JP2017164333A - Automatic bread making machine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an automatic bread making machine easily making tasty bread with stable finish using household rice grains by making grain paste suited to the bread making without using wheat flour or gluten.SOLUTION: The automatic bread making machine: uses at least raw rice grains and water as bread making materials; pulverizes the rice grains at a clearance between a container 23 and a bottom part of pulverizing/mixing means 27; when a mixture of the pulverized rice grains and the water is mixed, covers the pulverizing/mixing means by the bread making materials; and makes grain paste suited to the bread making from the raw grains without using wheat flour or gluten. This configuration can easily make tasty bread with stable finish, using the household rice grains.SELECTED DRAWING: Figure 1

Description

  The present invention relates to an automatic bread maker for automatically producing a cereal paste used for cooking mainly in general households and automatically cooking bread using the cereal paste.

Traditionally, bread making such as bread and confectionery requires yeast that is difficult to control temperature, and if you don't knead enough, you can't get good results and rely on a commercial bread maker.

  For example, in the bread making process, firstly, water, wheat flour, salt, sugar, skim milk, shortening mix powder and yeast are put into the bread case without touching the water, and then each ingredient A kneading process in which the kneaded material is sufficiently mixed, a primary fermentation process in which the kneaded dough is rested, heated to about 25 to 32 ° C., fermented and expanded, and then the dough is kneaded for a short period of time in the dough Degassing process to remove excess gas (bubbles), then dough rounding process that does not crush the remaining gas in the dough, and then secondary dough resting for about 1 hour and fermenting It consists of a fermentation process and then a baking process that is baked at 160 to 180 degrees, and these processes must proceed 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. 9 is a cooking process diagram of raisins-containing bread of the automatic bread maker described in Patent Document 1. As shown in FIG. 9, a conventional automatic bread maker automatically executes various processes from kneading to baking of bread ingredients based on a microcomputer program. Can be baked.

  Moreover, the rice cooker with the bread making ability which was easy to handle at low cost was also considered (for example, refer patent document 2). FIG. 10: 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. 10, according to the rice cooker with bread-making function, the container A <b> 1 is detachably provided in the heating chamber 2, and the opening of the container A <b> 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, by attaching the inner lid 3, the container A1 can be sealed to cook rice, and the kneading blade 4 can be rotated with the inner lid 3 removed to make bread. Therefore, cooking and baking can be performed using the container A1 in common, which is advantageous in terms of cost. In addition, the container A1 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 A1 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, there has been considered an apparatus for pulverizing rice at home as it is with an automatic bread maker without obtaining rice flour (see, for example, Patent Document 3). ). FIG. 11 is a cross-sectional view of a conventional dough maker described in Patent Document 3, and FIG. 12 is an overall flowchart of a conventional cooked food dough manufacturing process described in Patent Document 3.

  As shown in FIG. 12, the cooked food dough manufacturing method includes a pre-grinding impregnation step # 10 in which a predetermined amount of rice grains and a predetermined amount of liquid are stored in a container and allowed to stand for a predetermined time, a predetermined amount of rice grains and a predetermined amount. And a kneading step # 30 for pulverizing rice grains by rotating the blade in the liquid mixture, and a kneading step # 30 for kneading the dough raw material composed of the mixture of crushed rice grains and liquid into the dough with a blade.

  And when manufacturing dough for bread from rice grain, as shown in FIG. 11, the dough maker 11 is used as follows. After the lid 12 is removed and a predetermined amount of rice grains and a predetermined amount of liquid are placed in the container B13, the lid 12 is fitted again and the pre-grinding impregnation step # 10 is performed. During the pre-grinding impregnation step # 10, the container B13 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 rice grains, the rice grains are absorbed and the impregnation can be completed quickly.

  When entering the pulverization step # 20, the blade 15 is rotated at a high speed to pulverize the rice grains. Thereby, the dough raw material which consists of a mixture of a pulverized rice 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 mix the dough raw material and the gluten and seasoning material charged therein. Since the temperature of the dough increases during this process, if the foam-inducing material to be added later is yeast, the container B13 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 B13 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 mix the dough and the foam-inducing material, thereby completing the dough. Thereafter, the dough is taken out from the container B13, or the dough is kept in the container B13, and waiting for foaming of the dough to proceed. 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 B13, 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 rice grains and dough raw material remains on the inner surface of the container used in the previous step and gradually decreases.

  Patent Document 4 describes that, based on the configuration of Patent Document 3, pulverization and kneading are performed by the same blade.

