JP2014050350A - Fermentation device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fermentation device which prevents temperature unevenness in a container in the household fermentation device to uniformly ferment an article to be fermented in the fermentation device, in consideration that since, in a household fermentation device, temperature unevenness occurs in a container in the household fermentation device, and causes excessive fermentation or poor fermentation of an article to be fermented depending on a place where the article to be fermented is placed.SOLUTION: Since a heater 107 is arranged between an outer edge part of a tray 101 where an article 103 to be fermented is placed and an inner peripheral surface of a case 100, excessive heating of the bottom tray 101 by radiation heat and convection heat of the heater is prevented. Uniform fermentation of the article to be fermented placed on the bottom tray and the article to be fermented placed on the tray of an upper part side is achieved without the occurrence of excessive fermentation or insufficient fermentation since the convection of heat along an inner peripheral side wall of the case makes a thermal distribution difference inside the case small.

Description

  The present invention relates to a fermenter, and more particularly to a bread dough fermenter for fermenting household bread dough.

  There are two types of bread dough fermenters: one for business use and one for home use. Commercial use is used in bakery factories and bakery sales. On the other hand, home bread dough fermenters are used by bread lovers and are used in home kitchens. For fermentation of bread dough, the bread dough must be placed in a temperature environment for the yeast to work actively for a certain period of time. Also, in order to prevent the bread dough surface from drying, the environment must generally be kept at high humidity.

  2. Description of the Related Art Conventionally, there are some household fermenters characterized by storage after use when used in a home kitchen. In Patent Document 1, when disassembling, the bottom fixing screw or the like is removed and the bottom surface, side surface, or top surface of the bread dough fermenter is disassembled and stored separately, and when using the bread dough fermenter, the bottom surface is used. A bread dough fermenter has been proposed in which a separate side surface is fitted and fixed with a fixing screw. In patent document 2, the bread dough fermenter characterized by folding is provided.

  As a heat source for a home fermenter, there are one using a heater and one using a heat storage material as in Patent Document 2. In the case of using a heating wire, a heating wire is placed under the metal plate on the bottom of the fermenter, the heat of the heating wire is transferred to the metal plate, and the convection heat and radiant heat generated from the metal plate pass through the fermenter. The temperature is kept at around 40 ° C. suitable for fermentation. Also, by placing a container such as a bat filled with water or hot water on the metal plate at the bottom of the fermenter, the water is heated to generate steam and prevent the humidity of the bread dough from drying. (Patent Document 3).

  In order to set the atmospheric temperature in the fermenter to a temperature necessary for fermentation, for example, around 40 ° C., the surface of the metal plate at the bottom of the fermenter must be kept at a high temperature, for example, about 120 ° C. compared to the temperature necessary for fermentation The fermenter atmosphere cannot be kept warm. Also, from the viewpoint of generating steam, the metal plate at the bottom of the fermenter had to be brought to a considerable temperature.

  Therefore, since the calorific value per unit area near the bottom center of the fermenter is remarkably large, the generated radiant heat and convection heat were also large. Therefore, not only can the fermented material such as bread dough be placed directly on the metal plate on the bottom of the fermenter, but also store the fermented material only at a height from the metal plate where radiant heat and convective heat are appropriate. I couldn't. Furthermore, when there are multiple trays for storing the fermented product, the bottom surface of the tray storing the fermented product is overheated by large radiant heat and convection heat at the bottom, and the temperature rise of the bottom tray is significant. On the other hand, on the upper side, heat is transferred to the lowermost tray, and the weakened heat convection is supplied by convection heat from the periphery of the tray, and the temperature is lower than the lowermost level, depending on the upper and lower stages of the tray Temperature unevenness occurred.

  In other words, the bread dough was over-fermented because the temperature at the bottom was higher than the optimum temperature for bread dough fermentation, and conversely, the upper side was often lower than the optimum temperature for bread dough fermentation, resulting in poor fermentation. Therefore, during the fermentation of the bread dough, the user needs to replace the fermented material on the upper shelf with the one to be fermented on the lower shelf. There were also problems such as drying of the surface, which was an obstacle to making delicious bread.

