JP7037339B2 - Cooker - Google Patents

Description

The present invention relates to a heating cooker that processes and cooks a predetermined foodstuff containing grain flour to be cooked into a fermented and baked product such as bread or pizza by using a microwave oven heating means and an oven heating means.

In a conventional cooking device equipped with a microwave oven heating means, for example, as shown in Patent Document 1, both primary fermentation and secondary fermentation are performed in each step of bread making from primary fermentation to baking. By using microwave oven heating instead of oven heating means, the fermentation time for bread dough and the bench time (rest time) after the primary fermentation are shortened, and bread processing that prioritizes the finishing time. Cooking is proposed.

Japanese Patent Application Laid-Open No. 2003-343847

In the heating cooker of Patent Document 1, when the bread dough is heat-fermented by heating with a heater by an oven heating means in each step of the primary fermentation and the secondary fermentation, the process time from the primary fermentation to the baking is 125 minutes. On the other hand, when the bread dough is heat-fermented by microwave oven heating by a microwave oven heating means, the process time is shortened to 60 minutes. However, in actual bread making, it is necessary to bake from the above-mentioned primary fermentation after producing bread dough from a predetermined ingredient (raw material) including wheat flour, and the conventional cooking cooker performs some processing cooking. I was just doing it.

Further, even when the bread dough is heated and fermented by the microwave oven heating means in the fermentation step, the bread dough after fermentation is baked into the bread by the oven heating means in the baking step, so that after the secondary fermentation placed in the heating chamber is completed. The trouble of having to transfer the bread dough to a square plate suitable for heating with a heater arises.

Therefore, in view of the above circumstances, the present invention can be cooked in a short time from a predetermined ingredient containing grain flour to a fermented and baked product by a cooking menu selectively set from a plurality of cooking menus. The purpose is to provide a vessel.

Another object of the present invention is to provide a cooking device capable of baking a dough after a fermentation step into a fermented and baked product as it is.

The heating cooker of the present invention can selectively set a specific menu from a plurality of menus, that is, a range heating means for heating an object to be cooked in a range and an oven heating means for heating the object to be cooked with a heater. When the fermentation baking menu is set as the specific menu by the menu selection setting means, the process from powder kneading to baking including fermentation is within 60 minutes. By controlling the operation of the range heating means and the oven heating means, dough is produced from a predetermined food material containing the grain flour to be cooked, processed and cooked into a fermented and baked product, and the primary fermentation is performed in the fermentation step. The secondary fermentation is performed, and in the baking step following the fermentation step , the oven heating means is operated to heat the heater. In the fermentation step, only the range heating means is operated to perform the range. The cooking is performed, and there are a plurality of the fermentation and baking menus. The plurality of fermentation and baking menus are characterized in that at least one of the time of the primary fermentation step and the time of the secondary fermentation step are different. do.

According to the invention of claim 1, when the fermentation baking menu is selected and set by the menu selection setting means, the operation of the range heating means and the oven heating means is controlled, and a predetermined food material containing grain flour is fermented within 60 minutes. It is processed and cooked into a baked product. Therefore, it is possible to provide a cooking cooker capable of processing and cooking a fermented and baked product from a predetermined ingredient containing grain flour in a short time by using a cooking menu selectively set from a plurality of cooking menus.

According to the second aspect of the present invention, the dough before the fermentation step can be produced only by mixing the predetermined ingredients without kneading, so that the time in the flour kneading step can be shortened .

According to the first aspect of the present invention, it is possible to shorten the time in the fermentation step by causing the dough produced in the flour kneading step to be microwaved only by the microwave oven heating means.

According to the invention of claim 3 , the dough produced in the powder kneading step is microwave-heated so that the high-frequency output becomes 400 W or less in the fermentation step and the temperature of the dough becomes 60 ° C. or lower. By doing so, it becomes possible to ferment the dough under the optimum conditions.

It is external perspective view of the cooking apparatus which shows one Embodiment of this invention. Same as above, it is a view seen from the front front when the door is opened. Same as above, it is a vertical sectional view seen from the side surface. Same as above, it is a view seen from the rear of the rear surface with the cabinet removed. Same as above, it is a schematic diagram showing the internal structure of the main body. Same as above, it is a vertical sectional view of a main part of a microwave generator and its surroundings as seen from the side surface. Same as above, it is a block diagram showing a main electrical configuration. It is a figure which compared the process and required time to make a round bread in the conventional and this embodiment. It is a figure which compared the process and required time to make a pizza stand in the conventional and this embodiment. It is a figure which compared the process and required time to make French bread in the conventional and this embodiment. In the melon bread making by the "easy melon bread" menu of the present embodiment, (A) shows a state in which the cookie dough is placed on the bread dough piece, and (B) is a figure showing the state of the completed melon bread. In this embodiment, it is a figure which shows a series of steps of making bread using a refrigerator. In the present embodiment, (A) shows a state in which bread dough is produced, and (B) and (C) show a state in which bread dough is baked by making round bread using the "simple round bread" menu. It is the figure which compared the finish result of the round bread when the water content was changed in the round bread making based on the "Raku Raku Bakery" menu. It is a figure showing the details of the first recipe plan in making round bread based on the "Raku Raku Bakery" menu. It is a figure showing the details of the second recipe plan in making round bread based on the "Raku Raku Bakery" menu. It is a figure which compared the method of making a round bread and the result of the finish for each of the 1st recipe plan, the 2nd recipe plan, and the improvement plan of the 1st recipe plan. It is a figure which showed the details of the 1st examination recipe in making French bread based on the "easy French bread" menu. It is the figure which showed the details of the 2nd examination recipe in the French bread making based on the "easy French bread" menu. It is a figure which showed the details of the 3rd examination recipe in making French bread based on the "easy French bread" menu. It is a figure showing the ingredients and quantity in the existing recipe for making French bread. It is a figure which showed the ingredients and the amount common to all the examination recipes in making French bread. It is a figure which compared the method of making French bread bread and the result of the finish for each of the 1st examination recipe, the 2nd examination recipe, the 3rd examination recipe, and the existing recipe plan. It is a figure which compared the method of making French bread bread and the result of the finish for each of the 1st modification recipe, the 2nd modification recipe, the 3rd modification recipe, and the 4th modification recipe.

Hereinafter, a preferred embodiment of the cooking device in the present invention will be described with reference to the accompanying drawings. In addition, a common reference numeral shall be attached to the common part in all these drawings.

1 to 13 show an embodiment in which the cooker of the present invention is applied to a microwave oven. First, to explain the overall configuration of the microwave oven based on FIGS. 1 to 6, reference numeral 1 denotes a main body having a substantially rectangular box shape, and the main body 1 is a metal as a member covering the outer shell of the oven range to be a product. It is equipped with a cabinet 2 made of. Reference numeral 3 is a door that can be opened and closed provided on the front surface of the main body 1.

The upper part of the door 3 is provided with a handle 4 for opening / closing operation, which is used when opening / closing the vertically opening door 3, and the lower part of the door 3 is an operation panel portion 5 for displaying, notifying, and operating. It is equipped with. The operation panel unit 5 is provided with an operation means 7 that enables various operation inputs related to cooking, in addition to the display means 6 that displays the cooking setting contents and the progress status. Although not shown, an operation panel PC (printing circuit) board is arranged inside the door 3 on the rear side of the operation panel unit 5 in order to control the display means 6 and the operation means 7.

At the lower part of the main body 1, a water supply cassette 8 and a water receiver 9 that can be attached to and detached from the front surface of the main body 1 are arranged. The water supply cassette 8 is a bottomed container that holds liquid water as a supply source of steam generated from the steam supply device 33 described later. Further, the water receiver 9 is another bottomed container that receives food waste, water droplets, steam, etc. from the main body 1.

The cabinet 2 forming the left and right side surfaces and the upper surface of the main body 1 has the oven front plate 12 forming the front surface of the main body 1 and the rear surface of the main body 1 so as to cover the main body 1 and the oven bottom plate 11 forming the bottom surface of the cooking cooker. It is provided between the oven rear plate 13 and the oven rear plate 13 forming the above. Further, the main body 1 is provided with a cooking chamber 14 that houses the object S to be cooked and a thermistor 15 that is a temperature detecting element for detecting the temperature of the cooking chamber 14. The front surface of the cooking chamber 14 reaches the oven front plate 12 and has an opening for taking in and out the object S to be cooked, and this opening is opened and closed by the door 3. Further, the thermistor 15 is arranged in the vicinity of the door 3 inside the cooking room 14.

The peripheral wall forming the cooking chamber 14 is composed of a ceiling wall 14a, a bottom wall 14b, a left side wall 14c, a right side wall 14d, and a back wall 14e. The back wall 14e of the cooking chamber 14 is provided with a suction port 16 in the center thereof, and a plurality of outlets 17 are provided around the suction port 16. Further, facing the dome-shaped ceiling wall 14a which is the upper wall surface of the cooking room 14, an upper heater 18 for a grill for radiating and heating the object S to be cooked from above the cooking room 14 is provided on the upper part of the main body 1. A microwave generator 19 including a magnetron or the like is provided at the bottom of the main body 1 in order to supply microwaves, which are radio waves, into the cooking room 14. As a result, the food to be cooked S housed in the cooking chamber 14 is grill-heated from above by the heat radiation accompanying the energization of the upper heater 18, and the inside of the cooking chamber 14 is energized by the energization operation of the microwave generator 19. The cooked food S is heated in a microwave oven by radiating microwaves to the cooked food S housed in the cooked food S.

