JP2016129581A - Automatic bread making device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To make tasty bread easily using cereal grains and achieving stable finish with the cereal grains at home by making a grain paste appropriate for bread making without using wheat flour or gluten.SOLUTION: The automatic bread making device uses raw cereal grains, controls heating means 26 and a kneading blade 24 as agitation means, makes a grain paste having an optimized shear viscosity from raw cereal grains and water without gelatinization, and uses the grain paste. Accordingly, in bread using grains as cooked materials, raw grains need not be crushed directly into grain power, silent operation and low vibration in making bread can be achieved, the shear viscosity is managed, various processes from kneading of bread materials to baking are performed with the automatic bread making device thoroughly, thereby bread making can be performed while achieving stable swelling and using grains.SELECTED DRAWING: Figure 1

Description

  BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an automatic bread maker that can easily bake bread mainly in general households, and automatically baked bread by adjusting the gelatinization degree of grain starch while heating raw grains. About.

  Traditionally, bread making such as bread and confectionery bread has become a commercial bread maker because it requires yeast that is difficult to control temperature, and if you do not knead enough, you can not get good-quality delicious bread. I relied on.

  For example, a series of bread making processes starts with water, a mixed powder containing flour, salt, sugar, skim milk and shortening, and after putting yeast in a bread case without touching water, A kneading step of thoroughly mixing the materials. Thereafter, the dough that has been kneaded is rested, heated to about 25 to 32 ° C., fermented and inflated, and then the dough is kneaded for a short time to remove excess gas (bubbles) in the dough. A degassing step, a dough rounding step in which the gas remaining in the dough is not crushed, a secondary fermentation step in which the dough is rested for about 1 hour and then fermented, and then 160 to 180 degrees. It is comprised from the baking process baked with, These processes must be advanced in order.

  Therefore, an automatic bread maker that can automatically bake bread in ordinary households by automatically executing various processes from kneading to baking on the basis of a microcomputer program has become widespread in the world. (For example, refer to Patent Document 1).

  FIG. 8 is a cooking process diagram of the raisin-containing bread of the automatic bread maker described in Patent Document 1. As shown in FIG. 8, a conventional automatic bread maker automatically executes various processes from kneading to baking of bread ingredients based on a microcomputer program. Can be baked.

  A rice cooker with a bread-making function that is easy to handle at low cost is also considered (see, for example, Patent Document 2). FIG. 9: is sectional drawing which shows the state at the time of rice cooking of the rice cooker with the bread making ability described in patent document 2. As shown in FIG. As shown in FIG. 9, according to the rice cooker with bread-making function, the container 1 is detachably provided in the heating chamber 2, and the opening of the container 1 can be selectively closed by the inner lid 3. The kneading blade 4 is selectively rotated by a motor and a control unit. Therefore, the container 1 can be sealed and rice can be cooked by attaching the inner lid 3, and the kneading blade 4 can be rotated while the inner lid 3 is removed to make bread. Therefore, cooking and baking can be performed with the container 1 in common, which is advantageous in terms of cost. In addition, the container 1 can be removed from the heating chamber 2 to perform washing work, rice washing operation, and the like, and the kneading blade 4 and the motor can be connected to each other through the engaging portion simply by putting the container 1 into the heating chamber 2. Is easy to handle.

Furthermore, in recent years, rice consumption has been sluggish due to westernization of eating habits, changes in consumer preferences, etc., and efforts to prevent this slump and increase rice consumption have been promoted. ing. As a promotion measure, bread-making technology using rice as the main ingredient has been developed and rice flour bread is on the market in order to expand to other processed foods that use rice as the main ingredient, such as rice cake, rice crackers, and dumplings. . Compared to wheat flour bread, this rice flour bread has a high content of polysaccharides, provides a moist and pleasant feel and natural sweetness, and is less likely to be clogged in the throat like a candy. It has become popular among consumers because it provides a feeling of fullness, and rice flour bread that does not contain wheat flour has become a long-awaited food for consumers with wheat allergies.

  Therefore, in order to make rice flour bread more easily, an apparatus for pulverizing rice in a home as it is with an automatic bread maker without obtaining rice flour has been considered (for example, Patent Document 3). reference). FIG. 10 is a cross-sectional view of a conventional dough manufacturing apparatus described in Patent Document 3, and FIG. 11 is an overall flowchart of a conventional cooked food dough manufacturing process described in Patent Document 3.

  As shown in FIG. 11, the cooked food dough manufacturing method includes a pre-grinding impregnation step # 10 in which a predetermined amount of cereal grains and a predetermined amount of liquid are stored in a container and allowed to stand for a predetermined time, and a predetermined amount of cereal grains. A crushing step # 20 for crushing grain grains by rotating a crushing blade in a predetermined amount of liquid mixture, and a kneading process # 30 for kneading dough raw material composed of a mixture of crushed grain grains and liquid into dough with a kneading blade .

