JP4667104B2 - Automatic bread machine - Google Patents

Description

  The present invention relates to an automatic bread maker capable of easily baking bread at home and the like, and more particularly, to an automatic bread maker having a rice flour bread menu capable of automatically baking rice flour bread made mainly of rice flour. .

  In recent years, rice consumption has been sluggish due to westernization of eating habits, changes in consumer preferences, etc., and efforts to stop this slump and increase rice consumption have been promoted. . 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 with wheat flour bread, this rice flour bread has a high moisture content, a moist weight and good feel, and there is little risk of clogging in the throat like a candy. Since it is obtained, it has gained popularity among consumers. Furthermore, rice flour bread not mixed with flour has become a long-awaited food for consumers with wheat allergies.

  However, such rice flour bread has more water to be added to the rice flour than wheat flour bread. Therefore, the water contained in the rice flour is discharged over time, and when the bread making time is longer, the water is discharged. Bread is made in water, and it is made into a bowl-like shape, and it may not be baked plumply. On the other hand, rice flour bread without the addition of flour, so-called gluten-free rice flour bread, has a larger amount of water. And gluten is not used, the molding does not work well, and a plump bread may not be made.

  Therefore, the applicant of the present case has solved such problems, developed a bread-making technology that can easily and easily make rice flour bread using rice flour as a main ingredient at home, and applied for a patent for the result. (For example, see Patent Documents 1 to 3 below).

  The following Patent Documents 1 and 2 are all automatic bread maker according to the applicant's application, and these automatic bread maker is a bread maker using rice flour mixed with flour (gluten). A cooking container in which a bread-making raw material made up of a material to be cooked and water, a stirring means for containing the cooking container and stirring the bread-making raw material, a heating means for heating cooking, and these stirring means and heating means, A bread maker main body having a bread making control means for automatically controlling the mixing of the material to be cooked and baking, the bread making control means mixing the bread material with water, and this mixing After a fermentation process for primary fermentation later, a kneading process for kneading bread ingredients to form dough, a forming / fermenting process for forming and fermentation of this dough, and a baking process for baking after this forming fermentation Including a process for bake flour bread is obtained by allowing bread automatically rice bread by these processes.

  According to this bread maker, even when baking bread using rice flour that is less hydrated than wheat flour, sufficient time is provided for the rice flour contained in the bread material to be hydrated by primary fermentation. So you can bake plump bread.

  Patent Document 3 below is also an automatic bread maker for rice flour bread according to the applicant's application, and the bread maker includes a cooking container into which a material to be cooked is put, and a cooking container containing the cooking container. A bread maker main body having a stirring means for stirring the material and a heating means for heating and cooking, and a bread making control means for controlling these stirring means and heating means to automatically perform mixing to baking of the material to be cooked, The bread making control means comprises a mixing / kneading process in which bread ingredients made mainly of rice flour are mixed with water, a molding / fermenting process in which bread dough is shaped and fermented after mixing and kneading, and after this shaping fermentation The rice dough bread is baked through the baking process of baking the bread dough, and the rice flour bread can be automatically baked by these processes.

According to this bread maker, a plump rice bread can be baked in a short time without using gluten.
Japanese Patent Laying-Open No. 2004-255163 (FIG. 11, paragraphs [0050] to [0060]) JP 2004-261232 A (FIG. 11, paragraphs [0064] to [0073]) Japanese Patent Application No. 2005-1401 Specification, Claims

  Thereafter, the applicant of the present case has further developed these breadmakers, and new improvements have been found. The improvement is that rice flour bread without gluten does not sometimes bake into plump bread.

  Such a phenomenon may occur when mixing and kneading of bread ingredients is insufficient, or bread making by timer reservation, for example, timer reservation on the previous night and trying to eat fresh bread at the scheduled time of the next morning. If it is happening. Therefore, the present inventor searched for the cause, and in the usage environment where the bread maker is placed when making bread, especially when the temperature of water mixed in the bread material is lower than a predetermined value, Ascertained that mixing and kneading were insufficient and the bread was not baked, and this problem was solved by heating the water to bring the water temperature to a predetermined value, thereby completing the present invention. It is.

