JP2016165374A - Automatic bread maker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve a problem that gluten-free bread has not been made from only raw rice grains not including grain powder conventionally.SOLUTION: The automatic bread maker includes: a container 23; heating means 26 heating the container 23; grind/agitation means 24 performing at least one of the grind and agitation of a cooking material in the container 23; temperature detection means 27 detecting a temperature of the cooking material; and control means 29 automatically performing a grind/agitation step making rice paste, an agitation step, after the grind/agitation step, further agitating the rice paste, and thereafter fermentation and baking of the cooking material, based on a temperature detected by the temperature detection means 27. The control means 29 controls operation such that a foam induction material is fed to the cooking material before the agitation step, thereby hydration of starch and protein in the rice paste and even dispersion of air in the rice paste are promoted, and after formation of fine dough, gluten-free bread being fluffy and tasty can be made from only raw rice grains not including rice powder.SELECTED DRAWING: Figure 3

Description

  The present invention relates to an automatic bread maker that can easily bake bread at home.

  Conventionally, in this type of automatic bread maker, a container for storing a material to be cooked, a heating means disposed around the container to heat the container, and a stirring means for stirring the material to be cooked in the container And temperature detection means for directly or indirectly detecting the temperature of the material to be cooked, and driving control of the temperature detection means and the stirring means to automatically perform from fermentation to baking through mixing of the material to be cooked. It is equipped with control means so that bread can be easily baked even in ordinary households.

  In recent years, rice flour bread has become popular because it has a high content of polysaccharides and a moist, good feel and natural sweetness, so that rice flour bread can be made more easily without adding gluten. Thus, a method and technical knowledge that can form a sponge-like crosslinked network structure have been found. If the dough is made of rice flour and finest flour as the main ingredients and the viscosity is 14000 (Pa · s), when the dough is baked, it has a plump shape and a good texture (For example, refer to Patent Document 1).

  Moreover, it becomes possible to manufacture sponge-like bread by the same manufacturing process as the manufacturing process of the flour bread conventionally performed by mix | blending thickening polysaccharide, without mix | blending gluten. When the dough prepared by adding guar gum, which is one of thickening polysaccharides, in the range of 1.5 to 2.0 parts to 100 parts of non-α-glutinous rice flour, the texture is fine and the texture is Good bread can be produced (for example, refer to Patent Document 2).

JP 2003-189786 A JP 2005-245409 A

  However, the conventional configuration has a problem that a plump and gluten-free gluten-free bread cannot be prepared from raw rice grains without containing rice flour.

  This invention solves the said conventional subject, and it aims at providing the automatic bread maker which makes the gluten free bread of plump and good taste only from raw rice grain which does not contain rice flour.

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. Grinding and stirring means for performing at least one of grinding and stirring of the cooking material, temperature detecting means for directly or indirectly detecting the temperature of the cooking material, and the cooking material detected by the temperature detecting means Based on temperature, raw rice grains and water are used as the material to be cooked, and the heating means and the grinding agitation means are driven and controlled to produce a rice paste from the raw rice grains and water, and the grinding agitation process And a control means for automatically performing the process from fermentation to baking of the cooked material through a stirring process for further stirring the rice paste after the process, and the control means foams the cooked material before performing the stirring process. It is obtained so as to control so as to put the electromotive material.

  As a result, the hydration of starch and protein in rice paste and the uniform dispersion of air in the rice paste progressed, through the production of fine dough, from raw rice grains without rice flour, and plumply Gluten-free bread with good taste can be made.

  The automatic bread maker of the present invention introduces a foam-inducing material into the material to be cooked before the stirring step, thereby hydrating starch and protein in the rice paste and uniformly dispersing the air in the rice paste. Through the production of a fine texture, it is possible to create a plump and gluten-free bread from raw rice grains without rice flour.