Furthermore, in Patent Document 5, the bread dough made from wheat flour has a shear viscosity of about 1 × 100,000 (Pa · s) during yeast fermentation, while the dough mainly composed of rice flour has a shear viscosity of about 1 × 100,000 (Pa · s). By adjusting to the range of 1 × 100 to 4 × 10000 (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 2008-018122 A JP 2010-035475 A JP 2012-210412 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 rice grains without going through a milling process, a predetermined amount of rice grains and a predetermined amount can be used so that rice flour bread can be made more easily without obtaining rice flour. In the liquid mixture, the blade 15 is rotated to pulverize the rice grains. However, since a predetermined amount of the rice grains are pulverized, there is a problem with pulverization. I was sorry.

  And as a subject regarding grinding | pulverization, in order to grind | pulverize a rice grain into a fine grain by rotating the braid | blade 15 in a liquid mixture, very much time will be required.

  Further, it is described that in the pulverization process, the blade 15 is rotated at a high speed to pulverize the rice grains to form a dough raw material composed of a mixture of the pulverized rice grains and a liquid, and in the kneading process, the blade 15 is rotated at a low speed. It is conceivable that the blade 15 and the rice grains collide violently when the powder is crushed and heat is generated, and a part of the starch is gelatinized. 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 rice grains that do not contain wheat or gluten, the resulting bread 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. .

  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.

  Even in the configuration described in Patent Document 4, the above-described problem can occur in the same manner in that the blade is rotated at a high speed when the rice grains are pulverized. In order to grind and knead with the same blade and rotate the blade at high speed, the liquid level is shaken violently when the viscosity of the solution when the rice grains are not sufficiently ground is low, and the solution scatters around Has a problem.

In Patent Document 5, 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. Can not be produced from raw rice grains. That is, in Patent Document 5, 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, and at least a raw rice grain and water are used as a baking material, and the raw rice grain is crushed in a gap between the container and the bottom of the pulverizing and mixing means, A process of mixing pulverized rice grains and water with a pulverizing and mixing means and mixing a cereal paste, and operating the pulverizing and mixing means in the same speed zone in the pulverizing process and the mixing process, making bread without using flour or gluten An object of the present invention is to provide an automatic bread maker that can produce a grain paste suitable for cooking.

In order to solve the conventional problem, the automatic bread maker of the present invention is:
A container for containing bread making ingredients;
Heating means disposed around the container and heating the container;
Crushing and mixing means for crushing and mixing the bread-making material in the container;
Temperature detecting means for directly or indirectly detecting the temperature of the bread-making material;
An operation unit for setting operation conditions;
Based on the conditions set in the operation unit and the temperature of the bread-making material detected by the temperature detection means, the heating means and the pulverization and mixing means are driven and controlled, and the bread-making material is mixed through pulverization and mixing. And a control means for automatically producing from fermentation to baking by preparing a grain paste suitable for baking without using gluten,
The control means includes a pulverizing step of pulverizing raw rice grains in a gap between the container and the bottom of the pulverizing and mixing means, and mixing the rice grains and water pulverized in the pulverizing step with the pulverizing and mixing means to produce a grain paste. And a pulverizing and mixing means in the pulverizing step and the mixing step are operated at the same speed zone.

  With the above configuration, the control means pulverizes the raw rice grains in the gap between the container and the bottom of the pulverization and mixing means, and mixes the rice grains and water pulverized in the pulverization process with the pulverization and mixing means to obtain the grain paste. The pulverizing and mixing means in the pulverizing step and the mixing step are operated at the same speed zone, and a grain paste suitable for breadmaking is produced without using flour or gluten. In the bread used as a bread-making material, it is not necessary to grind raw rice grains into grain flour with a high-speed rotating blade, so that the properties of the grain paste can be stabilized. That is, since the raw rice grains are pulverized into a cereal paste by a pulverizing and mixing means that rotates at a low speed, the viscosity of the cereal paste tends to be stable because there is little heat generation and the starch of the cereal is difficult to gelatinize.

  Conventionally, at low speed rotation, rice mashing is not satisfactory, that is, there is much crushed residue and breadmaking is impossible. Therefore, rice mashing was performed at high speed, and rice paste was mixed at low speed. By mashing rice at a low speed, damage to the starch of the rice is suppressed and bread making performance is improved. In addition, by making the shape of the bottom of the container and the shape of the blades compatible with both rice grinding and rice paste mixing, rice grinding and rice paste mixing can be performed consistently.