On the left side wall 14c and the right side wall 14d of the cooking room 14, a pair of left and right shelf supports 22 are provided in two upper and lower stages in order to store and hold the metal square plate 21 in a suspended state inside the cooking room 14. There is. The square plate 21 used here is composed of a bottomed concave portion having an open upper surface and a non-perforated accommodating portion 21A, and a flange portion 21B extending horizontally from the upper end of the accommodating portion 21A. Will be done. Further, a ventilation hole 21C is formed in the flange portion 21B to allow hot air to flow through the square plate 21. FIG. 2 shows a state in which the flange portion 21B of the square plate 21 is placed on the lower shelf support 22 inside the cooking chamber 14 and the object to be cooked S is placed on the accommodating portion 21A. The plate 21 may be placed only on the upper shelf support 22, or the two square plates 21 may be placed on the upper and lower shelf supports 22, respectively, and instead of the square plate 21, another grill net (not shown) may be placed. ) And other accessories can be stored and held.

Reference numeral 24 denotes a hot air unit for heating an oven, which is provided inside the main body 1 from the rear outside of the cooking room 14 to the bottom. The hot air unit 24 includes a convex casing 26 attached to the back wall 14e, a hot air heater 27 for heating air, a hot air fan 28 for sending and circulating the heated air into the cooking chamber 14, and a hot air fan 28. It is generally composed of an electric hot air motor 29 that rotates in a predetermined direction and a transmission mechanism 30 that transmits the driving force from the hot air motor 29 to the hot air fan 28. As an internal space between the back wall 14e and the casing 26, the hot air heater 27 and the hot air fan 28 are respectively arranged in the heating chamber 31 formed behind the outside of the cooking chamber 14, while the inside of the main body 1 is provided. A hot air motor 29 is arranged in the lower space 32 between the cooking chamber 14 and the oven bottom plate 11 formed in the oven. Then, the oven rear plate 13 is arranged at the rear part of the main body 1 so as to cover the entire hot air unit 24 from the rear side outside.

The hot air fan 28 of the present embodiment is provided as a so-called centrifugal fan that discharges air taken in in the axial direction in a radiant direction perpendicular to the axial direction by centrifugal force during rotation, and the tubular hot air heater 27 is a hot air fan. It is arranged so as to surround the radial direction of 28. As the hot air heater 27, which is also a heat generating portion, for example, a sheathed heater, a mica heater, a quartz tube heater, a halogen heater, or the like is used. The suction port 16 and the hot air outlet 17 described above function as a ventilation portion that communicates between the cooking chamber 14 and the heating chamber 31.

In the present embodiment, when the hot air fan 28 is rotationally driven by energizing the hot air motor 29, the air sucked from the inside of the cooking chamber 14 through the suction port 16 is blown out in the radial direction of the hot air fan 28 to energize. It is heated by the hot air heater 27, passes through the hot air outlet 17, and hot air is supplied into the cooking chamber 14. As a result, a path for circulating hot air inside and outside the cooking chamber 14 is formed, and the object S to be cooked in the cooking chamber 14 is convected with hot air. Further, by providing a slit-shaped ventilation hole 21C around the square plate 21, for example, even when the square plate 21 is placed on the upper and lower two-stage shelf supports 22 and the hot air unit 24 is used for cooking in the oven. Since hot air circulates up and down in the cooking chamber 14 through the ventilation holes 21C of each square plate 21, it is possible to wrap the food to be the object S to be heated from the top, bottom, left and right and bake it.

The left side wall 14c of the cooking room 14 is provided with a steam ejection hole 34 communicating with the steam supply device 33. The steam supply device 33 provided inside the main body 1 is a metal hollow evaporation vessel 35, a water supply pipe 36 connected between the water supply cassette 8 and the evaporation vessel 35, and a sheathed heater mounted on the evaporation vessel 35. A heater 37 for evaporation such as, a water supply pump 38 for guiding water from the water supply cassette 8 into the evaporation container 35, a container temperature detecting means 39 for detecting the temperature in the evaporation container 35, and the like are provided, and communication is provided in the evaporation container 35. It has a plurality of steam ejection holes 34. In the present embodiment, when the water supply pump 38 is driven with the water contained in the water supply cassette 8, the water sent from the water supply cassette 8 is heated to a predetermined temperature by energization of the evaporation heater 37. It is guided to the inside of the evaporation container 35 and vaporized, and saturated steam or superheated steam is supplied to the inside of the cooking chamber 14 from the steam ejection hole 34. As a result, the cooked matter S placed in the cooking chamber 14 is steam-cooked.

Next, the detailed configuration of the microwave generator 19 and its surroundings will be described. In the bottom wall 14b of the cooking chamber 14, the upper opening of the concave antenna storage portion 42 formed in the metal plate 41 is formed by a micro such as a ceramic plate. It is configured to be covered with a bottom plate 43 through which waves can pass. The metal plate 41 that cannot transmit microwaves integrally forms not only the peripheral portion of the bottom wall 14b but also the left side wall 14c, the right side wall 14d, and the back wall 14e, and the cooking room 14 excluding the bottom plate 43. The inner surface of is entirely made of a material that does not allow microwaves to pass through.

The waveguide 19 guides the waveguide oscillated by the magnetron directly under the antenna housing portion 42 in the lower space 32 inside the main body 1 in addition to the waveguide (not shown) which is the source of the waveguide. A wave tube 45, an antenna motor 46 arranged below the waveguide 45, and an antenna holder 47 whose lower end is arranged inside the waveguide 45 and attached and fixed to the rotating shaft of the antenna motor 46. A cylindrical cable shaft 48 that is inserted and fixed in the antenna holder 47, and an antenna 49 that is rotatably provided inside the antenna storage portion 42 to which the upper end portion of the cable shaft 48 is attached and fixed at the center thereof. Mainly composed. In a state where the upper surface opening of the antenna accommodating portion 42 is closed by the bottom plate 43, the entire antenna 49 is arranged in parallel with the bottom plate 43 so as to face the flat plate-shaped bottom plate 43 forming the bottom wall 14B of the cooking chamber 14.

FIG. 7 shows the main electrical configuration of a microwave oven. In the figure, 51 is a control means configured by a microcomputer, and as is well known, the control means 51 includes a CPU as an arithmetic processing means, a memory as a storage means, a timer as a timekeeping means, and an input. It is equipped with an output device and so on.

The input port of the control means 51 is configured by equipping the infrared sensor as a detection element with a swing mechanism in addition to the operation means 7 by the keys and the touch panel described above and the container temperature detecting means 39, and the entire inside of the cooking room 14. The temperature inside the refrigerator 53 that makes it possible to detect the temperature of the object S to be heated contained therein by detecting the temperature distribution of the above, and the temperature inside the refrigerator 15 such as the thermistor 15 that detects the temperature inside the cooking chamber 14. The detection means 54, the hot air motor rotation detecting means 55 for detecting the rotation of the hot air motor 29, the door opening / closing detecting means 56 for detecting the open / closed state of the door 3, and the origin position of the antenna constituting the microwave generator 19 are detected. The antenna position detecting means 57 are electrically connected to each other.

In addition to the display means 6 described above, the output port of the control means 51 includes a microwave heating means 61 including a magnetron of the microwave generator 19 and a driving means thereof, an upper heater 18 for heating the grill, and an oven heating. Heat air heater 27, heater driving means 62 such as a relay for transmitting and disconnecting the evaporation heater 37 for steam heating, and antenna driving means 63 for rotationally driving an antenna that radiates microwaves in the cooking room 14. The hot air motor driving means 64 for rotationally driving the hot air motor 29 and the pump driving means 65 for operating the water supply pump 38 of the steam generator 33 are electrically connected to each other.

The control means 51 includes an operation signal from the operating means 7, a container temperature detecting means 42, an internal temperature distribution detecting means 53, an internal temperature detecting means 54, a hot air motor rotation detecting means 55, and a door open / close detecting means. Upon receiving each detection signal from 56 and the antenna position detecting means 57, the microwave heating means 61, the heater driving means 62, the antenna driving means 63, and the hot air motor are at predetermined timings based on the timing from the timing means. It has a function of outputting a drive control signal to the drive means 64 and the pump drive means 65, and outputting a display control signal to the display means 6. Such a function is realized by reading a program recorded in the memory as a storage medium by the control means 51. In particular, in the present embodiment, the control means 51 functions as a cooking control unit 67 and a display control unit 68. It has a program to let you.

