JP5810278B2 - Automatic bread machine - Google Patents

Description

  BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an automatic bread maker that can easily bake bread mainly in general households, and relates to an automatic bread maker that automatically cooks rice bread by adjusting the degree of gelatinization while heating raw rice. .

  Traditionally, bread making such as bread and confectionery requires yeast that is difficult to control temperature, and if you don't knead enough, you can't get good results and rely 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. 15 is a cooking process diagram of a raisin-filled bread of the automatic bread maker described in Patent Document 1.

  As shown in FIG. 15, the conventional automatic bread maker automatically executes various processes from kneading to baking of the bread material based on 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. 16: 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. 16, 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. 17 is a cross-sectional view of a conventional dough producing device described in Patent Document 3, and FIG. 18 is an overall flowchart of a cooked food dough producing process.

  As shown in FIG. 18, 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 dough for bread from a grain, as shown in FIG. 17, 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 in a device that automatically prepares rice bread by heating the raw rice while adjusting the degree of gelatinization of the rice, the silent sound when the rice paste is prepared by the cutting kneading means An object of the present invention is to provide an automatic bread maker that can reduce the vibration and vibration and prevent the solution from jumping, has excellent dough kneading performance, and can easily produce delicious bread using raw rice.

In order to solve the above-described conventional problems, an automatic bread maker of 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 rotating in the container. Cutting and kneading means for cutting and kneading the to-be-cooked material, temperature detecting means for directly or indirectly detecting the temperature of the to-be-cooked material, an operating unit for setting operating conditions, and the operating unit And control means for automatically controlling from the mixing of the cooking material to baking based on the conditions and the temperature of the cooking material detected by the temperature detection means, and driving the heating means and the cutting kneading means. The cutting and kneading means has a kneading portion whose overall height is reduced to a substantially L shape from a substantially central portion of the container in a substantially centrifugal direction, and a cutting portion substantially parallel to the bottom surface of the container. , the control means, and said the food material into the container Te after at least the raw rice and water is turned on, the heating temperature by the heating means while maintaining the starch gelatinization temperature nearby gelatinized raw rice starch begins, the cutting kneading means stirred raw rice and water Thus, an automatic bread maker having a rice bread process of producing bread using the rice paste was prepared.

  With the above configuration, the cutting and kneading means rotates to grind the rice that has become softer than the raw rice while cutting. That is, the kneading part pushes the rice into the gap between the cutting part and the container bottom while pushing the rice, and the cutting part performs cutting while pressing the rice against the container bottom. By applying shear force to the rice, the rice grains are gradually crushed into smaller pieces.

  Further, by making the kneading part into a shape in which the overall height is reduced to a substantially L shape from the substantially central part toward the substantially centrifugal direction, the water surface is lowered by the rotational operation of the cutting and kneading means by the rice and water solution having low viscosity. While preventing undulations and splashing of splashes, bread dough can be kneaded optimally. In other words, in order to produce delicious bread, it is necessary to efficiently produce a high-quality gluten network that includes rice by stretching and rolling the dough that is rounded while regulating the position with the L-shaped convex part. By reducing the total height on the centrifugal side where the rotational peripheral speed is the highest from the center side, the apparent surface area is reduced and the collision energy is reduced to prevent the solution from undulating and splashing. be able to.

  In addition, the raw rice and water are heated to gelatinize the rice, and the rice paste is prepared by cutting and kneading means, and the bread is made using the rice paste. Because it is not necessary to grind raw rice into rice flour, it is possible to achieve low noise and low vibration. 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, by making the above-mentioned rice paste and using the rice paste to consistently perform various processes from kneading of bread ingredients to baking with an automatic bread maker, bread made from raw rice with a stable finish can be obtained. become able to.

  The starch granules of the ground paste have a small variation in the particle size distribution, and the average particle size is smaller than the crushed rice flour and wheat crushed by the crushed blade of a conventional bread maker, which has a very good effect on bread making performance. Effect. 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 bread produced by heating the rice has a high maltose content, which gives it a moist and pleasant feel and a natural sweetness. It reduces the amount of sugar used or eats as it is. It can be made and it will be a long-lasting bread.

  In particular, bread made using rice paste can be used in bread menus such as bread and raisins that are common to conventional bread made mainly of 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.

