JP6528084B2 - Automatic bread maker - Google Patents

Description

  The present invention relates to an automatic bread maker which automatically prepares a cereal paste used mainly for cooking in general homes and automatically cooks bread using the cereal paste.

Since long ago, bread making such as bread and confectionery bread requires yeast which is difficult to control its temperature, and furthermore, it has to rely on a business-use bread maker because it can not obtain good-quality products if it does not knead enough.

  For example, in a series of bread making processes, first, water, flour, salt, sugar, skimmed milk, a mixture of shortening flour and yeast are placed in a pan case without touching water, and then each material is prepared. The mixture is thoroughly mixed, followed by a primary fermentation process in which the fermented dough is warmed by heating to about 25 to 32 ° C, and then fermented and expanded, and then the dough is kneaded for a short period of time during the dough The process of degassing excess gas (bubbles) and the process of rounding the dough so as not to crush the gas remaining in the dough, and then the dough is allowed to rest for about an hour for secondary fermentation It consists of a fermentation process and then a baking process at 160 to 180 degrees, and these processes have to be carried out in order.

  Therefore, an automatic bread maker that can easily bake bread in ordinary homes has become widespread in the world by automatically executing various processes from baking of bread material to baking based on a program of a microcomputer. (See, for example, Patent Document 1).

  FIG. 9 is a cooking process diagram of raisin-containing bread of the automatic bread maker described in Patent Document 1. As shown in FIG. 9, the conventional automatic bread maker automatically executes various processes from baking of bread material to baking based on a program of a microcomputer, so that bread can be easily breaded in general homes. Can be baked.

  In addition, a low cost and easy-to-handle bread maker equipped rice cooker has also been considered (see, for example, Patent Document 2). FIG. 10: is sectional drawing which shows the state at the time of rice cooking of the bread maker equipped rice cooker described in patent document 2. FIG.

  As shown in FIG. 10, according to the rice cooker with bread making function, the container A1 is detachably provided in the heating chamber 2, and the opening of the container A1 can be selectively closed by the inner lid 3. , The kneading blade 4 is selectively rotated by the motor and the control unit. Therefore, by attaching the inner lid 3, the container A 1 can be sealed and rice cooking can be performed, and in a state in which the inner lid 3 is removed, the baking blade 4 can be rotated to perform baking. Therefore, the container A1 can be used in common to perform cooking and baking, which is advantageous in cost. In addition, the container A1 can be removed from the heating chamber 2 and the washing operation, washing operation, etc. can be performed, and the connection between the blade 4 and the motor via the engaging portion only by putting the container A1 into the heating chamber 2 Because it is done, handling is easy.

Furthermore, in recent years, the consumption of rice has stagnated due to the westernization of eating habits and changes in consumer preferences, etc., so efforts are being made to stop this stagnation and to further increase the consumption of rice. ing. As a promotion measure, the bread making technology which used rice as the main raw material was developed and rice flour bread was put on the market, in order to extend it to other processed foods which used rice as the main raw material, such as rice cake, rice cracker, dumpling etc. . This rice flour bread has a higher content of polysaccharides, better moist feeling and natural sweetness than wheat flour bread, and is less likely to get stuck in the throat like chopsticks, and only eats a small amount The rice flour bread has become popular among consumers because it provides a feeling of fullness, and furthermore, rice flour bread which is not mixed with flour has become a highly anticipated food for consumers with wheat allergy.

  Therefore, in order to make rice flour bread easier, an apparatus has been conceived in which rice in the home is crushed as it is into bread with an automatic bread maker, even if rice flour is not obtained (for example, see Patent Document 3) ). FIG. 11 is a cross-sectional view of a conventional dough maker described in Patent Document 3, and FIG. 12 is an overall flowchart of a conventional cooking food dough production process described in Patent Document 3.

  As shown in FIG. 12, in the method of producing a cooked food dough, the pre-crushing impregnation step # 10 of storing predetermined amounts of rice grains and predetermined amounts of liquid in a container and leaving them for a predetermined time, and predetermined amounts of rice grains and predetermined amounts And a kneading step # 30 in which a dough material comprising a mixture of ground rice grains and a liquid is kneaded with a kneading blade into a dough.

  And when manufacturing dough for bread from rice grain, as shown in FIG. 11, the dough manufacturing device 11 is used as follows. After the lid 12 is removed and a predetermined amount of rice grains and a predetermined amount of liquid are placed in the container B13, the lid 12 is fitted again and the pre-crushing impregnation step # 10 is performed. During the pre-crushing impregnation step # 10, the vessel B13 is heated by the heating means 14 to increase the temperature of the liquid (water in this case), and the impregnation proceeds. If the blade 15 is rotated at the beginning of the pre-crushing impregnation step # 10 and the blade 15 is also rotated occasionally to scratch the surface of the rice grain, the absorption of the rice grain is promoted and the impregnation can be completed quickly.

  When the grinding process # 20 is entered, the blade 15 is rotated at high speed to grind the rice grains. Thereby, a dough material comprising a mixture of crushed rice grains and liquid is formed. In the kneading step # 30, the blade 15 is rotated at a low speed to knead the dough material and knead the dough connected to one.

  At the beginning of the kneading step # 30, the lid 12 is opened, and a predetermined amount of gluten and, if necessary, a predetermined amount of seasoning materials are added to the dough material. The lid 12 is closed and the blade 15 is rotated at a low speed to mix the dough material and the gluten and seasoning materials charged therein. Since the temperature of the dough rises in this process, when the foam-inducing material to be introduced later is yeast, the container B13 is cooled by the cooling means 16 at an appropriate timing to cool the dough inside. The temperature of the container B13 is monitored by the temperature sensor 17 both in the case of cooling and in the case of heating so that an accurate temperature can be obtained.

