KR102030928B1 - Steamed Cake Fermenting Device - Google Patents

Abstract

Disclosed is a steamed bread fermenting device. The steamed bread fermenting device according one embodiment of the present invention includes a main housing where an inner space is formed, a steamed bread holding portion which is placed in the inner space and where the steamed bread to be fermented is placed, and an air circulation portion which is installed on one side of the main housing and provided with an inlet at the bottom and an outlet at the top.

Description

Steamed Cake Fermenting Device

The present invention relates to a fermentation apparatus, and more particularly, to a steamed bread fermentation apparatus to bring about an even fermentation effect of steamed bread by allowing convection of air to be efficiently performed in the inner space.

In general, steamed bread is made by kneading flour and putting sediment into the kneaded flour. Steamed bread is made by heating at room temperature and steamed in steamer to complete steamed bread.

Aging of steamed bread is an essential condition, and flour contains various ingredients, among which yeast and gluten are contained. Here, gluten is a protein that plays a most important role in wheat flour, and is a component that prevents leakage of gas (carbon dioxide) generated in the process of ripening or steaming bread, and the yeast is a living yeast, and this yeast is a gas ( To make the bread swell. Since bread is a hard dough without any ripening or fermentation process, the process of ripening or fermentation is essential to inflate it.

Conventionally, steamed bread is aged for 1-2 hours at room temperature with warmth, and the heat used for ripening is matured with dry heat of around 20 °. Therefore, steamed bread has a chewy taste but The surface and the inside are ripened differently so that the taste of the steamed bread becomes poor.

Therefore, there is a need for a method for solving such problems.

Korean Patent Registration No. 10-0461916

The present invention has been made to solve the above-mentioned conventional problems, the object of the present invention is as follows.

The present invention is to provide a steamed bread fermentation device that is automatically fermented evenly to the outside and inside of the steamed bread by maintaining the temperature and humidity evenly.

In addition, to provide a steamed bread fermentation device that can intuitively determine the degree of fermentation of steamed bread.

The objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the present invention has a main housing formed with an inner space, a steamed bread basket portion in which the steamed bread to be fermented is placed in the inner space and the main housing is installed at one side thereof, and a suction portion is provided at a lower portion thereof. It provides a steamed bread fermentation apparatus including an air circulation having a discharge port.

The main housing may include a heating unit for heating the internal space and a moisture supply unit for supplying moisture to the internal space.

The air circulation unit may be provided with a suction fan for sucking the air in the internal space and a motor for rotating the suction fan.

Referring to the effects of the present invention configured as described above are as follows.

According to the steamed bun fermentation apparatus according to an embodiment of the present invention, the convection effect is automatically performed inside the main housing by the air circulation unit, so that the temperature and humidity of the steamed bun are evenly fermented so that the outside and the inside of the steamed bun are evenly fermented. .

Further, the size of the steamed bread can be determined by the first leader and the second leader, and the fermentation degree of the steamed bread can be intuitively determined based on the size.

The effects of the present invention are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those skilled in the art from the description of the claims.

The above summary as well as the detailed description of the preferred embodiments of the present application described below will be better understood when read in connection with the accompanying drawings. Preferred embodiments are shown in the drawings for the purpose of illustrating the invention. However, it should be understood that the present application is not limited to the precise arrangements and instrumentalities shown.
1 is a perspective view of a steamed bread fermentation apparatus according to an embodiment of the present invention;
2 is a cross-sectional view of a steamed bread fermentation apparatus according to an embodiment of the present invention;
Figure 3 is a perspective view showing a steamed bun portion of the steamed bun fermentation apparatus according to an embodiment of the present invention;
Figure 4 is a side view showing the steamed bun portion of the steamed bun fermentation apparatus according to an embodiment of the present invention;
5 is a view showing a reflector of the steamed bread fermentation apparatus according to an embodiment of the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the accompanying drawings are only described in order to more easily disclose the contents of the present invention, but the scope of the present invention is not limited to the scope of the accompanying drawings that will be readily available to those of ordinary skill in the art. You will know.

In describing the embodiments of the present invention, the same components and the same reference numerals are used for the components having the same functions, and are not completely identical to the components of the prior art.

