JPH0683628B2 - Bacteria outbreak prevention method in fully automatic bread maker - Google Patents

Description

[Detailed Description of the Invention] [Industrial field of application] The present invention relates to a method for inhibiting the generation of various bacteria in a fully automatic bread maker used at home. In addition, miscellaneous bacteria means bacteria that damage the activity of yeast or spoil bread ingredients.

“Prior art” In order to bake bread at a desired time using full automation, for example, when it is desired to bake bread at 7 o'clock in the next morning, the ingredients such as flour, salt, sugar, milk powder, Charge yeast, shortening and water into the material container. In other words, it takes about 3 to 4 hours for the process of kneading, primary fermentation, degassing (secondary fermentation) bench time, forming fermentation, and baking until the bread is completed. If you want bread, you will start from about 3-4 pm. Therefore, if the above ingredients and water are added at the same time, water and wheat flour and other ingredients will be added during the long time between the evening of the previous day and 3:00 the next morning, especially when the summer is hot, due to the occurrence of various bacteria. During the period, germs due to putrefaction occur. According to the experiment, after 6 hours, rot begins to rot gradually, and after 12 hours, a large amount of germs are rapidly observed and increase. Since it is not hygienic to make bread in such a situation, it is possible to avoid pouring water at the same time on the evening of the previous day, and separately mount a water tank to pour water from the water tank at the start of kneading.

"Problems to be solved by the invention" When making bread by automating bread at home, a method is used in which water is separated from the above various materials, a water tank is attached separately, and water is poured at the start of kneading. Structure is complicated,
The number of suppression circuits has also increased, causing water leakage after long-term use and water clogging due to contamination of filth, which causes a failure, which causes various inconveniences such as an increase in cost.

[Means for Solving Problems] In order to solve the above-mentioned problems, the present invention has a special water tank, and a group of bread ingredients such as salt and water and flour, sugar, milk powder, and yeast. , It is roughly divided into groups such as Shyotoning and suppresses the cause of spoilage by the effect of inhibiting the generation of bacteria in salt water. Even if the above bread ingredients and water are added at the same time, the desired time is set after the desired timer is set especially in summer. Even if left unattended for a long time, the cause of decay is prevented and the above-mentioned inconvenience is eliminated, and the problem of hygiene is eliminated.

[Cooking] Wheat flour 11 in the bread ingredient, salt in the ingredient container 3 by the above means
14, put water 10, then put a mixture of sugar 15, powdered milk 16, yeast 1 into shortening 2 liquefied below about 40 ℃, mix well, cool and harden, solidified The material container 3 is charged. In such a state, set the timer 9 to a desired time, start at the desired time, and continue to stand for a long time until the kneading starts, but in the group of flour 11, salt 14, water 10 It becomes soluble in water and becomes salt water. While salt water acts to prevent the spoilage of water itself, salt also acts to prevent spoilage caused by the water that has acted on the wheat flour, so that germs are unlikely to occur.

Next, since sugar 15, milk powder 16 and yeast 1 are hardened with the shortening 2 oil and fat, the oil and fat repel water, and sugar, milk powder and yeast bacteria do not invade water, so spoilage due to the action with water does not occur. Therefore, it can be maintained even if left for a long time.

Eventually, when the timer 9 is started at a desired time after being left for a long time and kneading is started, the mixture of the above-mentioned sugar, powdered milk, and yeast fungus solidified by the mechanical force of the rotation of the kneading blade 4 at the time of kneading is used. A certain shortening 2 fat and oil is gradually destroyed, and the shortening fat and oil is melted by the frictional heat caused by rolling up the bread dough, and sugar, powdered milk, and yeast are gradually exposed from the inside and begin to dissolve in salt water.

Thus, by the time the kneading is finished, the dissolution is completely completed and the intended purpose is achieved, and good bread dough can be obtained. At this time, it is obvious that the preservative effect is further enhanced by adding a preservative or alcohol, vinegar or the like for preventing spoilage to the extent that the flavor of the bread is not impaired.

Incidentally, the present invention is the same even if a mixed powder obtained by mixing wheat flour with powder shortening, sugar, skim milk, etc.,
According to the test results in which saline was poured onto the mixed powder and allowed to stand in that state, the bacterial count was 35 ° C at room temperature immediately after and 9 hours later.
The initial value is 2.6 × 10 ^{5 which} is unchanged in an atmosphere of 75% humidity. However, in the case of fresh water, it is 1.2 × 10 ⁶ , which is an increase of about 5 times, and thus it can be seen that the propagation and invasion of acid-degrading bacteria and miscellaneous bacteria by salt water are prevented.

[Examples] The case of making bread with a fully automatic bread maker using the present invention will be described with reference to the following. 1 is dry yeast, 2 is shortening oil and fat 3 is bread material container, and kneading rotary blade 4 is at the bottom. The driving force from the motor 6 is transmitted to the pulley 7 attached to the lower portion of the blade shaft via the belt 8. Reference numeral 9 denotes a control unit for full automation provided with a timer for performing full automation. In the bread container 3, flour 11, which is a bread ingredient, and salt 14 are preliminarily added. When water is added to the flour, the salt dissolves in water to become salt water.

For example, to make 1 loaf of bread, 250g flour, 4g salt, 180g water
Is put in the bread container 3 at a rate of. Then 15, sugar, 16 milk powder, 1 yeast, and 2 shortening sugar
10g, powdered milk 7g, yeast 2.5g, shortening 15g
The shortening is melted to a liquid at a temperature of about 40 ° C. or lower at the ratio of 1.

The solidified mixture is placed in the bread container 3 together with the bread ingredients. Reference numeral 12 is a main body of a bread maker, 13 is an oven, 5 is a heater, and 17 is a conventionally used separately mounted water tank, the state of which is indicated by a dotted line. Reference numeral 18 is a pump for injecting the water in the water tank 17 into the bread container.

“Effect” As described above, in the household full-automatic bread maker according to the present invention, a method of injecting water from the water tank at the start of kneading after the desired timer setting was taken as an antiseptic measure. It becomes unnecessary and the cost can be reduced. That is, simply dividing the bread ingredients into two, making the best use of the characteristics of each ingredient, salt acts as an antiseptic effect, and shortening is the cause of each decay due to the nature of oil and fat that keeps water away Since it is possible to protect the element that becomes, it has the feature that various inconveniences in hygiene can be eliminated.
It should be noted that it is clear that mixing sugar, powder shortening (oil and fat), powdered milk, yeast, etc., into wheat flour has the same effect.

[Brief description of drawings]

FIG. 1 is a sectional view of a fully automatic bread maker incorporating the present invention,
FIG. 2 is a mixture showing a state in which sugar, milk powder and yeast which are a part of the present invention are hardened with shortening fats and oils. (1) …… Yeast fungus (2) …… Shorting (3) …… Material container (4) …… Rotating blades for kneading (5) …… Heater (6) …… Motor for kneading (7) …… Pulley (8) ) …… Belt (9) …… Control part for full automation equipped with timer (10) (10 ′) …… Water (11) …… Wheat flour (12) …… Bread machine body (13) …… Oven (14) …… Salt (15) …… Sugar (16) …… Powdered milk (17) …… Water tank (18) …… Pump

Claims (1)

[Claims] 1. A bread maker that sequentially adds steps such as kneading, fermentation, and quenching by adding bread ingredients such as wheat flour, salt, yeast, shortening and the like into a material container, and water. A method for suppressing the generation of various bacteria in a fully automatic bread maker, characterized in that when water is added to a container, flour, salt, and materials other than water are added in a solidified state with oils and fats such as shortening.