JP5870244B2 - Automatic bread machine - Google Patents

Description

  TECHNICAL FIELD The present invention relates to an automatic bread maker that can easily bake bread mainly in a general home, and relates to an automatic bread maker that automatically makes rice bread using rice as a cooking material.

  Traditionally, bread making such as bread and confectionery requires yeast that is difficult to control temperature, and if it is not kneaded enough, it does not give good results and has relied on a commercial bread maker.

  For example, in a series of bread making processes, water, flour, salt, sugar, skim milk, syotoning mix powder, and dry yeast are put into a bread case without touching water, and then each ingredient is added. A kneading process that mixes well, a primary fermentation process in which the dough that has been kneaded is rested, heated to about 25 to 32 degrees Celsius, fermented and inflated, and excess gas in the dough is kneaded for a short time ( Bake at 160-180 ° C., degassing step for removing bubbles), dough rounding step for shaping the gas remaining in the dough without crushing, secondary fermentation step for resting the dough for about 1 hour and fermenting These steps must be carried out in order.

  Therefore, an automatic bread maker that can automatically execute various processes from kneading to baking of bread ingredients based on a microcomputer program, and an automatic bread maker that can easily bake bread in ordinary households. It has become widespread (see, for example, Patent Document 1).

  FIG. 12 is a cooking process diagram of the raisin-containing bread of the automatic bread maker described in Patent Document 1. As shown in FIG. 12, a conventional automatic bread maker automatically executes various processes from kneading to baking of bread ingredients based on a microcomputer program. Can be baked.

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

  FIG. 13: is sectional drawing which shows the state at the time of rice cooking of the rice cooker with a bread making function described in patent document 2. As shown in FIG.

  As shown in FIG. 13, according to the rice cooker with a 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 moisture content, a moist weight and good feel, and there is little risk of clogging in the throat like a candy. Since it is obtained, it has gained popularity among consumers. Furthermore, rice flour bread not mixed with flour has become a long-awaited food for consumers with wheat allergies.

  Therefore, in order to make rice flour bread more easily, an apparatus for pulverizing rice at home with an automatic bread maker without obtaining rice flour was considered (for example, a patent) Reference 3).

  FIG. 14 is a cross-sectional view of a conventional dough maker described in Patent Document 3, and FIG. 15 is an overall flowchart of a cooked food dough manufacturing process.

  As shown in FIG. 15, the cooked food dough manufacturing method includes a pulverizing step 420 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, It comprises a kneading step 430 for kneading a dough raw material made of a liquid mixture into a dough with a kneading blade.

  And when manufacturing dough for bread from a grain, as shown in FIG. 14, 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 410 is executed.

  During the pre-grinding impregnation step 410, the container is heated by the heating means 14, and the impregnation proceeds when the temperature of the liquid (in this case, water) is increased. When the grinding blade 15 is rotated at the beginning of the pre-grinding impregnation step, and sometimes the grinding blade 15 is rotated to damage the surface of the grain, liquid absorption of the grain is promoted to complete the impregnation quickly. Can do.

  When the crushing step 420 is entered, the crushing blade 15 is rotated at a 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 430, the pulverizing blade 15 is rotated at a low speed to knead the dough raw materials and knead the dough connected together.

  At the beginning of the kneading step 430, the lid 12 is opened, 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 grinding 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 grinding 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.

  Thus, by proceeding from the pre-grinding impregnation step 410 to the kneading step 430 in the same container 13, there is no need to transfer the contents to another container when moving from one process to another, and the time Can be shortened. 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 2008-018122 A JP 2010-035475 A

  However, the bread material used in Patent Document 1 is mainly made of flour as the main ingredient, and is not particularly improved using rice as the material. In Patent Document 2, the rice cooking function is As in the case of what has, and patent document 1, regarding bread-making, it has not been improved by using rice as a material.

  Furthermore, in Patent Document 3, a cooked food dough is produced 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. As a method of doing this, there is a pulverizing step in which the pulverizing blade 15 is rotated in a mixture of a predetermined amount of cereal grains and a predetermined amount of liquid, and the cereal grains are pulverized. Will cause problems.

  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 there was a very loud noise when rotating the swarf and crushing the grain at night.

  The present invention solves the above-mentioned conventional problems, and it is possible to easily make delicious bread using rice by making rice using rice made with this equipment. The purpose is to provide a bread machine.

Wherein in order to solve the conventional problems, an automatic bread making machine of the present invention comprises a container for containing an object to be cooked material, a heating means disposed around the vessel to heat the vessel, the said vessel Stirring means for stirring the material to be cooked, temperature detecting means for directly or indirectly detecting the temperature of the material to be cooked, an operation unit for setting operation conditions, conditions set in the operation unit, the was detected by the temperature detection hand stage on the basis of the temperature of the food material, wherein the heating means and the stirring means drives and controls a control means for automatically until firing a mixture of the the food material, wherein In a container, the raw rice and water that are at least part of the cooking material are put into a container and cooked to prepare rice, the rest of the cooking material is put into the container to make bread, communication and the periphery of the container the container containing the object to be cooked material While, the projection surface of the upper end surface of said container is configured to cover the heating means for heating the container.

