JPH0797948B2 - Prevention of bacteria in bread maker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to a method for preventing the generation of various bacteria in a bread maker used at home. In addition, miscellaneous bacteria means bacteria that damage the activity of yeast or spoil bread ingredients.

(B) Conventional technology To bake bread at a desired time using full automation, for example, to bake bread at 7:00 the next morning, in the evening of the day before, flour, salt, sugar, milk powder, yeast, shortening And water will be charged into the pan case. That is, it takes about 3 to 4 hours for the process of mixing, fermenting, remixing, bench time, rounding, proofing, and baking until the bread is completed. If you want it, you will start from 3-4 pm midnight.

Therefore, if the above ingredients and water are added at the same time, it will take a long time between the evening of the previous day and 3:00 of the next morning, especially during the hot summer months, since bacteria are often generated between the added water and flour and other ingredients. Bacteria are generated due to decay. At the same time, in the summer, during the fermentation of yeast before mixing,
In winter, when cold water instead of warm water hits yeast, it becomes non-fermented and the phenomenon that bread does not swell in any case occurs.

Experiments show that after 6 hours, corruption begins to occur,
After time, the number of bacterial outbreaks rapidly increases to a visible level. Since it is not hygienic to make bread in such a situation, avoid pouring water at the same time on the evening of the previous day, and separately install a water tank and start mixing, cold water in the summer from the water tank, The method of injecting warm water is taken, again 61
Method to prevent the generation of spoilage bacteria due to salt water, as in Japanese Patent Application No. 064616, and divide into groups of flour and salt water and groups of sugar, milk powder, and yeast that have been hardened by shortening and pour them simultaneously in the evening the day before. Has been taken.

(C) Problems to be solved by the invention When making bread by fully automating bread at home, separate water from the above-mentioned various materials and separately install a water tank, and at the start of mixing, cold water in summer, In winter, the method of pouring hot water is complicated and the control circuit is also increased, resulting in water leakage after long-term use and water clogging due to contamination of contaminants, causing malfunction. Therefore, in the case of preventing spoilage bacteria using only salt water, various inconveniences have occurred such that the salt water does not exhibit acidity and the effect is not sufficient.

(D) Means for Solving the Problems The present invention does not specially provide a water tank to solve the above problems, and a group of bread ingredients such as flour, sugar, powdered milk, shortening or a mixed powder thereof. Yeast, salt, and vitamin C are added to warm water (30 to 40 degrees Celsius), stirred, and left to stand for several tens of minutes. The aqueous solution of acidification of vitamin C and vitamin C prevents the generation and invasion of spoilage bacteria, and yeast yeast itself is slightly fermented to promote acidification and further suppress the cause of spoilage generation. .

Also, even if the aqueous solution is added to the bread ingredients at the same time, and even if it is left for a long time until the desired time after the desired timer is set, especially in the summer, gas will be emitted by the time yeast yeasts are mixed, which may hinder bread fermentation. In addition, it is configured to prevent the occurrence of rot and to prevent hygiene problems, and the yeast solution in the above aqueous solution exhibits a phenomenon of activation. Aside from the winter,
It is composed so that yeast yeast will be cooled and become dormant and inactive even after pouring into chilled wheat flour, and it will not interfere with bread fermentation.

(E) Action By the above means, the bread ingredients (7), such as wheat flour, sugar, milk powder, and shortening, which are separate from each other or a mixture thereof, are put, and then 30-4
To the required amount of warm water warmed to 0 degrees, a suitable amount of yeast,
A solution prepared by adding salt and vitamin C (L-ascorbic acid) is prepared, stirred, and allowed to stand for several tens of minutes. The solution becomes a slightly acidic aqueous solution with a slight fermentation due to slight fermentation of vitamin C and yeast. After the aqueous solution is placed on the bread ingredient in the ingredient container, the timer (13) is set at the desired time, and the mixture is left standing for a long time before starting at the desired time and starting the mixing. For example, if a 12-hour timer is used, 8-9 hours will be left as it is after subtracting the required time of 3-4 hours from mixing to baking, and in the summertime, decay will start during this time. As shown in FIG. 3 of the graph, the above-mentioned salty-weakly acidic solution is in contact with the above-mentioned bread ingredients such as wheat flour and sugars such as sugar with the passage of time, and only a part of yeast fungus acts. Since the solution is fermented and promotes acidification, the aqueous solution is more acidified than the initial weak acidity. Because of this state, even 8
Even if it is left in the summer for -9 hours, the salt dissolves in water to give 2.4% salt water (content of salt necessary for bread making), and this salt water suppresses the growth of bacteria, and vitamin C in PH (pH) Initially the value of 6.5 advances to 5.6 and strengthens the acid color, so the salt prevents spoilage and the acid does not easily generate bacteria, and the yeast itself promotes acidification with a slight fermentation after leaving for a long time. It is possible to maintain a hygienic favorable state. Thus, the timer (13) is started at the desired time, the mixing is started, and the bread is baked after several baking steps, but the action of salt on yeast is to pre-ferment yeast with warm water without salt. The same as above, but only by the high osmotic pressure of salt causes the extraction of the precursor of the active ingredient bread flavor in yeast cells and the leaching of dough-ripening ingredients such as glutathione, which causes glutathione to worsen the run and the dough. Therefore, the present invention utilizes vitamin C in combination so as not to deteriorate the dough ripening, and the present invention utilizes the oxidation effect of this vitamin C.
It also serves to prevent the generation of bacteria. Since salt has the effect of suppressing the gas generation of yeast, it can suppress the activation of yeast even if it is left in warm salt water for a long time, so it is necessary to mix it with sugars such as flour and sugar for the first time. Since the fermentation is started upon contact, there is almost no hindrance to the late bread fermentation, in which yeast is simply added and the fermentation is carried out in the same manner as the usual mixing. In addition, even when making bread from bread ingredients that have been placed in the cold of winter, the yeast aqueous solution once soaked in warm salt water does not hinder bread fermentation even if it is poured into the bread ingredients that you want to cool. Is usually as effective as the yeast aqueous solution pre-fermented with warm water.

