JP5386765B2 - Frozen bread dough thawing device - Google Patents

Frozen bread dough thawing device Download PDF

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JP5386765B2
JP5386765B2 JP2012092419A JP2012092419A JP5386765B2 JP 5386765 B2 JP5386765 B2 JP 5386765B2 JP 2012092419 A JP2012092419 A JP 2012092419A JP 2012092419 A JP2012092419 A JP 2012092419A JP 5386765 B2 JP5386765 B2 JP 5386765B2
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JP2013202045A (en
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洋二 中島
文也 上杉
不二子 坂田
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共立プラント工業株式会社
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本発明は冷凍パン生地解凍装置として、冷凍パン生地を速やかに解凍し、かつ室温自然解凍と同等の品質を保持する解凍装置に関するものである。  The present invention relates to a frozen bread dough thawing device, which relates to a thawing device that quickly thaws frozen bread dough and maintains the same quality as room temperature natural thawing.

冷凍パン生地は室温自然解凍されるものが一般的である。冷凍生地は大きな温度差にて解凍を行うと解凍ムラができ商品品質を低下させてしまうため、加熱庫による解凍が嫌われることに因る。  Frozen bread dough is generally naturally thawed at room temperature. When frozen dough is thawed at a large temperature difference, it causes uneven thawing and deteriorates the quality of the product.

冷凍パン生地が大きな温度差にて解凍を行うと商品品質を損なう原因は、酵母（イースト菌など）に由来する。パン生地内の酵母（イースト菌など）は低温時に活動を停止するが、温度上昇により活動を活発化する。急激な解凍はこの活動（醗酵）にムラをもたらし、それが品質低下をもたらす。そのため、無風による室温自然解凍が好ましいとされ、現状の焼き立てパン業界では室温自然解凍が通常の解凍方法として広く一般的に行われている。  When frozen bread dough is thawed with a large temperature difference, the cause of product quality loss is derived from yeast (such as yeast). Yeasts in bread dough (such as yeast) cease activity at low temperatures, but become active as the temperature rises. Rapid thawing causes unevenness in this activity (fermentation), which leads to quality degradation. Therefore, it is considered that room temperature natural thawing without wind is preferable, and room temperature natural thawing is widely performed as a normal thawing method in the current baked bread industry.

しかしながら、自然解凍には時間を要すという大きな欠点がある。−１８℃の冷凍パン生地を醗酵するに最適な温度まで昇温するに数時間の時間を要す。そのため、例えば、店頭における１８時の品揃えについての、品目と数量の判断は１３時〜１４時に決定しなければいけないのが現状である。それにより、想定よりも売れ行きが伸びた場合は、品切れによる販売ロスが生じる。あるいは逆に、想定が外れた場合は、売れ残りの廃棄ロスが発生し、環境保護の面からも問題視される。  However, natural thawing has the major drawback of requiring time. It takes several hours to raise the temperature to the optimum temperature for fermentation of -18 ° C frozen bread dough. For this reason, for example, the current situation is that the judgment of items and quantities for an assortment at 18:00 at a store must be determined from 13:00 to 14:00. As a result, if sales increase more than expected, a sales loss due to out of stock occurs. Or, conversely, if the assumption is not met, unsold disposal loss occurs, and this is considered a problem from the viewpoint of environmental protection.

このような事態を改善するためには、解凍時間を短縮することが必要になる。そのために温風を当てて解凍するという試みもある。例えば、ドライヤーを当てるという単純な方法も行われることもある。また、温風を当てるという方法の延長上には、大容量の温められた空気を機械的に当てるという解凍庫も存在する。  In order to improve such a situation, it is necessary to shorten the thawing time. Therefore, there is an attempt to defrost by applying hot air. For example, a simple method of applying a dryer may be performed. There is also a defroster that mechanically applies a large volume of warmed air as an extension of the method of applying hot air.