  And when manufacturing dough for bread from a grain, as shown in FIG. 10, the dough maker 11 is used as follows. After the lid 12 is removed and a predetermined amount of grains and a predetermined amount of liquid are placed in the container 13, the lid 12 is fitted again and the pre-grinding impregnation step # 10 is executed. During the pre-grinding impregnation step # 10, the container 13 is heated by the heating means 14 and the temperature of the liquid (in this case, water) is increased, so that the impregnation proceeds. If the blade 15 is rotated at the beginning of the pre-grinding impregnation step # 10 and then the blade 15 is rotated occasionally to damage the surface of the grain, liquid absorption of the grain is promoted and impregnation can be completed quickly. it can.

  When entering the crushing step # 20, the blade 15 is rotated at 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 15 is rotated at a low speed to knead the dough raw materials and knead the dough connected together. The lid 12 is opened at the beginning of the kneading step # 30, and a predetermined amount of gluten and, if necessary, a predetermined amount of seasoning material are added to the dough raw material. The lid 12 is closed and the blade 15 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. Therefore, when the foam-inducing material to be added later is yeast, the container 13 is cooled by the cooling means 16 at an appropriate timing to cool the dough inside. In both cases of cooling and heating, the temperature of the container 13 is monitored by the temperature sensor 17 so that an accurate temperature can be obtained.

  When it is time to charge the foam-inducing material, the lid 12 is opened and a predetermined amount of the foam-inducing material is charged into the fabric. The lid 12 is closed and the blade 15 is rotated at a low speed to knead the dough and the foam-inducing material to complete the dough. Thereafter, the dough is taken out from the container 13 or the dough is kept in the container 13 and the foaming of the dough proceeds. When the desired foaming is obtained, the dough is placed in a baking machine and the bread is baked.

  In this way, by proceeding from the pre-grinding impregnation step # 10 to the kneading step # 30 in the same container 11, 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.

  Further, in Patent Document 4, the bread dough made from wheat flour has a shear viscosity of about 1 × 10 5 (Pa · s) during yeast fermentation, whereas the dough composed mainly of rice flour has a shear viscosity of about 1 × 10 5 (Pa · s). By adjusting to the range of 1 × 102 to 4 × 104 (Pa · s), a good foaming ratio can be obtained by yeast fermentation, and a bread-like product can be obtained without adding flour or gluten. Is described.

JP 2002-360441 A JP 2008-18122 A JP 2010-35475 A JP 2003-189786 A

  However, the bread material used in Patent Document 1 is mainly made of wheat flour as the main ingredient, and in particular, it is not improved by using rice as a material, and Patent Document 2 has a rice cooking function. As in Reference 1, bread making is not improved using rice as a material.

  Furthermore, in Patent Document 3, as a method for producing a cooked food dough from cereal grains (specifically, rice grains) without going through a milling process so that rice flour bread can be made more easily without obtaining rice flour. The blade 15 is rotated in a mixture of a predetermined amount of cereal grains and a predetermined amount of liquid so as to crush the cereal grains. However, the predetermined amount of cereal grains is crushed by the blade 15. Therefore, there was a problem regarding pulverization.

  Then, as a problem related to pulverization, it takes a very long time to rotate the blade 15 in the liquid mixture to pulverize the grain into fine grains, and the blade 15 is rotated. When pulverizing cereal grains, loud noise and vibration are involved, and there is a concern that the cereal grains are hesitant to rotate the blade 15 at high speed at night.

  Further, it is described that the blade 15 is rotated at a high speed in the pulverization process to pulverize the grain and a dough raw material made of a mixture of the pulverized grain and liquid is formed, and the blade 15 is rotated at a low speed in the kneading process. It is conceivable that when the cereal grains are pulverized, the blade 15 and the cereal grains collide violently to generate heat and gelatinize part of the starch. Since gelatinized starch has a high moisture retention ability, it also has the advantage of imparting a crisp texture, but when the bread is baked, the moisture is not sufficiently evaporated and the resulting bread is often crushed into a concave shape. is there. In particular, when the degree of gelatinization is high, the tendency becomes remarkable. In addition, when bread is made only from grains that do not contain wheat or gluten, it does not have a network structure that retains the shape of the bread because it does not form gluten, and the resulting bread may be crushed into a concave shape as well. is there.

  Further, after baking, the dough is baked with the dough clinging to the blade 15, so that it is very difficult to take out the bread, and the usability is deteriorated.

  In Patent Document 4, by optimizing the shear viscosity of the dough mainly composed of rice flour, a good foaming ratio can be obtained by yeast fermentation, and a bread-like product can be obtained without adding flour or gluten. However, it cannot be produced from raw grain grains (especially rice grains). That is, in Patent Document 4, in order to obtain a good expansion ratio, the ratio of rice flour and water becomes important, and it is necessary to pay attention to the type of rice flour. That is, since the water absorption is high when the ratio of damaged starch in rice flour is high, it is conceivable that the desired shear viscosity will not be achieved even if a fixed amount of rice flour and water are mixed. Therefore, it is difficult to measure the shear viscosity in the first place when making bread at ordinary households, and even if the shear viscosity can be measured, it can be said that it is an extremely difficult bread making technique.

