JP5617871B2 - Automatic bread machine - Google Patents

Description

  The present invention relates to an automatic bread maker that can easily bake bread mainly in general households. The automatic bread maker automatically adjusts the degree of gelatinization of rice starch while heating raw rice to automatically make rice bread. About.

  Traditionally, bread making such as bread and confectionery requires yeast that is difficult to control temperature, and if you do not knead enough, you can not get a good workmanship and have relied on a commercial bread maker.

  For example, in the bread making process, first of all, water, wheat flour, salt, sugar, skim milk, shortening mix powder and dry yeast are put into the bread case without touching the water, A kneading process in which the ingredients are thoroughly mixed, a primary fermentation process in which the kneaded dough is rested, heated to about 25 to 32 degrees, fermented and swelled, and then the dough is kneaded for a short time in the dough. Degassing process for removing excess gas (bubbles), dough rounding process for molding without crushing the remaining gas in the dough, and then secondary fermentation in which the dough is rested for about 1 hour and fermented The process is composed of a process and a baking process after baking at 160 to 180 degrees, and these processes must be carried out in order.

  Therefore, an automatic bread maker has been developed that automatically executes various processes from kneading to baking of bread ingredients based on a microcomputer program, and an automatic bread maker that can easily bake bread at home. It has become widespread in the world (for example, see Patent Document 1).

  FIG. 10 is a cooking process diagram of raisins-containing bread of the automatic bread maker described in Patent Document 1.

  As shown in FIG. 10, a conventional automatic bread maker automatically executes various processes from kneading to baking on the basis of a microcomputer program. Can be baked.

  Moreover, the rice cooker with the bread making ability which was easy to handle at low cost was also considered (for example, refer patent document 2).

  FIG. 11: is sectional drawing which shows the state at the time of rice cooking of the rice cooker with the bread making ability described in patent document 2. As shown in FIG.

  As shown in FIG. 11, according to the rice cooker with bread-making function, the container 1 is detachably provided in the heating chamber 2, and the opening of the container 1 can be selectively closed by the inner lid 3. The kneading blade 4 is selectively rotated by a motor and a control unit. Therefore, the container 1 can be sealed and rice can be cooked by attaching the inner lid 3, and the kneading blade 4 can be rotated while the inner lid 3 is removed to make bread. Therefore, cooking and baking can be performed with the container 1 in common, which is advantageous in terms of cost. In addition, the container 1 can be removed from the heating chamber 2 to perform washing work, rice washing operation, and the like, and the kneading blade 4 and the motor can be connected to each other through the engaging portion simply by putting the container 1 into the heating chamber 2. Is easy to handle.

Furthermore, in recent years, rice consumption has been sluggish due to westernization of eating habits, changes in consumer preferences, etc., and efforts to prevent this slump and increase rice consumption have been promoted. ing. 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 to wheat flour bread, this rice flour bread has a high content of polysaccharides, provides a moist and pleasant feel and natural sweetness, and is less likely to be clogged in the throat like a candy. It has become popular among consumers because it provides a feeling of fullness, and rice flour bread that does not contain wheat flour has become a long-awaited food for consumers with wheat allergies.

  Therefore, in order to make rice flour bread more easily, there has been considered an apparatus for pulverizing rice at home as it is with an automatic bread maker without obtaining rice flour (see, for example, Patent Document 3). ).

  FIG. 12 is a cross-sectional view of a conventional dough producing device described in Patent Document 3, and FIG. 13 is an overall flowchart of a cooked food dough producing process.

  As shown in FIG. 13, the cooked food dough manufacturing method includes a pulverizing step # 20 in which a pulverizing blade is rotated in a mixture of a predetermined amount of cereal grains and a predetermined amount of liquid to pulverize the cereal grains, and the pulverized cereal grains And kneading step # 30 of kneading a dough raw material made of a mixture of liquid and kneaded into a dough with a blade.

  And when manufacturing the dough for bread from a grain grain, as shown in FIG. 12, the dough maker 11 is used as follows. After the lid 12 is removed and a predetermined amount of grains and a predetermined amount of liquid are placed in the container 13, the lid 12 is fitted again and the pre-grinding impregnation step # 10 is executed. During the pre-grinding impregnation step # 10, the container 13 is heated by the heating means 14 and the temperature of the liquid (in this case, water) is increased, so that the impregnation proceeds. If the blade 15 is rotated at the beginning of the impregnation step before pulverization, and the blade 15 is rotated occasionally thereafter to damage the surface of the grain, liquid absorption of the grain is promoted, and the impregnation can be completed quickly.

  When entering the crushing step # 20, the blade 15 is rotated at high speed to crush the grain. Thereby, the dough raw material which consists of a mixture of a ground grain and a liquid is formed. In the kneading step # 30, the blade 15 is rotated at a low speed to knead the dough raw materials and knead the dough connected together.

  The lid 12 is opened at the beginning of the kneading step # 30, and a predetermined amount of gluten and, if necessary, a predetermined amount of seasoning material are added to the dough raw material. The lid 12 is closed and the blade 15 is rotated at a low speed to knead the dough raw material and the gluten and seasoning material charged therein. In this process, the temperature of the dough rises. Therefore, when the foam-inducing material to be added later is dry yeast, the container 13 is cooled by the cooling means 16 at an appropriate timing to cool the dough inside. In both cases of cooling and heating, the temperature of the container 13 is monitored by the temperature sensor 17 so that an accurate temperature can be obtained.

  When it is time to charge the foam-inducing material, the lid 12 is opened and a predetermined amount of the foam-inducing material is charged into the fabric. The lid 12 is closed and the blade 15 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 13 or the dough is kept in the container 13 and the foaming of the dough proceeds. 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 pre-grinding impregnation step # 10 to the kneading step # 30 in the same container 13, it is not necessary to transfer the contents to another container when moving from one process to another. , 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.

JP 2002-360441 A JP 2008-18122 A JP 2010-35475 A

  However, the bread material used in Patent Document 1 is mainly made of wheat flour as the main ingredient, and in particular, it is not improved by using rice as a material, and Patent Document 2 has a rice cooking function. As in Reference 1, bread making is not improved using rice as a material.

  Furthermore, in Patent Document 3, as a method for producing a cooked food dough from cereal grains (specifically, rice grains) without going through a milling process so that rice flour bread can be made more easily without obtaining rice flour. The pulverizing blade 15 is rotated in a mixture of a predetermined amount of cereal grains and a predetermined amount of liquid so as to pulverize the cereal grains. However, the predetermined amount of cereal grains is crushed. As a result, there was a problem with pulverization.

  As a problem related to the pulverization, it takes a very long time to rotate the pulverization blade 15 in the liquid mixture to pulverize the cereal grains into fine grains. There was also a concern that the grain grains would be hesitant to grind the grains at night because there was a loud noise and vibration when the grains were crushed by rotating the.

  Further, by rotating the grinding blade 15 to grind the grains, factors that adversely affect the bread making performance such as a variation in the particle size distribution, an increase in the average particle size, and an increase in the rate of starch damage. There is a problem that there are many. In addition, after baking, the dough is baked in a state where the dough is clinging to the pulverizing blade 15, which makes it very difficult to take out the bread and deteriorates usability.

