Cooker and manufacturing method for generating moldable dough

Abstract

To provide a cooker that can readily generate a moldable dough using gluten-free cereal grains.SOLUTION: A cooker 1 for generating a moldable dough using gluten-free cereal grains includes a controller 20 that executes a step S1 of generating a pasty dough from cereal grains; and a step S2 of making a gelatinous dough from the pasty dough in a container 11 by performing a stirring motion of rotatably driving a blade with a motor 13 while performing heating with a heater 14.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a cooker for producing shapable dough using gluten-free cereal grains and a manufacturing method for producing shapable dough. [Background technology]

[0002] In light of health considerations and the food situation, various processed foods using gluten-free grains instead of wheat are being considered, such as rice, corn, sweet potato, potato, cassava, and sago. Furthermore, an automatic bread maker has been publicly known as a cooking device that produces dough using grains that do not contain gluten (see Patent Document 1). The automatic bread maker includes a container for containing the ingredients to be cooked, a heating means for heating the container, a stirring means for stirring the ingredients in the container, a temperature detection means for detecting the temperature of the ingredients to be cooked, and a control means for driving and controlling the heating means and stirring means to automatically carry out processes from mixing the ingredients to baking, and is configured to produce a rice paste in which the gelatinization degree of rice starch is adjusted so that rice starch molecules that have absorbed water in at least a portion of the ingredients to be cooked are not all converted to a gel by heating control through driving and controlling the heating means and stirring means, and to adjust the shear viscosity of the rice paste. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2014-054492 A Summary of the Invention [Problem to be solved by the invention]

[0004] However, the rice paste dough made by the automatic bread maker is slime-like, with the degree of gelatinization of rice starch adjusted so that it does not turn into a gel. Thus, the rice paste dough made by the automatic bread maker is a dough that has a relatively low viscosity and cannot be molded. In other words, the automatic bread maker cannot make moldable dough such as dough for making noodles such as pasta or udon, dough for making confectionery such as dumplings, or dough for making buns such as gyoza wrappers. However, there is a need for a single cooking device that can easily produce moldable dough using gluten-free grains.

[0005] The present invention has been made in consideration of the above-mentioned circumstances, and has an object to provide a cooking device that can easily produce moldable dough using cereal grains that do not contain gluten. [Means for solving the problem]

[0006] The cooking device of the present invention is a cooking device for producing a moldable dough using grain grains that do not contain gluten, and comprises a container, a blade placed within the container, a motor for rotating the blade, a heating unit for heating the inside of the container, and a control unit electrically connected to the motor and the heating unit, and the control unit executes the steps of: producing a paste-like dough from the grain grains; and stirring the paste-like dough in the container by heating it with the heating unit while rotating the blade with the motor, thereby turning it into a gel-like dough.

[0007] The cooking device according to the present invention makes it possible to easily produce a moldable dough using cereal grains that do not contain gluten.

[0008] In the present invention, it is preferable that the control unit is configured to perform an operation of continuously or intermittently stirring the dough in the container by continuously or intermittently driving the motor to rotate the blade continuously or intermittently in the process of turning the paste-like dough into the gel-like dough.

[0009] According to this configuration, it is possible to suppress the occurrence of partial lumps of dough when a network is formed within the dough.

[0010] In the present invention, it is preferable that the control unit is configured to reduce the motor output and reduce the rotation speed of the blade when the dough in the container becomes semi-gelled and relatively highly viscous in the process of turning the paste-like dough into the gel-like dough.

[0011] According to this configuration, even when the dough is in a semi-gelled state and has a relatively high viscosity, the blades are driven to rotate at a relatively high speed, which can prevent the dough from shrinking due to an increase in temperature, and can also prevent the water contained in the fine grain particles of the crushed grains from being released, etc. This can prevent poor quality dough from occurring.

[0012] In the present invention, it is preferable that the control unit is configured to add grain flour to the container when the dough in the container becomes semi-gelled in the process of turning the paste-like dough into the gel-like dough.

[0013] According to this configuration, the grain flour acts as a binder within the dough, making the moldable dough that is produced less likely to tear due to a strengthened network within the dough, and also reducing stickiness, thereby improving moldability.

[0014] In the present invention, it is preferable that the control unit is configured to add a secondary ingredient to the container when the dough in the container becomes semi-gelled in the process of turning the paste-like dough into the gel-like dough.

[0015] According to this configuration, seasoning of the dough, etc. can be performed inside the container, improving convenience.

[0016] In the present invention, it is preferable that at least two or more blades are arranged in the direction of the rotation axis.

[0017] According to this configuration, it is possible to prevent the dough being stirred inside the container from coming into contact with the bottom of the container, and it is possible to improve the accuracy of detecting the temperature of the bottom of the container by the temperature detection unit arranged on the outside of the bottom of the container.

[0018] The manufacturing method of the present invention for producing a moldable dough is a manufacturing method for producing a moldable dough using cereal grains that do not contain gluten, and includes the steps of producing a paste-like dough from the cereal grains, and heating and stirring the paste-like dough in the container to turn it into a gel-like dough.