  Accordingly, the present invention relates to an improvement of the above-described automatic bread maker previously developed by the present applicant, and the object of the present invention is to make the water temperature plump by setting the water temperature to a predetermined temperature when mixing and kneading the bread ingredients. It is to provide an automatic bread maker that can automatically make rice flour bread.

In order to solve the above-mentioned problem, the invention of the automatic bread maker according to claim 1 of the present application includes a cooking container into which a bread-making material consisting of a material to be cooked and water is placed, and the cooking container containing the cooking container. A bread maker main body having an agitation means for agitating bread ingredients, a heating means for the cooking container, and a bread making control means for automatically controlling the agitation means and the heating means from mixing to baking. And an automatic bread maker comprising a timer reservation means, a preheating control means, and a preheating time calculation means , wherein the preheating control means includes a temperature measuring means and a heating means provided in the vicinity of the cooking container. comprising, prior to starting the bread control means a set time by the timer reservation section, the temperature of the water in the cooking vessel as a measure of the temperature measuring means measures, low measured value is higher than a predetermined temperature When it is determined that during the preheating time calculated by preheating time calculation means, a measurement of the temperature measuring means by said heating means to preheat to a predetermined temperature, the time set by the timer reservation means The bread making control means is started to make bread.

Further, the invention according to claim 2 is the automatic bread maker according to claim 1 , wherein the temperature of the water in the cooking container is measured as the measurement value of the temperature measuring means even when the bread making raw material is stirred by the stirring means. When the measured value is determined to be lower than a predetermined temperature, the heating means preheats the measured value of the temperature measuring means to a predetermined temperature.

According to the present invention, when the timer is reserved, when the water temperature in the cooking container is lower than the predetermined value, the water temperature is raised to the predetermined value by the preheating control means, so that the mixing and kneading in the bread making process is sufficient and good. Can produce a large dough, resulting in a plump bread making that is also aesthetically pleasing. In addition, even when using timer water, stable bread making is possible even if tap water is used without worrying about the temperature of the added water.

  In particular, in the case of rice flour bread that does not use wheat flour (gluten) as the bread material, the bread making process is partly shorter than the process using gluten, and the primary fermentation process is not required, so the water temperature is reduced. If it is low, mixing and kneading of the bread ingredients tends to be insufficient, but even in the case of timer reservation, the water temperature is heated to the predetermined temperature, so mixing and kneading will be good and plump bread can be made, aesthetically beautiful It will be a thing.

  Hereinafter, the best embodiment of the present invention will be described with reference to the drawings. However, the embodiment shown below exemplifies an automatic bread maker for embodying the technical idea of the present invention, and is not intended to specify the present invention for this automatic bread maker. Other embodiments within the scope of the claims are equally applicable.

  FIG. 1 is a longitudinal front view of an automatic bread maker according to an embodiment of the present invention with a cooking container attached thereto, FIG. 2 is a plan view showing an operation display panel of the automatic bread maker of FIG. FIG. 2 is a control block diagram of the automatic bread maker of FIG. 1.

  As shown in FIG. 1, the automatic bread maker 1 includes a cooking container 30 into which a bread-making raw material made of a material to be cooked and water is charged, and a stirring unit that contains the cooking container 30 and stirs the bread-making raw material. It comprises a baking unit body 2 having heating means for cooking, and a bread making control means 20 that automatically controls the mixing and baking of the bread making ingredients by controlling these stirring means and heating means.

  The bread maker 2 includes a case 3 made of a box-shaped container, an opening / closing lid 4, an operation display panel 5, a baking tank 6, a baking heater 7, a boiler 8, a motor 19, a power transmission unit 13, and a bread-making control means 20. Etc. The cooking container 30 is detachably mounted above the boiler 8 inside the baking tank 6.

  The case 3 is formed of a substantially rectangular parallelepiped box-shaped container, and an opening 3a for inserting the container is provided in an upper part of the case 3, and an opening / closing lid 4 is attached to the opening 3a so as to be opened and closed. In addition, an operation display panel 5 is mounted at a location close to the opening 3a.

