JP3386746B2 - Confectionery equipment - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a device used in a baking process or a confectionery process, and more particularly to a device for confectionery which prevents the adhesion of dough and has a good dough peeling property.

[0002]

2. Description of the Related Art In a confectionery process or a baking process, a state before heat treatment such as baking, that is, a kneading process,
Confectionery dough and bread dough at the stage of the fermentation process and the like are often sticky and tender. Therefore, it is easily attached to the surface of the device in various processes such as molding, processing, moving, and storage. Therefore, in order to remove the dough adhering to the equipment, or to attach it to the equipment, or to make it easy to peel off even if it adheres, spraying or applying oils and fats depending on the type of equipment, or flour called hand flour etc. It is necessary to sprinkle or spread the flour on the dough surface.

In order to reduce and simplify such work in the confectionery and bread making process, improvement of the condition of the surface of the equipment which comes into contact with the dough has been studied. In order to improve the slipperiness of the surface, generally, the surface is made as smooth as possible to reduce friction. Therefore, in addition to making the surface as flat as possible, mirror polishing processing (polishing processing), fluororesin processing, enamel processing, etc. have been carried out. However, no significant effect is obtained in any processing. Further, in the Teflon processing and the enameling processing, the occurrence of surface peeling has been a serious problem in the manufacturing process and quality control at the industrial production level.

[0004]

Therefore, in the present invention, the adhesion of the confectionery dough and the bread dough to the equipment surface is reduced,
Alternatively, it is an object of the present invention to provide a confectionery device with improved peelability.

[0005]

In the present invention, it has been found that the adhesiveness and the peeling property between the cloth and the device surface can be improved by changing the surface shape of the device, and the present invention has been completed. That is, the present invention is the following bread making process or
Is the equipment used in the confectionery process and the bread
A manufacturing method is provided. (1) Equipment used in bread making process or confectionery process
Contacting the bread dough or confectionery dough before baking
Flat surface and a large number of recesses and / or protrusions on the surface of the
And these recesses and protrusions have an aspect ratio of more than 1.
Have a base shape that
In the bread making process or the confectionery process in the hand direction
Along the moving direction of the dough, or the bread making process
Or along the expansion direction of the dough in the confectionery process.
The devices are arranged in the following manner . (2) The bases of the recesses and protrusions have a peripheral shape with no corners.
The device according to (1), which has a shape . (3) The concave portion and the convex portion are elliptical or substantially rhombic.
The device according to (1) or (2) . (4) The concave and convex portions have a longitudinal dimension of 30 mm or less.
The device according to any one of (1) to (3) . (5) The bottom of the recess has an elongated recess along the longitudinal direction.
The unit according to any one of (1) to (4), further including a part.
Equipment . (6) A flat portion and a concave portion are provided on the surface of the contact portion of the device.
The device according to any one of (1) to (5), comprising: (7) The recess is a recess for oil holding or hand powder holding.
The device according to any one of (1) to (6) . (8) Equipment used in bread making process or confectionery process
Contacting the bread dough or confectionery dough before baking
Has a flat portion and a large number of concave portions on the surface of the
The concave portion has an elliptic shape with an aspect ratio of more than 1 or a substantially diamond
Shaped base shape of the bottom thereof, along the longitudinal direction
And an elongated recess. (9) Equipment used in bread making process or confectionery process
Of the fermentation process, storage process and floor time process
Contact with bread dough or confectionery dough in any process
For holding a lot of oil or hand powder on the surface of the touched part
A device having a recess. (10) The recess has a base shape with an aspect ratio of more than 1.
Has a shape, and its longitudinal direction is the bread making process or the
Along the movement direction of the dough in the confectionery process,
Before the baking process or the confectionery process
Arranged along the expansion direction of the fabric, (9)
The listed equipment. (11) The portion where the concave portion and the convex portion are formed is in contact with the cloth
Occupy 30% or more and 80% or less of the area to be treated, (1) ~
The device according to any one of (10). (12) The equipment includes fermentation vessels, storage vessels, baking vessels and
And (1) to (1
The device according to any one of 1). (13) Use the device according to any one of (1) to (11)
How to make bread. (14) Use the device according to any one of (1) to (11)
Bread dough fermentation process, storage process, dividing process, molding
Any one of a process, a filling process, and a firing process
How to make bread.