  According to the above configuration, raw rice and water, which are at least part of the cooked material, are put into a container and cooked to prepare rice, and the rest of the cooked material is poured into the container to make bread. Is not required to be crushed into rice flour, so that the time required for bread making can be shortened and noise reduction can be achieved.

  In addition, you can easily make delicious bread using rice without worrying that the starch of the rice grains caused by pulverization of the rice will be damaged and the swelling becomes worse.

  Furthermore, since the rice produced by cooking rice with this device is used as a material to be cooked, it is not necessary to prepare the cooked rice, and bread can be easily made with the cooked rice.

  Here, the cooked rice has a lot of moisture, so if you try to use the prepared rice, the state of storage, for example when wrapping and refrigerated, when thawing the frozen thing, leaving it at room temperature, etc. Furthermore, under the conditions of cooking rice, such as rice cooker performance variations, rice cooking setting conditions such as quick cooking, etc., the amount of moisture contained in the rice changes, and when the bread is baked, the variation in the amount of moisture causes a good swelling. There is also a worry that it will not be or it will be sticky.

  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 frozen, moisture will fly away 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 rice is 145 g compared to 160 g of rice, and the amount of water is reduced by 15 g.

  In addition, if the rice corresponding to 160 g of rice is cooked with an excessive amount of water, for example, if it is increased by 10%, it becomes 170 g of rice and the amount of water increases by 15 g.

  And if 200g of rice is used in the recipe, the dry rice will have a moisture content of about 62g, the 10% higher moisture will have a moisture content of about 82g, and the moisture content will change by as much as 20g. If the bread was made under the same conditions, there was a concern that the bulging would worsen, or that the bread would be poorly kneaded, resulting in poor quality bread.

However, it is suitable for bread making, because raw rice and water, which are at least part of the material to be cooked, are cooked by cooking rice and the rest of the material to be cooked is poured into the container to make bread. Rice prepared under the cooked rice conditions can be obtained, and the cooked rice can be used to make a stable and baked bread .

  In addition, rice made from cooked rice that uses rice flour as a material to be cooked does not use wheat, so it can be eaten by people who are allergic to wheat, but rice flour contains more water than wheat. The wheat bread does not have the gluten element, and it is difficult to swell even if a gluten substitute is used, so it is difficult to knead and how to make moisture, etc., and various processes from kneading to baking are automatically performed. By consistently using a bread maker, it is possible to make a baked bread that is stable with the cooked rice.

  In addition, when making bread using cooked rice as a material to be cooked, it is weaker than the case of making bread using the material to be cooked mainly made of flour because the binding of the dough when fermented does not contain gluten Therefore, if it overflows from the container and overflows, a part of the overflowed part will drop off and easily fall out of the container.

  However, since the projection surface of the upper end surface of the container for containing the material to be cooked is configured to cover the heating means for heating the container, the bread in the container swells and overflows from the container. However, since it is difficult to fall out of the container, and even if it falls out of the container, it is difficult to touch the heating means, so that the possibility that the dropped cooking material touches the heating means and burns can be reduced. it can.

  The automatic bread maker of the present invention uses rice produced by cooking rice as a material to be cooked, so it is not necessary to prepare the cooked rice, and it is easy to make bread that is stable using the cooked rice be able to.

  Moreover, since it is not necessary to grind rice into rice flour, the time for bread making can be shortened and the noise can be reduced. In addition, you can easily make delicious bread using rice without worrying that the starch of the rice grains caused by pulverization of the rice will be damaged and the swelling becomes worse.

  In addition, even if the bread in the container swells and overflows and overflows from the container, it is difficult to fall out of the container, and even if it falls out of the container, it is difficult to contact the heating means, and cooking The possibility that the material touches the heating means and burns can be reduced.

Sectional drawing of the principal part of the automatic bread maker in the 1st Embodiment of this invention Control block diagram of the automatic bread maker in the first embodiment of the present invention The figure which shows the example of a display of the operation part of the automatic bread machine in the 1st Embodiment of this invention Process diagram of conventional bread mainly made of flour Process drawing of bread made using rice in the first embodiment of the present invention The flowchart of the process of the bread | pan made using the rice in the 1st Embodiment of this invention The flowchart of the process of the bread | pan made using the rice in the 1st Embodiment of this invention Process drawing for making gluten-free bread using rice in the first embodiment of the present invention The flowchart of the process of making the bread which does not contain gluten using the rice in the 1st embodiment of the present invention. The flowchart of the process of making the bread which does not contain gluten using the cooked rice in the 1st embodiment of the present invention. The flowchart of the process of making the bread which does not contain gluten using the cooked rice in the 1st embodiment of the present invention. Cooking process diagram of raisin-filled bread of automatic bread maker in conventional example described in Patent Document 1 Sectional drawing which shows the state at the time of rice cooking of the rice cooker with a bread making function 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

In order to solve the conventional problems, an automatic bread maker according to a first aspect 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, a stirring means for stirring the object to be cooked material, the temperature detecting means for directly or indirectly detecting the temperature of the food material, and an operation unit for setting the operating conditions, the condition set by the operation unit, wherein was detected by the temperature detection hand stage on the basis of the temperature of the food material, wherein the heating means and the stirring means drives and controls a control means for automatically until firing a mixture of the the food material, Into the container, raw rice and water, which are at least part of the cooking material, are added and cooked to prepare rice, and the rest of the cooking material is added to the container to make bread the and the periphery of the container and the container for accommodating an object to be cooked material communicating While, the projection surface of the upper end surface of said container is configured to cover the heating means for heating the container.