  The present invention solves the above-mentioned conventional problems, and can easily produce delicious bread using rice by adjusting the degree of gelatinization of rice starch and automatically preparing rice bread while heating raw rice. An object is to provide an automatic bread maker.

  In order to solve the above-described conventional problems, an automatic bread maker according to the present invention includes a container for storing a material to be cooked, a heating unit disposed around the container and heating the container, and a cover in the container. Stirring means for stirring the cooking material, temperature detecting means for directly or indirectly detecting the temperature of the material to be cooked, an operating unit for setting operating conditions, conditions set in the operating unit, and the temperature Control means for driving and controlling the heating means and the agitation means based on the temperature of the material to be cooked detected by the detecting means to automatically perform mixing to baking of the material to be cooked, and at least the food to be cooked A rice paste in which the gelatinization degree of the rice starch is adjusted so that the rice starch molecules absorbed in a part of the material is not heated and gelled by driving and controlling the heating means and the stirring means. To make Is obtained by at least the heating being controlled temperature is set enzymatic activity temperature, configured to have a rice bread process of manufacturing bread using the rice paste.

According to the above configuration, a rice paste is prepared by adjusting the degree of gelatinization of rice starch so that the rice starch molecules absorbed in a part of the cooking material are not changed into a gel state by heating including the enzyme activity temperature. Because it has a rice bread process to make bread using rice, it is not necessary to grind raw rice into rice flour in bread using rice as a cooking material, so that it can be quiet and reduce vibration Become. In addition, delicious bread using rice easily without worrying about adverse effects on bread-making performance, such as increased dispersion in particle size distribution, increased average particle size, and increased starch damage rate due to rice grinding. Will be able to.

  In particular, bread made from pulverized rice flour crushed by a pulverizing blade and other cooking materials that do not contain gluten such as rice flour does not use wheat, so it can be eaten by people who are allergic to wheat. However, compared to wheat, rice flour contains a large amount of water, does not have gluten, which is an element that causes wheat bread to swell, and is difficult to swell even if a gluten substitute is used. However, from rice kneading of bread ingredients to baking using the rice paste, the rice starch molecule was adjusted to a gelatinous degree so that all the water-absorbed rice starch molecules did not change into a gel state by heating including the enzyme activity temperature. By consistently performing these various processes in an automatic bread maker, it becomes possible to produce bread made from raw rice with a stable finish.

  By using rice whose gelatinization degree is adjusted so that all the water-absorbed rice starch molecules do not change into a gel by heating including the enzyme activation temperature, the rice grains can be sufficiently pasty even with conventional bread kneading blades The starch granules of the paste have a small variation in the particle size distribution, the average particle size is smaller than the crushed rice flour and wheat crushed by the grinding blade of a conventional bread maker, and the rate of starch damage is extremely high The water absorption is much smaller than wheat as well as the pulverized rice flour pulverized by the pulverizing blade of the conventional bread maker, so that it has a very good influence on the bread making performance. In addition, when gluten is not used, gelatinized starch contributes to the growth of bubbles during fermentation, thereby promoting the expansion of the dough. When gluten is used, gelatinized starch interacts with gluten. This forms a network and has a very good effect on the swelling and shape retention of the fabric.

  In addition, the enzyme activity temperature that produces sweetness and umami components of rice is adjusted while adjusting the gelatinization degree of rice starch, and the finished bread has a high maltose content due to its high maltose content. Natural sweetness can be obtained, and the amount of sugar used can be reduced, and even if it is eaten as it is, it can be eaten very deliciously, resulting in a long-lasting bread.

  And the rice bread process which produces the rice paste which adjusted the gelatinization degree of rice starch so that all the water-absorbed rice starch molecules may not change into a gel form by heating including enzyme activity temperature, and makes bread using the rice paste Since there is a process selection means to select, bread made using rice paste with adjusted gelatinization degree of rice starch and bread made in other processes such as conventional bread mainly made of flour, can be easily switched, Bread that suits the user's preference can be made easily.

  In particular, bread made using rice paste with the gelatinization degree of rice starch adjusted so that all the water-absorbed rice starch molecules do not change into a gel state by heating including the enzyme activity temperature is a conventional bread mainly made of wheat flour. Bread menus like bread and raisins, etc. can be made in common, and bread made with rice paste that has been adjusted to a degree of gelatinization of rice starch by the process selection means or conventional flour mainly The bread menu can be selected by selecting the bread, which makes it easy for the user to understand and provide a device with good operability.

The automatic bread maker of the present invention uses a rice paste prepared by adjusting the degree of gelatinization of rice starch so that the water-absorbed rice starch molecules are not changed into a gel by heating including the enzyme activation temperature. In the bread that uses rice as the cooking material, it is not necessary to grind the raw rice into rice flour, so it is possible to reduce the noise and vibration during bread making and automatically perform various processes from kneading to baking. By consistently using a bread maker, bread can be made using rice that has a stable finish.

  In addition, the enzyme activity temperature that produces sweetness and umami components of rice is adjusted while adjusting the gelatinization degree of rice starch, and the finished bread has a high maltose content due to its high maltose content. Natural sweetness is obtained, and it can be eaten very deliciously even if the amount of sugar used is reduced or eaten as it is.

Sectional drawing of the principal part of the automatic bread maker in the 1st Embodiment of this invention Control block diagram of automatic bread maker in the first embodiment of the present invention The example of a display of the operation part of the automatic bread maker in the 1st Embodiment of this invention Process diagram of conventional bread mainly composed of flour in the first embodiment of the present invention Process drawing of the bread created using the rice paste which adjusted the gelatinization degree of the rice starch in the 1st Embodiment of this invention The flowchart of the process of the bread created using the rice paste which adjusted the gelatinization degree of the rice starch in the 1st Embodiment of this invention Temperature sequence chart when adjusting the gelatinization temperature of rice starch The graph which showed the bread making performance using the rice paste which adjusted the gelatinization degree of the rice starch in the 1st Embodiment of this invention The graph which showed the bread-making performance of the bread produced using only the rice paste and dry yeast which adjusted the gelatinization degree of the rice starch in the 1st Embodiment of this invention Cooking process diagram of raisin bread with a conventional automatic bread maker Sectional drawing which shows the state at the time of rice cooking of the conventional rice cooker with bread-making ability Sectional view showing a conventional dough making machine General flowchart of conventional cooking process for cooking food dough

  1st invention is a container which accommodates a to-be-cooked material, a heating means which is arrange | positioned around the said container and heats the said container, a stirring means to stir the to-be-cooked material in the said container, and the said to-be-cooked material Temperature detecting means for directly or indirectly detecting the temperature, an operating section for setting operating conditions, conditions set by the operating section, and the temperature of the cooking material detected by the temperature detecting means And control means for automatically controlling the heating means and the stirring means from mixing to baking of the cooking material, and at least a portion of the rice starch molecules absorbed in the cooking material is heated. The rice paste is prepared by adjusting the degree of gelatinization of the rice starch so that it does not change into a gel by being heated and controlled by driving and controlling the stirring means and at least the temperature at which the heating is controlled. enzyme Sexual temperature is set to provide an automatic breadmaking apparatus having a rice bread process of manufacturing bread using the rice paste.

