JPH0427339A - Production of bread - Google Patents

Abstract

PURPOSE:To reduce restriction by time accompanying charge of raw materials for bread by starting an agitation process, if bread dough exists in one of plural agitation units of a bread-producing machine, using the other agitation unit. CONSTITUTION:If bread dough exists in one of agitation units of a bread- producing machine having the agitation units 11a and 11b, a weight distributor 12, a bread mold 14 and a roaster 18 within the machine, an agitation process is started using the other agitation unit. Charge of raw materials for bread to the agitation unit every time becomes unnecessary thereby. After completion of a roasting process for bread dough prepared by one agitation unit, another roasting process for bread dough prepared by the other agitation unit is started so that more than one weight distributor, conveyor unit 15 and roaster may be unnecessary.

Description

[Detailed Description of the Invention] [Object of the Invention] (Industrial Application Field) The present invention relates to a bread manufacturing method using a bread making machine that continuously performs a series of steps from making dough to baking bread. .

(Prior art) For example, as described in JP-A-2-16926, a stirring device, a quantitative dividing device, a rounding device that also serves as a transfer device, a bread mold, and a roasting device are combined into one. Bread making machines built into one body are known, but in this conventional bread making machine, only one of each device including a stirring device was provided. In the bread making method using this bread making machine, first, bread dough is made by stirring the bread ingredients with a stirring device, and then the bread dough made with this stirring device is divided into predetermined amounts by a quantitative dividing device. The bread dough that has been divided into quantitative portions by this quantitative dividing device is rolled one by one by a rounding device and placed in a bread mold. After all the dough that has been divided into quantitative portions and rolled is placed in the bread mold, the dough is rolled into bread molds. The dough was placed in a roasting device to bake the dough in the bread mold into bread, but the conventional method was to start the stirring process for the next bread production after the bread was baked. .

However, with this conventional method, when repeatedly manufacturing bread, the amount of bread that could be baked within a certain period of time was small.

Therefore, the present inventors proposed in Japanese Patent Application No. 1-29244 a method of starting the stirring process for the next bread production when all the dough has been put into the bread mold.

However, even with this conventional method, the amount of bread that could be baked within a certain amount of time was limited. Since it takes at least four hours to make one batch of bread, there was a limit to the number of batches of bread that could be made in one day at most. Therefore, assuming that the amount of bread that can be produced at one time is 15 loaves, the amount of bread produced per day is at most 75 loaves. Although this is fine for bakeries that produce a small amount, it is insufficient for bakeries that produce a large amount.

(Problem to be Solved by the Invention) As mentioned above, conventional bread making machines are equipped with only one device for each device including the stirring device, so it is difficult to put all the dough into the bread mold at the earliest. There was a problem in that the next stirring process could only be started when the process was finished, resulting in a small amount of bread that could be baked within a certain period of time.

Of course, it is possible to increase the amount of bread produced by using multiple bread making machines, but from the standpoint of economy and installation space, it is best to increase the amount of bread that can be made with one bread making machine as much as possible. is preferred.

In addition, with conventional bread making machines, bread ingredients must be fed into the stirring device each time bread is made, which poses the problem of increasing time constraints on workers. .

The present invention aims to solve such problems,
A bread making method using a bread making machine that incorporates a stirring device, a quantitative dividing device, a transfer device, a bread mold, and a roasting device in one machine, while avoiding the enlargement of the bread making machine as much as possible. The purpose of this method is to increase the amount of bread that can be manufactured within a certain amount of time, and to reduce time constraints caused by inputting bread ingredients.

[Structure of the invention]

(Means for Solving the Problems) The present invention includes a stirring device, a fixed-quantity dividing device, a transfer device,
A bread making method using a bread making machine that has a bread mold and a roasting device built into one body, the method includes a stirring step of stirring bread ingredients with the stirring device to form bread dough, and a stirring step of this stirring step. a quantitative dividing step in which the dough is discharged from the stirring device and divided into predetermined amounts by the quantitative dividing device; a filling step in which the dough divided into predetermined amounts is placed in the bread mold by the transfer device; After the mold filling process is completed, the bread dough is baked into bread using the above-mentioned roasting device. The stirring process is started with another stirring device while there is bread dough, and after the quantitative dividing step and the filling step for the dough made by the one stirring device are completed, the dough is made by the other stirring device. At the same time, after the roasting process for the bread dough made by the one stirring device is completed, the roasting process for the bread dough made by the other stirring device is started.

(Function) In the bread manufacturing method of the present invention, when repeatedly manufacturing bread, the stirring step, the quantitative division step, the molding step, and the roasting step are repeated in this order. Start the stirring process with another stirring device while there is still time. This results in a large overlap between the rear and front parts of each subsequent production run, increasing the amount of bread that can be produced in a given period of time. However, the start time of the stirring process with the above-mentioned stirring device is the fixed-quantity dividing step for the bread dough made by the above-mentioned one stirring device and the fixed-quantity dividing step for the bread dough made by the above-mentioned other stirring device after the completion of the mold filling step. The process is started, and after the end of the roasting process for the bread dough made by the one stirring device, the roasting process for the bread dough made by the other stirring device starts. As a result, the quantitative dividing device, the transfer device, and the roasting device can be used in common for each batch of bread production.

(Embodiment) An embodiment of the present invention will be described below with reference to FIGS. 1 to 4.

First, the configuration of the bread making machine will be explained based on FIGS. 1 and 2.

