JPH02215335A - Production of bread - Google Patents

Abstract

PURPOSE:To obtain uniform bread in feeding bread dough to plural bread molds arranged in the direction perpendicular to arrangement direction of a forming and fermenting chamber and a baking chamber by repeatedly feeding the dough by a specific method. CONSTITUTION:Bread dough 46 is fed to plural bread molds 46 arranged in the direction perpendicular to arrangement direction of a forming and fermenting chamber 19 and a baking chamber 20, the bread dough 40 is formed and molded and baked to produce bread. In the operation, as a method of feeding the bread dough 40 to the bread molds 46, a given amount of the bread dough 40 is fed to a position most apart from the baking chamber 20 in the bread molds 46. Then the given amount of the bread dough 40 is fed to a position adjoining the bread dough 40 in the bread molds 46 fed in the last time and closer to the baking chamber 20 and these operations are repeated. Finally, the given amount of the bread dough 40 is fed to a position closest to the baking chamber 20 in the bread molds 46 to give uniform bread.

Description

[Detailed Description of the Invention] [Object of the Invention] (Industrial Field of Application) The present invention relates to a method of making bread using a bread making machine that makes a large number of breads, and particularly relates to a method of making bread using a bread making machine that makes a plurality of breads in a plurality of bread molds. Concerning how to add bread dough one by one.

(Prior Art) First, the present inventors published Japanese Patent Application No. 63-166521
'3 Then, a plurality of pieces of bread dough are put into each of the plurality of bread molds on the bread mold conveying table from a rolling device serving as a bread dough feeding device, and then these bread doughs are molded and fermented using a heater in an oven chamber, and then roasted. I proposed a bread making machine. In this bread making machine, when putting the dough into the bread mold, a predetermined amount of dough is sequentially put into one bread mold from a position close to the oven chamber, and then into another bread mold in the same manner. The method used was to repeatedly add a predetermined amount of bread dough at a time.

(Problems to be Solved by the Invention) Bread dough is constantly fermented by yeast, and even if the heater is not turned on, fermentation has already started when it is put into the bread mold. However, in the above three methods of adding dough, the dough is added to the bread mold one after another, so the fermentation of the dough that is added first progresses more than the dough that is added later. The progress of fermentation of each dough at the beginning of baking becomes uneven. Moreover, in the above-mentioned method of adding dough, the dough is added to the next bread mold after all the dough has been added to one bread mold, so the bread baked in each bread mold may be unevenly baked. become.

The present invention is an attempt to improve these points, and it is possible to make the progress of fermentation of each bread dough in each bread mold almost uniform as a whole at the time when roasting starts, and to achieve a nearly uniform shape. The purpose is to make it possible to make bread.

[Structure of the invention]

(Means for Solving the Problems) In order to achieve the above object, the present invention includes a molded fermentation chamber,
A roasting chamber with a roasting heater, a bread-shaped transfer table that is movable between the adjacent molding fermentation chamber and the roasting chamber, and this breadff1li! Using a bread making machine equipped with a bread dough supply device and a plurality of bread molds arranged in a direction perpendicular to the arrangement direction of the forming fermentation chamber, the roasting chamber, and the baking chamber, the bread dough is A plurality of pieces of bread dough are placed into each of the bread molds by a feeding device in a direction perpendicular to the arrangement direction of the bread molds, and the dough put into the bread molds is molded and fermented in the molding and fermentation chamber. , Next, in the bread manufacturing method, the bread dough is transferred to the roasting chamber, and the bread dough is roasted by a roasting heater in the roasting chamber, which is preheated during the forming fermentation. When putting bread dough into the pan, first put a predetermined amount of bread dough into each of the bread molds at the position farthest from the roasting chamber, and then put a predetermined amount of bread dough into each of the bread molds, and then By repeating feeding a predetermined amount of ffl of bread dough into a position adjacent to the previously introduced bread dough and closer to the roasting chamber, R
Afterwards, a predetermined amount of bread dough is placed in the bread mold at a position closest to the roasting chamber.

