JPH02207736A - Bread baker - Google Patents

Abstract

PURPOSE:To enable good baking by separating the bread baker into two sections, namely the molding and fermentation chamber in which dough molds are placed to effect molding and fermentation and the baking chamber where the molds filled with the molded and fermented dough are received and baked. CONSTITUTION:The molding and fermentation of the bread dough cast in a mold 46 and the baking of the dough molded and fermented in a mold 46 are carried out in one machine 11. The machine body 11 is separated into 2 sections, in other words, a molding and fermentation chamber 19 which is provided with a heater 261 for molding and fermentation and a baking chamber 20 which is provided with heater 263 and receives the molds 46 from the molding and fermentation chamber 19 and bakes them. The baking chamber can be preheated, while the dough is molded and fermented, and the rapid temperature rise of the dough becomes possible, when the molding and fermentation is shifted to the baking, resulting in good baked bread.

Description

DETAILED DESCRIPTION OF THE INVENTION [Object of the Invention] (Industrial Field of Application) The present invention relates to a bread making machine, and more particularly to a structure for forming, fermenting and roasting bread dough.

(Prior art) In the conventional bread making machine, for example,
As described in Publication No. 1623, a structure is adopted in which a heater is installed in one of the roasting chambers in the machine body, and a bread mold with built-in stirring blades is installed, and everything from making dough to molding and fermenting the dough is installed. and roasting are performed in the one roasting chamber. That is, after kneading the bread dough in the bread mold by rotating the stirring blade, the first fermentation, forming fermentation, and roasting of the bread dough in the bread mold are sequentially performed in one roasting chamber while controlling the heater appropriately. I was doing it.

(Problems to be Solved by the Invention) By the way, the temperature suitable for molding fermentation is about 37 to 40°C, and the temperature suitable for roasting is about 200°C, but when transitioning from molding fermentation to roasting, It is known that bread is baked better if the WA degree is increased rapidly. However, in the conventional bread making machine as described above, both molding fermentation and roasting are performed in one roasting chamber, so when transitioning from molding fermentation to roasting, the amount of electricity applied to the heater must be suddenly reduced. Even if the temperature is increased to 100%, the temperature inside the roasting chamber increases only gradually, resulting in the problem that good bread cannot be baked.

The present invention aims to solve these problems, and is a bread manufacturing method that can rapidly increase the heating temperature of bread dough when transitioning from molding fermentation to roasting, and therefore can bake good bread. The purpose is to provide opportunities.

[Structure of the invention]

(Means for Solving the Problem:!R) In order to achieve the above object, the present invention forms and ferments the bread dough put into a bread mold in one machine, and then ferments the bread dough in the bread mold. In a bread making machine that roasts,
The machine body includes a molding fermentation chamber having a molding fermentation heater, in which the bread mold is housed and the molding fermentation is performed, and a molding fermentation chamber having a roasting heater, receiving the bread mold from the molding fermentation chamber and performing the roasting. The roasting chamber is separated from the roasting chamber.

(Function) In the bread making machine of the present invention, first, a bread mold filled with bread dough is stored in a molding fermentation chamber in the machine body, and a molding fermentation heater in this molding fermentation chamber is used to mold the bread dough into, for example, about 40 ml.
Heat at ℃ for about 30 minutes to form and ferment. Further, while this molding fermentation is being carried out, a roasting chamber, which is separated from the molding fermentation chamber within the mold body, is preheated to, for example, about 200° C. by a roasting heater in the roasting chamber. After the molding fermentation is completed, the bread mold is transferred from the molding fermentation room to the roasting room.
Bake the bread dough in the bread mold at the above temperature of 200°C for about 50 minutes. At this time, since the roasting chamber was preheated as described above, the heating temperature for the bread dough increases rapidly during the transition from shaping fermentation to roasting, resulting in good bread being baked.

(Example) Hereinafter, one example of the bread making machine of the present invention will be described based on the drawings.

Reference numeral 11 denotes a planar body, and the interior of this body 11 is divided into three spaces 14, 1 arranged vertically by horizontal partition plates 12.13.
It is divided into 5.16. In addition, the lower space 1
6 is divided by a partition plate 1°8 having an opening 17 into a forming fermentation chamber 19 on the front side and a roasting chamber 20 on the return side.

