JP2011000034A - Method for producing bread and apparatus for shaping bread dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To control cave-in of bread after baking.SOLUTION: Bread controlling cave-in is obtained by cylindrically shaping bread dough, obtaining an M-shaped dough having a cut at a central folding part from the cylindrical bread dough, feeding the M-shaped dough having the cut into a baking mold, baking the bread dough fed to the baking mold to produce bread.

Description

  The present invention relates to a method for producing bread and a dough shaping apparatus. In particular, the present invention relates to a method for producing bread with reduced hip folding (cave in).

  About bread produced by baking bread dough packed in a baking mold, it is known that a “bent back” phenomenon occurs in which the side of the bread is bent inward and the appearance is impaired. Hip breaks are also called cave-in or caving, and bread that has broken down is of poor value and may be considered a defective product. It is a problem.

  Even if bread does not break immediately after baking, it may occur during the period from when the bread after baking is packaged and boxed to the consumer. For example, after firing, distribution work to shipping destination ordering stores, standby at the distribution site, loading work on transport vehicles, delivery by vehicle, loading and unloading work to the store after delivery, storage in the shipping destination store, In addition, when convenience stores and supermarkets that are deployed on a large scale are shipping destinations, hip breakage occurs during delivery to vehicles, loading and unloading operations, and temporary storage thereafter.

  Conventionally, several methods have been proposed in order to prevent such bending of the waist. For example, Patent Documents 1 to 4 can be cited as examples of preventing hip breakage by a chemical method of adding an additive to bread dough. Patent Document 1 (Japanese Patent Application Laid-Open No. 49-117639) describes that L-ascorbic acid, calcium stearyl lactate, and glycine are added to bread dough to suppress hip breakage. Patent Document 2 (Japanese Patent Application Laid-Open No. 5-292870) proposes to suppress hip breakage by adding dextrins to bread dough. Furthermore, Patent Document 3 (Japanese Patent Application Laid-Open No. 2002-119196) and Patent Document 4 (Japanese Patent Application Laid-Open No. 2002-186406) describe that hip breakage is suppressed by adding calcium to bread dough.

  On the other hand, Patent Documents 5 to 8 can be cited as examples of preventing hip breakage by a physical method. Patent Document 5 (Japanese Patent Application Laid-Open No. 52-1071) relates to a method of applying an impact to the entire bread immediately after baking to replace the gas body contained in the bread structure with external air. Patent Document 6 (Japanese Patent Publication No. 3-65939) describes a method of adding a twist of 1/2 to 2 turns to bread dough stretched in a rod shape during bread dough formation and then putting it into a food mold. Furthermore, Patent Document 7 (Japanese Patent Application Laid-Open No. 6-319432) describes that folding is suppressed by performing stamping at the folding position of the molded dough and then baking. Furthermore, in Patent Document 8 (Japanese Patent Laid-Open No. 2006-61062), the baked bread is stored in a box or tray for distribution so that the baked bread tends to be bent on the lower surface, thereby preventing the folds from breaking. It is described to do.

Japanese Patent Laid-Open No. 49-117639 Japanese Patent Laid-Open No. 5-292870 JP 2002-119196 A JP 2002-186406 A Japanese Patent Laid-Open No. 52-1071 Japanese Patent Publication No. 3-65939 JP-A-6-319432 JP 2006-61062 A

  However, it is difficult to sufficiently suppress the folding of the bread after baking by any of the above-mentioned conventional techniques, especially when the bread is continuously mass-produced, sufficiently preventing the baking of the bread after baking. Therefore, there has been a demand for a more efficient method of suppressing bread breaking of bread. For example, the inventions described in Patent Documents 1 to 4 cannot be said to be sufficiently effective, and the inventions described in Patent Documents 5 to 8 originally require unnecessary labor and equipment. In particular, when producing bread by mass production, it is not realistic to require more labor and excessive equipment. For example, in the invention according to Patent Document 8, a baking surface that easily breaks is specified, and the baking pan is stored in the distribution container with the baking surface that is easy to break down. However, it is difficult to specify the surface that tends to break in the first place. In addition, it is difficult to store and manage the bread with the face that easily breaks down until the consumer holds the bread after baking.

  In general, as a method of manufacturing bread, a stick-shaped dough is shaped into an M-shape, and the M-shaped dough is placed on a baking mold so that it looks like an M-shape when viewed from above, and then packed. It is known to produce bread by baking after proofing. In this case, the bread dough is neatly arranged on both sides of the baked bread formed by the M-shaped foot side (lower side) or the head side (upper side) of the M-shaped bread dough among the baking surfaces excluding the left and right end faces. In the case of shaping into an M-shaped fabric, there is almost no difference in strength due to the fired surface, and there is almost no folding back.

  However, in continuous mass production and continuous shaping in manual and line operations, it is not always easy to continue shaping a properly arranged M-shaped fabric. There may be variations in which the legs at both ends become longer or shorter. In addition, when the dough is put in and stored in the baking mold for 3 kg, three M-shaped bread doughs are packed in the baking mold. However, in continuous mass production, 3 pieces are used for all baking molds. It is not easy to store the M-shaped bread dough in a neatly arranged form, and 1 to 3 M-shaped bread doughs may be stored in an inclined state in the same direction or in different directions. In such a case, the mechanism of action is unknown, but the side surface of the baked bread formed by the M-shaped foot side (lower side) or the head side (upper side) of the M-shaped bread dough is better than the opposite side surface. It has been found by the present inventor that this weak side or both sides are prone to folding. For example, if the legs at both ends of the M-shaped bread dough are shortened to form a “h” shape, the M-shaped bread dough on the M-shaped bread dough side of the baking surface after baking. As a result, the side surface of the baked bread which is formed by the side surface and the head side of the M-shaped dough on the opposite side is easily broken.