In the present specification, the confectionery equipment means equipment used in the baking process or the confectionery process. That is, in the bread making process or the confectionery process, it includes all devices having a portion that comes into contact with the bread dough or the confectionery dough before baking. For example, baking pans / food types, dough fermentation or storage containers / boxes, dough mixers, dough mixing bowls, dough dividers, dough lumping machines, dough shaping machines, dough spreading machines. Machine, dough mold filling machine, dough feeding hopper, dough transfer section slider, conveyor and the like. In addition, in the present specification, the dough means all solid intermediates obtained in the bread making process and the confectionery process until the final products such as bread and confectionery are obtained.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The confectionery device of the present invention has a concave portion and / or a convex portion on the surface of the portion that comes into contact with the dough. The concave portion means a relatively concave portion on the surface, and the convex portion means a relatively protruding portion on the surface. Having a concave portion means having a concave portion on a planar surface, and having a convex portion means having a convex portion on a planar surface.
Having a concave portion and a convex portion often means having a concave portion and a convex portion with respect to a planar surface. There is no flat surface,
The case where the surface shape itself is wavy, bellows-shaped, or uneven is referred to in the present invention as having a concave portion and a convex portion.

Usually, in order to form a concave portion or a convex portion,
In many cases, a flat substrate is pressed into a concave portion or a convex portion by pressing. Therefore, the concave portion and the convex portion often have such a punched shape.
In this case, the shape of the concave portion or the convex portion itself is often a curved surface.

A large number of concave portions and convex portions are formed on the surface of the portion that comes into contact with the cloth. The form of each concave portion and convex portion is not particularly limited, but its base, that is,
It is preferable that the aspect ratio of the shape at the boundary with the plane portion exceeds 1. With such an aspect ratio,
Good peelability of fabric. Here, the aspect ratio is the ratio of the longitudinal dimension to the lateral dimension. It is preferably 1.5 or more, and more preferably 2 or more. Specifically, it is preferable that the aspect ratio of the vertical and horizontal dimensions is not 1.

The size of the concave portion or the convex portion can be set without any particular limitation, but the lengthwise dimension is 3
It is preferably 0 mm or less. More preferably 1
It is 5 mm or less, and more preferably 10 mm or less. The widthwise direction is preferably 7.5 mm or less, more preferably 5 mm or less. Further, the depth of the concave portion or the height of the convex portion is preferably 3 mm or less, and more preferably 2 mm or less.

The shapes of the recesses and the projections, that is, the shapes of the bases of the recesses and the projections themselves are not particularly limited, and are square, rectangular, triangular, polygonal, circular, elliptical,
It may have a diamond shape or the like. Considering the aspect ratio,
In any of these forms, the elongated shape is preferable. More preferably, the shape is elliptical or substantially rhombic. Further, the peripheral edge of the base shape is preferably a shape without corners. Further, the bottom of the concave portion and the top of the convex portion may have a curved surface shape, and in particular, a linear line may be formed. The form of these recesses and protrusions is determined by the shape of the tip of the chip during stamping.

It is preferable that the area occupied by the concave portions and the convex portions is 30% or more and 80% or less of the area where the cloth contacts. Here, the ratio of “the part occupied by the concave part and the convex part with respect to the part in contact with the fabric” means the ratio of the area of the base part of the concave part or the convex part to the area when the surface is flat and has no unevenness. When the ratio is within the above range, the adhesiveness and peeling property of the cloth are effectively improved. The lower limit is preferably 40% or more. Also,
The upper limit is preferably 70% or less.