(Function) In the bread manufacturing method of the present invention, after putting bread dough from a dough supply device into each bread mold arranged in a direction perpendicular to the arrangement direction of adjacent shaping fermentation chambers and roasting chambers,
By putting a predetermined amount of bread dough into each bread mold at a position adjacent to the bread dough that has been put into the ship and closer to the roasting chamber, when all the bread dough has been added, the roasting room in each bread mold The dough located further away from the mold is closer (fermentation has progressed more than the dough located at i17). The difference in the progress of fermentation of the bread dough between each bread mold is relatively small compared to when the bread dough is fermented.After all the dough is put in, the dough is fermented in the rough forming fermentation chamber. During this molding fermentation before roasting, the roasting chamber is preheated by the roasting heater.This creates a temperature distribution in the molding fermentation chamber that decreases as the distance from the roasting chamber increases, so that The fermentation of bread dough located closer to the roasting chamber is more accelerated than that of dough located further away from the roasting chamber, and the difference in the progress of fermentation due to this temperature distribution and the difference in the progress of fermentation due to the order in which the dough is added are as follows. The differences are canceled out.Next, the bread mold carrier with the bread mold attached is moved to a preheated roasting chamber,
Bread dough is roasted, and at the start of roasting, the progress of fermentation of each bread dough in each bread mold is generally uniform.

(Embodiment) Hereinafter, an embodiment of the bread making machine of the present invention will be described with reference to 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
6G, it is divided into a molding fermentation chamber 19 on the front side and a roasting chamber 20 on the rear side by a partition plate 18 having an opening 17.

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 surface of the fuselage 11 in front of the electrical equipment section 21, there is an operation section (not shown) in which various scale operation switches, lamps, timer dials, etc. are arranged.
is provided. The front surface of the picture body 11 has a frontage, and this front surface corresponds to the rotatable upper door 22 corresponding to the upper and middle upper two spaces 14 and 15, and the lower space 16. Lower door 23 that can be turned freely
It is closed so that it can be opened and closed freely.

Further, a duct 26 is formed at the rearmost portion of the hollow body 11, extending from the lower end to the upper end of the body 11, and the upper end of this duct 26 serves as an exhaust port 27 opening 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 into the upper space 14 at its upper end, and the upper ends of these ducts 29.30 are closed by opening/closing plates 31. 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 controls the opening/closing element 34 on which the upper door 22 approaches and separates. have.

A stirring device 41 for stirring bread ingredients to form bread dough 40 is disposed at the front of the upper space 14. 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, on the upper surface side of the space 15 in the middle, a constant-drinking device 43 for receiving a predetermined amount of bread dough 40 from the stirring device 41 is disposed. 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 40 from the above-mentioned fixed-size device 43 and rolls this bread dough 40 while performing gas centering.
A moving device 45 is provided as a dough supplying device that receives and transfers the dough 40 from the rolling unit @44. Further, in the space portion 16 on the lower side, the transfer III
A bread mold 46 that receives the rolled dough 40 is removably housed in the device 45h1. Further, in the same lower space 16, a forming and fermenting device 47 is disposed on the front side for forming and fermenting the bread dough 40 received in the bread mold 46, and also for baking the formed and fermented bread dough 40 into bread. A roasting device 48 is arranged on the rear side.

Next, the stirring device 41 will be explained.

A stirring tank 51 is removably mounted on the upper partition plate 12 and has an open top and bottom and a funnel-shaped bottom. Further, a tank frame 61 having a hollow shape in plan view is attached to the upper partition plate 12 to surround the stirring tank 51, and the upper end of the rear surface of this tank frame 61 has an opening on the upper surface facing upward. The upper lid 62 that can be opened and closed from the hinge 63
It is freely supported up and down by 8vJ. Note that a pressing piece 64 is fixed to the inner surface of the upper M62. On the other hand, the door switch 3 is located on the upper right inner surface of the tank frame 61.
A normally open type top cover switch 65 is provided electrically in series with 3, and this top cover switch 65 has an opening/closing member 66 with which the pressing piece 64 approaches and separates.

A stirring motor 68 that can be driven only when both the switches 33 and 65 are closed is fixed to the center of the upper [62] via a support 61, and a motor shaft protruding downward from the stirring motor 68. A transmission shaft 72 is connected to the lower side of the transmission jar 7]-72.
A stirring blade 73 located inside the stirring tank 51 is attached. The transmission shaft 72 is rotatably supported by a bearing 74 fixed to the upper cover 62 with a screw.