  The automatic bread maker of the present invention cuts the rice that has become softer than the raw rice by rotating the cutting and kneading means, so there is no need to grind the raw rice into rice flour. Vibration can be reduced, and various processes from kneading to baking of the bread material are performed consistently with an automatic bread maker, making it possible to make bread using rice with a stable finish.

  In addition, the bread produced by heating the rice has a high maltose content, which gives it a moist and pleasant feel and a natural sweetness. It reduces the amount of sugar used or eats as it is. I can do it.

Sectional drawing of the principal part of the automatic bread maker in the 1st Embodiment of this invention Sectional drawing of the principal part of the container and cutting kneading means of the automatic bread maker in the 1st Embodiment of this invention Sectional drawing of the principal part of the container and cutting kneading means of the automatic bread maker in the 1st Embodiment of this invention The principal part perspective view of the cutting kneading means of the automatic bread maker in the 1st Embodiment of this invention The perspective view of the principal part of the container and cutting kneading means of the automatic bread maker in the first embodiment of the present invention The perspective view of the principal part of the container and cutting kneading means of the automatic bread maker in the first embodiment of the present invention The perspective view of the principal part of the container and cutting kneading means of the automatic bread maker in the first embodiment of the present invention The schematic diagram which showed the kneading state of the dough of the automatic bread maker in the 1st Embodiment of this invention The schematic diagram which showed the rice and water stirring state 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 drawing of bread mainly made of flour of automatic bread maker in the first embodiment of the present invention Process drawing of the bread created using the rice paste produced from the raw rice of the automatic bread maker in the first embodiment of the present invention FIG. 3 is a flowchart of a bread process created using rice paste produced from raw rice in the automatic bread maker according to the first embodiment of the present invention. Cooking process diagram of raisin-containing bread of automatic bread maker in the conventional example described in Patent Document 1 Sectional drawing which shows the state at the time of the rice cooking of the rice cooker with the bread making ability in the prior art example described in patent document 2 Sectional drawing of the cloth maker in the prior art example described in patent document 3 Whole flowchart of the cooking food dough manufacturing process in the conventional example described in Patent Document 3

1st invention is a container which accommodates a to-be-cooked material, the heating means which is arrange | positioned around the said container and heats the said container, The cutting kneading means to rotate and cut and knead | mix a to-be-cooked material in the said container A temperature detecting means for directly or indirectly detecting the temperature of the material to be cooked, an operating section for setting operating conditions, a condition set by the operating section, and the target detected by the temperature detecting means. Control means for driving and controlling the heating means and the cutting kneading means based on the temperature of the cooking material to automatically perform mixing to baking of the material to be cooked, and the cutting kneading means is substantially at the center of the container. A kneading part whose overall height is reduced to a substantially L shape from the part in a substantially centrifugal direction, and a cutting part substantially parallel to the bottom surface of the container, and the control means includes the cooking material on the container. after at least the raw rice and water is turned on as before While maintaining the heating temperature to the starch gelatinization temperature nearby gelatinized raw rice starch starts by the heating means, the cutting kneading means to prepare stirred to rice paste raw rice and water, using the rice paste An automatic bread maker having a rice bread process for producing bread is provided.

  With the above configuration, the cutting and kneading means rotates to grind the rice that has become softer than the raw rice while cutting. That is, the kneading part pushes the rice into the gap between the cutting part and the container bottom while pushing the rice, and the cutting part performs cutting while pressing the rice against the container bottom. By applying shear force to the rice, the rice grains are gradually crushed into smaller pieces.

  Further, by making the kneading part into a shape in which the overall height is reduced to a substantially L shape from the substantially central part toward the substantially centrifugal direction, the water surface is lowered by the rotational operation of the cutting and kneading means by the rice and water solution having low viscosity. While preventing undulations and splashing of splashes, bread dough can be kneaded optimally. In other words, in order to produce delicious bread, it is necessary to efficiently produce a high-quality gluten network that includes rice by stretching and rolling the dough that is rounded while regulating the position with the L-shaped convex part. By reducing the total height on the centrifugal side where the rotational peripheral speed is the highest from the center side, the apparent surface area is reduced and the collision energy is reduced to prevent the solution from undulating and splashing. be able to.

