WO2010117053A1

WO2010117053A1 - Method of producing processed cooking food stuff and device of producing stuff

Info

Publication number: WO2010117053A1
Application number: PCT/JP2010/056425
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: TW201036552A; CN102387708A; CN102387708B

Abstract

A method of producing a processed cooking food stuff comprises a grinding step for grinding cereal grains by rotating a grinding blade in a mixture containing the cereal grains and the liquid, and a kneading step for kneading the stuff material containing the ground cereal grains and the liquid by means of a kneading blade to produce the stuff. In the grinding step, the grinding period in which the cereal grains are ground by rotating the grinding blade, and the liquid suction period in which rotation of the grinding blade is stopped and the cereal grains are made to suck the liquid are repeated alternately.

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 producing apparatus for producing a cooked food dough.

∙ 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 and knead the powder and water and cook it after cooking it 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 manufacturing method includes a step of allowing a predetermined amount of cereal grains and a predetermined amount of liquid to stand still in a mixed state so as to contain the liquid in the cereal grains (liquid absorption step), and the cereal grains and liquid that have undergone the liquid absorption step. A step of pulverizing grain grains by rotating a pulverizing blade in the mixture (grinding process), and a step of kneading dough raw material composed of a mixture of pulverized grain grains and liquid into dough (kneading step). .

In the above production method, the liquid absorption step performed before the pulverization step is not necessarily required. However, according to the research by the present applicants, it is easy to grind the grain to the core easily because the grain is pulverized after the liquid absorption step and the liquid is immersed in the grain. I know. For this reason, it is preferable to perform a liquid absorption process, but since it takes a certain amount of time to absorb the grains, it is necessary to produce a cooked food dough when performing the liquid absorption process. There is a problem that time is long (first problem).

Also, in the above-described method for producing a cooked food dough, the pulverization blade is rotated at a high speed because it is necessary to pulverize the grain in the pulverization step. For this reason, the calorific value is large especially in the pulverization step, and the temperature of the mixture of the grain and the liquid tends to rise. For example, when using rice grains as cereal grains, if the temperature of the mixture rises too much, the rice will gelatinize, increasing the load on the grinding blade. If the load applied to the pulverizing blade becomes too large, the pulverizing blade cannot be rotated in the worst case, and even if it can be rotated, the problem arises that the grain size of the rice grains cannot be pulverized to the preferred particle size (second problem) ).

Therefore, an object of the present invention is to provide a method for efficiently producing a cooked food dough from a grain grain in producing the cooked food dough without going through a milling process. Another object of the present invention includes a pulverization step of pulverizing cereal grains by mixing cereal grains and a liquid, and in the method for producing a cooked food dough without going through a milling process, the temperature rise during pulverization It is providing the method of performing a grinding | pulverization process efficiently, suppressing appropriately. Furthermore, the objective of this invention is providing the dough manufacturing apparatus with which the above cooked food dough manufacturing methods are applied.

In order to achieve the above object, the cooked food dough manufacturing method according to the first 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 the dough raw material containing the pulverized grains and the liquid into a dough with a kneading blade, and a method for producing a cooked food dough, wherein in the crushing step, the crushing blade is rotated. The pulverization period for pulverizing the cereal grains and the liquid absorption period for stopping the rotation of the pulverization blade and absorbing the cereal grains are alternately repeated.

In this specification, the material at the start of the kneading process is referred to as “dough raw material”, and after the kneading process is started and the kneading proceeds, it is referred to as “dough” even in a semi-finished state. Yes.

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. The pulverization step includes a liquid absorption period, and the pulverization step is configured such that pulverization proceeds while liquid absorption is performed on the grain. Therefore, it is not necessary to separately provide a liquid absorption step before the pulverization step, and it is possible to increase the production efficiency of the cooked food dough.

In the cooked food dough manufacturing method according to the first aspect, the length of the liquid absorption period is preferably longer than the length of the pulverization period.

According to this configuration, it is easy to efficiently pulverize the grain by allowing the grain to sufficiently contain liquid during the liquid absorption period.

In the cooked food dough manufacturing method according to the first aspect, the length of the pulverization period may not be constant, and the length of the pulverization period may be compared between the initial stage and the final stage of the pulverization step. The initial case may be shorter.

Among the pulverization periods that are executed a plurality of times, particularly in the first pulverization period, the grain grains do not contain sufficient water, and the pulverization efficiency deteriorates. For this reason, for example, the first pulverization period (the initial stage of the pulverization process) is mainly intended to obtain grain grains that are easily damaged by scratching the surface of the grain grains, and the length of the grinding period is thereafter performed. It may be shorter than the length of the grinding period. Thereby, it becomes possible to proceed the pulverization of the grain efficiently.

In order to achieve the above object, a method for producing a cooked food dough according to a second aspect of the present invention includes a liquid absorption step for absorbing grains and a mixture containing the absorbed grains and liquid. A pulverizing step of rotating a blade to pulverize the cereal grains, and a kneading step of kneading a dough raw material containing the pulverized cereal grains and the liquid into a dough with a blade, and during the liquid absorption step, The liquid in which the grain is immersed is heated.

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 since it is the structure which heats the liquid in which the grain is immersed in the grinding | pulverization process, the liquid absorption speed to a grain can be improved and the time which a liquid absorption process requires can be shortened. That is, this configuration provides a method for efficiently producing a cooked food dough from grain grains without producing a cooked food dough through a milling process.

Note that the rotation of the pulverizing blade in the pulverizing step may be intermittent. 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 cooked food dough manufacturing method according to the second aspect, in the liquid absorption step, the liquid in which the grain is immersed may be cooled after being heated.

According to this configuration, it is possible to shift to the pulverization step in a state where the temperature of the liquid once raised in the liquid absorption step is lowered by the cooling process. For this reason, it is possible to avoid an excessive increase in the temperature of the paste (mixture containing pulverized grains and liquid) obtained in the pulverization process due to heat generated during the pulverization process. For example, when using rice grains as cereal grains, if the temperature rises excessively (for example, over 60 ° C.), the load during pulverization increases due to the gelatinization of the rice, but this situation can be avoided according to this configuration.

In the cooked food dough manufacturing method of the above configuration, after the liquid in which the grain is immersed is heated and heated to the first temperature, temperature control for maintaining the first temperature is performed for a predetermined time, Then, it is good also as lowering | hanging the temperature of the liquid in which the said grain is immersed by the said cooling process to 2nd temperature lower than said 1st temperature.

According to this configuration, the temperature of the liquid in which the grain is immersed is heated to the first temperature, and then maintained at that temperature for a predetermined time. For this reason, it can avoid that the temperature of the liquid which has immersed the grain grain rises too much, and it can make the gelatinization of the rice mentioned above difficult to occur in a liquid absorption process. Moreover, since the liquid absorption by 1st temperature can be performed stably, it can be made stable about the quality of the finished cloth.

In the cooked food dough manufacturing method configured as described above, in the kneading step, temperature control is performed so as to maintain the dough temperature at a constant temperature, and the second temperature may be lower than the constant temperature.

According to this configuration, the temperature of the liquid when the pulverization process is started is lower than the temperature controlled to be a constant temperature in the kneading process. For this reason, it is possible to shift to the kneading step after increasing the paste temperature to the constant temperature using the heat generated in the crushing step. For this reason, it is possible to advance the production of the dough efficiently, such that the cooling process after the pulverization step can be omitted. In addition, control that the dough temperature becomes constant in the kneading process is performed when, for example, bread dough is manufactured. This is intended to make the yeast work actively.