Sectional drawing of the automatic bread maker in Embodiment 1 of this invention Sectional drawing of the principal part of the container and ground crushing means of the automatic bread maker in Embodiment 1 of this invention Cooking process diagram of automatic bread maker in Embodiment 1 of the present invention Cooking process diagram of automatic bread maker in Embodiment 2 of the present invention The other cooking process figure of the automatic bread maker in Embodiment 2 of this invention The other cooking process figure of the automatic bread maker in Embodiment 2 of this invention The other cooking process figure of the automatic bread maker in Embodiment 2 of this invention

  The first invention is a container for storing a material to be cooked, a heating means disposed around the container for heating the container, and ground for performing at least one of grinding and stirring of the material to be cooked in the container. A stirring means, a temperature detection means for directly or indirectly detecting the temperature of the cooking material, and a raw rice grain as the cooking material based on the temperature of the cooking material detected by the temperature detection means Cooking is performed through a ground stirring step of creating rice paste from raw rice grains and water by controlling the heating means and the ground stirring means using water, and a stirring step of further stirring the rice paste after the ground stirring step Control means for automatically performing the process from fermentation to baking of the material, wherein the control means is controlled to introduce the foam-inducing material into the material to be cooked before performing the stirring step. It is.

  As a result, the hydration of starch and protein in rice paste and the uniform dispersion of air in the rice paste progressed, through the production of fine dough, from raw rice grains without rice flour, and plumply Gluten-free bread with good taste can be made.

  In the second aspect of the invention, in particular, the control means of the first aspect of the invention is controlled so that the foam-inducing material is introduced a plurality of times into the material to be cooked until the stirring step is performed.

  As a result, the hydration of starch and protein in the rice paste and the uniform dispersion of air in the rice paste can be further promoted, and a finer dough can be produced. Free bread can be created.

  According to a third aspect of the present invention, there is provided cooling means disposed in the vicinity of the container for cooling the container, and in particular, the control means of the first invention or the second invention provides the cooking material during the grinding and stirring step. The cooling means is driven and controlled so that the temperature detected by the temperature detecting means is directly or indirectly detected and the temperature detected by the temperature detecting means falls within a predetermined temperature range.

  Thereby, gelatinization of the starch of rice grains can be prevented, the unevenness of hardness in one grain of rice can be eliminated, and rice grains can be ground and the ingredients to be cooked can be uniformly stirred.

  According to a fourth aspect of the invention, in particular, the control means of any one of the first to third aspects of the invention has a dipping step of dipping raw rice grains in water before the crushing and stirring step. It is.

  As a result, the raw rice grains absorb water and the rice grains are softened, so that the crushing and stirring process can be performed, and the time spent for crushing until the predetermined grain size is reached can be shortened. In addition, it becomes possible to create a rice paste having a more uniform particle size.

  In the fifth aspect of the invention, in particular, the control means of the fourth aspect of the invention detects the temperature of the material to be cooked during the dipping process by the temperature detection means, and the temperature detected by the temperature detection means falls within a predetermined temperature range. Thus, the heating means is driven and controlled.

  This prevents the gelatinization of the starch of rice grains, eliminates the unevenness of hardness in one rice grain, sufficiently absorbs water to the rice grains, and starts the mashing and stirring process with the rice grains becoming softer Is possible.

  A sixth aspect of the invention comprises a humidity detecting means for detecting the humidity around the container, and a water evaporation means for storing water in the vicinity of the container and allowing the stored water to evaporate. The control means according to any one of the fourth to fourth aspects of the present invention detects the humidity around the container by the humidity detection means, and the water detected so that the humidity detected by the humidity detection means falls within a predetermined humidity range. The evaporation means is driven and controlled.

  As a result, evaporation of water from the material to be cooked can be prevented by frictional heat generated during the grinding and stirring process and air blown by the cooling means, the viscosity of the material to be cooked increases during the grinding and stirring process, and the particle size is large. The ground residue does not fall to the bottom of the container due to gravity, and it is possible to prevent the ground stirring process from being completed while the ground rice is not sufficiently ground. In addition, the hydration state of starch and protein in rice paste and the uniform dispersion state of air in rice paste deteriorated, and a fine textured dough cannot be produced. It is possible to prevent the creation.

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

(Embodiment 1)
1 is a cross-sectional view of main parts of an automatic bread maker according to Embodiment 1 of the present invention, and FIG. 2 is a cross-sectional view of main parts of a container and crushed stirring means according to the first embodiment of the present invention. FIG. 2A is a plan sectional view, and FIG. 2B is a sectional view taken along line AA in FIG.