  In addition, the raw rice and water are heated to gelatinize the rice, and the rice paste is prepared by cutting and kneading means, and the bread is made using the rice paste. Because it is not necessary to grind raw rice into rice flour, it is possible to achieve low noise and low vibration. 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.

  The starch granules of the ground paste have a small variation in the particle size distribution, and the average particle size is smaller than the crushed rice flour and wheat crushed by the crushed blade of a conventional bread maker, which has a very good effect on bread making performance. Effect. 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 bread produced by heating the rice has a high maltose content, which gives it a moist and pleasant feel and a natural sweetness. Can be made, and it will be a long-lasting bread.

  According to a second aspect of the invention, in the first aspect of the invention, the kneading part is composed of a convex part, an inclined part, and a side part, and in the order of the convex part, the inclined part, and the side part from the substantially central part of the container toward the centrifugal direction. The bread dough can be optimally kneaded by being located and having the shape that the convex portion is located at a substantially central portion of the container and has a shape protruding in the upward direction of the rotation axis of the cutting and kneading means.

  Gluten is formed by mixing wheat with ground rice paste and kneading, but the way the dough is kneaded at this time changes the bulge and texture of the bread. Generally, bread is preferred because it is plump and fine, so it is necessary to mix it gently while stretching the dough. Therefore, the dough that is gathered up in a round shape is stretched while rotating while regulating the position by the convex portion, and a high-quality gluten network including rice is efficiently generated. Good quality gluten network that includes rice means that rice is uniformly present in the gluten network, and that it is stretched throughout the dough in a mesh form, which is important when gelatinized rice is used for bread dough. It is a point.

  Further, when the water in the container is not in a state where the rice is sufficiently melted, the viscosity of the water is low, and the water surface undulates or splashes due to the rotating operation of the cutting and kneading means. In the case where the inclined portion of the cutting and kneading means is a rectangle that is not inclined toward the centrifugal direction, the energy that the solution and the inclined portion collide is the largest on the side surface side where the rotational peripheral speed of the inclined portion is the fastest. , The solution violently undulates and scatters. However, by making the overall height on the side surface side where the rotational peripheral speed of the inclined portion is the highest lower than that on the convex portion side, the apparent surface area is reduced and the collision energy is reduced, so that the solution violently waves and scatters. Can be prevented.

  The kneading part pushes the rice into the gap between the cutting part and the bottom surface of the container along the curved surface of the kneading part and the cutting part, and at the same time, the rice is also pushed into the gap between the side part and the side surface of the container. Then, the cutting portion can sufficiently grind while pressing the rice against the bottom surface of the container, and at the same time, the rice entering the gap between the side surface portion and the side surface of the container can be ground while the side surface portion is pressed against the side surface of the container.

  In a third aspect of the invention, particularly in the second aspect of the invention, the cutting and kneading means rotationally moves because the overall height of the inclined portion decreases from the portion connected to the convex portion in a substantially centrifugal direction. Can prevent the solution from undulating and splashing.

  The initial stage of grinding with cutting and kneading means while heating raw rice and water to gelatinize the rice is low in the viscosity of the solution. In this case, on the side of the side where the rotational peripheral speed of the inclined portion is fastest, Since the energy with which the inclined portion collides is the largest, the solution may be undulated and scattered. Therefore, by making the overall height on the side surface side where the rotational peripheral speed of the inclined portion becomes the highest as compared with the convex portion side, the apparent surface area decreases and the collision energy decreases, so that the solution violently waves and scatters. Can be prevented.

  According to a fourth aspect of the present invention, in particular, in the second or third aspect of the invention, the side surface portion is positioned closest to the side surface of the container, and a wall surface is formed in a direction opposite to the rotation direction from a portion connected to the inclined portion. By doing so, the cutting performance of rice and the kneading performance of the dough can be improved.

  That is, rice enters the gap between the side surface and the container side surface, and the side surface portion is cut while pressing the rice against the container side surface. By applying shear force to the rice, the rice grains are gradually crushed into smaller pieces. In addition, the dough that is made by mixing wheat with ground rice paste is highly viscous. Although it is obstructed, this configuration can prevent them.

  5th invention is the temperature of the rice paste below the temperature which kills yeast by making it into the automatic bread maker which arrange | positioned the cooling means which cools a to-be-cooked material and a container especially in 1st-4th invention. It is set as the structure which cooled until it became.