  When it is time to load the foam inducing material, the lid 12 is opened to load a predetermined amount of the foam inducing material into the dough. Close the lid 12 and rotate the blade 15 at low speed to mix the dough and the foam inducing material to complete the dough. Thereafter, the dough is taken out of the container B13, or while keeping the dough in the container B13, the process waits for the bubbling of the dough to proceed. Once the desired foam is obtained, the dough is placed in a baking apparatus and the bread is baked.

  Thus, by advancing from the pre-grind impregnation step # 10 to the kneading step # 30 in the same container B13, there is no need to transfer the contents to another container when moving from one step to another step. , You can shorten the time. In addition, some of the rice grains and dough ingredients are left on the inner surface of the container used in the previous step, and there is no problem that they gradually decrease.

  Patent Document 4 describes that, based on the configuration of Patent Document 3, grinding and kneading are performed by the same blade.

Furthermore, in Patent Document 5, while the shear viscosity at the time of yeast fermentation is about 1 × 100000 (Pa · s) in bread dough using wheat flour as a raw material, the shear viscosity of the dough containing rice flour as the main component is By adjusting to a range of 1 × 100 to 4 × 10000 (Pa · s), it is possible to obtain a good foaming ratio by yeast fermentation, and to obtain a bread-like product without adding wheat flour and gluten. Is described.

JP 2002-360441 A JP 2008-018122 A JP, 2010-035475, A JP, 2012-210412, A Unexamined-Japanese-Patent No. 2003-189786

  However, the bread material used in Patent Document 1 mainly uses wheat flour as the main raw material, and in particular, it is not improved using rice as a material, and Patent Document 2 also has a rice cooking function, but it is a patent As in the case of Document 1, bread is not improved using rice as a material.

  Furthermore, in Patent Document 3, a predetermined amount of rice grains and a predetermined amount are prepared as a method of producing a cooked food material from rice grains without passing through a flour milling process so that rice flour bread can be made more easily without obtaining rice flour. There is a grinding process of grinding the rice grains by rotating the blade 15 in the liquid mixture of the above, but since a predetermined amount of rice grains is ground, it inevitably causes a problem concerning the grinding It was dead.

  And, as a problem concerning the pulverization, it takes a very long time to rotate the blade 15 in the mixture of liquid and pulverize the rice grains into fine grains.

  Furthermore, in the grinding process, the blade 15 is rotated at high speed to grind rice grains to form a dough raw material comprising a mixture of ground rice grains and liquid, and in the kneading process, the blade 15 is rotated at low speed. It is conceivable that heat is generated and some of the starch is gelatinized when the blade 15 and rice grains collide with each other at the time of grinding. The gelatinized starch has an advantage of providing a sticky texture due to its high water retention capacity, but it is often the case that the water evaporation is not performed sufficiently during baking and baking of the finished bread is concaved. is there. This tendency is particularly remarkable when the degree of gelatinization is high. In addition, when bread is produced only with wheat or gluten-free rice grains, the finished bread may be crushed in a similar manner because it does not form a gluten and does not have a network structure that retains the shape of the bread. .

  In addition, since the dough is baked in a state in which the dough is attached to the blade 15 after completion of the baking, it is very difficult to take out the bread and the usability is deteriorated.

  Even with the configuration described in Patent Document 4, the above-mentioned problems could occur similarly in that the blade is rotated at high speed when grinding rice grains. In order to grind and knead with the same blade, and to rotate the blade at high speed in the case of grinding, when the viscosity of the solution in the state where rice grain is not sufficiently ground is low, the liquid surface is violently shaken and the solution splashes around I have a problem.

In Patent Document 5, by optimizing the shear viscosity of dough mainly composed of rice flour, it is possible to obtain a good foaming ratio by yeast fermentation, and obtain bread-like products without addition of wheat flour and gluten. It is described that it can be produced from raw rice grains. That is, in patent document 5, in order to obtain a favorable expansion ratio, while the ratio of rice flour and water becomes important, it is necessary to also be careful about the kind of rice flour. That is, when the damaged starch ratio of rice flour is high, it is considered that the desired shear viscosity can not be obtained even if a fixed amount of rice flour and water are mixed because the water absorption rate is high. Therefore, it is difficult to measure the shear viscosity in the case of bread making in general household, and it can be said that the bread making method is very difficult to adjust the viscosity even if the shear viscosity can be measured.

  The present invention solves the above-mentioned conventional problems, and it comprises a grinding step of grinding raw rice grains in a gap between a container and a bottom of a grinding and mixing means using at least raw rice grains and water as bread making materials, The process of mixing the milled rice grains and water with the grinding and mixing means to mix the grain paste is performed, and the grinding and mixing means in the grinding process and the mixing process are operated at the same speed zone to make bread without using wheat flour or gluten. It is an object of the present invention to provide an automatic bread maker adapted to produce a cereal paste suitable for

In order to solve the conventional problems, an automatic bread maker of the present invention is:
A container for containing baking material;
Heating means disposed around the container to heat the container;
Grinding and mixing means for grinding and mixing the baking material in the container;
Temperature detection means for detecting the temperature of the baking material directly or indirectly;
An operation unit for setting operation conditions;
Based on the conditions set by the operation unit and the temperature of the bread making material detected by the temperature detecting means, the heating means and the grinding and mixing means are driven and controlled to grind the bread making material through mixing. Equipped with a control means that produces a cereal paste suitable for baking without using gluten or gluten, and automatically performs from fermentation to baking,
The control means is a grinding process of grinding raw rice grains in a gap between the container and the bottom of the grinding and mixing means, and the rice grains and water ground in the grinding process are mixed by the grinding and mixing means to obtain a grain paste Obtaining the mixing step, and operating the grinding and mixing means in the grinding step and the mixing step at the same speed zone.