1 and 2, the automatic bread maker according to the first embodiment has a baking chamber 22 provided in the apparatus main body 21 and a bottomed container that is detachably stored in the baking chamber 22 and stores a material to be cooked. A container (firing case) 23 is provided. The container 23 is provided with a rotating shaft 40 having a D-cut portion passing through the bottom surface, and the rotating shaft 40 is connected to the motor 20 via a power transmission means 41. The container 23 is provided with a kneading blade 24 as a mashing stirring means. During the mashing stirring process and the stirring process, the kneading blade 24 performs at least one of mashing and stirring of the material to be cooked. It has become. The kneading blade 24 serving as a grinding and stirring means includes a mixing portion 24 a, a pulverizing portion 24 b, and a boss 24 c that are integrally formed, and the boss 24 c is fitted to the rotary shaft 40. When the motor 20 rotates, the rotating shaft 40 rotates through the power transmission means 41, and the kneading blade 24 rotates. The mixing portion 24 a and the pulverizing portion 24 b of the kneading blade 24 are formed so as to extend from the boss 24 c in the radial direction of the rotary shaft 40. In particular, the mixing portion 24a has a streamline shape like a blade with respect to the rotation direction of the kneading blade 24 as shown in FIG.

  The crushing part 24b is formed of a smooth plane, and a plurality of protrusions 38 are formed radially from the center of the container 23 so as to form an uneven shape on the bottom 37 of the container 23 facing the crushing part 24b. . When the kneading blade 24 rotates, the top of the protrusion 38 is separated from the plane of the crushing portion 24b with a gap h2. The gap between the bottom 37 of the container 23 and the flat surface of the crushing part 24b has a gap h1 larger than the minor axis r1 of the grain R and a gap h2 smaller than the minor axis r1 of the grain R. The large gap h1 is the distance from the bottom 37 of the container 23 to the plane of the crushing part 24b, and the small gap h2 is the distance from the projection 38 to the plane of the crushing part 24b.

  For example, taking rice grain R as an example, it is generally vertically long, and the cross section of the central portion orthogonal to the vertically long direction has an elliptical shape. The short axis r1 of this ellipse is the shortest length of the rice grain R, and by providing a gap h1 larger than the short diameter r1 of the rice grain R, the rice grain R enters the large gap h1, and there is a gap h2 smaller than the short diameter r1. The rice grains R entering in are trapped between the adjacent protrusions 38.

  In addition, an openable / closable outer lid 25 that covers the opening is provided on the upper part of the device main body 21, and is a heating means 26 that is located on the outer periphery of the lower container 23 in the baking chamber 22 and heats the container 23 from the outer peripheral portion. Is provided. Temperature detecting means 27 for detecting the temperature of the container 23 and indirectly detecting the temperature of the material to be cooked is provided in contact with the container 23. Based on the temperature of the material to be cooked detected by the temperature detecting means 27, the heating means 26 and the kneading are controlled by the control means 29 in a predetermined sequence corresponding to the setting contents set by the operation unit 28 provided on the upper part of the apparatus main body 21. Drive and control the blades 24, and from the raw rice grains and the water to be cooked and the rice crushing stirring process to make the rice paste, and after the crushing process through the stirring process to further stir the rice paste from fermentation to baking It is designed to do it automatically.

  A cooling means 30 for cooling the container 23 is provided in the vicinity of the container 23. The temperature detection means 27 detects the temperature of the material to be cooked during the grinding and stirring step, and the control means 29 drives and controls the cooling means 30 so that the temperature detected by the temperature detection means 27 falls within a predetermined temperature range. It has become. The cooling means 30 includes a cooling fan 30a and a suction port 30b.

  Further, in the vicinity of the container 23, there are provided a humidity detecting means 31 for detecting the humidity around the container 23, and a water evaporation means 32 for storing water in the vicinity of the container 23 and allowing the stored water to evaporate. .

  The humidity detection means 31 includes a dehumidifying agent 31a and a spring 31b. On the other hand, the water evaporation means 32 includes a water storage portion 32a, a venturi tube 32b, and a water storage portion lid 32c.

  The humidity around the container 23 is detected by the humidity detecting means 31, and the control means 29 drives and controls the water evaporation means 32 so that the humidity detected by the humidity detecting means 31 falls within a predetermined humidity range. Yes.

In addition, inside the outer lid 25 at the upper part of the device main body 21, foaming induction material automatic feeders 33a, 33b, 33c for automatically injecting a foam induction material and a sugar salt automatic feeder 34 for automatically adding sugar and salt are provided. It is arranged. A power cord 35 is drawn out from the bottom of the device main body 21 and can be stored in the device main body 21. Here, the foam-inducing material refers to yeasts such as dry yeast, fresh yeast, natural yeast, guar gum, koji, and baking powder.