しかしながら、温風を当てる原理では大きな問題が発生する。熱伝導率の低い空気という物質を媒体とするため、大容量の温風を必要とし、それがパン生地表面の乾燥をもたらす。このパン生地表面の乾燥が、焼き上がりのパンの品質に致命的な障害をもたらす。なぜなら、焼き上がり品質は、この醗酵前の昇温過程に大きく影響されることになるからだ。  However, there is a big problem with the principle of applying hot air. Since a substance called air having low thermal conductivity is used as a medium, a large volume of hot air is required, which causes drying of the bread dough surface. This drying of the dough surface is fatal to the quality of the baked bread. This is because the quality of baking is greatly influenced by the heating process before fermentation.

かといって、表面を乾燥させない程度の時間で解凍を終えると、冷凍パン生地内部の芯温は例えば１８℃までには昇温されないことになる。パン生地表面近くとパン生地深部のイースト菌同士、並びに、同じくパン生地表面近くとパン生地深部のパン生地同士に不均衡が生じ、パンの品質に大きな低下をもたらす。  However, if thawing is completed in a time that does not dry the surface, the core temperature inside the frozen bread dough will not be raised to, for example, 18 ° C. Imbalance occurs between the yeasts near the bread dough surface and deep bread dough, and also between the dough near the bread dough surface and deep bread dough, resulting in a significant reduction in bread quality.

このような状況は、解凍する対象物がパン生地であることに因る。一般食材はすでに死滅した素材であることに対し、冷凍パン生地は生き物であるイースト菌とイースト菌の菌床でもあるパン生地から構成されている。解凍後、そのまま人に食される一般の冷凍食材とは異なり、冷凍パン生地は解凍後に再び生体活動が行われ、その活性度によって品質が大きく変わってくるものである。この繊細な冷凍パン生地の解凍について、機械解凍は難しく、結局現在においても室温自然解凍が一般的に行われている。  Such a situation is due to the fact that the object to be thawed is bread dough. While general foods are already dead materials, frozen bread dough is composed of yeast that is a living creature and bread dough that is also a fungus bed of yeast. Unlike ordinary frozen foods that are eaten by humans after being thawed, frozen bread dough undergoes biological activity again after being thawed, and its quality varies greatly depending on its activity. With regard to thawing of this delicate frozen bread dough, mechanical thawing is difficult, and even at present, natural thawing at room temperature is still generally performed.

特開２００９−２５４３０６号公報JP 2009-254306 A

公知の解凍には、次のような欠点があった。
（イ）現在広く行われている室温自然解凍は長時間を要すため、販売ロスや廃棄ロスにつながっている。
（ロ）また、室温自然解凍における芯温の温度管理については、通常の店舗稼働時には行われないことが多く、解凍終了の判断は人の判断になる。そのため、バラツキが多く、焼き上がりの品質低下の原因になっている。
（ハ）その上、室温自然解凍は調理室の室温による自然解凍であるがゆえに、季節による変動の影響を大きく受け、さらにはエアコン稼働などの環境にも大きく左右され、人による判断、管理をさらに難しくしている。それが、醗酵ムラに結び付く要因にもなっている。
（ニ）また、公知の解凍装置の多くは、空気を媒介した熱伝導によって熱エネルギー伝えることにより解凍を行う原理を援用したものである。熱伝導率の低い物質である空気を媒体とするため、解凍速度を得るためには、高い温度の空気と多くの空気循環を必要とする。それが冷凍パン生地表面の乾燥を促進し、パンの焼き上がり品質に悪影響をもたらす。
（ホ）同時に、空気を媒体とした解凍装置は冷凍パン生地表面から解凍を進めるため、パン生地深部の解凍が完了する頃には冷凍パン生地表面の乾燥が進み、品質劣化をもたらしている。Known thawing has the following drawbacks.
(B) Natural thawing at room temperature, which is currently widely used, takes a long time, leading to sales loss and disposal loss.
(B) In addition, the temperature management of the core temperature in natural thawing at room temperature is often not performed at the time of normal store operation, and the judgment of the end of thawing is a human judgment. For this reason, there are many variations, which causes a reduction in the quality of baking.
(C) In addition, because room temperature natural thawing is natural thawing at the room temperature of the cooking room, it is greatly affected by seasonal fluctuations, and also greatly influenced by the environment such as air conditioner operation. Making it even more difficult. It is also a factor that leads to fermentation unevenness.
(D) Many known thawing devices use the principle of thawing by transferring thermal energy by heat conduction mediated by air. Since air, which is a substance having a low thermal conductivity, is used as a medium, high temperature air and a large amount of air circulation are required to obtain a thawing rate. This promotes the drying of the frozen dough surface and adversely affects the baking quality of the bread.
(E) At the same time, since the thawing device using air as a medium advances thawing from the surface of the frozen bread dough, drying of the frozen bread dough surface proceeds when the deep thawing of the bread dough is completed, resulting in quality deterioration.

