JP5167168B2 - Cooking food dough manufacturing method - Google Patents

Description

The present invention relates to a process for the production of cooking food dough eaten for example, by cooking the dough and the like.

  When cereal is ingested as food, it may be cooked and eaten as a grain (grain meal), or it may be cooked and eaten (powder meal) after soaking in powder. In the case of a powdered meal, it is common to mix powder and water, knead them, and then cook them after cooking them into a so-called “dough”. The dough may be mixed with seasoning ingredients (salt, sugar, chicken eggs, butter, shortening, etc.) or with foam-inducing materials such as dry yeast, raw yeast, natural yeast, guar gum, koji, baking powder. There is also.

  The dough thus prepared can be shaped by rolling, stretching, tearing, or cutting into a desired food product. In some cases, the shaped dough may be baked (bread, cake, pizza, etc.), fried (doughnuts, fried bread, etc.), steamed (rice buns, steamed bread, etc.) It is cooked by techniques such as boiling (such as udon, soba, spaghetti), stir-fry (such as fried noodles, dumplings), and boiled (such as suito, hoto).

  An example of a method for producing a cooked food dough can be found in Patent Document 1. Patent Document 1 relates to a method for producing bread dough, and functional starch solution obtained by pulverizing raw rice by lactic acid fermentation is added as a partial substitute for water during kneading and mixing of medium-type bread dough And dough preparation.

JP-A-9-51754

  By the way, when producing cooked food dough, it has been necessary to start from obtaining grain flour. In this regard, the present applicants have intensively studied, and by using grains that are in the form of grains (typically, for example, rice grains), the cooked food can be cooked without the need for milling. Invented a method of manufacturing dough. Regarding this, a patent application (Japanese Patent Application No. 2008-201506) has been filed previously.

  Here, an example of the method for producing a cooked food dough previously filed with a patent application will be introduced. The manufacturing method includes a step of allowing a predetermined amount of cereal grains and a predetermined amount of liquid to stand still in a mixed state to contain the liquid in the cereal grains (liquid absorption process), and A step of pulverizing grain grains by rotating a pulverizing blade in the mixture (grinding process), and a step of kneading dough raw material composed of a mixture of pulverized grain grains and liquid into dough (kneading step). .

  For example, when producing bread dough, yeast is introduced in the middle of the kneading process described above. Normally, yeast is active at around 30 ° C. For this reason, it is necessary to adjust the temperature of the dough before charging the yeast (which is in an incomplete state during the kneading process, which is also called the dough) to a temperature at which the yeast works actively. However, for example, due to temperature fluctuations caused by blade rotation in the pulverization process or kneading process, the dough temperature may deviate from an appropriate temperature for actively working the yeast. Temperature control is indispensable.

  Accordingly, an object of the present invention is to provide a method for producing a cooked food dough from a grain without passing through a milling step while performing simple temperature control. Another object of the present invention is to provide a dough producing apparatus to which such a cooked food dough producing method is applied.

In order to achieve the above object, the method for producing a cooked food dough according to the present invention comprises a liquid absorption step for absorbing cereal grains, and a pulverizing blade rotating in a mixture containing the cereal grains and liquid absorbed. A pulverizing step of pulverizing the cereal grains, and a kneading step of kneading the dough raw material made of a mixture containing the pulverized cereal grains and the liquid into a dough with a blade, and temperature control is started after the pulverizing step dough temperature from at least the middle of the kneading step by the temperature control is maintained at a constant temperature, the rotation of the grinding blade of the grinding process is characterized in that it is intermittently rotated.

  In the present specification, the material at the start of the kneading process is referred to as “dough material”, and the material that has approached the intended dough state as the kneading progresses is “dough” even in a semi-finished state. It is supposed to be called.

According to this structure, since it is the structure which knead | mixes dough using the mixture containing the grain grain and the liquid which were grind | pulverized at the grinding | pulverization process as dough raw material, a cooking food dough can be obtained without taking the effort of milling. And it is the structure which starts temperature control after a grinding | pulverization process, and is a structure which does not perform temperature control in a liquid absorption process and a grinding | pulverization process. For this reason, a cooked food dough can be produced with simple temperature control. Moreover, according to this structure, a grain can be effectively convected in a container by repeating rotation and a stop of a grinding | pulverization blade, and a grinding | pulverization efficiency can be improved.

