JP4222959B2 - Automatic bread machine - Google Patents

Description

  The present invention relates to an automatic bread maker, and more particularly, to an automatic bread maker that automatically performs from baking to baking.

  An automatic bread maker such as a home bakery is a convenient device that automatically performs everything from kneading to baking of the bread material when the user sets the bread material.

  For such an automatic bread maker, various techniques such as a technique (see Patent Document 1) for providing a unique program for manufacturing pasta dough have been proposed.

On the other hand, in recent years, various techniques for using rice flour as a substitute for wheat flour have been proposed in order to expand the use of rice flour to those other than existing ones such as dumplings (Patent Literature 2, Patent Literature 3, etc.).
JP-A-10-94485 Japanese Patent Publication No. 7-100002 Japanese Patent No. 3076552 Further, bread having gluten using wheat flour is an important food material in an increasing number of people who show an allergic reaction in Europe and America and cannot eat with peace of mind. This allergic disease is applicable not only to Westerners but also to Asians, and it is estimated that rice flour bread using rice flour containing no gluten will develop into a large market in the near future.

  By the way, rice flour bread mainly made of rice flour has recently been circulated in bakery, but this rice flour bread contains gluten consisting of rice flour and wheat flour, and it is moist and has a good texture and texture. Although it is popular, as described above, gluten is used so that allergic diseases have factors that cause allergic reactions.

  Here, rice flour bread using rice flour that does not contain protein gluten is optimal for allergies, but the biggest challenge in making this non-gluten rice flour bread is as soft as flour bread. There is something that doesn't stop.

  In the case of gluten-containing rice flour, if the amount of gluten is large, the bulge becomes large, but it is not suitable for allergies. It is suitable for a person.

  The present invention has been invented in view of such circumstances, and is intended to obtain a plump rice flour bread that is plump using rice flour that does not contain gluten. For this reason, the present invention has succeeded in making rice flour bread without gluten from the basis of bread making by reviewing the process of general bread.

An automatic bread maker that automatically performs baking from baking to baking, a bread case containing the bread material, a stirring unit installed in the bread case and stirring the bread material, and heating the bread material A heating unit that rotates, a rotation driving unit that rotates the stirring unit, and a control unit that controls the stirring unit, the heating unit, and the rotation driving unit based on a predetermined program, and the bread material uses at least gluten. not be one to make a rice bread using rice flour, water and yeast, and other seasonings, the predetermined program is pan material running seasoning kneading operation with a predetermined prescribed time rice flour, water and yeast A kneading process in which the dough is spread in the bread case in a fluid state, and the bread ingredients are spread in the bread case while fermenting yeast in a predetermined time and at a predetermined low temperature. Baking is performed in three steps: a molding fermentation process that performs the shaping operation, and a baking process in which the dough after the molding fermentation is heated and baked for a predetermined time and at a predetermined high temperature to heat the inside of the bread material and burn the surface in a fox color It is characterized by performing.

    As a result, a rice gluten-free rice flour is used so that a gluten structure is formed like a gluten-containing flour material, which becomes a film and gas becomes non-uniform so that the dough is rounded and made uniform. And the primary fermentation process of fermenting bread dough after the kneading process is not necessary.

As a result, the process time from kneading to baking of rice flour bakery using rice flour containing conventional gluten could be reduced by about 1 hour. (Same capacity ratio)
That is, in the present invention, it is a rice flour bread that can be eaten without any problem for allergies, and can be set to 1 hour and 35 minutes, which is shortened by about 1 hour from 2 hours and 30 minutes required for the flour-based bread making process.

    The kneading step performs kneading operation of rice flour, water, yeast, and seasoning for a predetermined time, and the shaping fermentation step obtains expansion of bread dough by fermentation of yeast at a predetermined time and a predetermined low temperature. On the other hand, the bread dough forming operation is executed, and the baking process is characterized by heating and baking the dough after forming fermentation for a predetermined time and at a predetermined high temperature. The rounding process accompanying non-uniformity of rice is no longer necessary, and as the appropriate time according to rice flour that does not contain gluten, the predetermined time of each process of the kneading process, the shaping fermentation process, and the baking process is determined and finished from kneading to baking with the minimum time Can do.