Furthermore, an electrical equipment section 21 is defined on the left and right sides of the space section 14 on the upper side. In addition, on the front part of the fuselage 11 in front of the electrical equipment section 21, there is an operation section (not shown) in which various operation switches, lamps, timer dials, etc. are arranged.
is provided. The front surface of the body 11 is open, and the front surface includes a rotatable upper door 22 corresponding to the upper and intermediate spaces 14 and 15, and a rotatable upper door 22 corresponding to the lower space 16. It is closed by a movable lower door 23 so as to be openable and closable.

Further, a duct 26 extending from the lower end to the upper end of the fuselage body 11 is formed at the rearmost portion of the fuselage body 11, and the upper end of the duct 26 is an exhaust port 27 that opens upward. The duct 26 is openably and closably closed by an opening/closing plate 28 at a position substantially corresponding to the lower horizontal partition plate 13. Furthermore, the lower end is the lower space portion 16
A pair of ducts 29.30 are also formed, each opening at the upper end into the upper space 14, and the upper ends of these ducts 29.30 are closed by opening/closing plates 31.32 so as to be openable and closable. There is.

A normally open door switch 33 is attached to the front part of the inner surface of the body 11 on the column of the operating section, and this door switch 33
It has a lil opening 34.

A stirring device 41 is disposed in the front of the upper space 14 to stir bread ingredients to produce bread dough. Furthermore, a temperature control device 42 for heating or cooling the stirring device 41 is disposed at the rear of the same upper space 14. Further, a metering device 4 for receiving a predetermined amount of bread dough from the stirring device 41 is provided on the upper front side of the intermediate space 15.
3 are arranged.

Further, on the lower front side of the same intermediate space 15, a rounding device 44 is disposed that receives a predetermined amount of bread dough from the metering device 43 and rolls the dough while treating it with gas. A moving device [145] is provided for receiving and transporting bread dough. Further, a bread mold 46 that receives the rolled dough from the moving device 45 is removably housed in the space 16 on the lower side. Further, in the same lower space 16, a forming and fermenting device 47 for forming and fermenting the bread dough received in the bread mold 46 is disposed on the real side, and a baking device for baking the formed and fermented bread dough into bread. A firing hole 48 is arranged on the rear side.

Next, the stirring device 41 will be explained.

A stirring tank 51 is detachably attached to the upper partition plate 12 and has an open top and bottom and a funnel-shaped bottom. Furthermore, a stirring tank 5 is provided on the upper partition plate 12.
A tank frame 61 having a hollow shape in plan view is attached surrounding the tank frame 61. At the upper end of the rear surface of the tank frame 61, an upper lid 62 that closes the upper opening from above can be opened and closed vertically by a hinge 63. It is rotatably supported. Furthermore, 16
A pressing piece 64 is fixed to the inner surface of 2. On the other hand, a normally open type top lid switch 65 electrically connected to the door switch 33 is disposed on the upper right inner surface of the tank frame 61. [has child 66].

A stirring motor 68, which can be driven only when both switches 33, 65 are closed, is fixed to the center of the upper lid 62 via a support 67, and a motor shaft 69 protrudes downward from the stirring motor 68. A transmission shaft 12 is connected to the lower side of the transmission shaft 72 , and a stirring blade 13 located inside the stirring tank 51 is attached to the lower side of the transmission shaft 72 . The transmission shaft 12 is rotatably supported by a bearing 14 fixed to the upper cover 62 with a screw.

Further, below the upper lid 62, a tank 1i81 that closes the upper surface opening of the stirring tank 51 so as to be openable and closable is supported so as to be vertically movable. The tank lid 81 and the bearing 74 are connected to be movable up and down. Furthermore, this tank lid 81
An annular clamp 89 is rotatably supported on the outer periphery of the stirring tank 51, and the tank lid 81 is secured to the stirring tank 51 by this clamp 89.

Furthermore, a planar yeast container 97 with an open bottom is detachably attached to the bottom surface of the Ifn lid 81. The lower opening of the yeast container 91 is a planar container 1 supported by the yeast container 97 so as to be vertically movable and always urged upward by a spring (not shown). 1
00, it is closed so that it can be opened and closed. On the other hand, a pin 104 is inserted through the tank lid 81 located above the container M100 so as to be movable up and down. A solenoid 108 fixed on the tank lid 81 is connected to the punching bottle 104.