The present invention solves the above-mentioned conventional problems by controlling the heating means and stirring means using raw cereal grains and producing a cereal paste from raw cereal grains without using flour or gluten without gelatinization. Then, an object of the present invention is to provide an automatic bread maker that can use the grain paste to make bread using stable rice.

  In order to solve the above-described conventional problems, an automatic bread maker according to the present invention includes a container for storing a material to be cooked, a heating unit disposed around the container and heating the container, and a cover in the container. Stirring means for stirring the cooking material, temperature detecting means for directly or indirectly detecting the temperature of the material to be cooked, an operating unit for setting operating conditions, conditions set in the operating unit, and the temperature Based on the temperature of the cooked material detected by the detecting means, the heating means and the stirring means are driven and controlled, and the control means for automatically performing fermentation to baking through stirring of the cooked material, A raw grain and water are used as the material to be cooked, and the heating means and the stirring means are driven and controlled to produce a grain paste from the raw grain and water, and the grain paste is glued during the stirring process. In the temperature range that does not Heat means and said stirring means so as to control the drive, is obtained so as to produce a cereal paste suitable for bread made without using wheat flour or gluten.

  According to the above configuration, a grain bread process is performed in which raw grain grains are used to produce a grain paste from raw grain grains and water by controlling heating means and stirring means, and bread is produced using the grain paste. Therefore, in a bread using cereal grains as a material to be cooked, it is not necessary to directly pulverize raw cereal grains into cereal flour, so that noise reduction and vibration reduction can be achieved. In addition, the grain starch is fully swollen without being gelatinized by water absorption, heating and stirring, and the shear viscosity of the grain paste is automatically optimized, so there is no need to worry about adverse effects on bread making performance. Delicious bread using cereal grains can be made.

  For example, in the case of using rice grains as cereal grains, in the bread using rice paste made from rice grains and water and other cooking materials that do not contain gluten such as rice flour, wheat is not used, People who are allergic to wheat can also eat, but compared to wheat, rice flour contains a lot of water and does not have gluten, which is an element that makes wheat bread swell, and it is difficult to swell even if a gluten substitute is used. How to knead and how to make water is difficult, but use raw rice grains to control the heating and stirring means to produce rice paste with optimized shear viscosity from raw rice grains and water without gelatinization. By using the paste to consistently carry out various steps from kneading to baking of the bread material with an automatic bread maker, bread made from raw rice grains with stable swelling can be produced.

  In addition, it is possible to confine air bubbles inside the fermentation by using a cereal paste that has been swelled sufficiently without gelatinization by water absorption, heating and stirring to optimize the shear viscosity. Promotes fabric bulge and has a very good effect on fabric bulge and shape retention.

  The automatic bread maker of the present invention uses raw cereal grains to control heating means and agitation means, and optimizes shear viscosity without using flour or gluten from raw cereal grains and water without gelatinization. Since the cereal paste is made and the cereal paste is used, there is no need to grind the raw cereal grains directly into cereal flour in bread made from cereals. It is possible to make bread using rice with stable bulge by controlling shear viscosity and consistently performing various processes from kneading to baking of bread material with an automatic bread maker.

Sectional drawing of the principal part of the automatic bread maker in the 1st Embodiment of this invention Control block diagram of automatic bread maker in the first embodiment of the present invention The schematic diagram which shows the example of a display of the operation part of the automatic bread maker in the 1st Embodiment of this invention Process drawing of bread created using grain paste of automatic bread maker in the first embodiment of the present invention Process chart of bread made using rice paste of automatic bread maker in the first embodiment of the present invention The graph which showed the time-dependent change of the shear viscosity of the grain paste produced from the raw grain of the automatic bread maker in the 1st Embodiment of this invention The graph which showed the bread making performance of the bread which does not contain wheat and gluten using the grain paste which does not gelatinize of the automatic bread maker in the 1st embodiment of the present invention Cooking process diagram of raisin bread with a conventional automatic bread maker Sectional drawing which shows the state at the time of rice cooking of the conventional rice cooker with bread-making ability Sectional view showing a conventional dough making machine Overall flow chart showing the conventional cooked food dough manufacturing process

  1st invention is a container which accommodates a to-be-cooked material, a heating means which is arrange | positioned around the said container and heats the said container, a stirring means to stir the to-be-cooked material in the said container, and the said to-be-cooked material Temperature detecting means for directly or indirectly detecting the temperature, an operating section for setting operating conditions, conditions set by the operating section, and the temperature of the cooking material detected by the temperature detecting means Based on the heating means and the stirring means, the control means for automatically performing from fermentation to baking through the stirring of the cooking material, using raw grain and water as the cooking material, A grain paste is produced from raw grain and water by controlling the driving of the heating means and the stirring means, and the grain paste is heated in the temperature zone in which it does not gelatinize during the stirring process. I will drive control A manner to provide an automatic breadmaking apparatus which is adapted to produce a cereal paste suitable for bread made without using wheat flour or gluten.