Further, below the upper part 1i62, a tank lid 81 that can open and close the upper surface opening of the stirring tank 51 is supported so as to be movable up and down. And this WJ1!81 and the above bearing 7
4 are connected to each other so that they can move up and down. Furthermore, this tank 1
An annular clamp 89 is rotatably supported on the outer periphery of i81, and this clamp 89 locks the tank M81 to the agitation W151.

Further, a white yeast container 97 whose bottom surface is open is detachably attached to the bottom surface of the 1fi 181. The bottom opening of the yeast container 97 is connected to a white container lid 100, which is supported by the yeast container 97 so as to be able to move up and down and is always urged upward by a spring (not shown).
It is closed so that it can be opened and closed freely. On the other hand, this container lid 1
00, a pin 104 is inserted through the tank lid 81 so as to be vertically movable. Then, the solenoid 108 fixed on the tank lid 81
It is connected to 04.

Next, the temperature control device 42 will be explained.

A front duct 122 is fixed to the front side of a frontage 121 formed on the rear surface of the tank frame 61, and this duct
A front opening 122 is oriented toward the outer peripheral surface of the stirring tank 51 from behind. Also, the front part Jl of the box 123 attached to the rear part of the space 14 above the buttocks 11 is
A rear duct 124 is fixed to the side, and the front opening of this rear duct 124 overlaps with the opening 121 of the tank frame 61. A fan 126 rotatably driven by a motor 125 is disposed above the box 123. In addition, inside the rear duct 124,
An evaporator 127 is disposed at the rear, and a heater 128 is disposed at the front. Furthermore, the duct 1-122. Communication ports (not shown) are formed on both left and right sides of 124 .

On the other hand, a fan 132 rotatably driven by a motor 131, a condenser 133 located in front of the fan 132, and a compressor 134 are located in the upper part of the box 123 and the lower part separated by a partition plate 130. is installed. The pump 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 fuselage 11.

Next, the stationary device 43 will be explained.

Although not shown, a compressor disposed in, for example, the intermediate space 15 in the Nadakyu 11 is connected to the tank lid 81 in communication.

Further, a top plate 146 is provided on the lower surface of the upper partition plate 12, and a front plate 147 and a rear plate 148 are vertically disposed on the top plate 146 and are opposed to each other with a constant interval. ing. In addition, these Noh face plate 147 and rear face plate 1
48, 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. The above-mentioned stirring JI51 is mounted on the above-mentioned top plate 146.
An opening 152 is formed which overlaps the opening on the lower surface, and an opening 153 faces this opening 152 from below.
is formed on the bottom plate 149. Moreover, these openings 152. Openings 154 and 155 are formed in the upper partition plate 12, the top plate 146, and the bottom plate 149, located to the left of the opening 153, and facing each other in the vertical direction.

A metering motor 167 is fixedly supported below the opening 153 on the right side of the bottom plate 149. Further, a metering piston 169 is fixed to the upper end of the shift V-shift 168 which is moved up and down by the metering motor 167, and which moves from a position that closes the lower opening of the stirring WJ 51 to below the opening 153.

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 movable in the left-right direction. A metering chamber 174 that is open vertically is formed on the left side of the slider 111, and this metering chamber 174 is connected to the top plate 146 and the bottom plate 1.
49 opening 152. 153, and the piston 169 slides up and down inside. Furthermore, a blocking plate 11 extends to the right from the upper end surface of the slider 171 and closes the opening 152 in an openable and closable manner.
5 are integrally formed.

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 to 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 round I 202 with a frontage is provided on the base 201 and is located below the frontage 155 of the bottom plate 149. There is. This rounding tank 202 has an IA on the rear side of the peripheral surface.
An outlet (not shown) is formed in a notch, and a rotary disk 205 is rotatably supported at the inner bottom by a rotation @206 at the lower center of the rotary disk 205. Almost conical rounded column 207
has been erected. The rotating shaft 206 is connected to the base 20
It is rotationally driven by a rounding motor (not shown) provided at 1. Furthermore, an arc-shaped 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.