本発明は、上記課題を解決するためになされたもので、第一の発明である請求項１記載の解凍装置は、空気を熱伝達の主媒体にせず、直接の熱伝導を行うプレートが付与されていることを特徴とするものである。  The present invention has been made to solve the above-mentioned problems, and the thawing device according to claim 1, which is the first invention, is provided with a plate that conducts heat directly without using air as a main medium for heat transfer. It is characterized by being.

第二の発明は、付与された直接の熱伝導を行うプレートが多層構造による高効率熱伝導プレートであることを特徴とするものである。  The second invention is characterized in that the applied direct heat conducting plate is a highly efficient heat conducting plate having a multilayer structure.

第三の発明は、多層構造による高効率熱伝導プレートが、ヒーター、金属プレート、熱伝導素材、蓄熱素材から構成されることを特徴とするものである。  The third invention is characterized in that the high-efficiency heat conduction plate having a multilayer structure is composed of a heater, a metal plate, a heat conduction material, and a heat storage material.

第四の発明は、直接の熱伝導を行うプレートが付与されている解凍装置であって、高吸水スポンジを使用し、水に浸して空気循環回路に配し、自然蒸発を促すことにより加湿を行うことを特徴とするものである。
本発明は、以上のような構成よりなる冷凍パン生地の解凍装置である。The fourth invention is a thawing device provided with a plate for direct heat conduction, using a super absorbent sponge, immersed in water and arranged in an air circulation circuit, and humidifying by promoting natural evaporation. It is characterized by doing.
The present invention is a frozen bread dough thawing device configured as described above.

この発明の冷凍パン生地の解凍装置によれば、プレート構造により熱源からの蓄熱と温度安定性が高められ、冷凍パン生地（冷凍パン生地を置いた天板）との接触により熱の平均化が発生して高効率熱伝導プレート自体の急激な温度低下を抑制するため、熱の供給を一定温度で保つことができるため短時間での解凍ができる。  According to the frozen bread dough thawing device of the present invention, heat storage from the heat source and temperature stability are enhanced by the plate structure, and heat averaging occurs due to contact with the frozen bread dough (the top plate on which the frozen bread dough is placed). In order to suppress a rapid temperature drop of the high-efficiency heat conduction plate itself, the supply of heat can be maintained at a constant temperature, so that thawing can be performed in a short time.

この発明の冷凍パン生地の解凍装置によれば、減少した温度（熱エネルギー）はヒーターにより補充されるが、蓄熱層（石板）が存在しているため、急激な加熱を抑制しつつ、安定したエネルギー供給を行うことができるため安定した昇温と温度制御ができる。  According to the frozen bread dough thawing device of the present invention, the reduced temperature (heat energy) is supplemented by the heater, but since there is a heat storage layer (stone plate), stable energy is suppressed while suppressing rapid heating. Since supply can be performed, stable temperature rise and temperature control can be performed.

この発明の冷凍パン生地の解凍装置によれば、蓄熱層（石板）が上部熱源となるため、配置された蓄熱層（石板）からの遠赤外線効果により、冷凍パン生地の表面と深部とを同時に解凍ができる。  According to the frozen bread dough thawing device of the present invention, the heat storage layer (stone board) serves as the upper heat source, so the surface and deep part of the frozen bread dough can be simultaneously thawed by the far-infrared effect from the arranged heat storage layer (stone board). it can.

この発明の冷凍パン生地の解凍装置によれば、蓄熱層（石板）表面温度は想定温度に対し極端な惰性過熱をしないため、極端すぎる放熱は行わず、表面の乾燥を防ぐことができる。  According to the frozen bread dough thawing device of the present invention, since the surface temperature of the heat storage layer (stone plate) does not undergo extreme inertia overheating with respect to the assumed temperature, excessive heat dissipation is not performed and drying of the surface can be prevented.

