JPH09322857A - Method for manufacturing bread in automatic bread manufacturing machine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a bread with excellent bread manufacturing properties by using products being produced in a bread manufacturing process and, if necessary, an accelerator for accelerating the bread manufacturing process as bread manufacturing materials. SOLUTION: A bread case 4 with a kneading blade for placing bread manufacturing materials, a driving source 2 for rotating the kneading blade 3 and performing kneading and cooking, a heat source 5 for cooking by heating, a temp. detecting device 6 for detecting the temp. of a baking room and a controller 8 for controlling them are provided and bread manufacturing is performed by using products being produced in the bread manufacturing process and, if necessary, an accelerator for accelerating the bread manufacturing process as bread manufacturing materials.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an automatic bread-making machine that improves bread-making properties in ordinary households.

[0002]

2. Description of the Related Art Baking has conventionally required a process of kneading, fermentation and baking. An automatic bread-making machine for making bread using basic bread-making ingredients such as flour, water and yeast by automatically controlling these steps has been put into practical use.

Next, the structure of a general automatic bread maker in an automatic bread maker for making bread and the bread making process will be described. FIG. 1 shows the configuration of a conventional automatic bread maker. 1 is a firing chamber, 2 is a drive source, 3 is a kneading blade,
4 is a pan case and 5 is a heat source. The kneading step is performed by driving the kneading blades 3 of the bread-making material put in the bread case 4. Reference numeral 5 denotes a heat source for heating, which carries out the steps of fermenting and baking the bread dough produced by the kneading. Reference numeral 6 is a temperature detection device for detecting the temperature in the firing chamber, and 7 is a variable power supply amount changing device for changing the power supply amount to the heat source. And
A control device 8 controls the temperature detection device 6, the driving source 2, the heat source 5, and the like. Reference numeral 9 is an input device for setting control conditions of this control device.

With such a construction, when the bread making material is put into the bread case and the baking time or the like is inputted to the input device, the driving source starts the operation at a predetermined time, and the baking chamber has a predetermined temperature or a predetermined time. Then, the driving source is stopped and the fermentation process starts. On the way, the degassing operation by the rotation of the driving source is performed while being performed several times, and a baking process is performed after a lapse of a predetermined time, and the bread is baked at a desired time.

FIG. 2 shows an automatic bread maker having the above structure.
The bread-making process by the basic bread-making material is shown. There is a kneading step of kneading the bread making material and water, a fermentation step of fermenting the bread dough kneaded in the kneading step, and a baking step of baking the bread dough fermented in this fermentation step. The control is performed according to the input control conditions.

Next, the function of each step will be described. In the kneading step, the protein of the flour binds by kneading (hereinafter, this is called gluten). Further, in the fermentation process, the bread dough swells to form a bread structure due to the gas generation by yeast. Moreover, the sugar in the dough produces acids such as lactic acid.

[0007]

Generally, good bread is finely textured, has a thin film, and is well-shaped and large in volume. In order to bake a good, well-baked bread, it is important to make a good bread dough with sufficient gluten production, sufficient yeast gas generation, and sufficient organic acids such as lactic acid. is there.

[0008] When making bread using the above-mentioned conventional automatic bread making machine, gluten cannot be produced sufficiently if the rise of the bread dough temperature is suppressed in the kneading process. In addition, in the fermentation process, gas generation by yeast and production of acids such as lactic acid could not be sufficiently achieved without taking time. Therefore, there is a problem that the bread is not well baked at home and is not baked when necessary. Further, with the conventional technique, it takes nearly four hours to make bread, and there has been a demand for making delicious bread in a short time.

[0009] The present invention solves the above-mentioned problems of the prior art, in which gluten production is good in a short time without raising the temperature of bread dough excessively, and gas generation and acid production are prevented without spending time in fermentation. It is an object to provide a good automatic bread maker for making bread.

[0010]

In order to achieve the above object, the present invention provides a kneading step of kneading bread ingredients and water, a fermentation step of fermenting the bread dough kneaded in the kneading step, and a fermentation step in this fermentation step. And a baking step of baking the aged bread dough, and since it is a bread making method of an automatic bread making machine characterized by making a bread using a promoter that promotes bread making, in a short time, It is possible to provide a bread making method for an automatic bread maker capable of producing excellent bread with fine texture, thin film, and soft texture.