The arrangement of the concave portions and the convex portions is not particularly limited.
Preferably, in the case of stacking arrays arranged in one direction at regular intervals, it is preferable that the concave portions or the convex portions are arranged alternately for each arrangement. For example, it is a case where they are arranged in a staggered pattern. Also, the aspect ratio is 1
In the case of a concavo-convex portion that exceeds the range, it is particularly preferable that the concavo-convex portion is arranged with directionality. For example, the short-side direction or the long-side direction is arranged so as to be directed in a fixed direction. In particular, it is preferable that the longitudinal direction of the uneven portion is formed so as to be along the moving direction of the cloth. When the cloth is moved, the adhesion and peeling property of the cloth are effectively improved. Here, the movement of the dough means to roll or push the dough on the surface of the confectionery device, to move the dough by inclining the confectionery device and dropping the dough to move the inclined surface of the device. When sliding due to the weight of the dough, or when transferring between equipment such as conveyors. Further, the movement includes a form in which the dough is peeled off as a result. In addition, it is preferable that the longitudinal direction of the uneven portion is formed along the direction in which the dough expands, such as fermentation and baking. In this way, the expansion of the dough is not hindered. Further, it is easy to peel the dough or the baked product from the confectionery device when it is separated.

In the confectionery device of the present invention, it is preferable that the recessed portion or the raised portion retains the generated gas when it comes into contact with a material that generates gas. If formed in this way, when gas is generated during contact between the dough and the confectionery equipment, such as fermentation, the generated gas is held in the recesses or protrusions, thereby suppressing adhesion of the dough, The peelability can be improved.
Therefore, even if the contact time is long, it is possible to effectively prevent the adhesion and peel the film. Particularly preferable is a case where the flat portion and the concave portion are provided. In this case, the generated gas is effectively retained in the recess. Specifically, between the fabric and the surface,
It is preferable to form the concave portion and / or the convex portion so that a space capable of holding the generated gas is formed.

When oil or hand powder is applied to the portion of the confectionery equipment of the present invention that comes into contact with the dough, it is easy to hold the oil or hand powder in the concave portion and the convex portion. As a result, it is possible to reduce the number of times oil or hand powder is applied and the amount applied. In particular, when the concave portion is provided, the oil and the hand powder are effectively held in the concave portion, and further, the oil and the hand powder held in the concave portion are gradually discharged from the concave portion, so that the oil and the hand powder are applied. Is maintained.

The confectionery equipment may be made of any material as long as it has heat resistance, strength, etc. as required, but is preferably made of metal or alloy, and synthetic resin. It is typically made of stainless steel. In the case of stainless steel, it is more preferable to form a concave portion or a convex portion after polishing or mirror finishing.

The dough contact portion of such a confectionery device is
It can be manufactured by stamping or pressing a metal plate or an alloy plate. Further, in the case of resin, it can be manufactured by various molding methods.

As described above, in the present invention, the concave portion and the convex portion can be embodied in various forms, and an example of a preferable form is shown in FIGS. 1 to 4. In this form,
By stamping a stainless steel plate (SUS304), a surface composed of a combination of a flat surface portion and a concave portion is formed on one surface. On the opposite side surface, a combination of a flat surface portion and a convex portion is formed. Hereinafter, the concave surface will be mainly described, but the following various shapes of the concave surface are reflected in the shape of the convex surface on the opposite side.

The recess is oval, and in this example,
The aspect ratio is 2, the longitudinal dimension is about 10 mm and the lateral dimension is about 5 mm. Further, the depth from the surface of the flat surface portion to the deepest portion of the concave portion is about 0.9 mm. Also, in this form,
The recesses are arranged so that the longitudinal direction thereof is oriented in a fixed direction.
By doing so, when the cloth is moved along the direction A, the adhesion can be effectively prevented and the cloth can be peeled off. Further, in the present embodiment, the concave portions are arranged at regular intervals along the B direction in FIG. 1, but this B arrangement is
When they are arranged in a stack in the A direction of FIG. 1, the recesses are arranged along the A direction so that the positions of the recesses do not overlap vertically. Adhesion and peelability can be improved evenly and uniformly along the direction A.

