WO2010117048A1

WO2010117048A1 - Method of producing processed cooking food stuff and device of producing stuff

Info

Publication number: WO2010117048A1
Application number: PCT/JP2010/056407
Authority: WO
Inventors: 輝明田口; 敏治藤原; 吉成白井; 正雄早勢; 理如下澤
Original assignee: 三洋電機株式会社; 三洋電機コンシューマエレクトロニクス株式会社
Priority date: 2009-04-10
Filing date: 2010-04-09
Publication date: 2010-10-14
Also published as: CN102387716A; TW201043141A; JP5609001B2; JP2010246404A

Abstract

A method of producing a processed cooking food stuff comprises a liquid suction step for making cereal grains suck liquid, a grinding step for grinding the cereal grains by rotating a grinding blade in a mixture containing the cereal grains which sucked the liquid and the liquid, and a kneading step for kneading the stuff material composed of the mixture containing the ground cereal grains and the liquid by means of a kneading blade to produce the stuff, wherein temperature control is started after the grinding step and the temperature of the stuff is maintained at a fixed level at least from the middle of the kneading step by the temperature control.

Description

Cooked food dough manufacturing method and dough manufacturing apparatus

The present invention relates to a method for producing a cooked food dough that can be eaten by cooking, for example, bread dough. The present invention also relates to a dough manufacturing apparatus to which the cooked food dough manufacturing method is applied.

∙ When cereal is ingested as food, it may be cooked and eaten as grains (grain meal), or it may be cooked and eaten after meal (powdery meal). In the case of a powdered meal, it is common to mix powder and water, knead them, and then cook them after cooking them into a so-called “dough”. The dough may be mixed with seasoning ingredients (salt, sugar, chicken eggs, butter, shortening, etc.), and may also be mixed with foam-inducing materials such as dry yeast, fresh yeast, natural yeast, koji, and baking powder. .

The dough prepared in this way can be shaped by rolling, stretching, tearing, or slicing to obtain the desired food. In some cases, the shaped dough may be baked (bread, cake, pizza, etc.), fried (doughnuts, fried bread, etc.), steamed (rice buns, steamed bread, etc.) It is cooked by techniques such as boiling (such as udon, soba, spaghetti), stir-fry (such as fried noodles, dumplings), and boiled (such as suito, hoto).

An example of a method for producing a cooked food dough can be seen in Patent Document 1. Patent Document 1 relates to a method for producing bread dough, and functional starch solution obtained by pulverizing raw rice by lactic acid fermentation is added as a partial substitute for water during kneading and mixing of medium-type bread dough And dough preparation.

JP-A-9-51754

By the way, when producing cooked food dough, it has been necessary to start from obtaining grain flour. In this regard, the present applicants have intensively studied, and by using grains that are in the form of grains (typically, for example, rice grains), the cooked food can be cooked without the need for milling. Invented a method of manufacturing dough. For this, a patent application (Japanese Patent Application No. 2008-201506) has been filed earlier.

Here, we will introduce an example of a method for manufacturing cooked food dough that was previously filed for a patent. The production method includes a step of pulverizing cereal grains by rotating a pulverizing blade in a mixture of a predetermined amount of cereal grains and a predetermined amount of liquid (grinding step), and a dough material comprising a mixture of pulverized cereal grains and liquid Kneading into a dough with a kneading blade (kneading step).

The present applicants have obtained knowledge that the above-described pulverization process easily generates heat due to friction between the pulverization blade and the grain. For example, when bread dough is manufactured, the function of yeast added in the kneading process is reduced due to the influence of the heat generation, and the kneading process may not be performed properly (first problem).

Further, in the previous researches of the present applicants, if the pulverization of grain grains in the pulverization process is insufficient and the powder (or grains) having a large particle size remains, the process proceeds to the next kneading process. It has been found that the dough with the elasticity of the above cannot be obtained. For this reason, it is necessary to grind grain grains finely to a certain level in the grinding process.

In this regard, for the pulverization conditions in the pulverization process (for example, the number of rotations, the rotation time, the rotation pattern, etc.), if appropriate conditions are obtained by conducting experiments in advance, the pulverization process is performed under the conditions obtained in advance. Grain grains can be stably and finely ground to a certain level.