  According to this, a rice paste is prepared by adjusting the degree of gelatinization of the rice starch so that the rice starch molecules absorbed in a part of the cooked material are not changed into a gel state by heating including the enzyme activity temperature. Because it has a rice bread process to make bread using rice, it is not necessary to grind raw rice into rice flour in bread using rice as a cooking material, so that it can be quiet and reduce vibration Become. In addition, delicious bread using rice easily without worrying about adverse effects on bread-making performance, such as increased dispersion in particle size distribution, increased average particle size, and increased starch damage rate due to rice grinding. Will be able to.

In particular, bread made from pulverized rice flour crushed by a pulverizing blade and other cooking materials that do not contain gluten such as rice flour does not use wheat, so it can be eaten by people who are allergic to wheat. However, compared to wheat, rice flour contains a large amount of water, does not have gluten, which is an element that causes wheat bread to swell, and is difficult to swell even if a gluten substitute is used. However, from rice kneading of bread ingredients to baking using the rice paste, the rice starch molecule was adjusted to a gelatinous degree so that all the water-absorbed rice starch molecules did not change into a gel state by heating including the enzyme activity temperature. By consistently performing these various processes in an automatic bread maker, it becomes possible to produce bread made from raw rice with a stable finish.

  By using rice whose gelatinization degree is adjusted so that all the water-absorbed rice starch molecules do not change into a gel by heating including the enzyme activation temperature, the rice grains can be sufficiently pasty even with conventional bread kneading blades The starch granules of the paste have a small variation in the particle size distribution, the average particle size is smaller than the crushed rice flour and wheat crushed by the grinding blade of a conventional bread maker, and the rate of starch damage is extremely high The water absorption is much smaller than wheat as well as the pulverized rice flour pulverized by the pulverizing blade of the conventional bread maker, so that it has a very good influence on the bread making performance. In addition, when wheat gluten is not used, gelatinized starch contributes to the growth of bubbles during fermentation to promote the expansion of the dough. When wheat gluten is used, gelatinized starch interacts with wheat gluten. Working together, it forms a network and has a very good effect on the swelling and shape retention of the fabric.

  In addition, the enzyme activity temperature that produces sweetness and umami components of rice is adjusted while adjusting the gelatinization degree of rice starch, and the finished bread has a high maltose content due to its high maltose content. Natural sweetness can be obtained, and the amount of sugar used can be reduced, and even if it is eaten as it is, it can be eaten very deliciously, resulting in a long-lasting bread.

  In the second aspect of the invention, the operation unit of the first aspect of the invention has a setting for producing rice bread with a desired taste, and the rice starch and the aqueous solution in the container are heated at a constant temperature or a combination of two or more temperatures. By doing so, it is possible to arbitrarily adjust the temperature at the time of soaking the rice to suppress the sweetness of bread and to enhance the sweetness according to the user's preference.

  That is, a sugar-producing enzyme exists in rice, but the enzyme has different temperature dependence between the outer layer portion and the inner layer portion of rice. The optimum temperature of the enzyme group in the outer layer portion that is first affected by the temperature of the solution is 40 ° C., and the inner layer portion is 60 ° C. Therefore, in order to fully activate all the enzymes present in the outer layer part and the inner layer part, it is better to keep the solution at the time of immersion at different temperatures, and more by keeping these temperatures in order. Can be produced, and the sweetness after baking can be enhanced.

  When making rice paste, rice is cooked with two-stage temperature control, so that the amylase inherent in the rice acts on the surface and inner layers of the rice one after another, causing sufficient starch decomposition, and the sweetening component of rice Can be baked and sweet bread can be baked. Further, by maintaining the temperature during immersion at a low temperature or a high temperature, baking of bread with reduced sweetness is possible, and the bread can be baked into a desired sweetness.

  The third aspect of the invention is an automatic bread maker in which the material to be cooked according to the first or second aspect of the invention and the cooling means for cooling the vicinity of the container are provided. The temperature of the rice paste in which the degree of gelatinization of the rice starch is adjusted so that it does not change into a gel-like state is reduced to a temperature below the temperature at which the yeast kills.

From the time of making rice paste to the time of baking and making it into bread, the cooling means is actuated as appropriate so that when heating and adjusting the degree of gelatinization of rice starch, the heat does not kill the yeast. The time to cool the rice paste can be shortened. In other words, it is possible to adjust the temperature when bread is made from rice paste with adjusted starch degree of rice starch, improving the bread making performance of rice bread made from rice paste with adjusted starch degree of rice starch. To be able to.

  In particular, yeast that works to inflate bread stops its activity at 4 ° C or below and dies at 60 ° C or above, and re-fermented at a temperature that is just right for primary fermentation (27 ° C to 30 ° C). When finishing fermentation), it is fermented at a slightly higher temperature of 35 ° C. to 38 ° C., temperature control is required, and the rice immediately after the paste is made has a high temperature, so yeast cannot be introduced.

  Here, the cooling means is configured so that at least a portion of the cooked rice and water is put into the container and the rice starch molecules absorbed by the water are not changed into a gel by heating including the enzyme activity temperature. Operate during the period from the preparation of rice paste with adjusted gelatinization to the addition of yeast, and cooling until the temperature of rice paste with adjusted gelatinization of rice starch is below the temperature at which yeast is killed. Because it is configured as described above, the temperature of the rice paste with the gelatinization degree of rice starch adjusted can be quickly lowered to an appropriate temperature, and the bread-making property can be improved and the time required for bread-making can be shortened. It becomes like this.

  In the fourth aspect of the invention, in particular, after preparing wheat gluten and dry yeast as cooked materials of any one of the first to third aspects of the invention, and preparing a rice paste in which the degree of gelatinization of the rice starch is adjusted, By automatically adding dry yeast afterwards, it becomes possible to mix dry paste into the dough after rice paste and wheat gluten are evenly mixed, improving bread making performance and bread making The variation of the can be reduced.

  That is, when wheat gluten is added and mixed, the moisture contained in the rice paste moves to the wheat gluten, and a network (fibrous three-dimensional structure) of rice starch and wheat gluten is formed, thereby producing bread dough. Furthermore, when dry yeast is mixed evenly, dry yeast enters the network, and carbon dioxide generated by fermentation forms bubbles in the gaps of the network, thereby expanding the dough.

  In addition, when the wheat gluten is added, the temperature of the rice paste varies slightly, so the dry dough is added after stabilizing the dough in the process of forming a network of rice starch and wheat gluten. This makes the fermentation state very stable.

  5th invention has the process of producing bread, without adding wheat gluten, rice flour, and wheat flour especially as a to-be-cooked material of any one invention of 1-3, The gelatinization degree of the said rice starch is set. After preparing the adjusted rice paste, the dry yeast is automatically added so that the rice paste with no grain residue suitable for bread dough can be mixed evenly and then the dry yeast can be mixed into the dough. In a bread in which rice flour and wheat flour are not added and rice paste is automatically produced, unprecedented bread making performance can be ensured and variations in bread making can be reduced.