  In the cooked food dough manufacturing method configured as described above, yeast may be added to the dough when the dough temperature is the constant temperature during the kneading step.

  According to this configuration, for example, yeast necessary for producing bread dough can be introduced into the dough at an appropriate temperature, and the dough can be produced while actively working.

  In the cooked food dough manufacturing method configured as described above, it is preferable that the kneading step is started almost simultaneously with the start of the temperature control.

  According to this configuration, the kneading process is started before the dough raw material reaches a constant temperature by temperature control, and the dough temperature is set to a constant temperature while performing the kneading process. For this reason, the kneading process can be performed without generating a waiting time after the pulverization process, and the time required for producing the cooked food dough can be shortened. In this configuration, it is preferable that yeast is introduced into the dough immediately after the dough temperature reaches the constant temperature. Thereby, useless time can be reduced and the cooked food dough can be manufactured more efficiently.

  In the cooked food dough manufacturing method configured as described above, gluten may be added to the dough material after the pulverization step.

  This configuration is particularly effective in the case where gluten cannot be obtained from cereal grains, for example, when rice grains are used as cereal grains, whereby a dough having a desired elasticity can be produced.

  In the cooked food dough manufacturing method configured as described above, a seasoning material may be added to the dough material after the pulverization step.

  According to this structure, the taste at the time of heat-cooking dough and using it for edible can be improved.

  In the cooked food dough manufacturing method having the above configuration, it is preferable that the liquid temperature is detected in the liquid absorption step, and the time of the liquid absorption step is changed according to the detected temperature.

  According to this configuration, even when the liquid temperature fluctuates depending on the season, it is possible to set the time required for the grain to absorb liquid (immersion time for immersing the grain in the liquid) to be an appropriate time. For this reason, it is hard to produce the defect in a grinding | pulverization process.

  Moreover, this invention is a dough manufacturing apparatus with which the cooking food dough manufacturing method of the said structure is applied.

  According to this configuration, the cooked food dough can be manufactured from the grain without passing through the milling process while performing simple temperature control, so that the dough manufacturing apparatus can be used at home.

  According to the present invention, it is possible to provide a method and an apparatus capable of producing a cooked food dough from a grain without passing through a milling process while performing simple temperature control, thereby expanding the possibility of cooking the grain.

Overall flowchart of the method for producing cooked food dough according to this embodiment Schematic graph showing the flow of the cooked food dough manufacturing method of the present embodiment The flowchart which shows the detail of the liquid absorption process contained in the heat cooking food dough manufacturing method of this embodiment. Table showing an example of the relationship between the liquid temperature and the immersion time in the liquid absorption process The flowchart which shows the detail of the grinding | pulverization process included in the heat cooking food dough manufacturing method of this embodiment. The flowchart which shows the detail of the kneading | mixing process contained in the heat cooking food dough manufacturing method of this embodiment. Sectional drawing which shows an example of the dough manufacturing apparatus with which the cooked food dough manufacturing method of this embodiment is applied

  Hereinafter, an embodiment of a cooked food dough manufacturing method and a dough manufacturing apparatus according to the present invention will be described with reference to FIGS. In the present embodiment, a case of bread dough will be described as an example of cooked food dough.

  FIG. 1 is an overall flowchart of the method for producing a cooked food dough according to the present embodiment. FIG. 2 is a schematic graph showing the flow of the cooked food dough manufacturing method of the present embodiment. FIG. 3 is a flowchart showing the details of the liquid absorption process included in the cooked food dough manufacturing method of the present embodiment. FIG. 4 is a table showing an example of the relationship between the liquid temperature and the immersion time in the liquid absorption process. FIG. 5 is a flowchart showing details of the crushing step included in the method for producing cooked food dough according to the present embodiment. FIG. 6 is a flowchart showing details of the kneading step included in the method for producing cooked food dough according to the present embodiment. FIG. 7 is a cross-sectional view showing an example of a dough manufacturing apparatus to which the cooked food dough manufacturing method of the present embodiment is applied.

