201043141 六、發明說明： 【發明所屬之技術領域】 本發明係關於一種將例如麵包素料（以下在本文中所 指的「素料」係「加工前的材料」而非「素食」材料）等加 熱調理而可食用之加熱調理食品素料之製造方法。此外， 本發明亦關於一種適用加熱調理食品素料製造方法之素料 製造裝置。 【先前技術】 ❹ 〇 攝取穀物作為食物時’有在整粒狀態下調理來食用（粒 食）者，亦有碾成粉後再調理來食用（粉食）者。粉食時，一 般係將粉與水混合翻’作成連結成__團㈣為「素料」 後再進行加熱_。素料有將調味材料（食鹽、砂糖、雞蛋、 奶油、起穌油（shQrtening)等）加以混合者，亦有將乾酵母 $之酵母、天然酵母、麴姻 等之發泡誘發材料加以混合者。 以此方式調製之素料，可作成圓形、或延展、或福塊、 或切細方式調整形狀以獲得目的之食品。再者，經 狀之素料，依情形不同，在辆 、’、正/ . 、，二過發酵步驟或乾燥步驟後， 再烤（麵包、蛋糕、披薩等）、炸（甜甜圈、炸麵包等）、 煎咖、餃子等、燉 熱調理。 職（麵絲、餺託等）等方法來加 321977 3 201043141 功能性澱粉液作為替代麵包素料之中種混揉時或以直揉法 進行混揉攪拌時一部分的加水，以調製麵包素料，其中該 功能性澱粉液係將生米予以乳酸發酵後並加以粉碎者。 [先前技術文獻] [專利文獻] [專利文獻1]曰本特開平9-51754號公報 【發明内容】 [發明所欲解決之課題] 然而，製造加熱調理食品素料時，一直以來都要從取 得穀物粉開始。關於此點，經本申請人精心研究結果，發 現利用手邊就有的粒形穀物（典型例子而言係例如為米 粒），不需耗費製粉的勞力時間而製造加熱調理食品素料之 方法。另外，關於此技術已先提出專利申請（日本特願2008-201506)。 在此介紹先行提出專利申請之加熱調理食品素料製造 方法之一例。在該製造方法中，係包含：使粉碎刀（b 1 ade) 在預定量之穀物粒與預定量之液體的混合物中旋轉而將穀 物粒粉碎之步驟（粉碎步驟）；及以揉和刀將由粉碎穀物粒 與液體之混合物所構成之素料原料揉和成為素料之步驟 (揉和步驟）。 本申請人等在上述粉碎步驟中，已發現粉碎刀與穀物 粒會因為摩擦等原因而易於發熱的事實。再者，在進行例 如麵包素料製造時，由於此發熱之影響，在揉和步驟中所 投入之酵母之作用會降低，而有無法適當進行揉和步驟之 4 321977 201043141 情形（苐1問題點）。 此外’在本申請人等直到目前為止的研究中，已發現 當在粉碎步驟中穀物粒之粉碎不充分且殘留粒徑較大的粉 (或粒）的狀態下進行下一個揉和步驟，則會例如無法獲得 具備所希望之彈性的素料等，而使所獲得的素料成為品質 不佳之情形。因此’在粉碎步驟中需將榖物粒粉碎細化至 一定程度。 關於此點，只要就粉碎步驟中之粉碎條件（例如旋轉 數、說轉時間、旋轉形態（pattern)等）預先進行實驗等求 出適當的條件，即可以預先所求出之條件進行粉碎步驟， 藉以將毀物粒穩定地粉碎細化至一定程度。 然而，以製造加熱調理食品素料所使用之穀物粒之候 補而言，係例如有米粒、大豆、麥等各種榖物粒。此外， 即使同為米粒’亦有白米或糙米等複數種的米粒。此等種 類不同的穀物粒’其硬度完全不同，在以相同條件將此種 〇硬度不同之穀物粒粉碎之情形下，當然所獲得粉碎粉之粒 度亦將參差不齊。結果，藉由之後揉和步驟所獲得之素料 的品質亦將參差不齊，而產生素料製造不良的情形（第2問 題點）。 另外，雖亦可考慮對各種榖物粒先求出適當的粉碎條 件，依榖物粒種類變更所設定之粉碎條件來進行粉碎步 驟，惟由於製造加熱調理食品素料所使用之穀物粒之候補 種類繁多，因此不容易因應。 有鑑於此，本發明之目的係提供一種從穀物粒不經製 321977 5 201043141 粉步驟而製造加熱調理食品素料之方法，該方法可抑制粉 碎步驟中之發熱的影響而適當進行揉和（kneading)步驟。 此外，本發明之另一目的係提供一種從榖物粒不經製粉步 驟而製造加熱調理食品素料之方法，該方法係無論何種穀 物粒，均可獲得穩定的素料。再者，本發明之另一目的係 提供一種素料製造裝置，該裝置係適用如上所述之加熱調 理食品素料製造方法。 [解決課題之手段] 為了達成上述目的，本發明之第1形態之加熱調理食 品素料製造方法之特徵為包含：吸液步驟，使穀物粒吸液； 粉碎步驟，使粉碎刀在包含經吸液之前述榖物粒與液體之 混合物中旋轉而將前述榖物粒粉碎；及揉和步驟，以揉和 刀將由包含經粉碎之前述榖物粒與前述液體之混合物所構 成之素料原料予以揉和成素料；且於前述粉碎步驟後開始 溫度控制，並藉由前述溫度控制從前述揉和步驟之至少途 中維持素料溫度於一定溫度。 另外，在本說明書中，係將揉和步驟之開始時點的材 料稱為「素料原料」，而進行揉和而接近目的之素料狀態 者，即使為半完成狀態亦稱為「素料」。 依據本構成，由於係為以包含在粉碎步驟中粉碎之榖 物粒與液體之混合物為素料原料而揉和素料之構成，因此 可不花費製粉的勞力時間而獲得加熱調理食品素料。再 者，藉由粉碎步驟後開始的溫度控制，即可抑制粉碎步驟 中之發熱的影響。 6 321977 201043141 在上述第1形態之加熱調理食品素料製造方法中，於 前述揉和步驟途中且前述素料温度為前述一定溫度時，於 素料投入酵母亦無妨。 依據本構成，即可將例如製造麵包素料所需之酵母在 適當溫度投入於素料，一面使其活躍地產生作用一面製造 素料。 在上述第1形態之加熱調理食品素料製造方法中，前 述揉和步驟係以與開始前述溫度控制大致同時開始為較201043141 VI. Description of the Invention: [Technical Field of the Invention] The present invention relates to, for example, a bread material (hereinafter referred to as "sugar material" as "material before processing" rather than "vegetarian" material), etc. A method for producing a heat-conditioned food material which is heated and conditioned and edible. Further, the present invention relates to a material producing apparatus suitable for a method for producing a heat-conditioned food material. [Prior Art] ❹ 时 When ingesting cereals as food, there are those who have been conditioned in the whole state to eat (grain), and those who have been pulverized and then conditioned to eat (powder). In the case of powdered food, it is common to mix the powder with water and make it into a __ group (4) as a "sell" and then heat it. The raw materials include a mixture of seasoning materials (salt, sugar, egg, cream, shQrtening, etc.), and a mixture of dry yeast, yeast, natural yeast, and sin. . The material prepared in this manner can be rounded, or stretched, or bucked, or shredded to adjust the shape to obtain the intended food. In addition, the meridian material, depending on the situation, in the vehicle, ', positive / .,, after two fermentation steps or drying steps, then baked (bread, cake, pizza, etc.), fried (doughnut, fried Bread, etc.), fried coffee, dumplings, etc., stewed and heat-conditioned. Jobs (face silk, 馎托, etc.) and other methods to add 321977 3 201043141 functional starch liquid as a substitute for the bread material in the mixed sputum or a straight sputum method for mixing and stirring a part of the water to prepare the bread material Wherein the functional starch liquid is obtained by lactic acid fermentation of raw rice and pulverization. [Prior Art] [Patent Document 1] [Patent Document 1] JP-A-H09-51754 [Summary of the Invention] [Problems to be Solved by the Invention] However, when manufacturing a heat-conditioned food material, it has been Start with the grain powder. In this regard, the authors have carefully studied the results and found that the granular grains (typically, for example, rice grains) which are present at hand can be used to produce a method for heating the prepared food material without consuming labor time for the powder. In addition, a patent application has been filed on this technology (Japanese Patent Application 2008-201506). Here, an example of a method for producing a heat-conditioned food material by a patent application is described. In the manufacturing method, the method comprises: a step of pulverizing the granules by rotating a pulverizing blade (b 1 ade) in a mixture of a predetermined amount of cereal grains and a predetermined amount of liquid (pulverizing step); The step of pulverizing the raw material of the raw material composed of the mixture of the cereal grains and the liquid and forming the raw material (揉 and step). In the above pulverizing step, the applicant and the like have found that the pulverizing knife and the grain are likely to generate heat due to friction or the like. Furthermore, in the manufacture of, for example, bread yam, due to the influence of this heat, the effect of the yeast put in the mashing step is lowered, and there is a case where the sputum and the steps cannot be properly carried out 4 32 1977 201043141 (苐1 problem point) ). Further, in the study of the applicant and the like so far, it has been found that when the pulverization step is performed in a state where the pulverization of the granules is insufficient and the powder (or granule) having a large residual particle diameter is carried out, the next mashing step is carried out. For example, it is impossible to obtain a material having a desired elasticity, and the obtained material is inferior in quality. Therefore, it is necessary to pulverize the mash particles to a certain extent in the pulverization step. In this regard, as long as an appropriate condition is obtained by performing an experiment or the like in advance on the pulverization conditions (for example, the number of rotations, the revolution time, the rotation pattern, and the like) in the pulverization step, the pulverization step can be performed under the conditions obtained in advance. Therefore, the granules are stably pulverized and refined to a certain extent. However, in the case of producing cereal grains for use in heating and conditioning food materials, there are various kinds of granules such as rice