JPH0142225B2 - - Google Patents

Description

[Detailed Description of the Invention] Industrial Field of Use The present invention is a method for rotary kneading flour etc. in a general household.
This relates to a bread maker that makes bread.

BACKGROUND ART Generally, when making bread, equipment such as a kneader, a fermenter, a rolling pin, and an oven are used.
A very important step in the bread making process is the "degassing" process, in which the dough kneaded in a kneading machine is fermented and the carbon dioxide gas generated during the process is removed. This results in bread that has a bad aroma and does not rise well.
Traditionally, when doing this work at home, there was no special equipment; for example, people used a rolling pin to press the dough with their hands to release the gas, or used a kneader to knead it for several seconds to tens of seconds. By doing this, he was releasing gas. There are also kneading machines equipped with heating and timer functions to automatically perform kneading, fermentation, degassing, etc., but the degassing method is by kneading, as described above.

Problems to be solved by the invention In this conventional method, using a rolling pin requires considerable force, and there are individual differences in rolling methods, making it difficult to uniformly release the gas. .
Furthermore, there is a problem in that there is a time limit until fermentation is completed. In addition, when degassing with a kneader, the kneading machine originally rotates at a rotation speed of 300 to 500 rpm in order to knead flour strongly, so if you degas it with a kneader for a few seconds to tens of seconds, the rotational force will increase. There was a problem in that the gluten film that had grown due to excessive fermentation was torn, making it impossible to produce strong, thin, and slender bread. Also, after degassing, it is necessary to "round" and "shape" the dough, to adjust the shape of the dough that has been deformed by degassing, and to make the shape of the baked bread neat. If you degas the dough by hand, you can freely roll it into balls, but if you use a kneader to degas it, you cannot do this. There was a problem in that it had to be done.

The present invention solves these conventional problems by eliminating damage to the dough during degassing, automatically rolling the dough, and obtaining bread with fine texture, good aroma, and good shape. This provides a bread making machine that can.

Means for Solving the Problems In order to solve these problems, the bread making machine of the present invention operates intermittently with the rotation angle of the kneading blades being approximately 1 rotation or less during degassing, and in the forward and reverse directions. The dough is kneaded by rotation.

Effect: Due to the above method, the kneading blades move at a rotation angle of one revolution or less compared to continuous rotation of 300 to 500 rpm, so the kneading blades do not separate from the dough or collide with it again, generating a strong force that could tear the dough. Furthermore, when the kneading blades are at rest, the dough that had been lifted by the kneading blades will fall to the bottom of the container, causing the dough to move every time the machine is started or stopped, causing gas to escape evenly and damaging the dough. figure,
Gas can be released evenly, and the kneading blades rotate in an inverted position due to reverse rotation, and the dough rolls on the kneading blades, making the dough round, eliminating surface irregularities, and baking into a good bread shape. It is something that can be done.

Embodiments Hereinafter, embodiments of the present invention will be described with reference to FIG. In Fig. 1, 20 is the main body;
21 is a chassis provided within the main body 20, and a motor 23 is fixed to this chassis 21. A small pulley 24 is fixed to the shaft 22 of the motor 23, and is connected to the large pulley 2 via a belt 25.
Power is transmitted to 6. Furthermore, a firing chamber 30 is fixed to the chassis 21, and a heating platen 28 provided with a lower heater 27 is fixed to the bottom surface, and a heat insulating material 29 is provided around the outer periphery. Inside the baking chamber 30, there is a bread baking chamber 32 with a removable kneading blade 31 at the bottom, and a bread mold stand 3 fixed to the bottom of the baking chamber 32.
3, a blade shaft 34 and an upper connector 35 are pivotally supported. The kneading blades 31 can be rotated between a standing state and a lying state by forward and reverse rotation, and are set at an angle so as to scoop up bread dough in the standing state. Further, the bread baking mold 32 is removably fitted into a bread mold holder 38 fixed to the chassis 21 provided at the bottom of the baking chamber 30. The pan-shaped holder 38 pivotally supports a pulley shaft 36 to which the large pulley 26 and lower connector 37 are attached. An elastically supported temperature sensing portion 39 protrudes from the side surface of the baking chamber 30 and is in pressure contact with the side surface of the baking mold 32 . Further, the upper surface of the firing chamber can be hermetically sealed by a lid 40 that can be opened and closed and an inner lid 41 provided on the lower surface of the lid 40. or,
An upper heater 42 is provided in contact with the upper surface near the center of the inner lid 41 and is fixed to the lower surface of the lid body 40. Furthermore, inside the lid body 40, a water injection valve 44 of a water tank 43 detachably installed in the lid body 40 is opened and closed.
A water injection solenoid 46 is installed to cause water to drip from a water injection port 45 provided at 0. 47
48 is a control device for determining and outputting control conditions for the motor 23, lower heater 27, upper heater 42, and water injection solenoid 46 based on the input from the switch panel 47. According to the control conditions by this control device 48, everything from kneading to bread baking is automatically performed.