  According to this, it has a grain bread process which produces grain paste from raw grain grain and water by controlling the heating means and the stirring means using the raw grain grain, and produces bread using the grain paste. Therefore, in a bread using cereal grains as a material to be cooked, it is not necessary to directly pulverize raw cereal grains into cereal flour, so that noise reduction and vibration reduction can be achieved. In addition, the grain starch is fully swollen without being gelatinized by water absorption, heating and stirring, and the shear viscosity of the grain paste is automatically optimized, so there is no need to worry about adverse effects on bread making performance. Delicious bread using cereal grains can be made.

  For example, in the case of using rice grains as cereal grains, in the bread using rice paste made from rice grains and water and other cooking materials that do not contain gluten such as rice flour, wheat is not used, People who are allergic to wheat can also eat, but compared to wheat, rice flour contains a lot of water and does not have gluten, which is an element that makes wheat bread swell, and it is difficult to swell even if a gluten substitute is used. How to knead and how to make water is difficult, but use raw rice grains to control the heating and stirring means to produce rice paste with optimized shear viscosity from raw rice grains and water without gelatinization. By using the paste to consistently carry out various steps from kneading to baking of the bread material with an automatic bread maker, bread made from raw rice grains with stable swelling can be produced.

  In addition, it is possible to confine air bubbles inside the fermentation by using a cereal paste that has been swelled sufficiently without gelatinization by water absorption, heating and stirring to optimize the shear viscosity. Promotes fabric bulge and has a very good effect on fabric bulge and shape retention.

  In a second aspect of the invention, in particular, in the process of stirring the cereal paste of the first aspect of the invention, the stirring means is driven and controlled so that the load acting on the stirring means becomes a predetermined load. It is possible to stabilize the state of the cereal paste and stabilize the dough swelling during fermentation.

  In other words, the grain paste with optimized viscosity has both the effect of promoting bubble growth during fermentation and the function of confining the bubbles inside the dough. The interaction promotes the dough swelling and maintains the dough swelling and shape. Can have a very good effect.

  According to a third aspect of the present invention, in the first or second aspect of the invention, by using an automatic bread maker provided with a cooling means for cooling the material to be cooked and the vicinity of the container, the heating means using raw grain and water, and By controlling the drive of the stirring means, the temperature of the cereal paste prepared from raw cereal grains can be cooled to a temperature suitable for kneading the dough before fermentation.

  By appropriately operating the cooling means from the time of producing the grain paste to the time of baking and making it into bread, it is possible to easily control the temperature at which the grain paste is not gelatinized. Moreover, the shear viscosity of the grain paste can be adjusted by evaporating the moisture of the grain paste.

  In addition, the cooling means uses at least raw grain grains and water to drive and control the heating means and the stirring means to create a grain paste with optimized shear viscosity from the raw grain grains until the yeast is added. The temperature of the grain paste is lowered to an appropriate temperature and the shear viscosity can be optimized, making it possible to make bread. And the time required for bread making can be shortened.

  According to a fourth aspect of the invention, in particular, in any one of the first to third aspects of the invention, the raw grain is used to drive and control the heating means and the stirring means, and then the yeast is prepared after the grain paste is produced from the raw grain. By adding it automatically, it becomes possible to mix the yeast paste into the dough after the grain paste suitable for bread dough is mixed evenly, without adding wheat gluten, rice flour and flour and automatically In the bread to be produced, unprecedented bread making performance can be ensured and variations in bread making can be reduced.

  That is, if the temperature at which the cereal paste is prepared is close to the fermentation temperature, if the yeast is mixed, the fermentation will proceed at the time of stirring, but the preparation of the cereal paste is completed and the cereal paste is prepared. The fermentation state becomes very stable by adding yeast after stabilizing the state.

  The fifth aspect of the present invention is the automatic bread maker, in particular, in any one of the first to fourth aspects, wherein the operation section is provided with a process selection means for selecting a grain bread process for producing bread using a grain paste. The process selection which selects the grain bread process which produces grain paste from raw grain grain and makes bread using the grain paste by driving and controlling heating means and stirring means using raw grain grain Because it has a means, it can easily switch between bread made using grain paste with adjusted degree of gelatinization of grain starch and bread made in other processes, such as conventional bread mainly made of flour, to the user's preference You can easily make the bread that you had.

In particular, bread made using cereal paste can have bread menus such as bread and raisins that are common to conventional bread made mainly of flour. A bread menu can be selected by selecting the bread to be produced or the conventional bread mainly made of wheat flour, and it is possible to provide a user-friendly and easy-to-operate device.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 is a cross-sectional view of an essential part of an automatic bread maker according to the first embodiment of the present invention, FIG. 2 is a control block diagram of the automatic bread maker according to the first embodiment of the present invention, and FIG. The schematic diagram which shows the example of a display of the operation part of the automatic bread maker in 1st Embodiment of this, FIG. 4 is the bread | pan produced using the grain paste of the automatic bread maker in the 1st Embodiment of this invention. Process diagram, FIG. 5 is a process diagram of bread produced using the grain paste of the automatic bread maker in the first embodiment of the present invention, and FIG. 6 is an automatic bread maker in the first embodiment of the present invention. FIG. 7 is a graph showing the change over time in the shear viscosity of a cereal paste prepared from raw cereal grains, and FIG. 7 shows wheat and gluten using a non-gelatinized cereal paste of the automatic bread maker according to the first embodiment of the present invention. It is the graph which showed the bread making performance of the bread which does not contain

