JP6082975B2 - Automatic bread machine - Google Patents

Description

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

  Traditionally, bread making such as bread and confectionery requires yeast that is difficult to control temperature, and if you 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 that can automatically bake bread in ordinary households by automatically executing various processes from kneading to baking on the basis of a microcomputer program has become widespread in the world. (For example, refer to Patent Document 1).

  FIG. 9 is a cooking process diagram of raisins-containing bread of the automatic bread maker described in Patent Document 1. As shown in FIG. 9, 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. 10: 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. 10, according to a conventional 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 the motor and the 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. 11 is a cross-sectional view of a conventional dough producing device described in Patent Document 3, and FIG. 12 is an overall flowchart of a cooked food dough producing process.

  As shown in FIG. 12, 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. 11, 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 is heated by the heating means 14, and the impregnation proceeds when the temperature of the liquid (in this case, water) is increased. 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 11 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 11 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 11 or the dough is left in the container 11 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 11, there is no need to transfer the contents to another container when moving from one process to another. , Can save time. In addition, there is no problem that a part of the grain grains and dough raw material remains on the inner surface of the container used in the previous process and gradually decreases.

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

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

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

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

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

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

In order to solve the conventional problem, the automatic bread maker of the present invention is:
A container for containing the cooking material;
Heating means disposed around the container and heating the container;
Stirring means for stirring the material to be cooked in the container;
Temperature detecting means for directly or indirectly detecting the temperature of the cooking material;
An operation unit for setting operation conditions;
Based on the conditions set by the operation unit and the temperature of the cooking material detected by the temperature detection device, the heating means and the stirring means are driven and controlled automatically from mixing to baking of the cooking material. Control means for performing
The control means stirs the raw rice and water as part of the cooking material contained in the container with the stirring means, and the heating temperature of the heating means is for adjusting the gelatinization degree of the rice starch. Heat at the starch gelatinization temperature where gelatinization of raw rice starch begins,
At least the adjusting gelatinization degree of rice starch as unchanged all gelled by being heated and controlled by water absorption with rice starch molecules to some of the cooking material is driving and controlling the heating means and the stirring means This is an automatic bread maker that produces a cooked rice paste and adjusts the shear viscosity of the rice paste.

With the above configuration, a rice paste with optimized shear viscosity is prepared by adjusting the degree of gelatinization of the rice starch so that all the rice starch molecules that have absorbed water in part of the material to be cooked do not change into a gel state by heating. Because it has a rice bread process to make bread using the rice paste, it is not necessary to grind raw rice into rice flour in bread using rice as a cooking material, so noise reduction and vibration reduction It becomes possible to plan. In addition, by optimizing the shear viscosity of the rice paste, you can easily make delicious bread using rice without worrying about adverse effects on bread making performance.

  In other words, in bread using crushed rice flour pulverized by a pulverizing blade and other uncooked food materials that do not contain gluten such as rice flour, wheat is not used, so even people with wheat allergies can eat it. 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 adjusting the gelatinization degree of rice starch so that all the water-absorbed rice starch molecules do not change into a gel state by heating, a rice paste with an optimized shear viscosity is prepared, and the rice paste is used for the bread ingredients. By continuously performing various processes from kneading to baking with an automatic bread maker, bread made from raw rice having a stable bulge can be produced.

  In addition, when gluten is not used, rice paste with optimized shear viscosity containing gelatinized starch can be used to promote the expansion of the dough by contributing to the growth of bubbles during fermentation. When used, gelatinized starch interacts with gluten to form a network, which has a very good effect on dough swelling and shape retention.

  In addition, the sweetness and umami components of rice are produced by heating to adjust the gelatinization degree of rice starch, and the resulting bread has a high maltose content, so it has a good moist feel and natural sweetness. Can be obtained, reducing the amount of sugar used, or eating it as it is, which makes it very tasty and provides a long-lasting bread.

  The automatic bread maker of the present invention prepares a rice paste having an optimized shear viscosity by adjusting the gelatinization degree of the rice starch so that all the water-absorbed rice starch molecules do not change into a gel state by heating. Therefore, it is not necessary to grind raw rice into rice flour in bread using rice as a cooking material, so it is possible to reduce noise and reduce vibration during bread making, and manage shear viscosity to knead bread ingredients By performing various processes up to baking consistently in an automatic bread maker, bread can be made using rice with a stable bulge.