In the cooked food dough manufacturing method configured as described above, the pulverization step may be terminated when the temperature of the paste obtained by pulverization reaches the constant temperature.

According to this configuration, it is possible to efficiently proceed with the manufacture of the dough, for example, as described above, the cooling process after the pulverization process can be omitted.

In the cooked food dough manufacturing method according to the second aspect, in the liquid absorption step, the liquid in which the grain is immersed is heated to a first temperature by heating, and then the first temperature is maintained. The temperature control to be performed may be performed for a predetermined time.

According to this configuration, the temperature of the liquid in which the grain is immersed is heated to the first temperature, and then maintained at that temperature for a predetermined time. For this reason, it can avoid that the temperature of the liquid which has immersed the grain grain rises too much, and can make gelatinization of the rice mentioned above difficult to occur in a liquid absorption process. Moreover, since the liquid absorption by 1st temperature can be performed stably, it can be made stable about the quality of the finished cloth. And in the case of this structure, it is also possible to set it as the structure which performs a crushing process, without cooling a liquid in a liquid absorption process. In this case, in order to avoid an excessive temperature rise of the paste in the pulverization step, it is preferable to perform a cooling treatment during the pulverization step.

In order to achieve the above object, a method for producing a cooked food dough according to a third aspect of the present invention includes a pulverizing step of pulverizing the cereal grains by rotating a pulverizing blade in a mixture containing the cereal grains and a liquid, A kneading step of kneading the dough raw material containing the pulverized grains and the liquid into a dough with a kneading blade, and in the crushing step, the temperature of the mixture becomes the first temperature by rotating the crushing blade. And the cereal grains are pulverized by intermittent rotation in which rotation of the pulverization blade is resumed when the temperature of the mixture decreases to a second temperature lower than the first temperature after the stop. ing.

According to this configuration, since the rotation of the pulverization blade in the pulverization process is intermittent, the cereal grains can be convected in the container and efficiently pulverized. And since it is the structure which performs intermittent rotation of a grinding | pulverization blade based on the temperature of the mixture containing a grain and a liquid, it can prevent the temperature of a mixture rising too much and falling too much. For this reason, it is easy to improve the grinding efficiency in the grinding process. Further, at the time of pulverization, means for performing precise temperature control on the temperature of the container in which the mixture is stored is unnecessary, and the pulverization process can be easily performed.

In the cooked food dough manufacturing method according to the third aspect, the grain size of the grain may be measured in the middle of the pulverization step to determine whether or not to end the pulverization step.

According to this configuration, since it is a configuration for determining whether or not to terminate the pulverization process after confirming the particle size by particle size measurement, variations in the particle size of the pulverized cereal grains at the end of the pulverization process can be suppressed. For this reason, a desired dough can be manufactured with a high yield.

In the cooked food dough manufacturing method according to the third 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 addition, it is preferable that the liquid temperature is detected in the liquid absorption process, and the time of the liquid absorption process is changed according to the detected temperature. According to this configuration, even when the liquid temperature fluctuates depending on the season, it is possible to set the time required for the grain to absorb liquid (immersion time for immersing the grain in the liquid) to be an appropriate time. For this reason, it is hard to produce the defect in a grinding | pulverization process.

In the cooked food dough manufacturing method according to the first and third aspects, the kneading step may be performed while controlling the temperature so that the dough temperature becomes a constant temperature. For example, when adding yeast during the kneading process as in the case of producing bread dough, it is preferable to control the temperature so that the dough temperature becomes a constant temperature (preferred temperature for adding yeast) as in this configuration. By adjusting the temperature to the temperature at which the yeast is active and adding it to the dough that is being kneaded, the yeast can work properly to produce delicious bread.

In the cooked food dough manufacturing method according to the first, second and third aspects, gluten may be added to the dough raw material after the pulverization step. This configuration is particularly effective in the case where gluten cannot be obtained from cereal grains, for example, when rice grains are used as cereal grains, whereby a dough having a desired elasticity can be produced.

In the cooked food dough manufacturing method according to the first, second and third aspects, a seasoning material may be added to the dough raw material after the crushing step. According to this structure, the taste at the time of heat-cooking dough and using it for edible can be improved.

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

This configuration can provide a dough producing apparatus that can efficiently produce cooked food dough from grain grains without producing a milling process. Moreover, according to the dough producing apparatus of the present configuration, cooked food dough can be produced without going through the milling process, and the grains can be efficiently produced while appropriately suppressing the temperature rise during pulverization with a simple configuration. Can be crushed. For this reason, it is easy to provide as a fabric manufacturing apparatus that can be used at home.

According to the present invention, the cooked food dough can be efficiently produced from the grain without going through the milling process, and the possibility of cooking the grain can be expanded.

Flowchart of the cooked food dough manufacturing method of the first embodiment The schematic diagram which shows the flow of the cooked food dough manufacturing method of 1st Embodiment. The flowchart which shows the detail of the grinding | pulverization process contained in the heat cooking food dough manufacturing method of 1st Embodiment. The flowchart which shows the detail of the kneading | mixing process contained in the heat cooking food dough manufacturing method of 1st Embodiment. The schematic diagram for demonstrating the effect of the heat cooking food dough manufacturing method of 1st Embodiment. The schematic diagram for demonstrating the effect of the heat cooking food dough manufacturing method of 1st Embodiment. Sectional drawing which shows an example of the dough manufacturing apparatus with which the cooked food dough manufacturing method of 1st Embodiment is applied. Overall flowchart of the method for producing cooked food dough of the second embodiment The schematic diagram which shows the flow of the heat cooking food dough manufacturing method of 2nd Embodiment. The flowchart which shows the detail of the liquid absorption process included in the heat cooking food dough manufacturing method of 2nd Embodiment. The flowchart which shows the detail of the grinding | pulverization process contained in the heat cooking food dough manufacturing method of 2nd Embodiment. The flowchart which shows the detail of the kneading process contained in the heat cooking food dough manufacturing method of 2nd Embodiment. The schematic diagram which shows the flow of the heat cooking food dough manufacturing method of 3rd Embodiment. The flowchart which shows the detail of the liquid absorption process included in the heat cooking food dough manufacturing method of 3rd 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 crushing process included in the heat cooking food dough manufacturing method of 3rd Embodiment. The flowchart which shows the detail of the kneading | mixing process contained in the heat cooking food dough manufacturing method of 3rd Embodiment.

Hereinafter, embodiments of the cooked food dough manufacturing method and dough manufacturing apparatus of the present invention will be described. Here, a case where the cooked food dough is bread dough will be described as an example. In addition, the specific time, temperature, etc. which appear in this specification are illustrations to the last, and do not limit the content of invention.

1. 1st Embodiment (The cooking method food cooking method of 1st Embodiment)
First, the cooked food dough manufacturing method of the first embodiment will be described with reference to FIGS. FIG. 1 is an overall flowchart of the method for producing a cooked food dough according to the first embodiment. FIG. 2 is a schematic diagram showing the flow of the method for producing a cooked food dough according to the first embodiment. FIG. 3 is a flowchart showing details of the crushing step included in the cooked food dough manufacturing method of the first embodiment. FIG. 4 is a flowchart showing details of a kneading step included in the method of manufacturing a cooked food dough according to the first embodiment. FIG. 5A and FIG. 5B are schematic diagrams for explaining the effect of the cooked food dough manufacturing method of the first embodiment.