  As shown in FIGS. 1 and 2, the automatic bread maker in the present embodiment includes a baking chamber 22 provided inside the apparatus main body 21, and a container that is detachably stored in the baking chamber 22 and stores a material to be cooked. (Baking case) 23 is disposed. The container 23 is provided with a kneading blade 24 which is a stirring means for stirring the material to be cooked, so that the material to be cooked is stirred by the kneading blade 24 during bread making or when producing a cereal paste from raw cereal grains. It has become. The kneading blade 24 is driven by a motor 25, and the motor 25 detects the resistance force (current value) when the cooking material acting on the kneading blade 24 is stirred, and the shear resistance of the cooking material is determined. It has come to understand. Further, an openable / closable outer lid that covers the opening is provided on the upper part of the device main body 21, and is located on the outer periphery that surrounds the lower container 23 in the baking chamber 22. Means 26 are provided. And the temperature detection means 27 which detects the temperature of the container 23 by indirectly detecting the temperature of the cooking material is provided in contact with the container 23, and the temperature of the cooking material detected by the temperature detection means 27 is provided. Based on the above, the heating means 26 and the mixing blade 24 are controlled by the control means 29 in a predetermined sequence corresponding to the setting contents set in the operation unit 28 that is arranged on the upper part of the equipment body 21 and sets the operating conditions of the equipment body 21 Drive control is performed to automatically perform the process from heating or stirring to baking.

  In addition, in the outer lid of the upper part of the apparatus main body 21, an automatic yeast feeder 30 for automatically feeding yeast, an automatic powder feeder 31 for feeding flour or the like, and an automatic ingredient feeder for feeding ingredients. An air blower 34 is provided, which is disposed in the baking chamber 22 at the upper part of the container 23 and sucks the air in the baking chamber 22 from the suction port 33 and discharges it outside the apparatus main body 21. The blower fan 34 is appropriately operated in a predetermined sequence from the time of producing the grain paste to the time of baking to make bread.

  The automatic powder feeder 31 is provided with a vibrator 35 so that the powder is hard to fall and hard to fall, so that the automatic powder feeder 31 is in contact with the automatic powder feeder 31 so as to easily drop the powder. Grain starch is fully swelled by water absorption, heating and agitation without gelatinizing the grain, and is heated together during the grain breading process, where the grain paste is made and bread is made using the grain paste. What needs to be cooked later such as upper fresh flour and corn flour that cannot be used is automatically fed at an appropriate feeding time.

  Further, when the temperature of the material to be cooked detected by the temperature detecting means 27 is lower than a predetermined temperature due to the influence of the atmospheric temperature of the device main body 21 and the like, it is heated by the heating means 26 and detected by the temperature detecting means 27. When the temperature of the material to be cooked is higher than a predetermined temperature, the temperature of the material to be cooked is adjusted by the temperature detected by the temperature detecting means 27, such as shortening the fermentation time of the material to be cooked.

  As shown in FIG. 3, the operation unit 28 has a normal bread production process for producing conventional bread mainly made of flour, and a grain paste is produced and a grain bread is produced using the grain paste. A process selection means 36 for selecting a grain bread process and a display unit 37 are provided, and the setting contents for each process are displayed on the display unit 37. For example, a menu common to each process such as bread containing bread such as bread and raisins A single menu for the above process is displayed and can be selected by the menu selection means 38.

  Further, the operation unit 28 includes a grain amount setting means 39 for setting a grain amount to be used in the device main body 21 in a grain bread process in which a grain paste is produced and a grain bread is produced using the grain paste. The ratio selection means 40 for changing the content ratio of the grain in the bread is provided, and other than the grain is used based on the amount of the grain set by the grain amount setting means 39 and the content ratio selected by the ratio selection means 40. The amount of the material to be cooked is displayed on the display unit 37.

  The operation unit 28 is provided with a start button 41 for starting a panning process, and starts the panning process under the above-described set conditions.

  Regarding the automatic bread maker according to the first embodiment configured as described above, the creation of bread in each step will be described.