However, various types of grains such as rice grains, soybeans, and wheat grains are assumed as candidates for the grains used for producing the cooked food dough. In addition, there are multiple types of grains such as white rice and brown rice even in the same rice grain. Some of these different types of grains have completely different hardness. When grains of different hardness are pulverized under the same conditions, the particle size of the pulverized powder obtained will naturally vary. End up. As a result, the quality of the dough obtained by the subsequent kneading process varies, and an unsatisfactory dough may be produced (second problem).

It is also possible to obtain appropriate pulverization conditions for various cereal grains in advance and change the pulverization conditions set according to the type of cereal grain to perform the pulverization process. For this reason, since there are many kinds of grain grains used for this purpose, such correspondence is not easy.

Accordingly, an object of the present invention is to provide a production method capable of appropriately performing a kneading step while suppressing the influence of heat generation in the pulverization step in a method of producing a cooked food dough from a grain without going through a milling step. is there. Another object of the present invention is to provide a method for producing a cooked food dough from cereal grains without going through a milling step, and a method for producing a stable dough for any kind of cereal grain. That is. Furthermore, another object of the present invention is to provide a dough producing apparatus to which the cooked food dough producing method as described above is applied.

In order to achieve the above object, a method for producing a cooked food dough according to the first aspect of the present invention includes a liquid absorption step for absorbing grains and a mixture containing the absorbed grains and liquid. A crushing step of crushing the cereal grains by rotating a blade, and a kneading step of kneading a dough raw material made of a mixture containing the crushed cereal grains and the liquid into a dough with a blade, and after the crushing step Temperature control is started, and the dough temperature is maintained at a constant temperature at least halfway through the kneading step by the temperature control.
In the present specification, the material at the start of the kneading process is referred to as “dough material”, and the material that has approached the intended state of the dough after the kneading has progressed is “dough” even in a semi-finished state. It is supposed to be called.

According to this configuration, since the dough is kneaded using the mixture containing the cereal grains and liquid pulverized in the pulverization step as the dough raw material, the cooked food dough can be obtained without the trouble of milling. And the influence of the heat_generation | fever in a grinding | pulverization process can be suppressed by the temperature control started after a grinding | pulverization process.

In the cooked food dough manufacturing method according to the first aspect, yeast may be added to the dough when the dough temperature is the constant temperature during the kneading process.

According to this configuration, for example, yeast necessary for producing bread dough can be introduced into the dough at an appropriate temperature, and the dough can be produced while actively working.

In the cooked food dough manufacturing method according to the first aspect, it is preferable that the kneading step is started almost simultaneously with the start of the temperature control.

According to this configuration, the kneading process is started before the dough raw material reaches a constant temperature by temperature control, and the dough temperature is set to a constant temperature while performing the kneading process. For this reason, the cooked food dough can be manufactured efficiently. In this configuration, it is preferable that yeast is introduced into the dough immediately after the dough temperature reaches the constant temperature.

In order to achieve the above object, the cooked food dough manufacturing method according to the second aspect of the present invention includes a pulverization step of pulverizing the cereal grains by rotating a pulverization blade in a mixture containing the cereal grains and a liquid, A kneading step of kneading a dough raw material made of a mixture containing the pulverized grains and the liquid and kneading the dough into a dough with a blade, and the end of the crushing step is determined using the load during crushing as an index It is characterized.

According to this configuration, since the dough is kneaded using the mixture (paste-like) containing the cereal grains and liquid pulverized in the pulverization step as the dough material, the cooked food dough can be prepared without the need for milling. Obtainable. And since it is the structure which performs the judgment of the end of a crushing process as an index at the time of crushing, the crushing process is carried out at the stage where the grain is finely ground to a certain level regardless of the difference in the hardness of the grain used as a raw material. Can be terminated. In other words, according to this configuration, since the particle size of the pulverized powder obtained by the pulverization process can be stabilized for any type of cereal grain, a stable quality dough is obtained regardless of the type of cereal grain used as a raw material. It is possible.

In the cooked food dough manufacturing method according to the second aspect, it is preferable that the rotation of the pulverization blade in the pulverization step is intermittent rotation.