  According to the above configuration, the control means mixes the rice grains and water ground in the grinding step with the grinding step of grinding raw rice grains in the gap between the container and the bottom of the grinding and mixing means with the grinding and mixing means to obtain the grain paste Obtaining rice grains by operating the grinding and mixing means in the grinding and mixing steps at the same speed zone to produce a grain paste suitable for bread making without using wheat flour or gluten. In bread made from bread, it is not necessary to grind raw rice grains into grain flour with a high-speed rotating blade, so that the properties of grain paste can be stabilized. That is, since raw rice grains are ground into grain paste by grinding and mixing means rotating at low speed, heat generation is small and starch of grain is difficult to gelatinize, so that the viscosity of grain paste tends to be stable.

  In the conventional low speed rotation, the mashing of the rice is not satisfactory, that is, many mashing residues are impossible to make bread. Therefore, grinding of rice was performed at high speed rotation, and mixing of rice paste was performed at low speed rotation. By grinding the rice at low speed, damage to the starch of the rice is suppressed and the baking performance is improved. In addition, it is possible to consistently carry out the grinding of rice and the mixing of rice paste by making the shape of the bottom of the container and the shape of the blade in which the grinding of rice and the mixing of rice paste are compatible.

In addition, in order to optimize the shear viscosity of rice paste automatically in the process of mixing, a random flow is formed in the rice paste in the container to uniformly mix rice starch and water, which are the main components of rice. There is a need to. Since the initial viscosity of the rice paste is very low, if a part of the grinding and mixing means is located above the liquid surface of the rice paste, the liquid surface is vigorously shaken and droplets are scattered out of the container. Therefore, the mixing unit has a streamlined shape like a wing in the rotational direction,
When the designed amount of rice paste is placed in the container, the mixing section is configured to cover the entire grinding and mixing means as well as the other. Then, the pulverizing / mixing means provides a random flow to the rice paste by rotating at low speed (about 300 rpm) in the rice paste, and efficiently optimizes the shear viscosity of the rice paste.

  When rice grains are used, people who are allergic to wheat are not used in bread using rice paste made from rice grains and water and other cooking materials that do not contain gluten, such as rice flour, because wheat is not used. However, compared to wheat, rice flour contains more water, does not contain gluten, which is the component that wheat bread swells, and it is difficult to swell even when using gluten substitutes, so it is difficult to squeeze. Although it is difficult to make the amount etc., a rice paste whose shear viscosity is optimized is prepared from raw rice grains and water without gelatinization by rotating the grinding and mixing means at a low speed, and baking the dough from baking using the rice paste By consistently performing various processes up to the above with an automatic bread maker, it becomes possible to make a bread made from raw rice grains having a stable expansion.

  In addition, by using a grain paste in which starch of rice grain is sufficiently swollen without absorption by heat absorption and heating and stirring to optimize shear viscosity, it is possible to confine air bubbles inside during fermentation and the dough Promotes the swelling and has a very good effect on the swelling and shape retention of the dough.

  The control means in the automatic bread maker of the present invention mixes the rice grains and water ground in the grinding step with the grinding step of grinding raw rice grains in the gap between the container and the bottom of the grinding and mixing means, with the grinding and mixing means The process of mixing and obtaining the grain paste is performed, and the grinding and mixing means in the grinding process and the mixing process are operated at the same speed zone to produce a grain paste suitable for baking without using flour or gluten. Since it is not necessary to grind raw rice grains into grain flour with a high-speed rotating blade in bread made from rice grains as a baking material, the properties of grain paste can be stabilized. That is, since raw rice grains are ground into grain paste by grinding and mixing means rotating at low speed, heat generation is small and starch of grain is difficult to gelatinize, so that the viscosity of grain paste tends to be stable.

Sectional view of an automatic bread maker according to the first embodiment of the present invention Principal part sectional view of a container and a grinding and mixing means of an automatic bread maker according to a first embodiment of the present invention Principal part sectional view of a container and a grinding and mixing means of an automatic bread maker according to a first embodiment of the present invention Principal part sectional view of a container and a grinding and mixing means of an automatic bread maker according to a first embodiment of the present invention Control block diagram of the automatic bread maker according to the first embodiment of the present invention Display example of operation unit of automatic bread maker according to the first embodiment of the present invention Rice bread process diagram of the automatic bread maker according to the first embodiment of the present invention Process chart of bread produced using rice paste of automatic bread maker in the first embodiment of the present invention Cooking process diagram of raisin-containing bread of conventional automatic bread maker Sectional drawing which shows the state at the time of rice cooking of a conventional bread maker-equipped rice cooker. Cross section of a conventional dough maker General flow chart of conventional cooking food dough manufacturing process

The first invention is
A container for containing baking material;
Heating means disposed around the container to heat the container;
Grinding and mixing means for grinding and mixing the baking material in the container;
Temperature detection means for detecting the temperature of the baking material directly or indirectly;
An operation unit for setting operation conditions;
Based on the conditions set by the operation unit and the temperature of the bread making material detected by the temperature detecting means, the heating means and the grinding and mixing means are driven and controlled to grind the bread making material through mixing. Equipped with a control means that produces a cereal paste suitable for baking without using gluten or gluten, and automatically performs from fermentation to baking,
The control means is a grinding process of grinding raw rice grains in a gap between the container and the bottom of the grinding and mixing means, and the rice grains and water ground in the grinding process are mixed by the grinding and mixing means to obtain a grain paste And an automatic bread maker operating the grinding and mixing means in the grinding process and the mixing process at the same speed zone.

