JPH02207737A - Method for making bread - Google Patents

Abstract

PURPOSE:To increase the amount of bread produced in a certain time by operating the process for stirring the bread dough, the one for casting the dough into molds, the one for molding and fermentation and the one for baking the resultant dough in order in one machine and starting the next operation of stirring process at stage of the molding and fermentation process. CONSTITUTION:Bread is baked using a bread-baking machine having the stirring unit 41, the transferring units 43 through 45, bread molds 46, the molding and fermentation unit 47 and the baking unit 48 built in it. In the stirring process, the starting materials are stirred in the stirring unit 41 to prepare the dough. In the transferring process, a prescribed amount of the prepared dough is transferred from the stirring unit 41 into individual molds 46 by means of the transferring units 43 through 45. In the molding and fermentation process, the dough is molded and fermented in the unit 47. In the following baking process, the dough which has been molded and fermented is baked in the baking unit 48. And the next stirring process is started, during the molding and fermentation process.

Description

DETAILED DESCRIPTION OF THE INVENTION [Object of the Invention] (Industrial Field of Application) The present invention relates to a bread manufacturing method using a bread making machine that automatically performs everything from dough making to bread baking.

(Prior Art) Previously, the present inventors proposed in Japanese Patent Application No. 63-166521 that a stirring device, a metering device that also serves as a transfer device, a rounding device, a bread mold, and an oven device are combined into one machine. We proposed a built-in bread making machine. When manufacturing bread using this bread making machine, a stirring device stirs the bread ingredients to make bread dough, and a metering device sends the dough from the stirring device to a rounding device in a predetermined amount of M. The device rolls the dough and sends it to a bread mold, and the oven device molds and ferments the dough and bakes it into bread, but conventionally,
After the bread is baked, a method has been adopted in which bread ingredients for the next batch of bread are fed into a stirring device.

(Problem to be Solved by the Invention) However, in the conventional method described above, when repeatedly manufacturing bread, the bread ingredients are fed into the stirring device after the bread is baked, so the bread can be baked within a certain time. There was a problem with the small number of

The present invention aims to solve these problems, and aims to produce bread using a bread making machine that has a stirring device, a transfer device, a bread mold, a molding fermentation device, and a roasting device built into one body. The purpose of this method is to increase the number of breads that can be produced within a certain period of time.

[Structure of the invention]

(2! Means for Solving the Problem) The present invention provides bread making using a bread making machine that incorporates a stirring device, a transfer device, a bread mold, a molding fermentation device, and a roasting device in one body. In the manufacturing method, bread raw materials are put into the stirring device, the raw materials are stirred by the stirring device to make bread dough, and then a predetermined amount of the bread dough is transferred from the stirring device to the bread mold by the transfer device. Next, the dough is molded and fermented using the molding and fermenting device, and then the bread dough is baked into bread using the roasting device. In order to achieve the above purpose, the next stirring step is carried out during the molding and fermenting step. This is the start of the process.

(Function) In the bread manufacturing method of the present invention, when repeatedly manufacturing bread, the stirring step, the transfer step, the molding fermentation step, and the roasting step are repeated in this order. It is started during the shaping fermentation process, when the transfer of the dough from the stirring device is completed, rather than later. That is, the rear and front portions of all subsequent bread manufacturing processes overlap in time, and the number of breads that can be manufactured within a certain period of time can be increased.

(Example) Hereinafter, one embodiment of the present invention will be described based on the drawings.

First, the configuration of the bread making machine will be explained with reference to FIGS. 1 to 10.

In FIGS. 1 and 2, reference numeral 11 denotes a planar body, and the interior of this body 11 is partitioned into three spaces 14, 15, and 16 arranged vertically by horizontal partition plates 12, 13. Further, the space 16 on the lower side is divided by a partition plate 18 having an opening 17 into a molding fermentation chamber 19 on the front side and a roasting chamber 20 on the rear side. Furthermore, an electrical equipment section 21 is defined on the left and right sides of the space section 14 on the upper side. In addition, an operation section (not shown) in which various operation switches, lamps, timer dials, etc. are arranged is provided on the front surface of the body 11 in front of the electrical equipment section 21. The front side of the aircraft body 11 is open, and this front side is
It is closed off so as to be openable and closable by a rotatable upper door 22 corresponding to the upper and middle spaces 14 and 15, and a rotatable lower door 23 corresponding to the lower space 16. Further, although not shown, an opening is formed on one side of the body 11 facing the electrical equipment section 21, and this opening is closed so as to be openable and closable by a rotatable side door.

Further, a duct 26 extending from the lower end to the upper end of the fuselage body 11 is formed at the rearmost portion of the fuselage body 11, and the upper end of the duct 26 is an exhaust port 27 that opens upward. The duct 26 is openably and closably closed by an opening/closing plate 28 at a position substantially corresponding to the lower horizontal partition plate 13. Furthermore, the lower end is the lower space portion 16
A pair of ducts 29, 30 are also formed, each having a frontage and an upper end opening into the upper space 14, and the upper ends of these ducts 29, 30 are closed by opening/closing plates 31, 32 so as to be openable and closable. There is.

In addition, a normally open door switch 33 is mounted on the front part of the inner surface of the body 11 on the pillar of the operation section, and this door switch 33 is connected to a switch 34 that the upper door 22 approaches and separates from. have.

Then, in the front part of the upper space 14, there is a stirring device r for stirring the bread ingredients to form the bread dough 40! 141 are arranged. Further, at the rear of the same upper space 14, a temperature control device @42 for heating or cooling the stirring device 41 is disposed. Furthermore, a metering device 43 for receiving a predetermined m of bread dough 40 from the stirring device 41 is disposed at the upper front side of the intermediate space 15 . Further, on the lower front side of the same intermediate space als15, there is provided a rolling device @44 that receives a predetermined amount of bread dough 40 from the metering device 43 and rolls the dough 40 while degassing it. A moving device that is a transfer device that receives and transfers bread dough 40 from 44! ! 45 are arranged. In addition, the above quantitative mounting! ! 43 and rounding a! 44 also serves as a transfer device. Further, a bread mold 46 that receives the rolled dough 40 from the moving device W145 is removably housed in the space 16 on the lower side. Further, in the same lower space 16, there is a forming and fermenting device 4 for forming and fermenting the bread dough 40 received in the bread mold 46.
7 is disposed on the front side, and a roasting device 4B for baking the molded and fermented bread dough 40 into bread is disposed on the rear side.

Next, the above-mentioned stirring device i41 will be explained in detail mainly with reference to FIG. 3.

On the above-mentioned upper partition plate 12, there is a stirring I! which has an open top and bottom and a funnel-shaped bottom. 51 is detachably attached. In other words, the locking body 52 fixed on the upper partition plate 12 and the locked body 53 fixed to the lower end of the stirring tank 51 move as the locked body 53 rotates. It has a structure that allows it to be engaged in a detachable manner. The opening on the lower surface of the stirring 151 is connected to the upper partition plate 12.
The opening 54 is formed in the opening 54. Further, a flange portion 55 is formed at the upper end of the stirring tank 51, and locking portions 56 are formed at several locations on the outer periphery of the flange portion 55. Furthermore, an annular groove 57 that opens upward is formed in the inner circumference of the flange portion 55, and an O-ring 58 is hermetically fitted into this groove 57.

