JPH03164128A - Bread making machine - Google Patents

Abstract

PURPOSE:To obtain a good-quality bread having a fine and soft touch by rounding a quantitatively divided bread dough, allowing the rounded dough to stand in a bench unit for a bench time, subsequently put it in a bread-mold and baking it. CONSTITUTION:A bread dough prepared by agitating a bread raw material using an agitator 11 is quantitatively divided in a quantitative division unit 12, rounded by a rounding unit 13 and subjected to bench time in a bench unit 23. After taking the bench time, the bread dough is put in a bread mold 14 using a transferring unit 15 and baked into a bread by a baking unit 18.

Description

DETAILED DESCRIPTION OF THE INVENTION [Object of the Invention] (Industrial Application Field) The present invention relates to a bread making machine that continuously performs a series of steps from making bread dough to baking bread.

(Prior art) Conventionally, this type of bread making machine first stirs bread ingredients with a stirring device to make bread dough, and then divides the bread dough made with this stirring device into fixed amounts using a quantitative dividing device. Then, the bread dough that has been quantitatively divided by this quantitative dividing device is rolled one by one by a rounding device, and then the bread dough that has been rolled by this rolling device is put into a bread mold one by one by a feeding device, and then the bread dough that has been quantitatively divided is After all of the rolled bread dough has been put into the bread mold, the bread mold is placed in a roasting device and the dough in the bread mold is baked into bread.

(Problems to be Solved by the Invention) By the way, the bread dough is damaged due to quantitative division, rolling, etc., and if it is baked as is, the bread will have a rough texture and no soft texture. Generally, it is known that bread with a fine texture and soft texture can be produced by allowing damaged bread dough to rest for a certain period of time on a bench, allowing the dough to ripen and recover, and then performing the roasting process. There is.

However, as mentioned above, in the Nokun making machine, which performs a series of processes from making bread dough to baking bread, the rolling device rolls the dough into fixed amounts and sends them out one after another. The bread was placed one after another into a bread mold for the next roasting process without any bench time, making it impossible to produce bread with a fine texture and soft texture.

The present invention aims to solve these problems, and aims to provide a bread making machine that can produce high-quality bread with a fine texture and soft texture by setting a bench time. It is something to do.

[Structure of the Invention] (Means for Solving the Problems) The present invention provides a bread making machine that performs a series of steps from making bread dough to baking bread, which is equipped with a stirring device that stirs bread ingredients to make bread dough. , a quantitative dividing device for quantitatively dividing the bread dough made by the stirring device, and a rolling device for rolling the dough divided quantitatively by the quantitative dividing device, and
A bench device is provided to receive the dough rolled by this rolling device and take bench time, and a transfer device is provided to transfer the dough after the bench time into a bread mold. It is equipped with a roasting device for baking bread.

(Function) In the present invention, bread dough made by stirring bread ingredients with a stirrer is quantitatively divided by a quantitative dividing device, this quantitatively divided bread dough is rolled by a rounding device, and then quantitatively divided by a bench device. Then, the bread dough that has become damaged due to rounding is given bench time, and the dough is ripened to recover the damage, and then the dough that has taken this bench time is placed in a bread mold using a transfer device. By baking the bread thoroughly using a roasting device, we produce high-quality bread with a fine texture and soft texture.

(Example) Hereinafter, the configuration of an example of the present invention will be described with reference to the drawings.

In Figs. 1 and 3, 1 is the box-shaped body of the Nokun making machine, and the inside of this machine 1 is divided into three spaces 4I, 4b, and 4c arranged above and below the partition plates 2 and 3. The lower space 4C is divided into a molding fermentation chamber 6 on the front side and a roasting chamber 7 on the rear side by a partition frame 5. The front face of the fuselage l is open, and this front face has an upper door 8 corresponding to the upper and middle spaces 4s and 4b.
and a lower door 9 corresponding to the lower space 4C, which is freely openable and closable.