In addition, in order to automatically optimize the shear viscosity of the rice paste during the mixing process, a random flow is formed in the rice paste in the container to uniformly mix the rice starch, which is the main ingredient of rice, and water. There is a need to. Since the initial viscosity of the rice paste is very low, if a part of the pulverizing and mixing means is located above the liquid level of the rice paste, the liquid level is vigorously shaken and droplets are scattered outside the container. Therefore, the mixing part has a streamline shape like a wing with respect to the rotation direction,
When the designed amount of rice paste is put in the container, the entire pulverizing and mixing means as well as the mixing part are covered. Then, the pulverizing and mixing means rotates at a low speed (about 300 rpm) in the rice paste, thereby giving a random flow to the rice paste and efficiently optimizing the shear viscosity of the rice paste.

  When rice grains are used, wheat paste is not used in bread made with rice paste made from rice grains and water, and other cooking ingredients that do not contain gluten such as rice flour. However, 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 when using gluten substitutes. Although it is difficult to make a quantity, etc., a rice paste with an optimized shear viscosity is prepared from raw rice grains and water without rotating the pulverizing and mixing means at low speed, and baking is performed using the rice paste from kneading of bread ingredients. By consistently performing the various processes up to this with an automatic bread maker, bread made from raw rice grains with stable swelling can be produced.

  In addition, by using a grain paste that is fully swollen without gelatinizing the starch of rice grains by water absorption, heating and agitation, and optimized for shear viscosity, it becomes possible to confine bubbles in the interior during fermentation. It has a very good effect on the swelling and shape retention of the fabric.

  The control means in the automatic bread maker of the present invention comprises a pulverizing step of pulverizing raw rice grains in the gap between the container and the bottom of the pulverizing and mixing means, and mixing the rice grains and water pulverized in the pulverizing step with the pulverizing and mixing means. A mixing step for obtaining a cereal paste, and the pulverizing and mixing means in the pulverizing step and the mixing step are operated at the same speed zone so as to produce a cereal paste suitable for bread making without using flour or gluten. In the bread using rice grains as a bread-making material, it is not necessary to grind raw rice grains into grain flour with a high-speed rotating blade, so that the properties of the grain paste can be stabilized. That is, since the raw rice grains are pulverized into a cereal paste by a pulverizing and mixing means that rotates at a low speed, the viscosity of the cereal paste tends to be stable because there is little heat generation and the starch of the cereal is difficult to gelatinize.

Sectional drawing of the automatic bread maker in the 1st Embodiment of this invention Sectional drawing of the principal part of the container and crushing and mixing means of the automatic bread maker in the first embodiment of the present invention Sectional drawing of the principal part of the container and crushing and mixing means of the automatic bread maker in the first embodiment of the present invention Sectional drawing of the principal part of the container and crushing and mixing means of the automatic bread maker in the first embodiment of the present invention Control block diagram of automatic bread maker in the first embodiment of the present invention The example of a display of the operation part of the automatic bread maker in the 1st Embodiment of this invention Rice bread process drawing of the 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 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 Cross-sectional view of a conventional dough making machine General flowchart of conventional cooking process for cooking food dough

The first invention is
A container for containing bread making ingredients;
Heating means disposed around the container and heating the container;
Crushing and mixing means for crushing and mixing the bread-making material in the container;
Temperature detecting means for directly or indirectly detecting the temperature of the bread-making material;
An operation unit for setting operation conditions;
Based on the conditions set in the operation unit and the temperature of the bread-making material detected by the temperature detection means, the heating means and the pulverization and mixing means are driven and controlled, and the bread-making material is mixed through pulverization and mixing. And a control means for automatically producing from fermentation to baking by preparing a grain paste suitable for baking without using gluten,
The control means includes a pulverizing step of pulverizing raw rice grains in a gap between the container and the bottom of the pulverizing and mixing means, and mixing the rice grains and water pulverized in the pulverizing step with the pulverizing and mixing means to produce a grain paste. An automatic bread maker for operating the crushing and mixing means in the crushing step and the mixing step at the same speed band.

  With the above configuration, the control means pulverizes the raw rice grains in the gap between the container and the bottom of the pulverization and mixing means, and mixes the rice grains and water pulverized in the pulverization process with the pulverization and mixing means to obtain the grain paste. The pulverizing and mixing means in the pulverizing step and the mixing step are operated at the same speed zone, and a grain paste suitable for breadmaking is produced without using flour or gluten. In the bread used as a bread-making material, it is not necessary to grind raw rice grains into grain flour with a high-speed rotating blade, so that the properties of the grain paste can be stabilized. That is, since the raw rice grains are pulverized into a cereal paste by a pulverizing and mixing means that rotates at a low speed, the viscosity of the cereal paste tends to be stable because there is little heat generation and the starch of the cereal is difficult to gelatinize.