  In the present embodiment, raw cereal grains are used as the material to be cooked, and the heating means and the stirring means are driven and controlled to produce a cereal paste from the raw cereal grains. The raw grain starch is fully swollen by water absorption, heating and stirring without being gelatinized, and the shear viscosity of the grain paste is automatically optimized to produce a grain paste. A typical cereal bread process (in this embodiment, raw rice is used as raw cereal grains) will be described. As shown in FIG. The rice bread process which produces paste and produces bread using the rice paste is selected (step 201), and then the amount of rice in the apparatus body 21 is set by the grain amount setting means 39 (step 202). The content ratio of the finished bread rice is selected by the ratio selection means 40 (step 203). Next, on the display unit 37, for example, a common menu such as bread with bread such as white bread and raisins or a rice paste individual menu for making bread using the rice paste (the finished rice bread) (Taste: sweet, moist, etc.) and rice species are displayed (step 204), and each is selected by the menu selection means 38 (step 205). Next, the amount of necessary ingredients is displayed on the display unit 37 based on the selected content (step 206), and the user confirms that a predetermined amount of water and raw rice is put into the container 23, and yeast is used. Set yeast in automatic feeder 30, grain flour other than wheat and gluten in automatic feeder 31, and set a predetermined amount of ingredients in automatic ingredient feeder 32 (step 207). The button 41 is pressed to start bread making of the device main body 21 (step 208). The device main body 21 drives and controls the heating means 26 and the kneading blade 24 based on the temperature of the cooking material detected by the temperature detection means 27 in a predetermined sequence corresponding to the setting content set by the operation unit 28. The rice paste, which is a cereal paste, is prepared, kneaded, mashed, fermented, and baked in combination to create bread (step 209).

Here, as shown in FIG. 5, the flow of bread making of rice paste preparation, kneading, neglecting, fermentation and baking is sufficient without gelatinizing the grain starch by water absorption, heating and stirring in step 211. It swells and automatically optimizes the shear viscosity of the grain paste. At this time, while the raw rice and water are slowly and intermittently stirred with the kneading blade 24, the temperature at which water absorption and swelling of the rice starch is promoted (for example, when rice species such as Koshihikari are selected) The heating temperature is automatically set in the range of 20 ° C to 65 ° C according to the selected grain type.
The heating means 26 is used for heating.

  That is, in the process of stirring the raw rice in the production of the rice paste, the rice paste is heated and controlled by the heating means 26 in a temperature range where it is not gelatinized. The bread-making property is improved by sufficiently swelling the rice starch. That is, rice starch swells when it absorbs water sufficiently and hydrates, and accordingly, the shear viscosity of the rice paste is gradually improved, and it swells by containing carbon dioxide generated by yeast during fermentation. It becomes possible. When the shear viscosity is low, the carbon dioxide gas cannot stay in the interior and rises upward and is discharged to the outside and cannot swell.

  In addition, since the motor 25 detects the resistance force (current value) of the cooking material acting on the kneading blade 24 while promoting the swelling of the rice paste, the shear resistance of the cooking material can be understood. While detecting, the control means 29 controls the motor 25, the heating means 26 and the blower fan 34 so that the shear viscosity of the rice paste becomes an optimum value. Since the shear viscosity is small at the initial stage where the rice starch does not swell, and the shear viscosity increases with heating and stirring, the control means 29 is provided with a motor so that the shear viscosity is not too small and too large. 25, the heating means 26 and the blower fan 34 are controlled to keep the rice paste in an optimum state. When the motor 25 detects that the shear viscosity of the rice paste has reached a value suitable for bread making, based on the value based on the shear resistance, the control means 29 determines that the rice paste has been completed, and proceeds to the next step.

  As an effect | action of the ventilation fan 34, it has the role which adjusts the moisture content in the rice paste which is a to-be-cooked material while adjusting the temperature of the rice paste which is to-be-cooked.

Next, the shear viscosity of the grain paste will be described.
FIG. 6 is a characteristic diagram showing a change in shear viscosity at the time of producing a grain paste of the automatic bread maker according to the first embodiment of the present invention.

  As shown in FIG. 6, the motor 25, the heating unit 26, and the blower fan 34 are connected to each other based on the temperature of raw rice and the solution to be cooked detected by the temperature detection unit 27 and the shear resistance detected by the motor 25. Drive control is performed by the control means 29, and the rice paste is controlled to have a predetermined shear viscosity. In order to produce rice paste suitable for bread making, the driving state of the stirring means is detected by a load (current value) obtained from the motor 25, and the motor 25 is initially intermittently driven and then continuously driven. In order to improve the shear viscosity by accelerating the swelling of the starch, the heating means 26 is initially energized continuously and then intermittently energized to adjust the heating amount so as to reach a predetermined temperature. Make the enzyme that breaks down easy to work.

  When the blower fan 34 is actuated, high-temperature air including the vapor in the baking chamber 22 above the container 23 is discharged out of the device main body 21, and the shear viscosity of the rice paste is obtained by evaporating the water. To be adjusted.

  When the heating for swelling the rice starch is completed, the rice paste is stirred and adjusted with the kneading blade 24 in step 212 shown in FIG. 5 to produce a smoother rice paste. In step 213, the rice flour and the like are fed from the automatic flour feeder 31. Powder is added and kneaded in step 214 to mix rice paste and rice flour and other flour products, and between the steps 212 and 214, the blower fan 34 is operated so that the inside of the baking chamber 22 above the container 23 High temperature air containing steam of rice paste is discharged out of the device main body 21, and the rice paste is cooled to a temperature at which yeast is most active. It should be noted that the operation of the blower fan 34 is stopped when the powdered product such as rice flour is input in step 213 so that the powdered product such as rice flour does not enter the suction port 33 of the blower fan 34.

