JP2014087261A - Method for making bread and automatic bread machine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for making tasty bread containing raisins, vegetables, and the like.SOLUTION: An objective of the present invention is to provide a method for making tasty bread containing raisins, vegetables, and the like. Specifically, the method comprises: an immersing step for immersing cereal grains in liquid; a grinding step for grinding the cereal grains; a resting step for cooling the cereal grains ground in the grinding step; a kneading step for kneading bread ingredients; a fermentation step; and a baking step. At the final stage of the kneading step, more specifically, for about three minutes before the end of the kneading step, raisins are introduced.

Description

  The present invention relates to a method for producing bread containing raisins and vegetables, and an automatic bread maker.

  In recent years, automatic bread machines that produce bread directly from grains such as rice grains have become widespread. An example of this type of automatic bread maker is disclosed in Patent Document 1 (Japanese Patent Laid-Open No. 2011-45414).

  Patent Document 1 includes a blade rotation shaft provided at the bottom of a cooking vessel, a pulverization blade (also referred to as a mill blade) attached non-rotatably to the blade rotation shaft, and a kneading blade (also referred to as a kneading blade). An automatic bread maker is disclosed that includes a dome-shaped cover and a clutch that connects or disconnects the dome-shaped cover and the blade rotation shaft.

  In the automatic bread maker disclosed in Patent Document 1, when the blade rotation shaft is rotated in a state where the dome-shaped cover and the blade rotation shaft are disconnected from each other by the clutch, only the grinding blade rotates. By the rotation of the pulverizing blade, the cereal grains placed in the cooking container can be pulverized to produce a bread-making raw material. On the other hand, when the blade rotation shaft is rotated in a state where the dome-shaped cover and the blade rotation shaft are connected by the clutch, the grinding blade and the kneading blade rotate. By the rotation of the grinding blade and the kneading blade, the bread dough in the cooking container and the auxiliary material such as dry yeast can be kneaded to produce bread dough. The automatic bread maker of Patent Document 1 is configured to bake bread by baking the dough produced in this manner while being put in a cooking container.

  Patent Document 2 (Patent No. 4,799,693) discloses that when the kneading blade rotates slowly in the kneading step after pulverization, or when the kneading blade is in the rotation stop state, A technique for automatic charging into a bread container is described.

JP 2011-45414 A Japanese Patent No. 4799693

  Patent Document 1 and Patent Document 2 described above disclose a technique for manufacturing bread from grains such as rice grains. However, a method for manufacturing bread such as bread with raisins and bread with vegetables is disclosed in detail. It has not been.

  The object of the present invention is to deliciously make bread with raisins and vegetables.

  The invention described in claim 1 is a water immersion step in which grain grains are soaked in a liquid, a pulverizing step for pulverizing the grain grains, a kneading process for cooling the grain grains crushed in the pulverizing process, and a kneading process for bread ingredients. A process, a fermentation process, and a baking process are performed, and the vegetable or the seaweed is introduced in the first stage of the neglecting process.

  The invention described in claim 2 is a water immersion step in which grain grains are soaked in a liquid, a grinding step in which grain grains are crushed, a kneading step in which the grain grains ground in the grinding step are cooled, and a kneading to knead bread ingredients. A process, a fermentation process, and a baking process are executed, and raisins are added at the last stage of the kneading process.

  The invention according to claim 3 is an automatic bread maker capable of producing bread from cereal grains, wherein the cereal grains are liquidized in a main body in which a bread container is placed, and in the bread container in the main body. And pulverizing means for pulverizing grain grains, and kneading means for kneading bread ingredients in the bread container in the body into dough, and mixing the grain grains with a liquid A pulverizing step of pulverizing by the pulverizing means, a kneading step of cooling the bread raw material containing the pulverized powder obtained by the pulverizing step, a kneading step of kneading the cooled bread raw material into bread dough using the kneading means, And performing the vegetable or seaweed process at the first stage of the neglecting process.

  A fourth aspect of the present invention is the automatic bread maker according to the third aspect, wherein the dough is cooled after the kneading means is driven in the kneading step.

  The invention according to claim 5 is an automatic bread maker capable of producing bread from cereal grains, wherein the cereal grains are liquidized in a main body in which a bread container is placed, and in the bread container in the main body. Pulverizing means for pulverizing grain grains, kneading means for kneading bread ingredients in the bread container in the main body into dough, and dry yeast automatically fed into the bread container or A pulverization step comprising: a first storage container for storing gluten; and a second storage container for storing raisins that are automatically charged into the bread container; A kneading step for cooling the bread raw material containing the pulverized powder obtained by the pulverizing step, and a kneading step for kneading the cooled bread raw material into bread dough using the kneading means, and the first of the kneading step of The dry yeast or gluten stored in the first storage container on the floor is automatically charged into the bread container, and the raisins stored in the second storage container at the final stage of the kneading process are automatically stored in the bread container. It is characterized by charging.

  A sixth aspect of the present invention is the automatic bread maker according to the fifth aspect, further comprising a step of feeding vegetables or seaweed at the first stage of the staking process.

  According to the present invention, delicious bread can be made even with raisins.

  According to the present invention, delicious bread can be made even with vegetables or seaweed.

  According to the first and third aspects of the invention, since the vegetables or seaweed is introduced at the first stage of the scouring process, it becomes possible to mix the vegetables evenly into the dough, and it is possible to make a delicious vegetable bread. is there.

  According to the second aspect of the present invention, since the raisins are charged at the last stage of the bending process, the raisins are not scattered from the cooking container, and the raisins can be mixed evenly into the dough.

  According to the invention described in claim 4, since the dough is cooled after the kneading means is driven in the kneading step, it is possible to cool the dough evenly.

  According to the fifth aspect of the present invention, the raisins are charged at the final stage of the bending process, so that the raisins are not scattered from the cooking container and can be mixed evenly into the dough.

  According to the invention described in claim 6, since the vegetable or seaweed is added to the structure described in claim 5 in the first stage of the scouring process, it becomes possible to mix raisins and vegetables evenly into the dough. It is possible to make delicious raisins and vegetable bread.

