JPH0711592Y2 - Bread case for electrode type bread making method - Google Patents

Description

[Detailed Description of the Invention] [Industrial field of application] The present invention relates to a bread case in an electrode-type bread making method used when an electric current is directly applied to a bread dough to bake bread.

[Conventional technology]

In a conventional bread case of this type, as shown in FIG. 3, an insulating container 1 having a rectangular parallelepiped shape whose upper side is opened is formed of a heat insulating material such as wood, and the insulating container 1 is provided along the inner wall side on the longitudinal side. A pair of electrode plates 2 and 3 are arranged facing each other. Then, put the bread dough between the electrode plates 2 and 3 of this bread case, after fermenting in the fermentation chamber, if a voltage is applied between the electrode plates 2 and 3, through the dough of a good electric conductor containing salt in the dough. An electric current flows, heat is generated from inside the bread dough, and the bread dough is directly heated and expanded and baked.

At this time, in order for the bread to be uniformly expanded and baked,
First of all, the fermentation temperature (usually 38 ° C) in the fermentation chamber is equally transmitted to the bread dough in the bread case, and the bread dough is fermented and aged evenly. Secondly, the bread dough is baked during the electric current baking. At least two conditions are required: the temperature difference between the central portion and the outside should not be large.

[Problems to be solved by the device]

However, in the conventional bread case, the opposing inner wall surfaces 1A, 1A on the shorter side are exposed to the heat insulating material constituting the insulating container 1, for example, wood, and are arranged on the long side of the inner wall surface of this wood. Since the thermal conductivity is much inferior to that of an electrode plate (usually an aluminum-coated iron plate), the fermentation temperature in the fermentation chamber is not immediately transmitted to the bread dough, especially during the winter season or when making the best bread in the early morning. The inner wall surface 1A, 1A of the wood is cold and it is hard to warm up easily, and the fermentation temperature in the room is not sufficiently transmitted to the exposed bread dough surface in contact with the inner wall surface 1A, 1A of the wood. There was a problem that the dough near the wall surface was insufficiently fermented and aged.

Also, when baking the bread dough with an electric current applied, the opposing inner wall surfaces 1A, 1A on the short side, which are the coldest in the winter season and early in the morning, warm up against the internal temperature of the bread dough to be heated. It takes time, and on the contrary, the portion of the bread dough near the exposed inner wall surfaces 1A, 1A of the exposed wood is deprived of heat, resulting in a large temperature difference between the central portion and the outside of the bread dough, and the baking temperature increases. There was a problem that it was not evenly distributed.

For the above reasons, the bread that was baked in the winter season or early in the morning using the conventional electrode type bread case is in the state of raw baking near the part that was in contact with the exposed inner wall of the wood. And had no commercial value. In particular,
Most of the bread baked in this way is used to make bread crumbs, but even in this case, the raw baked portion must be removed, and bread crumb makers were eager to eliminate this waste. .

Therefore, the present invention was devised in response to this aspiration, and has developed a bread case in the electrode type baking method capable of baking evenly even under conditions such as the winter season and the first morning. The purpose is to provide.

[Means for Solving the Problems]

In order to achieve the above-mentioned object, the present invention provides a bread case in an electrode-type bread-making method in which a pair of electrode plates are face-to-face arranged on one opposing inner surface of an insulating container formed of a heat insulating material and having a rectangular parallelepiped shape, It is configured by disposing a plate body having a good thermal conductivity, which has been subjected to an electrical insulation treatment, on the other opposing inner wall surface of the insulating container. Further, the plate body may be further laid along the bottom surface of the insulating container.

[Action]

According to the bread case in the electrode-type bread making method configured as described above, since the thermal conductivity of at least the inner peripheral side wall surface of the bread case is good, the fermentation temperature and the baking temperature are evenly transmitted, and therefore the bread dough On the other hand, it can be fermented and aged in a uniform state and further baked.

[Embodiment] An embodiment of the present invention will be specifically described below with reference to the drawings.

FIG. 1 shows a typical embodiment structure of the present invention (first embodiment), in which a pair of electrodes are provided on opposite inner wall surfaces on the longitudinal side of an insulating container 1 formed of wood and having a rectangular parallelepiped shape. Board 2,
Basically, it is the same as the conventional bread case of this type in that 3 is installed facing each other, but in the case of the present invention, the electrical insulation is provided on the opposite inner wall surface of the insulating container 1 on the shorter side. The greatest feature is that the plate bodies 5 and 6 with good thermal conductivity provided with the insulating coating 4 are arranged.

