RU44460U1 - INSTALLATION FOR SOFTENING THE BREAD CAKES - Google Patents

Abstract

The utility model relates to steaming food products and can be used in preparing bread for cutting in the production of crackers.

The technical result is to increase the humidity of the crust of stale bread without reducing callousness and increasing the moisture content of the crumb.

The installation comprises a heat-insulated chamber 1 for blowing products 2 with water vapor, a product cooling chamber 3, a pallet 5 for products in the form of a conveyor belt 4, a device for receiving pressure steam located outside the chambers and connected through nozzles 11 and 12 to control the pressure of steam 11 , 12 in the blower chamber, directing steam to the products from above and below, a fan 16 for drawing steam and air mixtures from the chambers.

The cameras are connected with the atmosphere through loading 6 and unloading 7 windows, from which the ends of the conveyor exit. The conveyor belt is perforated, and is equipped with protrusions 15, providing gaps between the products.

Additional data and literature.

On the need to prepare bread products for cutting by cooling them after baking and aging to harden before cutting, see the book IM Reuter A quick reference to a bakery technologist. Kiev, State. Publishing House of Technical Literature, 1958, p. 227. Exposure is the storage of bread on shelves, “standing”. The reference book says that they stand before cutting crackers into billets so that it does not break and jam during cutting and gives slices of the correct shape. The exposure time is determined by the ability of the bread to be cut, that is, by trial cutting, and at normal warehouse temperature is 18-36 hours.

Data on the values of the relative humidity of the crust (16.7% after 24 hours exposure) see in the book Goryacheva AF, KUZMINSKY "Preservation of freshness of bread." Light and food industry, 1983, p. 25, table 9).

Practice has shown that when cutting bread with a dry and hard crust, the amount of waste in the form of crumbs increases, the resistance of the cutting tool decreases, and the load on the bread slicer also increases. When cutting with saw blades, the presence of a hard crust leads to lateral deviations of the knives, which gives fluctuations in the thickness of the slices.

Description

The utility model relates to the processing of food products with water vapor to soften them and can be used in the preparation of bakery products for cutting in the manufacture of crackers.

Known oven for refreshing stale bread by exposure to temperatures of 2500-4500 degrees. F (1371-2482 degrees C) for 3-90 seconds (US Pat. No. 6080436, publ. June 27, 2002).

In this oven, the bread is refreshed, restoring the softness of both the crust and the crumb, while crumbling of the crumb, which is determined by its relative humidity of 43-45%, is required for cutting bread into crackers and to improve the taste of breadcrumbs made from sourdough.

Closest to the claimed utility model is a device for refreshing bakery products containing a thermally insulated chamber, electric heaters installed in the upper part of the chamber and a water tank in which tubes with holes for supplying steam-water mixture to the chamber are fixed, while the chamber has openings communicating with atmosphere, which is necessary for the circulation of the vapor-air mixture in the chamber. The product in the initial stage is heated in the chamber in a stationary medium of air, then the product is sprayed with water and steam is directed under pressure, which moisturizes the product and enters the atmosphere through openings in the chamber (see ed. Certificate of the USSR No. 991971, publ. 30.01. 83).

This device refreshes bread - its crumb and crust - with a high temperature, converting starch from a crystalline state to an amorphous one and increasing their moisture.

The technical result of the proposed utility model is to increase the moisture content of the crust of stale bread without changing the characteristics of the crumb, that is, without reducing its staleness and increase the humidity. Another result is the operation of softening the crust with steam to prepare the bread for cutting during the mass production of crackers without heating the production room with products after they have been treated with steam having a temperature of more than 100 degrees. FROM

To achieve the specified result in the installation for softening the crust of bakery products by blowing them with steam containing a thermally insulated chamber in communication with the atmosphere, a horizontal tray, a device for producing steam at a pressure higher than atmospheric, connected with nozzles for directing steam to the products from above, according to the useful models, the blower chamber is supplemented with a cooling chamber, the device for receiving steam is located outside the chambers, the pallet is made in the form of an upper branch of a conveyor belt equipped with By moving the upper branch from the blowing chamber to the cooling chamber, the conveyor belt is perforated and has protrusions that provide gaps between the products, the ends of the conveyor exit the chambers through the loading and unloading windows communicating with the atmosphere, and the chambers are equipped with a fan for extracting steam and air from them mixtures.