As shown in FIGS. 1 and 2, the cooked food dough manufacturing method of the first embodiment includes a pulverization step # 10 and a kneading step # 20, and the steps are performed in this order. Details of each step will be described below.

First, pulverization step # 10 whose flowchart is shown in FIG. 3 will be described. This pulverization step # 10 is a step of pulverizing the grain and making it into a paste. As described above, the applicants have found that when cereal grains are pulverized, it is easier to pulverize the cereal grains to the core if the cereal grains contain a liquid. For this reason, in the previous patent application, the pulverization step was performed after the liquid absorption step. However, in the first embodiment, for the purpose of efficiently producing the cooked food dough, etc., the pulverization step # 10 is configured to alternately repeat the pulverization period and the liquid absorption period as shown in FIG. The process proposed in the previous patent application is being reviewed.

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 the first embodiment, rice grains are used as cereal grains and water is used as a liquid.

In Step # 13, rotation of the grinding blade is started in the mixture containing the grain and liquid (in the first embodiment, the mixture of rice grain and water), and time measurement is started at the same time. At this time, the water absorption of the grain is not so advanced, so the pulverization efficiency is worse than the case where the pulverization is performed after the liquid absorption process.

In step # 14, it is checked whether 1 minute has elapsed since the rotation of the grinding blade was started. The period during which the pulverizing blade is rotating corresponds to the pulverizing period for pulverizing the grain in the present invention. In the first embodiment, the length of the pulverizing period is 1 minute. When the rotation time of the crushing blade has passed 1 minute (that is, when the crushing period has ended), the process proceeds to step # 15 to stop the rotation of the crushing blade.

In step # 16, it is checked whether or not the pulverization process is finished. In the first embodiment, the time required for the pulverization process is determined in advance, and when the time required for the pulverization process determined in advance has elapsed at the time of confirmation, the pulverization process ends. On the other hand, if the predetermined time has not elapsed, the process proceeds to step # 17.

In step # 17, it is checked whether 9 minutes have passed since the rotation of the grinding blade stopped. The period during which the rotation of the pulverizing blade is stopped corresponds to the liquid absorption period in which the grains are absorbed in the present invention. In the first embodiment, the length of the liquid absorption period is 9 minutes. By the way, this liquid absorption period is configured to be performed after the pulverization period. That is, this liquid absorption period is executed after the grain has been refined to some extent. For this reason, the cereal grains are allowed to absorb liquid with the surface area of the cereal grains increased, and the liquid absorption is performed with high liquid absorption efficiency. Therefore, the length of the liquid absorption period (9 minutes) is relatively short as the time for liquid absorption, but the liquid absorption proceeds considerably even during this time.

When the liquid absorption period of Step # 17 ends, the process proceeds to Step # 18, where the rotation of the pulverization blade is started again, and the pulverization period is executed again. Thereafter, returning to step # 14, when the pulverization period ends with the passage of a predetermined time and the pulverization process is not terminated, the liquid absorption period is executed again with the rotation of the pulverization blade stopped. That is, the pulverization period and the liquid absorption period are alternately repeated until a predetermined time as the time required for the pulverization process elapses.

In addition, the pulverization of the cereal grains in the second and subsequent pulverization periods can be efficiently performed due to the effect of the cereal grain liquid absorption during the liquid absorption period previously performed. Moreover, the absorption of the grain grains in the second and subsequent liquid-absorbing periods can be efficiently performed by the effect of the grain grain grinding performed previously. That is, by alternately repeating the pulverization period and the liquid absorption period, the cereal grains can be efficiently pulverized while sufficiently containing water in the cereal grains. Therefore, according to the pulverization process of the first embodiment, the grain can be efficiently pulverized without performing the liquid absorption process before the pulverization process.

In the first embodiment, the pulverization period (1 minute) and the liquid absorption period (9 minutes) are each repeated four times, and then the pulverization period is further performed once (that is, the first pulverization blade rotates). The pulverization process is finished at the time when 41 minutes have passed since the start (see FIG. 2). The length and number of times of the pulverization period and the liquid absorption period in the pulverization process are merely examples, and the length and the number of times of these times are set, for example, based on conditions that allow grains to have a desired particle size (or particle size distribution). That's fine.

Further, in the first embodiment, the lengths of the pulverization periods performed five times are all the same (fixed length). However, it is not intended to be limited to this configuration. That is, for example, the length of the first pulverization period may be set short (for example, 10 seconds), and thereafter may be set longer than the first pulverization period. In this case, for example, the lengths of the second and subsequent grinding periods may all be the same, or the length of the grinding period may be gradually increased. As described above, the pulverization in the first pulverization period is poor in pulverization efficiency because the grain does not contain water sufficiently. For this reason, the primary grinding period is mainly intended to obtain grain grains that are easily damaged by scratching the surface of the grain grains, and the length of the grinding period is shorter than the length of the subsequent grinding period. It is good to do.

Similarly, in the first embodiment, the lengths of the liquid absorption periods performed four times are all the same (constant length). However, the purpose is not limited to this configuration, and the length of each liquid absorption period may not be a fixed length. That is, for example, the length of the first liquid absorption period may be longer than the length of other liquid absorption periods.

In addition, the liquid absorption speed of grain grains can be increased by raising the liquid temperature from room temperature (for example, 40 to 50 ° C.). For this reason, you may perform this grinding | pulverization process in the state which raised the liquid temperature using the heating means. However, if the liquid temperature is raised and pulverized, there is a possibility that the rice used as cereal grains will be gelatinized due to the influence of heat generated during pulverization and conversely the pulverizability may be reduced. is there. For this reason, in 1st Embodiment, it is supposed that a grinding | pulverization process will be started at normal temperature. In this case, the liquid temperature that has risen during the pulverization period decreases to some extent by the liquid absorption period that follows the pulverization period, so that the liquid temperature does not reach the above-described gelatinization temperature even without performing temperature control. It is also possible to make it.

Next, the kneading step # 20 whose flowchart is shown in FIG. 4 will be described. This kneading step # 20 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 # 10 and a liquid, and is in a paste form. As described above, the material at the start of the kneading process is referred to as “dough raw material”, and after the kneading process is started and the kneading proceeds, it is referred to as “dough” even in a semi-finished state.

In step # 21, the dough material is put in a container. When the same container as that used in the pulverization process # 10 is used, this step # 21 may be omitted, and after the pulverization process # 10, the process proceeds to step # 22 described below. In step # 22, 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 first embodiment, the seasoning material is also introduced.

In this case, the bread dough is manufactured by adding gluten to the dough raw material. 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 step # 23, temperature control is started. During the production of bread dough, yeast is introduced during the kneading step # 20. Since yeast does not function properly at an appropriate temperature, it must be adjusted to a temperature at which it works actively. In general, the temperature is preferably around 30 ° C. For this purpose, in the first embodiment, the dough temperature is adjusted to 28 ° C., and when the dough temperature reaches 28 ° C., the yeast is put into the bread dough to make the yeast functively work. Therefore, temperature control is performed so that the temperature of the bread dough is maintained at 28 ° C.