  According to the above configuration, the control means mixes the rice grains and water ground in the grinding step with the grinding step of grinding raw rice grains in the gap between the container and the bottom of the grinding and mixing means with the grinding and mixing means to obtain the grain paste Obtaining rice grains by operating the grinding and mixing means in the grinding and mixing steps at the same speed zone to produce a grain paste suitable for bread making without using wheat flour or gluten. In bread made from bread, it is not necessary to grind raw rice grains into grain flour with a high-speed rotating blade, so that the properties of grain paste can be stabilized. That is, since raw rice grains are ground into grain paste by grinding and mixing means rotating at low speed, heat generation is small and starch of grain is difficult to gelatinize, so that the viscosity of grain paste tends to be stable.

  In the conventional low speed rotation, the mashing of the rice is not satisfactory, that is, many mashing residues are impossible to make bread. Therefore, grinding of rice was performed at high speed rotation, and mixing of rice paste was performed at low speed rotation. By grinding the rice at low speed, damage to the starch of the rice is suppressed and the baking performance is improved. In addition, it is possible to consistently carry out the grinding of rice and the mixing of rice paste by making the shape of the bottom of the container and the shape of the blade in which the grinding of rice and the mixing of rice paste are compatible.

  When rice is used as rice grains in the mixing process, a random flow is formed in the rice paste in the container to optimize the shear viscosity of the rice paste automatically. It is necessary to mix certain rice starch and water uniformly. Since the initial viscosity of the rice paste is very low, if a part of the grinding and mixing means is located above the liquid surface of the rice paste, the liquid surface is vigorously shaken and droplets are scattered out of the container. Therefore, the mixing unit has a streamlined shape like a wing in the rotational direction, and when the designed amount of rice paste is put in the container, the entire mixing and mixing means is covered as well as the mixing unit. Is configured. Then, the pulverizing / mixing means provides a random flow to the rice paste by rotating at low speed (about 300 rpm) in the rice paste, and efficiently optimizes the shear viscosity of the rice paste.

  When rice grains are used, people who are allergic to wheat are not used in bread using rice paste made from rice grains and water and other cooking materials that do not contain gluten, such as rice flour, because wheat is not used. However, compared to wheat, rice flour contains more water, does not contain gluten, which is the component that wheat bread swells, and it is difficult to swell even when using gluten substitutes, so it is difficult to squeeze. Although it is difficult to make the amount etc., a rice paste whose shear viscosity is optimized is prepared from raw rice grains and water without gelatinization by rotating the grinding and mixing means at a low speed, and baking the dough from baking using the rice paste By consistently performing various processes up to the above with an automatic bread maker, it becomes possible to make a bread made from raw rice grains having a stable expansion.

In addition, by using a grain paste in which starch of rice grain is sufficiently swollen without absorption by heat absorption and heating and stirring to optimize shear viscosity, it is possible to confine air bubbles inside during fermentation and the dough Promotes the swelling and has a very good effect on the swelling and shape retention of the dough.

  According to a second invention, in particular, in the first invention, the grinding and mixing means includes a grinding portion for grinding rice grains and a mixing portion for producing a cereal paste, and a plurality of kinds of gaps between the grinding portion and the container are provided. The automatic bread making machine has different gaps and the gap between the container and the crushing part has a gap larger than the minor axis of the rice grain and a small gap, so that the rice grain is separated from the container and the crushing part It can be crushed efficiently.

  That is, the rice grain has various shapes, and for example, it is generally longitudinally elongated, and the cross section of the central portion orthogonal to the longitudinally elongated direction is elliptical. The minor axis of this ellipse is the shortest length of the rice grain, and by providing a gap larger than the minor axis, the rice grain intrudes, and the interstitial smaller than the minor axis confines the rice grain. Since the grinding and mixing means is rotating, a gap larger than the minor axis and a small gap smaller than the minor axis are alternately generated at the fixed position, so that the trapped rice grains are expelled from the smaller pore than the minor axis. Shear stress and compressive stress are applied and crushed. Through the above series of operations, rice grains are finely crushed. In addition, since the clearance gap between the crushing part and the container has a plurality of different clearances, even small rice grains and large rice grains can be crushed.

  According to a third aspect of the invention, in the first or second aspect of the invention, the material is mixed in the process of mixing the ground materials by an automatic bread maker in which the grinding and the mixing proceed in the same container. The time and effort required to transfer to another container can be reduced, and the problem that the material remains in the container used at the time of grinding and the total weight decreases can be avoided.

  According to a fourth invention, in particular, according to any one of the first to third inventions, after the milled rice grains and water are mixed to obtain a cereal paste, yeast is automatically fed, fermented and fired to produce By making an automatic bread maker with bread, it becomes possible to mix yeast into dough after grain paste without grain residue suitable for bread dough is mixed evenly, and wheat gluten, rice flour and flour are added In bread which does not produce grain paste automatically, it is possible to secure unconventional breadmaking performance and to reduce variation in breadmaking.

  That is, if the temperature when producing the cereal paste is close to the fermentation temperature, if the yeast is mixed, the fermentation proceeds when stirring, but the production of the cereal paste is completed and the cereal paste is After the state is stabilized, the fermented state becomes very stable by feeding the yeast.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. The present invention is not limited by the embodiment.

Embodiment 1
FIG. 1 is a cross-sectional view of an automatic bread maker according to a first embodiment of the present invention, and FIGS. 2, 3 and 4 are main part cross-sectional views of a container and a grinding and mixing means according to a first embodiment of the present invention. FIG. 5 is a control block diagram of the automatic bread maker according to the first embodiment of the present invention, and FIG. 6 is a display example of the operation unit of the automatic bread maker according to the first embodiment of the present invention, FIG. 8 is a flowchart of a process of bread made using cereal paste in the first embodiment of the present invention, and FIG. 8 is a flow diagram of a process of bread made using cereal paste in the first embodiment of the present invention It is shown.