A stirring device 11 is disposed at the front of the space h on the upper side of the machine body 1, and a stirring device 11 is disposed in the front of the space h on the upper side of the machine body 1. A quantitative dividing device 12 for dividing bread dough into quantitative portions from the stirring device 11 is disposed on the upper front side of 4b, and
A quantitative dividing device 12 is placed on the lower front side of the same intermediate space 4b.
A rounding device 13 is provided which receives bread dough divided into quantitative portions from the machine and rolls the dough while degassing it, and a transfer device 13 which receives bread dough that has been subjected to bench time (described later) from the rounding device 13 and transfers it to a bread mold 14. A loading device 15 is provided, and a bread mold moving device 16 is provided in the lower space 4C to move the bread mold 14 placed in a removable manner in the front-rear direction. In the side space 4C, a molding and fermenting device 17 for fermenting the dough received in the bread mold 14 is disposed on the front side, and a roasting device 18 for baking the molded and fermented dough into bread is installed at the rear. It is placed on the side.

Further, on the side of the body 1 of the bread making machine body, a frame 22 that forms a bench chamber 21 is installed in parallel with the side plate of the body 1, and inside this bench chamber 21, a rounding device 13 is used to roll the bread. A bench device 23 is provided which receives the rolled dough and returns it to the rounding device 13 after a bench time.

The above-mentioned stirring device 1l has a stirring tank 31 which is detachably attached to the upper partition plate 2 and whose upper and lower surfaces are open and whose lower part is funnel-shaped. A frame 32 is attached.

An upper lid 34 is attached to the upper part of the tank frame 32 via a hinge 33 so as to be openable and closable, and a tank lid 35 is attached to the upper lid 34 to open and close the upper surface of the stirring tank 31 in an airtight manner. A stirring motor 36 is fixedly supported on the upper lid 34, and a stirring blade 37 disposed inside the stirring tank 31 is attached to a rotating shaft of the stirring motor 36 that protrudes downward via a coupling 38. There is.

Further, the tank lid 35 is provided with a pressurizing device (not shown) that applies air pressure inside the stirring tank 3l, and a pressure reducing device that reduces the air pressure inside the stirring tank 31. A valve body 40 that is moved forward and backward by a solenoid 39 attached to the upper lid 34 is disposed to penetrate inside the tank lid 35, and the valve body 4G is advanced below the tank lid 35 to open a hole through which the valve body 40 passes. By doing so, the air inside the stirring tank 31 is released to the atmosphere. moreover,
A temperature detector 4l for detecting the temperature of the stirring tank 31 is attached to the stirring tank 31.

Note that a temperature control device 42 for heating or cooling the stirring tank 3l is disposed at the rear of the tank frame 32. In addition, the tank frame 32
An electrical equipment section 43 is partitioned on the right side of the screen, and an operating section (not shown) in which various operation switches, lamps, timer dials, etc. are arranged is provided on the front side of the electrical equipment section 43.

In the quantitative dividing device 12, a support frame 51 is fixed to the lower side of the upper partition plate 2, and the upper and lower surfaces of this support frame 51 have openings that communicate with the lower opening of the stirring tank 31. The portion 52 and the opening 53 are formed to face each other vertically, and the opening 52 . An opening 54 and an opening 55 are formed on the sides of 53 and are vertically opposed to each other. A slider 5 is disposed within the support frame 51.
6 is slidably housed in the slider 56, and the opening 52. 53 or opening 54. 55
A metering chamber 57 is formed in which polymerization is selectively performed. Further, a fixed displacement motor 58 for driving a slider 56 is provided on the side of the support frame 5l, and a shaft 59 on which the fixed displacement motor 58 advances and retreats is connected to the slider 56.

．． Further, a metering motor 61 that is located below the stirring tank 31 and drives a metering piston 60 is provided below the support frame 5l. This metering piston 60 slides within the metering chamber 57 and opens the opening 52 . 53. Furthermore, a discharge piston 6 is located above the opening 54 and on the upper partition plate 2.
A discharge motor G3 is provided to drive the discharge motor G3. The ejection piston 62 slides within the metering chamber 57 and the opening 54 . 55.

As shown in FIGS. 1 and 4, the rounding device 13 is located below the opening 55 and is connected to the lower partition plate 3.
A rounding tank 71 is provided above, and the bottom surface of this rounding tank 7l is constituted by a rotary plate 73 that has a rounding column 72 projecting from the center of the upper surface and is driven to rotate.