  According to the present invention, raw rice and water, which are at least part of the cooking material, are put into a container and cooked to prepare rice, and the rest of the cooking material is put into the container to make bread. Since it is not necessary to pulverize rice into rice flour, the time for bread making can be shortened and noise reduction can be achieved.

  In addition, you can easily make delicious bread using rice without worrying that the starch of the rice grains caused by pulverization of the rice will be damaged and the swelling becomes worse.

  Furthermore, since the rice produced by cooking rice with this device is used as a material to be cooked, it is not necessary to prepare the cooked rice, and bread can be easily made with the cooked rice.

  Here, the cooked rice has a lot of moisture, so if you try to use the prepared rice, the state of storage, for example when wrapping and refrigerated, when thawing the frozen thing, leaving it at room temperature, etc. Furthermore, under the conditions of cooking rice, such as rice cooker performance variations, rice cooking setting conditions such as quick cooking, etc., the amount of moisture contained in the rice changes, and when the bread is baked, the variation in the amount of moisture causes a good swelling. There is also a worry that it will not be or it will be sticky.

  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 when this is left in the atmosphere or 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 rice is 145 g compared to 160 g of rice, and the amount of water is reduced by 15 g.

  In addition, if the rice corresponding to 160 g of rice is cooked with an excessive amount of water, for example, if it is increased by 10%, it becomes 170 g of rice and the amount of water increases by 15 g.

  And if 200g of rice is used in the recipe, the dry rice will have a moisture content of about 62g, the 10% higher moisture will have a moisture content of about 82g, and the moisture content will change by as much as 20g. If the bread was made under the same conditions, there was a concern that the bulging would worsen, or that the bread would be poorly kneaded, resulting in poor quality bread.

  However, it is suitable for bread making, because raw rice and water, which are at least part of the material to be cooked, are cooked by cooking rice and the rest of the material to be cooked is poured into the container to make bread. Rice prepared under the cooked rice conditions can be obtained, and the cooked rice can be used to make a stable and baked bread.

  In addition, rice made from cooked rice that uses rice flour as a material to be cooked does not use wheat, so it can be eaten by people who are allergic to wheat, but rice flour contains more water than wheat. Wheat bread does not have gluten, which is an element that swells, and it is difficult to swell even if a gluten substitute is used.

  For this reason, how to knead and how to make moisture is difficult, and a variety of processes from kneading to baking of the bread ingredients are performed consistently with an automatic bread maker, and the bread that is cooked is made stably. be able to.

  In addition, when making bread using cooked rice as a material to be cooked, it is weaker than the case of making bread using the material to be cooked mainly made of flour because the binding of the dough when fermented does not contain gluten Therefore, if it overflows from the container and overflows, a part of the overflowed part will drop off and easily fall out of the container, and there is a possibility that it will be burnt by touching the heating means.

  However, since the projection surface of the upper end surface of the container for containing the material to be cooked is configured to cover the heating means for heating the container, the bread in the container swells and overflows from the container. However, it is difficult to fall out of the container, and even if it falls out of the container, it is difficult to touch the heating means, so that the possibility that the material to be cooked touches the heating means and burns is reduced. Can do.

  In the automatic bread maker of the second invention, in particular, the cooked material falling from the upper end surface of the container containing the cooked material of the first invention does not touch the heating means for heating the container. In addition, a guide plate is arranged so that the material to be cooked which covers the heating means from the upper part falls below the heating means.

  According to the present invention, the guide plate is arranged so that the cooked material that has fallen over the heating means from the upper side falls below the heating means, so that the bread in the container has expanded, Even if it overflows and overflows and falls out of the container, the heating means is protected by the guide plate so that it does not come into contact with it, so there is no possibility that the material to be cooked will touch the heating means and burn.

  In the automatic bread maker of the third invention, the operation unit of the first or second invention particularly has setting means for setting the amount of rice cooked by this device or the amount of cooked rice.

  According to the present invention, since there is a setting means for setting the amount of rice cooked with this device or the amount of cooked rice, a menu according to the amount of rice to be used can be selected, for example, the amount of rice and other rice By changing the ratio of the ingredients to be cooked, it is possible to increase variations such as matching the volume of the finished bread.