The cooking control unit 67 mainly controls the operation of each part related to cooking of the object S to be cooked, and when it receives an operation signal accompanying the operation of the operation means 7, the detection signal from the door open / close detection means 56 is used. When it is determined that the door 3 is closed, the microwave heating means 61, the heater driving means 62, the antenna driving means 63, the hot air motor driving means 64, and the pump driving means 65 depend on the operation signal. A control signal is sent to control the cooking of the object S to be cooked in the cooking chamber 14. In the present embodiment, a plurality of menus are stored in the memory in advance as cooking information including the material of the object S to be heated and the heating conditions for executing cooking, and the cooking control unit 67 is an operation means. When the menu selection setting means 7A incorporated in 7 is appropriately operated, one menu selected from the menus is set as a specific menu to be cooked from now on, and a predetermined procedure according to the specific menu is performed. The structure is such that the object S to be cooked is automatically cooked.

In particular, in the present embodiment, when an operation signal from the menu selection setting means 7A is received and a fermentation baking menu for making bread or pizza, for example, is selectively set from a plurality of menus, heating is performed. A microwave generator 19 as a range heating means so that all processes from flour kneading to baking including fermentation can be completed within 60 minutes without setting heating conditions such as output, temperature and time. By controlling the operation of the hot air unit 24 as an oven heating means and the steam supply device 33 as a steam heating means, for example, bread dough or pizza dough is produced from a predetermined ingredient containing at least grain such as wheat flour. The fermentation / baking menu cooking control unit 69, which automatically processes and cooks bread, pizza, and other fermented / baked products, is provided as one of the functions of the heating / cooking control unit 67.

Fermentation and baking menu The fermentation and baking products processed and cooked by the cooking control unit 69 are not limited to one type, such as round bread, butter roll, French bread, and melon bread, even if they are the same bread. Therefore, it is preferable that a plurality of fermentation firing menus that can be selected by the menu selection setting means 7A are stored in the memory according to the type of fermentation firing product processed and cooked by the fermentation firing menu cooking control unit 69. For all or part of these fermentation baking menus, the fermentation baking menu cooking control unit 69 receives an operation signal from the menu selection setting means 7A and selectively sets one of them as a specific menu. The operations of the microwave generator 19, the hot air unit 24, and the steam supply device 33 are controlled so that the process from the powder kneading of a predetermined material to the baking including fermentation is completed within 60 minutes. It is composed.

When the fermentation / baking menu cooking control unit 69 operates the microwave generating means 19 to microwave the cooked object S placed in the heating chamber 2, a metal square plate 21 or a gridiron is used. You can't. On the other hand, when the fermentation / baking menu cooking control unit 69 operates the hot air unit 24 to heat the cooked matter S placed in the heating chamber 2 in the oven, the cooked food S is placed on the square plate 21 or the gridiron. Can be used by mounting. Therefore, when switching the heating to the cooked object S from the microwave oven heating to the oven heating or from the microwave oven heating to the microwave oven heating during the processing cooking process by the fermentation / baking menu cooking control unit 69, the door 3 is temporarily opened. It is necessary to put in and take out the cooked food S.

Further, the fermentation / baking menu cooking control unit 69 is provided at the upper heater 18 provided at the upper part of the main body 1 and the lower heater (shown) provided at the lower part of the main body 1 to radiate and heat the object S to be cooked from below the cooking chamber 14. The cooked food S may be grill-heated according to the above method. In addition to the upper heater 18 and the lower heater, the hot air unit 24 having the hot air heater 27 described above constitutes an oven heating means for heating the object S to be cooked with a heater as a heat source. On the other hand, the microwave generator 19 corresponds to a microwave oven heating means for microwave oven heating the cooked object S, and the steam supply device 33 is a steam heating means for steam heating the cooked object S with superheated steam. Corresponds to. The configuration of the oven heating means, the microwave oven heating means, and the steam heating means and the position of the main body 1 are not particularly limited.

The menu selection setting means 7A is specifically provided on the surface of the LED display which is the display means 6, and is a touch key that enables a specific menu to be selected from a plurality of menus displayed on the LED display. When a specific menu is selected and pressed by the operation of the touch key, the specific menu is set and stored by the cooking control unit 67, and the object to be cooked S is in a predetermined procedure according to the specific menu. It consists of a start key to start cooking. However, this is just an example, and the configuration of the menu selection setting means 7A is not particularly limited.

Next, the operation of the microwave oven having the above configuration will be described. With the object S to be cooked in the cooking room 14 in advance, the door 3 is closed while holding the handle 4 by hand, a specific menu is selected and operated by the menu selection setting means 7A, and then the cooked object S is cooked. When the start is instructed, the control signal generated corresponding to the selected cooking menu is output at a predetermined timing according to the control program incorporated in the storage unit of the control means 51, and the cooked object S is cooked.

Here, for example, when the oven heating menu is selected, the cooking control unit 67 receives a detection signal from the internal temperature detecting means 54 and drives the heater so that the inside of the cooking chamber 14 is heated to a set temperature. A control signal is sent to the means 62 and the hot air motor driving means 64, respectively, to control the power transmission / disconnection of the hot air heater 27 and the hot air motor 29. As a result, the rotational force generated in the hot air motor 29 is transmitted to the hot air fan 28, the hot air fan 28 rotates inside the heating chamber 31, and the speed is taken into the cooking control unit 67 by the hot air motor rotation detecting means 55. At the same time, the air sucked from the cooking chamber 14 into the heating chamber 31 through the suction port 16 is sent out to the energized hot air heater 27 side, and the heated air is supplied to the cooking chamber 14 as hot air through the outlet 17. , The object S to be cooked in the cooking chamber 14 is heated by hot air convection.

Further, when the menu of steam cooking using steam (steam cooking) is selected, the heating cooking control unit 67 receives the detection signal from the container temperature detecting means 39 so that the inside of the evaporation container 35 becomes a predetermined temperature. At least, control signals are sent to the heater driving means 62 and the pump driving means 65 to control the operation of the water supply pump 38 incorporated in the steam supply device 33 and the power transmission / disconnection of the evaporation heater 37. As a result, saturated steam or superheated steam is ejected from the steam ejection hole 34 into the cooking chamber 14, and the cooked object S in the cooking chamber 14 is steamed.

When the range cooking menu is selected, the cooking control unit 67 receives the detection signal from the internal temperature distribution detecting means 53 and detects the antenna position so that the object S to be cooked is heated to the set temperature. While confirming the origin position of the antenna by the detection signal from the means 57, an appropriate control signal is sent to the microwave heating means 61 and the antenna driving means 63, respectively. As a result, the magnetron and the antenna of the microwave generator 19 operate, the microwave generated from the surface of the rotating antenna is supplied into the cooking chamber 14, and the object S to be heated in the cooking chamber 14 is heated at high frequency. ..

Further, when the grill cooking menu is selected, the cooking control unit 67 receives the detection signal from the internal temperature detecting means 54, and the upper heater 18 is heated so that the inside of the cooking chamber 14 is heated to the set temperature. The power transmission / disconnection is controlled, and the object S to be cooked in the cooking chamber 14 is grill-heated from above.

In addition to these various types of cooking, in the present embodiment, the fermentation / baking menu cooking control unit 69 incorporated in the cooking control unit 67 allows flexibility from a predetermined food material whose main material is flour, which is the food to be cooked S. It is possible to produce a paste-like food dough rich in abundance, ferment the dough, and then bake it, and finally process and cook it into a fermented and baked product such as bread and pizza. Hereinafter, a series of procedures for processing and cooking by the fermentation / baking menu cooking control unit 69 will be described in detail.

FIG. 8 shows the process and required time to make a round bread by the conventional "round bread" menu, and the process and required time to make the same round bread by the "Raku Raku Bakery" menu of the present embodiment. It is a comparison with time. Bread making is basically a "mixing and kneading" process for mixing and kneading certain ingredients to produce bread dough, and then a "primary fermentation" for fermenting the yeast contained in the bread dough. After degassing by hitting the bread dough swelled in the process and primary fermentation, cut it into the number of breads you want to make in the end, temporarily rest each piece of bread dough, and shape it into the desired shape. The "degassing, splitting, bench time, molding" step, the "molding fermentation" step of secondary fermentation of the molded bread dough piece, and the "baking" step of baking the secondary fermented bread dough piece are performed in sequence. Then, the final inflated bread is completed.

In conventional round bread making, wheat flour (sieved strong flour), instant dry yeast, butter, milk, sugar, and salt are used as the prescribed ingredients in the first flour kneading process, "mixing and kneading." After mixing these by hand for 5 minutes, 15 minutes of kneading was required. Also, in this process, instead of a dedicated "round bread" menu that does not require setting of heating conditions, a general-purpose "range" menu that requires manual setting of heating output and time, with milk in a heat-resistant glass bowl. I was heating the butter. That is, the processing and cooking of bread using the "round bread" menu was restricted not from the "mixing and kneading" process but after the "primary fermentation" process.

