is inserted into the mortar from above and used. A resistance blade and a vertical shaft that is cranked by a fixed stroke toward the bottom of the die by a separate vertical drive motor built into the installation machine housing,

上記臼に投入されたパン生地の搗き用杵をその杵昇降軸の下端部へ、ベアリングを介して遊転自在に套嵌させることにより、上記杵が下降した時臼との上下相互間に広くとも約10mmの一定間隙を保ち、且つその間隙に挟み付けられた生地と一緒に連れ廻るように定めると共に、   The bread dough that has been thrown into the mortar is slidably fitted to the lower end of the heel lifting shaft via a bearing so that the mortar can be moved freely between the upper and lower sides of the mortar. Keeping a constant gap of about 10mm and setting it to rotate with the fabric sandwiched in the gap,

上記固定抵抗羽根を据付け機筐から臼の内壁面とほぼ平行に弯曲しつつ、且つその臼の回転進行方向に順応する前下がり傾斜姿勢として差し込むことにより、上記パン生地を臼の回転に連れて自づと絡らみ付け前進させ乍ら、その前下端部から臼の回転中心部へ誘導し得るように定めたことを特徴とする。   By inserting the fixed resistance blade from the installation machine housing in a forwardly inclined posture that is curved substantially parallel to the inner wall surface of the mortar and adapts to the rotational direction of the mortar, the bread dough is automatically moved along with the rotation of the mortar. It is characterized in that it is determined so that it can be guided from its front lower end to the center of rotation of the die while being entangled and advanced.

請求項4では上記請求項3に従属する構成として、臼内のパン生地に差し込み使用される接触式温度センサー付きの送信機を、上記臼における底面の偏心部へ着脱自在に、且つその臼との一体的に公転運動し得るように取り付ける一方、   According to a fourth aspect of the present invention, as a configuration dependent on the third aspect, a transmitter with a contact-type temperature sensor used for insertion into bread dough in a die can be attached to and detached from the eccentric portion of the bottom surface of the die, and While attached so that it can revolve integrally,

その送信機と対応する受信機を据付け機筐に取り付けて、 Attach the receiver corresponding to the transmitter to the installation housing,

上記臼内での混捏中にあるパン生地の温度を、上記温度センサーにより測定すると共に、その測定した温度データを上記送信機から受信機へ、無線信号として送信し、 While measuring the temperature of the dough in the mortar in the mortar with the temperature sensor, the measured temperature data is transmitted as a radio signal from the transmitter to the receiver,

やがてパン生地の温度が目標とする25℃〜30℃の捏ね上げ温度に達した時、その受信機から出力する制御信号により、臼の回転運動と杵の昇降運動を自づと停止させるように定めたことを特徴とする。   Eventually, when the dough temperature reaches the target 25 ° C. to 30 ° C. raising temperature, the control signal output from the receiver determines that the rotational movement of the mortar and the raising / lowering movement of the crumb will be stopped by itself. It is characterized by that.

請求項1の湯種製パン方法によれば、パン生地の形成上必要な小麦粉100重量部のうちの20〜30重量部に対して、その2.0倍〜2.5倍の水を多く加えることにより、湯種生地の捏ね上げ温度が75℃〜95℃として、その澱粉のα化が高速に進行しても、結合状態がソフトで解けやすいため、本捏作用工程でのパン生地中へ滑らかに分散されることとなり、独自に固まるダマとして残ることがない。   According to the hot-bread bakery method according to claim 1, a large amount of water that is 2.0 to 2.5 times is added to 20 to 30 parts by weight of 100 parts by weight of flour required for forming bread dough. As a result, the kneading temperature of the hot water dough is 75 ° C to 95 ° C, and even if the starch is pregelatinized at a high speed, the binding state is soft and easy to dissolve, so the dough is smooth into the bread dough during the main koji action process. Will not be left as an independent solidified dama.

又、湯種生地の捏ね上げ温度を75℃〜95℃として高く設定するも、これを混捏するために使われる生地加熱攪拌機は、冒頭に述べた従来の竪型ミキサーや横型ミキサーと異なり、電気又はガスによる加熱源と生地焦げ付き防止用の回転攪拌羽根並びに生地反転用の固定抵抗羽根を具備しているため、短時間での効率良く湯種生地を作成できるばかりでなく、その混捏作用と加熱作用との同時進行により、上記湯種生地が経時的に冷めたり、焦げ付いたりするおそれがなく、目標とする高い捏ね上げ温度を確実に得られるのである。   The dough heating and agitator used for kneading the hot water dough is set to a high temperature of 75 ° C to 95 ° C. Unlike the conventional vertical mixer and horizontal mixer described at the beginning, Or it is equipped with a heating source by gas, a rotating stirring blade for preventing the fabric from being burnt, and a fixed resistance blade for reversing the fabric, so that not only can the hot water dough be made efficiently in a short time, but also its chaotic action and heating. Simultaneously with the action, the hot water dough is not likely to be cooled or burnt over time, and the target high kneading temperature can be reliably obtained.

更に、本捏作用工程では上記湯種生地作成用の加熱攪拌機と別個な生地搗き機が使われ、これは臼の底面に向かって往復運動する杵により、パン生地を搗く(加圧する)ようになっているため、その小麦粉の水和状態として表面に付着した水を、パン生地の内部へ繰り返し効果的に押し込め浸透させることができ、その意味からも上記湯種生地の高い加水率とも相俟って、粘弾性と膨潤度(保水性)に富むモチモチ感としっとり感、ソフト感、口溶け、その他の食感に優れた美味しい製品を得られるのである。   Further, in the main koji action process, a dough grinder that is separate from the heating stirrer for making the above-mentioned hot water dough is used, and the dough is crushed (pressurized) by a reciprocating motion toward the bottom of the mortar. Therefore, the water adhering to the surface as the hydrated state of the flour can be repeatedly pushed and penetrated into the bread dough, and in that sense also combined with the high water content of the above-mentioned hot water dough In addition, it is possible to obtain a delicious product that is rich in viscoelasticity and swelling degree (water retention), moist and moist, soft, melted in the mouth and other textures.

特に、実施例1の食パンでは湯種生地から本捏作用を受けたパン生地の全体として、90%の高い吸水率を達成することができており、この点図37に示した従来の竪型ミキサーや横型ミキサーを使う湯種製パン方法では、そのフックやビーターなどの攪拌子が回転運動するため、90%の高い吸水率を得ることは到底不可能であり、その高くとも約70%程度にとどまる。   In particular, the bread of Example 1 can achieve a high water absorption rate of 90% as a whole of the bread dough subjected to the main koji action from the hot water dough. The conventional bowl-shaped mixer shown in FIG. In the hot-bread bakery method using a horizontal mixer or the horizontal mixer, the stirrer such as the hook or beater rotates, so that it is impossible to obtain a high water absorption rate of 90%. Stay.

このような回転運動する攪拌子を備えた竪型ミキサーや横型ミキサーと異なり、上記生地搗き機の杵は直線的に往復運動し、しかも臼との相互間に挟み付けられたパン生地と一緒に連れ廻るため、その生地にダメージを与えるおそれもなく、内相・皮質ともに柔らかく、外観上優れた製品を得られるのである。   Unlike the vertical and horizontal mixers equipped with such a rotating stirrer, the straw of the dough grinder linearly reciprocates and is taken together with the bread dough sandwiched between the mortars. Because it turns, there is no risk of damaging the dough, and both the internal phase and cortex are soft, and a product with excellent appearance can be obtained.

請求項2の構成によれば、ボール鍋の底面に加熱源を備えた生地加熱攪拌機であっても、その加熱源による制約を受けることなく、回転攪拌羽根の回転軸線上へ取り付け使用した無線送信機の接触式温度センサーにより、湯種生地の加熱温度を直かに測定・検知することができ、その捏ね上げ温度を75℃〜95℃として正確に得られる効果がある。   According to the structure of Claim 2, even if it is a dough heating stirrer provided with the heating source in the bottom face of the ball pan, the wireless transmission attached and used on the rotation axis of the rotating stirring blade without being restricted by the heating source With the contact temperature sensor of the machine, the heating temperature of the hot water dough can be directly measured and detected, and the kneading temperature is 75 ° C. to 95 ° C., which is obtained accurately.

又、請求項3の構成によれば、回転される臼と一緒に連れ廻るパン生地を、その内部へ臨む特殊な生地反転用の固定抵抗羽根が、自づと臼の回転方向へ絡らみ付け前進させ乍ら、臼の回転中心部へ寄せ集め誘導し、ここへ下降する杵により繰り返し加圧するため、短時間での効率良くパン生地を全体的な均一に混捏できる効果がある。   Further, according to the configuration of claim 3, the special dough-reversing fixed resistance blades facing the inside of the bread dough that rotates with the rotating mortar are entangled with each other in the rotation direction of the mortar. As it advances, it is guided to the center of rotation of the mortar and repeatedly pressed by the heel that descends, so that the bread dough can be mixed uniformly and efficiently in a short time.

その場合、請求項4の構成を採用するならば、パン生地の捏ね上げ温度も25℃〜30℃として、自づと正確に達成することができ、イーストの活発に働く温度に保てる効果がある。   In that case, if the structure of Claim 4 is employ | adopted, the kneading-up temperature of bread dough can also be correctly achieved by setting it as 25 degreeC-30 degreeC, and there exists an effect which can maintain at the temperature which the yeast works actively.

以下、図面に基いて本発明の詳細を説明すると、先ず図1〜3は本発明の湯種製パン方法に用いる生地加熱攪拌機(A)を示しており、(1)は作業床への据付け機筐であって、その水平な上面がテーブル(天板)(2)として、ここには円形の鍋逃がし入れ口(3)とその開口周縁部から一体的に起立する鍋受けフランジ(4)とが設けられている。   Hereinafter, the details of the present invention will be described with reference to the drawings. First, FIGS. 1 to 3 show a dough heating stirrer (A) used in the hot water bread making method of the present invention, and (1) is installed on a work floor. It is a machine casing, and its horizontal upper surface serves as a table (top plate) (2). Here, a round pan escape opening (3) and a pan receiving flange (4) standing up integrally from the peripheral edge of the opening are provided. And are provided.

(5)は上記鍋逃し入れ口(9)へ上方から抜き差し自在に差し込まれ、その鍋受けフランジ(4)によって受け止め支持されるボール鍋(原料収容タンク)であり、その内部に後述する湯種生地作成工程での湯種原料(m1)が投入されることとなる。   (5) is a ball pan (raw material storage tank) that is inserted into the pan outlet (9) so as to be freely inserted and removed from above and supported by the pan receiving flange (4). The hot water seed raw material (m1) in the dough making process will be input.

(6)はボール鍋(5)の底面に臨む加熱源の電磁誘導加熱コイルであって、1本の銅線(リッツ線)から渦巻き状態に周回されており、これには上記据付け機筐(1)に内蔵の励磁用高周波電源(インバーター)(7)から、高周波電流が供給されるようになっている。高周波電源(7)の出力は3KWであるが、後述の湯種生地作成時には約2.4KWとして使用される。   (6) is an electromagnetic induction heating coil of a heating source facing the bottom surface of the ball pan (5), and is wound around in a spiral state from one copper wire (Litz wire). A high frequency current is supplied from an excitation high frequency power source (inverter) (7) built in 1). The output of the high-frequency power source (7) is 3 KW, but is used as about 2.4 KW when making the hot water dough described later.

(8)はその高周波電源(7)の上面に搭載されたアルミ製のフラットな円形コイル支持板、(9)は上記加熱コイル(6)とそのコイル支持板(8)との上下相互間に介挿されたスペーサーであり、セラミックファイバーなどの耐熱材から成る。(10)は上記据付け機筐(1)に設置された加熱用操作パネルを示している。   (8) is an aluminum flat circular coil support plate mounted on the upper surface of the high frequency power source (7), and (9) is between the upper and lower sides of the heating coil (6) and the coil support plate (8). An inserted spacer, made of a heat-resistant material such as ceramic fiber. (10) shows a heating operation panel installed in the installation machine casing (1).

又、(11)は据付け機筐(1)のテーブル(2)上へ水平な支点軸(12)とその軸受ステー(13)を介して、起伏的な回動自在に枢着された中空の屈曲支柱であり、その背後が希望の傾斜角度を固定維持する転倒防止用ガスダンパー(14)によって、言わば突っ張り状態に支持されている。   Further, (11) is a hollow hollow pivotally mounted in a undulating manner via a horizontal fulcrum shaft (12) and its bearing stay (13) on the table (2) of the installation machine housing (1). It is a bending column, and the back thereof is supported in a so-called stretched state by a gas damper (14) for preventing overturning that fixes and maintains a desired inclination angle.

他方、屈曲支柱(11)が上記ボール鍋(5)の真上位置まで到達する上部先端には、回転攪拌羽根用駆動モーター(15)と回転センター軸(16)とを伝動連結するためのカップリング(17)が設置されている。但し、図例ではそのカップリングケースを示すにとどめている。   On the other hand, the cup for connecting the rotary stirring blade drive motor (15) and the rotary center shaft (16) to the upper end where the bent column (11) reaches the position directly above the ball pan (5). A ring (17) is installed. However, in the illustrated example, only the coupling case is shown.

(18)は上記据付け機筐(1)に内蔵されたモーターコントローラー(制御基板)であり、約100r.p.m の最高回転速度を有する回転攪拌羽根用駆動モーター(15)を、後述の湯種生地作成時には低速の約45r.p.m として制御する。(19)はその攪拌用操作パネルである。   (18) is a motor controller (control board) built in the installation machine casing (1), and a drive motor (15) for rotating agitating blades having a maximum rotation speed of about 100 rpm is connected to a hot water dough described later. At the time of creation, it is controlled as a low speed of about 45 rpm. (19) is the stirring operation panel.

そして、上記回転センター軸(16)がボール鍋(5)の中心部を指向する下端部には、生地焦げ付き防止用回転攪拌羽根(20)のハンガー軸(21)が連結スリーブ(22)を介して着脱自在に、且つ一体回転し得るように連結一本化されている。   The hanger shaft (21) of the rotating stirring blade (20) for preventing the fabric from being burnt is connected to the lower end of the rotating center shaft (16) directed toward the center of the ball pan (5) via the connecting sleeve (22). Are connected and detachable and can be integrally rotated.

茲に、生地焦げ付き防止用の回転攪拌羽根(20)は上記ボール鍋(5)の内底面にフイットする両羽根板片(20a)を備えた擬似錨型として、好ましくはフッソ樹脂(テフロン(登録商標))などの硬質な合成樹脂材から一体成形されており、その両羽根板片(20a)の中央部が上記ハンガー軸(21)の下端部へ水平な枢支軸(23)を介して、揺動自由に組み付けられたものである。   In addition, the rotating stirring blade (20) for preventing the fabric from being burnt is preferably a fluoric resin (Teflon (registered trademark)) as a pseudo bowl shape having both blade plate pieces (20a) fitted to the inner bottom surface of the bowl pan (5). Trademark)), and the like, and the central part of both blade plate pieces (20a) is connected to the lower end of the hanger shaft (21) via a horizontal pivot shaft (23). It is assembled so that it can swing freely.

(24a)(24b)は互いに干渉しない位置関係での複数として、上記ボール鍋(5)の内部へ差し込み使用される固定抵抗羽根であり、これらも好ましくは上記回転攪拌羽根(20)と同じ合成樹脂材から、ヘラ板型に造形されている。しかも、回転攪拌羽根(20)と干渉しない配置・方向性のもとで、上記据付け機筐(1)のテーブル(2)上へ各々ハンガーアーム(25a)(25b)と支持スタンド(26a)(26b)を介して取り付けられている。   (24a) and (24b) are fixed resistance blades that are used as a plurality of positional relationships that do not interfere with each other and inserted into the inside of the bowl pan (5), and these are also preferably the same composition as the rotary stirring blade (20). It is shaped from a resin material into a spatula mold. Moreover, the hanger arms (25a) (25b) and the support stand (26a) (26a) are placed on the table (2) of the installation machine housing (1) with the arrangement and orientation that do not interfere with the rotating stirring blade (20). 26b).

そのため、上記ボール鍋(5)の内部へ差し込み使用された回転攪拌羽根(20)を、その駆動モーター(15)によって回転させれば、これと固定抵抗羽根(24a)(24b)との協働作用により、後述の湯種原料(m1)をその湯種生地作成工程での水和から、引き続く混捏に至るまで効率良く遂行することができる。   Therefore, if the rotary stirring blade (20) inserted into the inside of the bowl pan (5) is rotated by the drive motor (15), this and the fixed resistance blade (24a) (24b) cooperate. By the action, the hot water seed raw material (m1) described later can be efficiently performed from hydration in the hot water seed dough making process to subsequent kneading.

更に、(T)は後述する湯種生地の加熱温度測定用感温部(温度センサー)を備えた無線送信機であり、図4に抽出して示すような金属製の筐胴(27)と、その開口両端部へ各々防水用のOリング(28)(29)を介して、開閉可能に螺合締結された金属製の口金(30)並びに合成樹脂製のキャップ(31)と、その円錐状口金(30)の中心部から一体的に突出する細長い金属製のノーズ管(32)とから、全体的なほぼ注射器型又は手廻しドライバー型に組み立てられていると共に、その湯種生地の中へ差し込み使用されることとなるノーズ管(32)の先端部に、サーミスターや測温抵抗箔、熱電対箔などの接触式温度センサー(33)が取り付けられている。   Further, (T) is a wireless transmitter provided with a temperature sensing unit (temperature sensor) for measuring the heating temperature of the hot water dough described later, and a metal casing (27) as extracted and shown in FIG. The metal base (30) and the synthetic resin cap (31), which are screwed and fastened to both ends of the opening via waterproof O-rings (28) and (29), respectively, and the cone An elongated metal nose tube (32) integrally projecting from the center of the cap (30) is assembled into an overall syringe type or hand screwdriver type and into the hot water dough A contact temperature sensor (33) such as a thermistor, a resistance thermometer foil, or a thermocouple foil is attached to the tip of the nose tube (32) to be inserted and used.

図例の物理的な構造では、上記筐胴(27)にマイクロコンピューターが実装された基板(34)とその駆動源の電池(35)を、上記キャップ(31)にワイヤー状の送信アンテナ(36)を各々内蔵しているが、上記筐胴(27)もキャップ(31)と同様な合成樹脂製として、その基板(34)の板面へループ状や平面状の送信アンテナ(36)を埋設することにより、送信機(T)の全体的な小型・軽量化を図っても良い。(37)は上記温度センサー(33)と基板(34)とを接続する伝送線である。   In the physical structure shown in the figure, a substrate (34) on which a microcomputer is mounted on the casing (27) and a battery (35) as a driving source thereof, and a wire-shaped transmission antenna (36) on the cap (31). ), But the casing (27) is also made of a synthetic resin similar to the cap (31), and a looped or planar transmitting antenna (36) is embedded in the surface of the substrate (34). By doing so, the overall size and weight of the transmitter (T) may be reduced. (37) is a transmission line for connecting the temperature sensor (33) and the substrate (34).

このような送信機(T)は図7、8に示す如く、その筐胴(27)に予じめ嵌め付け固定された抜け止めリング(38)と、眼鏡型の取付用具(39)を使って、上記生地焦げ付き防止用回転攪拌羽根(20)のハンガー軸(21)へ着脱自在に、且つその攪拌羽根(20)の回転軸線と一定の間隔距離(d)を保つほぼ平行な下向き姿勢状態に取り付けられ、上記回転攪拌羽根(20)の周囲をこれとの一体的に公転運動し乍ら、その湯種生地の中へ差し込まれた下端部の接触式温度センサー(33)によって、湯種生地の加熱温度を直かに測定・検知する。その温度センサー(33)は約300℃まで使用できるものである。   As shown in FIGS. 7 and 8, such a transmitter (T) uses a retaining ring (38) that is pre-fitted and fixed to the casing (27), and a spectacle-shaped mounting tool (39). And a substantially parallel downward posture state that is detachably attached to the hanger shaft (21) of the rotating stirring blade (20) for preventing the fabric from being burnt and that maintains a constant distance (d) from the rotational axis of the stirring blade (20). The hot water seed is moved by the contact temperature sensor (33) at the lower end inserted into the hot water dough while the revolving movement integrally with the rotary stirring blade (20) is performed. Directly measure and detect the heating temperature of the dough. The temperature sensor (33) can be used up to about 300 ° C.