  Thus, when manufacturing bread by putting M-shaped dough into a baking mold and baking it, particularly when manufacturing a large amount of bread continuously, the technical problem that waist breakage is likely to occur in the baking bread after baking. Exists. The subject of the present invention is the side of the bread after baking formed by the M-shaped foot side (lower side) or the head side (upper side) of the M-shaped bread dough among the baking surfaces of such bread after baking. It is to suppress the difference in strength between the two sides and prevent the bread of the bread from being broken.

  As a result of earnest research to solve the above-mentioned problems, the present inventor formed an M-shaped dough with a cut in the center folded portion from a bread dough shaped into a rod shape, and obtained an M-shaped dough with the cut. The present inventors have found that the bread breakage of bread after baking can be effectively suppressed by filling the baking mold and baking.

That is, the present invention includes, but is not limited to, the following inventions.
(1) Shaping bread dough into a stick shape; shaping an M-shaped dough with a cut in the center fold from the rod-shaped bread dough; filling the cut M-shaped dough into a baking mold Baking the dough placed in a baking mold.
(2) In the shaping process of the M-shaped dough, the bread dough folded into an M-shape is conveyed from the left and right sides with narrow pressure, and a cut is made at the center of the bread dough folded into the conveyed M-shape. The method for producing bread according to (1), wherein the dough is shaped.
(3) In the shaping process of the M-shaped dough, the central portion of the rod-shaped bread dough is temporarily pressed in the direction opposite to the conveying direction, and the middle portion of the rod-shaped bread dough and the substantially right and left end portions respectively. By pushing the two places in the transport direction, the rod-shaped bread dough is bent into an M-shape, and then the center part is released, and the two intermediate parts are further pushed in to transport the folded dough into an M-shape. The method for producing bread according to (1) or (2), wherein the bread is extruded in a direction.
(4) The method for producing bread according to any one of (1) to (3), wherein the cut line of the M-shaped dough is put in the thickness direction from the upper surface of the bread dough.
(5) The method for producing bread according to (4), wherein a depth of a cut formed in the thickness direction from the upper surface of the M-shaped dough is 45 to 95% of the thickness of the bread dough.
(6) a conveying device that conveys the bread dough; a pair of narrowing means provided on the left and right sides of the conveying device, gradually narrowing from the upstream to the downstream in the conveying direction and then substantially parallel; A bread dough shaping device, comprising: a cutter provided above the transport device for cutting a cut in a central portion of the bread dough to be transported.
(7) The standby position abuts against the central portion of the rod-shaped bread dough that is advanced from the standby position to the holding position and is temporarily pressed in the direction opposite to the conveyance direction, and then retreats to release the pressing and the standby position. A pressing member that returns to the standby state; and substantially pushes two intermediate portions from the center of the rod-shaped bread dough to the left and right ends in the conveying direction, and then pushes the two intermediate portions further into the conveying device. The bread dough shaping apparatus according to (6), further comprising an M-shaped bending mechanism including: a pair of extrusion members for sending out;
(8) The M-shaped bending mechanism is gradually narrowed toward the bread dough conveying direction on the outer side of each of the pair of extrusion members, and the width of the most downstream outlet is the width of the pair of narrow pressure means. The bread dough shaping apparatus according to (7), further comprising a pair of both end guide members that are provided so as to be equal to or smaller than the width of the entrance and that abut both left and right sides of the conveyed bread dough to brake the bread dough.
(9) The cutter according to (7) or (8), wherein the cutter is provided at an arbitrary position on a substantially middle line of the pair of narrow pressure means so that a cut surface thereof is substantially parallel to a bread dough conveying direction. Bread dough shaping device.
(10) The bread dough shaping apparatus according to any one of (7) to (9), wherein the cutter is a round blade cutter that is driven to rotate.

  Baking is performed by shaping an M-shaped dough having a cut in the center bent portion from bread dough shaped according to the present invention, filling the cut M-shaped dough into a baking mold and baking it. It is possible to prevent the subsequent breakage of the loaf of bread. Although the details of the mechanism of action by which hip folding is suppressed according to the present invention are not necessarily clear, an M-shaped bread dough out of the baking surface of the baked bread after baking after making a cut in the center of the M-shaped dough Of the side surfaces of bread after baking formed by the M-shaped foot side (lower side) or cranial side (upper side), one of the weak side surfaces or both side surfaces is strengthened, and there is a substantial difference between the strengths of both sides. As a result of the decrease, it is presumed that the bread breakage of the bread is prevented.

FIG. 1 is a schematic diagram showing an M-shaped bread dough. FIG. 2 is a schematic diagram showing an example of a process of shaping a rod-shaped bread dough into an M shape. FIG. 3 is a schematic diagram showing an example of a process of shaping bread dough folded into an M shape using a narrow pressure member. FIG. 4 is a schematic diagram showing an example of the bread dough shaping apparatus of the present invention. FIG. 5 is a schematic view showing an example of the bread dough shaping apparatus of the present invention. FIG. 6 is a schematic view showing an example of an M-shaped bending mechanism of the bread dough shaping apparatus of the present invention. FIG. 7 is a schematic view showing an example of an M-shaped bending mechanism of the bread dough shaping apparatus of the present invention. FIG. 8 is a schematic diagram showing an example in which three M-shaped bread doughs are packed in a baking mold for 3 斤.

  The present invention, by shaping the M-shaped dough with a cut in the center bent portion from the bread dough shaped into a rod shape, filling the cut M-shaped dough into a baking mold and baking it, The present invention relates to a technique for effectively suppressing the folding of bread after baking. In one aspect, the present invention relates to a method for producing bread using bread dough having a cut at the central bent portion of M-shaped bread dough. The present invention also relates to an apparatus for shaping bread dough having a cut at the central bent portion of the M-shaped bread dough.