  Furthermore, the operation unit 28 is provided with a start button 36 for starting the cooking process, and starts the cooking process under the above-described set conditions.

The operation of the automatic bread maker configured as described above will be described below.
In FIG. 3, the cooking process figure of the automatic bread maker in Embodiment 1 of this invention is shown.

  First, when the user connects the power cord 35 to an outlet, power is supplied to the control means 29 through the power cord 35. Further, the user automatically feeds raw rice grains and water as ingredients to be cooked into the container 23, the foam-inducing material into the foam-inducing material automatic feeders 33a, 33b, and 33c, and the sugar and salt into the sugar salt automatically. The container 34 is charged. In order to introduce the foam-inducing material twice into the material to be cooked until the stirring process is performed, the foam-inducing material is supplied in two places, the foam-inducing material automatic feeders 33a and 33b. Moreover, in order to ferment the rice paste which finished the mashing stirring process, the foaming induction material is also thrown into the foaming induction material automatic feeder 33c.

  Thereafter, when the user presses the start button 36 with the operation unit 28, the control means 29 is driven to supply electric power to the motor 20 and the motor 20 rotates, whereby the rotary shaft 40 is connected via the power transmission means 41. Then, the kneading blade 24 rotates, and the grinding and stirring process starts.

  As shown in FIG. 2 in the grinding and stirring step, in order to efficiently grind the rice grains, it is necessary to induce the rice grains R into the gap h1 between the pulverizing portion 24b and the container 23 and to apply shear stress and compressive stress to the rice grains R.

  Since the kneading blades 24 are rotated by the motor 20, the rice grains R are successively accumulated through the gaps h1 larger than the short diameter r1 and accumulated between the adjacent projections 38, and the rice grains R are smaller than the short diameter r1. When the crushed portion 24b and the protrusions 38 are driven out of the gap h2, the shear stress and the compressive stress are applied and finely ground, and rice paste is completed at the end of the grinding and stirring step.

  When 30 minutes have elapsed since the start of the rice grain and water grinding stirring process, the control means 29 activates the foam-inducing material automatic feeder 33a so that the foam-inducing material is automatically charged into the container 23 for the first time. Control. As a result, the hydration of starch and protein in rice paste and the uniform dispersion of air in the rice paste will progress, producing a fine dough and making a plump and gluten-free gluten-free bread Is possible. At this time, raw rice grains, water, and rice paste are mixed as cooking materials.

  Further, when 3 hours have elapsed since the start of the rice and water grinding and stirring step, the control means 29 operates the foam-inducing material automatic feeder 33b so that the foam-inducing material is automatically charged into the container 23 for the second time. To control. As a result, the hydration of starch and protein in the rice paste and the uniform dispersion of air in the rice paste further progress, and a finer textured dough can be produced. Free bread can be created. At this time, raw rice grains, water, and rice paste are mixed as the material to be cooked, and the ratio of the rice paste is larger than the previous timing.

  Even after the foam-inducing material is automatically charged twice into the container 23, the material to be cooked is further ground and stirred, and when the ground stirring process is started and 7 hours have passed, the creation of the rice paste is completed.

  In addition, when about 1 hour has passed since the grinding and stirring step has started, the frictional heat generated between the bottom portion 37 of the container 23 and the rice grain and the frictional heat generated between the rice grain and the kneading blade 24 cause the cooking material to be cooked. The temperature rises. The gelatinization temperature of rice starch is said to be 50-80 degrees, although it depends on the rice species. When gelatinization occurs even a little, the hardness of one rice grain becomes uneven and the rice grains are not uniformly ground and stirred. There was a possibility of becoming. Therefore, in order to set the temperature of the material to be cooked to a predetermined temperature range, the control means 29 is controlled so as to drive the cooling means 30 when about 1 hour has passed after the start of the grinding and stirring step. In the grinding and stirring step of the present embodiment, it is desirable that the temperature of the material to be cooked is around 28 to 33 degrees so that gelatinization does not occur completely.

  Therefore, the control unit 29 drives and controls the cooling unit 30 so that the temperature detected by the temperature detection unit 27 falls within a predetermined temperature range (about 28 to 33 ° C.). Specifically, the cooling fan 30a is turned to release the hot air in the baking chamber 22 from the suction port 30b to cool the temperature of the material to be cooked.