Next, the temperature control device 42 will be explained.

A front duct 122 is fixed to the front side of an opening 121 formed on the rear surface of the tank frame 61.
A front opening 122 is closely opposed to the outer peripheral surface of the stirring tank 51 from the rear. Further, a rear duct 124 is fixed to the upper front part of a box 123 attached to the rear of the space 14 above the body 11, and this return duct 1
The front opening 24 is overlapped with the opening 121 of the tank frame 61. A motor is mounted on the top of the box 123.
A fan 126 rotationally driven by the fan 125 is provided. Further, in the rear duct 124, an evaporator 127 is disposed at the rear, and a heater 1
28 is arranged at the front. Furthermore, the box 123
At the front of the duct 122. Connecting passage ports (not shown) are formed on both left and right sides of 124.

On the other hand, a fan 132 rotationally driven by a motor 131, a condenser 133 located in front of the fan 132, and a compressor 134 are arranged in the upper part of the box 123 and the lower part separated by a partition plate 130. ing. The compressor 134 is communicated with the evaporator 127 and the condenser 133, and the fan 132 is communicated with the duct 26 at the rearmost portion of the body 11.

Next, the above standard I outfit! 43 will be explained.

Although not shown, the tank 1181 contains the aircraft 11
For example, a compressor arranged in the intermediate space 15 is connected in communication.

Further, a top plate 146 is attached to the lower surface of the upper partition plate 12, and a front plate 147 and a rear plate 148 are vertically provided on the top plate 146, facing each other with a constant interval. In addition, these front plate 141 and rear plate 14
8, a bottom plate 149 is fixed between the lower surfaces thereof, and side plates 150 and 151 are fixed between the left and right side surfaces. An opening 152 is formed in the top plate 146 and overlaps with the lower opening of the stirring tank 51, and an opening 153 is formed in the bottom plate 149 to face the opening 152 from below. In addition, these openings 15
2. The upper partition plate 12, the top plate 146, and the bottom plate 149 are respectively formed with frontage portions 154 and 155 located to the left of 153 and facing each other in the vertical direction.

A metering motor 167 is fixedly supported under the opening 153 on the right side of the bottom plate 149. Moreover, the above-mentioned stirring I! ! A metering piston 169 that moves from a position rM closing the lower opening of 51 to below the opening 153 is fixed thereto.

Further, a slider 171 is fitted between the top plate 146, the bottom plate 149, the front plate 147, and the rear plate 148 so as to be slidable in the left-right direction. A metering chamber 174 that opens vertically is formed on the left side of the slider 171, and this chamber 174 is connected to the top plate 146 and the bottom plate 14.
9 opening 152. 153, and the piston 169 slides up and down inside. Furthermore, a closing plate 175 is integrally formed that extends rightward from the upper end surface of the slider 171 and closes the opening 152 in an openable and closable manner.

Further, on the right side plate 151, there is a fixed displacement motor 18.
2 is fixed. And this constant movement motor 1
The slider 171 is connected to the left end of a shaft 183 that is moved laterally by a shaft 82 .

Further, the quantitative chamber 114 includes the top plate 146 and the bottom plate 1.
Opening 154 on the left side of 49. 155, a discharge motor 192 is fixed on the upper partition plate 12 facing the opening 154. The lower end of the shaft 193, which is moved up and down by the discharge motor 192, is attached to the lower end of the shaft 193, which slides in the metering chamber 174 from above the opening 154 of the top plate 146 and opens the opening 1 of the bottom plate 149.
A discharge piston 194 that moves up to 55 is fixed.

Next, the rounding device 44 will be explained.

A base 201 is fixed on the lower partition plate 13, and a rounding tank 202 is provided on the base 201, located below the opening 155 of the bottom plate 149 and having an open top surface. This rounding tank 202 has a discharge port (
A rotary disk 205 is rotatably supported at the inner bottom by a rotating shaft 206 at the lower center thereof, and a substantially conical shape is formed at a position eccentric from the center on the rotary disk 205. A round pillar 207 is erected. The rotating wheel 206 is rotationally driven by a rounding motor (not shown) provided on the base 201. Furthermore, an arc-shaped rM opening/closing lid (not shown) for opening and closing the discharge port is slidably supported along the outer peripheral surface of the rounding tank 202. This opening/closing lid is driven by an opening/closing solenoid.