  The automatic bread maker according to the fourth aspect of the invention provides a display unit in the operation unit of any one of the first to third aspects of the invention, and the operation unit preferably uses the amount of rice cooked by this device or cooked rice. And setting means for setting the amount of food, and based on the amount of rice set by the setting means, the amount of the cooking material to be used other than rice is displayed on the display unit.

  According to the present invention, based on the amount of rice to be cooked with this device set by the setting means or the amount of rice, the amount of cooked material to be used other than rice is displayed on the display unit, so that the user can use other than rice. It can be prepared with good procedures so as not to make a mistake in the cooking material to be used, the usability is improved, and the cooked rice can be used to make a stable and baked bread.

The automatic bread maker of the fifth invention is completed by changing the ratio of the amount of cooked rice used for the cooked material of any one of the first to fourth inventions and the amount of the remaining other cooked materials. There is a selection means for changing the content of rice in the bread.

  According to the present invention, since there is a selection means for changing the ratio of the amount of cooked rice used for the cooking material and the amount of the remaining other cooking materials to change the content ratio of the finished bread rice, The amount and volume of the finished bread can be changed, and the appearance of the finished bread can be adjusted.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 is a cross-sectional view of the main 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. It is a figure which shows the example of a display of the operation part of the automatic bread maker in 1st Embodiment of this.

  FIG. 4 is a process diagram of a conventional bread mainly made of wheat flour, and FIG. 5 is a process diagram of a bread made using rice in the first embodiment of the present invention.

  FIG. 6 is a flowchart of a process of making bread using rice in the first embodiment of the present invention (Flowchart A), and FIG. 7 is a process of making bread using rice in the first embodiment of the present invention. It is a flowchart (flowchart B).

  FIG. 8 is a process diagram of making gluten-free bread using rice in the first embodiment of the present invention, and FIG. 9 is a process of making gluten-free bread using rice in the first embodiment of the present invention. It is a flowchart (flow chart C) of the manufacturing process.

  FIG. 10 is a flowchart (flow chart D) of a process of making bread that does not contain gluten using the cooked rice in the first embodiment of the present invention, and FIG. 11 is the cooked rice in the first embodiment of the present invention. It is a flowchart (flowchart E) of the process of making the bread which does not contain gluten using No ..

  As shown in FIGS. 1 and 2, the automatic bread maker in the present embodiment includes a heating chamber 22 (baking chamber) provided inside the apparatus main body 21, and a material to be cooked that is detachably stored in the heating chamber 22. A container 23 (baking case) is disposed. The container 23 is provided with a kneading blade 24 which is a stirring means for stirring the cooking material, and the cooking material is stirred by the kneading blade 24 during bread making or rice cooking.

  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 heating means 26 that heats the container 23 from the outer periphery located on the outer periphery of the container 23 below the heating chamber 22. Provided.

  The projection surface of the upper end surface 23a of the container 23 covers the heating means 26, and the heating means prevents the material to be cooked from touching the heating means 26 when falling from the upper end surface of the container 23. A guide plate 26 a is disposed so that the material to be cooked that covers and falls from the top falls below the heating means 26.

Further, a temperature detection means 27 for detecting the temperature of the container 23 and detecting the temperature of the cooking material indirectly is provided in contact with the container 23, and the temperature of the cooking material detected by the temperature detection means 27 is set. On the basis of the predetermined sequence corresponding to the setting content set by the operation unit 28 arranged on the upper part of the device main body 21, the control unit 29 drives and controls the heating means 26 and the kneading blade 24 to cook rice to be cooked or Automatically from mixing to firing.

  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 cooling fan 33 that cools the inside of the upper outer cover 25 to cool the yeast is provided at appropriate positions of the device main body 21, and an intake port 34 and an exhaust port 35 for taking in the air of the cooling fan 33. The yeast is cooled and kept at room temperature.

  Further, the automatic powder feeder 31 is provided with a vibrator 36 so that the powder is hardened and hard to fall off, so that the automatic powder feeder 31 is in contact with the automatic powder feeder 31 to vibrate and easily drop the powder. When cooking rice in the process of making bread with rice, it is necessary to add ingredients that cannot be cooked in one place, such as flour, fine powder, or rice flour, at a later time. Automatically enter.

  Further, 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 material 26 is heated and the temperature detected by the temperature detecting means 27 is detected. When the temperature of the cooking material is higher than a predetermined temperature, the temperature is adjusted by the temperature detected by the temperature detecting means 27, such as shortening the fermentation time of the material to be cooked.

  Moreover, the process of selecting the process of making the bread | pan which does not contain gluten using the cooked rice, the process of the bread | pan made using the cooked rice, the process of the conventional bread mainly using flour for the operation part 28 A selection unit 37 and a display unit 38 are provided, and the setting contents for each process are displayed on the display unit 38. For example, a menu common to each process such as bread with bread such as bread and raisins and a single menu for the above process are displayed. It can be displayed and selected by the menu selection means 39.