  In other words, the pasted starch and the non-gelatinized starch contained in the rice paste with the adjusted degree of gelatinization of rice starch are evenly mixed to form a base for bread dough that balances the elongation and strength of the dough. (A network of gelatinized starch and non-gelatinized starch) is produced. Furthermore, by mixing dry yeast evenly, dry yeast enters into the network of gelatinized starch and non-gelatinized starch, and carbon dioxide gas generated by fermentation forms bubbles in the gaps of the network and the dough swells. In the past, rotating the grinding blade to grind the rice grains to make a fine rice flour paste and adding rice flour etc. to it, the breadth and strength of the dough are insufficient, making bread making (especially swelling) sufficient It wasn't.

In addition, when the wheat gluten is added, the temperature of the rice paste varies slightly, so the dry dough is added after stabilizing the dough in the process of forming a network of rice starch and wheat gluten. This makes the fermentation state very stable.

  6th invention is the rice paste which adjusted the gelatinization degree of the rice starch so that the water-absorbed rice starch molecule | numerator of any one invention of any one of 1-5 may not be changed into a gel form by the heating which especially includes an enzyme activity temperature. Can be made into an easy-to-use automatic bread maker by making it from raw rice.

  In other words, if the user sets the rice, water and bread sub-materials, the bread maker automatically adjusts the gelatinization degree from the water absorption of the rice and produces the rice paste, so the user adjusts the gelatinization degree A very stable rice bread can be produced without the need for difficult work.

  7th invention is the rice paste which adjusted the gelatinization degree of the rice starch so that the water-absorbed rice starch molecule | numerator of any one invention of any one of 1-6 may not change into a gel form by the heating which especially includes an enzyme activity temperature The heating temperature at the time of preparing the rice cake is 50 to 80 ° C., so that the desired degree of gelatinization can be obtained according to the variety of rice, and the user can also select the degree of gelatinization for the same kind of rice. Tastes tailored to can be obtained.

  For example, when a rice species such as Koshihikari is selected, it is heated at 60 to 65 ° C., and the heating temperature is automatically set in the range of 50 ° C. to 80 ° C. according to the other selected rice species. Further, even if Koshihikari is heated at 70 ° C. for the same time, the degree of gelatinization increases, so that bread having a different texture and taste can be obtained, and bread can be made according to the user's preference.

  The eighth invention is an automatic bread maker in which the process selecting means for selecting the rice bread process of any one of the first to seventh inventions is arranged, so that the water-absorbed rice starch molecules have an enzyme activation temperature. The rice starch has a process selection means for selecting a rice bread process in which a rice paste is prepared by adjusting the degree of gelatinization of the rice starch so that it does not change into a gel state by heating, and the bread is made using the rice paste. Bread made using rice paste with adjusted degree of gelatinization and bread made in other processes, for example, conventional bread mainly made of flour, can be easily switched, and bread that suits the user's preference is easily made I can bread.

  In particular, bread produced using a rice paste in which the gelatinization degree of rice starch is adjusted so that all the water-absorbed rice starch molecules do not change into a gel state by heating including the enzyme activity temperature is a conventional bread mainly made of wheat flour. Bread menus like bread and raisins, etc. can be made in common, and bread made with rice paste that has been adjusted to a degree of gelatinization of rice starch by the process selection means or conventional flour mainly The bread menu can be selected by selecting the bread, which makes it easy for the user to understand and provide a device with good operability.

(Embodiment 1)
FIG. 1 is a cross-sectional view of an essential part of an automatic bread maker according to the first embodiment of the present invention, FIG. 2 is a control block diagram of the automatic bread maker according to the first embodiment of the present invention, and FIG. FIG. 4 is a process diagram of the conventional bread mainly made of flour in the first embodiment of the present invention, and FIG. 5 is the present invention. FIG. 6 is a process chart of a bread made using rice paste in which the gelatinization degree of rice starch is adjusted in the first embodiment of the present invention, FIG. 6 is an adjustment of the gelatinization degree of rice starch in the first embodiment of the present invention FIG. 8 is a rice paste in which the gelatinization degree of the rice starch is adjusted so that all the water-absorbed rice starch molecules are not changed into a gel by heating including the enzyme activity temperature. FIG. 9 is a graph showing the bread-making performance using rice. Is a graph showing the bread performance of bread prepared using only rice paste and dry yeast adjusting the gelatinization degree of rice starch as unchanged all gelled by heating comprising hydrogen activation temperature.

  As shown in FIGS. 1 and 2, the automatic bread maker in the present embodiment includes a baking chamber 22 provided inside the apparatus main body 21, and a container that is detachably stored in the baking chamber 22 and stores a material to be cooked. (Baking case) 23 is disposed. The container 23 is provided with a kneading blade 24 as a stirring means for stirring the material to be cooked, and the material to be cooked is stirred by the kneading blade 24 during breadmaking or when the gelatinization degree of rice starch is adjusted. Yes. In addition, an openable / closable outer lid 25 that covers the opening is provided on the upper part of the device main body 21, and is a heating means 26 that is located on the outer periphery of the lower container 23 in the baking chamber 22 and heats the container 23 from the outer peripheral portion. Is provided. And the temperature detection means 27 which detects the temperature of the container 23 by indirectly detecting the temperature of the cooking material is provided in contact with the container 23, and the temperature of the cooking material detected by the temperature detection means 27 is provided. Based on the above, the heating means 26 and the kneading blades 24 are driven and controlled by the control means 29 in a predetermined sequence corresponding to the setting content set by the operation unit 28 disposed on the upper part of the apparatus main body 21 to heat the cooking material. Alternatively, mixing to firing is automatically performed.

  In addition, in the outer lid 25 on the upper part of the apparatus main body 21, a yeast automatic feeder 30 for automatically feeding yeast, a powder automatic feeder 31 for feeding flour or the like, and an ingredient automatic for feeding ingredients A charging device 32 is provided, and a blower fan 34 is provided which is sucked from the suction port 33 located in the upper portion of the container 23 and provided in the baking chamber 22 and is discharged out of the device main body 21. Then, the blower fan 34 is appropriately operated in a predetermined sequence from the time when the rice paste having the gelatinized degree of rice starch is adjusted to the time when it is baked to make bread.

  The automatic powder feeder 31 is provided with a vibrator 35 so that the powder is hard to fall and hard to fall, so that the automatic powder feeder 31 is in contact with the automatic powder feeder 31 so as to easily drop the powder. Rice in the rice bread process is prepared by preparing a rice paste in which the degree of gelatinization of the rice starch is adjusted so that all the water-absorbed rice starch molecules do not change into a gel state by heating including the enzyme activation temperature, and then making bread using the rice paste When heating to adjust the gelatinization degree of starch, it is necessary to automatically add ingredients to be cooked such as wheat flour, fine powder or rice flour that cannot be cooked together at the appropriate timing. It is to be input.