As shown in FIGS. 1 to 4, the automatic bread maker according to the present embodiment has a baking chamber 22 provided inside the device main body 21, and a bottomed container which is detachably accommodated in the baking chamber 22 and accommodates a baking material. Container 23 is provided. In the container 23, a rotary shaft 24 having a D-cut portion formed therein is disposed so as to penetrate the bottom surface, and the rotary shaft 24 is connected to the motor 26 via a power transmission means 25. There is a grinding and mixing means 27 for grinding and mixing the baking material in the container 23. The grinding and mixing means 27 is integrally configured with the mixing portion 28, the grinding portion 29 and the boss 30, and the boss 30 is fitted to the rotating shaft 24. The rotation of the motor 26 causes the rotation shaft 24 to rotate via the power transmission means 25 and the crushing and mixing means 27 to rotate. The mixing portion 28 and the grinding portion 29 of the grinding and mixing means 27 are formed so as to extend from the boss 30 in the radial direction of the rotating shaft 24. The mixing section 28 has a streamlined shape like a wing with respect to the rotational direction of the grinding and mixing means 27 as shown in FIG. 3, and the designed quantities of rice grains R and water W are introduced into the container 23 At this time, at least the mixing section 28 is configured to be covered by the whole of the crushing and mixing means 27 by at least the water W.

  The crushing part 29 is formed of a smooth flat surface, and a plurality of convex parts 23A directed toward the crushing part 29 are radially formed from the center of the container 23 at the bottom part 23B of the container 23 facing the crushing part 29. . When the grinding and mixing means 27 is rotated, the top of the convex portion 23A is separated from the plane of the grinding portion 29 with a clearance h2. A gap between the bottom 23B of the container 23 and the flat surface of the crushing part 29 has a gap h1 larger than the minor diameter r1 of the rice grain R and a clearance h2 smaller than the minor diameter r1 of the rice grain R. The large gap h1 is the distance from the bottom 23B of the container 23 to the plane of the crushing part 29, and the small gap h2 is the distance from the convex part 23A to the plane of the crushing part 29.

  For example, taking rice grain R as an example, it is generally vertically long, and the cross section of the central portion orthogonal to the vertically long direction has an elliptical shape. The minor axis r1 of this ellipse is the shortest length of the rice grain R, and the gap h1 larger than the minor axis r1 of the rice grain R is inserted into the clearance h1 where the rice grain R is large, and there is a clearance h2 smaller than the minor axis r1 The rice grain R which has entered in is confined between the adjacent convex portions 23A.

  In addition, an open / closeable outer lid 34 covering the opening is provided at the upper portion of the device body 21 and is positioned on the outer periphery of the lower container 23 in the baking chamber 22 to heat the container 23 from the outer peripheral portion. Is provided. And the temperature detection means 36 which detects the temperature of the container 23 to detect the temperature of the baking material indirectly is provided in contact with the container 23, and the temperature of the baking material detected by the temperature detection means 36 is Based on the control unit 38, the control unit 38 controls driving of the heating unit 35 and the grinding and mixing unit 27 (motor 26) in a predetermined sequence corresponding to the set contents whose operation conditions are set by the operation unit 37 disposed at the top of the device body 21. After baking and heating or crushing or mixing of the baking material, a cereal paste suitable for baking is produced without using wheat flour or gluten, and the process from fermentation to baking is automatically performed.

  In the inside of the outer lid 34 at the upper part of the device main body 21, there is provided an automatic yeast feeder 40 for automatically feeding yeast, and an automatic bread maker for introducing bread making material which is flour such as wheat flour, soy flour or rice flour. The apparatus 41 and an automatic ingredient feeder 42 for feeding ingredients are disposed, and the suction port 43 located in the upper part of the container 23 and disposed in the baking chamber 22 is sucked to the outside of the apparatus main body 21. A blower fan 44 for discharging is provided, and the blower fan 44 is appropriately operated in a predetermined sequence from the time of producing the grain paste to the time of baking to make a pan.

  In addition, the powder automatic charging device 41 is provided with a vibrator 45 so that the powder can be easily dropped by contacting with the powder automatic charging device 41 because the powder is hard to solidify and fall off. When it is necessary to add baking ingredients such as fresh powder or starch which can not be heated together at the time of grain paste preparation, it is automatically charged at an appropriate timing.

Furthermore, when the temperature of the bread-making material detected by the temperature detection means 36 is lower than a predetermined temperature due to the influence of the ambient temperature of the device main body 21 etc., the heating means 35 heats and the temperature detection means 36 detects When the temperature of the baking material is higher than a predetermined temperature, it is adjusted by the temperature detected by the temperature detection means 36, such as shortening the fermentation time of the baking material.

  Also, as shown in FIG. 6, the operation unit 37 includes a conventional bread process mainly using wheat flour and a process of selecting a rice bread process of preparing rice paste and preparing bread using the rice paste. A selection means 50 and a display unit 51 are provided, and the setting contents for each process are displayed on the display unit 51. For example, a menu common to the respective processes such as bread and bread containing raisins and so on Is displayed and can be selected by the menu selection means 52.

  Furthermore, in the operation unit 37, a grain amount setting means 53 for setting the grain amount to be used in the device main body 21 in the grain bread step of producing bread using grain paste, and the grain content ratio in finished bread The ratio selecting means 54 for changing the amount of bread is displayed, and based on the amount of grain set by the grain amount setting means 53 and the content rate selected by the ratio selecting means 54, the amount of bread making materials used other than grain is displayed It is displayed on the part 51.

  Further, the operation unit 37 is provided with a start button 55 for starting the panning process, and the panning process is started under the above-described set conditions.

  With regard to the automatic bread maker configured as described above, the creation of bread in each process will be described.