Examples of the plate bodies 5 and 6 having good thermal conductivity described above include, for example,
Copper, aluminum, iron, alloys thereof, or the like are used, and a coating 4 which is electrically insulated with Teflon (registered trademark), melamine resin, glass, or the like is applied thereto.

In the drawings showing the first embodiment, each plate 5, 6 has folding pieces 5A, 6A along the upper end surface of the insulating container 1, and further each electrode plate 2, 3 and plate 5, 6 means that a small gap G is provided at each corner of the insulating container 1.

A predetermined amount of bread dough that has undergone the primary fermentation and degassing with a roller is placed in the electrode-type bread case 10 configured as described above, and the bread dough is secondly placed in the fermentation chamber (usually 38 ° C., 85% humidity). Subsequent fermentation is performed, but at this time, the bread case 10 has its inner peripheral side wall surface surrounded by the electrode plates 2 and 3 and the plate bodies 5 and 6, and since both have good thermal conductivity,
The surrounding electrode plates 2 and 3 and the plate bodies 5 and 6 are immediately warmed by the temperature in the fermentation chamber, and the fermentation temperature can be quickly transmitted from the surroundings to the bread dough that is in contact therewith, so that a temperature suitable for fermentation can be given evenly.

Also, after finishing the secondary fermentation, the bread dough between the electrode plates 2 and 3 is directly heated by passing an electric current in the baking machine to bake the bread. Since the electrode plates 2 and 3 and the plate members 5 and 6 immediately rise to a temperature equivalent to the temperature of the bread, the amount of heat taken during the baking of the bread is small, and the baking can be performed uniformly and evenly. Further, at this time, since the plate bodies 5 and 6 are provided with the electrically insulating coating 4, there is no adverse effect on the heating action due to the current flowing in the bread dough.

FIG. 2 shows another embodiment (second embodiment) of the present invention. The difference from the first embodiment is that it has a bottom plate body having an electrically insulating coating 4 and good thermal conductivity. Insulation container 1
Is laid on the bottom surface of the plate, and both ends on the long side are connected to the lower ends of the plate bodies 5 and 6. According to this, since the bottom plate 7 having good thermal conductivity is present on the bottom surface, the secondary fermentation and expansion baking of the bread dough can be performed evenly and uniformly.

In the above-described first and second embodiments, the folding pieces 5A and 6A are provided on the upper end portions of the plate bodies 5 and 6 in order to improve the heat sensitivity, but the folding pieces are provided on the plate bodies 5 and 6. It may not be provided. Also,
In the first and second embodiments, the plate bodies 5 and 6 and the bottom plate body 7 are arranged with a slight gap G between them and the electrode plates 2 and 3, respectively, but this is not necessarily the case. Alternatively, it may be in contact with the electrode plates 2 and 3 with the electric insulating coating 4 interposed.

[Effect of device]

As described above, according to the present invention, the thermal conductivity of the inner peripheral surface of the bread case is improved, and it is possible to pass the electric current directly to the bread dough and bake the bread as in the conventional case.
Warmth and heat are transmitted in a uniform state around the bread dough and can be kept warm in an insulating container molded with heat insulating material,
Therefore, the fermentation and aging of the bread dough and the expansion baking are uniformly performed, and the optimum bread having a uniform inner phase can be baked. Therefore, for example, a bread crumbs trader can utilize the baked bread as bread crumbs without waste, and can obtain good results in the national economy.

Further, according to the present invention, since the portion which has hitherto been in contact with the inner wall surface made of wood, for example, has a plate body with better lubricity than that, the expansion rise of the bread dough during fermentation and baking is on the inner peripheral side surface. Smooth and even along, it can bake well-shaped plump bread.

[Brief description of drawings]

FIG. 1 is a perspective view showing an embodiment of the present invention with a part cut away.
FIG. 2 is a perspective view showing another embodiment of the present invention partially cut away, and FIG. 3 is a perspective view showing a conventional example. 1 ... Insulating container, 2,3 ... Electrode plate, 4 ... Electrical insulating coating, 5,6 ... Plate, 7 ... Bottom plate

Claims (2)

[Scope of utility model registration request] 1. A bread case in an electrode-type bread making method, wherein a pair of electrode plates (2, 3) are face-to-face arranged on one opposing inner surface of a rectangular parallelepiped insulating container (1) formed of a heat insulating material. A plate body (5, 5) having a good thermal conductivity, in which the other insulating inner wall surface of the insulating container (1) is coated with an electric insulating coating (4).
Bread case in the electrode type bread making method with 6) 2. A bottom plate (7) having a good thermal conductivity, which has been subjected to an electric insulation coating treatment, is connected to the lower end of the plate (5, 6) and is laid on the bottom surface of the insulating container (1). The bread case in the electrode type baking method according to claim 1.