  Furthermore, as shown in FIG. 3, the operation unit 28 has a rice amount setting means 40 for setting the amount of rice to be cooked with this device during the bread making process using the cooked rice, and the finished bread. A rice ratio selection means 41 for changing the content ratio of the rice is provided, and based on the amount of rice set by the rice amount setting means 40 and the content ratio selected by the rice ratio selection means 41, the above-described food to be used other than rice is used. The amount of cooking material is displayed on the display unit 38.

  The control unit 29 is realized by a microcomputer and functions as a control unit.

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

  First, in the conventional bread process mainly including flour, as shown in FIG. 4, first, the conventional bread process mainly including flour is selected by the operation unit 28 (step 101), and the display unit 38 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 39 (step 103).

  Next, the amount of necessary ingredients is displayed on the display unit 38 based on the selected content (step 104), and the user confirms and sets ingredients such as flour and yeast to this device (step). 105) When the preparation is completed, the start button 42 is pressed to start bread-making of this device (step 106).

  This device drives and controls the heating means 26 and the kneading blade 24 on the basis of the temperature of the cooking material detected by the temperature detection means 27 in a predetermined sequence corresponding to the setting content set by the operation unit 28. A conventional bread mainly made of flour is made by combining neri, nekase, fermentation, and baking (step 107). Here, a detailed description of the sequence of scouring, neglecting, fermentation, and baking is omitted.

  The process of bread made using cooked rice will be described. First, as shown in FIG. 5, the process of bread made using rice cooked by the operation unit 28 is selected (step 201), and the rice amount setting means 40. Then, the amount of rice cooked by this device is set (step 202), and the content ratio of the finished bread rice is selected by the rice ratio selection means 41 (step 203).

  For example, a common menu such as bread with ingredients such as bread and raisins or individual menus of bread made using cooked rice is displayed on the display unit 38 (step 204) and selected by the menu selection means 39 (step 205). )

  Based on the selected contents, the amount of necessary ingredients is displayed on the display unit 38 (step 206), and the user confirms and puts a predetermined amount of water and rice into the container 23, and at the same time, into the yeast automatic feeder 30. Yeast bacteria, powdery products such as gluten and wheat flour in the automatic powder feeder 31, and a predetermined amount of ingredients are set in the automatic ingredient feeder 32 (step 207), and when preparation is completed, the start button 42 is pushed, Bread making of this device is started (step 208).

  This device controls the heating means 26 and the kneading blade 24 based on the temperature of the cooking material detected by the temperature detection means 27 in a predetermined sequence corresponding to the setting content set by the operation unit 28, and cooks rice. , Neri, Nekase, Fermentation and Baking are combined to make bread using the cooked rice (Step 209).

  Here, although detailed description is omitted about the sequence of rice cooking, paste, skein, fermentation, and baking, the two simple flowcharts A and B of a typical example are demonstrated.

  First, in the flowchart A, as shown in FIG. At this time, rice and water are slowly and intermittently stirred with the kneading blade 24, and the heating temperature for cooking rice is the starch gelatinization temperature (near the gelatinization temperature, specifically, the gelatinization of the starch of raw rice begins. 60 to 65 [deg.] C.) (detailed rice cooking sequence is omitted).

  When rice cooking is completed, the kneading blade 24 kneads in step 212, and in step 213, flour and other flour are added by the automatic powder feeder 31. In step 214, the cooked rice and flour and other flour are prepared. While mixing, between step 212 and step 214, the cooked rice is cooled to the most active temperature of yeast.

  At this time, you may make it cool the cooked rice by cooling the container 23 with the cooling fan 33 or other cooling means provided in order to keep yeast at normal temperature.

  In step 215, the mixture of cooked rice and flour such as wheat flour is used, and at this time, the yeast is automatically charged by the yeast automatic feeder 30.

  In step 216, the third kneading is further performed. At this time, ingredients such as raisins are charged by the automatic ingredient feeder 32. Then, it is baked in step 217 and completed when it is baked in step 218, which is completed from the container 23.

In the flowchart B, as shown in FIG. At this time, as in the flowchart A, the rice and water are slowly and intermittently stirred with the kneading blade 24, and the heating temperature for cooking rice is the starch gelatinization temperature (near the gelatinization temperature) at which gelatinization of raw rice starch begins. , Specifically, 60 to 65 ° C.) (The detailed cooking sequence is omitted).

  In step 222, flour such as wheat flour is charged by the automatic powder feeder 31, and the rice cooked by kneading in step 223 is mixed with the flour such as flour, and the cooked rice is mixed between step 221 and step 222. Cool to the most active temperature of yeast.

  At this time, you may make it cool the cooked rice by cooling the container 23 with the cooling fan 33 or other cooling means provided in order to keep yeast at normal temperature.

  In step 224, the cooked rice and a mixed product of flour such as wheat flour are crushed, and at this time, the yeast is automatically charged by the yeast automatic feeder 30.

  In step 225, the ingredients are further kneaded. At this time, ingredients such as raisins are introduced by the ingredient automatic feeder 32. Then, it is baked in step 226 and completed when it is baked in step 227, and is taken out from the container 23 and completed.

