WO2011024589A1

WO2011024589A1 - Automatic bread maker

Info

Publication number: WO2011024589A1
Application number: PCT/JP2010/062674
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: 2009-08-25
Filing date: 2010-07-28
Publication date: 2011-03-03
Also published as: TW201106907A; JP2011045410A; JP5347833B2

Abstract

An automatic bread maker (1) comprises: a container (50) into which a raw material for bread is loaded; a crushing unit (including a crushing blade (70)) for crushing cereal grains loaded into the container (50) as the raw material for bread; a kneading unit (including a kneading blade (52)) for kneading the raw material for bread into bread dough, said raw material for bread being located within the container (50) and including the powder of the cereal grains crushed by the crushing unit; a temperature adjustment unit for adjusting the temperature in the container (50); a bread-making-step selection unit (21a) for enabling the selection of a bread making step corresponding to the type of the cereal grains; and a control unit for controlling the crushing unit, the kneading unit, and the temperature adjustment unit to execute the bread making step selected by the bread-making-step selection unit (21a).

Description

Automatic bread machine

The present invention relates to an automatic bread maker mainly used in general households.

A commercially available automatic bread maker for home use puts a bread container containing bread-making ingredients into a baking chamber in the main body, kneads and kneads the bread-making ingredients in the bread container with a kneading blade, and after undergoing a fermentation process, A structure in which bread is baked using a bread container as it is is generally used (see, for example, Patent Document 1).

When bread is produced using such an automatic bread maker, obtain a powder obtained by milling grains such as wheat and rice, or a mixed powder obtained by mixing various auxiliary ingredients with such a milled powder. Bread was produced by using it as a raw material for making bread. That is, even if there are grain grains (for example, rice grains, etc.) at hand, the conventional automatic bread maker cannot directly produce bread.

JP 2000-116526 A

Therefore, the present invention provides an automatic bread maker equipped with a convenient mechanism for producing bread directly from cereal grains, not from milled flour (cereal flour), and makes bread production more familiar. For the purpose.

In order to achieve the above object, the automatic bread maker of the present invention was crushed by a container into which bread ingredients were charged, a pulverizing part for pulverizing grains put into the container as bread ingredients, and the pulverizing part. Selection of a kneading unit for kneading bread ingredients in the container containing the pulverized powder of the grain into bread dough, a temperature adjusting unit for adjusting the temperature in the container, and a bread manufacturing process according to the type of the grain A bread making process selection unit that enables the controller, and a control unit that controls the crushing unit, the kneading unit, and the temperature adjustment unit to execute the bread manufacturing process selected by the bread making process selection unit; It is characterized by providing.

According to this configuration, since the automatic bread maker has a pulverizing section, it is possible to manufacture bread from cereal grains without using milled powder (cereal flour). That is, according to the automatic bread maker of this configuration, it is possible to bake bread from hand-held grain grains without purchasing grain flour. And since the automatic bread maker of this structure has the bread making process selection part which enables selection of the manufacturing process of bread according to the kind of grain, it makes bread on various conditions using various grain. It can be baked.

In the automatic bread maker configured as described above, the bread making process selection unit may be capable of selecting a white rice bread manufacturing process and a brown rice bread manufacturing process.

White rice and brown rice have different hardness. In this respect, according to the present configuration, the process for producing bread differs between when white rice is used as the grain (rice grain) and when brown rice is used. Can make bread.

In the automatic bread maker configured as described above, the bread manufacturing process includes a liquid absorption process for immersing the grain grains in a liquid and absorbing the liquid, a pulverizing process for crushing the absorbed grain grains, A kneading process for kneading bread ingredients including crushed powder into bread dough, a fermentation process for fermenting the kneaded bread dough, and a baking process for baking the fermented bread dough, including a plurality of selectable bread making process selection units Between bread manufacturing processes, the length of time required for at least one of the liquid absorption process and the pulverization process may be different from each other.

There are many types of grain and the hardness varies depending on the type. And when what has the big difference of the hardness of a grain is grind | pulverized on the same conditions, a big difference will appear in the particle size of the pulverized powder obtained. In this regard, according to the present configuration, the length of time required for the process that affects the degree of pulverization of the grain is made different depending on the kind of grain. For this reason, the particle diameters of the pulverized powders after pulverizing various grains can be made substantially the same, and it is easy to produce high-quality bread.

