JPH05123096A - Production of bread dough - Google Patents

Abstract

PURPOSE:To obtain a bread dough having a fine skin and a large volume by efficiently and uniformly giving a mixing action to all of raw materials. CONSTITUTION:Wheat flour, yeast, salt, and other raw materials are received in a mortar (31), mixed with water and subsequently kneaded by the rotation of the mortar (31) to cake and solidify the mixture into powdered fish-like small masses (M1). In order to process the small masses (M1) of the raw materials (M) into a dumpling-like large mass (M2), the small masses (M1) are pounded with a vertically moving pestle (30) during the rotation of the mortar (31).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bread dough, which is improved so that mass production of bread dough having a fine texture, a large volume as expected, and a good taste which does not deteriorate early can be efficiently carried out. ..

[0002]

2. Description of the Related Art Generally, when water is added to wheat flour, the protein absorbs water and hydrates. The hydrated and dissolved protein is extracted from wheat flour particles, and the two kinds of gliadin and glutenin react with each other to form a viscoelastic gluten thin film (network structure by cross-linking of S—S bond). .. This also applies to udon noodles and Chinese noodles, and the dough is kneaded and kneaded to promote the formation of gluten.

Unlike the above-mentioned udon noodles and Chinese noodles, the gluten of bread dough must support the bubbles of carbon dioxide gas generated by yeast and perform a uniform expansion action in each direction. In other words, in order to produce good-quality bread that expands to an effective volume, as the volume of carbon dioxide gas enclosed in vesicles containing gluten increases, the thin film that encases the carbon dioxide gas is as if it were made of rubber. You have to expand and expand like a balloon.

If the gluten thin film is hard and poor in extensibility, it will not be able to withstand the internal pressure of the carbon dioxide gas, and the bubbles will burst before becoming sufficiently large, and adjacent bubbles will join together. On the other hand, if the gluten thin film is soft and too rich in extensibility, it becomes difficult to contain and maintain carbon dioxide. In any case, if the carbon dioxide gas escapes before the bread is baked and the starch particles are gelatinized and the bread tissue is fixed, the bread volume does not increase as expected and the texture of the internal phase of the bread becomes rough. And I can't get a good product.

In this respect, in the conventional bakery, the kneading / kneading action of the bread dough is carried out by a mixer. As the mixer, various types such as a vertical type and a horizontal type are known, but as shown in FIGS.
If necessary, an agitator (1) such as a rotating bar, pin, or blade is used to stir the dough (A) composed of flour, water, salt, yeast, and other mixtures (raw materials), and the agitator (1) and container. The bread dough is finished by repeatedly compressing, stretching, beating, and other plastic deformation actions between the dough (A) and the wall surface (2).

However, in such a method, a strong bond of gluten is formed in the initial process from the first addition of water to wheat flour and the formation of dough (A) as a large lump. On the contrary, it is necessary to rotate the agitator (1) at a low speed because a uniform dispersed state of the raw material cannot be obtained. Agitator (1) hydrates the dough (A)
This is because the kneading action and the subsequent kneading action are used without distinction, and as a result, it takes a long time.

Secondly, the agitator (1) will add a kneading action to the dough (A) after forming a large lump into knots, but with a small amount of the dough (A), a kneading action will occur. Does not work effectively. In addition, during the kneading action, the bars and pins of the agitator (1) bite into the dough (A) and scratch it, resulting in subsequent cutting of the gluten network formed at breaks. Prone. Then, the broken S—S bond becomes difficult to re-crosslink, so that the strength of the bread dough is reduced, resulting in a so-called overoxidation state.

Third, the dough (A) is an agitator (1)
It is difficult to knead the whole body quickly and evenly because it goes around with it, but if you rotate the agitator (1) at high speed, you will also destroy the gluten network or break the bread dough. There is also a problem that the yeast tends to be down-heated, and the heat of the yeast is easily inactivated due to the high temperature of the dough.