(40)は上記筐胴(27)に対する抜け止めリング(38)の押し付け固定ビス、(41)は送信機(T)の取付用具(39)を上記回転攪拌羽根(20)のハンガー軸(21)へ押し付ける固定ビスであり、その取付用具(39)へ上方から抜け止めリング(38)が係止して、送信機(T)を脱落不能に保持することになるが、その送信機(T)は取付用具(39)の受け入れ口(42)に対して、上方から抜き差し自在に差し込むことができる。   (40) is a fixing screw for pressing the retaining ring (38) against the casing (27), (41) is a mounting tool (39) for the transmitter (T) and a hanger shaft (21) for the rotary stirring blade (20). The retaining ring (38) is locked to the mounting tool (39) from above to hold the transmitter (T) so that it cannot fall off. The transmitter (T ) Can be removably inserted into the receiving port (42) of the mounting tool (39) from above.

上記回転攪拌羽根(20)に対する送信機(T)の取付部には、就中送信機(T)の筐胴(27)や抜け止めリング(38)と上記取付用具(39)との接触部には、その送信機(T)の取付姿勢状態を検知するスイッチ(43)(図9の入力部参照)が設置されており、その取付姿勢状態の正確である時に出力するスイッチ・オン信号(デジタル信号)がマイクロコンピューターのCPU(44)へ入力されて、通常では休止状態にあるCPU(44)がプログラム動作し始めるようになっている。そのスイッチ(43)としてはリミットスイッチやマイクロスイッチなどを採用することができる。   The attachment portion of the transmitter (T) with respect to the rotary stirring blade (20) includes a contact portion between the casing (27) and retaining ring (38) of the transmitter (T) and the attachment tool (39). Is provided with a switch (43) (see the input section in FIG. 9) for detecting the mounting posture state of the transmitter (T), and a switch-on signal (when the mounting posture state is accurate) A digital signal) is input to the CPU (44) of the microcomputer, and the CPU (44), which is normally in a dormant state, starts to perform a program operation. As the switch (43), a limit switch, a micro switch, or the like can be employed.

他方、(R)は上記送信機(T)と対応する受信機であって、図5、6に抽出して示すような合成樹脂製のボックス(45)に、マイクロコンピューターが実装された基板とその駆動用の電源ユニット(図示省略)を内蔵しているほか、そのボックス(45)の正面に並ぶ測定温度表示部(LED又は液晶パネル)(46)と目標温度設定ボタン(47)や、同じくボックス(45)の背面から突出する受信アンテナ(48)と配線用コネクター(49)も具備している。   On the other hand, (R) is a receiver corresponding to the transmitter (T), and a substrate on which a microcomputer is mounted in a synthetic resin box (45) extracted and shown in FIGS. In addition to a built-in power supply unit (not shown) for driving, a measurement temperature display section (LED or liquid crystal panel) (46) and a target temperature setting button (47) arranged in front of the box (45), A receiving antenna (48) protruding from the back surface of the box (45) and a wiring connector (49) are also provided.

このような受信機(R)は図7に示す如く、上記生地加熱攪拌機の据付け機筐(1)から一体的に立設された支持スタンド(50)の上面へ、その正面の測定温度表示部(46)を見やすく、同じく目標温度設定ボタン(47)を操作しやすい姿勢状態に取り付け固定される。但し、上記加熱用操作パネル(10)に組み込み一体化して、高周波電源(インバーター)(7)と電気的に接続配線しても良く、その際には目標温度設定ボタン(47)を操作パネル(10)に設置する。   As shown in FIG. 7, such a receiver (R) has a measured temperature display unit in front of the support stand (50) which is integrally provided upright from the installation unit housing (1) of the dough heating stirrer. (46) The target temperature setting button (47) is mounted and fixed in an easy-to-operate posture. However, it may be integrated in the heating operation panel (10) and electrically connected to the high frequency power source (inverter) (7). In this case, the target temperature setting button (47) is connected to the operation panel (47). 10).

図9は上記送信機(T)と受信機(R)の機能を示すブロック図であって、送信機(T)は加熱源を制御するためのコードを生成する上記CPU(44)のほかに、そのCPU(44)へ湯種生地の温度測定信号を送信する上記温度センサー(33)と、CPU(44)により生成されたコードを有するデジタル信号を変調・増幅し、高周波として送信する送信部(高周波送信モジュール)(51)並びに送信アンテナ(36)も具備しており、上記CPU(44)のROMには送信機(T)毎に予じめ割り付けられた固有のIDコードが記憶されている。   FIG. 9 is a block diagram showing the functions of the transmitter (T) and the receiver (R). The transmitter (T) is used in addition to the CPU (44) for generating a code for controlling the heating source. The temperature sensor (33) for transmitting the temperature measurement signal of the hot water dough to the CPU (44), and a transmitter for modulating and amplifying the digital signal having the code generated by the CPU (44) and transmitting it as a high frequency (High-frequency transmission module) (51) and a transmission antenna (36) are also provided. A unique ID code assigned in advance for each transmitter (T) is stored in the ROM of the CPU (44). Yes.

そして、通常では休止状態にあるマイクロコンピューターのCPU(44)が、上記スイッチ(入力部)(43)からの検知出力信号(デジタル信号)を受けてプログラム動作し始め、その内蔵する電池(電源電圧)(35)の消耗度や基板(34)自身の昇温状態、その他の異常を判別するのみならず、上記湯種生地の温度センサー(33)から測定出力される信号(固定小数点式のアナログ信号)をサンプリングして、その湯種生地の温度データを取得すると共に、上記固有のIDコードも含む必要なコードを生成し、そのデジタル信号を送信部(51)での高周波として、上記湯種生地の温度が測定・検知されている間に、送信アンテナ(36)から一定時間毎の間歇的に送信する。(52)はその送信アンテナ(36)から送信される無線(微弱の電波)信号を示唆している。   Then, the CPU (44) of the microcomputer that is normally in the hibernation state starts the program operation upon receiving the detection output signal (digital signal) from the switch (input unit) (43), and the built-in battery (power supply voltage) ) In addition to discriminating the degree of wear of (35), the temperature rise state of the substrate (34) itself, and other abnormalities, a signal output from the temperature sensor (33) of the hot water dough (analog of fixed point type) Signal), the temperature data of the hot water dough is obtained, and a necessary code including the unique ID code is generated, and the digital signal is used as a high frequency in the transmission unit (51) to obtain the hot water type. While the temperature of the dough is being measured and detected, transmission is performed intermittently from the transmitting antenna (36) at regular intervals. (52) suggests a radio (weak radio wave) signal transmitted from the transmitting antenna (36).

茲に、無線送信の間歇周期となる一定時間は、1000分の1秒程度であることが好ましい。これよりも長く確保し過ぎると、上記CPU(44)の駆動源である電池(35)が早期に消耗してしまうほか、作業場内に複数の生地加熱攪拌機(A)が並列設置されているような場合、その加熱攪拌機(A)毎の送信機(T)から送信される無線信号(52)同志の干渉を招来しやすくなるからである。   Furthermore, it is preferable that the fixed time which becomes an intermittent period of wireless transmission is about 1/1000 second. If it is secured longer than this, the battery (35) as the drive source of the CPU (44) will be consumed quickly, and a plurality of dough heating stirrers (A) are installed in parallel in the work place. In this case, it is easy to cause interference between the wireless signals (52) transmitted from the transmitter (T) for each heating stirrer (A).

更に言えば、上記送信機(T)と受信機(R)との相互間において、信号の授受(双方向通信)を行なわせることにより、何れか一方からの指令信号を受けるまで、他方を休止状態に保って、上記電池(35)の消耗を予防したり、又上記CPU(44)の動作プログラムに、ランダム関数(乱数)での処理も加えて、その無線信号(52)の送信タイミングを自づと変化させることにより、上記干渉を予防したりすることが望ましい。   Furthermore, by sending and receiving signals (bidirectional communication) between the transmitter (T) and the receiver (R), the other is paused until a command signal is received from either one. In this state, the battery (35) is prevented from being depleted, or the operation program of the CPU (44) is added with processing using a random function (random number) to set the transmission timing of the radio signal (52). It is desirable to prevent the interference by changing it by itself.

このような送信機(T)と対応する受信機(R)は上記無線信号(52)の受信アンテナ(48)と、その受信した無線信号(52)を復調・増幅して、これから上記温度データとIDコードが含まれた加熱源の制御に必要な生成コードを取り出す受信部(高周波受信モジュール)(53)と、その生成コードを解析して、どの送信機(T)からの送信であるかを判別するCPU(54)と、そのCPU(54)が記憶しているIDコードとの対応合致した比較結果に基き、上記加熱源の制御信号を出力する出力部(55)とを有している。   The receiver (R) corresponding to such a transmitter (T) demodulates and amplifies the receiving antenna (48) of the radio signal (52) and the received radio signal (52), and from this temperature data And a receiving unit (high-frequency receiving module) (53) for extracting a generated code necessary for controlling the heating source including the ID code, and the transmitter (T) from which the generated code is analyzed and analyzed And an output unit (55) for outputting a control signal for the heating source based on the comparison result corresponding to the ID code stored in the CPU (54). Yes.

そして、その送信機(T)と受信機(R)との相互間における無線信号(52)の間歇的な送・受信中、送信機(T)の温度センサー(33)により測定・検知される湯種生地の加熱温度が、受信機(R)又は操作パネル(10)の目標温度設定ボタン(47)により予じめ設定されている目標温度に到達すると、その受信機(R)の出力部(55)から出力される制御信号により、上記ボール鍋(5)の加熱源である電磁誘導加熱コイル(6)の高周波電源(インバーター)(7)が図10のようにオフ制御されて、その電磁誘導加熱コイル(6)に対する高周波電流の供給が自づと停止されるのであり、そのため湯種生地の過熱を確実に予防することができる。その湯種生地の加熱温度が目標温度に到達するまでの間、上記高周波電源(インバーター)(7)はオン状態を保ち、湯種生地の加熱作用を持続することは勿論である。   Then, during the intermittent transmission / reception of the radio signal (52) between the transmitter (T) and the receiver (R), it is measured and detected by the temperature sensor (33) of the transmitter (T). When the heating temperature of the hot water dough reaches the target temperature set in advance by the receiver (R) or the target temperature setting button (47) of the operation panel (10), the output section of the receiver (R) By the control signal output from (55), the high frequency power source (inverter) (7) of the electromagnetic induction heating coil (6), which is the heating source of the ball pan (5), is turned off as shown in FIG. Since the supply of the high-frequency current to the electromagnetic induction heating coil (6) is stopped by itself, it is possible to reliably prevent overheating of the hot water dough. Until the heating temperature of the hot water dough reaches the target temperature, the high-frequency power source (inverter) (7) is kept on and the hot water dough is kept heated.

図1〜10の基本実施形態では、ボール鍋(5)の加熱源として電磁誘導加熱コイル(6)を使用し、その電磁誘導加熱コイル(6)へ高周波電源(インバーター)(7)から高周波電流を供給するようになっているが、その誘導加熱方式に代る赤外線加熱方式やその他の電気加熱方式をボール鍋(5)の加熱源として採用することも可能である。   In the basic embodiment of FIGS. 1 to 10, an electromagnetic induction heating coil (6) is used as a heating source of the ball pan (5), and a high frequency current is supplied from the high frequency power source (inverter) (7) to the electromagnetic induction heating coil (6). However, it is also possible to adopt an infrared heating method or other electric heating method instead of the induction heating method as a heating source of the ball pan (5).

又、図10と対応する図11の変形実施形態に示す如く、上記ボール鍋(5)の加熱源をガスの直火として、その底面に臨むガスバーナー(56)へ、図外のガス供給源(元栓)からガスを供給するように構成することもできる。   Further, as shown in a modified embodiment of FIG. 11 corresponding to FIG. 10, the heating source of the above-mentioned ball pan (5) is set to a direct flame of gas, and a gas supply source (not shown) is sent to the gas burner (56) facing the bottom surface thereof. It can also comprise so that gas may be supplied from (main plug).

そして、この場合にはガス供給管路(57)の途中にガス遮断弁(58)と比例弁(59)とを、並列回路として介挿設置すると共に、そのうちの比例弁(59)だけをやはり上記受信機(R)からの制御信号によって、予じめ設定されている最小火力(温度)まで、そのガスの直火を弱めるように制御するのである。そうすれば、ガスバーナー(56)の炎が消失せず、そのガスバーナー(56)の再点火を必要としない利点があり、安全性の向上にも役立つ。   In this case, a gas shut-off valve (58) and a proportional valve (59) are inserted as a parallel circuit in the middle of the gas supply line (57), and only the proportional valve (59) is also installed. Control is performed so that the direct fire of the gas is weakened to the preset minimum heating power (temperature) by the control signal from the receiver (R). If it does so, the flame of a gas burner (56) will not lose | disappear, there exists an advantage which does not require the reignition of the gas burner (56), and it will help also to improve safety.

尚、図11の符号(VR1)(VR2)はガスバーナー(56)の通常火力と最小火力を各々予じめ設定するための手動ボリューム、図10、11に共通する符号(X1)は上記受信機(R)に接続配線されたリレーであり、目標温度に到達するまではオン作用を保ち、目標温度に到達した時オフ作用するようになっている。   11 (VR1) and (VR2) are manual volumes for preliminarily setting the normal heating power and the minimum heating power of the gas burner (56), and the code (X1) common to FIGS. This relay is connected to the machine (R) and keeps the on action until the target temperature is reached, and turns off when the target temperature is reached.

次に、図12〜28は本発明の湯種製パン方法に用いる生地搗き機(B)を示しており、(60)は作業床への据付け機筐、(61)はその据付け機筐(60)の下段位置に内蔵された横型の杵駆動モーターであって、その出力軸(62)には駆動プーリー(63)が嵌め付け一体化されている。その杵駆動モーター(61)の最高回転速度は約91r.p.m(50Hz)又は約83r.p.m(60Hz)である。   Next, FIGS. 12 to 28 show a dough spreader (B) used in the hot-bread bakery method of the present invention. (60) is an installation machine casing on the work floor, and (61) is the installation machine casing ( 60) A horizontal saddle drive motor built in a lower position, and a drive pulley (63) is fitted and integrated on the output shaft (62). The maximum rotational speed of the saddle drive motor (61) is about 91 r.p.m (50 Hz) or about 83 r.p.m (60 Hz).

(64)(65)は杵駆動モーター(61)の出力軸(62)と平行な水平状態のもとで、上記据付け機筐(60)内の上段位置と中段位置へ各々回転自在に支架された従動軸と中間軸であり、その中間軸(65)上へ各々一体回転し得るように並列設置された径大な第1中間プーリー(66)と径小な第2中間プーリー(67)とのうち、その第1中間プーリー(66)が径小な上記駆動プーリー(63)と第1伝動ベルト(68)を介して連繋されている。   (64) and (65) are rotatably supported to the upper position and the middle position in the installation machine housing (60) under a horizontal state parallel to the output shaft (62) of the saddle drive motor (61). A large-diameter first intermediate pulley (66) and a small-diameter second intermediate pulley (67), which are a driven shaft and an intermediate shaft, and are arranged in parallel so as to be integrally rotatable on the intermediate shaft (65). Among them, the first intermediate pulley (66) is connected to the small driving pulley (63) via the first transmission belt (68).

他方、上記従動軸(64)上には径大な従動プーリー(69)がやはり一体回転し得るように嵌め付けられており、これと中間軸(65)上の径小な第2中間プーリー(67)とは、第2伝動ベルト(70)を介して連繋されている。(71)は上記中間軸(65)を進退操作するネジ杆から成るベルトテンショナーである。   On the other hand, a large-diameter driven pulley (69) is fitted on the driven shaft (64) so as to be able to rotate integrally therewith, and a small-diameter second intermediate pulley (on the intermediate shaft (65)). 67) is connected via the second transmission belt (70). (71) is a belt tensioner comprising a screw rod for advancing and retracting the intermediate shaft (65).

又、(72)は上記従動軸(64)の一端部へ一体回転し得るように嵌め付けられたフライホイールであり、その従動プーリー(69)よりも径大な周縁部にはウエイト(73)が付属固定されている。(74)は同じくフライホイール(72)の周縁部において、そのウエイト(73)と約180度に向かい合う位置へ、水平な支点軸(75)により枢着されたクランクアームであり、上記フライホイール(72)の回転運動に連れて一定ストローク(S)だけ昇降作用する。(76)はそのクランクアーム(74)の下端部に固着されたベアリングケースであり、上記支点軸(75)のラジアルベアリング(77)を内蔵している。   Reference numeral (72) denotes a flywheel fitted so as to be able to rotate integrally with one end of the driven shaft (64), and a weight (73) is provided at a peripheral portion larger in diameter than the driven pulley (69). Attached is fixed. (74) is a crank arm pivotally attached by a horizontal fulcrum shaft (75) to a position facing the weight (73) at about 180 degrees at the periphery of the flywheel (72). 72), it moves up and down by a certain stroke (S) with the rotational movement. (76) is a bearing case fixed to the lower end of the crank arm (74), and incorporates a radial bearing (77) of the fulcrum shaft (75).

(78)は同じくクランクアーム(74)の上端部に固着されたベアリングケースであり、その内部にはこれを貫通する水平な支点軸(79)のラジアルベアリング(80)が設置されている。しかも、その支点軸(79)の一端部には杵昇降軸(81)の上端部を連結するための割り型締付メタル(82)(83)が設置されており、これを緩めて、杵昇降軸(81)の取付高さを調整した上、再度締め付け固定することができるようになっている。   (78) is a bearing case fixed to the upper end portion of the crank arm (74), and a radial bearing (80) of a horizontal fulcrum shaft (79) passing through the bearing case is installed therein. Moreover, a split mold clamping metal (82) (83) for connecting the upper end of the elevating shaft (81) is installed at one end of the fulcrum shaft (79). The mounting height of the elevating shaft (81) is adjusted, and it can be fastened and fixed again.

つまり、その割り型締付メタル(82)(83)の一方は受けメタル(82)として、上記支点軸(79)の一端部に固着されており、残る他方は別個独立の押えメタル(83)として、その両者の向かい合う相互間に受け入れ挟持した杵昇降軸(81)の上端部を、並列する複数の固定ボルト(84)によって締め付け固定するようになっているのである。   That is, one of the split mold clamping metals (82) and (83) is fixed to one end of the fulcrum shaft (79) as a receiving metal (82), and the other is a separate and independent presser metal (83). As described above, the upper end portion of the elevating shaft (81) received and clamped between the two facing each other is fastened and fixed by a plurality of fixing bolts (84) arranged in parallel.

(85)は上記押えメタル(83)の中央部から杵昇降軸(81)に向かって螺入された位置決めボルトであり、これによって杵昇降軸(81)を仮止め状態に位置決めした上、上記固定ボルト(84)を締め付け固定することにより、その杵昇降軸(81)の取付高さを安楽に能率良く昇降調整作業できるようになっている。   (85) is a positioning bolt screwed in from the center part of the presser metal (83) toward the eaves raising / lowering shaft (81), thereby positioning the eaves raising / lowering shaft (81) in a temporarily fixed state, By tightening and fixing the fixing bolt (84), it is possible to adjust the lifting height of the elevating shaft (81) easily and efficiently.

上記杵昇降軸(81)は据付け機筐(60)の軒先状上筐部(60a)を貫通する垂立状態にあり、その下端部に付属一体化された生地搗き(加圧)用の杵(86)が、据付け機筐(60)の外部に露出する。又、杵昇降軸(81)の中途高さ位置は上筐部(60a)に内蔵する上下一対づつ合計4個の合成樹脂製遊転ガイドローラー(87)(88)によって、正しく昇降運動し得るように挟持されている。(89)(90)は各遊転ガイドローラー(87)(88)のローラー支軸であり、その受けブラケット(91)(92)を介して上筐部(60a)内のベースプレート(93)(94)に取り付け固定されている。   The eaves raising / lowering shaft (81) is in a vertical state penetrating through the eaves-like upper casing (60a) of the installation machine casing (60), and is attached to and integrated with the lower end of the eaves-shaped upper casing (60a). (86) is exposed to the outside of the installation machine housing (60). Further, the mid-height position of the elevating shaft (81) can be moved up and down correctly by a total of four synthetic resin idler guide rollers (87) and (88) built in the upper casing (60a). So that it is pinched. Reference numerals (89) and (90) denote roller support shafts of the free-spinning guide rollers (87) and (88), and the base plate (93) (in the upper casing (60a) via the receiving brackets (91) and (92). 94).