In the automatic bread maker configured as described above, the bread manufacturing process includes a pulverizing process for pulverizing the cereal grains, a kneading process for kneading bread ingredients containing the pulverized powder of the cereal grains into bread dough, and a kneaded bread dough A fermentation process for fermenting and a baking process for baking the fermented dough, wherein the pulverization step is alternately repeated with a pulverization period for pulverizing the cereal grains and a liquid absorption period for absorbing the cereal grains. It is good also as the repetition frequency of the said crushing period and the said liquid absorption period mutually differing between the manufacturing processes of the some bread which are provided and can be selected by the said bread-making process selection part.

According to this configuration, the number of repetitions of the pulverization period and the liquid absorption period, which affect the particle size of the pulverized powder of the cereal grains, varies depending on the type of cereal grains. For this reason, the particle diameters of the pulverized powders after pulverizing various grains can be made substantially the same, and it is easy to produce high-quality bread. In the case of this configuration, since the pulverization period and the liquid absorption period are alternately repeated, it is not necessary to provide the liquid absorption process before the pulverization process, and the time required for bread production can be shortened. It is.

In the automatic bread maker configured as described above, the length of time required for the kneading step may be different between a plurality of bread manufacturing steps that can be selected by the bread making step selection unit.

For example, there is a difference in the state of pulverized pulverized powder between white rice grains and brown rice grains. For this reason, depending on the type of grain, it may be necessary to produce a high-quality bread that has a different length of time required for the kneading step as in this configuration.

According to the present invention, it is possible to provide an automatic bread maker equipped with a convenient mechanism for producing bread directly from cereal grains, not from milled flour (cereal flour). And can.

Vertical sectional view of the automatic bread maker of this embodiment FIG. 1 is a schematic plan view of the automatic bread maker shown in FIG. Control block diagram of automatic bread maker of this embodiment The figure which shows the manufacturing process of the bread for white rice performed with the automatic bread maker of this embodiment. The figure which shows the manufacturing process of the bread for brown rice performed with the automatic bread maker of this embodiment. The figure for demonstrating other embodiment of the automatic bread maker to which this invention was applied. The other figure for demonstrating other embodiment of the automatic bread maker to which this invention was applied

Hereinafter, embodiments of the automatic bread maker of the present invention will be described with reference to the drawings. In addition, the specific time, temperature, etc. which appear in this specification are illustrations to the last, and do not limit the content of this invention.

FIG. 1 is a vertical sectional view of the automatic bread maker according to the present embodiment. In FIG. 1, the left side of the figure is the front (front) side of the automatic bread maker 1, and the right side of the figure is the back (rear) side of the automatic bread maker 1. FIG. 2 is a schematic plan view of the automatic bread maker shown in FIG. 1 as viewed from above with the lid removed. In FIG. 2, the lower side of the figure is the front side of the automatic bread maker 1, and the upper side of the figure is the back side of the automatic bread maker 1. The overall configuration of the automatic bread maker 1 according to this embodiment will be described with reference to FIGS.

The automatic bread maker 1 has a box-shaped main body 10 constituted by a synthetic resin outer shell. The main body 10 is provided with a U-shaped synthetic resin handle 11 connected to both ends of the left side surface and the right side surface thereof, thereby facilitating transportation. An operation unit 20 is provided on the front surface of the main body 10. The operation unit 20 displays an operation key group 21 such as a start key, a cancel key, a timer key, a reservation key, and a selection key for selecting a bread manufacturing process, and contents and errors set by the operation key group 21. And a liquid crystal display panel 22.

The operation key group 21 has a bread making process selection key (embodiment of the bread making process selection unit of the present invention) that enables selection of a bread manufacturing process according to the type of grain used as bread ingredients. include. Specifically, when manufacturing bread from rice grains, the brown rice key 21a is provided so that one of a white rice bread manufacturing process and a brown rice bread manufacturing process can be selected. Yes. By default, the automatic bread maker 1 is in a state in which the brown rice key 21a is off, and the white rice bread manufacturing process is selected. Then, by selecting the brown rice key 21a, a brown rice course lamp (not shown) is turned on, and the production process of the brown rice bread is selected.

The upper surface of the main body behind the operation unit 20 is covered with a lid 30 made of synthetic resin. The lid 30 is attached to the back side of the main body 10 with a hinge shaft (not shown), and is configured to rotate in a vertical plane with the hinge shaft as a fulcrum. The lid 30 is provided with a ceiling 31 in which a sheet metal is molded into a dome shape at a portion covering a firing chamber 40 which will be described in detail later. The top of the ceiling 31 is connected to a viewing window 32 made of heat-resistant glass provided on the lid 30.