  Thus, it was difficult to uniformly ferment the bread dough stored in the home bread dough fermenter. Some users who know empirically that the bottom shelf is at a temperature that is unsuitable for bread dough fermentation can cause a certain height from the bottom shelf or bottom of the dough fermenter. The shelf was not used for bread dough fermentation.

  Here, in home ovens, a method has been proposed in which uniform heating is performed by arranging a heat source on all surfaces of the inner wall of the container in order to make the temperature uniform (Patent Document 4).

  On the other hand, in a commercial bread dough adjuster called a dough conditioner, there is an air circulation mechanism with a circulation fan in order to make the temperature distribution in the fermenter uniform for uniform fermentation of bread dough (Patent Document 5). . However, a mechanism such as promotion of convective heat by a circulation fan or movement of bread dough in the fermenter is not adopted in commercial home bread dough fermenters for reasons such as operability, storage and maintenance.

JP2011-234689A JP 2010-273666 Utility model registration No. 3111587 JP2011-179815A JP-A-5-284893

As described above, the conventional home fermenter had the heat source located at the bottom center, so the radiant heat and convection heat were excessively heated in the bottom tray, and the temperature in the cabinet was different from the top and bottom, and the fermentation state of the dough However, there has been a problem that it becomes non-uniform depending on the storage position. An object of the present invention is to provide a fermenter in which there is no variation in temperature and humidity distribution, and even in the absence of a circulation fan, the fermenter that accommodates the fermented material can have a uniform fermentation environment. .

Furthermore, in the home kitchen, when not using the fermenter, the user wants to store the space compactly and effectively use the kitchen space. Accordingly, it is an object of the present invention to provide a bread dough fermenter that is easy to store after bread dough fermentation and can be easily assembled into a container shape when used.

In order to achieve the above object, a fermenter according to the first aspect of the present invention includes a case for storing an object to be fermented, a heater for heating the object to be fermented, and a tray placed in the case. And a temperature adjuster for adjusting the temperature to a temperature suitable for fermentation, wherein the tray is a space ("heater arrangement space") between the outer peripheral edge of the tray and the inner peripheral surface of the case. The heater is disposed on the bottom surface of the case and is disposed between the outer peripheral edge of the tray installed in the case and the inner peripheral surface of the case. Has been.

In the fermenter according to the second aspect of the present invention, the heater according to the first aspect of the present invention surrounds the tray.

  In the fermenter according to the third aspect of the present invention, the heater according to the first and second aspects of the present invention is configured such that the outer peripheral edge of the tray in the space between the outer peripheral edge of the tray and the inner peripheral surface of the case It is arranged closer to the inner peripheral surface of the case than the middle with the inner peripheral surface of the case.

  The fermenter according to the fourth aspect of the present invention is characterized in that in the fermentor according to the first to third aspects of the present invention, the heater is disposed on a heat insulating material covered with a metal film.

  The fermenter according to the fifth aspect of the present invention is the fermenter according to the first to fourth aspects of the present invention, wherein the fermenter according to the first to fourth aspects of the present invention includes a tray leg portion that is detachably installed on the case bottom so as to straddle the tray And an upper tray installed on the tray leg installed in the case.

  According to 1st invention, the atmosphere in a case is heated with the heater arrange | positioned in the space between the tray outer periphery and case inner peripheral surface installed on the case bottom face. The flow of convection heat rises smoothly along the inner peripheral surface of the case to the upper part of the case, and the atmosphere in the case is uniformly heated. The temperature in the fermenter is maintained at a temperature suitable for fermentation by controlling the output of the heater with a temperature controller. As a result, the material to be fermented is heated and the fermentation proceeds. Of the trays placed in the case, the lowermost tray does not excessively heat the lower surface of the tray by the heater, so that it does not overferment. Among the trays placed on the case, the upper tray is not lowered in temperature with respect to the lowermost tray for smooth convection heat, and does not cause poor fermentation. That is, the inside of the case is heated uniformly and the fermented material can be uniformly fermented.