  As described above, the effect was described corresponding to each important constituent element, but in summary, rice flour not containing gluten, water, yeast, and other seasonings (salts, etc.) were used as bread ingredients. Thus, it is possible to obtain a rice flour bread that is suitable for allergies with sufficient swelling without requiring a dough rounding process, a degassing process, or a primary fermentation process.

  In addition, as described above, several steps out of the plurality of steps required due to the use of the gluten-containing bread material are no longer necessary, and rice flour that does not contain gluten is used and the bread-making process is reviewed. Breadmaking time can be greatly shortened.

  Embodiments of the present invention will be described with reference to the drawings. FIG. 1 is an operation explanatory view (a) of the automatic bread maker according to the present invention, an operation explanatory diagram of a conventional automatic bread maker (b), FIG. 2 is a longitudinal sectional view, FIG. 3 is a block diagram, and FIG. Is a plan view of the operation display panel, and FIG.

  First, the structure shown in FIG. 2 will be described. The automatic bread maker M includes a case (1), an opening / closing lid (2), an operation display panel (3), a baking tank (4), a heater (5) serving as a heating unit, and a boiler (6 ), A pan case (7) called a hopper, a motor (8), a power transmission unit (9), and a control unit (10) serving as control means. The pan case (7) is detachably mounted above the boiler (6) inside the baking tank (4).

  The case (1) is formed in a substantially rectangular parallelepiped shape, and a region of about 2/3 in the longitudinal direction is opened on the upper surface thereof, and an opening / closing lid (2) is attached to the upper opening so as to be opened and closed upward. Yes. A lid switch (not shown) for detecting the open / close state of the open / close lid (2) is provided in the upper opening of the case (1). The lid switch is turned on when the open / close lid (2) is closed, and is turned off when the open / close lid (2) is opened.

  The baking tank (4) creates an atmosphere for baking bread dough, and is disposed in a region corresponding to the upper opening of the case (1). The baking tank (4) is provided on the peripheral wall of the baking tank (4). ) A temperature sensor (11) for detecting the internal atmospheric temperature is provided, and the temperature of the pan case (7) is indirectly detected when bread making with the open / close lid (2) closed.

  The heater (5) and the temperature of the atmosphere inside the firing tank (4) are adjusted and are provided along the inner peripheral wall near the bottom of the firing tank (4).

  The boiler (6) is installed at the bottom of the baking tank (4) and is formed in a substantially oval shape in plan view and has an open top, and is attached to the outer periphery of the bottom of the water container. And a boiler heater (62) for evaporating water. A cylindrical wall (63) is provided in the central region of the water container (61), and the spindle shaft (12) is vertically penetrated through a horizontal wall in the middle in the vertical direction of the cylindrical wall. A drive gear (13) is fixed to the upward projecting end of the spindle shaft (12). In addition, the steaming temperature sensor (14) which detects steaming temperature is provided in the bottom outer surface of the water container (61) of a boiler (6).

  The motor (8) rotates the spindle shaft (12) provided in the boiler (6) via the power transmission unit (9), and is provided inside the case (1) below the operation display panel (3). Arranged in the area.

  The power transmission unit (9) is provided over the entire inner bottom portion of the case (1). The rotating power of the motor (8) is transmitted to the spindle shaft (12). The pulley (101) is fixed to the output shaft of the motor (8), and the pulley is attached to the lower end of the spindle shaft (12) ( 102) and an endless belt (103) wound around both pulleys (101) and (102).