1 is a box-shaped body, and the inside of this body 1 is roughly divided into an upper space 2, an intermediate space 3, and a lower space. It is divided into a baking chamber 4 and an oven chamber 5 on the rear side. Further, a proofer chamber 6 is formed in the left side of the body 1. Further, on the right side of the above-mentioned upper space 2, an electrical equipment room 7 containing various control circuits etc. is partitioned, and various switches, lamps, timer dials, etc. are arranged on the front of this electrical equipment room 7. Control unit (not shown)
is provided. The front surface of the machine body 1 is partially opened, and this opening can be opened and closed by an upper door 8 corresponding to the upper and middle spaces 2 and 3 and a lower door 9 corresponding to the foil chamber 4. is blocked.

A first stirring device 11a and a second stirring device 11b are arranged side by side in the front part of the space 2 on the upper side of the machine body 1, respectively, for stirring bread ingredients to make bread dough and fermenting the bread dough. Further, a quantitative dividing device 12 for dividing bread dough into predetermined amounts from each stirring device 11a, llb is provided at the upper front side of the middle space 3, and a quantitative dividing device 12 is arranged at the front side of the upper part of the middle space 3. A rounding device 13 is disposed on the front side, which receives the bread dough divided into predetermined amounts from the quantitative dividing device 12 and rolls the dough while degassing it. A transfer device 15 is provided to receive and place the bread dough into the bread mold 14, and also to move the bread mold 14, which is removably placed, from the baking chamber 4 to the oven chamber 5 in the front-rear direction. A bread mold moving device 16 is provided. Along with this, in the proofing room 4,
A shaping and fermenting device 17 is disposed for shaping and fermenting the bread dough received in the bread mold 14, and a roasting device 18 for baking the shaped and fermented dough into bread is disposed in the oven chamber 5.

Furthermore, a bench device 19 is arranged in the proofer chamber 6 to receive the dough rolled by the rounding device 13 and return it to the rounding device 13 after a bench time.

Both of the stirring devices 11a and Ilb have removable stirring tanks 21a and 21b, respectively, which have open upper and lower surfaces and a funnel-shaped bottom. It has lids 22g and 22b that can be opened and closed. Furthermore, stirring motors 23a and 23b are provided above the lids 22i and 22b, respectively. Stirring blades 24a and 24b are attached to the downwardly protruding rotating shafts of these stirring motors 23a and 23b, respectively, and these stirring blades 24a and 24b are arranged in each of the stirring tanks 2]a2Ib, respectively.

In addition, at the rear of the upper space 2 in the body 1, there is a cooling device 26 for cooling both stirring tanks 21a and 21b.
is installed. Although not shown, a heater for heating the stirring tanks 21a and 21b is provided, for example, around the outer periphery of both stirring tanks 21a and 21b.

The fixed quantity divided bag ffi+2 has both stirring tanks 21a.

It has a support frame 31 disposed below 21b, and a slider 32 is housed within this support frame 31 so as to be slidable in the left and right direction. This slider 32 has a quantitative chamber 33 that passes through it in the vertical direction. Further, a fixed amount movement motor 34 for driving the slider 32 is provided on the side of the support frame 31, and a shaft 35 for moving the fixed amount movement motor 34 back and forth is connected to the slider 32.

Further, below the support frame 31, both the stirring tanks 21a are provided.
, 21b, and opening/closing plates 36g.
, 36b, metering motors 37a, 37b.
is provided. These opening/closing plates 36a and 36b slide in the left and right direction, respectively, to close both stirring tanks 21a.

The lower opening of 21b is closed so as to be openable and closable.

In addition, in order to ensure this blockage, both stirring tanks 21a
, 21b have open/close plates 36a, 36 at their lower openings.
backings 38a, 38 that are slidably adhered to b.
b is provided.

Furthermore, a discharge motor 40 for driving a discharge piston 39 is provided above the support frame 31 and located to the left of the left stirring tank 21a. This discharge piston 39
slides within the quantitative chamber 33 and moves between an upper position and a lower position of the support frame 31.

For example, in the space 2 above the body 1, there is provided a pressurizing device such as a near compressor (not shown) that applies air pressure to both stirring tanks 21a and 2Ib.

The rounding device 13 includes a rounding tank 41 located below the discharge piston 39, and a rotationally driven rotating disk 43 located at the bottom of the rounding tank 41 and having a rounding column 42 protruding from the center of the upper surface. have. Further, an opening 44 is formed in the outer cylinder of the rounding tank 41 and opens facing a reception port 51 (described later) of the bench device 19 and a reception lower 1 (described later) of the transfer device 15. A closing semicircular arc-shaped door body 45 is provided so as to be rotatable in the circumferential direction. When the door body 45 rotates in one direction, the opening 44 is opened to the reception port 51 of the bench device 19, and when the door body 45 rotates in the opposite direction, it opens to the reception lower 1 of the transfer device 15. In contrast, the opening 44 is opened.

As shown in FIG. 1, the bench device 19 receives bread dough through an inlet 51 provided between the middle space 3 in the machine body 1 and the puller chamber 6, facing the side of the rounding device 13. The dough is fed into the receiver and returned to the rounding device 13 through a delivery port 52 located above the receiving port 51.

Inside the puller chamber 6, a pair of left and right endless chinos 53 are stretched by a plurality of sprockets 54, and the chinos 53 are rotated integrally by the drive of the sprockets 54. Further, in the pair of chenos 53, a plurality of gondolas 55 are installed at predetermined intervals to receive or send out bread dough by moving the dough receiving position on the side of the receiving port 51 and the dough sending position on the side of the sending port 52. installed on.