  The bread in the present invention means bread obtained by baking bread dough placed in a square baking mold. As will be described later, the bread of the present invention is produced by filling M-shaped shaped dough into a baking mold and baking it.

Preparation of rod-shaped bread dough In the method for producing bread according to the present invention, the bread dough to be used is not limited, and its raw material composition and production process are not particularly limited. Specifically, for example, bread dough can be produced by mixing raw materials such as flour, water, yeast, salt, sugar, fats and oils, but the bread dough of the present invention is not limited thereto, Flour other than wheat flour and other materials may be added.

  The dough after kneading may be subjected to intermediate fermentation after being divided and rounded, as is usually done. Generally, when mass-producing bread dough industrially, the bread dough prepared by kneading raw materials with a large mixer is first divided by a dividing machine, then rounded by a rounding machine into a spherical shape, and then the spherical dough is converted into a spherical shape. , Intermediate ferment before further shaping (bench time).

  The present invention includes shaping bread dough into a rod shape, but the specific method is not particularly limited as long as the bread dough can be shaped into a rod shape. For example, after making the intermediately fermented spherical bread dough into a substantially flat shape through between the rollers, the substantially flat bread dough can be rolled up and curled to obtain a rod-like bread dough. In this case, the spherical bread dough is continuously passed through a plurality of rollers made narrow in a stepwise manner to obtain a substantially flat bread dough, and then the substantially flat bread dough is passed under the curl net etc. It can be rolled into a curl and made into a rod-shaped bread dough. As another method, for example, the dough after kneading is divided into large parts, this is formed into a continuous sheet having a constant thickness, and continuously fed. A bread dough can also be obtained by making bread dough and cutting it at an arbitrary timing (for example, the method described in Japanese Patent No. 2558200).

Shaping the M-shaped bread dough In the present invention, “folding into an M-shape” means that the rod-shaped bread dough is bent so that stick portions other than the bent portions do not stick to each other. The “bread dough folded into an M shape” refers to a dough that is folded to that extent. Further, in the present invention, “the process of shaping the rod-shaped dough into an M-shape” means that the rod-shaped bread dough starts to be bent into an M-shape, and then the rod-shaped dough other than the bent portion is narrowed by, for example, narrowing pressure from both outer sides of the M-shape. It means that the parts are almost parallel to each other and become almost completely stuck together, and the final shape that is almost completely stuck together is called “M-shaped (bread) dough” To tell.

  In the method for producing bread according to the present invention, an M-shaped dough having a cut at the central bent portion is shaped from a rod-shaped bread dough. The M-shaped dough in the present invention is a bread dough obtained by bending a rod-shaped bread dough at three locations to form an M-shape, and in the present invention, when the M-shaped dough is placed and placed, Looking at this in plan view, the upper side of the M-shaped fabric is called the head side, and the lower side of the M-shape is called the foot side. The depth direction (height direction) of the M-shape is the thickness direction (FIG. 1). The M-shaped fabric of the present invention can be said to be W-shaped when viewed upside down, but of course the upper side of the W-shaped is the foot side of the M-shaped fabric and the lower side of the W-shaped is the M-shaped fabric. Corresponds to the head side.

  The shaping of the M-shaped fabric can be performed by various methods. In the preferred embodiment, the M-shaped dough is shaped as shown in FIGS. 2 and 3, with the three portions of each divide point when the rod-shaped bread dough is divided into approximately ¼ equal portions being bent (FIG. 2A). The stick-shaped bread dough is lightly folded into an M-shape so that the dough does not stick to each other (Fig. 2B), and then the bread-like portions other than the bent portions are almost adjacent to each other by narrowing pressure from both sides of the dough (Fig. 2C). The process is performed in parallel and almost completely attached (FIG. 2D).

  As will be described later, in the present invention, both the process of making the bread dough folded from the rod-shaped dough into the M-shape and the process of completely shaping the bread dough folded into the M-shape into the “M-shaped dough” are performed manually. The former process may be performed manually, the latter process may be automatically performed by a machine, and both these processes may be performed automatically by a machine.

  In the present invention, an M-shaped fabric having a cut at the central bent portion is used, and the M-shaped fabric of the present invention has a substantially symmetrical shape with respect to the cut. In the present invention, the bent portion at the center of the M-shaped fabric is a concept including not only the complete center of the M-shape but also the vicinity of the bent portion at the center of the M-shape. In addition, when the M-shaped fabric is completely cut at the central bent portion, that is, when the U-shaped fabric is produced by cutting the fabric at the center of the M shape, the “cut” of the present invention. Not applicable. The “cut” in the present invention has a cut at the center of the M-shaped fabric, but does not completely divide the M-shaped fabric, and the fabric with the “cut” itself is connected. It is necessary.

  In the present invention, it is only necessary that the cut is provided in the vicinity of the central bent portion of the M-shaped fabric, and the direction in which the cut is made is not particularly limited. For example, a cut can be made in whole or in part along the vertical direction or thickness direction of the M-shaped bread dough. However, it is desirable to make a cut in whole or in part along the vertical direction of the M-shaped bread dough. Furthermore, it is more preferable that the cut to be made in the center portion of the M-shaped fabric is made over the entire vertical direction of the M-shaped fabric. In this case, it is preferable to make a cut so as to reach at least the lower end of the bent portion at the center of the bread dough folded into an M shape. Furthermore, when making a cut over the entire vertical direction of the bread dough, the cut is made from the top to the bottom in the thickness direction of the bread dough. Thereby, the side part of the bread after baking is surely strengthened.