In general, 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.

An opening i1220 extending in the left-right direction is formed in the lower partition plate 13 along the rear of the base 201 of the rounding device 44 and facing the rear of the shaping fermentation chamber 19. Then, facing this opening 220, the lower partition plate 13
A movable table 222 is provided on a base frame 221 fixed thereon so as to be movable in the left-right direction. That is, rails 223 are attached to both sides of the base frame 221, and a plurality of rolling wheels 224, which are pivoted on both sides of the lower part of the moving table 222, are movably supported on the rails 223 on both the front and rear sides. and,
An endless chain 227 is hooked between the sprockets 226 of a shaft 225 supported at both ends of the base frame 221, and the movable table 222 is connected to the chain 227 by the connecting piece 2.
28, and a moving table motor (not shown)
The chino 227 is rotated between the sprockets 226 of the shaft 225 by the drive of the
It is designed to move forward and backward along the 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 movable table 222, and actuators 231 of the solenoids 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 are simultaneously opened and closed.

Next, the above molding fermentation device ei47 (t5 and roasting device 4
8 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
Reference numeral 41 denotes a bottom plate 242 and a front plate 243 that stands up from the surface edge of the bottom plate 242 and is rotatable around the lower 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
Subrockets 1-246 are fixed to both left and right ends of a pair of front and rear shafts 245 that are pivotally supported at the bottom of 6.
Endless Cheno 2 on each sprocket 246 after Oi+
47 is passed. And these Cheno 247
The bottom plate 242 of the bread mold carrier 241 is attached to the connecting piece 248.
The cheno 2
47, and connects the bread mold conveyor 24 via the connecting piece 243.
1 is the front molded fermentation chamber 1 in the lower space 16.
9 and the roasting chamber 20 on the rear side.

Note that the front plate 243 and rear plate 244 of the bread mold conveyance table 241 are slightly larger than the frontage 17 of the partition plate 18 between the molding fermentation chamber 19 and the roasting chamber 20, and the bread mold conveyance table 241 When the rear plate 24 moves forward the most,
4 comes into contact with the rear surface of the partition plate 18 and closes the opening 17 therebetween, and when the bread mold conveyance table 241 is moved back the most, the MI face plate 243 comes into contact with the front surface of the partition plate 18 and closes the opening 17 between them. It has a structure.

” - The bread mold 46 is long in the rearward direction and has a picture-like shape with a frontage on one side.
For example, five of them are placed side by side on the i 242 in the left-right direction. Although not shown, the position of the bread mold 46 is regulated by a positioning portion provided on the bottom plate 242 of the bread mold conveyor 241.

Furthermore, a molding fermentation heater 261 is disposed at the lowest part of the molding fermenter 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.

Further, the roasting fan 267 communicates with the rearmost duct 26 in the fuselage 11 below the opening/closing plate 28;
Heat exhaust fan 268 driven by the same motor 266
communicates with the duct 26 above the opening/closing plate 28. Furthermore, another tiller fan 269 communicating with the duct 26 is disposed above the rear part of the intermediate space 15.

Next, a method for making bread using the bread making machine described above will be explained.

The above-mentioned bread making machine is particularly suitable for commercial use in shops such as bakeries E+ti, and performs almost fully automatic operations from making bread dough 40 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. Then,
Each device 41, 43, 44, 45, 47, 48 costs $11 III with an electrical 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. Further, yeast is put into the yeast container 97 and this is attached to the tank lid 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, the selection between the production of mountain-shaped bread and the production of square-shaped bread is also made separately. 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 40 is kneaded (stirring step).

In addition, in the second half of this stirring process, yeast is automatically added to the bread dough 40 from the goose 1 to the container 97.

Furthermore, when manufacturing bread containing additives such as raven and walnuts, the additives are added to the bread dough 40 using fllJ just before the end of the stirring process.

Next, the bread dough 40 is stirred WI5 without stirring.
The first part of the dough 40 is left in the oven for 50 minutes, for example.
Fermentation is performed (first fermentation step). For example, while the first fermentation is being carried out, the breads '7' and 16 are manually placed on the bread 2+transfer table 241 in the forming fermentation chamber 19.