Further, a tank frame 61 having a hollow shape in plan view is attached to the upper partition plate 12 to surround the stirring tank 51, and the upper end of the rear surface of this tank frame 61 has an opening on the upper surface facing upward. An upper lid 62, which can be opened and closed from the top, is supported by a hinge 63 so as to be vertically movable. Furthermore, as shown in Figure 2,
A suppressing piece 64 is fixed to the inner surface of the upper lid 62. On the other hand, a normally open type top lid switch 65 electrically connected to the door switch 33 is disposed on the upper right inner surface of the tank frame 61. It has an opening/closing element 66.

A stirring motor 68 that can be driven only when both switches 33.65 are closed is fixed to the center of the upper fi 62 via a support 67, and a motor shaft 69 protrudes downward from the stirring motor 68. A coupling 70 is attached to the lower part of. Also, this coupling 7
A transmission shaft 12 is attached to the lower side of the coupling 71 connected to the lower side of the transmission shaft 71, and a stirring blade 13 located in the stirring tank 51 is attached to the lower side of the transmission shaft 72. The transmission shaft 72 is the upper ll8
Bearings 75 and 76 are attached to the bearings 74 fixed to the
It is rotatably supported via. A bearing holder 17 is fitted onto the transmission shaft 72 so as to be located above the upper bearing 75, and a bearing holder 78 is fitted to the transmission shaft 72 so as to be located below the lower bearing 16. Installed annular oil seal 7
9 is slidably and airtightly pressed.

Further, below the upper lid 62, a tank lid 81 that can open and close the upper surface opening of the stirring tank 51 is supported so as to be vertically movable. That is, support rods 83 are vertically movably supported on the upper lid 62 via sleeves 82 at a plurality of locations, for example, four locations surrounding the bearing 74, and these support rods 83
The lower end portion of is screwed and fixed to the upper side of the above 1a181. Further, this 11181 has an opening 84 in the center, and a flange 85 formed at the lower end of the bearing 74 is located within this opening 84. The flange portion 85 and the tank lid 81 are connected by an annular rubber backing 86 that is airtightly joined to the upper surfaces thereof. The backing 86 is fixed to the bearing 74 and the tank lid 81 with screws 88 via a presser 87, respectively. Furthermore, an annular clamp 89 is rotatably supported on the outer periphery of this tank 1i81 by a presser 90, etc., and locked parts 91 are provided at several places on the outer periphery of this clamp 89. It is provided. These locked portions 91 are removably engaged with the locking portions 56 of the stirring tank 51 as the clamp 89 rotates,
The O-ring 58 is tightly pressed against the lower surface of the tank lid 81 by being tightened by the contact of the inclined surfaces of the locking portion 56 and the locked portion 91.

Further, as shown in FIG. 4@0, a pair of yeast container fixing plates 96 are fixed to the lower surface of the tank lid 81, and a planar yeast container 97 with an open bottom surface is attached to the yeast container fixing plates 96. is attached removably. That is, bent pieces 98 formed on both sides of the upper surface of this yeast container 97 are inserted and engaged onto both yeast container BfEJ fixed plates 96. The bottom opening of the yeast container 97 can be opened and closed by a planar container lid 100 that is supported on the yeast container 97 so as to be movable up and down by a hinge 99 and always urged upward by a spring (not shown). It's blocked. Note that the hinge 99 is located closer to the outer periphery within the stirring tank 51, and the container M100 is tilted in a downward direction toward the stirring blade 73 at the center of the stirring tank 51 when opened. . Furthermore, the container lid 100
A horizontal support piece 101 is formed by bending on the side thereof.

On the other hand, this receiver is located above the piece 101 and the tank lid 81
, there is a through hole 10 whose lower part has a tapered diameter expanding downward.
2 is formed, and this through hole 102 is provided with the tank lid 8.
A pin 104, which is vertically movably supported by a support 103 fixed on the top of the pin 1, passes through the pin 104. This thrust bottle 10
Reference numeral 4 denotes a lower end, and the receiver presses the piece 101 downward, and is always urged upward by a coil spring 105. In addition, an O ring 1 is attached to the bottom of the punching bottle 104.
06 is fitted in an airtight manner, and this O-ring 106 is normally pressed into airtight contact with the lower tapered surface of the through hole 102.

Further, a solenoid 108 is fixed on the tank lid 81 via a support 107, and a rond 109 of the solenoid 108 that moves up and down is connected to the thrust bottle 104.

Next, regarding the temperature control device @42, see Figures 1 and 5.
This will be explained in detail with reference to the figures.

A front duct 122 is fixed to the front side of an opening 121 formed on the rear surface of the tank frame 61.
A front opening 22 is closely opposed to the outer peripheral surface of the stirring tank 51 from the rear. Further, a rear duct 124 is fixed to the upper front part of a box 123 attached to the rear of the space 14 above the body 11, and this rear duct 1
The front opening 24 is overlapped with the opening 121 of the tank frame 61. ＼The upper part of the box 123 is equipped with a motor.
A fan 126 rotationally driven by the fan 125 is provided. Furthermore, within the rear duct 124, an evaporator 127 is disposed at the rear, and a heater 128 is disposed at the front. Furthermore, the above box 1
Duct at the front part of 23 122. Communication ports 129 are formed on both left and right sides of 124 .

On the other hand, a fan 132 rotationally driven by a motor 131, a condenser 133 located in front of the fan 132, and a compressor 134 are arranged in the upper part of the box 123 and the lower part separated by a partition plate 130. has been done. The compressor 134 is communicated with the evaporator 127 and the condenser 133, and the fan 132 is communicated with the duct 26 at the rearmost portion within the body 11.

Further, in order to control the temperature control device 42, a tank thermostat 135 is provided on the outer peripheral surface of the stirring tank 51, and a tank chamber thermostat 137 is provided in the tank chamber 136 in the tank frame 61. ing.

Note that the front edge of the tank frame 61 and the upper lid 62 and the upper door 2
A backing 138 for maintaining airtightness is provided between the rear surface of the housing and the rear surface of the housing.

Next, the quantitative device 43 will be explained in detail with reference mainly to FIGS. 6 to 8.

As shown in FIG. 3, an air introduction joint 141 is fixed to the tank lid 81 through a shell. The compressor 143 is connected to a compressor 143 disposed in the space 15 of.

Further, a top plate 146 is attached to the lower surface of the upper partition plate 12, and a front plate 147 and a rear plate 148 are vertically provided on the top plate 146, facing each other with a constant interval. In addition, these front plate 147 and rear plate 14
8 has a bottom plate 149 fixed between its lower surfaces, and side plates 150 between its left and right sides. 151 is fixed. The top plate 146 is provided with the upper partition plate 1.
An opening 152 is formed which overlaps the opening 54 of No. 2, and a frontage 15 facing this opening 152 from below is formed.
3 is formed on the bottom plate 149. Further, the upper partition plate 12, the top plate 146, and the bottom plate 149 have openings 154. located to the left of these openings 152 and 153 and facing each other in the vertical direction. 155 are formed respectively. Furthermore, as shown in FIG. 8, the front plate 147 is formed with an insertion/removal port 156, and this insertion/removal port 1156 is connected to an insertion/removal port 1158 which is horizontally rotatably supported on the front plate 141 by a hinge 157. It is closed so that it can be opened and closed freely. Note that this insertion/removal port 158 is held in a closed state by screwing or the like.