The rounding tank 71 also includes a receiving port 8l (described later) of the bench device 23 and a receiving port 1 (described later) of the transfer device 15.
15 is formed, and a semicircular arc-shaped door body 75 that closes this opening 74 is provided so as to be rotatable in the circumferential direction. When the door body 75 rotates clockwise in FIG. 4, the opening 74 is opened to the receiving port 81 of the bench device 23, and when the door body 75 rotates counterclockwise in FIG. An opening 74 is opened to the receiving port 115 of the transfer device l5. A microswitch 76 is provided on the circumferential surface of the rounding tank 71 to detect the open position when the door body 75 rotates in either direction to open the opening 74. Section 74
A microswitch 77 is provided to detect the closed position of the opening.

A dough cooling fan 78 is provided near the rounding tank 71 as shown in FIG.

As shown in FIGS. 1, 2, and 4, the bench device 23 receives bread dough through a receiving opening 8I provided in the side plate h of the machine body 1 facing the side of the rounding device 13, and The dough is returned to the rounding device 13 through a delivery port 82 above the receiving port 81.

In the bench chamber 2l of the bench device 23, a pair of left and right endless chains 83 are connected to a plurality of sprockets 8 on the center side of the positions of the intake port 8l and the delivery port 82.
4, and this chain 83 is integrally rotated clockwise in FIG. 2 by a motor 85 that drives a sprocket 84.

In addition, a plurality of gondolas 86 are attached to the pair of chains 83 at predetermined intervals to receive or send out bread dough by moving the dough receiving position on the side of the receiving port 8l and the dough sending position on the side of the delivery port 82. It is being This gondola 86 has each chain 83 as shown in FIG.
A pair of arms 87 are attached to project from the outer circumferential side of the gondola frame 89, and a gondola frame 89 is rotatably suspended and supported between the two arms 87 by a support shaft 88 installed between the tips of the arms 87. This gondola frame 89 is shaped like a rod that opens left and right sides, and a bearing bracket 90 that rotatably fits on the support shaft 88 is fixed to the upper plate, and is attached to the central area of the front and rear side plates and the bottom plate. A notch 91 is formed. Further, a receiving plate 92 on which bread dough is placed is provided at the bottom of this gondola frame 89, and this receiving plate 92
The right end shown in the figure is rotatably supported by a support shaft 93 installed between the front and rear side plates of the gondola frame 89, and the upright plate 921 is bent at the left end shown in FIG. It is formed.

Furthermore, a motor 96 for rotationally driving a crank arm 95 having a pin 94 is disposed in front of the gondola 86 at the dough exit position. Then, when the crank arm 95 is rotated by the drive of this motor 96 when feeding the dough, the bin 94 enters into the gondola frame 89 through the notch 9I of the condor 86 at the dough feeding position, and the receiving plate 92 Push up this receiving plate 92
By tilting the dough downward toward the delivery port 82, the dough placed on the receiving plate 92 is delivered to the delivery port 82. After sending out the dough, the motor 9G is reversed to rotate the crank arm 95. The pin 94 is removed from the movement range of the gondola 86, allowing the gondola 86 to move.

Note that the receiving port 81 is provided with a guide frame 97 that guides the dough sent out from the rounding device 13 onto the receiving plate 92 of the gondola 86 located at the dough receiving position. A guide frame 98 is provided to guide the bread dough discharged from the receiving plate 92 of the gondola 86 located at the dough delivery position to the rounding device 13. In addition, a heater 99 and a temperature detector 10G are installed in the bench chamber 21.
Temperature controller with! 01, bench room 2l
Prevents the dough from cooling inside.

The transfer device 15 is provided with a support frame 112 having a built-in conveyor 111 located behind the rounding device 13 and on the lower partition plate 3. On this support frame 112, the conveyor A moving table 113 driven by Il1 is supported so as to be slidable in the left and right direction. This mobile platform IN
is provided with a shirt cover plate 114 that can be opened and closed.

Then, at the rear of the rolling device 13, the dough discharged from the rolling device 13 is received onto the shirt shirt plate 114 through the receiving port 115. Note that an opening 116 is formed in the lower partition plate 3 so as to follow the sliding trajectory of the movable table 11.3.