On the other hand, in the round bread making of the present embodiment, in the first "mixing and kneading" process, the water content of the ingredients is reduced as compared with the conventional one in order to produce a bread dough that is less sticky and easy to handle from the same predetermined ingredients as before. As a result, the process time (5 minutes) is shortened to just mix the ingredients without kneading. In this step, after placing a heat-resistant glass bowl containing milk and butter on the bottom wall 14b of the cooking room 14, a dedicated "Raku Raku Bakery" menu is prepared as one of the fermentation and baking menus by the menu selection setting means 7A. If it is selectively set, the fermentation / baking menu cooking control unit 69 operates the microwave generating means 19 appropriately without manually setting the heating output and the time, and the milk and butter are heated to the desired temperature by microwave oven heating. Can be heated to.

In the subsequent "primary fermentation" step, conventionally, after the "round bread" menu is selectively set, the oven temperature detecting means 54 so that the fermentation temperature of the bread dough placed in the heat-resistant glass bowl becomes 40 ° C. The bread dough was heated for 35 minutes by oven heating while monitoring the temperature inside the cooking chamber 14 by the detection signal from. On the other hand, in the "Raku Raku Bakery" menu of the present embodiment, in order to shorten the heating time as compared with the conventional case, a predetermined microwave output at which the fermentation temperature of the bread dough placed in the heat-resistant glass bowl is 40 ° C. is irradiated. The fermentation / baking menu cooking control unit 69 controls the operation of the microwave generating means 19 so as to be performed. Thus, in the present embodiment, the fermentation time of the bread dough can be significantly shortened from 35 minutes to 7 minutes by heating the bread dough in the cooking room 14 in a microwave oven instead of heating in an oven.

In the "degassing, splitting, bench time, molding" process, 5 minutes of degassing, splitting, molding work, and 10 minutes of bench time are common to the conventional and the present embodiments for primary fermentation. Made on the finished dough.

In the subsequent "molding and fermentation" process, conventionally, in the "round bread" menu, the molded bread dough pieces are placed on a square plate 21 and placed in the cooking room 14, and the oven is used so that the fermentation temperature of the bread dough pieces is 40 ° C. The bread dough was heated for 35 minutes by heating. On the other hand, in the "Raku Raku Bakery" menu of the present embodiment, in order to shorten the heating time as compared with the conventional case, (3-2) a predetermined microwave output at which the fermentation temperature of the bread dough piece is 40 ° C. is irradiated. As described above, the fermentation / baking menu cooking control unit 69 controls the operation of the microwave generating means 19. In this way, in the present embodiment, the fermentation time of the bread dough piece can be significantly shortened from 35 minutes to 6 minutes by molding and fermenting the bread dough piece in the cooking room 14 by microwave oven heating instead of oven heating.

Then, in the final "baking" step, conventionally, in the "round bread" menu, the bread dough pieces that have been molded and fermented are once taken out from the cooking room 14 together with the square plate 21, and then the inside of the cooking room 14 is kept constant by heating in an oven. Following the 6-minute preheating to warm the bread dough pieces, the square plate 21 on which the bread dough pieces were placed was put back into the cooking room 13 and baked in an oven for 9 minutes to the temperature at which the bread dough pieces were baked. On the other hand, in the "Raku Raku Bakery" menu of the present embodiment, the bread dough pieces that have been molded and fermented are once placed on the square plate 21, placed in the cooking room 14 again, and then the bread dough pieces are not preheated. Bake for 15 minutes by heating in the oven to the temperature at which the dough is baked. In either case, the bread dough pieces baked after completing the "baking" process are completed as bread as a fermentation-baked product.

As a modification of this embodiment, in the "degassing, splitting, bench time, molding" step, the split bread dough pieces are first molded into a desired shape, and then each bread dough piece is rested in a bench time of 10 minutes. After that, in the next "molding fermentation" step, it is placed on a square plate 21 and placed in the cooking room 14, and instead of 6 minutes of range heating, molding fermentation is performed by oven heating for 15 minutes. The cooking control unit 69 may control the operation of the hot air unit 24. As a result, the dough pieces after the molding and fermentation are completed by oven heating can be baked into bread as they are, and the trouble of moving the dough pieces to be replaced can be saved.

Thus, conventionally, it took about 2 hours from the first "mixing and kneading" process to the final "baking" process until the round bread was completed. Further, in the conventional "round bread" menu, the cooked matter S put in the cooking chamber 14 is automatically set only between the "primary fermentation" process and the "baking" process, which are the intermediate processes of bread making. Could not be processed and cooked.

On the other hand, in the present embodiment, it takes about 1 hour or less (48 minutes for microwave oven heating) to complete the round bread in both the case of microwave oven heating and the case of microwave oven heating in the "molding fermentation" step. It can be shortened to 57 minutes by heating in the oven. Further, in the "Raku Raku Bakery" menu of the present embodiment, the cooked matter S put in the cooking chamber 14 is automatically processed and cooked from the "mixing and kneading" process to the "baking" process, which are all the processes of bread making. (The inside of the thick frame in Fig. 8 is the process of automatically processing and cooking with the "Raku Bread" menu and "Raku Raku Bakery" menu).

FIG. 9 shows the process and time required to make a pizza with ingredients placed on the pizza dough by the conventional "pizza" menu, and the process to make the same pizza by the "easy pizza" menu of the present embodiment. And the required time are compared. In the case of pizza making, the pizza is baked through almost the same process as the above-mentioned round bread making.

First, the first "mixing and kneading" process will be described. Conventionally, wheat flour (sieving strong flour), instant dry yeast, eggs, milk, sugar, and sugar are used as predetermined ingredients for producing pizza dough. Although salt was required, in this embodiment, 1/2 of the conventional egg is changed to milk. As a result, conventionally, the pizza dough is produced by kneading the predetermined ingredients for 5 minutes and then kneading for 10 to 15 minutes. However, in the present embodiment, the pizza dough is not kneaded only by mixing the predetermined ingredients with a rubber spatula. Can be generated in.

In the subsequent "primary fermentation" process, in the conventional "pizza" menu, the pizza dough is heated in an oven for 35 minutes so that the fermentation temperature of the pizza dough placed in the cooking room 14 is 40 ° C. However, in the "easy pizza" menu of the present embodiment, the fermentation and baking menu is cooked so that the antenna 49 irradiates a predetermined microwave output at which the fermentation temperature of the pizza dough placed in the cooking chamber 14 is 40 ° C. The control unit 69 controls the operation of the microwave generating means 19. Thereby, in the present embodiment, the fermentation time of the bread dough in the "primary fermentation" step can be significantly shortened from 35 minutes to 7 minutes.

In the "degassing, bench time, molding" process, a bench time of 10 minutes is performed on the dough after the primary fermentation, while degassing and molding as necessary, which is common to both the conventional method and the present embodiment. .. When making pizza, it is generally not necessary to divide the dough.

In the next "molding fermentation" step, in the conventional "pizza" menu, the bread dough is heated for 20 minutes by oven heating so that the fermentation temperature of the pizza dough placed in the cooking room 14 is 40 ° C. However, in the "easy pizza" menu of the present embodiment, the fermentation baking menu cooking control unit 69 so that the microwave output at which the fermentation temperature of the pizza dough placed in the cooking chamber 14 becomes 40 ° C. is emitted from the antenna 49. Controls the operation of the microwave generating means 19. As a result, in the present embodiment, the fermentation time of the pizza dough in the "molding fermentation" step can be shortened from 20 minutes to 10 minutes, and the total time from the "primary fermentation" step to the "molding fermentation" step is also from 65 minutes to 27 minutes. It can be greatly reduced to minutes.

In the final "baking" step, common to the conventional "pizza" menu and the "easy pizza" menu of the present embodiment, following 6 minutes of preheating that warms the inside of the cooking chamber 14 to a constant temperature by oven heating, Bake for 10 minutes, heating the entire pizza (pizza dough and ingredients) to the temperature at which it will be baked. At the time of preheating, the pizza dough put in the cooking room 14 is temporarily taken out.

In this way, conventionally, it takes about 1 hour and 41 minutes in total to make a pizza (about 20 minutes in the "mixing and kneading" process + 81 minutes in cooking time from the "primary fermentation" process to the "baking" process. ) Was required, but in this embodiment, the total time until the pizza is completed is 48 minutes (the working time in the "mixing and kneading" process is about 5 minutes + from the "primary fermentation" process. The cooking time up to the "baking" process can be shortened to 43 minutes). Further, in the "easy pizza" menu of the present embodiment, the cooked matter S put in the cooking chamber 14 is automatically processed and cooked from the "mixing and kneading" process to the "baking" process, which are all the processes of pizza making. (The inside of the thick frame in Fig. 9 is the process of automatically processing and cooking with the "pizza" menu or "easy pizza" menu).

FIG. 10 shows the process and time required to make French bread using the conventional "French bread" menu, and the process and time required to make pizza using the "Easy French bread" menu of the present embodiment. It is a comparison. In the case of making French bread, the French bread is baked through almost the same process as the above-mentioned round bread making.