Sectional drawing of the principal part of the automatic bread maker in the 1st Embodiment of this invention Control block diagram of automatic bread maker in the first embodiment of the present invention The example of a display of the operation part of the automatic bread maker in the 1st Embodiment of this invention Process drawing of bread made using rice paste with adjusted degree of gelatinization of rice starch of automatic bread maker in the first embodiment of the present invention Process drawing of bread made using rice paste with adjusted degree of gelatinization of rice starch of automatic bread maker in the first embodiment of the present invention The graph which showed the time-dependent change of the shear viscosity of the rice paste at the time of gelatinization temperature adjustment of the rice starch of the automatic bread maker in the 1st Embodiment of this invention The graph which showed the bread-making performance using the rice paste which adjusted the gelatinization degree of the rice starch of the automatic bread maker in the 1st Embodiment of this invention The graph which showed the bread-making performance of the bread produced using only the rice paste and dry yeast which adjusted the gelatinization degree of the rice starch of the automatic bread maker in the 1st Embodiment of this invention Cooking process diagram of raisin bread with a conventional automatic bread maker Sectional drawing which shows the state at the time of rice cooking of the conventional rice cooker with a bread making function Sectional view showing a conventional dough making machine General flowchart of conventional cooking process for cooking food dough

The first invention is
A container for containing the cooking material;
Heating means disposed around the container and heating the container;
Stirring means for stirring the material to be cooked in the container;
Temperature detecting means for directly or indirectly detecting the temperature of the cooking material;
An operation unit for setting operation conditions;
Based on the conditions set by the operation unit and the temperature of the cooking material detected by the temperature detection device, the heating means and the stirring means are driven and controlled automatically from mixing to baking of the cooking material. Control means for performing
The control means stirs the raw rice and water as part of the cooking material contained in the container with the stirring means, and the heating temperature of the heating means is for adjusting the gelatinization degree of the rice starch. Heat at the starch gelatinization temperature where gelatinization of raw rice starch begins,
At least the adjusting gelatinization degree of rice starch as unchanged all gelled by being heated and controlled by water absorption with rice starch molecules to some of the cooking material is driving and controlling the heating means and the stirring means An automatic bread maker is provided in which the cooked rice paste is prepared and the shear viscosity of the rice paste is adjusted.

  According to this, a rice paste having an optimized shear viscosity is prepared by adjusting the degree of gelatinization of the rice starch so that all the rice starch molecules absorbed in a part of the material to be cooked do not change into a gel state by heating. Because it has a rice bread process to make bread using the rice paste, it is not necessary to grind raw rice into rice flour in bread using rice as a cooking material, so noise reduction and vibration reduction It will be able to plan. In addition, by optimizing the shear viscosity of the rice paste, you can easily make delicious bread using rice without worrying about adverse effects on bread making performance.

  In other words, in bread using crushed rice flour pulverized by a pulverizing blade and other uncooked food materials that do not contain gluten such as rice flour, wheat is not used, so even people with wheat allergies can eat it. 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 adjusting the gelatinization degree of rice starch so that all the water-absorbed rice starch molecules do not change into a gel state by heating, a rice paste with an optimized shear viscosity is prepared, and the rice paste is used for the bread ingredients. By continuously performing various processes from kneading to baking with an automatic bread maker, bread made from raw rice having a stable bulge can be produced.

  In addition, when gluten is not used, rice paste with optimized shear viscosity containing gelatinized starch can be used to promote the expansion of the dough by contributing to the growth of bubbles during fermentation. When used, gelatinized starch interacts with gluten to form a network, which has a very good effect on dough swelling and shape retention.