Further, in this embodiment, as shown in FIG. 2, an elongated recess is further formed at the bottom of the recess along the longitudinal dimension. When formed in this way, peelability can be improved, which is preferable. In Figure 4,
Two types of fermentation vessels utilizing this stainless steel plate are shown. (A) is an example in which the longitudinal direction of the concave portion is arranged along the vertical direction of the side surface portion, and (b) is an example in which the longitudinal direction of the concave portion is arranged along the lateral direction of the side surface portion.

With respect to the concave surface and the convex surface, the adhesion and frictional resistance of a general medium-sized dough in the medium-sized bread making method were confirmed. The formulation of the medium-sized dough used is shown below. In addition, the formulation of the main kneaded dough using this medium-sized dough is also shown. (Mixed dough mix) (Bakers%) Wheat flour 70% Yeast food 0.1% Emulsifier 0.2% Yeast 2% Water 40% (Mixed dough) Wheat flour 30% Sugar 6% Salt 2% Skim milk powder 2 % Oil and fat 5% Water 28% Medium-sized dough Total amount

The adhesiveness is 5 cm × 3 cm, and the above-mentioned plate is prepared into a concave piece using the concave surface and a convex piece using the convex surface. (About 4
0 g), and the amount of energy when the plate piece was lifted vertically upward was measured. As a control
Conventional SUS304 (polishing treatment) was used. As a result,
Both the concave and convex pieces showed a smaller amount of energy as compared to the control.

The frictional resistance is calculated by comparing the concave piece and the convex piece with each other.
It was adhered onto a rolled medium-sized dough (about 80 g), left standing for 20 minutes or 40 minutes, and the amount of energy when the plate piece was laterally displaced was measured. As a control, conventional SUS304
(Polishing treatment) was used. The plate piece was moved along the longitudinal direction of the concave and convex portions. As a result, both the concave piece and the convex piece showed a smaller amount of energy in comparison with the control under any standing condition.

Further, the medium seeds of the above-mentioned formulation and the main kneaded dough using the middle seeds were placed and stored in the fermentation container (internal surface of which oil was applied) shown in FIG. During fermentation during this period), this container was tumbled by 145 ° with a tumbling machine, and the time from the start of tumbling until the dough was completely peeled off was measured. The fall state was the state shown in FIG.
As a control, a conventional fermentation container made of SUS304 (mirror-finished) was used and compared in the same manner. As a result, both the medium-sized dough and the kneaded dough obtained a shorter drop time in the fermentation container using the concave surface than in the control.
Further, in particular, the fermentation container in which the longitudinal direction of the recess is arranged along the vertical direction in the side surface portion (see FIG. 4A) is the fermentation container in which the longitudinal direction of the recess is arranged along the left-right direction (see FIG. 4).
A shorter fall time was obtained than in (b). In particular, the longer the storage time was, the more remarkable the drop time was reduced.

Further, a confectionery device having a recessed surface of substantially the same shape in a portion that comes into contact with the dough and arranging the longitudinal direction of the recessed portions along the moving (peeling) direction of the dough is used to prevent adhesion to this surface. After applying the oil for cooking, store the dough (main kneaded dough) in this container for about 20 to 40 minutes (fermentation)
Then, overturn this confectionery equipment (about 145 °)
Then, when the time (falling time) from the start of falling to the beginning of falling of the bread dough was measured, the dough dropping time was reduced in this confectionery device compared to the conventional device (mirror-finished product), and It was confirmed that the residue of the dough on the device surface was also reduced. Further, in the confectionery device of the present invention, it was confirmed that by applying the oil only once, good peelability was obtained even after a plurality of times of use (from storage to peeling), and no dough remained.