  Furthermore, when the temperature of the material to be cooked detected by the temperature detecting means 27 is lower than a predetermined temperature due to the influence of the atmospheric temperature of the equipment, the heating means 26 heats the food and the detected food detected by the temperature detecting means 27. When the temperature of the cooking material is higher than a predetermined temperature, the cooking material is adjusted by the temperature detected by the temperature detecting means 27, such as shortening the fermentation time of the cooking material.

  Also, as shown in FIG. 3, the operation unit 28 has a conventional bread process mainly composed of wheat flour and the rice starch molecules so that the water-absorbed rice starch molecules are not changed into a gel by heating including the enzyme activity temperature. A process selection means 36 and a display unit 37 for selecting a rice bread process for preparing a rice paste in which the degree of gelatinization of starch is adjusted and producing bread using the rice paste are provided, and the display unit 37 is set for each process. The contents are displayed, and for example, a menu common to each process such as bread with bread such as bread and raisins and a single menu of the above processes are displayed and can be selected by the menu selection means 38.

  Further, the operation unit 28 produces a rice paste in which the gelatinization degree of the rice starch is adjusted so that all the absorbed rice starch molecules are not changed into a gel by heating including the enzyme activation temperature, and the rice paste is used to make a bread. The rice amount setting means 39 for setting the amount of rice used in the apparatus and the ratio selection means 40 for changing the content ratio of the rice in the finished bread are provided in the rice bread process for producing the rice. Based on the amount of rice set by the means 39 and the content ratio selected by the ratio selection means 40, the amount of the cooking material to be used other than rice is displayed on the display unit 37.

The operation unit 28 is provided with a start button 41 for starting a panning process, and starts the panning process under the above-described set conditions.

  Regarding the automatic bread maker configured as described above, creation of bread in each step will be described.

  First, regarding the conventional bread process mainly including flour, as shown in FIG. 4, the conventional bread process mainly including flour is first selected by the operation unit 28 (step 101), and the display unit 37 is displayed. For example, a common menu such as bread containing bread such as bread and raisins, or an individual menu of conventional bread mainly made of flour is displayed (step 102) and selected by the menu selection means 38 (step 103). Next, the amount of necessary ingredients is displayed on the display unit 37 based on the selected content (step 104), and the user confirms and sets ingredients such as flour and yeast to the device (step). 105) When the preparation is completed, the start button 41 is pressed to start bread-making of the device (step 106). The device drives and controls the heating unit 26 and the kneading blade 24 based on the temperature of the cooking material detected by the temperature detection unit 27 in a predetermined sequence corresponding to the setting content set by the operation unit 28. A conventional bread mainly made of flour is prepared by combining neri, nekase, fermentation, and baking (step 107). Here, a detailed description of the sequence of scouring, neglecting, fermentation, and baking is omitted.

  Next, a rice paste is prepared in which the gelatinization degree of the rice starch is adjusted so that the water-absorbed rice starch molecules are not controlled to be gelled by being controlled by driving the heating means and the stirring means. At least the enzyme controlled temperature is set as the temperature to be controlled by heating, and a typical rice bread process for producing bread using the rice paste will be described. First, as shown in FIG. Select a rice bread process in which rice paste is prepared by adjusting the degree of gelatinization of rice starch so that the rice starch molecules do not change into a gel state by heating, including the enzyme activity temperature, and bread is made using the rice paste. (Step 201) Next, the rice amount setting means 39 sets the amount of rice for adjusting the degree of gelatinization of the rice starch in the apparatus (Step 202), and the ratio selection means 40 To select the content of the rice comes up of bread (step 203). Next, on the display unit 37, for example, a common menu such as bread with bread or raisins is prepared, or a rice paste in which the degree of gelatinization of rice starch is adjusted, and the rice paste is used to prepare bread. Individual menus (taste of finished rice bread: sweet, moist, etc.) and rice varieties are displayed (step 204) and selected by menu selection means 38 (step 205). Next, the required amount of ingredients is displayed on the display unit 37 based on the selected contents (step 206), and the user confirms that a predetermined amount of water and rice is charged into the container 23 and that yeast is automatically added. The yeast 30 is placed in the vessel 30, flour such as gluten and flour is placed in the automatic flour feeder 31, and a predetermined amount of ingredients are set in the automatic feeder 32 (step 207). To start bread-making of the device (step 208). The device drives and controls the heating unit 26 and the kneading blade 24 based on the temperature of the cooking material detected by the temperature detection unit 27 in a predetermined sequence corresponding to the setting content set by the operation unit 28. A rice paste in which the gelatinization degree of rice starch is adjusted is prepared by combining the gelatinization degree of rice starch, grinding, battering, battering, fermentation, and baking, and bread is prepared using the rice paste (step 209). .

  Here, the gelatinization degree adjustment of rice starch (including maintaining enzyme activity temperature), grinding, scouring, skein, fermentation, and baked rice starch gelatinization degree adjustment and bread making flow, as shown in FIG. In step 211, the gelatinization degree of the rice starch is adjusted. At this time, the rice and water are slowly and intermittently stirred by the kneading blade 24, and the heating temperature for adjusting the gelatinization degree of the rice starch is the starch gelatinization temperature at which gelatinization of the raw rice starch begins. Heating is performed in the vicinity of the gelatinization temperature (for example, when a rice variety such as Koshihikari is selected, the heating temperature is automatically set in the range of 50 to 80 ° C. according to the selected rice species). It is.

  Next, a detailed sequence for adjusting the gelatinization degree of rice starch will be described. FIG. 7 (a) shows a temperature sequence diagram when adjusting the gelatinization temperature of rice starch. Based on the temperature of the rice and the solution detected by the temperature detection means 27, the heating means 26 and the kneading blade 24 are driven and controlled so that the temperature is as shown in FIG. First, after holding at 40 ° C. for 10 minutes, the amount of electric power to the heating means 26 is increased to bring the pan bottom temperature to 60 ° C. And it hold | maintains at 60 degreeC for further 10 minutes. The following effects can be acquired by holding | maintaining the immersion conditions at the time of gelatinization degree adjustment of rice starch in such a two-step temperature range.

  That is, a sugar-producing enzyme exists in rice, but the enzyme has different temperature dependence between the outer layer portion and the inner layer portion of rice. The optimum temperature of the enzyme group in the outer layer portion that is first affected by the temperature of the solution is 40 ° C., and the inner layer portion is 60 ° C. Therefore, in order to fully activate all the enzymes present in the outer layer part and the inner layer part, it is better to keep the solution at the time of immersion at different temperatures, and more by keeping these temperatures in order. Can be produced, and the sweetness after baking can be enhanced.

  When making rice paste, rice is cooked with two-stage temperature control, so that the amylase inherent in the rice acts on the surface and inner layers of the rice one after another, causing sufficient starch decomposition, and the sweetening component of rice Can be baked and sweet bread can be baked. Further, by maintaining the temperature during immersion at a low temperature or a high temperature, baking of bread with reduced sweetness is possible, and the bread can be baked into a desired sweetness.

  On the other hand, when sweetness “weak” is selected at the time of menu selection (step 204), as shown in FIG. 7B, the temperature of the rice and the solution at the time of immersion in the gelatinization temperature adjustment of rice starch is 30 ° C. The control means 29 controls the heating means 26 so as to hold it in the vicinity for 20 minutes. By maintaining at such a temperature, the sugar-producing enzyme of rice becomes less active, and the production of sugar is suppressed and the sweetness at the end of bread making is reduced.