In addition, in this first fermentation step and the above stirring step,
The temperature of the bread dough 40 is controlled by the temperature control device 42.

Next, the bread dough 40 is transferred from the stirring Wj 51 to the bread mold 46 in a predetermined amount, that is, one loaf at a time. Gas Buddha is performed (rounding transfer process). That is, first of all, constant 61 piston 16
9 descends, the stirring tank 51 is moved by the compressor.
Pressure is applied inside the slider 11 from this stirring tank 51.
Bread dough 4 is placed in a metering chamber 174 having a capacity for 1 loaf of bread dough 1.
After 0 is fed out, the slider 171 moves to the left, and the amount of bread dough 40 is measured. Next, the dough 40 in the metering chamber 114 is dropped into the rounding tank 202 by the discharge piston 194, and the dough 40 is rolled. Next, after the rolled bread dough 40 is released from inside the rounding tank 202 onto the shirt-tater plate 229 of the moving device 45, the moving table 222 moves in the left-right direction together with the shirt-tater plate 229, and is placed in one of the five bread molds 46. Stop above.

Then, the shirt cover plate 229 is opened and the bread dough 40 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 40 is placed and the stop position of the bread mold conveyor 241 are different. A total of 15 bread doughs 40 are supplied.

This rounding transfer process is completed in about 20 minutes, for example.

In addition, when manufacturing square bread is selected, after the rounding transfer process is completed, the top surface 1110 of each bread mold 46 is closed with a bread mold lid (
(not shown) respectively.

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

Next, in the molded fermentation chamber 19, the molded fermentation heater 2
61 heating at about 37-40°C, for example about 20-40°C.
The dough 40 is molded and fermented for 30 minutes (shaping and fermentation step). Note that the temperature and time of shaping and fermentation are slightly different between square bread and mountain-shaped bread. It takes about 20 minutes for square bread and about 30 minutes for mountain bread. Furthermore, the roasting chamber 20 is preheated by the roasting heater 263 from the start of this shaping fermentation process.

Finally, the bread mold carrier 241 is moved to the roasting chamber 20 that has been preheated to about 200°C, and the bread dough 40 is roasted at about 200°C for about 50 minutes, and the bread is baked (
roasting process).

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

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

While opening the door 22, the locking clamp 89 is turned 11t to disengage the tank lid 81 and the stirring tank 51, and the upper vessel 62 is moved upward together with the tank lid 81 as shown by the arrow in FIG. Rotate it to open it and manually put the bread ingredients into the stirrer 1f151. Further, yeast 1- is put into the yeast container 97, and the yeast container 97 is attached to the tank lid 81.

Then, the upper lid 62 and the tank lid 81 are rotated downward and closed. Next, the locking clamp 89 is rotated to lock the tank lid 81 to the stirring tank 51. 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 to mix water and flour, that is, hydrate it.

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 40 is kneaded. And the third and final 1
When the stirring motor 68 is turned off for 0 minutes, the solenoid 108
is energized, and as shown by the chain line in FIG.
4 descends and presses the container lid 100 of the yeast container 97 downward, the container lid 100 rotates downward and opens, 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 40 by the rotation of the stirring blade 73.

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 a buzzer and lamp are used to notify the operator, the operator can manually open 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 F24 minutes, the stirring motor 68 is driven again for about 1 minute, for example, to mix the additive into the bread dough 40.

Next, as mentioned above, in the first fermentation process, the bread dough 4
0 is fermented in the stirring tank 51, but at this time, the temperature of the bread dough 40 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 is activated according to the temperature of the surrounding area! f
The temperature of the bread dough 40 is controlled by cooling or heating the inside of the j chamber 136.

In addition, also in the stirring process, the temperature of the stirring tank 51 is controlled by the temperature control 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 bread located in the molding fermentation chamber 19 is placed on the bottom plate 242 of the transport table 241 with the five bread molds 46 placed at predetermined positions, 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.

15R: After the fermentation process, the electric resistance welding piston 169 is lowered by the drive of the metering motor 167, but this piston 1
69 is lowered from the opening 152 until its upper end is positioned below the bottom plate 149, and the metering chamber 174 is opened.