1 is a perspective view of an automatic bread maker that is an embodiment device to which the present invention is applied. It is a perspective view which shows the state which opened the cover body of the present Example apparatus. It is sectional drawing of a present Example apparatus. It is sectional drawing which shows the structure of the components relevant to the inverter motor of a present Example apparatus. It is a perspective view of the blade | wing unit of a present Example apparatus. It is sectional drawing which shows the components similarly rotated to a positive direction, when the output shaft of the inverter motor of a present Example apparatus rotates to a positive direction. It is sectional drawing which shows the components similarly rotated to a reverse direction, when the output shaft of the inverter motor of a present Example apparatus rotates to a reverse direction. It is a bottom view which shows the relative position of the mill blade | wing with respect to a dome-shaped cover. It is a schematic diagram which shows the flow of the bread-making course performed by the present Example apparatus. It is a schematic diagram which shows the flow of the bread-making course performed by the present Example apparatus.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. The embodiment described below is merely the best embodiment currently conceivable, and the present invention is not limited to the embodiment described below.

  First, an automatic bread maker for realizing a bread manufacturing method to which the present invention is applied will be described. FIG. 1 is a perspective view of an automatic bread maker according to the present embodiment, and FIG. 2 is a perspective view showing a state in which a lid of the automatic bread maker is opened. FIG. 3 is a sectional view of the automatic bread maker according to the present embodiment. FIG. 4 is a partially enlarged sectional view of the automatic bread maker according to the present embodiment.

  1 to 3, the automatic bread maker 1 according to the present embodiment includes a device body 10 having a substantially rectangular parallelepiped shape. An operation unit 20 is provided on a part of the upper surface of the device main body 10.

  The operation unit 20 includes an operation key group and a display unit. The operation key group includes, for example, a start key, a cancel key, a timer key, a reservation key, a selection key for selecting a cooking course for bread, and the like. The cooking course includes, for example, a course for manufacturing bread using rice grains as a starting material, a course for manufacturing bread using rice flour as a starting material, and a course for manufacturing bread using wheat flour as a starting material. The display unit is composed of, for example, a liquid crystal display panel and displays time, contents set by the operation key group, errors, and the like.

  A firing chamber 30 is provided inside the apparatus main body 10. The baking chamber 30 is formed in a box shape with an upper surface opened. A cooking container 40 for storing cooking materials such as bread dough, cake, and rice cake is detachably stored in the baking chamber 30.

  Moreover, inside the baking chamber 30, as shown in FIG. 3, it is an example of the sheathed heater 31 which is an example of the heating part which heats the cooking container 40, and the temperature detection part which detects the temperature in the baking chamber 30. A temperature sensor 32 is provided.

  The sheathed heater 31 is arranged so as to surround the lower part of the cooking container 40 accommodated in the baking chamber 30 with a gap. The temperature sensor 32 is arranged at a position slightly away from the sheathed heater 31 so that the average temperature in the baking chamber 30 can be detected.

  The upper surface opening of the baking chamber 30 is opened and closed by a lid 50 provided on the upper part of the device main body 10. The lid 50 is rotatably attached to a hinge portion 10A provided at the upper rear portion (upper right side in FIG. 3) of the device main body 10. The lid 50 includes a lid body 51 and an outer lid 52. The lid main body 51 is attached with a secondary material container 53 for storing powdery secondary materials such as gluten and dry yeast, and a secondary material container 54 for storing secondary materials having a relatively large volume such as raisins and nuts. Yes. The auxiliary material containers 53 and 54 are bottomed boxes whose one surface is opened, and are disposed above the cooking container 40.

  The opening surface of the secondary material container 53 is configured by an opening / closing plate 53a. The opening / closing plate 53 a is configured to be rotatable so that the auxiliary material in the auxiliary material container 53 can be put into the cooking container 40. Similarly, the opening surface of the auxiliary material container 54 is constituted by an opening / closing plate 54a. The opening / closing plate 54 a is configured to be rotatable so that the auxiliary material in the auxiliary material container 54 can be put into the cooking container 40. The opening / closing timing of the opening / closing plates 53a, 54a is controlled by the control unit 90 described later.

  A cooking container support 11 is provided at a substantially central portion of the bottom wall 30 a of the baking chamber 30. As shown in FIG. 4, the cooking container support portion 11 is formed in a substantially cylindrical shape and has an inner diameter that gradually decreases as the distance from the bottom wall 30 a of the baking chamber 30 decreases. A first pulley 61 is provided via a bearing 12 at the lower end of the outer peripheral surface of the cooking container support 11.

  A substantially cylindrical third one-way clutch 13 is provided in the central hole at the bottom of the cooking vessel support 11. A substantially cylindrical body-side kneading shaft 16A is provided inside the third one-way clutch 13 so as to extend in the vertical direction. The third one-way clutch 13 allows rotation of the main body side kneading shaft 16A in the forward direction (for example, clockwise) while restricting rotation of the main body side kneading shaft 16A in the reverse direction (for example, counterclockwise). It is configured.

  A second one-way clutch 15 is provided at the lower outer periphery of the main body side kneading shaft 16A. The second one-way clutch 15 is provided to engage with the first pulley 61 via the housing 15A. When the first pulley 61 rotates in the forward direction, the second one-way clutch 15 rotates the main body side kneading shaft 16A in the forward direction, while the first pulley 61 rotates in the reverse direction. The rotation of the main body side kneading shaft 16A is restricted so that the shaft 16A does not rotate in the reverse direction.

  A substantially cylindrical body-side mill shaft 14A is provided inside the body-side kneading shaft 16A so as to extend in the vertical direction. The main body side mill shaft 14A is provided to be rotatable relative to the main body side kneading shaft 16A. A second pulley 62 is fixed to the lower end portion of the main body side mill shaft 14A.

  In addition, an inverter motor 70 which is an example of a motor is provided outside the baking chamber 30 and inside the apparatus main body 10. The inverter motor 70 is a motor that can freely change the rotation speed and rotation direction (forward direction, reverse direction) of the output shaft 71 per unit time.

  A third pulley 63 is fixed to the upper periphery of the output shaft 71 of the inverter motor 70. A first belt 65 is wound around the third pulley 63 and the first pulley 61. When the inverter motor 70 is driven and the output shaft 71 rotates, the rotational force of the output shaft 71 is transmitted to the first pulley 61 via the third pulley 63 and the first belt 65.

  In addition, a fourth pulley 64 is provided via a bearing 67 at the lower outer periphery of the output shaft 71 of the inverter motor 70. A second belt 66 is wound around the fourth pulley 64 and the second pulley 62.