[0011]

According to a first aspect of the present invention, a bread case with kneading blades for putting bread-making ingredients into a baking chamber for making bread and kneading and degassing cooking by rotating the kneading blades are performed. A drive source for, a heat source for performing fermentation and baking, a temperature detection device for detecting the temperature of the baking chamber, and a control device for controlling these, a kneading step of kneading the bread-making material and water In an automatic bread maker having a fermentation step of fermenting the bread dough kneaded in the kneading step, and a baking step of baking the bread dough, an automatic bakery characterized by making a bread using an accelerator that promotes bread making. Since the bread making method of the bread machine is used, gluten required for bread making can be obtained by lightly performing kneading in the kneading step without excessive kneading. Moreover, since the temperature of the dough does not rise too much due to excessive kneading, heat denaturation of the protein of the dough can be suppressed.

Further, in the fermentation step, the acid required for bread making can be obtained without taking time. In addition, in the case of bread dough that is capable of sufficiently producing gluten and acid, the ability to retain gas generated by yeast is improved. Therefore, it is possible to add a large amount of yeast to accelerate the gas generation and to obtain the gas amount necessary for bread making.

Baking is performed by using, as a bread-making material, a product produced during the kneading step and, if necessary, a promoter that accelerates the bread-making step. As a result, the gluten required for baking can be obtained by lightly kneading without excessive kneading. Moreover, since the bread dough temperature is not raised too much due to excessive kneading, it is possible to prevent the foodstuffs in various breads containing foodstuffs from being fragmented.

Further, the invention according to claim 2 is that the accelerator is
Since at least one enzyme of α-amylase, β-amylase, maltase, and protease, ascorbic acid, at least one oxidizing agent of potassium iodate, and an organic acid such as lactic acid or acetic acid are used, Therefore, it is possible to obtain the acid required for bread making without spending time for fermentation. For this reason, it becomes difficult to be influenced by the environmental temperature during fermentation, and the fermentation temperature can be made constant.

[0015]

Embodiments of the present invention will be described below with reference to the drawings. The configuration and bread making process of the automatic bread maker of the present invention are the same as those of the conventional automatic bread maker, and therefore the description thereof is omitted. The features of the bread making method of the present invention will be described based on the above configuration.

(Example 1) As a bread ingredient, wheat flour
Put sugar, yeast, etc. in a bread case, and then add a promoter that accelerates the bread making process. The products produced during the baking process include glucose produced by decomposing starch and disaccharides, organic acids such as lactic acid and acetic acid, and carbonyl produced by decomposing oils and fats. Gluten produced by binding of a compound or protein is produced. In addition, as the accelerator for promoting the baking process, there are degrading enzymes for degrading the above-mentioned starch, disaccharides and fats and oils, and oxidizing agents for promoting the decomposition reaction thereof. However, the yeast amount is 1.5 to 2.0 times the conventional amount.

After these materials are set in an automatic baking machine, they are kneaded in a kneading step. The kneading time is the same as the conventional one or a short time (3/4 to 1/4 of the conventional),
A dough having a kneading temperature of 26 to 30 degrees is obtained. Next, fermentation is performed in the fermentation process. The fermentation temperature is higher than before (1 to 5 degrees higher than the conventional fermentation temperature), and the fermentation time is
It is carried out for a shorter time than before (1/2 to 1/10 of that in the prior art) to obtain the same amount of bread dough as before. Next, in the baking step, the puffed bread dough is baked.

As a control, bread was made using the conventional bread-making material / bread-making process or the conventional bread-making material / bread-making process of the present invention.

[0019]

[Table 1]

As shown by these results in (Table 1), the products produced during the baking process and, if necessary, the promoter for accelerating the baking process should be used as the bread control material. As a result, despite the short baking time, the volume is large, the texture is fine, the texture is soft,
You can get excellent bread with good flavor and aroma.

In this embodiment, the accelerator is put in the bread case, but the same effect can be obtained by mixing the main ingredient of the bread and the accelerator before putting them in the bread case.

(Example 2) As a bread-making material for breads containing various foodstuffs (raisins, etc.), the products produced during the kneading step were added to the conventional bread-making material and, if necessary, the kneading step. Add a accelerating agent. As a product produced during the kneading step, there is gluten produced by binding proteins. Further, as an accelerator for promoting the kneading step, there is an oxidizing agent for promoting the above-mentioned binding reaction. After these materials are set in an automatic baking machine, they are kneaded in a kneading process. The kneading time is the same as the conventional one or a short time (3/4 to 1/4 of the conventional),
A bread dough having a kneading temperature of 26 to 30 ° C. and various food ingredients not subdivided is obtained.