A firing chamber 40 is provided inside the main body 10. The baking chamber 40 is made of sheet metal and has an open top surface, from which a bread container 50 is placed. The baking chamber 40 includes a peripheral side wall 40a and a bottom wall 40b having a rectangular horizontal section. Inside the baking chamber 40, a heating device 41 is arranged so as to surround the bread container 50 accommodated in the baking chamber 40. The heating device 41 is constituted by a sheathed heater.

Also, a sheet metal base 12 is installed inside the main body 10. On the base 12, a bread container support 13 made of an aluminum alloy die-cast product is fixed at a location corresponding to the center of the firing chamber 40. The inside of the bread container support part 13 is exposed inside the baking chamber 40.

The bread container support unit 13 supports the bread container 50 by receiving a cylindrical pedestal 51 fixed to the bottom surface of the bread container 50. At the center of the bread container support portion 13, a double shaft composed of an inner shaft 14a and an outer shaft 14b is vertically supported. Both lower ends of the inner shaft 14a and the outer shaft 14b protrude from the lower surface of the bread container support portion 13, the inner shaft 14a is fixed to the pulley 15a, and the outer shaft 14b is fixed to the pulley 15b.

The bread container 50 is made of sheet metal and has a bucket-like shape, and a handle (not shown) for handbags is attached to the mouth edge. The horizontal cross section of the bread container 50 is a rectangle with rounded four corners, and ridge-like protrusions 50a extending in the vertical direction are formed on the inner surfaces of two opposite sides of the four sides.

A kneading blade 52 and a crushing blade 70 are disposed at the bottom center of the bread container 50. A double shaft composed of an inner shaft 53a and an outer shaft 53b is vertically supported after a countermeasure against sealing is applied to the center of the bread container 50. A kneading blade 52 is attached to the inner shaft 53a, and a grinding blade 70 is attached to the outer shaft 53b. The arrangement of the kneading blade 52 and the crushing blade 70 is coaxial, so that the kneading blade 52 and the crushing blade 70 can coexist in a compact area at the bottom of the bread container 50. It has become.

The kneading blade 52 has plate-like blades having a substantially rectangular shape in plan view. The kneading blade 52 is attached to the non-circular cross section at the upper end of the inner shaft 53a by simple fitting, and can be attached and detached without using a tool. For this reason, it can be easily replaced with a different kind of kneading blade.

The grinding blade 70 is attached to the outer shaft 53b so as not to hit the lower surface of the kneading blade 52. The grinding blade 70 may also be attached by simply fitting. The crushing blade 70 has a plurality of cutting blades 72 scattered on the upper surface of a metal disc 71 (see FIG. 2). The cutting blade 72 is formed like a juicer cutter or a grater tooth. The plurality of cutting blades 72 constitute a plurality of rows that extend in the radial direction. The distance from the center of the disk 71 of each cutting blade projection in each line is slightly different from the front and rear lines for each line. For this reason, the plurality of cutting blades 72 can uniformly exert a crushing action on the entire arrangement region.

The inner shaft 53a provided in the bread container 50 is connected to the inner shaft 14a provided in the bread container support 13 to transmit power. Moreover, the outer shaft 53b provided in the bread container 50 is connected to the outer shaft 14b provided in the bread container support portion 13 to transmit power. As power transmission means,

couplings

54a and 54b enclosed in a pedestal 51 are used. Of the two members constituting the coupling 54a, one member is fixed to the lower end of the inner shaft 53a, and the other member is fixed to the upper end of the inner shaft 14a. Similarly, of the two members constituting the coupling 54b, one member is fixed to the lower end of the inner shaft 53b, and the other member is fixed to the upper end of the inner shaft 14b.

The protrusion which is not illustrated is formed in the inner peripheral surface of the bread container support part 13, and the outer peripheral surface of the base 51, respectively, These protrusion comprises the well-known bayonet coupling | bonding. When attaching the bread container 50 to the bread container support part 13, the bread container 50 is lowered so that the protrusions of the base 51 do not interfere with the protrusions of the bread container support part 13. Then, after the pedestal 51 is fitted into the bread container support part 13, when the bread container 50 is twisted horizontally, the protrusion of the pedestal 51 is engaged with the lower surface of the protrusion of the bread container support part 13. Thereby, the bread container 50 cannot be pulled out upward. Further, by this operation, the coupling 54a and the coupling 54b are simultaneously achieved.