そして、上記杵(86)は杵昇降軸(81)との一体的に一定ストローク(S)だけ直進的に昇降運動するばかりでなく、その杵昇降軸(81)の下端部へ遊転することもできるように取り付けられているのである。   The rod (86) not only moves up and down linearly by a fixed stroke (S) integrally with the rod lifting shaft (81), but also swings to the lower end of the rod lifting shaft (81). It is attached so that it can also.

即ち、その杵(86)の取付状態を抽出して示した図22において、(95)(96)は上記杵昇降軸(81)の下端部に加工された上下一対のストッパー段面であり、これによってその杵昇降軸(81)の下端部が径小軸部(81a)と、その下方に連続する最径小軸部(81b)とから成る段付き形態を呈していると共に、その最径小軸部(81b)には雄ネジ(97)が刻設されてもいる。   That is, in FIG. 22, which shows the attachment state of the rod (86), (95) and (96) are a pair of upper and lower stopper step surfaces processed at the lower end of the rod lifting shaft (81), As a result, the lower end portion of the eaves raising / lowering shaft (81) has a stepped form consisting of a small-diameter shaft portion (81a) and a small-diameter small shaft portion (81b) continuous therebelow, and its maximum diameter. A male screw (97) is also engraved on the small shaft portion (81b).

(98)はこのような杵昇降軸(81)の下端部へ下方から差し込み套嵌されたベアリングケースであり、その胴筒(98a)の上端部からは支持フランジ(98b)が外向きに、又同じく胴筒(98a)の中途高さ位置からは仕切りフランジ(98c)が内向きに、各々張り出されている。   (98) is a bearing case that is inserted into the lower end of the elevating shaft (81) from below, and the support flange (98b) faces outward from the upper end of the barrel (98a). Similarly, partition flanges (98c) project inwardly from the midway height position of the barrel (98a).

(99)はその仕切りフランジ(98c)よりも上側にあって、杵昇降軸(81)の径小軸部(81a)とベアリングケース(98)との相互間に介挿された第1スラストベアリングであり、その上面が杵昇降軸(81)の上側ストッパー段面(95)によって受け止められている。(100)はその第1スラストベアリング(99)の上面を密封する如く、ベアリングケース(98)と杵昇降軸(81)との相互間に介挿されたオイルシールである。   (99) is above the partition flange (98c), and is a first thrust bearing interposed between the small diameter shaft portion (81a) of the elevating shaft (81) and the bearing case (98). The upper surface is received by the upper stopper step surface (95) of the elevating shaft (81). (100) is an oil seal interposed between the bearing case (98) and the elevating shaft (81) so as to seal the upper surface of the first thrust bearing (99).

又、(101)は同じく仕切りフランジ(98c)よりも下側にあって、やはり杵昇降軸(81)の径小軸部(81a)とベアリングケース(98)との相互間に介挿された第2スラストベアリングであり、その下面がディスタンスカラー(102)の水平なフラット面によって受け止められている。   Similarly, (101) is located below the partition flange (98c), and is inserted between the small diameter shaft portion (81a) of the elevating shaft (81) and the bearing case (98). It is a 2nd thrust bearing, The lower surface is received by the horizontal flat surface of a distance collar (102).

(103)(104)はそのディスタンスカラー(102)よりも下方位置にあって、同じく杵昇降軸(81)の径小軸部(81a)とベアリングケース(98)との相互間へ、積み重ね状態に介挿された第1、2ラジアルベアリングであり、その上側の第1ラジアルベアリング(103)が上記ディスタンスカラー(102)の円錐面によって規制されている。   (103) (104) are located below the distance collar (102), and are also stacked between the small diameter shaft portion (81a) of the elevating shaft (81) and the bearing case (98). The first radial bearing (103) on the upper side is regulated by the conical surface of the distance collar (102).

(105)は上記杵昇降軸(81)の最径小軸部(81b)へ下方から差し込まれたベアリング受けキャップ、(106)は更に下方から差し込まれたバネ座金、(107)は上記最径小軸部(81b)の雄ネジ(97)へ下方から螺合締結された固定ナットである。   (105) is a bearing receiving cap inserted from below into the smallest diameter shaft portion (81b) of the rod elevating shaft (81), (106) is a spring washer further inserted from below, and (107) is the above largest diameter. This is a fixing nut that is screwed into the male screw (97) of the small shaft portion (81b) from below.

更に、(86a)は上記杵(86)の胴筒であって、その杵昇降軸(81)の下端部と上記ベアリングケース(98)の胴筒(98a)を包囲する断面ほぼU字型に造形されており、その杵(86)における胴筒(86a)の上端部から内向きに張り出す取付フランジ(86b)が、上記ベアリングケース(98)の支持フランジ(98b)へ下方から接合され、且つ上方から螺入される貫通ボルト(108)の複数によって、そのベアリングケース(98)と固定一体化されている。(109)はその接合面を封止するためのOリングである。   Further, (86a) is a barrel of the rod (86) and has a substantially U-shaped cross section surrounding the lower end of the rod lifting shaft (81) and the barrel (98a) of the bearing case (98). A mounting flange (86b) that is shaped and projects inwardly from the upper end of the barrel (86a) in the collar (86) is joined from below to the support flange (98b) of the bearing case (98), The bearing case (98) is fixed and integrated by a plurality of through bolts (108) screwed from above. (109) is an O-ring for sealing the joint surface.

つまり、杵(86)はその胴筒(86a)とベアリングケース(98)との組立体から成り、上記第1、2ラジアルベアリング(103)(104)を介して、杵昇降軸(81)の下端部へ垂直軸線廻りの遊転自在に、且つその下端部を被覆する状態に套嵌されているわけである。   That is, the rod (86) is an assembly of the barrel (86a) and the bearing case (98), and the rod lifting shaft (81) is connected via the first and second radial bearings (103) (104). It is fitted to the lower end portion so as to be freely rotatable around the vertical axis and covering the lower end portion.

しかも、上記杵(86)における胴筒(86a)の表面全体には、生地離形用となる一定厚みのフッソ樹脂コーティング皮膜(110)が被着一体化されており、これも含む胴筒(86a)の外径が、上記ベアリングケース(98)における支持フランジ(98b)の外径と同一に寸法化されていることは、言うまでもない。   In addition, the entire surface of the barrel (86a) of the ridge (86) is integrally coated with a fixed thickness of the fluororesin coating film (110) for releasing the fabric, It goes without saying that the outer diameter of 86a) is sized the same as the outer diameter of the support flange (98b) in the bearing case (98).

他方、(111)は上記杵(86)の真下位置に正しく臨む臼であって、約45リットルの容量を有するほぼ受け椀型に鋳造されており、その底面の中心部が下向きに張り出す取付座盤(112)として厚肉化されている。(113)は臼(111)における内底面の周辺部から、図27のような平面視の放射対称分布型として隆起された複数の生地滑り止め用弯曲凸条であり、一定の長さと高さ(例えば約10mm)を有し、後述する本捏作用工程でのパン生地が臼(111)との相対的に空転することを防ぎ、臼(111)と連れ廻るように定める。尚、臼(111)の就中内底面にはフッソ樹脂コーティング皮膜(図示省略)を被着一体化することが好ましい。   On the other hand, (111) is a mortar that faces the position just below the ridge (86), and is cast into a receiving bowl shape having a capacity of about 45 liters, with the center of the bottom surface protruding downward. It is thickened as a seat (112). (113) is a plurality of curved anti-slip ridges raised from the periphery of the inner bottom surface of the mortar (111) as a radial symmetrical distribution type in a plan view as shown in FIG. 27, and has a certain length and height. (For example, about 10 mm), and the bread dough in the main punching action process to be described later is prevented from idling relative to the mortar (111), and is determined to rotate with the mortar (111). In addition, it is preferable that a fluororesin coating film (not shown) is attached and integrated on the inner bottom surface of the die (111).

このような臼(111)は上記据付け機筐(60)に内蔵された竪型の臼駆動モーター(114)により、その垂直軸線廻りに回転駆動されるようになっている。その臼駆動モーター(114)の最高回転速度は約72r.p.m(60Hz)又は約66r.p.m(50Hz)である。   Such a mortar (111) is rotationally driven around its vertical axis by a saddle-shaped mortar driving motor (114) built in the installation machine casing (60). The maximum rotational speed of the mortar drive motor (114) is about 72 r.p.m (60 Hz) or about 66 r.p.m (50 Hz).

即ち、その臼(111)の回転駆動系統が明らかな図23、24において、(115)は上記杵昇降軸(81)との同一垂直軸線上に位置しつつ、据付け機筐(60)の下筐部(60b)内に立設された臼回転軸であり、その上端の径小軸部(115a)には上記臼(111)の取付座盤(112)と対応する回転受け盤(116)が、カラー(117)と固定ボルト(118)を介して嵌め付け一体化されている。   That is, in FIGS. 23 and 24, in which the rotational drive system of the mortar (111) is clear, (115) is positioned on the same vertical axis as the above-mentioned hoist lifting / lowering shaft (81), but under the installation machine casing (60). It is a mortar rotation shaft erected in the housing (60b), and a small diameter shaft (115a) at the upper end thereof has a rotation receiving disk (116) corresponding to the mounting seat (112) of the mortar (111). Are fitted and integrated via a collar (117) and a fixing bolt (118).

そして、その臼(111)の取付座盤(112)と臼回転軸(115)上の回転受け盤(116)とが、複数の固定ボルト(119)によって一体回転し得るように連結されている。(120)は上記下筐部(60b)の水平な上面に取り付け固定された台板であり、上記回転受け盤(116)とその台板(120)との上下相互間に介在する固定シールケース(121)が、臼回転軸(115)に差し込み套嵌されている。(122)はその内部に封入された複数のオイルシールである。   Then, the mounting base (112) of the mortar (111) and the rotation receiving disk (116) on the mortar rotation shaft (115) are connected by a plurality of fixing bolts (119) so as to be integrally rotatable. . (120) is a base plate attached and fixed to the horizontal upper surface of the lower casing (60b), and a fixed seal case interposed between the upper and lower sides of the rotary receiving plate (116) and the base plate (120). (121) is inserted into the mortar rotary shaft (115) and fitted. (122) is a plurality of oil seals sealed therein.

又、(123)は上記台板(120)へ下方から複数の固定ボルト(124)を介して取り付けられたベアリングケースであり、その内部に設置された複数のラジアルベアリング(125)によって、臼回転軸(115)を安定良く回転できるように支持している。その臼回転軸(115)の下端部は、これに加工された上下一対のストッパー段面(126)(127)によって、径小軸部(115a)とその下方に連続する最径小軸部(115b)とから成る段付き形態を呈している。   Reference numeral (123) denotes a bearing case attached to the base plate (120) from below through a plurality of fixing bolts (124), and the die is rotated by a plurality of radial bearings (125) installed therein. The shaft (115) is supported so that it can rotate stably. The lower end portion of the mortar rotary shaft (115) is formed by a pair of upper and lower stopper step surfaces (126) (127) machined into the small-diameter shaft portion (115a) and the smallest-diameter small shaft portion (below it). 115b).

そして、その臼回転軸(115)の径小軸部(115a)へ一体回転し得るように嵌め付けられた径大な従動プーリー(128)が、図23、24のように上記臼駆動モーター(114)から垂下する出力軸(129)の下端部に設置された駆動プーリー(130)と、同一高さ位置に対応しており、その駆動プーリー(130)と従動プーリー(128)との相互間に伝動ベルト(131)が巻き掛けられているのである。   Then, a large-diameter driven pulley (128) fitted so as to be able to rotate integrally with the small-diameter shaft portion (115a) of the mortar rotation shaft (115) is connected to the mortar driving motor (see FIGS. 23 and 24). 114), which corresponds to the same height position as the driving pulley (130) installed at the lower end of the output shaft (129) hanging down from 114), and between the driving pulley (130) and the driven pulley (128). A transmission belt (131) is wound around the belt.

(132)は臼回転軸(115)の上側ストッパー段面(126)と相俟って、上記従動プーリー(128)を受け止めるように、その臼回転軸(115)の径小軸部(115a)に套嵌されたフランジユニットであり、その内部のラジアルベアリング(133)によって、臼回転軸(115)をやはり回転自在に支持している。   (132) coupled with the upper stopper step surface (126) of the mortar rotation shaft (115), the small diameter shaft portion (115a) of the mortar rotation shaft (115) so as to receive the driven pulley (128). The mortar rotary shaft (115) is also rotatably supported by a radial bearing (133) inside the flange unit.

(134)は同じく臼回転軸(115)の最径小軸部(115b)へディスタンスカラー(135)を介して套嵌されたスラストベアリングであり、そのベアリングケース(136)がベースプレート(137)によって、上記据付け機筐(60)の下筐部(60b)に取り付け固定されている。(138)は上記フランジユニット(132)とベアリングケース(136)との固定ボルトを示している。   Similarly, (134) is a thrust bearing fitted through the distance collar (135) to the smallest diameter shaft portion (115b) of the mortar rotation shaft (115), and the bearing case (136) is supported by the base plate (137). The fixing device housing (60) is attached and fixed to the lower housing portion (60b). Reference numeral (138) denotes a fixing bolt for the flange unit (132) and the bearing case (136).

更に、(139)は上記臼(111)の内部へ差し込み使用される生地反転用の固定抵抗羽根であり、図25、26に抽出して示すような鋳鉄製品として、基端部の取付座(140)と、その中央部から臼(111)の内壁面とほぼ平行して滑らかに弯曲する羽根板片(139a)と、その羽根板片(139a)の先端部から内向き連続的に張り出す丸棒片(139b)とを有する全体的なフック型に造形されている。しかも、その表面全体にはフッソ樹脂コーティング皮膜(図示省略)が施されてもいる。   Further, (139) is a fixed resistance blade for reversing the dough that is inserted into the die (111) and used as a cast iron product extracted and shown in FIGS. 25 and 26. 140), a blade plate piece (139a) that curves smoothly and substantially parallel to the inner wall surface of the die (111) from the center portion, and continuously projects inward from the tip portion of the blade plate piece (139a). It is shaped into an overall hook shape with a round bar piece (139b). In addition, a fluorine resin coating film (not shown) is also applied to the entire surface.

(141)は上記取付座(140)に切り欠かれた横向き開口する位置決め用キー溝、(142)は同じく取付座(140)に切り欠かれた下向き開口する軸受け溝であり、そのキー溝(141)から上記据付け機筐(60)の対応的なネジ孔(図示省略)へ位置決めボルト(143)を植え付けた後、上記軸受け溝(142)から据付け機筐(60)の対応する別なネジ孔(図示省略)へ、回動ロックハンドル(144)のネジ軸部(144a)を締め付けることにより、上記固定抵抗羽根(139)を臼(111)への正しい差し込み使用状態として、上記据付け機筐(60)の前上がり傾斜壁面部(60c)へ着脱自在に取り付けることができるようになっている。 Reference numeral (141) denotes a positioning key groove that opens laterally cut out in the mounting seat (140), and (142) denotes a bearing groove that opens down in the same manner in the mounting seat (140). 141), after positioning bolts (143) are planted in corresponding screw holes (not shown) of the installation machine casing (60) from the bearing grooves (142), other screws corresponding to the installation machine casing (60) By tightening the screw shaft portion (144a) of the rotation lock handle (144) into a hole (not shown), the fixed resistance blade (139) is properly inserted into the mortar (111) and used. It can be detachably attached to the front rising slope wall surface portion (60c) of (60).

そして、このような使用状態では図27、28に示す如く、固定抵抗羽根(139)の羽根板片(139a)が据付け機筐(60)から、臼(111)の回転進行方向(F)と順応する前下がり傾斜姿勢に差し込まれて、その先端部(前下端部)の丸棒片(139b)が内向き円弧状に張り出すこととなる。   In such a use state, as shown in FIGS. 27 and 28, the blade plate piece (139a) of the fixed resistance blade (139) is moved from the installation machine housing (60) to the rotational advance direction (F) of the die (111). The rod is inserted into a conforming front-declining inclination posture, and the round bar piece (139b) at the tip (front lower end) projects in an inward arc shape.

(W)はその固定抵抗羽根(139)の羽根板片(139a)と、臼(111)の内壁面との相互間隔距離であり、狭くとも約10mmに確保されている。又、(H)は上記丸棒片(139b)の先端部(前下端部)と、臼(111)の内底面との上下相互間隔距離、(D)は同じく丸棒片(139b)の先端部(前下端部)と、下降時における杵(86)の円周面との左右相互間隔距離であり、その上下相互間隔距離(H)が例えば約20mm、左右相互間隔距離(D)が例えば約20mmとして、上記固定抵抗羽根(139)が臼(111)や杵(86)と干渉しないようになっている。   (W) is the mutual distance between the blade plate piece (139a) of the fixed resistance blade (139) and the inner wall surface of the die (111), and is ensured to be at least about 10 mm. (H) is the vertical distance between the tip (front lower end) of the round bar piece (139b) and the inner bottom surface of the die (111), and (D) is the tip of the round bar piece (139b). Part (front lower end part) and the circumferential distance of the circumferential surface of the flange (86) at the time of lowering, the vertical mutual distance (H) is, for example, about 20 mm, and the lateral distance (D) is, for example, About 20 mm, the fixed resistance blade (139) does not interfere with the mortar (111) or the ridge (86).

その結果、後述する湯種製パン用の本捏原料(m2)を臼(111)に投入した上、その臼(111)を本捏作用工程において図27の矢印方向(F)へ回転駆動すれば、その回転進行に連れて、パン生地が自づと上記固定抵抗羽根(139)の羽根板片(139a)に当って切り返されたり、やがてはその羽根板片(139a)に巻き付き反転されたりし乍ら、徐々に前下方へ押し進められると共に、その前下端部(先端部)の丸棒片(139b)によって臼(111)の回転中心部へ寄せ集め誘導され、杵(86)の反復的な加圧作用を洩れなく受けて、全体の均一に効率良く混捏されるのである。   As a result, a main roll raw material (m2) for hot-bread bakery to be described later is put into the mortar (111), and the mortar (111) is rotationally driven in the direction of arrow (F) in FIG. For example, as the rotation progresses, the bread dough hits itself against the blade plate piece (139a) of the fixed resistance blade (139) and eventually turns around and turns around the blade plate piece (139a). As it is gradually pushed forward and downward, it is guided to the center of rotation of the mortar (111) by the round bar piece (139b) at its front lower end (tip), and the repetitive movement of the reed (86) is repeated. The pressurizing action is received without omission and the whole is uniformly and efficiently mixed.

その場合、上記ノーズ管(32)の先端部に接触式温度センサー(33)が付属する無線送信機(T)と、その対応的な上記受信機(R)とを生地搗き機(B)にも適用して、図29の変形実施形態に示す如く、上記送信機(T)を臼(111)の厚肉な取付座盤(112)又は回転受け盤(116)へ着脱自在に、且つその臼(111)と一体的に公転運動し得るように取り付け、上記送信機(T)のノーズ管(32)を臼(111)における内底面の偏心部、就中その生地滑り止め用弯曲凸条(113)の周辺部へ下方から差し込んで、本捏作用工程におけるパン生地の捏ね上げ温度を直かに測定・検知することが好ましい。   In that case, a radio transmitter (T) with a contact temperature sensor (33) attached to the tip of the nose pipe (32) and the corresponding receiver (R) are used as a dough spreader (B). 29, the transmitter (T) can be detachably attached to the thick mounting seat (112) or the rotary receiving base (116) of the die (111), as shown in a modified embodiment of FIG. It is attached so as to be able to revolve integrally with the mortar (111), and the nose tube (32) of the transmitter (T) is an eccentric portion of the inner bottom surface of the mortar (111), and in particular, its bent ridges for preventing slipping of the dough It is preferable to insert into the peripheral part of (113) from below, and to measure and detect the dough kneading temperature in the main koji action step directly.

そして、その捏ね上げ温度が予じめ設定された後述の目標温度に達した時、受信機(R)から出力する制御信号により、上記杵駆動モーター(61)の回転と臼駆動モーター(114)の回転を自づと停止させるのである。図30はその制御回路を示しているが、更に図31の別な制御回路から明白なように、臼駆動モーター(114)の回転作用時間と杵駆動モーター(61)の回転作用時間を各々タイマー(T1)(T2)により予じめ設定できるようにするならば、後述の本捏作用工程における臼(111)だけの回転運動から、引き続く杵(86)の昇降運動も始まるように自動一連化し得る利点がある。図30、31の符号(Mg1)(Mg2)はマグネットスイッチ、(X1)はリレーである。   Then, when the raising temperature reaches a preset target temperature which will be described later, the rotation of the scissors driving motor (61) and the mortar driving motor (114) are controlled by a control signal output from the receiver (R). It stops the rotation of itself. FIG. 30 shows the control circuit, and as is apparent from the other control circuit of FIG. 31, the rotation action time of the mortar drive motor (114) and the rotation action time of the heel drive motor (61) are respectively timers. If it can be set in advance by (T1) and (T2), it will be automatically serialized so that the up-and-down movement of the hook (86) starts from the rotational movement of only the mortar (111) in the main shell action process described later. There are benefits to get. Reference numerals (Mg1) and (Mg2) in FIGS. 30 and 31 are magnet switches, and (X1) is a relay.