Inside these gondolas 55, dough trays 56 are each pivoted to support the bread dough put in from the reception opening 51, and after each gondola 55 circulates inside the puller chamber 6, the trays are turned over. The mechanism 57 inverts the dough tray 56 so that the bread dough is discharged from the dough tray 56 through the outlet 52.

The transfer device 15 is disposed behind the rounding device 13, and an elevating frame 62 is provided between guide frames 61 on both sides so as to be movable up and down. A shaped receiver 63 is provided so as to be able to move forward and backward in the left and right direction,
A pair of flattening rollers 64 are mounted on shafts in parallel at a predetermined interval in the lower part of the receiver 63. Further, a chute 65 is connected to the lower part of the receiver 63. The elevating frame 62 is raised and lowered by an elevating drive mechanism 66 provided at the rear of the elevating frame 62. That is, this elevating drive mechanism 66 has a chino 68 between two pairs of upper and lower sprockets 67.
The levers are extended, and the elevating frame 62 is connected to these chines 68, and the elevating frame 62 is raised and lowered via the sprocket 67 and the chino 68 by forward and reverse driving of the motor 69.

Further, the receiving body 63 is moved forward and backward by forward and reverse driving of a motor (not shown) provided on the elevating frame 62 via an interlocking mechanism 70 such as a chino. Further, the pair of rollers 64 are rotationally driven to face each other by a motor (not shown). At the rear of the rounding device 13, the dough discharged from the rounding device 13 is received into the receiving body 63 through the receiving lower 1 provided above the receiving body 63.

In the bread mold moving device 16, a bread mold carrier 7G on which the bread mold 14 is placed in the baking chamber 4 or the oven chamber 5 of the machine body 1 is supported so as to be movable back and forth.

This bread-shaped conveyor 76 has a substantially concave shape when viewed from the side, and the conveyor 7 connected to its bottom plate 77
8 to move between the baking chamber 4 and the oven chamber 5.

The bread molds 14 are box-shaped, elongated 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 76. Note that the upper opening of the bread mold 14 can be closed as appropriate with a bread mold lid (not shown).

The molding and fermenting device 17 has a molding and fermenting heater 81 disposed at the lowest part of the baking chamber 4 . The roasting device 18 also includes roasting heaters 8 at the upper and lower parts of the oven chamber 5.
2 are installed respectively. Furthermore, the oven chamber 5
A blower 83 for hot air circulation and cooling is provided above.

Next, a method for manufacturing bread using the bread making machine will be described with reference to FIGS. 3 and 4.

The above-mentioned bread making machine is particularly suitable for commercial use in bakeries and other stores, and automatically performs everything from making bread dough to baking bread.

The bread produced is, in particular, a chevron-shaped or square-shaped loaf of bread, and for example, six half-loaves of bread, ie, a total of three loaves of bread, are produced five times.

First, open the upper door 8 and open both stirring devices [11a
, open the lids 22a and 22b of the fib, and pour 15 loaves of bread ingredients such as water, skim milk, sugar, salt, flour, and shortening into the stirring tanks 21a and 21b. Next, the lids 22a and 22b are closed to completely seal the insides of the stirring tanks 21a and 21b.

Then, operate the start switch on the operation section to open the upper door 8.
When you close the stirring motor 2 of the first stirring device lea,
3a is activated, and the bread ingredients in the stirring tank 218 begin to be stirred by the stirring blade 24a.

As will be described in detail later, for example, 1 hour and 50 minutes after the stirring motor 23a of the first stirring device 11a is started, the stirring motor 23b of the second stirring device 11b is started, and the stirring blade 24b starts stirring. The stirring of the bread ingredients in the tank 2Ib is completed in, for example, 60 minutes, and the bread dough is kneaded (stirring step). Note that, for example, 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. However, yeast and additives may be added manually in advance.

Next, the bread dough is left as it is in the stirring tanks 21a and 21b, and the first fermentation of the bread dough is performed for, for example, 60 to 70 minutes (first fermentation step).

In addition, immediately after the stirring process ends, the bread dough will be small, but
As fermentation progresses, the bread dough expands. Then, when the volume of the bread dough expands to a predetermined volume, a punching step is performed, that is, the stirring motors 23a and 23b are activated for, for example, 02 seconds, and the gas in the dough is removed by the stirring blades 24a and 24b.

After the punching process, the bread dough is left as it is in the stirring tank 21a2Ib, and the second fermentation of the bread dough is performed for, for example, 30 minutes (second fermentation process).

After the second fermentation step, a quantitative dividing step is performed in which the quantitative dividing device 12 divides the bread dough into half loaf portions, and a rolling step is performed in which the quantitatively divided bread dough is rolled up by the rounding device 13 and sent to the bench device 19. It is done.

First, by driving the metering motors 37a and 37b,
The opening/closing plates 36a and 36b, which normally close the bottom openings of the stirring tanks 21a and 21b, open, and air pressure is applied to the stirring tanks 21a and 2Ib by a near compressor (not shown), so that the stirring tanks 21a and 21b are closed.
The dough is discharged from the slider 32 into a metering chamber 33 having a volume equivalent to half a loaf. Then, the slider 32 is moved by driving the metering movement motor 3a, and the dough in the metering chamber 33 is divided from the dough in the stirring tanks 21a and 21b, thereby performing quantitative division of the bread dough.