First, to explain the first "mixing and kneading" process, conventionally, as predetermined ingredients for producing bread dough, French bread flour (wheat flour for French bread), instant dry yeast, and powdered malt (malt) In this embodiment, instead of eliminating the need for powdered malt, sugar is used as sugar, and instead of the flour for French bread, strong flour and soft flour are used. Use at a ratio of 7: 3. As a result, conventionally, the predetermined ingredients are mixed for 5 minutes and then kneaded for 10 to 15 minutes to produce the bread dough, but in the present embodiment, the predetermined ingredients are simply mixed with a rubber spatula to generate the bread dough without kneading. can do.

Conventionally, since two French breads are finally baked in a state of being horizontally placed in the left-right direction of the square plate 21, the ingredients for two breads are required as a predetermined ingredient. On the other hand, in the present embodiment, one French bread is baked in a state of being diagonally placed diagonally on the square plate 21, so that the material for one bread is required as a predetermined ingredient.

In the subsequent "primary fermentation" process, in the conventional "French bread" menu, the bread dough is heated in an oven for 85 minutes so that the fermentation temperature of the bread dough is 30 ° C, and the fermentation state is confirmed. After performing a finger test of pressing the bread dough with a finger, the bread dough was heated for 45 minutes by oven heating so that the fermentation temperature of the bread dough would be 30 ° C again. Then, the fermentation baking menu cooking control unit 69 controls the operation of the microwave generation means 19 so that a predetermined microwave output at which the fermentation temperature of the bread dough is 40 ° C. is irradiated from the antenna 49. Thereby, in the present embodiment, the fermentation time of the bread dough in the "primary fermentation" step can be significantly shortened from 130 minutes to 11 minutes.

In the "degassing, bench time, molding" process, the 30-minute bench time that was performed after the conventional "primary fermentation" process is omitted in this embodiment, and the bread dough is immediately placed on the square plate 21. It is molded into such a desired shape. In the case of making French bread, degassing should be done by lightly re-rolling the bread dough at the time of the finger test described above.

In the next "molding fermentation" step, in the conventional "French bread" menu, the bread dough is heated by oven heating for 20 minutes so that the fermentation temperature of the bread dough placed in the cooking room 14 becomes 30 ° C. However, in the "Raku-Raku French Bread" menu of the present embodiment, the fermentation and baking menu cooking control unit 69 so that the microwave output at which the fermentation temperature of the bread dough placed in the cooking chamber 14 becomes 40 ° C. is emitted from the antenna 49. Controls the operation of the microwave generating means 19. As a result, in the present embodiment, the fermentation time of the bread dough in the "molding fermentation" step can be shortened from 20 minutes to 6 minutes, and the total time from the "primary fermentation" step to the "molding fermentation" step is also from 3 hours to 19 minutes. It can be greatly reduced to minutes.

In the final "baking" step, in the conventional "French bread" menu, the oven heats the inside of the cooking room 14 to a constant temperature for 13 minutes, followed by the oven heating to the temperature at which the bread dough is baked for 27 minutes. In the "Raku-Raku French Bread" menu of the present embodiment, baking is performed, and after 10 minutes of preheating by oven heating, steam heating for baking bread dough and 15 minutes of baking by oven heating are performed. In both cases, the pizza dough placed in the cooking chamber 14 is temporarily taken out at the time of preheating, but the coup (cutting) of the bread dough is performed immediately before the preheating is completed. Thereby, in the present embodiment, the total time of preheating and firing in the "baking" step can be shortened from 40 minutes to 25 minutes.

When the "baking" process is completed, the baked bread dough pieces are completed as French bread as a fermented and baked product. Conventionally, two French breads are baked horizontally in the left-right direction of the square plate 21, whereas in this embodiment, one French bread that is longer than the conventional one is on the diagonal line of the square plate 21. Bake with the bread placed diagonally.

In this way, conventionally, it takes about 4 hours in total to make French bread (about 20 minutes in the "mixing and kneading" process + 3 hours and 40 cooking times from the "primary fermentation" process to the "baking" process. In this embodiment, it took 55 minutes in total to make French bread (about 10 minutes in the "mixing and kneading" process + "primary fermentation". The cooking time from the process to the "baking" process can be shortened to 45 minutes). Further, in the "Raku-Raku French Bread" menu of the present embodiment, the cooked matter S put in the cooking room 14 is automatically mixed from the "mixing, kneading" step to the "baking" step, which is the whole process of making French bread. It can be processed and cooked (the inside of the thick frame in FIG. 10 is the process of automatically processing and cooking with the "French bread" menu and the "Easy French bread" menu).

FIG. 11 shows a state (A) in which the cookie dough is placed on the divided bread dough pieces and a state (B) of the completed melon bread in the melon bread making by the “easy melon bread” menu of the present embodiment. In melon bread making, bread dough is produced, fermented, and baked in the same process as the above-mentioned round bread making, and it is necessary to produce cookie dough, which is finally the skin of melon bread, separately from the bread dough. Conventionally, the bread dough placed in the cooking room 14 is secondarily fermented by heating in an oven in the "molding fermentation" step after covering the bread dough piece whose bench time has ended with the cookie dough. In the "Raku-Raku Melon Bread" menu, the bread dough pieces in the cooking room 14 are molded and fermented by range heating, so the cookie dough can be simply placed on the bread dough pieces. As a result, not only can the fermentation time of the bread dough pieces be significantly shortened as compared with the conventional case, but also melon bread can be easily made.

In addition, in the fermentation and baking menus such as the "Raku Raku Bakery" menu, "Raku Raku Pizza" menu, "Raku Raku French Bread" menu, and "Raku Raku Melon Bread" menu mentioned above, the dough is fermented in the oven instead of in the microwave oven. You may let me do it. For example, as shown in (A) of FIG. 12, using the fermentation and baking menu of the microwave oven, the dough is produced by the "mixing and kneading" process the night before, and this is placed in a heat-resistant glass bowl and placed in the refrigerator. Ferment overnight. Next, as shown in FIG. 12 (B), the dough is taken out from the refrigerator the next day and divided into desired shapes ((C) in FIG. 12). As shown in FIG. 12 (D), if this is baked in the final "baking" step, the bread can be baked in a short time within one hour the next day.

Furthermore, the "simple round bread" menu, which is easy to knead with the bread recipe of the rice cooker and makes bread easier than the butter roll, may be incorporated into the fermentation baking menu. FIG. 13A shows a state in which bread dough is produced by making bread using the "simple round bread" menu, and FIGS. 13B and 13C show a state in which the bread dough is baked without being divided. Shows.

Next, the test results of the recipe (cooking procedure) based on the "Raku Raku Bakery" menu and the "Raku Raku French Bread" menu of this embodiment will be described in detail.

Using the "Raku Raku Bakery" menu of this embodiment, we will consider a recipe for making a simple round bread in a short time with an easy-to-use dough.

FIG. 14 is a comparison of how to make round bread based on the "Raku Raku Bakery" menu and the result of finishing when the water content is changed. The standard ingredients (ingredients) required for making round bread are 160 g of sifted strong flour, 20 g of butter, 120 g of milk, 4 g of instant dry yeast, 20 g of sugar, and 2 g of salt. Here, the percentage of baker in the amount, that is, the percentage of other ingredients when the amount of flour is 100%, is 75% of milk corresponding to water, which is higher than that of other breads. Moreover, in the past, the bread dough dries when kneaded, so it may be moist to some extent, but in the "Raku Raku Bakery" menu of this embodiment, the bread dough is produced without kneading in the first flour kneading process, so it is standard. In the recipe, the amount of water is high and the resulting bread dough becomes sticky.

Therefore, using the "Raku Raku Bakery" menu of the present embodiment, in the test (A) of FIG. 14, the water content of milk is reduced to 105 g, and in the test (B), the liquid used as water is derived from milk. While changing to water, the water content was reduced to 90 g, and it was confirmed whether or not each changed recipe satisfied the evaluation criteria. FIG. 14 lists photographs of the front side and the cross section of the finished bread for the tests (A) and (B), respectively. As a result, the test (A) using 105 g of milk was easier to handle than the test (B) using 90 g of water.

Next, two recipes based on the water content of the test (A) were examined. FIG. 15 shows the details of the first recipe draft (1). Further, FIG. 16 shows the details of the second recipe draft (2).

In the standard recipe for making round bread, in the first kneading process, only a predetermined amount of butter and milk are placed in a heat-resistant glass bowl and heated. Add sugar in addition to butter and milk and heat. Also in the flour kneading process, in the standard recipe, add instant dry yeast and mix well, add sugar, salt and 1/2 amount of strong flour in that order, mix well with a whisk, then add the remaining strong flour and add a rubber spatula. In the recipe plan (1), add instant dry yeast and mix well, then add only 1/2 amount of strong flour, mix well with a whisk, and then the rest. Add the strong flour and salt and mix well with a rubber spatula until it is no longer powdery. In the recipe plan (2), add instant dry yeast and mix well, then add only 1/2 amount of strong flour, mix well with a whisk, let the primary fermentation be performed with half the amount of strong flour, and then the rest. Add the flour and salt and mix well with a rubber spatula until it is no longer powdery. Here, the fermentation of instant dry yeast can be promoted by adding salt more than the standard recipe.