  Moreover, when sweetness "medium" is selected at the time of gelatinization temperature adjustment of rice starch, as shown in FIG.7 (c), it is a control means to hold | maintain the pot temperature at the time of the initial stage of rice cooking at 60 degreeC vicinity for 20 minutes. 29 controls the heating means 26. By maintaining at such a temperature, the sugar-producing enzyme in the outer layer portion of rice whose enzyme temperature is 40 ° C. becomes less active, and when water is absorbed from the surface layer portion into the inner portion, (Temperature 60 ° C.) is activated to generate sugar. By producing sugar only in the inner layer of the rice, the sweetness is stronger than “weak”, and the bread has an intermediate sweetness that is less than “strong”.

  Further, during the adjustment of the gelatinization degree of the rice starch, the air blowing fan 34 is operated so that the high-temperature air containing the steam during the adjustment of the gelatinization degree of the rice starch in the baking chamber 22 above the container 23 It is designed to be discharged out of the device body 21.

  Then, when the heating including the enzyme activation temperature for adjusting the degree of gelatinization of rice starch is completed, it is crushed by the kneading blade 24 in step 212, and flour such as flour is charged from the automatic flour feeder 31 in step 213. The rice paste kneaded at 214 to adjust the gelatinization degree of the rice starch and the flour such as wheat flour are mixed, and the blower fan 34 is operated between the step 212 and the step 214 so that the baking chamber at the upper part of the container 23 is operated. The high temperature air containing the steam of the rice paste in 22 is discharged out of the device main body 21 so that the rice paste whose degree of gelatinization of rice starch is adjusted is cooled to the most active temperature of yeast. It has become. It should be noted that when a flour product such as flour in step 213 is charged, the operation of the blower fan 34 is stopped so that the flour product such as flour does not enter the suction port 33 of the blower fan 34.

  Next, in step 215, yeast is automatically charged by the yeast automatic feeder 30 and, in step 216, ingredients such as raisins are introduced in the automatic ingredient feeder 32. In step 217, the third kneading is performed. In Step 218, the mixture of the rice paste and the flour such as wheat flour whose degree of gelatinization of the rice starch has been adjusted is crushed and then baked in Step 219. Further, at this time, between step 217 and step 218, the blower fan 34 is operated to discharge the high-temperature air containing the moisture of the bread dough in the baking chamber 22 above the container 23 to the outside of the device main body 21. The water content of the dough during baking is finely adjusted. When the ingredients such as yeast in step 215 and raisins in step 216 are added, the operation of the blower fan 34 is stopped so that the ingredients such as yeast and raisins do not enter the suction port 33 of the blower fan 34. is there.

  When it is baked in step 220, it is completed, and is taken out from the container 23 and completed.

  And the bread made using the rice paste prepared by making a rice paste adjusted the gelatinization degree of the rice starch so that the above-mentioned water-absorbed rice starch molecules are not changed into a gel by heating including the enzyme activity temperature, Although it depends on the ratio of flour and gluten to be added, according to the experiment, if the ratio of rice and flour is up to about 50%, it is almost the same as that produced in the conventional bread process mainly consisting of flour. An equivalent bulge was obtained, and with a moist feel, sweetness was felt and it was more delicious.

  FIG. 8 is a graph showing the bread-making performance using a rice paste in which the gelatinization degree of rice starch is adjusted so that all the water-absorbed rice starch molecules are not changed into a gel by heating including the enzyme activity temperature.

  As shown in FIG. 8, when the gelatinization degree of the rice starch was about 20% to 40%, the swelling and taste were good. This is because when the degree of gelatinization is small, the moist feel and the sweetness derived from the polysaccharide are low, and when the degree of gelatinization is large, the pasty starch hinders the swelling of the dough and deteriorates the bread-making property. It is.

  Then, at least a portion of the cooked material and raw rice and water are added to the container 23 to prepare a rice paste whose degree of gelatinization has been adjusted, and the remainder of the cooked material is poured into the container 23 to create bread. Since it does in this way, since it is not necessary to grind | pulverize rice into rice flour, noise reduction can be achieved. Also, you can easily make delicious bread using rice without worrying that the starch of rice grains caused by pulverization of rice will be damaged and the swelling will be worse.

  Furthermore, since the rice starch molecules that have been adjusted in the gelatinization degree of the rice starch are prepared so that the rice starch molecules absorbed by the device do not change into a gel state by heating including the enzyme activity temperature, and the rice paste is used as a cooking material. In addition, it is not necessary to prepare a rice paste in which the degree of gelatinization of rice starch is adjusted, and a bread containing rice as a main material can be easily produced.

Here, if you try to use rice that has been cooked in advance, the state of storage, for example, when wrapped and refrigerated, when thawed frozen, when left at room temperature, etc. In rice cooker performance variation, rice cooking setting conditions such as quick cooking, etc., the amount of water contained in the rice changes, and when bread is baked, the amount of moisture does not swell well, or it becomes sticky. There is also a worry that. For example, the amount of water contained in rice is generally about 60%, about 85% for rice crackers, about 90% for rice cakes, about 40-45% for rice cakes, and about 45-48% for red rice. There are various changes, and if this is left in the atmosphere or if it is frozen, there is a concern that moisture will fly off and the amount of moisture will vary. In particular, if the amount of water contained in the rice is cooled and the amount of water is about the same as that of red rice, the amount of the dried solder is 145 g for 160 g of rice, and the amount of water is reduced by 15 g. Moreover, if rice corresponding to 160 g of rice is cooked with an excessive amount of water, for example, if it is increased by 10%, rice becomes 170 g and the amount of water increases by 15 g. And, if 200g of rice is used in the recipe, the moisture content of dried rice is about 62g, the moisture content of about 10% is about 82g, and the moisture content changes greatly by 20g. If the bread was made under the same conditions, there was a concern that the bulge would worsen, that the kneading was insufficient and that the bread would be uneven, and that the bread would be poor.

  However, a rice paste in which the degree of gelatinization of the rice starch is adjusted so that the rice starch molecules that have absorbed water by adding at least raw rice and water as part of the cooked material will not change into a gel state by heating including the enzyme activity temperature. In the prepared one, the remainder of the cooking material is put into the container 23 to make bread, so that the rice paste prepared under the conditions for adjusting the degree of gelatinization of rice starch suitable for bread making is obtained and finished. Makes bread made from stable rice.

  The rice paste described above may be a rice cake with a high water content, a rice cake with a low water content, or a water content similar to that of ordinary rice. What is necessary is just to use it so that it may become quantity.

  Furthermore, a rice paste in which the degree of gelatinization of the rice starch is adjusted so that all the water-absorbed rice starch molecules do not change into a gel state by heating including the enzyme activation temperature is prepared, and in the bread using only the rice paste and dry yeast Can be eaten by people who are allergic to wheat because it does not use wheat, but rice flour contains more water than wheat and does not have gluten, which is an element that makes wheat bread swell. Because it is difficult to swell even if the product is used, it is difficult to make kneading and moisture content, and it is made from rice that has a stable finish by consistently performing various processes from kneading of bread ingredients to baking with an automatic bread maker. Bread can be made.