In this state, air pressure is applied to the stirrer 1ff51 by the compressor, and the bread dough 40 is fed from the stirring tank 51 into the metering chamber 174.

Next, the slider 171 is moved to the left by the drive FJJ of the constant M movement motor 182, and reaches a position where the metering chamber 114 faces the discharge piston 194. At this time, constant 1'l
One loaf of bread dough 40 within 174 is separated from the other portions of bread dough 40.

Next, the W output piston 194 is lowered by the drive of the discharger 192, and the dough 40 in the fixed chamber 174 is dropped into the rounding tank 202.

Thereafter, the discharge piston 194 is moved upward, and then the slider 111 is moved to the right, and the metering chamber 174 returns to the position facing the stirring tank 51. In addition, fixed quantity motor 161
, the electronic transfer motor 182 and the discharge motor 192 are connected to the metering piston 169 and the slider 1, although not shown.
It is controlled by turning on and off microswitches that detect the positions of U1 output piston 194 and U1 output piston 194, respectively.

Furthermore, when the metering chamber 174 is located to the left of the opening 152 facing the stirring tank 51, the closing plate 175 integrally formed on the right side of the slider 171 is located at the frontage.
152 is opened to prevent the bread dough 40 from leaking out from this opening 152.

When one loaf of dough 40 is placed in the rounding tank 202, the rotating disk 205 rotates for about 20 to 40 seconds, for example. In this way, as the rotating disk 205 rotates, the bread dough 40 tends to fly out toward the outer circumference due to centrifugal force.
It collides with the circumferential surface of the rounding tank 202 and rotates while being sandwiched between the circumferential surface and the rounding column 207 to become round.

At the same time, the bread dough 40 is degassed by being crushed by the rounding pillars 201.

Note that while this rolling is being performed, the dough cooling fan device 219 is driven to send cold air into the rounding tank 202 from above to dry the bread dough 40 being rolled.

Then, approximately 20 to 40 seconds after the rotating disk 205 starts rotating, the discharge port of the rounding tank 202 is opened, and the bread dough 40 is discharged from the rounding tank 202 by centrifugal force.
It is transferred onto a pair of shirt top plates 229 that are open.

Thereafter, the rotating disk 205 stops, the discharge port closes, and a state is reached in which new bread dough 40 is supplied from the metering device 43.

On the other hand, as mentioned above, the bread dough 40 is placed on the shirt cloth plate 229.
When the plate is placed on the bread mold 46, 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 stopped at the upper position by the operation of a microswitch, etc., and the solenoid 203 is activated and the pair of The shirt top plates 229 are simultaneously opened in a direction away from each other, and the bread dough 40 is dropped 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 40 in the same manner as described above, moves onto the bread mold 46 again, and drops the dough 40.

When feeding the first five loaves of bread dough 40, as shown in FIG. The bread mold 46 is located at a position advanced by approximately 173 lengths in the front-rear direction, and the space on the front side of each bread mold 46 is located below the frontage portion 220. When supplying the first dough 40, the movable table 222 is positioned above the bread mold 46 at the left end, and the bread dough 40 is put into the space in front of the bread mold 46. Then, when supplying the second bread dough 40,
The transfer table 222 is placed above the second bread mold 46 from the left, and the bread dough 40 is put into the space in front of this bun mold 46.

In this way, as shown in FIG. 3 (2), first each bread mold 4
6, that is, the space furthest from the roasting chamber 20, the bread dough 40 is put one loaf at a time in the order indicated by ■■■■■.

After supplying 40 pieces of dough for the first 5 loaves, as shown in Figure 4 (2)
)(C), the bread mold 46 moves forward together with the transport table 241 by one step V, that is, the length 173 in the front-rear direction within the bread 'J+46, by the drive of the transport table motor (not shown), and each bread y ! The central space of 46 is the opening 22
Located below 0. Then, as shown in FIG. 4(2), in the same manner as when feeding the first five loaves of bread dough 40, from left to right,
Bread dough 40 is added one loaf at a time in the order shown.