In addition, the installation is equipped with nozzles for directing steam to products from below. and the device for producing steam is connected to the nozzles through the steam flow regulators.

In Fig 1 shows the proposed installation, a longitudinal section; figure 2 is a section bb In figure 1.

The installation comprises a chamber 1 for blowing products 2 with steam and a chamber 3 for cooling products, made of heat-insulating material, a conveyor 4 in chambers with a perforated tape, for example, made of wire mesh, the upper horizontal branch of which is a pallet 5 for products. Conveyor ends

they exit from the boot chambers 6 and unloading 7 chambers located at the ends, which communicate with the atmosphere. A conveyor drive (not shown) provides movement of its upper branch in the direction of arrow A first in the blowing chamber 1 and then in the cooling chamber 3.

The installation has a device 8 for producing water vapor under pressure, located outside the chambers 1,3, which can be a steam generator that produces saturated water vapor with an overpressure of up to 2 kgf / cm2. The device 8 is connected by pipelines 9.10 with an upper pipe located in the blower chamber carrying nozzles 11, directing steam to the products from above, and a lower pipe, carrying nozzles 12, directing steam to the products from below. Pipelines 9.10 have 13.14 steam pressure regulators.

On the conveyor belt, projections 15 are attached, forming cells that position the products relative to the nozzles and position the products at intervals from each other on the sides and ends to uniformly blow them.

A fan 16 is located on the casing of the installation chambers, which ensures exhaustion of the exhaust air-vapor mixture from the chambers.

Installation works as follows. Before starting, the steam pressure, steam flow rate and conveyor speed are adjusted. To do this, determine the moisture content of the crust and the thickness of the crust-hump in a batch of mature seasoned bread. The thickness of the top crust of bread with influxes on the hump can be increased up to 3 mm. In accordance with the values of these characteristics, the vapor pressure in the steam generator and the vapor pressure on the upper nozzles for the burner and on the lower nozzles are set. These values are selected empirically and provide the exit of bread from the blower to the cooling chamber with a moisture content of the crust 43-45% to a depth of 40-70% of the entire thickness of the crust. Bread is placed on the left (according to the drawing) end of the conveyor in the cells formed by the protrusions 15. Turn on the conveyor. Bread passes between nozzles and

blown by steam with a temperature above 100 degrees. C. Steam is sent to the upper and lower crusts and passes into the gaps between the side and end walls of the products. At the initial relative humidity of the crust of 23.9%, the vapor pressure in the steam generator is 1.8 kgf / cm2, the steam temperature is 116.3 degrees. With the moisture of the crust increased to 44.9% to a depth of 1.6 mm, i.e. approx. 60% of the thickness of the peel in 15 seconds. Further, when passing through the cooling chamber, moisture penetrates in 5-15 minutes into the crust over its entire thickness. At the same time, when the fan 16 is operating, the air from the room is sucked in through the windows 6-7 and is taken out with the exhaust steam outside the room, which prevents condensation from accumulating on the chamber walls and on the conveyor. The bread leaves the discharge window chilled and goes to the cutting machine. The process can continue without stopping until the transition to a batch of aged bread with other values of moisture and crust thickness.

The utility model has industrial applicability and allows to obtain the specified technical result.

Claims (4)

1. Installation for softening the crust of bakery products by blowing them with water vapor, containing a thermally insulated chamber in communication with the atmosphere, a horizontal tray, a device for producing steam under atmospheric pressure associated with nozzles for directing steam to the products from above, characterized in that the chamber the blowing is supplemented by a cooling chamber, the device for receiving steam is located outside the chambers, the pallet is made in the form of an upper branch of a conveyor belt equipped with a drive that moves the upper branch from the chamber blowing into the cooling chamber, the conveyor belt is perforated, the ends of the conveyor exit the chambers through the loading and unloading windows communicating with the atmosphere, and the chambers are equipped with a fan for extracting steam-air mixture from them. 2. Installation according to claim 1, characterized in that it is equipped with nozzles for directing steam to products from below. 3. Installation according to claim 1 or 2, characterized in that the device for producing steam is connected with nozzles through steam pressure regulators. 4. Installation according to claim 1, characterized in that the conveyor belt has protrusions that provide gaps between the products.