  Conventionally, at low speed rotation, rice mashing is not satisfactory, that is, there is much crushed residue and breadmaking is impossible. Therefore, rice mashing was performed at high speed, and rice paste was mixed at low speed. By mashing rice at a low speed, damage to the starch of the rice is suppressed and bread making performance is improved. In addition, by making the shape of the bottom of the container and the shape of the blades compatible with both rice grinding and rice paste mixing, rice grinding and rice paste mixing can be performed consistently.

  In addition, when rice is used as the rice grain in the mixing process, in order to automatically optimize the shear viscosity of the rice paste, a random flow is formed in the rice paste in the container and the main component of rice is used. It is necessary to mix some rice starch and water uniformly. Since the initial viscosity of the rice paste is very low, if a part of the pulverizing and mixing means is located above the liquid level of the rice paste, the liquid level is vigorously shaken and droplets are scattered outside the container. Therefore, the mixing part has a streamline shape like a wing in the rotation direction, and when the designed amount of rice paste is put into the container, the mixing part as well as the whole pulverizing and mixing means are covered. It is configured. Then, the pulverizing and mixing means rotates at a low speed (about 300 rpm) in the rice paste, thereby giving a random flow to the rice paste and efficiently optimizing the shear viscosity of the rice paste.

  When rice grains are used, wheat paste is not used in bread made with rice paste made from rice grains and water, and other cooking ingredients that do not contain gluten such as rice flour. However, 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 when using gluten substitutes. Although it is difficult to make a quantity, etc., a rice paste with an optimized shear viscosity is prepared from raw rice grains and water without rotating the pulverizing and mixing means at low speed, and baking is performed using the rice paste from kneading of bread ingredients. By consistently performing the various processes up to this with an automatic bread maker, bread made from raw rice grains with stable swelling can be produced.

In addition, by using a grain paste that is fully swollen without gelatinizing the starch of rice grains by water absorption, heating and agitation, and optimized for shear viscosity, it becomes possible to confine bubbles in the interior during fermentation. It has a very good effect on the swelling and shape retention of the fabric.

  In a second aspect of the invention, particularly in the first aspect of the invention, the pulverizing and mixing means includes a pulverizing part for pulverizing rice grains and a mixing part for producing a cereal paste, and there are a plurality of gaps between the pulverizing part and the container. By having an automatic bread maker that has different gaps, and the gap between the container and the pulverization part is larger than the minor axis of the rice grain and has a smaller gap, the rice grain in the gap between the container and the pulverization part It can be crushed efficiently.

  That is, rice grains have various shapes, for example, are generally vertically long, and the cross section of the central portion orthogonal to the vertically long direction has an elliptical shape. The minor axis of this ellipse is the shortest length of the rice grain. The rice grain enters by providing a gap larger than the minor axis, and the rice grain that enters by having a gap smaller than the minor axis is confined. Since the pulverizing and mixing means is rotating, a gap larger than the minor axis and a gap smaller than the minor axis are alternately generated at the fixed position, so that the trapped rice grains are expelled from the gap smaller than the minor axis. Shear stress and compressive stress are applied and pulverized. The rice grains are finely pulverized by the series of operations described above. In addition, since the clearance gap between a grinding | pulverization part and a container has several types of different clearance gaps, it can grind | pulverize even a small rice grain or a large rice grain.

  According to a third aspect of the invention, in particular in the first or second aspect of the invention, by using an automatic bread maker in which crushing and mixing proceed in the same container, the material is mixed in the process of mixing the pulverized material. There is no need to transfer to another container, the time can be shortened, and the problem that the total weight is reduced due to the material remaining in the container used for pulverization can be avoided.

  According to a fourth aspect of the invention, particularly in any one of the first to third aspects of the invention, after the pulverized rice grains and water are mixed to obtain a cereal paste, the yeast is automatically added, and is produced through fermentation and baking. By making an automatic bread maker that can bread, yeast paste can be mixed into the dough after the grain paste suitable for bread dough is mixed evenly, adding wheat gluten, rice flour and flour In the bread which does not produce the grain paste automatically, 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.

  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 automatic bread maker according to a first embodiment of the present invention, and FIGS. 2, 3 and 4 are cross-sectional views of main parts of a container and pulverizing and mixing means according to the first embodiment of the present invention. FIG. 5 is a control block diagram of the automatic bread maker according to the first embodiment of the present invention, FIG. 6 is a display example diagram of the operation unit of the automatic bread maker according to the first embodiment of the present invention, and FIG. Fig. 8 is a process diagram of a bread made using the cereal paste in the first embodiment of the present invention, and Fig. 8 is a flow chart of a bread process created using the cereal paste in the first embodiment of the present invention. It is shown.