  As shown in FIGS. 1 and 2, the cooked food dough manufacturing method of the present embodiment includes a liquid absorption process # 10, a pulverization process # 20, and a kneading process # 30, and the processes proceed in this order. It is done. Details of each step will be described below.

  First, the liquid absorption process # 10 whose flowchart is shown in FIG. 3 will be described. This liquid absorption step # 10 is a step aimed at making it easy to pulverize the grain to the core in the subsequent pulverization step # 20 by adding the liquid to the grain.

  Step # 11 weighs grains (rice grains are most readily available, but other grains such as wheat, barley, straw, buckwheat, buckwheat, corn, soybeans are also available) Place in a container. In step # 12, the liquid is weighed and a predetermined amount is put into a container. A common liquid is water, but it may be a liquid having a taste component such as broth or fruit juice. Moreover, you may contain alcohol. Note that the order of step # 11 and step # 12 may be interchanged.

  In step # 13, the mixture of cereal grains and liquid is left in the container. Step # 14 is executed almost simultaneously with the start of standing in step # 13. For example, the temperature of the liquid (liquid temperature) is detected using a thermometer. The liquid temperature may be measured by putting a thermometer directly into the liquid or may be measured indirectly via a container. The measurement of the liquid temperature is to take into consideration that the liquid absorption speed of the cereal grains varies depending on the liquid temperature, and to change the immersion time of the cereal grains in the liquid depending on the liquid temperature. In general, when the liquid temperature is high, the grain absorption rate tends to increase, and when the liquid temperature is low, the grain absorption rate tends to decrease.

  In step # 15, the time for immersing the grain in the liquid is determined based on the detected liquid temperature. The table shown in FIG. 4 is a setting example of the immersion time assuming that water is absorbed (liquid absorption) in the grain. Thus, by changing the immersion time depending on the water temperature (liquid temperature), for example, in the summer season, the cooked food dough can be manufactured in a short time. In addition, the production time of the cooked food dough becomes longer in the winter, but an appropriate water absorption time is provided, so that defects are less likely to occur in the subsequent pulverization step.

  In addition, in FIG. 4, 5-10 shows 5 degreeC or more and less than 10 degreeC, for example. The same applies to other temperature bands. Further, in FIG. 4, the liquid temperature is configured to give different immersion times at intervals of 5 ° C. However, for example, the immersion time may be given at finer temperature intervals or coarser temperature intervals. Further, the upper limit (35 ° C. in FIG. 4) and the lower limit (5 ° C. in FIG. 4) of the temperature may naturally be changed from those shown in FIG. Further, the liquid temperature detection timing is not limited to the configuration of the present embodiment, and for example, the liquid temperature may be measured immediately when the liquid is put in the container.

  In step # 16, time measurement is started so that the grain is immersed in the liquid for the determined immersion time. In Step # 17, it is checked whether or not the measurement time started in Step # 16 has passed the previously determined immersion time (scheduled immersion time). When the planned immersion time has elapsed, the liquid absorption step # 10 is terminated.

  Note that the pulverization blade may be rotated at the initial stage of the liquid absorption step # 10, and thereafter the pulverization blade may be intermittently rotated. If it does in this way, the surface of a grain can be damaged and the liquid absorption efficiency of grain can be raised.

  Next, pulverization step # 20 whose flowchart is shown in FIG. 5 will be described. This pulverization step # 20 is a step of making grain grains into a paste. In step # 21, the grains and liquid absorbed in the liquid absorption step # 10 are placed in a container. This liquid may be the same as the liquid previously used in the liquid absorption step, or may be different (including not only simply replacing the liquid but also replacing another type of liquid). In some cases, additives such as seasonings may be added to the container at this stage. In addition, when using the same container as the container used in the liquid absorption process # 10, this step # 21 is omitted, and after completion of the liquid absorption process # 10, the process proceeds to step # 22 described below. Good.

  In Step # 22, the rotation of the grinding blade is started in a mixture containing cereal grains and liquid (this mixture is also a mixture of cereal grains and liquid, and this form is in this embodiment). At the same time, time measurement is started. Since the pulverization is performed with the liquid soaked in the cereal grains, the cereal grains can be easily pulverized to the core.

