JP2708650B2 - Method of kneading dough containing flour and kneading apparatus - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for judging the completion of a kneading operation accurately and easily when adding water and auxiliary materials to flour and kneading the same, and a kneading apparatus for carrying out the method of the present invention. Things.

[0002]

2. Description of the Related Art Water is added to flour, and fats and oils (such as butter) as shortening, and seasonings (sugar,
Salt, eggs, spices, etc.) and, if necessary, a dough material to which yeast has been added is stirred and kneaded with a kneader to obtain a dough. When this dough is divided, shaped, fermented and baked, it becomes bread, pie and pastry (battered confectionery). In the present invention, the dough refers to a food material prepared for processing in the next step.

[0003] The above-mentioned stirring and kneading has the significance of not only mixing the ingredients well but also causing gluten contained in the flour to have an appropriate viscosity. Has a significant effect. Therefore, in the kneading operation, it is very important to determine when the kneading is completed (only the optimum amount of kneading is performed). However, dough containing flour will change its properties with kneading,
The driving force of the kneading machine (that is, the energy consumption rate of the kneading operation, hereinafter sometimes abbreviated as power) changes in a complicated manner,
It is very difficult to determine the completion of kneading. For example, when water and gravel are added to cement and kneaded with a concrete mixer, the change with time of the resistance received by the stirring blades of the concrete mixer is small. However, when the dough containing flour is kneaded, it becomes a lump that produces complex physical properties called viscoelasticity. Therefore, when the rotating stirring rod is rotated, the stirring rod becomes 1
With each rotation, the dough is beaten, kneaded, swirled, and repelled, repeating contact and separation. Although it is a minute time during one rotation of the stirring rod, while the stirring rod is away from the dough mass, there is no resistance to the rotation. At the moment when the stirring rod hits the dough mass, it receives a large reaction force. For this reason, the power of the kneader shows a time-dependent change that significantly increases or decreases as shown in FIG. In FIG. 3, if the curve representing the change in the power of the kneading machine is drawn as it is, a large number of almost perpendicular fold lines are close to each other, and the interval is narrower than the thickness of the drawn line, so that they are closely adhered to each other and crushed. . Therefore, FIG.
(A) shows the distribution of broken lines in the horizontal direction of the figure as compared with the actual shape. Similarly, FIGS. 4 and 1 which will be described later are schematically illustrated so as to make the distribution of the broken line curve sparse. Since it is very difficult to read the completion of the kneading from the change in the power of the kneading machine shown in FIG. 3A, the completion of the kneading has conventionally generally depended on the sensuality of a skilled craftsman. In Europe and the United States, skilled workers called mixer men have a high salary. It is inferred from this fact that it is difficult to determine the completion of kneading. Many kneading machines equipped with a timer to solve such difficulties are commercially available, but their practical effects are problematic. That is, the following items are prerequisites for knowing the completion of kneading by the timer.

A. Repeatedly kneading the dough under exactly the same conditions, b. In the first operation of the above-described repetitive operation, a skilled person should determine the completion of kneading and measure the required time.

As described above, if the completion of the kneading in the first kneading cannot be judged by a skilled person, the test kneading must be repeated to find out the appropriate kneading time. However, the excess or deficiency of kneading is unknown at the time of kneading the dough, and it cannot be understood unless the dough is fermented and baked. For this reason, the determination of the completion of kneading by the timer is of little practical value.

[0006]

In order to solve such a problem, Japanese Patent Application Laid-Open No. 61-219333, entitled "Method and apparatus for monitoring kneading of dough" and Japanese Utility Model Application Laid-Open No. 61-13918.
No. 2 “Bread dough mixing time management device” has been proposed. To summarize these known techniques, it is difficult to read the completion of kneading from a chart that fluctuates drastically as shown in FIG. 3 (A). It is to try. FIG. 3B is an example of a chart in which the power is averaged over time, and the vicinity of point D in the drawing is the completion time of the kneading. However, it is impossible to read the completion time of the kneading from FIG. 3 (B) unless there is a high degree of skill. The aspect of the change over time of the power consumed for kneading differs depending on the type of the dough mixer. Dough within capacity (including semi-finished products)
In a dough mixer that does not move much,
The power changes over time are as shown in FIG. The rise of this curve between time 0 and 10 minutes indicates that the dough becomes progressively harder. Also, after 30 minutes, it has slightly decreased. This indicates that the dough is being softened by excessive kneading. But,
It is not easy to read from the chart shown in FIG. 4 that the kneading completion time point exists at a point corresponding to time 20 minutes. After all, there is no choice but to make a judgment by a skilled person. The present invention has been made in view of the above-described circumstances, and is a method capable of easily and accurately determining completion of kneading of dough containing flour without requiring special skill. It is another object of the present invention to provide a kneading apparatus suitable for performing the above method.