grains, soybeans, and wheat. In addition, even if it is the same as rice grains, there are a plurality of rice grains such as white rice or brown rice. These kinds of different grain granules have completely different hardnesses. In the case where the granules having different yttrium hardness are pulverized under the same conditions, the granules of the pulverized powder obtained will of course be uneven. As a result, the quality of the obtained material obtained by the subsequent steps and steps will also be uneven, resulting in a poor manufacturing of the raw material (second problem point). In addition, it is also conceivable to obtain appropriate pulverization conditions for various kinds of granules, and to carry out the pulverization step depending on the pulverization conditions set by the change of the granules of the granules, but the candidates for the granules used for the production of the conditioned foods are prepared. There are so many different types, so it is not easy to respond. In view of the above, an object of the present invention is to provide a method for producing a heat-conditioned food material from a cereal grain without a 321977 5 201043141 powder step, which can suppress the influence of heat generation in the pulverization step and appropriately perform kneading. )step. Further, another object of the present invention is to provide a method for producing a heat-conditioned food material from a mash pellet without a pulverizing step, which method can obtain a stable granule regardless of the granules. Further, another object of the present invention is to provide a material producing apparatus which is suitable for the method of producing a heat-conditioned food material as described above. [Means for Solving the Problem] In order to achieve the above object, a method for producing a heat-conditioned food material according to a first aspect of the present invention includes a liquid absorption step of absorbing liquid grains, and a pulverization step for causing the pulverization knife to contain The foregoing mash particles are pulverized by rotating the mixture of the mash particles and the liquid; and the mashing step is performed by using a trowel and a knife to form a raw material composed of a mixture comprising the pulverized swarf granules and the liquid And controlling the temperature; and controlling the temperature after the pulverizing step, and maintaining the temperature of the material at a certain temperature from at least the foregoing enthalpy and the step by the aforementioned temperature control. In addition, in the present specification, the material at the beginning of the step and the step is referred to as "the raw material of the material", and the state of the material which is close to the purpose of the sputum and the near-purpose is called "sugar material". . According to this configuration, since the mixture containing the granules and the liquid pulverized in the pulverization step is a raw material of the sputum and the sputum, the heat-conditioned food material can be obtained without laboring the milling time. Further, by the temperature control started after the pulverization step, the influence of heat generation in the pulverization step can be suppressed. In the method for producing a heat-conditioned food material according to the first aspect of the invention, it is also possible to introduce the yeast into the yeast when the temperature of the material is at the predetermined temperature in the middle of the enthalpy and the step. According to this configuration, for example, the yeast required for the production of the bread material can be put into the material at an appropriate temperature, and the material can be produced while actively acting. In the method for producing a heat-conditioned food material according to the first aspect, the enthalpy step is started at substantially the same time as the start of the temperature control.
依據本構成*係在素料原料精由溫度控制成為一定溫 度之前開始揉和步驟，且一面進行揉和步驟一面使素料溫 度為一定溫度之構成。因此，可效率良好地進行加熱調理 食品素料之製造。再者’在此構成中5前述素料溫度係以 在剛成為前述一定溫度之時點就立即於素料投入酵母為較 佳。 為了達成上述目的，本發明之第2形態之加熱調理食 品素料製造方法之特徵為包含：粉碎步驟，使粉碎刀在包 含榖物粒與液體之混合物中旋轉而將前述穀物粒粉碎；及 揉和步驟，以揉和刀將由包含經粉碎之前述榖物粒與前述 液體之混合物所構成之素料原料予以揉和成素料；前述粉 碎步驟之結束，係以粉碎時負荷作為指標來判斷。 依據本構成，由於係為以包含在粉碎步驟中粉碎之榖 物粒與液體之混合物（糊（p a s t e)狀者）為素料原料而揉和 素料之構成，因此可不花費製粉的勞力時間而獲得加熱調 7 321977 201043141 理食品素料。五 、 ^ . 丹者，由於係為以粉碎時負荷作為指標而進 仃粉碎步驟夕 用之榖物、：< Q束判斷之構成，因此可以不管作為原料之 的站教硬度之不同，在將榖物粒粉碎細化至一定程度 物粒粉碎步驟。亦即，依據本構成，無論是何種榖 因此不二可使藉由粉碎步驟所獲得之粉碎粒之粒度穩定， 質的素=作為原料之用榖物的種類為何，均可獲得穩定品 述粉二2:態之加熱調理食品素料製造方法中’前 依摅之則述粉碎刀之旋轉係以間歇旋轉為較佳。 本構成，即可藉由重複粉碎刀之旋轉或停止而使 被物=有效率地在容器㈣流，而提升粉碎效率。 以,乂、+、述第2形態之加熱調理食品素料製造方法中，係 驟為較佳^碎步驟之前’進行使前述穀物粒吸液之吸液步 康本構成’由於藉由粉碎步驟將經吸液之榖物粒粉 碎’因此易於將榖物粒衫都粉碎。 適用Hi成上述目的’本發明之素料製造裝置之特徵係 適用么:構成之加熱調理食品素料製造方法。 =本構成’即可抑制粉碎步驟中之發熱之影響而進 之穀物粒的種類為付^ 即可不論作為原料之用 的種類為何，均可將榖物粒穩定地粉碎細化至一 食^^此，在從穀物粒不經製粉步驟而製造加熱調理 食扣素#時，易於獲得穩定品 [發明之功效] 素枓。 321977 8 201043141 依據本發明，即可從榖物粒不經製粉步驟而製造加熱 調理食品素料，因此榖物粒調理的可能性擴增。 【實施方式】 以下參照第1圖至第8圖說明本發明之加熱調理食品 素料製造方法及素料製造裝置之實施形態。另外，在本實 施形態中，係以麵包素料之情形作為加熱調理食品素料之 一例進行說明。 第1圖係為本實施形態之加熱調理食品素料製造方法 ^ 之整體流程圖。第2圖係為顯示本實施形態之加熱調理食 品素料製造方法之流程之示意曲線圖。第3圖係為顯示本 實施形態之加熱調理食品素料製造方法中所包含之吸液步 驟之詳細内容流程圖。第4圖係為顯示吸液步驟中液溫與 浸潰時間之關係之一例表。第5圖係為顯示本實施形態之 加熱調理食品素料製造方法中所包含之粉碎步驟之詳細内 容流程圖。第6圖係為用以說明粉碎時負荷相對於時間之 Q 變化的示意圖。第7圖係為顯示本實施形態之加熱調理食 品素料製造方法中所包含之揉和步驟之詳細内容流程圖。 第8圖係為顯示適用本實施形態之加熱調理食品素料製造 方法之素料製造裝置之一例之剖面圖。 如第1圖及第2圖所示，在本實施形態之加熱調理食 品素料製造方法中，係包含吸液步驟#10、粉碎步驟#20、 揉和步驟#30，且依上述順序進行步驟。以下說明各步驟之 詳細内容。 首先說明第3圖所示流程圖之吸液步驟#10。此吸液步 9 321977 201043141 驟#10之目的係為使榖物粒含有液體，藉此在之後所進行 的粉碎步驟#20中，使榖物粒易於連芯都粉碎之步驟。 在步驟#11中，係計量榖物粒（米粒雖最易於取得，惟 其以外之穀物，亦可利用例如小麥、大麥、粟、稗、喬麥、 玉蜀黍、大豆等之粒），且將預定量置入容器。在步驟#12 中，係計量液體，且將預定量置入容器。以液體而言，一 般雖係為水，惟亦可為高湯類具有味道成分之液體，或亦 可為果汁。此外，亦可為含酒精者。另外，步驟#11與步 驟#12亦可交換順序。此外，在本實施形態中，係使用米 粒作為穀物粒、及使用水作為液體。 在步驟#13中，係在容器内靜置榖物粒與液體之混合 物。步驟#14係與步驟#13中之靜置開始大致同時執行，且 使用例如溫度計來檢測液體之溫度（液溫）。關於液溫，係 可直接將溫度計置入液體來檢測，亦可藉由測量容器溫度 來間接檢測。液溫之檢測，係考慮榖物粒之吸液速度依液 溫而變動，用以使榖物粒對於液體之浸潰時間依液溫而變 化。一般而言，液溫高時，榖物粒之吸液速度有變快之傾 向，而液溫低時，榖物粒之吸液速度有變慢之傾向。 在步驟#15中，係根據所檢測之液溫來決定將榖物粒 浸潰於液體之時間。第4圖所示之表，係假設使榖物粒吸 附水（吸液）時之浸潰時間之設定例。如此，藉由水溫（液溫） 變更浸潰時間，即可於例如夏季在短時間内製造加熱調理 食品素料。此外，在冬季雖會增長加熱調理食品素料之製 造時間，惟由於會給予適當的吸水時間，因此在之後的粉 10 321977 201043141 碎步驟中難以產生不良。 另外，在第4圖—中_，例如κ ^ 、盍irrr皮妯、®咩嫌a 至10係表示δπ以上、未 達10C、、他>皿度㈣亦相同。此外， 對於液溫以代為間隔職予不同的浸漬時間：： I以更細的溫度_或更寬的溫度間隔賦 =關於温度之上限（在第4圖中料35。0或下限（在第4 圖中係為5°c)，當然可從第4圖所示者變更。