In addition, the sweetness and umami components of rice are produced by heating to adjust the gelatinization degree of rice starch, and the resulting bread has a high maltose content, so it has a good moist feel and natural sweetness. Can be obtained, reducing the amount of sugar used, or eating it as it is, which makes it very tasty and provides a long-lasting bread .
In addition, if the user sets rice, water, and bread auxiliary materials, the bread maker automatically adjusts the gelatinization degree from the water absorption of the rice to produce the rice paste, so the user side adjusts the gelatinization degree A very stable rice bread can be produced without the need for difficult work.
Further, for example, when rice species such as Koshihikari are selected, the rice is heated at 60 to 65 ° C., and the heating temperature is automatically set in the range of 50 ° C. to 80 ° C. according to the other selected rice species. Further, even if Koshihikari is heated at 70 ° C. for the same time, the degree of gelatinization increases, so that bread having a different texture and taste can be obtained, and bread can be made according to the user's preference .

  In particular, the second invention is an automatic bread maker having a viscosity detecting means for detecting the shear viscosity of the rice paste of the first invention, so that the state of the rice paste before fermentation is maintained at a constant level during fermentation. Can stabilize the bulge of the fabric.

  In other words, the rice paste with optimized viscosity has both the effect of promoting bubble growth during fermentation and the effect of confining the bubbles inside the dough, and the interaction promotes the dough swelling, maintaining the dough swelling and shape. Has a very positive effect on As the viscosity detection means, the shear viscosity of the rice paste can be converted from the torque value acting on the motor when the rice paste is produced.

In particular, the third invention is an automatic bread maker in which the cooking material of the first or second invention and the cooling means for cooling the vicinity of the container are provided, so that all the rice starch molecules that have absorbed water are heated in a gel form. The temperature of the rice paste, in which the degree of gelatinization of the rice starch is adjusted so that it does not change, is cooled to a temperature suitable for kneading the dough before fermentation.

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

  Here, the cooling means adjusts the gelatinization degree of the rice starch so that all of the cooked rice and water are put into the container and the absorbed rice starch molecules are not changed into a gel by heating. After the rice paste with optimized shear viscosity is prepared, it is operated until the yeast is added, and the temperature of the rice paste adjusted for the gelatinization degree of the rice starch is cooled to below the temperature at which the yeast kills. Because it is configured to do so, the temperature of the rice paste with adjusted gelatinization degree of rice starch can be quickly lowered to an appropriate temperature and the shear viscosity can be optimized, improving bread making properties and bread making Time can be shortened.

  4th invention has the process of producing bread, without adding wheat gluten, rice flour, and wheat flour especially as a to-be-cooked material of any one of 1st-3rd invention, The gelatinization degree of the said rice starch After preparing the rice paste with adjusted, dry yeast is automatically added so that the rice paste with no grain residue suitable for bread dough is mixed evenly and then dry yeast can be mixed into the dough. In a bread in which gluten, rice flour and wheat flour are not added and rice paste is automatically produced, unprecedented bread making performance can be ensured and variations in bread making can be reduced.

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

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

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

  In particular, bread made using rice paste with the gelatinization degree of rice starch adjusted so that all the water-absorbed rice starch molecules do not change into a gel state by heating is similar to conventional bread mainly made of wheat flour. Bread menus such as bread and raisins can be made, so you can choose between bread made using rice paste that has been adjusted for gelatinization of rice starch by the process selection means or conventional bread mainly made from flour. Thus, a bread menu can be selected, and a user-friendly device with good operability can be provided.

  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 an essential part of an automatic bread maker according to the first embodiment of the present invention, FIG. 2 is a control block diagram of the automatic bread maker according to the first embodiment of the present invention, and FIG. Fig. 4 is a display example of the operation unit of the automatic bread maker according to the first embodiment of the present invention, and Fig. 4 shows the rice paste in which the gelatinization degree of the rice starch of the automatic bread maker according to the first embodiment of the present invention is adjusted. FIG. 5 is a flow chart of a bread process created using a rice paste in which the degree of gelatinization of rice starch of the automatic bread maker in the first embodiment of the present invention is adjusted, FIG. 6 is a graph showing the change over time in the shear viscosity of rice paste when adjusting the gelatinization temperature of rice starch in the automatic bread maker according to the first embodiment of the present invention, and FIG. 7 is the first embodiment of the present invention. Using rice paste with adjusted degree of gelatinization of rice starch in automatic bread maker FIG. 8 is a graph showing the performance, and FIG. 8 is a rice in which the gelatinization degree of the rice starch is adjusted so that the rice starch molecules absorbed by the automatic bread maker in the first embodiment of the present invention are not all gelled by heating. It is the graph which showed the bread-making performance of the bread produced using only a paste and dry yeast.

