JP2010035476A - Method for producing bread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing bread from grains without passing through a flour-milling process, thereby rationalizing a process for producing bread. <P>SOLUTION: The method for producing bread includes a crushing process #20 for rotating a crushing blade in a mixture of a prescribed amount of grains and a prescribed amount of a liquid to crush the grains, a kneading process #30 for kneading with a kneading blade a dough raw material comprising the mixture of the crushed grains and the liquid into a dough, a fermentation process #40 for fermenting the dough, and a baking process #50 for baking the fermented dough into bread. A pre-crushing impregnation process #10 for leaving the grains and the liquid to stand in a mixed state is preferably placed before the crushing process #20. In the kneading process #30, gluten, a seasoning material, a foaming-inducing material, and the like are preferably charged into the dough raw material or the dough. When the foaming-inducing materials are yeasts, a step for controlling the temperature of the dough to a prescribed temperature is put before the step for charging the yeasts. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a bread manufacturing method.

  When cereal is ingested as food, it may be cooked and eaten as a grain (grain meal), or it may be cooked and eaten (powder meal) after soaking in powder. In the case of a powdered meal, it is common to mix powder and water, knead them, and then cook them after cooking them into a so-called “dough”. If you want to get bread by cooking, mix the seasoning ingredients (salt, sugar, chicken eggs, butter, shortening, etc.) into the dough. The usual procedure is to add the foam-inducing material, ferment it, and then fire it. The main ingredient of bread has traditionally been wheat, but recently, bread with rice as the main ingredient has also appeared.

  An example of a method for producing bread dough can be found in Patent Document 1. In the method described in Patent Document 1, a functional starch solution obtained by pulverizing raw rice by lactic acid fermentation is added as a partial substitute for water at the time of kneading and mixing kneading in the middle of bread dough to prepare bread dough. Is going.

Various automatic bread makers have been developed for baking bread at home. One example can be seen in Patent Document 2. The automatic bread maker described in Patent Document 2 is provided with a cooling unit for the baking chamber so as to suppress the temperature rise in the kneading and fermentation processes.
JP-A-9-51754 JP 2000-116526 A

  In the past, when making bread, it was necessary to start by obtaining flour obtained by milling grains such as wheat and rice, and mixing flour mixed with various auxiliary ingredients. Even with grain at hand (typically rice), it was difficult to make bread directly from it.

  The present invention has been made in view of the above points, and an object of the present invention is to provide a method for producing bread from cereal grains without going through a milling process and to rationalize the bread production process.

  The bread manufacturing method of the present invention comprises a crushing step of crushing a cereal grain by rotating a pulverizing blade in a mixture of a predetermined amount of cereal grains and a predetermined amount of liquid, and a dough material comprising the mixture of the crushed cereal grains and liquid. A kneading step of kneading the dough with a kneading blade, a fermentation step for fermenting the dough, and a firing step for firing the fermented dough into bread are characterized.

  According to this method, the cereal grains are mixed with the liquid, the cereal grains are crushed, and the dough is made from the mixture of the crushed cereal grains and the liquid. Can get bread to be reasonable. In addition, grains that exist in the household in the form of grains and grains that are generally not commercially available in the form of flour can be used, so the range of bread ingredients is expanded and the raw materials are easy to obtain.

  Further, the present invention is characterized in that, in the bread manufacturing method having the above-described configuration, gluten is added to the dough raw material in the kneading step.

  According to this method, bread dough having a required elasticity can be manufactured.

  Further, the present invention is characterized in that, in the bread manufacturing method having the above-described structure, a seasoning material is added to the dough raw material together with gluten.

  According to this method, the taste of bread can be improved.

  Moreover, the present invention is characterized in that, in the bread manufacturing method having the above-described configuration, a foam-inducing material is introduced into the dough in the kneading step.

  According to this method, it is possible to obtain a bread having a soft texture due to foaming.

  Moreover, the present invention is characterized in that, in the bread manufacturing method having the above-described configuration, the foam-inducing material is yeast, and a step of setting the dough temperature to a predetermined temperature is placed before the step of adding the yeast.