  According to the second invention, since the heater is disposed so as to surround the tray in the space between the outer peripheral edge of the tray and the inner peripheral surface of the case, the total amount of heat necessary for heating the inside of the case is increased. Since it is generated along the inner peripheral surface, the heat of the heater can heat the fermented material on the tray more uniformly.

  According to the third invention, since the heater is close to the inner peripheral surface of the case, the convective heat generated from the heater rises more along the inner peripheral surface of the case, and the flow of convective heat becomes smoother. Thus, the temperature distribution in the case becomes more uniform, and the material to be fermented can be uniformly fermented.

  According to 4th invention, although there exists a heater on the film-form metal on a heat insulating material, although heat conduction to a film-form metal arises, since a metal is thin, the heat which moves in a metal film plane is generated. Can be small. That is, the metal film does not function as a heat storage material. Thereby, since the lower surface of the lowermost tray among the trays placed in the case is not excessively heated, it does not overferment.

  According to the fifth aspect of the invention, when the upper tray is installed on the upper portion of the tray installed on the bottom surface of the case, a mechanism for supporting the upper tray on the inner peripheral surface of the case is unnecessary, so that convective heat from the heater is prevented. Since the upper tray can be installed without any problem, the dough can be fermented without over-fermentation or poor fermentation because the inside of the fermenter can be heated uniformly.

The perspective perspective view of the fermenter which showed the positional relationship of the to-be-fermented object of Example 1, a case, a tray, and a shelf. Front perspective view of the fermenter showing the positional relationship among the object to be fermented, the case, the tray, the shelf, the tray lower space, and the heater arrangement space of Example 1. Side perspective view of the fermenter showing the positional relationship among the object to be fermented, the case, the tray, the shelf, the tray lower space, and the heater arrangement space of Example 1. The bottom perspective drawing of the fermenter which showed the positional relationship of the to-be-fermented object of Example 1, a case, a tray, a shelf, tray lower space, and heater arrangement space The perspective perspective view of the fermenter which showed the positional relationship of the tray lower space of Example 1, and the bottom face of heater arrangement | positioning space. The bottom perspective drawing of the fermenter which showed the positional relationship of the bottom face of the tray lower space of Example 1, the bottom face of heater arrangement | positioning space, and a cord-shaped heater. Front perspective sectional view showing the flow of convection heat of the fermenter of the present invention of Example 1 Front perspective sectional view showing the flow of radiant heat and convective heat of the conventional fermenter of Example 2 The perspective view at the time of the door opening of the bread dough fermenter of Example 3 The perspective sectional view seen from the front direction of the bread dough fermenter of Example 3 The perspective perspective view seen from the front direction when placing a tray in the bread dough fermenter of Example 3 The perspective perspective view seen from the front direction when placing two trays on the bread dough fermenter of Example 3 using a shelf The block diagram of the cross-sectional structure of the cord-shaped heater installation part arrange | positioned in the bottom face of the heater arrangement space of the bottom face of the bread dough fermenter of Example 3

  Embodiments of the present invention will be described with reference to the drawings.

  FIG. 1 is a perspective perspective view of a fermenter showing the positional relationship among the object to be fermented 103, the case 100, the tray 101, and the shelf 102 of the first embodiment. A tray 101 is placed on the shelf 102. An object to be fermented 103 is placed on the tray.

The tray may be a top plate of a home oven. The material may be made of metal or enameled. In addition, when used for primary fermentation of bread dough, the bread dough may be put in a metal, glass or resin bowl and fermented. In secondary fermentation called bench time, divided bread dough may be placed on a resin tray. In tertiary fermentation, the shaped bread dough is fermented and baked in an oven after fermentation, so the top plate of the oven is often used.

FIG. 2 is a front perspective view of the fermenter showing the positional relationship among the object to be fermented 103, the case 100, the tray 101, the shelf 102, and the heater arrangement space 104 according to the first embodiment. FIG. 3 is a side perspective view of the fermenter showing the positional relationship among the object to be fermented 103, the case 100, the tray 101, the shelf 102, and the heater arrangement space 104 according to the first embodiment. FIG. 4 is a bottom perspective view of the fermenter showing the positional relationship between the tray 101 and the heater arrangement space 104 according to the first embodiment.

