JPS625568B2 - - Google Patents
Info
- Publication number
- JPS625568B2 JPS625568B2 JP59205096A JP20509684A JPS625568B2 JP S625568 B2 JPS625568 B2 JP S625568B2 JP 59205096 A JP59205096 A JP 59205096A JP 20509684 A JP20509684 A JP 20509684A JP S625568 B2 JPS625568 B2 JP S625568B2
- Authority
- JP
- Japan
- Prior art keywords
- kneading
- fermentation
- bread dough
- extrusion
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は、食品混練押出装置を使用したパン
生地の製造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing bread dough using a food kneading and extrusion device.
従来、パン生地の製造は小麦粉に食塩、水、パ
ン酵母、その他の原料を加えてこねた混練物を、
適宜搬送手段を用いて焼釜へ搬送する過程で発酵
をうながし膨化させていた。しかし、この発酵促
進には長時間を要し、又大規模な工場の中を混練
物が搬送されていく過程でその発酵促進が行われ
ていた。
Traditionally, bread dough was made by kneading flour with salt, water, baker's yeast, and other ingredients.
During the process of transporting the product to the kiln using an appropriate transport means, fermentation is promoted and the product is expanded. However, this fermentation promotion takes a long time, and the fermentation is promoted while the kneaded material is being transported through a large-scale factory.
そこで、この発明は発酵促進に長時間を要する
という問題点、発酵促進過程のために大規模な工
場設備を要するという問題点を解決することにあ
る。
Therefore, the object of this invention is to solve the problems that fermentation promotion takes a long time and that large-scale factory equipment is required for the fermentation promotion process.
そのため、この発明では食品混練押出装置を用
いて、小麦粉、食塩、パン酵母等の原材料を混練
して、その混練途中に水を供給し、さらに加熱し
て発酵を促進させるものである。
Therefore, in this invention, raw materials such as wheat flour, salt, and baker's yeast are kneaded using a food kneading and extrusion device, and water is supplied during the kneading to further heat and promote fermentation.
その結果、原材料の混練押出途中に発酵促進が
行なわれることとなつた。
As a result, fermentation was promoted during the kneading and extrusion of raw materials.
以下、この発明の実施に用いる食品混練押出装
置の一実施例に従つて、この発明のパン生地の製
造方法を説明する。
Hereinafter, the method for producing bread dough of the present invention will be described in accordance with an embodiment of the food kneading and extruding apparatus used for carrying out the present invention.
１は食品混練押出装置であり、小麦粉、食塩、
パン酵母、その他のパン生地材料は投入部２より
投入され、連通部３を介して混練部４に送られ
る。混練部４は筒体５の内側に、シヤフトの外側
にスクリユーを嵌合させた送り軸６を一本又は二
本回転可能に配備している。さらに、混練部４の
連通部３寄りには食品混練押出装置１の外部から
連通された給液パイプ７が設けられ、水を注入す
るようにしている。 1 is a food kneading extrusion device, which handles flour, salt,
Baker's yeast and other bread dough materials are input from the input section 2 and sent to the kneading section 4 via the communication section 3. The kneading section 4 has one or two rotatably disposed feed shafts 6, each having a screw fitted on the outside of the shaft, inside a cylindrical body 5. Furthermore, a liquid supply pipe 7 is provided near the communication section 3 of the kneading section 4 and is connected to the outside of the food kneading and extrusion device 1 to inject water.
筒体５の外側には適宜空間８を介して外筒９が
設けられている。この空間８内には水を流通させ
るようにした温度調節パイプ１０が装備さてい
る。さらに、外筒９の外側には電熱ヒーター（図
示せず）等が取り付けてあり、そのヒーターの加
熱作用が空間８及び筒体５を介して筒体５内のパ
ン生地におよび、このパン生地の発酵を促進させ
るようにしている。そこで、前期温度調節パイプ
１０中を通過する水の状態と、ヒーターの加熱状
態により必要とする温度に調節してパン生地を発
酵することができる。 An outer cylinder 9 is provided on the outside of the cylinder 5 with an appropriate space 8 in between. This space 8 is equipped with a temperature control pipe 10 that allows water to flow therethrough. Further, an electric heater (not shown) or the like is attached to the outside of the outer cylinder 9, and the heating action of the heater is applied to the dough inside the cylinder 5 through the space 8 and the cylinder 5, and the dough is fermented. We are trying to promote this. Therefore, the bread dough can be fermented by adjusting the temperature to the required temperature depending on the state of the water passing through the first temperature control pipe 10 and the heating state of the heater.