Also, the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this application, the terms "comprise" or "have" are intended to indicate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, and one or more other features. It is to be understood that the present invention does not exclude the possibility of the presence or the addition of numbers, steps, operations, components, components, or a combination thereof.

Hereinafter, a steamed bread fermentation apparatus according to an embodiment of the present invention with reference to the drawings.

1 is a perspective view of a steamed bread fermentation apparatus according to an embodiment of the present invention.

As shown in Figure 1 steamed bread fermentation apparatus 100 according to an embodiment of the present invention includes a main housing 101, the air circulation 130, steamed bread stack 150.

Inside the main housing 101 is formed an internal space 103 in which the steamed bread 10 is fermented. One side of the main housing 101 is formed with an opening for entering the steamed bread 10, a door 105 for opening and closing the mouthpiece may be installed around the opening. Here, the opening may have a size that the steamed bread placing unit 150 to be described later can enter and exit.

In addition, the main housing 101 may be provided with a heating unit 170 for heating the air in the internal space (103). The heating unit 170 may include a coil 173 or a heating wire. In addition, the main housing 101 may be provided with a moisture supply unit 180 for supplying moisture to the internal space 103. The moisture supply unit 180 may increase the humidity of the air in the internal space 103 by supplying moisture in the form of water vapor. As a result, the air in the inner space 103 can maintain a suitable temperature for the steamed bread 10 to be fermented, to prevent drying of the surface of the steamed bread 10 during fermentation, and to transfer the temperature and moisture to the inside of the steamed bread 10. The steamed bread 10 ripened uniformly on the outside and inside may be produced.

2 is a cross-sectional view of a steamed bread fermentation apparatus according to an embodiment of the present invention.

The air circulation unit 130 circulates air in the internal space 103, and may include an air circulation housing 132, a motor 142, and a suction fan 144 as shown in FIG. 2. The air circulation housing 132 may be provided with an inlet 136 through which the air in the internal space 103 is sucked and an outlet 138 through which the air sucked through the inlet 136 is discharged. In addition, an air moving space 134 may be formed in the air circulation housing 132 to move the air sucked through the inlet 136 to the outlet 138. In addition, a suction fan 144 may be installed around the suction port 136 and a motor 142 driving the suction fan 144 may be provided to force the circulation of air.

Since the air circulation unit 130 is provided, the air in the internal space 103 is circulated to uniformly supply heat and moisture to the steamed bread 10.

Figure 3 is a perspective view showing the steamed bun portion of the steamed bread fermentation apparatus according to an embodiment of the present invention, Figure 4 is a side view showing the steamed bread portion of the steamed bread fermentation apparatus according to an embodiment of the present invention.

As shown in Figures 3 and 4 steamed bun portion 150 is formed in a multi-layer steamed bread 10 to be fermented in each layer is placed. More specifically, the plurality of horizontal frames 154 may be spaced apart from each other on the vertical frame 152 and installed in a plurality of layers.

In addition, a tray 162 may be placed on each horizontal frame 154. Tray 162 has a tray shape, the steamed bread 10 can be placed directly here. In the horizontal frame 154 and the tray 162, a first vent 158 and a second vent 163 communicating with each other may be formed. As a result, the moisture is not accumulated in the tray 162, so that the lower part of the steamed bread 10 can be prevented from being squeezed by moisture, and the steamed bread is circulated through the first vent 158 and the second vent 163. 10) can be fermented evenly.

In addition, the horizontal frame 154 and the tray 162 may be provided with a first attachment member 192 and a second attachment member 165 for fixing the tray 162 to the horizontal frame 154. For example, a magnet may be applied to the first attachment member 192 and ferrous metal may be applied to the second attachment member 165 to prevent the tray 162 from being separated.

In addition, the tray 162 may display a position where the steamed bread 10 is placed and a first leader line 166 that can measure the degree of swelling due to the steamed bread 10 being fermented. The first leader line 166 has a plurality of concentric circles, put the steamed bread 10 before the fermentation in the center of the circle located in the innermost, and compare the size of the concentric circles and steamed bread (10) located on the outside as the fermentation proceeds To determine the degree of fermentation.

On the other hand, the vertical frame 152 may be provided with a reflecting portion 175 to check the back portion of the steamed bread (10). The reflector 175 may be obliquely positioned at the bottom of the horizontal frame 154 and the vertical frame 152. That is, the steamed bread 10 may be disposed to be inclined at the upper portion. In addition, the second indicator line 177 may be displayed on the reflector 175 to measure the size of the steamed bread 10. As shown in the drawing, the second leader line 177 may be in the shape of a parenthesis, or may be a long oval horizontally similar to the shape of the steamed bread 10.

In the drawings, for example, only one steamed bread portion 150 is disposed inside the main housing 101, but in fact, a plurality of steamed bread portions 150 may be disposed. When the steamed bread placing unit 150 is arranged in the inner space 103, it is difficult for the user to check the rear of the steamed bread 10 without touching the steamed bread 10.

Therefore, the reflection unit 175 is provided at the rear of the steamed bread 10 as in this embodiment, so that the user does not touch the steamed bread 10 or checks the rear of the steamed bread 10 without moving the steamed bread portion 150. Can be. In addition, the fermentation degree of the steamed bread 10 may be determined by comparing the size of the second breadth line 177 and the steamed bread 10 provided in the reflector 175.

At this time, since the size of the steamed bread 10 reflected on the reflector 175 may be different according to the eye level of the user, an eye height check unit 195 may be provided to allow the user to fit the eye level.

5 is a view showing a reflector of the steamed bread fermentation apparatus according to an embodiment of the present invention.

The eye level checker 195 may be displayed on the vertical frame 152 in the form of a scale or a dot. In FIG. 5 of the present embodiment, circles are displayed on both sides of the scale, and the size of the steamed bread 10 can be determined relatively accurately by looking at the reflector 175 in a state where eye levels are set at two circles. In addition, it is possible to measure the height of the steamed bread 10 is fermented to scale.

Thus, the steamed bread 10 can be fermented optimally, and the steamed bread 10 having a uniform shape and size can be produced.

As described above, the preferred embodiments of the present invention have been described, and the fact that the present invention can be embodied in other specific forms in addition to the above-described embodiments without departing from the spirit or scope thereof has ordinary skill in the art. It is obvious to them. Therefore, the above-described embodiments should be regarded as illustrative rather than restrictive, and thus, the present invention is not limited to the above description and may be modified within the scope of the appended claims and their equivalents.

10: steamed bread 100: steamed bread fermentation device
101: main housing 103: internal space
105: door 130: air circulation
132: air circulation housing 134: air moving space
136: inlet 138: outlet
142: motor 144: suction fan
150: steamed bread portion 152: vertical frame
154: horizontal frame 158: first vent
162: tray 163: second vent
165: second attachment member 166: first leader
170: heating part 175: reflecting part
177: second leader line 180: water supply unit
192: first attachment member 195: eye height check part

Claims (3)

A main housing in which an inner space is formed; A steamed bread garter placed in the inner space and placed with steamed bread to be fermented; An air circulation part installed at one side of the main housing and provided with a suction part at a lower part thereof and a discharge hole at an upper part thereof; A heating unit for heating the inner space of the main housing; And a water supply unit supplying water to the internal space of the main housing.
The steamed bread bun portion comprises a vertical frame and a horizontal frame in a multi-layered form at predetermined intervals along the vertical frame,
A tray in which steamed bread is placed on an upper portion of the horizontal frame is detachably provided on the upper portion of the horizontal frame.
The horizontal frame is provided with a plurality of first vents,
The tray is provided with a plurality of second vents,
The horizontal frame is provided with a first attachment member made of a magnet shape,
A second attachment member made of ferrous metal is attached to the first attachment member so that the tray is detachably attached to the horizontal frame by magnetic force, and the second attachment member is attached to the first attachment member. When attaching the first and second vents to form a position in communication with each other,
The tray is provided with a plurality of concentric first leader lines to determine the position where the steamed bread and the steamed bread is fermented and swollen.
The vertical frame is installed at an angle to the reflector to check the back portion of the steamed bun placed on the upper tray,
Steamed bread fermentation device. delete The method of claim 1,
The steam circulation fermentation apparatus is provided in the air circulation portion is provided with a suction fan for sucking the air in the inner space and a motor for rotating the suction fan.

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