According to this configuration, the grains can be effectively convected in the container by repeatedly rotating and stopping the grinding blade, and the grinding efficiency can be improved.

In the heat-cooked food dough manufacturing method according to the second aspect, it is preferable that a liquid absorbing step for absorbing the grains is performed before the pulverizing step.

According to this configuration, since the absorbed grain is pulverized in the pulverization step, it is easy to pulverize the grain to the core.

In order to achieve the above object, the present invention is characterized in that it is a dough producing apparatus to which the cooked food dough producing method having the above configuration is applied.

According to this configuration, the kneading process can be performed while suppressing the influence of heat generation in the crushing process. Moreover, according to this structure, regardless of the kind of grain used as a raw material, the grain can be stably and finely pulverized to a certain level. For this reason, when manufacturing cooked food dough from a grain without going through a milling process, it is easy to obtain a dough of stable quality.

According to the present invention, cooked food dough can be produced from cereal grains without going through a milling process, so the possibility of cooking cereal grains is expanded.

Overall flowchart of the method for producing cooked food dough according to this embodiment Schematic graph showing the flow of the cooked food dough manufacturing method of the present embodiment The flowchart which shows the detail of the liquid absorption process contained in the heat cooking food dough manufacturing method of this embodiment. Table showing an example of the relationship between the liquid temperature and the immersion time in the liquid absorption process The flowchart which shows the detail of the grinding | pulverization process included in the heat cooking food dough manufacturing method of this embodiment. Schematic diagram for explaining the change with time of load during crushing The flowchart which shows the detail of the kneading | mixing process contained in the heat cooking food dough manufacturing method of this embodiment. Sectional drawing which shows an example of the dough manufacturing apparatus with which the cooked food dough manufacturing method of this embodiment is applied

Hereinafter, an embodiment of a cooked food dough manufacturing method and a dough manufacturing apparatus according to the present invention will be described with reference to FIGS. In the present embodiment, a case of bread dough will be described as an example of cooked food dough.

FIG. 1 is an overall flowchart of the cooked food dough manufacturing method of the present embodiment. FIG. 2 is a schematic graph showing the flow of the cooked food dough manufacturing method of the present embodiment. FIG. 3 is a flowchart showing the details of the liquid absorption process included in the cooked food dough manufacturing method 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 process. FIG. 5 is a flowchart showing details of the crushing step included in the method for producing cooked food dough according to the present embodiment. FIG. 6 is a schematic diagram for explaining a change with respect to time of load at the time of pulverization. FIG. 7 is a flowchart showing details of the kneading step included in the method for producing cooked food dough according to the present embodiment. FIG. 8 is a cross-sectional view showing an example of a dough manufacturing apparatus to which the cooked food dough manufacturing method of the present embodiment is applied.

As shown in FIGS. 1 and 2, the cooked food dough manufacturing method of the present embodiment includes a liquid absorption process # 10, a pulverization process # 20, and a kneading process # 30, and the processes proceed in this order. It is done. Details of each step will be described below.

First, the liquid absorption process # 10 whose flowchart is shown in FIG. 3 will be described. This liquid absorption step # 10 is a step aimed at making it easy to pulverize the grain to the core in the subsequent pulverization step # 20 by adding the liquid to the grain.

Step # 11 weighs grain (rice grains are most readily available, but other grains such as wheat, barley, straw, buckwheat, buckwheat, corn, soybeans are also available) Place in a container. In step # 12, the liquid is weighed and a predetermined amount is put into a container. A common liquid is water, but it may be a liquid having a taste component such as broth or fruit juice. Moreover, you may contain alcohol. Note that the order of step # 11 and step # 12 may be interchanged. In this embodiment, rice grains are used as grain grains and water is used as a liquid.

In Step # 13, the mixture of cereal grains and liquid is left in the container. Step # 14 is executed almost simultaneously with the start of standing in step # 13. For example, the temperature of the liquid (liquid temperature) is detected using a thermometer. The liquid temperature may be detected by putting a thermometer directly into the liquid, or may be detected indirectly by measuring the temperature of the container. The detection of the liquid temperature is to take into consideration that the liquid absorption speed of the cereal grains varies depending on the liquid temperature, and to change the immersion time of the cereal grains in the liquid depending on the liquid temperature. In general, when the liquid temperature is high, the grain absorption rate tends to increase, and when the liquid temperature is low, the grain absorption rate tends to decrease.