Furthermore, a dough cooling fan device 219 is disposed on the base 201 to blow air into the rounding tank 202.

Next, the moving device 45 will be explained.

The lower partition plate 1 extends along the rear of the base 201 of the rounding device 1i44 and faces the rear of the forming fermentation chamber 19.
3 is formed with a frontage portion 220 extending in the left-right direction.

Then, facing this opening 220, the lower partition plate 1
A movable table 222 is provided on a base frame 221 fixed to the top of the base frame 221 so as to be movable in the left-right direction. That is, the base frame 221
Rails 223 are attached to both sides of the movable table 222, and a plurality of wheels 224 are movably supported on the front and rear rails 223, which are mounted on both sides of the lower part of the movable table 222. An endless chino 221 is hung between the sprockets 226 of @225 supported on both ends of the base frame 221, and the movable table 222 is connected to this chino 227 via a connecting piece 228, and the movable table The chain 227 is rotated between the sprockets 226 of the shaft 225 by the drive of a motor (not shown), and the chain 227 is connected to the moving table 2 via the connecting piece 228.
22 is moved forward and backward along a rail 223.

Further, a pair of left and right shirt shirt plates 229 are supported at the center of the frame-shaped moving table 222 so as to be movable towards and away from each other. Solenoids 230 are attached to both ends of the moving table 222, and operating pieces 231 of the solenoid 230 are respectively connected to the shutter plate 229.
By moving the actuating piece 231 forward and backward by the operation of , the pair of shirt shirt plates 229 open and close the contact 11 at the same time.

Next, the molding fermentation device 47 and roasting device 48 will be explained.

A bread-shaped carrier 24 is placed in the lower space 16 inside the aircraft body 11.
1 is supported so as to be movable back and forth. This bread mold carrier 2
41 includes a bottom plate 242 and a front plate 243 that stands up from the front edge of the bottom plate 242 and is rotatable around the bottom edge.
and a rear plate 24 erected from the rear edge of the bottom plate 242.
It consists of 4. Although not shown, the bottom plate 242 is supported by the body 11 by rails on both left and right sides and a plurality of pairs of wheels. In addition, the lower space 1
A sprocket 246 is fixed to both left and right ends of a pair of front and rear shafts 245 which are pivotally supported at the lower part of the shaft 6, and an endless chino 247 is connected to each of the front and rear sprockets 246. The bottom plate 242 of the bread-shaped conveyance platform 241 is connected to these chenos 247 via a connecting piece 248, and the chenos 247 are driven by the sprocket 246ii1 of the shaft 245 by the drive of a conveyance platform motor (not shown).
The bread mold carrier 241 is moved between the molding fermentation chamber 19 on the front side and the roasting chamber 20 on the rear side in the lower space 16 via the connecting piece 248. .

Note that the front plate 243 and rear plate 244 of the bread mold carrier 241 are connected to the forming fermentation chamber 19 and the roasting chamber 20I.
! 1! It is slightly larger than the opening 17 of the partition plate 18, and when the bread mold conveyor 241 moves forward the most, the rear plate 244 comes into contact with the rear surface of the partition plate 18 and the opening 17
When the bread mold carrier 241 is moved back the most, the front plate 243 comes into contact with the front surface of the partition plate 18 and closes the opening 1.
It has a structure that blocks 7.

The bread mold 46 is long in the front-rear direction and has a picture-like shape with an open top surface.
For example, five of them are placed side by side in the left and right direction on the top of the screen. Although not shown, the bread mold conveyor 24
The position of the bread mold 46 is regulated by a positioning portion provided on the bottom plate 242 of the bread mold 46.

Further, a molding fermentation heater 261 is disposed at the lowest part of the molding fermentation chamber 19. Furthermore, roasting heaters 263 are disposed at the upper and lowermost portions of the roasting chamber 20 formed by the box 262, respectively.