  Further, as shown in FIG. 2, the operation display panel 5 has a menu key 5a for selecting the type of bread in bread production, a display unit 5b for displaying a bakery menu, a menu number selected by the menu key 5a, and timer reservation. Are provided with a display unit 5c for displaying the reservation time, a rice bread selection menu 5e, a setting button 5d for setting timer reservation, and the like. The rice flour bread selection menu 5e can select either rice flour bread (containing gluten) or rice flour bread (without gluten). The operation panel 5 omits the display of the “flour bread” menu.

  The baking tank 6 creates an atmosphere for baking bread dough, and is disposed in a region corresponding to the upper opening 3 a of the case 3. As shown in FIG. 1, an ambient temperature sensor 6 a that detects the ambient temperature inside the firing tank 6 is provided on the outer peripheral wall of the firing tank 6. The firing heater 7 adjusts the atmospheric temperature inside the firing tank 6, and is provided along the inner peripheral wall near the bottom of the firing tank 6. The firing heater 7 is also used as a preheating heater, but a preheating heater may be provided separately.

  As shown in FIG. 1, the boiler 8 is installed at the bottom of the baking tank 6 and is formed in a substantially oval shape in plan view and contains water that opens upward, and the outer periphery of the bottom of the water container 8 a The boiler heater 8b is attached to the wall and evaporates the water in the water container 8a. A cylindrical wall 9 is provided in the central region of the water container 8a, and a spindle shaft 10 is vertically passed through a horizontal wall in the middle of the cylindrical wall 9 in the vertical direction. A drive gear 12 is fixed to the upward projecting end of the spindle shaft 10. The bread maker 2 is a multi-function device that can also be used as a bowl and a cooker for cooking, and the boiler 8 is mainly used for the production of the bowl and steaming the dish. Is done.

  The motor 19 rotates the spindle shaft 10 provided in the boiler 8 via the power transmission unit 13 and is disposed in a region below the operation display panel 5. The power transmission unit 13 is provided over almost the entire inner bottom portion of the case 3 and transmits the rotational power of the motor 19 to the spindle shaft 10. The pulley 13 c fixed to the output shaft of the motor 19 and the spindle shaft 10 The pulley 13c is attached to the lower end, and the endless belt 13b is wound around the pulleys 13a and 13c.

  The cooking container 30 has a rectangular parallelepiped shape large enough to bake 1 and a half bread bread. At the center of the bottom of the cooking container 30, a rotating shaft 31 is provided so as to penetrate vertically. A stirring blade 32 for mixing and kneading the bread material is attached to and detached from the upper projecting end of the rotating shaft 31, and the lower projecting end of the rotating shaft 31 meshes with the drive gear 12 of the spindle shaft 10. A driven gear 14 is attached.

  Further, a pedestal 15 for fixing to the water container 8 a of the boiler 8 is provided on the bottom outer wall surface of the cooking container 30. The pedestal 15 is formed in a shape that serves as a lid that covers the water container 8a of the boiler 8 and seals the water container 8a.

  The bread making control means 20 is for performing bread making control by inputting various information from the operation display panel 5 and the ambient temperature sensor 6a, etc., and between the operation display panel 5 and the motor 19 in the case 3. Is provided. As shown in FIG. 3, the bread making control means 20 includes a microcomputer 21 comprising a CPU (Central Processing Unit), a ROM (Read Only Memory), a RAM (Random Access Memory), etc., and an I / O circuit unit 22. The boiler drive circuit 25 controls the operation of the boiler 8, the motor drive circuit 23 controls the operation of the motor 19, and the heater drive circuit 24 controls the operation of the firing heater 7.

  The microcomputer 21 controls the operation of the motor drive circuit 23, the heater drive circuit 24, and the boiler drive circuit 25 according to the information input to the bread making control means 20, and the operation display panel 5 such as a bread manufacturing operation lamp. Operates to control the various lamp displays above.