Next, as shown in FIG. 5) (c), the bread molds 46 move forward one step further, and the space on the return side of each bread mold 46 is located below the opening 220. And Figure 5 (2
), in the same way as before, one loaf of bread dough 40 is placed in the space behind each bread mold 46, that is, the space closest to the roasting v20, from left to right in the order shown by ■■■■■. It is added minute by minute.

In this way, each bread mold 46 is lined up with three
Bread dough 40 is supplied in loaf portions.

At the time when the rounding and transferring process is completed in this way, due to the order in which the bread dough 40 is added, the bread dough 40 located on the front side of each bread mold 46, that is, on the side far from the roasting chamber 20, is placed on the rear side. Fermentation has progressed more than bread dough 40. However, compared to the conventional case where the dough is added to a separate bread mold after all the dough has been put into one bread mold, there is a difference in the progress of fermentation of the bread dough 40 between the bread molds 46. is relatively small.

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

When the supply of the dough 40 to all the bread molds 46 is completed, the bread mold conveyor 241 is moved into the molding fermenter 19 as shown in solid lines in FIG. 1 and as shown in FIG. 5 (2) (c). positioned. In this state, the rear plate 24 of the transport platform 241
4 is brought into contact with the rear surface of the partition plate 18 between the molding fermentation chamber 19 and the roasting chamber 20, and closes the opening 17 therebetween. and,
The fermentation heater 261 is energized, and the dough 40 in the bread mold 46 is fermented to an appropriate volume for making good bread. At this time, the molding fermentation heater 261 is energized at 11@ by a 1L-mostat (not shown) disposed in the molding fermentation chamber 19, and the humidity in the molding fermentation chamber 19 is about 37.
It is kept at ~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 the lower door 23 and the front plate 243 of the bread mold carrier 241 to listen.
After that, a bread mold lid is attached to each bread mold 46, and the front plate 243 and the lower door 23 are closed again. Although not shown, a normally open type microswitch that is closed by the closed lower door 23 is disposed inside the molding fermentation chamber 19, and when this switch is opened, the molding fermentation heater 2 is closed.
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 the roasting chamber 20 is preheated. At this point, 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 some degree of heat insulation.

In this state, a temperature distribution occurs in the molding fermentation chamber 19 that decreases as it moves away from the roasting chamber 20, that is, as it moves forward. By the way, the fermentation rate t of the bread dough 40 changes depending on the temperature, and the higher the temperature, the faster the fermentation. Therefore, in each bread mold 46, the dough 40 on the rear side is more likely to be exposed to the roasting heater 263 than the dough 40 on the front side.
Since the bread dough 40 is more influenced by the heat of the bread dough 40 on the rear side in each bread mold 4G, the fermentation of the dough 40 is promoted. As a result, the difference in the progress of fermentation due to this temperature distribution and the difference in the progress of fermentation due to the above-mentioned order of feeding the dough 40 are effectively offset, and at the end of the forming fermentation process, the dough 40 in the row that was fed first is The degree of fermentation of the bread dough 40 in the next row is almost equal to the degree of fermentation of the bread dough 40 in the row that was introduced later, and the degree of fermentation of the dough 40 in each bread mold 46 becomes almost uniform as a whole.

Therefore, the shape of the bread made in each bread mold 46 becomes uniform, and since there is little difference in the degree of fermentation between the bread molds 46 as described above, the shape of each bread made is also relatively uniform. It becomes uniform.

Next, when the molding fermentation process is completed, the molding fermentation heater is turned on.
261 is cut off, and as shown by the chain line in FIG. 1 and as shown in FIG.
1 is inserted into the roasting chamber 20 which has been preheated to about 200°C. In this state, the front plate 24 of the transport platform 241
3 is brought into contact with the front surface of the partition plate 18 and closes the opening 17 thereof. The bread dough 40 is then roasted in the roasting chamber 20 for about 50 minutes.

By separating the forming fermentation chamber 19 and the roasting chamber 20 in this way, and suddenly inserting the bread mold 46 into the preheated roasting chamber 20 after forming and fermenting, the bread dough 40 can be further heated in the roasting chamber 20. With the best oven spring, you can bake the best bread. That is, since the heating temperature of the bread dough 40 increases rapidly during the transition from the shaping and fermentation process to the roasting process, the bread is baked well.

