JP2725667B2 - Baking method - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a baking method for a home baking machine for automatically baking bread at a desired time. [0002] In the case of baking bread, bread ingredients such as flour, yeast, an appropriate amount of fat or oil such as butter or shortening, sugar, salt and powdered milk are put in a container together with water to prepare the ingredients. Do. If it is desired to bake the bread at a desired time, for example, at 7:00 am, the baking process, that is, kneading, fermentation bench time, baking, etc., requires about three and a half to four hours, so from around 3:00 am The baking process must be started. In a home bread maker, what kind of baking method is important to properly control this time zone,
It was necessary to specify the baking method in the instruction manual. [0003] If water is poured into bread ingredients in advance, the content of yeast (such as glutathione) is adversely affected during the period from the evening of the previous day to 3:00 am the next day, and the bread making process at about 3:00 am At the beginning, the fermentation had lost its effectiveness, so it had means for separately storing the contents. That is, at the start of the bread making process, water is poured from a water tank attached to the bread maker at the same time as the kneading is started, or a storage box for yeast is separately provided and added at the start of the bread making process. Was. There is also a baking method in which a temperature sensor for detecting the temperature of the contents is provided at an inner position of the contents, and the temperature of the dough is closely checked to monitor the fermentation state of the yeast. In this method, the yeast and water are used. In the case where the yeast fermented before the start of the bread making operation in response to the approach described above, it was assumed that the bread making operation was not started. Furthermore, the shape of the bread material is made constant by a mold or the like,
It has also been considered to dispose the yeast and the yeast by disposing the yeast in the hollow and the surrounding water by using a bread material. [0005] In each of the prior arts described above, the structure of the bread maker is complicated, and the control circuit thereof is also complicated, the number of causes of failures is increased, or a special type is required. There were many disadvantages such as an increase in cost.
Therefore, a proposal for a low-cost and simple baking method has been desired. A bread making method according to the present invention comprises a bread container and a kneading rotary blade installed inside the bread container.
And the rotating blades for accommodating yeast.
In a baking method using a bread maker that does not have a receiving recess and that does not have a means for detecting the temperature of the content at an internal position of the content in the bread container, in the bread container, yeast yeast and water are mixed. In order to avoid contact, bread ingredients such as flour and oils and fats are interposed between the yeast and water in an irregular shape, left as it is, and then moved to the baking process such as kneading, fermentation and baking using a timer. Features. BEST MODE FOR CARRYING OUT THE INVENTION The ingredients of bread containing wheat flour as a main component and containing fats and oils are put into a container, and even if water is poured, the ingredients of bread containing fats and oils are used as long as they are not stirred or kneaded. It was found that the rate at which water permeated was very slow, penetrating only about 5 mm in 8 to 9 hours. The present invention has been conceived based on such findings. As shown in FIG. 1, a bread maker used in a bread maker according to the present invention has A bread container 3 provided with a rotary blade 4 for kneading, an oven 10 provided with a heater 11 for heating the bread container 3, a motor 6 for rotating the rotary blade 4 for kneading via a belt 8 and a pulley 7, A control unit 5 having a timer for controlling the motor 6 and the heater 11; and a means for isolating and storing yeast or hot water from the bread container 3 until the start of the bread making process. .
That is, there is no means for separately storing the contents. Also water,
There is no temperature sensor for the contents such as bread material inside the bread container 3. Next, a bread making process for making bread by the bread maker configured as described above will be described. As shown in FIG. 2A, a prescribed amount of yeast 1 is sprinkled into the bottom of a bread container 3 and bread ingredients 2 such as flour, oil, sugar, salt, and powdered milk are placed thereon. Further, warm water 12 of about 35 ° C. is injected. When starting the bread making process immediately, the motor 6 is driven to rotate the kneading rotary blades 4 to start kneading, and the bread is baked through each of the fermentation, bench time and baking processes. When the user wants to bake the bread at a desired time, for example, around 7:00 am, the timer is set at 3:00 to 4:00 am, and the yeast 1 is sprayed on the bottom of the bread container 3.
Bread ingredients 2 such as flour, oil and fat, sugar, salt, and powdered milk are put thereon, and hot water 12 at about 35 ° C. is further poured. Even if the bread material 2 and the warm water 12 are simultaneously placed in the bread container 3 and left as described above, the water 12 hardly penetrates into the bread material 2 unless stirred or kneaded. Even if it is left alone, it penetrates only about 5 mm, so that the yeast 1 sprayed on the bottom is not affected by water. At 3:00 am to 4:00 am, the control unit 5 is controlled by a timer.
Operates and kneading is started, the yeast 12 and the water 12 that has been separated from the bread ingredients 2 are kneaded, then fermented,
After bench time and baking, the bread is baked around 7 am. Here, 35 ° C instead of cold water
The reason why warm water is used is that, when cold water of 5 ° C. or less is used in severe cold, glutathione substances are leached from yeast cells and the bread is bad. Note that 35
Even if warm water of about ° C. is left for several hours, since it is surrounded by the oven 10, there is no significant drop in temperature and there is no significant influence on bread making. (Other Embodiments) In the above-described embodiment, yeast is sprayed on the bottom of the bread container 3, but as shown in FIG. After pouring warm water 12 at about 35 ° C. into the bottom and adding bread material 2 such as flour, oil, sugar, salt, and powdered milk to the bottom, a specified amount of yeast 1 is sprayed on the surface of bread material 2. It may be left as it is until the start of the bread process. Alternatively, the yeast and the bread material may be mixed and put into the bread container 3, and hot water may be poured at the same time and left as it is until the start of the baking process. In this case, the boundary between the hot water and the bread material may be used. Some yeasts in hot water are exposed to hot water, but most of the yeast cells are closed, so some yeasts may become the original living yeasts and start fermentation. When the standing time was within 10 hours, it was proved that there was no significant effect, and it was found that there was no hindrance to the expansion of the bread. In any of the above embodiments, the bread ingredients may be randomly placed in the bread container. As is clear from the description based on the above embodiments, according to the bread making method of the present invention, the bread ingredients mainly composed of wheat flour and the yeast are replaced with yeast.
Between yeast and water so as to avoid contact between the yeast and water.
Bread ingredients such as flour and oils and fats were interposed in irregular shapes between them
By putting it in a bread container in a state, as long as the yeast does not stir or knead even if water is injected, it does not hinder the fermentation by contacting the yeast with water before kneading or cold water, Separate water tank and yeast
Since it is not necessary to provide a recess in the rotating blades, the configuration of the bread maker is simplified, and the causes of failure can be reduced.
In addition, the present invention has excellent effects, such as an inexpensive device.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a cross-sectional view of a bread maker used in the bread making method of the present invention. FIG. 2 is a cross-sectional view showing a state in which a bread container, yeast, and hot water are put in a bread container prior to a baking step in the baking method of the present invention. [Description of Signs] 1 Yeast fungus 2 Bread material 3 Bread container 4 Rotating blade for kneading 5 Control unit 9 Bread maker body 10 Oven

Claims (1)

(57) [Claims] Bread container and rotary blades for kneading installed inside
And the rotating blades for accommodating yeast.
In a baking method using a bread maker that does not have a receiving recess and that does not have a means for detecting the temperature of the content at an inner position of the content in the bread container, the yeast container and the water are mixed in the bread container. In order to avoid contact, bread ingredients such as flour and oils and fats are interposed between the yeast and water in an irregular shape, left as it is, and then moved to the baking process such as kneading, fermentation and baking using a timer. Characteristic baking method.