As shown in FIGS. 1 to 4, the automatic bread maker in the present embodiment includes a baking chamber 22 provided inside the apparatus main body 21, and a bottomed body that is detachably stored in the baking chamber 22 and stores bread-making materials. The container 23 is disposed. The container 23 is provided with a rotating shaft 24 having a D-cut portion passing through the bottom surface, and the rotating shaft 24 is connected to a motor 26 via a power transmission means 25. A crushing and mixing means 27 for crushing and mixing the bread-making material in the container 23 is provided. In the pulverizing and mixing means 27, a mixing unit 28, a pulverizing unit 29, and a boss 30 are integrally formed, and the boss 30 is fitted to the rotating shaft 24. When the motor 26 rotates, the rotating shaft 24 rotates through the power transmission unit 25, and the pulverization and mixing unit 27 rotates. The mixing portion 28 and the pulverizing portion 29 of the pulverizing and mixing means 27 are formed to extend from the boss 30 in the radial direction of the rotating shaft 24. In particular, the mixing unit 28 has a streamline shape like a wing with respect to the rotation direction of the pulverizing and mixing means 27 as shown in FIG. 3, and puts the designed amount of rice grains R and water W into the container 23. In this case, at least the water W is configured to cover the entire pulverizing and mixing unit 27 as well as the mixing unit 28.

  The pulverizing portion 29 is formed of a smooth flat surface, and a plurality of convex portions 23A are formed radially from the center of the container 23 so as to form an uneven shape on the bottom 23B of the container 23 facing the pulverizing portion 29. . When the pulverizing and mixing means 27 rotates, the top of the convex portion 23A is spaced apart from the flat surface of the pulverizing portion 29 with a gap h2. The gap between the bottom 23B of the container 23 and the flat surface of the pulverizing part 29 has a gap h1 larger than the minor axis r1 of the rice grain R and a gap h2 smaller than the minor axis r1 of the rice grain R. The large gap h1 is the distance from the bottom 23B of the container 23 to the plane of the crushing part 29, and the small gap h2 is the distance from the convex part 23A to the plane of the crushing part 29.

  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 confined between the adjacent convex portions 23A.

  In addition, an openable / closable outer lid 34 that covers the opening is provided on the upper part of the device main body 21, and is located on the outer periphery of the lower container 23 in the baking chamber 22, and heating means 35 that heats the container 23 from the outer peripheral portion. Is provided. And the temperature detection means 36 which detects the temperature of the container 23 and indirectly detects the temperature of the bread-making material is provided in contact with the container 23, and the temperature of the bread-making material detected by the temperature detection means 36 is provided. On the basis of the control unit 38, the heating unit 35 and the pulverizing and mixing unit 27 (motor 26) are driven and controlled by a control unit 38 in a predetermined sequence corresponding to the setting contents set by the operation unit 37 disposed on the upper part of the apparatus main body 21. Grain paste suitable for breadmaking is produced through heating, pulverization, or mixing of breadmaking materials without using flour or gluten, and fermentation to baking are automatically performed.

  In addition, in the outer lid 34 on the upper part of the apparatus main body 21, an automatic yeast feeder 40 for automatically feeding yeast and an automatic flour feeder for feeding a bread-making material such as flour, fine powder or rice bran powder. A container 41 and an automatic ingredient feeder 42 for feeding ingredients are disposed. Further, the container 41 is sucked from the suction port 43 located in the upper portion of the container 23 and disposed in the baking chamber 22 to the outside of the apparatus main body 21. A blower fan 44 for discharging is provided, and the blower fan 44 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 41 is provided with a vibrator 45 so that the powder is hard to fall and hard to fall off, so that the automatic powder feeder 41 is in contact with the automatic powder feeder 41 so as to easily drop the powder. What makes it necessary to add bread making materials such as fresh flour or rice bran powder that cannot be heated together at the time of grain paste production is automatically added at an appropriate timing.

Further, when the temperature of the baking material detected by the temperature detecting means 36 is lower than a predetermined temperature due to the influence of the atmospheric temperature of the device main body 21, the temperature is detected by the temperature detecting means 36 while being heated by the heating means 35. When the temperature of the bread-making material is higher than a predetermined temperature, the temperature is detected by the temperature detecting means 36, such as shortening the fermentation time of the bread-making material.

  As shown in FIG. 6, the operation unit 37 selects a conventional bread process mainly using flour and a rice bread process in which rice paste is produced and bread is produced using the rice paste. The selection means 50 and the display part 51 are provided, the setting content for every process is displayed on the display part 51, for example, a menu common to each process, such as bread including bread and raisin, etc., and the single menu of the said process Is displayed and can be selected by the menu selection means 52.