[0009]

SUMMARY OF THE INVENTION The present invention intends to improve such a problem. As a method for producing bread dough useful for that purpose, firstly, flour, yeast, salt, and other necessary raw materials are used in a mortar. After containing it, the raw material was first added by adding water to once solidify it into soboro-like lumps.
Kneading action by rotation of the mortar, and then kneading by kneading the small lumps of the above-mentioned raw material with a pestle that moves up and down while the mortar is rotating, in order to form a whole large lump. Characterized by acting,

Secondly, flour, yeast, salt, and other necessary raw materials are stored in a mortar, water is added while the mortar is rotating, and the raw materials are gradually scooped with a pestle for vertical movement. Thus, the kneading action and the kneading action are performed in one continuous step in order to sequentially change the caking from the sobolo-like small lump group into one large lump as a whole,

Thirdly, by kneading flour, yeast, salt, and other necessary raw materials with water, a small lump group prepared in advance in a soboro shape or a large lump prepared in one dumpling shape is prepared. Is housed in a mortar, and the small lumps or large lumps are kneaded by a pestle that moves up and down while the mortar is rotating.

[0012]

According to the constructions of the first to third aspects of the invention, any one of the punches that moves up and down the raw material (M) contained in the mortar (31) while the mortar (31) is rotating ( By kneading in 30), the kneading action is performed,
Unlike the rotating agitator of the mixer mentioned at the beginning, there is no risk of destroying the gluten network, and it can knead efficiently and uniformly throughout the whole, and it has a fine texture and sufficient volume. You can get a good bread dough.

[0013]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The details of the present invention will be described below with reference to the drawings. FIGS. 1 and 2 show the whole bread dough shaving machine used for carrying out the invention. 1
1) is a punch drive motor built in the lower part, (1
2) Reference numeral 13 denotes a driven shaft and an intermediate shaft that are erected at the upper and middle positions in the machine housing 10 in parallel with the drive output shaft (not shown), both of which are pillow blocks. It is rotatably supported by (14) and (15).

(16) and (17) are a first intermediate pulley having a large diameter and a second intermediate pulley having a small diameter, which are installed in parallel on the intermediate shaft (13) so that they can rotate integrally with each other. A pulley (16) is drivingly connected to the drive pulley (18) on the drive output shaft via a first transmission belt (19). Reference numeral (20) is a driven pulley having a large diameter, which is also installed on the driven shaft (12) so as to rotate integrally therewith, and this driven pulley and the second intermediate pulley (17) on the intermediate shaft (13) are mutually connected. A second transmission belt (21) is wound around the space. (22) is the second transmission belt (2
The tension pulley of 1) is shown.

Further, (23) is a flywheel fitted to the end of the driven shaft (12) so as to be integrally rotatable, and a weight (24) is attached to a part of the circumferential surface of the flywheel. Has been done. (25) is also flywheel (2
On the circumferential surface of 3), the weights (24) and 180
The crank arm is connected by a pivot (26) to a position facing each other, and moves up and down by a certain stroke as the flywheel (23) rotates.

The connecting shaft (2) is attached to the upper end of the crank arm (27) so as to move up and down integrally with the crank arm (25).
8) is a punch lifting shaft assembled via the bearing (2
9) is supported by the machine casing (10). And
A punch (3) fixedly installed at the lower end of the lifting shaft (27).
0) is exposed to the outside of the machine casing (10). As is apparent from the above description, the punch (30) is a flywheel (2).
It is designed such that it moves up and down once for each rotation of 3).

Reference numeral (31) is a general term for a mortar that correctly faces the position directly below the punch (30), and as shown in FIG. 3, the upper fixed ring (31a) of the bottomless circular sliced body and the mating communication therewith. And a lower rotation receiving bowl (31b), whose fixed ring (31a) is the table surface (T) of the machine casing (10).
It is installed in a stable fixed state by a pedestal (32) that stands upright from the base.

On the other hand, the rotary bowl (31b) is
The mortar drive motor (33) installed in the inside (0) is driven to rotate about the vertical axis.
That is, (34) is a mortar rotating shaft that is erected on the lower side of the machine casing (10) while being positioned on the same vertical line as the punch lifting shaft (27), and integrally projects from the upper end portion thereof. Seat (3
5) is attached to the lower surface of the rotation receiving bowl (31b) so as to be integrally rotatable. Therefore, there is no gap at all on the lower surface of the rotary bowl (31b) due to the assembly with the mortar rotating shaft (34), and there is no fear that the raw material such as wheat flour or water will leak out.