In both recipes (1) and (2), the bread dough is divided into pieces of bread dough of about 40 g per piece, each piece of bread dough is arranged into a round shape, and then the oven sheet laid on the square plate 21 is used. Put it on top and let it rest temporarily. From this bench time, in order to continuously perform the molding fermentation and baking processes without transferring the bread dough pieces to another place, the inside of the cooking chamber 14 is heated to 40 ° C. for 7 minutes by oven heating to make the bread dough. After the pieces are formed and fermented, the inside of the cooking chamber 14 is heated to 190 ° C. for 15 minutes without preheating as it is, and baked into a finished bread.

FIG. 17 compares the method of making round bread and the result of finishing for each of the above-mentioned recipes (1) and (2). Further, here, from the comparison results of the recipe plans (1) and (2), the recipe plan (1') improved based on the recipe plan (1) is also shown with the method of making round bread and the finished result. The recipe plan (1') increases the milk used as the material of the recipe plan (1) from 105 g to 110 g, and increases the time for secondary fermentation (molding fermentation) from 7 minutes to 15 minutes. Consistent with plan (1).

Common to these recipe proposals (1), (2), and (1'), in the first powder kneading step in the present embodiment, the touch keys serving as the menu selection setting means 7A are operated to display a plurality of menus. Select the "Raku Raku Bakery" menu from the menu, and place a predetermined amount of butter, milk, and sugar in a heat-resistant glass bowl as the cooked food S on the bottom wall 14b of the cooking room 14. Then, when another start key serving as the menu selection setting means 7A is operated, the "Raku Raku Bakery" menu is set as a specific menu by the fermentation and baking menu cooking control unit 69, and the cooked object S put in the cooking room 14 is set. The operation of the microwave generator 19 is controlled so that the microwave oven is heated in a range for 30 to 40 seconds with a microwave output equivalent to 600 W.

When the heating for a predetermined time in the powder kneading step is completed, the fermentation / baking menu cooking control unit 69 notifies that fact by a notification means such as a display means 6 or a buzzer (not shown). As a result, the heat-resistant glass bowl containing the object S to be cooked is taken out from the cooking chamber 14, and as shown in FIGS. 15 and 16, another material is mixed therein to produce a bread dough.

In the subsequent primary fermentation, the bread dough is placed in the center of the bottom wall 14b of the cooking room 14, and the start key serving as the menu selection setting means 7A is operated. In response to this, the fermentation / baking menu cooking control unit 69 controls the operation of the microwave generator 19 so that the bread dough placed in the cooking chamber 14 is microwave oven-heated for 2 minutes with a microwave output equivalent to 100 W. When the microwave oven heating for a predetermined time is completed, the bread dough is left inside the cooking chamber 14 for 5 minutes, and when it is left for 5 minutes, the fermentation baking menu cooking control unit 69 notifies the notification means of the end of the primary fermentation.

In the secondary fermentation, all of the recipes (1), (2), and (1') are cooked on a paper oven sheet laid on a square plate 21 with a rolled piece of bread dough placed on it. The square plate 21 is placed on the shelf support 22 at the bottom of the chamber 14, and the start key serving as the menu selection setting means 7A is operated. In response to this, the cooking control unit 69 of the fermentation / baking menu cooking control unit sets the fermentation temperature of the bread dough piece to 40 ° C., and in the recipes (1) and (2), the inside of the cooking room 14 is heated in the oven for 7 minutes with this temperature as the target. Then, in the improved recipe plan (1'), the inside of the cooking room 14 is heated in the oven for 15 minutes.

Fermentation firing menu The cooking control unit 69 does not notify the notification means to that effect even when the secondary fermentation is completed, and sets the temperature inside the cooking chamber 14 to 190 ° C. without continuing preheating in the next firing step. Then, the oven is heated for 15 minutes with this temperature as the target. Then, when the oven heating in the firing step is completed, the notification means is notified to that effect.

FIG. 17 lists photographs of the front side and cross section of the finished bread and impressions of the finished bread for each of the recipe proposals (1), (2), and (1'). As shown in FIG. 17, when comparing the recipe plan (1) and the recipe plan (2), the recipe plan (1) is easier to make because the bread dough is less sticky, and the recipe plan (1). Since the baked bread is a little hard as it is, if you change the water content and the time of secondary fermentation as in the improved recipe plan (1'), the bread will be softer and softer than the recipe plan (1). Can be created. Therefore, if the "Raku Raku Bakery" menu in the present embodiment is used to make round bread according to the procedure of the improved recipe plan (1'), the predetermined ingredients including flour are processed and cooked into delicious round bread in a short time. I found that I could do it.

Using the "Easy French Bread" menu of this embodiment, we will consider a recipe for easily making French bread-style bread within one hour. Here, three study recipes were compared with existing recipes. FIG. 18 shows the details of the first study recipe (1), FIG. 19 shows the details of the second study recipe (2), and FIG. 20 shows the details of the third study recipe (2). The details of the recipe (3) are shown. Further, FIG. 21 shows the ingredients and quantities as predetermined ingredients, which are common to all the study recipes (1) to (3), and FIG. 22 shows the ingredients and quantities of the existing recipes.

As mentioned above, the existing recipes required flour for French bread, instant dry yeast, powdered malt, water, salt, and no sugar, but the study recipes (1) to (3) In each case, sugar is used instead of eliminating the need for powdered malt, and instead of the flour for French bread, strong flour and soft flour are used in a ratio of 7: 3, and lukewarm water is used instead of water to dissolve the sugar. do. FIG. 21 shows the amount of one finished French bread when the diameter target is 6 cm (“φ6 cm target” in the figure) and when the diameter target is 8 cm (“φ8 cm target” in the figure). The study recipes (1) and (2) were cooked in the amount of "φ6 cm target", and the study recipe (3) was cooked in the amount of "φ8 cm target". Further, FIG. 22 shows an amount of about 30 cm in length for two finished French breads in the existing recipe. The existing recipe was cooked in an amount of about 30 cm as shown in FIG.

In the study recipe (1), in the primary fermentation process, the bread dough placed in the cooking room 14 is microwaved at a microwave output equivalent to 200 W for 30 seconds after being operated by the start key, and then the cooking room 14 is used as it is. The fermentation / baking menu cooking control unit 69 controls the operation of the microwave generator 19 so as to leave it inside for 15 minutes. On the other hand, in the study recipe (2), in the primary fermentation step, the bread dough put in the cooking room 14 is microwave oven-heated for 2 seconds with a microwave output equivalent to 100 W, and then the inside of the cooking room 14 is 7 as it is. Leave it for a minute, and in the study recipe (3), extend the leaving time after heating in the microwave to 11 minutes. In this way, the set output and time of microwave oven heating in the primary fermentation step and the subsequent leaving time are different in each of the study recipes (1), (2), and (3).

Further, in the study recipe (1), in the molding fermentation step, the bread dough in the cooking room 14 placed diagonally on the square plate 21 on which the oven sheet is laid is heated in the oven at a fermentation temperature of 35 ° C. for 20 minutes. The fermentation / baking menu cooking control unit 69 controls the operation of the hot air unit 24. Then, in the baking process after the molding and fermentation process is completed, the bread dough is taken out from the cooking room 14 together with the square plate 21, and while the coup is put in the bread dough, the fermentation and baking menu cooking control unit 69 receives the operation of the start key. The temperature of the cooking chamber 14 is set to 250 ° C., and the inside of the cooking chamber 14 is preheated by oven heating with this temperature as the target. After the preheating is completed, mist is blown into the cooking room 14 about 10 times in advance, and the square plate 21 with the bread dough placed on the oven sheet is placed on the lower shelf support 22 and the start key is operated. The cooking control unit 69 lowers the temperature of the cooking chamber 14 from 250 ° C. to 230 ° C., and heats the bread dough in the oven for 5 minutes with this temperature as the target. When the oven heating is completed, the temperature of the cooking room 14 is further set to 200 ° C. without preheating, and the bread dough is continuously heated in the oven for 10 minutes to bake it into the finished French bread.

On the other hand, in the study recipes (2) and (3), the bread dough placed on the oven sheet was placed diagonally on the bottom wall 14b of the cooking chamber 14 in the molding and fermentation step, and the start key was operated. The cooking control unit 69 of the fermentation baking menu cooking control unit 69 is a microwave generator so that the bread dough put in the cooking room 14 is microwave oven-heated with a microwave output equivalent to 100 W for 4 minutes and then left as it is inside the cooking room 14 for 2 minutes. Controls the operation of 19. Therefore, the time in the molding fermentation step of the study recipes (2) and (3) is shorter than that of the study recipe (1).