  Next, in step 215, the yeast is automatically charged by the automatic yeast feeder 30, and ingredients such as raisins are introduced in the automatic ingredient feeder 32 in step 216. After kneading, a mixture of rice paste and flour such as rice flour is sprinkled (step 218), and baked in step 219. Further, at this time, between step 217 and step 218, the blower fan 34 is operated, and the high-temperature air containing the moisture of the bread dough in the baking chamber 22 at the top of the container 23 is discharged out of the device main body 21, It is designed to finely adjust the moisture content of the bread dough during baking. When the ingredients such as yeast in step 215 and raisins in step 216 are added, the operation of the blower fan 34 is stopped so that the ingredients such as yeast and raisins do not enter the suction port 33 of the blower fan 34. is there. When it is baked in step 220, it is completed, and is taken out from the container 23 and completed.

  And the bread prepared by using the rice paste prepared by using the rice paste described above is more bulging than the one made by the conventional bread process mainly using rice flour, and has a sticky texture and sweetness. It felt more delicious than it was felt.

  In addition, we made rice paste with optimized shear viscosity, and bread using only yeast does not use wheat, so it can be eaten even by people who are allergic to wheat. It contains a large amount and does not have gluten, which is an element that causes wheat bread to swell, and it is difficult to swell even if a substitute for gluten is used. By consistently performing the process with an automatic bread maker, it is possible to produce bread made from rice that has a stable finish.

FIG. 7 is a graph showing the bread-making performance of bread made using only rice paste and yeast with optimized shear viscosity.
As shown in FIG. 7, A conventional method of pulverizing rice grains by rotating a conventional pulverization blade, B conventional method of using commercially available rice flour, and the method of the present invention using a rice paste with optimized C shear viscosity, In comparison, it can be seen that the method of the present invention exceeds both “bulge” and “taste” as compared with the conventional method. This is because the swollen starch and protein contained in the rice paste are evenly mixed to form a base of bread dough that balances the elongation and strength of the dough, and the yeast is evenly mixed to swell This is because yeast enters between the starch and protein, and the dough is sufficiently expanded by forming bubbles in the gap between the starch and protein in which the carbon dioxide produced by fermentation swells. In addition, sugar producing enzyme exists in rice, but the enzyme has different temperature dependence between the outer layer and the inner layer of rice. The optimum temperature of the enzyme group in the outer layer portion that is first affected by the temperature of the solution is 40 ° C., and the inner layer portion is 60 ° C. Therefore, by controlling the temperature to 40 ° C., which does not gelatinize when making the rice paste, and swelling the rice starch, the amylase inherent in the rice acts and the starch is sufficiently decomposed. It can swell and produce sweetening ingredients, and can bake strong sweet bread. In addition, the generation of sugars can improve the shelf life of bread.

  In the conventional method, the milling blade was rotated to pulverize the rice grains to make a fine rice flour paste, and rice flour was added to it, so the breading properties (especially swelling) due to the lack of elongation and strength of the dough Is not enough. Further, when the rice is heated and the pulverizing blade is rotated, the viscosity becomes high and the blade cannot be rotated. Therefore, the temperature cannot be raised and the sweet bread cannot be baked.

When preparing the rice paste with optimized shear viscosity, the material to be cooked is agitated with the kneading blades 24. Therefore, the raw rice is absorbed by stirring in the state of raw rice and water. Can be made uniform quickly, and by stirring during heating, the temperature distribution can be averaged, and can be mixed to be suitable for kneading during bread making, and is suitable for bread making Under such conditions, the rice starch swelling time can be shortened and the stirring time can be shortened.

  In addition, since the blower fan 34 for cooling the material to be cooked or the vicinity of the container 23 is disposed, the blower fan 34 is appropriately operated from the time when the rice paste is made to the time when it is baked and made into bread. In addition, it is possible to reduce the time for cooling the rice paste, for example, by preventing the yeast from being killed by the heat during the preparation of the rice paste in which the gelatinization degree of the rice starch is adjusted. That is, it is possible to adjust the temperature when bread is made from the rice paste whose degree of gelatinization of the rice starch is adjusted, and the bread making performance of bread made from rice can be improved.

  Yeast used at the time of baking is most active at a temperature of 27 to 36 ° C. and dies at a temperature of 60 ° C. or higher. Therefore, at the time of baking, before the bread is baked, that is, the storage, kneading, and fermentation period of the yeast are at least. The temperature must be close to room temperature, and by reducing the heating amount for rice paste production, yeast can be stored in a cooler manner, yeast cooling means can be simplified, and yeast temperature control is easy. As a result, a bread made from rice with a stable shear viscosity adjusted can be made.

  In particular, the yeast stops its activity when it falls below 4 ° C. and dies at 60 ° C. or more, and the temperature at which 27 ° C. to 30 ° C. works actively is 35 when it is re-fermented (finish fermentation) at a temperature just suitable for primary fermentation. It is designed to be fermented at a slightly higher temperature of from ℃ to 38 ℃, temperature control is necessary, and immediately after the completion of the rice paste production, the temperature is high, so yeast cannot be introduced.

