JP4660284B2 - Automatic bread machine - Google Patents

Description

  The present invention relates to an automatic bread maker that makes it possible to make a so-called rice flour bread using rice flour as a bread material.

  Rice flour bread is attracting attention as an alternative to wheat flour bread from the viewpoints of the unique texture of rice, the timeless flavor, good stomach and less allergies. And in order to manufacture this rice flour bread easily at home, the automatic bread-making machine provided with the function to make rice flour bread is proposed by Unexamined-Japanese-Patent No. 2004-261232. In this automatic bread maker, kneading, resting, rounding, forming fermentation, and baking are sequentially performed to produce bread made from rice flour.

  When making bread with this automatic bread maker, the quality of the bread changes significantly depending on the ambient temperature. For example, under conditions where the outside air temperature is low, such as in winter, it takes time until the oven case is kept at the set temperature during the fermentation process, the net fermentation time is shortened, fermentation is insufficient, and it does not swell so much Become bread. At the same time, since the relative heater energization time becomes longer, the bread dough near the heater is overheated, dried, cracked, or burned black. On the other hand, under conditions where the outside air temperature is high, such as in summer, the temperature inside the oven case cannot be lowered, the fermentation state becomes long, excessive fermentation occurs, and the dough becomes excessively swollen.

By the way, in the said conventional automatic bread machine, the execution time of each process is determined uniquely and cannot respond to the surrounding environment. In particular, rice flour has a problem that it is easily affected by the ambient temperature because it has the property of easily releasing moisture.
JP 2004-261232 A

  Therefore, the problem to be solved by the present invention is that automatic bread making that can always produce an ideal rice flour bread without being affected by the surrounding environment when producing rice flour bread using an automatic bread maker. Is to provide a machine.

In order to solve the above problems, the present invention provides a bread case in which bread ingredients are stored, an oven case for storing the bread cases, means for kneading the bread ingredients in the bread cases, In an automatic bread maker equipped with a means for baking and a means for detecting the temperature in the oven case, the bread material containing rice flour is placed in the bread case, and after kneading the bread material, at least twice fermentation is performed. and can execute the rice bread course baked running, according to the temperature of the oven casing at the time of executing this bread course, the fermentation time determining means for determining a first fermentation time and the second fermentation time comprising, in the fermentation time determining means, while the first fermentation time and the total time of the second fermentation time constant, to shorten the first fermentation time as the detected temperature is low, the second time It is obtained so as to lengthen the fermentation time.

  According to the automatic bread maker of the present invention, the bread making course for producing rice flour bread is provided, and the fermentation time is determined by the temperature in the oven case at the time of executing this bread making course, so the apparatus is used. The form of fermentation suitable for the environment is obtained. Also, the lower the temperature in the oven case at the time of executing the bread-making course, the shorter the execution time of the first fermentation and the longer the execution time of the second fermentation. During the first fermentation that takes time to reach the set temperature, the dough near the heater is prevented from drying and cracking or becoming black baked, and the fermentation of the second fermentation is prevented from being insufficient. Under conditions where the temperature is high, excessive fermentation in the second fermentation is prevented. Furthermore, since the sum of the execution time of the first fermentation and the execution time of the second fermentation is made constant, the total time until the completion of bread making is always kept constant.

  The present invention is applied to an automatic bread maker as shown below, which can automatically make bread simply by adding a predetermined material.

Hereinafter, an embodiment of the present invention will be described with reference to the drawings. FIG. 1 is an internal sectional view showing an automatic bread maker according to the present invention.
Reference numeral 1 denotes a main body case. A base 2 is fixed to the bottom, and an oven case 3 and a motor 4 are provided on the base 2. A lid 5 is attached to the upper surface of the main body case 1 on the oven case 3 side, and is attached to a bracket provided on the back surface of the main body 1 so as to be opened and closed and detachable. Reference numeral 6 denotes a substrate case fixed to the upper surface of the motor 4 in parallel with the lid body 5, and includes a circuit substrate 7 inside, and the operation panel 8 is exposed on the upper surface.

  Reference numeral 9 denotes a bread case into which various bread materials are charged. A rotary shaft 10 projects from the center of the bottom, a kneading blade 11 is attached to and detached from the upper end of the rotary shaft 10, and an upper coupling 12 is provided at the lower end. Yes. A support portion 13 is provided on the bottom surface of the oven case 3 and supports the pan case 9 in a detachable manner. A passive shaft 14 passes through the center of the support portion 14. A lower coupling 15 that engages with the coupling 12 is provided, and a large pulley 16 is provided at the lower end. Reference numeral 17 denotes a drive shaft of the motor 4. A small pulley 18 is provided at the tip, and is linked to the large pulley 16 of the passive shaft 14 via a V belt 19. A heater 20 is disposed substantially horizontally so as to surround the pan case 9 below the inside of the oven case 3. A temperature sensor 21 is attached to the wall surface of the oven case 3 from the side where the motor 4 is provided, and monitors the internal temperature of the oven case 3.

