JPS63301740A - Production of bread - Google Patents

Abstract

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

Description

[Detailed description of the invention] (b) Industrial usage total The present invention relates to improvements in bread manufacturing methods.

(B) Conventional technology In order to shorten bread manufacturing time, for example, as shown in Japanese Patent Publication No. 6O-3 (No. 3729), the temperature of the cooking chamber in the kneading process and the fermentation process is set to the fermentation temperature. However, with this method, the temperature in the cooking chamber was only consistently maintained at the fermentation temperature, so yeast activity remained the same compared to conventional methods. Therefore, it is unlikely that the fermentation time can be significantly shortened.

(C) Problems to be Solved by the Invention The present invention aims to shorten the bread manufacturing time by setting the fermentation temperature higher than the normal predetermined value and shortening the fermentation time. It is.

(d) Means for Solving the Problems The present invention provides a standard course for controlling each stroke based on a predetermined time and temperature, and a time course for controlling each stroke at a temperature higher than the predetermined temperature and shorter than the predetermined time. The present invention has a method of arbitrarily selecting a shortened course for controlling each stroke using a selection means and automatically performing the shortened course.

(E) Function Since the present invention has such a method, when bread is suddenly needed quickly, it is possible to obtain finished bread very easily and quickly by simply selecting the shortened course using the selection means.

(F) Embodiment 1 is a bread making machine main body, which includes a cooking chamber 2 with an opening on the top surface, a lid body 3 that covers this opening, and the above-mentioned cooking! It is composed of a container 4 that can be attached and detached in Ii2, an annular heater 5 that is provided at the inner bottom of the cooking chamber 2 to heat the container 4, and an impeller 6 that is provided at the inner bottom of the container 4 and rotates. are doing. 7
is a motor, and a drive shaft 8 passes through a mounting table 9 formed at the inner bottom of the cooking chamber 2 and is exposed inside the cooking chamber 2. Reference numeral 10 denotes a mounting base provided on the outer bottom surface of the container 4, which is detachably attached to the mounting base 9 by bayonet connection. 11 is a recess 1 formed at the bottom of the container 4.
The impeller 6 is fixed to the upper part of the rotary shaft which is exposed to the outer bottom from the rotary shaft 2 and engages with and disengages from the drive shaft 8. The rotating shaft 11 may be liquid-tightly sealed to the container 4 and the mounting base 10, and may be detachably attached to these so that it can be freely taken out from the container 4. 13 is in pressure contact with the container 4 to detect the temperature. This is a temperature sensor that controls the supply of electricity to the heater 5. A display 14 displays the current time or the reservation timer time. 15 is a standard course display lamp, and 16 is a shortened course display lamp. Reference numeral 17 is a start switch, which is configured such that when pressed once, a standard course is selected, and when pressed twice, a shortened course is selected.

18 is a cancel switch. Reference numeral 19 is a time setting switch for setting the current time or the reservation timer time.

Next, to explain the block diagram of an electric circuit, 20 is a microcomputer (hereinafter referred to as microcomputer), which includes a discrimination circuit 21 that discriminates whether the start switch 17 has been pressed once or twice, and the result of this discrimination. Standard course memory 22 or shortened course memory 2 based on
3, a timer circuit 25 that counts the energization time in each step (described later), and a temperature control that operates in conjunction with the temperature detected by the temperature sensor 13 to control the temperature in each step. a motor control circuit 27 that controls energization time to the motor 7 based on the output of the timer circuit 25; and energization to the heater 5 based on the outputs of the timer circuit 25 and the temperature control circuit 26. It has a built-in heater control circuit 28 that controls time and set temperature.

The operation of such a configuration will be explained based on FIG. Course memory 22
It operates. Then, in the first kneading process A for kneading the bread ingredients, the impeller 6 is
The rotation time is 15 minutes, and the internal temperature of the container 4 is 25.
The energization of the heater 5 is controlled so that the temperature becomes C, and the amount of yeast used at this time is 2.5 g.