尚、この場合の受信機(R)は生地搗き機(B)の後述する操作パネル(149)に組み込み一体化して、上記杵駆動モーター(61)並びに臼駆動モーター(114)の制御基板(モーターコントローラー)(図示省略)と電気的に接続配線するか、又はその生地搗き機(B)の据付け機筐(60)へ適当な取付金具を用いて固定設置すれば良い。   In this case, the receiver (R) is incorporated in and integrated with an operation panel (149) described later of the dough grinder (B), and the control board (motor) of the above-mentioned grinder drive motor (61) and mortar drive motor (114). A controller (not shown) may be electrically connected and wired, or may be fixedly installed to the installation machine casing (60) of the dough-making machine (B) using an appropriate mounting bracket.

上記のように生地搗き機(B)の運転を自動停止させること以外の構成や作用は、既述の生地加熱攪拌機(A)に適用した送信機(T)と受信機(R)のそれと異ならないため、その図29〜31に図4、10、11との対応する同じ符号を記入するにとどめて、その送信機(T)と受信機(R)の詳細な説明を省略する。   The configuration and operation other than automatically stopping the operation of the dough grinder (B) as described above are different from those of the transmitter (T) and the receiver (R) applied to the dough heating stirrer (A) described above. Therefore, only the same reference numerals corresponding to those in FIGS. 4, 10, and 11 are written in FIGS. 29 to 31, and detailed descriptions of the transmitter (T) and the receiver (R) are omitted.

図29の符号(145)は上記ノーズ管(32)の中途部から一体的に張り出す係止フランジ、(146)は同じくノーズ管(32)を臼(111)の底面へ取り付ける口金であり、その先端部の温度センサー(33)を上記生地滑り止め用弯曲凸条(113)よりも背低い高さに固定維持している。(147)は上記口金(146)に螺合締結されたキャップナット、(148)は水密用Oリング、(149)は生地搗き機(B)の据付け機筐(60)に設置された操作パネル、(150)は臼(111)の真上位置において、杵(86)を包囲する安全カバーであり、その臼(111)の内部を透視できる金属線材から開閉自在に組み立てられている。   The reference numeral (145) in FIG. 29 is a locking flange that integrally projects from the middle part of the nose pipe (32), and (146) is a base that similarly attaches the nose pipe (32) to the bottom surface of the die (111). The temperature sensor (33) at the tip is fixed and maintained at a lower height than the bent slip strip (113) for preventing cloth slipping. (147) is a cap nut screwed and fastened to the base (146), (148) is a watertight O-ring, and (149) is an operation panel installed in the installation machine casing (60) of the dough grinder (B). , (150) is a safety cover that surrounds the cage (86) at a position directly above the mortar (111), and is assembled from a metal wire that can be seen through the mortar (111).

上記臼(111)の回転駆動中に、その回転中心部を生地搗き用の杵(86)が昇降運動して、本捏作用工程でのパン生地に加圧力を付与することになるが、その杵(86)による下降時の下面と、臼(111)の内底面との相互間には、広くとも約10mmの一定間隙(C)が確保されている。その一定間隙(C)が約10mmよりも広大であると、杵(86)による搗き(加圧)回数や時間を増したとしても、その加圧力がパン生地の混捏作用として効果的に働かないからである。   During the rotational driving of the mortar (111), the dough-making cocoon (86) moves up and down at the center of rotation to apply pressure to the bread dough in the main-cooking process. A constant gap (C) of at most about 10 mm is secured between the lower surface when lowered by (86) and the inner bottom surface of the die (111). If the constant gap (C) is larger than about 10 mm, the applied pressure does not work effectively as a kneading action of the bread dough even if the number of times of pressing (pressing) by the ridge (86) and the time are increased. It is.

この点、上記杵(86)はその杵昇降軸(81)の下端部へ、ラジアルベアリング(103)(104)を介して遊転自在に套嵌されているため、その下降時には臼(111)との上下相互間に挟み付けられるパン生地を介して、杵(86)が臼(111)と一緒に連れ廻る如く遊転することとなり、その生地を過大に加圧して摺り切る如く、グルテンの網状組織を破壊するおそれがなく、又生地を高熱に発熱させる如く、その強力に摩擦するおそれもない結果、上記一定間隙(C)を約10mm以下として極力狭小に設定することにより、上記生地反転用固定抵抗羽根(139)とも相俟って、短時間での効率良く混捏作用できるようになっているのである。   In this respect, since the hook (86) is loosely fitted to the lower end portion of the hook raising / lowering shaft (81) via the radial bearings (103) (104), the die (111) is lowered when lowered. A gluten net-like shape is formed so that the cocoon (86) is swung around with the mortar (111) through the bread dough sandwiched between the upper and lower sides, and the dough is excessively pressed and slid. There is no risk of destroying the tissue, and there is no risk of strong friction as the fabric is heated to high heat. As a result, the constant gap (C) is set to be as narrow as about 10 mm or less so that the fabric can be reversed. In combination with the fixed resistance blade (139), the chaotic action can be efficiently performed in a short time.

その広くとも約10mmにとどまる限りでは、上記杵昇降軸(81)の上端部を水平な支点軸(79)に対して昇降させ、割り型締付メタル(82)(83)で固定し直すことにより、その一定間隙(C)を本捏原料(m2)の収容単位量に応じて広狭調整することができる。茲に、一定間隙(C)が零として皆無であると、言うまでもなく杵(86)が下降時に臼(111)と衝当し、その臼(111)の回転運動に抵抗を与え、停止させるおそれがあるため、その僅小でも間隙(C)を確保する必要がある。   As long as it stays at about 10 mm at the widest, the upper end portion of the elevating shaft (81) is raised and lowered with respect to the horizontal fulcrum shaft (79) and fixed with the split mold clamping metal (82) (83). Thus, the constant gap (C) can be adjusted in a wide or narrow manner according to the accommodation unit amount of the main raw material (m2). Needless to say, there is no possibility that the constant gap (C) is zero and the heel (86) collides with the mortar (111) when descending, giving resistance to the rotational movement of the mortar (111) and stopping it. Therefore, it is necessary to secure the gap (C) even if it is very small.

但し、本発明の生地搗き機(B)としては、その本捏作用工程でのパン生地を杵(86)により加圧し得る限り、上記回転駆動される臼(111)に代る固定状態の臼(111a)を採用しても良い。   However, as the dough grinder (B) of the present invention, as long as the bread dough in the main kneading action process can be pressed by the koji (86), a fixed die (instead of the rotationally driven die (111)) ( 111a) may be employed.

図32、33はその生地搗き機(B)の別な変形実施形態を示しており、この場合上記杵(86)と臼(111a)との一定間隙(C)を確保する必要性はないが、その臼(111a)は据付け機筐(60)に固定設置されているため、上記生地反転用の固定抵抗羽根(139)に代る回転羽根(151)の向かい合う一対を採用して、その両回転羽根(151)と杵(86)との協働作用により、パン生地を混捏するのである。   FIGS. 32 and 33 show another modified embodiment of the dough grinder (B). In this case, it is not necessary to secure a constant gap (C) between the above-mentioned grinder (86) and mortar (111a). Since the mortar (111a) is fixedly installed in the installation machine casing (60), a pair of opposed rotating blades (151) instead of the fixed resistance blades (139) for reversing the fabric is adopted. The dough is kneaded by the cooperative action of the rotary blades (151) and the straws (86).

しかも、上記生地反転用回転羽根(151)の各個を図34〜36に抽出して示すような擬似Z字型として、そのボス(152)から両羽根板片(151a)を相反する内向きに折り曲げると共に、その折り曲げ先端部に丸味を与えて、グルテンの網状組織を破壊しないように造形する。   In addition, each piece of the rotating blade for reversing the fabric (151) is formed into a pseudo Z shape as shown in FIGS. 34 to 36, and the blade plate pieces (151a) are inwardly opposed from the boss (152). In addition to bending, the tip of the bent portion is rounded so as not to destroy the gluten network.

そして、このような生地反転用回転羽根(151)を臼(111a)の内部に張り出す向かい合う一対として、その臼(111a)と据付け機筐(60)へ各々水平な支軸(153)により、回転自在に設置すると共に、その両回転羽根(151)を対応的な一対の羽根駆動モーター(154)により、相反する方向(f)へ回転させれば、上記臼(111a)の中心部を昇降運動する杵(86)の加圧作用とも相俟って、パン生地の全体をやはり効率良く均一に混捏することができる。   Then, the dough reversing rotary blades (151) are made into a pair facing each other and projecting into the die (111a), and the horizontal support shaft (153) to the die (111a) and the installation machine housing (60), If the rotating blades 151 are rotated and rotated in opposite directions (f) by a pair of corresponding blade driving motors (154), the central portion of the die (111a) is moved up and down. Combined with the pressurizing action of the moving rice cake (86), the whole bread dough can still be mixed efficiently and uniformly.

尚、この変形実施形態の臼(111a)は固定されているため、上記無線送信機(T)と受信機(R)は不要であり、そのパン生地の接触式温度センサー(33)だけを独立して、臼(111a)の底面へ下方から差し込み設置すれば良い。(155)は上記支軸(153)を回動中心として、臼(111a)を図33の鎖線に示す如く転倒させるための手動操作ハンドルであり、上記パン生地の取り出しに役立つ。その他の構成と作用は図12〜28の生地搗き機(B)と実質的に同一であるため、その図32、33に図12〜28との対応符号を記入するにとどめて、その変形実施形態の詳細な説明を割愛する。   In addition, since the die (111a) of this modified embodiment is fixed, the wireless transmitter (T) and the receiver (R) are unnecessary, and only the bread dough contact temperature sensor (33) is independent. Then, it only has to be inserted into the bottom of the mortar (111a) from below. (155) is a manual operation handle for turning the mortar (111a) as shown by a chain line in FIG. 33 with the support shaft (153) as a rotation center, and is useful for taking out the bread dough. Other configurations and operations are substantially the same as those of the dough grinder (B) shown in FIGS. 12 to 28. Therefore, only the corresponding reference numerals to those shown in FIGS. A detailed description of the form is omitted.

本発明の湯種製パン方法では図37に示す従来の竪型ミキサー(a)と異なり、上記ボール鍋(15)の底面に臨む電気又はガスの加熱源が装備された生地加熱攪拌機(A)と、上記臼(111)の底面に向かって直進的に往復運動する杵(86)が装備された生地搗き機(B)とを用いて、次の工程順序により製パン作業するのである。   Unlike the conventional bowl-shaped mixer (a) shown in FIG. 37, the dough heating agitator (A) equipped with an electric or gas heating source facing the bottom of the bowl pan (15) is different from the conventional bowl-shaped mixer (a) shown in FIG. Then, the bread making operation is performed in the following process sequence using the dough grinder (B) equipped with the reed (86) that reciprocates linearly toward the bottom of the mortar (111).

〈湯種生地作成工程〉
即ち、先ず湯種生地作成工程では本発明に係る製パン生地に必要な小麦粉100重量部のうち、その20〜30重量部の小麦粉を使用して、これとイースト以外の各種副原料(糖類や調味料など)とを湯種原料(m1)として、上記生地加熱攪拌機(A)のボール鍋(15)へ、その小麦粉20〜30重量部の2.0倍〜2.5倍に相当する水(常温)と一緒に投入した上、生地加熱攪拌機(A)の電磁誘導加熱コイル(6)又はガスバーナー(56)により加熱し乍ら、その加熱攪拌機(A)の生地焦げ付き防止用回転攪拌羽根(20)と生地反転用固定抵抗羽根(24a)(24b)との協働作用により混捏して、その捏ね上げ温度が75℃〜95℃、好ましくは80℃〜85℃の湯種生地を作成する。 That is, first, in the process of making the water roux dough, out of 100 parts by weight of the flour required for the bread dough according to the present invention, 20 to 30 parts by weight of the flour is used, and various auxiliary raw materials (sugars and seasonings) other than this and yeast are used. Using water roux as a raw material (m1), water (2.0 to 2.5 times by weight) of 20 to 30 parts by weight of the flour is added to the bowl (15) of the dough heating stirrer (A). After being put in together with the dough heating stirrer (A), it is heated by the electromagnetic induction heating coil (6) or the gas burner (56) of the dough heating stirrer (A), and then the dough roux stirring blade (A) for preventing the dough from burning ( 20) and the dough reversing fixed resistance blades (24a) and (24b) are kneaded by a cooperative action to prepare a hot water roux dough having a kneading temperature of 75 ° C. to 95 ° C., preferably 80 ° C. to 85 ° C. .. この作成工程では、回転攪拌羽根用駆動モーター(15)の回転速度を約45r.pm の低速として、ゆっくり回転させることが好ましい。 In this production step, it is preferable that the rotary stirring blade drive motor (15) is slowly rotated at a low rotation speed of about 45 r.pm. <Bath-making process> <Bath-making process>
That is, first in the hot water dough making process, among 100 parts by weight of flour necessary for the bread dough according to the present invention, 20 to 30 parts by weight of the flour is used, and various auxiliary materials other than this and yeast (sugar and seasoning). To the ball pan (15) of the dough heating stirrer (A), water equivalent to 2.0 to 2.5 times the flour 20-30 parts by weight ( And rotating the stirring stirrer (A) for preventing the fabric from being burnt (A) while being heated by the electromagnetic induction heating coil (6) or the gas burner (56) of the dough heating stirrer (A). 20) and the fixed resistance blades for reversing the dough (24a) (24b) are mixed to produce a hot water dough whose kneading temperature is 75 ° C to 95 ° C, preferably 80 ° C to 85 ° C. . In this preparation process, it is preferable that the rotational speed of the rotary stirring blade drive motor (15) is set to a low speed of about 45 rpm and is rotated slowly. That is, first in the hot water dough making process, among 100 parts by weight of flour necessary for the bread dough according to the present invention, 20 to 30 parts by weight of the flour is used, and various auxiliary materials other than this and yeast (sugar and seasoning). To the ball pan (15) of the dough heating stirrer (A), water equivalent to 2.0 to 2.5 times the flour 20-30 parts by weight (And rotating the stirring stirrer (A) for preventing the fabric from being burnt (A) while being heated by the electromagnetic induction heating coil (6) or the gas burner (56) of the dough heating stirrer (A). 20) and the fixed resistance blades for reversing the dough (24a) ( 24b) are mixed to produce a hot water dough whose kneading temperature is 75 ° C to 95 ° C, preferably 80 ° C to 85 ° C .. In this preparation process, it is preferred that the rotational speed of the rotary stirring blade drive motor (15) is set to a low speed of about 45 rpm and is rotated slowly.

その場合、湯種生地を作成するために使う小麦粉が20重量部未満であると、澱粉のα化する絶対量も少なくなるため、折角の湯種製パン方法による独特のモチモチした食感を得ることができず、その自動機械的な混捏作用を効果的に働かせることもできない。そして、逆に30重量部を越えると、グルテンタンパク質の熱変性が過多となり、ガス保持力が低下して、ボリューム感に富む製品を得られない。   In that case, if less than 20 parts by weight of wheat flour is used to make the hot water seed dough, the absolute amount of starch pregelatinized will be reduced, so that a unique moist and moist texture can be obtained by the rounded hot water bread making method. And the automatic mechanical chaotic action cannot be used effectively. On the other hand, if the amount exceeds 30 parts by weight, the heat denaturation of the gluten protein becomes excessive, the gas holding power is lowered, and a product rich in volume cannot be obtained.

又、このような小麦粉20〜30重量部に対する水の混合比率(加水率)が2.0倍未満であると、本発明における湯種生地の捏ね上げ温度が75℃〜95℃(好ましくは80℃〜85℃)として高いこととの相関々係上、澱粉のα化が高速に進み過ぎるため、湯種生地が早く硬化し、その発生したダマを後続の本捏作用時間中において、完全に解消することもできなくなる。   In addition, when the mixing ratio (water content) of water to 20 to 30 parts by weight of such flour is less than 2.0 times, the kneading temperature of the hot water dough in the present invention is 75 ° C to 95 ° C (preferably 80 ° C). As the starch is pregelatinized at a high speed, the hot water dough is hardened quickly, and the generated waste is completely removed during the subsequent main steaming operation time. It can no longer be resolved.

上記混合比率(加水率)が逆に2.5倍を越える場合には、湯種生地としてまとまり団塊化し難く、その小麦粉の水和・混捏作用に長時間を要するほか、風味の低下やケービング現象を招来しやすくなる。   If the mixing ratio (hydration ratio) exceeds 2.5 times, it will be difficult to condense as a hot water dough, and it will take a long time for the hydration and kneading action of the flour. It becomes easy to invite.

これを換言すれば、75℃〜95℃(好ましくは80℃〜85℃)に設定された湯種生地の高い捏ね上げ温度は、その独特のモチモチした食感を得ることに役立つが、その湯種生地の作成上使用される小麦粉20〜30重量部に対する水の混合比率(加水率)も、2.0倍〜2.5倍として多いため、澱粉のα化が高速に進んでも、急激に硬くならず、その湯種生地の高い吸水率によって、ソフトな解けやすい結合状態に捏ね上がり、これが後続する本捏作用工程でのパン生地中へ円滑に分散され、ダマとして残るおそれがないのである。   In other words, the high kneading temperature of the hot water seed dough set at 75 ° C. to 95 ° C. (preferably 80 ° C. to 85 ° C.) helps to obtain its unique moist feeling. The mixing ratio (water content) of water with respect to 20 to 30 parts by weight of wheat flour used in the preparation of seed dough is also 2.0 times to 2.5 times, so even if the starch is pregelatinized rapidly, it rapidly increases. It does not become hard, and because of the high water absorption rate of the hot water dough, it is brought into a soft and easy-to-melt combined state, which is smoothly dispersed into the bread dough in the subsequent main kneading operation process, and there is no possibility of remaining as a dama.

この点、本発明ではボール鍋(15)の底面に臨む電磁誘導加熱コイル(6)又はガスバーナー(56)の加熱源と、そのボール鍋(15)の内底面にフイットする生地焦げ付き防止用の回転攪拌羽根(20)と、これと協働する生地反転用の固定抵抗羽根(24a)(24b)とが具備された生地加熱攪拌機(A)とを用いて、上記湯種生地を作成するようになっているため、その加熱作用と混捏作用との同時進行により、決して冷めることなく、上記湯種生地作成に要する時間と労力を著しく節減できることとなる。   In this regard, in the present invention, the heating source of the electromagnetic induction heating coil (6) or the gas burner (56) facing the bottom surface of the ball pan (15) and the dough to prevent the dough from sticking to the inner bottom surface of the ball pan (15). Using the dough heating stirrer (A) provided with the rotating stirring blade (20) and the fixed resistance blades (24a) (24b) for reversing the dough in cooperation with the rotating stirring blade (20), the hot water seed dough is prepared. Therefore, by the simultaneous progress of the heating action and the kneading action, the time and labor required to make the hot water dough can be significantly reduced without cooling.

先には、20〜30重量部の小麦粉と、イースト以外の各種副原料と、2.0倍〜2.5倍の水とを一緒に、生地加熱攪拌機(A)のボール鍋(15)へ投入する旨として説明したが、そのボール鍋(15)に水だけを投入して加熱し、一定温度(例えば約80℃)まで昇温した後に、小麦粉と副原料とを加入して、その加熱を続行し乍ら、回転攪拌羽根(20)と固定抵抗羽根(24a)(24b)により、最後まで混捏作用しても勿論良い。   First, 20 to 30 parts by weight of flour, various auxiliary materials other than yeast, and 2.0 to 2.5 times the water together, to the dough heating stirrer (A) ball pan (15) As described above, the water is poured into the bowl pan (15), heated, heated to a certain temperature (for example, about 80 ° C.), then added with flour and auxiliary ingredients, and heated. Of course, the chaotic action may be continued to the end by the rotating stirring blade (20) and the fixed resistance blades (24a) and (24b).