  Next, the operation of the automatic bread maker 1 controlled by the microcomputer 21 will be described. As shown in FIG. 2, the automatic bread maker 1 can select at least three types of menus on the operation display panel 5 depending on the type of bread material. The three selection menus are “wheat flour bread”, “rice flour bread (containing gluten)” and “rice flour bread (without gluten)”. The operation display panel 5 omits the display of the “flour bread” menu. FIG. 4 shows a flowchart for selecting these menus.

When the menu on the operation display panel 5 is selected, various menus are displayed on the display panel in step S _2. Based on this view, to determine the menu for following Step S _3.
(I) Rice flour bread (without gluten)
As a preparation for selecting this menu, a bread material as a main ingredient of rice flour and a bread-making material made of water at a predetermined temperature are put into a cooking container 30. In this bread material, rice flour is used as a main ingredient, and a thickener is mixed in place of gluten. As the thickener, any one of gum arabic, alginic acid, carrageenan, caraya gum, carob bean gum, xanthan gum, guar gum, gellan gum, tara gum, tragan gum, fur selelain and pectin is used. The thickener is preferably 10% of the weight of rice flour. Moreover, the water temperature used what was 28 to 33 degreeC, and 32 degreeC is more preferable.

  When “rice flour bread (without gluten)” is selected on the operation display panel 5, “A” in FIG. 4 is selected, and in the automatic operation, the mixing process, kneading process, molding / fermentation process, baking process, and heat retaining process (not shown) ) Is performed continuously. In this specification, “mixing” is a step of stirring in a short time so as not to increase the viscosity of the bread-making raw material in order to promote hydration of the rice flour contained in the bread-making raw material, and “kneading”. Is a process for making the bread-making raw material an optimum viscosity for baking.

  First, in the mixing step, the water temperature in the cooking container 30 is set to about 32 ° C., the motor 19 is driven on and off for 2 minutes at a low speed, and the stirring blade 32 is rotated to mix the bread-making ingredients. After the mixing step, in the kneading step, the motor 19 is continuously driven for 11 minutes to knead the bread making ingredients.

  When the water temperature in the cooking vessel 30 is 32 ° C. or lower, it is preferable to heat up to this temperature using preheating means. This preheating means uses the ambient temperature sensor 6a and the firing heater 7, measures the water temperature in the cooking container as the measured value of the ambient temperature sensor 6a, and operates the firing heater 7 with this measured value.

  Providing such preheating means makes it possible to produce a stable bread even if tap water is used without worrying about the temperature of the water used.

  Next, in the molding / fermentation step, the atmosphere temperature inside the baking tank 6 is maintained at 38 ° C. by the baking heater 7 and left for 45 minutes. In the firing step, the atmosphere temperature inside the firing tank 6 is maintained at 115 ° C. by the firing heater 7 and left for 50 minutes. In the heat retaining step, the ambient temperature inside the firing tank 6 is slowly lowered to 80 ° C. from the ambient temperature in the previous firing step. At this time, the firing heater 7 is controlled to be turned on and off for a maximum of 60 minutes.

  Compared with the rice flour bread process using gluten (FIG. 4B), this gluten-free rice flour bread eliminates the need for primary fermentation and can shorten the fermentation time of about 60 minutes. This gluten-free rice flour bread has a moisture content of 5 to 10% higher than that using wheat flour (gluten), but can make a plump rice flour bread. Further, since it does not contain gluten, the calorie can be reduced by several percent, for example, about 5%.

  In gluten-free rice flour bread, the water temperature in the cooking container affects the mixing and kneading of the bread ingredients, and if the water temperature is below a predetermined value of 28 ° C., the plump rice flour bread does not bake up, This is likely to occur when making bread for timer reservations. Therefore, a gluten-free rice flour bread making process by timer reservation that can cope with such a decrease in water temperature will be described below.

  FIG. 5 is a timer making bread making flowchart, and FIG. 6 is an explanatory diagram for explaining a bread making process by timer reservation.