  A typical cereal bread process of producing a cereal paste suitable for bread making from raw rice grains without using wheat flour or gluten, and making bread using the cereal paste (in the present embodiment, rice was used as rice grains 7), a rice paste is first prepared from rice grains absorbed with water at the operation unit 37, and a rice bread process for making bread using the rice paste is selected (step 201), and then The grain amount setting means 53 sets the amount of rice in the apparatus (step 202), and the proportion selecting means 54 selects the proportion of rice in the finished bread (step 203). Next, on the display unit 51, for example, a common menu such as bread containing bread and raisins, or a common menu of rice paste, and using the rice paste, a separate menu of rice bread (a finished rice bread Taste: sweet, moist and so on) and rice type are displayed (step 204), and selected by the menu selection means 52 (step 205). Next, the necessary amount of ingredients is displayed on the display unit 51 based on the selected content (step 206), and the user confirms and inputs predetermined amounts of water and rice grains into the container 23, and also automatically inputs yeast. Set the predetermined amount of yeast in the container 40, wheat flour and cereal flour other than gluten in the automatic powder feeder 41, and the ingredients automatic feeder 42 (step 207), and when the preparation is completed, the start button 55 Is pressed to start baking of the device body 21 (step 208). The device body 21 controls driving of the heating unit 35 and the grinding and mixing unit 27 based on the temperature of the baking material detected by the temperature detection unit 36 in a predetermined sequence corresponding to the setting content set by the operation unit 37. Then, the rice grains are crushed to prepare a rice paste, mixed, boiled, fermented and baked to make bread (step 209).

  Here, as shown in FIG. 8, the flow of the bread making of crushing, mixing, baking, fermentation, and baking causes the starch of the rice grain to fully swell without gelatinization by water absorption, heating and stirring as shown in FIG. Automatically optimize the shear viscosity of the paste.

In the grinding step, raw rice grains are ground in the gap between the container 23 and the bottom of the grinding and mixing means 27. Specifically, as shown in FIG. 2 and FIG. 3 in the crushing step, in order to grind the rice grains efficiently, the rice grains R are drawn into the gap h1 between the grinding part 29 and the container 23, and shear stress is applied to the rice grains R. And compressive stress must be applied. FIG. 2 is a cross-sectional view showing the state of the container 23 and the grinding and mixing means 27 of the automatic bread maker according to the first embodiment of the present invention before grinding the rice grains, and FIG. 3 is a first embodiment of the present invention. It is principal part sectional drawing which shows the relationship between the container 23 and grinding | pulverization mixing means 27 of an automatic bread maker in the form of this.

  The crushing part 29 is formed of a smooth flat surface, and a plurality of convex parts 23A directed toward the crushing part 29 are radially formed from the center of the container 23 at the bottom part 23B of the container 23 facing the crushing part 29. . When the grinding and mixing means 27 is rotated, the top of the convex portion 23A is separated from the plane of the grinding portion 29 with a clearance h2. The gap between the bottom 23B of the container 23 and the flat surface of the crushing part 29 has a gap h1 larger than the minor diameter r1 of the rice grain R and a clearance h2 smaller than the minor diameter r1 of the rice grain R. The small gap h2 is set to be the distance from the convex portion 23A to the plane of the crushing portion 29.

  For example, taking rice grain R as an example, it is generally vertically long, and the cross section of the central portion orthogonal to the vertically long direction has an elliptical shape. The minor axis r1 of this ellipse is the shortest length of the rice grain R, and the gap h1 larger than the minor axis r1 of the rice grain R is inserted into the clearance h1 where the rice grain R is large, and there is a clearance h2 smaller than the minor axis r1 The rice grain R which has entered in is confined between the adjacent convex portions 23A.

  The grinding and mixing means 27 is rotated by the motor 26, and in the present embodiment, it is operated at a low rotation speed (about 300 rpm) at the time of grinding. Generally, in order to grind grains such as rice, it has been milled with a blade rotating at a high speed of 3000 rpm or more conventionally, but it has a problem that the properties of rice paste are not stable. That is, since raw rice grains are ground into rice paste with a blade rotating at high speed, heat generation is large and starch of rice is easily gelatinized, and it is difficult to stabilize viscosity of the grain paste.

  In addition, since the grinding and mixing means 27 is rotated by the motor 26, the rice grains R enter through the gap h1 larger than the minor diameter r1 successively and are accumulated between the adjacent convex portions 23A, and the rice grains R have the minor diameter r1. When being expelled from the smaller gap h2, shear stress and compressive stress are applied and crushed by the crushing portion 29 and the convex portion 23A. By the above-described series of operations, the rice grain R is finely pulverized and the rice paste P is completed as shown in FIG. The liquid level of the rice paste P is set to be higher than the highest part of the grinding and mixing means 27.

  In the mixing step, the rice grains and water ground in the grinding step are mixed by the grinding and mixing means 27 to obtain a grain (rice) paste. Specifically, in order to automatically optimize the shear viscosity of the rice paste P in the mixing step, a random flow is formed in the rice paste P in the container to make the rice which is the main component of rice. It is necessary to mix starch and water uniformly. Since the initial viscosity of the rice paste is very low (same as water), the liquid surface is violently shaken when a part of the grinding and mixing means 27 is positioned above the liquid surface of the rice paste, and the droplets are outside the container 23 It splatters. Therefore, the mixing unit 28 has a streamlined shape like a wing in the rotational direction, and when the designed amount of rice paste is put in the container 23, the mixing unit 28 as well as the entire crushing and mixing means 27 is It is configured to be obscured by rice paste. Then, the grinding and mixing means 27 rotates at a low speed (about 300 rpm) in the rice paste to give a random flow to the rice paste, thereby efficiently optimizing the shear viscosity of the rice paste.