From the time of preparing rice paste to the time of baking to make bread, by appropriately operating the cooling means, when adjusting the gelatinization degree of rice by heating, the heat does not kill the yeast, The time for cooling the rice paste can be shortened. That is, the temperature at the time of bread-making from rice paste can be adjusted, and the bread-making performance of the rice bread produced from the rice paste 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 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, since the cooling means is configured to operate until the yeast paste is charged after the rice paste is prepared, the cooling is performed until the temperature of the rice paste is equal to or lower than the temperature at which the yeast kills. The temperature of the rice paste 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.

  In a sixth aspect of the invention, particularly in the first to fifth aspects of the invention, by making an automatic bread maker provided with a process selection means for selecting a rice bread process, the water-absorbed rice is gelatinized to produce a rice paste. Since it has a process selection means to select the rice bread process to make bread using the rice paste, it can be easily switched to the production of conventional bread mainly made of flour, making it easy to make bread that suits the user's preference You can make bread.

  In particular, bread made with rice paste that has been gelatinized and crushed has a bread menu similar to conventional bread mainly made of flour, such as bread with ingredients such as bread and raisins, The bread menu can be selected by selecting whether the bread is made using the rice paste whose degree of gelatinization of the rice is adjusted by the process selection means or the conventional bread mainly made of flour. Equipment with good operability can be provided.

(Embodiment 1)
FIG. 1 is a cross-sectional view of main parts of an automatic bread maker according to the first embodiment of the present invention. FIG. 2 is a cross-sectional view of main parts of a container and cutting kneading means of the automatic bread maker according to the first embodiment of the present invention. 3 is a cross-sectional view of the main part of the container and cutting kneading means of the automatic bread maker according to the first embodiment of the present invention, and FIG. 4 is a cutting of the automatic bread maker according to the first embodiment of the present invention. FIG. 5 is a perspective view of the main part of the kneading means, FIG. 5 is a perspective view of the main part of the container of the automatic bread maker and the cutting kneading means in the first embodiment of the present invention, and FIG. 6 is the first embodiment of the present invention. FIG. 7 is a perspective view of the main part of the container and cutting kneading means of the automatic bread maker, FIG. 7 is a perspective view of the main part of the container of the automatic bread maker and cutting kneading means in the first embodiment of the present invention, and FIG. The schematic diagram which showed the kneading state of the dough of the automatic bread maker in 1st Embodiment of this, FIG. 9 is 1st of this invention. FIG. 10 is a schematic diagram showing a state of mixing rice and water in the automatic bread maker in the embodiment, FIG. 10 is a control block diagram of the automatic bread maker in the first embodiment of the present invention, and FIG. FIG. 12 is a display example diagram of the operation unit of the automatic bread maker in the first embodiment, FIG. 12 is a process diagram of bread mainly made of flour of the automatic bread maker in the first embodiment of the present invention, and FIG. FIG. 14 is a process chart of bread made using rice paste produced from raw rice of the automatic bread maker according to the first embodiment of the present invention. FIG. 14 shows the automatic bread maker according to the first embodiment of the present invention. It is a flowchart of the process of the bread created using the rice paste produced from raw rice.

  As shown in FIGS. 1 to 9, the automatic bread maker in the present embodiment includes a baking chamber 22 provided inside the apparatus main body 21, and a detachable storage in the baking chamber 22 for storing a material to be cooked. A bottom container 23 is provided. The container 23 is provided with a rotating shaft 24 having a D-cut portion passing through the bottom surface, and the rotating shaft 24 is connected to a motor 26 via a power transmission means 25. A cutting and kneading means 27 that rotates in the container 23 and cuts and kneads the material to be cooked is disposed.

  The cutting and kneading means 27 includes a kneading portion 28, a cutting portion 29, and a boss 30 that are integrally formed. The boss 30 is fitted to the rotary shaft 24 and is rotatable in the rotation direction N. The kneading part 28 has a flat plate shape in which one side is arranged in the centrifugal direction and is vertically inverted. The height of the kneading part 28 is reduced to an L shape from the central part of the container 23 toward the centrifugal direction. And the side surface portion 33, located in the order of the convex portion 31, the inclined portion 32, and the side surface portion 33 in the centrifugal direction from the central portion of the container 23, and the convex portion 31 is positioned at the central portion of the container 23, 27 has a shape protruding upward of the rotary shaft 24.