In the bread mold moving device 16, a bread mold carrier +21 on which the bread mold 14 is placed is supported in a lower space 4C within the body 1 so as to be movable back and forth. This bread-shaped conveyor 121 has a substantially concave shape when viewed from the side, and is driven by a conveyor +23 connected to its bottom plate 122.
It moves between the shaping fermentation chamber 6 and the roasting chamber 7.

The bread molds 14 are box-shaped, long in the front-back direction and open at the top, and for example, five bread molds 14 are placed side by side in the left-right direction on the bread mold carrier 121. In addition,
The top opening of the bread mold 14 can be appropriately closed with a bread mold lid (not shown).

The molding fermentation device 17 is located at the lowest part of the molding fermentation chamber 6.
A certain type of fermentation heater 125 is provided.

. The roasting apparatus 18 has roasting heaters 126 disposed in the upper and lower parts of the roasting chamber 7, respectively. Note that a fan device 127 for air circulation and cooling is disposed above the rear side of the roasting chamber 7.

Next, bread production will be explained.

The bread making machine is particularly suitable for commercial use in stores such as bakeries, and automatically performs everything from making dough to baking bread.

The bread produced is particularly chevron-shaped or square-shaped bread, and for example, five loaves of bread each containing three loaves are produced at a time.

First, open the upper door 8, open the top lid 34 and tank lid 35 of the stirring device +1 by rotating them upward, and add bread ingredients such as water, skim milk, sugar, salt, flour, and shortening into the stirring tank 3L. Add 15 loaves of. Next, close the upper lid 34 and the tank lid 35 by rotating them downward.
The inside of the stirring tank 31 is completely sealed.

Then, when the start switch is operated and the upper door 8 is closed, the stirring motor 36 is activated and the stirring blades 37 begin to stir the bread ingredients. Note that stirring can also be started after a predetermined time by setting a timer.

This stirring is completed in, for example, 70 minutes, and the bread dough is kneaded (stirring step). In addition, in the latter half of this stirring process, yeast is automatically added to the bread dough by an automatic feeder (not shown). Furthermore, when manufacturing bread containing additives such as raisins and walnuts, these additives are added to the bread dough just before the stirring process is completed.

Next, the bread dough is left as it is in the stirring tank 3l, and the first fermentation of the bread dough is performed for, for example, 50 minutes (first fermentation step).

Immediately after the stirring process ends, the bread dough is small, but as fermentation progresses, the bread dough expands. and,
Once the volume of the bread dough has expanded to a predetermined volume, a punching step is performed, that is, the stirring motor 36 is activated for, for example, 0.2 seconds, and the stirring blade 37 degass the dough.

After the punching process, the bread dough is left as it is in the stirring tank 3l, and a second fermentation process of the bread dough is performed for, for example, 30 minutes (second fermentation process).

In addition, in the stirring step, the first fermentation step, and the second fermentation step, the temperature of the stirring tank 31 is detected by the temperature detector 41, and the temperature of the dough is controlled by the temperature control device 42.

After the second fermentation step, a quantitative dividing step is performed in which the dough is divided into t loaves by the quantitative dividing device 12, and a rounding step is performed in which the quantitatively divided bread dough is rolled up by the rounding device l3 and sent to the bench device 23. It is done.

First, by driving the metering motor 6l, the stirring tank 3
The metering piston 61, which had been blocking the opening 52 immediately below the opening on the lower surface of the slider 1, descends, and air pressure is applied to the stirring tank 3l by an air compressor (not shown). Bread dough is fed into a metering chamber 57 having a volume. Next, the solenoid 39 is operated to move the valve body 40 open, and the stirring tank 3 is opened.
Release the air pressure that was applied inside 1. Next, the slider 5G is moved by the driving of the quantitative movement motor 58, and the dough in the quantitative chamber 5T is divided from the dough in the stirring tank 31, thereby performing quantitative division of the bread dough. In addition, in this way, after releasing the pressure in the stirring tanks 3 and 1, the slider 5
By moving 6 to divide the bread dough, the amount of bread dough divided can be kept constant.

The slider 56 has a metering chamber 57 at the opening 54.
．． After that, the discharge piston 62 is lowered by the drive of the discharge motor 63, and the dough in the metering chamber 57 is dropped into the rounding tank 7I of the rounding device 13. Thereafter, the ejection piston 62 rises again. Furthermore, the slider 56 also returns to its original position.