As shown in FIG. 2 and FIG. 6 (c), a bottomed cylinder body 161 is fixedly supported under the right side opening 153 of the bottom plate 149. Flange portion 162 formed at the upper end of 161
are opposed to the lower surface of the bottom plate 149 with a small gap 163 in between. On the other hand, on the bottom plate 149, a cylindrical portion 164 surrounding the seven flange portions 162 is bent downward. Further, a disk-shaped waste catcher body 165 is attached to the lower outer periphery of the cylinder body 161, and a cylindrical part 166 surrounding the cylindrical part 164 is bent upward on the outer periphery of the body 165. It is formed. And the above cylinder body 1
A metering motor 167 is fixed to the lower surface of 61. Further, at the upper end of the shaft 168 that is moved up and down by the metering motor 167, a frontage portion 54 of the upper partition plate 12 is provided.
A metering piston 169 that moves from a position where W1 is closed to inside the cylinder body 161 is fixed thereto.

Further, a slider 171 is fitted between the top plate 146, the bottom plate 149, the front plate 141, and the rear plate 148 so as to be slidable in the left-right direction. Further, protrusions 172 formed on both the front and rear surfaces of the slider 171 are arranged on the front plate 147.
The cross sections fixed to the inner surfaces of the insertion/removal port cover 158 and the rear plate 148 are slidably engaged with the U-shaped rails 113, respectively. A metering chamber 174 with a vertical opening is formed on the left side of the slider 171.
This constant m chamber 174 includes the top plate 146 and the bottom plate 149.
opening 152. 153, and the piston 169 slides up and down inside. 'Furthermore, a closing plate 115 is integrally formed that extends to the right from the upper end surface of the slider 171 and closes the n-port 152 in an openable and closable manner. Roughly speaking, the latch receiver 17 is located below this closing plate 115 and is attached to the fabric portion of the slider 171.
6 is formed protrudingly, and this receiver has a concave groove portion 177 formed in the upper part of the portion 176. The total length of the slider 111 in the left-right direction is shorter than the total length of the insertion/removal port 156 of the front plate 147 in the left-right direction, so that the slider 111 can be inserted into and removed from the insertion/removal port 156.

Further, a fixed displacement motor 182 is fixed to the right side plate 151 via a support 181. An arm 185 is supported on the left end of a shaft 183 that is moved left and right by this fixed displacement motor 182 so as to be movable up and down by a support shaft 186, and a latch 187 provided on the left side of this arm 185 is connected to the slider. The latch receiver 171 is removably engaged with the groove 111 of the portion 116. In addition, as shown in FIG. 8, the shaft 183
A dog 188 that operates a microswitch (not shown) that controls the metering movement motor 182 is connected to.

Further, the quantitative chamber 174 includes the top plate 146 and the bottom plate 1.
Opening 154 on the left side of 49. 155 is also polymerized, but a white support 191 is fixed on the upper partition plate 12 facing this opening 154, and this support 19
A discharge motor 192 is fixed on top of the discharge motor 192.

The lower end of the shaft 193, which is moved up and down by the discharge motor 192, is attached to the bottom plate 193, which slides in the metering chamber 114 from the position housed in the support body 191.
A discharge piston 194 is mounted which moves to the opening 155 of 49.

Next, the rounding device I44 will be explained in detail mainly with reference to FIG. 9.

A base 201 is fixed on the lower partition plate 13, and a rounding tank 202 is provided on the base 201 below the opening 155 of the bottom plate 149. In this rounding tank 202, a cylindrical outer circumferential wall plate 203 which is open at the top is fixed on a base 201, and a discharge port 204 is cut out in the rear side of the outer circumferential wall plate 203. A rotating disk 205 is rotatably supported at the inner bottom of the outer peripheral wall plate 2'o3 by a rotating shaft 206 at the lower center thereof, and is located at a position eccentric from the center on the rotating disk 205 in a substantially conical shape. A round pillar 207 is erected. The above rotating wheel 2
06 is rotatably driven by a rounding motor (not shown) provided on the base 201. Roughly, an arc-shaped opening/closing M2O3 for opening and closing the discharge port 204 is movably supported along the outer peripheral surface of the outer peripheral wall plate 203. Although not shown, the opening/closing lid 208 is driven by an opening/closing solenoid.

Further, in front of the rounding tank 202, a dough sensor device a211 that controls the rounding motor is disposed. In this fabric sensor device 211, a sensor lever 213 is supported on a support 212 fixed to the base 201 by a support shaft 214 so as to be swingable in the horizontal direction. A sensing piece 216 is bent at the tip of the sensor lever 213 and inserted into the rounding tank 202 through a through hole 215 formed on the front side of the outer peripheral wall plate 203. Further, a photomicrosensor 217 is fixed to the support body 212, and the base end of the sensor lever 213 is inserted into and removed from a light beam passage section 218 of the photomicrosensor 217. And this sensor lever 213
is constantly biased by a spring (not shown) in the direction of exiting from the light beam passage section 218.

Furthermore, as shown in FIG. 1, on the base 201,
Dough cooling fan device 21 that blows air into the rounding tank 202
9 are arranged.

Next, the moving device 45 will be explained in detail with reference to FIGS. 1 and 2.

An opening 220 extending in the left-right direction is formed in the lower partition plate 13 along the rear of the base 201 of the rounding device 44 and facing the rear of the forming fermentation cavity 19. A movable table 222 is provided on a base frame 221 facing the opening 220 and fixed to the lower partition plate 13 so as to be movable in the left-right direction. That is, rails 223 are attached to both sides of the base frame 221, and a plurality of rolling wheels 224, which are pivoted on both sides of the lower part of the movable table 222, are movably supported on the rails 223 on both the front and rear sides. An endless chino 221 is suspended between sprockets 226 of a shaft 225 supported at both ends of the base frame 221, and the movable table 222 is attached to the chino 227 between the connecting pieces 226.
28, and a moving table motor (not shown)
The chino 227 is rotated between the sprockets 226 of the shaft 225 by the drive of the
It is designed to move forward and backward along the rail 223.

Further, a pair of left and right shirt shirt plates 229 are supported at the center of the frame-shaped moving table 222 so as to be movable towards and away from each other. Solenoids 230 are attached to both ends of the moving table 222, and operating pieces 231 of the solenoid 230 are respectively connected to the shutter plate 229.
By moving the actuating piece 231 forward and backward by the operation of , the pair of shirt shirt plates 229 are simultaneously opened and closed.

Furthermore, as shown in FIG. 9, the moving table 222 includes:
A dough sensor device 232 is provided to control the rounding motor. This dough sensor device 232 has the same configuration as the dough sensor device 211 near the rounding tank 202 described above, and includes a sensor lever 235 supported by a support shaft 234 on a support body 233, and a light beam passing section 236. The sensing piece 238 of the sensor lever 235 is connected to the shutter plate 2.
It is located near the top of 29.

Next, the shaping fermentation device 47 and the roasting device 48 will be described in detail with reference to FIGS. 1 and 2.

A bread-shaped carrier 24 is placed in the lower space 16 inside the aircraft body 11.
1 is supported so as to be movable back and forth. This bread mold carrier 2
41 includes a bottom plate 242 and a front plate 243 that stands up from the front edge of the bottom plate 242 and is rotatable around the bottom edge.
and a rear plate 24 erected from the rear edge of the bottom plate 242.
It consists of 4. Although not shown, the bottom plate 242 is supported by the body 11 by rails on both left and right sides and a plurality of pairs of wheels. In addition, the lower space 1
Sprockets 246 are fixed to both left and right ends of a pair of front and rear shafts 245 which are pivotally supported at the lower part of the shaft 6, and an endless chino 241 is connected to each of the front and rear sprockets 246. The bottom plate 242 of the bread-shaped conveyance platform 241 is connected to these chenos 247 via a connecting piece 248, and the chenos 247 are rotated between the sprockets 246 of the shaft 245 by driving a conveyance platform motor (not shown). The bread mold conveyor 241 is moved between the molding fermentation chamber 19 on the front side and the roasting chamber 20 on the rear side in the lower space 16 via the connecting piece 248.