In the study recipe (2), in the baking process after the molding and fermentation process is completed, the cooking control unit 69 operates the start key while the bread dough is taken out from the cooking room 14 and the coup is put in the bread dough. In response, the temperature of the cooking chamber 14 is set to 250 ° C., and the operation of the steam supply device 33 is controlled instead of the hot air unit 24 so that the inside of the cooking chamber 14 is preheated by steam heating with this temperature as a target. As a result, after the preheating is completed, the spraying into the cooking chamber 14 is omitted, the square plate 21 with the bread dough placed on the oven sheet is placed on the lower shelf support 22, and the start key is operated. In response to this, the fermentation / baking menu cooking control unit 69 steam-heats the bread dough for 10 minutes with the temperature of the cooking room 14 set to 250 ° C. with this temperature as the target. When the steam heating is finished, the temperature of the cooking room 14 is set to 220 ° C. without preheating, and the hot air unit replaces the steam supply device 33 so that the bread dough is oven-heated for 5 minutes with this temperature as the target. Control the operation of 24 and bake it into a finished French bread.

In this series of procedures, in the study recipe (3), the temperature setting in the cooking chamber 14 in the steam heating by superheated steam is changed from 250 ° C. to 240 ° C. in consideration of the heat resistant temperature of the oven sheet, and the exception is examined. Common with recipe (2).

FIG. 23 compares the method of making French bread and the result of finishing for each of the above-mentioned study recipes (1) to (3). Also, here, for recipes using the existing "French bread" menu ("existing recipe" in the figure), how to make French bread and the result of finishing are also described.

Common to the study recipes (1) to (3), in the present embodiment, after the dough for French bread is produced in the first flour kneading step (the procedure for producing the dough is the "flour kneading" shown in FIGS. 18 to 20. (Refer to), in the next primary fermentation process, operate the touch key that is the menu selection setting means 7A, select the "Easy French bread" menu from multiple menus, and use the generated bread dough on the bottom wall of the cooking room 14. Place on 14b. In the flour kneading process, bread dough is produced simply by mixing the ingredients with a rubber spatula without kneading them.

After that, when the start key, which is the menu selection setting means 7A, is operated, the "Easy French bread" menu is set as a specific menu by the fermentation and baking menu cooking control unit 69, and the food to be cooked is put in the cooking room 14. The operation of the microwave generator 19 is controlled so that the bread dough as S is microwave oven-heated for 2 minutes with a microwave output equivalent to 100 W. When the microwave oven heating for a predetermined time is completed, the bread dough is left as it is inside the cooking room 14, and when it is left for a predetermined time different for each of the study recipes (1) to (3), the fermentation baking menu cooking control unit 69 notifies. Notify the means of the end of the primary fermentation.

Next, in the study recipes (1) to (3), in order to shorten the cooking time, no bench time is taken and the process shifts to the molding fermentation step which is the secondary fermentation. The procedure from the molding fermentation step to the firing step is as described above. The total cooking time (including working time) for all processes from powder kneading to baking was about 4 hours in the existing recipe, but it was about 1 hour and 10 minutes in the study recipe (1). In (2), it took about 50 minutes, in the study recipe (3), it took about 55 minutes, and in particular, in the study recipes (2) and (3), the time was significantly shortened within 1 hour. Also, in the existing recipe, two bread doughs are placed horizontally on a square plate 21 and baked into French bread with a length of about 23 cm and a width of about 10 cm, whereas the study recipes (1) and (2) Now, place one piece of bread dough diagonally diagonally on the square plate 21 and bake it into French bread with a length of about 35 cm and a width of about 6 cm, which is longer than the existing recipe. In), one bread dough was placed diagonally diagonally on a square plate 21 with the left shoulder raised, and baked into French bread having a length of about 35 cm and a width of about 6.8 cm, which was longer than the existing recipe.

FIG. 23 lists photographs of the front side, the back side, and the cross section of the finished bread for each of the proposed recipes (1), (2), and (3) and the existing recipe. As shown in FIG. 23, in the study recipes (1) and (2), the finished bread did not have a crisp or fluffy feeling, and in the study recipe (3), the amount of ingredients was increased. It also has a fluffy feel, and is closer to the existing recipe of French bread. Also, it is better to place the dough on the square plate 21 with the dough rising to the left as in the study recipe (3), rather than placing the dough on the square plate 21 with the dough rising to the right as in the study recipes (1) and (2). The roasted color of the skin also increased the crispness and fragrance. Regarding the cooking time, in both the study recipes (2) and (3), it was within 1 hour including the working time, and it became easier to make. Therefore, if the French bread is made according to the procedure of the study recipe plan (3) using the "Easy French bread" menu in the present embodiment, the predetermined ingredients including flour are processed and cooked into delicious French bread in a short time. I found that I could do it.

Using the "Easy French Bread" menu of this embodiment, cook in a microwave oven of a lower model different from Example 2, and consider a recipe for easily making French bread-style bread within 1 hour. .. Here, for the two different models, the study recipe (3) for which satisfactory results were obtained in Example 2 was partially modified according to each model, and then the microwave oven used in Example 2 was used. We confirmed the changes in the above and confirmed the completion.

The first alternative model used in this embodiment does not have the hot air unit 24 described above, but instead has a ceramic heater as an upper heater 18 provided at the top of the cooking chamber 14 and a bottom of the cooking chamber 14. The lower heater provided in the oven constitutes the oven heating means. In addition, the second alternative model is not provided with the steam supply device 33. For the first different model, the first change recipe (3-1) in which the set temperature by oven heating in the firing process was changed from 220 ° C to 200 ° C, and the set temperature by the final oven heating in the firing process were set. French bread was processed and cooked by the second modified recipe (3-2) in which the baking time was changed from 5 minutes to 8 minutes while changing from 220 ° C to 240 ° C. For the second model, the set temperature was changed to 230 ° C by oven heating instead of steam heating in the baking process, and the total baking time was changed from 15 minutes to 18 with 1 tablespoon of water in the square plate 21. The third modified recipe (3-3) changed to minutes and the leaving time after range heating in the molding and fermentation process were changed from 2 minutes to 0 minutes and omitted, and the modified recipe (3-3) was used for the square plate 21. In the 4th modified recipe (3-4), 1 tablespoon of water was changed to an aluminum cup with water and placed in the center of the bottom wall 14b of the cooking room 14, respectively. French bread was processed and cooked. Other than that, all of the modified recipes (3-1) to (3-4) are common to the study recipe (3).

FIG. 24 compares the method of making French bread and the result of finishing for each of the above-mentioned modified recipes (3-1) to (3-4).

Common to these modified recipes (3-1) to (3-4), in this embodiment, after the dough for French bread is produced in the first flour kneading step, the menu selection setting is made in the next primary fermentation step. By operating the touch key serving as the means 7A, the "easy French bread" menu is selected from a plurality of menus, and the generated bread dough is placed on the bottom wall 14b of the cooking room 14. In the flour kneading process, bread dough is produced simply by mixing the ingredients with a rubber spatula without kneading them.

After that, when the start key, which is the menu selection setting means 7A, is operated, the "Raku-Raku French Bread" menu is set as a specific menu by the fermentation and baking menu cooking control unit 69, and the food to be cooked is placed in the cooking room 14. The operation of the microwave generator 19 is controlled so that the bread dough as S is microwave oven-heated for 2 minutes with a microwave output equivalent to 100 W. When the microwave oven heating for a predetermined time is completed, the bread dough is left as it is inside the cooking room 14, and when it is left for 11 minutes in common with the modified recipes (3-1) to (3-4), the fermentation baking menu is cooked. The control unit 69 notifies the notification means of the end of the primary fermentation.

Next, in the modified recipes (3-1) to (3-4), in order to shorten the cooking time, no bench time is taken and the process shifts to the molding fermentation step which is the secondary fermentation. In the molding and fermentation process, in common with the modified recipes (3-1) to (3-4), the bread dough placed in the cooking chamber 14 is microwaved at a microwave output equivalent to 100 W for 4 minutes. The operation of the wave generator 19 is controlled. After that, in the modified recipes (3-1) to (3-3), the bread dough is left as it is inside the cooking chamber 14, and when it is left for 2 minutes, the fermentation baking menu cooking control unit 69 forms the notification means. Notify the end of fermentation. Further, in the modified recipe (3-4), when the microwave oven heating for 4 minutes is completed, the fermentation firing menu cooking control unit 69 immediately notifies the notification means of the end of the molding fermentation. The time from the start of the primary fermentation to the notification of the end of the molding fermentation is 19:00 for the modified recipes (3-1) to (3-3) and 17:00 for the modified recipe (3-4). ..

In the subsequent baking step, in the modified recipe (3-1) corresponding to the first different model, the bread dough that has been molded and fermented is taken out from the cooking room 14, and the dough is fermented and baked while the coup is put in the bread dough. The menu cooking control unit 69 sets the temperature of the cooking room 14 to 240 ° C. in response to the operation of the start key, and operates the steam supply device 33 so as to preheat the inside of the cooking room 14 by steam heating with this temperature as the target. Control. After the preheating is completed, the spraying into the cooking room 14 is omitted, the square plate 21 with the bread dough placed on the oven sheet is placed on the lower shelf support 22, and the start key is operated. In response to this, the fermentation / baking menu cooking control unit 69 steam-heats the bread dough for 10 minutes with the temperature of the cooking room 14 set to 240 ° C. with this temperature as the target. When the steam heating is finished, the temperature of the cooking room 14 is set to 200 ° C. without preheating, and the oven heating is performed instead of the steam supply device 33 so that the bread dough is oven-heated for 5 minutes with this temperature as the target. Control the operation of the means and bake into the finished French bread.