The materials used will be explained for one loaf of bread as shown in FIG. In the first fermentation step B in which the kneaded raw materials are fermented, the power to the motor 7 is cut off and the fermentation temperature is set to 28.
・The heater 5 is controlled by ta+ so that the temperature becomes C.

In the second kneading process C, where the fermented raw materials are re-iQ-kneaded,
Similarly, the heater 5 is turned on so that the internal temperature of the container 4 is 25°C.
The energization is controlled and the rotation time of the impeller 60 via the motor 7 is 18 minutes. After that, in the so-called bench time process where the kneaded bread ingredients are rested and shaped,
In the second fermentation process F of zero-order re-fermentation, which is controlled at 5.C and the power supply to the motor 7 is cut off for 20 minutes,
The temperature is controlled at the same <35·C, and the power to the motor 7 is then cut off for an additional 65 minutes. In addition, after the bench time step, the motor 7 may be energized for about 2 seconds to perform a rounding step E in which the impeller 6 rounds the raw material. In the roasting step G in which the energization is controlled, the raw material is baked into bread. Of course, during this roasting process G, the motor 7 is stopped. Furthermore, as a finishing step H, cold air may be forcibly blown onto the surface of the bread and the surface of the container 4 using a fan (not shown) to cool the bread and obtain a non-sticky bread.
Note that this finishing step H is not necessary when the bread is taken out immediately after the roasting step G is completed.

Therefore, the time required for the standard course to produce one loaf of bread is 3 hours 33 minutes 2 until the end of roasting process G.
seconds, it will take 4 hours and 2 seconds to finish the finishing process H.

Next, when you need bread in a hurry, press the start switch 17 twice to select a shortened course.The discrimination circuit 21 determines that it is a shortened course, and the selection circuit 24 selects the shortened course. This is to operate the shortened course memory 23. At this time, approximately twice the amount of yeast in Figure 4, 5 g, will be used. The energization control of the heater 5 and motor 7 according to this course is such that the control temperature is set at 32°C during the first fermentation process as shown in Fig. 3.
・In the benzotime step d, the control temperature was increased to 38.C to shorten the control time to 10 minutes, and in the second fermentation step f, the control temperature was also reduced. The control time is shortened to 45 minutes by raising the temperature to 38.C.

Therefore, the time required in the shortened course to produce one loaf of bread is 2 hours 33 minutes 2 until the end of roasting process G.
seconds, and it will take 3 hours and 2 seconds to finish the finishing process H. It should be noted that the bread produced using this shortened course has a higher amount of yeast than the bread produced using the standard course, so there are problems in that it has a slight odor and is a little soft.

(g) Effects of the Invention Since the present invention has such a manufacturing method, it can be made according to the needs of the user when the bread is desired at a fixed time without rushing, and when the bread is desired in a hurry. It has the effect that it can be obtained by selecting the

[Brief explanation of the drawing]

Figure 1 is a schematic sectional view of the bread making machine used in the present invention, Figure 2 is a block diagram of the same showing the electric circuit, A in Figure 3 is an explanatory diagram of the manufacturing process in the standard course, and the opening in Figure 3 is shortened. FIG. 4 is an explanatory diagram of the manufacturing process in the course, and is a material explanatory diagram showing the materials necessary to manufacture one loaf of bread in the standard course. 4... Container, 5... Heater, 6... Impeller, 7... Motor, 17, 21.24... Selection means.

Claims (1)

[Claims] (1) A first kneading process in which bread ingredients are kneaded, a first fermentation process in which the kneaded ingredients are fermented at fermentation temperature, a second kneading process in which the raw materials after fermentation are kneaded, and a second kneading process in which the kneaded ingredients are re-fermented. A bread manufacturing method consisting of two fermentation steps and a roasting step in which the raw materials after the re-fermentation are roasted; a standard course in which each of the steps is controlled based on a predetermined time and temperature; A method for producing bread, characterized in that a selection means selects and automatically performs a shortened course in which each step is controlled based on a time that is higher than a predetermined time and is shorter than a predetermined time.