It should be noted that the twisting direction when the bread container 50 is attached matches the rotational direction of the kneading blade 52 and the grinding blade 70. Thereby, even if the kneading blade 52 and the crushing blade 70 rotate, the bread container 50 does not come off.

The kneading motor 60 a is attached to the base 12, and the crushing motor 60 b is attached to the beam 16 provided in the main body 10 separately from the base 12. The kneading motor 60a and the grinding motor 60b are both shafts, and the output shaft 61a projects from the lower surface of the kneading motor 60a, and the output shaft 61b projects from the lower surface of the grinding motor 60b. A pulley 62a is fixed to the output shaft 61a of the kneading motor 60a, and the pulley 62a is connected to a pulley 15a to which the inner shaft 14a is fixed by a belt 63a. A pulley 62b is fixed to the output shaft 61b of the grinding motor 60b, and this pulley 62b is connected to a pulley 15b to which the outer shaft 14b is fixed by a belt 63b.

The inner shaft 14a for rotating the kneading blade 52 is required to rotate at a low speed and a high torque. On the other hand, the outer shaft 14b that rotates the grinding blade 70 is required to rotate at high speed. For this reason, the pulley 62a rotates the pulley 15a at a reduced speed, and the pulley 62b sets a diameter ratio between the pulleys so that the pulley 15b rotates at a constant speed or an increased speed. Further, a high-speed rotation type is selected as the grinding motor 60b.

FIG. 3 is a control block diagram of the automatic bread maker according to the present embodiment. The automatic bread maker 1 includes a control device 80 for controlling the operation thereof. The control device 80 is disposed at an appropriate position in the main body 10. In addition, it is preferable to arrange | position the control apparatus 80 in the position which is hard to receive to the influence of the heat | fever of the baking chamber 40. FIG.

The control device 80 includes a microcomputer 81 composed of a CPU (Central Processing Unit), a ROM (Read Only Memory), a RAM (Random Access Memory), an I / O (input / output) circuit unit, and the like. A kneading motor drive circuit 82a, a pulverization motor drive circuit 82b, and a heater drive circuit 83, which are electrically connected to each other. Further, the various keys of the operation unit 20 described above are electrically connected to the microcomputer 81 included in the control device 80. Further, the microcomputer 81 is electrically connected to a temperature sensor 18 that is disposed inside the baking chamber 40 and detects the temperature in the baking chamber 40.

The kneading motor drive circuit 82a is a circuit that controls the driving of the kneading motor 60a that rotates the kneading blade 52 under a command from the microcomputer 81. The crushing motor drive circuit 82 b is a circuit that controls the driving of the crushing motor 60 b that rotates the crushing blade 70 under a command from the microcomputer 81. The heater drive circuit 83 is a circuit that controls the operation of the heating device 41 including a sheathed heater under a command from the microcomputer 81 that receives information from the temperature sensor 18.

The microcomputer 81 reads a program related to a bread manufacturing process stored in a ROM or the like based on an input signal from the operation unit 20, rotates the kneading blade 52 via the kneading motor drive circuit 82a, and crushes the motor drive circuit. While controlling the rotation of the grinding blade 70 via 82b and the heating operation of the heating device 41 via the heater drive circuit 83, the automatic bread maker 1 executes the bread production process.

The control device 80 is an embodiment of the control unit of the present invention. The kneading blade 52 and the kneading motor 60a are embodiments of the kneading unit of the present invention. The crushing blade 70 and the crushing motor 60b are embodiments of the crushing unit of the present invention. Furthermore, the temperature sensor 18 and the heating device 41 are embodiments of the temperature adjustment unit of the present invention.

By the way, the grinding blade 70 is provided to grind the grain, but when the grain is ground, heat is generated and the temperature in the bread container 50 may rise to an unfavorable temperature. . For this reason, it is preferable that the component which comprises the temperature control part with which the automatic bread maker 1 is provided is set as the structure which further contains a cooling device. As a configuration of such a cooling device, for example, a configuration in which a cooling jacket into which a coolant (coolant) such as water or ice is charged is disposed so as to be in contact with the outer surface of the bread container 50. Moreover, it is good also as a structure etc. which arrange | position a cold water pipe | tube so that the outer surface of a bread container may be touched.