  According to this method, yeast can be actively operated at a predetermined temperature.

  Further, the present invention is characterized in that, in the bread manufacturing method having the above-described configuration, the crushing step and the kneading step proceed in the same container.

  According to this method, it is not necessary to transfer the dough raw material to another container when moving from the pulverization process to the kneading process, the time can be shortened, and the dough raw material adheres to the inner surface of the container used in the pulverization process and remains. The problem of losing eyes can also be avoided.

  Moreover, the present invention is characterized in that, in the bread manufacturing method having the above-described configuration, an impregnation step before pulverization in which the cereal grains and the liquid are allowed to stand in a mixed state and the cereal grains include the liquid is placed before the pulverization step. Yes.

  According to this method, since the pulverization is performed with the liquid soaked in the cereal grains, the cereal grains can be easily pulverized to the core.

  Further, the present invention is characterized in that, in the bread manufacturing method having the above-described configuration, after the pulverization step, a post-pulverization impregnation step is performed in which the paste-like dough is allowed to stand to contain the liquid in the pulverized grain.

  According to this method, since the liquid is impregnated after the grain is pulverized, the liquid can be quickly contained in the whole grain.

  According to the present invention, bread can be obtained without the trouble of milling, which is reasonable. Moreover, a wide variety of breads can be produced by using the grains at hand in the form of grains.

  Hereinafter, a first embodiment of the present invention will be described with reference to FIGS. 1 is an overall flowchart of the bread manufacturing process, FIG. 2 is a flowchart of an impregnation process before grinding, FIG. 3 is a flowchart of the grinding process, FIG. 4 is a flowchart of a kneading process, FIG. 5 is a flowchart of a fermentation process, and FIG. It is a flowchart.

  In the manufacturing method shown in FIG. 1, the process proceeds in the order of impregnation step before grinding # 10, grinding step # 20, kneading step # 30, fermentation step # 40, and firing step # 50. Then, the content of each process is demonstrated.

  FIG. 2 shows a flowchart of the pre-grinding impregnation step # 10. Step # 11 weighs grains (rice grains are most readily available, but other grains such as wheat, barley, straw, buckwheat, buckwheat, corn, etc. are also available) and weigh the prescribed amount in a container Put in. In step # 12, the liquid is weighed and a predetermined amount is put into a container. A common liquid is water, but it may be a liquid having a taste component such as broth or fruit juice. Alcohol may be contained. Note that the order of step # 11 and step # 12 may be switched. In step # 13, the grain and liquid mixture is allowed to stand in a container, and the grain is impregnated with the liquid. In general, since the impregnation is promoted as the liquid temperature becomes higher, the liquid is heated as necessary. In step # 14, it is checked how much time has passed since the grain and liquid were mixed. When the predetermined time has elapsed, the pre-grinding impregnation step # 10 ends.

  FIG. 3 shows a flowchart of the crushing step # 20. In step # 21, the mixture of cereal grains and liquid containing liquid in the pre-grinding impregnation step # 10 is placed in a container. In step # 22, rotation of the grinding blade is started in the mixture of grain and liquid. Since the pulverization is performed with the liquid soaked in the cereal grains, the cereal grains can be easily pulverized to the core. In step # 23, the pulverization pattern as set (continuous rotation of the pulverization blade, intermittent rotation by intermingling the stop period, how to take intervals when rotating intermittently, and how long the rotation time is Check whether or not) is completed. When the pulverization pattern as set is completed, the process proceeds to step # 24 to finish the rotation of the pulverization blade, and the pulverization step # 20 ends.

  FIG. 4 shows a flowchart of the kneading step # 30. In step # 31, the dough raw material consisting of a mixture of pulverized grains and liquid generated in pulverization step # 20 is placed in a container. The dough raw material at this time is pasty or slurry. In the present specification, the material at the start of the kneading step # 30 is referred to as a “dough material”, and the material that has been kneaded and has approached the desired state of the dough, ".

  In step # 32, a predetermined amount of gluten is added to the dough material. Add seasoning ingredients such as salt, sugar and shortening as needed.