  In the present invention, the depth or width of the cut is not particularly limited. In a preferred embodiment when a cut is made in the thickness direction of the bread dough, the depth of the cut put in the center of the M-shaped dough corresponds to 45 to 95% of the length in the thickness direction from the upper surface of the bread dough. The degree is preferably about 60 to 90%, and more preferably about 65 to 85%. If it is less than 45%, the effect of cutting is reduced, and if it exceeds 95%, the bread dough is almost divided into two parts, and the M-shaped foot side and head side of the M-shaped dough after baking There is a possibility that the M-shaped foot side of the both side surfaces to be formed is remarkably strengthened than the head side and the balance between the strengths of both side surfaces becomes unbalanced. Further, in the mechanized automatic line, when the dough is almost divided into two, the handling is not easy, and it is difficult to accurately perform the subsequent mold setting.

  Furthermore, in the present invention, the timing for making the cut is not particularly limited, and may be any time as long as the dough is shaped into a rod shape and shaped into an M-shaped dough and the M-shaped dough is filled into a baking mold. . Specifically, a cut may be made at the stage of the rod-shaped fabric before being bent into an M-shape, or a cut may be made during the process of shaping the rod-shaped fabric into an M-shaped fabric. You may make a cut after shaping. For example, if the cut is made manually, the cut may be made at any timing. However, especially when mass production is performed on a mechanized automatic line, the bread dough is folded into an M shape during the process of shaping into an M shape. Making a break is desirable because it shortens the process time. Similarly, it is desirable to continuously and efficiently cut the cuts while conveying the dough. Specifically, the dough is bent into an M-shape while being continuously conveyed by a dough shaping device described later. It is more desirable to make a cut in the dough.

  In the present invention, the cutter for cutting the bread dough is not particularly limited, and a commonly used apparatus can be used. As the cutter used in the present invention, for example, a round-shaped round blade is preferable, and an accurate cut can be continuously made.

  Moreover, as a cutter in this invention, it is desirable to use the cutter which carries out drive rotation, Preferably a round blade cutter is used. In particular, it is preferable to make an accurate cut in the bread dough by making a cut with a round blade cutter that is driven and rotated so that the round blade is in contact with the bread dough in the forward and forward directions. On the other hand, if you try to make a cut with a round blade cutter that is driven and rotated so that the round blade is in contact with the bread dough in the direction opposite to its conveying direction, the bread dough gets caught in the cutter, and the production process stops, This is because the placement position may be shifted.

(Mechanical M-shaped fabric shaping process)
In a preferred embodiment of the present invention, bread dough folded into an M shape can be mechanically shaped into an “M shape dough” by an apparatus as shown in FIGS. In this case, the dough is provided so as to be gradually narrowed from the upstream toward the downstream in the conveying direction of the conveying device 30 and then substantially parallel to the conveying device 30 for conveying the dough and the left and right sides on the conveying device 30. The bread dough shaping apparatus 10 provided with a pair of narrow pressure means 40 and a cutter 50 provided above the transport device 30 and making a cut in the transported bread dough can be used. That is, this apparatus includes a conveying device 30 that conveys the bread dough, but the conveying device is not particularly limited as long as the dough can be conveyed. For example, a conveyor belt 31, a plurality of conveyor pulleys 32, and a mechanism that drives the pulley 32; The conveying apparatus 30 like a belt conveyor provided with these is mentioned.

  Further, a pair of narrow pressure means 40 of the apparatus of the present invention are provided on both the left and right sides of the transport apparatus 30 so that the width gradually decreases from the upstream toward the downstream in the transport direction of the transport apparatus, and thereafter becomes substantially parallel. It is done. The narrow pressure means 40 presses the bread dough folded into the M shape in the process of forming the rod-like bread dough into the M-shaped dough from the lateral direction, and forms the M-shaped dough. The narrow pressure means 40 may be driven or non-driven, for example, may be a smooth plate-like member, and long and narrow rollers are arranged vertically so as to rotate freely without being driven. Although a thing may be sufficient and it is good also as a roller conveyor which drives such a roller, a preferable aspect is setting it as the narrow pressure belt conveyor 40, It is good to drive this and to convey bread dough with the conveying apparatus 30. That is, in a preferred embodiment, a pair of narrow pressure belt conveyors 40 are provided on the left and right sides of the conveying device 30, and the narrow pressure belt conveyors 40 come into contact with bread dough conveyed on the conveying device 30 from both sides. The belt surface is erected inward. The pair of left and right narrow belt conveyors 40 includes a conveyor belt 43, a plurality of conveyor pulleys 44, and a mechanism for driving the conveyor pulleys 44, preferably in the same direction and at the same speed as the conveyor 30. It moves and conveys the bread dough folded into an M shape from both sides with narrow pressure. Further, the narrow pressure means 40 is provided so as to gradually become narrower from the upstream side toward the downstream side in the transport direction, and to be substantially parallel thereafter. For example, with such an apparatus, the bread dough folded into an M-shape is conveyed from the left and right sides with narrow pressure to complete the shaping of the M-shaped dough, and the M-shaped dough is placed downstream of the production line (not shown). )).