In step # 15, the time for immersing the grain in the liquid is determined based on the detected liquid temperature. The table shown in FIG. 4 is a setting example of the immersion time assuming that water is absorbed (liquid absorption) in the grain. Thus, by changing the immersion time depending on the water temperature (liquid temperature), for example, in the summer season, the cooked food dough can be manufactured in a short time. In addition, the production time of the cooked food dough becomes longer in the winter, but an appropriate water absorption time is provided, so that defects are less likely to occur in the subsequent pulverization step.

In FIG. 4, for example, 5 to 10 indicate 5 ° C. or more and less than 10 ° C. The same applies to other temperature bands. Further, in FIG. 4, the liquid temperature is configured to give different immersion times at intervals of 5 ° C. However, for example, the immersion time may be given at finer temperature intervals or coarser temperature intervals. Further, the upper limit (35 ° C. in FIG. 4) and the lower limit (5 ° C. in FIG. 4) of the temperature may naturally be changed from those shown in FIG. Further, the liquid temperature detection timing is not limited to the configuration of the present embodiment, and for example, the liquid temperature may be measured immediately when the liquid is put in the container.

In step # 16, time measurement is started so that the grain is immersed in the liquid for the determined immersion time. In Step # 17, it is checked whether or not the measurement time started in Step # 16 has passed the previously determined immersion time (scheduled immersion time). When the planned immersion time has elapsed, the liquid absorption step # 10 is terminated.

Note that the pulverization blade may be rotated at the initial stage of the liquid absorption step # 10, and thereafter the pulverization blade may be intermittently rotated. If it does in this way, the surface of a grain can be damaged and the liquid absorption efficiency of grain can be raised. Further, in the liquid absorption step # 10, the liquid may be heated to raise the liquid temperature (for example, 50 ° C. or the like), and liquid absorption may be performed at that temperature for a certain period of time. The liquid absorption speed can be improved by allowing the grain to absorb liquid at a high temperature, and the time required for the liquid absorption process # 10 can be shortened.

Next, pulverization step # 20 whose flowchart is shown in FIG. 5 will be described. This pulverization step # 20 is a step of making grain grains into a paste. Insufficient pulverization of grain may make the dough unsatisfactory. For this reason, in this crushing step # 20, it is necessary to finely grind the grain to a certain level. In the pulverization step # 20 of the present embodiment, even when cereal grains having different hardnesses are used as raw materials, a device is devised so that a finely pulverized powder can be obtained stably to a certain level.

FIG. 6 is a graph showing the change over time of the load during crushing when the crushing blade is continuously rotated at the same rotation speed. In FIG. 6, A, B, and C indicate the types of grain, and the hardness increases in the order of grain A, grain B, and grain C. As shown in FIG. 6, since the soft hard grain A is easily pulverized, there is a tendency that the rate of decrease in load during pulverization with respect to time change is large. On the other hand, since the hard grain C is hard to be crushed, the rate of decrease in load tends to be small during pulverization with respect to time change. For this reason, the pulverization levels of the grains A, B, and C are different in the same time of pulverization.

Since the load at the time of pulverization is related to the particle size of the pulverized powder, if the load at the time of pulverization is the same, it can be determined that the particle size of the pulverized powder is equivalent. For this reason, in the pulverization step # 20 of the present embodiment, the load during pulverization is at a certain level (this is determined as a threshold value, for example, as indicated by the broken line in FIG. 6 and is obtained in advance by experiments or the like). When it reaches, pulverization step # 20 is finished. In this way, even when grain grains having different hardness are used as the raw material, it is possible to obtain a powder that is stably finely pulverized to a certain level. Hereinafter, the details of the pulverization step # 20 will be described with reference to FIG.

