JPH0346688Y2 - - Google Patents

Description

[Detailed explanation of the idea]

<Industrial Application Field> The present invention is a bread making method in which bread ingredients such as flour, water, and yeast are put into a baking case, kneaded, and baked after primary fermentation and secondary fermentation. It is related to vessels. <Prior art> Conventionally, as a device for easily manufacturing bread at home, a device that manufactures bread by putting bread ingredients into a baking case, stirring and kneading them, fermenting them, and then baking them is well known. ing. Conventionally, yeast has been widely used to chemically ripen bread ingredients, and potassium bromate and vitamin C have been added to further promote this chemical ripening. <Problems to be solved by the invention> By the way, the above-mentioned potassium bromate used as a ripening accelerator may have a negative effect on the human body, albeit in a small amount, so the amount used must be limited to ensure sufficient ripening. It cannot be expected to have any promotional effects, and there are also moves to self-regulate its use. In addition, such ripening accelerators must be added to the bread ingredients by the processor, which is troublesome. Therefore, the main object of the present invention is to provide a bread maker that solves the above-mentioned problems. <Means for solving the problem> In order to achieve the above-mentioned purpose, the present invention has been developed to solve the problem during the bread processing process in a bread maker that puts bread ingredients into the bread baking case and kneads, ferments, and bakes the bread ingredients. The bread maker is configured to supply an appropriate amount of ozone to the bread ingredients in the bread baking case of the bread maker. <Function> Since the present invention has such a structure, an appropriate amount of ozone is supplied from the ozone inlet into the bread ingredients in the baking case during the bread processing process, and
This accelerates the ripening of bread ingredients and shortens bread processing time, and the sterilizing and bleaching effects of ozone make it possible to bake hygienic and clean bread. <Example> An example of the present invention will be described below with reference to the drawings. FIG. 1 shows a schematic overall view of the bread maker according to the present invention, and the basic mechanism for baking bread is the same as that of the conventionally known one.
A baking case 3 is removably provided in a main body case 2 having an opening/closing lid 1 at the upper end, and a stirring blade 4 for stirring bread ingredients is provided at the bottom of the case 3. The reference numeral 5 indicates the stirring blade 4.
6 is a hot wire heater for baking the bread ingredients aged in the baking case 3, and 7 is a blower fan that heats the air taken in from outside by the heater 8 and sends it through the air outlet 9 to the baking case. 3, and 10 is a motor for driving the fan. Accordingly, in the present invention, an ozone generator 11 is provided inside the main body case of the bread maker, and the ozone produced here is directed into the baking case 3 through the ozone inlet 12 which is opened and flows into the baking case. The ozone generator 11 and the ozone inlet 12 are communicated via a pipe 13 so that ozone can be supplied. The ozone is designed to be gradually blown into the bread materials during the process of kneading the bread materials in the baking case 3. In the embodiment described above, the ozone injection port 12 was formed to pass through the center of the rotating shaft 4a of the stirring blade 4, but it may be formed directly on the side wall of the firing case 3. The timing and duration of this ozone supply should be automatically incorporated into the electrical control circuit that drives the bread maker, and should be able to be adjusted freely depending on the type of bread being baked. is preferred. The table below shows the results of experiments conducted by the inventor, and the columns in the table show the case where ozone was injected, and the columns show the case where ozone was not injected. Note that ozone was supplied during the 1st mixing and 2nd mixing during the bread processing process.

[Table] "Height" in the above table indicates the height of the baked bread. As can be easily understood from this experiment, when ozone is supplied, the baked height is higher than when ozone is not supplied.
This shows that the baking is evenly done, and the processing time can also be shortened as shown in the ~ column. Note that the present invention is not limited to the illustrated bread maker, but also includes a baking case in the main body case,
It goes without saying that the present invention is applicable to all bread makers in which bread ingredients introduced into the baking case are kneaded, fermented, and baked. <Effects of the invention> As detailed above, the present invention produces an appropriate amount of ozone during the bread processing process in a bread maker that kneads, ferments, and bakes bread ingredients in the bread baking case. Since the ozone is configured to be supplied to the bread ingredients in the bread baking case of the bread machine, the ripening of the bread ingredients is promoted by the ozone supplied to the bread ingredients during the bread processing process, thereby shortening the bread processing time. At the same time, ozone's sterilizing and bleaching effects make it possible to bake hygienic and clean bread, which has the remarkable effect of overcoming the conventional drawbacks mentioned earlier.

[Brief explanation of drawings]

FIG. 1 is a partially sectional front view showing an embodiment of the present invention. 3...Bread baking case, 11...Ozone generator, 12...Ozone injection port.

Claims (1)

[Scope of utility model registration request] Put the bread ingredients into the bread baking case and knead them.
A bread maker configured to supply an appropriate amount of ozone to bread ingredients in a bread baking case during the bread processing process in a bread maker that performs fermentation and baking.