To provide a device for cooling edible dough, without requiring the defrost of a cooling device by using a gas within a range of not attaching frost on an air-conditioning device as a cooling heat source, therefore without requiring the installation of a plurality of systems of the cooling device and capable of preventing the device from becoming a large scale or requiring a high introduction cost, and a method for the same.
This device and method for cooling the edible dough comprises forecasting the change of the edible dough over time during the kneading time under kneading conditions including the blending of the dough materials put into a mixer and an environmental temperature based on past data, setting a relationship of the time with objective dough temperatures, actually measuring the edible dough temperature at every prescribed time during the kneading of the edible dough, also determining which temperature is higher by comparing the measured temperature with the above objective dough temperature, calculating the amount of blowing wind, temperature of the blowing wind and time for the blowing wind within the range as required for coinciding the temperature to the objective temperature at a time of the next determining time and also without attaching the frost on a heat exchanger in the cooling device in the case that the actually measured value of the edible dough is higher than the objective temperature, and blowing the gas by the blowing amount of the wind, temperature of the wind and time of the wind obtained by the calculation, into the mixer.
ISHIKURA AKIRA
KOZUKI SATORU
SHINDO MASAKO
TAKIGAMI BENTARO
Hiroshi Matsumoto