  Here, the blower fan 34 is configured to operate until the temperature of the rice paste is equal to or lower than the temperature at which the yeast is killed after the rice paste is produced and before the yeast is added. Thus, the temperature of the rice paste can be quickly lowered to an appropriate temperature, and the bread-making property can be improved and the time required for bread-making can be shortened.

  Also, when bread is made using rice paste as a cooking material, bread swells less than when bread is made using a cooking material mainly made of flour, and the amount of rice paste produced If the volume of the bread when the bread of the container 23 is prepared by adjusting the amount of the cooking material or the cooking material is not reached to the upper part of the container 23, the heat on the upper surface of the bread during baking is inevitably The way of transmission is likely to be insufficient. Therefore, the second heating means 26 for heating the top surface of the bread formed above the container 23 is disposed, or a reflector for reflecting the heat of the heating means 26 is disposed above the container 23. Also good.

  According to this, even when the bread bulge is not sufficient, in addition to heating from the side surface of the container 23, it is heated from above the container 23. Unevenness is reduced.

  In the present embodiment, an example is shown in which rice grains are used as cereal grains. However, cereal grains can be baked using staple foods from around the world such as corn, potatoes, and wheat that does not easily form gluten. Since the staple food grains are always available at home or in an easily accessible environment, it is easy to eat bread without the hassle of obtaining the main ingredients for baking.

As described above, according to the present embodiment, raw grain is used to control the heating means 26 and the kneading blade 24 of the stirring means to produce a grain paste from raw grain and water, and the grain paste. In the bread using cereal grains as the material to be cooked, there is no need to grind raw cereal grains directly into cereal flour. Vibration can be achieved. In addition, the grain starch is fully swollen without being gelatinized by water absorption, heating and stirring, and the shear viscosity of the grain paste is automatically optimized, so there is no need to worry about adverse effects on bread making performance. Delicious bread using cereal grains can be made.

  For example, in the case of using rice grains as cereal grains, in the bread using rice paste made from rice grains and water and other cooking materials that do not contain gluten such as rice flour, wheat is not used, People who are allergic to wheat can also eat, but compared to wheat, rice flour contains a lot of water and does not have gluten, which is an element that makes wheat bread swell, and it is difficult to swell even if a gluten substitute is used. How to knead and how to make moisture is difficult, but using raw rice grains, the heating means 26 and the kneading blade 24 of the stirring means are controlled, and the rice paste with optimized shear viscosity from raw rice grains and water is used without gelatinization. It is possible to produce bread made from raw rice grains with stable bulges by using the rice paste to consistently perform various processes from kneading to baking of bread ingredients using an automatic bread maker.

  In addition, it is possible to confine air bubbles inside the fermentation by using a cereal paste that has been swelled sufficiently without gelatinization by water absorption, heating and stirring to optimize the shear viscosity. Promotes fabric bulge and has a very good effect on fabric bulge and shape retention.

  As described above, the automatic bread maker of the present invention is not limited to the configuration shown in the above embodiment, and can be applied to various forms, and a grain paste with optimized shear viscosity is used as a cooking material. Books that can be used to make bread, conventional bread mainly made of wheat flour, equipment that swells cereal starch to produce cereal paste, and uses that cereal paste as cooking material Various forms are included in the technical scope of the invention.

22 firing chamber 23 container 24 kneading blade (stirring means)
25 Motor (Shear viscosity detection means)
26 Heating means 27 Temperature detecting means 28 Operating section 29 Control means 33 Suction port 34 Blower (cooling means)

Claims (5)

A container for containing the cooking material;
Heating means disposed around the container and heating the container;
Stirring means for stirring the material to be cooked in the container;
Temperature detecting means for directly or indirectly detecting the temperature of the cooking material;
An operation unit for setting operation conditions;
Based on the conditions set by the operation unit and the temperature of the cooking material detected by the temperature detection means, the heating means and the stirring means are driven and controlled, and from the fermentation to the baking through the stirring of the cooking material. Control means for automatically
A raw material grain and water are used as the material to be cooked, and the heating means and the agitation means are driven and controlled to produce a grain paste from the raw grain and water. An automatic bread maker that drives and controls the heating means and the agitation means in a temperature zone where gelatinization does not occur to produce a grain paste suitable for bread making without using flour or gluten. 2. The automatic bread maker according to claim 1, wherein the stirring unit is driven and controlled so that a load acting on the stirring unit becomes a predetermined load in the process of stirring the grain paste. The automatic bread maker according to claim 1 or 2, further comprising a cooling means for cooling the cooking material and the vicinity of the container. The yeast is automatically added after producing the grain paste from the raw grain by controlling the heating means and the stirring means using the raw grain. The automatic bread maker according to the item. The automatic bread maker according to any one of claims 1 to 4, wherein a process selection means for selecting a grain bread process for producing bread using a grain paste is disposed in the operation unit.

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