(F) Example A 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 salt, 3 is
Is Vitamin C (oxidizer) 4 is hot water of 30-40 degrees Celsius, 5 is a container that holds a specified amount of hot water 4, 6 is bread ingredients mixed with flour, sugar powder milk, shortening, etc., 7
Is a bread case for accommodating the above ingredients and processing them into bread. A rotary blade 8 for mixing is detachably attached to the bottom of the drive shaft 9 which passes through the center of the bottom and rotates. A pulley 10 for transmitting power is attached to the lower part of the drive shaft 9 to transmit the power of the motor 12 via a belt 11. 13
Is a control unit with a timer to fully automate the bread making process. Reference numeral 14 is an oven having a bread case 7 and a heater 15 built therein, and 16 is a bread maker body. In the bread case 7,
Bread ingredients 6 in advance: flour, sugar, milk powder,
A shortening or the like is charged, and yeast, salt, and vitamin C are mixed in warm water (30 to 40 degrees Celsius) measured in the container 5, and the mixture is added after stirring for several tens of minutes. It is possible to start mixing immediately from such a state, or even if mixing is started several hours after the reservation timer is set and the mixing is started. For example, when making 1 loaf of loaf bread, 250g flour, 10-15g sugar, 4-6g milk powder, shortening
It is placed in the bread case 5 at a rate of 10-15g. Next, in container 5 weigh 160-170g of warm water (30-40 degrees Celsius), add 2.5-3g of yeast, 4-4.5g of salt, 5-10mg of vitamin C, stir, dozens of minutes. If left undisturbed for a while, the solution becomes salty and has a weakly acidic pH of 5.5-5.8, which prevents bacteria from developing.

(G) Effect As described above, in the household fully automatic bread maker according to the present invention, as a preservative measure, at the start of mixing after the desired timer setting,
Although the method of pouring water from the water tank has been adopted, the apparatus is not required according to the present invention, and the cost can be reduced. That is, simply dividing the bread ingredients into two,
Taking advantage of the characteristics of each material, the salt keeps the antiseptic effect and the activation of the yeast fungus and restores the activation when mixed,
Combined with the bactericidal effect of Vitamin C and the effect of pressing the extra leached part of glutathione to help the maturing of the bread dough, it eliminates various sanitary inconveniences and does not affect the preparation of bread due to the difference in temperature during the four seasons. There are many.

[Brief description of drawings]

FIG. 1 is a sectional view of a fully automatic bread maker incorporating the present invention,
FIG. 2 is a yeast solution for preparation of the present invention, salt, vitamin C, and a mixed hot aqueous solution, and FIG. 3 is a graph showing the elapsed time after the aqueous solution of FIG. It is a graph figure which shows. 1 ... Yeast fungus, 2 ... Salt 3 ... Vitamin C, 4 ... Warm water 5 ... Container, 6 ... Bread material 7 ... Bread case, 8 ... Mixing blades 12 ... Motor, 13 ...... Control unit with timer 14 …… Oven, 16 …… Fully automatic bread machine body

Claims (1)

[Claims] 1. A bread maker that performs the steps of mixing, fermenting and quenching by pouring bread ingredients and water into a material container, while water is heated to 30 to 40 degrees Celsius. A method for preventing the generation of various bacteria in a bread maker, which comprises mixing yeast yeast, salt, and vitamin C to prepare an aqueous solution that exhibits oxidation.