As described above, in the confectionery device of the present invention, since the portion which comes into contact with the dough has the concave portion and / or the convex portion, the adhesiveness is reduced and the peeling property is improved. In the case of sticky and flexible dough containing water, oil, etc. such as bread dough and confectionery dough, if there are recesses or protrusions, the dough will be caught, and it is expected that the adhesiveness will increase and the peelability will also decrease, It was confirmed by the inventor that this is not the case. Further, particularly when a gas is generated during fermentation and calcination, the adhesiveness and peeling property are remarkably improved.

Examples of the confectionery equipment having such a concave portion and / or a convex portion in a portion which comes into contact with the dough include a baking top plate / food type, a dough fermentation or storage container / box, a dough mixer, Dough mixing bowl, dough divider,
There are a dough rounding machine, a dough shaping machine, a dough rolling machine, a dough filling machine, a dough feeding hopper, a dough transfer section slider, a conveyor and the like. In these confectionery equipment, by providing a concave portion and / or a convex portion in a portion that comes into contact with the dough, the adhesiveness and peeling property of the dough are improved,
The work of applying oil or hand powder, the work of removing adhered cloth, etc. are simplified or omitted.

In addition, in various bread making methods such as the intermediate seeding method and the direct kneading method, the yeast-containing dough is mixed with the confectionery device of the present invention, specifically, a fermentation container or a storage container,
By fermenting or storing the dough, it is possible to improve the adhesiveness and peeling property of the dough, so that the production efficiency can be improved. Particularly, it is preferable to use the fermentation container, the storage container and the like of the present invention in the dough fermentation process, storage process, floor time and the like.

From the above description, the present invention can take the following forms. (1) A confectionery device having a concave portion and / or a convex portion on the surface of a portion that comes into contact with the dough, wherein the confectionery device is any of a fermentation container, a storage container, a baking container, and a floor time container. A confectionery device. (2) The confectionery device according to (1) above is a confectionery device having a flat surface portion and a concave portion on the surface of the portion that comes into contact with the dough. (3) The confectionery device according to the above (1) is a confectionery device having a flat portion and a convex portion on the surface of the portion where the dough contacts. (4) The confectionery device according to any one of (1) to (3), wherein the concave portion and / or the convex portion is an elongated shape having an aspect ratio of more than 1, and a longitudinal dimension of 30 mm or less. (5) The ratio of the portion where the concave portion and / or the convex portion is formed is 30% or more and 80% or less of the fabric contact portion (1)
The confectionery device according to any one of to (3). (6) The confectionery device according to any one of (1) to (3), wherein the longitudinal direction of the recess is formed in the same direction as the movement direction of the dough in the confectionery device. (7) Breads that perform any one or more of fermentation, storage, division, molding, filling, and baking steps using a confectionery device having a concave portion and / or a convex portion on the surface of the portion where the dough comes into contact. Manufacturing method. (8) The device for confectionery according to (7) above, is a method for manufacturing bread having a flat surface portion and a concave portion on the surface of the portion that comes into contact with the dough. (9) The device for confectionery according to (7) above, is a method for manufacturing breads having a flat portion and a convex portion on the surface of the portion that comes into contact with the dough. (10) The method for producing breads according to any one of (7) to (9), wherein the concave portion and / or the convex portion has an elongated shape having an aspect ratio of more than 1, and a longitudinal dimension of 30 mm or less. . (11) The ratio of the concave portion and / or the convex portion is 30% or more and 80% or less of the surface area of the contact portion, (7) to
The method for producing breads according to any of (9). (12) The above-mentioned (7) to (9), wherein the longitudinal direction of the concave portion and / or the convex portion is formed in the same direction as the movement direction of the cloth.
The method for producing bread according to any one of 1.

[0030]

EFFECTS OF THE INVENTION According to the present invention, by changing the surface shape of the part that comes into contact with the cloth, the adhesiveness and peeling property of the cloth can be effectively improved.