  FIG. 2 is a block diagram showing a control system of the automatic bread maker. The circuit board 7 includes a microcomputer board 23 having a microcomputer 22 and an operation panel 8, and a power board 26 having a transformer 24 and a buzzer 25. The microcomputer 22 has a built-in memory 27 in which an execution program for each breadmaking course is stored, and an operation panel 8 and a power board 26 are connected to the power board 26. The power board 26 includes a motor 4, a heater 20, A temperature sensor 21 is connected. Thus, the program is read from the memory 27 in accordance with the bread making course selected on the operation panel 8, and the motor and heater are controlled in accordance with this program.

  The operation panel 8 includes an LCD display 28, a menu selection key 29 for selecting a cooking menu, a timer key 30 for setting a reservation timer time, a start key 31 for starting an operation, and redoing and operation of settings. Is provided with a cancel key 32 for canceling and a list 33 showing cooking menus that can be executed. The display unit 28 displays the selected cooking menu number, the time until completion of bread making, and various error codes in segments, and also displays the portion corresponding to the process being executed among the bread making processes indicated outside the display unit frame. indicate. The timer key 30 is made up of up / down input keys and is effective when a timer-setting bread making course is selected. The time until bread making is completed, including the bread making execution time, is a maximum of 16 hours in units of 10 minutes. You can set up to. In the cooking menu list 33, side menus such as bread making courses for making rice flour bread and wheat bread and dough making / jam are listed in numerical order. The maximum timer time and the number of menus are not particularly limited.

Next, a method for making rice flour bread using the automatic bread maker configured as described above will be described.
When making rice flour bread, set rice flour, water and yeast as ingredients in the bread case. At this time, the bread case 9 is first filled with water, and the bread material other than the yeast is accommodated in a mountain shape on the short side of the bread case 9 and the top of the mountain-shaped bread material is recessed to accommodate the yeast. If it arrange | positions, since a mountain shape will be formed highly and a contact part with water may be few, even if it is rice flour with good water absorption, it can prevent reliably that yeast and water contact. The rice flour referred to here refers to a processed product to which gluten, sugar, fats and oils necessary for breadmaking are added.

  After the bread ingredients are set in this way, when the “rice flour bread” course is executed, as shown in FIG. 3, the steps of kneading, resting, rounding, primary fermentation, rounding, forming fermentation, and baking are sequentially performed. Rice flour bread is produced. In the case of performing reserved bread making using a timer, the waiting time is set before the kneading process is started. In this regard, when the applicant conducted a test, it was confirmed by the material setting method that yeast and water would not come into contact if the standby time was within 15 hours.

  The kneading step is a step of producing bread dough, the kneading blades 11 are rotated at low speed to match the materials, the materials are mixed by rotating while switching at high speed-low speed, and the materials are rotated while switching at high speed-medium speed. , And finally, the material is kneaded by rotating while switching between high speed and low speed. Due to the rotation of the kneading blades 11, the rice flour made into a mountain shape is scraped off from the hem and mixed with water. At this time, if the rice flour is stored near the short side of the bread case, it will be taken into the rotation range of the kneading blade every time the chevron is broken, and it will be mixed with water efficiently and relatively short. A single dough is produced in time.

  The resting process is a process of resting the dough that has been kneaded, and operates so as to rest and stabilize the dough by keeping it at a low temperature of about 30 ° C. By this process, the dough is slightly swollen and spread in the bread case, and the temperature of the entire dough is stabilized.

  The first rounding step is a step of rounding the rested bread dough, and operates to rotate the kneading blade 11 at a low speed for a short time to spread the bread dough in the center of the bread case. By this step, the bread dough is moved by the low-speed rotation of the kneading blades and moved to the vicinity of the center portion of the bread case. The merit of performing the rounding step at this point is that the bread dough can be made uniform in the next primary fermentation and that excessive fermentation when the outside air temperature is high can be prevented. At the end of the kneading process, the position of the bread dough is indeterminate. For example, if the dough is fixed near the corner of the bread case, the direction in which the bread swells in the fermentation process is not uniform. Therefore, the dough at this point with little swelling of the bread dough is moved near the center of the bread case by moving the kneading blades at a low speed so that the dough can be uniformly swollen in the subsequent primary fermentation. It becomes. In addition, when the outside air temperature is higher than the temperature to be kept warm (about 30 ° C.) in the preceding resting process, the fermentation also proceeds in the resting process, resulting in excessive fermentation. Therefore, by rotating the kneading blade at a low speed at this point, a little gas is extracted from the dough, and excessive fermentation in the subsequent steps can be prevented.