  Furthermore, the device of the present invention comprises a cutter 50 for making a cut in the dough. As described above, the shape and the like of the cutter 50 are not particularly limited, but it is preferable to use a round blade that can be driven and rotated as the cutter 50. When a round blade capable of driving and rotating is used as the cutter 50, for example, the round blade cutter 51, a rotating shaft 52 to which the round blade cutter 51 is fixed, a bearing that rotatably supports the rotating shaft 52, and the rotation A drive mechanism 53 that rotates the moving shaft 52 can be provided. In a preferred embodiment, the bread dough and the round blade cutter 51 that is driven and rotated so that the round blade is in contact with the conveying direction and the forward direction can be cut so as to hit the bread dough from above. By doing so, a clean cut can be accurately provided in the bread dough. More specifically, for example, the round blade cutter 51 is placed so that the tip of the round blade cutter 51 is positioned at a height of several millimeters to several centimeters above the surface on which the bread dough of the transport device 30 is placed and transported. Once installed, the cuts can be made in the dough that is transported over the transport device 30. Under the present circumstances, the depth of the cut put into bread dough can be adjusted by adjusting the height of a cutter. In a preferred embodiment, the cutter 50 of the present invention can be provided at an arbitrary position on the intermediate line of the pair of narrow pressure means 40 so that the cut surface thereof is parallel to the bread dough conveying direction. The pair of narrow pressure means 40 includes a downstream area 42 that is parallel to the upstream area 41 that gradually becomes narrower. In the cutter 50 of the present invention, the narrow pressure means 40 are gradually connected to each other. It is preferable to provide in the area | region 41 of the upstream which becomes narrow. As a result, a cut can be made in the process of completely shaping the bread dough folded into the M shape into the M shape dough by the narrow pressure means 40, so that the shaping and cutting of the M shape dough are performed simultaneously. And an efficient manufacturing process can be achieved.

(Shaping process to bend into a mechanical M shape)
In the present invention, the bread dough folded from the stick-shaped bread dough into the M-shape can be mechanically shaped by the M-shaped bending mechanism 20 as shown in FIGS.

  In a preferred aspect of the present invention, as an apparatus for shaping bread dough that has been bent from a rod-like bread dough into an M-shape, the bar-like bread dough conveyed from the standby position to the holding position in the direction opposite to the conveying direction and conveyed on the conveying device. A pressing member 21 that abuts against the central portion A and temporarily presses in the direction opposite to the conveyance direction, then retreats from the pressing position to release the pressing and returns to the standby position and waits, and the center of the rod-shaped bread dough In order to push the intermediate part B (two places) from the part A to the left and right ends in the transport direction, and then push the intermediate part B (two places) further, push it downstream, and send it to the transport device 30. The bread dough shaping apparatus 10 provided with the M-shaped bending mechanism 20 having a pair of extrusion members 22. Further, for example, the rod-shaped fabric can be bent into an M-shape by using the apparatuses described in Japanese Utility Model Publication No. 3-43977 and Japanese Patent Publication No. 51-32710.

  In a preferred embodiment of the present invention, the M-folding mechanism 20 is provided in the vicinity of the upstream side of the transport device 30 and bends the rod-shaped bread dough into an M-shape. The holding member 21 reciprocates between the standby position and the holding position, advances from the standby position to the holding position in accordance with the conveyed bar-shaped bread dough, and abuts at the central portion A of the bar-shaped bread dough at the holding position. The bread dough is temporarily pressed in the direction opposite to the conveying direction, and then moved backward to release the bread dough and return to the standby position to wait. Such a pressing member 21 can form a bent portion at the center A of the M-shaped fabric.

  The pushing member 22 of the bending mechanism 20 according to the present invention has the stick-shaped bread dough when the pressing member 21 comes into contact with the central portion A of the stick-shaped bread dough conveyed on the conveying device at the pressing position and is temporarily pressed. The central part A and the substantially intermediate part B (two places) from the central part A to the left and right end parts are pushed in the transport direction, and then the pressing member 21 moves backward to return to the standby position. After the release, the intermediate portion B (two locations) is further pushed in, pushed out downstream, and sent to the conveying member. The pair of members is provided outside the pressing member 21, and the pressing member It is preferable to move both sides of 21 from upstream to downstream at regular intervals.

  In addition, the M-shaped bending mechanism 20 of the present invention is configured such that the width of the outlet on the most downstream side is gradually narrowed toward the bread dough conveyance direction on the outer side of each of the pair of pushing members 22. It is preferable to further include a pair of both-end guide members 23 provided so as to be equal to or smaller than the width of the entrance of the means 40 and for abutting and braking the left and right sides of the bread dough being conveyed. Although not limited to this as both-ends guide member 23, a plate-shaped member etc. can be used.

  As the bread dough placement surface when bending the rod-shaped bread dough with such an M-shaped folding mechanism 20, a freely rotating thin roller, a placement plate having a smooth surface, or the like can be used, but the latter is used. Is more desirable. The surface of the bread dough placement surface may be processed with Teflon (registered trademark) or the like.

  A specific example of the procedure for bending the rod-shaped fabric by the M-shaped bending mechanism 20 is as follows. That is, the bar-shaped material continuously conveyed is transferred onto the mounting plate of the M-shaped bending mechanism 20 and is moved by the pressing member 21 that advances from the standby position to the pressing position at the pressing position on the mounting plate. The central portion A of the rod-shaped fabric is pressed from the opposite direction of the conveying method, and both end portions of the rod-shaped fabric are applied to the both-end guide members 23, and the middle portion B (two locations) between the central portion A of the rod-shaped fabric and both left and right end portions. Is pushed in the conveying direction by the pair of pushing members 22. As a result, the bar-shaped dough is bent into an M-shape with the central part A and the intermediate part B (two places), that is, three points of each equal dividing point when dividing into approximately 1/4 of the bar-shaped bread dough as the bent portions. It becomes the state. Thereafter, after the pressing member 21 is retracted from the pressing position to the standby position and the pressing of the central portion A of the bread dough is released, the pushing member 22 directly pushes out the intermediate portion B (two places) in the conveying direction. The bread dough folded into the M shape in this way is pushed forward by the pushing member 22, and the bread dough folded into the M shape from between the both end guide members 23 is sent out onto the conveying device 30.

(Combination of manual and mechanical processes)
In the present invention, a mechanical process and a manual process may be mixed. For example, the stick-shaped bread dough may be bent into an M-shape by manual operation. Bread dough shaping comprising the above-mentioned conveying device 30 and the narrow pressure means 40 after folding the dough into three parts at the quarterly dividing points and bending the dough into an M-shape. The M-shaped dough may be shaped by supplying it onto the conveying device 30 from the upstream side of the device 10.

