JPH05236862A - Cooling of bread and cooling apparatus - Google Patents
Cooling of bread and cooling apparatusInfo
- Publication number
- JPH05236862A JPH05236862A JP4465492A JP4465492A JPH05236862A JP H05236862 A JPH05236862 A JP H05236862A JP 4465492 A JP4465492 A JP 4465492A JP 4465492 A JP4465492 A JP 4465492A JP H05236862 A JPH05236862 A JP H05236862A
- Authority
- JP
- Japan
- Prior art keywords
- cooling
- bread
- temperature
- cooling tank
- steam
- 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.)
- Pending
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、食パン、ケーキ等の製
造工程において焙焼されたパン類を短い時間で冷却する
ことができるパン類の冷却方法および冷却装置に関す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooling method and a cooling device for breads which can cool breads roasted in a manufacturing process of breads, cakes and the like in a short time.
【０００２】[0002]
【従来の技術】従来のパン類の製造方法について、食パ
ンの場合を例にとり説明する。2. Description of the Related Art A conventional method for manufacturing breads will be described by taking the case of bread as an example.
【０００３】今日、私たちが食している食パンの製造方
法には、ほとんどが仲種法という調製法が用いられてい
る。Today, most of the methods of making bread that we eat today use a preparation method called the Nakashin method.
【０００４】仲種法ではまず、仲種として小麦粉とイー
スト、イーストフード、水を調製し、捏ねたものを発酵
させる。さらに、それらに小麦粉やショートニング等を
加えて捏ね上げる。捏ね上がった生地は室温で所定時間
ねかされた後、生地分割機で所定量の生地片に分割さ
れ、生地丸め機で団子状に丸められてから、中間発酵機
でさらに１０分〜２０分程ねかされて後、生地整形機で
ガス抜き整形され、所定の方法で焼き型に詰められる。
焼き型に詰められた生地は温度４０℃前後、湿度８０〜
９０％に保たれた最終発酵室で発酵され、次に、焙焼温
度２２０〜２３０℃、焙焼時間４０〜５０分で、オーブ
ンにより焙焼される。焼き上がったパンは直ぐに型はず
し機で焼型から取り出され、２０〜３０℃の所定温度に
保持された冷却装置内にてパンの中心がほぼ常温になる
まで自然冷却される。そして、必要に応じてスライサー
で所定の厚さに切断され、振り分け機で所定枚数に振り
分けられてから、ラッパーで包装、袋詰めされて製品と
なる。[0004] In the Nakashin method, first, flour, yeast, yeast food and water are prepared as Nakashin, and the kneaded one is fermented. Furthermore, add flour and shortening to them and knead. The kneaded dough is aged at room temperature for a predetermined time, then divided into a predetermined amount of dough pieces with a dough divider, rolled into a dumpling with a dough rolling machine, and then an additional 10 to 20 minutes with an intermediate fermentation machine. After being unbundled, it is degassed and shaped by a dough shaping machine and packed in a baking mold by a predetermined method.
The dough packed in the baking mold has a temperature of around 40 ° C and a humidity of 80-
It is fermented in a final fermentation chamber kept at 90% and then roasted in an oven at a roasting temperature of 220-230 ° C. and a roasting time of 40-50 minutes. The baked bread is immediately taken out of the baking mold by a demolding machine, and naturally cooled in a cooling device maintained at a predetermined temperature of 20 to 30 ° C. until the center of the bread reaches almost room temperature. Then, if necessary, the product is cut into a predetermined thickness with a slicer, distributed into a predetermined number of sheets with a distribution machine, and then packaged with a wrapper and packed into bags.
【０００５】前記冷却装置による冷却には２〜３時間以
上の長時間を有するものであるため、従来においては真
空引きによる強制冷却が提案されている。Since the cooling by the cooling device takes a long time of 2 to 3 hours or more, conventionally, forced cooling by evacuation has been proposed.
【０００６】[0006]
【発明が解決しようとする課題】この真空冷却の効果を
調査するために、幅１２０ミリ、高さ１３０ミリ、長さ
３６０ミリの焼きたての食パンに、その食パンの中心部
分の温度を測定するための温度センサを長手方向に中心
部まで挿入させて、真空冷却法および前記自然冷却法に
より冷却を行った。In order to investigate the effect of this vacuum cooling, the temperature of the central portion of a freshly baked bread having a width of 120 mm, a height of 130 mm and a length of 360 mm is measured. A temperature sensor for this purpose was inserted in the longitudinal direction up to the center, and cooling was performed by the vacuum cooling method and the natural cooling method.