  In step # 33, rotation of the kneading blade is started in the dough raw material, and the dough raw material is connected to one and kneaded into a dough having a predetermined elasticity. In step # 34, it is checked how much time has elapsed since the start of the rotation of the kneading blade. When the predetermined time has elapsed, the process proceeds to step # 35.

  When the foam-inducing material to be introduced later is yeast such as dry yeast or fresh yeast, the temperature of the dough is adjusted to a temperature at which the yeast fungus becomes active in step # 35. Usually, since the temperature of the dough increases while proceeding from pulverization to kneading, in step # 35, the dough is placed in a low temperature environment and the temperature of the dough is lowered. In step # 36, it is checked whether or not the temperature of the dough has reached a predetermined temperature. When it reaches the predetermined temperature, the process proceeds to step # 37.

  In step # 37, yeast (in this case, dry yeast) is added to the dough whose temperature has been adjusted. If the foam-inducing material is other than dry yeast, such as baking powder, steps # 35 and # 36 can be omitted. In step # 38, it is checked how much time has passed since the dry yeast or other foam-inducing material was added to the dough. When the predetermined time has elapsed, the process proceeds to step # 39, where the rotation of the kneading blade is completed. At this point, the dough that is connected and has the required elasticity has been completed.

  FIG. 5 shows a flowchart of the fermentation process # 40. In step # 41, the dough that has undergone the kneading step 30 is placed in a fermentation environment. In other words, the dough is left in a place where the temperature is in the temperature range where fermentation proceeds, after adjusting the shape as necessary. In step # 42, it is checked how much time has passed since the dough was placed in the fermentation environment. If predetermined time passes, fermentation process # 40 will be complete | finished.

  FIG. 6 shows a flowchart of the firing step # 50. In step # 51, the fermented dough is placed in a baking environment. In other words, the dough is left in a place where the bread is baked. In step # 52, it is checked how much time has passed since the dough was placed in the baking environment. When the predetermined time has elapsed, the firing step # 50 ends.

  Each of the above steps can be performed using a separate instrument for each process, or the instrument can be shared by a plurality of processes. Regarding the use of separate tools for each process, a bowl, a bucket, a tub, etc. are used in the impregnation process # 10 before crushing, a mixer is used in the crushing process # 20, and an automatic bread maker is used after the kneading process # 30. Examples can be given.

  FIG. 7 shows a configuration example of an instrument shared by a plurality of processes. FIG. 7 is a cross-sectional view of the dough making machine. The dough producing apparatus 100 is configured such that a container 120 is detachably attached on a main body 110 having a built-in electric motor 111 and a control board 112. The container 120 has a cup shape, and the upper surface opening is sealed with a lid 121. A blade 122 shared for crushing and kneading is disposed at the bottom center of the container 120. The blade 122 is coupled to the shaft of the electric motor 111 by a coupling 123 and is rotated by the electric motor 111. Surrounding the outer periphery of the container 120 is a heating means 124 and a cooling means 125. The heating means 124 can be constituted by an electric heater or an IH heater, and the cooling means 125 can be constituted by a cold water pipe or a Peltier element. The container 120 is preferably formed of a metal having good heat conduction. The main body 110 is provided with a temperature sensor 113 that measures the temperature of the container 120.

  When producing bread dough from cereal grains, the dough making machine 100 is used as follows. After removing the lid 121 and putting a predetermined amount of grains and a predetermined amount of liquid in the container 120, the lid 121 is fitted again and the pre-grinding impregnation step # 10 is executed. During the pre-grinding impregnation step # 10, the container is heated by the heating means 124 and the temperature of the liquid (in this case, water) is increased as shown in FIG. In FIG. 8, the water temperature is raised from 20 ° C. to 50 ° C. is merely an example and does not have a limiting meaning. If the blade 122 is rotated at the beginning of the impregnation step before pulverization, and the blade 122 is rotated occasionally thereafter to damage the surface of the grain, liquid absorption of the grain is promoted and the impregnation can be completed quickly.