(Mechanical cut cutting process)
As described above, when the machine automatically cuts the cut according to the present invention, it is preferable to cut the cut dough in the process of narrowing the M-shaped dough and shaping it into a completely stuck M-shaped dough. The reason for this is that by doing this, the process of shaping the bread dough folded into an M-shaped dough into the M-shaped dough and the process of making a cut can be performed simultaneously, and the bread dough manufacturing process can be performed efficiently in a short time. It becomes possible to do. Also, if you make a cut in the bar-shaped dough before folding, it will be difficult to fold the M-shaped properly, and if you cut it after narrowing down until the bar-shaped part other than the bent part sticks completely and shaping it into an M-shaped bread dough, For example, when trying to make a cut with a rotating round blade, the round blade hits the sticking part, it cuts to the part that does not need to be cut, only the bent part near the center of the M-shaped bread dough This is because it becomes difficult to make a precise cut.

  And as shown in FIG. 4, it is preferable to provide the cutter 50 at an arbitrary position on the intermediate line of the pair of narrow pressure means 40 so that its cut surface is parallel to the conveying direction of the bread dough. More preferably, the cutter 50 is provided upstream of a position where the pair of narrow pressure means 40 are parallel to each other.

Filling M-shaped Bread Dough into a Baking Mold The method for producing bread according to the present invention includes a step of filling the cut M-shaped bread dough obtained as described above into a baking mold. The method of putting the cut M-shaped dough into the baking mold is not specifically limited, but it is preferable that the baking mold is filled cleanly. However, by using the cut M-shaped dough of the present invention, the bread dough filled in the baking mold is slightly shifted or the M-shaped dough is not a beautiful M-shaped (for example, , Even if the legs at both ends of the M-shaped fabric are shortened so that it looks like a “hi”, the M-shaped foot side (lower side) or head of the M-shaped fabric It is possible to suppress the folding of the side surface of the bread after baking formed by the side (upper side).

  The baking mold for bread used in the present invention is not particularly limited, but a baking mold for 3 kg can be suitably used. In the case of using the baking mold for 3 斤, three pieces of M-shaped bread dough (corresponding to 1 斤) with cuts are packed into the baking mold. In this case, the filling of the M-shaped bread dough may be performed manually or mechanically.

  When the shaped M-shaped bread dough is mechanically packed into a baking mold, for example, it can be performed as follows. In other words, when filling an M-shaped bread dough for 1 to a baking mold for 3 tons, as shown in FIGS. 4 and 5, by providing a mechanism for swinging part or all of the bread dough shaping apparatus to the right and left as appropriate. A baking mold can be filled with a plurality of M-shaped dough. Specifically, for example, as in the apparatus described in Japanese Patent Application Laid-Open No. 2007-244269, a conveying belt conveyor is used as the conveying device 30 that conveys the M-shaped bread dough, and this is used as a base (not shown). It is installed on the base, and a support shaft 61 is provided at the center position in the width direction at an arbitrary position on the upstream side of the base, and this is used as a fulcrum and the downstream end (M-shaped bread dough) of the base A plurality of M-shaped bread dough can be packed in a baking mold by swinging the discharge port) with a constant width in the width direction with respect to the traveling direction.

  When M-shaped bread dough is mechanically packed into a baking mold, for example, the following apparatus can be used. For example, a pair of left and right narrow pressure means 40 and a cutter 50 are integrally mounted on a base together with the transport belt conveyor 30, and a rotation mechanism is configured to freely rotate near the upstream end of the base. (Support shaft and bearing: not shown), and one or a plurality of wheels 63 attached to the lower part near the downstream side of the base so as to proceed in the width direction with respect to the traveling direction, and the wheels 63 Is provided with a reciprocating drive mechanism 62 for reciprocating the motor with a constant width in the width direction with respect to the traveling direction. As the reciprocating drive mechanism 62, for example, a rod 65 is provided in the vicinity of the wheel 63 on the lower downstream side of the base, and the rod 65 is reciprocated with a constant width in the width direction with respect to the traveling method. As a result, the downstream side of the base can be swung with a constant width in the width direction around the support shaft 61. The mechanism for reciprocating the rod 65 is not particularly limited, and may be a crank mechanism 64 as shown in FIG. 5 or a piston mechanism. By such an apparatus, the conveyor belt conveyor 30 integrally provided on the base, the pair of left and right narrow pressure means 40 and the cutter 50 are integrally swung to form a plurality of M-shaped doughs in the baking mold. Can be stuffed. For example, when three M-shaped dough is packed in a baking mold for 3 kg, the downstream side of the base is stopped on the left side, and the first bread dough is intermittently conveyed. When one stops at a predetermined position, put it on the left side in the baking mold, then swing the downstream side of the base and stop in the middle to put the second dough in the middle of the baking mold, and Swing the downstream side of the base and stop on the right side, and put the third dough on the right side in the baking mold, in this order on the left side, the center, the right side in the baking mold Three M-shaped bread dough can be filled, and for the next three-baking baking mold that is subsequently transported and stops at a predetermined position, the downstream side of the base in the order of right side, center, left side Swing 3 M-shaped bread dough on the right side Central, it is sufficient to mold filling in the order of the left-hand side. As described above, the conveyor belt conveyor 30, the pair of left and right narrow pressure means 40, and the cutter 50 are integrally mounted on the base, and the base is configured as a device that performs a swing operation. It is possible to simultaneously perform the shaping of the M-shaped dough having a cut at the center folded portion from the bread dough and the filling of the shaped M-shaped dough into the baking mold at the same time.