【０００７】その結果、自然冷却の場合、オーブンより
搬送されてきたものは温度が７０〜９０℃もある食パン
を、ほぼ常温の３０℃程度に冷却させるためには、２〜
３時間が必要となり、冷却後の形状は若干凹んだものと
なった。As a result, in the case of natural cooling, the bread conveyed from the oven and having a temperature of 70 to 90 ° C. is cooled to about 30 ° C., which is about room temperature, in order to cool it.
It took 3 hours, and the shape after cooling became slightly concave.
【０００８】一方、時間短縮を目的とした真空による強
制冷却では、食パンは自然冷却の約５０分の１の２分３
０秒程度で常温の３０℃程度に冷却された。On the other hand, in the forced cooling by vacuum for the purpose of shortening the time, the bread is about one-fifth of natural cooling, which is 2/3.
It was cooled to about 30 ° C. at room temperature in about 0 seconds.
【０００９】しかしながら、真空引きによって水分が過
剰蒸発してしまうと、食パンの表面が硬化してしまい、
弾力性等を著しく損なうものであった。However, when water is excessively evaporated by vacuuming, the surface of the bread is hardened,
The elasticity and the like were significantly impaired.
【００１０】また、食パンの表層部分の水分の蒸発を抑
えながら食パンを真空冷却する方法が特開昭５４−１０
５２５４号公報により提案されているが、真空引きする
前に被冷却物の品種や量に応じて必要とされる量の熱水
を求めて真空槽中に入れなければならず、作業が面倒で
あった。A method of vacuum cooling a loaf of bread while suppressing evaporation of water in the surface layer of the loaf of bread is disclosed in JP-A-54-10.
No. 5254 gazette, it is necessary to obtain the required amount of hot water according to the type and amount of the object to be cooled and put it in the vacuum tank before vacuuming, which is troublesome. there were.
【００１１】本発明はこれらの点に鑑みてなされたもの
であり、パン類を短時間で冷却することができるととも
に、自然冷却によって冷却製造される本来のパン類と同
等の品質、食感を有するパン類を製造することができる
パン類の冷却方法および冷却装置を提供することを目的
とする。The present invention has been made in view of these points, and it is possible to cool bread in a short time, and to obtain the same quality and texture as the original bread that is cooled and produced by natural cooling. It is an object of the present invention to provide a cooling method and a cooling device for breads that can be produced.
【００１２】[0012]
【課題を解決するための手段】前記目的を達成するため
に、本発明のパン類の冷却方法は、パン類の冷却工程に
おいて、冷却槽内に焙焼されたパン類を収容して真空冷
却させ、パン類の冷却途中および／またはパン類の温度
が所定温度に低下した時に水蒸気を前記冷却槽内に導入
することを特徴とする。In order to achieve the above object, the method for cooling bread according to the present invention is such that, in the step of cooling bread, the roasted bread is housed in a cooling tank and vacuum-cooled. The steam is introduced into the cooling tank during cooling of the bread and / or when the temperature of the bread decreases to a predetermined temperature.
【００１３】また、本発明のパン類の冷却装置は、開閉
自在な冷却槽と、前記冷却槽内を真空にして冷却させる
真空装置と、所定温度の水蒸気を前記冷却槽内に導入す
ることができる水蒸気供給装置とを有することを特徴と
する。Further, in the bread cooling device of the present invention, a cooling tank that can be opened and closed, a vacuum device that evacuates and cools the inside of the cooling tank, and steam at a predetermined temperature can be introduced into the cooling tank. And a steam supply device that can be used.
【００１４】[0014]
【作用】本発明のパンの冷却装置を用いて、本発明方法
によってパンを冷却すれば、パンに対して短時間で冷却
を施すことができ、さらに蒸気加湿することでパンに含
有水分量を補うことができるので、パンの表面の硬化を
防ぎ、自然冷却させたパンと同様の弾力性等を有するパ
ンを製造することができる。When the bread cooling apparatus of the present invention is used to cool the bread by the method of the present invention, the bread can be cooled in a short time, and the moisture content of the bread can be reduced by steam humidification. Since it can be supplemented, it is possible to prevent the surface of the bread from hardening and to produce a bread having elasticity and the like similar to those of the naturally cooled bread.
【００１５】[0015]
【実施例】以下、本発明の実施例を図１および図２につ
いて説明する。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT An embodiment of the present invention will be described below with reference to FIGS.
【００１６】図１は本発明のパンの冷却装置の１実施例
の構成を示している。FIG. 1 shows the construction of one embodiment of the bread cooling apparatus of the present invention.
