JPH0636709B2 - Method and apparatus for injecting east bacteria in automatic bread maker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to a yeast injection method and apparatus for automatically producing bread at home.

(B) Conventional technology To bake bread, flour, yeast,
Butter or shortening, sugar, salt, milk powder, etc. and appropriate amounts of water are mixed and kneaded in the container to perform primary fermentation and degassing, and then sometimes secondary fermentation, and further degassing for bench time. After that, the process of forming and fermenting, followed by baking and finishing is completed in a required time of 3 to 4 hours.

Since the essential point of bread making is influenced by the temperature difference in the four seasons, it is necessary to keep the temperature constant to make a certain delicious bread throughout the four seasons. Therefore, when the summer is hot, cold water is used to cool the dough, and when the winter is cold, warm water is used to make the bread. This is to obtain the best growth of the dough when kneading, and the gluten of the dough at that time gives the best growth. The temperature of the bread dough at that time is said to be the best around 27 ° C to 29 ° C.

In this state, in order to fully automate the whole bread making process for household use, cold water (about 5 ° C) is added in summer or water or bread ingredients other than water is kept warm at 20 ° C in winter. In this way, the temperature of the bread ingredient mixed with water before the start of the summer and winter kneading is adjusted to 20
Kneading and kneading is started after the temperature is set to ℃ to 22 ℃, and the temperature rises due to frictional heat generated by the kneading and eventually 26 to 28 ℃
When the temperature reaches the temperature, it is detected by a temperature sensor, and the best gluten is generated at that time, and it is possible to know the completion of kneading.

(C) Problems to be solved by the invention When the bread made by the above method is analyzed in detail, it affects the aging and fermentation of gluten due to the temperature difference of the four seasons, and the taste of the baked bread shows that the bread is soft. It affects the texture of the tongue and the degree of swelling of the bread. This is because the activity of the yeast is unstable with respect to temperature unless the relationship with the dough temperature at the time of yeast injection is constant, and it has a negative effect on the swelling condition and the breading of the bread. There is an inconvenient problem that bread bulges badly when hit with cold water.

(D) Means for solving the problem Japanese Patent Application No. 227235 of 1985 (Japanese Patent Application Laid-Open No. 1987235) for a bread making method which does not rely on cold water in summer and hot water in winter due to temperature differences in four seasons and does not use normal temperature water. 62-87041
However, if the yeast is injected at the wrong time, it will affect the swelling and breading of the bread. Instantly 0
When yeasts are injected into water having a temperature of 20 ° C to 20 ° C and a temperature of 20 ° C to 35 ° C in summer, the activity of the yeasts varies, and thus the bread swelling condition and the susceptibility vary.

The present invention is characterized by the friction heat due to the kneading when the bread ingredients and the temperature and water are both 0 ° C to 27 ° C when the bread ingredients and the temperature and water having different temperature in four seasons are kneaded with the bread ingredients. Wish Showa 6
The temperature of the bread dough is detected by the temperature sensor inserted in the bread dough immediately when the kneading temperature reaches 28 ° C with hot air according to Year 0, 227235, and when the bread ingredients and the temperature water are both 28 degrees Celsius to 35 degrees Celsius. Therefore, if the yeast is injected at that time, the activity of the yeast becomes almost constant irrespective of the temperature of the four seasons, so that the present invention does not change the activity of the yeast at an appropriate temperature. When the above is reached, yeast can be injected to provide bread with swelling and ridges.

(E) Action Bread ingredients and ambient temperature water (0 ℃ to 10 ℃) are put into the winter ingredients container, and when kneading is started, the friction heat of the kneading and the heater or hot air in the oven are sent to the bread dough within about several tens of minutes. The dough rises above 28 ℃ depending on the matter. Since the rotation spatula for kneading and the temperature sensor that is always in contact with the bread dough are built into the material container, the temperature sensor is, for example, about 28 ° C for mountain bread and 25 ° C to 26 ° C for French bread.
If it is selected so that it can be detected by the position, a detection signal will be output at that time and a lamp can be turned on or a buzzer can be sounded to inform the yeast injection time. Also, operate the motor or plungeer of the yeast storage container attached to the main body and open the on-off valve of the yeast storage container containing the specified amount to inject it into the material container, or put the storage box of the storage container on top of the material container. It may be moved and tilted so that the yeast is injected into the dough in the material container. In spring and autumn, it is the same as in winter, but in summer, the temperature rises to 28 ° C or higher in many cases, so in this case both bread ingredients and water are 28 ° C or higher, so it is possible to inject yeast bacteria immediately before mixing or before kneading. The yeast storage container should work immediately after kneading.