  FIG. 9 shows the bread-making performance of a bread made using only rice paste and dry yeast in which the gelatinization degree of rice starch is adjusted so that all the water-absorbed rice starch molecules are not changed into a gel by heating including the enzyme activity temperature. It is the shown graph.

  As shown in FIG. 1. a method of pulverizing rice grains by rotating a conventional pulverizing blade; 2. a conventional method using commercially available rice flour; Compared with the method of the present invention that uses rice paste that has been adjusted to gelatinize the rice starch and treated with enzyme activity, the method of the present invention exceeds both “bulge” and “taste” compared to the conventional method. I understand. This is the base of bread dough that balances the elongation and strength of the dough by uniformly mixing the gelatinized starch and the non-gelatinized starch contained in the rice paste with adjusted gelatinization degree of rice starch The state (network of gelatinized starch and non-gelatinized starch) is produced, and by mixing dry yeast evenly, dry yeast enters the network of gelatinized starch and non-gelatinized starch, and carbon dioxide produced by fermentation is This is because bubbles are formed in the gaps of the network and the fabric is sufficiently expanded. In addition, sugar producing enzyme exists in rice, but the enzyme has different temperature dependence between the outer layer and the inner layer of rice. The optimum temperature of the enzyme group in the outer layer portion that is first affected by the temperature of the solution is 40 ° C., and the inner layer portion is 60 ° C. Therefore, when cooking rice paste with two-stage temperature control when cooking rice paste, the amylase inherent in the rice acts on the surface and inner layers of the rice one after another, causing sufficient starch decomposition, A sweet component can be produced, and a sweet bread can be baked. In addition, the generation of sugars can improve the shelf life of bread.

  In the conventional method, the milling blade was rotated to pulverize the rice grains to make a fine rice flour paste, and rice flour was added to it, so the breading properties (especially swelling) due to the lack of elongation and strength of the dough Is not enough. Further, when the rice is heated and the pulverizing blade is rotated, the viscosity becomes high and the blade cannot be rotated. Therefore, the temperature cannot be raised and the sweet bread cannot be baked.

  And the rice starch gelatinized degree was adjusted so that the rice starch molecule which absorbed a part of raw rice and water of the cooking material into the container 23, and absorbed the water did not change into a gel by heating including the enzyme activity temperature. The process of creating the paste by putting the remainder of the material to be cooked into the container 23 to produce the paste, the process of creating bread using the material to be cooked mainly of flour, and the material to be cooked in the container 23 A rice paste prepared by adjusting the degree of gelatinization of the rice starch so that the rice starch molecules absorbed by the addition of some raw rice and water are not changed into a gel by heating including the enzyme activity temperature, Since it has the selection means 37 which selects the process of creating the bread | pan which does not contain gluten using the to-be-cooked material which does not contain gluten in the remainder of a cooking material, the user can select the bread created at each process easily, Hand the bread that suits the user's preference It will be able to bread to.

  In particular, the bread prepared in each step can be used for bread menus such as bread and raisins that are common to conventional bread mainly made of wheat flour. The bread menu can be selected by selecting whether the bread is made using the rice paste adjusted for the past or the conventional bread mainly made of flour so that it is easy for the user to understand and provide equipment with good operability. become.

  Furthermore, rice whose gelatinized degree is adjusted so that a portion of raw rice and water to be cooked are put into the container 23 and the rice starch molecules absorbed by the water including the enzyme activity temperature are not changed into a gel by heating including the enzyme activity temperature. When preparing the paste, it is configured to stir the material to be cooked with the kneading blade 24, so by stirring in the state of raw rice and water, the water absorption of the raw rice can be made uniform quickly, In addition, by stirring during heating to adjust the gelatinization degree of rice starch, the temperature distribution can be averaged, and further mixed to be suitable for kneading during bread making, and suitable for bread making It is possible to shorten the time for adjusting the gelatinization degree of rice starch under the above-mentioned conditions, and to smoothly shift to the next step of grinding, so that the grinding time can be shortened.

  In addition, rice whose gelatinized degree is adjusted so that the rice starch molecules that have been absorbed by adding a portion of raw rice and water to be cooked into the container 23 are not changed into a gel by heating including the enzyme activity temperature. Starch gelatinization temperature at which gelatinization of raw rice starch begins when making paste (when rice variety such as Koshihikari in the vicinity of gelatinization temperature is selected, it should match the selected rice variety. The heating temperature is automatically set in the range of 50 ° C. to 80 ° C.), so that the amount of heating at the time of adjusting the gelatinization degree of rice starch can be reduced, and the rise in the body temperature of the equipment is suppressed. It will be possible. And although cooling is required, it becomes possible to easily store the yeast used at the time of bread making in the body of the equipment, and is also necessary when the gelatinization degree of rice starch is adjusted to bread making. The cooling period can be shortened. Here, the yeast used at the time of baking is most active at a temperature of 27 to 36 ° C., and die at 60 ° C. or higher. Therefore, during baking, before the bread is baked, that is, storage and kneading of the yeast. The fermentation period must be at least near room temperature, and by reducing the amount of heating when adjusting the gelatinization degree of rice starch, it is easy to cool and store yeast and simplify the means for cooling yeast. This makes it possible to easily control the temperature of yeast, and to produce bread made from rice in which the degree of gelatinization of rice starch having a stable finish is adjusted.

  In this way, the heating time is shortened because the combination of stirring during heating to adjust the gelatinization degree of rice starch and heating to adjust the gelatinization degree of rice starch in the vicinity of the gelatinization temperature is combined. Can be achieved.

Moreover, since the ventilation fan 34 which cools the to-be-cooked material or the container 23 vicinity is arrange | positioned, it is appropriate from the time of making the rice paste which adjusted the gelatinization degree of rice starch to baking and making it into bread. By operating the blower fan 34, a rice paste in which the gelatinization degree of the rice starch is adjusted is prepared. The time for cooling can be shortened. That is, it is possible to adjust the temperature when bread is made from the rice paste whose degree of gelatinization of the rice starch is adjusted, and the bread making performance of bread made from rice can be improved.

  In particular, yeast that works to inflate bread stops its activity at 4 ° C or below and dies at 60 ° C or above, and re-fermented at a temperature that is just right for primary fermentation (27 ° C to 30 ° C). When finishing fermenting), it is fermented at a slightly higher temperature of 35 ° C. to 38 ° C., temperature control is necessary, and the rice paste immediately after adjusting the gelatinization degree of rice starch is high in temperature. Cannot be thrown in.

  Here, the blower fan 34 produces at least a portion of the cooked rice and water into the container 23 and prepares a rice paste in which the degree of gelatinization of the rice starch is adjusted, and then adds yeast. The rice paste is adjusted so that the temperature of the rice paste is adjusted until the temperature of the rice starch is less than the temperature at which the yeast kills. Can be quickly lowered to an appropriate temperature, improving the bread-making property and shortening the time required for bread-making.