この発明の冷凍パン生地の解凍装置によれば、高効率熱伝導プレート自体の温度分布、不均衡の緩和、平均化にも効果を発揮するため、置き場所による冷凍パン生地間の個別解凍状態の不均衡が回避できる。  According to the frozen bread dough thawing device of the present invention, the temperature distribution of the high-efficiency heat conduction plate itself, the effect of mitigating the imbalance, and the averaging are also exhibited. Can be avoided.

この発明の冷凍パン生地の解凍装置によれば、室温自然解凍に近い環境を作り、維持しながら、且つエネルギーを供給し続けることができるため、短時間で高品質の解凍を行うことができる。  According to the frozen bread dough thawing device of the present invention, an environment close to room temperature natural thawing can be created and maintained, and energy can be continuously supplied, so that high quality thawing can be performed in a short time.

この発明の冷凍パン生地解凍装置について、図に示す実施例を用いて説明する。
図１〜５は、冷凍パン生地解凍装置の実施例であり、図１はこの発明の冷凍パン生地解凍装置の側面断面図、図２は同じく正面図、図３は同じく上面断面図、図４は同じく高効率熱伝導プレートの断面図、図５はこの発明のパン生地解凍庫と現在広く行われている室温自然解凍の解凍における、冷凍パン生地の生地芯温の変化について温度と時間との関係を示し、比較した図である。The frozen bread dough thawing device of the present invention will be described with reference to the embodiments shown in the drawings.
1 to 5 are embodiments of a frozen bread dough thawing device, FIG. 1 is a side sectional view of the frozen bread dough thawing device of the present invention, FIG. 2 is also a front view, FIG. 3 is a top sectional view, and FIG. FIG. 5 is a cross-sectional view of a high-efficiency heat conduction plate, and FIG. 5 shows the relationship between temperature and time for the change in the dough core temperature of the frozen dough in thawing of the dough of the present invention and natural thawing at room temperature. It is the figure compared.

この発明の冷凍パン生地解凍装置は図１〜５に示すように、冷凍パン生地載置用天板１を載置するための天板載置用棚（熱伝導を行うプレート）２を収容する天板載置用棚配置部Ｂを備えたパン生地収納庫Ａと該収納庫Ａの上部電装室Ｃとからなり、前記パン生地収納庫Ａと電装室Ｃには、加熱ヒーター３を備える過熱手段と送風ファン４を備える送風手段と庫内空気の温度を検出し、前記各手段を制御する制御手段とを有する収納庫内雰囲気調整手段と、庫内空気攪拌を分流する庫内空気吐出側分流ダクト部Ｅと自然蒸発を促進する蒸発用スポンジを要求により水盆に装置できる構造５と、各段の天板載置用棚自身に各段の天板載置用棚用加熱ヒーター６を備える加熱手段と、熱量を蓄積する蓄熱層７を備える温度安定手段と、蓄熱された熱を棚表面素材へ伝達する熱伝導素材８による熱伝導手段と、各段独立して適性設定温度を制御する制御手段を有する天板載置用棚温度調整手段とが備えられている。  The frozen bread dough thawing device of the present invention, as shown in FIGS. 1 to 5, houses a top plate mounting shelf (a plate that conducts heat) 2 for placing the frozen bread dough placing top plate 1. It comprises a bread dough storage A having a shelf placement section B and an upper electrical compartment C of the storage A. The bread dough storage A and the electrical compartment C have a heating means 3 and a blower fan. 4, a storage unit atmosphere adjusting unit having a blower unit 4 and a control unit for detecting the temperature of the internal air and controlling the respective units, and an internal air discharge side branch duct portion E for diverting the internal air agitation. And a structure 5 that can install an evaporating sponge for promoting natural evaporation in a water basin upon request, and a heating means provided with a heating heater 6 for each top plate mounting shelf on each top plate mounting shelf itself. A temperature stabilizing means comprising a heat storage layer 7 for storing the amount of heat; A heat conduction means, and a top plate mounting shelf temperature adjusting means having control means for controlling the suitability set temperature independently each stage is provided by heat conduction material 8 for transmission to the shelf surface material a.