【００１７】本実施例の冷却装置に用いられている冷却
槽１は横置されたドラム状で、その一端部に設けられた
開閉自在のドア２によって密閉可能に形成されており、
ドア２には覗窓３が設けられている。冷却槽１内にはオ
ーブンから搬送された食パン４を配列させるネットコン
ベア５が数基配設されている。また、冷却槽１の下部に
は、前記冷却槽１内を真空にさせる真空装置６が排気流
路７を介して接続されている。この排気流路７の途中に
は仕切弁８が配設されている。また、冷却槽１の上部に
は、所定温度の水蒸気を冷却槽１内に導入するための水
蒸気供給装置１０が水蒸気供給流路１１を介して接続さ
れている。この水蒸気供給流路１１の途中には仕切弁１
２が配設されている。The cooling tank 1 used in the cooling device of the present embodiment is a drum which is placed horizontally, and is formed so as to be hermetically sealed by an openable / closable door 2 provided at one end thereof.
The door 2 is provided with a viewing window 3. In the cooling tank 1, several net conveyors 5 for arranging the breads 4 conveyed from the oven are arranged. Further, a vacuum device 6 for evacuating the inside of the cooling tank 1 is connected to a lower portion of the cooling tank 1 through an exhaust passage 7. A sluice valve 8 is arranged in the middle of the exhaust passage 7. A steam supply device 10 for introducing steam having a predetermined temperature into the cooling tank 1 is connected to the upper portion of the cooling tank 1 via a steam supply flow path 11. The sluice valve 1 is provided in the middle of the water vapor supply passage 11.
2 are provided.
【００１８】次に、本実施例装置を用いて本発明の方法
によって行うパン類の冷却を説明する。Next, cooling of breads by the method of the present invention using the apparatus of this embodiment will be described.
【００１９】本発明のパン類の冷却方法によれば、ま
ず、焙焼された食パン４を冷却槽１内のネットコンベア
５上に載置させ、ドア２を閉塞して冷却槽１を密封す
る。その後、真空装置６を稼働させるとともに仕切弁８
を開放させて、冷却槽１内を真空引きする。これにより
冷却槽１内が減圧され食パン４の温度が急速に低下して
いく。その後、食パン４の冷却途中および／または食パ
ン４の温度が所定温度に低下した時に、水蒸気供給装置
１０を稼働させるとともに仕切弁１２を所定時間開放し
て、冷却槽１内に水蒸気を供給して食パン４を加湿す
る。その後、食パン４が所定の冷却温度まで低下した時
に仕切弁８を閉じ、ドア２を開放して食パン４を冷却槽
１より取り出す。これにより食パン４は表面が硬くなる
のを防止され、かつ、弾力性、品質、食感等を自然冷却
された食パンと同等のものとされる。According to the method for cooling breads of the present invention, first, the roasted bread 4 is placed on the net conveyor 5 in the cooling tank 1 and the door 2 is closed to seal the cooling tank 1. . Then, the vacuum device 6 is operated and the gate valve 8 is activated.
And the inside of the cooling tank 1 is evacuated. As a result, the inside of the cooling tank 1 is decompressed and the temperature of the loaf bread 4 is rapidly lowered. Then, while cooling the loaf bread 4 and / or when the temperature of the loaf bread 4 drops to a predetermined temperature, the steam supply device 10 is operated and the gate valve 12 is opened for a predetermined time to supply steam into the cooling tank 1. Humid bread 4. After that, when the bread 4 has cooled to a predetermined cooling temperature, the sluice valve 8 is closed, the door 2 is opened, and the bread 4 is taken out from the cooling tank 1. As a result, the surface of the loaf bread 4 is prevented from becoming hard, and the elasticity, quality, texture and the like of the loaf bread 4 are equal to those of the naturally loaf bread.
【００２０】次に、本発明の具体的実施例により、本発
明方法による食パンの冷却状態と、自然冷却による冷却
状態とを比較した結果を表１および図２により説明す
る。Next, referring to Table 1 and FIG. 2, the results of comparison between the cooled state of bread according to the method of the present invention and the cooled state by natural cooling according to a specific example of the present invention will be described.
【００２１】 表１は、本発明の真空冷却装置による食パンの強制冷却
例と自然冷却例との比較条件と結果とを示しており、図
２はその結果の食パンの温度と冷却時間の関係を示して
いる。[0021] Table 1 shows comparative conditions and results of the forced cooling example and the natural cooling example of the bread by the vacuum cooling device of the present invention, and FIG. 2 shows the relationship between the temperature of the bread and the cooling time as the result. .