  Further, the operation unit 37 includes a grain amount setting means 53 for setting a grain amount to be used in the device main body 21 during a grain bread process for producing bread using a grain paste, and a grain content ratio in the finished bread. The ratio selection means 54 for changing the amount of bread making material other than the grain is displayed based on the grain amount set by the grain amount setting means 53 and the content ratio selected by the ratio selection means 54. This is displayed on the part 51.

  The operation unit 37 is provided with a start button 55 for starting the panning process, and starts the panning process under the above-described set conditions.

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

  A typical grain bread process in which a grain paste suitable for bread making is prepared from raw rice grains without using flour or gluten, and bread is produced using the grain paste (in this embodiment, rice is used as the rice grain) 7) First, as shown in FIG. 7, a rice bread process is first selected in which rice paste is made from the rice grains absorbed by the operation unit 37 and bread is made using the rice paste (step 201). Then, the amount of rice in the apparatus is set by the grain amount setting means 53 (step 202), and the content ratio of the finished bread rice is selected by the ratio selection means 54 (step 203). Next, on the display unit 51, for example, a common menu such as bread with bread such as bread and raisins, or individual menus of rice bread for preparing rice paste using the rice paste (for finished rice bread) (Taste: sweet, moist, etc.) and rice variety are displayed (step 204) and selected by the menu selection means 52 (step 205). Next, based on the selected contents, the amount of necessary ingredients is displayed on the display unit 51 (step 206), and the user confirms and inputs a predetermined amount of water and rice grains into the container 23, and automatic yeast addition. Yeast is stored in the container 40, grain flour other than wheat and gluten is stored in the automatic powder feeder 41, and a predetermined amount of ingredients are set in the automatic ingredient feeder 42 (step 207). To start bread-making of the device main body 21 (step 208). The device main body 21 drives and controls the heating unit 35 and the pulverization and mixing unit 27 based on the temperature of the bread-making material detected by the temperature detection unit 36 in a predetermined sequence corresponding to the setting content set by the operation unit 37. Then, the rice grains are crushed to produce rice paste, which is combined, mixed, lettuce, fermented, and baked to create bread (step 209).

  Here, the flow of bread making for crushing, mixing, letting, fermentation, and baking, as shown in FIG. 8, in step 211, the starch of rice grains is sufficiently swollen without being gelatinized by water absorption, heating and stirring, Automatically optimize the shear viscosity of the paste.

In the pulverizing step, raw rice grains are pulverized in the gap between the container 23 and the bottom of the pulverizing and mixing means 27. Specifically, as shown in FIG. 2 and FIG. 3, in order to efficiently grind the rice grains in the pulverization step, the rice grains R are attracted to the gap h <b> 1 between the pulverization part 29 and the container 23, and the shear stress is applied to the rice grains R. It is necessary to load compressive stress. FIG. 2 is a cross-sectional view showing the state of the container 23 and the pulverizing and mixing means 27 of the automatic bread maker before the rice grain pulverization according to the first embodiment of the present invention, and FIG. 3 is the first embodiment of the present invention. It is principal part sectional drawing which shows the relationship between the container 23 and the crushing mixing means 27 of the automatic bread maker in the form of.

  The pulverizing portion 29 is formed of a smooth flat surface, and a plurality of convex portions 23A are formed radially from the center of the container 23 so as to form an uneven shape on the bottom 23B of the container 23 facing the pulverizing portion 29. . When the pulverizing and mixing means 27 rotates, the top of the convex portion 23A is spaced apart from the flat surface of the pulverizing portion 29 with a gap h2. The gap between the bottom 23B of the container 23 and the flat surface of the pulverization part 29 has a gap h1 larger than the minor axis r1 of the rice grain R and a gap h2 smaller than the minor axis r1 of the rice grain R. The small gap h2 is set to the distance from the convex portion 23A to the flat surface of the pulverizing portion 29.

  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 confined between the adjacent convex portions 23A.

  The pulverizing and mixing means 27 is rotated by a motor 26. In the present embodiment, the pulverizing and mixing means 27 is operated in a low speed rotation range (about 300 rpm) during pulverization. In general, grains such as rice have been conventionally pulverized with a blade rotating at a high speed of 3000 rpm or more. However, there has been a problem that the properties of rice paste are not stable. That is, since raw rice grains were crushed into rice paste with a blade rotating at high speed, the rice starch was easily gelatinized and the viscosity of the grain paste was difficult to stabilize.