[Brief description of drawings]

FIG. 1 is a diagram showing a cloth contact portion including a flat surface portion and a concave portion according to an embodiment of the present invention.

FIG. 2 is an enlarged view of a recess of FIG.

FIG. 3 is a view showing a cross section of a recess of FIG.

FIG. 4 (a) and FIG. 4 (b) are respectively FIG.
It is a figure which shows the example of the apparatus for confectionery provided with the dough contact part shown in FIG.

FIG. 5 is a diagram showing a state in which the confectionery device shown in FIGS. 4 (a) and 4 (b) is tumbled to drop the dough.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Mitsuo Kondo 5-3 Shirakabe, Higashi-ku, Nagoya City Shikishima Bread Co., Ltd. (72) Inventor Masaaki Mizukami 4 Kirihara Town, Fujisawa City, Kanagawa Prefecture Oshikiri Co., Ltd. (56) References JP-A-10-248722 (JP, A) JP-A-8-308518 (JP, A) JP-A 2000-197443 (JP, A) Whitesum Confectionery General Catalog 3, Japan, Whitesum, No. 13 ．17 pages, submitted by submission of publications (58) Fields surveyed (Int.Cl. ⁷ , DB name) A21C 9/00 A21B 3/15 A23G 3/02

Claims (14)

(57) [Claims] 1. Used in a baking process or a confectionery process
Table of the equipment that comes into contact with the bread dough or confectionery dough before baking.
The surface has a flat portion and a large number of recesses and / or protrusions, and these recesses and protrusions are bases having an aspect ratio of more than 1.
Each of the concave and convex portions has a shape in the longitudinal direction thereof.
Or along the moving direction of the dough in the confectionery process
Or the bread making process or the confectionery process
Are arranged along the expansion direction of the fabric
Equipment . 2. The bases of the concave and convex portions have no corners.
The device of claim 1, having a peripheral shape . 3. The concave and convex portions are elliptical or substantially rhombic.
The device according to claim 1 or 2, which is shaped . 4. The concave and convex portions have a longitudinal dimension of 30 m.
The device according to any one of claims 1 to 3, which is m or less . 5. The bottom of the recess is thin along the longitudinal direction.
The method according to claim 1, further comprising a long recess.
The equipment listed . 6. A flat portion is provided on the surface of the contact portion of the device.
The machine according to any one of claims 1 to 5, further comprising:
Bowl . 7. The recess is a recess for oil holding or hand powder holding.
The device according to any one of claims 1 to 6, which is a part . 8. Use in a baking process or a confectionery process
Table of the equipment that comes into contact with the bread dough or confectionery dough before baking.
The surface has a flat portion and a large number of concave portions, and these concave portions have an elliptical shape with an aspect ratio of more than 1.
It has a base shape of a diamond shape or a substantially rhombus shape.
The device further comprising an elongated recess along the direction. 9. Use in a baking process or a confectionery process
Which is one of the fermentation process, storage process and floor time process.
Parts that come into contact with bread dough or confectionery dough in the process
Having a large number for the oil retention or lever retaining recess on a surface of the
Equipment. 10. The recess has an aspect ratio of more than 1.
It has a base shape whose longitudinal direction is the bread making process or
Along the moving direction of the dough in the confectionery process
Or in the bread making process or the confectionery process
It is arranged along the expansion direction of the dough,
The device according to claim 9. 11. The formation portion of the concave portion and the convex portion is a cloth
Occupying 30% or more and 80% or less of the contact area of
The device according to any one of Items 1 to 10. 12. The equipment comprises a fermentation container, a storage container, and a baking container.
Claim which is either a container or a container for floor time
The device according to any one of 1 to 11. 13. The device according to any one of claims 1 to 11.
A method for producing bread using. 14. The device according to any one of claims 1 to 11.
Using the dough fermentation process, storage process, dividing process,
Any one of molding process, filling process, and firing process
A method of making bread that does more than just the above.