尚、上記生地加熱攪拌機(A)における回転攪拌羽根(20)の回転軸線上へ、湯種生地の接触式温度センサー(33)付き無線送信機(T)を取り付け使用し、これと対応する受信機(R)又は加熱用操作パネル(10)の目標温度設定ボタン(47)により、上記湯種生地の目標とする捏ね上げ温度を予じめ設定しておき、その目標の捏ね上げ温度に達した時上記ボール鍋(15)の底面に臨む加熱源の加熱作用を自動停止させるように制御するならば、その湯種生地の焦げ付くおそれも確実に予防することができ、ますます有益である。   A wireless transmitter (T) with a contact temperature sensor (33) for the hot water dough is mounted on the rotation axis of the rotary stirring blade (20) in the dough heating stirrer (A), and the corresponding reception is performed. The target temperature setting button (47) on the machine (R) or the heating operation panel (10) is set in advance to set the target temperature for the hot water dough, and the target temperature is reached. If it is controlled so that the heating action of the heating source facing the bottom surface of the bowl pan (15) is automatically stopped, the possibility of scorching of the hot water dough can be surely prevented, which is increasingly beneficial.

そして、何れにしても上記捏ね上げ温度の湯種生地を得られたならば、粗熱を取った後、透明のビニールフィルムなどにより包装して、約−3℃〜10℃の冷蔵庫へ保管し、約16時間熟成させるのである。そうすれば、湯種生地を良好な保水状態に維持することができ、爾後の本捏作用工程において加入される本捏原料(m2)と混然一体化した膨潤性に富むパン生地を得られることになる。   In any case, if a hot water dough with the above-mentioned kneading temperature is obtained, after taking rough heat, wrap it with a transparent vinyl film, etc., and store it in a refrigerator at about -3 ° C to 10 ° C. Aging for about 16 hours. By doing so, the hot water dough can be maintained in a good water-retaining state, and a bread dough rich in swellability can be obtained that is mixed with the main koji raw material (m2) added in the main koji action step after the koji. become.

〈本捏作用工程〉
次に、本捏作用工程では上記保管・熟成後の湯種生地と、小麦粉の残部(80〜70重量部)並びにショートニングやバター以外の各種副原料(イーストやイーストフード、乳化剤、油脂類、糖類、ビタミン、乳製品など)とを本捏原料(m2)として、上記生地加熱攪拌機(A)と別個な生地搗き機(B)の臼(111)へ、適当量の水と一緒に投入した上、その臼(111)を回転させることにより、一旦本捏原料(m2)の就中小麦粉が水和状態になるまで混練する。その際、臼駆動モーター(114)の回転速度は約66〜72r.p.m として、定速回転させることが好ましい。生地搗き用の杵(86)は未だ上死点での停止中にある。
<Main work process>
Next, in the main working process, the hot water dough after storage and aging, the remainder of the flour (80 to 70 parts by weight) and various auxiliary materials other than shortening and butter (yeast, yeast food, emulsifier, fats and oils, sugars) , Vitamins, dairy products, etc.) as the main ingredients (m2), and added to the mortar (111) of the dough-heating machine (A) and the dough-stirring machine (B) together with an appropriate amount of water. Then, by rotating the mortar (111), knead until the flour of the main ingredient (m2) is once hydrated. At this time, it is preferable that the rotational speed of the mortar drive motor (114) is about 66 to 72 rpm and the constant speed rotation is performed. The dough for mashing the dough (86) is still stopped at top dead center. Next, in the main working process, the hot water dough after storage and aging, the remainder of the flour (80 to 70 parts by weight) and various auxiliary materials other than shortening and butter (yeast, yeast food, emulsifier, fats and oils) , sugars), Vitamins, dairy products, etc.) as the main ingredients (m2), and added to the mortar (111) of the dough-heating machine (A) and the dough-stirring machine (B) together with an appropriate amount of water. Then, by rotating the mortar (111), knead until the flour of the main ingredient (m2) is once hydrated. At this time, it is preferred that the rotational speed of the mortar drive motor (114) is about 66 to 72 rpm and the constant speed rotation is performed. The dough for mashing the dough (86) is still stopped at top dead center.

そうすれば、臼(111)の回転運動とその内部へ差し込まれている固定抵抗羽根(139)の生地反転作用により、上記本捏原料(m2)における主要な小麦粉の水和・混練作用が効率良く促進され、その小麦粉粒子の表面には水が万遍なく付着すると共に、同じく粒子の内部には水が徐々に浸透し、やがて上記湯種生地と混然一体に親和・粘結した1個の団塊となる。   By doing so, the hydration and kneading action of the main flour in the above-mentioned main raw material (m2) is efficient by the rotational movement of the mortar (111) and the dough reversing action of the fixed resistance blade (139) inserted into the mortar (111). Well promoted, water uniformly adheres to the surface of the flour particles, and the water gradually penetrates into the inside of the particles. Become a baby boomer.

そこで、このような水和・混練状態に達したならば、上記臼(111)の回転作用を続行し乍ら、生地搗き用の杵(86)を昇降運動させて、上記本捏原料(m2)の団塊を上方から繰り返し搗く(加圧する)ことにより混捏し、その捏ね上げ温度が25℃〜30℃、好ましくは26℃〜28℃のパン生地に仕上げるのである。   Therefore, when such a hydrated / kneaded state is reached, while continuing the rotational action of the mortar (111), the dough-shearing cocoon (86) is moved up and down to produce the main cocoon raw material (m2). ) Is repeatedly kneaded (pressurized) from above and finished into a dough having a kneading temperature of 25 ° C. to 30 ° C., preferably 26 ° C. to 28 ° C.

その場合、杵駆動モーター(61)の回転速度は上記臼駆動モーター(114)のそれよりも速く、約83〜91r.p.m として定速回転させることが望ましい。又、上記水和・混練状態の到達時点(杵の運動を開始するまでの時間)は、その臼(111)に対する本捏原料(m2)の収容量を考慮した作業者の経験により、操作パネル(149)の上記タイマー(T1)(T2)により予じめ設定しておけば良い。   In that case, it is desirable that the rotational speed of the scissors driving motor (61) is higher than that of the mortar driving motor (114), and it is rotated at a constant speed of about 83 to 91 r.p.m. The time point when the hydrated / kneaded state is reached (the time until the movement of the punch is started) is determined by the operator's experience in consideration of the capacity of the main raw material (m2) in the die (111). It may be set in advance by the timers (T1) and (T2) of (149).

上記本捏原料(m2)の混捏作用中、その団塊は臼(111)と一緒に連れ廻り乍ら、固定抵抗羽根(139)の生地反転作用を受けると共に、その抵抗羽根(139)により臼(111)の中心部へ自づと寄せ集め誘導されて、杵(86)により上方から万遍なく加圧されることになるため、爾前での表面に付着した水が内部へ押し込め浸透され、その水を完全に吸収した最終的には、小麦粉の持つ強い粘弾性が効率良く引き出される結果となり、膨潤度や保水性に富むソフトな捏ね上げ状態のパン生地を得られるのである。   During the kneading action of the main shell material (m2), the nodule is rotated together with the mortar (111) and receives the dough reversal action of the fixed resistance blade (139), and the resistance blade (139) causes the mortar (139) 111) and the water is attached to the surface in front of the heel and pushed into the interior. In the end, when the water is completely absorbed, the strong viscoelasticity of the flour is efficiently extracted, and a soft dough with a high degree of swelling and water retention can be obtained.

又、下降時における杵(86)の下面と、臼(111)の内底面との相互間隙(C)は、広くとも約10mmとして狭小に設定されているため、杵(86)の強大な加圧力をパン生地へ効果的に付与することができ、それにも拘らず杵(86)は臼(111)との上下相互間で挟み付けた生地と一緒に連れ廻る如く、遊転し得るようになっているため、そのパン生地に対する摺り切り力や摩擦力が自づと逃がされることとなり、その結果混捏作用中にあるグルテンの網状組織を破壊したり、或いはイーストの熱失活を招く程の高温に発熱させたりするおそれもない。   Further, since the mutual gap (C) between the lower surface of the ridge (86) and the inner bottom surface of the mortar (111) at the time of lowering is set to be as narrow as about 10 mm at the maximum, the strong addition of the ridge (86) The pressure can be effectively applied to the bread dough, and the ridge (86) can nevertheless rotate as if it is rotated with the dough sandwiched between the upper and lower sides of the die (111). Therefore, the slicing force and frictional force on the dough will be released by itself, and as a result, the gluten network during the chaotic action will be destroyed, or the temperature will be high enough to cause heat deactivation of the yeast. There is no risk of heat generation.

つまり、パン生地における25℃〜30℃(好ましくは26℃〜28℃)の捏ね上げ温度は、主にイーストを活発に働かせるための数値として設定されたものである。尚、上記生地搗き機(B)における臼(111)の偏心部へパン生地の接触式温度センサー(33)付き無線送信機(T)を取り付け使用し、これと対応する受信機(R)又は操作パネル(149)の目標温度設定ボタン(47)により、上記パン生地の目標とする捏ね上げ温度を予じめ設定しておき、その捏ね上げ温度に達した時生地搗き機(B)の運転を自動停止させるように制御することが好ましい。   That is, the kneading temperature of 25 ° C. to 30 ° C. (preferably 26 ° C. to 28 ° C.) in the bread dough is mainly set as a numerical value for actively working the yeast. In addition, a radio transmitter (T) with a contact temperature sensor (33) for bread dough is attached to the eccentric part of the die (111) in the dough grinder (B), and the corresponding receiver (R) or operation is used. The target temperature setting button (47) on the panel (149) is used to set the target dough raising temperature in advance, and the dough grinder (B) is automatically operated when that temperature is reached. It is preferable to control to stop.

上記本捏作用工程での混捏作用により、最終的な捏ね上げ温度のパン生地を得られたならば、その後には常法の工程である醗酵(フロア、ベンチ、ホイロ)や分割、丸め成型などを経て、加熱(焼成、フライ、蒸し上げ)する。そうすれば、モチモチ感としっとり感のみならず、ソフト感や口溶けの良好さ、甘味、その他の食感をも含む総合品質として、優れた食パンや菓子パン、調理パンなどの各種製品を得ることができる。   If the final dough with the final kneading temperature is obtained by the kneading action in the main koji action process, fermentation (floor, bench, proofing), splitting, rounding molding, etc., which are conventional processes, are performed thereafter. Then, heat (fire, fry, steam). By doing so, it is possible to obtain various products such as bread, confectionery bread, cooking bread, etc. that are not only sticky and moist but also as a total quality including soft feeling, good meltability, sweetness, and other textures it can.

その場合、本発明の湯種製パン方法は湯種生地作成工程での加水率が非常に高いため、食パンに限ってはクラストが薄くなり、ケービング現象を起しやすい。その対策として、加水率を低下させると、湯種生地の独特な食感が失なわれるため、従来の食パンよりも分割数量(玉数)を多くすることにより、クラストの強化を図るのである。その分割数量(玉数)が多きに過ぎると、そのための手数も増加するため、分割比容積4.1程度の重量に設定することが好ましい。   In that case, the hot water bread making method of the present invention has a very high hydration rate in the hot water seed dough making process, so that the crust is thin only in bread and is likely to cause a caving phenomenon. As a countermeasure, when the water content is lowered, the unique texture of the hot water dough is lost. Therefore, the crust is strengthened by increasing the number of divisions (number of balls) compared to conventional bread. If the number of divisions (the number of balls) is too large, the number of steps required for this will increase.

〔実施例〕
以下、本発明の実施例1〜4を挙げて、一層具体的に詳述する。
〔Example〕
Examples 1 to 4 of the present invention will be described below in more detail.

〈実施例1〉
実施例1は本発明の使用による「食パン」の製造例であり、その湯種生地作成工程から焼成工程までを次のとおり実行した。
〔湯種原料配合〕
小麦粉(グルテン11.8%の強力粉) 1000g(パン生地形成に必要な小麦粉100重量部のうちの20重量部)
食塩 100g
上白糖 100g
水(常温の水) 2000g
〔湯種生地作成工程〕

電磁誘導加熱コイル(6)(高周波電源の出力:3KW)を加熱源とする生地加熱攪拌機(A)のボール鍋(15)に、先ず水だけを入れて沸騰させ、その加熱を一旦止めて、小麦粉と食塩並びに上白糖を一挙に加入し、引き続き加熱(上記高周波電源の出力:2.4KW)し乍ら、生地加熱攪拌機(A)の回転攪拌羽根(20)(回転速度45r.pm)と固定抵抗羽根(24a)(24b)により、3分間混捏して、捏ね上げ温度が約83℃の湯種生地を得た。 First, put only water in the bowl (15) of the dough heating stirrer (A) using the electromagnetic induction heating coil (6) (high frequency power supply output: 3 KW) as the heating source, bring it to a boil, stop the heating once, and then stop the heating. Add flour, salt and white sugar all at once, and continue heating (output of the high-frequency power supply: 2.4 kW), and then with the rotary stirring blades (20) (rotation speed 45r.pm) of the dough heating stirrer (A). The fixed resistance blades (24a) and (24b) were kneaded for 3 minutes to obtain a water roux dough having a kneading temperature of about 83 ° C.
〔保管・熟成工程〕 [Storage / aging process]
そして、その湯種生地の粗熱を取り、透明のビニールフィルムに包んで、−3〜10℃の冷蔵庫に保管し、16時間熟成させた。 Then, the rough heat of the water roux dough was removed, wrapped in a transparent vinyl film, stored in a refrigerator at -3 to 10 ° C, and aged for 16 hours.
〔本捏原料配合〕 [Combined with main kneading ingredients]
小麦粉(上記強力粉) 4000g(残りの80重量部) Wheat flour (the above strong flour) 4000 g (remaining 80 parts by weight)
上白糖 200g Johakuto 200g
脱脂粉乳 150g Skim milk powder 150g
生イースト 150g Raw yeast 150g
ショートニング 300g Shortening 300g
FMP(生地改良剤) 15g FMP (fabric improver) 15g
水(常温の水) 2500g Water (normal temperature water) 2500g
湯種生地 3200g Water roux dough 3200g
〔本捏作用工程〕 [Main kneading process]
次に、生地搗き機(B)の臼(111)へ水と、ショートニング以外の上記本捏原料を全部入れて、その臼(111)を2分間回転(回転速度72r.pm)させることにより、固定抵抗羽根(139)と相俟って水和・混練した。 Next, water and all the above-mentioned main kneading raw materials other than shortening were put into the mortar (111) of the dough mill (B), and the mortar (111) was rotated for 2 minutes (rotation speed 72r.pm). It was hydrated and kneaded in combination with the fixed resistance blade (139).
その水和状態が得られた後、引き続き臼(111)を回転させ乍ら、杵(86)の昇降運動(杵駆動モーターの回転速度83r.pm)により本捏原料を繰り返し加圧し、4分間混捏した。 After the hydrated state is obtained, the mortar (111) is continuously rotated, and the main kneading material is repeatedly pressurized by the elevating motion of the punch (86) (rotation speed of the punch drive motor 83r.pm) for 4 minutes. It was mixed.
その経過後にショートニングも加えて、臼(111)を10秒間回転させ乍ら、杵(86)を12分間昇降運動させることにより、捏ね上げ温度が約27℃のパン生地に仕上げた。 After that, shortening was also added, and the mortar (111) was rotated for 10 seconds and the pestle (86) was moved up and down for 12 minutes to finish the dough with a kneading temperature of about 27 ° C.
〔醗酵・焼成工程〕 [Fermentation / firing process]
次に、上記パン生地を回復させるため、フロアータイムを25〜28℃の室温にて60分間とり、食パンのケービング現象を予防するために、従来よりも玉数の多い分割比容積4.1として、2斤型では5玉、3斤型では8玉に分割して、丸めを行なった。 Next, in order to recover the bread dough, the floor time was set to 60 minutes at room temperature of 25 to 28 ° C., and in order to prevent the caving phenomenon of bread, the split specific volume of 4.1 was set to a larger number than before. The two loaves were divided into 5 balls and the 3 loaves were divided into 8 balls and rounded.
その後、ベンチタイムを20分間とり、モルダーで成型した。 Then, a bench time of 20 minutes was taken and molded with a moulder. その成型物をパン型へ85%(充填比)として入れ、温度38℃、湿度80%のもとに、60分間ホイロ(醗酵)を行なった。 The molded product was placed in a pan mold at a filling ratio of 85%, and proofed (fermented) for 60 minutes at a temperature of 38 ° C. and a humidity of 80%.
その最終醗酵後、上火200℃、下火240℃のオーブンに入れて、40分間焼成した。 After the final fermentation, the mixture was placed in an oven having an upper heat of 200 ° C. and a lower heat of 240 ° C. and baked for 40 minutes. <Example 1> <Example 1>
Example 1 is an example of producing “bread” according to the use of the present invention, and the process from the hot water dough preparation process to the baking process was performed as follows. Example 1 is an example of producing “bread” according to the use of the present invention, and the process from the hot water dough preparation process to the baking process was performed as follows.
[Combination of hot water seed materials] [Combination of hot water seed materials]
Wheat flour (strong flour of 11.8% gluten) 1000 g (20 parts by weight of 100 parts by weight of flour required for bread dough formation) Wheat flour (strong flour of 11.8% gluten) 1000 g (20 parts by weight of 100 parts by weight of flour required for bread dough formation)
100g of salt 100g of salt
100g white sugar 100g white sugar
2000 g of water (room temperature water) 2000 g of water (room temperature water)
[Bath preparation process] [Bath preparation process]
First, in a ball pan (15) of a dough heating stirrer (A) using an electromagnetic induction heating coil (6) (output of a high-frequency power supply: 3 kW) as a heating source, only water is boiled and the heating is temporarily stopped. While adding wheat flour, salt and super white sugar all at once and heating (output of the above high frequency power supply: 2.4 kW), the rotating stirring blade (20) of the dough heating stirrer (A) (rotating speed: 45 rpm) The fixed resistance blades (24a) and (24b) were mixed for 3 minutes to obtain a hot water dough having a kneading temperature of about 83 ° C. First, in a ball pan (15) of a dough heating stirrer (A) using an electromagnetic induction heating coil (6) (output of a high-frequency power supply: 3 kW) as a heating source, only water is boiled and the heating is temporarily stopped. While adding wheat flour, salt and super white sugar all at once and heating (output of the above high frequency power supply: 2.4 kW), the rotating stirring blade (20) of the dough heating stirrer (A) ( rotating speed: 45 rpm) The fixed resistance blades (24a) and (24b) were mixed for 3 minutes to obtain a hot water dough having a kneading temperature of about 83 ° C.
[Storage / Aging Process] [Storage / Aging Process]
And the rough heat of the hot water dough was taken, wrapped in a transparent vinyl film, stored in a refrigerator at −3 to 10 ° C., and aged for 16 hours. And the rough heat of the hot water dough was taken, wrapped in a transparent vinyl film, stored in a refrigerator at −3 to 10 ° C., and aged for 16 hours.
[Contains raw ingredients] [Contains raw ingredients]
Wheat flour (the above-mentioned strong flour) 4000 g (the remaining 80 parts by weight) Wheat flour (the above-mentioned strong flour) 4000 g (the remaining 80 parts by weight)
200g white sugar 200g white sugar
Nonfat dry milk 150g Nonfat dry milk 150g
150g raw yeast 150g raw yeast
Shortening 300g Shortening 300g
FMP (dough improver) 15g FMP (dough improver) 15g
Water (room temperature water) 2500g Water (room temperature water) 2500g
Hot water dough 3200g Hot water dough 3200g
[Main working process] [Main working process]
Next, by putting all of the water and raw material other than the shortening into the mortar (111) of the dough grinder (B) and rotating the mortar (111) for 2 minutes (rotation speed: 72 rpm), Hydrated and kneaded in combination with the fixed resistance blade (139). Next, by putting all of the water and raw material other than the shortening into the mortar (111) of the dough grinder (B) and rotating the mortar (111) for 2 minutes (rotation speed: 72 rpm), Hydrated and kneaded in combination with the fixed resistance blade (139).
After the hydration state was obtained, the mortar (111) was continuously rotated, and the raw material was repeatedly pressurized by the vertical movement of the ridge (86) (rotation speed of the ridge drive motor 83 rpm) for 4 minutes. Chaotic. After the hydration state was obtained, the mortar (111) was continuously rotated, and the raw material was repeatedly collected by the vertical movement of the ridge (86) (rotation speed of the ridge drive motor 83 rpm) for 4 minutes. Chaotic.
After that, shortening was added, and the mortar (111) was rotated for 10 seconds, and the ridge (86) was moved up and down for 12 minutes to finish the dough with a kneading temperature of about 27 ° C. After that, shortening was added, and the mortar (111) was rotated for 10 seconds, and the ridge (86) was moved up and down for 12 minutes to finish the dough with a kneading temperature of about 27 ° C.
[Fermentation and baking process] [Fermentation and baking process]
Next, in order to recover the bread dough, the floor time is taken at room temperature of 25 to 28 ° C. for 60 minutes, and in order to prevent the caving phenomenon of bread, The 2mm type was divided into 5 balls and the 3mm type was divided into 8 balls and rounded. Next, in order to recover the bread dough, the floor time is taken at room temperature of 25 to 28 ° C. for 60 minutes, and in order to prevent the caving phenomenon of bread, The 2mm type was divided into 5 balls and the 3mm type was divided into 8 balls and rounded.
Then, the bench time was taken for 20 minutes and it shape | molded with the molder. The molded product was put into a bread mold as 85% (filling ratio), and proofing (fermentation) was performed for 60 minutes at a temperature of 38 ° C. and a humidity of 80%. Then, the bench time was taken for 20 minutes and it shape | distilled with the molder. The molded product was put into a bread mold as 85% (filling ratio), and proofing (fermentation) was performed for 60 minutes at a temperature of 38 ° C. and a humidity of 80%.
After the final fermentation, it was placed in an oven with an upper flame of 200 ° C. and a lower flame of 240 ° C. and baked for 40 minutes. After the final fermentation, it was placed in an oven with an upper flame of 200 ° C. and a lower flame of 240 ° C. and baked for 40 minutes.