(36) is a fixing bolt for fixing the seat (35) and the mortar rotating shaft (34), (37) and (38) are a pair of upper and lower bearings for supporting the mortar rotating shaft (34), and (39) is A driven pulley fitted onto the mortar rotating shaft (34) so as to be able to integrally rotate, and a drive pulley (41) on the drive output shaft (40) of the mortar drive motor (33);
It is transmission-coupled via a transmission belt (42).

Further, (L) is a parting line of the fixed ring (31a) and the rotary bowl (31b), which is formed as an inclined slope surface which rises outward as suggested by FIG. As a result, the leakage of flour and water is prevented. Moreover, the periphery of the parting line (L) is also covered by the cover flange (43) which integrally projects from the rotary receiving bowl (31b). Numeral (44) is a fluorine resin plate laid and integrated at the center of the inner bottom surface of the rotary receiving bowl (31b) to prevent the Teflon surface-treated on the rotary receiving bowl (31b) from falling off.

Reference numeral (45) is a cloth return vane facing the inside of the mortar (31), the base end of which is fixed to the upper fixed ring (31a) by a bolt (46) and the like. The tip portion extends beyond the above-mentioned parting line (L) and reaches into the lower rotary receiving bowl (31b). Then, during rotation of the rotating bowl (31b) in the mortar (31), the bread dough is flipped upside down so that the entire dough can be evenly swished by the punch (30). Is becoming

By rotating the rotary receiving bowl (31b), the bread dough put therein is also rotated, and the blades (45) can raise the dough during its operation. However, as long as it is possible to impart such an action, as suggested by the modification of FIG. 4 corresponding to FIG. 3, the entire mortar (31) itself is attached to the machine casing (1
0) fixed on the table surface (T), and the mortar rotating shaft (3
The saucer (47) assembled and fixed to the upper end of 4) faces the inside of the mortar (31) so that the saucer (47) can be rotated integrally with the saucer (47) from the circumferential surface of the saucer (47).
5) may be integrally projected.

Even with the mortar (31) having such a structure, the bread dough is rotated by the saucer (47). Also, although not shown, the mortar (31)
It is also possible to rotate itself as a whole, and to set a separate dough-turning blade that faces the inside from above in the direction opposite to that of the mortar (31).

Reference numeral (48) is a fluorine resin ring fitted and integrated with the upper edge of the opening of the rotary receiving bowl (31b),
The Teflon surface-treated on the rotation receiving bowl (31b) is prevented from peeling off due to rubbing against the cloth return blade (45). (49) is a water supply nozzle into the mortar (31), which is erected from the table surface (T) of the machine casing (10) from which an appropriate amount of cooling water is poured into the bread dough. ing. It is preferable to administer chilled water from the water supply nozzle (49) at the time of work in the summer or a warm area.

Reference numeral (50) is a blower for cooling the bread dough, which prevents the bread dough from being excessively heated to a high temperature and inactivating the yeast. For that temperature,
It is preferred to maintain at most about 30 degrees.

In any case, the lower surface of the pestle (30) when the pestle (30) is lowered and the mortar (31), especially the above-mentioned movements, are prevented so that the vertical movement of the pestle (30) and the rotational movement of the mortar (31) are not stopped. A fixed distance (H) is secured between the fluorine resin plate (44) and the upper surface of the tray (47).
This is set to about 10 to 15 mm in the present invention.

If the distance (H) is less than about 10 mm, the pressing force of the dough by the punch (30) will be excessive, destroying the gluten network, and even if the dough is rubbed the same number of times, Is more likely to cause breakdown. In other words, due to excessive kneading action, the elasticity is not lost, and a wet and strong adhesive state is obtained, making it difficult to perform make-up operation.

On the contrary, the above-mentioned distance (H) is about 15 mm.
If it is larger than that, even if the number and time of the smashing with the pestle (30) are increased, the pressing force does not work effectively as a kneading action of the bread dough.

In the present invention, when the bread dough is produced by using the dough whisker as described above, the raw materials (M) such as flour, yeast, salt, sugar and other necessary mixtures are first added to the mixture shown in FIG. As described above, the raw material (M) is kneaded by accommodating it in the mortar (31), rotating the mortar (31), and adding water in an appropriate ratio.

That is, about 50 to 70% by weight of water is preferably administered to a certain unit amount of wheat flour through the water supply nozzle (49) into the mortar (31) while the mortar (31) is kept constant. Rotate at speed. Then, in combination with the function of the dough return blade (45), the hydration action of the flour is promoted, and water is evenly attached to the surface of the flour particles, and eventually the soro-like shape as shown in FIG. It will be solidified by caking into the small lump group (M1).