再者，關於According to this configuration, the enthalpy step is started before the temperature of the raw material material is controlled to a certain temperature, and the temperature of the material is set to a constant temperature while performing the enthalpy step. Therefore, it is possible to efficiently carry out the production of the heat-conditioned food material. Further, in the above configuration, the temperature of the above-mentioned material is preferably such that the yeast is put into the yeast immediately after the temperature is set to the predetermined temperature. In order to achieve the above object, a method for producing a heat-conditioned food material according to a second aspect of the present invention, comprising: a pulverizing step of pulverizing the pulverizing blade in a mixture containing the granules and the liquid to pulverize the grain; and And a step of arranging the raw material composed of the pulverized mixture of the smashed granules and the liquid with a mash and a knife into a raw material; the end of the pulverizing step is judged by using a load at the time of pulverization as an index. According to this configuration, since the mixture containing the mixture of the granules and the liquid pulverized in the pulverization step (paste type) is a raw material of the sputum and the sputum, the labor time of the pulverization can be eliminated. Obtained heat adjustment 7 321977 201043141 Food food material. 5. In the case of the smashing, the smashing step is used for the purpose of the smashing step, and the composition of the Q-beam is judged, so that it is possible to distinguish the hardness of the station as the raw material. The mash particles are pulverized to a certain degree to pulverize the granules. In other words, according to the present configuration, regardless of the type of crucible, the particle size of the pulverized particles obtained by the pulverization step can be stabilized, and the quality of the granules as the raw material can be obtained. In the production method of the powdered 2: state heating and conditioning food material, it is preferred that the rotation of the pulverizing knife is intermittent rotation. According to this configuration, the object can be efficiently flown in the container (4) by repeating the rotation or the stop of the pulverizing blade, thereby improving the pulverization efficiency. In the method for producing a heated and conditioned food material according to the second embodiment, the method of preparing the liquid absorbing material for the absorbing of the grain granules is performed before the step of the pulverizing step. The absorbing liquid granules are pulverized' so that it is easy to pulverize the granules. The above-mentioned object is applied to the above-mentioned object. The characteristics of the apparatus for producing a raw material of the present invention are applicable to a method for producing a heat-conditioned food material. = The present configuration can suppress the influence of the heat generated in the pulverization step, and the type of the cereal grains can be smashed into a single meal regardless of the type of the raw material. ^In this case, when the heat-treated foods are produced from the cereal grains without the powdering step, it is easy to obtain a stable product [effect of the invention]. 321977 8 201043141 According to the present invention, it is possible to produce a heat-conditioned food material from the mash particles without a pulverization step, so that the possibility of mashing the grain is amplified. [Embodiment] Hereinafter, embodiments of a method for producing a heat-treated food material and a material producing apparatus of the present invention will be described with reference to Figs. 1 to 8 . Further, in the present embodiment, the case of the bready material is described as an example of the heat-treated food material. Fig. 1 is an overall flow chart of a method for producing a heat-conditioned food material according to the present embodiment. Fig. 2 is a schematic graph showing the flow of a method for producing a heat-conditioned food material of the present embodiment. Fig. 3 is a flow chart showing the details of the liquid absorption step included in the method for producing a heat-conditioned food material according to the present embodiment. Fig. 4 is a table showing an example of the relationship between the liquid temperature and the immersion time in the liquid absorbing step. Fig. 5 is a detailed flowchart showing the pulverization step included in the method for producing a heat-conditioned food material of the present embodiment. Fig. 6 is a schematic view for explaining the change in the load with respect to time Q at the time of pulverization. Fig. 7 is a flow chart showing the details of the steps and steps included in the method for producing a heat-conditioned food material of the present embodiment. Fig. 8 is a cross-sectional view showing an example of a material producing apparatus to which the method for producing a heat-conditioned food material of the present embodiment is applied. As shown in Fig. 1 and Fig. 2, in the method for producing a heat-conditioned food material according to the present embodiment, the liquid absorption step #10, the pulverization step #20, the 揉 and the step #30 are included, and the steps are carried out in the above-described order. . The details of each step are explained below. First, the liquid absorbing step #10 of the flowchart shown in Fig. 3 will be described. This liquid absorbing step 9 321977 201043141 The purpose of the step #10 is to allow the mash particles to contain a liquid, whereby the granules are easily pulverized in the pulverization step #20 which is carried out later. In step #11, the amount of the granules is measured (the rice granules are the easiest to obtain, but other grains, such as wheat, barley, millet, alfalfa, jasmine, maize, soybean, etc.) may be used, and the predetermined amount is Place the container. In step #12, the liquid is metered and a predetermined amount is placed in the container. In the case of a liquid, it is generally water, but it may also be a liquid having a taste component of a soup or a juice. In addition, it can also be alcoholic. In addition, steps #11 and #12 may also be exchanged in order. Further, in the present embodiment, rice grains are used as the grain particles, and water is used as the liquid. In the step #13, a mixture of the granules and the liquid is allowed to stand in the container. The step #14 is performed substantially simultaneously with the standing in step #13, and the temperature (liquid temperature) of the liquid is detected using, for example, a thermometer. Regarding the liquid temperature, the thermometer can be directly placed in the liquid for detection, or can be indirectly detected by measuring the temperature of the container. The liquid temperature is measured by considering the liquid absorbing rate of the granules to vary according to the liquid temperature, so that the immersion time of the granules for the liquid varies depending on the liquid temperature. In general, when the liquid temperature is high, the liquid absorbing rate of the granules tends to become faster, and when the liquid temperature is low, the absorbing rate of the granules