In step # 21, the grains and liquid absorbed in the liquid absorption step # 10 are placed in a container. This liquid may be the same as the liquid previously used in the liquid absorption step, or may be different (a case where the same type of liquid is simply replaced or a case where the same type of liquid is replaced). In some cases, additives such as seasonings may be added to the container at this stage. In addition, when using the same container as the container used in the liquid absorption process # 10, this step # 21 is omitted, and after completion of the liquid absorption process # 10, the process proceeds to step # 22 described below. Good.

In step # 22, the rotation of the grinding blade is started in a mixture containing cereal grains and liquid (this mixture includes a mixture of cereal grains and liquid only, which is in this embodiment). In step # 23, time measurement is started almost simultaneously with the start of rotation of the grinding blade. In step # 24, the load during grinding (grinding load) is detected.

In addition, what is necessary is just to obtain | require the load at the time of a grinding | pulverization by the load added to the motor which rotates a grinding | pulverization blade, for example. The load applied to the motor can be acquired using, for example, the motor power value, current value, motor temperature change (temperature rise), and the like as an index. For example, when the temperature change of the motor is used as an index of load during crushing, a temperature detection sensor is separately required. However, when the motor power value or current value is used as an index of load during crushing, a sensor is required. There is no need to prepare separately. In consideration of such points and the like, the power value or current value of the motor is preferably used as an index of the load at the time of grinding, although it is not intended to be limited.

In step # 25, it is checked whether or not the pulverization load detected in step # 24 (for example, the electric power value of the motor) has reached a predetermined level (threshold). If the pulverization load detected in step # 24 has reached a predetermined level (for example, set by the power value), the pulverization step # 20 is terminated. On the other hand, if the grinding load detected in step # 24 has not reached the predetermined level, the process proceeds to step # 26.

In step # 26, it is checked whether or not the rotation time of the grinding blade has passed 1 minute. If the rotation time of the crushing blade has not passed 1 minute, the process returns to step # 24, and step # 24 and step # 25 are performed again. On the other hand, when the rotation time of the pulverizing blade has passed 1 minute, the process proceeds to step # 27 and the rotation of the pulverizing blade is stopped.

In step # 28, it is checked whether or not 3 minutes have elapsed since the rotation of the grinding blade stopped. If 3 minutes have passed since the rotation stopped, the process proceeds to step # 29. In step # 29, the rotation of the grinding blade is resumed. Thereafter, the process returns to step # 24, and steps # 24 to # 29 are repeated until it is determined in step # 25 that the grinding load has reached a predetermined level.

The rotation control of the grinding blade will be described with reference to FIG. As shown in FIG. 2, the grinding blade is intermittently rotated by repeatedly rotating (ON) and stopping (OFF). Specifically, in the present embodiment, intermittent rotation is performed in which rotation is performed for 1 minute and stopped for 3 minutes. Then, as described above, the intermittent operation is continued until the load at the time of pulverization reaches a predetermined level, and when the load at the time of pulverization reaches the predetermined level, the rotation is stopped even during the one-minute rotation operation. Then, the pulverization step # 20 is completed.

However, this is only an example, and the method of controlling the rotation of the grinding blade can be changed as appropriate. Further, the rotation of the pulverization blade in the pulverization process does not necessarily have to be intermittent rotation, but may be a continuous operation. However, intermittent rotation is preferable because grain grains can be effectively convected in the container and grinding efficiency can be improved.

Next, the kneading step # 30 whose flowchart is shown in FIG. 7 will be described. This kneading step # 30 is a step of kneading the dough raw material into a dough with a kneading blade. Here, the dough raw material is a mixture containing the cereal grains (crushed cereal grains) crushed in the pulverization step # 20 and a liquid, and is in a paste form. As described above, in the present specification, the material at the start of the kneading process is referred to as a “dough raw material”, and the material that has approached the intended dough state as the kneading progressed is “ It will be called “fabric”.

In step # 31, the dough material is put in a container. When the same container as that used in the pulverization process # 20 is used, this step # 31 may be omitted, and after the pulverization process # 20, the process may proceed to step # 32 described below. In step # 32, a predetermined amount of gluten is added to the dough material. At this time, seasoning materials such as salt, sugar and shortening are also introduced as necessary. In the present embodiment, the seasoning material is introduced.