  As shown in FIGS. 1 and 2, the automatic bread maker in the present embodiment includes a baking chamber 22 provided inside the apparatus main body 21, and a container that is detachably stored in the baking chamber 22 and stores a material to be cooked. (Baking case) 23 is disposed. The container 23 is provided with a kneading blade 24 as a stirring means for stirring the material to be cooked, and the material to be cooked is stirred by the kneading blade 24 during breadmaking or when the gelatinization degree of rice starch is adjusted. Yes. The kneading blade 24 is driven by a motor 25, and the motor 25 detects the resistance of the food to be cooked acting on the kneading blade so that the shear resistance of the food to be cooked can be understood. In other words, the torque value acting on the motor 25 when producing the rice paste can be converted into the shear viscosity of the rice paste, and the motor 25 is a viscosity detecting means for detecting the shear viscosity of the rice paste.

  In addition, an openable / closable outer lid that covers the opening is provided on the upper part of the device main body 21, and a heating means 26 that heats the container 23 from the outer peripheral portion located on the outer periphery of the lower container 23 in the baking chamber 22. It is provided. And the temperature detection means 27 which detects the temperature of the container 23 by indirectly detecting the temperature of the cooking material is provided in contact with the container 23, and the temperature of the cooking material detected by the temperature detection means 27 is provided. On the basis of the above, the heating means 26 and the kneading blade 24 are driven and controlled by the control unit 29 which is a control means in a predetermined sequence corresponding to the setting content set by the operation unit 28 disposed on the upper part of the apparatus main body 21. The cooking material is automatically heated or mixed to baked.

  In addition, in the outer lid of the upper part of the apparatus main body 21, the yeast automatic feeder 30 which introduces yeast automatically, the powder automatic feeder 31 which introduces flour such as flour, and the ingredients automatic which introduces ingredients And a blower fan 34 that is a cooling means that is sucked from the suction port 33 located in the upper portion of the container 23 and disposed in the baking chamber 22 and is discharged out of the apparatus main body 21. Yes, the blower fan 34 is appropriately operated in a predetermined sequence from the time when the rice paste is adjusted by heating to adjust the degree of gelatinization of the rice starch to the time when it is baked and made into bread. In other words, the blower fan 34 as a cooling means cools the material to be cooked and the vicinity of the container 23.

  The automatic powder feeder 31 is provided with a vibrator 35 so that the powder is hard to fall and hard to fall, so that the automatic powder feeder 31 is in contact with the automatic powder feeder 31 so as to easily drop the powder. Making rice paste by adjusting the degree of gelatinization of rice starch so that all the water-absorbed rice starch molecules do not change into a gel state by heating, and making bread using the rice paste, the degree of gelatinization of rice starch in the rice bread process When heating to adjust the food, it is necessary to automatically add to-be-cooked materials such as flour, fine powder or rice bran powder that cannot be cooked together at the appropriate timing. .

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

  Also, as shown in FIG. 3, the operation unit 28 includes a conventional bread process mainly composed of wheat flour, and the gelatinization degree of the rice starch so that all the water-absorbed rice starch molecules are not changed into a gel by heating. Is provided with a process selection means 36 and a display unit 37 for selecting a rice bread process for producing bread using the rice paste and displaying the setting contents for each process on the display unit 37, For example, a menu common to each process such as bread with bread such as bread and raisins and a single menu of the above process are displayed and can be selected by the menu selection means 38.

  Furthermore, the operation unit 28 prepares a rice paste in which the gelatinization degree of the rice starch is adjusted so that all the absorbed rice starch molecules do not change into a gel state by heating, and a rice bread is prepared using the rice paste. At the time of the process, a rice amount setting means 39 for setting the amount of rice used in the apparatus and a ratio selection means 40 for changing the content ratio of rice in the finished bread are provided. Based on the amount of rice and the content selected by the ratio selection means 40, the amount of the cooking material to be used other than rice is displayed on the display unit 37.