  By the way, when making bread in winter, the outside air humidity is about 10%, which is much lower than the outside air humidity in summer (about 50 to 60%). The frictional heat generated during the grinding and stirring process and the ventilation of the cooling means 30 further reduce the humidity around the container 23, evaporating water from the cooking material, increasing the viscosity of the cooking material during the grinding and stirring process, The grinding residue having a large particle size does not fall to the bottom 37 of the container 23 due to gravity, and the grinding and stirring step is completed while the grinding of the rice grains is insufficient. The hydration of starch and protein in the rice paste, and the rice There was a possibility that the air could not be uniformly dispersed in the paste.

  Even if you make bread in winter, just like when you make bread in summer, if the humidity around the container is around 50-60%, you can prevent the evaporation of water from the material to be cooked, It is possible to prevent the grinding and stirring process from being completed while the rice grains are not sufficiently ground.

  In addition, the hydration of starch and protein in rice paste and the uniform dispersion of air in the rice paste deteriorated, making it difficult to produce a fine dough, creating a plump and gluten-free gluten-free bread It can be prevented that it becomes impossible.

  Therefore, the control means 29 detects the humidity around the container 23 with the humidity detection means 31, and the water evaporation means so that the humidity detected with the humidity detection means 31 falls within a predetermined humidity range (about 50 to 60%). 32 is driven and controlled. Specifically, when the humidity around the container 23 detected by the humidity detecting means 31 is lower than a predetermined humidity, the amount of water absorbed by the dehumidifying agent 31a is small and the weight of the dehumidifying agent 31a is reduced. 31b shrinks, the water accommodating part lid 32c opens, and the water in the water accommodating part 32a evaporates into the baking chamber 22 through the venturi tube 32b.

  On the other hand, when the humidity around the container 23 detected by the humidity detecting means 31 is higher than a predetermined humidity, the amount of water absorbed by the dehumidifying agent 31a is large and the weight of the dehumidifying agent 31a increases, so that the spring 31b extends. The water storage portion lid 32c is closed, and the water in the water storage portion 32a does not evaporate into the baking chamber 22 through the venturi tube 32b.

  After 7 hours have passed since the start of the crushing and stirring process, after the preparation of the rice paste is completed, the control means 29 operates the foam-inducing material automatic charging device 33c and the sugar salt automatic charging device 34 to obtain the foam-inducing material. Control is performed so that sugar and salt are automatically charged into the container 23. After the foam-inducing material, sugar, and salt are automatically charged into the container 23, the control means 29 controls the electric power supplied to the motor 20 to change and the rotational speed of the kneading blade 24 to change. The stirring step for mixing the foam-inducing material, sugar, salt and rice paste is started by rotating the kneading blade 24.

  About 40 minutes after the start of the rice paste stirring process, the ingredients to be cooked were mixed with the foam-inducing material, sugar, salt, and rice paste. In the rice paste, the foam-inducing material, sugar, and salt were mixed. It is in a state of being uniformly dispersed.

  Thereafter, the control means 29 controls to start the fermentation process. Since the temperature of the material to be cooked in the fermentation process is desirably about 38 to 42 ° C., the control unit 29 stops the cooling unit 30 and operates the heating unit 26 of the container 23 so that the temperature of the container 23 is 38. It controls so that it may become about -42 degreeC.

  When 35 minutes have elapsed since the start of the fermentation process, the control means 29 further controls the heating means 26 so as to raise the temperature of the container 23, and controls to start the baking process, thereby creating a gluten-free bread. The temperature of the container 23 in the firing step is desirably about 160 to 180 ° C., and the firing time is desirably about 40 minutes.

  As described above, in the present embodiment, the control means 29 controls the foaming inducing material to be added to the material to be cooked before the stirring step, thereby hydrating starch and protein in the rice paste. It is possible to make a gluten-free bread with a rich and delicious taste from only raw rice grains that do not contain rice flour, through the uniform dispersion of air in the rice paste and the production of fine dough. To do.

  Furthermore, the control means 29 controls the foam-inducing material to be added several times to the material to be cooked until the stirring step, thereby hydrating starch and protein in the rice paste and air in the rice paste. Can be further dispersed uniformly, producing a finer and more textured dough, making it possible to produce a gluten-free bread with improved bulge and taste.