Note that the front plate 243 and rear plate 244 of the bread mold conveyance table 241 are slightly larger than the frontage 17 of the partition plate 18 between the molding fermentation chamber 19 and the roasting chamber 20, and the bread mold conveyance table 241 When the rear plate 24 moves forward the most,
4 comes into contact with the rear surface of the partition plate 18 and closes the opening 11, and when the bread mold carrier 241 is moved back the most, the front plate 2
43 abuts against the front surface of the partition plate 18 and closes the opening 17 thereof.

The bread mold 46 is long in the front-rear direction and has a planar shape with an open top surface, and the bread mold 46 has a planar shape with an open top surface.
For example, five of them are placed side by side in the left and right direction on the top of the screen. Although not shown, the bread mold conveyor 24
The position of the bread mold 46 is regulated by a positioning portion provided on the bottom plate 242 of the bread mold 46.

In addition, as shown in FIG.
At the position where each bread mold 46 is placed, each of the above-mentioned devices 43, 44, 45 is installed only when all bread molds 46 are placed.
．． Bread type detection device f 25 that enables operation of 47.48
1 are arranged respectively. That is, the rotary body 253 inserted into the through hole 252 formed in the bottom plate 242 of the bread mold conveyor 241 is inserted into the support body 254 on the bottom plate 242.
It is rotatably supported by a horizontal support shaft 255 via. A roller is pivotally attached to one end of the rotary body 253 as a support portion 256 that is pressed against the lower surface of the bread mold 46, and a weight body 251 is attached to the other end of the rotary body 253.
is attached to the shaft. In addition, a normally closed micro switch 2 is located below the through hole 252 and is attached to the bread mold conveyance table 241.
58 is fixed, and this microswitch 258 has a movable switch 259 that is pressed from above by this weight body 257 only when the weight body 251 of the rotating body 253 is hanging down.
have.

Further, a molding fermentation heater 261 is disposed at the lowest part of the molding fermentation chamber 19. Furthermore, roasting heaters 263 are disposed at the upper and lowermost portions of the roasting chamber 20 formed by the box 262, respectively.

Further, a roasting fan 267 driven by a motor 266 disposed at the rear lower side of the intermediate space 15 in the body 11 is disposed so as to face the roasting chamber 20 from above.

Further, the roasting fan 267 communicates with the rearmost duct 26 in the fuselage 11 below the opening/closing plate 28;
A heat exhaust fan 268 driven by the same motor 266 communicates with the duct 26 above the opening/closing plate 28 . Furthermore, another heat exhaust fan 269 communicating with the duct 26 is disposed above the rear part of the intermediate space 15.

Next, a method for manufacturing bread using the above-mentioned bread making machine will be explained.

The above-mentioned bread making machine is particularly suitable for commercial use in stores, such as bread molds, and the process from making the dough to baking the bread is almost fully automated. For example, 3 loaves of bread are made in 5 loaves at a time. And each device 4
1.43.44.45° 47, 48 are controlled by an electric circuit consisting of a sequencer.

First, the outline of the manufacturing method will be explained with reference to the time chart of FIG. 13.

As shown by the upward triangular arrow, the stirring tank 51 is first
Add 15 loaves of bread ingredients such as water, milk, flour, shortening, and sugar to the inside.

Further, yeast is put into the yeast container 91 and this is attached to the tank lid 81. Then, the upper lid 62 and the upper door 22
Close both and operate the start switch to begin stirring the bread ingredients. At this time, a selection is also made between the production of mountain-shaped bread and the production of square-shaped bread. Note that stirring can also be started after a predetermined time by setting a timer.

However, even in that case, as mentioned above, the first stirring is performed when the timer is set. Then, for example, stirring ends after 70 minutes, and the bread dough 40 is kneaded (stirring step). In addition, in the second half of this stirring process, the yeast container 9
7, yeast is automatically added to the bread dough 40.

In addition, when manufacturing bread containing additives such as raisins or walnuts, the additives are manually added to the bread dough 4 just before the end of the stirring process, as shown by the downward triangular arrow in Figure 13.
Insert into 0.

Next, the bread dough 40 is transferred to the stirring tank 51 without stirring.
The first fermentation of the bread dough 40 is performed for, for example, 50 minutes (first fermentation step). While this first fermentation is being carried out, the bread mold 46 is manually mounted on the bread mold carrier 241 in the forming fermentation chamber 19, as shown by the upward white arrow in FIG.

In addition, in this first fermentation step and the above stirring step,
The temperature of the bread dough 40 is controlled by the temperature control device 42.

Next, the bread dough 40 is transferred from the stirring Wj 51 to the bread mold 46 in a predetermined amount, that is, one loaf at a time. On the way, one loaf of the dough 40 is rolled up by the rounder @ 44, and the dough 40 is degassed. is carried out (
rounding transfer process). That is, first, the 16 metering pistons descend, and the compressor 143 pumps the stirring tank 5.
Pressure is applied in the slider 1 from this stirring tank 51.
After the bread dough 40 is fed into the metering chamber 174 having a capacity for one loaf of bread dough 40, the slider 171 moves to the left and the metering of the bread dough 40 is performed. Next, the dough 40 in the metering chamber 114 is dropped into the rounding tank 202 by the discharge piston 194, and the dough 40 is rolled.

Next, after the rolled bread dough 40 is released from inside the rounding tank 202 onto the shirt-tater plate 229 of the moving device 45, the moving table 222 moves in the left-right direction together with the shirt-tater plate 229, and is placed in one of the five bread molds 46. Stop above. Then, the shirt cover plate 229 is opened and the bread dough 4o is dropped into the bread mold 46.

This is repeated, for example, 15 times, but each time the stop position of the shirt cloth plate 229 on which the bread dough 40 is placed and the stop position of the bread mold conveyor 241 are different, so that each of the five bread molds 46 has three A total of 15 bread doughs 40 are supplied.

This rounding transfer process is completed in about 20 minutes, for example.

In addition, when manufacturing square bread is selected, as shown by the upward black arrow in FIG. lJ! block This bread mold lid is attached to the bread mold 46 by manually inserting it from the front.

Next, in the molded fermentation chamber 19, a molded fermentation heater is installed.
261 heating at about 37 to 40°C, for example about 20°C.
The dough 40 is molded and fermented for ~30 minutes (shaping and fermentation step). Note that the temperature and time of shaping and fermentation are slightly different between square bread and mountain-shaped bread. That is, it takes about 20 minutes for square bread and about 30 minutes for mountain bread. Furthermore, the roasting chamber 20 is preheated by the roasting heater 263 from the start of this shaping fermentation process.

Next, the bread mold carrier 241 is moved to the roasting chamber 20 that has been preheated to about 200°C, and the bread dough 40 is roasted at about 200°C for, for example, about 50 minutes, and the bread is baked (
roasting process).

Thereafter, the bread mold 46 is taken out from the body 11 at a time point indicated by a black circle in FIG.