  Further, since the blower fan 34 is constituted by the blower fan 34 that is located at the upper part of the container 23 and is sucked from the suction port 33 disposed in the baking chamber 22 and discharged out of the apparatus main body 21, The temperature at the time of bread-making from the rice paste which adjusted the gelatinization degree of the rice starch which can remove the water | moisture content which arises from the to-be-cooked material in the container 23 simultaneously while discharging | emitting efficiently the heated container 23 and the vicinity. It will be possible to adjust and adjust moisture.

  For example, from the time of preparing rice paste in which the degree of gelatinization of rice starch is adjusted to the time of baking to make bread, the blower 34 is operated as appropriate so that the degree of gelatinization of rice starch is adjusted during heating. To prevent the yeast from being killed by heat, etc., to shorten the time to cool the rice paste adjusted for gelatinization degree of rice starch, or to promote moisture evaporation of rice paste adjusted for gelatinization degree of rice starch It will be possible. In other words, it is possible to adjust the temperature and moisture when bread is made from rice paste with the gelatinization degree of rice starch adjusted, and to improve the bread making performance of bread made from rice. .

  It should be noted that the suction port 33 has a wire mesh or a screen to prevent foreign substances such as rice paste from entering from the surroundings, such as when a part of the cooking material is splashed and scattered when the cooking material is stirred by the stirring means. It is better to provide a shielding structure such as punching, and a detour may be provided by arranging a lower shielding plate arranged so as to cover from the lower side inside an upper shielding plate arranged so as to cover from above. .

  Then, the raw rice and water are added to adjust the gelatinization degree of the rice starch, and the heat at the time of heating rises to the upper part of the container 23 and becomes a high temperature until the rest of the cooking material such as yeast is added. There is a concern that yeast and the like may deteriorate or die, but at least part of the cooked material is put into the container 23 and raw rice and water are added to prepare a rice paste in which the gelatinization degree of rice starch is adjusted. Alternatively, since the entire period is activated, the container 23 heated by the heating means and the vicinity thereof are cooled, and as a result, it is possible to prevent deterioration of yeast or the like.

  And because it is configured to operate during part or all of the period of grinding, battering, fermentation, mashing, and baking in the process of making bread, it can be adjusted finely with the heating means At the same time, excess moisture in the bread dough is evaporated during the process of making bread so that the moisture can be adjusted.

Here, the starch grains of rice are very small, and the grain size is about one-seventh that of wheat starch, so it has a large surface area and a high water absorption rate. Because it is necessary to absorb, when using rice compared to wheat flour only, dough with a high water content will be created. However, dough with too much moisture does not become sponge-like even after fermentation, but becomes a dumpling shape. Even if baked, it does not bulge easily and deforms, and there is a concern that it may become sticky bread. By actuating and positively evaporating excess water in the bread dough, the water content can be adjusted and the bread-making property can be improved.

  In the present embodiment, during the adjustment of the degree of gelatinization of the rice starch, the blower fan 34 is operated to include steam for adjusting the degree of gelatinization of the rice starch in the baking chamber 22 at the top of the container 23. The high-temperature air is exhausted to the outside of the device main body 21, but this is because the blower fan 34 may not be operated during a period of low temperature at the beginning of heating the container 23 with heating means, Moreover, you may make it adjust operation states, such as on / off of the ventilation fan 34, and capability, according to the temperature of a to-be-cooked material, the container 23, or yeast.

  In addition, when preparing a rice paste in which the degree of gelatinization of the rice starch is adjusted so that all the water-absorbed rice starch molecules do not change into a gel state by heating, and using the rice paste as a cooking material, The bread of the bread is less than the case of making the bread using the cooked material mainly composed of the rice, and the bread of the container 23 is created by adjusting the amount of the prepared rice paste and the cooked material. If the volume of the bread is small and does not reach the upper part of the container 23, the way of heat transfer to the upper surface of the bread during baking is inevitably insufficient. Therefore, the second heating means 26 for heating the top surface of the bread formed above the container 23 is disposed, or a reflector for reflecting the heat of the heating means 26 is disposed above the container 23. Also good.

  According to this, even when the bread bulge is not sufficient, in addition to heating from the side surface of the container 23, it is heated from above the container 23. Unevenness is reduced.

  As described above, the automatic bread maker of the present invention is not limited to the configuration shown in the above embodiment, and can be applied to various forms, and cannot produce a conventional bread mainly made of flour. Can make rice paste with adjusted degree of gelatinization of rice starch and make bread using the rice paste as cooking material, and can also make conventional bread mainly made of wheat flour and adjust the degree of gelatinization of rice starch The present invention includes various forms within the technical scope of the present invention, such as an apparatus capable of producing a rice paste and making bread using the rice paste as a material to be cooked.

22 firing chamber 23 container 24 kneading blade (stirring means)
26 Heating means 27 Temperature detecting means 29 Control means 33 Suction port 34 Blower fan (cooling means)

Claims (8)

A container for containing the cooking material;
Heating means disposed around the container and heating the container;
Stirring means for stirring the material to be cooked in the container;
Temperature detecting means for directly or indirectly detecting the temperature of the cooking material;
An operation unit for setting operation conditions;
Based on the conditions set by the operation unit and the temperature of the cooking material detected by the temperature detection device, the heating means and the stirring means are driven and controlled automatically from mixing to baking of the cooking material. Control means for performing
The degree of gelatinization of rice starch is adjusted so that at least a portion of the rice starch molecules absorbed in the material to be cooked is heated and controlled by driving and controlling the heating means and the stirring means. An automatic bread maker having a rice bread process for producing bread using the rice paste, wherein at least the temperature controlled for heating is set to an enzyme activation temperature. 2. The automatic operation according to claim 1, wherein the operation unit has a setting for producing rice bread with a desired taste, and the rice starch and the aqueous solution in the container are heated at a constant temperature or a combination of two or more temperatures. Baking machine. The automatic bread maker according to claim 1 or 2, further comprising a cooling means for cooling the cooking material and the vicinity of the container. Wheat gluten and dry yeast were used as the ingredients to be cooked, and after preparing a rice paste in which the gelatinization degree of the rice starch was adjusted, wheat gluten was first automatically added, and then dry yeast was automatically added. The automatic bread maker according to any one of claims 1 to 3. It has a step of preparing bread without adding wheat gluten, rice flour and wheat flour as the material to be cooked, and after preparing a rice paste in which the gelatinization degree of the rice starch is adjusted, dry yeast is automatically added The automatic bread maker according to any one of claims 1 to 3. The rice paste in which the gelatinization degree of the rice starch is adjusted so that all the water-absorbed rice starch molecules do not change into a gel state by heating is prepared from raw rice. Automatic bread maker. The heating temperature at the time of producing the rice paste which adjusted the gelatinization degree of the rice starch so that all the water-absorbed rice starch molecules may not change into a gel form by heating was 50 to 80 degreeC. The automatic bread maker according to any one of the above. The automatic bread maker according to any one of claims 1 to 7, wherein a process selection means for selecting the rice bread process is disposed in the operation unit.