  The control unit (10) controls the operation related to bread making and the operation related to cocoon manufacturing, and is arranged in the area between the operation display panels (3) and (9) in the case (1). As shown in FIG. 3, the control unit (10) includes a microcomputer (104) composed of a CPU (Central Processing Unit), a ROM (Read Only Memory), a RAM (Random Access Memory), etc., and a control means. An I / O circuit (105), a motor drive circuit (106) serving as a rotation drive unit, a heater drive circuit (107), and a boiler drive circuit (108). This microcomputer (104) corresponds to a central control unit.

  Here, the proper use of the bread case (7) by the selection of mochi and breadmaking will be described. In this embodiment, the explanation is mainly made of bread making, so in the drawing, it seems that there is only a single bread case. The bread case (7) used for bread making to be accommodated can be freely replaced.

  The packing (15) seals between the base (16) and the pedestal (17) of the water container (61), and a plurality of steam introduction holes (18) are provided on the upper surface of the pedestal. Yes.

  The driving force of the driven gear (20) meshed with the driving gear (13) is transmitted to the rotating shaft (19).

  The stirring blade (21) serving as the stirring unit is detachably attached to the rotating shaft (19), and although not shown in detail, at least two of the stirring blade and the baking material are used. It is provided as an attachment.

  Next, the operation display panel (3) shown in FIG. 4 will be described. (22) is a selected mochi mochi course or bakery menu process, rice flour bread course, start button key for executing the rice flour dough process, (23) mochi mochi button key for selecting the mochi mochi course, (24) uses flour Menu key for selecting various breads from the bakery menu (25), and (26) is a rice flour bread key for selecting a rice flour bread course. By repeatedly pressing, one of "a rice flour bread" and "b rice flour bread dough" is selected. select.

  The selection of “a rice flour bread” in this case is to make bread when rice flour containing no gluten is used. If necessary, the course of “rice flour bread” is further divided into two. “Course with gluten” or “Gluten-free course” can be selected. For example, the user of this device can eat rice flour bread with “gluten” without any allergies to wheat (gluten). When using this device, the user of this device uses it depending on whether he / she is allergic and eats “gluten free” rice flour bread. (27) is a timer key for setting the time when a freshly baked bread is obtained at a preset desired time, (28) is a cancel key for canceling the selected course, the set time, etc. (29) Is a display of the preset time, the time until baking, and the details of the selected course.

  (30) in FIG. 3 is a display circuit of the indicator 30, and (31) is a timer that measures the time when the rice flour bread not containing gluten of this embodiment is baked. Three timers that count the preset time based on 1.5 斤) are provided, one is the first timer (32) that sets the time of the kneading process to 15 minutes, and the other is shaping fermentation A second timer (33) for setting the process time to 30 minutes and the remaining one is a third timer (34) for setting the time for the baking process.

Next, the operation when a standard amount of 1.5 kg rice flour bread is made using seasoning such as rice flour not containing gluten, water, yeast, salt and sugar will be described. (Refer to Fig. 1 (a) and Fig. 5)
First, the standard amount of gluten-free rice flour, water, yeast, and recommended amounts of salt, sugar, and butter seasonings are contained in the bread case (7) (S1), and the rice flour pankey (26) is operated. The rice flour bread is selected (S2), (S3).

  After selection in this case, the rice flour bread course of “a rice flour bread” shown in FIG. 4 is obtained (S4).

  Thereafter, the start button key (22) is operated to start the operation (S5), and the motor (8) is rotationally driven by the operation of the start button key to execute the kneading process for 15 minutes (S5) to (S8). In this kneading process, while the timer 1 (32) counts for 15 minutes, the motor (8) is intermittently operated at a low speed to mix rice flour, water, yeast, and seasonings (S9). Rice flour is less elastic than wheat flour and absorbs water faster, so by adding a little more water than wheat bread and spreading the moisture throughout the rice flour, the dough in the bread case is There is no stickiness and a fluid form.

  Eventually, when the timer 1 (32) finishes counting for 15 minutes when the respective materials are sufficiently mixed (S10), the process proceeds to the forming fermentation step (S11).