When a detection device (not shown) detects that the dough has fallen into the rounding tank 71 of the rounding device 13, the rotary plate 73
is driven to rotate, and the dough is rolled in the rounding tank 17, and the dough is degassed.

After a certain period of time has elapsed after the start of rolling the dough, the door body 75 of the rounding device 13 is rotated open in a predetermined direction as shown in FIGS. It is opened so as to communicate with the receiving port 81. Therefore, due to the centrifugal force caused by the rotation of the rotary plate 73, the dough in the rounding tank 7l is released through the opening 74 and the receiving port 8l onto the receiving plate 92 of the gondola 86, which has been placed in advance at the dough receiving position of the bench device 23. be done.

Thereafter, the door body 75 of the rounding device 13 is rotated to close the opening 74, and the rotary plate 73 is stopped.Meanwhile, the motor 85 of the bench device 23 is driven, the chain 83 is rotated, and the bread dough is rotated. The gondola 86 carrying the dough is lowered from the dough receiving position, and the gondola 86 on which the next dough is to be placed is placed at the dough receiving position.

Such quantitative division of bread dough, rounding, and transfer to gondola 86 are repeated, for example, 15 times.

Then, the bread dough is left on each gondola 86 of the bench device 23, and a bench time is taken, for example, for 20 minutes.

After the bench time, the rounding device 13 performs a rounding step in which the dough is rolled out one by one from the bench device 23, and the transfer device 15 performs a transfer step in which the dough is placed into the bread mold 14.

First, the gondola 86 on which bread dough is placed is placed at the dough delivery position, and as shown in FIG. 91 to push up the receiving plate 92 on which the bread dough is placed, and push the receiving plate 92 through the outlet 8.
Incline downward towards 2. Therefore, the dough on the receiving plate 92 falls into the rounding tank 7l of the rounding device 13 through the outlet 82.

When, for example, 30 seconds have elapsed since the motor 96 started operating, the motor 96 reverses, the pin 94 of the crank arm 95 rotates downward, the suppression of the receiving plate 92 is released, and the pin 94 is moved to the gondola. It is evacuated so that it is out of the movement range of 86. In addition, the motor 85 of the bench device 23
is driven, the chain 83 rotates, and the gondola 86 that has delivered the bread dough is lowered from the dough delivery position, and the gondola 86 that carries the bread dough is then placed at the dough delivery position.

When a detection device (not shown) detects that the dough has fallen into the rounding tank 71 of the rounding device 13, the rotary plate 73
is driven to rotate, and the dough is rolled up and degassed to tighten the dough.

For example, after 20 seconds have passed after starting to roll the dough, the ninth
As shown in the figure, the door body 75 of the rounding device 13 is rotated open in a predetermined direction, and the opening 74 of the rounding tank 71 is
It is opened so as to communicate with the receiving port 115 of the. Therefore, the dough in the rounding tank Il is discharged onto the closed shutter plate 114 of the transfer device 15 through the opening 74 and the receiving port 115 due to the centrifugal force caused by the rotation of the rotary plate 73. Thereafter, the door body 75 of the rounding device 13 is rotated to close, the opening 74 is closed, and the rotary plate 73 is stopped.

When a detection device (not shown) detects that the bread dough has been released onto the shutter plate 114, the conveyor +11 is driven to move the movable table 113 in the left and right direction together with the shutter plate 114, and the five bread molds 14, Stop above one of the points. Then, the shutter plate +14 opens,
Bread dough is dropped into the bread mold 14. Thereafter, the shutter plate +14 is closed again, and the moving table 113 returns to the side position of the rounding device 13.

Such feeding of the dough from the bench device 23, rolling, and transfer to the bread mold 14 are repeated, for example, 15 times. By the way, since the stop position of the shutter plate +14 on which the bread dough is placed and the stop position of the bread mold conveyor 121, which is moved back and forth by the conveyor +23 of the bread mold moving device 16, are different each time, the five bread molds l4 are A total of 15 pieces of bread dough are supplied, three each lined up in the front and back direction.

In addition, after the bread dough is supplied into the bread mold l4, the bread mold conveyance table 121 is entirely located within the certain fermentation chamber 6.