  A first one-way clutch 68 is engaged with the fourth pulley 64 via the housing 68A between the third pulley 63 and the fourth pulley 64 on the outer peripheral surface of the output shaft 71 of the inverter motor 70. It is provided to do. The first one-way clutch 68 rotates the fourth pulley 64 in the reverse direction when the output shaft 71 rotates in the reverse direction, while the fourth pulley 64 rotates in the normal direction when the output shaft 71 rotates in the forward direction. The rotation of the fourth pulley 64 is restricted so as not to rotate in the direction.

  A main body side connector 17A is fixed to the upper end portion of the main body side mill shaft 14A. The main body side connector 17A is configured to be engageable with a container side connector 17B fixed to a lower end portion of a substantially cylindrical container side mill shaft 14B. When the main body side mill shaft 14A rotates with the main body side connector 17A and the container side connector 17B engaged, the container side mill shaft 14B rotates.

  Further, an engagement piece 16Aa is provided at the upper end of the main body side kneading shaft 16A. The engagement piece 16Aa is configured to be engageable with an engagement piece 16Ba fixed to the lower end portion of the substantially cylindrical container side kneading shaft 16B. When the main body side kneading shaft 16A rotates, the engaging piece 16Aa engages with the engaging piece 16Ba, and the container side kneading shaft 16B rotates.

  The container side mill shaft 14B is provided inside the container side kneading shaft 16B via a cylindrical bearing 18. The container-side mill shaft 14B and the container-side kneading shaft 16B protrude into the cooking container 40 through a through hole provided at the center of the bottom of the cooking container 40 when the cooking container 40 is set in the baking chamber 30. It is provided as follows.

  As shown in FIG. 3, a bottomed cylindrical recess 41 is formed at the bottom of the cooking container 40. Moreover, the cylindrical base 42 is provided in the bottom outer surface of the cooking container 40 so that the container side kneading shaft 16B may be surrounded. The cooking container 40 is set in the baking chamber 30 by placing the base 42 on the cooking container support 11 and engaging the main body side connector 17A and the container side connector 17B. On the other hand, the cooking container 40 can be removed from the baking chamber 30 by disengaging the main body side connector 17A and the container side connector 17B. The pedestal 42 may be formed separately from the cooking container 40 or may be formed integrally with the cooking container 40.

  A blade unit 80 is detachably attached to portions of the container-side mill shaft 14B and the container-side kneading shaft 16B that protrude into the cooking container 40.

  The blade unit 80 includes a cap 81, a mill blade 82, a dome-shaped cover 83, a kneading blade 84, and a safety cover 85.

  The cap 81 is detachably provided at the tip of the container side mill shaft 14B. The mill blade 82 is provided so as to protrude outward from the outer peripheral surface of the cap 81. The mill blade 82 is a blade for pulverizing grain grains such as rice grains to produce a bread-making material. In a state where the cooking container 40 is set in the baking chamber 30 and the cap 81 is attached to the container-side mill shaft 14B, the mill blade 82 is provided so as to be generally located in the recess 41 of the cooking container 40. . The specific configuration and preferred shape of the mill blade 82 will be described in detail later.

  The dome-shaped cover 83 is formed so as to cover the mill blade 82 from above. As shown in FIG. 5, the dome-shaped cover 83 is provided with a plurality of window portions 83 a that connect the space inside the dome-shaped cover 83 and the space outside the dome-shaped cover 83. The bread-making raw material produced by the rotation of the mill blades 82 is discharged to the space inside the dome-shaped cover 83 and the space outside the dome-shaped cover 83 through the plurality of windows 83a.

  The kneading blades 84 are provided so as to stand vertically on the outer surface of the dome-shaped cover 83. The kneading blades 84 are blades for producing bread dough by kneading the bread-making ingredients in the cooking container 40.

  The safety cover 85 is attached to the lower end portion of the dome-shaped cover 83 and is formed so as to cover the mill blade 82 from below. The safety cover 85 is attached to the container-side kneading shaft 16B so that a part of the safety cover 85 is fitted to the inner surface of the container-side kneading shaft 16B. When the container-side kneading shaft 16B rotates, the safety cover 85, the dome-shaped cover 83, and the kneading blade 84 rotate integrally. In a state where the cooking container 40 is set in the baking chamber 30 and the safety cover 85 is attached to the container-side kneading shaft 16B, the mill blade 82 is provided so as to be generally positioned above the recess 41 of the cooking container 40. It has been. In addition, the safety cover 85 is provided with an opening (not shown) for taking materials such as rice grains and water put in the cooking container 40 into the dome-shaped cover 83.

  A control unit 90 that controls driving of each unit is provided below the operation unit 20 of the device main body 10. The control unit 90 stores cooking sequences corresponding to a plurality of cooking courses. In the cooking sequence, when each manufacturing process such as water immersion, milling, cooling, kneading, fermentation, and baking is performed in order, the energizing time of the sheathed heater 31, the temperature adjustment temperature, the rotation direction of the inverter motor 70, and the rotation speed in each manufacturing process. A cooking procedure program in which the opening and closing timings of the opening and closing plates 53a and 54a are determined in advance. The control unit 90 controls driving of the inverter motor 70, the sheathed heater 31, and the opening / closing plates 53 a and 54 a based on the cooking sequence corresponding to the specific cooking course selected by the operation unit 20 and the temperature detected by the temperature sensor 32. To do.

  Next, the operation when the output shaft 71 of the inverter motor 70 is rotated in the forward direction will be described with reference to FIG. FIG. 6 is a cross-sectional view showing a configuration of parts related to the inverter motor 70. In FIG. 6, the hatched portion indicates a component that rotates in the positive direction.

  As shown in FIG. 6, when the output shaft 71 of the inverter motor 70 is rotated in the forward direction, the rotational force of the output shaft 71 is transmitted to the third pulley 63 and the first one-way clutch 68, and these The part rotates in the positive direction.

  The rotational force of the third pulley 63 is transmitted to the first belt 65, the first pulley 61, and the second one-way clutch 15, and these components rotate in the forward direction. The second one-way clutch 15 rotates the main body side kneading shaft 16A in the forward direction because the first pulley 61 rotates in the forward direction. At this time, the third one-way clutch 13 allows rotation of the main body side kneading shaft 16A in the positive direction. The rotational force of the main body side kneading shaft 16A is transmitted to the container side kneading shaft 16B, the safety cover 85, the dome-shaped cover 83, and the kneading blade 84, and these components rotate in the forward direction.