  In the above-described flowchart A, since the number of times of kneading is large, the kneaded rice grains become finer, and there is an advantage that the rice particles are less likely to remain when baked. In the flowchart B, since the number of times of kneading is small, the bread making time can be shortened.

  Bread made in the process of making bread using cooked rice Bread depends on the ratio of added flour, gluten, etc. According to the experiment, if the ratio of rice and flour is about 50% A bulge almost the same as that produced in the conventional bread process, mainly flour, was obtained, and it was more delicious with a sticky texture.

  Explaining the process of making gluten-free bread using cooked rice, it is almost the same as the process of making bread using cooked rice as described above, using ingredients that do not contain gluten as the cooking material, As shown in FIG. 8, the bread process to be made using the rice cooked by the operation unit 28 is first selected (step 301).

  Next, the rice amount setting means 40 sets the amount of rice to be cooked with this device (step 302), and the rice ratio selection means 41 selects the content ratio of the finished bread rice (step 303).

  The display unit 38 displays, for example, a common menu such as bread containing bread such as bread and raisins, or an individual menu of bread made using cooked rice (step 304), and is selected by the menu selection means 39 (step 304). 305).

  Based on the selected contents, the amount of necessary ingredients is displayed on the display unit 38 (step 306), and the user confirms and puts a predetermined amount of water and rice into the container 23. A predetermined amount of yeast is set in the automatic powder feeder 31, powdered products such as cereal powder and gluten free powder, and the automatic material feeder 32 (step 307). Then, the start button 42 is pressed to start bread making for this device (step 308).

This device controls the heating means 26 and the kneading blade 24 based on the temperature of the cooking material detected by the temperature detection means 27 in a predetermined sequence corresponding to the setting content set by the operation unit 28, and cooks rice. , Neri, Nekase, Fermentation and Baking are combined to make bread using the cooked rice (Step 309).

  Here, although detailed description is omitted about the sequence of rice cooking, rice paste, skein, fermentation, and baking, the three simple flowcharts C, D, and E of a typical example are demonstrated.

  First, in the flowchart C, as shown in FIG. At this time, rice and water are slowly and intermittently stirred with the kneading blade 24, and the heating temperature for cooking rice is heated at 60 to 65 ° C. (near the step α-forming temperature) at which gelatinization of raw rice starch begins. (The detailed cooking sequence is omitted).

  In step 312, the kneading blade 24 kneads, and in step 313, the automatic powder feeder 31 adds gluten-free powder such as cereal and rice bran powder. In step 314, kneaded and cooked rice and gluten are included. In step 312 to step 314, the cooked rice is cooled to the most active temperature of yeast.

  At this time, you may make it cool the cooked rice by cooling the container 23 with the cooling fan 33 or other cooling means provided in order to keep yeast at normal temperature. Next, in step 315, the mixture of cooked rice and powdered products such as cereal powder and gluten free of gluten is crushed and yeast is automatically charged by the yeast automatic feeder 30.

  In step 316, the third kneading is further performed, and ingredients such as raisins are introduced by the ingredient automatic feeder 32. When it is baked in step 317 and baked in step 318, it is completed.

  Next, in the flowchart D, as shown in FIG. At this time, the rice and water are slowly and intermittently stirred with the kneading blade 24 as in the flowchart C, and the heating temperature for cooking rice is the starch gelatinization temperature (near the gelatinization temperature) at which gelatinization of raw rice starch begins. , Specifically, 60 to 65 ° C.) (The detailed cooking sequence is omitted).

  In step 322, flour such as wheat flour is charged in the automatic powder feeder 31; in step 323, the cooked rice is mixed with the flour such as cereal flour and gluten-free rice flour; At 323, the cooked rice is cooled to the most active temperature of yeast.

  At this time, you may make it cool the cooked rice by cooling the container 23 with the cooling fan 33 or other cooling means provided in order to keep yeast at normal temperature.

  In step 324, the cooked rice and a mixture of powdered products such as rice flour and rice bran powder that do not contain gluten are sprinkled, and yeast is automatically charged by the yeast automatic feeder 30.

  In step 325, the ingredients are further kneaded, and ingredients such as raisins are charged by the ingredients automatic feeder 32. Then, after baking in step 326 and baking in step 327, it is removed from the container 23 and completed.

Finally, in flowchart E, as shown in FIG. At this time, as in the flowchart A, the rice and water are slowly and intermittently stirred with the kneading blade 24, and the heating temperature for cooking rice is the starch gelatinization temperature (near the gelatinization temperature) at which gelatinization of raw rice starch begins. , Specifically, 60 to 65 ° C.) (The detailed cooking sequence is omitted).

  In step 332, an additive for forming bread bulges such as chickenpox is added (details of the additive are omitted), kneading is performed in step 333, and the cooked rice is treated with yeast in steps 332 to 333. Cool to the most active temperature.

  At this time, you may make it cool the cooked rice by cooling the container 23 with the cooling fan 33 or other cooling means provided in order to keep yeast at normal temperature.

  In step 334, the cooked rice is kneaded and the yeast is automatically charged by the yeast automatic feeder 30.