  When the crushing step # 20 is entered, the blade 122 is rotated at a high speed to crush the grain. Thereby, the dough raw material which consists of a mixture of a ground grain and a liquid is formed. In the kneading step # 30, the blade 122 is rotated at a low speed to knead the dough raw material and knead the dough connected together. The rotation direction of the blade 122 is changed in the pulverization step # 20 and the kneading step # 30. In the pulverization step # 20, the sharp edge on one side of the blade 122 hits the grain, and in the kneading step # 30, the non-pointed end surface on the other side of the blade 122 May be configured to press the dough raw material.

  At the beginning of the kneading step # 30, the lid 121 is opened, and a predetermined amount of gluten and, if necessary, a predetermined amount of seasoning material are added to the dough raw material. The lid 121 is closed and the blade 122 is rotated at a low speed to knead the dough raw material and the gluten and seasoning material charged therein. In this process, the temperature of the dough rises, so that the container 120 is cooled by the cooling means 125 at an appropriate timing to cool the dough inside. In both cases of cooling and heating, the temperature of the container 120 is monitored by the temperature sensor 113 so that an accurate temperature can be obtained.

  When it is time to charge dry yeast, the lid 121 is opened and a predetermined amount of dry yeast is charged into the dough. The lid 121 is closed and the blade 122 is rotated at a low speed to knead the dough and dry yeast to complete the dough. The process flow up to this point is as shown in FIG. After completion of the kneading, the dough is taken out from the container 120, or the dough is left in the container 120 and the fermentation of the dough proceeds.

  In this way, by proceeding from the pre-grinding impregnation step # 10 to the kneading step # 30 in the same container 120, there is no need to transfer the contents to another container when moving from one process to another. , Can save time. In addition, there is no problem that a part of the grain grains and dough raw material remains on the inner surface of the container used in the previous process and gradually decreases.

  In addition, when baking bread using the automatic bread maker mentioned later, from the impregnation process # 10 before grinding | pulverization to the kneading process # is performed with the dough maker 100, and after fermentation process # 40 is performed with an automatic bread maker. It is also possible to divide roles.

  An example of an automatic bread maker for baking the fermented dough into bread is shown in FIGS. FIG. 10 shows a situation in which the ingredient container is attached in a vertical sectional view of the automatic bread maker, and FIG. 11 shows a state in which the lid is closed after the ingredient container is attached in the vertical sectional view of the automatic bread maker, 12 is a vertical sectional view of the automatic bread maker viewed from a direction perpendicular to FIG. 11, FIG. 13 is a bottom view of the material container, and shows a state where the bottom plate is locked in a closed state, and FIG. 15 shows a state in which the bottom plate is unlocked, FIG. 15 is a vertical sectional view of the automatic bread maker, showing a state in which ingredients are put into a bread container, and FIG. 16 shows the state of FIG. 1 is a vertical sectional view of an automatic bread maker as viewed from a direction perpendicular to 15. FIG. In FIG. 10, the left side is the front (front) side of the automatic bread maker, and the right side is the back (rear) side of the automatic bread maker.

  The automatic bread maker 200 includes a main body 210 and a lid 220 for the main body. A firing chamber 211 having an upper surface opened is provided inside the main body 210, and the lid 220 closes the upper surface opening. A bread container 230 is placed in the baking chamber 211.

  The baking chamber 211 includes a peripheral side wall 211a and a bottom wall 211b having a rectangular horizontal cross section, and a bread container support 212 is fixed to a location corresponding to the center of the baking chamber of the bottom wall 211b. The inside of the bread container support 212 is exposed to the baking chamber 211 side through an opening formed in the bottom wall 211b. The bread container support unit 212 has a role of supporting the bread container 230 by connecting a cylindrical base 231 fixed to the bottom surface of the bread container 230 by bayonet coupling, and a rotating shaft that transmits power to the rotary blades 232 in the bread container 230. It plays both the role of supporting 213. A pulley 214 is fixed to the lower end of the rotating shaft 213 protruding from the lower surface of the bread container support 212. The pulley 214 is connected to an output shaft pulley 216 of a motor 215 fixed to the lower surface of the bottom wall 211b by a belt 217.