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

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

  First, a rice paste in which the gelatinization degree of rice starch is adjusted and the shear viscosity is optimized so that the water-absorbed rice starch molecules are not heated and controlled by driving and controlling the heating means and stirring means. A typical rice bread process for preparing bread using the rice paste, in which the enzyme activation temperature is set as the temperature to be controlled, will be described.

  As shown in FIG. 4, a rice paste is prepared by adjusting the degree of gelatinization of the rice starch so that all the rice starch molecules absorbed by the operation unit 28 are not changed into a gel state by heating, and the rice paste is used to make bread. The rice bread process to be produced is selected (step 201), and then the amount of rice for adjusting the gelatinization degree of rice starch in the apparatus is set by the rice amount setting means 39 (step 202), and the ratio selection means The content ratio of rice in the finished bread at 40 is selected (step 203). Next, on the display unit 37, for example, a common menu such as bread with bread or raisins is prepared, or a rice paste in which the degree of gelatinization of rice starch is adjusted, and the rice paste is used to prepare bread. Individual menus (taste of finished rice bread: sweet, moist, etc.) and rice varieties are displayed (step 204) and selected by menu selection means 38 (step 205). Next, the required amount of ingredients is displayed on the display unit 37 based on the selected contents (step 206), and the user confirms that a predetermined amount of water and rice is charged into the container 23 and that yeast is automatically added. The yeast 30 is placed in the vessel 30, flour such as gluten and flour is placed in the automatic flour feeder 31, and a predetermined amount of ingredients are set in the automatic feeder 32 (step 207). To start bread-making of the device (step 208). The device drives and controls the heating unit 26 and the kneading blade 24 based on the temperature of the cooking material detected by the temperature detection unit 27 in a predetermined sequence corresponding to the setting content set by the operation unit 28. A rice paste in which the gelatinization degree of rice starch is adjusted is prepared by combining the gelatinization degree of rice starch, grinding, battering, battering, fermentation, and baking, and bread is prepared using the rice paste (step 209). .

  Here, the gelatinization degree adjustment of rice starch (shear viscosity optimization), grinding, battering, skein, fermentation, baked rice starch gelatinization degree adjustment and baking flow, as shown in FIG. In step 211, the gelatinization degree of the rice starch is adjusted. At this time, the rice and water are slowly and intermittently stirred by the kneading blade 24, and the heating temperature for adjusting the gelatinization degree of the rice starch is the starch gelatinization temperature at which gelatinization of the raw rice starch begins. Heating is performed in the vicinity of the gelatinization temperature (for example, when a rice variety such as Koshihikari is selected, the heating temperature is automatically set in the range of 50 to 80 ° C. according to the selected rice species). It is. Further, since the motor 25 detects the resistance of the cooked material acting on the kneading blade 24 while adjusting the degree of gelatinization of the raw rice, the shear resistance of the cooked product is detected. However, the heating means 26 and the blower fan 34 are controlled so that the shear viscosity of the rice paste becomes an optimum value. In the initial stage where gelatinization of rice starch has not progressed, the shear viscosity is small and the shear viscosity increases as it is heated. Therefore, the heating means 26 and the blower fan are used so that the shear viscosity is not too small and too large. 34 is controlled to keep the rice paste in an optimum state. As an effect | action of the ventilation fan 34, it has a role which adjusts the moisture content in dough while adjusting the temperature of dough.

  Next, the shear viscosity of rice paste will be described.

  FIG. 6 is a diagram showing a change in shear viscosity when adjusting the gelatinization degree of rice starch.

  Based on the temperature of the rice and the solution detected by the temperature detecting means 27 and the shear resistance detected by the motor 25, the heating means 26, the blower fan 34 and the kneading blade 24 are driven and controlled, and the rice paste as shown in FIG. Control to achieve shear viscosity.

  When the blower fan 34 is actuated, high-temperature air containing steam for adjusting the degree of gelatinization of the rice starch in the baking chamber 22 at the top of the container 23 is discharged to the outside of the device main body 21. The shear viscosity of the paste is adjusted.