  By placing the heater in the heater arrangement space, i.e., there is no heater at the bottom of the lowermost tray, the lowermost tray is not excessively heated from the bottom side by the radiant heat and convection heat from the heater. In addition, the convection heat of the heater arranged in the heater arrangement space warms the object to be fermented while rising from the bottom to the top of the case along the inner peripheral side surface of the case.

  FIG. 5 is a perspective perspective view of the fermenter showing the positional relationship between the bottom surface 105 of the heater arrangement space 104 and the tray 101 according to the first embodiment. By arranging the heater on the bottom surface of the heater arrangement space 104 in the heater arrangement space 104, the flow of convection heat from the bottom to the top becomes even smoother and the bottom tray is not excessively heated. . Further, by arranging the heater on the bottom surface of the heater arrangement space 104, even if the lowermost tray 101 is placed directly on the bottom surface of the case, there is no heater under the tray, so the tray is heated excessively. There is nothing. That is, unlike the conventional fermenter, there is no need to keep a certain distance from the heater to the tray, the space in the case can be used effectively, and the case can be made compact.

  FIG. 6 is a bottom perspective view of the fermenter showing the positional relationship among the bottom surface 105 of the heater arrangement space 104, the tray 101, and the cord-like heater 106 in the first embodiment. By arranging the heater so as to surround the bottom surface of the lower space of the tray, convection heat flows from the entire circumference of the tray, and the temperature distribution is further reduced to achieve uniform fermentation.

  FIG. 7 is a front perspective sectional view showing the flow of convection heat 108 from the cross section 107 of the cord-like heater 106 of the present invention of Example 1. The convection heat from the cord heater warms the fermented material while moving from the bottom to the top along the inner peripheral wall of the case. The back surface of the lowermost tray 101 is not excessively heated. Therefore, the to-be-fermented thing in a case can be fermented uniformly.

  FIG. 8 is a front perspective sectional view showing a flow 110 of radiant heat and convection heat and a flow 111 of convection heat from the heater 109 of the conventional arrangement of the second embodiment. Since the heater 109 is in the center of the bottom surface of the case, if a tray or an object to be fermented is placed here, the heater or the object to be fermented will be excessively heated. Furthermore, the tray 101a above the heater 109 is excessively heated by the radiant heat and convection heat flow 111 of the heater 109, and thus overfermented, resulting in a temperature difference with the upper tray 101, and the to-be-fermented in the case. Things cannot be fermented uniformly. Although depending on the distance from the heater 109, the tray 101b or more is practically a tray that can be used for fermentation.

  FIG. 9 is a perspective view of the bread dough fermenter of Example 3 when the door is opened. 201 is a bread dough fermenter. 201 has a horizontal width of 520 mm, a depth of 400 mm, and a height of 250 mm. 202 is a door of the bread dough fermenter. The bread dough fermenter of Example 3 has a top surface as a door, and the door is connected to the side surface on the back side. The other three sides are provided with fasteners 205, and when using the bread dough fermenter, they are closed using fasteners. Reference numeral 204 denotes a handle for carrying 201, which is not shown in FIG. 9, but has a similar handle at another position so that it can be held with both hands. 203 is a viewing window for viewing the progress of fermentation of the transparent sheet-like bread dough.

A temperature sensor 206 detects the temperature in the bread dough fermenter and controls the output of the heater. In Example 3, a thermostat controlled at 35 ° C. was used. When the ambient temperature in the bread dough fermenter is detected by the temperature sensor 206 and a temperature higher than the set temperature is detected, the power supplied to the heating element is reduced or cut so as not to exceed the set temperature. On the other hand, when a temperature lower than the set temperature is detected, the power supplied to the heating element is increased or turned on to maintain the set temperature of the atmosphere. The control mechanism may be on / off control or PID control. What is necessary is just to select the control method used as the temperature fluctuation | variation precision according to the intended purpose of the bread dough fermenter.