In step # 33, temperature control is started. As shown in FIG. 2, in the pulverizing step # 20, heat is generated due to friction between the pulverizing blade and the grain. For this reason, the temperature of the dough material tends to be higher than the desired temperature in the kneading step # 30 (28 ° C. in this embodiment, but this point will be described later). When the kneading blade starts to rotate, the dough temperature rises with the rotation. For this reason, temperature control is started so as to be constant at a desired temperature.

This temperature control is performed using a cooling means for cooling the container and a heating means for warming the container so as to be constant at a desired temperature. The temperature here may be obtained by directly measuring the temperature of the dough (the dough raw material in the initial stage) or indirectly by measuring the temperature of the container. In addition, as a cooling means, the thing using water and ice, the thing using a Peltier device, etc. are mentioned, for example. Examples of the heating means include those using a heating wire and those using hot water.

Note that the temperature control in this embodiment has a strong meaning of lowering the temperature raised in the pulverization step # 20 and suppressing the temperature rise due to kneading, and basically the cooling by the cooling means is the main.

In Step # 34, rotation of the kneading blade is started in the dough material, and time measurement for measuring the time from the start of kneading is started. In this embodiment, step # 34 is executed almost simultaneously with the start of temperature control in step # 33 as shown in FIG. By rotating the kneading blade, the dough ingredients are connected together and kneaded into a dough with a predetermined elasticity.

Although the method of rotating the kneading blade is not particularly limited, as shown in FIG. 2, in the present embodiment, the first half is intermittent rotation and the second half is continuous rotation. In the flowchart shown in FIG. 7, details regarding intermittent rotation of the kneading blade are omitted.

In step # 35, it is checked whether the temperature of the dough being kneaded (dough temperature) is 28 ° C. Since this embodiment is a method for producing bread dough, yeast such as dry yeast or fresh yeast is used as a foam-inducing material as described later. Yeast needs to be adjusted to a temperature that works actively because its function is reduced if it is not at an appropriate temperature. In general, about 30 ° C. is recommended as this temperature, and in this embodiment, the dough temperature is adjusted to 28 ° C. to make the yeast work actively.

When the dough temperature is cooled to 28 ° C. by temperature control, the process proceeds to step # 36 at that time. In step # 36, yeast (in this case, dry yeast) is added to the dough having a dough temperature of 28 ° C. In step # 37, it is checked how much time has passed since the dry yeast was added. When the predetermined time has elapsed, the process proceeds to step # 38 and the rotation of the kneading blade is completed. At this point, the dough is connected and integrated with the required elasticity.

The finished dough is cooked after it has undergone the fermentation process. Further, the finished dough may be stored refrigerated or frozen and cooked at different times. In addition, it is possible to distribute the dough at each stage subjected to refrigeration storage and frozen storage processing as a product.

Each process described above can be performed using a separate instrument for each process, or the instrument can be shared by a plurality of processes. Regarding the use of separate tools for each process, a bowl, bucket, tub, etc. are used in the liquid absorption process # 10, a mixer is used in the pulverization process # 20, and an automatic bread maker is used after the kneading process # 30. An example can be given.

FIG. 8 shows an example of the configuration of an instrument shared by all of the liquid absorption process, the pulverization process, and the kneading process. The dough producing apparatus 100 in FIG. 8 is configured such that a container 120 is detachably attached on a main body 110 incorporating an electric motor (motor) 111 and a control unit 112 (for example, a board on which a microcomputer is mounted). The container 120 has a cup shape, and the upper surface opening is sealed with a lid 121. A blade 122 shared for crushing and kneading is disposed at the bottom center of the container 120.

The blade 122 is connected to the shaft of the electric motor 111 by a coupling 123 and is rotated by the electric motor 111. Surrounding the outer periphery of the container 120 is a heating means 124 and a cooling means 125. The heating means 124 can be constituted by an electric heater or an IH heater, and the cooling means 125 can be constituted by a cold water pipe or a Peltier element. The container 120 is preferably formed of a metal having good heat conduction. The main body 110 is provided with a temperature sensor 113 that measures the temperature of the container 120.

