BAKING DEVICE AND BREAD MAKING METHOD

• Main Author: SASAKI ERI
• Format: Patent
• Language: English; Japanese
• Published: 24.05.2018
• Subjects: APPARATUS FOR MAKING BEVERAGES; BAKERY PRODUCTS; BAKING; COFFEE MILLS; DOMESTIC ARTICLES OR APPLIANCES; EDIBLE DOUGHS; FURNITURE; HUMAN NECESSITIES; KITCHEN EQUIPMENT; PRESERVATION THEREOF; SPICE MILLS; SUCTION CLEANERS IN GENERAL; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

PROBLEM TO BE SOLVED: To provide a baking device and a bread making method in which the time to baking is greatly shortened.SOLUTION: In the time reduction course of a baking device, at least bubble generation processing P, decompression processing C and baking processing D are executed. The bubble generation processing P is the processing for generating bubbles in the inside of bread ingredients by fermentation of the bread ingredients. The time of the bubble generation processing P is shorter than the processing time obtained by removing a final fermentation processing B3 from a fermentation processing B of the standard course. The decompression processing C is the processing for bringing the inside of a heating chamber into a decompression state by the operation of an electric pump and is started simultaneously with the start of the bubble generation processing P or after starting the bubble generation processing. The baking processing D is the processing for heating the bread ingredients and bakes the bread, and a decompression period Q is contained in which the inside of the heating chamber becomes the decompression state between the baking processing D.SELECTED DRAWING: Figure 2 【課題】焼き上がりまでの時間を大幅に短縮した製パン装置およびパン製造方法を提供する。【解決手段】製パン装置の時短コースでは、少なくとも気泡生成処理Ｐと、減圧処理Ｃと、焼き処理Ｄとを実行する。気泡生成処理Ｐは、パン材料の発酵によってパン材料の内部に気泡を生成する処理である。気泡生成処理Ｐの時間は、標準コースの発酵処理Ｂから最終発酵処理Ｂ３を除いた処理の時間よりも短い。減圧処理Ｃは、電動ポンプが動作して加熱室の内部を減圧状態にする処理であって、気泡生成処理Ｐの開始と同時、または気泡生成処理を開始した後に開始される。焼き処理Ｄは、パン材料を加熱してパンを焼く処理であって、当該焼き処理Ｄの間に、加熱室の内部が減圧状態となる減圧期間Ｑが含まれる。【選択図】図２