前記パン生地収納庫Ａは箱型であり、その前面に開閉自在とした扉１０が取り付けられ、各段の天板載置用棚（熱伝導を行うプレート）２は、上部１〜５段について前記パン生地収納庫Ａに等間隔で固定され、下部の３段について、掃除等のため庫外へ取り出せる構造となる。  The bread dough storage A is box-shaped, and a door 10 that can be freely opened and closed is attached to the front surface thereof, and the top plate mounting shelves (plates that conduct heat) 2 are arranged in the upper 1 to 5 steps. It is fixed to the bread dough storage A at regular intervals, and the lower three tiers can be taken out of the storage for cleaning or the like.

前記収納庫内雰囲気調整手段の前記加熱ヒーター３と前記送風ファン４とを収納し、且つ、前記天板載置用棚配置部Ｂと区画された調整空気作成送風部Ｄは、前記天板載置用棚配置部Ｂと区画するパネル部１１を有し、前記パン生地収納庫Ａ内部天井面に吸気空気を分散して吸い込む吸い込み側ダクト部Ｆを備えるとともに、前記調整空気作成送風部Ｄを通過した調整空気は、空気吐出部として前記庫内空気攪拌を分流する庫内空気吐出側分流ダクト部Ｅが設けられている。
室温自然解凍における理想温度として設定に応じ前記調整空気作成送風部Ｄにて調整された空気を、前記庫内空気攪拌を分流する庫内空気吐出側分流ダクト部Ｅを通過させる際に前記自然蒸発を促進する蒸発用スポンジを要求により水盆に装置できる構造５にも通過させることにより、湿度調和のとれた空気を前記パン生地収納庫Ａ内に循環させる。The adjusted air creating air blowing section D that houses the heater 3 and the blower fan 4 of the storage atmosphere adjusting means and that is partitioned from the top board mounting shelf arrangement section B is mounted on the top board. It has a panel part 11 that partitions from the shelf arrangement part B, and includes a suction side duct part F that disperses and sucks intake air on the interior ceiling surface of the bread dough storage A, and passes through the adjusted air creating air blowing part D The adjusted air is provided with an in-compartment air discharge side branch duct portion E that divides the internal air agitation as an air discharge portion.
The natural evaporation when the air adjusted by the adjusted air creating air blowing section D according to the setting as an ideal temperature in room temperature natural thawing is allowed to pass through the internal air discharge side diverting duct section E for diverting the internal air stirring. By passing the evaporating sponge that promotes the water to the structure 5 that can be installed in the water basin as required, air conditioned in humidity is circulated in the bread dough storage A.

前記各段の天板載置用棚（熱伝導を行うプレート）２は挿入された前記冷凍パン生地載置用天板１と前記天板載置用棚（熱伝導を行うプレート）２の表面を構成する金属プレート９が接触することにより、熱の伝導が即され、前記熱量を蓄積する蓄熱層７より熱エネルギーが伝達される。その際前記各段独立して適性設定温度を制御する制御手段により温度降下を検知し、前記加熱手段の各段の天板載置用棚用加熱ヒーター６を制御することにより前記金属プレート９の温度を挿入された前記冷凍パン生地載置用天板１の内容量、経過時間、温度状況に応じ、保つ、ないし温度下降を食い止める、ないし、温度を標準状態に復旧させる。
前記各段の天板載置用棚（熱伝導を行うプレート）２は各段ごとに独立した前記適性設定温度を制御する制御手段を備えるため、それぞれの段において直接の熱干渉や前記冷凍パン生地載置用天板１の挿入タイミングや収容量に影響を受けず熱の伝達を状況に応じ独立して行う。The top plate placing shelves (heat conducting plates) 2 at the respective stages are the surfaces of the frozen bread dough placing top plate 1 and the top plate placing shelves (heat conducting plates) 2 inserted. When the metal plate 9 which comprises comprises contacts, heat | fever conduction is facilitated and a thermal energy is transmitted from the thermal storage layer 7 which accumulate | stores the said heat quantity. At that time, the temperature drop is detected by the control means for controlling the appropriate temperature setting independently for each stage, and the top plate mounting shelf heater 6 of each stage of the heating means is controlled to control the temperature of the metal plate 9. Depending on the content, elapsed time, and temperature status of the frozen bread dough placing top plate 1 to which the temperature has been inserted, the temperature is kept, or the temperature drop is stopped, or the temperature is restored to the standard state.
Since the top plate mounting shelves (heat conducting plates) 2 at each stage are provided with control means for controlling the appropriate temperature setting independently for each stage, direct thermal interference and the frozen bread dough at each stage Heat transfer is performed independently depending on the situation without being affected by the insertion timing and the capacity of the mounting table 1.