  On the other hand, since the output shaft 71 rotates in the forward direction, the first one-way clutch 68 restricts the rotation of the fourth pulley 64 so that the fourth pulley 64 does not rotate in the forward direction.

  That is, when the output shaft 71 of the inverter motor 70 is rotated in the forward direction, the milling blade 84 rotates in the forward direction, while the mill blade 82 does not rotate.

  Next, the operation when the output shaft 71 of the inverter motor 70 is rotated in the reverse direction will be described with reference to FIG. FIG. 7 is a cross-sectional view showing a configuration of components related to the inverter motor 70. In FIG. 7, the hatched portion indicates a component that rotates in the reverse direction.

  As shown in FIG. 7, when the output shaft 71 of the inverter motor 70 is rotated in the reverse direction, the rotational force of the output shaft 71 is transmitted to the third pulley 63 and the first one-way clutch 68, and these The part rotates in the opposite direction.

  The rotational force of the third pulley 63 is transmitted to the first belt 65, the first pulley 61, and the second one-way clutch 15, and these components rotate in the reverse direction. Since the first pulley 61 rotates in the reverse direction, the second one-way clutch 15 restricts the rotation of the main body side kneading shaft 16A so that the main body side kneading shaft 16A does not rotate in the reverse direction.

  On the other hand, since the output shaft 71 rotates in the reverse direction, the first one-way clutch 68 rotates the fourth pulley 64 in the reverse direction. The rotational force of the fourth pulley 64 is transmitted to the second belt 66, the second pulley 62, the main body side mill shaft 14A, the container side mill shaft 14B, the cap 81, and the mill blade 82, and these components are reversed. Rotate in the direction. At this time, the third one-way clutch 13 restricts rotation of the main body side kneading shaft 16A in the reverse direction (so-called co-rotation) by the rotational force of the main body side mill shaft 14A.

  That is, when the output shaft 71 of the inverter motor 70 is rotated in the reverse direction, the mill blade 82 rotates in the reverse direction while the kneading blade 84 does not rotate.

  In the present embodiment, the first pulley 61 is configured to have a larger diameter than the second to fourth pulleys 62 to 64. As a result, the rotational speed of the kneading blade 84 relative to the rotational speed of the output shaft 71 of the inverter motor 70 is reduced (for example, 250 rpm), and a high torque is obtained. Further, the rotational speed of the mill blade 82 relative to the rotational speed of the kneading blade 84 is set to a high speed (for example, 4000 rpm).

  In the present embodiment, the “mill shaft” is composed of a main body side mill shaft 14A and a container side mill shaft 14B that are connected by engaging the main body side connector 17A and the container side connector 17B. . The “kneading shaft” is constituted by a main body side kneading shaft 16A and a container side kneading shaft 16B which are connected by engaging the engaging pieces 16Aa and the engaging pieces 16Ba. Further, the center axis of the mill shaft that becomes the rotation center of the mill blade 82 and the center axis of the kneading shaft that becomes the rotation center of the kneading blade 84 are provided on the same axis.

  In the present embodiment, the “driving force switching unit” includes the bearings 12 and 67, the first to fourth pulleys 61 to 64, the first and second belts 65 and 66, and the first to third one-way clutches. 68, 15, and 13. The “driving force switching unit” switches the transmission path of the rotational driving force of the motor 70 to the mill shaft and the kneading shaft.

  Next, a preferable shape and the like of the mill blade 82 will be described with reference to FIG. FIG. 8 is a bottom view showing the relative position of the mill blade 82 with respect to the dome-shaped cover 83.

  As shown in FIG. 8, both end portions of the mill blade 82 are formed not to cut grains but to be ground. Specifically, both end portions of the mill blade 82 are formed to have a ground region 82A having a certain length so as to follow the inner peripheral end portion of the dome-shaped cover 83 in plan view. Thereby, a grain can be efficiently used as a bread-making raw material, and the rotational speed of the mill blade 82 can be reduced. As a result, it is possible to reduce the noise generated when the grain is used as a bread-making material, that is, when milling.

  Moreover, the edge of the both ends of the mill blade | wing 82 is formed in the waveform. Thereby, the contact area of the said edge and a grain can be increased, and the grinding effect of a grain can be improved. Preferably, the edges at both ends of the mill blade 82 are formed in a sine wave shape (a wave shape constituted by a curve). Thereby, it can suppress that a user's finger | toe cuts, when a user touches the mill blade | wing 82. FIG.

  Moreover, the edge of the both ends of the mill blade | wing 82 is comprised so that it may have fixed thickness (for example, 1.5 mm) (namely, it does not have a blade edge | tip). Thereby, it can further suppress that a user's finger | toe cuts, when a user touches the mill blade | wing 82. FIG. Moreover, the contact area of the said edge and a grain grain can be increased, and the grinding effect of a grain grain can be improved. Moreover, the intensity | strength as the whole mill blade | wing 82 is securable. The mill blade 82 may be configured to have a uniform thickness including the edge.

<< Normal bread making course >>
Next, with reference to FIG. 9, an example of a flow of a normal rice bread making course executed by the automatic bread maker 1 according to the present embodiment will be described.

  FIG. 9 is a schematic diagram showing a flow of a normal rice grain bread-making course executed by the automatic bread maker 1 according to the present embodiment.

  As shown in FIG. 9, in the bread making course for rice grains, a water immersion process, a mill process, a kneading process, a kneading process, a fermentation process, and a baking process are sequentially performed.

  When starting the rice grain breadmaking course, the user performs the following operations.

  First, the user attaches the cap 81 to the container side mill shaft 14B, and fits a part of the safety cover 85 to the inner surface of the container side kneading shaft 16B. Thereby, the blade | wing unit 80 is set in the cooking container 40, as shown in FIG.

  After that, the user puts the main ingredients such as rice grains, water, seasonings (eg, salt, sugar, shortening) into the cooking container 40, and the dry yeast, gluten, etc. that are automatically added during the bread manufacturing process. The secondary material is put into the secondary material containers 53 and 54.