This temperature control may be controlled to be constant at a desired temperature (for example, 28 ° C.) using, for example, a cooling unit for cooling the container and a heating unit for heating the container. The temperature measurement method at this time may be to directly measure the temperature of the dough (the dough raw material at the start of the kneading process) or indirectly through a container. Here, examples of the cooling means include a configuration using water and ice and a configuration using a Peltier element. Examples of the heating means include a configuration using a heating wire and a configuration using hot water.

Note that the temperature control in the first embodiment has a strong meaning of suppressing a temperature rise that occurs during kneading, and basically cooling by a cooling means is the main.

In step # 24, 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 the first embodiment, step # 24 is executed almost simultaneously with the start of temperature control in step # 23 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. Moreover, in the flowchart shown in FIG. 4, the detail regarding the intermittent rotation of the kneading blade is omitted.

In step # 25, it is checked whether the temperature of the dough being kneaded (dough temperature) is 28 ° C. Since 1st Embodiment is a manufacturing method of bread dough, yeast microbes, such as dry yeast and fresh yeast, are thrown in as a foam induction material. As described above, since yeast has a limited temperature range in which it works actively, the purpose is to confirm the dough temperature before adding yeast. If the dough temperature is maintained at 28 ° C, the process proceeds to step # 26, and if not, the process waits until the temperature reaches 28 ° C.

In step # 26, yeast (in this case, dry yeast) is added to the dough having a dough temperature of 28 ° C. In step # 27, it is checked how much time has passed since the yeast was added. When the predetermined time has elapsed, the process proceeds to step # 28 and the rotation of the kneading blade is completed. At this point, the dough is connected and integrated with the required elasticity.

Finished dough (bread dough) is cooked through a fermentation process. The completed 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.

Here, the effect when the cooked food dough is manufactured by the above manufacturing method will be described. In the past, as shown in FIG. 5B, the present applicants have been configured to perform a liquid absorption step in which grain grains are immersed in a liquid and left for a long time before the pulverization step in order to improve the pulverization efficiency. . On the other hand, in the manufacturing method of the cooked food dough of 1st Embodiment, as shown to FIG. 5A, it is supposed that a liquid absorption process is not performed before a crushing process by providing a liquid absorption period in a crushing process. For this reason, it is possible to reduce the time required for producing the cooked food dough, and in the example of FIG. 5, it is possible to reduce the time by 18 minutes. That is, according to the manufacturing method of the cooked food dough of 1st Embodiment, a cooked food dough can be manufactured efficiently.

In addition, the purpose of intermittently operating the grinding blade in the grinding process of FIG. 5B is to pulverize the grain uniformly by convection of the grain. That is, since the stop period of the pulverization blade in the pulverization process of FIG. 5B is not intended to absorb grain grains, the stop period is set short.

Moreover, if it is a manufacturing method of the cooked food dough of 1st Embodiment, there exists a liquid absorption period which stops a rotation of a grinding | pulverization blade in a crushing process, and absorbs liquid, In this liquid absorption period, in a crushing period, It is possible to lower the raised liquid temperature to some extent (see FIG. 2). For this reason, it is possible to prevent the liquid temperature from rising excessively without particularly controlling the temperature, and it is easy to obtain good bread dough.

Furthermore, in the method for producing a cooked food dough according to the first embodiment, since the motor (electric motor) used for rotating the grinding blade is turned on and off after a certain amount of time, the temperature of the motor increases. This will alleviate the motor durability.

(Dough manufacturing apparatus according to the first embodiment)
The above-mentioned crushing step and kneading step can be performed using a separate device (device) for each step, or the device (device) can be shared in two steps. In the case of using a separate tool for each process, an example can be given in which a mixer is used in the pulverizing process # 10 and an automatic bread maker is used in the kneading process # 20. Below, the fabric manufacturing apparatus applied to both the above-mentioned crushing process and kneading process will be described.

FIG. 6 is a cross-sectional view showing an example of a dough manufacturing apparatus to which the cooked food dough manufacturing method of the first embodiment is applied. The dough producing apparatus 100 shown in FIG. 6 is configured such that a container 120 is detachably attached on a main body 110 that incorporates an electric motor 111 and a control unit 112 (for example, composed of a microcomputer). 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 electric motor 111 and the blade 112 are embodiments of pulverizing means and embodiments of kneading means. The control unit 112 is an embodiment of a control unit that controls the pulverizing unit, the kneading unit, and the temperature adjusting unit (described later).

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 composed of, for example, an electric heater or an IH heater, and the cooling means 125 can be composed of, for example, 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.

The heating means 123, the cooling means 125, and the temperature sensor 113 are embodiments of temperature adjustment means.

In the cooked food dough manufacturing method of the first embodiment, the operation of the dough manufacturing apparatus 100 when manufacturing bread dough from cereal grains is as follows. The lid 121 is removed by the user, a predetermined amount of grains and a predetermined amount of liquid are placed in the container 120, and the lid 121 is fitted again. In this state, a start button (not shown) provided on the main body 110 is pressed to execute the crushing process # 10 (see FIG. 3), and the crushing process # 10 is started.

When the start button is pressed, the dough manufacturing apparatus 100 executes steps # 13 to # 18 shown in FIG. 3 under the control of the control unit 112. The control unit 112 stores a program for executing the crushing process so that the crushing process can be executed. In this pulverization step # 10, a pulverization period during which the blade 122 is rotated at a high speed and a liquid absorption period during which the rotation of the blade 122 is stopped are alternately repeated to obtain a grain paste. When the pulverization process # 10 ends, the dough manufacturing apparatus 100 notifies the user of the end of the pulverization process # 10 by a notification sound such as a buzzer sound.

When the pulverization step # 10 is completed, the user opens the lid 121, puts a predetermined amount of gluten and a predetermined amount of seasoning material into the dough raw material as necessary, and then closes the lid 121. In this state, a start button (not shown) provided on the main body 110 is pressed to execute the kneading step # 20 (see FIG. 4).

When the start button is pressed, the dough manufacturing apparatus 100 executes steps # 23 to # 28 shown in FIG. 4 under the control of the control unit 112. The control unit 112 stores a kneading process execution program so that such a kneading process can be executed. In the kneading step # 20, the blade 122 is rotated at a low speed, whereby the dough raw material and the gluten and seasoning material added thereto are kneaded, and the dough connected to one is kneaded. When the kneading step # 20 ends, the dough manufacturing apparatus 100 notifies the user of the end of the kneading step # 20 by a notification sound such as a buzzer sound.

In addition, about the injection | throwing-in of the yeast in kneading process # 20, it does not matter as a structure into which yeast is automatically injected when it becomes predetermined | prescribed temperature. Alternatively, a configuration may be adopted in which the user is informed by a sound such as a buzzer that the predetermined temperature has been reached, and the user puts yeast into the container 120.

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 put into a baking apparatus (the dough production apparatus may have the function of this baking apparatus), and the bread is baked.

In this way, the dough is manufactured by performing the pulverization process and the kneading process in the same container 120, so that it is not necessary to transfer the contents to another container when shifting from the pulverization process to the kneading process. Can be shortened. Moreover, a part of the dough material remains on the inner surface of the container used in the previous step, and there is no problem that it is reduced.

In the dough producing apparatus 100, the rotation direction of the blade 122 is changed in the pulverizing step # 10 and the kneading step # 20. In the pulverizing step # 10, the sharp edge on one side of the blade 122 hits the grain, and in the kneading step # 20, the blade It may be configured such that the non-pointed end face of 122 on the other side presses the dough material. In addition, a configuration may be employed in which a pulverization blade and a kneading blade are separately provided, and a driving motor (electric motor) is provided for each of them.