tends to be slower. In step #15, the time at which the granules are immersed in the liquid is determined based on the detected liquid temperature. The table shown in Fig. 4 is an example of setting the impregnation time when the granules are sucked with water (absorbed). Thus, by changing the immersion time by the water temperature (liquid temperature), it is possible to produce a heat-conditioned food material in a short time, for example, in summer. In addition, although the production time of the heat-conditioned food material is increased in the winter, it is difficult to cause a defect in the subsequent powder step 10 321977 201043141 because the appropriate water absorption time is given. Further, in Fig. 4, _, for example, κ^, 盍irrr, 咩, 咩, a to 10, δπ or more, less than 10C, and his > In addition, different immersion times are given for the liquid temperature in the interval: I is given at a finer temperature _ or a wider temperature interval = the upper limit of the temperature (in the fourth figure, the material is 35. 0 or the lower limit (in the first 4 is 5°c), of course, can be changed from the one shown in Figure 4. Again, about
液Γ之檢測時機’並不限定於本實施形態之構成，亦可例 如在將液體置入於容器内之時點就立刻測量。 在步驟m 係’測量時間喊榖物粒浸潰於液 體相當於所決定之浸潰相。在步賴71，係檢查在步 驟#16開始之測量時間是否已經過先前所決定的浸潰時間 (預定的浸潰時間）。一經過預定的浸潰時間，就結束吸液 步驟#10。 另外，亦可在吸液步驟#10之初期階段使粉碎刀旋轉， Ο之後亦斷斷續續地使粉碎刀旋轉。如此一來，即可使榖物 粒表面損傷’而提高榖物粒之吸液效率。此外，亦可在吸 液步驟#1〇中將液體加熱而提高液溫（設為例如別它等）， 而在該溫度下進行一定時間的吸液。在高溫度下使榖物粒 吸液’即可藉此提升吸液速度，而縮短吸液步驟#10所需 之時間。 接著說明第5圖所示流程圖之粉碎步驟#2〇。此粉碎步 驟#20係為將榖物粒予以糊化之步驟。榖物粒之粉碎不充 分時，會有素料不良之情形。因此，在此粉碎步驟#2〇中， 321977 11 201043141 需將榖物粒粉碎細化至一定程度。在本實施形態之粉碎步 驟#20中係實施對策，即使使用硬度不同之榖物粒作為原 料時，仍可穩定地獲得粉碎細化至一定程度的粉。 第6圖係顯示在使粉碎刀以相同旋轉數連續旋轉情形 下，粉碎時負荷之時間變化之曲線圖。在第6圖中，A、B' C係顯示榖物粒種類，且硬度依榖物粒A、穀物粒B、穀物 粒C之順序變硬。如第6圖所示，由於硬度柔軟之榖物粒 A易於粉碎，因此粉碎時負荷相對於時間變化之降低率會 有較大的傾向。另一方面，由於硬度較硬的穀物粒C難以 粉碎，因此粉碎時負荷相對於時間變化之降低率會有變小 的傾向。因此，相同時間的粉碎，各穀物粒A、B、C的粉 碎程度將有所不同。 由於粉碎時的負荷與經粉碎之粉的粒度有關，因此只 要粉碎時負荷相同，即可判斷經粉碎之粉的粒度係相等。 因此，在本實施形態之粉碎步驟#20中，係於粉碎時負荷 到達某一定程度（此係例如第6圖虛線所示規定為臨限值 者，預先由實驗等所求出）之時點就結束粉碎步驟#20。如 此一來，即使使用硬度不同之榖物粒作為原料時，仍可穩 定地獲得粉碎細化至一定程度之粉。以下參照第5圖說明 粉碎步驟#20之詳細内容。 在步驟#21中，係將在吸液步驟#10吸液之榖物粒與液 體置入於容器。此液體係可為與吸液步驟中所使用之液體 相同者，或亦可為不同者（例如有單純替換相同種類的液 體、或替換成其他種類的液體之情形）。此外，視情形，在 12 321977 201043141 此階段亦可在容器加入例如調味材料等的添加物。另外， 在使用與吸液步驟#10中所使用之容器相同容器時，亦可 省略此步驟#21，而於吸液步驟#10結束後，前進至以下說 明的步驟#22。 在步驟#22中，係在包含榖物粒與液體之混合物（此混 合物亦包含僅為榖物粒與液體之混合物的情形，在本實施 形態係為此形態）之中開始粉碎刀之旋轉。在步驟#23中， 係與粉碎刀之旋轉開始大致同時開始測量時間。此外，在 〇 步驟#24中，係進行粉碎時負荷（粉碎負荷）之檢測。 另外，粉碎時負荷，可藉由對於例如使粉碎刀旋轉之 馬達施加負荷來獲得。施加於馬達之負荷，係可取得例如 馬達之電力值、電流值、馬達之溫度變化（溫度上升）等作 為指標。例如以馬達之溫度變化作為粉碎時負荷之指標 時，雖另需溫度檢測用的感測器，惟以馬達電力值或電流 值作為粉碎時負荷的指標時，則不需另行準備感測器。考 Q 慮此點，雖無意加以限制，惟以使用馬達電力值或電流值 作為粉碎時負荷之指標為較佳。 在步驟#25中，係檢查在步驟#24所檢測出之粉碎負荷 (例如馬達之電力值等）是否已到達預先規定的預定位準 (臨限值）。在此，在步驟124所檢測出之粉碎負荷到達預 定位準（例如以電力值設定）時就結束粉碎步驟# 2 0。另一方 面，在步驟#24所檢測出之粉碎負荷未到達預定位準時， 則前進至步驟#26。 在步驟#26中，係檢查粉碎刀之旋轉時間是否已經過 13 321977 201043141 了 1分鐘。粉碎刀之旋轉時間未經過1分鐘時，回到步驟 #24，再度進行步驟#24、步驟#25。另一方面，若粉碎刀之 旋轉時間經過1分鐘，就前進至步驟#27而停止粉碎刀之 旋轉。 在步驟#28中，係檢查從粉碎刀之停止旋轉起是否已 經過了 3分鐘。從停止旋轉經過3分鐘時，前進至步驟#29。 在步驟#29中，係再度開始粉碎刀之旋轉。之後回到步驟 #24，重複步驟#24至#29，直到在步驟#25判斷粉碎負載已 達到預定程度為止。 參照第2圖說明粉碎刀之旋轉控制。如第2圖所示， 粉碎刀係設為重複進行旋轉（0N)與停止（OFF)之間歇旋 轉。具體而言，在本實施形態中，係進行1分鐘旋轉後停 止3分鐘之間歇旋轉。再者，如上所述持續進行間歇旋轉 直到粉碎時負荷到達預定位準，若粉碎時負荷到達預定位 準，即使在1分鐘期間的旋轉動作中，亦停止旋轉而結束 粉碎步驟#20。 惟此係為一例，粉碎刀之旋轉控制之方法係可視需要 加以適當變更。此外，關於粉碎步驟中之粉碎刀之旋轉， 未必須設為間歇旋轉，亦可設為連續旋轉。惟以設為間歇 旋轉，較能使榖物粒有效率地在容器内對流而提升粉碎效 率，故較佳。 接著說明第7圖所示流程圖之揉和步驟#30。此揉和步 驟#30係為將素料原料以揉和刀予以揉和成素料之步驟。 在此，所謂素料原料係指包含在粉碎步驟#20中所粉碎之 14 321977 201043141 榖物粒（粉碎榖物粒）與液體之混合物，且為糊狀者。如上 所述，在本說明書中，係將揉和步驟之開始時點者稱為「素 料原料」’而將揉和進行而接近目的之素料狀態者，即使是 半完成狀態亦稱為「素料」。 在步驟#31中，係將素料原料置入於容器。另外，使 用與在粉碎步驟#20中所使用之容器相同容器時，亦可省 略此步驟#31，而於粉碎步驟#20結束後，前進至以下所說 〇明之步驟#32。在步驟#32中，係於素料原料投入預定量的 麵筋（gluten)。此時，視需要亦投入食鹽、砂糖、起酥油 類的調味材料。在本實施形態中，係投入上述調味材料。 在步驟#33中係開始溫度控制。如第2圖所示在粉碎 步驟#20中，係由於粉碎刀與榖物粒之摩擦等原因而發熱。 因此，素料原料之溫度容易比揉和步驟#3〇中所希望之溫 度（在本實施形態中雖係為28〇C，惟此點將於後敘述）還 高。此外，當開始揉和刀之旋轉時’素料溫度就會隨著該 〇旋轉而上升。因此，開始溫度控制以使在所希望之溫度下 成為'—定。 此溫度控制係使用用以使容器冷卻之冷卻手段、及用 以使容器增溫之加熱手段，控制成在所希望之溫度下成為 一疋。在此之溫度，係可直接測量素料（在初期階段係素料 原料）之溫度來獲得，亦可間接測量容器溫度來獲得'。、另 外，以冷卻手段而言，例如有使用水或冰者或使用站耳帖 元件（Peltierelement)者。以加熱手段而言，例如有使用 電熱線者或使用溫水者。 321977 15 201043141 另外，本實施形態中之溫度控制，係以將在粉碎步驟 #20中上升的溫度降低、及抑制揉和所導致的溫度上升的 涵義較強，基本而言，係以藉由冷卻手段之冷卻為主。 在步驟#34中，係在素料原料中開始揉和刀之旋轉， 且進一步開始用以測量從揉和開始起之時間的測量時間。 此步驟#34，在本實施形態中係如第2圖所示，與步驟#33 之溫度控制開始大致同時執行。藉由揉和刀之旋轉，素料 原料連結成一團，而揉和成具有預定彈性的素料。 另外，揉和刀之旋轉方法雖未特別限定，惟如第2圖 所示在本實施形態中，前半部分係設為間歇旋轉，後半部 分則設為連續旋轉。在第7圖所示之流程圖中，係為省略 關於揉和刀之間歇旋轉之詳細内容的記載。 在步驟# 3 5中’係檢查揉和中之素料的溫度（素料溫度） 是否為28°C。由於本實施形態係為麵包素料之製造方法， 因此如後所述投入乾酵母或生酵母等酵母作為發泡誘發材 料。酵母若非適當温度，則其作用會降低，因此需調整為 活躍地作用之溫度。此溫度一般係以設為30度左右為較 佳，在本實施形態中係調整素料溫度為28°C而使酵母活躍 地作用。 當藉由溫度控制使素料溫度冷卻至28°C時，在此時點 前進至步驟#36。在步驟#36中，係將酵母投入於素料溫度 成為28°C之素料（此時係為投入乾酵母）。在步驟#37中， 係檢查投入乾酵母後經過了多少時間。一經過預定時間就 前進至步驟#38而結束揉和刀之旋轉。在此時點，完成連 16 321977 201043141 結成一團，且具備所需彈性的素料。 所凡成之素料係在經由發酵步驟之階段進行加熱調 理此外亦可將凡成的素料予以冷藏或冷束來保存，且 錯開時間進行加熱調理。此外，亦可使施行冷藏保存或冷 束保存之處理之各階段的素料作為商品流通。 上述各步驟係可依各步驟使用個別的器具來執行，亦 可在複數個步驟中共用器具。關於依各步驟使用個別的器 〇具，在吸液步驟#1〇中，係例如使用碗⑽小桶（bucket)、 盆等’在粉碎步觀〇係使㈣碎器㈤皿），而揉和步驟 #30以後則使用自動製麵包器等例子。 第8圖係顯示在吸液步驟、粉碎步驟及揉和步驟所有 步驟所共用器具之構成例。第8圖之素料製造裝置1〇〇係 形成在内建電動機（馬達及控制部112(例如搭載有微 電腦之基板）之本體丨1〇之上，以可裝卸自如之方式安裝容 器120之形態。容器120係為杯（cup)形狀，上面開口係由 〇蓋121所密封。在容器120之底部中央係配置有共用於粉 碎與揉和之刀122。 刀122係以連結器（coupling)123連結於電動機111 之軸，且藉由電動機111而旋轉。包圍容器120外周者係 為加熱手段124與冷卻手段125。加熱手段124係可由電 熱加熱器（heater)或IH(感應加熱）加熱器等構成，而冷卻 手段125係可由冷水管或珀耳帖元件等所構成。容器120 係可由導熱良好的金屬形成。在本體110係設有測量容器 120溫度之溫度感測器113。 321977 17 201043141 從榖物粒製造麵包用素料時，係如以下方式使用素料 製造裝置100。將蓋121卸除，在容器120中置入預定量 的榖物粒與預定量的液體之後，再度嵌入蓋121，首先執 行吸液步驟#10。在此吸液步驟#10中係使用溫度感測器 113來檢測液溫。根據所檢測之液溫來決定吸液步驟之 時間（榖物粒浸潰於液體的時間）。此浸潰時間係可先將第 4圖所示之表記憶於未圖示之記憶體，由控制部112來決 定。關於吸液步驟#10之結束，亦可發出例如蜂鳴器（buzze〇 等通報音。 ^ 另外，如上所述，在此吸液步驟#1〇中，亦可藉由控 制部112之控制使刀122斷續地旋轉而使榖物粒表面損傷^ 一進入粉碎步驟#20就使刀122高速旋轉（亦可為間歇 旋轉），將榖物粒粉碎。藉此，而形成由粉碎榖物粒與液體 之混合物所構成之素料原料。在粉碎步驟#2〇中，例如使 用電動機111之電力值或電流值而檢測粉碎時負荷，在此 負荷到達預定位準時點就結束粉碎步驟#20。只要構成為可 將電動機ill之電力值等傳送至控制部112，則可在控制 υ 部112判斷粉碎步驟#20之結束時點而自動地結束粉碎步 驟#20。 另外，粉碎步驟#20之開始，係可設為在吸液步驟結 束後藉由按壓開始按鍵（start button)而開始，亦可設為 自動開始。 π 在粉碎步驟#20結束時點，根據溫度感測器113之檢 測溫度使加熱手段124與冷卻手段125適當發揮功能，且 321977 18 201043141 開始控制溫度歧频溫度麵希望之溫度（紗2代）下 成為H溫度控制雖可藉由手段進行，惟亦可藉由控 制部112而自動控制。此外，此溫度控制係可設為設定例 如溫度控顧始用按鍵㈣始，亦可設為在韻粉碎步驟 #20結束之時點，藉由控制部U2而自動開始。 在粉碎步驟㈣結束時點，將蓋121打開，且將預定 量的麵筋、及視需要預定量的調味材料投入於素料原料。 Ο 之後’將蓋121咖而開始揉和步驟#3〇。在揉和步驟 #30中係使刀122低速旋轉’且捲揉素料原料及投入於素 料原料之麵筋或調味材料㈣和連結成—團的素料。揉和 步驟#30開始時，通常係錯開所希望的溫度（例如批）。 在藉由溫度控制成為所希望之溫度之時點將蓋ΐ2ΐ打開並 將預定量的發、泡誘發材料（例如乾酵母）投入於素料。另 外，亦可構成為以蜂鳴器等通報音來通知已成為所希望之 溫度。 G 一投入發泡誘發材料就將蓋121打開，且使刀122低 速旋轉而將素料與發泡誘發材料予以揉和而完成素料。素 料之完成，係設為例如以揉和開始起的總計時間來管理， 且在總計時間經過預定時間之時點將揉和步驟謂結束。 另外’揉和步驟#30之結束，係可設為在揉和開始起之總 計時間經過預定時間之時點自動地結束之構成。此外，亦 可設為以蜂鳴器等之通報音來通知揉和步驟#3〇之結束的 構成等。 素料一完成，就從容器 120取出素料，或在將素料置 321977 19 201043141 入容器120之狀態下，等待素料之發泡進行。一獲得所希 望的發泡，就將素料置入烤麵包裝置進行烤麵包。 如此，藉由在相同容器120内從吸液步驟#10進行至 揉和步驟#30，不必從某步驟移至其他步驟時將内容物換裝 至其他的容器，而可縮短時間。此外，亦不會再有榖物粒 或素料原料之一部分會殘留在之前步驟中所使用之容器内 面，而一次一次耗損的問題。 另外，在上述素料製造裝置100中，亦可設為在粉碎 步驟#20與揉和步驟#30改變刀122之旋轉方向，且於粉碎 步驟#20使刀122單侧尖銳邊緣抵接榖物粒，而於揉和步 驟#30使刀122另一側較鈍的端面推壓素料原料之構成。 以上雖說明本發明之實施形態，惟本發明之範圍並不 限定於此，只要在不脫離發明主旨之範圍下，均可作各種 變更來實施。 