  Thereafter, the user sets the cooking container 40 in the baking chamber 30 and closes the upper surface opening of the baking chamber 30 with the lid 50. Thereafter, the user selects the bread making course for rice grains by using the operation unit 20, and presses the start key. Thereby, the control part 90 starts control operation | movement of the bread-making course for rice grain which manufactures bread using rice grain as a starting material.

  When the rice grain breadmaking course is started, the water immersion process is started by a command from the control unit 90. The water immersion process is a process for making the rice grains easily pulverized to the core in the subsequent milling process by adding water to the rice grains. In the water immersion process, the stationary state of the main material previously charged in the cooking container 40 is maintained for a predetermined time (30 minutes in this embodiment).

  When a predetermined time elapses from the start of the water immersion process, the water immersion process is terminated by a command from the control unit 90, and the mill process is started. A mill process is a process of grind | pulverizing the rice grain put in the cooking container 40, and manufacturing a bread-making raw material. In the mill process, the control unit 90 controls the inverter motor 70 to rotate the output shaft 71 in the reverse direction, and as described above with reference to FIG. 7, the mill blade 82 in the mixture containing rice grains and water is used. Is rotated (eg, 4000 rpm). Thereby, a rice grain is grind | pulverized.

  The mixture containing the pulverized rice grains and water is discharged into the space outside the dome-shaped cover 83 through the plurality of windows 83 a of the dome-shaped cover 83. Along with this, a mixture containing rice grains and water in the recess 41 of the cooking container 40 is taken into the space inside the dome-shaped cover 83 from an opening (not shown) provided in the safety cover 85. In this way, rice grains are crushed one after another by the mill blades 82, and as a result, a bread-making raw material containing pasty pulverized powder is produced.

  In addition, when the size of the rice grain colliding with the mill blade 82 is large, a loud collision sound is generated. For this reason, the control unit 90 can control the inverter motor 70 to rotate the mill blade 82 at a low speed for a predetermined time (for example, 5 minutes) from the start of the mill process, and then rotate the mill blade 82 at a high speed. preferable. Thereby, generation | occurrence | production of the loud collision sound in a mill process can be suppressed.

  When a predetermined time (70 minutes in the present embodiment) elapses from the start of the milling process, the milling process is terminated by a command from the control unit 90, and a neglecting process is started. The neglecting step is a step of lowering the temperature of the bread-making raw material in the cooking container 40 raised by the milling step to a temperature (for example, around 30 ° C.) at which dry yeast works actively. In the neglect process, the control unit 90 stops the drive of the inverter motor 70.

  When a predetermined time (32 minutes in the present embodiment) elapses from the start of the negotiating process, the neglecting process is terminated by the command of the control unit 90, and the kneading process is started. The kneading step is a step of manufacturing bread dough by adding auxiliary materials such as dry yeast, gluten, and nuts to the bread-making material and kneading them. In the kneading process, the control unit 90 opens the open / close plates 53a and 54a to put the auxiliary material into the cooking container 40, and controls the inverter motor 70 to rotate the output shaft 71 in the forward direction. As described above, the kneading blade 84 is rotated at a low speed (for example, 250 rpm) in the mixture containing the bread-making raw material and the auxiliary material. Thereby, the mixture containing the bread-making raw material and the auxiliary material is kneaded, and the bread dough having a predetermined elasticity is manufactured.

  If the kneading blades 84 are continuously rotated at the same speed during the kneading process, particularly in the initial stage of the kneading process in which the kneading of the mixture containing the bread-making raw material and the auxiliary material has not progressed, There is a possibility that the material scatters outside the cooking container 40. For this reason, it is preferable that the control part 90 controls the inverter motor 70 so that the rotation speed of the kneading blade 84 gradually increases as the kneading process proceeds, for example. Thereby, in a kneading process, it can suppress that a bread-making raw material and an auxiliary material scatter to the outer side of the cooking container 40. FIG.

  When a predetermined time (23 minutes in the present embodiment) elapses from the start of the kneading process, the kneading process is terminated by the command of the control unit 90, and the fermentation process is started. A fermentation process is a process of fermenting bread dough. In the fermentation process, the control unit 90 controls the sheath heater 31 to maintain the temperature of the baking chamber 30 at a temperature at which fermentation proceeds (for example, 38 ° C.).

  When a predetermined time (75 minutes in the present embodiment) elapses from the start of the fermentation process, the fermentation process is terminated by a command from the control unit 90, and the baking process is started. The baking step is a step of baking the fermented dough and baking the bread. In the baking process, the controller 90 controls the sheath heater 31 to raise the temperature of the baking chamber 30 to a temperature suitable for baking (for example, 125 ° C.).

  When a predetermined time (40 minutes in the present embodiment) elapses from the start of the firing process, the firing process is terminated by an instruction from the control unit 90. Thereby, all the bread making processes are completed. The completion of all the bread making processes is notified to the user by, for example, a display on the liquid crystal panel of the operation unit 20 or a notification sound.

  Bread can be produced from grains such as rice grains in this order.

<< Rice course for rice bread arrangement >>
Next, the manufacturing process in the case of making bread containing vegetables will be described. Fig.10 (a) has shown the process in the case of making bread containing vegetables. In this embodiment, the course for making bread with vegetables is referred to as the rice bread arrangement dough course.

  First, the user attaches the cap 81 to the container side mill shaft 14B, and fits a part of the safety cover 85 to the inner surface of the container side kneading shaft 16B. Thereby, the blade | wing unit 80 is set in the cooking container 40, as shown in FIG.

  After that, the user puts main ingredients such as rice grains, water, and seasonings (eg, salt, sugar, butter) into the cooking container 40, and dry yeast, gluten, etc. that are automatically added during the bread manufacturing process. The secondary material is placed in the secondary material container 53.

  At this time, the vegetables to be introduced at the beginning of the caulking process later will be hydrated and hydrated if pulverized too much with a mixer, etc., so they are chopped with a knife, grated, or lightly pulverized with a mixer, etc. And it is good to prepare in advance.

  Also, it is better to add less water than normal bread making course. For example, in a normal bread-making course, about 420 grams of main ingredients, which are 200 grams of water added to 220 grams of rice, are added, but when adding secondary ingredients such as vegetables, water is added 10-20 grams less, for example. Into the cooking container 40. Here, if there is too little water, there are cases where vegetables cannot penetrate into pasty or slurry-like bread materials evenly after milling, or the mill does not work well because there is little water. On the other hand, when there is too much water, the water | moisture content of vegetables will also be added and the situation where a bread will not normally swell in a fermentation process, or the situation where the bread where the upper part was crushed after baking will arise. For this reason, water may be reduced in the range of about 10 grams to 20 grams, but is optimally reduced by about 10 grams.