  The inclined portion 32 is formed such that the overall height decreases in the centrifugal direction from the portion connected to the convex portion 31, and the side surface portion 33 is located in the vicinity of the side surface of the container 23 and is connected to the inclined portion 32. A wall surface is formed from the portion in the direction M opposite to the rotational direction N of the cutting and kneading means 27, and is provided in parallel to the side peripheral surface of the container 23. The cutting part 29 was provided in parallel with the bottom surface of the container 23 and was formed into a flat plate shape having a width about the diameter of the boss 31.

  The gap between the cutting part 29 and the bottom surface of the container 23 and the gap between the side part 33 and the side peripheral surface of the container 23 are set to about 0.5 mm or more.

  The container 23 has an elliptical cross section, and the side surface 33 and the side peripheral surface of the container 23 are closest to each other as shown in FIG. 3, and the side surface 33 and the side peripheral surface of the container 23 are the farthest apart. The state to do is shown in FIG.

  In addition, an openable / closable outer lid 34 that covers the opening is provided on the upper part of the device main body 21, and is located on the outer periphery of the lower container 23 in the baking chamber 22, and heating means 35 that heats the container 23 from the outer peripheral portion. Is provided. And the temperature detection means 36 which detects the temperature of the container 23 and detects the temperature of a to-be-cooked material indirectly is provided in contact with the container 23, The temperature of the to-be-cooked material detected by the temperature detection means 36 is provided. Based on the predetermined sequence corresponding to the setting contents set by the operation unit 37 disposed on the upper part of the apparatus main body 21, the control unit 38 drives and controls the heating unit 35 and the cutting kneading unit 27 (including the motor 26) to be cooked. From material heating and cutting or kneading to firing is automatically performed.

  In addition, in the outer lid 34 on the upper part of the device main body 21, a yeast automatic feeder 40 for automatically feeding yeast, a powder automatic feeder 41 for feeding flour or the like, and an ingredient automatic for feeding ingredients. A charging device 42 is provided, and a blower fan 44 is provided which is sucked from a suction port 43 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 44 is appropriately operated in a predetermined sequence from the time when the rice paste whose degree of gelatinization of rice is adjusted to the time when it is baked and made into bread.

  The automatic powder feeder 41 is provided with a vibrator 45 so that the powder is hard to fall and hard to fall off, so that the automatic powder feeder 41 is in contact with the automatic powder feeder 41 so as to easily drop the powder. When using rice paste to make bread, the degree of gelatinization of rice in the rice bread process is adjusted, and it is necessary to add cooking ingredients such as wheat flour, fine powder or rice flour that cannot be heated together. The one with the characteristic is automatically inserted at an appropriate timing.

  Further, when the temperature of the material to be cooked detected by the temperature detection means 36 is lower than a predetermined temperature due to the influence of the atmospheric temperature of the device, the cooking material is heated by the heating means 35 and the food detected by the temperature detection means 36. 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 36, such as shortening the fermentation time of the cooking material.

As shown in FIGS. 10 and 11, the operation unit 37 includes a conventional bread process mainly using flour and a rice bread process in which rice paste is prepared and bread is prepared using the rice paste. The process selection means 50 and the display part 51 to select are provided, the setting content for every process is displayed on the display part 51, for example, a menu common to each process, such as bread with ingredients such as bread and raisins, and the above process These single menus are displayed and can be selected by the menu selection means 52.

  Further, the operation unit 37 includes a rice amount setting means 53 for setting the amount of rice to be used in the apparatus during the rice bread process for making bread using rice paste, and the content ratio of rice in the finished bread. Based on the amount of rice set by the rice amount setting means 53 and the content ratio selected by the ratio selection means 54, the amount selection means 54 to be used other than rice is displayed. This is displayed on the part 51.

  The operation unit 37 is provided with a start button 55 for starting the 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, a conventional bread process mainly including flour will be described. As shown in FIG. 12, a conventional bread process mainly including flour is first selected by the operation unit 37 (step 101), and the display unit 51 is selected. In addition, a common menu such as bread with ingredients 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 52 (step 103). Next, the amount of necessary ingredients is displayed on the display unit 51 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 55 is pushed to start bread-making of the device (step 106).