Further, a roasting fan 267 driven by a motor 266 disposed at the rear lower side of the intermediate space 15 in the body 11 is disposed so as to face the roasting chamber 20 from above.

Furthermore, the roasting fan 267 communicates with the duct 26 at the most invaded part within the fuselage 11 below the opening/closing plate 28;
A heat exhaust fan 268 driven by the same motor 266 communicates with the duct 26 above the opening/closing plate 28 . Furthermore, another heat exhaust fan 269 communicating with the duct 26 is disposed above the replacement part of the intermediate space 15.

Next, a method for manufacturing bread using the above-mentioned bread making machine will be explained.

The bread making machine described above is particularly suitable for commercial use in stores such as bakeries, and performs almost fully automatic operations from making bread dough to baking bread. The breads produced are in particular chevron-shaped or square-shaped breads; for example, five loaves of three loaves are produced at a time. And each device 41
．． 43, 44, 45° 47, 48 are controlled by an electric circuit consisting of a sequencer.

First, an outline of the manufacturing method will be explained.

First, 15 loaves of bread ingredients such as water, milk, flour, shortening, and sugar are put into the stirring tank 51. In addition, yeast is put into the yeast container 97 and transferred to the tank M.
Install it on 81. Then, when the top lid 62 and the top door 22 are both closed and the start switch is operated, stirring of the bread ingredients begins. At this time, a selection is also made between the production of mountain-shaped bread and the production of square-shaped bread. Note that stirring can also be started after a predetermined time by setting a timer. Then, for example, stirring ends after 70 minutes, and the bread dough is kneaded (stirring step).

In addition, in the latter half of this stirring process, yeast is automatically added to the bread dough from the yeast container 97. Also, when manufacturing bread that contains additives such as raisins and walnuts,
Additives are manually added to the dough just before the end of the stirring process.

Next, the bread dough is left in the stirring tank 51 without stirring, and the first fermentation of the bread dough is performed for, for example, 50 minutes (first fermentation step). Note that, for example, while this first fermentation is being performed, the bread mold 46 is manually mounted on the bread mold carrier 241 in the forming fermentation chamber 19.

In addition, in this first fermentation step and the above stirring step,
The temperature control device 42 controls the temperature of the bread dough.

Next, a predetermined amount of bread dough, that is, one loaf of dough, is transferred from the stirring tank 51 to the bread mold 46, but on the way, the one loaf of dough is rolled by the rounding device 44, and
This bread dough is degassed (rolling transfer process)
. That is, first, as the metering piston 169 descends, pressure is applied in the stirring tank 51 by the compressor, and after the bread dough is fed from the stirring tank 51 into the metering chamber 174 of the slider 171, which has a capacity for one loaf, The slider 171 moves to the left, and the amount of bread dough is measured. Then, the metering chamber 17 is opened by the discharge piston 194.
The bread dough in 4 is dropped into the rounding tank 202, and the bread dough is rolled. Next, the rolled dough from inside the rounding tank 202 is transferred to the moving device ii! After being released onto the shirt shirt plate 229 of No. 45, the moving table 2 is released together with this shirt shirt plate 229.
22 moves in the left and right direction and stops above any one of the five bread molds 46. Then, the shirt cover plate 229 opens and the dough is dropped into the bread mold 46.

This is repeated, for example, 15 times, but each time the stop position of the shirt cloth plate 229 on which the bread dough is placed and the stop position of the bread mold conveyor 241 are different, so that each of the five bread molds 46 is lined up in the front and back direction, and three 15 pieces of dough are supplied. This rounding transfer process is completed in about 20 minutes, for example.

In addition, when manufacturing square bread is selected, the top opening of each bread mold 46 is closed with a bread mold lid (not shown) after the rounding transfer process is completed.

This bread mold lid is attached to the bread mold 46 by manually inserting it from the front.

Next, in the molded fermentation chamber 19, a molded fermentation heater is installed.
261 heating at about 37 to 40°C, for example about 20°C.
The dough is fermented for 30 minutes (forming fermentation step). Note that the temperature and time for shaping and fermentation differ slightly between square bread and mountain-shaped bread. That is, it takes about 20 minutes for square bread and about 30 minutes for mountain bread. Furthermore, from the start of this molding and fermentation process, preheating for roasting 20 is performed by the roasting heater 263.