  In the forming fermentation process, the heater (5) generates heat while the motor is stopped while the timer 2 (33) counts for 30 minutes, and the inside of the pan case (7) is maintained at 38 degrees (S12) to (S14).

  In this shaping fermentation process, since the dough at the end of the kneading process is fluid, the dough is distributed in a well-balanced manner in the bread case (7), and so-called dough rounding process is not required. That is, the bread dough in the bread case is moderately fermented and spreads in the bread case while it is maintained at 38 degrees for 30 minutes.

  Then, when the timer (33) finishes counting for 30 minutes when the bread dough fully swells (S15), the process proceeds to the baking step (S16).

  In the baking process, while the timer 3 (34) counts for 50 minutes, the bread dough is distributed in a well-balanced manner in the bread case (7) in the molding fermentation process, so the heater (5) is heated in this state. The bread case is maintained at 38 degrees and baking is performed (S17) to (S19).

  Eventually, when the timer 3 (34) finishes counting for 50 minutes when the inside of the bread dough is heated and the surface is baked to a suitable fox color, the baking is finished (S20). As a result, the time required for baking is 1 hour and 35 minutes.

  By the way, (ro) of FIG. 1 has illustrated the bread-making process of the rice flour bread | pan using the rice flour containing gluten which was illustrated as a prior art example of this invention. Gluten is originally a protein that is elastic and stretchy, as it is found in flour breads. For this reason, gluten is strengthened and a gluten film is formed while mixing rice flour containing gluten, water, yeast, and seasonings in the kneading process (16 minutes).

  This gluten membrane contains air and gas in the dough that has been swelled while maintaining at 32 degrees for 26 minutes in the subsequent primary fermentation process, so that the motor is rotated again after the primary fermentation to stimulate gluten. A rounding process is carried out to strengthen and make the air and gas sizes uniform and fine. And fresh air (oxygen) is taken into the dough, and the activity of the damaged yeast is increased by the rounding process for about 10 seconds, the flexibility of the dough is restored, the gluten is easily stretched, and it is activated from the activated yeast. A bread is formed by wrapping gas and air, and a molding fermentation process of 38 degrees is performed for 57 minutes.

  Thereafter, baking is performed by executing a baking process at 180 degrees for 50 minutes. As a result, the time required for breadmaking is 2 hours 30 minutes.

  Thus, in the case of the present invention, the time required for bread making is 1 hour and 35 minutes, whereas in the conventional example, it is about 2 hours and 30 minutes longer by about 1 hour.

  The present invention is intended to obtain a swollen rice flour bread in a short time using rice flour containing no gluten.

The operation explanatory view (a) of the automatic bread maker of the present invention and the operation explanatory diagram (b) of the conventional automatic bread maker are shown. It is a longitudinal cross-sectional view of this invention. It is also a block diagram. It is a top view of an operation display panel similarly. It is also a flowchart.

Explanation of symbols

M Automatic bread machine 3 Operation display panel 5 Heater (heating unit)
7 Bread case 8 Motor 26 Rice flour bread key 105 I / O circuit part (control means)
108 Motor drive circuit (rotation drive unit)

Claims (1)

An automatic bread maker that automatically performs baking from baking to baking, a bread case containing the bread material, a stirring unit installed in the bread case and stirring the bread material, and heating the bread material A heating unit that rotates, a rotation driving unit that rotates the stirring unit, and a control unit that controls the stirring unit, the heating unit, and the rotation driving unit based on a predetermined program, and the bread material uses at least gluten. A rice flour bread is made by using rice flour, water, yeast and other seasonings, and the predetermined program executes a kneading operation of rice flour, water, yeast and seasonings for a predetermined period of time. and a step kneading spread pan case in a state in which a flowable, the dough spread the bread material while fermenting yeast by predetermined time and the predetermined low temperature which predetermined for pan casing A shaping fermentation step to perform shape operation, bread by three steps that firing step to firing the internal heating surface of the dough after forming fermented firing by a predetermined time and the predetermined high temperature pan material golden Automatic bread maker characterized by performing.

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