In this way, one bread manufacturing process is completed in about 4 hours, but the stirring tank 51 is empty at the end of the rounding transfer process, and it takes about 2 hours from the start of the stirring process to the end of the rounding transfer process. On the other hand, since it takes about one and a half hours from the start of the shaping fermentation process to the end of the roasting process, the next stirring process can be started at the start of the shaping fermentation process. In this way, the rear and front parts of the entire bread production process for each successive batch of bread overlap in time, so the time from the start of the production of the first bread to the end of production of the last bread is shortened. The number of breads that can be produced can be increased. For example, if the first bread production of the day is started by a timer at 5 o'clock and no additives are added in the first batch, bread can be produced five times by 7 p.m. that day. During this period, human labor is required from adding the additives after 8 o'clock to removing the bread mold 46 at 7 o'clock.

Note that after the bread is baked and the bread mold 46 is removed, the next bread mold 46 may be installed immediately, but when this is installed, it will be in the middle of the first excuse step as described above.

Here, the above stirring step will be explained in more detail.

While opening the door 22, the locking clamp 89 is rotated to disengage the tank lid 81 and the Wl stirring tank 51, and the first
As shown by the arrow in the figure, the upper lid 62 is opened by rotating upward together with the tank lid 81, and bread ingredients are manually put into the stirring tank 51. Further, yeast is put into the yeast container 97, and the bent piece 98 of the yeast container 97 is inserted into the yeast container fixing plate 96 to attach the yeast container 97 to the tank lid 81.

Then, the upper lid 62 and the tank lid 81 are rotated downward and closed. Then, the pressing piece 64 of the upper lid 62 is pressed against the tank frame 61.
Press down the open/close switch 66 of the top cover switch 65 located at
This upper lid switch 65 is closed. Next, the locking clamp 89 is rotated to engage the locked portion 91 with the locking portion 56 of the stirring tank 51, thereby locking the tank lid 81 to the stirring tank 51.

By tightening, the O-ring 58 of the stirring tank 51 is brought into airtight pressure contact with the tank lid 81. At this time, the bearing 74 fixed to the upper lid 62 is inserted into the tank lid 8 through the rubber backing 86.
1, and this tank lid 81 is connected to the upper part 1162.
Since the upper lid 62 is supported via a vertically slidable support rod 83, variations in the height of the attachment between the agitation tree 51 and the tank lid 81 can be absorbed when the upper lid 62 is opened and closed. Furthermore, the upper door 22 is closed, but when doing so,
This door 22 presses the opening/closing element 34 of the door switch 33 backward, and the door switch 33 closes.

Then, when you operate the start switch, stirring begins.
Unless both the top lid switch 65 and the door switch 33 are closed, the stirring motor 68 will not be driven. That is,
If the top lid 62 is open, the top lid switch 65 is open, and if the top door 22 is open, the door switch 33 is open. Therefore, if at least one of the top lid 62 or the top door 22 is open, stirring is started. The blade 73 does not rotate and is safe.

At the beginning of the stirring process, the stirring motor 68 is repeatedly turned on for 5 seconds and off for 5 seconds, for example, for 5 minutes to mix water and flour, that is, hydrate it. In fact, it takes about 2 minutes to be fully hydrated. by the way,
Even when the start of the stirring step is delayed until the next morning by the timer as described above, the hydration is performed at the same time as the timer is set. In the stirring process, see Figure 6 (2).
), of course, the metering piston 169 closes the opening 54 facing the bottom opening of the stirring tank 51, but if water is left in the stirring tank 51 for a long time, water will leak from inside the stirring tank 51. Water may leak through the minute gap between the metering piston 169 and the periphery of the opening 54. However, according to the above method, even if the start of the stirring process is delayed by a timer, hydration is performed immediately after the timer is set, so if the bread is left for a long time, the bread ingredients will remain hydrated. By doing so, water leakage can be prevented. That is, if water leaks, the bread dough 40 becomes hard, but since water leakage can be prevented, the quality of the bread is stabilized.

Then, after the hydration is completed, the stirring motor 68 is turned off for 10 minutes and turned on for 10 minutes three times, and the bread dough 40 is kneaded. Note that if the timer is set, the first 10 minutes of on-time will begin at the set time.

Then, when the stirring motor 68 is turned off for the third and final 10 minutes, the solenoid 108 is energized, and the solenoid 109 pushes the thrust bottle 104, as shown by the chain line in FIGS. 1 and 4 (2). When the bottle 104 descends and the container lid 100 of the yeast container 97 presses the piece 101 downward, the container 9100 rotates downward and opens, and the yeast in the yeast container 97 is transferred to the dough 40. released. Then, when the stirring motor 68 is turned on for the third and final 10 minutes, the yeast is mixed with the bread dough 40 by the rotation of the stirring blade 73.

By the way, the container lid 100 of the yeast container 97 opens by tilting downward toward the stirring blade 73, which is a central rotating part within the stirring tank 51. Therefore, the yeast is released from the yeast container 97 toward the center of the stirring tank 51. If the yeast were to be released to the outer periphery of the stirring tank 51, the yeast would not be mixed into the bread dough 40, but according to the above configuration, since the yeast is released to the center of the stirring tank 51, this yeast and the bread dough 40 can be mixed well and uniformly.

Then, after driving the stirring motor 68 for the third time for 10 minutes,
This stirring motor 68 is stopped for about 4 minutes, for example. At this time, a buzzer and lamp are activated to prompt the addition of additives. Therefore, when manufacturing additive-containing bread, when the buzzer and lamp alert the operator, the operator manually opens the upper door 22, upper lid 62, and tank lid 81, and
Additives are put into the stirring tank 51, and the upper lid 62, tank lid 81, and upper door 22 are closed again. Then, after the stirring motor 68 is stopped for four minutes, the stirring motor 68 is driven again for about one minute, for example, to mix the additive into the bread dough 40.

Next, as mentioned above, in the first fermentation process, the bread dough 4
0 is fermented in the stirring tank 51, but at this time, the temperature of the bread dough 40 must be maintained at a predetermined temperature, for example, about 27 to 30°C. Otherwise, the bread will not bake properly. Therefore, the temperature control device 42 cools or heats the inside of the tank chamber 136 depending on the ambient temperature to control the temperature of the bread dough 40. This temperature control device 42 is a tank chamber thermostat 1
It is controlled by turning on/off 37.

For example, when cooling the inside of the tank chamber 136, the motor 12
Due to the rotation of the fan 126 driven by the duct 122.5, as shown by the arrow in FIG. An airflow is generated in the duct 124 that passes through the evaporator 127 and the heater 128 from the rear to the front. Since the front opening of 124 is closely facing the outer peripheral surface of stirring 1W51 from the rear, the cooled air passing through evaporator 127 flows through duct 122. After being discharged from the stirring tank 124, it flows forward along the outer peripheral surface of the stirring tank 51, cooling the stirring tank 51 efficiently. Since the tank chamber 136 in the tank frame 61 and the box 123 of the temperature control device @42 are cut off from other spaces in the fuselage 11, the cooling air is reversed in front of the stirring tank 51 and It flows backward along the inner surface of the frame 61, and the duct 1
22. It flows into the box 123 from the tank chamber 136 through the communication ports 129 on both the left and right sides of the air filter 124, returns to the fan 126, and passes through the evaporator 127 again. In this way, since the cooling air is circulated within a relatively small space, cooling can be done quickly and energy can be saved.

On the other hand, when heating the inside of the tank chamber 136, the heater 128 is energized, and even at this time, efficient heating can be performed as well.

In addition, in the stirring process, the temperature of the stirring tank 51 is also controlled by the temperature control device @42, and at this time, the temperature control device 42 is controlled by turning on/off the tank thermostat 135.

