JP2002360440A - Automatic bread making machine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve problems with a conventional automatic bread making machine, including the inability to make bread having the original flavor and sweetness of flour contained in bread ingredients. SOLUTION: The automatic bread making machine has a bread case into which bread ingredients are put, a kneading means kneading the bread ingredients put into the bread case, a heating means heating the bread case and a control means controlling the kneading means and the heating means, and the control means first (1) executes a kneading process for turning the bread ingredients in the bread case into a dough and driving the kneading means in the kneading process, subsequently (2) executes a rising process for making the dough rise and mature and (3) executes a baking process for baking the dough, and controls the heating means in the baking process, and the control means carries out the rising process in (2) for three or more hours during which at least some of the flour contained the dough is saccharified, and the bread ingredients do not include at least sugar and milk.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an automatic bread maker used at home, for example.

[0002]

2. Description of the Related Art Conventionally, bread making requires kneading, fermenting and baking steps. By automatically controlling these steps, an automatic bread maker that makes bread using basic bread maker materials such as flour, salt, water, and yeast has been put to practical use.
The types of bread include bread, soft bread, grape bread, French bread, variety bread, and the like.Bread types differ in breadmaking time and breadmaking process depending on the breadmaking material and composition. Are known.

Next, a general configuration of an automatic bread maker for performing bread making and a bread making process of bread will be described.

FIG. 1 shows the structure of a conventional automatic bread maker. 1 is a baking chamber, 2 is a dough blade, 3 is a pan case, 4 is a driving source for rotating the dough blade 2, and a kneading / gas is performed by rotating the dough 2 in the pan case 3. Perform punching.

[0005] Reference numeral 5 denotes a heat source for heating, which performs a fermentation and baking process of the dough produced by kneading. Reference numeral 7 denotes a temperature detecting device for detecting the temperature in the firing chamber 1. Reference numeral 11 denotes a control device that controls the temperature detecting device 7, the driving source 4, the heat source 5, and the like. Reference numeral 13 denotes an input device for setting control conditions of the control device 11.

In such a configuration, when a baking material is put into the bread case 3 and the baking time and the like are inputted into the input device 13, the driving source 4 starts operation at a predetermined time and the baking chamber 1 is heated at a predetermined temperature. Alternatively, at a predetermined time, the driving source 4 is stopped and the fermentation process is started. In the middle, the degassing operation by the rotation of the kneading blades 2 is performed while being performed several times, and a baking process is performed after a lapse of a predetermined time, and the bread is baked at a predetermined time.

FIG. 2 shows a bread-making process of bread using the automatic bread-making machine having the above-mentioned structure. First, dough is made by kneading bread-making materials other than yeast (first kneading step). The bakery ingredients include sugar and milk, as well as flour, salt, water and yeast. Then, the yeast is put into the dough, and the dough is rested (the setting process), and then the dough and the yeast are kneaded (the second kneading process) to make bread dough. Then, the dough is fermented and aged (first fermentation step), and after degassing, the dough is again fermented, aged and expanded (shaping fermentation step). During this time, the time required from the first kneading to the shaping fermentation requires about 200 minutes. Then, the shaped and fermented bread dough is baked (baking step). Thereby, the bread is baked. This series of steps is controlled by the control conditions input to the input device 13.

Next, the operation of each step will be described. In the kneading step, the protein of the flour binds by kneading (hereinafter, this is called gluten). Further, in the fermentation step, gas is produced by the starch and the sugar of the yeast and the flour. The generated gas is included in the gluten and swells the dough to form a bread tissue. Also,
Yeast and flour starch and sugar (hereinafter referred to as sugar)
In addition, sugars generate organic acids (lactic acid, acetic acid, etc.) to form bread flavor.

[0009]

Generally, a good bread has a large volume, a well-formed appearance, a fine, uniform, thin film, a crisp tongue with a soft texture, and an excellent flavor. It is said to have.

In order to bake such a good bread, first, gluten is sufficiently produced by kneading, gas production and alcohol production by sugar and yeast, and organic acid are produced from the sugar, so that the bread dough is made. It is important to expand and mature.

In the above-mentioned conventional bread making materials and bread making processes, the appearance, texture and flavor of bread are formed by fermentation products of flour / yeast, sugar and milk. However, there was a problem that bread having the original sweetness and flavor of flour, such as bread de me typified by French bread, cannot be made.

The present invention has been made to solve the above-mentioned conventional problems and provides an automatic bread maker for sufficiently producing sweetness and flavor by the sugar contained in flour and producing good-quality bread having the original excellent flavor of flour. The purpose is to provide a machine.