(F) Embodiment In the drawings, 1 is a bread maker main body, 2 is a material container, 3 is a rotary blade for kneading, 4 is a gear for transmitting the driving force of a motor 6 through a gear 5, and the gear 4 The rotary vane 3 is fitted on the shaft 14 of the motor, and the rotary vane rotates as the motor 6 rotates and gears down. 7 is an oven, 8 is a heater for an oven, 9 and 10 are motor fans and heaters for feeding cold and hot air to heat up and down the bread dough, and from the air outlet 11 through the duct 12 into the material container. Sent in. It is controlled by a temperature sensor 13 for detecting the temperature of the bread dough and the time of yeast injection is detected. The temperature sensor 13 is attached to the tip of a hollow tubular shaft 14, and its output terminal is at the lower end of the shaft. It is taken out as an output from the fixed terminals 16, 16 'through the moving rings 15, 15'. Reference numeral 17 denotes an operation panel, which has a control unit for controlling a process from kneading to baking in which a clock mechanism is provided inside. Reference numeral 18 is a suction port for discharging the cold and hot air sent in and the steam generated from the bread dough to the outside. Reference numeral 19 is a lid, and 20 is a handle of the lid 19. 21
Is a yeast storage box for storing yeast (22-4 g) corresponding to one loaf of bread according to the present invention.
A plunger 25 for pushing and sucking is attached to an operating piece 24 'which is attached to a band 24 which turns in a half arc around 23, 23' and which protrudes toward one rotating shaft 23 'of the band 24. When the band 24 is rotated halfway toward the upper surface of the material container 2 about the shafts 23 and 23 'by the suction of the plunger 25, the yeast storage box 21 is tilted into the container 2 and the yeast 22 is placed on the bread dough. Is injected into. In carrying out the present invention, another application example is shown in FIG. 3 and below, in which a yeast storage box 21 having an opening / closing valve 26 is provided above the material container 2 and the opening / closing valve 26 is opened / closed by a plunger 25. Yeast 22 may be injected,
Further, as shown in FIG. 4, the gear 28 is provided on the pipe rod 27 which penetrates the power of the motor 33 for connecting and driving the gears 32 and 31 through the key type drive rod 30 and the tip of the rod 30.
8 and an arc-shaped gear rack 29 mesh with each other, and the pipe rod 27
When the yeast storage box 21 is attached to the tip of the
The rotation of the connecting rod 30 along with the rotation of the motor 33 causes the key-shaped portion 29 to start to move, and the pipe rod 27 that penetrates the key-shaped portion 29 is rotated to rotate the gear 28 so that the yeast cell box attached to the tip is Tilt while facing the material container 2. Furthermore, as shown in FIG. 5, it is also possible to attach the one shown in FIG. 3 to the blower duct 12 and carry the yeast bacteria into the material container 2 through the blower port 11 by the wind speed.

(G) Effect As described above, according to the method and apparatus for injecting yeast in the automatic bread maker according to the present invention, the temperature of the bread ingredients and water varies depending on the temperature of the four seasons, and the temperature at the time of injecting yeast varies. If so, bread was produced or not, but according to the present invention, it is added when the temperature at the time of yeast injection is 28 ° C or higher regardless of the four seasons, so the same condition is always maintained and the bread bulges. Since it has the same todachi, it has the feature that it makes better and stable bread.

[Brief description of drawings]

FIG. 1 is a perspective view of an automatic bread maker according to the present invention, FIG. 2 is a diagram showing the operation of the present invention, and FIGS. 3, 4, and 5 show an embodiment of the application of the present invention. It is a diagram. 1 ... Main body, 2 ... Material container, 3 ... Rotating blade for kneading,
6 ... Motor, 9 ... Motor fan, 11 ... Blower, 12 ... Blower duct, 13 ... Temperature sensor for detecting bread dough temperature, 15, 15 '... Sliding ring for temperature sensor output, 17 ... … Operation panel with built-in control unit, 21 …… Yeast fungus storage box, 22 …… Yeast fungus, 24 …… Band, 24 ′…
… Operating piece, 25 …… Plunger, 26 …… Opening / closing valve, 27 ……
Tube rod, 29 …… Gear rack, 28 …… Gear, 30 …… Key type drive rod, 30,31 …… Gear, 33 …… Motor.

Claims (2)

[Claims] 1. A method for manufacturing bread by automating all steps of pouring water into a material container at the same time as various bread ingredients, kneading and then baking by fermentation and other procedures, before kneading. , Or when the dough during kneading is at or above the specified temperature, yeast is injected to prevent the temperature difference from affecting the activity of yeast. Yeast injection method in breadware. 2. A bread maker that manufactures bread by automating all the steps of pouring water into a material container at the same time as various bread ingredients, kneading, and then baking by fermentation and other procedures. Injecting yeast bacteria in an automatic bread maker characterized in that it is equipped with a yeast injecting device that injects yeast into the bread dough when the temperature of the bread dough before or during kneading is detected by a temperature sensor above a specified temperature. apparatus.