  Moreover, since the water | moisture content of the vegetable thrown in on the way generate | occur | produces, it is better to reduce 10 grams of water with respect to 20 grams of vegetables.

  The vegetables should be about 20 grams at the maximum. If there are too many vegetables, the amount of vegetables will increase with respect to the bread dough, and the problem will arise that the bread will not be baked well due to the moisture of the vegetables.

  Thereafter, the user sets the cooking container 40 in the baking chamber 30 and closes the upper surface opening of the baking chamber 30 with the lid 50. Thereafter, the user selects the rice bread arrangement dough course by the operation unit 20 and presses the start key. Thereby, the control part 90 starts control operation | movement of the bread-making course for rice grain which manufactures bread using rice grain as a starting material.

  When the bread-making course for rice grains with vegetables is started, the water immersion process is started by a command from the control unit 90. The water immersion process is a process for making the rice grains easily pulverized to the core in the subsequent milling process by adding water to the rice grains. In the water immersion process, the stationary state of the main material previously charged in the cooking container 40 is maintained for a predetermined time (30 minutes in this embodiment).

  When a predetermined time elapses from the start of the water immersion process, the water immersion process is terminated by a command from the control unit 90, and the mill process is started. A mill process is a process of grind | pulverizing the rice grain put in the cooking container 40, and manufacturing a bread-making raw material. In the mill process, the control unit 90 controls the inverter motor 70 to rotate the output shaft 71 in the reverse direction, and as described above with reference to FIG. 7, the mill blade 82 in the mixture containing rice grains and water is used. Is rotated (eg, 4000 rpm). Thereby, a rice grain is grind | pulverized.

  The mixture containing the pulverized rice grains and water is discharged into the space outside the dome-shaped cover 83 through the plurality of windows 83 a of the dome-shaped cover 83. Along with this, a mixture containing rice grains and water in the recess 41 of the cooking container 40 is taken into the space inside the dome-shaped cover 83 from an opening (not shown) provided in the safety cover 85. In this way, rice grains are crushed one after another by the mill blades 82, and as a result, a bread-making raw material containing pasty pulverized powder is produced.

  In addition, when the size of the rice grain colliding with the mill blade 82 is large, a loud collision sound is generated. For this reason, the control unit 90 can control the inverter motor 70 to rotate the mill blade 82 at a low speed for a predetermined time (for example, 5 minutes) from the start of the mill process, and then rotate the mill blade 82 at a high speed. preferable. Thereby, generation | occurrence | production of the loud collision sound in a mill process can be suppressed.

  When a predetermined time (70 minutes in the present embodiment) elapses from the start of the milling process, the milling process is terminated by a command from the control unit 90, and a neglecting process is started. The neglecting step is a step of lowering the temperature of the bread-making raw material in the cooking container 40 raised by the milling step to a temperature suitable for making bread dough (for example, around 30 ° C.).

  In the negotiating process, the control unit 90 stops the drive of the inverter motor 70, enables the lid to be opened and closed with the start of the negating process, and allows the user to put vegetables into the cooking container 40. This vegetable charging may be performed at any timing as long as it is in the process of negotiating, but it is preferable to add the vegetable material at the first stage of the testing process (including the start timing of the testing process). In this way, by introducing the vegetable material at the beginning of the negotiating step, the vegetable can be sufficiently infiltrated into the crushed bread material during the neglecting step.

  Further, the control unit 90 can cool the dough evenly by rotating the kneading blades for 1 minute in the dough for 10 minutes. The rotation of the kneading blade is operated only when the control unit 90 determines that the lid is closed, so that a situation where the user's finger gets entangled with the kneading blade can be avoided. .

  Also, it is better not to add vegetables during or before the milling process. This is because if vegetables are put in the mill process, the clogging between the mill blades and the shaft and the dome-shaped cover 83 may cause the vegetables to be clogged, and the mill process may not be performed normally.

  As described above, it is preferable that the vegetables are introduced at the first stage of the kneading process, and the kneading process is executed after the vegetables have sufficiently penetrated into the bread ingredients.

  When a predetermined time (32 minutes in the present embodiment) elapses from the start of the negotiating process, the neglecting process is terminated by the command of the control unit 90, and the kneading process is started. The kneading step is a step of manufacturing bread dough by adding auxiliary materials such as dry yeast, gluten, and nuts to the bread-making material and kneading them. In the kneading step, the control unit 90 opens the opening / closing plate 53a to put the auxiliary material into the cooking container 40, and controls the inverter motor 70 to rotate the output shaft 71 in the forward direction, using FIG. As described above, the kneading blades 84 are rotated at a low speed (for example, 250 rpm) in the mixture containing the bread-making raw material and the auxiliary material. Thereby, the mixture containing the bread-making raw material and the auxiliary material is kneaded, and the bread dough having a predetermined elasticity is manufactured.

  If the kneading blades 84 are continuously rotated at the same speed during the kneading process, particularly in the initial stage of the kneading process in which the kneading of the mixture containing the bread-making raw material and the auxiliary material has not progressed, There is a possibility that the material scatters outside the cooking container 40. For this reason, it is preferable that the control part 90 controls the inverter motor 70 so that the rotation speed of the kneading blade 84 gradually increases as the kneading process proceeds, for example. Thereby, in a kneading process, it can suppress that a bread-making raw material and an auxiliary material scatter to the outer side of the cooking container 40. FIG.

  When a predetermined time (23 minutes in the present embodiment) elapses from the start of the kneading process, the kneading process is terminated by the command of the control unit 90, and the fermentation process is started. A fermentation process is a process of fermenting bread dough. In the fermentation process, the control unit 90 controls the sheath heater 31 to maintain the temperature of the baking chamber 30 at a temperature at which fermentation proceeds (for example, 38 ° C.).

  When a predetermined time (75 minutes in the present embodiment) elapses from the start of the fermentation process, the fermentation process is terminated by a command from the control unit 90, and the baking process is started. The baking step is a step of baking the fermented dough and baking the bread. In the baking process, the controller 90 controls the sheath heater 31 to raise the temperature of the baking chamber 30 to a temperature suitable for baking (for example, 125 ° C.).