In this case, in order to improve the efficiency of the hydration / kneading action, the mortar (31) may be intermittently rotated in the reverse direction,
Further, the cloth return blade (45) may be rotated in the direction opposite to that of the mortar (31). It does not matter if the operator inserts his hand into the mortar (31) to assist the above-mentioned operation. It is needless to say that the blower (50) is not operated during the hydration / kneading action in order to prevent the flour from scattering.

If water fouls on the flour particles and the raw material (M) is completely caking together as a soboro-like small lump group (M1), the mortar (31) continues to rotate as it is. However, as suggested by the chain line in FIG. 6, the small clusters (M1) are rubbed with a vertically moving pestle (30) to provide a kneading action. In that case, the blower (50)
To prevent the fabric from overheating.
In addition, in the summer or work in a warm area, it is preferable to add cooling water or chilled water from the water supply nozzle (49) into the mortar (31) and drool it.

Then, the above-mentioned small group (M1) also has the dough return blades (45) in the rotating mortar (31).
After being subjected to the inversion of the inside and outside, it is uniformly pressed from above by the pestle (30), and the water that has adhered to the surface in the previous step is also squeezed and penetrates into the inside, so that the strong viscoelasticity of wheat flour As a result, as shown in FIG. 7, one large lump (M2) is eventually fused and integrated into a dumpling state having a tough gluten network.

In particular, when the mortar (31) used is one in which only the lower rotary bowl (31b) as shown in FIG. 3 rotates, as compared with the modified example of FIG. A harmony effect can be imparted.

When the lid is covered and the small group (M1) is swished with the pestle (30) in the mortar (31) of FIG. 3, as shown in FIGS. Contrary to the rotation of the lower layer with the rotating bowl (31b), the upper layer only moves up and down without rotation, and the partition line (L) of the mortar (31) is used as a boundary between the upper and lower layers. , So to speak, a fluctuating action such as the displacement of the ground naturally occurs, and the upper layer of the dough collapses and is mixed into the central recess (S) that is depressed by the punch (30). This is because a kneading action which is extremely efficient and uniform can be imparted to the whole.

When the kneading action is completed and the development stage is reached, the dough bulges and even shines so that the surface of the large lump (M2) begins to expand elastically. The subsequent transition to primary fermentation will also give the dough a smooth fluidity.

In any case, unlike the agitator of the mixer described at the beginning, the punch (30) does not rotate, but only performs its simple vertical movement, and also bites or scratches the inside of the dough. The bottom surface of the large surface area of the dough does not rotate, but is merely hit repeatedly as the surface of the dough is in a soft touch relationship, so during the kneading operation of the dough, the gluten network once formed is ex post There is no risk of cutting or freeing protein and starch.

Nevertheless, in combination with the rotation of the mortar (31) and the function of the cloth return blades (45), the punch (30).
The kneading action by the can be efficiently and evenly applied to the entire dough.

Further, when compared with the rotating agitator described at the beginning, it can be said that the frictional heat given to the dough is small due to its high efficiency, but in addition to this, the operation of the blower (50) is performed. As a result, the dough is cooled even during the kneading operation, so there is no risk of insufficient expansion of the bread dough due to heat deactivation of yeast. In that sense, it is easy to obtain the desired bread volume.

Further, the mortar (31) is in an open state from beginning to end,
Since the punch (30) can be raised separately from the die (31), unlike the mixer described at the beginning, the inside of the punch (30) can be easily cleaned, and it can be said that it is beneficial for food hygiene. .. The large mass (M
2) is the process of fermentation, molding and baking,
It goes without saying that the product-bread can be finished.

First, as a first step, hydration / kneading of the raw material (M) is performed to once make a soboro-like small lump group (M1), and then as a second step, it is scooped up by a punch (30). I explained about the manufacturing method of applying the kneading action of
It is also possible to gradually produce the raw material (M) with a pestle (30) from the beginning of the kneading action to produce the kneading action under one step continuous with the kneading action.

Since the mortar (31) is constantly rotating at a constant speed and the dough also has a reversing action of the return vanes (45), the water is added to the mortar (31). This is because even if the pestle (30) gradually beats, the kneading action can be properly achieved without being hindered by the pestle (30).