〈比較例〉
〔湯種原料配合〕

上記実施例1における湯種原料配合のうち、その水(常温の水)だけを熱湯(85℃〜90℃)1200gに代えて、その他は同じ原料を採用した。 Of the water roux raw material composition in Example 1, only the water (water at room temperature) was replaced with 1200 g of boiling water (85 ° C. to 90 ° C.), and the same raw materials were used for the others.
〈湯種生地作成工程〉 <Water roux dough making process>
図37に示すような回転攪拌子(フック)を備えた竪型ミキサー(関東ミキサー)のミキサーボールへ、小麦粉と食塩並びに上白糖を入れ、その上から熱湯を加えて、低速(90r.pm)3分間、中速(180r.pm)3分間混捏することにより、捏ね上げ温度が60℃の湯種生地を作成した。 Put flour, salt and white sugar in a mixer bowl of a vertical mixer (Kanto mixer) equipped with a rotary stirrer (hook) as shown in FIG. 37, add boiling water from above, and slow down (90r.pm). By kneading for 3 minutes at medium speed (180r.pm) for 3 minutes, a hot water roux dough having a kneading temperature of 60 ° C. was prepared.
〔保管・熟成工程〕 [Storage / aging process]
上記実施例1と同じ〔本捏原料配合〕 Same as Example 1 above [Mixed raw material for kneading]
上記実施例1における本捏原料配合のうち、湯種生地は2300gとなるが、水(常温の水)だけを3500gとし、その他は同じ原料を採用した。 Of the composition of the main kneading raw material in Example 1, the amount of the water roux dough was 2300 g, but only water (water at room temperature) was 3500 g, and the same raw materials were used for the others.
〔本捏作用工程〕 [Main kneading process]
湯種生地作成工程と同じ回転攪拌子(フック)を備えた竪型ミキサー(関東ミキサー)のミキサーボールへ水と、ショートニング以外の本捏原料を全部入れて、やはり低速3分間、中速3分間混捏後、ショートニングも加えて、低速3分間、中速5分間混捏することにより、捏ね上げ温度が約26℃のパン生地を得た。 Put water and all the main kneading ingredients other than shortening into the mixer ball of the vertical mixer (Kanto mixer) equipped with the same rotary stirrer (hook) as in the process of making the water roux dough, and after all, for 3 minutes at low speed and 3 minutes at medium speed. After kneading, shortening was also added, and the dough was kneaded at low speed for 3 minutes and at medium speed for 5 minutes to obtain a bread dough having a kneading temperature of about 26 ° C.
〔醗酵・焼成工程〕 [Fermentation / firing process]
上記実施例1と同じ<Comparative example> Same as Example 1 above <Comparative example>
[Combination of hot water seed materials] [Combination of hot water seed materials]
Among the hot water seed material blends in Example 1, only the water (room temperature water) was replaced with 1200 g of hot water (85 ° C. to 90 ° C.), and the other materials were the same. Among the hot water seed material blends in Example 1, only the water (room temperature water) was replaced with 1200 g of hot water (85 ° C. to 90 ° C.), and the other materials were the same.
<Bath-making process> <Bath-making process>
Add flour, salt and white sucrose into a mixer bowl of a vertical mixer (Kanto mixer) equipped with a rotary stirrer (hook) as shown in FIG. By mixing for 3 minutes and at a medium speed (180 rpm) for 3 minutes, a hot water dough with a kneading temperature of 60 ° C. was prepared. Add flour, salt and white sucrose into a mixer bowl of a vertical mixer (Kanto mixer) equipped with a rotary stirrer (hook) as shown in FIG. By mixing for 3 minutes and at a medium speed (180 rpm) for 3 minutes, a hot water dough with a kneading temperature of 60 ° C. was prepared.
[Storage / Aging Process] [Storage / Aging Process]
Same as in Example 1 above Same as in Example 1 above
Of the main ingredient ingredients blended in Example 1, the hot water dough is 2300 g, but only water (room temperature water) is 3500 g, and the other ingredients are the same. Of the main ingredient ingredients blended in Example 1, the hot water dough is 2300 g, but only water (room temperature water) is 3500 g, and the other ingredients are the same.
[Main working process] [Main working process]
Put all the water and the main ingredients other than the shortening into the mixer bowl of the vertical mixer (Kanto mixer) equipped with the same rotating stirrer (hook) as in the hot water dough preparation process. After kneading, adding bread shortening and kneading for 5 minutes at low speed for 3 minutes, bread dough having a kneading temperature of about 26 ° C. was obtained. Put all the water and the main ingredients other than the shortening into the mixer bowl of the vertical mixer (Kanto mixer) equipped with the same rotating stirrer (hook) as in the hot water dough preparation process. After kneading, adding bread shortening and kneading for 5 minutes at low speed for 3 minutes, bread dough having a kneading temperature of about 26 ° C. was obtained.
[Fermentation and baking process] [Fermentation and baking process]
Same as Example 1 above Same as Example 1 above

〈官能対比評価〉
上記焼成後バンジュウへ移し入れ、18℃〜20℃の室温にて24時間保管した「食パン」をサンプルとして、20人のパネラーによる上記実施例1と比較例との官能対比評価を受けた。その結果は、表1に示すとおりであり、良好であると判断した人数を記入している。
<Sensitive contrast evaluation>
After baking, the sample was transferred to banju and stored at room temperature of 18 ° C. to 20 ° C. for 24 hours, and was subjected to a sensory evaluation between Example 1 and Comparative Example by 20 panelists. The result is as shown in Table 1, and the number of persons judged to be good is entered.

上記官能対比評価の結果では、本発明の実施例1による食パンの場合、特に生のままで食すると、そのモチモチ感としっとり感が顕著に増大しており、このことには湯種生地から本捏作用工程を経て仕上がったパン生地の全体として保有する90%(湯種生地の40%+本捏生地の50%)の高い吸水率が、貢献しているものと考えられる。
又、総合評価としては生のままで食する場合よりも、トーストして食べる場合の方が本発明の実施例1と比較例との大きな良否差を発揮することも判明した。 In addition, as a comprehensive evaluation, it was also found that the case of toasting and eating shows a large difference in quality between Example 1 of the present invention and the comparative example, as compared with the case of eating raw. As a result of the sensory contrast evaluation, in the case of the bread according to Example 1 of the present invention, especially when eaten raw, the moist feeling and moist feeling increased remarkably. It is considered that the high water absorption rate of 90% (40% of hot water dough + 50% of home baked dough) possessed as a whole of the dough finished through the drought process contributes. As a result of the sensory contrast evaluation, in the case of the bread according to Example 1 of the present invention, especially when eaten raw, the moist feeling and moist feeling increased remarkably. It is considered that the high water absorption rate of 90% (40% of hot water dough + 50% of home baked dough) possessed as a whole of the dough finished through the drought process contributes.
In addition, as a comprehensive evaluation, it was also found that toasted and eaten showed a greater difference in quality between Example 1 and the comparative example than when eaten raw. In addition, as a comprehensive evaluation, it was also found that toasted and eaten showed a greater difference in quality between Example 1 and the comparative example than when eaten raw.

〈実施例2〉
実施例2は本発明の使用による「カレードーナツ」の製造例であり、その湯種生地作成工程から焼成工程までを次のとおり実行した。 Example 2 is an example of producing a "curry donut" by using the present invention, and the steps from the process of making the water roux dough to the step of baking were carried out as follows. 但し、上記実施例1と同じ内容については、その説明を省略する。 However, the same description as in Example 1 will be omitted.
〔湯種原料配合〕 [Mixed water roux ingredients]
小麦粉(グルテン11.8%の強力粉) 1000g(全量の20重量部) Wheat flour (11.8% gluten strong flour) 1000g (20 parts by weight of the total amount)
食塩 85g Salt 85g
上白糖 100g Johakuto 100g
水(常温の水) 2250g Water (normal temperature water) 2250g
〔本捏原料配合〕 [Combined with main kneading ingredients]
小麦粉(上記強力粉) 4000g(残りの80重量部) Wheat flour (the above strong flour) 4000 g (remaining 80 parts by weight)
上白糖 300g Johakuto 300g
脱脂粉乳 150g Skim milk powder 150g
生イースト 150g Raw yeast 150g
ショートニング 300g Shortening 300g
FMP 15g FMP 15g
水(常温の水) 1750g Water (normal temperature water) 1750g
湯種生地 3435g Hot water roux dough 3435g
〔本捏作用工程〕 [Main kneading process]
生地搗き機(B)の臼(111)へ水と、ショートニング以外の上記湯種生地も含む本捏原料を全部入れて、その臼(111)を2分間回転させ、固定抵抗羽根(139)との協働作用により水和・混練した。 Put water and all the raw materials for kneading including the above-mentioned hot water roux dough other than shortening into the mortar (111) of the dough mill (B), rotate the mortar (111) for 2 minutes, and use the fixed resistance blade (139). It was hydrated and kneaded by the cooperative action of.
その水和状態が得られた後、引き続き臼(111)を回転させ乍ら、杵(86)の昇降運動により本捏原料を繰り返し加圧し、3分間混捏した。 After the hydrated state was obtained, the mortar (111) was continuously rotated, and the main kneading raw material was repeatedly pressurized by the elevating motion of the pestle (86) and kneaded for 3 minutes. その経過後にショートニングも加入して、臼(111)を10秒間回転させ乍ら、杵(86)を10分間昇降運動させて、捏ね上げ温度が約26℃のパン生地を作成した。 After that, shortening was also added, and the mortar (111) was rotated for 10 seconds and the pestle (86) was moved up and down for 10 minutes to prepare a bread dough having a kneading temperature of about 26 ° C.
〔醗酵・焼成工程〕 [Fermentation / firing process]
次に、上記パン生地を回復させるため、フロアータイムを25〜28℃の室温にて60分間とり、55gの重量に分割した。 Next, in order to recover the bread dough, the floor time was set at room temperature of 25 to 28 ° C. for 60 minutes, and the dough was divided into 55 g by weight. その後、ベンチタイムを20分間とり、カレーフィリング40gを包み、パン粉を付与して、38℃のもとに50分間ホイロ(醗酵)を行なった。 Then, a bench time of 20 minutes was taken, 40 g of curry filling was wrapped, bread crumbs were added, and proofing (fermentation) was performed at 38 ° C. for 50 minutes.
更に、その後フライ温度を180℃として、表面と裏面とを2分間づつ合計4分間フライした。 Further, after that, the frying temperature was set to 180 ° C., and the front surface and the back surface were fried for 2 minutes each for a total of 4 minutes.
このようにして製造された「カレードーナツ」も、そのパン生地の殊更モチモチ感と口溶けの良好さなどが著しく増大した。 The "curry donut" produced in this way also has a remarkably increased feeling of the bread dough and the good melting in the mouth. <Example 2> <Example 2>
Example 2 is a production example of “curry donut” by use of the present invention, and the process from the hot water dough preparation process to the baking process was performed as follows. However, the description of the same contents as in the first embodiment is omitted. Example 2 is a production example of “curry donut” by use of the present invention, and the process from the hot water dough preparation process to the baking process was performed as follows. However, the description of the same contents as in the first embodiment is omitted.
[Combination of hot water seed materials] [Combination of hot water seed materials]
Wheat flour (strong flour with 11.8% gluten) 1000g (20 parts by weight of the total amount) Wheat flour (strong flour with 11.8% gluten) 1000g (20 parts by weight of the total amount)
85g of salt 85g of salt
100g white sugar 100g white sugar
Water (room temperature water) 2250g Water (room temperature water) 2250g
[Contains raw ingredients] [Contains raw ingredients]
Wheat flour (the above-mentioned strong flour) 4000 g (the remaining 80 parts by weight) Wheat flour (the above-mentioned strong flour) 4000 g (the remaining 80 parts by weight)
300g white sugar 300g white sugar
Nonfat dry milk 150g Nonfat dry milk 150g
150g raw yeast 150g raw yeast
Shortening 300g Shortening 300g
FMP 15g FMP 15g
Water (room temperature water) 1750g Water (room temperature water) 1750g
Hot water seed dough 3435g Hot water seed dough 3435g
[Main working process] [Main working process]
Put the water and all the raw material including the above-mentioned hot water seed dough other than the shortening into the mortar (111) of the dough grinder (B), rotate the mortar (111) for 2 minutes, and the fixed resistance blade (139) Hydrated and kneaded by the cooperative action. Put the water and all the raw material including the above-mentioned hot water seed dough other than the shortening into the mortar (111) of the dough grinder (B), rotate the mortar (111) for 2 minutes, and the fixed resistance blade (139) Hydrated and kneaded by the cooperative action.
After the hydrated state was obtained, the mortar (111) was continuously rotated, and the raw material was repeatedly pressurized by the up-and-down movement of the pestle (86) and mixed for 3 minutes. After that, shortening was added, the mortar (111) was rotated for 10 seconds, and the cocoon (86) was moved up and down for 10 minutes to produce bread dough having a kneading temperature of about 26 ° C. After the hydrated state was obtained, the mortar (111) was continuously rotated, and the raw material was repeatedly collected by the up-and-down movement of the pestle (86) and mixed for 3 minutes. After that, shortening was added, the mortar (111) was rotated for 10 seconds, and the cocoon (86) was moved up and down for 10 minutes to produce bread dough having a kneading temperature of about 26 ° C.
[Fermentation and baking process] [Fermentation and baking process]
Next, in order to recover the bread dough, the floor time was taken at room temperature of 25 to 28 ° C. for 60 minutes and divided into a weight of 55 g. Then, bench time was taken for 20 minutes, 40g of curry fillings were wrapped, bread crumbs were applied, and proofing was performed for 50 minutes at 38 ° C. Next, in order to recover the bread dough, the floor time was taken at room temperature of 25 to 28 ° C. for 60 minutes and divided into a weight of 55 g. Then, bench time was taken for 20 minutes, 40 g of curry fillings were wrapped, bread crumbs were applied, and proofing was performed for 50 minutes at 38 ° C.
Further, after that, the frying temperature was set to 180 ° C., and the surface and the back surface were fried for 2 minutes in total for 4 minutes. Further, after that, the frying temperature was set to 180 ° C., and the surface and the back surface were fried for 2 minutes in total for 4 minutes.
The “curry donut” produced in this manner also has a marked increase in the feeling of the bread dough and the good melting of the mouth. The “curry donut” produced in this manner also has a marked increase in the feeling of the bread dough and the good melting of the mouth.

〈実施例3〉
実施例3は同じく本発明による「バターロール」の製造例であり、その湯種生地作成工程から焼成工程までを次のとおり実行した。但し、上記実施例1と同じ内容については、その説明を省略する。
〔湯種原料配合〕
小麦粉(グルテン11.8%の強力粉) 1250g(全量の25重量部)
食塩 85g
上白糖 100g
水(常温の水) 2500g
〔本捏原料配合〕
小麦粉(上記強力粉) 3750g(残りの75重量部)

上白糖 650g Johakuto 650g
脱脂粉乳 150g Skim milk powder 150g
生イースト 150g Raw yeast 150g
バター 500g Butter 500g
FMP 15g FMP 15g
卵 500g Egg 500g
水(常温の水) 1500g Water (normal temperature water) 1500g
湯種生地 3935g Water roux dough 3935g
〔本捏作用工程〕 [Main kneading process]
生地搗き機(B)の臼(111)へ水と、バター以外の上記湯種生地も含む本捏原料を全部入れて、その臼(111)を2分間回転させることにより、固定抵抗羽根(139)とも相俟って水和・混練した。 Water and all the raw materials for kneading including the above-mentioned water roux dough other than butter are put into the mortar (111) of the dough mill (B), and the mortar (111) is rotated for 2 minutes to fix the resistance blades (139). ) And hydrated and kneaded.
その水和状態が得られた後、引き続き臼(111)を回転させ乍ら、杵(86)の昇降運動により本捏原料を繰り返し加圧し、4分間混捏した。 After the hydrated state was obtained, the mortar (111) was continuously rotated, and the main kneading raw material was repeatedly pressurized by the ascending / descending motion of the pestle (86) and kneaded for 4 minutes. その終了後にショートニングとバターも加入して、やはり臼(111)を10秒間回転させ乍ら、杵(86)を10分間昇降運動させて、捏ね上げ温度が約25℃のパン生地に仕上げた。 After that, shortening and butter were also added, and the mortar (111) was also rotated for 10 seconds, and the pestle (86) was moved up and down for 10 minutes to finish the dough with a kneading temperature of about 25 ° C.
〔醗酵・焼成工程〕 [Fermentation / firing process]
次に、上記パン生地を回復させるため、フロアータイムを25〜28℃の室温にて60分間とり、50gの重量に分割した。 Next, in order to recover the bread dough, the floor time was set at room temperature of 25 to 28 ° C. for 60 minutes, and the dough was divided into 50 g weights. その後、ベンチタイムを20分間とり、一端部が太く、他端部が細いロール状に成型して、一旦10分間休ませた後、その太い一端部から巻いた。 Then, a bench time of 20 minutes was taken, one end was formed into a thick roll, and the other end was formed into a thin roll, rested for 10 minutes, and then wound from the thick end. それから天板に載せ、温度38℃、湿度80%のもとに60分間ホイロ(醗酵)を行なった。 Then, it was placed on a top plate and proofed (fermented) for 60 minutes at a temperature of 38 ° C. and a humidity of 80%.
その最終醗酵後、卵を塗って、上火200℃、下火190℃のオーブンに入れ、10分間焼成した。 After the final fermentation, the eggs were coated, placed in an oven at 200 ° C. on top heat and 190 ° C. on bottom heat, and baked for 10 minutes.
このように製造された「バターロール」は、焼成直後よりも24時間経過後に、そのモチモチ感やしっとり感、口溶けの良好さなどが理解されやすく、やはり湯種製パン方法としての顕著な効果を得られた。 The "butter roll" produced in this way has a remarkable effect as a hot water roux bread making method, as it is easy to understand its chewy feeling, moist feeling, good melting in the mouth, etc. 24 hours after baking. Obtained. <Example 3> <Example 3>
Example 3 is also a production example of “butter roll” according to the present invention, and the steps from the hot water dough preparation process to the baking process were performed as follows. However, the description of the same contents as in the first embodiment is omitted. Example 3 is also a production example of “butter roll” according to the present invention, and the steps from the hot water dough preparation process to the baking process were performed as follows. However, the description of the same contents as in the first embodiment is omitted.
[Combination of hot water seed materials] [Combination of hot water seed materials]
Wheat flour (strong flour with 11.8% gluten) 1250 g (25 parts by weight of the total amount) Wheat flour (strong flour with 11.8% gluten) 1250 g (25 parts by weight of the total amount)
85g of salt 85g of salt
100g white sugar 100g white sugar
Water (room temperature water) 2500g Water (room temperature water) 2500g
[Contains raw ingredients] [Contains raw ingredients]
3750 g of flour (the above-mentioned strong flour) 3750 g of flour (the above-mentioned strong flour)
Upper white sugar 650g Upper white sugar 650g
Nonfat dry milk 150g Nonfat dry milk 150g
150g raw yeast 150g raw yeast
500g butter 500g butter
FMP 15g FMP 15g
Egg 500g Egg 500g
1500g of water (room temperature water) 1500g of water (room temperature water)
Hot water dough 3935g Hot water dough 3935g
[Main working process] [Main working process]
All the main raw material including water and the above-mentioned hot water seed dough other than butter is put into the mortar (111) of the dough grinder (B), and the mortar (111) is rotated for 2 minutes, thereby fixing the fixed resistance blade (139 ) And hydrated and kneaded. All the main raw material including water and the above-mentioned hot water seed dough other than butter is put into the mortar (111) of the dough grinder (B), and the mortar (111) is rotated for 2 minutes, thereby fixing the fixed resistance blade (139) And hydrated and kneaded.
After the hydrated state was obtained, the mortar (111) was continuously rotated, and the raw material was repeatedly pressurized by the up-and-down movement of the pestle (86) and mixed for 4 minutes. After that, shortening and butter were added, and the mortar (111) was rotated for 10 seconds, and the ridge (86) was moved up and down for 10 minutes to finish the dough with a kneading temperature of about 25 ° C. After the hydrated state was obtained, the mortar (111) was continuously rotated, and the raw material was repeatedly collected by the up-and-down movement of the pestle (86) and mixed for 4 minutes. After that, shortening and butter were added, and the mortar (111) was rotated for 10 seconds, and the ridge (86) was moved up and down for 10 minutes to finish the dough with a kneading temperature of about 25 ° C.
[Fermentation and baking process] [Fermentation and baking process]
Next, in order to recover the bread dough, the floor time was taken at room temperature of 25 to 28 ° C. for 60 minutes and divided into 50 g weight. Then, the bench time was taken for 20 minutes, one end was thick and the other end was formed into a thin roll shape, and after resting for 10 minutes, it was wound from the thick one end. Then, it was placed on a top plate and subjected to proofing (fermentation) for 60 minutes at a temperature of 38 ° C. and a humidity of 80%. Next, in order to recover the bread dough, the floor time was taken at room temperature of 25 to 28 ° C. for 60 minutes and divided into 50 g weight. Then, the bench time was taken for 20 minutes, one end was thick And the other end was formed into a thin roll shape, and after resting for 10 minutes, it was wound from the thick one end. Then, it was placed on a top plate and subjected to proofing (fermentation) for 60 minutes at a temperature of 38 ° C. and a humidity of 80%.
After the final fermentation, the eggs were applied and placed in an oven at 200 ° C. and 190 ° C., and baked for 10 minutes. After the final fermentation, the eggs were applied and placed in an oven at 200 ° C. and 190 ° C., and baked for 10 minutes.
The “butter roll” produced in this way is easy to understand its moist feeling, moist feeling, good mouth melting, etc. after 24 hours from immediately after baking, and also has a remarkable effect as a hot water type bread making method. Obtained. The “butter roll” produced in this way is easy to understand its moist feeling, moist feeling, good mouth melting, etc. after 24 hours from immediately after baking, and also has a remarkable effect as a hot water type bread making method. Obtained ..