Subsequently, a flow for producing bread from cereal grains by the automatic bread maker 1 of the present embodiment configured as described above will be described. The automatic bread maker 1 can manufacture bread using rice grains (an example of cereal grains) as bread ingredients. And in manufacturing bread from rice grains, it is possible to select which process is used to manufacture bread among the white rice bread manufacturing process and the brown rice bread manufacturing process by the brown rice key 21a described above. It is like that.

First, the case where bread is manufactured in the white rice bread manufacturing process (white rice course) using the automatic bread maker 1 will be described. In executing this white rice course, the user attaches the kneading blade 52 and the crushing blade 70 to the bread container 50. Then, the user measures a predetermined amount of each of the rice grains (white rice grains) and water and puts them in the bread container 50. Here, rice grains and water are mixed, but instead of mere water, for example, a liquid having a taste component such as broth, fruit juice, a liquid containing alcohol, or the like may be used. The user puts the bread container 50 filled with rice grains and water into the baking chamber 40, closes the lid 30, selects the production process for white rice by the operation unit 20 (the brown rice course lamp is not lit), and starts. Press the key. Thereby, the process of manufacturing bread from the rice grain by a white rice course is started.

In addition, when it is set as the structure which provides the above-mentioned cooling jacket in the automatic bread maker 1, a coolant is thrown into a cooling jacket at this stage or just before the below-mentioned crushing process. As the coolant, for example, water, ice, a mixture of water and ice, a gel for keeping cold, or the like can be used.

FIG. 4A is a diagram showing a process for producing white rice bread performed by an automatic bread maker. As shown in FIG. 4A, in the white rice course, the liquid absorption process, the pulverization process, the kneading process, the fermentation process, the degassing process, the fermentation process, and the firing process are sequentially performed in this order.

The liquid-absorbing step is a step aimed at making the rice grains easy to be pulverized to the core in the subsequent pulverization step by adding liquid (water) to the rice grains (white rice grains). In this liquid absorption step, the mixture of rice grains and water is left standing in the bread container 50 and left for a predetermined time (in this embodiment, 50 minutes). This time is experimentally determined, for example, as a time during which the subsequent pulverization process can be performed efficiently.

Note that this liquid absorption step may be performed in a state where the temperature is raised to, for example, 40 to 50 ° C. in order to increase the liquid absorption efficiency. Further, the pulverization blade 70 may be rotated at the initial stage of the liquid absorption process, and thereafter, the pulverization blade may be intermittently rotated. In this way, the surface of the rice grain can be damaged, and the liquid absorption efficiency of the rice grain can be increased.

When the liquid absorption process is completed, the crushing process is subsequently executed according to a command from the control device 80. This pulverization step is a step of pulverizing rice grains to form a paste. The controller 80 controls the grinding motor 60b to rotate the grinding blade 70 at a high speed. The rice grains are pulverized by the cutting blade 72 by the high-speed rotation of the pulverizing blade 70. Since this pulverization is performed in a state where water is soaked in the rice grains, the rice grains can be easily pulverized to the core. Moreover, the protrusion 50a formed in the inner surface of the bread container 50 suppresses the flow of the mixture of rice grains and water, and assists the pulverization. Furthermore, if the kneading blade 52 is stopped, the kneading blade 52 also suppresses the flow of the mixture of the rice grains and water and assists the pulverization.

The pulverization process ends when the pulverization time by the pulverization blade 70 reaches a predetermined time (5 minutes in the present embodiment). This time is experimentally determined as the time for obtaining a pulverized powder having a desired particle size (or particle size distribution). The end of the crushing process is notified to the user by, for example, a display on the liquid crystal panel 22 of the operation unit 20 or a notification sound. Note that the rotation of the pulverizing blade 70 in the pulverization step may be continuous rotation or intermittent rotation. The intermittent rotation is preferable because the rice grains can be crushed uniformly by convection of the rice grains by intermittent rotation.

When the pulverization process is completed, the controller 80 performs a control operation so that the temporary bread making operation is stopped instead of immediately executing the kneading process. This is to give a period for the user to put seasonings such as gluten, salt, sugar and shortening into the bread container 50 by the user. The user puts bread ingredients such as gluten and seasonings into the bread container 50 according to his / her preference, and then covers the bread container 50 and presses the start key.