When manufacturing bread dough from grain, the dough manufacturing apparatus 100 is used as follows. After removing the lid 121 and putting a predetermined amount of grains and a predetermined amount of liquid in the container 120, the lid 121 is fitted again, and the liquid absorption step # 10 is first executed. In this liquid absorption process # 10, the liquid temperature is detected using the temperature sensor 113. Based on the detected liquid temperature, the time of the liquid absorption step # 10 (immersion time of the grains in the liquid) is determined. The immersion time can be determined by the control unit 112 by storing a table as shown in FIG. About completion | finish of liquid absorption process # 10, you may make it sound notification sounds, such as a buzzer, for example.

Note that, as described above, in this liquid absorption step # 10, the blade 122 may be intermittently rotated under the control of the control unit 112 to damage the surface of the grain.

When entering the pulverization step # 20, the blade 122 is rotated at a high speed (may be intermittent rotation) to pulverize the grain. Thereby, the dough raw material which consists of a mixture of a pulverized grain and a liquid is formed. In the pulverization step # 20, for example, the load at the time of pulverization is detected using the electric power value and current value of the electric motor 111, and the pulverization step # 20 is terminated when the load reaches a predetermined level. If the electric power value of the electric motor 111 etc. can be transmitted to the control part 112, the control part 112 can determine the completion | finish time of grinding | pulverization process # 20, and can complete | finish grinding | pulverization process # 20 automatically.

The start of the pulverization process # 20 may be started by pressing a start button after the liquid absorption process is completed, or may be automatically started.

When the pulverization step # 20 is completed, the heating unit 124 and the cooling unit 125 are appropriately functioned based on the temperature detected by the temperature sensor 113 so that the dough temperature becomes constant at a desired temperature (for example, 28 ° C.). Start temperature control. This temperature control may be performed manually, but can be automatically controlled by the control unit 112. The temperature control may be started by providing a temperature control start button, for example, or may be automatically started by the control unit 112 when it is determined that the pulverization step # 20 has been completed. Good.

When the pulverization step # 20 is completed, the lid 121 is opened, and a predetermined amount of gluten and, if necessary, a predetermined amount of seasoning material are added to the dough raw material.

Thereafter, the lid 121 is closed and the kneading step # 30 is started. In the kneading step # 30, the blade 122 is rotated at a low speed to knead the dough raw material, the gluten and the seasoning material added thereto, and knead the dough connected together. At the start of the kneading step # 30, the temperature is usually deviated from a desired temperature (for example, 28 ° C.). When the desired temperature is reached by temperature control, the lid 121 is opened, and a predetermined amount of foam-inducing material (for example, dry yeast) is put into the dough. In addition, it is good also as a structure which notifies that it became desired temperature by alerting sounds, such as a buzzer sound.

When the foam-inducing material is introduced, the lid 121 is closed, the blade 122 is rotated at a low speed, and the dough and the foam-inducing material are kneaded to complete the dough. The completion of the dough is managed by, for example, the total time from the start of kneading, and the kneading step # 30 is ended when the predetermined time has elapsed. The end of the kneading step # 30 may be configured to automatically end when a predetermined time has elapsed from the start of kneading. Moreover, it is good also as a structure etc. which notify the completion | finish of kneading process # 30 by alerting sounds, such as a buzzer.

When the dough is completed, take out the dough from the container 120 or leave the dough in the container 120 and wait for foaming of the dough to proceed. When the desired foaming is obtained, the dough is placed in a baking machine and the bread is baked.

In this way, by proceeding from the liquid absorption process # 10 to the kneading process # 30 in the same container 120, it is not necessary to transfer the contents to another container when moving from one process to another, You can save time. In addition, there is no problem that a part of the grain grains and dough raw material remains on the inner surface of the container used in the previous process and gradually decreases.

In the dough manufacturing apparatus 100, the rotation direction of the blade 122 is changed in the pulverization process # 20 and the kneading process # 30. In the pulverization process # 20, the sharp edge on one side of the blade 122 hits the grain, and in the kneading process # 30, the blade It may be configured such that the non-pointed end face of 122 on the other side presses the dough material.

The embodiment of the present invention has been described above, but the scope of the present invention is not limited to this, and various modifications can be made without departing from the spirit of the invention.