  A controller 218 is disposed in the space between the front surface of the peripheral side wall 211 a of the baking chamber 211 and the front shell of the main body 210. The control unit 218 controls the automatic bread maker 200 in response to a signal from a temperature sensor 219 disposed inside the baking chamber 211 and a command input from an operation panel described later.

  The lid 220 is connected to the main body 210 by a hinge shaft 221 on the back side of the automatic bread maker 200, and rotates in a vertical plane around the hinge shaft 221. The lid 220 is provided with a viewing window 220a fitted with a transparent synthetic resin lens at a position slightly behind the front end.

  An operation panel 222 is disposed at the upper corner of the front portion of the main body 210. Although not shown, the operation panel 222 has operation keys such as a selection key for bread types (wheat flour bread, rice flour bread, bread with ingredients), cooking content selection key, timer key, start key, cancel key, and the like. A display unit is provided for displaying the group and the set cooking contents and timer reservation time.

  The bread container 230 is shaped like a bucket, and a handle (not shown) for carrying is attached to the mouth edge. The horizontal cross-sectional shape of the bread container 230 is a rectangle with rounded four corners, and the rotary blade 232 rotates at the center. The rotary blade 232 is attached by simply fitting into a non-circular cross section at the upper end of the rotary shaft 233 that is pivotally supported at the center of the base 231 and can be attached and detached without using a tool. For this reason, it can be easily replaced with a different type of rotating blade 232.

  The rotating shaft 233 is connected to the rotating shaft 213 and transmits power from the rotating shaft 213. As the power transmitting means, a coupling 234 enclosed by a base 231 is used. That is, one of the two members constituting the coupling 234 is fixed to the lower end of the rotating shaft 233 and the other is fixed to the upper end of the rotating shaft 213.

  On the outer peripheral surface of the pedestal 231, a protrusion 235 b that forms a well-known bayonet coupling portion is formed together with the protrusion 235 a formed on the inner peripheral surface of the bread container support portion 212. While maintaining the bread container 230 at an angle at which the protrusion 235a and the protrusion 235b do not interfere with each other, the base 231 is dropped into the bread container support 212, and the bread container 230 is twisted to engage the protrusion 235b under the protrusion 235a. The bread container 230 cannot be pulled upward, and at the same time, the coupling 234 is also connected. Since the twisting direction of the bread container 230 coincides with the rotation direction of the rotary blade 232, the bread container 230 does not come off even if the rotary blade 232 rotates. Here, the twist direction of the bread container 230 and the rotation direction of the rotary blade 232 are both set clockwise when viewed from above.

  A heating device 240 disposed inside the baking chamber 211 surrounds the bread container 230 and heats the bread-making material. The heating device 240 includes a sheathed heater 241. A current is supplied to the sheathed heater 241 through the heat-resistant cable 242.

  The automatic bread maker 200 has a mechanism for automatically putting ingredients such as raisins and nuts into the dough. Ingredients are introduced from an ingredient container 250 disposed under the lid 20. The material container 250 is a substantially rectangular parallelepiped sealed container independent of the main body 210 and the lid 220, and has a wider width when viewed from the front than the depth in the front-rear direction. The width is a little narrower than the width of the bread container 230.

  The material container 250 is attached to one side of the mouth of the baking chamber 211 by a detachable connecting portion 251. The connecting portion 251 is configured to be fixed to the rear surface of the material container 250 and formed upward on the insertion piece 252 protruding below the bottom surface of the material container 250 and the rear edge of the baking chamber 211. Socket 253. The material container 250 and the insertion piece 252 are connected by a hinge 257, and the material container 250 is rotatable in a vertical plane. A hinge (not shown) is incorporated in the hinge 257, and the material container 250 is urged to rotate clockwise in FIG.

  When the insertion piece 252 is inserted into the socket 253, as shown in FIG. 10, the ingredient container 250 takes a posture in which the axis in the front-rear direction is vertical. This posture is the limit of rotation. In this posture, the ingredient container 250 is withdrawn from the top of the bread container 230 and does not prevent the bread container 230 from being put in and out. For this reason, the work procedure of attaching the ingredient container 250 to the main body 210 first and then putting the bread container 230 into the baking chamber 211 later becomes possible.