Figure 2 shows the operating state of the motor 23 during degassing. During kneading, the motor 23 operates continuously to obtain strong kneading performance, and during degassing, the operating time is t, and the rest time is t' The intermittent operation shown in is repeated. Note that the operating time t is set so that the rotation angle of the kneading blades 31 is approximately one rotation or less. By using this method, bread dough that has been kneaded and then left to ferment at a certain temperature for a certain period of time can be degassed without cutting or tearing the gluten membrane, without forcing the dough to degas through a short-term operation. . As a result, good bread can be made. When degassing is performed continuously, the dough is lifted upward by the kneading blades 31 and degassed in a twisted manner, but when degassing is performed intermittently as in this embodiment, Since the bread dough is lifted upward during rotation and lowered during rest, the portions of the dough that receive the force from the kneading blades 31 change, allowing for uniform degassing throughout the dough.

FIG. 3 shows the kneading state when the rotation angle of the kneading blades 31 is set to approximately 1 rotation or less during intermittent operation of the motor during degassing.

At A, the kneading blade 31 is about to start from a resting state, and the bread dough 49 is lowered in the bread baking mold 32, and the kneading blade 31 is buried in the bread dough 49. In state B, when the rotation starts from this state and rotates approximately 1/2, the front part a receives the force from the kneading blade 31,
An elongation force c acts between the rear part b where no force is applied,
The dough stretches without tearing. It rotates further, and in the state C, the kneading blade 31 performs a roll effect with the wall of the baking mold 32, and stops while leaving the part d behind. At this time, if the kneading blades 31 are continuously rotated,
The kneading blade 31 flies out of the front part e of the bread dough 49 due to the force, and at this time, the dough 49
9 will be torn apart. However, if it is stopped within one rotation, the kneading blades 31 will not protrude forward of the dough. If it is stopped in state C, the dough lifted by the kneading blades 31 will go down to state D, and then state A.
The intermittent operation as described above does not tear the dough and allows the gas to be released without damaging the dough at all.

Next, in intermittent operation, if forward and reverse rotations are arbitrarily performed (for example, forward rotation is performed for a certain period of time and then reverse rotation is performed), during forward rotation, the kneading blades 31 stand up as shown in Fig. 3. The inside of the dough is degassed, and when the dough is reversed (in the direction of the arrow in FIG. 4A), the kneading blades 31 are lowered from the broken line position to the solid line position as shown in FIG. 4B. In this case, since the bread dough 49 rolls on the kneading blades 31, gas can be removed from the surface of the dough, and the dough can be rolled into a shape.

As described above, by intermittent operation of the kneading blade 31 within one rotation or by forward/reverse rotation, it is possible to perform good degassing evenly throughout. Further, in this embodiment, a bread making machine which can perform the process from kneading to baking in a fully automatic manner has been described as an example, but the bread making machine can also be implemented in the same manner by simply using a single kneading machine.

Effects of the Invention As described above, according to the present invention, as a method for degassing in a rotating blade, by intermittent operation of the blade,
Gas can be released evenly without damaging the bread dough,
This method has the effect of producing beautiful, well-shaped bread with fine grains and a pleasant aroma.

[Brief explanation of drawings]

Fig. 1 is a longitudinal sectional view of a bread maker according to an embodiment of the present invention, Fig. 2 is a process chart showing the operating state of the bread maker, and Fig. 3 is a kneading diagram showing the degassing operation of the bread maker. Schematic plan view of the section, Figures 4A and B are the 3rd
FIG. 2 is a schematic plan view and a cross-sectional view showing a degassing operation different from those shown in the figure. 23...Motor, 31...Kneading blade, 32...
Bread mold, 48...control device.

Claims (1)

[Claims] 1. A kneading blade for kneading bread dough is provided, and the kneading blade is used for degassing during the bread making process.
A bread making machine in which the kneading blade is operated intermittently at a rotation angle of approximately 1 rotation or less. 2. The bread making machine according to claim 1, which is equipped with kneading blades that rise and fall when rotated in forward and reverse directions, and is configured to perform forward and reverse rotations during degassing.