  The primary fermentation step is a step of fermenting the bread dough, and the bread dough is expanded by keeping the temperature at about 34 ° C. The bread dough brought close to the center of the bread case in the previous rounding process swells uniformly without the surface being deformed.

  The second rounding step is a step of finally rounding the fermented bread dough, and operates to rotate the kneading blade at a low speed to further spread the bread dough in the bread case. The dough at this point is uniformly swelled in the center without being offset in the bread case due to the first rounding and primary fermentation, so even if the kneading blade is rotated, the dough is damaged. The bread can be spread in the bread case without any problem, and the bread can be made into a well-shaped bread swelled uniformly by the next shaping fermentation. The dough of rice flour bread is weak in gluten and easy to tear. If the first rounding is not performed and the primary dough is left in a position where the bread dough is offset, the kneading blades act to tear the dough. In this regard, according to this bread-making course sequence, the first rounding is performed at an early stage and the bread dough is brought to the center of the bread case, so that the dough is spread in the bread case without tearing during the second rounding. be able to.

  The shaping fermentation process is a process in which the bread dough is expanded to a final bread shape by keeping the temperature at about 38 ° C., and the baking process is a process in which the bread is baked by heating to about 130 ° C. These steps are executed by the same operation as that of a conventional flour bread.

  Now, in such a rice flour bread course, in order to reduce the variation in quality due to the outside temperature, the temperature in the oven case is detected by the temperature sensor 21 at the start of the course execution, that is, at the start of the kneading process, and this detected temperature is used. Based on this, the time of primary fermentation and shaping | molding fermentation is adjusted. FIG. 4 shows a fermentation time adjustment table. In the present invention, the total time of the primary fermentation process and the shaped fermentation process is constant, and the lower the detected temperature, the shorter the time of the primary fermentation process. The time for the fermentation process is increased accordingly.

  When the temperature inside the oven case is low, the outside temperature may be low. In such an environment, the oven case is difficult to warm up, and the heater energization time until heating to the set temperature (about 34 ° C.) for primary fermentation is inevitably long. Then, the bread dough close to the heater is locally heated to be in a dry state, causing a problem that the surface is cracked or burnt black. Therefore, when the inside of the oven case is low at the start of course execution, the time for primary fermentation is shortened, and the time for shaped fermentation is increased accordingly. Thus, the dough and the bread case which are not easily heated in the primary fermentation are limited to auxiliary heating, and the time for forming fermentation is increased accordingly, and the heating time necessary for fermentation of the bread dough is ensured.

  Further, when the inside of the oven case is hot, the outside air temperature may be high. In such an environment, fermentation tends to be excessive, so it is desirable to shorten the fermentation time itself as a whole, but it is not preferable to change the baking time of bread. Therefore, the time for forming fermentation is shortened to prevent the dough from collapsing due to excessive fermentation. Therefore, if the time of primary fermentation is lengthened, the fermentation tends to progress too much at this point, but the gas is extracted due to the rounding before the shaped fermentation, so the state of the over-fermentation in the primary fermentation is absorbed. It is possible to prevent excessive fermentation without changing the overall bread making time.

  As described above, the present invention includes a rice flour bread course for producing bread made from rice flour by performing at least two fermentation steps, and the temperature in the oven case at the time of starting the course is set to the time of the two fermentation steps. The adjustment is based on the above. By changing the time distribution of the two fermentation processes without changing the total time and temperature of fermentation, variations in bread production due to ambient temperature are suppressed. In particular, rice flour bread has a characteristic that gluten is weak and easy to dry. Therefore, it is not desirable to change the kneading time or the fermentation temperature, and the countermeasure according to the configuration of the present invention is desirable.

  Rice flour bread can be produced by an automatic bread machine without being affected by the surrounding environment.

It is an internal sectional view showing the composition of the bread maker of the present invention. It is a block diagram which shows the control system of the bread maker. It is explanatory drawing which shows the bread-making sequence of rice flour bread. It is explanatory drawing which shows the adjustment table of fermentation time.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Main body case 3 Oven case 4 Motor 8 Operation panel 9 Pan case 11 Kneading blade 20 Heater

Claims (1)

A bread case in which the bread material is stored, an oven case for storing the bread case, a means for kneading the bread material in the bread case, a means for performing fermentation and baking by heating the bread case, In an automatic bread maker equipped with a means for detecting temperature,
After the bread ingredients containing rice flour are placed in the bread case, and kneading the bread ingredients, the rice flour bread course that is baked by performing at least two fermentations can be executed, and in the oven case at the time of executing this bread making course depending on the temperature, with a fermentation time determining means for determining a first fermentation time and the second fermentation time,
In the fermentation time determination means, while the total time of the first fermentation time and the second fermentation time is kept constant, the lower the detected temperature, the shorter the first fermentation time and the second fermentation time. An automatic bread machine characterized by that.

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