  When the lid 220 is closed from the state of FIG. 10, the ingredient container 250 is pushed by the lid 220 from behind and changes its posture, and as shown in FIG. 11, it overhangs on the bread container 230. Since the material container 250 needs to be pressed down, the lid 220 is provided with a lock device (not shown) that can maintain the closed state.

  An opening 254 (see FIG. 15) is formed on the bottom surface of the material container 250. The opening 254 is combined with a bottom plate 255 that closes it and seals the material container 250. The bottom plate 255 is connected to the ingredient container 250 by a hinge 256 provided on the side close to the connecting portion 251. The opening 254 is the only material inlet / outlet and there is no other access opening to the inside of the material container 250, so that it is easy to keep the material container 250 sealed. Since the opening 254 is biased toward the rear, an inclined bottom wall 250a is formed in the front of the material container 250 so that the material near the front of the material container 250 falls without delay. ing.

  The material container 250 is provided with a lock device 260 that maintains the bottom plate 255 in a closed state. The main part of the lock device 260 is a lock plate 261 arranged so as to cross the bottom surface of the material container 250 from side to side. The lock plate 261 is disposed in front of the bottom plate 255, and engages with a protrusion 255a (the shape is best shown in FIG. 14) formed at the center of the free end of the bottom plate 255 at the center thereof. A hook 262 (the shape is best shown in FIG. 16) is formed so as not to open.

  The left and right ends of the lock plate 261 enter sockets 263 and 264 fixed to the left and right outer surfaces of the material container 250, whereby the lock plate 261 is slidably supported to the left and right. A compression coil spring 265 is inserted into the socket 263, and the compression coil spring 265 is attached to the right when the lock plate 261 is viewed from the front, that is, in a direction in which the hook 262 engages with the protrusion 255 a of the bottom plate 255. To force. The position shown in FIG. 12 is the stroke limit of the lock plate 261, and the lock plate 261 does not slide further to the right. At this time, the right end of the lock plate 261 is flush with the end of the socket 264, or is slightly in a position where it is retracted into the socket 264.

  The main body 210 is provided with an unlocking device 270 that acts on the locking device 260 to open the bottom plate 255. What constitutes the unlocking device 270 is a solenoid 272 installed in a housing 271 provided at the rim of the baking chamber 211. The plunger 273 of the solenoid 272 faces the right end of the lock plate 261 when the material container 250 is pushed by the lid 220 and assumes the posture shown in FIG.

  When baking bread with ingredients, an empty ingredient container 250 is placed on a table or the like with the bottom plate 255 facing up. Then, the lock plate 261 is slid against the compression coil spring 265, and the hook 262 is removed from the protrusion 255a of the bottom plate 255. That is, the bottom plate 255 is unlocked. In this way, the bottom plate 255 is opened, and the ingredient B is put into the ingredient container 250 through the opening 254. When the ingredient B has been added, the bottom plate 255 is closed. The tip of the hook 262 has a slope, and when the bottom plate 255 is closed, the projection 255a hits the slope and slides the lock plate 261. Finally, the protrusion 255a is held in the hook 262, and the locking device 260 locks the bottom plate 255 in the closed state. Thereafter, the upper and lower sides of the material container 250 are reversed.

  When the preparation of the material container 250 is completed as described above, the lid 220 is fully opened as shown in FIG. Then, the bread container 230 containing the dough A is placed in the baking chamber 211 and attached to the bread container support 212. After attaching the bread container 230, the ingredient container 250 is attached. After the insertion piece 252 is firmly inserted into the socket 253, when the lid 220 is closed, the ingredient container 250 is held in an overhanging manner on the bread container 230, and at the same time the lock piece 61 has a right end at the plunger 273 of the solenoid 272. Come to the position facing. The automatic bread maker 200 is now ready to bake bread with ingredients.