  When a predetermined time (40 minutes in the present embodiment) elapses from the start of the firing process, the firing process is terminated by an instruction from the control unit 90. Thereby, all the bread making processes are completed. The completion of all the bread making processes is notified to the user by, for example, a display on the liquid crystal panel of the operation unit 20 or a notification sound.

  In this way, vegetables are mixed with the main ingredients of bread, but it is also possible to mix seaweed into bread.

<< Bread course with rice bread raisins >>
Next, the manufacturing process for making bread with raisins will be described. FIG.10 (b) has shown the process in the case of making bread with a raisins. In the present embodiment, the course of making bread with raisins is called the bread course with rice bread raisins.

  First, the user attaches the cap 81 to the container side mill shaft 14B, and fits a part of the safety cover 85 to the inner surface of the container side kneading shaft 16B. Thereby, the blade | wing unit 80 is set in the cooking container 40, as shown in FIG.

  After that, the user puts main ingredients such as rice grains, water, and seasonings (eg, salt, sugar, butter) into the cooking container 40, and dry yeast, gluten, etc. that are automatically added during the bread manufacturing process. The secondary material is put into the secondary material container 53, and the secondary material such as raisins is further put into the secondary material container 54.

  Also, it is better to add more water than usual bread making course. For example, in a normal bread-making course, about 420 grams of main ingredients are added, including 220 grams of rice plus 200 grams of water, but when adding secondary ingredients such as raisins, add 10 grams of water and cook for example. Place in container 40. Here, if the amount of water is too small, the raisins may not be mixed evenly with the bread ingredients. Conversely, if the amount of water is too large, the bread may not normally swell in the fermentation process. For this reason, a larger amount of water may be added within the range of about 10 to 20 grams, but it is optimal to add more than about 10 grams.

  Thereafter, the user sets the cooking container 40 in the baking chamber 30 and closes the upper surface opening of the baking chamber 30 with the lid 50. Thereafter, the user selects the bread course with rice raisins using the operation unit 20 and presses the start key. Thereby, the control part 90 starts control operation | movement of the bread-making course for rice grain which manufactures bread using rice grain as a starting material.

  When the bread-making course for rice grains with vegetables is started, the water immersion process is started by a command from the control unit 90. The water immersion process is a process for making the rice grains easily pulverized to the core in the subsequent milling process by adding water to the rice grains. In the water immersion process, the stationary state of the main material previously charged in the cooking container 40 is maintained for a predetermined time (30 minutes in this embodiment).

  When a predetermined time elapses from the start of the water immersion process, the water immersion process is terminated by a command from the control unit 90, and the mill process is started. A mill process is a process of grind | pulverizing the rice grain put in the cooking container 40, and manufacturing a bread-making raw material. In the mill process, the control unit 90 controls the inverter motor 70 to rotate the output shaft 71 in the reverse direction, and as described above with reference to FIG. 7, the mill blade 82 in the mixture containing rice grains and water is used. Is rotated (eg, 4000 rpm). Thereby, a rice grain is grind | pulverized.

  The mixture containing the pulverized rice grains and water is discharged into the space outside the dome-shaped cover 83 through the plurality of windows 83 a of the dome-shaped cover 83. Along with this, a mixture containing rice grains and water in the recess 41 of the cooking container 40 is taken into the space inside the dome-shaped cover 83 from an opening (not shown) provided in the safety cover 85. In this way, rice grains are crushed one after another by the mill blades 82, and as a result, a bread-making raw material containing pasty pulverized powder is produced.

  In addition, when the size of the rice grain colliding with the mill blade 82 is large, a loud collision sound is generated. For this reason, the control unit 90 can control the inverter motor 70 to rotate the mill blade 82 at a low speed for a predetermined time (for example, 5 minutes) from the start of the mill process, and then rotate the mill blade 82 at a high speed. preferable. Thereby, generation | occurrence | production of the loud collision sound in a mill process can be suppressed.

  When a predetermined time (70 minutes in the present embodiment) elapses from the start of the milling process, the milling process is terminated by a command from the control unit 90, and a neglecting process is started. The Nekashi process is a process of lowering the temperature of the bread-making material in the cooking container 40, which has been raised by the mill process, to a temperature optimum for the sag (for example, around 30 ° C.). In the neglect process, the control unit 90 stops the drive of the inverter motor 70.

  When a predetermined time (32 minutes in the present embodiment) elapses from the start of the negotiating process, the neglecting process is terminated by the command of the control unit 90, and the kneading process is started. The kneading step is a step of manufacturing bread dough by adding auxiliary materials such as dry yeast, gluten, and nuts to the bread-making material and kneading them. At the initial stage of the kneading process (for example, simultaneously with the start of the kneading process or for about 1 minute from the start of the kneading process), the control unit 90 opens the opening / closing plate 53a and inputs the auxiliary material into the cooking container 40. Then, the inverter motor 70 is controlled to rotate the output shaft 71 in the forward direction, and as described above with reference to FIG. 6, the kneading blades 84 are rotated at a low speed (for example, in the mixture containing the bread-making raw material and the auxiliary material). 250 rpm). Thereby, the mixture containing the bread-making raw material and the auxiliary material is kneaded, and the bread dough having a predetermined elasticity is manufactured.

  If the kneading blades 84 are continuously rotated at the same speed during the kneading process, particularly in the initial stage of the kneading process in which the kneading of the mixture containing the bread-making raw material and the auxiliary material has not progressed, There is a possibility that the material scatters outside the cooking container 40. For this reason, it is preferable that the control part 90 controls the inverter motor 70 so that the rotation speed of the kneading blade 84 gradually increases as the kneading process proceeds, for example. Thereby, in a kneading process, it can suppress that a bread-making raw material and an auxiliary material scatter to the outer side of the cooking container 40. FIG.

  When the end of the bending process is approaching, the raisins contained in the secondary material container 54 are automatically charged into the cooking container 40. This automatic charging may be performed at any timing as long as the end of the bending process, but it is preferable that the automatic charging be performed between 3 minutes before the end of the bending process and the end of the bending process.

  If the raisins are inserted at the beginning of the beating process, the raisins may be crushed, or the raisins may jump out of the cooking container 40 and ride on the heater to generate smoke.

  The raisins are added at the end of the scouring process, but the raisins can be mixed with the entire bread ingredients because they contain more water than the normal bread making course.