Note that when discharging bread dough from the stirring tank 21a of the first stirring device 11a, a metering chamber 3 is placed below the stirring tank 21a.
3 is located, and one opening/closing plate 36 corresponding to this
a and metering motor 37a work, and the second stirring device 11
When the dough is discharged from the stirring tank 2To in b, the metering chamber 33 is located below the stirring tank 21b, and the corresponding opening/closing plate 36b and metering motor 37
b works.

The slider 32 has a metering chamber 33 that is connected to the rounding device 1.
After that, the discharge piston 39 is lowered by the drive of the discharge motor 40, and the dough in the metering chamber 33 is dropped into the rounding tank 41. Thereafter, the discharge piston 39 rises again. Further, the slider 32 also returns to its original position.

When a detection device (not shown) detects that the dough has fallen into the rounding tank 41 of the rounding device 13, the rotating disk 4
3 is driven to rotate, and the dough is rolled in the rounding tank 41, and its gas is degassed.

After a certain period of time has elapsed after the start of rolling the dough, the door 45 of the rounding device 13 is rotated open in a predetermined direction, and the opening 44 of the rounding tank 41 is opened to communicate with the receiving port 51 of the bench device 19. Therefore, due to the centrifugal force caused by the rotation of the rotating disk 43, the dough in the gondola 55, which was previously placed at the dough receiving position of the bench device 19, is transferred to the dough receiving position of the bench device 19 through the opening 44 and the receiving port 51. 5
6.

Thereafter, the door body 45 of the rounding device 13 is rotated to close the opening 44, and the rotating disk 43 is stopped, while the bench device 19 is driven and its chino 53 is rotated.
The gondola 55 carrying the dough is lowered from the dough receiving position, and the gondola 55 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 the gondola 55 are repeated, for example, 30 times, but the quantitative division process is completed in, for example, 20 minutes, and then the stirring tanks 21a, 2
1b becomes empty.

Further, in parallel with the quantitative dividing step, each dough receiver of the bench device 19 is left on the tray 56 for each quantitatively divided bread dough, so that a bench time of, for example, 20 minutes is taken.

After the quantitative division process, after bench time, bench equipment 1
A rounding process is performed in which the bread dough taken out one by one from the bread dough 9 is rolled by a rolling device 13, and a filling process is performed in which the rolled bread dough is put into a mold 14 by a transfer device 15.

First of all, one gondola 55 with bread dough on it.
is placed in the dough delivery position, the tray is pushed by the tray reversing mechanism 57, and the dough tray in the gondola 55 is inverted. It falls into the rounding tank 41.

Further, the chino 53 of the bench device 19 rotates, and the gondola 55 that delivered the dough is lowered from the dough delivery position, and the next gondola 55 with the dough is placed at the dough delivery position.

When a detection device (not shown) detects that the dough has fallen into the rounding tank 4X of the rounding device N3, the rotating disk 4
3 is driven to rotate, the dough is rolled up, and the dough is degassed to tighten the dough.

When, for example, 20 seconds have passed after the start of rolling the bread dough, the door 45 of the rounding device 13 is rotated open in a predetermined direction, and the opening 44 of the rounding tank 41 is opened to communicate with the receiving lower 1 of the transfer device 15. Ru. Therefore, the dough in the rounding tank 41 is discharged onto the receiver 63 of the transfer device 15 through the opening 44 and the receiving lower 1 due to the centrifugal force caused by the rotation of the rotating disk 43. After that, the door body 45 of the rounding device 13
rotates to close the opening 44, and the rotating disk 43 stops.

In the transfer device 15, in a standby state before operation, the elevating frame 62 is in the upper position shown by the solid line, and the receiver 63 is located on the right side. Then, at the same time as the rounding device 13 is activated, the elevating frame 62 is slightly lowered.

At the same time, when the receiving body 63 moves to the left and moves to a position relative to the rounding device 13, the elevating frame 62 further descends to the position shown by the chain line, and the receiving lower 1 of the receiving body 63 is moved to the position relative to the rounding device 13.
3 and receives the dough from the rounding device 13 in this state. This bread dough falls into the receiving body 63 and is stored therein, and the pair of flattening rollers 64
supported above.

Next, the elevating frame 62 rises slightly, and the receiver 63 moves to the right and stops at a position above one of the bread molds 14 to be filled. In this state, the elevating frame 62 descends again to the position shown by the chain line, inserts the lower part of the chute 65 into the bread mold 14, and stops. Thereafter, the pair of flattening rollers 64 of the receiver 63 rotate, and the dough is passed between these rollers 64 to flatten it, and then dropped into the bread mold 14 by the chute 65.

Next, the bread mold 14 is moved backward a predetermined distance by the bread mold moving device 16, whereby the lower part of the chute 65 inserted into the bread mold 14 presses the bread dough, and the bread dough is moved to a predetermined position in the bread mold 14. set in position.

Then, the bread mold 14 returns to the front and waits for the next mold filling. Further, the elevating frame 62 rises slightly, and the receiver 63 moves to the position of the rounding device 13, and further descends to the position shown by the chain line to receive new dough from the rounding device 13.

This operation is repeated, for example, 30 times in succession, and by the cooperation of the transfer device 15 and the bread mold moving device 16, the five bread molds 14 are sequentially stuffed, and one bread mold 14 is filled with six bread molds. Continuously fill with pieces of bread dough.

In this way, the dough receptacle 63 is normally stored in an empty space and moved when in use, thereby making it possible to effectively utilize the space in the main body, which has a small vertical space.