For example, in the embodiment described above, the liquid absorption process # 10 is performed before the pulverization process # 20, and the immersion time of the grains in the liquid absorption process # 10 is changed according to the temperature of the liquid. It was. However, the present invention is not limited to this configuration. That is, for example, the liquid absorption process may not be performed. However, it is preferable to perform the liquid absorption step as in this embodiment because grinding can be performed efficiently.

For example, the immersion time in the liquid absorption process may be a fixed time. However, in this case, it is preferable to set the soaking time longer in order to reduce the possibility of insufficient grain absorption. For this reason, the configuration in which the immersion time is changed according to the liquid temperature as in the present embodiment is preferable in terms of time efficiency.

In the embodiment described above, the temperature control and the kneading process are started simultaneously after the pulverization process. However, the present invention is not limited to this configuration. For example, after adjusting the dough raw material to a desired temperature by temperature control started after the pulverization step, the kneading step may be started. In this case, the dough temperature is maintained at a constant temperature from the start of the kneading process. However, the configuration of the present embodiment is preferable because it is time efficient.

In the embodiment described above, gluten is added to the dough raw material when manufacturing the bread dough. However, a configuration in which gluten is not added may be used. In this case, for example, a thickening stabilizer (eg, guar gum) may be added instead of gluten.

In addition, in the embodiment described above, the case where the cooked food dough is bread dough has been described as an example. However, the scope of the present invention is not limited to bread dough, and the present invention is not limited to cooked food dough. Widely applicable to. For example, the following crushing and kneading processes can be executed depending on the type of dough. In this case as well, the end of the pulverization process is determined using the load during pulverization as an index, so that the cereal grains are finely pulverized to a certain level regardless of the hardness of the cereal grains used as raw materials. It is possible to finish the pulverization process at the stage where it is done. That is, since the particle size of the pulverized powder obtained by the pulverization step can be stabilized, it is possible to obtain a dough having a stable quality regardless of the type of grain used as a raw material.

<Cake dough>
Grinding step # 20 is performed at the same liquid ratio as dough. Eggs, sugar, baking powder, etc. are added to the dough material, and the kneading step # 30 is executed. Thereby, a soft paste-like dough is obtained.
<Udon dough>
After the crushing step # 20, salt is added to the dough raw material and the kneading step # 30 is executed. Thereby, the dough which is harder than bread dough and has elasticity is obtained.
<Pasta dough>
After the pulverization step # 20, salt and oil are added to the dough raw material and the kneading step # 30 is executed. Thereby, the dough which is harder than bread dough and has elasticity is obtained.

The present invention can be widely applied to the production of cooked food dough, and is suitable, for example, for the production of bread dough.

# 10 Liquid absorption process # 20 Crushing process # 30 Kneading process 100 Dough manufacturing apparatus 112 Control unit 113 Temperature sensor 120 Container 122 Blade

Claims

A liquid absorption process for absorbing the grains,
A pulverizing step of pulverizing the cereal grains by rotating a pulverizing blade in a mixture containing the absorbed cereal grains and liquid;
A kneading step of kneading a dough raw material made of a mixture containing the pulverized grain and the liquid into a dough with a blade, and
A method for producing a cooked food dough, wherein temperature control is started after the pulverization step, and the dough temperature is maintained at a constant temperature at least halfway through the kneading step by the temperature control.
The method for producing a cooked food dough according to claim 1, wherein yeast is added to the dough when the dough temperature is the constant temperature during the kneading step.
2. The cooked food dough manufacturing method according to claim 1, wherein the kneading step is started almost simultaneously with the start of the temperature control.
A crushing step of crushing the grain by rotating a grinding blade in a mixture containing the grain and liquid;
A kneading step of kneading a dough raw material made of a mixture containing the pulverized grain and the liquid into a dough with a blade, and
The method for producing a cooked food dough, characterized in that the end of the pulverization step is determined using a load during pulverization as an index.
The method for producing a cooked food dough according to claim 4, wherein the crushing blade rotates intermittently in the crushing step.
The method for producing a cooked food dough according to claim 4, wherein a liquid-absorbing step for absorbing the grains is performed before the crushing step.
A dough manufacturing apparatus to which the cooked food dough manufacturing method according to any one of claims 1 to 6 is applied.