In another recipe (3-2), the set temperature is changed from 200 ° C to 240 ° C and the heating time is changed from 5 minutes to 8 minutes by oven heating after steam heating with superheated steam. The exception is the same as the modified recipe (3-1) in the firing process.

In the change recipe (3-3) corresponding to the second different model in the firing process, instead of steam heating by the steam supply device 33, the water contained in the square plate 21 is evaporated by oven heating and placed in the cooking chamber 14. Put in steam. Specifically, while the bread dough that has been molded and fermented is taken out from the cooking room 14 and a coup is put in the bread dough, the fermentation / baking menu cooking control unit 69 receives the operation of the start key and the temperature of the cooking room 14 is reached. Is set to 230 ° C., and the operation of the oven heating means is controlled so that the inside of the cooking chamber 14 is preheated by oven heating with this temperature as a target. Here, too, after the preheating is completed, the spraying into the cooking room 14 is omitted, the square plate 21 with the bread dough placed on the oven sheet is placed on the lower shelf support 22, and the square plate 21 is further filled with 1 tablespoon of water. And operate the start key. In response to this, the fermentation / baking menu cooking control unit 69 controls the operation of the oven heating means so that the bread dough is heated in the oven for 18 minutes with the temperature of the cooking room 14 set to 230 ° C. , Bake to the finished French bread.

Also, in another modified recipe (3-4), instead of putting a tablespoon of water in the square plate 21, water was put in the bottom wall 14B of the cooking room 14 under the square plate 21. Place the aluminum cup and operate the start key. In response to this, the fermentation / baking menu cooking control unit 69 controls the operation of the oven heating means so that the bread dough is heated in the oven for 18 minutes with the temperature of the cooking room 14 set to 230 ° C. , Bake to the finished French bread.

The total cooking time (excluding working time) for all processes from powder kneading to baking was about 4 hours in the existing recipe, but it was changed to about 45 minutes in the changed recipe (3-1). Recipe (3-2) takes about 50 minutes, modified recipe (3-3) takes about 50 minutes, and modified recipe (3-4) takes about 45 minutes, total cooking including 10 minutes of working time. The time was significantly reduced within 1 hour for all modified recipes (3-1)-(3-4). Further, in the modified recipes (3-1) to (3-4), as in the above-mentioned study recipe (3), one bread dough is placed diagonally diagonally on the square plate 21 in a state of rising to the left. In the modified recipes (3-1) and (3-2), the bread is baked into French bread with a length of about 30 cm and a width of about 7 cm. It was baked into 6.5 cm French bread, and in the modified recipe (3-4), it was baked into French bread with a length of about 30 cm and a width of about 6.2 cm.

FIG. 24 lists photographs of the front side, the back side, and the cross section of the finished bread for each of the modified recipes (3-1) to (3-4). The results are as shown in FIG. 24, and although the texture and flavor are inferior to those of the upper model of Example 2, the total cooking time is shortened to less than one hour even with the lower model of this example, and it becomes easier to make. rice field. In the modified recipe (3-3), it was decided to put a tablespoon of water in the square plate 21 in the baking process, but in the modified recipe (3-4), it was difficult to put in and take out the aluminum cup containing water. ..

Since all of the modified recipes (3-1) to (3-4) have a longer preheating time than the examined recipe (3), the time for leaving the bread dough in the cooking room 14 in the molding and fermentation process is eliminated by that amount. However, there was no problem with the finished product. Therefore, not only the modified recipe (3-4) but also the modified recipes (3-1) to (3-3) can be shortened by eliminating the time for leaving the bread dough in the cooking chamber 14 in the molding fermentation process. You can process and cook delicious French bread in time.

As described above, the microwave oven of the present embodiment has a microwave oven 19 as a range heating means for range heating the cooked object S placed in the cooking chamber 14, and an oven heating for heating the cooked object S with a heater. A specific menu is selected from, for example, a hot air unit 24 as a means, a steam supply device 33 as a steam heating means for steam heating an object S to be cooked, and a plurality of menus stored in advance in the memory of the control means 51. It is provided with a menu selection setting means 7A that can be manually and selectively set. Then, by selecting and setting one of the "Raku Raku Bakery" menu, the "Raku Raku Pizza" menu, and the "Raku Raku French Bread" menu, which are fermentation and baking menus, as a specific menu by the menu selection setting means 7A, the powder is kneaded. The operation of the microwave generator 19, the hot air unit 24, and the steam supply device 33 is controlled so that the process from to baking including fermentation is within 60 minutes, and a predetermined amount containing grain flour to be cooked S is contained. The control means 51 is provided with a fermentation / baking menu cooking control unit 69 as a configuration in which a dough is generated from the above-mentioned ingredients and processed and cooked into a fermentation / baking product.

In this case, by operating the menu selection setting means 7A to select and set a favorite fermentation firing menu from a plurality of menus, the operation of the microwave generator 19, the hot air unit 24, and the steam supply device 33 is controlled. Then, a predetermined ingredient containing grain flour such as wheat flour is processed and cooked into bread as a fermented and baked product within 60 minutes. Therefore, by using a cooking menu selectively set from a plurality of cooking menus, it becomes possible to process and cook a predetermined ingredient containing grain flour into a fermented and baked product in a short time.

Further, the fermentation / baking menu cooking control unit 69 of the present embodiment operates the microwave generator 19 and is put into the cooking room 14 by simply mixing the predetermined ingredients without kneading in the first powder kneading step. It is configured to heat the dough in a microwave oven.

In this way, the dough before the fermentation process can be produced simply by mixing the predetermined ingredients without kneading, so that the time in the flour kneading process can be shortened.

In addition, the fermentation / baking menu cooking control unit 69 of the present embodiment performs primary fermentation and molding fermentation, which is secondary fermentation, in the fermentation step after the powder kneading step, respectively, and each of molding fermentation and subsequent baking, that is, baking. In the process, the hot air unit 24 is operated to heat the dough placed in the cooking chamber 14 in an oven with a heater.

In this case, the dough after the molding and fermentation process is completed can be baked into a fermented and baked product by heating the dough in an oven with a heater as it is, and the labor of moving the dough can be saved.

Further, the fermentation / baking menu cooking control unit 69 of the present embodiment is configured to operate only the microwave generator 19 in the fermentation step to heat the dough placed in the cooking chamber 14 in a microwave oven.

In this case, it is possible to shorten the time in the fermentation step by only heating the dough produced in the flour kneading step in a microwave oven by the microwave generator 19.

The fermentation / baking menu cooking control unit 69 of the present embodiment is configured to operate the microwave oven heating means so that the high frequency output by microwave oven heating is equivalent to 400 W or less and the temperature of the dough is 60 ° C. or less in the fermentation step. Is preferable.

That is, the optimum conditions are obtained by microwave-heating the dough produced in the powder kneading process so that the high-frequency output is equivalent to 400 W or less in the fermentation process and the temperature of the dough is 60 ° C or less. It is possible to ferment the dough with.

The present invention is not limited to the above embodiment, and various modifications can be made without departing from the spirit of the present invention. For example, as the flour contained in a predetermined ingredient, flour obtained by grinding various grains such as rice flour and rye flour can be used in addition to wheat flour, and the final fermented and baked product is also baked into various breads and pizzas accordingly. be able to.

7A Menu selection setting means 14 Cooking room 18 Upper heater (oven heating means)
19 Microwave generator (microwave oven heating means)
24 Hot air unit (oven heating means)
S Food to be cooked

Claims (3)

A microwave oven heating means that heats the food to be cooked in a microwave oven,
An oven heating means for heating the object to be cooked with a heater,
It is equipped with a menu selection setting means that allows a specific menu to be selectively set from a plurality of menus.
When the fermentation and baking menu is set as the specific menu by the menu selection setting means, the range heating means and the oven heating means are used so that the process from powder kneading to baking including fermentation is within 60 minutes. By controlling the operation, dough is generated from a predetermined ingredient containing the flour to be cooked, processed and cooked into a fermented and baked product.
In the fermentation step, primary fermentation and secondary fermentation are performed, and in the baking step following the fermentation step , the oven heating means is operated to heat the heater.
In the fermentation step, only the microwave oven heating means is operated to perform microwave oven heating.
A plurality of the fermentation firing menus exist, and the plurality of fermentation firing menus are characterized in that at least one of the time of the primary fermentation step and the time of the secondary fermentation step are different. .. The heating cooker according to claim 1, wherein in the powder kneading step, the microwave oven heating means is operated to perform microwave oven heating only by mixing the predetermined foodstuffs. According to claim 1 or 2, the fermentation step is configured to operate the microwave oven heating means so that the high frequency output by microwave oven heating is equivalent to 400 W or less and the temperature of the dough is 60 ° C. or less. The cooker described.

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