〈実施例4〉
実施例4は本発明による「メロンパン」(菓子パン)の製造例であり、その湯種生地作成工程から焼成工程までを次のとおり実行した。 Example 4 is an example of producing "melon bread" (sweet bread) according to the present invention, and the steps from the water roux dough preparation step to the baking step were carried out as follows. 但し、上記実施例1と同じ内容については、その説明をやはり省略する。 However, the same description as in Example 1 will be omitted.
〔湯種原料配合〕 [Mixed water roux ingredients]
小麦粉(グルテン11.8%の強力粉) 1000g(全量の20重量部) Wheat flour (11.8% gluten strong flour) 1000g (20 parts by weight of the total amount)
食塩 70g 70g of salt
上白糖 100g Johakuto 100g
水(常温の水) 2000g Water (normal temperature water) 2000g
〔本捏原料配合〕 [Combined with main kneading ingredients]
小麦粉(上記強力粉) 4000g(残りの80重量部) Wheat flour (the above strong flour) 4000 g (remaining 80 parts by weight)
上白糖 1150g Johakuto 1150g
脱脂粉乳 150g Skim milk powder 150g
生イースト 150g Raw yeast 150g
バター 500g Butter 500g
FMP 15g FMP 15g
卵黄 500g Egg yolk 500g
水(常温の水) 1300g Water (normal temperature water) 1300g
湯種生地 3185g Water roux dough 3185g
〔本捏作用工程〕 [Main kneading process]
上記実施例3と同様に、生地搗き機(B)の臼(111)へ水と、バター以外の上記本捏原料を全部入れて、その臼(111)を2分間回転させ、固定抵抗羽根(139)との協働作用により水和・混練した。 In the same manner as in Example 3, water and all of the above-mentioned main kneading raw materials other than butter are put into the mortar (111) of the dough mill (B), and the mortar (111) is rotated for 2 minutes to make a fixed resistance blade (11). It was hydrated and kneaded by the cooperative action with 139).
その水和状態が得られた後、引き続き臼(111)を回転させ乍ら、杵(86)の昇降運動によって本捏原料を繰り返し加圧し、3分間混捏した。 After the hydrated state was obtained, the mortar (111) was continuously rotated, and the main kneading raw material was repeatedly pressed by the elevating motion of the pestle (86) and kneaded for 3 minutes. その終了後にバターも加えて、やはり臼(111)を10秒間回転させ乍ら、杵(86)を10分間昇降運動させて、最終的な捏ね上げ温度が約26℃のパン生地を得た。 After that, butter was also added, and the mortar (111) was also rotated for 10 seconds, and the pestle (86) was moved up and down for 10 minutes to obtain a dough with a final kneading temperature of about 26 ° C.
〔醗酵・焼成工程〕 [Fermentation / firing process]
次に、上記パン生地を回復させるため、フロアータイムを25〜28℃の常温にて60分間とり、50gの重量に分割した。 Next, in order to recover the bread dough, the floor time was set at room temperature of 25 to 28 ° C. for 60 minutes, and the dough was divided into 50 g weights. その後、ベンチタイムを20分間とり、成型してメロン皮をかぶせ、更にグラニュー糖も付与した。 After that, a bench time of 20 minutes was taken, and the mixture was molded, covered with melon skin, and further added with granulated sugar. それから天板に載せ、温度38℃、湿度65%のもとに60分間ホイロ(醗酵)を行なった。 Then, it was placed on a top plate and proofed (fermented) for 60 minutes at a temperature of 38 ° C. and a humidity of 65%.
その最終醗酵後に、上火200℃、下火200℃のオーブンに入れて、10分間焼成した。 After the final fermentation, the mixture was placed in an oven at 200 ° C. on the top heat and 200 ° C. on the bottom heat and baked for 10 minutes.
このようにして製造された「メロンパン」も、焼き上がり直後よりも翌日の方が、そのモチモチ感やしっとり感、口溶けの良好さなどの優れた効果を判定しやすかった。 The "melon bread" produced in this way was also easier to judge the excellent effects such as its chewy feeling, moist feeling, and good melting in the mouth on the next day than immediately after baking. <Example 4> <Example 4>
Example 4 is a production example of “melon bread” (confectionery bread) according to the present invention, and the process from the hot water dough preparation process to the baking process was performed as follows. However, the description of the same contents as in the first embodiment is omitted. Example 4 is a production example of “melon bread” (confectionery bread) according to the present invention, and the process from the hot water dough preparation process to the baking process was performed as follows. However, the description of the same contents as in the first embodiment is omitted.
[Combination of hot water seed materials] [Combination of hot water seed materials]
Wheat flour (strong flour with 11.8% gluten) 1000g (20 parts by weight of the total amount) Wheat flour (strong flour with 11.8% gluten) 1000g (20 parts by weight of the total amount)
70g of salt 70g of salt
100g white sugar 100g white sugar
2000 g of water (room temperature water) 2000 g of water (room temperature water)
[Contains raw ingredients] [Contains raw ingredients]
Wheat flour (the above-mentioned strong flour) 4000 g (the remaining 80 parts by weight) Wheat flour (the above-mentioned strong flour) 4000 g (the remaining 80 parts by weight)
Upper white sugar 1150g Upper white sugar 1150g
Nonfat dry milk 150g Nonfat dry milk 150g
150g raw yeast 150g raw yeast
500g butter 500g butter
FMP 15g FMP 15g
Egg yolk 500g Egg yolk 500g
Water (room temperature water) 1300g Water (room temperature water) 1300g
Hot water dough 3185g Hot water dough 3185g
[Main working process] [Main working process]
In the same manner as in Example 3 above, water and all the raw material other than butter are put into the mortar (111) of the dough grinder (B), the mortar (111) is rotated for 2 minutes, and the fixed resistance blade ( 139) and hydrated and kneaded. In the same manner as in Example 3 above, water and all the raw material other than butter are put into the mortar (111) of the dough grinder (B), the mortar (111) is rotated for 2 minutes, and the fixed resistance blade (139) and hydrated and kneaded.
After the hydrated state was obtained, the mortar (111) was continuously rotated, and the raw material was repeatedly pressurized by the up and down movement of the pestle (86) and mixed for 3 minutes. After that, butter was also added, the mortar (111) was rotated for 10 seconds, and the ridge (86) was moved up and down for 10 minutes to obtain bread dough having a final kneading temperature of about 26 ° C. After the hydrated state was obtained, the mortar (111) was continuously rotated, and the raw material was repeatedly increased by the up and down movement of the pestle (86) and mixed for 3 minutes. After that, butter was also added, the mortar (111) was rotated for 10 seconds, and the ridge (86) was moved up and down for 10 minutes to obtain bread dough having a final kneading temperature of about 26 ° C.
[Fermentation and baking process] [Fermentation and baking process]
Next, in order to recover the bread dough, the floor time was taken at room temperature of 25 to 28 ° C. for 60 minutes and divided into 50 g weight. After that, the bench time was taken for 20 minutes, molded and covered with melon peel, and granulated sugar was also given. Then, it was placed on a top plate and subjected to proofing (fermentation) at a temperature of 38 ° C. and a humidity of 65% for 60 minutes. Next, in order to recover the bread dough, the floor time was taken at room temperature of 25 to 28 ° C. for 60 minutes and divided into 50 g weight. After that, the bench time was taken for 20 minutes, digested and covered With melon peel, and granulated sugar was also given. Then, it was placed on a top plate and subjected to proofing (fermentation) at a temperature of 38 ° C. and a humidity of 65% for 60 minutes.
After the final fermentation, it was placed in an oven with an upper flame of 200 ° C. and a lower flame of 200 ° C. and baked for 10 minutes. After the final fermentation, it was placed in an oven with an upper flame of 200 ° C. and a lower flame of 200 ° C. and baked for 10 minutes.
The “melon bread” produced in this way was also easier to judge on the next day than it was immediately after baked, such as its stickiness, moistness, and good meltability. The “melon bread” produced in this way was also easier to judge on the next day than it was immediately after baked, such as its stickiness, moistness, and good meltability.

本発明の生地加熱攪拌機を示す正面図である。 It is a front view which shows the dough heating stirrer of this invention. 図1の側面図である。 It is a side view of FIG. 図1の部分拡大断面図である。 It is a partial expanded sectional view of FIG. 温度センサー付きの無線送信機を示す断面図である。 It is sectional drawing which shows the wireless transmitter with a temperature sensor. 送信機に対応する受信機を示す正面図である。 It is a front view which shows the receiver corresponding to a transmitter. 図5の平面図である。 FIG. 6 is a plan view of FIG. 5. 送信機と受信機を生地加熱攪拌機に取り付けた使用状態の側断面図である。 It is side sectional drawing of the use condition which attached the transmitter and the receiver to the dough heating stirrer. 図7の8−8線拡大断面図である。 FIG. 8 is an enlarged sectional view taken along line 8-8 in FIG. 7. 送信機と受信機の機能を示すブロック図である。 It is a block diagram which shows the function of a transmitter and a receiver. 電磁誘導加熱コイルを加熱源とする生地加熱攪拌機の制御回路図である。 It is a control circuit diagram of the dough heating stirrer which uses an electromagnetic induction heating coil as a heating source. ガスバーナーを加熱源とする生地加熱攪拌機の制御回路図である。 It is a control circuit diagram of the dough heating stirrer which uses a gas burner as a heating source. 本発明の生地搗き機を示す斜面図である。 It is a slope view which shows the dough grinder of this invention. 図12の側面図である。 It is a side view of FIG. 図12の正面図である。 It is a front view of FIG. 図14の背面図である。 It is a rear view of FIG. 図14の側断面図である。 It is a sectional side view of FIG. 図16の底面図である。 FIG. 17 is a bottom view of FIG. 16. 図12の部分拡大正面図である。 FIG. 13 is a partially enlarged front view of FIG. 12. 図18の側断面図である。 It is a sectional side view of FIG. 図19の20−20線拡大断面図である。 It is a 20-20 line expanded sectional view of FIG. 図19の21−21線拡大断面図である。 FIG. 20 is an enlarged sectional view taken along line 21-21 in FIG. 生地搗き機の杵を抽出して示す拡大断面図である。 It is an expanded sectional view which extracts and shows the koji of the dough-making machine. 生地搗き機の臼を抽出して示す拡大正面図である。 It is an enlarged front view which extracts and shows the mortar of the dough grinder. 図23の24−24線拡大断面図である。 It is a 24-24 line expanded sectional view of Drawing 23. 生地搗き機の固定抵抗羽根を抽出して示す斜面図である。 It is a slope view which extracts and shows the fixed resistance blade | wing of a dough grinder. 図25の分解斜面図である。 FIG. 26 is an exploded perspective view of FIG. 25. 臼と固定抵抗羽根との位置関係を示す平面図である。 It is a top view which shows the positional relationship of a mill and a fixed resistance blade | wing. 図27の側面図である。 It is a side view of FIG. 温度センサー付きの無線送信機を臼に取り付けた使用状態の断面図である。 It is sectional drawing of the use condition which attached the radio | wireless transmitter with a temperature sensor to the die. 生地搗き機の制御回路図である。 It is a control circuit diagram of a dough-making machine. 生地搗き機の別な制御回路図である。 It is another control circuit diagram of a dough-making machine. 生地搗き機の変形実施形態を示す正面図である。 It is a front view which shows the deformation | transformation embodiment of a dough grinder. 図32の側面図である。 It is a side view of FIG. 図32の回転羽根を抽出して示す正面図である。 It is a front view which extracts and shows the rotary blade | wing of FIG. 図34の側面図である。 FIG. 35 is a side view of FIG. 34. 図34の平面図である。 FIG. 35 is a plan view of FIG. 34. 従来の竪型ミキサーを示す正面図である。 It is a front view which shows the conventional vertical mixer.

符号の説明Explanation of symbols

(1)・据付け機筐 (5)・ボール鍋 (6)・電磁誘導加熱コイル (7)・高周波電源(インバーター)
(11)・屈曲支柱 (15)・回転攪拌羽根用駆動モーター (16)・センター軸 (20)・回転攪拌羽根 (21)・ハンガー軸 (22)・連結スリーブ (23)・枢支軸 (24a)(24b)・固定抵抗羽根 (27)・筐胴 (32)・ノーズ管 (33)・接触式温度センサー (56)・ガスバーナー (60)・据付け機筐 (60a)・上筐部 (60b)・下筐部 (60c)・傾斜壁面部 (61)・杵駆動モーター (63)・駆動プーリー (64)・従動軸 (65)・中間軸 (66)・第1中間プーリー (67)・第2中間プーリー (68)・第1伝動ベルト (69)・従動プーリー (70)・第2伝動ベルト (73)・ウエイト (74)・クランクアーム (75)・支点軸 (77)・ラジアルベアリング (79)・支点軸 (80)・ラジアルベアリング (81)・杵昇降軸 (82)(83)・締付メタル (86)・杵 (87)(88)・遊転ガイドローラー (89)(90)・ローラー支軸 (91)(92)・受けブラケット (93)(94)・ベースプレート (99)・第1スラストベアリング (101)・第2スラストベアリング (103)・第1ラジアルベアリング (104)・第2ラジアルベアリング (108)・貫通ボルト (111)(111a)・臼 (112)・取付座盤 (113)・弯曲凸条 (114)・臼駆動モーター (115)・臼回転軸 (116)・回転受け盤 (120)・台板 (121)・固定シールケース (124)・固定ボルト (125)・ラジアルベアリング (128)・従動プーリー (130)・駆動プーリー (131)・伝動ベルト (132)・フランジユニット (133)・ラジアルベアリング (134)・スラストベアリング (137)・ベースプレート (139)・固定抵抗羽根 (139a)・羽根板片 (139b)・丸棒片 (140)・取付座 (141)・キー溝 (142)・軸受け溝 (143)・位置決めボルト (144)・回動ロックハンドル (146)・口金 (147)・キャップナット (150)・安全カバー (151)・回転羽根 (153)・支軸 (154)・羽根駆動モーター (155)・手動操作ハンドル (A)・生地加熱攪拌機 (B)・生地搗き機 (C)・一定間隙 (F)・臼の回転進(11) ・ Bending column (15) ・ Drive motor for rotary stirring blade (16) ・ Center shaft (20) ・ Rotary stirring blade (21) ・ Hanger shaft (22) ・ Connecting sleeve (23) ・ Pitto shaft (24a) ) (24b) ・ Fixed resistance blade (27) ・ Case body (32) ・ Nose tube (33) ・ Contact type temperature sensor (56) ・ Gas burner (60) ・ Installation machine case (60a) ・ Upper case (60b) ) ・ Lower housing part (60c) ・ Inclined wall surface part (61) ・ Drill drive motor (63) ・ Drive pulley (64) ・ Bearing shaft (65) ・ Intermediate shaft (66) ・ First intermediate pulley (67) ・ No. 2 Intermediate pulley (68), 1st transmission belt (69), driven pulley (70), 2nd transmission belt (73), weight (74), crank arm (75), fulcrum shaft (77), radial bearing (79) ) ・ Support shaft (80) ・ Radial bearing (81) ・ Kuchi elevating shaft (82) (83) ・ Tightening metal (86) ・ Kuchi (87) (88) ・ Idle guide roller (89) (90) ・Roller support shaft (91) (92), receiving bracket (93) (94), base plate (99), first thrust bearing (101), second thrust bearing (103), first radial bearing (104), second Radial bearing (108), through bolt (111) (111a), mortar (112), mounting seat (113), curved ridge (114), mortar drive motor (115), mortar rotation shaft (116), rotation receiver Board (120), base plate (121), fixed seal case (124), fixed bolt (125), radial bearing (128), driven pulley (130), drive pulley (131), transmission belt (132), flange unit (133) ・ Radial bearing (134) ・ Thrust bearing (137) ・ Base plate (139) ・ Fixed resistance blade (139a) ・ Blade plate piece (139b) ・ Round bar piece (140) ・ Mounting seat (141) ・ Key groove (142) ・ Bearing groove (143) ・ Positioning bolt (144) ・ Rotating lock handle (146) ・ Base (147) ・ Cap nut (150) ・ Safety cover (151) ・ Rotating blade (153) ・ Support shaft ( 154) ・ Bearing drive motor (155) ・ Manual operation handle (A) ・ Dough heating stirrer (B) ・ Dough grinder (C) ・ Constant gap (F) 行方向 (R)・受信機 (T)・無線送信機 (D)(H)(W)・間隔距離 (m1)・湯種原料(湯種生地) Row direction (R), receiver (T), wireless transmitter (D) (H) (W), interval distance (m1), water roux raw material (water roux dough)
(m2)・本捏原料(パン生地) (1) ・ Mounting machine housing (5) ・ Ball pan (6) ・ Electromagnetic induction heating coil (7) ・ High frequency power supply (inverter) (M2) ・ Main kneading material (bread dough) (1) ・ Mounting machine housing (5) ・ Ball pan (6) ・ Electromagnetic induction heating coil (7) ・ High frequency power supply (inverter)
(11) ・ Bending column (15) ・ Drive motor for rotating stirring blade (16) ・ Center shaft (20) ・ Rotating stirring blade (21) ・ Hanger shaft (22) ・ Connecting sleeve (23) ・ Pivoting shaft (24a ) (24b) ・ Fixed resistance blade (27) ・ Case (32) ・ Nose tube (33) ・ Contact temperature sensor (56) ・ Gas burner (60) ・ Installation machine housing (60a) ・ Upper housing (60b) ) ・ Lower housing part (60c) ・ Inclined wall part (61) ・ 杵 drive motor (63) ・ Drive pulley (64) ・ Drive shaft (65) ・ Intermediate shaft (66) ・ First intermediate pulley (67) ・ No. 2 intermediate pulley (68), 1st transmission belt (69), driven pulley (70), 2nd transmission belt (73), weight (74), crank arm (75), fulcrum shaft (77), radial bearing (79 ) ・ Support Shaft (80), radial bearing (81), eaves lifting shaft (82) (83), clamping metal (86), eaves (87) (88), idler guide roller (89) (90), roller support shaft (91) (92) · Support bracket (93) (94) · Base plate (99) · 1st thrust bearing (101) · 2nd thrust bearing (103) · 1 (11) ・ Bending column (15) ・ Drive motor for rotating stirring blade (16) ・ Center shaft (20) ・ Rotating stirring blade (21) ・ Hanger shaft (22) ・ Connecting sleeve (23) ・ Pivoting shaft (24a) (24b) ・ Fixed resistance blade (27) ・ Case (32) ・ Nose tube (33) ・ Contact temperature sensor (56) ・ Gas burner (60) ・ Installation machine housing (60a) ・ Upper housing (60b)) ・ Lower housing part (60c) ・ Inclined wall part (61) ・ Kuchi drive motor (63) ・ Drive pulley (64) ・ Drive shaft (65) ・ Intermediate shaft (66) ・ First intermediate pulley (67) ・ No. 2 intermediate pulley (68), 1st transmission belt (69), driven pulley (70), 2nd transmission belt (73), weight (74), crank arm (75), fulcrum shaft (77), radial bearing (79) ・ Support Shaft ( 80), radial bearing (81), eaves lifting shaft (82) (83), clamping metal (86), eaves (87) (88), idler guide roller (89) (90), roller support shaft (91) ( 92) · Support bracket (93) (94) · Base plate (99) · 1st thrust bearing (101) · 2nd thrust bearing (103) · 1 st radial bearing (104) · 2nd radial bearing ( 108) ・ Through bolt (111) (111a) ・ Mill (112) ・ Mounting seat (113) ・ Folded ridge (114) ・ Morse drive motor (115) ・ Mill rotating shaft (116) ・ Rolling base (120) ), Base plate (121), fixed seal case (124), fixing bolt (125), radial bearing (128), driven pulley (130), drive poe -(131)-Power transmission belt (132)-Flange unit (133)-Radial bearing (134)-Thrust bearing (137)-Base plate (139)-Fixed resistance blade (139a)-Blade plate piece (139b)-Round bar Piece (140), mounting seat (141), keyway (142), bearing groove (143), positioning bolt (144), rotation lock handle (146), cap (147), cap nut (150), safety cover (151) ・ Rotary blade (153) ・ Support shaft (154) ・ Blade drive motor (155) ・ Manual operation handle (A) ・ Dough heating stirrer (B) ・ Dough grinder (C) ・ Fixed gap (F) ・Direction of rotation of mortar (R), receiver (T), wireless transmitter (D) (H) (W), spacing distance (m1), hot water raw material (hot water dough) st radial bearing (104) · 2nd radial bearing (108) ・ Through bolt (111) (111a) ・ Mill (112) ・ Mounting seat (113) ・ Folded ridge (114) ・ Morse drive motor (115) ・ Mill rotating shaft (116) ・ Rolling base (120)), Base plate (121), fixed seal case (124), fixing bolt (125), radial bearing (128), driven pulley (130), drive poe-(131)-Power transmission belt (132)-Flange unit (133)-Radial bearing (134)-Thrust bearing (137)-Base plate (139)-Fixed resistance blade (139a)-Blade plate piece (139b)-Round bar Piece (140) , mounting seat (141), keyway (142), bearing groove (143), positioning bolt (144), rotation lock handle (146), cap (147), cap nut (150), safety cover (151) ・ Rotary blade (153) ・ Support shaft (154) ・ Blade drive motor (155) ・ Manual operation handle (A) ・ Dough heating stirrer (B) ・ Dough grinder (C) ・ Fixed gap (F) ・ Direction of rotation of mortar (R) ), receiver (T), wireless transmitter (D) (H) (W), spacing distance (m1), hot water raw material (hot water dough)
(M2) ・ Main ingredients (bread dough) (M2) ・ Main ingredients (bread dough)

