JPS63105633A - Bacteria generation preventing method in full-automatic bread maker and charge method - Google Patents

Abstract

(57) [Abstract] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Industrial Application Field The present invention relates to a preparation method for making bread at home and for use in a fully automatic bread maker, preventing the generation of bacteria and not being affected by seasonal temperature differences. It is something.

(b) Conventional technology To bake bread at a desired time using full automation, for example, to bake bread at 7 a.m. the next morning, the ingredients, such as flour, salt, sugar, powdered milk, and yeast, are prepared in the evening of the previous day. Shortening, water, etc. will be placed in the bread case. In other words, the process of mixing, fermenting, re-mixing, bench time, rolling, proofing, and baking takes about 3 to 4 hours before the bread is ready, so I want the bread at 7am. It will start around 3-4am.

Therefore, if you add the above ingredients and water at the same time, there will be a long period of time between the evening of the previous day and 3 a.m. the next morning, especially during the hot summer months, when there will be a lot of bacteria, so there will be a lot of bacteria between the added water and the flour and other ingredients. Bacteria develops due to putrefaction. At the same time, during the summer, yeast is fermented before mixing,
In winter, if the bread is exposed to cold water or yeast instead of hot water, it will not ferment and the bread will not rise.

According to experiments, decomposition begins gradually after 6 hours, and 1
After 2 hours, a large amount of bacteria rapidly increases to the point where it becomes visible. Since it is not sanitary to make bread in such a situation, avoid adding water and preparing bread the evening before.
A method was adopted in which a separate water tank was installed and cold water was poured into the tank at the start of mixing, and cold water was poured into the tank in the summer and hot water in the winter.
As per 1999 Patent Application No. 064616, by taking advantage of the effect of salt water on preventing the growth of spoilage bacteria, the flour and salt water group and the sugar, powdered milk, and yeast are divided into groups made by shortening and hardened, and the mixture is poured at the same time on the evening of the previous day. It is said to be a method.

(c) Problems to be solved by the invention When making bread in a fully automated manner at home, the water is separated from the various ingredients listed above, a separate water tank is provided, and cold water is used in the summer when kneading is started. In winter, hot water is added to the system, which makes the structure more complex and the number of control circuits increases, resulting in water leaks after long periods of use, or water clogging due to contamination, which can lead to breakdowns. Various inconveniences have occurred, such as the prevention of spoilage bacteria using only salt water is not sufficiently effective because the salt water is not acidic.

(d) Means for Solving the Problems In order to solve the above problems, the present invention provides a solution to the above-mentioned problems by eliminating the need for a special water tank and by using croup of flour, sugar, powdered milk, and shortening, which are ingredients for bread, or their mixture. Bacterial growth in the salt water was determined by dividing the powder into two groups: powder and aqueous solutions made by adding yeast, salt, and vitamin C to warm water (30 degrees Celsius - 40 degrees Celsius), stirring them, and leaving them for several minutes. In addition to the inhibitory action and acidifying aqueous solution of vitamin C that prevents the generation and invasion of spoilage bacteria, the yeast itself also slightly ferments and promotes acidification, further inhibiting the cause of spoilage. It is.

Also, even if you add the aqueous solution to the bread ingredients mentioned above at the same time and leave it for a long time until the desired time after setting the desired timer, especially in the summer, gas may be emitted by the time the yeast is mixed, causing problems in bread fermentation. The yeast in the aqueous solution mentioned above is designed to exhibit the phenomenon of activation, in addition to being designed to prevent the causes of spoilage from occurring and eliminate any hygienic problems. Even in winter,
The structure is such that even if the yeast is added to chilled flour, it remains cooled, dormant, and inactive during and after kneading, so that it does not interfere with bread fermentation.

(e) Effect: Using the above method, put the above bread ingredients (flour, sugar, powdered milk, shortening) separately or in a mixture into the bread case (7), and then add 30
Make a solution by adding an appropriate amount of yeast, salt, and vitamin C (L-ascorbic acid) to the required amount of warm water heated to -40 degrees, stir it, and leave it for several minutes.The solution will contain vitamin C.
Combined with a slight fermentation of yeast, it becomes a slightly acidic aqueous solution with a salty taste. After pouring the aqueous solution onto the bread ingredients in the ingredient container, set the timer (13) to the desired time, start at the desired time, and wait for a long time before mixing begins. For example, if you set a 12-hour timer, the food will be left alone for 8-9 hours (minus the 3-4 hours required from kneading to baking), and in the summer, spoilage will begin during this period. Here is graph number 3
As shown in the figure, over time, the salty, weakly acidic solution comes into contact with the bread ingredients (flour) and carbohydrates such as sugar, and only a portion of the yeast bacteria acts to ferment and acidify the solution. The result shows that the aqueous solution becomes more acidic than its initial weak acidity. Because of this condition, even if it is left for 8-9 hours in the summer, the salt will dissolve in water at a rate of 2.4%.
The salt water (salt content necessary for bread making) is the salt water that inhibits the growth of bacteria, and the pH (Beher) of vitamin C is initially 6°5, but it progresses to 5.6 and takes on an acidic color. To strengthen the yeast, the salt prevents spoilage, the acid makes it difficult for bacteria to grow, and the yeast itself ferments a little and becomes acidic after being left for a long time, so it is possible to maintain favorable sanitary conditions. Ru.