図５はこの発明による冷凍パン生地の中心温度の変化について時間と温度の変化の状況を示す図であり、実線は室温２６℃相対湿度４５％の環境下、理想解凍とされる室温自然解凍を行った際の冷凍パン生地中心温度、破線は冷凍パン生地解凍装置による冷凍パン生地解凍を行った際の冷凍パン生地中心温度を示したもので、室温自然解凍においては天板１枚当たり１５個、１つ当たり冷凍パン生地重量３０〜３５ｇの汎用流通の冷凍成型パン生地を用いて、店舗内での実質解凍を模して、天板差しラックを用い、天板に前記条件により冷凍パン生地を配置した天板を３枚並行位置上下７５ｍｍ間隔に配置し、乾燥抑止用のビニールをかけ、天板３枚の中間位置にくる天板にてデータ抽出し、冷凍パン生地解凍装置による解凍は、前記収納庫内雰囲気調整手段を用い環境空気温度設定２５℃、前記各段の天板載置用棚（熱伝導を行うプレート）２の管理温度を２８℃に設定し、室温自然解凍と同条件とし３枚の天板に同種、同量、同配置にて冷凍成型パン生地を配置した天板の中間位置に来る天板にて計測を行った。時間当たりの冷凍パン生地中心温度の上昇が室温自然解凍と比較により安定して速やかに変化していることがわかり、冷凍パン生地中心温度に対し解凍速度を速めている効果が格段の向上を示していることが分かる。
室温自然解凍のデータにより本テスト冷凍パン生地の凍結点がおよそ−５℃であることが、グラフの傾斜、横ばいの状況と急激に上昇を示す点のおおよその温度にて読み取ることができる。自然室温解凍のグラフとの比較、冷凍パン生地解凍装置による解凍は−５℃近辺の温度停滞が短く、速やかな解凍エネルギーの供給がなされ、解凍を促進していることが読み取れる。冷凍パン生地中心温度を冷凍状態から８℃昇温時点にて比較した場合概ね標準的な解凍時間の５０％の時短を達成していることを示し、この発明の冷凍パン生地解凍装置による解凍促進効果を示したデータである。FIG. 5 is a diagram showing the change in time and temperature with respect to the change in the center temperature of the frozen bread dough according to the present invention, and the solid line shows room temperature natural thawing which is ideal thawing in an environment of room temperature 26 ° C. and relative humidity 45%. Frozen bread dough center temperature at the time, the broken line indicates the frozen bread dough center temperature when the frozen bread dough thawing is performed by the frozen bread dough thawing device. Three pieces of top plate with frozen bread dough arranged according to the above conditions using a top-panel rack using a top-panel rack, simulating substantial thawing in the store, using general-use frozen frozen bread dough with a bread dough weight of 30 to 35 g Placed at 75mm intervals above and below the parallel position, put vinyl for drying prevention, extracted data on the top plate at the middle position of the three top plates, and thawed by the frozen bread dough thawing device, the storage Using the atmosphere adjustment means, set the ambient air temperature to 25 ° C., set the control temperature of the top plate mounting shelf (heat conducting plate) 2 at each stage to 28 ° C. Measurements were made on the top plate that was in the middle of the top plate where the frozen mold bread dough was placed in the same type, the same amount, and the same arrangement on the top plate. It can be seen that the rise in the center temperature of frozen bread dough per hour is stable and rapidly changing compared to natural thawing at room temperature, and the effect of increasing the thawing speed with respect to the center temperature of frozen bread dough shows a marked improvement. I understand that.
The freezing point of this test frozen bread dough is about −5 ° C. based on the data of natural thawing at room temperature, and it can be read at the approximate temperature of the slope of the graph, the leveling state and the point of rapid rise. Compared with the graph of natural room temperature thawing, thawing by the frozen bread dough thawing device has a short temperature stagnation around −5 ° C., and it can be seen that thawing energy is promptly supplied and thawing is promoted. When comparing the frozen bread dough center temperature at the time of 8 ° C. rise from the frozen state, it shows that the time shortening of 50% of the standard thawing time is achieved, and the thawing promoting effect by the frozen bread dough thawing device of the present invention is demonstrated. This is the data shown.