  In step 335, the ingredients are further kneaded, and ingredients such as raisins are charged by the ingredients automatic feeder 32. Then, when baked in step 336 and baked in step 337, it is removed from the container 23 and completed.

  In the above-described flowchart A, since the number of times of kneading is large, the kneaded rice grains become finer, and there is an advantage that the rice particles are less likely to remain when baked. In the flowchart B, since the number of times of kneading is small, the bread making time can be shortened.

  In the flowchart C, since only cooked rice is used, 100% cooked gluten-free bread can be performed. However, when the bread was prototyped with super-fresh flour, rice bran flour, etc. that do not contain gluten, the breadth is poor and the texture is significantly different from that of bread using ordinary wheat, resulting in a new texture.

  Raw rice and water, which are at least part of the material to be cooked, are put into the container 23 and cooked to prepare rice, and the rest of the material to be cooked is poured into the container 23 to make bread. Since it is not necessary to grind, the time for bread making can be shortened and the noise can be reduced.

  In addition, you can easily make delicious bread using rice without worrying that the starch of the rice grains caused by pulverization of the rice will be damaged and the swelling becomes worse.

  Furthermore, since the rice produced by cooking rice with this device is used as a material to be cooked, it is not necessary to prepare the cooked rice, and the cooked rice can be easily baked.

  Here, the cooked rice has a lot of moisture, so if you try to use the prepared rice, the state of storage, for example when wrapping and refrigerated, when thawing the frozen thing, leaving it at room temperature, etc. Furthermore, under the conditions of cooking rice, such as rice cooker performance variations, rice cooking setting conditions such as quick cooking, etc., the amount of moisture contained in the rice changes, and when the bread is baked, the variation in the amount of moisture causes a good swelling. There is also a worry that it will not be or it will be sticky. However, since raw rice and water, which are at least part of the material to be cooked, are cooked by cooking rice and the rest of the material to be cooked is poured into the container 23 to make bread, it is suitable for bread making Rice produced under the rice cooking conditions can be obtained, and the cooked rice can be used to make bread that has a stable finish.

  In addition, bread made from cooked rice with gluten-free ingredients such as rice flour or rice flour does not use wheat, so wheat-allergic people can eat it. In contrast, rice flour contains a large amount of water, does not have gluten, which is an element that makes wheat bread swell, and is less likely to swell even when gluten substitutes are used.

  For this reason, how to knead and how to make moisture is difficult, and a variety of processes from kneading to baking of the bread ingredients are performed consistently with an automatic bread maker, and the bread that is cooked is made stably. be able to.

  Then, a part of raw rice to be cooked and water are put into the container 23 and cooked by cooking rice, the rest of the cooked material is put into the container 23 to make bread, and the flour is mainly used. The process of making bread using the cooked material, and the cooked rice prepared by putting some raw rice and water of the cooked material into the container 23, and containing gluten in the rest of the cooked material Since it has the process selection means 37 which selects the process which makes the bread which does not contain gluten using the to-be-cooked material, the user can easily select the bread produced in each process, and the bread which suits the user's preference Can be made easily.

  In particular, the bread produced in each process can be made with bread menus such as bread and raisins, which are common to conventional bread mainly made of flour, so it is cooked by the process selection means 37. A bread menu can be selected by selecting a bread made from rice or a conventional bread mainly made of flour, and a user-friendly device with good operability can be provided.

  In addition, when the cooked rice is prepared by adding a portion of raw rice and water to be cooked to the container 23 to cook rice, the cooked material is stirred with the kneading blades 24. By stirring in the state, the water absorption of raw rice can be made uniform quickly, and by stirring during cooking, the temperature distribution can be averaged, and more suitable for kneading during bread making The cooking time can be shortened under conditions suitable for baking.

  In addition, when a portion of raw rice to be cooked and water are put into the container 23 and cooked to make rice, the starch gelatinization temperature (near the gelatinization temperature, specifically, the gelatinization of the starch of the raw rice begins) Is heated at 60 to 65 ° C., the heating amount during rice cooking can be reduced, and an increase in the body temperature of this equipment can be suppressed.

  Although cooling is required, the yeast used at the time of bread making can be easily stored in the body of the device, and the cooling period required when the rice is cooked to bread making can be shortened.

  Here, the yeast used at the time of bread making is most active at a temperature of 27 to 36 ° C., and die at 60 ° C. or more. Therefore, before baking the bread, that is, storage of the yeast, Kneading, the fermentation period must be at least at room temperature, and by reducing the amount of heating during cooking, yeast storage can be easily cooled and the yeast cooling means can be simplified. Temperature management becomes easy, and the baked rice can be made stably using the cooked rice.

  Thus, since the stirring in rice cooking and heating the temperature in rice cooking near alpha-izing temperature are combined, rice cooking time can be shortened more.

  And since it has the rice amount setting means 40 which sets the amount of rice cooked with this apparatus or the amount of cooked rice, the menu according to the amount of rice to be used can be selected.