例如.，在以上所述實施形態中，係設為在粉碎步驟#20 之前進行吸液步驟#10之構成，且藉由液體溫度變更吸液 步驟#10中榖物粒浸潰於液體的時間之構成。然而，並不 限定於此構成。亦即，亦可設為不進行例如吸液步驟之構 成。惟如本實施形態所示，係以進行吸液步驟，較可效率 良好地進行粉碎，故較佳。 此外，例如吸液步驟中之上述浸潰時間亦可設為一定 的固定時間。惟此時為了降低榖物粒產生吸液不足的可能 性，而係以將浸潰時間設定為較長為佳。從此點觀之，如 本實施形態所示，係以依據液溫來變更上述浸潰時間之構 20 321977 201043141 成，在時間效率的觀點上較佳。 此外，在以上所示之實施形態中，係設為在粉碎步驟 後同時開始度控制與揉和步驟之構成。惟不限定於此構 成。例如，亦可設為在粉碎步驟後開始之溫度控制將素料 原料調整為所希望之溫度之後，才開始揉和步驟之構成。 此時，從揉和步驟開始時起，素料溫度即維持於一定的、 度。惟本實施形態之構成在時間效率上較佳，故較理邦地 〇 _ ’在以上所示之實施形態中，係設為在製造^ 素料時將麵筋投人於純原料之構成。惟亦可料计 麵筋之構成。此時，例如亦可投人增黏安定劑（例如瓜= (guargum))等以取代麵筋。 膠 其他The timing of detecting the liquid helium is not limited to the configuration of the embodiment, and may be measured immediately when the liquid is placed in the container. At step m, the measurement time is called to immerse the particles in the liquid corresponding to the determined impregnation phase. At step 71, it is checked whether the measurement time started at step #16 has passed the previously determined immersion time (predetermined immersion time). After a predetermined dipping time, the pipetting step #10 is ended. Further, the pulverizing blade may be rotated in the initial stage of the liquid absorbing step #10, and the pulverizing blade may be intermittently rotated after the mashing. In this way, the surface of the granule can be damaged, and the absorbing efficiency of the granule is increased. Further, the liquid may be heated in the liquid absorption step #1〇 to raise the liquid temperature (for example, for example, etc.), and the liquid is allowed to be absorbed at the temperature for a certain period of time. The aspiration of the granules at a high temperature can thereby increase the wicking speed and shorten the time required for the aspiration step #10. Next, the pulverization step #2 of the flowchart shown in Fig. 5 will be described. This pulverization step #20 is a step of gelatinizing the granules of the mash. When the smashing of the granules is not sufficient, there may be a case where the groats are bad. Therefore, in this pulverization step #2〇, 321977 11 201043141, it is necessary to pulverize the mash particles to a certain extent. In the pulverization step #20 of the present embodiment, measures are taken, and even when the granules having different hardnesses are used as the raw material, the powder which is pulverized and refined to a certain extent can be stably obtained. Fig. 6 is a graph showing the temporal change of the load at the time of pulverization in the case where the pulverizing knife is continuously rotated at the same number of revolutions. In Fig. 6, the A and B' C systems show the types of the granules, and the hardness is hardened in the order of the granule A, the granule B, and the granule C. As shown in Fig. 6, since the soft particles A are easily pulverized, the rate of decrease in load with respect to time during pulverization tends to be large. On the other hand, since the hard grain C is difficult to be pulverized, the rate of decrease in the load with respect to time during pulverization tends to be small. Therefore, at the same time of pulverization, the degree of pulverization of each of the cereal grains A, B, and C will be different. Since the load at the time of pulverization is related to the particle size of the pulverized powder, it is judged that the pulverized powder has the same particle size as long as the load is the same at the time of pulverization. Therefore, in the pulverization step #20 of the present embodiment, the load is at a certain level during the pulverization (this is, for example, a predetermined limit as indicated by a broken line in Fig. 6 and is determined in advance by an experiment or the like). End the pulverization step #20. As a result, even when the granules having different hardnesses are used as the raw materials, the powder which is pulverized and refined to a certain extent can be stably obtained. The details of the pulverization step #20 will be described below with reference to Fig. 5. In the step #21, the granules and the liquid which are aspirated at the aspiration step #10 are placed in the container. The liquid system may be the same as the liquid used in the pipetting step, or may be different (for example, if the same type of liquid is simply replaced or replaced with another type of liquid). Further, depending on the case, an additive such as a seasoning material or the like may be added to the container at this stage of 12 321977 201043141. Further, when the same container as that used in the liquid absorption step #10 is used, this step #21 may be omitted, and after the liquid absorption step #10 is completed, the process proceeds to the step #22 described below. In the step #22, the rotation of the pulverizing blade is started in a mixture containing the mixture of the granules and the liquid (the mixture also includes only the mixture of the granules and the liquid, in the embodiment). In step #23, the measurement time is started substantially simultaneously with the start of the rotation of the pulverizing blade. Further, in 〇 Step #24, the load (pulverization load) at the time of pulverization is detected. Further, the load at the time of pulverization can be obtained by applying a load to, for example, a motor that rotates the pulverizing blade. The load applied to the motor can be obtained, for example, as a power value of the motor, a current value, a temperature change of the motor (temperature rise), and the like. For example, when the temperature change of the motor is used as an index of the load at the time of pulverization, the sensor for temperature detection is required. However, when the motor power value or the current value is used as an index of the load at the time of pulverization, it is not necessary to separately prepare the sensor. Although it is not intended to limit this point, it is preferable to use the motor power value or current value as an indicator of the load at the time of pulverization. In step #25, it is checked whether or not the pulverization load (e.g., the electric power value of the motor, etc.) detected in step #24 has reached a predetermined predetermined level (provisional value). Here, the pulverization step #20 is ended when the pulverization load detected in step 124 reaches the pre-positioning (e.g., set by the electric power value). On the other hand, if the pulverization load detected in step #24 does not reach the predetermined level, the process proceeds to step #26. In step #26, it is checked whether the rotation time of the pulverizing knife has passed 13 321977 201043141 for 1 minute. When the rotation time of the pulverizing knife has not passed for one minute, the process returns to step #24, and step #24 and step #25 are performed again. On the other hand, if the rotation time of the pulverizing