The feeding, rolling, and transfer of bread dough from the bench device 19 to the bread mold 14 are repeated, for example, 30 times, and each of the five bread molds 14 is lined up in the front and back direction with a total of 30 bread doughs.
After the bread dough has been supplied into the bread mold 14, the bread mold conveyance table 76 is entirely located within the baking chamber 4.

Note that the mold filling process is completed in 20 minutes, for example.

Next, in the baking chamber 4, the dough is shaped and fermented at about 37 to 40°C for about 60 minutes, for example, by heating with the shaping and fermenting heater 81 (shaping fermentation step). In this forming and fermenting 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. Note that energization of the forming fermentation heater 81 is controlled by a thermostat (not shown), so that the temperature in the baking chamber 4 is kept substantially constant. Furthermore, the oven chamber 5 is preheated by the roasting heater 82 from the start of the molding and fermenting process.

Then, when the dough expands to a predetermined volume, the power supply to the forming fermentation heater 81 is cut off, the forming fermentation process is completed, and the next process, the roasting process, is automatically started.

That is, by driving the conveyor 78, the bread mold conveyor 7
6 is retracted and inserted into the preheated oven chamber 5, and the roasting process begins. In this way, in the oven chamber 5,
The dough is baked for about 30 minutes. In addition, roasting heater 8
2, energization is controlled by a thermostat (not shown), and the temperature inside the oven chamber 5 is maintained at about 220°C.

When the bread is baked, the power to the roasting heater 82 is cut off, and the bread mold carrier 76 moves forward.

At the same time, a lamp or a buzzer is activated to notify that the bread is baked, so the lower door 9 is opened and the bread mold 14 is taken out.

In this way, the entire bread manufacturing process for one time takes approximately 4 hours and 40 minutes to 4 hours and 52 minutes, but when bread is repeatedly manufactured, the two stirring devices 11a and llb are used alternately. That is, under the control of the control circuit in the electrical equipment room 7, as shown in FIG. 3, approximately 1 hour and 50 minutes after the stirring process starts in the first stirring device 11a, the stirring process is started in the second stirring device 11b. The process begins. Second stirring device 11
When the stirring process starts in step b, the first stirring device 11a
The first fermentation process is being carried out in the stirring tank 2Ia,
There is still bread dough in this stirring tank 21@.

However, since it takes about 42 minutes from the start of the quantitative division process to the end of the mold filling process, for example, when the quantitative division process starts for the bread dough made with the second stirring device 11b, the dough made with the first stirring device 11a is The filling process for the bread dough has already been completed. Moreover, since it takes about 1 hour and 50 minutes from the start of the mold filling process to the end of the roasting process, when the mold filling process starts for the bread dough made with the second stirring device 11b, the bread dough made with the first stirring device 11a is The roasting process for the bread dough has already been completed. That is, the baking of the bread dough made by the first stirring device 11a into bread is finished, and the bread mold 1 in which this bread was baked is finished.
4, and place another bread mold 14 on the bread mold conveyor 76.
After the bread molds 14 are attached, the bread dough made by the second stirring device ff1llb is filled into the bread molds 14.

Therefore, in each bread production, the quantitative dividing device 12, the rounding device 13, the bench device 19, the transfer device 15, the bread mold moving device 16, the molding fermentation device 17, and the roasting device 18
It can be shared with In other words, in order to make this possible, the interval between the start times of the stirring steps in both stirring devices 11a and fib is set to 1 hour and 50 minutes. Of course, this interval can also be set to 1 hour and 50 minutes or more.

In addition, when 1 hour and 50 minutes have passed after the start of the stirring process in the second stirring device 11b, the bread dough previously made in the first stirring device 11a has been moved to the forming fermentation process. The stirring process can be started again with the first stirring device 11a.

Thus, each subsequent production run has a large overlap between the rear and front sections, increasing the amount of bread that can be produced in a given period of time. For example, as shown in Figure 4, if you start the first stirring process at around 3:30, the bread will be baked approximately every 1 hour and 50 minutes from after 8:00, and by around 7:00 pm, the bread will be baked 7 times, a total of 7× 15 loaves = 105 loaves of bread can be baked,
You can increase the amount of bread produced per day.

Furthermore, despite this improvement in manufacturing efficiency, only the stirring devices 11a and 11b are reduced to two, and the other devices 12, 13. Since +5, 16, 17, 18, and 19 are set to one each, it is possible to avoid increasing the size of the bread making machine as much as possible.

Note that the first two bread productions of the day can be started automatically by setting a timer the night before. That is, if you set the timer and add bread ingredients to both stirring tanks 21a and 21b the night before, there is no need to do the work of adding ingredients early in the morning. With conventional bread making machines, even if it is possible to set the timer and add raw materials the night before for the first bread production of the day, it is possible to set the timer and input the raw materials for the second bread production. had to be carried out on the same day, and therefore there was a time constraint on inputting raw materials for the second bread production. However, with this bread making machine, the second bread production Inputting raw materials for the production of can also be done the night before, eliminating the inconvenience of having to perform work such as inputting raw materials early in the morning.

In addition, bread raw materials do not need to be added every time other than the first two bread productions of the day.

That is, as shown by the triangular arrow in FIG. 4, the bread ingredients may be added to both stirring tanks 21a and 21b every other time. Therefore, the time constraints imposed on the worker due to raw material input are reduced, and the worker can carry out the sentencing work.

Next, a supplementary explanation will be given of the rounding device 13.

FIG. 5 shows an example of the rounding device 13.