  The device drives and controls the heating means 35 and the cutting and kneading means 27 based on the temperature of the material to be cooked detected by the temperature detection means 36 in a predetermined sequence corresponding to the setting content set by the operation unit 37. A conventional bread mainly made of flour is prepared by combining sericulture, skein, fermentation, and baking (step 107). Here, a detailed description of the sequence of scouring, neglecting, fermentation, and baking is omitted.

  Next, the water-absorbed rice is heated and controlled by driving and controlling the heating means 35 and the cutting and kneading means 27, so that a rice paste in which the degree of gelatinization of the rice is adjusted is prepared. A typical rice bread process for preparing the rice cake will be described.

  As shown in FIG. 13, the rice bread process which produces the rice paste which first adjusted the gelatinization degree of the water absorbed by the operation part 37, and produces bread using the rice paste is selected (step 201). Then, the rice amount setting means 53 sets the rice amount for adjusting the degree of gelatinization of the rice in the apparatus (step 202), and the ratio selection means 54 selects the rice content ratio of the finished bread (step 203). ). Next, on the display unit 51, for example, a common menu such as bread with bread such as bread and raisins, or individual menus of rice bread for preparing rice paste using the rice paste (for finished rice bread) (Taste: sweet, moist, etc.) and rice variety are displayed (step 204) and selected by the menu selection means 52 (step 205). Next, based on the selected content, the amount of necessary ingredients is displayed on the display unit 51 (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 40 is placed in the vessel 40, the flour automatic flour feeder 41 is filled with flour, gluten, flour and the like, and the ingredients are set in a predetermined amount in the ingredients automatic feeder 42 (step 207). To start bread-making of the device (step 208).

  The device drives and controls the heating means 35 and the cutting and kneading means 27 based on the temperature of the material to be cooked detected by the temperature detection means 36 in a predetermined sequence corresponding to the setting content set by the operation unit 37. Then, a rice paste in which the degree of gelatinization of rice is adjusted is prepared by combining the degree of gelatinization of rice, grinding, battering, battering, fermentation, and baking, and bread is prepared using the rice paste (step 209).

  Here, the gelatinization degree adjustment of rice, grinding, battering, battering, fermentation, baked rice gelatinization degree adjustment and bread making flow, as shown in FIG. adjust. In step 211, the control unit 38 is intermittently driven, decelerates through the power transmission means 25, and rotates the rotary shaft 24. Therefore, the cutting and kneading means 27 rotates while stirring rice and water. At the same time, the controller 38 controls the energization of the heating means 35 according to the temperature detected by the temperature detection means 36, and the heating temperature for adjusting the gelatinization degree is set to the vicinity of the starch gelatinization temperature at which gelatinization of raw rice starch begins. (For example, when rice varieties such as Koshihikari are selected, the heating temperature is automatically set in the range of 50 to 80 ° C. according to the selected rice varieties).

  At this time, since the water in the container 23 is not in a state in which the rice is sufficiently dissolved, the viscosity is low, and the water surface undulates or splashes due to the rotation operation of the cutting and kneading means 27. As shown in FIG. 9, when the inclined portion 32 of the cutting and kneading means 27 is a rectangle 32A that is not inclined like a two-dot chain line, on the side surface portion 33 side where the rotational peripheral speed of the inclined portion 32 is the fastest, Since the energy with which the solution and the inclined portion 32 collide becomes the largest, the solution A undulates and scatters as schematically shown by a two-dot chain line. However, by making the overall height of the side portion 33 side at which the rotational peripheral speed of the inclined portion 32 is the fastest lower than the convex portion 31 side, the apparent surface area is reduced and the collision energy is reduced, so that the solution undulates violently. Can be prevented. This is indicated by Solution B in FIG.

  And when predetermined time passes, step 211 will be complete | finished in the state which the raw rice contained the water | moisture content and was heated and softly crushed.