blade has passed for one minute, the process proceeds to step #27 to stop the rotation of the pulverizing blade. In step #28, it is checked whether or not 3 minutes have elapsed since the stop rotation of the pulverizing blade. When the rotation is stopped for 3 minutes, the process proceeds to step #29. In step #29, the rotation of the pulverizing knife is started again. Thereafter, returning to step #24, steps #24 to #29 are repeated until it is judged at step #25 that the pulverization load has reached a predetermined level. The rotation control of the pulverizing blade will be described with reference to Fig. 2 . As shown in Fig. 2, the pulverizing blade is set to intermittently rotate (0N) and stop (OFF) intermittently. Specifically, in the present embodiment, intermittent rotation of 3 minutes is stopped after one minute of rotation. Further, as described above, intermittent rotation is continued until the load reaches a predetermined level at the time of pulverization, and if the load reaches a predetermined level during pulverization, the rotation is stopped even during the rotation operation during one minute, and the pulverization step #20 is ended. However, this is an example, and the method of controlling the rotation of the pulverizing knife can be appropriately changed as needed. Further, the rotation of the pulverizing blade in the pulverizing step is not necessarily required to be intermittently rotated, and may be continuously rotated. However, it is preferable to use intermittent rotation to increase the pulverization efficiency by efficiently convecting the granules in the container. Next, the flowchart of the flowchart shown in FIG. 7 and the step #30 will be described. This step and step #30 are steps for the mashing of the raw material into a raw material by means of a crucible and a knife. Here, the so-called raw material is a mixture containing the granules (pulverized granules) pulverized in the pulverization step #20 and the liquid, and is a paste. As described above, in the present specification, the point at which the beginning of the step and the step are referred to as "sugar material" is used, and the state of the material which is brought close to the purpose is even called a semi-finished state. material". In step #31, the raw material of the material is placed in a container. Further, when the same container as that used in the pulverizing step #20 is used, this step #31 can be omitted, and after the pulverizing step #20 is finished, the process proceeds to the following step #32. In the step #32, a predetermined amount of gluten is supplied to the raw material of the material. At this time, seasoning materials such as salt, sugar, and shortening are also added as needed. In the present embodiment, the seasoning material is introduced. In step #33, temperature control is started. In the pulverization step #20 as shown in Fig. 2, heat is generated due to friction between the pulverizing blade and the granules. Therefore, the temperature of the raw material of the material is preferably higher than the temperature desired in the step #3〇 (28 〇C in the present embodiment, but this point will be described later). In addition, when the rotation of the crucible and the knife is started, the temperature of the material rises as the crucible rotates. Therefore, the temperature control is started so as to become '-determined at the desired temperature. This temperature control is controlled to be a desired temperature at a desired temperature by using a cooling means for cooling the container and a heating means for warming the container. At this temperature, it is possible to directly measure the temperature of the raw material (in the initial stage, the raw material of the raw material), or indirectly measure the temperature of the container to obtain '. Further, in terms of cooling means, for example, those who use water or ice or who use stand-up ear elements (Peltierelement). In terms of heating means, for example, those who use electric heating lines or those who use warm water. 321977 15 201043141 In addition, the temperature control in the present embodiment has a strong meaning of lowering the temperature rising in the pulverization step #20 and suppressing the temperature rise caused by enthalpy, and is basically cooled by cooling. The cooling of the means is dominant. In the step #34, the rotation of the crucible and the knife is started in the raw material of the material, and the measurement time for measuring the time from the start and the start is further started. In the present embodiment, as shown in Fig. 2, this step #34 is executed substantially simultaneously with the start of temperature control in step #33. By the rotation of the crucible and the knife, the raw materials are joined together into a mass, and the crucible is formed into a material having a predetermined elasticity. Further, the method of rotating the cymbal and the knives is not particularly limited. However, as shown in Fig. 2, in the present embodiment, the first half is intermittently rotated, and the second half is continuously rotated. In the flowchart shown in Fig. 7, the description of the details of the intermittent rotation of the cymbal and the knives is omitted. In step #3 5, it is checked whether the temperature of the bismuth and the bismuth material (the temperature of the material) is 28 °C. Since the present embodiment is a method for producing a bread material, yeast such as dry yeast or raw yeast is introduced as a foaming inducing material as will be described later. If the yeast is not at a suitable temperature, its effect will decrease, so it needs to be adjusted to the temperature at which it acts actively. The temperature is generally set to about 30 degrees. In the present embodiment, the temperature of the material is adjusted to 28 ° C to cause the yeast to actively act. When the temperature of the material is cooled to 28 ° C by temperature control, the process proceeds to step #36 at this point. In the step #36, the yeast is placed in a material having a temperature of 28 ° C (in this case, dry yeast is introduced). In step #37, it is checked how much time has elapsed after the dry yeast is put. After a predetermined time elapses, it proceeds to step #38 to end the rotation of the cymbal and the knife. At this point, the complete set of 16 321977 201043141 is completed and has the required elasticity of the material. The ingredients are heated and conditioned at the stage of the fermentation step. In addition, the finished materials can be stored in a refrigerated or cold-branched manner and heated for a while. Further, it is also possible to circulate the raw materials of each stage of the treatment for refrigerating storage or cold storage as a