In the figure, gl is a base to which the rounding tank 41 is fixed, and a rotating shaft 9 fixed to the rotating disk 43 is attached to this base 91.
2 is pivoted. The rotation of the output shaft of the rounding motor 93 supported on the base 91 causes the pulley 94.
The signal is transmitted to the rotating shaft 92 via the heald 95 and the heald 96. Further, a pulley 97 is rotatably supported on the rotating shaft 92, and a door body 45 for opening and closing the opening 44 of the rounding tank 41 is fixed to the pulley 97. The rotation of the output shaft of the door motor 98 supported above the base 9 is transmitted from the pulley 97 to the door 45 via the pulley 99 and belt +00.

Further, on the base 9), there is an opening 4 of the rounding tank 41.
4, a dough chute 101 is provided for discharging the bread dough A from inside the rounding tank 41 to the receiving port 51.degree. 71 of the bench device 19 or transfer device 15.

This dough shooter +01 is inclined so as to descend as it moves away from the rounding tank 41.
and the lower edge of the opening 44 of the rounding tank 41 and the dough shooter 101.
The edge on the rounding tank 41 side is located on substantially the same horizontal plane.

Then, with the door body 45 closed, the rotating disk 43 is rotated by the driving of the rounding motor 93, and the bread dough A is rolled. In addition, the door body 45 is driven by the door body motor 98.
is rotated and opened, the rotating disk 43 is rotated by the drive of the rounding motor 93, and the dough A is ejected from the opening 44 of the rounding tank 41 and transferred to the other device 19 through the dough shooter 101. Sent to 15th.

By the way, in the above embodiment, bread dough A is divided into half-baby portions and rolled into balls, but it is of course possible to divide the bread dough A into portions by 1-baby weight and rolled. In terms of design, the size of the rounding device 13 is made larger or smaller depending on the amount of bread dough A to be divided into quantitative portions and rolled. However, in the case where the rounding device 13 is small and the rotating disk 43 has a small diameter. , the centrifugal force generated during the rotation may be weakened, and the ability to discharge the dough A from the rounding tank 41 may deteriorate.

Further, as shown in FIG. 5, if the rotating disk 43 and the edge of the dough shooter 101 on the rounding tank 41 side are located on substantially the same horizontal plane, the dough shooter 1
There is also a risk that the bread dough A may get caught on the edge of 01.

Therefore, in order to prevent this, as shown in FIG. 6, the edge of the dough shooter 101 on the rounding tank 41 side is positioned lower than the rotating disk 43, and the edge of the dough shooter 101 is positioned lower than the rotating disk 43 and the dough shooter 101 is connected to the rotating disk 43. For example, a step d of 5 mm or more may be provided between them. However, the rotating disk 43 and the rounding tank 41
The lower edge of the opening 44 is located on the same horizontal plane.

Further, it is preferable to fix the truncated conical plate 102 from the outer circumferential edge of the upper surface of the rotating disk 43 to the outer circumferential surface of the rounded column 42 at the center thereof.

This truncated conical plate 102 exerts a force to push the rolled dough A toward the outer circumference of the rotating disk 43 when the rotating disk 43 rotates, so even if the rounding device 13 has a small diameter,
Bread dough A is transferred to another device 19. 15 can be reliably discharged.

At the same time, by providing the above-mentioned step d between the rotating disk 43 and the dough shooter +01, the bread dough A
This bread dough A is more easily thrown out to the outer circumferential side of the rounding tank 41 without being caught, and is discharged more smoothly.

Furthermore, by positioning the rotating disk 43 and the lower edge of the opening 44 of the rounding tank 41 on the same horizontal plane, the rotating disk 4
It is possible to prevent the dough from being caught between the rounding tank 3 and the outer periphery of the rounding tank 41.

By the way, as shown in FIG. 5, when the dough A entering the rounding tank 41 is rolled between the inner peripheral surface of the rounding tank 41 and the rounding column 42, the outer peripheral edge of the rotating disk 43 and the rounding tank 41 Dregs B of bread dough A fall from the gap between the inner peripheral surface of
This dregs B accumulates in the lower part of the rounding tank 41 below the rotating disk 43. However, in the rounding device 13 shown in FIG. 5 or FIG.
In order to remove this, it is necessary to remove the rotating disk 43 from the rotating shaft 92 and clean it.

Therefore, in the rounding device 13 shown in FIGS. 7 and 8,
A self-cleaning plate 10 made of a flexible material is provided on the outer periphery of the lower surface of the rotating disk 43 so that the debris B can be easily removed.
6 is fixedly provided. Further, an annular guide plate 107 is fixed to the bottom surface of the rounding tank 41 at a position on the inner peripheral side of the self-cleaning plate 106 . The self-cleaning plate 106 is configured to slide on the bottom surface of the rounding tank 41 and the outer peripheral surface of the annular guide plate 107. Further, the circumferential surface of the rounding tank 41 is arranged so as to face the space between the rotating disk 43 and the bottom surface of the rounding tank 41.
A notch-shaped waste discharge port 108 is formed in the F section. Furthermore, a dregs removing container 109 with an open top surface is removably arranged so as to face the dregs discharge port +08 from below.

Then, when the rotating disk 43 rotates when the bread dough A is rolled, the self-cleaning plate 106 is integrally formed with the rotating disk 43.
The self-cleaning plate 106 discharges the crumbs B of the bread dough A accumulated in the lower part of the rounding tank 41 from the crumb discharge port +08 to the crumb removing container 109. At this time, the guide plate 107 prevents the crumbs B from entering toward the rotating shaft 92 between the rotating disk 43 and the bottom surface of the rounding tank 41. Then, the user can take out the dregs removing container +09 and throw away the dregs B at an appropriate time.