  In addition, when the cutting kneading means 27 stirs in the state of fresh rice and hot water, the water absorption of fresh rice can be made quick and uniform, and the temperature distribution of hot water can be made uniform. In addition, when raw rice and water are put into the container 23 and heated to adjust the degree of gelatinization, it is heated at a starch gelatinization temperature lower than the general rice cooking temperature (100 ° C.). The amount of heating can be reduced, and an increase in the body temperature of the equipment can be suppressed.

  In addition, during the adjustment of the degree of gelatinization of the rice, the blower fan 44 is operated to discharge high-temperature air including steam in the baking chamber 22 above the container 23 to the outside of the device main body 21. ing.

  Next, step 212 is started, and similarly to step 211, the control unit 38 drives the motor 26 to rotate the cutting and kneading means 27 while stirring. And since the rice heated at the starch gelatinization temperature is softer than raw rice, it is ground by the rotating cutting and kneading means 27.

  As shown in FIGS. 4 to 7, the kneading unit 28 pushes the rice away along the curved surface of the kneading unit 28 and the cutting unit 29 (in the direction of arrow S), and the rice is separated by a gap between the cutting unit 29 and the bottom surface of the container 23. Push into. At the same time, the rice is pushed into the gap between the side surface portion 33 and the side surface of the container 23.

  Then, the cutting part 29 is sufficiently ground while moving the rice by a distance longer than the diameter of the boss 30 and pressing the rice against the bottom surface of the container 23. Further, when the cutting and kneading means 27 is rotated in the vicinity of the position shown in FIG. 3, the rice that has entered the gap between the side surface portion 33 and the side surface of the container 23 is ground while the side surface portion 33 is pressed against the side surface of the container 23.

  Since the raw rice is heated and softened and crushed, there is an advantage that the cutting noise associated with making the raw rice finer is extremely small.

  In step 213, the yeast automatic feeder 40 puts yeast into the container 23, and the powder automatic feeder 41 puts gluten, salt, and sugar into the container 23.

  In step 214, the control unit 38 drives the motor 26 so that the cutting kneading means 27 slowly agitates the material to be cooked. Bread dough is kneaded by mixing rice paste, yeast, gluten, salt, and sugar with adjusted gelatinization.

  As shown in FIG. 8, the dough C is optimally kneaded by having the convex portion 31 positioned substantially at the center of the container 23 and projecting upward on the rotary shaft 24 of the cutting and kneading means 27. Can do. A gluten network is formed by mixing gluten (wheat protein) with kneaded rice paste and kneading, but the bread swell and texture change depending on how the dough is kneaded. Generally, bread is preferred because it is plump and has a fine texture, so it is necessary to mix it gently while stretching the dough evenly. Therefore, the bread dough C gathered in a round shape is stretched while being rotated while regulating the position by the convex portion 31, and a high-quality gluten network including rice is efficiently generated. Good quality gluten network that includes rice means that rice is uniformly present in the gluten network, and that it is stretched throughout the dough in a mesh form, which is important when gelatinized rice is used for bread dough. It is a point.

  In addition, bread dough C, which is formed by mixing gluten with ground rice paste, is highly viscous, so the dough will be cut and split or rotated if it does not easily enter the gap between the side portion 33 and the side of the container. Although the operation is hindered, this configuration can prevent them.

  In step 214, the bread dough is completed after a predetermined period of time has passed (step 216). The user may take out the finished bread dough and use it for other cooking (step 217).

  Between step 212 and step 214, the blower fan 44 is operated to discharge high-temperature air containing the vapor in the baking chamber 22 at the top of the container 23 to the outside of the apparatus main body 21, and the rice paste is removed from the yeast. It is designed to cool to the most active temperature. It should be noted that the operation of the blower fan 44 is stopped when the flour product such as flour in step 213 is charged so that the flour product such as flour does not enter the suction port 43 of the blower fan 44.

  Next, in step 215, yeast is automatically charged by the yeast automatic feeder 40, and ingredients such as raisins are charged in the ingredient automatic feeder 42 in step 216, and then kneaded in step 217. In step 218, a test is performed, and in step 219, baking is performed. Further, at this time, between step 217 and step 218, the blower fan 44 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 materials such as yeast in step 215 and raisins in step 216 are introduced, the operation of the blower fan 44 is stopped so that materials such as yeast and raisins do not enter the suction port 43 of the blower fan 44. is there.