  By combining this with the process selection means 37 that changes the ratio of the amount of cooked rice used for cooking ingredients and the amount of the remaining other cooked ingredients to change the content ratio of the finished bread rice, The amount and volume of the finished bread can be changed, and the appearance of the finished bread can be adjusted.

  For example, by changing the ratio of the amount of rice and other ingredients to be cooked, the bulge of the finished bread, that is, the volume can be adjusted, or the amount of rice can be increased to increase variations in high-density bread.

  In particular, when bread is made by increasing the amount of cooked rice, the bulge of the bread tends to decrease, so it becomes possible to increase the proportion of the amount of cooked material to be added to one place, and the container 23 is full. It can be used effectively.

  And since the quantity of the to-be-cooked material to use other than rice is displayed on the display part 38 based on the quantity of rice cooked with this apparatus set by the rice quantity setting means 40 or the quantity of rice, a user is a thing other than rice. It can be prepared with good procedures so as not to make a mistake in the cooking material to be used, the usability is improved, and the cooked rice can be used to make a stable and baked bread.

  In addition, when making bread using cooked rice as a cooking material, it is weaker because the dough binding does not contain gluten when fermented, compared to making bread using cooking materials mainly made of flour. When overflowing and overflowing from the container 23, a part of the overflowed part falls off and easily falls outside the container 23, so that there is a concern that the heating means 26 may be touched and burnt and eventually smoke may be generated.

  However, since the projection surface of the upper end surface 23a of the container 23 that accommodates the material to be cooked is configured to cover the heating means 26 that heats the container 23, the bread in the container 23 has expanded, and the container 23 Even if it overflows and overflows, it does not easily fall outside the container 23, and even if it falls outside the container 23, it becomes difficult to contact the heating means 26.

  In addition, since the guide plate 26a is arranged so that the material to be cooked that covers the heating means 26 from the top falls below the heating means 26, the bread in the container 23 swells, and from the container 23 Even if it overflows and overflows and falls outside the container 23, the heating means 26 is protected by the guide plate 26 a so that it does not come into contact with it, so that the dropped cooking material touches the heating means 26, burns and burns, finally No worries about smoking.

  In the present embodiment, an example in which a blower is used as the cooling means has been described. However, the cooling means may use other cooling means such as a Peltier element. A steam escape port that releases the heat of steam at the time of cooking rice may be provided at an appropriate place, and a cooling method corresponding to this device may be used.

  In addition, when making bread using cooked rice as a cooking material, bread swells less than when making bread using a cooking material mainly made of flour. When the amount of cooking material is adjusted to make the bread of the container 23, the volume of the bread is so small that it does not reach the top of the container 23. Tends to be 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.

  Furthermore, you may arrange | position the selection means which selects the classification of the rice used for the cooking part of a to-be-cooked material in an operation part.

  According to this, the moisture content of rice cooked using rice, for example, Thai rice is about 55%, and the moisture content of rice cooked using Japanese rice (about 60% ) Less, it is better to change the preparation of the ingredients to be cooked when making bread, and by selecting the type of rice, the conditions at the time of baking can be adjusted more precisely Thus, the baked rice can be baked with a stable finish.

  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. Various forms are included in the technical scope of the present invention, such as an apparatus for making bread with cooked rice and an apparatus for producing conventional bread mainly made of wheat flour and making bread with cooked rice.

DESCRIPTION OF SYMBOLS 1,13,23 Container 2,22 Heating chamber 4,24 Kneading blade 21 Equipment main body 14,26 Heating means 27 Temperature detection means 28 Operation part 29 Control part 37 Process selection means 40 Rice amount setting means 41 Rice ratio selection means 41

Claims (5)

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 in the operation section and the temperature of the cooking material detected by the temperature detection means, the heating means and the stirring means are driven and controlled automatically from mixing to baking of the cooking material. Control means to perform,
Into the cooked rice by adding a portion of raw rice and water of the cooked material to the container and cooking rice, the rest of the cooked material is poured into the container to make bread, An automatic bread maker in which the inside of the container for storing the material to be cooked communicates with the periphery of the container, and the projection surface of the upper end surface of the container covers the heating means for heating the container. The to-be-cooked material that has fallen over the heating means from above so that the to-be-cooked material falling from the upper end surface of the container that houses the to-be-cooked material does not touch the heating means that heats the container is The automatic bread maker according to claim 1, wherein a guide plate is disposed so as to fall below the heating means. The automatic bread maker according to claim 1 or 2, wherein the operation unit includes a setting unit that sets an amount of cooked rice used for the cooking material. While having a display part, the said operation part has a setting means to set the quantity of the cooked rice used for the said to-be-cooked material, and based on the quantity of the rice set by the said setting means, it is other than rice The automatic bread maker according to any one of claims 1 to 3, wherein an amount of the cooking material to be used is displayed on a display unit. The selection means which changes the content ratio of the amount of the cooked rice used for the to-be-cooked material and the amount of the remaining other to-be-cooked material to change the content ratio of the finished bread rice. The automatic bread maker according to any one of the above.