[0013]

In order to achieve the above object, a first aspect of the present invention (corresponding to claim 1) is to provide a bread containing a predetermined amount of flour, salt, water and yeast. A case, kneading means for kneading the bread-making material placed in the pan case, heating means for heating the pan case, and control means for controlling the kneading means and the heating means, and a control means therefor. (1) First, a kneading process for making the bread-making material put in the bread case into bread dough is performed, and in the kneading process, the kneading means is driven. (2) Next, the bread dough is fermented and matured. (3) Next, a baking step for baking the bread dough is performed, and in the baking step, the heating unit is controlled. The control unit performs the fermentation step of (2). ,Previous Performed over time at least a portion of the flour contained in the dough is glycated, in the bread material that is at least sugar, automatic bread making machine which does not include milk.

[0014] As described above, by making the fermentation time longer without using sugar or milk in the bread-making material, gas and alcohol are produced by the fermentation products of sugar and milk, and organic acids are produced from the sugar. Never. In addition, organic acids required for the flavor of bread are sufficiently generated from flour during long-time fermentation. This makes it possible to make bread having the original flavor of flour.

According to a second aspect of the present invention (corresponding to claim 2), in the fermentation step (2), the temperature in the bread case is 1
The automatic bread maker according to the first invention, which is performed at 5 to 20 ° C. for 3 to 18 hours.

According to a third aspect of the present invention (corresponding to claim 3), the flour, salt, water and yeast constituting the bread-making material are:
260-300g, 3-7g, 200-220 respectively
g, 1-2 g, wherein the kneading step of (1)
The automatic bread maker according to the first or second aspect of the present invention, wherein the temperature in the bread case is 15 to 25 ° C. and the time is 5 minutes or less.

According to a fourth aspect of the present invention (corresponding to claim 4), the storage unit for storing the yeast and the yeast stored in the storage unit after the kneading step (1) is added to the bread case. Selecting means for allowing the user to select an additional mode, wherein the flour, salt and water constituting the bread-making material are 260 to 300 g, 3 to 7 g, and 200 to 2 respectively.
20 g, wherein 1 to 2 g of a part of yeast is contained in the bread making material, and the remaining 1 to 2 g of yeast is contained in the container, and the additional mode is selected. The control means performs the kneading step (1) in 5
Minutes or less, and after the fermentation step of (2) is completed, control is performed to add the yeast contained in the storage section to the bread case. Thereafter, the kneading unit mixes the dough and the added yeast with the kneading unit. The automatic bread maker according to the first or second aspect of the present invention, wherein the mixing is performed by driving, and then the baking step (3) is performed.

[0018]

Embodiments of the present invention will be described below with reference to the drawings. The configuration of the automatic bread maker according to the embodiment of the present invention is substantially the same as the configuration of the conventional automatic bread maker, and thus detailed description will be omitted. less than,
The features of the bread making process and the bread making material according to the embodiment of the present invention will be described.

(Embodiment 1) FIG. 3 shows a bread making process according to Embodiment 1 of the present invention. The bread making process of the automatic bread making machine according to the first embodiment of the present invention will be described with reference to FIGS.

First, a predetermined amount of a bread-making material composed of flour, salt, water and yeast is put into a bread case 3 of an automatic bread-making machine. The baking ingredients do not contain sugar or milk. Then, when the baking time of the bread is input to the input device 13, the control device 11 starts the production of the bread from a predetermined timing.

The control device 11 first rotates the kneading blade 2 as an example of the kneading means via the drive source 4 to control the flour
Knead salt, water and yeast to make bread dough. This is called a kneading step. When the kneading process is completed, the control device 11 stops the rotation of the kneading blades 2 and the fermentation of the dough.
Let it mature. This is called a first fermentation step. Next, after degassing, the control device 11 performs a shaping and fermentation step of expanding the dough. Then, the process proceeds to a baking step of heating the expanded dough.

In the first embodiment of the present invention, the kneading time in the kneading step is within a short time of 15 minutes or less (optimum time is 5 minutes or less), and the time during which the kneading blade 2 is driven is 1 kneading time.
/ 2 to 1/3. The dough temperature at the end of kneading is set to 20 ° C. or less. The first fermentation temperature is 15-20.
C. to prevent the dough temperature from rising. That is, the dough temperature at the end of kneading, that is, 20 ° C., is maintained. In addition, the final fermentation shaping fermentation temperature is 25-30.
° C to prevent the dough temperature from rising. In particular, less kneading, weaker kneading, and a lower first fermentation temperature promote the aging of the dough, that is, the production of mild organic acids such as lactic acid and citric acid, making it possible to produce bread with excellent flavor. .