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

  The above-mentioned bread prepared by using a rice paste prepared by adjusting the degree of gelatinization of the rice depends on the ratio of the added flour, gluten, etc. If the ratio is up to about 50%, a bulge almost the same as that produced in the conventional bread process mainly made of flour was obtained, and the sweetness was felt with a moist feel, making it more delicious.

  In addition, when raw rice and water are added to a part of the material to be cooked in the container 23 and the absorbed water is used to create a rice paste whose degree of gelatinization has been adjusted by heating, starch that begins to gelatinize the raw rice starch Gelatinization temperature (When a rice variety such as Koshihikari is selected near the gelatinization temperature, the heating temperature is automatically set in the range of 50 ° C to 80 ° C according to the selected rice species) In this case, the amount of heating when adjusting the degree of gelatinization of rice can be reduced, and an increase in the body temperature of the equipment can be suppressed. And although cooling is required, it becomes possible to easily store the yeast used in bread making in the machine body, and the cooling required when adjusting the gelatinization degree of rice to bread making. The 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 degree of gelatinization of rice, yeast storage can be easily cooled and stored, and the means for cooling yeast can be simplified. This makes it easier to control the temperature of the yeast and to produce a stable bread.

  Here, the blower fan 44 puts at least some raw rice and water of the material to be cooked into the container 23 to produce a rice paste in which the degree of gelatinization of the rice has been adjusted, and before adding yeast. The temperature of the rice paste that has been adjusted to the degree of gelatinization of the rice is cooled until the temperature of the rice paste is less than the temperature at which the yeast kills. The temperature 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.

  In the present embodiment, during adjustment of the degree of gelatinization of the rice, the blower fan 44 is operated so that the high-temperature air including the vapor in the baking chamber 22 at the upper part of the container 23 is removed from the apparatus main body 21. However, this is because the blower fan 44 may not be operated during the period when the temperature of the container 23 is low at the beginning of heating by the heating means. Depending on the temperature, the operating state of the blower fan 44 such as ON / OFF and capability may be adjusted.

  As described above, the automatic bread maker of the present invention is not limited to the configuration shown in the above embodiment, but can be applied to various forms, and a rice paste with a adjusted degree of gelatinization of rice is produced. An apparatus for making bread using the rice paste as a material to be cooked and a conventional bread mainly made of wheat flour can be created, and various forms are included within the technical scope of the present invention.

23 Container 24 Rotating shaft 27 Cutting kneading means 35 Heating means 36 Temperature detecting means 38 Control unit

Claims (6)

A container for containing the cooking material;
Heating means disposed around the container and heating the container;
Cutting and kneading means for rotating and cutting and kneading 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 means, the heating means and the cutting kneading means are driven and controlled automatically from mixing to baking of the cooking material. Control means to perform automatically,
The cutting kneading means has a kneading part having a shape in which the overall height is reduced to a substantially L shape from a substantially central part of the container in a substantially centrifugal direction, and a cutting part substantially parallel to the bottom surface of the container,
The control means includes
Wherein said container after at least the raw rice and water was added as the food material, while maintaining the heating temperature to the starch gelatinization temperature nearby gelatinized raw rice starch starts by the heating means, said cutting kneading means An automatic bread maker having a rice bread process in which raw rice and water are stirred to prepare a rice paste, and bread is prepared using the rice paste. The kneading part is composed of a convex part, an inclined part, and a side part, and is located in the order of the convex part, the inclined part, and the side part from the substantially central part of the container toward the centrifugal direction, and the convex part is the container The automatic bread maker according to claim 1, wherein the automatic bread maker has a shape that is located in a substantially central portion of the cutting kneading means and protrudes upward in the rotational axis of the cutting and kneading means. 3. The automatic bread maker according to claim 2, wherein an overall height of the inclined portion decreases from a portion connected to the convex portion in a substantially centrifugal direction. The automatic bread maker according to claim 2 or 3, wherein the side surface portion is located in the vicinity of the side surface of the container, and a wall surface is formed in a direction opposite to the rotation direction from a portion connected to the inclined portion. . The automatic bread maker of any one of Claims 1-4 which has arrange | positioned the cooling means which cools the said to-be-cooked material and the said container vicinity. The automatic bread maker according to any one of claims 1 to 5, wherein a process selection means for selecting the rice bread process is disposed in the operation unit.