In this way, by providing the self-cleaning plate 1t) 5, the crumbs B after rolling the bread dough A can be automatically and easily cleaned without removing the rotating disk 43.

Note that if the self-cleaning plate 106 is too hard, the dough A will get clogged, so it is preferable that the self-cleaning plate 106 be made of a material that is somewhat flexible.

Next, a supplementary explanation will be given regarding the bench device 19.

FIG. 9 shows an example of the bench device 19.

As shown in the figure, a plurality of support shafts 1 are provided between a pair of chinos 53.
11 are installed in the left-right direction, and a gondola 55 is rotatably suspended from each of these support shafts 111 by a bearing 112. The gondola 55 is formed into a frame shape that opens to the left and right sides, and has cutout portions 113 formed from the lower surface to both the front and rear side surfaces. On the lower right side of the gondola 55, a dish 56 is supported by a spindle 114 so as to be rotatable in the front-rear direction.

The dough rib plate 56 has an open top and right side, that is, the side facing the rounding device 13, so that when it comes into contact with the bottom of the gondola 55 from above, its downward rotation is braked. It has become. In a state where the dough ribs are in contact with the lower surface of the gondola 55, the lower surface of the dish 56 is positioned horizontally.

Further, the tray reversing mechanism 57 includes a reversing motor 116 supported on the left rear side of the lower part of the gondola 55, an arm 117 fixed to the output shaft of the reversing motor 116, and a reversing mechanism 57 fixed to the arm 117 for driving the gondola 55. The dough rib 1 enters the notch 113 of 55 and lifts the plate 56 from below.
It consists of 18.

Then, move the gondola 55 to the position shown on the lower left side of Figure 9.
The dough ribs in contact with the lower surface of the plate 56 are rolled by the rolling device 13.
Bread dough A is fed in from. Further, at the position shown on the upper left side of FIG. 9, the reversing rod 118 is rotated by the driving of the reversing motor 116, and the dough ribs push up the plate 56. As a result, the dish 56 rotates upward and to the right, but in this state, the inclined dough bones slide on the bottom surface of the dish 56, and the dough A is discharged to the rounding device 13.

However, as shown in FIG. 9, when the dough bones are in contact with the lower surface of the gondola 55 and the lower surface of the dish 56 is horizontal, when the bread dough A is fed, the dough bones The dough bone enters the front or right side of the dish 56, the dough bone enters the back of the dish 56, and the dough bone enters the dish 56.
The position of bread dough A in 6 is unstable. and,
Bread dough A expands due to fermentation even in the dish 56, but if the dough bones of bread dough A are placed in front of the dish 56, the dough bones of bread dough A and dough A will fall from the dish 56 as it expands. There is a risk.

To prevent this, for example, as shown in FIGS. 10 and 11, the dough ribs may be sloped so that the lower surface of the plate 56 forms a V-shaped valley when viewed from the front. That is,
The lower surface of the dish 56 is in contact with the lower surface of the gondola 55, and the dough rib has an inclined surface 121 that slopes downward from the left side toward the center, and an inclined surface 121 that slopes downward from the right side toward the center. It has an inclined surface 122 inclined to.

Then, as shown in FIG.
1 and 122, when the dough A is sent from the rounding device 13, the dough bones that are in contact with the lower surface of the gondola 55 smoothly enter the tray 56, and the dough bones are inserted into the tray 56. This ensures that it is located stably in the center. Even if the dough A expands thereafter, the position of the dough A is kept constant within the dish 56, and the dough bones prevent the dough A from falling from the dish 56.

In addition, as described above, in addition to installing the dish 56 diagonally, the dough rib has a hole 123 recessed downward in the lower surface of the dish 56, as shown in FIG. The bread dough A may also fit into the hole 123.

By the way, as mentioned above, the dough A is discharged from the dish 56 by tilting the dish 56 and letting the dough A slide on the bottom surface of the dish 56 due to gravity. However, depending on the case, it may take some time for the bread dough A to fall and be discharged. This is because the degree of adhesion of the dough receiver of the bread dough A to the plate 56 varies depending on the degree of swelling or the amount of the dough A, and the degree of adhesion may become stronger.

Therefore, it is desirable to discharge the dough A more reliably from the dough tray 56, but in particular, because the bread dough A to be quantitatively divided is small, the dough tray 56 is designed to be a small container. If so, dimensional limitations need to be considered.

In order to ensure the ejection of bread dough A while complying with dimensional restrictions, it is preferable to adopt a structure as shown in FIGS. 13 and 14, for example.

As shown in the figure, one end of a first discharge plate 126 is supported by a support shaft 127 at the upper part of the back side, that is, the left side, of the gondola 55 so as to be freely rotatable by approximately 90 degrees with the front-rear direction as the axial direction. Further, one end portion of a second discharge plate 128 is connected to the distal end portion of the first discharge plate 126 via a support shaft 129 so as to be rotatable with the front-back direction as an axial direction. As shown in FIG. 13, this second discharge plate 128 is arranged so that the dough tray 56 is in contact with the lower surface of the gondola 55, and the dough tray is positioned almost horizontally at the bottom of the tray 56. It is. Further, when the plate 56 rotates upward, the tip of this dough receiver comes into contact with the first discharge plate 126. moreover,
At the base of the second discharge plate 128, the second discharge plate 12
A regulating piece 130 is formed that comes into contact with the first discharge plate 126 from below when the first discharge plate 126 is rotated approximately 90° clockwise in the drawing relative to the first discharge plate 126 .