  In addition, a cooling means 30 is provided in the vicinity of the container 23 to cool the container 23, and the control means 29 detects the temperature of the material to be cooked during the grinding and stirring process directly or indirectly by the temperature detection means 27. By controlling the cooling means 30 so that the temperature detected by the temperature detecting means 27 falls within a predetermined temperature range (about 28 to 33 ° C.), gelatinization of the starch of rice grains can be prevented and one rice grain can be obtained. This makes it possible to eliminate unevenness in the hardness of rice and to uniformly grind rice grains and to stir the material to be cooked.

  Finally, a humidity detection means 31 for detecting the humidity around the container 23 and a water evaporation means 32 for storing the water in the vicinity of the container 23 and allowing the stored water to evaporate are provided. The humidity around the container 23 is detected by the humidity detecting means 31, and the water evaporation means 32 is driven and controlled so that the humidity detected by the humidity detecting means 31 falls within a predetermined humidity range (about 50 to 60%). Thus, evaporation of water from the cooking material due to frictional heat generated during the grinding and stirring process and air blowing from the cooling means 30 can be prevented, and the viscosity of the cooking material is increased during the grinding and stirring process, and the particle size is large. The ground residue does not fall to the bottom of the container due to gravity, and it is possible to prevent the ground stirring process from being completed while the ground rice is not sufficiently ground. In addition, the hydration state of starch and protein in rice paste and the uniform dispersion state of air in rice paste deteriorated, and a fine textured dough cannot be produced. It is possible to prevent the creation.

  Here, in this embodiment, the control means 29 hydrates starch and protein in the rice paste 30 minutes and 3 hours after the start of the grinding and stirring step, and uniformly disperses the air in the rice paste. However, the foam-inducing material may be automatically charged at any time as long as it is in the crushing and stirring step.

In the present embodiment, the rice paste is made by grinding rice grains at the bottom 37 of the container 23 having the kneading blades 24 and the projections 38, but other means may be used.

  Further, in the present embodiment, when the stirring step is started, at the same timing as the addition of sugar and salt, the rice paste is fermented in order to ferment, and the foam-inducing material is controlled to be automatically added. As long as the stirring process is in progress, the foam-inducing material may be automatically charged at any time.

(Embodiment 2)
In the second embodiment of the present invention, only matters different from the first embodiment will be described, and the descriptions of the first embodiment will be used for those having the same configuration, effects, and the like. To do.

  The difference between the second embodiment of the present invention and the first embodiment is that the timing at which the foam-inducing material is added to the material to be cooked before the stirring step is different from that before the grinding stirring step. The temperature detecting means 27 detects the temperature of the cooked material in the dipping process and the temperature detecting means 27 so that the raw rice grains are immersed in water in advance, and the temperature detected by the temperature detecting means 27 is within a predetermined temperature range (24- The control means 29 drives and controls the heating means 26 so that the temperature becomes about 26 ° C.).

The operation of the second embodiment of the present invention will be described below.
In FIG. 4, the cooking process figure of the automatic bread maker in Embodiment 2 of this invention is shown.

  First, when the user connects the power cord 35 to an outlet, power is supplied to the control means 29 through the power cord 35. Further, the user automatically feeds raw rice grains and water as ingredients to be cooked into the container 23, the foam-inducing material into the foam-inducing material automatic feeders 33a, 33b, and 33c, and the sugar and salt into the sugar salt automatically. The container 34 is charged. In order to introduce the foam-inducing material twice into the material to be cooked until the stirring process is performed, the foam-inducing material is supplied in two places, the foam-inducing material automatic feeders 33a and 33b. Moreover, in order to ferment the rice paste which finished the mashing stirring process, the foaming induction material is also thrown into the foaming induction material automatic feeder 33c.

  Thereafter, when the user presses the start button 36 on the operation unit 28, the control means 29 is driven to start the dipping process. During the dipping process, power is not supplied to the motor 20 and the kneading blades 24 do not move. That is, the dipping process is a process of maintaining a state in which raw rice grains are dipped in water.

  By providing a soaking process, the water absorption of raw rice grains proceeds, and the rice grinding process can be started in the next grinding and stirring process. The rice grains are spent until they are crushed to a predetermined particle size. Time can be shortened. Moreover, it becomes possible to create a rice paste having a more uniform particle size.