Baking of bread dough The method for producing bread according to the present invention includes baking the bread dough packed as described above. The baking conditions for the bread are not particularly limited, and can be appropriately selected according to the use and conditions. The method for producing bread according to the present invention can be applied to both square bread and mountain bread, but square bread is preferred. In the case of manufacturing a square bread, the baking bread may be baked by covering the baking mold. In the case of manufacturing the mountain bread, the bread may be baked without covering the baking mold.

  EXAMPLES Hereinafter, although an Example of this invention is given and this invention is further explained in full detail, this invention is not limited to this. Unless otherwise specified, in this specification, “part” and “%” are based on mass, and numerical ranges are described as including their end points.

[Manufacture of square bread]
Example 1
According to the raw material composition shown in the following table, 100% by mass of wheat flour was used as the raw material flour, and square bread was produced by the middle seed method.

  First, in the medium seed preparation step, a medium seed was prepared using 70% by mass of wheat flour according to the raw material composition shown in Table 1. After mixing the raw materials, the middle seed was kneaded with the dough using a mixer for 3 minutes at low speed and for 2 minutes at high speed. The soot temperature was 24 ° C. Thereafter, the kneaded dough was fermented at 28 ° C. for 4 hours to obtain a medium seed dough.

  Next, in the main koji process (bread dough making process), flour and other ingredients are added to this medium seed dough according to the ingredients shown in Table 2, and kneaded at a low speed for 2 minutes and at a high speed for 3 minutes, After adding the fats and oils, the dough was kneaded again for 2 minutes at a low speed and for 6 minutes at a high speed. The cocoon temperature was 27 ° C.

  Then, after taking the floor time for 20 minutes, the dough was divided every 500 g and rounded. Subsequently, intermediate fermentation (bench time) was taken for 20 minutes and degassed (rolled).

  The rolled dough was rolled up by curling, and the dough was shaped into a rod shape. Using the bread dough shaping device shown in FIGS. 4 to 7, the rod-shaped bread dough is shaped into an M shape, and a cut is made from the top to the center folded portion of the bread dough that is folded into the M shape during the shaping process. I put it in. The depth of the cut was about 70% of the cross-sectional length of the bread dough. In the same manner, three M-shaped fabrics having a cut at the central bent portion were shaped.

  Here, the bread dough shaping apparatus 10 used in the present embodiment is, as shown in FIGS. 4 and 5, a conveyance device 30 that conveys the bread dough, and a front side in the conveyance direction of the conveyance device 30 on the left and right sides on the conveyance device 30. A pair of narrow pressure means 40 that are gradually narrowed from the upstream toward the rear and then substantially parallel to each other, and a cutter 50 that is provided above the transport device 30 and that cuts the bread dough being transported. The cutter 50 includes a round blade cutter 51 that is driven and rotated so that the round blade comes in contact with the bread dough conveyance direction and the forward direction, and is located at a position substantially on the middle line of the pair of narrow pressure means 40. And provided above the transfer device 30.

  Further, as shown in FIGS. 6 and 7, the bread dough shaping apparatus 10 is in contact with the central portion A of the rod-shaped bread dough that is advanced from the standby position to the presser position and conveyed, and is opposite to the conveying direction. A pressing member 21 that is temporarily pressed to the position, then retreats from the pressing position to release the pressing and returns to the standby position and waits; and (ii) from the central portion A of the rod-shaped bread dough to the left and right ends, respectively. A pair of push-out members 22 for pushing substantially the intermediate part B (two places) in the conveying direction, and then pushing the intermediate part B (two places) further, pushing it downstream and sending it to the conveying device; (iii) The width of the outlet on the most downstream side is made equal to or smaller than the width of the inlet of the narrow pressure member 40 on the outer side of each of the pair of extrusion members 22 gradually narrowing toward the front of the dough conveying direction. Established And an M-shaped bending mechanism 20 having a pair of curved surface members 23 that are curved inwardly as a pair of both-end guide members for contacting and braking both left and right sides of the bread dough being conveyed. ing.

  The bread dough placed in the bread dough shaping apparatus 10 is bent into an M shape by the M-shaped folding mechanism 20 and then shaped into a complete M-shaped dough by the conveying device 30 and the narrow pressure means 40. However, a cut was made in the bent portion at the center of the M shape by the round blade cutter 51.

  Three M-shaped doughs shaped in this way were filled into a baking mold for three-fold bread. The mold-packed dough was subjected to final fermentation (proofing) at 38 ° C. for 50 minutes, the baking mold was capped, and then baking at 210 ° C. for 33 minutes to produce a square three-fold bread. In this example, the production date was changed, and a square-shaped three-meal bread was produced three times (referred to as Examples 1A, 1B, and 1C, respectively).

  The three-meal bread produced in this way was subjected to the measurement described later after 24 hours.

Example 2
The M-shaped dough is shaped by hand so that both ends (foot portions) are shortened, and the depth of the cut at the central bent portion is cut from the upper surface of the bread dough to about 50% of the thickness. And packed. Except for these, a rectangular three-fold bread was produced in the same manner as in Example 1. In addition, the schematic diagram of the M-shaped dough packed in the baking mold in this embodiment is shown in FIG.

Example 3
In the same manner as in Example 1, square-shaped three-meal bread was produced and cut into three equal parts to produce one-meal bread. In this example, the production date was changed to produce a square-shaped 1-meal bread twice (referred to as Examples 3A and 3B, respectively).

Comparative Example 1
A square three-fold bread was produced in the same manner as in Example 1 except that the cut was not made in the process of shaping the M-shaped dough.

Comparative Example 2
A square three-fold bread was produced in the same manner as in Example 2 except that the cut was not made in the process of shaping the M-shaped dough.