Claims (4)

  1. ボール鍋を加熱する電気又はガスの加熱源と、そのボール鍋の内部へ差し込み使用される生地焦げ付き防止用の回転攪拌羽根並びに生地反転用の固定抵抗羽根とを備えた生地加熱攪拌機を用いて、
    先ず、パン生地の形成に必要な小麦粉100重量部のうちの20〜30重量部と、イースト以外の副原料とを上記加熱攪拌機のボール鍋へ、その小麦粉20〜30重量部の2.0倍〜2.5倍に相当する水と一緒に投入した上、上記加熱源により加熱し乍ら上記回転攪拌羽根と固定抵抗羽根により混捏して、その捏ね上げ温度が75℃〜95℃の湯種生地を作成する工程と、
    臼の内部に臨む生地反転用の抵抗羽根と、その臼の底面に向かって直進的に往復運動し、且つ臼との相互間に挟み付けられた生地と一緒に連れ廻り得る杵とを備えた生地搗き機を用いて、 It is equipped with a resistance blade for reversing the dough facing the inside of the mortar and a pestle that reciprocates linearly toward the bottom surface of the mortar and can be carried around with the dough sandwiched between the mortar and the mortar. Using a dough mortar,
    次に、上記湯種生地と上記小麦粉の残部並びにショートニングやバター以外の副原料とを上記生地搗き機の臼へ、水と一緒に投入した上、その臼と抵抗羽根との何れか一方を回転させ、他方を固定状態に保つことにより、一旦水和状態になるまで混練した後、その回転中に引き続き上記杵で搗くことにより混捏して、その捏ね上げ温度が25℃〜30℃のパン生地に仕上げる本捏作用工程とを含むことを特徴とする湯種製パン方法。 Next, the hot water roux dough, the rest of the flour, and auxiliary materials other than shortening and butter are put into the mortar of the dough masher together with water, and either the mortar or the resistance blade is rotated. Then, by keeping the other in a fixed state, the dough is kneaded until it becomes hydrated, and then the dough is kneaded by being beaten with the above-mentioned mortar during its rotation to make a dough with a kneading temperature of 25 ° C to 30 ° C. A method for making hot water roux, which comprises a main kneading step for finishing. Using a dough heating stirrer provided with an electric or gas heating source for heating the ball pan, a rotating stirring blade for preventing the fabric from being burnt and a fixed resistance blade for reversing the dough used to be inserted into the inside of the ball pan, Using a dough heating stirrer provided with an electric or gas heating source for heating the ball pan, a rotating stirring blade for preventing the fabric from being burnt and a fixed resistance blade for reversing the dough used to be inserted into the inside of the ball pan ,,
    First, 20 to 30 parts by weight of 100 parts by weight of flour necessary for the formation of bread dough, and auxiliary ingredients other than yeast are added to the ball pan of the heating stirrer 2.0 times as much as 20 to 30 parts by weight of the flour. It is poured together with water equivalent to 2.5 times, and is heated by the heating source and mixed with the rotary stirring blade and the fixed resistance blade, and the brewing temperature is 75 ° C. to 95 ° C. And the process of creating First, 20 to 30 parts by weight of 100 parts by weight of flour necessary for the formation of bread dough, and auxiliary ingredients other than yeast are added to the ball pan of the heating stirrer 2.0 times as much as 20 to 30 parts by weight It is heated together with water equivalent to 2.5 times, and is heated by the heating source and mixed with the rotary stirring blade and the fixed resistance blade, and the brewing temperature is 75 ° C. to 95 ° C. And the process of creating
    A resistance blade for reversing the fabric facing the inside of the mortar and a reed that reciprocates linearly toward the bottom of the mortar and that can be rotated with the fabric sandwiched between the mortars. Using a dough grinder A resistance blade for reversing the fabric facing the inside of the mortar and a reed that reciprocates linearly toward the bottom of the mortar and that can be rotated with the fabric sandwiched between the mortars. Using a dough grinder
    Next, the hot water dough, the remainder of the flour, and auxiliary materials other than shortening and butter are poured into the mortar of the dough grinder together with water, and either the mortar or the resistance blade is rotated. And kneading until the hydrated state is maintained once by keeping the other fixed, and then kneading by the above boil during the rotation, and the kneading temperature becomes 25 to 30 ° C. bread dough A hot-bread bakery method characterized by including a main working process step for finishing. Next, the hot water dough, the remainder of the flour, and auxiliary materials other than shortening and butter are poured into the mortar of the dough grinder together with water, and either the mortar or the resistance blade is rotated. And kneading until the hydrated state is maintained once by keeping the other fixed, and then kneading by the above boil during the rotation, and the kneading temperature becomes 25 to 30 ° C. bread dough A hot-bread bakery method characterized by including a main working process step for finishing ..
  2. 据付け機筐の上面に受け止め支持されたボール鍋と、そのボール鍋を下方から加熱する電気又はガスの加熱源と、上記ボール鍋の内部へ上方から差し込み使用される擬似錨型の生地焦げ付き防止用回転攪拌羽根と、同じくボール鍋の内部へ上方から差し込み使用されるヘラ型の生地反転用固定抵抗羽根とを備え、
    上記ボール鍋内の製パン用湯種生地に差し込み使用される接触式温度センサー付きの送信機を、上記回転攪拌羽根の回転軸線上へ着脱自在に、且つその攪拌羽根の周囲を一体的に公転運動し得るように取り付ける一方、
    その送信機と対応する受信機を上記据付け機筐に取り付けて、
    上記攪拌羽根と抵抗羽根とが混捏中にある湯種生地の加熱温度を、上記温度センサーにより測定すると共に、その測定した加熱温度データを上記送信機から受信機へ、無線信号として送信し、 The heating temperature of the water roux dough in which the stirring blade and the resistance blade are being kneaded is measured by the temperature sensor, and the measured heating temperature data is transmitted from the transmitter to the receiver as a wireless signal.
    やがて湯種生地の加熱温度が目標とする75℃〜95℃の捏ね上げ温度に達した時、その受信機から出力する制御信号により、上記加熱源の加熱作用を自づと停止又は弱めるように定めたことを特徴とする湯種製パン用の生地加熱攪拌機。 When the heating temperature of the water roux dough eventually reaches the target kneading temperature of 75 ° C to 95 ° C, the heating action of the heating source is automatically stopped or weakened by the control signal output from the receiver. A dough heating and stirring machine for hot water roux bakery, which is characterized by the specified. A ball pan supported and supported by the upper surface of the installation machine casing, an electric or gas heating source for heating the ball pan from below, and a pseudo-cocoon-shaped dough to prevent burn-in by inserting into the inside of the ball pan from above A rotary stirring blade and a spatula-shaped dough reversing fixed resistance blade that is also inserted into the inside of the bowl from above and used. A ball pan supported and supported by the upper surface of the installation machine casing, an electric or gas heating source for heating the ball pan from below, and a pseudo-cocoon-shaped dough to prevent burn-in by inserting into the inside of the ball pan from above A rotary stirring blade and a spatula-shaped dough reversing fixed resistance blade that is also inserted into the inside of the bowl from above and used.
    A transmitter with a contact-type temperature sensor that is used by inserting into the bread making dough in the bowl is removably attached to the rotation axis of the rotary stirring blade and integrally revolves around the stirring blade. While attached to be able to exercise, A transmitter with a contact-type temperature sensor that is used by inserting into the bread making dough in the bowl is removably attached to the rotation axis of the rotary stirring blade and therefore revolves around the stirring blade. While attached to be able to exercise,
    Attach the receiver corresponding to the transmitter to the installation machine housing, Attach the receiver corresponding to the transmitter to the installation machine housing,
    While measuring the heating temperature of the hot water dough in which the stirring blade and the resistance blade are mixed with the temperature sensor, the measured heating temperature data is transmitted from the transmitter to the receiver as a radio signal, While measuring the heating temperature of the hot water dough in which the stirring blade and the resistance blade are mixed with the temperature sensor, the measured heating temperature data is transmitted from the transmitter to the receiver as a radio signal,
    Eventually, when the heating temperature of the hot water dough reaches the target temperature of 75 ° C to 95 ° C, the heating action of the heating source is stopped or weakened by the control signal output from the receiver. A dough heating stirrer for hot-bread bakery characterized by having been defined. Eventually, when the heating temperature of the hot water dough reaches the target temperature of 75 ° C to 95 ° C, the heating action of the heating source is stopped or weakened by the control signal output from the receiver. A dough heating stirrer for hot -bread bakery characterized by having been defined.
  3. 据付け機筐に内蔵の臼駆動モーターによって回転される臼と、その臼の内部へ上方から差し込み使用される生地反転用の固定抵抗羽根と、同じく据付け機筐に内蔵の別個な杵駆動モーターにより、上記臼の底面に向かって一定ストロークだけクランク運動される杵昇降軸とを備え、
    上記臼に投入されたパン生地の搗き用杵をその杵昇降軸の下端部へ、ベアリングを介して遊転自在に套嵌させることにより、上記杵が下降した時臼との上下相互間に広くとも約10mmの一定間隙を保ち、且つその間隙に挟み付けられた生地と一緒に連れ廻るように定めると共に、
    上記固定抵抗羽根を据付け機筐から臼の内壁面とほぼ平行に弯曲しつつ、且つその臼の回転進行方向に順応する前下がり傾斜姿勢として差し込むことにより、上記パン生地を臼の回転に連れて自づと絡らみ付け前進させ乍ら、その前下端部から臼の回転中心部へ誘導し得るように定めたことを特徴とする湯種製パン用の生地搗き機。 By inserting the fixed resistance blade from the installation machine housing into a forward-down inclined posture that bends almost parallel to the inner wall surface of the mortar and adapts to the direction of rotation of the mortar, the bread dough is self-contained as the mortar rotates. A dough-striking machine for hot water roux bread, which is characterized by being entwined and advanced so that it can be guided from the lower front end to the center of rotation of the mortar. With a mortar rotated by a mortar drive motor built in the installation machine casing, a fixed resistance blade for material reversal inserted and used from above into the mortar, and a separate ridge drive motor built into the installation machine casing, And a elevating shaft that is cranked by a certain stroke toward the bottom of the mortar, With a mortar rotated by a mortar drive motor built in the installation machine casing, a fixed resistance blade for material reversal inserted and used from above into the mortar, and a separate ridge drive motor built into the installation machine casing, And a elevating shaft that is cranked by a certain stroke toward the bottom of the mortar,
    The bread dough that has been thrown into the mortar is slidably fitted to the lower end of the heel lifting shaft via a bearing so that the mortar can be moved freely between the upper and lower sides of the mortar. Keeping a constant gap of about 10mm and setting it to rotate with the fabric sandwiched in the gap, The bread dough that has been thrown into the mortar is slidably fitted to the lower end of the heel lifting shaft via a bearing so that the mortar can be moved freely between the upper and lower sides of the mortar. Keeping a constant gap of about 10mm and setting it to rotate with the fabric sandwiched in the gap,
    By inserting the fixed resistance blade from the installation machine housing in a forwardly inclined posture that is curved substantially parallel to the inner wall surface of the mortar and adapts to the rotational direction of the mortar, the bread dough is automatically moved along with the rotation of the mortar. A dough brewing machine for hot-bread bakery characterized in that it is determined so that it can be tangled and moved forward and guided to the center of rotation of the mortar from its front lower end. By inserting the fixed resistance blade from the installation machine housing in a forwardly inclined posture that is curved substantially parallel to the inner wall surface of the mortar and adapts to the clockwise direction of the mortar, the bread dough is automatically moved along with the rotation of the mortar. A dough brewing machine for hot-bread bakery characterized in that it is determined so that it can be tangled and moved forward and guided to the center of rotation of the mortar from its front lower end.
  4. 臼内のパン生地に差し込み使用される接触式温度センサー付きの送信機を、上記臼における底面の偏心部へ着脱自在に、且つその臼との一体的に公転運動し得るように取り付ける一方、
    その送信機と対応する受信機を据付け機筐に取り付けて、
    上記臼内での混捏中にあるパン生地の発熱温度を、上記温度センサーにより測定すると共に、その測定した温度データを上記送信機から受信機へ、無線信号として送信し、
    やがてパン生地の発熱温度が目標とする25℃〜30℃の捏ね上げ温度に達した時、その受信機から出力する制御信号により、臼の回転運動と杵の昇降運動を自づと停止させるように定めたことを特徴とする請求項3記載の湯種製パン用の生地搗き機。 When the heat generation temperature of the bread dough eventually reaches the target kneading temperature of 25 ° C to 30 ° C, the control signal output from the receiver automatically stops the rotational movement of the mortar and the ascending / descending movement of the pestle. The dough mortar for hot water roux bread according to claim 3, wherein the dough has been determined. On the other hand, a transmitter with a contact-type temperature sensor used to be inserted into bread dough in the mortar is detachably attached to the eccentric part of the bottom surface of the mortar and can be revolved integrally with the mortar, On the other hand, a transmitter with a contact-type temperature sensor used to be inserted into bread dough in the mortar is detachably attached to the eccentric part of the bottom surface of the mortar and can be revolved with the mortar,
    Attach the receiver corresponding to the transmitter to the installation housing, Attach the receiver corresponding to the transmitter to the installation housing,
    While measuring the exothermic temperature of the dough in the mortar in the mortar with the temperature sensor, the measured temperature data is transmitted as a radio signal from the transmitter to the receiver, While measuring the exothermic temperature of the dough in the mortar in the mortar with the temperature sensor, the measured temperature data is transmitted as a radio signal from the transmitter to the receiver,
    When the exothermic temperature of the bread dough eventually reaches the target 25 ° C. to 30 ° C. raising temperature, the rotation signal of the mortar and the raising / lowering motion of the rice cake are stopped by the control signal output from the receiver. 4. A dough brewing machine for hot bakery bread according to claim 3, characterized in that it is defined. When the exothermic temperature of the bread dough eventually reaches the target 25 ° C. to 30 ° C. raising temperature, the rotation signal of the mortar and the raising / lowering motion of the rice cake are stopped by the control signal output from the receiver . 4. A dough brewing machine for hot bakery bread according to claim 3, characterized in that it is defined.
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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010158194A (en) * 2009-01-08 2010-07-22 Okumoto Seifun Kk Method for producing rice-powder soaker dough
JP2010246510A (en) * 2009-04-20 2010-11-04 Nisshin Flour Milling Inc Method for producing rice cake-like food
JP2012187070A (en) * 2011-03-11 2012-10-04 Okumoto Seifun Kk Warm water dough and method for producing the same
KR101461429B1 (en) * 2014-10-02 2014-11-20 박준서 The mixer to make a cracker and bread that have a stir tool lifting apparatus
JP2015104325A (en) * 2013-11-29 2015-06-08 敷島製パン株式会社 Method for producing bread substrate and method for producing breads
JP2015165779A (en) * 2014-03-04 2015-09-24 日清製粉株式会社 Bread making method
JP2016047040A (en) * 2014-08-27 2016-04-07 敷島製パン株式会社 Method for producing bread, and bread produced by the same
CN108041109A (en) * 2018-02-02 2018-05-18 海宁市麦米米食品有限公司 A kind of easy cleaning cake dough mixing machine

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CN103598274A (en) * 2013-10-21 2014-02-26 尚宝泰机械科技(昆山)有限公司 Mixer temperature measuring device

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010158194A (en) * 2009-01-08 2010-07-22 Okumoto Seifun Kk Method for producing rice-powder soaker dough
JP2010246510A (en) * 2009-04-20 2010-11-04 Nisshin Flour Milling Inc Method for producing rice cake-like food
JP2012187070A (en) * 2011-03-11 2012-10-04 Okumoto Seifun Kk Warm water dough and method for producing the same
JP2015104325A (en) * 2013-11-29 2015-06-08 敷島製パン株式会社 Method for producing bread substrate and method for producing breads
JP2015165779A (en) * 2014-03-04 2015-09-24 日清製粉株式会社 Bread making method
JP2016047040A (en) * 2014-08-27 2016-04-07 敷島製パン株式会社 Method for producing bread, and bread produced by the same
KR101461429B1 (en) * 2014-10-02 2014-11-20 박준서 The mixer to make a cracker and bread that have a stir tool lifting apparatus
CN108041109A (en) * 2018-02-02 2018-05-18 海宁市麦米米食品有限公司 A kind of easy cleaning cake dough mixing machine

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