After baking, the timer (13) starts at the desired time, mixing begins, and the bread is baked after going through several bread steps. It is the same as pre-fermenting, but the high osmotic pressure of salt causes the extraction of the active ingredient bread flavor precursors in the yeast cells and the leaching of dough ripening ingredients such as geltadeone, which causes glutathione and dough to deteriorate. However, since it causes the dough to sag, vitamin C (or an oxidizing agent) is used in combination to prevent the aging of the dough from worsening.The present invention utilizes the oxidizing effect of vitamin C to prevent the growth of bacteria. This also serves as prevention. Salt has the effect of suppressing the gas production of yeast, so even if it is left in warm salt water for a long time, it can suppress the activation of yeast. Since fermentation starts upon contact, there is almost no problem with the fermentation of the bread, which is no different from the usual kneading by simply adding yeast. Furthermore, even when making bread using bread ingredients that have been kept in the cold during the winter, an aqueous yeast solution that has been soaked in warm salt water will not interfere with bread fermentation even if it is poured into the bread ingredients that need to be cooled. The effect is usually the same as that of a yeast solution that has been pre-fermented with warm water.゛ (F) Implementation Example The case of making bread with a fully automatic bread maker using the present invention is explained with reference to the diagram. 1 is try yeast, 2 is salt, 3 is
is vitamin C (oxidizing agent) 4 is warm water of 30-40 degrees Celsius,
Reference numeral 5 is a container containing a specified amount of hot water 4, 6 is bread material mixed with wheat flour, powdered sugar milk, shortening, etc., and 7 is a bread case in which the above-mentioned materials are stored and processed into bread. A kneading rotary blade 8 is removably attached to the bottom of the kneading blade 8 and a drive shaft 9 that rotates through the center of the bottom. At the bottom of the drive shaft 9 is a pulley 10 for transmitting power.
is attached to transmit the power of the motor 12 via the belt 11. 13 is a control unit with a timer that fully automates the bread making process. 14 is an oven housing a bread case 7 and a heater 15; 16 is a main body of a bread maker. In the bread case 7, flour, sugar, powdered milk, shortening, etc., which are the rough bread ingredients 6, are placed, and on top of that, yeast, salt, and vitamin C1 are mixed into measured warm water (30-40 degrees Celsius) in a container 5. , stirring is added after the mixture has been allowed to stand for ten minutes. You can start mixing immediately from such a state, or you can set a reservation timer and start mixing several hours later. For example, to make one loaf of mountain bread, use 250g of flour and 10-15g of sugar.
g, powdered milk 4-6 g, and shortening 10-15 g. Next, in the container 5, 2.5-3 g of yeast, 4-4.5 g of salt, and 5-10 mg of vitamin C were added to 16o-170 g of warm water (30-40 degrees Celsius), stirred, If the solution is left to stand for several minutes, the solution becomes salty and has a slightly acidic pH of 5, 5-5, 8, which prevents the growth of bacteria.

(g) Effects As described above, in the fully automatic household bread maker according to the present invention, as a preservative measure, when starting kneading after setting the desired timer,
Previously, a method was used in which water was poured from a water tank, but the present invention eliminates the need for such a device, thereby reducing costs. In other words, by simply dividing the bread ingredients into two, the characteristics of each ingredient are utilized, salt has a preservative effect and suppresses the activation of yeast, and the activation is restored during mixing, and vitamin C, etc. It has the sterilizing effect of the oxidizing agent, the effect of suppressing the excess leaching part of glutathione to help the dough, the ability to eliminate various hygienic inconveniences, and the characteristics that do not affect the preparation of bread due to seasonal temperature differences. There are many.

[Brief explanation of the drawing]

FIG. 1 is a sectional view of a fully automatic bread maker incorporating the present invention.
Figure 2 shows yeast, salt, and vitamin C for preparation of the present invention.
FIG. 3 is a graph showing the elapsed time and the change in pH (Beher) after the aqueous solution in FIG. 2 was poured onto the bread ingredients. 1. Yeast 2. Salt 3, Vitamin C 4, Warm water 5, Container 6. bread ingredients

Claims (1)

[Claims] 1. After pouring flour, salt, sugar, powdered milk yeast, shortening, etc., and water into a material container and setting a timer at a desired time, kneading is started at the desired time, followed by fermentation, Among the above ingredients, flour, sugar, powdered milk, and shortening are used in a small home bread maker that fully automates the steps of re-mixing, bench time, rolling, proofing, and quenching. Place the yeast, salt,
By mixing and stirring vitamin C, and after allowing it to stand for several minutes, pouring it into the above group, the salt has a combined effect of inhibiting the growth of bacteria, and the acidification phenomenon of vitamin C and yeast has a combined effect of inhibiting the growth of bacteria. , a method for preventing the generation of bacteria that occurs during the long waiting period after setting the timer and before starting mixing. 2 In the above-mentioned fully automatic household bread maker, add yeast, salt, and vitamin C to the flour, sugar, powdered milk, and shortening groups by heating an appropriate amount of water to about 30 to 40 degrees Celsius. By mixing and stirring, and then pouring into the above group after leaving it for several minutes, the salt will inhibit the activation of yeast in warm water, and the acidification caused by vitamin C will delay the acidification caused by yeast fermentation. The fermentation state of yeast, which is affected by seasonal temperature differences (from 0 degrees Celsius to 35 degrees Celsius), and the above-mentioned
A preparation method in which the fermentation state of the yeast is kept constant at all times during the long waiting period after setting the timer as described in Section 2, before the start of mixing.