Next, in the molded fermentation chamber 6, the molded fermentation heater 12
5, at about 37-40℃, for example about 20-30℃.
The forming fermentation of the dough takes place for a period of time (a form of fermentation process). In this certain form of fermentation process, the shape of the dough is regulated by the bread mold 14, and the dough is fermented and expanded to an appropriate volume to make good bread. In addition,
The energization of the molded fermentation heater 125 is controlled by a thermostat (not shown), so that the temperature inside the molded fermentation chamber 6 is kept substantially constant. Furthermore, the roasting chamber 7 is preheated by the roasting heater 126 from the start of the shaping fermentation process.

Then, when the bread dough expands to a predetermined volume, the power supply to the forming fermentation heater 125 is cut off, the forming fermentation process is completed, and the next process, the roasting process, is automatically started.

Then, by driving the conveyor 123, the bread mold conveyor +
21 is retracted and inserted into the preheated roasting chamber 7, and the roasting process begins. In this way, in the roasting chamber 7, about 50
The dough will roast for a minute.

Note that the roasting heater 126 is energized by a thermostat (not shown), and the temperature in the roasting chamber l9 is approximately 200°C.
kept at ℃.

When the bread is baked, the power to the roasting heater 126 is cut off, and the bread mold carrier 121 moves forward. At the same time, the lamp or buzzer that notifies you that the baking is done will operate, so open the lower door 9 and press the bread mold 14.
Take out.

, According to the above configuration, in a bread making machine that automates a series of processes from making bread dough to baking bread,
Since it is equipped with a bench device 23, it is possible to perform quantitative division and rounding, take bench time for damaged bread dough, and allow the bread dough to ripen and recover from damage, producing high-quality bread with a fine texture and soft texture. can do.

Furthermore, after the first fermentation process of the bread dough, a punching process is performed to degas the dough, a second fermentation process is performed after the punching process to age the bread dough, and after the bench time, the dough is degassed again by the rolling device 13. By tightening the bread by hand, in combination with the above-mentioned bench time, it is possible to produce high-quality bread with a finer texture and softer texture.

In addition, one rolling device 13 can roll the dough after quantitatively dividing it and supply it to the bench device 23, and can also roll the dough that has taken the bench time and supply it to the transfer device 15. There is no need to install a device, which reduces costs, and also reduces installation space and downsizing.

Although the bread making machine of the above embodiment has a vertical structure in which the bench device 23 is installed on the side of the body 1 of the bread making machine main body, it may have a horizontal structure in which it is installed horizontally inside the body 1, for example. .

〔Effect of the invention〕

According to the present invention, in a bread making machine that continuously performs a series of steps from making bread dough to baking bread,
Equipped with a bench device, it is possible to perform quantitative division and rounding, take bench time for damaged bread dough, and allow the dough to age and recover from damage, producing high-quality bread with a fine texture and soft texture. be able to.

[Brief explanation of the drawing]

Fig. 1 is a front sectional view showing an embodiment of the bread making machine of the present invention, Fig. 2 is a side view of the bench device with the frame removed, and Fig. 3 is a lateral sectional view. Figure 4 is a plan view of the rounding device, Figure 5 is a perspective view of the gondola of the bench device,
FIG. 6 is a partial cross-sectional view showing how the dough is delivered to the bench device, FIG. 7 is a plan view thereof, and FIG. 8 is a partial cross-sectional view showing how the dough is delivered from the bench device. 9
The figure is a partial plan view showing a state in which the dough is sent from the rounding device to the transfer device. 11. Stirring device, 12. Quantitative division device, 13. Rounding device, 14. Bread mold, 15. Transfer device, 18. Roasting device, 23. Bench device. 'Re late acclimation k1k

Claims (1)

[Claims] (1) In a bread making machine that performs a series of processes from making bread dough to baking bread, there is a stirring device that stirs bread ingredients to make bread dough, and a quantitative dividing device that divides the bread dough made by this stirring device into quantitative portions. , a rolling device that rounds the dough that has been quantitatively divided by this quantitative dividing device, a bench device that receives the dough rolled by this rolling device and takes bench time, and a transfer device that transfers the dough that has taken bench time to a bread mold. and a roasting device for baking the bread dough placed in the bread mold into bread.