2. Second Embodiment (Method for Producing Cooked Food Dough of Second Embodiment)
Next, the cooked food dough manufacturing method of the second embodiment will be described with reference to FIGS. FIG. 7 is an overall flowchart of the cooked food dough manufacturing method of the second embodiment. FIG. 8 is a schematic diagram showing the flow of the cooked food dough manufacturing method of the second embodiment. FIG. 9 is a flowchart showing details of a liquid absorption process included in the method of manufacturing a cooked food dough according to the second embodiment. FIG. 10 is a flowchart showing details of the crushing step included in the cooked food dough manufacturing method of the second embodiment. FIG. 11 is a flowchart showing details of a kneading step included in the method for producing a cooked food dough according to the second embodiment.

As shown in FIGS. 7 and 8, the cooked food dough manufacturing method of the second embodiment includes a liquid absorption process # 10, a pulverization process # 20, and a kneading process # 30. The processes are performed in this order. It is advanced. Details of each step will be described below.

First, the liquid absorption process # 10 whose flowchart is shown in FIG. 9 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 the second embodiment, rice grains are used as grain grains and water is used as a liquid.

In Step # 13, after the mixture of the cereal grains and the liquid placed in the container is allowed to stand, heating of the liquid is started using a heating means to raise the liquid temperature. At the same time as the start of heating, the liquid temperature measurement is also started using the temperature detecting means. The reason for raising the liquid temperature is to increase the speed at which the grains take up the liquid. The temperature is measured to perform the liquid absorption step # 10 at an appropriate temperature, which will be described later.

The heating means may be any means that can raise the temperature of the liquid contained in the container, and its configuration is not particularly limited. For example, it is a means using a heating wire, warm water, etc., Comprising: The structure which warms a liquid with a container may be sufficient. Further, the temperature detecting means only needs to be able to measure the liquid temperature, and its configuration is not particularly limited. The liquid temperature may be obtained by directly measuring the temperature of the liquid, or may be obtained indirectly by measuring the container temperature.

In step # 14, it is checked whether or not the liquid temperature detected by the temperature detecting means has reached 50 ° C. (first temperature). The liquid temperature of 50 ° C. mentioned here may include not only the case where the temperature is exactly 50 ° C. but also a temperature slightly deviated from 50 ° C. (the same applies to all the temperatures described below). When the liquid temperature reaches 50 ° C., the process proceeds to step # 15. In Step # 15, temperature control is started so as to maintain (keep) the liquid temperature at 50 ° C., and time measurement is started.

In controlling the liquid temperature to 50 ° C., for example, the amount of heat given by a heating means such as a heating wire may be adjusted. In some cases, the temperature control may be performed by using a cooling means such as a cold water pipe in addition to the heating means.

Here, the reason for heating the liquid temperature to 50 ° C. and then maintaining the liquid temperature at 50 ° C. will be described. In general, the absorption speed of grain grains is higher when the temperature is higher than room temperature. On the other hand, for example, when rice grains are used as cereal grains as in the present embodiment, for example, when the liquid temperature exceeds 60 ° C., the gelatinization of the rice starts. When this gelatinization starts, it becomes difficult to contain the liquid (water) to the center of the rice grain, and the problem that the load applied to the grinding blade increases in the subsequent grinding step # 20 occurs.

Therefore, the liquid temperature of 50 ° C. (which is just an example) is selected with the aim of setting the temperature at which the liquid absorption is performed as efficiently as possible and is not easily affected by the gelatinization of rice. The reason why the liquid temperature is maintained at 50 ° C. is to stably reproduce the temperature at which the liquid can be absorbed efficiently without causing gelatinization of rice.

In step # 16, it is checked whether or not a predetermined time has elapsed since the start of time measurement in step # 15. This predetermined time is a time that is changed depending on the liquid temperature to be kept (in the second embodiment, 50 ° C.), and the optimum time is obtained by, for example, experiments. In the second embodiment, the predetermined time is, for example, 15 minutes. When the predetermined time has elapsed, the process proceeds to step # 17.

In step # 17, cooling is started by the cooling means to lower the temperature of the liquid in the container. The cooling means used here may be of any configuration that can lower the temperature of the liquid contained in the container, and the configuration is not particularly limited. For example, a configuration in which cooling water is allowed to flow through a cooling pipe wound around the container, a configuration in which the container is immersed in ice water, or the like may be used.

In step # 18, it is checked whether or not the liquid temperature has been lowered to 10 ° C. (second temperature) by the cooling process. When the liquid temperature is lowered to 10 ° C. by the cooling process, the liquid absorption process # 10 is completed.

Here, the reason why the liquid temperature is cooled to 10 ° C. will be described. First, the liquid temperature raised by heating is lowered for the following reason. In the pulverization step # 20, as will be described later, the pulverization blade is rotated at a high speed to pulverize the grain. In this case, heat is generated by friction during the pulverization. For this reason, if the pulverization process is started while the liquid temperature is high, the temperature of the mixture of the grain and the liquid may increase during the pulverization and the above-described gelatinization may start. For this reason, the liquid temperature is lowered to avoid reaching the temperature at which such gelatinization begins.

Also, the reason for setting the liquid temperature during cooling to 10 ° C. is as follows. As described later, in the kneading step # 30, temperature control is performed so that the dough temperature becomes a constant temperature (28 ° C. in the second embodiment) (see FIG. 8). For this reason, it is preferable that the temperature is sufficiently lower (10 ° C.) than the constant temperature (for example, 28 ° C.) by cooling, and the constant temperature is obtained using the heat generated in the pulverization step # 20. In the case of such a configuration, for example, further cooling processing after the pulverization step # 20 can be omitted, and temperature management becomes easy. If the temperature is lower than 10 ° C., the pulverization efficiency of cereal grains in the pulverization step # 20 tends to decrease. Therefore, in the second embodiment, the temperature is decreased to 10 ° C.

In the liquid absorption step # 10 described above, the pulverization blade may be rotated at an initial stage, 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.

Next, pulverization step # 20 whose flowchart is shown in FIG. 10 will be described. This pulverization step # 20 is a step of making grain grains into a paste. In step # 21, the grains and liquid absorbed in the liquid absorption step # 10 are placed in a container. 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 some cases, additives such as seasonings may be added to the container at this stage.

In Step # 22, the rotation of the grinding blade is started in the mixture containing the cereal grains and the liquid (this mixture is also a mixture of the cereal grains and the liquid, and this is the form in the second embodiment). And start time measurement with it. Since the pulverization is performed with the liquid soaked in the cereal grains, the cereal grains can be easily pulverized to the core.

In step # 23, it is checked whether or not the rotation time of the grinding blade has passed 1 minute. When the rotation time of the pulverizing blade has passed 1 minute, the process proceeds to step # 24 to stop the rotation of the pulverizing blade. In Step # 25, it is checked whether or not the temperature of the pulverized mixture (paste) has reached 28 ° C. When the paste temperature has reached 28 ° C., the pulverization step # 20 is finished.

On the other hand, if the paste temperature has not reached 28 ° C., the process proceeds to step # 26 to check whether or not 3 minutes have passed since the rotation of the grinding blade stopped. If 3 minutes have passed since the rotation stopped, the process proceeds to step # 27 to resume the rotation of the crushing blade, and returns to step # 23. Steps # 23 to # 27 are repeated until the paste temperature reaches 28 ° C.