Next, the bread mold conveyor 241 is moved to the roaster 20 which has been preheated to about 200° C., and the bread dough is roasted at about 200° C. for, for example, about 50 minutes, so that the bread is baked (roasting step).

Thereafter, the bread mold 46 is taken out from inside the body 11.

Here, the above stirring step will be explained in more detail.

While opening the door 22, the locking clamp 89 is rotated to disengage the stirring tank 1181 from the stirring tank 51, and the upper lid 62 is rotated upward together with the tank M81 as shown by the arrow in FIG. Open it and manually put the bread ingredients into the Wtitch WJ51. Further, yeast is put into the yeast container 97, and the yeast container 97 is attached to the tank lid 81. Then, the upper lid 62 is rotated downward together with the tank 1ift to close it. Next, the locking clamp 89 is rotated to close the stirring tank 51.
Tank M81 is locked. Furthermore, the upper door 22 is closed. Then, when the start switch is operated, stirring begins.

At the beginning of the stirring process, the stirring motor 68 is repeatedly turned on for 5 seconds and off for 5 seconds, for example, for 5 minutes, so that water and flour, etc. are mixed, that is, hydrated.

Then, after the hydration is completed, the stirring motor 68 is turned off for 10 minutes and turned on for 10 minutes three times, and the bread dough is kneaded. Then, when the stirring motor 68 is turned off for the third and final 10 minutes, the solenoid 108 is energized, and as shown by the chain line in FIG. By pressing, this container M 100 is rotated downward and the yeast in the yeast container 97 is released into the dough. Then, when the stirring motor 68 is turned on for the third and final 10 minutes, the yeast is mixed with the bread dough by the rotation of the stirring blade 13.

Then, after driving the stirring motor 68 for the third time for 10 minutes,
This stirring motor 68 is stopped for about 4 minutes, for example. At this time, a buzzer and lamp are activated to prompt the addition of additives. Therefore, when manufacturing additive-containing bread, when the buzzer and lamp alert the operator, the operator manually opens the upper door 22, upper lid 62, and tank lid 81, and
Additives are put into the stirring tank 51, and the upper lid 62, tank lid 81, and upper door 22 are closed again. Then, after the stirring motor 68 is stopped for 4 minutes, the stirring motor 68 is driven again for about 1 minute, for example, to mix the additive into the bread dough.

Next, as described above, in the first fermentation step, the bread dough is fermented in the stirring tank 51, but at this time, the temperature of the bread dough must be maintained at a predetermined temperature, for example, about 27 to 30°C. Otherwise, the bread will not bake properly. Therefore, the temperature control device 42 cools or heats the inside of the tank chamber 136 depending on the ambient temperature to control the temperature of the dough.

In addition, also in the stirring process, the temperature of the stirring tank 51 is controlled by the temperature w4 device 42.

Moreover, as mentioned above, for example, in the middle of the first fermentation step,
Lower door 23 and front plate 243 of bread mold carrier 241
The five bread molds 46 are placed at predetermined positions on the bottom plate 242 of the bread mold conveyor 241 located in the molding fermentation chamber 19, and the front plate 243 and lower door 23 are opened. Rotate upwards to close.

Next, the above rounding transfer process will be explained in more detail.

After the first fermentation step, the suspension piston 169 is lowered by the drive of the metering motor 167;
is lowered until its upper end surface is located below the bottom plate 149 through the opening 152, and the constant m chamber 114 is opened. In this state, air pressure is applied to the stirring tank 151 by the compressor, and the dough is fed from the stirring tank 51 into the metering chamber 174.

Next, the slider 171 is moved to the left by the drive of the metering movement motor 182, and the metering '! -174 reaches the position facing the ejection piston 194. At this time, quantitative chamber 11
The dough for one loaf in 4 is separated from the other parts of the dough.

Next, the discharge piston 194 is lowered by the drive of the discharge motor 192, and the dough in the metering chamber 114 is rolled up.
202.

After that, the discharge piston 194 is raised, and then the slider 111 is moved to the right, and the metering chamber 114 returns to the position facing the stirring tank 51. In addition, constant m motor 161
, constant volume movement motor 182 and discharge motor 192,
Although not shown, the metering piston 169 and the slider 11
1 and discharge piston 194, respectively, by turning on and off microswitches.