FIG. 10 is a perspective sectional view of the bread dough fermenter of Example 3 as seen from the front direction with the door closed. Reference numeral 207 denotes a cord-like heater disposed on the inner peripheral edge of the bottom surface of the bread dough fermenter 201. As the heater, an electric heater that allows electricity to flow through a resistance wire is simple, but a heated heat medium may be flown through a tubular pipe, or an electromagnetic induction heating type heating element may be used. The electric heater may be a silicon cord heater, a ribbon heater, a tape heater, a film heater, a sheet heater, a silicon rubber heater, a silicon belt heater, and a silicon spiral heater. In the bread dough fermenter, a drip-proof electric heater is particularly preferable.

  208 is the right side of the bread dough fermenter, 209 is the left side of the bread dough fermenter, and 210 is the bottom of the bread dough fermenter. 212 is one end of the cord heater, and 213 is the other end of the cord heater. 207 operates at AC 100V. In Example 2, a silicon cord heater (total length 1.8 m, calorific value 60 W) manufactured by Three High Co., Ltd. was used. The calorific value per unit length is about 33 W / m. If the calorific value per unit length is increased, the time until the temperature is raised to the temperature required for fermentation is shortened, but if the calorific value per unit length is too large, the tray will start to be heated by radiant heat. The calorific value per unit length is preferably 20 W / m to 70 W / m. More preferred is 30 W / m to 60 W / m.

211 is a part where the heater is partly looped and used for humidification. This is the part where the heating element is raised from the bottom to the left side. By placing a hydrated material in this part, steam can be generated and sufficient humidity can be given in the bread dough fermenter. The hydrated product may be a towel containing water or a cloth. A porous material may also be used. By bringing the hydrated material into contact with or approaching a part of the heating element, the water in the hydrated product is heated and the inside of the bread dough fermenter can be humidified. The simple thing is to immerse the cloth in the kitchen in lukewarm water and store the cloth in a mesh-like pocket 217 at the loop portion 211 so that the water is not dripped. The amount of water to be included may be an amount that does not dry during the fermentation time of the dough. You may provide a hydrated material storage part in any part in a bread dough fermenter. Since the water required for humidification is put in the bread dough fermenter in a state of being contained in the hydrated product, it is simple and safe without causing an operation error in fermentation work such as spilling water.

In the third embodiment, the loop-shaped humidifying heater 211 and the cord-shaped heater are integrated and continuous, have a simple structure, a small number of parts, and are easy to manufacture. The loop-shaped humidifying heater and the cord-shaped heater are not necessarily integrated, and may be separate.

  FIG. 11 is a perspective perspective view seen from the front direction when one tray 214 is placed in the bread dough fermenter of Example 3. FIG. The tray 214 is placed directly on the bottom of the bread dough fermenter. At this time, the cord-like heater 207 may be arranged anywhere on the bottom surface of the heater arrangement space, but it is preferable that the cord-like heater 207 is arranged so as to surround the tray 214 to more uniformly heat the fermented material on the tray. And uniform fermentation is achieved.

Since the heater is arranged closer to the inner peripheral surface of the case than the middle between the outer peripheral edge of the tray and the inner peripheral surface of the case, the influence of the radiant heat from the heater on the heater can be reduced.

Since the tray uses a top plate of the oven that the user uses at home, etc., the tray is of various sizes. Therefore, the heater is closer to the inner peripheral surface of the case in the heater layout space. A top plate can be used.

FIG. 12 is a perspective perspective view of the bread dough fermenter of Example 3 as viewed from the front when two top plates are placed using the shelf 215. Reference numeral 214 denotes a lower tray, and 216 denotes an upper tray. Reference numeral 214 denotes an oven top plate (lower stage). In the second embodiment, the shelf 215 is placed on the lower tray. However, the shelf 215 is not necessarily placed in this manner. The shelf is placed on the side surface by providing a fastener for placing the shelf. May be. At this time, the shelf board may have a net-like or comb-like air-flowing structure so that heat can be transferred by convection.