The rotation control of the grinding blade will be described with reference to FIG. As shown in FIG. 8, the pulverizing blade is intermittently rotated by repeatedly rotating (ON) and stopping (OFF). In the second embodiment, intermittent rotation is performed by rotating for 1 minute and stopping for 3 minutes. Then, while repeating this intermittent rotation, the crushing step # 20 is completed when the paste temperature reaches 28 ° C.

When the paste temperature is 28 ° C. and the pulverization step # 20 is completed, the cooling by the cooling means is unnecessary at the initial stage of the kneading step # 30, and temperature management is easy. In addition, it is necessary to adjust the rotation speed of the pulverizing blade so that the pulverization of the grain is not insufficient when the paste temperature reaches 28 ° C.

Further, the above-described rotation control method of the pulverizing blade is merely an example, and can be appropriately changed as necessary. Further, the rotation of the pulverizing blade in the pulverization step does not necessarily have to be intermittent. 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. 11 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, the material at the start of the kneading process is called “dough material”, and the material that has been kneaded and approaches the desired dough state is called “dough” even in a semi-finished state. To do.

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 second embodiment, the seasoning material is also introduced.

In step # 33, temperature control is started. During the production of bread dough, yeast is added during the kneading process # 30. 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, the temperature is preferably around 30 ° C., and in the second embodiment, the dough temperature is adjusted to 28 ° C. to make the yeast work actively. For this reason, temperature control is performed so that the temperature of bread dough is maintained at 28 degreeC.

This temperature control may be controlled to be constant at a desired temperature (for example, 28 ° C.) using, for example, a cooling unit for cooling the container and a heating unit for heating the container. The temperature measurement method at this time may be to directly measure the temperature of the dough (the dough raw material in the initial stage), or may be indirectly measured through a container. Here, examples of the cooling means include those using water and ice and those using a Peltier element. Examples of the heating means include those using a heating wire and those using hot water.

Note that the temperature control in the second embodiment has a strong meaning of suppressing the temperature rise due to the 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 the second 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.

In addition, although the rotation method of the kneading blade is not particularly limited, as shown in FIG. 8, in the second embodiment, the first half is intermittent rotation and the second half is continuous rotation. In the flowchart shown in FIG. 11, details regarding intermittent rotation of the kneading blade are omitted.

In step # 35, it is checked whether or not a predetermined time has elapsed since the start of the kneading. If the predetermined time has elapsed, the process proceeds to step # 36. In Step # 36, it is checked whether or not the temperature of the dough being kneaded (dough temperature) is 28 ° C. Since 2nd Embodiment is a manufacturing method of bread dough, yeast, such as dry yeast and fresh yeast, is thrown in as a foaming induction material. As described above, since the temperature range in which yeast works actively is limited, the purpose is to confirm the dough temperature before adding yeast. If the dough temperature is maintained at 28 ° C, the process proceeds to step # 37, and if not, the process waits until the temperature reaches 28 ° C.

In step # 37, yeast (in this case, dry yeast) is added to the dough having a dough temperature of 28 ° C. In step # 38, 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 # 39, where the rotation of the kneading blade is completed. At this point, the dough is connected and integrated with the required elasticity. Handling of the finished dough (bread dough) is the same as in the first embodiment.

In the second embodiment, the cooling process is performed in the liquid absorption process # 10. However, the present invention is not limited to this configuration. That is, in the liquid absorption process, the pulverization process may be performed while performing the cooling process without performing the cooling process. In this case, the cooling method may be a method of cooling the container from the outside, but as another method, once the liquid absorption step is finished, the liquid in the container is once discarded and ice (this is at least partly in the container). A method may be adopted in which iced water, cold water, or the like is put into a container.

In the second embodiment, the pulverization step # 20 is performed until the temperature at which the yeast is introduced (for example, 28 ° C.). However, the present invention is not limited to this configuration, and the process may be terminated at a temperature exceeding the temperature at which the yeast is charged, or may be terminated at a temperature lower than the temperature at which the yeast is charged.

(Dough manufacturing apparatus according to the second embodiment)
Each process of the manufacturing method of 2nd Embodiment can also be performed using a separate instrument for every process similarly to 1st Embodiment, and an apparatus can also be shared by several processes. The fabric manufacturing apparatus 100 (see FIG. 6) shown in the first embodiment can be used as the configuration of the instrument shared in all of the liquid absorption process # 10, the pulverization process, and the kneading process.

When the bread dough is manufactured from the cereal grains by the cooked food dough manufacturing method of the second embodiment, 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, heating is performed using the heating means 124 until the liquid temperature reaches the first temperature (for example, 50 ° C.). Thereafter, the first temperature (for example, 50 ° C.) is maintained for a predetermined time (for example, 15 minutes) using the heating unit 124 and the cooling unit 125 (controlled to a constant temperature). After the elapse of a predetermined time, the cooling means 124 cools to a second temperature (for example, 10 ° C.).

In this liquid absorption step # 10, the control unit 112 may automatically perform temperature control based on the temperature detected by the temperature sensor 113. Moreover, it is good also as a structure etc. which let a user be notified by notification sounds, such as a buzzer sound, about completion | finish of liquid absorption process # 10, for example. Moreover, in this liquid absorption process # 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 ground grain and a liquid is formed. The start of the pulverization process # 20 may be started by pressing a start button after the liquid absorption process is completed. Further, since the end of the liquid absorption process # 10 can be determined based on the temperature detected by the temperature sensor 113, the pulverization process # 20 may be automatically started after the liquid absorption process # 10 is completed.

The end of the pulverization step # 20 ends when the paste temperature reaches a predetermined temperature (for example, 28 ° C.). Since the end of the pulverization process # 20 can be determined based on the temperature detected by the temperature sensor 113, the control unit 112 may automatically end the pulverization process # 20. Moreover, it is good also as a structure etc. which let a user know about completion | finish of grinding | pulverization process # 20, for example by notification sounds, such as a buzzer sound.

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 control. The temperature control may be started by, for example, providing a temperature control start button or automatically.

Also, when the crushing step # 20 is completed, the lid 121 is opened, and a predetermined amount of gluten and a predetermined amount of seasoning material as necessary are put into 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. When a predetermined time elapses after the kneading step # 30 is started, 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 a user with notification sounds, such as a buzzer sound, that desired time passed.

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. Since the completion of the dough is managed by the total time from the start of kneading, the kneading step # 30 is finished when a predetermined time has elapsed. The end of the kneading step # 30 may be configured to automatically end when a total time from the start of the kneading has elapsed a predetermined time. 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.

As in the case of the first embodiment, it is possible to shorten the time by proceeding from the liquid absorption process # 10 to the kneading process # 30 in the same container 120, and part of grain grains and dough raw materials are gradually reduced. The problem of doing is also eliminated. Similarly to the case of the first embodiment, in the dough manufacturing apparatus 100, the rotation direction of the blade 122 is changed in the crushing process # 20 and the kneading process # 30, and in the crushing process # 20, a sharp edge on one side of the blade 122 is a grain. In the kneading step # 30, the other non-pointed end face of the blade 122 may press the dough material.