Furthermore, during roasting, the roasting fan 267 is rotated by the drive of the motor 266, which generates circulating air in the sealed roasting chamber 20 as shown by the arrow in FIG. 1, so that the bread is baked evenly. Do it like this. Along with this, the same motor 266
A heat exhaust fan 268 and another heat exhaust fan 269 driven by the roasting chamber 20 exhaust heat around the roasting chamber 20 . Note that these fans 267, 268. 269 is
It operates from the starting port J+ of the molding fermentation process.

Then, when the bread is baked, the power to the roasting heater 263 is cut off, and the bread-heating conveyance table 241 moves forward. At the same time, a lamp and buzzer are activated to notify when the baking is complete. In response to this, the lower door 23 and the front plate 243 of the transport platform 241 are opened, and the bread mold 46 is taken out.

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 at the rear end of the body 11.
The bread mold 46 is quickly cooled down.

In the above embodiment, there are five bread molds 46, but the number of bread molds 46 can be any number of two or more. Further, the number of bread doughs 40 to be put into one bread mold 46 is not limited to three, but can be any number of two or more.

[Efficacy of invention Song Dynasty]

According to the present invention, when putting bread dough into a plurality of bread molds arranged in a direction perpendicular to the arrangement direction of the forming fermentation chamber and the roasting chamber, after putting a predetermined amount of bread dough into each bread mold, Bread dough is repeatedly fed into the roasting chamber at a position closer to the roasting chamber than the previous dough, and since the roasting chamber is heated in advance during forming fermentation before roasting, the position of the bread mold during preheating is The difference in the progress of fermentation due to the temperature distribution in the forming fermentation chamber and the difference in the progress of fermentation due to the order in which the dough is added are offset, and the degree of fermentation of each dough in the bread mold becomes almost uniform,
Since there is little difference in the degree of fermentation between the bread molds, the shape of the bread made can be made uniform within one bread mold and between each bread mold.

[Brief explanation of the drawing]

Fig. 1 is a side sectional view of a bread making machine used in an embodiment of the bread manufacturing method of the present invention, Fig. 2 is a front sectional view of the same bread making machine, Figs. Figure (2), Figure 5 (2), and Figure 6 (6) are schematic cross-sectional views in the plane direction explaining the feeding of bread dough into the bread mold in the bread making machine, Figure 3 (c), and Figure 4. (c), FIG. 5(c), and FIG. 6a are also schematic cross-sectional views of a portion of the side surface in the y-plane. 19... Molding fermentation chamber, 20... Roasting chamber, 40... Bread dough, 45... Moving device as a bread dough supply device, 46
...Bread mold, 241...Bread mold transfer platform, 263...Roasting heater. Slag! figure

Claims (1)

[Claims] (1) A molded fermentation chamber, a roasting chamber having a roasting heater, a bread mold carrier that is movable between the adjacent molded fermentation chamber and roasting chamber, and a bread mold carrier that is connected to the molded fermentation chamber and the roasting chamber. Using a bread making machine equipped with a plurality of bread molds arranged in a direction perpendicular to the arrangement direction of the roasting chamber and a bread dough supply device, the bread molds are arranged in each bread mold by the dough supply device. A plurality of pieces of bread dough are placed in a row in a direction perpendicular to the direction, and the bread dough placed in the bread mold is molded and fermented in the molding and fermenting chamber, and after this molding and fermentation, the bread mold conveyor is transferred to the roasting chamber. In the bread manufacturing method, the bread dough is transferred and roasted by a roasting heater in the roasting chamber that is preheated during the shaping fermentation, and when the bread dough is placed in each of the bread molds, first the roasting in each of the bread molds is performed. A predetermined amount of bread dough is introduced into the farthest position from the chamber, and after a predetermined amount of bread dough is introduced into each of the bread molds, the bread dough is placed in a position adjacent to the previously introduced bread dough in each of the bread molds and closer to the roasting chamber. A method for producing bread, which comprises repeatedly adding a predetermined amount of bread dough, and finally adding a predetermined amount of bread dough to a position in the bread mold closest to the roasting chamber.