Next, fermentation is performed in the fermentation process. Fermentation temperature is higher than before (1 to 5 degrees higher than conventional fermentation temperature)
The fermentation time is shorter than before (5/6 to 1/1
2) Perform to obtain the same amount of bread dough as the conventional one. Next, in the baking step, the puffed bread dough is baked. As a contrast, conventional bread-making ingredients containing various ingredients
Baking was performed using the bread making process or the conventional bread making process for the bread making material and the bread making material of the present invention.

[0024]

[Table 2]

As shown by these results in Table 2, by using the product produced during the kneading step and, if necessary, an accelerator for accelerating the kneading step as a bread-making material, It is possible to obtain bread with various shapes of foodstuff, large volume, fine texture, soft texture, and excellent quality.

(Example 3) As a bread-making material for bread (such as French bread) which is subjected to a light kneading and requires a long fermentation time, a product produced during the fermentation process in a conventional bread-making material, and If necessary, an accelerator that accelerates the fermentation process is added. Products produced during the fermentation process,
And, if necessary, an accelerator that accelerates the fermentation process is added. Products produced during the fermentation process include glucose produced by decomposing starch / disaccharide and organic acids such as lactic acid / acetic acid. Further, there is a carbonyl compound produced by decomposing oils and fats. Further, as the accelerator for promoting the fermentation process, there are degrading enzymes for degrading the above-mentioned starch, disaccharides and fats and oils, and oxidizing agents for promoting the degrading reaction thereof. After setting these ingredients in an automatic bread machine, they are kneaded in a kneading step to obtain bread dough with a small amount of gluten.

Next, the dough is fermented in the fermentation process. Fermentation temperature is higher than before (1 to 1
Fermentation time is shorter than before (1/5 of conventional).
2-1 / 10) to obtain bread dough having the same amount as the normal temperature regardless of the environmental temperature. Next, in the baking step, the puffed bread dough is baked.

As a control, bread was made using the conventional bread-making material / bread-making process or the conventional bread-making material / bread-making process of the present invention. These results are shown in (Table 3).

[0029]

[Table 3]

As shown by these results in (Table 3), the products produced during the fermentation process and, if necessary, the promoter for accelerating the fermentation process were used as bread-making ingredients. Because the fermentation time is shortened, the amount of puff dough swelled in the summer is the same as that at room temperature before the fermentation temperature is affected by the ambient temperature, and the volume is large, the texture is fine, the texture is soft, and the flavor and You can get excellent bread with a good aroma.

[0031]

As described above, the automatic bread maker of the present invention is
As a baking ingredient, a product produced during the baking process,
Also, if necessary, an accelerator that accelerates the bread making process is used to make the bread, so that the kneading / fermentation time can be shortened. As a result, it is possible to provide an automatic bread maker capable of producing excellent bread with a fine texture, a thin film, and a soft texture when the bread is needed for a short time.

As a bread-making material for bread containing various foodstuffs, a product produced during the kneading step and, if necessary, a promoter for accelerating the bread-making step are used to make the bread. Therefore, the kneading time can be shortened. As a result, it is possible to provide an automatic bread maker capable of making bread with excellent quality of sudachi leaving the shape of the food.

Further, as a bread-making material for bread (such as French bread) that is subjected to a light kneading and requires a long fermentation time, the product produced during the fermentation step and, if necessary, the bread-making step. The fermentation time can be shortened by using a promoter that promotes the production of bread. As a result, it is possible to provide an automatic bread maker that is less affected by the ambient temperature in the summer, has fine texture of the bread, has a thin film, and is soft to the touch and has excellent workability. it can.

[Brief description of drawings]

FIG. 1 is a block diagram of an automatic bread maker used in a bread making method of the present invention.

FIG. 2 is a diagram showing a bread making process in the bread making method of the automatic bread making machine of the present invention.

[Explanation of symbols]

 1 Firing Room 2 Drive Source 3 Mixing Blade 4 Pan Case 5 Heat Source 6 Temperature Detector

Claims (2)

[Claims] 1. A bread case with kneading blades for putting bread-making ingredients in a baking chamber for making bread, a drive source for rotating the kneading blades for kneading and degassing cooking, and fermentation and baking cooking. A heat source for performing, a temperature detection device for detecting the temperature of the baking chamber, and a control device for controlling these, a kneading step of kneading the bread-making material and water,
A fermentation step of fermenting the bread dough kneaded in the kneading step,
An automatic bread maker having a baking step of baking the bread dough, wherein a bread maker is used to make bread using a promoter that promotes bread making. 2. The accelerator is at least one enzyme selected from α-amylase, β-amylase, maltase and protease, at least one oxidizing agent selected from ascorbic acid and potassium iodate, and an organic acid such as lactic acid or acetic acid. The bread making method for an automatic bread maker according to claim 1, wherein