Further, when the fixed position 174 is located to the left of the opening 152 facing the stirring tank 51, the closing plate 175 integrally formed on the upper right side of the slider 171 closes the opening 152.
The opening 152 is opened to prevent bread dough from leaking out from the opening 152.

When one loaf of dough is placed in the rounding I 202, the rotating disk 205 rotates for about 20 to 40 seconds, for example.

In this way, when the rotating disk 205 rotates, the bread dough becomes
It tends to pop out to the outer circumference due to centrifugal force, so round lf
It collides with the circumferential surface of i 202, and rotates and becomes round while being sandwiched between this circumferential surface and the rounding column 207. At the same time, by crushing the bread dough with the rounding pillars 207, gas is removed from the dough.

Note that while this rolling is being performed, the dough cooling fan device 219 is driven to blow cold air into the rounding tank 202 from above.
Air is sent in to dry the dough being rolled.

Approximately 20 to 40 seconds after the rotation of the rotating disk 205 starts, the discharge port of the rounding tank 202 is opened, and the dough is discharged from the rounding tank 202 by centrifugal force, and the closed pair of moving devices 45 It is transferred onto the shirt top plate 229. Thereafter, the rotating disk 205 stops, the discharge port closes, and a state is reached in which new bread dough is supplied from the constant loss device 43.

On the other hand, when the bread dough is placed on the top plate 229 as described above, the moving table motor is activated, and the moving table 222 is moved, for example, onto the bread mold 46 at the left end, and is moved to the upper position by the operation of a microswitch or the like. At the same time, the solenoid 203 is activated to simultaneously move the pair of shirt flap plates 229 away from each other, causing the dough to fall into the bread mold 46 from the opening 220.

Next, the movable table 222 returns to the position of the rounding tank 202 while closing the shirt flap plate 229, receives the dough in the same manner as described above, moves again onto the same bread mold 46, and drops the dough.

In the bread mold 46 to which the dough is supplied,
First, bread dough is supplied to the rear space. and,
After the bread dough is supplied to this rear space, the bread mold 46 is moved back together with the transport table 241 by one step, that is, 1/3 of the length in the front-rear direction inside the bread mold, by the drive of a motor for the transport table (not shown). . Therefore, after the bread dough 40 is supplied to the rear space of the bread mold 46, the bread dough is supplied to the central space of the same bread mold 46. moreover,
Thereafter, the bread mold 46 is moved back one step, and the dough is then fed into the space in front of the bread mold 46.

After a series of three pieces of rolled dough are repeatedly fed into one bread mold 46 in this way, the bread mold conveyor 241 moves forward, and three pieces of dough are fed into the next bread mold 46 one after the other. Finally, three pieces of dough are supplied to each bread mold 46.

In addition, in the above-mentioned transfer process, the opening/closing plate 31.32 which normally opens the duct 29.30 between the tank chamber 136 and the forming fermentation chamber 19 is spaced as shown by the chain line in FIG. 42 is driven as a cooling device, and the tank chamber 136
Cold air may be introduced into the molding fermentation chamber 19 from above. By doing so, it is possible to suppress the fermentation of the bread dough that was first put into the bread mold 46 and to make the height of the dough from the first dough put into the bread mold 46 to the last dough put into the bread mold 46 to be uniform.

Next, the above molding fermentation process and roasting one culm will be explained in more detail.

After the supply of dough to all the bread molds 46 is completed,
As shown by the solid line in FIG. 1, the bread mold carrier 241 moves forward and is located in the molding chamber 19. In this state, the rear plate 244 of the conveyance table 241 is brought into contact with the rear surface of the partition plate 18 between the forming fermentation chamber 19 and the roasting chamber 20, and the opening 1
Block 7. Then, the forming fermentation heater 261 is energized, and the dough in the bread mold 46 is fermented to an appropriate volume for making good bread. At this time, the energization of the molding excuse heater 261 is controlled by a thermostat (not shown) disposed inside the molding fermentation chamber 19.
The temperature inside is maintained at about 37-40°C.