  In step # 23, it is checked whether or not the rotation time of the grinding blade has passed 1 minute. When the rotation time of the pulverizing blade has passed 1 minute, the process proceeds to step # 24 to stop the rotation of the pulverizing blade. In step # 25, it is checked whether or not 17 minutes have elapsed since the start of time measurement in step # 22. If 17 minutes have elapsed since the start of time measurement, the pulverization step # 20 is terminated. On the other hand, if 17 minutes have not elapsed since the start of time measurement, the process proceeds to step # 26 to check whether or not 3 minutes have elapsed since the rotation of the grinding blade stopped. If 3 minutes have passed since the rotation stopped, the process proceeds to step # 27 to resume the rotation of the crushing blade, and returns to step # 23. Thereafter, the steps after step # 23 are repeated.

  The rotation control of the grinding blade will be described with reference to FIG. As shown in FIG. 2, the pulverizing blade performs intermittent rotation that repeatedly rotates (ON) and stops (OFF). In the present embodiment, intermittent rotation is performed by rotating for 1 minute and stopping for 3 minutes. However, this is only an example, and can be changed as appropriate. Further, the rotation of the pulverizing blade in the pulverization step does not necessarily have to be intermittent. However, intermittent rotation is preferable because grain grains can be effectively convected in the container and grinding efficiency can be improved.

  Next, the kneading process # 30 whose flowchart is shown in FIG. 6 will be described. This kneading step # 30 is a step of kneading the dough raw material into a dough with a kneading blade. Here, the dough raw material is a mixture containing the cereal grains (crushed cereal grains) crushed in the pulverization step # 20 and a liquid, and is in a paste form. As described above, in this specification, the material at the start of the kneading process is referred to as a “dough raw material”, and the material that has approached the intended dough state as the kneading progressed is “ It will be called “fabric”.

  In step # 31, the dough material is placed in a container. When the same container as that used in the pulverization process # 20 is used, this step # 31 may be omitted, and after the pulverization process # 20, the process may proceed to step # 32 described below. In step # 32, a predetermined amount of gluten is added to the dough material. At this time, seasoning materials such as salt, sugar and shortening are also introduced as necessary. In the present embodiment, the seasoning material is introduced.

  In step # 33, temperature control is started. As shown in FIG. 2, the temperature of the dough raw material is increased by the rotation of the pulverizing blade in the pulverizing step # 20 and is higher than a desired temperature (28 ° C. in this embodiment, which will be described later). When the kneading blade starts to rotate, the dough temperature rises with the rotation. For this reason, the temperature is controlled so as to be constant at a desired temperature.

  This temperature control is performed using a cooling means for cooling the container and a heating means for warming the container so as to be constant at a desired temperature. The temperature measurement method may be to directly measure the temperature of the dough (the dough material in the initial stage) or indirectly through a container. In addition, as a cooling means, the thing using water and ice, the thing using a Peltier device, etc. are mentioned, for example. Examples of the heating means include those using a heating wire and those using hot water.

  The temperature control in this embodiment has a strong meaning of lowering the temperature raised in the pulverization step # 20 and suppressing the temperature rise due to kneading, and basically cooling by the cooling means is the main.

  In step # 34, rotation of the kneading blade is started in the dough material, and time measurement for measuring the time from the start of kneading is started. In this embodiment, step # 34 is executed almost simultaneously with the start of temperature control in step # 33 as shown in FIG. By rotating the kneading blade, the dough ingredients are connected together and kneaded into a dough with a predetermined elasticity.

  In addition, although the rotation method of a kneading blade is not specifically limited, as shown in FIG. 2, in the present embodiment, the first half is intermittent rotation and the second half is continuous rotation. In the flowchart shown in FIG. 6, details regarding intermittent rotation of the kneading blade are omitted.

  In Step # 35, it is checked whether or not the temperature of the dough being kneaded (dough temperature) is 28 ° C. Since this embodiment is a method for producing bread dough, yeast such as dry yeast or fresh yeast is used as a foam-inducing material as described later. Yeast needs to be adjusted to a temperature that works actively because its function is reduced if it is not at an appropriate temperature. In general, about 30 ° C. is recommended as this temperature, and in this embodiment, the dough temperature is adjusted to 28 ° C. to make the yeast work actively.