  According to the above process, the raw rice is heated and softened and ground while being softened, and the cutting noise accompanying the micronization of the raw rice is remarkable as compared with the case where the rice grain is conventionally crushed at a high speed of 3000 rpm or more. It has the advantage of being small.

In the conventional low speed rotation, the mashing of the rice is not satisfactory, that is, many mashing residues are impossible to make bread. Therefore, grinding of rice was performed at high speed rotation, and mixing of rice paste was performed at low speed rotation. By grinding the rice at low speed, damage to the starch of the rice is suppressed and the baking performance is improved. In addition, it is possible to consistently carry out the grinding of rice and the mixing of rice paste by making the shape of the bottom of the container and the shape of the blade in which the grinding of rice and the mixing of rice paste are compatible.

  Furthermore, while the rice grains and water are slowly and intermittently stirred by the grinding and mixing means 27, the temperature at which the water absorption and swelling of the rice starch are promoted (for example, 25 to 25 when rice seeds such as shishihikari are selected) It is made to heat by the heating means 35 at 45 degreeC, and heating temperature setting is automatically carried out in the range of 20 degreeC-65 degreeC according to the selected grain seed | species. In addition, since the motor 26 detects the resistance (current value) of the food to be applied to the crushing and mixing means 27 while promoting the swelling of the rice paste, and the shear resistance of the food to be cooked is known, the shear resistance is The control unit 38 controls the motor 26, the heating means 35, and the blower fan 44 so that the shear viscosity of the rice paste becomes an optimal value while detecting. The shear viscosity is small at the initial stage where the swelling of rice starch is not progressing, and the shear viscosity increases with heating and stirring, so that the shear viscosity is not too small and is not too large. The control unit 38 controls the air blower 35 and the blower fan 44 to keep the rice paste in an optimum state. As a function of the blower fan 44, it has a role of adjusting the temperature of the dough and adjusting the amount of water in the dough.

  Based on the temperature of the rice and the solution detected by the temperature detecting means 36 and the shear resistance detected by the motor 26, the motor 26, the heating means 35 and the blower fan 44 are driven to control the rice paste to have a predetermined shear viscosity The control unit 38 controls. The swelling of the starch is promoted by controlling the motor 26 to improve the shear viscosity, and by controlling the heating means 35, the amount of heating is adjusted to be a predetermined temperature so that the enzyme which decomposes the starch is easy to work Put in a state.

  When the blower fan 44 is operated, high temperature air including the vapor in the baking chamber 22 at the top of the container 23 is discharged to the outside of the device main body 21, and the shear viscosity of rice paste is caused by evaporating water. Is supposed to adjust.

  Then, when the heating for swelling the rice starch is finished, the rice grains are ground in the grinding and mixing means 27 in step 212, the powder such as rice flour is charged from the automatic powder feeder 41 in step 213, and kneading is performed in step 214 While mixing paste and flour such as rice flour, the blower fan 44 is operated between step 212 and step 214 to heat the hot air containing the steam of rice paste in the baking chamber 22 at the top of the container 23. It is discharged outside the main body 21 to cool the rice paste to the most active temperature of the yeast. When powder such as rice flour is introduced in step 213, the operation of the blower fan 44 is stopped so that powder such as rice flour does not enter the suction port 43 of the blower fan 44.

  Next, at step 215, the yeast is automatically fed by the yeast automatic feeder 40, and at step 216, after ingredients such as raisin are fed by the ingredient automatic feeder 42, the third kneading is carried out at step 217. , Step 218, paste a mixture of rice paste and flour such as rice flour and bake in step 219. Further, at this time, between step 217 and step 218, the blower fan 44 is operated to discharge the high temperature air containing moisture of the dough in the baking chamber 22 at the top of the container 23 to the outside of the device body 21; Fine adjustment of the moisture of bread dough during baking is performed. When the ingredients such as yeast in step 215 and raisin in step 216 are inserted, the operation of the blower fan 44 is stopped so that ingredients such as yeast and raisin do not enter the suction port 43 of the blower fan 44. is there.

  It is completed when baked in step 220, removed from the container 23 and completed.

And the bread which produced the above-mentioned rice paste and was created using the rice paste obtained swelling more than what was created by the process of the conventional bread which made the rice flour mainly, and it has sweet taste by the texture which was mochi I felt better than I felt.

  This is because the swollen starch and protein contained in the rice paste are uniformly mixed, forming a base state of the bread dough which balances the elongation and strength of the dough, and swelling by uniformly mixing the yeast The yeast enters between the starch and the protein, and carbon dioxide gas produced by the fermentation forms bubbles in the space between the swollen starch and the protein, and the dough expands sufficiently. In addition, although sugar-forming enzymes are present in rice, the enzymes differ in temperature dependence between the outer layer part and the inner layer part of rice. The enzyme group optimum temperature of the outer layer portion affected by the temperature of the solution is 40 ° C., and the inner layer portion is 60 ° C. Therefore, when the rice paste is prepared, temperature control is performed at 40 ° C. that does not gelatinize to swell the rice starch, so that the amylase inherent in the rice acts to cause sufficient degradation of the starch and the rice starch As it swells, it can produce a sweet ingredient and can bake a sweet bread. In addition, the production of sugars can improve the shelf life of bread.

  In the conventional method, the blade is rotated at high speed to crush rice grains to prepare a fine rice flour paste and rice flour and the like is added to the paste, so that the breadability and strength are insufficient and the breadmaking property (especially swelling) Is not enough. In addition, when the rice is heated and the blade is rotated at high speed, the viscosity becomes high and the blade becomes non-rotatable, so that the temperature can not be raised and the sweet bread can not be baked.