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

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

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

  Then, the rice starch molecules were adjusted so that the water-absorbed rice starch molecules did not change into a gel state by heating, and a rice paste having an optimized shear viscosity was prepared and the bread prepared using the rice paste. Depending on the ratio of added flour, gluten, etc., according to the experiment, if the ratio of rice and flour is up to about 50%, it was prepared by the conventional bread process mainly consisting of flour The bulge was almost the same as the above, with a moist touch and a sweet taste.

  FIG. 7 is a graph showing the bread-making performance using a rice paste in which the gelatinization degree of rice starch is adjusted and the shear viscosity is optimized so that all the water-absorbed rice starch molecules are not changed into a gel state by heating.

As shown in FIG. 7, when the shear viscosity of the rice paste was about 10,000 to 50,000 Pa · s, the swelling and taste were good. This is because when the shear viscosity is small, the carbon dioxide gas generated during fermentation cannot stay inside the dough, but rises and is discharged outside the dough, which causes poor swelling. On the other hand, when the shear viscosity is large, the carbon dioxide gas generated during fermentation cannot expand sufficiently inside the dough and the swelling is not good.
In addition, the temperature and humidity cannot be controlled sufficiently in the past, and the degree of gelatinization and moisture content of rice paste and the formation of gluten in the dough vary depending on the atmospheric conditions, which stabilizes the finish of bread. It was difficult to make. By adjusting the shear viscosity of the rice paste, the degree of gelatinization and moisture content can be adjusted to be constant, and the bread finish can be stabilized.

  Since the rice paste molecule adjusted the gelatinization degree of the rice starch so that all the starch molecules absorbed by the device do not change into a gel state by heating, the rice paste with optimized shear viscosity is used as the cooking material. There is no need to separately prepare a rice paste in which the degree of gelatinization of the rice starch is adjusted, and a bread mainly made of rice can be easily produced.

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

  However, at least a portion of the cooked material, raw rice and water, and rice starch molecules that have absorbed water are not gelled by heating. Since the bread is prepared by putting the remainder of the cooking material into the container 23 after the paste is prepared, the rice paste prepared under the conditions for adjusting the gelatinization degree of rice starch suitable for breadmaking can be obtained. The bread can be made from rice that has a stable finish.

  The rice paste described above may be a rice cake with a high water content, a rice cake with a low water content, or a water content similar to that of ordinary rice. It may be used so as to be an amount.

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

  Fig. 8 shows the bread-making of bread produced using only rice paste and dry yeast with optimized shear viscosity so that the water-absorbed rice starch molecules are not changed into a gel by heating. It is the graph which showed performance.

As shown in FIG. 8, the conventional method of pulverizing rice grains by rotating a conventional pulverizing blade, the conventional method of using commercially available rice flour, and adjusting the gelatinization degree of C rice starch to optimize the shear viscosity In comparison with the method of the present invention using the cooked rice paste, it can be seen that the method of the present invention exceeds both “bulging” and “taste” as compared with the conventional method. This is the base of bread dough that balances the elongation and strength of the dough by uniformly mixing the gelatinized starch and the non-gelatinized starch contained in the rice paste with adjusted gelatinization degree of rice starch The state (network of gelatinized starch and non-gelatinized starch) is produced, and by mixing dry yeast evenly, dry yeast enters the network of gelatinized starch and non-gelatinized starch, and carbon dioxide produced by fermentation is This is because bubbles are formed in the gaps of the network and the fabric is sufficiently expanded. In addition, sugar producing enzyme exists in rice, but the enzyme has different temperature dependence between the outer layer and the inner layer of rice. The optimum temperature of the enzyme group in the outer layer portion that is first affected by the temperature of the solution is 40 ° C., and the inner layer portion is 60 ° C. Therefore, when cooking rice paste with two-stage temperature control when cooking rice paste, the amylase inherent in the rice acts on the surface and inner layers of the rice one after another, causing sufficient starch decomposition, A sweet component can be produced, and a sweet bread can be baked. In addition, the generation of sugars can improve the shelf life of bread.