  When the dough temperature is cooled to 28 ° C. by the temperature control, the process proceeds to step # 36 at that time. In step # 36, yeast (in this case, dry yeast) is added to the dough having a dough temperature of 28 ° C. In step # 37, it is checked how much time has passed since the dry yeast was added. When the predetermined time has elapsed, the process proceeds to step # 38 and the rotation of the kneading blade is completed. At this point, the dough is connected and integrated with the required elasticity.

  The finished dough is cooked in a stage that has undergone a fermentation process and a drying process. Further, the finished dough may be stored refrigerated or frozen and cooked at different times. In addition, it is possible to distribute the dough at each stage subjected to refrigeration storage and frozen storage processing as a product.

  Each of the above steps can be performed using a separate tool for each step, or the tools can be shared by a plurality of steps. Regarding the use of separate tools for each process, a bowl, bucket, tub, etc. are used in the liquid absorption process # 10, a mixer is used in the pulverization process # 20, and an automatic bread maker is used after the kneading process # 30. An example can be given.

  FIG. 7 shows a configuration example of an instrument shared by all of the liquid absorption process, the pulverization process, and the kneading process. The dough producing apparatus 100 in FIG. 7 is configured such that a container 120 is detachably attached on a main body 110 having a built-in electric motor 111 and a control board 112. The container 120 has a cup shape, and the upper surface opening is sealed with a lid 121. A blade 122 shared for crushing and kneading is disposed at the bottom center of the container 120.

  The blade 122 is coupled to the shaft of the electric motor 111 by a coupling 123 and is rotated by the electric motor 111. Surrounding the outer periphery of the container 120 is a heating means 124 and a cooling means 125. The heating means 124 can be constituted by an electric heater or an IH heater, and the cooling means 125 can be constituted by a cold water pipe or a Peltier element. The container 120 is preferably formed of a metal having good heat conduction. The main body 110 is provided with a temperature sensor 113 that measures the temperature of the container 120.

  When producing dough for bread from cereal grains, the dough producing apparatus 100 is used as follows. After removing the lid 121 and putting a predetermined amount of grains and a predetermined amount of liquid in the container 120, the lid 121 is fitted again, and the liquid absorption step # 10 is first executed. In this liquid absorption process # 10, the temperature of the liquid is detected using the temperature sensor 113, and the control board 112 determines the time of the liquid absorption process # 10 (the immersion time of the grains in the liquid) based on the detected liquid temperature. . Determination of the immersion time based on the liquid temperature is performed by storing a table as shown in FIG. 4 in advance in a memory (not shown). A notification sound may be emitted about the end of the liquid absorption process # 10.

  As described above, in the liquid absorption step # 10, the blade 122 may be intermittently rotated by the control of the control board 112 to damage the surface of the grain.

  When entering the crushing step # 20, the blade 122 is rotated at a high speed (may be intermittent rotation) to crush the grain. Thereby, the dough raw material which consists of a mixture of a pulverized grain and a liquid is formed. The start of the pulverization process # 20 may be started by pressing a start button after the liquid absorption process is completed, or may be automatically started.

  When the pulverization process # 20 is completed, the control substrate 112 causes the heating unit 124 and the cooling unit 125 to function appropriately based on the temperature detected by the temperature sensor 113, and the dough temperature becomes constant at a desired temperature (for example, 28 ° C.). Start the temperature control as follows. For example, the temperature control may be started by providing a temperature control start button, or may be automatically started by detecting the rotation of the blade 122.

  Moreover, when the crushing step # 20 is completed, the lid 121 is opened, and a predetermined amount of gluten and a predetermined amount of seasoning material as necessary are put into the dough raw material.

  Thereafter, the lid 121 is closed and the kneading step # 30 is started. In the kneading step # 30, the blade 122 is rotated at a low speed to knead the dough raw material, the gluten and the seasoning material added thereto, and knead the dough connected together. At the start of the kneading step # 30, the temperature is usually deviated from a desired temperature (for example, 28 ° C.). When the desired temperature is reached by temperature control, the lid 121 is opened, and a predetermined amount of foam-inducing material (for example, dry yeast) is put into the dough. In addition, it is good also as a structure which notifies that it became desired temperature by alerting sounds, such as a buzzer sound.