このようにこの発明によれば冷凍パン生地の理想解凍とされる室温自然解凍に対し、同等の解凍品質を約半分の時間での解凍を実現し、室温自然解凍と近似解凍を行うことで、従来手法による冷凍パン生地の解凍の際の冷凍障害と総称される現象の改善を達成できる。  As described above, according to the present invention, the room temperature natural thawing, which is ideal thawing of frozen bread dough, is achieved by thawing the same thawing quality in about half the time, and by performing natural room thawing and approximate thawing, It is possible to achieve an improvement of a phenomenon collectively called freezing failure when thawing frozen bread dough by the technique.

なお、この発明は上記実施形態に限定されるものではなく、この発明の要旨を逸脱しない範囲で、さまざまな形態を実施しうるものである。  In addition, this invention is not limited to the said embodiment, In the range which does not deviate from the summary of this invention, various forms can be implemented.

本発明の冷凍パン生地解凍装置の実施例の側面断面図である。    It is side surface sectional drawing of the Example of the frozen bread dough thawing | decompression apparatus of this invention. 本発明の冷凍パン生地解凍装置の実施例の正面図である。    It is a front view of the Example of the frozen bread dough thawing | decompression apparatus of this invention. 本発明の冷凍パン生地解凍装置の実施例の上面断面図である。    It is an upper surface sectional view of the example of the frozen bread dough thawing device of the present invention. 本発明の高効率熱伝導プレートの拡大断面図である。    It is an expanded sectional view of the highly efficient heat conductive plate of this invention. この発明の冷凍パン生地解凍庫と室温自然解凍の解凍における、冷凍パン生地の生地芯温の変化について温度と時間との関係を示し、比較した図である。    It is the figure which showed the relationship between temperature and time about the change of the dough core temperature of frozen bread dough in the frozen bread dough thawing warehouse of this invention, and the thawing | decompression of room temperature natural thawing.

Ａ パン生地収納庫
Ｂ 天板載置用棚配置部
Ｃ 電装室
Ｄ 調整空気作成送風部
Ｅ 庫内空気吐出側分流ダクト部
Ｆ 吸い込み側ダクト部
１ 冷凍パン生地載置用天板
２ 天板載置用棚（熱伝導を行うプレート）
３ 加熱ヒーター
４ 送風ファン
５ 自然蒸発を促進する蒸発用スポンジを要求により水盆に装置できる構造
６ 各段の天板載置用棚用加熱ヒーター
７ 熱量を蓄積する蓄熱層
８ 熱伝導素材
９ 金属プレート
１０ 扉
１１ パネル部A Bread dough storage B Top plate placement shelf placement part C Electrical room D Adjusted air creation air blower E Internal air discharge side diverting duct part F Suction side duct part 1 Frozen bread dough placement top board 2 Top plate placement Shelf (plate that conducts heat)
3 Heating heater 4 Blowing fan 5 A structure that can install an evaporating sponge that promotes natural evaporation in a water basin upon request 6 Heating heater for shelves on top of each stage 7 Heat storage layer 8 that accumulates the amount of heat 8 Heat conduction material 9 Metal Plate 10 Door 11 Panel

Claims (4)