  The dough A placed in the bread container 230 may be at the end of the kneading process # 30 or at the end of the fermentation process # 40. Regardless of the dough at any stage, the process until the baking process # 50 is finished after being put in the bread container 230 is performed by the automatic bread maker 200. Here, the description will be made assuming that the dough A after the kneading step # 30 is put in the bread container 230.

  After the lid 220 is closed, the type of bread and cooking details are input from the operation panel 222, and when the start key is pressed, the operation on the automatic bread maker 200 side is started. The control unit 218 rotates the rotary blade 232 to knead the dough A and energizes the solenoid 272 of the lock release device 270 at a predetermined timing. Then, as shown in FIG. 16, the plunger 273 protrudes and slides the lock plate 261 to the left against the compression coil spring 265. As a result, the hook 262 is released from the projection 255a of the bottom plate 255, and the bottom plate 255 in the unlocked state rotates about the hinge 256 as a fulcrum and stops against the edge of the bread container 230 as shown in FIG. Since the opening 254 is opened, the ingredient B in the ingredient container 250 falls and is put into the dough A. At this time, the ingredient B slides on the bottom plate 255 that has stopped against the edge of the bread container 230. As it goes, the ingredient B is smoothly put into the bread container 230 without spilling out. The ingredient B introduced into the dough A is kneaded into the dough A as the kneading progresses and is dispersed in the dough A.

  After the ingredients are sufficiently dispersed in the dough A, the fermentation process # 40 is entered. When the fermentation process # 40 is finished, the baking process # 50 is started. The control unit 218 energizes the heating device 240 with a predetermined energization pattern, and the dough bakes dough A into bread. After a sign of completion of bread making appears on the display unit of the operation panel 222 or when a notification sound of completion is given, the user opens the lid 220 and takes out the bread container 230. When the lid 220 is opened, the ingredient container 250 stands up as shown in FIG. For this reason, the bread container 230 containing the baked bread can be taken out without removing the ingredient container 250 from the main body 210.

  As described above, the opening 254 is the only material inlet / outlet of the material container 250 and there is no other access opening to the inside of the material container 250, so that the sealing degree of the material container 250 can be easily increased. Can do. For this reason, it is also possible to use dry yeast in place of the ingredients and add dry yeast to the bread-making material at a predetermined timing.

  Further, a configuration in which the lock release device 270 is arranged not on the main body 210 but on the lid 220 is also possible.

  Next, a second embodiment of the present invention will be described with reference to FIGS. FIG. 17 is an overall flowchart of the bread manufacturing process, FIG. 18 is a flowchart of the post-grinding impregnation process, and FIG. 19 is a graph showing the flow from the grinding process to the kneading process.

  In the second embodiment, as shown in FIG. 17, the steps proceed in the order of pulverization step # 20, post-pulverization impregnation step # 60, kneading step # 30, fermentation step # 40, and firing step # 50. Next, the content of the post-grinding impregnation step # 60 will be described based on FIG.

  In the flowchart of FIG. 18, first, in step # 61, the dough raw material formed in the pulverization step # 20 is put in a container. In step # 62, the dough raw material is allowed to stand in the container, and the pulverized grain is impregnated with the liquid. If necessary, the dough material is heated to promote impregnation. In step # 63, it is checked how much time has elapsed since the start of standing. When the predetermined time has elapsed, the post-grinding impregnation step # 60 is finished. The flow from the crushing process # 20 to the kneading process # 30 is as shown in FIG.

  Next, a third embodiment of the present invention will be described with reference to FIGS. FIG. 20 is an overall flowchart of the bread manufacturing process, and FIG.

  In the third embodiment, as shown in FIG. 20, the pre-grinding impregnation step # 10, the pulverization step # 20, the post-grinding impregnation step # 60, the kneading step # 30, the fermentation step # 40, and the firing step # 50 in this order. Progresses. The flow from the pre-grinding impregnation step # 10 to the kneading step # 30 is as shown in FIG.