  Further, since the pulverizing and mixing means 27 is rotated by the motor 26, the rice grains R are successively accumulated between the adjacent convex portions 23A through the gap h1 larger than the short diameter r1, and the rice grains R are stored in the short diameter r1. When driven out from the smaller gap h2, the pulverized portion 29 and the convex portion 23A are loaded with shearing stress and compressive stress and pulverized. By the series of operations described above, the rice grains R are finely pulverized and the rice paste P is completed as shown in FIG. The liquid level of the rice paste P is set to be higher than the highest part of the pulverizing and mixing means 27.

  The mixing step is a step in which the rice grains and water crushed in the pulverizing step are mixed by the pulverizing and mixing means 27 to obtain a grain (rice) paste. Specifically, in order to automatically optimize the shear viscosity of the rice paste P in the mixing step, a random flow is formed in the rice paste P in the container, and the rice that is the main ingredient of rice It is necessary to mix starch and water uniformly. Since the initial viscosity of the rice paste is very low (similar to water), if a part of the pulverizing and mixing means 27 is located above the liquid level of the rice paste, the liquid level is vigorously shaken and the droplets are outside the container 23. Will be scattered. Therefore, the mixing unit 28 has a streamline shape like a wing with respect to the rotation direction, and when the designed amount of rice paste is put into the container 23, the mixing unit 28 as well as the pulverizing and mixing means 27 as a whole are mixed. It is configured to be covered with rice paste. Then, the pulverization and mixing means 27 rotates at a low speed (about 300 rpm) in the rice paste, thereby giving a random flow to the rice paste and efficiently optimizing the shear viscosity of the rice paste.

  By the above process, the raw rice is heated and softened and crushed, and compared with the conventional case where rice grains are crushed at a high speed of 3000 rpm or higher, the cutting noise associated with making the raw rice finer is remarkably higher. There is an advantage of being small.

Conventionally, at low speed rotation, rice mashing is not satisfactory, that is, there is much crushed residue and breadmaking is impossible. Therefore, rice mashing was performed at high speed, and rice paste was mixed at low speed. By mashing rice at a low speed, damage to the starch of the rice is suppressed and bread making performance is improved. In addition, by making the shape of the bottom of the container and the shape of the blades compatible with both rice grinding and rice paste mixing, rice grinding and rice paste mixing can be performed consistently.

  Further, the rice grains and water are slowly and intermittently stirred by the pulverizing and mixing means 27, and the temperature at which water absorption and swelling of the rice starch is promoted (for example, 25 to 25 when rice species such as Koshihikari are selected). It is heated by the heating means 35 at 45 ° C., and the heating temperature is automatically set in the range of 20 ° C. to 65 ° C. according to the selected grain type. Further, since the motor 26 detects the resistance force (current value) of the cooked material acting on the pulverizing and mixing means 27 while promoting the swelling of the rice paste, the shear resistance of the cooked product can be understood. The control unit 38 controls the motor 26, the heating means 35, and the blower fan 44 so that the shear viscosity of the rice paste becomes an optimum value. The shear viscosity is small at the initial stage where the rice starch does not swell, and the shear viscosity increases as heating and stirring are performed. Therefore, the motor 26 and the heating means are used so that the shear viscosity is not too small and too large. 35 and the blower fan 44 are controlled by the control unit 38 so as to keep the rice paste in an optimum state. As an effect | action of the ventilation fan 44, it has a role which adjusts the moisture content in dough while adjusting the temperature of dough.

  Based on the temperature of the rice and solution detected by the temperature detection means 36 and the shear resistance detected by the motor 26, the motor 26, the heating means 35 and the blower fan 44 are driven and controlled so that the rice paste has a predetermined shear viscosity. The control unit 38 controls. By controlling the motor 26, the swelling of starch is promoted to improve the shear viscosity, and by controlling the heating means 35, the amount of heating is adjusted to reach a predetermined temperature so that an enzyme that decomposes starch is easy to work. Put it in a state.

  When the blower fan 44 is actuated, high-temperature air containing 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 moisture. To be adjusted.

  When the heating for swelling the rice starch is completed, the rice grains are crushed by the pulverizing and mixing means 27 in step 212, the flour such as rice flour is charged from the automatic flour feeder 41 in step 213, and the rice is kneaded in step 214. While mixing the paste and flour such as rice flour, the air blowing fan 44 is operated between step 212 and step 214, and high temperature air containing steam of rice paste in the baking chamber 22 in the upper part of the container 23 is installed. The rice paste is discharged out of the main body 21 and cooled to the temperature at which the yeast is most active. It should be noted that the operation of the blower fan 44 is stopped when the powdered product such as rice flour in step 213 is put in, so that the powdered product such as rice flour does not enter the suction port 43 of the blower fan 44.