冷凍パン生地載置用天板を載置する天板載置用棚を収容するための天板載置用棚配置部を備えたパン生地収納庫と、加熱ヒーターを備える加熱手段と送風ファンを備える送風手段とそれら手段を制御する制御部とを有する収納庫内雰囲気調整手段と、庫内空気攪拌を分流する庫内空気分流ダクト部と自然蒸発を促進する蒸発用スポンジを要求により水盆に装置できる構造と、各段の天板載置用棚自身に加熱ヒーターを備える加熱手段と、熱量を蓄積する蓄熱層を備える温度安定手段と、蓄熱された熱を棚表面素材へ伝達する伝導素材による熱伝導手段と、各段独立して適性設定温度を制御する制御手段を有する天板載置用棚温度調整手段とを備える冷凍パン生地解凍装置であって、
前記冷凍パン生地の解凍装置は、前記パン生地収納庫内に、前記収納庫内雰囲気調整手段の前記加熱ヒーターと前記送風ファンとを収納し、且つ、前記天板載置用棚配置部と区画された調整空気作成送風部を備えるとともに、前記調整空気作成送風部は、一端に設けられた空気吸入部と他端側に設けられた空気吐出部を有し、更に、吐出部には吐出される空気を分流する構造と調整空気通過経路上に前記自然蒸発を促進する蒸発用スポンジを要求により水盆に装置できる構造を有し、調整された空気により安定した状況下で前記天板載置用棚温度調整手段により、解凍対象の冷凍パンへ解凍、及び昇温用の熱量を速やかに供給することにより、空気を熱伝統主媒体とせず、直接的な熱伝導を行うプレートが付与されていることを特徴とする冷凍パン生地解凍装置。Bread dough storage provided with a top plate placing shelf placement section for housing a top plate placing shelf for placing a frozen bread dough placing top plate, heating means comprising a heater, and air blowing comprising a blower fan A storage ambience adjusting means having a control means for controlling the means, an internal air diversion duct for diverting the internal air agitation, and an evaporating sponge for promoting natural evaporation can be installed in the water basin upon request. Heat by means of structure, heating means provided with a heater on the top shelf for each stage itself, temperature stabilization means provided with a heat storage layer for accumulating the amount of heat, and heat generated by a conductive material that transfers the stored heat to the shelf surface material A frozen bread dough thawing device comprising a conduction means and a shelf temperature adjusting means for placing a top plate having a control means for controlling the appropriate setting temperature independently at each stage,
The frozen bread dough thawing device stores the heating heater and the blower fan of the atmosphere adjusting means in the storage in the bread dough storage, and is partitioned from the top plate mounting shelf placement section. While having an adjusted air production | generation ventilation part, the said adjustment air production ventilation part has the air suction part provided in the one end, and the air discharge part provided in the other end side, Furthermore, the air discharged by a discharge part The shelf for mounting the top plate in a stable condition by the adjusted air, having a structure that can equip the water basin with a structure for diverting the air and an evaporating sponge that promotes natural evaporation on the adjusted air passage path. A plate that conducts direct heat conduction without using air as a heat traditional main medium is provided by quickly supplying the amount of heat for thawing and heating up to the frozen pan to be thawed by the temperature adjusting means. Cold Dough decompressor. 前記熱伝導プレートが多層構造による高効率熱伝導プレートであることを特徴とする請求項１に記載の冷凍パン生地解凍装置。 The frozen bread dough thawing device according to claim 1, wherein the heat conduction plate is a high efficiency heat conduction plate having a multilayer structure. 前記多層構造による高効率熱伝導プレートが、ヒーター、金属プレート、熱伝導素材、蓄熱素材から構成されることを特徴とする請求項２に記載の冷凍パン生地解凍装置。 3. The frozen bread dough thawing device according to claim 2, wherein the high-efficiency heat conduction plate having a multilayer structure is composed of a heater, a metal plate, a heat conduction material, and a heat storage material. 前記熱伝導プレートが付与されている解凍装置であって、高吸水スポンジを使用し、水に浸して空気循環回路に配し、自然蒸発を促すことにより加湿を行うことを特徴とする請求項１に記載の冷凍パン生地解凍装置。A decompression apparatus wherein the heat conducting plate is attached, according to claim 1 using a super absorbent sponge, soaked in water placed in the air circulation circuit, and performs humidification by encouraging natural evaporation A frozen bread dough thawing device according to claim 1.
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