When the user presses the start key, a kneading process is started in which the bread ingredients in the bread container 50 containing the pulverized rice grains pulverized in the pulverization process are kneaded into the dough. The control device 80 controls the kneading motor 60a to rotate the kneading blade 52. The kneading blade 52 rotates at a low speed and a high torque.

The rotation of the kneading blade 52 causes the bread ingredients to be kneaded and kneaded into a dough that has a predetermined elasticity. When the kneading blade 52 swings the dough and knocks it against the inner wall of the bread container 50, an element of “kneading” is added to the kneading. The protrusion 50a formed on the inner wall of the bread container 50 helps "kneading". The rotation of the kneading blade 52 in the kneading step may be continuous rotation or intermittent rotation. The kneading process ends when the kneading time by the kneading blade 52 reaches a predetermined time (12 minutes in the present embodiment). This time is experimentally determined as the time to obtain bread dough having a desired elasticity.

Here, in the present specification, after the kneading process is started and the kneading progresses, the semi-finished state is referred to as “dough”.

In the kneading step, the control device 80 controls the heating device 41 so as to adjust the temperature of the firing chamber 40 to a predetermined temperature (for example, around 30 ° C.). Then, when the temperature of the baking chamber 40 reaches a predetermined temperature, yeast (for example, dry yeast) is introduced into the dough. The yeast is input by the user in the automatic bread maker 1 of the present embodiment, but may be automatically input. The automatic bread maker 1 is configured to be notified by the display on the liquid crystal panel 22, a notification sound, or the like that the temperature has reached a predetermined temperature because of a configuration that the user inputs.

When the kneading process is completed, the fermentation process is subsequently executed according to a command from the control device 80. In this fermentation process, the control device 80 controls the heating device 41 to set the temperature of the baking chamber 40 to a temperature at which fermentation proceeds (for example, 32 ° C.). Then, it is left for a predetermined time (in this embodiment, 50 minutes) in an environment in which fermentation proceeds.

When the fermentation process is completed, the degassing process is subsequently executed according to a command from the control device 80. In this degassing process, the control device 80 controls the kneading motor 60b to rotate the kneading blade 52 for a predetermined time (in this embodiment, 0.1 minute). By the rotation of the kneading blade 52, carbon dioxide contained in the dough is extracted.

When the degassing process is completed, the fermentation process is subsequently executed according to a command from the control device 80. In this fermentation process, the control device 80 controls the heating device 41 to set the temperature of the baking chamber 40 to a temperature at which fermentation proceeds (for example, 38 ° C.). Then, it is left for a predetermined time (in this embodiment, 50 minutes) in an environment in which fermentation proceeds.

When the fermentation process is completed, the firing process is subsequently performed according to a command from the control device 80. The control device 80 controls the heating device 41 to raise the temperature of the baking chamber 40 to a temperature suitable for baking (for example, 125 ° C.), and for a predetermined time (50 in this embodiment) in the baking environment. Min) Bake. The end of the firing process is notified to the user by, for example, a display on the liquid crystal panel 22 of the operation unit 20 or a notification sound. When detecting the completion of bread making, the user opens the lid 30 and takes out the bread container 50. Thereby, the process of manufacturing bread from white rice grains is completed.

Next, the case where bread is produced in the brown rice bread production process (brown rice course) using the automatic bread maker 1 will be described. Preparations performed by the user in executing this brown rice course are the same as the above-described white rice course. However, when bread is produced in the brown rice course, it is necessary to press the start key after selecting the course so that the brown rice bread manufacturing process is executed by pressing the brown rice key 21a of the operation unit 20.

FIG. 4B is a diagram illustrating a process for producing brown rice bread performed by an automatic bread maker. As shown in FIG. 4B, in the brown rice course, the liquid absorption process, the pulverization process, the kneading process, the fermentation process, the degassing process, the fermentation process, and the baking process are sequentially performed in this order as in the white rice course. However, the length of time required for the liquid absorption process, the pulverization process, and the kneading process is longer than that for the white rice course.

Brown rice has a harder rice grain than white rice. For this reason, brown rice is more difficult to grind rice grains than white rice. For this reason, in the brown rice course, the length of time required for the liquid absorption process (liquid absorption time) performed for the purpose of facilitating the pulverization of the brown rice grains is made longer than that for white rice. In addition, the brown rice grains are hard, and the same pulverization time is insufficient when pulverizing to the same particle size as that of white rice. For this reason, in the brown rice course, the time required for the pulverization process (pulverization time) is set longer than that for white rice.