  When a predetermined time (23 minutes in the present embodiment) elapses from the start of the kneading process, the kneading process is terminated by the command of the control unit 90, and the fermentation process is started. A fermentation process is a process of fermenting bread dough. In the fermentation process, the control unit 90 controls the sheath heater 31 to maintain the temperature of the baking chamber 30 at a temperature at which fermentation proceeds (for example, 38 ° C.).

  When a predetermined time (75 minutes in the present embodiment) elapses from the start of the fermentation process, the fermentation process is terminated by a command from the control unit 90, and the baking process is started. The baking step is a step of baking the fermented dough and baking the bread. In the baking process, the controller 90 controls the sheathed heater 31 to raise the temperature of the baking chamber 30 to a temperature suitable for baking (for example, 150 ° C.).

  When a predetermined time (40 minutes in the present embodiment) elapses from the start of the firing process, the firing process is terminated by an instruction from the control unit 90. Thereby, all the bread making processes are completed. The completion of all the bread making processes is notified to the user by, for example, a display on the liquid crystal panel of the operation unit 20 or a notification sound.

  In this example, the cereal grains were pulverized after the grain grains such as rice grains were soaked in water. However, the bread was baked using commercially available rice flour or wheat flour as in the case of an ordinary bread maker. It can be carried out in the same manner in the bread maker that makes the food.

  For example, when making bread with raisins, a kneading process for kneading bread dough, a fermentation process for fermenting the bread dough, and a baking process for baking the fermented bread dough are performed, and 3 minutes before the kneading process ends. It is also possible to introduce raisins at the stage from the end of the kneading process to the end of the kneading process. Even in this case, it is preferable to increase the amount of water to be added as compared with the normal bread making course as in this embodiment.

  In addition, when making bread containing vegetables, seaweed, etc., before the kneading process, after adding vegetables, seaweed, etc. together with ingredients such as flour and rice flour, the kneading process of kneading the dough and fermenting the dough It is also possible to perform a fermentation process and a baking process in which the fermented bread dough is baked. Even in this case, it is preferable to reduce the amount of water to be added as compared with a normal breadmaking course as in this embodiment.

  Moreover, you may implement the process which a user inputs with vegetables, and the process which inputs raisins automatically within one cooking course. For example, the user may input vegetables at the beginning of the negotiating process, the neglecting process may be terminated, and the raisins may be introduced at the end of the neglecting process. Thus, it becomes possible to make a delicious bread containing raisins and vegetables by putting a vegetable charging step and a raisins charging step in one cooking course.

  The automatic bread maker according to the present invention can produce delicious bread even when ingredients such as vegetables and raisins are added, and is particularly useful as an automatic bread maker used in general households.

DESCRIPTION OF SYMBOLS 1 Automatic bread machine 10 Apparatus main body 10A Hinge part 11 Cooking container support part 12 Bearing 13 3rd one-way clutch 14A Main body side mill shaft 14B Container side mill shaft 15 Second one-way clutch 16A Main body side kneading shaft 16Aa Engagement piece 16B Container side kneading shaft 16Ba Engagement piece 17A Main body side connector 17B Container side connector 18 Bearing 20 Operation part 30 Firing chamber 30a Bottom wall 31 Sheath heater (heating part)
32 Temperature Sensor 40 Cooking Container 41 Recess 42 Base 50 Lid 51 Lid Main Body 52 Outer Lid 53, 54 Sub-Material Container 53a, 54a Opening / Closing Plate 61 First Pulley 62 Second Pulley 63 Third Pulley 64 Fourth Pulley 65 First belt 66 Second belt 67 Bearing 68 First one-way clutch 70 Inverter motor 71 Output shaft 80 Blade unit 81 Cap 82 Mill blade 82A Crushing area 83 Dome-shaped cover 83a Window portion 84 Kneading blade 85 Safety cover 90 Control unit

Claims (6)

A water immersion process in which grains are soaked in a liquid, a pulverization process for pulverizing cereal grains, a kneading process for cooling the cereal grains crushed in the pulverization process, a kneading process for kneading bread ingredients, a fermentation process, and a baking process And run
A bread manufacturing method, wherein the vegetable or seaweed is introduced at an initial stage of the neglect process. A water immersion process in which grains are soaked in a liquid, a pulverization process for pulverizing cereal grains, a kneading process for cooling the cereal grains crushed in the pulverization process, a kneading process for kneading bread ingredients, a fermentation process, and a baking process And run
A method for producing bread, characterized in that raisins are introduced at the last stage of the battering process. An automatic bread maker capable of producing bread from grain,
A body into which a bread container can be placed;
In the bread container placed in the main body, immersing the cereal grains in a liquid, pulverizing means for pulverizing the cereal grains,
Kneading means for kneading bread ingredients in the bread container in the body into dough, and
Using the kneading means, the pulverization step of mixing grain grains with liquid and pulverizing with the pulverizing means, the step of cooling the bread raw material containing the pulverized powder obtained by the pulverization step, and the cooled bread raw material using the kneading means The kneading process to knead the bread dough,
An automatic bread maker characterized by having a step of making vegetables or seaweed at the first stage of the negotiating step.   4. The automatic bread maker according to claim 3, wherein the dough is cooled after the kneading means is driven in the kneading step. An automatic bread maker capable of producing bread from grain,
A body into which a bread container can be placed;
In the bread container placed in the main body, immersing the cereal grains in a liquid, pulverizing means for pulverizing the cereal grains,
Kneading means for kneading the bread ingredients in the bread container in the body into dough,
A first storage container for storing dry yeast or gluten that is automatically charged into the bread container;
A second storage container for storing raisins that are automatically charged into the bread container,
Using the kneading means, the pulverization step of mixing grain grains with liquid and pulverizing with the pulverizing means, the step of cooling the bread raw material containing the pulverized powder obtained by the pulverization step, and the cooled bread raw material using the kneading means The kneading process to knead the bread dough,
Dry yeast or gluten stored in the first storage container in the first stage of the kneading process is automatically charged into the bread container,
An automatic bread maker, wherein raisins stored in the second storage container in the final stage of the kneading process are automatically charged into the bread container. An automatic bread maker according to claim 5,
Furthermore, the automatic bread making machine characterized by having the process of throwing in vegetables or seaweed at the first stage of the said negotiating process.

Images