commodity. Each of the above steps can be performed using individual instruments in each step, or the appliance can be shared in a plurality of steps. Regarding the use of individual cookware according to each step, in the pipetting step #1, for example, using a bowl (10) bucket, a pot, etc., in the pulverizing step, the (four) crusher (five) dish is used, and After step #30, an example such as an automatic bread maker is used. Fig. 8 is a view showing a configuration example of an appliance shared by all the steps of the liquid absorption step, the pulverization step, and the enthalpy step. The material manufacturing apparatus 1 of Fig. 8 is formed on the main body 在内1 of the built-in motor (the motor and the control unit 112 (for example, a substrate on which the microcomputer is mounted), and is detachably attached to the container 120. The container 120 is in the shape of a cup, and the upper opening is sealed by a lid 121. A knife 122 for pulverizing and smashing is disposed in the center of the bottom of the container 120. The knife 122 is a coupling 123. The motor is coupled to the shaft of the motor 111 and rotated by the motor 111. The outer circumference of the container 120 is the heating means 124 and the cooling means 125. The heating means 124 can be an electric heater or an IH (induction heating) heater. The cooling means 125 may be constituted by a cold water pipe or a Peltier element, etc. The container 120 may be formed of a metal having good heat conductivity. The body 110 is provided with a temperature sensor 113 for measuring the temperature of the container 120. 321977 17 201043141 When the cereal material is used to produce a bread material, the material manufacturing apparatus 100 is used as follows. The lid 121 is removed, and a predetermined amount of the granules and a predetermined amount of liquid are placed in the container 120. The cover 121 is again inserted, and the liquid absorption step #10 is first performed. In the liquid absorption step #10, the temperature sensor is used to detect the liquid temperature. The time of the liquid absorption step is determined according to the detected liquid temperature (powder particles) The time of immersion in the liquid. The immersion time can be first stored in a memory (not shown) by the control unit 112. The end of the liquid absorbing step #10 can also be For example, a buzzer or the like is emitted. ^ In addition, as described above, in the liquid absorption step #1, the knife 122 may be intermittently rotated by the control of the control unit 112 to cause the particles to be smashed. Surface damage ^ Upon entering the pulverization step #20, the blade 122 is rotated at a high speed (may also be intermittently rotated), and the granules are pulverized, thereby forming a raw material composed of a mixture of the pulverized granules and the liquid. In the pulverization step #2, for example, the load at the time of pulverization is detected using the electric power value or the current value of the motor 111, and when the load reaches the predetermined level, the pulverization step #20 is ended. The electric power value of the electric motor ill can be set as long as Transfer to the control unit 112, then control υ The portion 112 automatically determines the pulverization step #20 at the end of the pulverization step #20. The pulverization step #20 can be started by pressing the start button after the liquid absorption step is completed. It can also be set to start automatically. π At the end of the pulverization step #20, the heating means 124 and the cooling means 125 are appropriately functioned according to the detected temperature of the temperature sensor 113, and 321977 18 201043141 starts to control the temperature ambiguity temperature surface. The temperature control (the second generation of the yarn) is controlled by the means of the H temperature control, but can be automatically controlled by the control unit 112. Further, the temperature control system may be set to, for example, the temperature control start button (4), or may be automatically started by the control unit U2 at the end of the rhyme pulverization step #20. At the end of the pulverizing step (4), the lid 121 is opened, and a predetermined amount of gluten and, if necessary, a predetermined amount of seasoning material are put into the raw material. Ο After that, the cover will be opened and the step #3〇 will be started. In the crucible and the step #30, the knife 122 is rotated at a low speed, and the raw material of the raw material and the gluten or seasoning material (4) which are supplied to the raw material of the material and the material which is joined into a group are rolled. At the beginning of 揉 and step #30, the desired temperature (eg batch) is usually staggered. The lid 2 is opened at a point when the temperature is controlled to a desired temperature, and a predetermined amount of hair-inducing material (e.g., dry yeast) is introduced into the material. Alternatively, it may be configured to notify the desired temperature by a notification sound such as a buzzer. G. When the foam inducing material is put into the material, the lid 121 is opened, and the knife 122 is rotated at a low speed to knead the material and the foaming inducing material to complete the material. The completion of the material is set, for example, to be managed by the total time from the start and the start time, and the time step is ended when the total time elapses a predetermined time. Further, the end of the step 30 and the step #30 can be set to automatically end when the total time elapses from the start and the start of the predetermined time. In addition, it is also possible to use a notification sound such as a buzzer to notify the configuration of the end of step #3 and the like. When the material is completed, the material is taken out from the container 120, or the material is placed in the container 120 under the condition that the material is placed in 321977 19 201043141, waiting for the foaming of the material to proceed. Once the desired foaming is achieved, the ingredients are placed in a toasting device for toasting. Thus, by proceeding from the liquid absorption step #10 to the step #30 in the same container 120, it is not necessary to change the contents to other containers from one step to the other, and the time can be shortened. In addition, there will be no problem that one part of the raw material or the raw material of the raw material will remain in the container used in the previous step, and once consumed. Further, in the above-described material production apparatus 100, the rotation direction of the blade 122 may be changed in the pulverization step #20 and the 揉 and step #30, and the sharp edge of the blade 122 may be abutted at