Moreover, the pulverized powder of brown rice is in a more sloppy state than the pulverized powder of white rice. For this reason, in order to obtain a desired dough having high elasticity by the kneading step, the time required for the kneading step (kneading time) is made longer than that for white rice.

Specifically, in the brown rice course, the time required for the liquid absorption process is increased by 50 minutes and the time required for the pulverization process is increased by 8 minutes compared to the white rice course, and the time required for the kneading process. Is 4 minutes longer. However, this is only an example, and how long the time required for each process is increased can be appropriately changed.

In addition, the specific operation performed in the liquid absorption process, the pulverization process, and the kneading process of the brown rice course is the same as the white rice course except that the length of time required for each process is changed. Moreover, the specific operation | movement from the fermentation process of a brown rice course to completion | finish of a baking process is the same as a white rice course including the time which each process requires. For this reason, description of the details of these operations is omitted.

As described above, the automatic bread maker 1 of the present embodiment is provided with the brown rice key 21a that enables selection of the bread production process according to the type of rice grain (whether white rice or brown rice). . For this purpose, the user selects an appropriate bread manufacturing process corresponding to the bread raw material (type of rice grain) with this brown rice key 21a, and does not go through the milling process from the rice grain (from the milled powder (rice flour)) (Not directly from rice grains) and can produce delicious bread.

The automatic bread maker shown above is an example of the present invention, and the configuration of the automatic bread maker to which the present invention is applied is not limited to the embodiment described above.

For example, in the embodiment shown above, when bread is produced from rice grains, one of a white rice bread production process and a brown rice bread production process is selected. However, for example, another bread manufacturing process corresponding to five-minute rice, which is positioned as an intermediate rice between white rice and brown rice, is provided separately from the white rice bread manufacturing process and the brown rice bread manufacturing process. This may be selected as well. As the selection means for selecting such a bread making process, the input keys (input buttons) provided on the main body 10 are employed in the embodiment described above. However, the present invention is not limited to this configuration. Of course, a remote controller or the like may be used as the input means.

Moreover, in embodiment shown above, the case where the grain grain used when manufacturing bread directly from a grain grain instead of the milled powder (cereal flour) is a rice grain is shown as an example. However, the present invention is not limited to rice grains, but can be applied to the production of bread using grains such as wheat, barley, straw, buckwheat, buckwheat, corn, and soybeans as raw materials. The following configuration can be given as an application example. In other words, various grain grains are classified into a plurality of groups that gather together those that can be manufactured in the same bread manufacturing process, and the bread manufacturing process according to each classification (in other words, according to the type of grain) An automatic bread maker may be configured to select and produce bread. In the case of such a configuration, it is preferable to devise, for example, imprinting a classification table on an automatic bread maker so that the user can easily understand the grain classification.

Moreover, in embodiment shown above, three processes of a liquid absorption process, a grinding | pulverization process, and a kneading | mixing process among bread manufacturing processes according to the kind (whether it is white rice or brown rice) of grain grains. The length of time it takes is changed. However, the length of time required for any one or two of the three steps may be changed. Furthermore, when changing the operation performed in each process, not only the time but also the method for controlling the rotation of the crushing blade 70 and the kneading blade 52 may be changed.

Moreover, the bread manufacturing process employed in the embodiment described above is an example, and may be another manufacturing process. For example, in the embodiment described above, when producing bread from cereal grains (rice grains), the liquid absorption process is performed before the pulverization process, but the liquid absorption process is not performed. (The process shown in FIG. 5A is applicable). However, if the liquid absorption step is simply eliminated, the pulverization efficiency of the grain in the pulverization step is lowered, so that the pulverization step is preferably configured as shown in FIG. 5B.

In the pulverization step shown in FIG. 5B, the pulverization period (for example, 1 minute) and the liquid absorption period (for example, 9 minutes) are alternately repeated. In the case of this configuration, the pulverization in the first pulverization period has poor pulverization efficiency as compared with the case where the pulverization step is performed after the liquid absorption step because water absorption of the grain is not so advanced.

However, in the case of the pulverization step shown in FIG. 5B, the liquid absorption period that is performed after the first pulverization 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.

In addition, the pulverization of the grain in the second and subsequent pulverization periods can be efficiently performed due to the effect of the absorption of the cereal grains in 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 configuration shown in FIG. 5B, the grain can be efficiently pulverized without performing the liquid absorption step before the pulverization step. And in this structure, since it is not necessary to provide a liquid absorption process separately from a crushing process, the time of the bread manufacturing process can be shortened.