  At this time, the temperature of the cooking material in the dipping process is detected by the temperature detection means 27, and the control means 29 is set so that the temperature detected by the temperature detection means 27 falls within a predetermined temperature range (about 24 to 26 ° C.). However, the drive control of the heating means 26 is started. The reason will be described below.

  When raw rice grains are soaked using tap water, the water temperature in winter is about 12-16 ° C, which is very low compared to the water temperature in summer (about 24-26 ° C), and the water absorption to the rice grains is sufficient. There was a possibility that it could not be done. If raw rice grains are soaked using water at about 24 to 26 ° C., about 1 hour, water is sufficiently absorbed into the rice grains, and the crushing and stirring process is started in a state where the rice grains are soft. It becomes possible. Moreover, if it is about 24-26 degreeC, since gelatinization of the starch of a rice grain does not occur at all, the unevenness of hardness in one rice grain does not arise.

  Further, when the dipping process is started, the control unit 29 operates the foaming induction material automatic charging device 33a to control the foaming induction material to be automatically loaded into the container 23 for the first time. Next, when about 1 hour elapses after the dipping process starts, the control means controls so as to start the crushing and stirring process. Power is supplied to the motor 20 and the motor 20 rotates, whereby the power transmission means 41 is changed. Then, the rotating shaft 40 and the kneading blade 24 rotate, and the grinding and stirring process is started. After immersing rice grains in water containing foam-inducing material, starting the grinding and stirring process, the foam-inducing material uniformly adheres to the surface of the rice grains, and the hydration of starch and protein in the rice paste is likely to proceed. is expected.

  Furthermore, when 30 minutes have elapsed since the start of the rice and water grinding and stirring step, the control means 29 operates the foam-inducing material automatic feeder 33b so that the foam-inducing material is automatically charged into the container 23 for the second time. To control. At this time, raw rice grains, water, and rice paste are mixed as cooking materials.

  Even after the foam-inducing material has been automatically charged twice into the container 23, the to-be-cooked material continues to be ground and stirred, and when 4 hours have elapsed since the start of the ground and stirring step, the preparation of the rice paste is completed.

  By the way, in order to create a plump gluten-free bread with a good taste, it is necessary to crush the rice grains in the rice paste to a particle size of about 0.1 mm, but before the crushing and stirring step of the cooking material, By having a soaking process in which raw rice grains are soaked in water in advance, the time it takes to grind until the rice grains in the rice paste have a particle size of about 0.1 mm is reduced by about 2 hours including the soaking process. it can.

  After the completion of the preparation of the rice paste through the water immersion process and the pulverization and stirring process, the control means 29 operates the foaming induction material automatic charging device 33c and the sugar salt automatic charging device 34, and the foaming induction material, sugar and salt Are controlled to be automatically charged into the container 23. After the foam-inducing material, sugar, and salt are automatically charged into the container 23, the control means 29 controls the electric power supplied to the motor 20 to change and the rotational speed of the kneading blade 24 to change. The stirring step for mixing the foam-inducing material, sugar, salt and rice paste is started by rotating the kneading blade 24.

  About 40 minutes after the start of the rice paste stirring process, the ingredients to be cooked were mixed with the foam-inducing material, sugar, salt, and rice paste, and in the rice paste, the foam-inducing material, sugar and salt were mixed. Are uniformly dispersed.

  Then, similarly to the operation of the first embodiment, a fermentation process and a baking process are sequentially performed to create a gluten-free bread.

  As described above, in the present embodiment, only the action and effect peculiar to the present embodiment will be described, and before the grinding and stirring step, the raw rice grains are immersed in water in advance, The rice grains have been absorbed, and the mashing and stirring process can be performed in a state where the rice grains have become soft, so that it is possible to reduce the time spent for mashing until a predetermined particle size is obtained. Furthermore, it becomes possible to produce a rice paste having a more uniform particle size.

  Next, the temperature of the cooking material during the dipping process is detected by the temperature detecting means 27, and the heating means 26 is set so that the temperature detected by the temperature detecting means 27 falls within a predetermined temperature range (about 24 to 26 ° C.). By controlling to drive control, gelatinization of the starch of rice grains is prevented, the unevenness of hardness in one rice grain is eliminated, water is sufficiently absorbed into the rice grains, and the rice grains are further softened It is possible to start the grinding and stirring process.