Note that when manufacturing square bread is selected, a buzzer or a lamp is activated to prompt the user to attach the bread mold lid at the beginning of the forming and fermenting process. Therefore, the operator rotates and opens the lower door 23 and the front plate 243 of the bread mold carrier 241, attaches a bread mold lid to each bread mold 46, and then opens the vessel face plate 243 and the lower door 23 again. close. Although not shown, there is a closed lower door 2 inside the molding fermentation chamber 19.
A normally open microswitch that is closed by 3 is provided, and this switch simultaneously closes the molded fermentation heater 2.
61 and the roasting heater 263 are not energized.

In addition, with the start of the molding fermentation process, the roasting heater 263
is energized and roasted ¥20 is preheated. At this time, electricity supply to the roasting heater 263 is controlled by a not-shown thermostat disposed inside the roasting chamber 20, and the temperature inside the roasting chamber 20 is maintained at about 200°C.

Furthermore, the forming fermentation chamber 19 and the roasting chamber 20 are connected to the bread mold conveying table 2.
The rear plate 244 of 41 provides heat insulation.

Next, when the molding fermentation process is completed, the molding fermentation heater 2
61 is de-energized, and I! is shown in FIG. As shown by the single line, the bread mold conveyor 241 is moved back and heated to about 200°C in advance.
It is inserted into the roasting chamber 20, which has been preheated to . In this state, the riIE plate 24 of the conveyance platform 241 comes into contact with the front surface of the plate 18, which has a thickness of 43, and closes the opening 11 thereof. The bread dough is then roasted in the roasting chamber 20 for about 50 minutes.

By separating the forming fermentation chamber 19 and the roasting chamber 2o in this way and suddenly placing the bread mold 46 into the preheated roasting chamber 20 after forming and fermenting, the bread dough is further placed in an appropriate oven in the roasting v2o. It has a spring and can bake the best bread. That is, at the time of transition from the forming fermentation process to the roasting process, the heating temperature of the bread dough increases rapidly, so that the bread is baked well.

Also, during roasting, the roasting fan 267 is rotated by the drive of the motor 266, which generates circulating air as shown by the arrow in FIG. Let it rise. Along with this, the same motor 26
A heat exhaust fan 268 and another heat exhaust fan 269 driven by the roasting chamber 6 exhaust heat around the roasting chamber 20 . Note that these fans 267, 268. 269 is
It operates from the beginning of the forming fermentation process.

When the bread is baked, the power to the roasting heater 263 is cut off, and the bread mold carrier 241 moves forward. At the same time, a lamp and a buzzer are activated to notify the finished baking. In response, the operator opens the lower door 2.
3 and the front plate 243 of the transfer table 241, and open the bread mold 4.
Take out 6.

In addition, fans 267, 268. 269 continues to operate for a while after the bread is baked, but when the bread is baked, a solenoid (not shown) is driven to open the normally closed opening/closing plate 28 located inside the duct 26 of the R strain section in the body 11.
The bread mold 46 is quickly cooled down.

(Effects of the Invention) According to the present invention, there is a molding fermentation chamber which has a molding fermentation heater in one machine body and where the molding fermentation of the bread dough in the bread mold is performed, and a molding fermentation chamber which has a roasting heater and which connects the bread dough to the bread mold. By preheating the roasting chamber during forming fermentation, the temperature at which the dough is heated during the transition from forming fermentation to roasting can be reduced. This makes it possible to rapidly increase the temperature of the bread, thus making it possible to bake good bread.

[Brief explanation of the drawing]

FIG. 1 is a side sectional view showing an embodiment of the bread making machine of the present invention, and FIG. 2 is a front sectional view of the same bread making machine. 11... Aircraft, 19... Molding fermentation chamber, 2o... Roasting chamber,
46... Bread mold, 261... Molded fermentation heater, 263...
・Roasting heater. rod! So-called

Claims (1)

[Claims] (1) In a bread making machine that performs forming fermentation of bread dough put into a bread mold and roasting of the bread dough in the bread mold after this forming fermentation in one machine body, a forming fermentation heater is installed in the machine body. A molding fermentation chamber in which the bread mold is housed and the molding fermentation is performed, and a roasting chamber having a roasting heater and receiving the bread mold from the molding fermentation chamber and in which the roasting is performed are separated. A bread making machine characterized by forming compartments.