In addition, as described above, during the first fermentation step, the lower door 23 and the front plate 243 of the bread mold conveyor table 241 are rotated downward to open, and the bread mold conveyor located in the forming fermentation chamber 19 is opened. Five bread molds 46 are respectively placed on predetermined positions on the bottom plate 242 of the stand 241, and the front plate 243 and lower door 23 are rotated upward and closed.

By the way, as shown in FIG.
When the bread mold 46 is not attached to the bread mold 41, the rotating body 253 of the bread mold detection device 251 stands vertically with the weight 257 facing down due to the load of the weight 257. The switch 259 of the microswitch 258 is pressed downward by the body 257, and the microswitch 258 is opened. On the other hand, as shown in FIG. 10(C), when the bread mold 46 is attached, the bearing portion 256 of the rotating body 253 is pressed downward due to the weight of the bread mold 46, and this rotating body 253 is pushed onto the support shaft 255. The weight body 257 is rotated about the center until it becomes horizontal, and the weight body 257 rises and separates from the switch 259 of the microswitch 258, and this microswitch 258 is closed. If all the microswitches 258 corresponding to each bread mold 46 are closed, the multi-loading including the bread mold carrier 241 is completed.
．． 48 becomes operable, but if at least one of the microswitches 258 is open, the bread mold carrier 24
Contains methane multi-equipment [43, 44, 45, 47, 48G;

Next, the above rounding transfer process will be explained in more detail.

At the end of the first fermentation process, large air bubbles are generated in the bread dough 40 in the center of the stirring tank 51, and the stirring I! Since small air bubbles are generated by the dough 40 at the outer periphery of the stirring tank 51, the center of the dough 40 in the stirring tank 51 swells upward and the outer periphery is positioned lower, as shown by the chain line in FIG. are doing. However, if the metering piston 169 is lowered to open the metering chamber 174 and air pressure is applied to the stirring tank 51 to perform metering, the dough 40 in the center with large air bubbles will be fed into the metering chamber 174 first. , the bread dough 40 that is initially measured has a reduced substantial volume. For example, the amount of bread dough 40 that is weighed first is reduced by about 20% from the predetermined amount.

To prevent this, before starting the first metering of the rounding transfer process, with the metering piston 169 closing the opening 54 facing the bottom opening of the stirring tank 51, the compressor 143 pumps air into the stirring tank 51 from above. It is better to apply By doing so, as shown by the solid line in FIG. 3, the bread dough 40 in the stirring tank 51 is flattened, the gas-retaining bubbles in the bread dough 40 are compressed, and the size of the bubbles in each part of the bread dough 40 is approximately reduced. becomes constant. Therefore, the amount of bread dough 40 fed out at a constant m each time can be made almost constant. For example, if air pressure is applied for 20 seconds at the beginning of the rounding transfer process and then the dough is quantified, 40 g of bread dough is
The weight is approximately 420g, which is a 6.7% shortage.

In addition, pressurizing at the beginning of the rounding transfer process is performed in the stirring tank 5.
This also has the effect of reducing the sticking of the bread dough 40 and the stirring blade 73 and making the bread dough 40 slippery.

By the way, when applying air pressure in the stirring tank 51 as described above, including during quantitative determination, the upper part of the stirring tank 51 and the tank 18
The airtightness between the tank lid 81 and the bearing 74 is maintained by the O-ring 58, and the rubber backing 86 maintains the airtightness between the tank lid 81 and the bearing 74.
The airtightness between the bearing 14 and the transmission shaft 72 of the stirring blade 73 is maintained by the oil seal body 79, and the thrust bottle 104 for discharging yeast is
Since the airtightness between the tank lid 81 and the tank lid 81 is maintained by the O-ring 106, and the inside of the stirring tank 51 is in a sealed state, air leakage in the upper part of the stirring tank 51 is reliably prevented. Therefore, the bread dough 40 in the stirring tank 51 is reliably pressurized.

Then, after the first pressurization, as shown in FIG. 6, the metering motor 167 is driven to lower the metering piston 169.
49, and a small 1111i 163 between this bottom plate 149 on which the slider 171 slides and the seven flange portions 162 of the cylinder body 161 is communicated with the open metering chamber 174. In this state, the compressor 14
3, air pressure is applied in the stirring tank 51, and the bread dough 40 is fed from the stirring tank 51 into the metering chamber 174. At this time, the air in the metering chamber 114 escapes through the small gap 163 between the bottom plate 149 and the cylinder body 161, and the bread dough 40 reaches this small gap 163. As air escapes through the small gap 163 in this way, the bread dough 40 is quickly pushed out.

Next, as shown by the chain line in FIG. 7(2), the slider 171 is moved leftward by the drive of the quantitative movement motor 182, and reaches a position where the capacity chamber 174 faces the discharge piston 194. At this time, one loaf of bread dough 40 in the metering chamber 174 is separated from other parts of the bread dough 40, but the sixth
As shown in FIG. 0, since the bread dough 40 has reached the bottom of the capacity chamber 174, there is no space where the bread dough 40 is not present at the bottom of the capacity chamber 174, and an accurate and fixed amount of quantity can be performed. .

Next, the discharge piston 194 is lowered by the drive of the discharge motor 192, and the dough 40 in the metering chamber 174 is dropped into the rounding tank 202.

After that, the discharge piston 194 is raised, and then the slider 111 is moved to the right, and the metering chamber 174 returns to the position facing the stirring tank 51. In addition, fixed amount motor 167
, the stationary movement motor 182 and the ejection motor 192 are
Although not shown, the metering piston 169 and the slider 17
1 and discharge piston 194, respectively, by turning on and off microswitches.

By the way, when sending out the bread dough 40 from the stirring tank 51 as described above, it is necessary to remove the air in the metering chamber 174. The structure for this purpose is shown in Figures 11 and 12.
As shown in the figure, a metering chamber 17 is placed on the bottom surface of the slider 171.
It is also conceivable to form a groove 111271 communicating with the slider 1γ1 and extending from one end to the other end of the slider 1γ1, and this structure has conventionally been adopted.

However, in the above structure in which the groove 211 for discharging air and bread dough 40 is provided on the lower surface of the slider 171, the bread dough 40 is moved between the lower surface of the slider 171 and the bottom plate 1 after several constant m.
49, and the slider 171 will not slide smoothly. On the other hand, quantitative chamber 17
According to the configuration shown in FIG. 6 in which air escapes through the small gap 163 located below the slider 171, smooth sliding performance of the slider 171 is maintained to the end.

The bread dough 4° protruding from the small gap 163 enters the lower release tray surrounding the cylinder body 161 into the body 165.

In addition, as shown by the chain line in FIG. 7(2), the quantitative chamber 174
is located to the left of the opening 152 facing the stirring tank 51, a blocking plate 175 integrally formed on the upper right side of the slider 171 closes the opening 152, and the bread dough 4o is passed through the opening 152. prevent leakage.

By the way, as a structure for closing the opening 152 in this way, it is possible to make the entire slider 171 into an elongated rectangular parallelepiped block shape as shown in FIG. was. When this structure is adopted, the latch receiver for connecting the shaft 183 of the fixed displacement motor 182 is located on the right side of the slider 111 to the right of the position where the opening 152 is closed in the slider 171. 176 will be provided. However, with this structure, the length of the quantitative device 43 in the left-right direction becomes long. On the other hand, as shown in FIG. 7(2), a closing plate 175 is extended from the upper end surface of the slider 171, and a latch receiver is provided below the closing plate 115.
According to the structure in which the stroke S of the slider 171 is
Even if they are the same, the length d of the closing plate 175 is metered @4
3 can be made shorter in the left and right direction.