3. 3rd Embodiment (The cooking method of heat cooking food dough of 3rd Embodiment)
Next, the cooked food dough manufacturing method of the third embodiment will be described with reference to FIGS. FIG. 12 is a schematic diagram showing the flow of the method for producing a cooked food dough according to the third embodiment. FIG. 13: is a flowchart which shows the detail of the liquid absorption process included in the heat cooking food dough manufacturing method of 3rd Embodiment. FIG. 14 is a table showing an example of the relationship between the liquid temperature and the immersion time in the liquid absorption process. FIG. 15: is a flowchart which shows the detail of the crushing process included in the heat cooking food dough manufacturing method of 3rd Embodiment. FIG. 16: is a flowchart which shows the detail of the kneading | mixing process included in the heat cooking food dough manufacturing method of 3rd Embodiment.

As shown in FIG. 12, the cooked food dough manufacturing method of the third embodiment includes a liquid absorption step # 10, a pulverization step # 20, and a kneading step # 30, and the steps are advanced in this order. Details of each step will be described below.

First, the liquid absorption process # 10 whose flowchart is shown in FIG. 13 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.

In Step # 11, grains (rice grains are most easily available, but grains other than the grains such as wheat, barley, straw, buckwheat, buckwheat, corn, soybeans, etc. can also be used. In the third embodiment, grains of rice are used. Weigh a certain amount and put a predetermined amount in the container. In step # 12, the liquid is weighed and a predetermined amount is put into a container. A common liquid is water (the liquid in the third embodiment 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 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 measured by putting a thermometer directly into the liquid or may be measured indirectly via a container. The measurement of the liquid temperature is performed in consideration of the fact that the liquid absorption speed of the cereal grains varies depending on the liquid temperature, and is performed in order 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. 14 is a setting example of the immersion time assuming the case where water is absorbed (absorbed) by 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. 14, 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. 14) and the lower limit (5 ° C. in FIG. 14) of the temperature may naturally be changed from those shown in FIG. Furthermore, the liquid temperature detection timing is not limited to the configuration of the third embodiment, and for example, the liquid temperature may be measured immediately when the liquid is placed 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.

Next, pulverization step # 20 whose flowchart is shown in FIG. 15 will be described. This pulverization step # 20 is a step of making grain grains into a paste. 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 (including not only simply replacing the liquid but also replacing another type of liquid). 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 is also a mixture of cereal grains and liquid only, which is this form in the third embodiment). In addition, temperature measurement of the mixture (paste) containing the grain and the liquid is started. In the pulverization in the third embodiment, the cereal grains are easily pulverized to the core because the pulverization is performed in a state in which the liquid has soaked into the cereal grains in the previous liquid absorption step # 10.

Also, the temperature of the mixture is measured in order to use the measured temperature for rotation control of the grinding blade. The rotation control using the measured temperature can efficiently grind the grain, and can suppress the temperature of the mixture from rising too much due to the heat generated during the grinding. For example, when rice grains are used as cereal grains as in the third embodiment, the gelatinization of the rice starts when the temperature of the mixture rises too much (for example, indicates a state of about 60 ° C.), and the load during pulverization Is inconvenient because it becomes larger For this reason, it is necessary to suppress an excessive temperature rise.

The temperature of the mixture may be measured directly with a thermometer or the like, or indirectly through a container.

In step # 23, it is checked whether the temperature of the mixture is 40 ° C. or higher. If the temperature of a mixture is 40 degreeC or more, it will progress to step # 24 and will stop rotation of a grinding | pulverization blade. In Step # 25, it is checked whether or not the temperature of the mixture is 30 ° C. or lower. Since the heat generation does not occur in the container when the rotation of the grinding blade stops, the temperature of the mixture decreases.

In addition, although it may be configured to wait for the temperature to naturally decrease with respect to the temperature decrease of the mixture, in some cases, a cooling means (for example, means for cooling the container using water or ice is provided for the purpose of increasing the speed of temperature decrease. The temperature of the mixture may be lowered.

If the temperature of the mixture is 30 ° C. or lower, the process proceeds to Step # 26 and the rotation of the grinding blade is restarted. In step # 27, it is checked again whether the temperature of the mixture is 40 ° C. or higher. If the temperature of a mixture is 40 degreeC or more, it will progress to step # 28 and will stop rotation of a grinding | pulverization blade.

In step # 29, the grain size of the grain being crushed is measured to check whether the maximum grain size is 100 μm or less. A known particle size measurement method may be used for the particle size measurement of the grain, and for example, a liquid phase precipitation method, a laser diffraction / scattering method, a sieving method, or the like can be used. In the third embodiment, the particle size is measured using the liquid phase sedimentation method.

As a result of the particle size measurement, if the maximum particle size is 100 μm or less, the pulverization step # 20 is completed. On the other hand, when particles exceeding 100 μm are present (NO in step # 29), the process returns to step # 25, and pulverization is performed again according to the subsequent steps.

The pulverization step # 20 described above will be described with reference to FIG. As shown in FIG. 12, in the pulverization step # 20, the rotation of the pulverization blade is continued until the temperature of the mixture at the time of pulverization reaches 40 ° C. (pulverization blade ON), and when the temperature of the mixture reaches 40 ° C. Is stopped (pulverization blade OFF). Thereafter, the rotation of the grinding blade is continued until the temperature of the mixture reaches 30 ° C. (grinding blade OFF). When the temperature of the mixture reaches 30 ° C., the rotation of the grinding blade is resumed (grinding blade N). That is, the pulverizing blade is intermittently rotated by controlling ON / OFF of the rotation according to the temperature of the mixture. And a grinding | pulverization process is complete | finished when the particle size of a grain becomes a desired particle size.

Here, the reason why the rotation of the grinding blade is turned on / off using 30 ° C. and 40 ° C. will be described. In 3rd Embodiment, it is set as the structure which uses rice grain as a grain grain as mentioned above. For this reason, if the rotation of the pulverizing blade is continued when the temperature of the mixture exceeds 40 ° C., it may reach a temperature at which gelatinization of the rice grains begins. When gelatinization of rice grains begins, the load during pulverization increases, and desired pulverization may not be performed. Moreover, when the temperature of a mixture becomes low too much, there exists a tendency for the viscosity of a mixture to increase and to reduce a grinding | pulverization efficiency. For this reason, 30 ° C. to 40 ° C. is selected as a temperature range in which pulverization can be performed efficiently, and rotation of the pulverization blade is turned on and off using 30 ° C. and 40 ° C. so that pulverization is performed within this temperature range. is there.

In addition, as a method of performing the pulverization in a temperature range of 30 ° C. to 40 ° C., a method of controlling the temperature by using a cooling means (in some cases, a heating means) during the pulverization process is also conceivable. However, according to the method of the third embodiment, it is possible to perform pulverization without using a means for finely controlling the temperature of the container (also referred to as a mixture) during the pulverization step, and a configuration in which the pulverization blade is intermittently rotated. Therefore, the advantage that the grains can be efficiently pulverized by convection in the container is obtained. Moreover, in 3rd Embodiment, although 30 degreeC and 40 degreeC are used as temperature used for rotation control of a grinding | pulverization blade, it is not necessarily the meaning limited to this temperature, and it cannot be overemphasized that it can change suitably.

In the third embodiment, the grain size of the grain is measured, and the end of the pulverization step # 20 is determined based on the maximum particle size. However, the present invention is not limited to this configuration. That is, for example, in addition to the size of the largest particles, the end of the pulverization process may be determined in consideration of the particle size distribution. As an example of the determination based on the particle size distribution, the pulverization may be continued until the ratio of the particle size of less than 10 μm to 10 μm or more is 2: 1. Further, instead of determining the end of the pulverization process by measuring the particle size, for example, a configuration in which the end of the crushing process is completed when the number of cycles of rotation and rotation stop reaches a predetermined number may be used.