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

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

  Moreover, the gelatinization degree of rice starch is adjusted to optimize the shear viscosity so that the rice starch molecules that are part of the raw material and water to be cooked are put into the container 23 and the water-absorbed rice starch molecules are not changed into a gel by heating. Starch pasting temperature when raw rice starch begins to gelatinize (when the rice pasting temperature, for example, rice seeds such as Koshihikari, is selected, 60 ° C to 65 ° C is selected. The heating temperature is automatically set in the range of 50 ° C to 80 ° C according to the temperature, so that the amount of heating when adjusting the gelatinization degree of rice starch can be reduced, and the machine temperature of the equipment is increased. Can be suppressed. And although cooling is required, it becomes possible to easily store the yeast used at the time of bread making in the body of the equipment, and is also necessary when the gelatinization degree of rice starch is adjusted to bread making. The cooling period can be shortened. Here, the yeast used at the time of baking is most active at a temperature of 27 to 36 ° C., and die at 60 ° C. or higher. Therefore, during baking, before the bread is baked, that is, storage and kneading of the yeast. The fermentation period must be at least near room temperature, and by reducing the amount of heating when adjusting the gelatinization degree of rice starch, it is easy to cool and store yeast and simplify the means for cooling yeast. This makes it possible to easily control the temperature of yeast, and to produce bread made from rice in which the degree of gelatinization of rice starch having a stable finish is adjusted.

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

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

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

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

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

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

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

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

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

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

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

  Also, a rice paste was prepared by adjusting the degree of gelatinization of the rice starch so that all the water-absorbed rice starch molecules did not change into a gel state by heating, and the bread was prepared using the rice paste with optimized shear viscosity as the cooking material. When creating bread, the bread is less bulging than when making bread using mainly cooked materials such as flour, and the amount of rice paste produced and the amount of cooked materials are adjusted to create a container. If the bread volume when the bread of 23 is made is small and does not reach the upper part of the container 23, the way of transferring heat to the upper surface of the bread during baking is inevitably insufficient. Therefore, the second heating means 26 for heating the top surface of the bread formed above the container 23 is disposed, or a reflector for reflecting the heat of the heating means 26 is disposed above the container 23. Also good.

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

  As described above, the automatic bread maker of the present invention is not limited to the configuration shown in the above embodiment, and can be applied to various forms, and cannot produce a conventional bread mainly made of flour. The rice starch can be made by making a rice paste that has been prepared by adjusting the gelatinization degree of rice starch and making bread using the rice paste with optimized shear viscosity as the cooking material. Various forms are included in the technical scope of the present invention, such as an apparatus capable of producing a rice paste with an adjusted degree of gelatinization and making bread using the rice paste as a material to be cooked.

DESCRIPTION OF SYMBOLS 23 Container 24 Kneading blade 25 Motor 26 Heating means 27 Temperature detection means 28 Operation part 29 Control part 33 Suction port 34 Blower fan

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 by the operation unit and the temperature of the cooking material detected by the temperature detection device, the heating means and the stirring means are driven and controlled automatically from mixing to baking of the cooking material. Control means for performing
The control means stirs the raw rice and water as part of the cooking material contained in the container with the stirring means, and the heating temperature of the heating means is for adjusting the gelatinization degree of the rice starch. Heat at the starch gelatinization temperature where gelatinization of raw rice starch begins,
The degree of gelatinization of rice starch is adjusted so that at least a portion of the rice starch molecules absorbed in the material to be cooked is heated and controlled by driving and controlling the heating means and the stirring means. An automatic bread maker for producing a cooked rice paste and adjusting the shear viscosity of the rice paste. The automatic bread maker according to claim 1, further comprising a viscosity detecting means for detecting a shear viscosity of the rice paste. The automatic bread maker according to claim 1 or 2, further comprising a cooling means for cooling the cooking material and the vicinity of the container. It has a step of preparing bread without adding wheat gluten, rice flour and wheat flour as the material to be cooked, and after preparing a rice paste in which the gelatinization degree of the rice starch is adjusted, dry yeast is automatically added The automatic bread maker according to any one of claims 1 to 3. The automatic bread maker according to any one of claims 1 to 3, wherein a process selection means for selecting a rice bread process is disposed in the operation unit.