the pulverization step #20. The pellets, while in the step #30, cause the blunt end faces of the other side of the knife 122 to push the composition of the raw material of the material. The embodiments of the present invention are described above, but the scope of the present invention is not limited thereto, and various modifications can be made without departing from the scope of the invention. For example, in the above-described embodiment, the liquid absorption step #10 is performed before the pulverization step #20, and the time at which the granules are immersed in the liquid in the liquid absorption step #10 is changed by the liquid temperature. The composition. However, it is not limited to this configuration. That is, it is also possible to adopt a configuration in which, for example, a liquid absorption step is not performed. However, as shown in the present embodiment, it is preferred to carry out the liquid absorption step and to perform the pulverization more efficiently. Further, for example, the above-described impregnation time in the liquid absorption step may be set to a fixed period of time. However, in order to reduce the possibility of insufficient liquid absorption at the time, it is preferable to set the dipping time to be longer. From this point of view, as shown in the present embodiment, it is preferable to change the above-mentioned immersion time in accordance with the liquid temperature, from the viewpoint of time efficiency. Further, in the above-described embodiment, the configuration of the start degree control and the twisting step is performed after the pulverization step. However, it is not limited to this configuration. For example, the composition of the enthalpy and the step may be started after the temperature control started after the pulverization step is adjusted to the desired temperature. At this time, the temperature of the material is maintained at a certain degree from the beginning of the enthalpy and the step. However, the configuration of the present embodiment is preferable in terms of time efficiency. Therefore, in the embodiment shown above, in the embodiment shown above, the gluten is cast into a pure raw material at the time of manufacture of the material. However, it is also possible to calculate the composition of the gluten. At this time, for example, a thickening stabilizer (for example, guarum) may be added to replace the gluten. Glue other
G 在以上所示之實施形態、中，雖係以加熱調 品素料為麵包素料之情形為例作了說明，惟本發明之肩'< 範圍並不限定於麵包素料，本發明亦可廣泛適用於加= 理食品素料。例如’依素料種類，亦可執行以下之粉 揉和步驟。再者’此時，亦可設為以粉作、 進行粉碎步驟結束判斷之構成，藉此即可不論作票 用的榖物粒硬度的差異’在將榖物粒粉碎細化至一 之=段將粉碎步驟結束。亦即，由於可使藉由粉碎步輝ς 獲得之粉碎粒之粒度穩定，因此獨作為㈣之用 粒種類為何，均可獲得穩定品質的素料。 瑪 〈蛋糕素料〉 以與麵包素料相同程度液體的比例執行粉碎 。在素料原料投入雞蛋、砂糖、發酵粉等後執行祿和步 21 3219*77 201043141 驟#30。藉此，即可獲得柔軟糊狀的素料。 <烏龍素料> 在粉碎步驟#20之後，於素料原料投入鹽後執行揉和 步驟#30。藉此，即可獲得較麵包素料硬、具有彈性之素料。 <義大利麵（pasta)素料> 在粉碎步驟#20之後，於素料原料投入鹽與油後執行 揉和步驟#30。藉此，即可獲得較麵包素料硬、具有彈性之 素料。 [產業上之可利用性] 本發明係可廣泛適用於製造加熱調理食品素料，例如 適用於麵包素料之製造。 【圖式簡單說明】 第1圖係為本實施形態之加熱調理食品素料製造方法 之整體流程圖。 第2圖係為顯示本實施形態之加熱調理食品素料製造 方法之流程之示意曲線圖。 第3圖係為顯示本實施形態之加熱調理食品素料製造 方法中所包含之吸液步驟之詳細内容流程圖。 第4圖係為顯示吸液步驟中液溫與浸潰時間之關係之 一例表。 第5圖係為顯示本實施形態之加熱調理食品素料製造 方法中所包含之粉碎步驟之詳細内容流程圖。 第6圖係為用以說明粉碎時負荷相對於時間之變化的 示意圖。 22 321977 201043141 第7圖係為顯示本實施形態之加熱調理食品素料製造 方法中所包含之揉和步驟之詳細内容流程圖。 第8圖係為顯示適用本實施形態之加熱調理食品素料 製造方法之素料製造裝置之一例之剖面圖。 【主要元件符號說明】 #10 吸液步驟 #20 粉碎步驟 #30 揉和步驟 100 素料製造裝置 110 本體 111 電動機 112 控制部 113 溫度感測器 120 容器 121 蓋 122 刀 123 連結器 124 加熱手段 125 冷卻手段 A、B、C 榖物粒 23 321977G In the above-described embodiment, the case where the heated seasoning material is used as the bread material is described as an example, but the scope of the present invention is not limited to the bread material, and the present invention is not limited to the present invention. It can also be widely applied to the addition of food ingredients. For example, depending on the type of material, the following powders and steps can also be performed. In addition, in this case, the composition of the pulverization step can be judged by the powder, and the granules can be pulverized to one by one regardless of the difference in the hardness of the granules for the ticket. The segment ends the comminution step. That is, since the particle size of the pulverized particles obtained by pulverizing the step sputum can be stabilized, it is possible to obtain a stable quality of the granules by using the type of the granules (4).玛 <cake material> The pulverization is carried out at a ratio of the same level as the liquid of the bread granule. After the raw material is put into eggs, sugar, baking powder, etc., Luhe step 21 3219*77 201043141 step #30 is executed. Thereby, a soft paste-like material can be obtained. <Oolong Suspension> After the pulverization step #20, 揉 and step #30 are performed after the raw material is put into the salt. Thereby, a hard, elastic material than the bread material can be obtained. <Italy Pasta > After the pulverization step #20, the salt and the oil are added to the raw material, and then the step #30 is performed. Thereby, a harder and more elastic material than the bread material can be obtained. [Industrial Applicability] The present invention is widely applicable to the production of a heat-conditioned food material, for example, for the manufacture of bread ingredients. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is an overall flow chart showing a method for producing a heat-conditioned food material according to the present embodiment. Fig. 2 is a schematic graph showing the flow of the method for producing a heat-conditioned food material of the present embodiment. Fig. 3 is a flow chart showing the details of the liquid absorption step included in the method for producing a heat-conditioned food material of the present embodiment. Fig. 4 is a table showing an example of the relationship between the liquid temperature and the immersion time in the liquid absorption step. Fig. 5 is a flow chart showing the details of the pulverization step included in the method for producing a heat-conditioned food material of the present embodiment. Fig. 6 is a schematic view for explaining changes in load with respect to time during pulverization. 22 321977 201043141 Fig. 7 is a flow chart showing the details of the steps and steps included in the method for producing a heat-conditioned food material of the present embodiment. Fig. 8 is a cross-sectional view showing an example of a material producing apparatus to which the method for producing a heat-conditioned food material of the present embodiment is applied. [Main component symbol description] #10 Aspirating step #20 pulverization step #30 揉 and step 100 Manufacture of mass material 110 Main body 111 Motor 112 Control unit 113 Temperature sensor 120 Container 121 Cover 122 Knife 123 Connector 124 Heating means 125 Cooling means A, B, C 榖 particles 23 321977