【００２２】本実施例においては、表１に示すように、
室温２５℃の環境で、品温約７８℃の食パン４を、冷却
槽１内に入れ、密封し、真空引きを２分３０秒程度行
い、品温が３０℃にまで下降するのを待って、１０kg／
cm2 以下の圧力で水蒸気を約２分程噴射させて加湿し
た。加湿後は品温が若干上昇するが、目標冷却温度の３
５℃に食パン１が冷却されるまでの所要時間は４分３０
秒であった。In this embodiment, as shown in Table 1,
In a room temperature of 25 ° C., put the bread 4 with a product temperature of about 78 ° C. in the cooling tank 1, seal it, evacuate it for about 2 minutes and 30 seconds, and wait for the product temperature to drop to 30 ° C. 10 kg /
Humidification was performed by injecting steam for about 2 minutes at a pressure of cm 2 or less. After humidification, the product temperature rises slightly, but the target cooling temperature is 3
It takes 4 minutes 30 for the bread 1 to cool to 5 ° C.
It was seconds.
【００２３】前記蒸気加湿時間は５分以内、圧力は１０
kg／cm2 以下が望ましく、また、水蒸気加湿を開始する
タイミングは、加湿後の温度の上昇も見越して、目標品
温より多少低い温度になった時としたり、パン類の温度
が前記目標品温に向けて下降している途中若しくは両者
としてもよい。The steam humidification time is within 5 minutes and the pressure is 10
kg / cm 2 or less is desirable, and the timing to start steam humidification is when the temperature of the bread is slightly lower than the target product temperature in anticipation of the temperature increase after humidification, or when the temperature of breads is the target product. It may be in the middle of descending toward the temperature or both.
【００２４】また、前記室温、品温と同条件のもとに食
パン４を冷却槽１内に放置して自然冷却させた場合、目
標冷却温度である３５℃に食パン４が冷却されるまでの
所要時間は１２０分であった。When the loaf bread 4 is left to cool naturally in the cooling tank 1 under the same conditions as the room temperature and the product temperature, the loaf bread 4 is cooled to the target cooling temperature of 35 ° C. The time required was 120 minutes.
【００２５】本発明のパン類の冷却方法および冷却装置
によれば、真空冷却によって起こる表面硬化を蒸気加湿
することにより確実に防止することができるので、自然
冷却によって得られる食パンの理想的な仕上がり状態と
ほぼ同等の品質の食パンを、図２に示すように、自然冷
却に要する時間の約２５分の１の時間で良好に冷却する
ことができる。According to the bread cooling method and cooling apparatus of the present invention, surface hardening caused by vacuum cooling can be reliably prevented by steam humidification. Therefore, an ideal finish of bread to be obtained by natural cooling is achieved. As shown in FIG. 2, it is possible to cool the loaf of bread having almost the same quality as the state in good condition in about 1/25 of the time required for natural cooling.
【００２６】なお、本発明は前記実施例に限定されるも
のではなく、必要に応じて変更することができる。例え
ば、蒸気加湿時間および加湿量、真空引き時間等は内容
量等に応じて自然冷却に近い結果が得られるように自由
に変更するとよい。The present invention is not limited to the above embodiment, but can be modified as necessary. For example, the steam humidification time, the humidification amount, the evacuation time, etc. may be freely changed according to the internal capacity or the like so that a result close to natural cooling is obtained.
【００２７】[0027]
【発明の効果】このように本発明は構成され作用するも
のであるから、本発明のパンの冷却方法によれば短時間
で冷却を施すことができ、さらに水蒸気加湿することで
パンの含有水分量を補うことができるので、パンの表面
の硬化を防ぎ、自然冷却によって製造されるパンと同様
の弾力性等を有するパンを製造することができる。ま
た、パン類の製造時間が短縮されることによって、省人
化が図れる等の効果を奏する。As described above, since the present invention is constituted and operates, the bread cooling method of the present invention can cool the bread in a short time, and the moisture content of the bread can be increased by steam humidification. Since the amount can be supplemented, the surface of the bread can be prevented from hardening and a bread having elasticity and the like similar to the bread produced by natural cooling can be produced. Further, by shortening the bread manufacturing time, there are effects such as labor saving.
【図１】本発明のパンの冷却装置の１実施例を示す構成
図FIG. 1 is a configuration diagram showing one embodiment of a bread cooling device of the present invention.
【図２】本発明の冷却装置による強制冷却例と自然冷却
例との品温と冷却時間の関係を示す線図FIG. 2 is a diagram showing a relationship between a product temperature and a cooling time in an example of forced cooling and an example of natural cooling by the cooling device of the present invention.