  Furthermore, in bread made with the above-mentioned rice paste and using only yeast, since wheat is not used, it can be eaten by people who are allergic to wheat, but rice flour contains more water than wheat, Since wheat bread does not have the gluten component of swelling and it is difficult to swell even when using gluten substitutes, it is difficult to make how to knead and moisture, and various processes from baking to baking are automatically made. Making it consistent with the pan will allow the bread to be made from stable rice.

  Since the bread making material is stirred by the grinding and mixing means 27 when producing the rice paste, the water absorption of the raw rice is quickly made uniform by stirring in the state of the raw rice and water. The temperature distribution can be averaged by stirring during heating, and it can be further mixed to be suitable for kneading during baking, and rice starch under conditions suitable for baking. Swelling time can be shortened, and it can be smoothly transferred to the next step grinding, so that the grinding time can be shortened.

  In addition, since the blower fan 44 for cooling the vicinity of the baking material or the container 23 is disposed, the blower fan 44 is appropriately operated from the time of preparing the rice paste to the time of baking to make it into a pan. It is possible to prevent the yeast from being killed by the heat when producing rice paste in which the gelatinization degree of rice starch is adjusted, or to shorten the time for cooling the rice paste. That is, it is possible to control the temperature when baking from rice paste in which the degree of gelatinization of rice starch is adjusted, and to improve the baking performance of bread manufactured from rice.

  Since the yeast used at the time of baking becomes most active at a temperature of 27 to 36 ° C. and dies at 60 ° C. or higher, the baking time is at least before baking the bread, baking of yeast, baking, fermentation period is at least The temperature should be close to normal temperature, and by reducing the heating amount of rice paste preparation, the cooling storage of yeast can be facilitated, the means for cooling the yeast can be simplified, and the temperature control of yeast can be facilitated. Thus, it is possible to produce bread from rice whose finish is stabilized and the shear viscosity is adjusted.

In particular, when the temperature is 4 ° C. or less, the activity stops and dies at 60 ° C. or more, and the temperature at which 27 ° C. to 30 ° C. actively works is 35 when re-fermentation (finishing fermentation) at a temperature just sufficient for primary fermentation. C. to 38.degree. C., so that the fermentation is carried out at a somewhat high temperature, temperature control is necessary, and the temperature can not be increased immediately after the completion of rice paste production because yeast can not be added.

  Here, the blower fan 44 operates after the rice paste is produced and before the yeast is charged, and is configured to be cooled until the temperature of the rice paste is equal to or lower than the temperature at which the yeast dies. The temperature of the rice paste can be quickly lowered to an appropriate temperature, and it is possible to improve the baking properties and shorten the time required for the baking.

  In addition, when making bread using rice paste as a baking material, the amount of swelling of the bread is less than when making bread using baking material mainly made of flour, and the amount of rice paste made The volume of the bread when making the bread of the container 23 is small by adjusting the amount of bread making materials and the like, and if the volume of the bread is not reached to the top of the container 23, the heat to the upper surface of the bread during baking is absolutely How to communicate is likely to be inadequate. Therefore, a second heating means 35 for heating the top surface of the finished pan above the container 23 may be provided, or a reflection plate for reflecting the heat of the heating means 35 may be provided above the container 23. It is also good.

  According to this, even if the bread does not swell sufficiently, it is heated from the upper side of the container 23 in addition to the heating from the side of the container 23, so the upper surface of the bread is easily heated during baking and the baking of the upper surface The unevenness is reduced.

  As described above, the automatic bread maker of the present invention is not limited to the configuration shown in the above-described embodiment, and can be applied to various forms, and bread is produced using grain paste as a bread-making material. Equipment and conventional bread mainly composed of wheat flour can be prepared, and various methods can be used within the technical scope of the present invention, such as equipment that can make bread by swelling grain starch to make grain paste and using the grain paste as bread making material It includes the form of

Reference Signs List 21 apparatus main body 22 baking chamber 23 container 24 rotating shaft 25 power transmission means 26 motor 27 crushing and mixing means 28 mixing part 29 crushing part 30 boss 34 outer lid 35 heating means 36 temperature detection means 37 operation part 38 control part 40 yeast automatic feeder 41 powder automatic feeder 42 ingredient automatic feeder 43 suction port 44 blower fan 45 vibrator 50 process selection means 51 display section 52 menu selection means 53 grain amount setting means 54 ratio selection means 55 start button

Claims (4)

A container for containing baking material;
Heating means disposed around the container to heat the container;
Grinding and mixing means for grinding and mixing the baking material in the container;
Temperature detection means for detecting the temperature of the baking material directly or indirectly;
An operation unit for setting operation conditions;
Based on the conditions set by the operation unit and the temperature of the bread making material detected by the temperature detecting means, the heating means and the grinding and mixing means are driven and controlled to grind the bread making material through mixing. Equipped with a control means that produces a cereal paste suitable for baking without using gluten or gluten, and automatically performs from fermentation to baking,
The control means is a grinding process of grinding raw rice grains in a gap between the container and the bottom of the grinding and mixing means, and the rice grains and water ground in the grinding process are mixed by the grinding and mixing means to obtain a grain paste An automatic bread maker operating the grinding and mixing means in the grinding step and the mixing step at the same speed zone. The grinding and mixing means includes a grinding unit for grinding rice grains and a mixing unit for producing a grain paste, and a gap between the grinding unit and the container has a plurality of different gaps, and the container and the grinding unit 2. The automatic bread maker according to claim 1, wherein the gap of (1) has a gap larger than the minor diameter of rice grains and a small gap. The automatic bread maker according to claim 1 or 2, wherein grinding and mixing proceed in the same container. 4. The automatic method according to any one of claims 1 to 3, wherein after the crushed rice grains and water are mixed to obtain a cereal paste, the yeast is automatically fed, fermented and baked and then made into bread. Bread maker.

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