  FIG. 13 is a configuration diagram of a cross-sectional structure of a cord-like heater installation portion on the bottom surface of the heater arrangement space of the bread dough fermenter of Example 3. The cord-like heater 300 is installed on the aluminum film 302 on the surface of the heat insulating material, and keeps the atmosphere inside the incubator by the radiant heat and heat convection of the electric heater. Since the aluminum film 302 is thin in the heat transfer moving through the aluminum film 302, the amount of heat transferred to the center of the bottom of the case is small, and the bottom surface of the tray lower space is not heated more than necessary. Further, part of the heat of the cord heater is a heat insulating material (polyethylene foam) 303, a heat insulating material (polypropylene pladan) 304, a heat insulating material (polyethylene foam) 305, and an exterior (polyethylene terephthalate fiber reinforced polyvinyl chloride sheet) 306. Through which heat is dissipated. With this heat dissipation mechanism, the heater temperature quickly decreases when the energization is stopped, and can be immediately applied when the bread dough fermentation is finished in the kitchen. The material of the surface of the heat insulating material is not necessarily aluminum and may be copper or other metal foil, but aluminum is preferable from the viewpoint of corrosion resistance. The metal film should be on the surface from the viewpoint of easy cleaning after use.

  As mentioned above, although an example of the embodiment of the present invention was explained, the present invention is not limited to the configuration of this example. For example, the fermenter according to the above embodiment of the present invention can be used for fermenting foods other than bread. It can also be used as a heat insulation box, a thermostat, etc.

DESCRIPTION OF SYMBOLS 100 Case 101 Tray 102 Shelf 103 To-be-fermented thing 104 Heater arrangement space 105 Bottom face of heater arrangement space 106 Corded heater 107 Cross section of corded heater 108 Flow of convection heat 109 Heater of conventional arrangement 110 Radiation heat of heater of conventional arrangement and Convection heat flow 111 Radiation heat and convection heat flow of the heater of the conventional arrangement 101a Tray directly above the heater 109 101b Tray directly above the 101a 201 Bread dough fermenter 202 Bread dough fermenter door 203 Bread dough fermenter internal viewing window 204 Dough Fermenter Carrying Handle 205 Bread Dough Fermenter Door Fastener 206 Bread Dough Fermenter Temperature Sensor 207 Dough Fermenter Corded Heater 208 Bread Dough Fermenter Right Side 209 Bread Dough Fermenter Left Side 210 Bread Dough Fermenter 210 Bottom face of fermenter 211 Heater for loop humidification 212 One end of cord heater 213 One end of cord heater 214 Lower tray 215 Shelf plate 216 Upper tray 217 Pocket 300 Cross section of cord heater 301 Aluminum foil tape for fixing heating element 302 Heat insulation Aluminum film on material surface 303 Heat insulation material (polyethylene foam)
304 Insulation (polypropylene Pradan)
305 Insulation (polyethylene foam)
306 Exterior (polyethylene terephthalate fiber reinforced polyvinyl chloride sheet)

Claims (5)

  Fermentation having a case for storing the fermented product, a heater for heating the fermented product, a tray placed in the case, and a temperature controller for adjusting to a temperature suitable for fermentation The tray is installed so that a space is formed between the outer peripheral edge of the tray and the inner peripheral surface of the case, and the heater is on the bottom surface of the case, and A fermenter, which is disposed between an outer peripheral edge of the tray installed in a case and an inner peripheral surface of the case. The fermenter according to claim 1, wherein the heater is disposed so as to surround the tray.   The heater according to claim 1 or 2, wherein a space between the outer peripheral edge of the tray and the inner peripheral surface of the case is larger than the middle of the outer peripheral edge of the tray and the inner peripheral surface of the case. A fermenter characterized in that it is disposed near the periphery.   The fermenter according to any one of claims 1 to 3, wherein the heater is disposed on a heat insulating material covered with a metal film.   5. The fermenter according to claim 1, wherein the fermenter is detachably installed on the bottom surface of the case so as to straddle the tray, and the tray leg installed in the case. A fermenter comprising an upper tray installed on the top.

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