筒体５の前端には排出口１１が形成されてお
り、筒体５内において、混練及び発酵されたパン
生地が排出口１１より押し出される。 A discharge port 11 is formed at the front end of the cylinder 5, and the dough that has been kneaded and fermented within the cylinder 5 is extruded from the discharge port 11.
すなわち、パン生地材料は筒体５内において、
送り軸６の回転動により混練され、給液パイプ７
より供給される水によつてパン生地の混練状態が
調節される。この様にして混練されたパン生地は
発酵最適温度（40〜80℃程度が好ましい）に加熱
されると共に、送り軸６の作用で前方に押圧さ
れ、排出口１１より連続的に押し出される。そし
て、排出口１１より連続的に押し出されるパン生
地は、適宜の移送手段により焼釜へ送られ焼成さ
れる。 That is, the bread dough material is inside the cylinder 5,
The liquid is mixed by the rotation of the feed shaft 6, and the liquid is fed into the feed pipe 7.
The kneading state of the bread dough is adjusted by the water supplied. The bread dough kneaded in this manner is heated to the optimum temperature for fermentation (preferably about 40 to 80°C), is pushed forward by the action of the feed shaft 6, and is continuously extruded from the discharge port 11. The bread dough continuously extruded from the discharge port 11 is sent to a baking oven by an appropriate transfer means and baked.
したがつて、この発明の方法によるとパン生地
はその原材料の混練押出途中に発酵促進が行なわ
れることになる。 Therefore, according to the method of the present invention, fermentation of bread dough is promoted during the kneading and extrusion of the raw materials.
以上に述べた如く、この発明のパン生地の製造
方法は、食品混練押出し装置において、小麦粉、
食塩、パン酵母等の原材料を混練して、混練押出
途中に水を供給し、さらに加熱して発酵を促進さ
せるものであるので、発酵促進に長時間を要する
ことなく、又発酵促進過程のための大規模な工場
設備を要することもない等、優れた効果を有して
いる。
As described above, the bread dough manufacturing method of the present invention uses flour, flour,
Raw materials such as salt and baker's yeast are kneaded, water is supplied during the kneading and extrusion process, and the process is further heated to promote fermentation. It has excellent effects, such as not requiring large-scale factory equipment.
図はこの発明の方法の実施に用いる食品混練押
出装置の要部を示す一部切欠斜視図である。
１……食品混練押出装置、４……混練部、６…
…送り軸、７……給液パイプ、１０……温度調節
パイプ。
The figure is a partially cutaway perspective view showing the main parts of a food kneading and extruding device used for carrying out the method of the present invention. 1... Food kneading extrusion device, 4... Kneading section, 6...
...Feed shaft, 7...Liquid supply pipe, 10...Temperature adjustment pipe.
Claims (1)
パン酵母等の原材料を混練して、その混練押出途
中に水を供給して混練状態を調節し、さらに発酵
最適温度に加熱して発酵を促進させることを特徴
とするパン生地の製造方法。1 In food kneading and extrusion equipment, flour, salt,
A method for producing bread dough, which comprises kneading raw materials such as baker's yeast, adjusting the kneading state by supplying water during kneading and extrusion, and further heating to an optimum temperature for fermentation to promote fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP20509684A JPS6185133A (en) | 1984-09-29 | 1984-09-29 | Production of bread dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP20509684A JPS6185133A (en) | 1984-09-29 | 1984-09-29 | Production of bread dough |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6185133A JPS6185133A (en) | 1986-04-30 |
| JPS625568B2 true JPS625568B2 (en) | 1987-02-05 |
Family
ID=16501355
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP20509684A Granted JPS6185133A (en) | 1984-09-29 | 1984-09-29 | Production of bread dough |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6185133A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998008400A1 (en) * | 1996-08-26 | 1998-03-05 | Societe Des Produits Nestle S.A. | Fermented cereal base composition having a high dry matter content |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5982035A (en) * | 1982-10-13 | 1984-05-11 | 藤沢 武彦 | Food extrusion molding machine |
| JPS59159738A (en) * | 1983-03-02 | 1984-09-10 | Ikegai Corp | Preparation of foamed food |
-
1984
- 1984-09-29 JP JP20509684A patent/JPS6185133A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6185133A (en) | 1986-04-30 |
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