  Further, when the dipping process is started, the control means 29 operates the foam-inducing material automatic feeder 33a to control the foam-inducing material into the container 23 so that the first automatic injection is performed, so that the surface of the rice grain is controlled. It is expected that the grinding and stirring process can be started in a state where the foam-inducing material is uniformly attached, and that the hydration of starch and protein in the rice paste is likely to proceed.

  Here, in the present embodiment, the control means 29 is controlled to automatically supply the foam-inducing material at the start of the dipping process. However, as shown in FIG. It may be controlled so that the foam-inducing material is automatically charged after 30 minutes from the start of the dipping process without being charged. Further, in the present embodiment, the control means 29 controls to automatically add the foam-inducing material 30 minutes after the start of the crushing stirring process, but as shown in FIG. 5, from the start of the crushing stirring process. It may be controlled so that the foam-inducing material is automatically charged after 2 hours. In other words, the foam-inducing material may be added to the material to be cooked before the stirring process is performed. For example, any timing may be used for the immersion process, and any timing may be used for the grinding and stirring process. Although it is good and tastes different, it is possible to make gluten-free bread.

  Furthermore, in the present embodiment, the control means 29 controls to add the foam-inducing material a plurality of times to the material to be cooked before performing the stirring step, but as shown in FIG. Control may be performed so that only the foam-inducing material is automatically charged, and the foam-inducing material is not charged in the grinding and stirring step. Similarly, as shown in FIG. 7, the foam-inducing material is controlled not to be charged during the dipping process, and the foam-inducing material is automatically charged after 2 hours from the start of the grinding and stirring process. You may control to do. That is, the foam-inducing material may be controlled so that it is introduced once into the material to be cooked before the stirring process, in other words, it is controlled so as to be introduced only once in the dipping process or the ground stirring process. It is all right and the taste is different, but it is possible to make gluten-free bread.

  As described above, the automatic bread maker according to the present invention can be applied to various forms without being limited to the above-described embodiment, and includes various forms within the technical scope of the present invention.

23 container 24 grinding crushing means (kneading blade)
24b Pulverizing section 26 Heating means 27 Temperature detecting means 29 Control means 30a Cooling fan 30b Suction port 31 Humidity detecting means 32 Water evaporating means 33a Foam-inducing material automatic feeder 33b Foam-inducing material automatic feeder 33c Foam-inducing material automatic feeder 37 Bottom 38 Projections

Claims (6)

A container for containing the cooking material;
Heating means disposed around the container and heating the container;
Grinding and stirring means for performing at least one of grinding and stirring of the material to be cooked in the container;
Temperature detecting means for directly or indirectly detecting the temperature of the cooking material;
Based on the temperature of the material to be cooked detected by the temperature detecting means, raw rice grains and water are used as the material to be cooked, and the heating means and the crushing agitation means are driven to control the rice from the raw rice grains and water. A grounding stirring step for creating a paste, and a control means for automatically performing fermentation to baking of the material to be cooked through a stirring step for further stirring the rice paste after the grinding stirring step,
The said control means is an automatic bread maker which controls so that a foam induction material may be thrown into the said to-be-cooked material before performing the said stirring process. 2. The automatic bread maker according to claim 1, wherein the control means performs control so that the foam-inducing material is introduced a plurality of times into the material to be cooked until the stirring step is performed. A cooling means is provided in the vicinity of the container to cool the container, and the control means detects the temperature of the cooking material including the rice paste during the grinding and stirring process directly or indirectly by the temperature detecting means. The automatic bread maker according to claim 1, wherein the cooling unit is driven and controlled so that the temperature detected by the temperature detection unit falls within a predetermined temperature range. The automatic bread maker according to any one of claims 1 to 3, wherein the control means includes a dipping process in which raw rice grains are dipped in water in advance before the crushing and stirring process. The said control means detects the temperature of the to-be-cooked material in the said immersion process with a temperature detection means, and drives and controls the said heating means so that the temperature detected with the said temperature detection means becomes a predetermined temperature range. 4. An automatic bread maker according to 4. Humidity detection means for detecting the humidity around the container, and water evaporation means for storing water in the vicinity of the container and allowing the stored water to evaporate, and the control means is provided around the container. The automatic according to any one of claims 1 to 5, wherein humidity is detected by the humidity detection means, and the water evaporation means is driven and controlled so that the humidity detected by the humidity detection means falls within a predetermined humidity range. Baking machine.

Images