１ 冷却槽 ４ 食パン ６ 真空装置 １０ 水蒸気供給装置 1 Cooling Tank 4 Bread 6 Vacuum Device 10 Steam Supply Device
Claims (2)
焙焼されたパン類を収容して真空冷却させ、パン類の冷
却途中および／またはパン類の温度が所定温度に低下し
た時に水蒸気を前記冷却槽内に導入することを特徴とす
るパン類の冷却方法。1. In the step of cooling breads, the roasted breads are housed in a cooling tank and vacuum-cooled, and steam is vaporized during cooling of the breads and / or when the temperature of the breads drops to a predetermined temperature. Is introduced into the cooling tank, and a method for cooling breads is provided.
空にして冷却させる真空装置と、所定温度の水蒸気を前
記冷却槽内に導入することができる水蒸気供給装置とを
有することを特徴とするパン類の冷却装置。2. A cooling tank that can be opened and closed, a vacuum device that evacuates and cools the inside of the cooling tank, and a steam supply device that can introduce steam at a predetermined temperature into the cooling tank. Cooling system for breads.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4465492A JPH05236862A (en) | 1992-03-02 | 1992-03-02 | Cooling of bread and cooling apparatus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4465492A JPH05236862A (en) | 1992-03-02 | 1992-03-02 | Cooling of bread and cooling apparatus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH05236862A true JPH05236862A (en) | 1993-09-17 |
Family
ID=12697437
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4465492A Pending JPH05236862A (en) | 1992-03-02 | 1992-03-02 | Cooling of bread and cooling apparatus |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH05236862A (en) |
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| NL2000544C2 (en) * | 2007-03-15 | 2008-09-16 | Bakkersland Hedel B V | Device for baking off and method for preparing bread. |
| US7771766B2 (en) * | 2004-05-07 | 2010-08-10 | Mayekawa Mfg. Co., Ltd. | Apparatus and method for freeze-storing baked food |
| WO2011092227A1 (en) * | 2010-01-27 | 2011-08-04 | Revent International Ab | System and method for cooling bread and recovering the emitted heart |
| WO2012082060A1 (en) * | 2010-12-16 | 2012-06-21 | Revent International Ab | Arrangement and method for rehydrating edible products |
| JP2012120469A (en) * | 2010-12-07 | 2012-06-28 | Tablemark Co Ltd | Method for cooling breads, and breads |
| CN113647432A (en) * | 2021-08-06 | 2021-11-16 | 程亮 | Can be with waste heat recovery's food processing with baking food heat sink |
-
1992
- 1992-03-02 JP JP4465492A patent/JPH05236862A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7771766B2 (en) * | 2004-05-07 | 2010-08-10 | Mayekawa Mfg. Co., Ltd. | Apparatus and method for freeze-storing baked food |
| WO2006006261A1 (en) * | 2004-07-13 | 2006-01-19 | Mayekawa Mfg. Co., Ltd. | Method of cooling spongy heated food and cooling system therefor |
| NL2000544C2 (en) * | 2007-03-15 | 2008-09-16 | Bakkersland Hedel B V | Device for baking off and method for preparing bread. |
| EP1969941A3 (en) * | 2007-03-15 | 2009-05-27 | Bakkersland Hedel B.V. | Device and method for preparing bread |
| US8839637B2 (en) | 2010-01-27 | 2014-09-23 | Revent International Ab | System and method for cooling bread and recovering the emitted heat |
| WO2011092227A1 (en) * | 2010-01-27 | 2011-08-04 | Revent International Ab | System and method for cooling bread and recovering the emitted heart |
| EP2362168A1 (en) * | 2010-01-27 | 2011-08-31 | Revent International AB | System and method for cooling bread and recovering the emitted heat |
| EA021406B1 (en) * | 2010-01-27 | 2015-06-30 | Ревент Интернэшнл Аб | Method for cooling bread and recovering the emitted heat and system therefor |
| JP2012120469A (en) * | 2010-12-07 | 2012-06-28 | Tablemark Co Ltd | Method for cooling breads, and breads |
| WO2012082060A1 (en) * | 2010-12-16 | 2012-06-21 | Revent International Ab | Arrangement and method for rehydrating edible products |
| EP2651228A4 (en) * | 2010-12-16 | 2014-09-03 | Revent Int Ab | Arrangement and method for rehydrating edible products |
| EP2651228A1 (en) * | 2010-12-16 | 2013-10-23 | Revent International AB | Arrangement and method for rehydrating edible products |
| CN113647432A (en) * | 2021-08-06 | 2021-11-16 | 程亮 | Can be with waste heat recovery's food processing with baking food heat sink |
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