[0007]

In order to achieve the above object (judgment completion timing), the method for kneading dough containing flour according to the present invention comprises adding water and auxiliary materials to flour and stirring the mixture with a kneader. In the method of producing dough by kneading, to detect the value of the power to drive the rotary stirring rod of the kneading machine,
Detecting a change in the driving force within a very short time caused by a change in the reaction force received from the dough or the dough material by the rotation of the rotary stirring rod, and obtaining a peak value of the change in the driving force within the very short time every minute time The progress of the kneading operation is determined based on the change in the peak value.

Further, the dough kneading apparatus containing flour according to the present invention, which is configured to carry out the above-mentioned method of the present invention, comprises a kneader for stirring and kneading a dough material obtained by adding water and auxiliary materials to flour. A sensor for detecting power for driving the rod, and A / D conversion of a detection signal of the sensor for minute detection.
An analysis circuit for analyzing the peak value of the power change with time ,
Peak at every minute time analyzed by the above analysis circuit
A judging circuit for judging the completion time of the kneading operation based on the value change state.

[0009]

When the above method is carried out using the above apparatus,
The minimum value of the power change within a minute time is equivalent to a state where the rotary stirring bar is repelling the dough mass and spinning, and the maximum value of the power change within the minute time is that the rotary stirring bar is hit against the dough mass. This is equivalent to kneading. Therefore, if this maximum value is picked up and its increase or decrease is observed, the progress of kneading of the dough can be easily grasped. In particular, if it is determined that the kneading is complete when the arrangement of the maximum values changes from an increasing tendency to a decreasing tendency, special skill is not required, and the time at which the kneading operation should be easily and accurately completed. Is given.

[0010]

FIG. 2 is a schematic explanatory view showing one embodiment of a kneading apparatus according to the present invention. Reference numeral 1 denotes a kneading machine (specifically, a dough mixer), and 1a denotes a rotating shaft thereof. This rotating shaft 1
A rotary stir bar (not shown) is fixed to a. The rotating shaft 1a is driven to rotate by a motor 3 via a pulley 1b and a V-belt 2. This motor 3 is connected to a power supply via a relay 4. A sensor 5 for detecting power is attached to an output shaft of the motor 3. The power sensor 5 of the present embodiment is configured to detect the rotation speed and the rotation torque of the output shaft, and integrate these to detect the power. In practicing the present invention, a power meter (not shown) may be connected to the power supply circuit of the motor 3 to detect power. The power signal a detected by the power sensor 5
Is input to the analysis circuit 6 to analyze the temporal change of the power as described later, and the analysis information b is provided to the determination circuit 7. The determination circuit 7 to which the analysis information b has been input determines completion of kneading as described later, and when determined, gives a stop signal c to the relay 4 to stop the motor 3 or to send an operation signal to the horn 8. to send an acoustic signal.

The power signal of the kneader shown in FIG.
FIG. 1 shows an analysis by the analysis circuit 6 of the present embodiment (FIG. 2). That is, the analysis circuit 6 performs A / D conversion of the power signal, divides the power signal into minute time intervals of 5 seconds on the time axis, and performs 1000 data collections every 5 milliseconds within the minute time to obtain 1000 instantaneous data. Find the power value. Then, the maximum value among the 1000 values is selected, and this is input to the determination circuit 7 as analysis information b. The instantaneous power maximum values selected at 5-second intervals in this way form the peak value curve P shown in FIG.

In practicing the present invention, the above minute time is 1
If the time is less than seconds, it is not easy to analyze the peak value within the short time (less than 1 second). On the other hand, when the time exceeds 10 seconds, the analysis accuracy is reduced. Therefore, it is desirable that the minute time is a constant value set within a range of 1 to 10 seconds. In addition, it is desirable to obtain at least 100 instantaneous power values within the above minute time of 1 to 10 seconds, and if it is less than 100 times, it is difficult to obtain practically sufficient analysis accuracy. If it is 100 times or more, it can be set arbitrarily. However, if an instantaneous power value of 10,000 times or more is to be obtained, no particular effect can be obtained even though the analysis calculation is not easy. In consideration of such matters, it is appropriate to obtain about 1000 instantaneous power values within a short time of about 5 seconds as in this embodiment. The determination circuit 7 given the peak value curve P shown in FIG. 1 as the analysis information b tracks the change of the peak value given every 5 seconds, and finds the point D 'where the increasing trend is turned to the decreasing trend. It is determined that the kneading is completed, the stop signal c is given to the relay 4 to stop the motor 3, and / or the horn 8 is given an operation signal d to generate an acoustic signal. According to the experiment of the present inventor, the kneading completion time sensuously determined by a highly skilled person and the determination of the kneading completion time by the determination circuit 7 (the time corresponding to the point D shown in FIG. 1) are well determined. Therefore, they completely matched within the accuracy range necessary for practical use.