By the way, in FIG. 5B, the white rice course and the brown rice course have a different number of repetitions of the pulverization period and the liquid absorption period, and the brown rice course has a higher number of repetitions. This is because brown rice is harder than white rice and difficult to grind as described above. In both the white rice course and the brown rice course, the process after the pulverization process may be the same as that in the embodiment described above. And by providing two courses in this way, delicious bread can be produced when any rice grain is used, as in the embodiment described above.

In the above example in which the liquid absorption step is not provided, in the case of the white rice course, the pulverization period (1 minute) and the liquid absorption period (9 minutes) were each repeated 4 times, and then the pulverization period was performed once more. At the time (that is, when 41 minutes have passed since the start of the rotation of the first crushing blade), the crushing process is finished. However, 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 number of times of these times are, for example, based on conditions that allow the grains to have a desired particle size (or particle size distribution). What is necessary is just to set and it can change suitably. The same applies to the brown rice course. However, when repeating the pulverization period and the liquid absorption period in the same manner as the white rice course, the brown rice course needs to be set more frequently than the white rice course.

Further, in the above example in which the liquid absorption process is not provided, the length of the pulverization period is the same (a constant 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 above example in which the liquid absorption step is not provided, the length of the liquid absorption period is 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, in the embodiment described above, the automatic bread maker is configured to include two blades, a grinding blade and a kneading blade. However, the present invention is not limited to this, and the automatic bread maker may be configured to include only one blade for both crushing and kneading. Moreover, about the structure of an automatic bread maker, you may comprise not only bread dough but can manufacture doughs, such as cake dough, pasta dough, and udon dough, from a grain grain, for example. And when manufacturing these dough, you may comprise so that the manufacturing process of the dough according to the kind of grain may be selected.

The present invention is suitable for an automatic bread maker for home use.

1 Automatic bread maker 18 Temperature sensor (part of temperature control unit)
21a Brown rice key (Breadmaking process selection part)
41 Heating device (part of temperature control unit)
50 bread container 52 kneading blade (part of kneading section)
60a Kneading motor (part of kneading section)
60b Motor for grinding (part of grinding part)
70 Crushing blade (part of crushing part)
80 Control device (control unit)

Claims

A container into which bread ingredients are charged;
A pulverizing unit for pulverizing grains put into the container as a raw material for bread;
A kneading unit for kneading the bread ingredients in the container containing the pulverized powder of the cereal grains pulverized in the pulverization unit into bread dough;
A temperature adjusting unit for adjusting the temperature in the container;
A bread making process selection unit that enables selection of a bread manufacturing process according to the type of grain,
A control unit for controlling the pulverizing unit, the kneading unit, and the temperature adjusting unit to execute the bread manufacturing process selected by the bread making process selecting unit;
An automatic bread maker characterized by comprising:
2. The automatic bread maker according to claim 1, wherein the bread making process selection section allows selection of a white rice bread manufacturing process and a brown rice bread manufacturing process.
The bread manufacturing process includes a liquid absorption process for immersing the cereal grains in a liquid to absorb the liquid, a pulverization process for pulverizing the absorbed cereal grains, and a bread material containing the pulverized powder of the cereal grains as bread dough. A kneading step for kneading, a fermentation step for fermenting the kneaded dough, and a baking step for baking the fermented dough,
The length of time required for at least one of the liquid absorption process and the pulverization process is different between the plurality of bread manufacturing processes selectable by the bread making process selection unit. The automatic bread maker according to claim 1.
In the bread production process, a pulverization process for pulverizing the cereal grains, a kneading process for kneading bread ingredients including the pulverized powder of the cereal grains into bread dough, a fermentation process for fermenting the kneaded bread dough, and fermenting And baking process of baking dough,
The pulverization step is provided such that a pulverization period for pulverizing the cereal grains and a liquid absorption period for absorbing the cereal grains are alternately repeated,
2. The automatic brewing according to claim 1, wherein the number of repetitions of the pulverization period and the liquid absorption period is different between a plurality of bread manufacturing processes selectable by the bread making process selection unit. Bread machine.
5. The automatic manufacturing according to claim 3, wherein the time required for the kneading process is different between the manufacturing processes of a plurality of breads that can be selected by the bread-making process selection unit. Bread machine.