Then, with the dough tray 56 in contact with the lower surface of the gondola 55, when the dough A is sent from the rounding device 13 to the dough tray 56, as shown in FIG.
The dough receptacle is a second discharge plate 1 located at the lower part of the tray 56.
Place bread dough A on top of 28.

Further, when the bread dough A is discharged from the dough tray 56 to the rounding device 13, the reversing rod 118 attached to the reversing motor 116 rotates in the clockwise direction as shown in FIG. When the receiver pushes up the plate 56, the plate 56 of the fabric receiver rotates about the support shaft 114 in the clockwise direction in the drawing.

Then, the dish 56 of the dough receiver pushes the first discharge plate 126, and the first discharge plate 126 rotates about the support shaft 127 in the counterclockwise direction in the figure. At the same time, the dough receiver is regulated by contact with the plate 56, and the first discharge plate 12
6, the second discharge plate 128 rotates in the clockwise direction in the drawing about the support shaft 129 due to its own weight. Initially, the second discharge plate 128 is pushed by the tray 56, but when the second discharge plate 128 rotates approximately 90 degrees with respect to the first discharge plate 126, the second discharge plate 128 is pushed by the first discharge plate 126. When the regulating piece 130 comes into contact with the second discharge plate 128, the second discharge plate 128 cannot rotate relative to the first discharge plate 126, and the second discharge plate 128 rotates integrally with the first discharge plate 126. Become.

As a result, the second discharge plate 128 on which the bread dough A is placed moves so that the dough receiver jumps out of the tray 56 in advance.

The bread dough A is reliably pushed out by the second discharge plate 128 that performs this movement.

Thereafter, the reversing rod 118 is rotated counterclockwise in the figure by the reversing motor 116, and the dough holder with no presser is placed in the tray 5.
6 rotates counterclockwise due to its own weight and returns to its original position. Along with this, the discharge plates 126 and 128 held by the support shaft 127129 also rotate due to their own weight, and the first
Smoothly return to the original position shown in Figure 3.

Thus, by providing the discharge plates 126 and 128, the dough A can be smoothly and quickly discharged from the henching device 19 to the rounding device 13, and the process can be transferred in a short time.

〔Effect of the invention〕

According to the present invention, a bread making machine in which a stirring device, a quantitative dividing device, a transfer device, a bread mold, and a roasting device are built into one machine is used, and a stirring process, a quantitative dividing process, a mold filling process, and a roasting process are performed. In a bread manufacturing method in which steps and steps are performed in this order, a bread making machine equipped with a plurality of stirring devices is used, and while there is bread dough in one stirring device, the stirring step is started in another stirring device, so that each subsequent The whole production process involves a large overlap between the rear and front parts, which allows for a larger amount of bread to be produced in a given period of time. Moreover, after the quantitative dividing step and the mold filling step for the bread dough made by the one stirring device are started, the quantitative dividing step for the bread dough made by the other stirring device is started, and
After the roasting process for the bread dough made by one stirring device is completed, the roasting process for the bread dough made by the other stirring device starts, so there is one quantitative dividing device, one transfer device, and one roasting device. Therefore, increasing the size of the bread making machine can be avoided as much as possible.

Furthermore, since there are a plurality of stirring devices, it is no longer necessary to feed bread ingredients into the stirring devices each time, and time constraints on the operator due to feeding bread ingredients can be reduced.

[Brief explanation of the drawing]

The drawings show embodiments of the present invention, and FIG. 1 is a front sectional view showing an example of a bread making machine, FIG. 2 is a side sectional view of FIG. 1, and FIGS. 3 and 4. 5 is a sectional view showing an example of the rounding device of a bread making machine, FIG. 6 is a sectional view showing another example of the rounding device, and FIG. 7 is a sectional view showing another example of the rounding device. FIG. 8 is a sectional view of the rounding device; FIG. 9 is a partial sectional view of an example of the bench device of the bread making machine;
Fig. 10 is a partial sectional view showing another example of the bench device, Fig. 11 is an exploded perspective view of a part of the bench device, and Fig. 12 is a partial cross-sectional view showing another example of the bench device, in which the fabric receptacle is a plate. The sectional views shown in FIGS. 13 and 14 are partial sectional views showing still other examples of the bench device. 1... Airframe, Ila, fib - stirring device, 12...
Quantitative dividing device, 14... Bread mold, 15... Transfer device, 1
8. Roasting equipment, A. Bread dough.

Claims (1)

[Claims] (1) A bread manufacturing method using a bread making machine that has a stirring device, a fixed-quantity dividing device, a transfer device, a bread mold, and a roasting device built into one machine, the method comprising: a stirring step of stirring the bread ingredients to form bread dough; a quantitative dividing step of discharging the dough from the stirring device after the stirring step and dividing it into predetermined amounts; and a quantitative dividing step of dividing the bread dough into predetermined amounts. A bread manufacturing method comprising a mold filling step in which the dough is placed in the bread mold by the transfer device, and a roasting step in which the bread dough is baked into bread by the roasting device after the mold filling step is completed, and is equipped with a plurality of stirring devices. Using a machine, while there is bread dough in one stirring device, start the stirring process in another stirring device, and after the quantitative division process and mold filling process for the bread dough made by the above one stirring device are completed, the above-mentioned At the same time, after the completion of the roasting process for the bread dough made by the above-mentioned one stirring apparatus, the roasting process for the bread dough made by the above-mentioned other stirring apparatus is started. A method for making bread, characterized in that: