JPH0578375B2 - - Google Patents

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention provides a method for easily and densely mixing flour, yeast, sugar, etc., which are ingredients for bread, with relatively low power, for example, in the bread making process. It's about the kneading that can be done.

(Prior Art) Generally, the bread manufacturing process is divided into five steps. The first step is to mix the main ingredients for making pins, such as flour, yeast, and sugar, with water and knead them.
It is a process. The second step is a step in which the main material kneaded in the first step is fermented at a temperature of, for example, 18 to 30 degrees Celsius to swell. The third step is to crush the inflated product in the second step to remove gas. The fourth step is a step in which the product produced in the third step is subjected to second fermentation at a temperature of, for example, 18 to 30°C. The fifth step is a step of baking the product after the second fermentation at a temperature of 180 to 200°C.

To explain the first step in more detail, the conventional first step is to mix flour, the main ingredient of bread, with a predetermined amount of sugar, yeast, salt, and water, and then add this mixed ingredient to the mix. Knead. It consists of repeated movements such as folding and tearing, which is expected to knead the gluten present in the flour and make the dough sticky.

This "kneading" process requires a lot of effort and is actually difficult to do manually.
Both at home and in mass-producing bread factories, baking is now being done not by hand but by kneaders using electrical or mechanical power.

(Problems to be Solved by the Invention) However, conventional kneaders "knead" the above-mentioned bread ingredients and water put into a pot by rotating a stirrer made of a combination of blades or thin rods. During the process, it is unavoidable that the blade or stirrer cuts the sticky dough, and the local heat generated at that time has a negative effect on the dough, resulting in the dough not being as expected. The inventor's experiments have revealed that it is difficult to obtain this.

As a result of many experiments over many years, the present inventor has discovered that in order to make good bread dough, it is necessary to mix the bread ingredients thoroughly, then combine flour proteins and water to efficiently produce gluten, and to promote the binding. I found that it was necessary. However, conventionally, there is a problem in that the gluten is cut in the above-mentioned first step of "kneading", and the resulting local heat generation has an adverse effect on the dough.

(Means for Solving the Problems) In view of the above-mentioned current situation, the present invention improves the mixing of bread ingredients and the binding of flour proteins and water, and minimizes gluten cleavage, so that local There is little generation of heat generation, and bonding of fabrics can be effectively promoted. This type of kneader is intended to provide a parabolic radial free raised part at a predetermined position in the radial direction on a disk-shaped substrate having a predetermined wall thickness, extending from a predetermined height below the center to the periphery of the substrate. A plurality of are provided, and the end surface of the rear end of the protrusion in the rotational direction is a vertical surface or an inclined surface inclined outward or inward toward the rear or front in the rotational direction, and the front side in the rotational direction from the vertical surface is The pot is equipped with a mixer having a parabolic radial surface of 90 degrees or less with respect to the vertical plane, a pot with an open top, and a mixer rotatably attached to the center of the bottom of the pot. One or more protrusions formed at a certain angle of inclination with respect to the vertical line of the center axis of the pot are provided on the inner periphery of the pot, and the mixer is placed at a predetermined position in the radial direction on the disk-shaped substrate. It has a plurality of protrusions in a radial shape extending from a predetermined height below the board to the periphery of the substrate, and the rear end surface of the protrusions in the rotational direction is a vertical plane, or outward or inward in the rearward or forward direction in the rotational direction. Each of these features is characterized in that it is an inclined surface that is tilted in a direction, and that the front side of the vertical surface in the rotational direction is a parabolic radial surface that is at an angle of 90° or less with respect to the vertical surface.

(Example) The present inventor discovered that the conventional kneader of this type has no choice but to cut the gluten of bread ingredients, especially in the kneading process, as mentioned above, and that this has an adverse effect on the bread ingredients. In view of this, after various experiments, it was discovered that a kneader as described below with reference to FIGS. Special application (1986-267285) was filed.

Since the above-mentioned kneader, which was invented earlier, is the basis of the present invention, we will first explain the first part about the kneader.
7-e will be explained.

In FIGS. 1 to 3, 1 indicates a pot. The diameter of the lower part of the pot 1 gradually increases from the bottom to the upper part, but the upper part is formed into a hollow cylindrical shape with the same diameter, and the upper surface is open.

A protrusion 9 is provided at a predetermined position on the inner circumference of the pot 1.
However, for example, on the corresponding outer periphery of pot 1,
As shown on the right side outer periphery of FIG. 3, by applying force, it is possible to form a depression toward the center of the pot. In this case, 91 is the highest protrusion line, and from the protrusion line 91, one side is the inclined part 11,
The other end is connected to the corresponding inner peripheral portion via the inclined portion 10. The protruding line 91 has a certain inclination angle α with respect to the center vertical line of the pot 1, e.g.
It is formed to have an angle of about 20° to 45°. Also,
As shown in FIG. 3, when the mixer 2, which will be described later, is set to rotate in the R direction, it is preferable that the inclined surface 10 with respect to the rotational direction be a rising inclined surface as sharp as possible.

According to the inventor's experiments, the inclination angle of the protruding line 91 is about 20° to 45°, and the counterclockwise angle between the inclined surface 10 and the circumferential speed direction of the mixer 2 at the rising position of the inclined surface 10 is If the angle is about 50° to 80°, as will be described later, during the process of kneading bread ingredients, as the mixer 2 rotates, a rotational force in the counter-rotational direction is applied along the inclined upper surface of the mixer 2. This is preferable in that the applied fabric and the fabric folded from the vertical plane at the rear end in the rotational direction onto the adjacent substrate 3 at the rear in the rotational direction are compressed sufficiently downward by the inclined surface 10.

One or more protrusions may be arbitrarily provided at predetermined positions on the inner circumference of the pot 1, but according to the experiments of the present inventor, a preferable kneading force can be obtained when three protrusions are provided at equal intervals on the inner circumference of the pot 1. It turns out that.

The pot 1 is made of metal such as aluminum or stainless steel, and if it is made of aluminum, an alumite layer is formed on the inner circumferential surface and the bottom surface.
In the kneading process which will be described later, it is preferable to avoid as much as possible the adhesion of a part of the unified mass made of the bread material to the inner periphery and bottom of the pot.

A mixer 2 is rotatably attached to the center of the bottom of the pot 1. Details of mixer 2 are shown in Figure 4 a to e.
is shown. The purpose of using mixer 2 here is that it does not repeatedly mix and disperse gluten during the kneading process, like conventional kneader agitators of this type, but for example, when kneading by hand. This is to make it clear that the binding of gluten is promoted by repeating the same action as "kneading". Reference numeral 3 denotes a disk-shaped substrate having a predetermined thickness, and a parabolic radial protrusion 6 extending from a center portion 5 to a peripheral edge 31 is formed as one body at a predetermined position on the substrate 3. Assuming that the mixer 2 is rotated in the R direction, the rear end face in the rotation direction is formed on the vertical plane 4 extending from the center 51 of the central part 5 to the peripheral edge 31, and is inclined downward from the upper surface of the vertical plane 4 forward in the rotation direction. The surface 6 is formed as one body in a parabolic radiation starting from the center part 5, and contacts the hem 52 of the center part 5 and the upper surface of the substrate 3 as one body, for example, at a portion indicated by a dotted line 61. The lower end of the vertical surface 4 is connected to the skirt 52 of the center portion 5 and the upper surface of the substrate 3 as one unit. In this example, as a preferred example, the angle β of the inclined surface 6 with respect to the vertical surface 4 is appropriately set within the range of about 30° to 90° depending on the compressive force to be applied to the fabric, as will be described later. The height of the vertical surface 4 is equal to the height of the protrusion 9 formed on the inner circumference of the pot 1.
It is located slightly below the midpoint of

Pot 1 with such a configuration is case 12.
mounted on top. A rotating shaft 13 is attached through a through hole 15 provided in the center of the pot 1 and the case 12. One end of the rotating shaft 13 is attached to the center of the lower surface of the mixer 2, and the other end is attached to a joint 14 coupled to a drive motor (not shown).

Flour, which is the main ingredient of bread, is prepared using a known method.
After putting ingredients such as yeast, sugar, and salt into the pot 1 in a known ratio, the mixer 2 is moved at a predetermined speed by the arrow R shown in FIG. 3 by driving the drive motor. Rotate in the direction.

In this case, if the rotational speed of the mixer 2 is maintained within a predetermined range, as the mixer 2 rotates, the bread ingredients and water will be affected by the centrifugal force and rotation in the counter-rotational direction by the mixer 2. While receiving the force, the slope 10 receives a force that pushes it downward, and after rising along the upper surface of the slope 6, the vertical surface 4 and the hem 52 of the substrate 3 adjacent thereto at the rear in the rotational direction and a peripheral upper surface. During rotation, the particles are sucked into the recess 41 under reduced pressure, and by repeating this operation, in the process of moving cyclically, the particles are combined into a ball-shaped object, and finally into one unified mass.

After this stage, the kneading process begins with the mixer 2.

As the mixer 2 rotates, the uniting mass 16 receives a centrifugal force from the disc-shaped substrate 3, is pressed toward the inner circumference of the pot 1, and receives a compressive force, while the fifth
As shown in Fig. 5b, while applying a rotational force in the direction opposite to the rotating direction of the mixer 2, as shown in Fig. 5b,
It is sufficiently compressed between the inclined surface 10 of the protrusion 9 and the inclined surface 6 of the mixer 2 during the upward movement along the inclined surface 6.

In this case, since the consolidation mass is usually large enough to cover the mixer 2, the recess 41 formed by the vertical surface 4 and the adjacent upper surface of the substrate at the rear in the rotational direction is in a reduced pressure state. , and a rotational force opposite to the direction of rotation of the mixer 2 is applied to the dough, so that the unity mass 16 that reaches the upper surface of the vertical surface 4 has a strong force as shown in FIG. 5c. It gets sucked in and folded so that it falls over. Then, it is compressed downward as shown in FIG. 5d in proportion to the angle of inclination of the inclined surface 10 of the mass spot 1 folded into the recess 41. In this way, the uniting mass is given the so-called "kneading" in the so-called "hand kneading", that is, without cutting the dough, and the kneading is repeated in the same manner.

In the above example, the surface 4 at the rear in the rotational direction of the mixer 2 is a vertical surface, but if it is desired to increase the suction force to the recess 41 at the rear in the rotational direction of the vertical surface of the bread material, the vertical surface 4 , in the direction of rotation, for example
Inwardly incline 43 at an angle of 30° or less, and if it is desired to reduce the suction force of the bread ingredients, the vertical surface 4 is outwardly incline 42 backward in the direction of rotation, for example, at an angle of 30° or less. As a result of the inventor's experiments, it has also been found that this is good.

An example of a second mixer is shown in FIGS. 6a-c.

When this mixer is compared with the first mixer, the first mixer is formed with a parabolic radial inclined surface 6 that slopes downward in the direction of rotation of the vertical surface 4, but the first mixer is The mixer 2 has protrusions 7 that are at the same height in the rotational direction from the vertical surface 4a, and are formed as one body in a parabolic radial pattern from the center 51 of the central part 5 of the mixer 2 to the peripheral edge 31, The difference is that the end surface 8 in the rotation direction is substantially perpendicular or a surface inclined outward within 30 degrees. In this mixer, the upper surface area of the protrusion 7 is usually about 1/8 to 1/6 of the upper surface of the mixer 2 including the center, as a preferred example.

Even with this configuration, at the stage of mixing the bread ingredients, sufficient mixing is possible by rotating the mixer 21 as in the first example, and at the stage of kneading, the rotation of the mixer 21 As a result, the united mass is compressed in the inner circumferential direction of the pot 1 by centrifugal force, and while being given a rotational force in the counter-rotation direction, it is first sufficiently compressed at the end face 8 at the front in the rotation direction and forms a protrusion. The dough 16 rises to the upper surface of the pot 7, is sufficiently compressed between the upper surface of the protrusion 7 and the inclined surface 10 of the protrusion 9 of the pot 1, and is given a rotational force in the counter-rotational direction. In the vertical plane 4a, the dough is bent with an overturned mold into the concave portion 41a at the rear of the end face in the direction of rotation, and is compressed downward by the inclined surface 10 of the pot 1, making it possible to effectively pound the dough. When the specifications are the same, in the second mixer, the dough is placed on the vertical or inclined surface, which is the end surface 8 in the direction of rotation, and on the first mixer.
It is compressed more strongly than in the first mixer, and furthermore, the distance between the upper surface of the protrusion 7 and the sloped surface 10 of the pot 1 is relatively narrower than that between the sloped surface 6 and the sloped surface 10 in the first mixer. Therefore, a stronger compressive force is applied to the dough than in the first mixer. Therefore, it is more suitable for kneading dough such as udon, which is harder than bread dough.

7a to 7e show the third mixer, and when the third mixer 22 is compared with the first mixer,
In the first mixer, a parabolic radial inclined surface 6
is inclined downward from the vertical surface 4b forward in the rotational direction, but in the third mixer, the parabolic radial inclined surface 62 is downwardly arcuate from the vertical surface 4b forward in the rotational direction. are different.

In the third mixer, bread ingredients can be mixed well in substantially the same manner as in the first embodiment. At the stage of kneading the dough, the inclined surface 62
are formed in an arc shape, so if the specifications are the same, the compressive force on the fabric due to the arc-shaped inclined surface 62 and the inclined surface 10 will be the same as that of the end surface 8 in the rotational direction of the second mixer and the protrusion. 7 Top surface and inclined surface 10
However, it is larger than the compressive force on the fabric due to the downwardly inclined surface 6 and the inclined surface 10 of the first mixer.

Therefore, the fabric of the third type of mixed tail is harder than that of bun,
It is softer than udon and is suitable for kneading buckwheat dough, for example.

In the second and third mixers, similarly to the first mixer, the vertical surface 4 at the rear in the rotational direction is
The suction force of the fabric can be adjusted by making a and 4b inclined surfaces in the rotation direction or backward in the rotation direction, for example, within 30 degrees.

As is known from the above, the mixer described so far has, on the one hand, a rear end face in the direction of rotation in the vertical plane 4, 4;
a, 4b or in the direction of rotation, or backward in the direction of rotation, for example, with inclined surfaces 42, 43 within 30°,
Parabolic radial protrusions 7 are formed at the same height level from the upper surface in the rotation direction, and the end surface in the rotation direction is a vertical surface 8. Between the case of a downwardly inclined radial inclined surface 6,
Including all shapes. The actual settings are then selected depending on the compressive force to be applied to the fabric.

As a result of numerous experiments conducted by the present inventor, it has been confirmed that the above-mentioned kneader can effectively solve the problems of the conventional kneaders mentioned above. However, the present invention is based on the above-mentioned kneader. and
It is an attempt to provide other needs.

When the kneader according to the present invention is compared with the above-mentioned kneader, it differs mainly in the following two points.

(1) Multiple protrusions are provided on the board. (2) The height of the center of the board is sufficiently higher than the protrusions. Therefore, the configuration of the pot 1 including the protrusion 9 etc. is the same.

A first embodiment of the invention is shown in FIGS. 8a-c.

The first embodiment corresponds to the mixer 2 shown in FIGS. 4a to 4e, and in FIGS.
The same symbol as that shown in e indicates the same component. 6a corresponds to the protrusion 6 in FIG. 4, but in FIGS. 8a to 8c the protrusion 6a corresponds to the substrate 3.
Two of them are provided in the upper part separated by approximately 180 degrees, and in FIG. 8d, which shows the second embodiment, three are provided in a part separated by approximately 120 degrees. Of course, three or more may be provided if necessary.

When the pot 1 and the mixer have relatively small diameters, the mixer 2, 21,
22, it is sufficient to provide one protrusion 6, 7, 62, but when the diameter of the pot and mixer becomes large, it is better to provide a plurality of protrusions 6a to knead the dough more efficiently. can. This has been confirmed by the inventor's experiments.

In this case, the rotational direction rear end surface of the protrusion 6a and the inclination angle with respect to the rotational direction rear end surface are the same as those of the protrusion 6 in FIGS. 4a to 4e.

On the other hand, the height of the center portion 5a in FIGS. 8a to 8d is set to be sufficiently higher than the protrusion 6a. This is due to the following reasons.

When a plurality of protrusions 6a are provided on the substrate 3,
Particularly during the kneading process, although it is an exceptional case, the dough sometimes straddles the upper surface of the center and stays there.

If the dough stays on the upper surface of the center part,
The kneading as described above with respect to FIGS. 4a to 4e is not performed, and the mixer simply rotates in vain.

As shown in FIGS. 8a to 8d, if the height of the center part 5a is made sufficiently large, even if the force applied to the fabric is tilted in the upward direction of the center part, the pot 1 will hit the peripheral wall of the center part 5a. Since it is returned in the inner circumferential direction, the above-mentioned difficulties do not occur.

In order to achieve this purpose, the height of the center part 5a can be made as high as desired, but from the point mentioned above, during the kneading process, if the dough should be pushed upwards above the center part 5a. The diameters of the pot and mixer, and the protrusions formed on the mixer should be adjusted so that even if a force is applied, the dough does not straddle the upper surface of the center part and has a sufficient height to hit the peripheral wall and return. It is appropriately set according to the number of 6a, the capacity of the dough, and the rotation speed of the mixer. In the present invention, since the height of the center portion 5a is set as described above, the protrusion 6a is not formed from almost the top surface of the center portion 5a, unlike the mixer 6 shown in FIGS. 4a to 4e. It is formed in a parabolic radial shape centered on the center 51, extending from a predetermined peripheral wall below the upper surface of the center portion 5a to the peripheral edge 31.
If the specifications are the same, in reality, in the center portion 5a, the horizontal plane passing through the lower peripheral wall corresponding to the height of the center portion 5 is approximately the same horizontal plane as the upper surface of the vertical surface 4 at the rear end of the protrusion 6a in the rotational direction. It is set so that

Even as a configuration like the present invention, FIGS. 1 to 7 e
The bread ingredients can be mixed and the dough mass can be kneaded using the same principle as in the mixer shown in . In particular, in the present invention, since a plurality of protrusions 6a are formed on the mixer, mixing and kneading can be performed effectively. Further, the kneading process will not be interrupted due to the lumped mass staying above the center of the substrate 3.

Figures 9a to 9c show a third embodiment of the invention.
The third embodiment corresponds to the mixer 21 shown in FIGS. 6a to 6c, and in FIGS.
The same symbols as those shown in ~c indicate the same constituent elements. In FIGS. 9a to 9c, a parabolic radial protrusion 7a corresponding to the protrusion 7 is approximately on the substrate 3.
Two pieces are provided at 180°, and in FIG. 9d showing the fourth embodiment, three pieces are formed at approximately 120°, and the height of the center portion 5b is increased as in the first embodiment. The height is sufficiently higher than the protrusion 7a. or,
Although not shown, in correspondence with the mixer shown in FIGS. 7a to 7e, a plurality of protrusions 62a are formed and the height of the center portion 5C is made sufficiently large, as in the first to fourth embodiments. It is also possible to realize a compact mixer.

In the present invention, the rear end surfaces in the rotational direction of the protrusions 6a, 7a, etc., their heights, and the angle of inclination of the inclined surfaces with respect to the rear end surfaces may be approximately the same as those of the mixer shown in FIGS. 1 to 7e. Since a plurality of protrusions are provided on the substrate 3, the compressive force to be applied to the united mass will be taken into account and will be appropriately set according to practical needs.

(Effects of the Invention) The main effects of the present invention are as follows.

(1) Conventional kneaders of this type all have a structure in which the dough must be cut with an agitator, especially during the kneading process, which generates localized heat in the dough, which has an adverse effect on the dough. However, the present invention kneads the dough through a series of actions of compression, folding, and compression while applying rotational force to the dough.
This does not occur as much as possible, and localized heat generation due to cutting the dough can be avoided as much as possible, so the dough can be kneaded well.

(2) The mixer according to the present invention has a simple structure, as it is only necessary to form projections in a predetermined parabolic radial shape extending from the center of the disc-shaped substrate to the periphery, and is unlike anything seen in the past. , it is possible to knead the dough well.

(3) Moreover, according to the present invention, since a plurality of protrusions are provided on the substrate, it is possible to mix bread ingredients, etc., and especially to knead the dough mass efficiently.
In addition, since the height of the center of the mixer is sufficiently higher than the protrusion, the kneading will not be interrupted due to the lump mass straddling and staying on the upper surface of the center during the kneading stage. , etc., its technical effects are remarkable.

[Brief explanation of the drawing]

Fig. 1 is a front view showing the overall configuration of a kneader that can effectively solve the problems of conventional kneaders, Fig. 2 is a plan view of Fig. 1, Fig. 3 is a longitudinal sectional view of Fig. 1, and Fig. 4 is a plan view of Fig. 1.
Figure a is an enlarged plan view showing the mixer used in the kneader of Figures 1 to 3, Figure 4b is a front view of Figure 4a, Figure 4c is a right side view of Figure 4a, Figure 4d
is a rear view of FIG. 4a, FIG. 4e is a left side view of FIG. 4a, and FIGS. 5a and b are respectively FIGS. 4a to e.
5c and d are side views for explaining the action of the mixer shown in FIG. 6a is an enlarged plan view showing the second mixer used in the kneader shown in FIGS. 1 to 3, FIG. 6b is a front view of FIG. 6a, and FIG. 6c is the right side of FIG. 6a. 7a is an enlarged plan view showing the third mixer used in the kneader shown in FIGS. 1 to 3; FIG. 7b is a front view of FIG. 7a; FIG. 7c
is a right side view of Fig. 7a, Fig. 7d is a rear view of Fig. 7a, Fig. 7e is a left side view of Fig. 7a, Fig. 8a
FIG. 8b is a plan view showing the first embodiment of the present invention.
is a front view of FIG. 8a, FIG. 8c is a right side view of FIG. 8a, FIG. 8d is a plan view showing the second embodiment of the present invention, and FIG. 9a is a front view of FIG. 9b is a front view of FIG. 9a, FIG. 9c is a right side view of FIG. 9a, and FIG. 9d is a plan view showing the fourth embodiment of the present invention. FIG. 1...pot, 2, 21, 22...mixture, 3
... Disk-shaped substrate, 4, 4a, 4b ... End surface of the rear end in the rotational direction of the parabolic radial protrusion, 5a, 5b ...
Center part of disk-shaped substrate, 6a, 7a... protrusion, 8
. . . end face of the protrusion 7 in the rotational direction, 9 . . . the protrusion of the pot.

Claims (1)

[Scope of Claims] 1. A plurality of parabolic radial free raised portions extending from a predetermined height below the center to the periphery of the substrate are provided at predetermined positions in the radial direction on a disk-shaped substrate having a predetermined wall thickness, The end surface of the rear end of the protrusion in the rotational direction is a vertical plane or an inclined surface inclined outward or inward toward the rear in the rotational direction or the front in the rotational direction, and the front side in the rotational direction from the vertical plane is relative to the vertical plane, 90°
A kneader equipped with a mixer with a parabolic radial surface as shown below. 2 Consisting of a pot with an open top and a mixer rotatably attached to the center of the bottom of the pot, the inner periphery of the pot is formed at a certain angle of inclination with respect to the vertical line of the center axis of the pot. One or more protrusions are provided, and the mixer has a plurality of parabolic radial protrusions extending from a predetermined height below the center to the periphery of the substrate at predetermined positions in the radial direction on the disc-shaped substrate. The rear end surface of the protrusion in the rotational direction is a vertical surface or an inclined surface inclined outwardly or inwardly toward the rear or the front in the rotational direction, and the front end surface in the rotational direction from the vertical surface is parallel to the vertical surface. On the other hand,
A kneader consisting of a parabolic radial surface of 90° or less. 3. The kneader according to claim 2, wherein the parabolic radial surface is an arcuate surface.