  Next, in step 215, the yeast is automatically charged by the yeast automatic feeder 40. In step 216, ingredients such as raisins are introduced in the ingredient automatic feeder 42. In step 217, the third kneading is performed. Step 218, sprinkle a mixture of rice paste and flour such as rice flour, and bake in step 219. Further, at this time, between step 217 and step 218, the blower fan 44 is operated to discharge the high-temperature air containing the moisture of the bread dough in the baking chamber 22 above the container 23 to the outside 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 44 is stopped so that the ingredients such as yeast and raisins do not enter the suction port 43 of the blower fan 44. 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.

  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 blades were rotated at high speed 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 insufficient stretch and strength of the dough Is not enough. In addition, when rice is heated and the blade is rotated at a high speed, the blade becomes unrotatable due to an increase in viscosity, so that the temperature cannot be raised and a sweet bread cannot be baked.

  Furthermore, in the bread using only the yeast, the above-mentioned rice paste is used, so wheat is not used, so it can be eaten by people who are allergic to wheat, but compared to wheat, rice flour contains a lot of water, Wheat bread does not have gluten, which is an element that swells, and it is difficult to swell even if gluten substitutes are used, making it difficult to knead and how to make moisture. By consistently using a bread machine, it becomes possible to produce bread made from rice that has a stable finish.

  Since the bread-making material is stirred by the pulverizing and mixing means 27 when preparing the rice paste, the water absorption of the raw rice is made uniform quickly by stirring in the state of raw rice and water. By stirring during heating, the temperature distribution can be averaged, further mixed so as to be suitable for kneading during breadmaking, and under conditions suitable for breadmaking, rice starch The swelling time can be shortened, and the smooth transition to the next step of grinding can be achieved, so that the grinding time can be shortened.

  In addition, since the blower fan 44 for cooling the bread-making material or the vicinity of the container 23 is disposed, the blower fan 44 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 44 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.

  In addition, when bread is made using rice paste as a bread-making material, bread swells less than when bread is made using a bread-making 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 bread making material and the like, and if it does not reach the top of the container 23, the heat on the top surface of the bread during baking is inevitably The way of transmission is likely to be insufficient. Therefore, the second heating means 35 for heating the top surface of the bread produced above the container 23 is disposed, or a reflector for reflecting the heat of the heating means 35 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.

  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 bread is made using grain paste as a bread making material. Various devices within the technical scope of the present invention, such as a device, a conventional bread mainly made of wheat flour, a device capable of producing a grain paste by swelling a grain starch and using the grain paste as a bread-making material The form is included.

DESCRIPTION OF SYMBOLS 21 Apparatus main body 22 Baking chamber 23 Container 24 Rotating shaft 25 Power transmission means 26 Motor 27 Crushing and mixing means 28 Mixing part 29 Crushing part 30 Boss 34 Outer lid 35 Heating means 36 Temperature detection means 37 Operation part 38 Control part 40 Yeast automatic feeder 41 Automatic Powder Feeder 42 Automatic Material Feeder 43 Suction Port 44 Blower Fan 45 Vibrator 50 Process Selection Means 51 Display Unit 52 Menu Selection Means 53 Grain Quantity Setting Means 54 Ratio Selection Means 55 Start Button

Claims (4)

A container for containing bread making ingredients;
Heating means disposed around the container and heating the container;
Crushing and mixing means for crushing and mixing the bread-making material in the container;
Temperature detecting means for directly or indirectly detecting the temperature of the bread-making material;
An operation unit for setting operation conditions;
Based on the conditions set in the operation unit and the temperature of the bread-making material detected by the temperature detection means, the heating means and the pulverization and mixing means are driven and controlled, and the bread-making material is mixed through pulverization and mixing. And a control means for automatically producing from fermentation to baking by preparing a grain paste suitable for baking without using gluten,
The control means includes a pulverizing step of pulverizing raw rice grains in a gap between the container and the bottom of the pulverizing and mixing means, and mixing the rice grains and water pulverized in the pulverizing step with the pulverizing and mixing means to produce a grain paste. An automatic bread maker that has a mixing step and operates the crushing and mixing means in the crushing step and the mixing step at the same speed band. The pulverizing and mixing means includes a pulverizing part for pulverizing rice grains and a mixing part for producing a cereal paste, and the gap between the pulverizing part and the container has a plurality of different gaps, the container and the pulverizing part, The automatic bread maker according to claim 1, wherein the gap has a gap larger than a minor axis of rice grains and a small gap. The automatic bread maker according to claim 1 or 2, wherein pulverization and mixing proceed in the same container. The automatic according to any one of claims 1 to 3, wherein the pulverized rice grains and water are mixed to obtain a cereal paste, and then yeast is automatically added to make bread through fermentation and baking. Baking machine.

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