Then, as shown in FIG. 9, 1 is rounded within 41y202
When a loaf of dough 40 is loaded, the rotating disk 205 rotates for about 20 to 40 seconds, for example. In this way, the rotating disk 205
When the bread dough 4o rotates, the dough 4o tends to fly out toward the outer circumference due to centrifugal force, so it collides with the wall plate 203 of the rounding tank 202. Since the rotating disk 205 is rotating, the dough 40 is rolled up by the rotating disk 205 and the wall plate 203. Further, due to the presence of the rounding pillar 207, the dough 4o rotates while being sandwiched between the rounding pillar 207 and the wall plate 203, and becomes more reliably round. At the same time, the bread dough 40 is degassed by being crushed between the rounding column 207 and the wall plate 203.

Note that while this rolling is being performed, the dough cooling fan unit M219 is driven to send cooling air into the rounding tank 202 from above to dry the dough 40 being rolled.

Then, approximately 20 to 40 seconds after the rotation of the rotating disk 205 starts, the photomicro sensor 2 of the fabric sensor device 211
17 is energized. Then, when the rotating bread dough 40 hits the sensing piece 216 of the sensor lever 213,
This sensor lever 213 swings as shown by the arrow, and its base end is connected to the light flux passing section 2 of the photomicrosensor 217.
18, and the light beam is blocked. Using this as a signal, the rotating disk 205 stops and the rounding ends. At this time,
Since the sensing piece 216 of the sensor lever 213 is located on the opposite side of the discharge port 204 in the rounding tank 202, the bread dough 40 stops at a position other than the vicinity of the discharge port 204.

In addition, when the rotary disk 205 stops, the opening rAfi 20B which had closed the discharge port 204 due to the operation of the sequencer rotates and opens. stops. Then, when the opening/closing lid 208 stops, the rotating disk 205
rotates, and the centrifugal force causes the bread dough 40 to roll into the rounding tank 20.
Discharged from within 2 through the outlet 204, the mobile device! 4
5 is transferred onto a pair of closed shirt plates 229. At this time, the bread dough 40 hits the sensing piece 238 of the sensor lever 235 of the dough sensor device H232 on the moving table 222, and this sensor lever 235 swings as shown by the arrow, and its base end is exposed to the light beam of the photomicrosensor 237. It is inserted into the passage section 236. Along with this, rotating disk 2
05 stops and ll! I-closing lid 208 closes,
A state is reached in which it is time to supply new bread dough 40 from the fixing device 43.

Note that the photomicrosensor 217. The sensor device ILT 21L 232 using 237 has the advantage of being inexpensive.

On the other hand, as mentioned above, the bread dough 40 is placed on the shirt cloth plate 229.
When the plate is placed on the bread mold 46, the moving table motor is activated, and the moving table 222 is moved, for example, onto the bread mold 46 at the left end, and is stopped at the upper position by the operation of a microswitch, etc., and the solenoid 203 is activated and the pair of The shirt top plates 229 are simultaneously opened in a direction away from each other, and the bread dough 40 is dropped into the bread mold 46 from the opening 220. At this time, the dough 40 falls into the bread mold 46 with the bottom thereof remaining as the bottom, as the shirt flap plate 229 moves outward at the same time. Next, the movable table 222 closes the shirt cover 229 and rolls it up! ! The bread dough 40 is returned to the discharge port 204 position of the bread mold 202, and the bread dough 40 is received in the same manner as described above.The bread dough 40 is then moved again onto the same bread mold 4G and the bread dough 40 is dropped.

In the bread mold 46 to which the bread dough 40 is supplied, the bread dough 40 is first supplied to the space on the rear side.

After the bread dough 4G is supplied to this rear space, the conveyor table 24 is driven by a conveyor motor (not shown).
1 and the bread mold 46 is one step, that is, the bread mold 46
It retreats by 173, which is the length in the front-rear direction. Therefore, after the bread dough 40 is supplied to the rear space of the bread mold 46, the bread dough 40 is supplied to the central space of the same bread mold 46. Furthermore, the bread mold 46 is then moved back one step, and the bread dough 40 is then supplied to the space on the front side of the bread mold 46.

After a series of three pieces of rolled dough 40 are repeatedly fed into one bread mold 46 in this way, the bread mold conveyor 24
1 moves forward, and three bread doughs 40 are supplied to the next bread mold 46 in a line one after the other. Furthermore, after supplying the bread dough 40 to the bread mold 46, three of the dough are lined up one after the other into the next bread mold 46.
One bread dough 40 is supplied.

In this way, three pieces of bread dough 4o are supplied to each bread mold 46.

By the way, as explained above, if all the bread molds 46 are not mounted on the bread mold transport table 241, the bread mold detection device W1251 detects each device 43, 44, 45. 47.48 does not work. Hence, mobile equipment! Supplying 4 degrees of bread dough from R45 is:
This is always done with the bread mold 46 present.

In addition, in the above transfer process, the opening/closing plate 31.32 that normally closes the duct 29.30 between the tank chamber 136 and the forming fermentation chamber 19 is opened as shown by the chain line in FIG. 1, and the temperature control device 42 is opened. Driven as a cooling device, tank chamber 136
Cold air may be introduced into the molding fermentation chamber 19 from above. By doing so, fermentation of the bread dough 40 that was first put into the bread mold 46 can be suppressed, and the height of the dough 40 from the first dough 40 that was put into the bread mold 46 to the last dough 40 can be made uniform. Can be done.

Next, the above molding fermentation process and roasting process will be explained in more detail.

After the bread dough 40 has been supplied to all the bread molds 46, the bread mold conveyor 241 moves forward and is located in the forming fermentation chamber 19, as shown by the solid line in FIG. In this state, the rear plate 244 of the conveyance table 241 is brought into contact with the rear surface of the partition plate 18 between the forming fermentation chamber 19 and the roasting chamber 20, and the opening 17
occlude. Then, the forming FF and the fermentation heater 261 are energized, and the bread dough 40 in the bread mold 46 is fermented to an appropriate volume for making good bread.

At this time, the energization of the molding fermentation heater 261 is controlled by a not-shown thermostat disposed in the molding fermentation chamber 19, and the temperature in the molding fermentation chamber 19 is maintained at approximately 37 to 40°C.

Note that when manufacturing square bread is selected, a buzzer or a lamp is activated to prompt the user to attach the bread mold lid at the beginning of the forming and fermenting process. Therefore, the operator rotates and opens the lower door 23 and the front plate 243 of the bread mold carrier 241, attaches a bread mold lid to each bread mold 46, and then opens the front plate 243 and the lower door 23 again. close. Although not shown, there is a closed lower door 2 inside the molding fermentation chamber 19.
A normally open type microswitch that is closed by 3 is provided, and when this switch is opened, the molded fermentation heater 26 is closed.
1 and the roasting heater 263 are not energized.

In addition, with the start of the molding fermentation process, the roasting heater 26
3 is energized and the roasting chamber 20 is preheated. At this time, electricity supply to the roasting heater 263 is controlled by a not-shown thermostat disposed inside the roasting chamber 20, and the temperature inside the roasting chamber 20 is maintained at about 200°C.

Furthermore, the forming fermentation chamber 19 and the roasting chamber 20 are connected to the bread mold conveying table 2.
The rear plate 244 of 41 provides heat insulation.