[0013] In the actual kneading operation of dough containing flour, the ingredients are mixed at a low speed at the first time, and then kneaded by rotating the dough at a high speed. The operation of detecting, analyzing, and determining a power signal by applying the present invention does not need to be performed from the beginning of the kneading operation, and may be performed after the rotational speed of the rotary stirring rod is increased and the kneading process is started.

[0014]

As has been made clear by the above embodiments, according to the method of the present invention, no special skill is required,
Completion of kneading of dough containing flour can be correctly determined. Further, according to the apparatus of the present invention, the above-described method of the present invention can be automatically carried out, which greatly contributes to the development of the food processing industry using flour as a main raw material.

[Brief description of the drawings]

FIG. 1 is an analysis chart showing the relationship between kneading power and time for explaining one embodiment of the method of the present invention.

FIG. 2 is a schematic view showing one embodiment of the device of the present invention.

FIG. 3 (A) is a chart showing a temporal change of power in a kneading operation, and FIG. 3 (B) is a chart showing a temporal change of a kneading power over time.

FIG. 4 is a table showing an example of a change in power of kneading operation in the related art.

[Explanation of symbols]

1 ... kneading machine, 2 ... V belt, 3 ... motor, 4 ... relay,
5: power detection sensor, 6: analysis circuit, 7: determination circuit, 8: horn, a: power signal, b: analysis information, c: stop signal, d: operation signal, D, D ': kneading Completion point, P: peak value curve.

 ──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-61-219333 (JP, A) JP-A-62-104538 (JP, A)

Claims (9)

(57) [Claims] 1. A method for manufacturing a dough by adding water and auxiliary materials to flour and stirring and kneading with a kneader to detect a value of power for driving a rotary stir bar of the kneader, and to rotate the rotary stir bar. Then, a change in the driving force within a very short time caused by a change in the reaction force received from the dough or the dough material is detected, and a peak value of the change in the driving force within the above minute time is obtained at every minute time. A method for kneading dough containing flour, characterized in that the progress of a kneading operation is determined based on the state. 2. The minute time is 1 second to 10 seconds, and at least 100 power value detections are performed within the minute time, and the power value within the minute time is determined by the maximum value among the detected values. 2. The method for kneading dough containing flour according to claim 1, wherein the peak value is a peak value of the dough. 3. The peak value of the power within the minute time is calculated by the computer after A / D conversion of the power detection signal within the minute time and input to a computer. A method for kneading dough containing flour according to claim 2. In the 4. kneader stirred kneaded material containing wheat flour, initially performs a stirring mixture at low speed without detection and the analysis of the power value, to the low-speed stirring and mixing after <br/>, stirring The method for kneading dough containing flour according to claim 1, wherein the speed is increased and the detection and analysis of the power value are started. 5. The determination of the progress state of the kneading operation based on the change state of the peak value, the completion of the kneading is performed when the power peak value calculated every minute time changes from an increasing tendency to a decreasing tendency. The method for kneading dough containing flour according to claim 1, wherein it is determined that it is a time point. 6. A kneader for stirring and kneading a dough material obtained by adding water and an auxiliary material to flour, a sensor for detecting a power for driving a rotary stirring bar, and a detection signal of the sensor for A.
An analysis circuit for analyzing the peak value of the power variation for each minute time / D conversion, micro analyzed by the analysis circuit
A kneading apparatus for kneading dough containing flour, comprising: a determination circuit for determining a completion time of a kneading operation based on a change state of a peak value with time. 7. The analysis circuit according to claim 6, wherein the A / D-converted motion is
1 second to 10 seconds based on the force detection signal
At least 100 moments during the unit time as one unit
Calculate the power value and the instantaneous power value within each unit time
Have the function to select the maximum value among
A dough-containing dough mixture according to claim 6, characterized in that:
Kneading equipment. 8. The determination circuit according to claim 1 , wherein the analysis circuit is a very small one.
Tracks the change of the maximum instantaneous power detected every time
The kneading operation is completed when the tendency of the increase changes from a decrease to a decrease
7. The method according to claim 6, wherein it is determined that the operation has been performed.
For kneading dough containing dried flour. 9. The kneading operation is completed in the determination circuit.
If it is determined that the rotating stir bar of the kneader has been
Via a relay device provided in the power supply circuit of the motor
To stop the motor or display the completion of the kneading operation
It is characterized by having a function of emitting an acoustic signal
A kneading device for dough containing flour according to claim 6.
Place.