<Example>
220 g of rice was put in 200 g of water and immersed for 2 hours. Thereafter, rice and water were put into a mixer, and the operation of turning the mixer on for 1 minute (the rotation speed of the mixer blade at this time from 15,000 rpm to 20,000 rpm) and turning it off for 1 minute was repeated 5 times. The total grinding time is 5 minutes. Since the temperature of the mixture of rice and water rose to 30 ° C. in this pulverization step, the mixture was cooled to 20 ° C. and then placed in a bread container of a home-made bread maker as a dough material. The dough material was charged with 50 g of gluten, 20 g of sugar, 4 g of salt and 10 g of shortening, and kneaded at a rotating blade speed of 200 rpm to 300 rpm. On the way, 3 g of dry yeast was added and kneaded. The total kneading time is 16 minutes. The kneaded dough was removed from the bread container and fermented for 60 minutes in a 38 ° C. fermentation environment. Thereafter, the dough was returned to the bread container and baked in a baking environment at 130 ° C. for 50 minutes. Thereby, the bread | pan with favorable swelling was obtained.

  Although the embodiments of the present invention have been described above, the scope of the present invention is not limited to these embodiments, and various modifications can be made without departing from the spirit of the invention.

    The present invention can be used in producing bread.

Overall flowchart of bread manufacturing process according to the first embodiment of the invention Flow chart of impregnation process before grinding Flow chart of grinding process Kneading process flowchart Flow chart of fermentation process Flow chart of firing process Cross section of dough maker Graph showing an example of liquid temperature control in the impregnation process before grinding Graph showing the flow from the impregnation process before grinding to the kneading process A vertical sectional view of an automatic bread maker showing the state of attaching the ingredient container A vertical cross-sectional view of an automatic bread maker, showing a state in which the lid is closed after the ingredient container is attached Vertical sectional view of the automatic bread maker seen from the direction perpendicular to FIG. The bottom view of the ingredient container shows the bottom plate locked in the closed state The bottom view of the ingredient container shows the state that the bottom plate is unlocked This is a vertical sectional view of an automatic bread maker, showing the situation where ingredients are put into a bread container 15 is a vertical cross-sectional view of the automatic bread maker as seen from the direction perpendicular to FIG. Overall flowchart of bread manufacturing process according to the second embodiment of the invention Flow chart of impregnation process after grinding Graph showing the flow from crushing process to kneading process Overall flowchart of bread manufacturing process according to the third embodiment of the invention Graph showing the flow from the impregnation process before grinding to the kneading process

Explanation of symbols

# 10 Impregnation process before crushing # 20 Crushing process # 30 Kneading process # 40 Fermentation process # 50 Baking process # 60 Impregnation process after crushing 100 Dough maker 110 Main body 120 Container 122 Blade 200 Automatic bread maker 210 Main body 220 Lid 211 Baking chamber 230 Bread container 250 Ingredient container

Claims (8)

A pulverizing step of pulverizing the cereal grains by rotating a pulverizing blade in a mixture of a predetermined amount of cereal grains and a predetermined amount of liquid;
A kneading step of kneading the dough raw material consisting of a mixture of the pulverized grains and liquid into a dough with a kneading blade;
A fermentation process for fermenting the dough;
A baking step of baking the dough after fermentation into bread;
Bread manufacturing method characterized by performing.   The bread manufacturing method according to claim 1, wherein gluten is added to the dough raw material in the kneading step.   The bread manufacturing method according to claim 2, wherein seasoning ingredients are added to the dough ingredients together with gluten.   The bread manufacturing method according to any one of claims 1 to 3, wherein a foam-inducing material is introduced into the dough in the kneading step.   The bread production method according to claim 4, wherein the foam-inducing material is yeast, and a step of setting the dough temperature to a predetermined temperature is placed before the step of adding the yeast.   The bread manufacturing method according to any one of claims 1 to 5, wherein the pulverization step and the kneading step proceed in the same container.   7. The impregnation step before pulverization is performed before the pulverization step, wherein the cereal particle and the liquid are allowed to stand in a mixed state and the cereal particle is allowed to contain the liquid. Bread making method.   The bread production according to any one of claims 1 to 7, wherein after the pulverization step, a post-pulverization impregnation step is performed in which the pasty dough is allowed to stand and the pulverized grain is included with a liquid. Method.

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