Next, when the molding fermentation process is completed, the molding fermentation heater 2
At the same time, as shown by the chain line in FIG. 1, the bread mold carrier 241 is moved back and inserted into the roasting chamber 20, which has been preheated to about 200° C. In this state, the front plate 2113 of the conveyance table 241 comes into contact with the front surface of the partition plate 18 and closes the opening 17 thereof. And roasting room 20
The bread dough 40 is baked in the oven for about 50 minutes.

By separating the forming fermentation chamber 19 and the roasting chamber 20 in this way and suddenly inserting the bread mold 46 into the preheated roasting chamber 20 after forming and fermenting, the bread dough 40 can be further heated in the roasting chamber 20. With the best oven spring, you can bake the best bread.

Furthermore, during roasting, the roasting fan 267 is rotated by the drive of the motor 266, which generates circulating air in the sealed roasting chamber 20 as shown by the arrow in FIG. 1, so that the bread is baked evenly. Do it like this. Along with this, the same motor 26
A heat exhaust fan 268 and another heat exhaust fan 269 driven by the roasting chamber 6 exhaust heat around the roasting chamber 20 . Note that these fans 267, 268. 269 is
It operates from the beginning of the forming fermentation process.

When the bread is baked, the power to the roasting heater 263 is cut off, and the bread mold carrier 241 moves forward. At the same time, a lamp and a buzzer are activated to notify the finished baking. In response, the operator opens the lower door 2.
3 and the front plate 243 of the transfer table 241, and open the bread mold 4.
Take out 6.

In addition, fans 267, 268. 269 continues to operate for a while after the bread is baked, but when the bread is baked, a solenoid (not shown) is driven to open the normally closed opening/closing plate 28 located inside the duct 26 at the rear end of the body 11.
The bread mold 46 is quickly cooled down.

This completes the entire manufacturing process for one bread.

When cleaning the slider 171 of the metering device 43, first open the upper door 22, and as shown by the thin arrow in FIG. Rotate it forward around the center to open it. Next, the shaft 18 of the moving motor 182 is fixed.
3, and while removing the launch 187 from the latch receiver part 176 of the slider 171, slightly shift the slider 171 to the left, and then move the arm 185 connected to the front plate 147 upward. Pull it out from the insertion/removal port 156 toward you as shown by the thick arrow. And slider 1
71, conversely, insert this slider 171 through the insertion/removal port 156 and shift it slightly to the right, then rotate the arm 185 upward and then downward, and then close the latch 187. The latch receiver of the slider 171 is part 176.
The slider 171 is engaged with the fixed moving motor 1.
Connected to shaft 183 of 82. Next, rotate the insertion/ejection port cover 158 backward to open the insertion/ejection port 156 on the front plate 147.
When the insertion/removal port cover 158 is closed, the rails 17, 3 of the insertion/removal port cover 158 are engaged with the protrusion 172 on the front surface of the slider 111, and the insertion/removal port cover 1 is closed.
58, rail 173 of front plate 147 and rear plate 148
The slider 171 is slidably mounted using the engagement of the protrusion 172 of the slider 171 as a guide.

At this time, the launch 187 is located facing the insertion and dislocation 156 that is opened to the front, so that the latch receiver is positioned within the range that can be seen with the naked eye and within the range that the hand can easily reach. The launch 187 can be easily engaged and detached, and the slider 171 can be easily attached and detached.

Note that the portions in contact with the bread dough 40, such as the inner surface of the stirring tank 51, the stirring blades 73, and the slider 1 having the metering chamber 114,
71, the top plate 14 on which this slider 171 slides
6. Front plate 147, rear plate 148, bottom plate 149, side plate 1
50. The inner surface of the tube 151, the metering piston 169, the discharge piston 194, the inner surface of the rounding tank 202, the moving table 222, the shirt shirt plate 229, etc. may be coated with non-adhesive fluororesin or the like.

This makes it easier for the bread dough 40 to slip during the transfer process, and it also becomes easier to clean. For example, if the coating is not applied, the inner surface of the stirring tank 51 and the stirring blade 7 in the stirring step and the first fermentation step.
Bread dough 40 sticks to 3, and in the latter quantitative determination,
The bread dough 40 may not be fed into the metering chamber 114 and a predetermined amount cannot be metered, resulting in a large amount of bread dough 40 remaining in the stirring tank 51. However, by applying the above-mentioned coating, when measuring by applying pressure, the bread dough 40 is easily peeled off from the inner surface of the stirring tank 51 and the stirring blade 73 due to a relatively small pressure, and is smoothly cleaned downward into the measuring chamber 174. sent to. Therefore, accurate and smooth quantification is carried out throughout.

Also, stir! 11141. ! :, 11m1 device 142.
! :, molded R11 packaging! ! 47, the roasting device N48, the assembly parts of the electrical equipment section 21, etc. may be made into units, and each of these units may be easily disassembled or assembled through an opening in the front or side surface of the fuselage body 11. This will make maintenance easier.

In addition, in the bread making machine of the said Example, although the shaping|molding fermentation chamber 19 and the roasting chamber 20 are separate, both may be common.

〔Effect of the invention〕

According to the present invention, a bread making machine in which a stirring device, a transfer device, a bread mold, a molding fermentation device, and a roasting device are built into one machine body is used, and the stirring process, the transfer process to the bread mold, and the molding fermentation process are performed. In a bread manufacturing method in which the roasting process and the roasting process are performed in this order, the next stirring process starts during the molding fermentation process, so the entire bread manufacturing process for each successive bread production process takes a certain period of time because the rear and front parts overlap in time. The number of breads that can be produced within a country can be increased.

[Brief explanation of the drawing]

Fig. 1 is a side sectional view of a bread making machine used in an embodiment of the bread making method of the present invention, Fig. 2 is a front sectional view of the same bread making machine, and Fig. 3 is a FR of the above bread making machine. 4(2) is a side sectional view of the yeast container portion of the stirring device; FIG. 4(0) is a front sectional view of the same yeast container portion; FIG. 5 is a sectional view of the bread making device. A sectional view in the plane direction of the stirring device part of the machine, FIG. 6@0 is a sectional view in the side direction of the quantitative device of the bread making machine, FIG. 7 (2) is a sectional view in the front direction of the quantitative device, FIG. is a front sectional view showing another example of the quantitative device, FIG. 8 is a perspective view of the quantitative device shown in FIG. 6, FIG. 9 is a perspective view of the rounding device portion of the bread making machine, and FIG. 10 @0 11 is a side sectional view of the bread mold detection device of the bread making machine, FIG. 11 is a side sectional view showing still another example of the metering device, FIG. 12 is a perspective view of the slider, and FIG. 13 is the main body. 1 is a time chart of steps showing an embodiment of the bread manufacturing method of the invention. 11... Aircraft, 40... Bread dough, 41... Stirring device,
43... A quantitative device that also serves as a transfer device, 44... A rounding device that also serves as a transfer device, 45... A moving device that serves as a transfer device,
46... Bread mold, 47... Molding fermentation device, 48... Roasting equipment M6 slag l 艮

Claims (1)

[Claims] (1) A bread manufacturing method using a bread making machine that has a stirring device, a transfer device, a bread mold, a molding fermentation device, and a roasting device built into one machine, wherein the stirring device a stirring step of adding raw materials and stirring the raw materials with the stirring device to make bread dough; a transferring step of transferring the bread dough in predetermined amounts from the stirring device to the bread mold after the stirring step; After this transfer step, there is a shaping fermentation step in which the dough is molded and fermented using the molding fermentation device, and a roasting step in which the bread dough is baked into bread by the roasting device after this molding fermentation step. A method for producing bread, the method comprising: starting a stirring step.