JPS61231938A - Dough ball stickiness preventing method in bread and confectionary producing process - 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 relates to a method for preventing dough balls from sticking to utensils in bread making and confectionery processes.

[Conventional technology]

As is well known, the bread making and confectionery process involves kneading raw materials, fermenting them at a predetermined temperature and humidity for a predetermined time, and then dividing the dough into balls of appropriate weight using a dividing machine. A rounding process involves rolling the dough ball into a spherical shape using a rounding machine and stretching the surface of the dough ball well to form a thin film.After this rounding process, the dough ball is fermented for 10 to 20 minutes in an intermediate fermenter to absorb gas. An intermediate fermentation process is used to adjust the dough so that it stretches smoothly and well.The dough ball that has gone through this intermediate fermentation process is rolled out as thinly as possible while removing gas in a shaping machine, then rolled up or folded, and then closed with pressure. A shaping process, a molding process in which the dough that has undergone this shaping process is put into baking molds for bread, etc., a fermentation process in which the dough stored in the baking mold in this shaping process is fermented again for a predetermined time under conditions of a predetermined temperature and humidity, and this fermentation. The main process is the baking process in which the processed dough is baked.

In such a bread-making and confectionery process, the dough balls divided in the dividing step are rounded in the rounding step, fermented in the intermediate fermentation step, and passed through the shaping step, during which time the surface of the dough balls becomes sticky. In order to prevent this, they may stick to conveyors, rounding machines, intermediate fermentation machines, and other equipment, making them difficult to separate, or sticking to each other, resulting in two balls.
splitting machine.

Powder and oil are sprinkled on the conveyor and intermediate fermentation machine where they come into contact with the balls of dough.

[Problem that the invention seeks to solve]

However, since the powder is so fine, it scatters around when it is sprayed on each of the above-mentioned instruments, and when the instruments piled up with powder are moved, the contamination spreads to surrounding instruments, causing a deterioration of the factory environment and making it difficult to work. This poses problems in terms of hygiene for people and adverse effects on products. Furthermore, since a large amount of powder or oil is used, there is also the problem of increased costs.

[Means for solving problems]

This invention has been made in view of the above-mentioned circumstances, and its specific technical means is that in each of the dividing process, rounding process, and intermediate fermentation process, the dough ball and dividing machine, rounding machine, and intermediate In order to prevent the dough from sticking to the fermentation machine, air is injected into the dough ball to promote drying of the surface of the dough ball.

[For production]

According to the above-mentioned technical means, since air is injected onto the surface of the dough ball, water on the surface of the dough ball quickly evaporates and dries. The balls of dough do not stick even at the contact points during the transfer route from the dividing machine to the rounding machine and from the rounding machine to the intermediate fermentation machine, and as a result, there is no need to sprinkle flour or oil on the dough balls or equipment.

〔Example〕

Specific embodiments of this invention will be described in detail.

After mixing and fermenting the raw materials, the dough is placed in a dividing machine and divided into balls of appropriate weight. At this time, the dough ball coming out of the dividing machine has a sticky surface around the cut end, so when it falls onto the dough conveyor provided below the dividing machine, it sticks to the dough conveyor.

For this purpose, an air injection nozzle is provided on the way down from the splitter and at the falling point, and from this nozzle,
Air is jetted toward the dough ball to quickly dry its surface. Furthermore, if necessary, air is blown toward the dough ball from the side or oblique side during the dough conveyor to further accelerate drying of the surface of the dough ball.

The dough is transferred to the rounding process, which is the next bread-making and confectionery process, by this dough conveyor, and is rounded between the umbrella mold and the rounding blade of the rounding machine so that the surface of the dough ball is even. As a dough with a high moisture content appears on the surface, it begins to stick at the contact area with the rounder. For this purpose, air is blown out above or from the side of the umbrella shape of the rounding machine or from above the rounding blades to keep the surface of the rounded dough ball in a dry state at all times to the extent that it does not stick.

Then, during the process in which the dough ball rounded by this rounding machine is discharged onto the dough transport conveyor and transferred to the next intermediate fermentation process, the ball of dough is rounded from the side or oblique side as necessary. blow out air to further accelerate drying of the surface.

The balls of dough transported to the intermediate fermentation process are placed in a basket for about 10 to 20 minutes in an intermediate fermenter that maintains a predetermined temperature and humidity, and fermented while being bypassed by a conveyor so that the dough stretches smoothly and well. be done. During this time, air is injected from the top, bottom, left, and right of the basket containing the balls of dough to promote drying of the surface of the balls of dough and prevent the balls of dough from sticking to the basket. Since the basket that stores the dough balls usually has a mesh structure to provide ventilation, drying can be effectively promoted by air injection from below the basket.

In this way, the dough balls that have passed through the intermediate fermentation machine undergo the shaping process,
It becomes a product through a molding process and a firing process.

Note that the air injected from the above-mentioned injection nozzle uses the air around the dough ball compressed by a compressor, but the effect can be improved by injecting air with a low moisture content that has been dried by a drying device. will further improve.

〔Effect of the invention〕

As is clear from the above explanation, according to the method of this invention, air is injected instead of the flour or oil used in the conventional method, thereby promoting the drying of the surface of the dough ball. Not only does it eliminate the need for oil and flour, which reduces the cost of baking and confectionery, but it also significantly improves the factory environment, improving hygiene for workers and products. Can be done.

Claims (1)

[Claims] (1) A dividing process in which the raw materials are kneaded and fermented at a specified temperature and humidity for a specified period of time, and then divided into dough balls of appropriate weight using a dividing machine, a rounding process in which the dough is rounded into balls with a rounding machine, and an intermediate fermentation machine. There is an intermediate fermentation process where the dough is fermented and adjusted so that it stretches smoothly and well, a shaping process where the dough is shaped using a shaping machine,
In a bread-making and confectionery process in which bread and confectionery are baked through the fermentation process of fermenting dough and the baking process of baking dough balls that have passed through this fermentation process, each of the dividing process, rounding process, and intermediate fermentation process Bread making and confectionery, characterized in that in the process, air is injected into the dough ball to promote drying of the surface of the dough ball in order to prevent adhesion between the dough ball and the dividing machine, rounding machine and intermediate fermentation machine. Method for preventing dough balls from sticking in the process.