Next, the kneading step # 30 shown in the flowchart in FIG. 16 is performed. The contents executed in each step (# 31 to # 38) of the kneading step # 30 shown in FIG. 16 are the same as the steps of the kneading step # 20 (see FIG. 4) in the cooked food dough manufacturing method of the first embodiment (see FIG. 4). The contents are the same as those executed in # 21 to # 28). For this reason, detailed description of the kneading step # 30 in the third embodiment is omitted. Handling of the finished dough (bread dough) is the same as in the first embodiment.

In addition, in 3rd Embodiment, it was set as the structure by which liquid absorption process # 10 is performed before pulverization process # 20, and it was set as the structure which changes the immersion time to the liquid of the grain in liquid absorption process # 10 with the temperature of a liquid. . 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 the third 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 third embodiment is preferable in terms of time efficiency.

In the third embodiment, 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 third embodiment is preferable in terms of time efficiency.

(Dough manufacturing apparatus according to the third embodiment)
Each process of the manufacturing method of 3rd Embodiment can also be performed using a separate instrument for every process similarly to 1st Embodiment, and an apparatus can also be shared by several processes. The fabric manufacturing apparatus 100 (see FIG. 6) shown in the first embodiment can be used as the configuration of the instrument shared in all of the liquid absorption process # 10, the pulverization process, and the kneading process.

When the bread dough is manufactured from the cereal grains by the cooked food dough manufacturing method of the third embodiment, 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 temperature of the liquid is detected using the temperature sensor 113, and the control board 112 determines the time of the liquid absorption process # 10 (the immersion time of the grains in the liquid) based on the detected liquid temperature. . The determination of the immersion time based on the liquid temperature is performed by storing a table as shown in FIG. 14 in advance in a memory (not shown). A notification sound may be emitted about the end of the liquid absorption process # 10.

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

When entering the grinding step # 20, the blade 122 is rotated at a high speed to grind the grain. Simultaneously with the start of grinding, the temperature sensor 113 is used to measure the temperature of the mixture of cereal grains and liquid, and when the temperature of the mixture reaches 40 ° C. under the control of the control board 112, the rotation of the blade 122 is stopped. When the temperature drops to 30 ° C., the intermittent operation of restarting the rotation of the blade 122 is performed to grind the grain. Then, when the rotation of the blade 122 is stopped, the ground grain is sampled and the particle size is measured. When the desired particle size is obtained by the measurement, the pulverization step # 20 is finished. Thereby, the dough raw material which consists of a mixture of a pulverized grain and a liquid is formed.

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. Further, in order to prevent the blade 122 from moving during sampling, for example, when the lid 121 is removed, the blade 122 may not start rotating.

When the pulverization process # 20 is completed, the control substrate 112 causes the heating unit 124 and the cooling unit 125 to function appropriately based on the temperature detected by the temperature sensor 113, and the dough temperature becomes constant at a desired temperature (for example, 28 ° C.). Start the temperature control as follows. The temperature control may be started, for example, by providing a temperature control start button. Moreover, when the crushing step # 20 is completed, the lid 121 is opened, and a predetermined amount of gluten and a predetermined amount of seasoning material as necessary are put into 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. Thereafter, the dough is taken out from the container 120, or the dough is kept in the container 120, and the process waits for the 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.

4). Others In the above-described three embodiments, 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, Applicable. For example, the crushing and kneading processes are executed as follows depending on the type of dough. In addition, when the bread dough manufacturing method of the first embodiment is applied as a method for manufacturing other dough, in any case of dough, the pulverization process and the liquid absorption period are alternately repeated in the pulverization step. The cooked food dough can be manufactured efficiently. Moreover, when the bread dough manufacturing method of the second embodiment is applied as a method for manufacturing other dough, in any case, the grain is soaked in the liquid absorption step performed before the crushing step. It becomes the structure which adds heat to a liquid, and can cook a cooked food dough efficiently. In addition, when the bread dough manufacturing method of the third embodiment is applied as another dough manufacturing method, in any of the doughs, the crushing blade is intermittently rotated based on the temperature of the mixture in the crushing step. , Can efficiently cook cooked food dough.

<Cake dough>
Mix the grain and liquid in the same proportion of liquid as dough and execute the grinding process. Eggs, sugar, baking powder, etc. are added to the dough ingredients and the kneading process is executed. Thereby, a soft paste-like dough is obtained.
<Udon dough>
After the pulverization step, salt is added to the dough material and the kneading step is executed. Thereby, the dough which is harder than bread dough and has elasticity is obtained.
<Pasta dough>
After the pulverization step, salt and oil are added to the dough material and the kneading step 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.

100 dough production apparatus 120 container 122 blade

Claims

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 containing the pulverized grains and the liquid into a dough with a blade, and a method for producing a cooked food dough comprising:
In the pulverization step, the pulverization period in which the pulverization blade is rotated to pulverize the grain grains and the liquid absorption period in which the pulverization blade is stopped to absorb the liquid grains are alternately repeated. A method for producing a cooked food dough.
The cooked food dough manufacturing method according to claim 1, wherein the length of the liquid absorption period is longer than the length of the pulverization period.
The cooked food dough manufacturing method according to claim 1, wherein the length of the pulverization period is not constant.
The cooked food dough manufacturing method according to claim 3, characterized in that the length of the pulverization period is shorter in the initial case when comparing the initial and final stages of the pulverization step.
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 the dough raw material containing the pulverized grains and the liquid into a dough with a blade, and
A method for producing a cooked food dough, wherein the liquid in which the grain is immersed is heated during the liquid absorption step.
6. The cooked food dough manufacturing method according to claim 5, wherein in the liquid absorption step, the liquid in which the grain is immersed is heated and then cooled.
In the liquid absorption step, after the liquid in which the grain is immersed is heated and heated to the first temperature, temperature control for maintaining the first temperature is performed for a predetermined time, and then the cooling is performed. The method for producing a cooked food dough according to claim 6, wherein the temperature of the liquid in which the grain is immersed is lowered to a second temperature lower than the first temperature by the treatment.
In the kneading step, temperature control is performed so as to maintain the dough temperature at a constant temperature,
The method for producing a cooked food dough according to claim 7, wherein the second temperature is lower than the certain temperature.
The cooked food dough manufacturing method according to claim 8, wherein the pulverizing step is terminated when the temperature of the paste obtained by pulverization reaches the constant temperature.
In the liquid-absorbing step, the liquid in which the grain is immersed is heated to the first temperature by heating, and then temperature control for maintaining the first temperature is performed for a predetermined time. The method for producing a cooked food dough according to claim 5.
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 the dough raw material containing the pulverized grains and the liquid into a dough with a blade, and
In the pulverizing step, the rotation of the pulverizing blade is stopped when the temperature of the mixture reaches the first temperature, and the pulverizing blade is stopped when the temperature of the mixture decreases to a second temperature lower than the first temperature after the stop. A method for producing a cooked food dough, characterized in that the grains are pulverized by intermittent rotation in which the rotation of the food is resumed.
The method for producing a cooked food dough according to claim 11, wherein the grain size of the grain is measured during the pulverization step to determine whether or not the pulverization step is finished.
The method for producing a cooked food dough according to claim 11, 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 13 is applied.