[Evaluation of square bread]
About the square-shaped bread manufactured in the said Example and comparative example, the depth of the waist break in the side of the bread | pan corresponding to the head side of the M-shaped dough, and the foot | leg side, the volume of the waist fold, or both were measured. As for the depth of the hip break, measure the depth of the deepest fold in the case of a 1-meal bread, and in the case of a 3 3) A total of 3 depths of the deepest bent portion were measured, and the average value of the depth of the hip fold was calculated. Under the present circumstances, the depth of waist folding was measured about the side surface of the bread corresponding to the head side side surface and foot side side surface of M-shaped dough. In addition, the volume of hip breakage was measured by the rapeseed oil replacement method for the entire side of the head side and the foot side in both the case of 1 and 3 meals.

  The results of Example 1 and Comparative Example 1 are shown in Tables 4 to 6, the results of Example 2 and Comparative Example 2 are shown in Table 7, and the results of Example 3 are shown in Tables 8 and 9.

  As apparent from Table 4, Example 1 has smaller values for both depth and volume than Comparative Example 1, and the Example of the present invention has suppressed hip folding compared to Comparative Example. In addition, in the bread of Comparative Example 1, the foot side surface is considerably folded lower than the head side surface, and in the bread of Example 1, the degree of waist break on the foot side surface and the head side surface is much less. There was no difference, and the difference in the degree of hip breakage due to the side of the bread was small.

  Moreover, as is clear from Table 5 (Example 1B) and Table 6 (Example 1C), when the number of specimens was increased in the 3 meal bread, hip folding was suppressed, and the foot side surface and the cranial side surface were reduced. The difference in the degree of hip folding was small.

  As is clear from Table 7, Example 2 was much smaller in both depth and volume than Comparative Example 2, and the Example of the present invention suppressed hip folding compared to Comparative Example. Further, in the bread of Comparative Example 2, the side of the foot side is considerably bent more than the side of the head, and in the bread of Example 2, there is a difference in the degree of waist break between the foot side and the head side. There was no difference in the degree of hip breakage due to the side of the bread.

  In addition, as is clear from Table 8 (Example 3A) and Table 9 (Example 3B), when the 1-meal bread was produced according to the present invention, hip folding was suppressed, and the foot side surface and the cranial side surface The difference in the degree of hip fracture was small.

DESCRIPTION OF SYMBOLS 10 Bread dough shaping apparatus 20 M-shaped bending mechanism 21 Holding member 22 Extrusion member 23 Both-ends guide member (curved surface member)
30 Conveyor (conveyor belt conveyor)
31 Conveyor belt 32 Conveyor pulley 40 Narrow pressure means (Narrow pressure belt conveyor)
41 Upstream area 42 Downstream area 43 Conveyor belt 44 Conveyor pulley 50 Cutter 51 Round blade cutter 52 Rotating shaft 53 Drive mechanism 61 Support shaft 62 Reciprocating drive mechanism 63 Wheel 64 Crank mechanism 65 Rod A Center part B of stick-shaped bread dough Middle part of stick-shaped bread dough

Claims (10)

Shaping the dough into a stick,
From the stick-shaped bread dough, shaping the M-shaped dough with a cut in the center fold,
Filling the cut M-shaped dough into a baking mold,
Baking bread dough in a baking mold,
A method for producing bread comprising   In the shaping process of the M-shaped dough, the bread dough folded into an M-shape is conveyed from both the left and right sides with a narrow pressure, and a cut is made at the center of the bread dough folded into the conveyed M-shape. The manufacturing method of the bread of Claim 1 which shapes.   In the shaping process of the M-shaped dough, the center portion of the bar-shaped bread dough is temporarily pressed in the direction opposite to the conveying direction, and the middle portion of the bar-shaped bread dough and approximately two intermediate portions to the left and right ends are respectively provided. By pushing in the conveying direction, the rod-shaped bread dough is bent into an M-shape, and then the central part is released, and the two intermediate portions are further pushed in, and the bread dough folded into an M-shape is pushed out in the conveying direction. The manufacturing method of the bread | bread of Claim 1 or 2.   The method for producing bread according to any one of claims 1 to 3, wherein the cut of the M-shaped dough is inserted in the thickness direction from the upper surface of the bread dough.   The manufacturing method of the bread | pan of Claim 4 whose depth of the cut | interruption put into the thickness direction from the upper surface of the said M-shaped dough is 45-95% of the thickness of the said bread dough. A transport device for transporting bread dough;
A pair of narrowing means provided on the left and right sides of the transport device, gradually narrowing from upstream to downstream in the transport direction, and then substantially parallel;
A cutter that is provided above the conveying device and that cuts the center of the dough to be conveyed;
An apparatus for shaping bread dough. From the standby position to the pressing position, contact the central part of the bar-shaped bread dough that is conveyed and temporarily press in the direction opposite to the conveying direction, then move backward to release the pressing and return to the standby position and wait A holding member to be
A pair of extruding members for pushing approximately two intermediate portions from the central portion of the rod-shaped bread dough to the left and right end portions in the conveying direction, and then further pushing the two intermediate portions further to feed the bread dough to the conveying device; ,
The bread dough shaping apparatus according to claim 6, further comprising an M-shaped bending mechanism including:   The M-shaped bending mechanism is gradually narrowed in the bread dough conveying direction on the outer side of each of the pair of extrusion members, and the width of the outlet on the most downstream side is the width of the inlet of the pair of narrow pressure means The bread dough shaping apparatus according to claim 7, further comprising a pair of both end guide members provided so as to contact the left and right sides of the conveyed bread dough to brake the bread dough.   The bread dough shaping apparatus according to claim 7 or 8, wherein the cutter is provided at an arbitrary position on a substantially middle line of the pair of narrow pressure means so that a cut surface thereof is substantially parallel to a bread dough conveying direction.   The bread dough shaping apparatus in any one of Claims 7-9 whose said cutter is a round blade cutter which drives and rotates.

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