Further, the hydration / kneading action of the raw material (M) is carried out separately from the rotation of the mortar (31) to preliminarily make a soboro-like small lump group (M1) or one dumpling-like large lump (M2). ) Is prepared in advance and housed in a mortar (31), the mortar (3
It is also possible to automatically and labor-savingly perform only the above-mentioned kneading action by the dough-stroking machine by scooping with the punch (30) during the rotation of 1).

[0044]

As described above, according to the present invention, as a method for producing bread dough, flour, yeast, salt, and other necessary raw materials (M) are stored in the mortar (31) and the raw materials (M ) Is once added to the soot-like small lump group (M
In order to solidify and solidify into 1), a kneading action is performed by the rotation of a mortar (31), and then, from the small lump group (M1) of the above-mentioned raw material (M) to an aggregate into one large lump (M2) as a whole, Since the small clusters (M1) are kneaded by the pestle (30) that moves up and down while the mortar (31) is rotating, the kneading action is surely achieved. There is an effect that it can be solved, the texture is fine, the volume is large, and the excellent dough that does not deteriorate in good taste at an early stage can be efficiently mass-produced.

In other words, the rotation of the mortar (31) efficiently achieves the hydration / kneading action of the raw material (M) containing wheat flour as a main component, and quickly solidifies it into a soboro-like small lump group (M1). As long as it is possible, while the mortar (31) continues to rotate, one large lump (M1) from the small lump group (M1)
Since it is a method of giving a kneading effect by scooping up and down with a pestle (30) to make a dumpling in 2), unlike the conventional rotating agitator, there is a risk of destroying the gluten network. As a result, as the volume of carbon dioxide gas increases, it is possible to form an optimal thin film that stretches and expands like a rubber balloon, so that the desired excellent bread dough can be obtained.

Such an effect can be achieved in exactly the same manner even if the configurations of claims 2 and 3 are adopted. This is because the kneading action is still applied by the punch (30) that is covered and moves up and down.

[Brief description of drawings]

FIG. 1 is a front view of a bread dough scraping machine used in the present invention.

FIG. 2 is a side sectional view of the dough scraping machine.

FIG. 3 is an enlarged cross-sectional view showing a die extracted.

FIG. 4 is a cross-sectional view showing a modified example of a die corresponding to FIG.

FIG. 5 is an explanatory view showing a state of containing raw materials in a die.

FIG. 6 is an explanatory diagram showing a small group formed by hydration / kneading of raw materials.

FIG. 7 is an explanatory view showing a large lump (bread dough) formed by a kneading action of a small lump group.

FIG. 8 is a schematic cross-sectional view showing a kneading action state by the die of FIG.

9 is a schematic plan view of FIG.

10 to 15 are explanatory views showing a kneading action process by a conventional mixer.

[Explanation of symbols]

 (M) ··· Raw material (M1) · Small lumps (M2) · Large lumps (L) · · Parting line (S) · · Recesses (T) · · Table surface (30) · Punches (31) · Mortar

Claims (3)

[Claims] 1. A flour-like yeast, salt, and other necessary raw materials (M) are placed in a mortar (31), and the raw materials (M) are first added with water to once obtain a soboro-like small lump. In order to solidify the group (M1) by caking, it is kneaded by the rotation of the mortar (31), and then from the small group (M1) of the above raw material (M) to the whole one large block (M2). In order to make it
A method for producing bread dough, which comprises kneading 1) with a pestle (30) that moves up and down while the die (31) is rotating. 2. Flour, yeast, salt, and other necessary raw materials (M) are contained in a mortar (31), and water is added during the rotation of the mortar (31).
By gradually squeezing with a pestle (30) that moves up and down, the kneading action and kneading are performed so that the soboro-like small lump group (M1) is gradually changed into a single large lump (M2). A method for producing bread dough, characterized in that the action and the action are performed in one continuous step. 3. A mixture of wheat flour, yeast, salt, and other necessary raw materials (M) with water to prepare a small lump group (M1) previously prepared in a soboro shape or a single dumpling shape. The large lumps (M2) that have been made are stored in a mortar (31), and the small lumps (M1) or large lumps (M2) are swung with a pestle (30) that moves up and down while the mortar (31) is rotating. A method for producing bread dough, which is characterized by a kneading action.