  When the foam-inducing material is introduced, the lid 121 is closed and the blade 122 is rotated at a low speed to knead the dough and the foam-inducing material to complete the dough. Thereafter, the dough is taken out from the container 120, or the dough is kept in the container 120, and the process waits for the 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 liquid absorption process # 10 to the kneading process # 30 in the same container 120, it is not necessary to transfer the contents to another container when moving from one process to another, You can save time. In addition, there is no problem that a part of the grain grains and dough raw material remains on the inner surface of the container used in the previous process and gradually decreases.

  In the dough manufacturing apparatus 100, the rotation direction of the blade 122 is changed in the pulverization process # 20 and the kneading process # 30. In the pulverization process # 20, the sharp edge on one side of the blade 122 hits the grain, and in the kneading process # 30, the blade It may be configured such that the non-pointed end face of 122 on the other side presses the dough material.

  Although the embodiments of the present invention have been described above, the scope of the present invention is not limited to these embodiments, and various modifications can be made without departing from the spirit of the invention.

  For example, in the embodiment described above, the temperature control and the kneading process are started simultaneously after the pulverization process. However, the present invention is not limited to this configuration. For example, after adjusting the dough raw material to a desired temperature by temperature control started after the pulverization step, the kneading step may be started. In this case, the dough temperature is maintained at a constant temperature from the start of the kneading process. However, the configuration of the present embodiment is preferable because it is time efficient.

  Moreover, in embodiment shown above, it was set as the structure which changes the immersion time to the liquid of the grain in a liquid absorption process with the temperature of a liquid. However, the present invention is not limited to this configuration. That is, the immersion time in the liquid absorption process may be a fixed time. However, in this case, it is preferable to set a longer immersion time (for example, set the immersion time longer, such as 50 minutes) in order to reduce the possibility of insufficient liquid absorption of the grain. For this reason, the configuration in which the immersion time is changed according to the liquid temperature as in the present embodiment is preferable in terms of time efficiency.

  Moreover, in embodiment shown above, it was set as the structure which adds gluten to dough raw material in manufacture of bread dough. However, a configuration in which gluten is not added may be used. In this case, for example, guar gum may be used instead of gluten.

  In addition, in the above-described embodiment, the case where the cooked food dough is bread dough has been described as an example. However, the scope of the present invention is not limited to bread dough, but widely applied to cooked food dough. Is possible.

  The present invention can be applied when producing a dough for cooked food, and is suitable for producing bread dough, for example.

# 10 Liquid absorption process # 20 Crushing process # 30 Kneading process 100 Dough production equipment 120 Container 122 Blade

Claims (7)

A liquid absorption process for absorbing the grains,
A pulverizing step of pulverizing the cereal grains by rotating a pulverizing blade in a mixture containing the absorbed cereal grains and liquid;
A kneading step of kneading a dough raw material made of a mixture containing the pulverized grains and the liquid and kneading the dough into a dough with a blade,
Temperature control is started after the pulverization step, the dough temperature is maintained at a constant temperature from at least the middle of the kneading step by the temperature control ,
The method for producing a cooked food dough, wherein the crushing blade is rotated intermittently in the crushing step .   The method for producing a cooked food dough according to claim 1, wherein yeast is added to the dough when the dough temperature is the constant temperature in the middle of the kneading step.   The cooked food dough manufacturing method according to claim 1 or 2, wherein the kneading step is started almost simultaneously with the start of the temperature control.   The method for producing a cooked food dough according to claim 3, wherein yeast is added to the dough immediately after the dough temperature reaches the constant temperature.   The method for producing a cooked food dough according to any one of claims 1 to 4, wherein gluten is added to the dough material after the pulverization step.   The method for producing a cooked food dough according to any one of claims 1 to 5, wherein a seasoning material is added to the dough material after the pulverization step.   The method for producing a cooked food dough according to any one of claims 1 to 6, wherein the liquid temperature is detected in the liquid absorption step, and the time of the liquid absorption step is changed according to the detected temperature.

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