JPS61149037A - Production of bread and cake - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] [Industrial Field of Application] The present invention provides a method for producing sita bread, cakes, etc., which enables everything from fermentation of dough to roasting to be carried out in one heating housing. It is related to

[Conventional technology]

The production of bread, cakes, etc. requires separate fermentation and roasting operations, but in general, fermentation, especially in the case of bread, is carried out at an ambient temperature of around 37"C in the heating housing, and Baking is done at around 200°C.

Therefore, since there is a large difference in temperature between fermentation and roasting, it is difficult to perform the entire process from fermentation to roasting in one heating housing, so fermentation and roasting must be performed in separate heating housings, or Once fermented bread dough was removed from the heating housing, the atmospheric temperature within the housing was raised to the temperature required for roasting, and then the bread dough was placed back into the heating housing and roasted.

[Problem that the invention seeks to solve]

The present invention eliminates the inconvenience and drawback of requiring one heating action for fermentation and one heating temperature for roasting, or two heating housings, as in the above-mentioned conventional technology, and allows all processes from fermentation to roasting to be carried out in one heating housing. It was designed so that it could be carried out.

[Means for solving problems]

At least one sensor for measuring the temperature of the atmosphere inside the heating housing and a sensor for measuring the temperature of the center of the fabric of the workpiece are installed in the heating housing that uses a light emitter in the infrared or far infrared wavelength range as a heat source. The irradiation amount of the infrared or far-infrared radiator is adjusted to 4'N depending on the temperature change of both sensors and the elapsed time, so that fermentation and roasting of the dough are performed in one heating housing. It is characterized by:

〔Example〕

Embodiments of the method of the present invention will be described in detail based on the drawings.
) is a heating housing, and (2) is an infrared or far-infrared radiator, which uses oxidized ceramics, heaters, quartz tube heaters, infrared lamps, etc. (3) is a workpiece dough mounting plate, (4) is a workpiece dough, (5) is a sensor for measuring the temperature of the atmosphere inside the heating housing, (6) is a sensor for measuring the temperature at the center of the workpiece dough, (7) is used as a damper for air relief.

[Function] Based on the above embodiment, in this example, an oxide ceramic heater is used, and a radiator that mainly emits red wavelength of ~2Sμ dark wavelength is used to describe the function when baking bread. Place the bread dough (4), which is the workpiece, on the workpiece dough mounting plate (3) in the heating housing (1), and set the temperature at the center of the workpiece dough at an appropriate temperature. After inserting the measurement sensor (6), insert the infrared emitter (2)
), the bread dough (4) is irradiated with infrared rays mainly having a wavelength of /~2jl. At this time, adjust the amount of infrared radiation so that the ambient temperature of the heating housing is around J7'C and the temperature of the center of the dough does not exceed 379C, and □ Set the elapsed time required for fermentation. Oh(no)

Next, once the fermentation is complete, the infrared emitter (2)
By adjusting the amount of infrared radiation to the amount necessary for roasting, roasting work can be started in a short time.

As a result of this roasting operation, the center temperature sensor (6) of the workpiece dough at the center of the bread dough reaches a temperature of 100°C to 100°C.
'C is detected and the point at which the inside of the bread is regarded as the end of roasting, and by adjusting the amount of infrared Ils radiation so that the atmospheric temperature inside the heating housing does not exceed around 200'C, the surface of the bread is This prevents excessive scorching.

〔effect〕

Baking of bread is carried out by the above-mentioned action, but by setting the elapsed time commensurate with the breads and cakes that are simultaneously produced, it is possible to not only produce breads and cakes without baking defects, but also to The amount of infrared rays or far infrared rays radiated can be adjusted in various ways according to changes in the temperature of the center of bread or cake dough and changes in the ambient temperature inside the heating housing during baking.
Needless to say, a higher quality product can be obtained in this way.

In addition, in the embodiments of the present invention, infrared rays having a wavelength of /~25A#L were mainly used because the infrared rays have a large effect as thermal energy, and it is difficult to radiate to the dough of pancakes etc. This is because the heat permeability is good when the infrared rays are used, and because the radiant energy of the infrared rays is mainly converted into heat, it is easy to adjust the amount of radiation.

Further, the steam vent damper (7) described in Example t.
) is effective in removing water vapor generated when a certain temperature l·· is reached within the heating housing (1).

Incidentally, in recent years, the freezing preservation of various materials has made great progress, and the present invention has the above-mentioned effects. In addition to the fermentation and roasting of the material dough mentioned above, it can also be used for the thawing process that is a pre-process, and can also be used to omit the fermentation process and immediately roast the frozen material after thawing it. It is.

[Brief explanation of drawings]

The drawing is a front view showing an embodiment of the method of the present invention. (11 is the heating housing (2) is the infrared or far infrared radiator (3) is the workpiece dough mounting plate (4) is the workpiece dough (5) is the heating housing internal atmosphere temperature sensor (6X workpiece The temperature sensor (ri) at the center of the fabric is located at the same place as the water vapor release damper.
Emperor l': ゛shi72-11no

Claims (1)

[Claims] At least a sensor that measures the temperature of the atmosphere inside the heating housing and a sensor that measures the temperature of the center of the fabric of the workpiece are installed in the heating housing whose heat source is a radiator of light within the infrared or far infrared wavelength range. One heating housing is provided at each location, and the amount of irradiation of the infrared rays or far infrared radiator is adjusted depending on the temperature change of both sensors and the elapsed time, thereby fermenting and roasting the dough in one heating housing. A method for producing bread, cakes, etc. characterized by