First, timer reservation is performed on the operation display panel 5. Then, to set the time of timer reservation in step S _1. For example, in order to be able to eat freshly baked rice flour bread at 7:00 am the next morning, a bread making time of 1 hour and 43 minutes is preliminarily calculated at 9:00 pm the previous night, and the set time is set to 5:17 am. Next, in step S _2, the predetermined time K from 5:00 17 minutes the next morning set time am, for example, the set time 60 minutes before, the temperature of the cooking vessel 30 by actuating the temperature sensor in step S ₃ taking measurement. The predetermined time K is set in advance based on a later-described cooking vessel water temperature rise curve.

  This water temperature measurement is performed using the ambient temperature sensor 6a. In addition, a temperature sensor may be separately provided in the vicinity of the cooking vessel 30, and the measured value of this temperature sensor may be used as the water temperature.

Then, in step S _4, it calculates the preheating time in the preheating time calculation means. This preheating time calculating means uses a preheating heater of a predetermined capacity in advance and obtains a preheating time required for raising a predetermined amount of water to a predetermined water temperature by experiments. This time varies depending on the heater and the amount of water. For example, when a preheated heater of 430 W is used and 300 cc of water is heated from 9.9 ° C. to 33 ° C., the preheat time is as shown in Table 1 below. become.

この水温と予熱に掛かる時間とは、ほぼ正比例しており、この関係から容器水温上昇曲線Ｘを求めることができる。

The water temperature and the time required for preheating are almost directly proportional, and the container water temperature rise curve X can be obtained from this relationship.

Therefore, in step S _4, the measured temperature determines whether there on the water temperature rise curve X, when present on the curve, calculates the preheating time T ₀ from the curve X. When the measured temperature is not on the water temperature rise curve X, the temperature is measured by operating the temperature sensor 6a at a predetermined time interval.

Next, in steps S ₅ and S ₆ , the preheating heater is operated based on the calculated preheating heating time T ₀ . During this time, by operating the preheater, the water temperature in the cooking vessel is raised to a predetermined temperature of 32 ° C., and the timing of raising the temperature coincides with the set time of the timer from the water temperature rise curve X. because there, the timing timer is activated, initiated bread process at step S _7, a predetermined time, generally after 1 hour 43 minutes, i.e., at 7:00 bread step morning ends in step S _8. In this rice flour bread making process, when the timer is reserved, when the water temperature in the cooking container is lower than the predetermined value, the water temperature is raised to the predetermined value by the preheating control means, so mixing and kneading in the bread making process are sufficient. As a result, a good bread dough can be produced and the bread is made fluffy, which is also aesthetically pleasing.

(Ii) Rice flour bread (including gluten)
As a preparation for selecting this menu, a baking material made of rice flour as a main raw material and a predetermined amount of water is put into the cooking container 30. As the bread material, rice flour mixed with wheat flour (gluten), yeast or the like is used. When “rice flour bread (gluten-containing)” is selected, step B in FIG. 4 is selected, and in the automatic operation of the bread maker main body, a mixing step, a primary fermentation step, a kneading step, a shaped fermentation step, a baking step, and Then, a heat retaining step (not shown) is continuously performed.

  In the mixing step, the bread making ingredients are mixed by driving the motor 19 for 3 minutes and rotating the stirring blade 32. In this mixing step, the motor 19 is driven on and off at specific times. Thereby, since the stirring blade 32 rotates intermittently, the rotation speed per unit time is lower than that in the case of continuous rotation.

  In the primary fermentation step, the atmosphere temperature inside the baking tank 6 is kept at 25 ° C. by the baking heater 7 and left for 60 minutes. In the kneading process, the motor 19 is continuously driven for 10 minutes to rotate the stirring blade 32 to knead the bread-making material.

  In the forming fermentation process, the atmosphere temperature inside the baking tank 6 is maintained at 38 ° C. by the baking heater 7 and is allowed to stand for an appropriate time (in the range of 30 to 70 minutes, for example, 50 minutes). In the firing step, the atmosphere temperature inside the firing tank 6 is kept at 160 ° C. by the firing heater 7 and left for 55 minutes.

  In the heat retaining step, the ambient temperature inside the firing tank 6 is slowly lowered to 80 ° C. from the ambient temperature in the previous firing step. At this time, the firing heater 7 is controlled to be turned on and off for a maximum of 60 minutes.