In the conventional baking process, sugar / milk is used as a baking material, and the dough temperature at the end of the kneading process is relatively high at 27 ° C. to 32 ° C. For this reason, the amount of carbon dioxide generated by the sugar and yeast increases in a short time, and the expansion of the dough is promoted. However, the amount of stimulating organic acids such as butyric acid and acetic acid generated during fermentation also increased, which impaired the flavor of the bread. Masking stimulating organic acids such as butyric acid and acetic acid.

However, in the automatic bread maker according to the first embodiment of the present invention, sugar and milk are not used as bread making materials, and the dough temperature and the first fermentation temperature at the end of kneading are 15 ° C. The temperature was lowered to 20 ° C. For this reason, the amount of carbon dioxide generated by the yeast is suppressed, and the leavening of the dough is suppressed, and it takes time for leavening, but the production of mild organic acids such as lactic acid is promoted. In addition, since the production of butyric acid and acetic acid is suppressed, and the flavor of the bread is not impaired, bread having excellent flavor can be produced without using milk or a large amount of fats and oils as a bread-making material.

Table 1 shows the results of a sensory evaluation of the performance of bread when the fermentation temperature and time in the first fermentation step were changed. Fermentation temperature was adjusted between 5 ° C and 30 ° C.

[0026]

[Table 1] As is clear from (Table 1), the fermentation temperature was 15 to 20 ° C.
(Temperature in bread case 3) and fermentation time of 3 to 18 hours, it was found that good bread can be produced. When the fermentation temperature was set to 15 ° C., it was found that good bread could be produced even when the fermentation time was set to 18 to 24 hours. The fermentation temperature is 2
When the temperature was set to 5 ° C., it was found that a good bread could be produced if the fermentation time was 3 to 12 hours.

As described above, when the fermentation temperature was set at 15 to 20 ° C. and the fermentation time was set at 3 to 18 hours, it was found that the flour in the bread dough was saccharified, thereby making it possible to produce good bread. Conventionally, for example, it was attempted to make bread in a short time of about four and a half hours, so that fermentation time could not be sufficiently long, so that flour did not saccharify, and thus it was necessary to use sugar and milk for bread making materials. there were. As a result, only bread without the original flavor and sweetness of flour was produced. On the other hand, in the automatic bread maker of the first embodiment, since the dough is fermented for a fermentation time of 3 hours or more, the flour in the bread dough is saccharified, and a good bread is produced without using sugar or milk. You can do it. It has been found that if the fermentation temperature exceeds 25 ° C., the quality of bread tends to deteriorate, so it is preferable to keep the fermentation temperature at 25 ° C. or less.

Next, an example of a bread making material for producing bread with a conventional automatic bread machine and an example of a bread making material for producing bread with the automatic bread machine of the first embodiment will be described. (Table 2) shows the comparison.

[0029]

[Table 2] As is evident from Table 2 above, comparing the bread making ingredients and blends, in the case of the first embodiment, the yeast amount is about 1/2 times the conventional amount and the fat and oil amount is 1/3 times. There is no sugar or milk. As a result, the height of the bread at the end of the fermentation is not much different from that of the conventional bread. In addition, with respect to the bread sudachi and texture, bread with fine texture, soft texture, and good flavor can be made.

In the first embodiment, the flour, salt, water and yeast constituting the bread-making material are each added to 26%.
0-300 g, 3-7 g, 200-220 g, 1-2 g
Using.

Next, when 280 g, 5 g, 210 g and 1.4 g of wheat flour, salt, water and yeast were used, respectively, the temperature and the kneading time in the pan case 3 in the kneading process were manufactured. The evaluation of the bread is shown in (Table 3) and (Table 4). Table 3 shows the evaluation of the bread when the temperature in the bread case 3 was substantially fixed at 20 ° C. and the kneading time was changed. Table 4 shows that the kneading time was 5 minutes. It shows the evaluation of the bread when it is fixed and the temperature inside the bread case 3 is changed.

[0032]

[Table 3]

[0033]

[Table 4] As is clear from (Table 3) and (Table 4), bread case 3
When the temperature in the inside is 15 to 25 ° C. and the kneading time is 5 minutes or less, gluten is not generated by kneading, so the stuffy smell generated during baking is diffused, and a bread with excellent flavor can be made. it can.

(Embodiment 2) FIG. 4 shows a bread making process according to Embodiment 2 of the present invention. The difference from the first embodiment is that the introduction of the yeast is divided into two parts, and the introduction step and the yeast mixing step are provided during the baking.
That is, at the start, for example, 10%
Knead the weak and other ingredients to make dough. afterwards,
After completion of the first fermentation step, a yeast charging step (within 5 seconds) and a mixing step (3 to 10 minutes) are provided. Thus, it is possible to prevent an increase in the amount of carbon dioxide gas generated by the yeast due to an increase in the dough temperature at a high temperature such as in summer. By preventing the generation amount, the bread can be made into a savory bread without sinking.