This bread making can finish fermentation before water is discharged from rice flour, so you can make delicious rice flour bread and make rice flour bread in a short time, making rice flour bread easier. become.
(Iii) Wheat bread As a preparation, the user puts bread material into the cooking container 30 and selects the “flour bread” menu. When “flour bread” is selected in the menu display section 5b, the process C shown in FIG. 4 is selected by automatic operation, and the kneading process, primary fermentation process, degassing process, dough resting process, dough rounding process, molding A fermentation process, a baking process, and a heat retention process (not shown) are continuously performed.

  First, in the kneading process, the motor 19 is driven on / off at a predetermined time interval for 4 minutes, and then the motor 19 is continuously driven for 10 minutes to rotate the stirring blade 32 to knead the bread material. In the next primary fermentation step, the atmosphere temperature inside the baking tank 6 is kept at 32 ° C. by the baking heater 7 and left for 52 minutes. During this time, the fermentation of bread progresses, and the bread dough swells, and gas swells in the dough and swells.

  In the degassing step, the motor 19 is continuously driven for 10 seconds to rotate the stirring blade 32, thereby degassing the bread dough. In the dough resting step, the atmosphere temperature inside the baking tank 6 is kept at 32 ° C. by the baking heater 7 and left for 37 minutes. This dough resting process rests the dough that has been damaged during degassing and uniformly inflate the bread dough.

  In this dough rounding step, the dough is rounded by continuously driving the motor 19 for 8 seconds and rotating the stirring blade 32. As a result, the bread is baked in the form of a well-formed dough.

  In the forming fermentation step, the atmosphere temperature inside the baking tank 6 is maintained at 38 ° C. by the baking heater 7 and left for an appropriate time (in the range of 30 to 70 minutes, for example, 60 minutes). Thereby, fermentation becomes active and bread dough can fully swell. In the firing step, the atmosphere temperature inside the firing tank 6 is maintained at 160 ° C. by the firing heater 7 and left for 47 minutes. In the heat retaining step, the ambient temperature inside the firing tank 6 is slowly lowered to 80 ° C. from the ambient temperature in the previous firing step. At this time, the firing heater 7 is controlled to be turned on and off for a maximum of 60 minutes.

FIG. 1 is a longitudinal front view of a state where a cooking container is attached to an automatic bread maker according to one embodiment of the present invention, 2 is a plan view showing an operation display panel of the automatic bread maker shown in FIG. FIG. 3 is a control block diagram of the automatic bread maker shown in FIG. FIG. 4 is a flowchart for selecting a menu. FIG. 5 is a timer reservation bread making flowchart. FIG. 6 is an explanatory view for explaining a bread making process by timer reservation.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Automatic breadmaker 2 Breadmaker body 3 Case 4 Opening / closing lid 5 Operation display panel 6 Baking tank 7 Baking heater 20 Bread-making control means 30 Cooking container

Claims (2)

A cooking container into which a bread-making material consisting of a material to be cooked and water is charged;
A stirring means for containing the cooking container and stirring the baking ingredients, a heating means for the cooking containers, and a stirring means and heating means for controlling the mixing and baking to automatically perform the baking ingredients. A bread maker body having bread control means;
In an automatic bread maker comprising timer reservation means, preheating control means, and preheating time calculation means ,
The preheating control means includes a temperature measurement means and a heating means provided in the vicinity of the cooking container, and before starting the bread making control means at a time set by the timer reservation means, the temperature measurement means When the temperature of the water in the cooking vessel is measured as a measured value, and it is determined that the measured value is lower than the predetermined temperature , the temperature measuring means is measured by the heating means during the preheating time calculated by the preheating time calculating means. An automatic bread maker, which preheats the measured value to a predetermined temperature and starts the bread making control means at the time set by the timer reservation means to make bread. Even when the bread-making material is stirred by the stirring means, the temperature of the water in the cooking container is measured as a measured value of the temperature measuring means, and when it is determined that the measured value is lower than a predetermined temperature, the heating means , automatic bread of claim 1 in which the measured values of the temperature measuring means, characterized in that preheating to a predetermined temperature.

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