As described above, if the yeast charging step is provided during baking, the fermentation does not become excessive when the room temperature is high, so that bread having excellent appearance and flavor can be produced.

As described above, the automatic bread maker according to the second embodiment is provided with a selection means for allowing the user to select an additional mode in which yeast is added to the bread case during bread making. Not shown). In addition, the yeast used for additional input is stored in the yeast input port 9,
When the kneading process is completed, the controller 11 puts the yeast contained in the yeast inlet 9 into the bread case 3.

In the mixing step, the dough 2 is rotated via the drive source 4 in the mixing step to mix the dough with the introduced yeast.

As described above, according to each embodiment of the present invention, as a bread-making material, auxiliary materials such as sugar and milk other than main materials such as flour, salt, water, and yeast are not used. The main ingredients for bread making are flour, salt and water. A small amount of yeast and fat is used, but no sugar or milk is used. However, during long fermentation times, the flour sugars degrade. Then, the sugar generated by the decomposition generates gas by the yeast, and the dough expands. In addition, organic acids are generated by the sugars generated by the decomposition, and the flavor of bread is generated. This makes it possible to produce an excellent bread having the original flavor of flour, which does not have a flavor such as sugar.

According to each embodiment of the present invention, the organic acid produced by fermentation is produced at a low temperature.
Because it is different from organic acids produced at high temperatures, the flavor of the bread can be a soft and excellent bread.

[0040]

As is apparent from the above description, the present invention can provide an automatic bread maker for producing bread having the original flavor and sweetness of flour contained in the bread making material.

[Brief description of the drawings]

FIG. 1 is an explanatory view of an embodiment of the present invention and a conventional automatic bread maker.

FIG. 2 is a diagram showing a bread making process in a conventional automatic bread making machine.

FIG. 3 is a bread making process diagram in the automatic bread making machine according to the first embodiment of the present invention.

FIG. 4 is a bread making process diagram in an automatic bread making machine according to a second embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Baking chamber 2 Mixing blade 3 Pan case 4 Driving source 5 Heat source 6 Belt 7 Temperature detecting device 8 Lid 9 East input port 10 Solenoid 11 Control device 13 Input device

Continued on the front page F-term (reference) 4B032 DB01 DK03 DK54 DP33 DP40 DP78 4B040 AA03 AA08 AB05 AC01 AC15 AC16 AD07 AE05 CA04 CA16 LA02 LA12 LA20 NB03 NB04 NB24 NB27 4B053 AA01 BA12 BB02 BC01 BC12 BK02J33 BL11

Claims (4)

[Claims] 1. A bread case into which a bread making material containing a predetermined amount of flour, salt, water and yeast is put, kneading means for kneading the bread making material put in the bread case, and heating the bread case. Heating means, and a control means for controlling the kneading means and the heating means, the control means comprising: (1) a kneading step for first converting the bread-making material put in the bread case into bread dough. Driving, in the kneading step to drive the kneading means,
(2) Next, a fermentation step for fermenting and aging the bread dough is performed. (3) Next, a baking step for baking the bread dough is performed. In the baking step, the heating means is controlled. Performs the fermentation step (2) for at least a time during which at least a part of the flour contained in the dough is saccharified, and the bread making material does not contain at least sugar and milk. 2. The automatic bread maker according to claim 1, wherein the fermentation step (2) is performed at a temperature in the bread case of 15 to 20 ° C. for 3 to 18 hours. 3. The flour, salt,
Water and yeast are 260-300 g and 3-7, respectively.
g, 200 to 220 g, and 1 to 2 g, wherein (1)
In the kneading step, the temperature in the bread case is 15 to 2
3. The automatic bread maker according to claim 1, which is performed at 5 [deg.] C. for a time of 5 minutes or less. 4. A storage section for storing yeast, and selection means for allowing a user to select an additional mode in which the yeast stored in the storage section is added to the bread case after completion of the kneading step (1). The flour, salt and water constituting the bread-making material are 260 to 300 g, 3 to 7 g, and 200 to 220 g, respectively. A part of yeast of 1 to 2 g is contained in the bread-making material, In the case where the remaining yeast of 1 to 2 g is stored in the storage unit and the additional mode is selected, the control unit performs the kneading step of (1) for 5 minutes or less, and performs the (2). After the fermentation step is completed, control is performed to add the yeast contained in the storage section to the bread case, and then the dough and the added yeast are mixed by driving the kneading unit. 3. The automatic bread maker according to claim 1 or 2, wherein the baking step (3) is performed thereafter.