[0019] The cooking device according to the present invention makes it possible to easily produce a moldable dough using cereal grains that do not contain gluten. [Brief description of the drawings]

[0020] [Figure 1] FIG. [Diagram 2] FIG. [Diagram 3] FIG. 13 is a flow diagram showing the process of producing a shapable dough using gluten free grains in a cooker. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0021] [Overall configuration of cooking appliance] A cooking device 1 shown in Figs. 1 to 3 will be described. The cooking device 1 produces a moldable dough using gluten-free grains. The gluten-free grains do not include wheat, but include, for example, rice, corn, sweet potato, potato, cassava, and sago. The non-moldable dough is a dough that is not gelled and has a relatively low viscosity, such as flour dough for okonomiyaki and bread dough. The moldable dough is a dough that is gelled and has a relatively high viscosity, such as dough for forming noodles such as pasta and udon, dough for forming confectioneries such as dumplings, and dough for forming buns such as dumpling skins. As shown in Figures 1 and 2, cooking appliance 1 includes a main body case 10, a container 11, an ingredient input section 12, a blade 13, a motor 14, a heating section 15, a temperature detection section 16, an operation section 17, a display section 18, and a control section 20.

[0022] Inside the main body case 10, a container 11, an ingredient input section 12, a motor 14, a heating section 15, and a temperature detection section 16 are arranged. The container 11 has an opening at the top, and is configured so that ingredients to be cooked can be input from the opening. The container 11 is configured so that ingredients to be cooked that have been placed in the container 11 before power is applied (before the cooking operation is started) or ingredients to be cooked input in the ingredient input section 12 are cooked. The ingredient input section 12 is arranged above the container 11. Inside the ingredient input section 12, ingredients to be cooked, such as gluten-free grains (hereinafter referred to as "grain grains" for convenience), water, grain flour, and seasonings, are stored in separate chambers. Grain flour is made by powdering gluten-free grains (for example, rice, corn, sweet potato, potato, cassava, or sago).

[0023] Blade 13 is disposed within container 11. Blade 13 is configured to be rotated by driving motor 14, which is disposed outside container 11. Blade 13 is configured with its rotation axis oriented in the up-down direction. Blade 13 is rotated by motor 14 to crush grains placed in container 11 and to stir the food to be cooked (dough containing a mixture of the crushed grains and water) placed in container 11.

[0024] Heating unit 15 is disposed outside container 11 (outside the bottom of container 11). Heating unit 15 heats container 11, thereby heating food placed in container 11 to be cooked. The temperature detection unit 16 is disposed outside the container 11 (outside the bottom of the container 11). It detects the temperature inside the container 11. Information relating to the temperature inside the container 11 detected by the temperature detection unit 16 is transmitted to the control unit 20.

[0025] Operation unit 17 is disposed on the outside of main body case 10. Operation unit 17 is configured to be operated by a user to perform various settings of cooker 1, start or stop the cooking operation of cooker 1, etc. Information related to the various settings etc. operated by operation of operation unit 17 is transmitted to control unit 20. Display unit 18 is disposed on the outside of main body case 10. Display unit 18 is composed of a liquid crystal display screen, lamps, etc. Various states of cooking appliance 1 are displayed on display unit 18 based on information transmitted from control unit 20.

[0026] The control unit 20 controls various operations of the cooking appliance 1 (operations of the ingredient input unit 12, motor 14, heating unit 15, temperature detection unit 16, operation unit 17, and display unit 18). The control unit 20 is electrically connected to each of the ingredient input unit 12, motor 14, heating unit 15, temperature detection unit 16, operation unit 17, and display unit 18.

[0027] [Process for producing moldable dough] Next, a series of operations in the process of producing a shapable dough using grain grains in the cooking appliance 1 will be described with reference to Fig. 3. As shown in Fig. 3, the process of producing a shapable dough using grain grains in the cooking appliance 1 includes a pasting step S1 and a gelling step S2. The cooking appliance 1 is configured to automatically produce a shapable dough using grain grains by executing the pasting step S1 and the gelling step S2 by controlling the operation of the material input unit 12, the motor 14, the heating unit 15, etc. by the control unit 20.

[0028] When the operating unit 17 is operated by a user, the cooking appliance 1 starts the operation of producing a shapable dough using grain grains.

[0029] As shown in FIG. 3, in the process of producing a moldable dough using cereal grains, a pasting step is first carried out (step S1). In the pasting step S1, first, grain grains and water are put into the container 11 in advance. Next, the control unit 20 drives the motor 14 to rotate the blade 13, and performs an operation of crushing the grain grains in the container 11 for a predetermined time (e.g., 3 minutes). After performing the operation of crushing the grain grains in the container 11 for a predetermined time, the control unit 20 stops the driving of the motor 14 and performs an operation of absorbing water into the crushed grain grains for a predetermined time (e.g., 30 minutes). After performing the operation of absorbing water into the crushed grain grains in the container 11 for a predetermined time, the control unit 20 stops the water absorbing operation and performs an operation of crushing the grain grains in the container 11 again for a predetermined time (e.g., 3 minutes). In this way, the operation of crushing the grain grains in the container 11 and the operation of absorbing water into the crushed grain grains in the container 11 are alternately repeated a predetermined number of times (e.g., 3 times), thereby generating a paste-like dough from the grain grains. When preparing an unmoldable dough that requires fermentation for bread or the like, a step may be provided in which the control unit 20 feeds an auxiliary material such as dry yeast from the material feeding unit 12 into the container 11 during the operation of crushing the grains or the operation of having the grains absorb water. After a paste-like dough is produced from the grains in the pasting step S1, the process proceeds to step S2.

[0030] Next, as shown in FIG. 3, a gelling step is carried out (step S2). In the gelling step S2, the control unit 20 drives the heating unit 15 and the motor 14 to heat the paste-like dough in the container 11 while stirring it with the blade 13. By heating and stirring the dough in this way, the moisture that is not absorbed by the fine grain particles of the crushed grains in the dough is gradually reduced. Then, after satisfying a predetermined condition and turning the paste-like dough into a gel-like dough, the control unit 20 stops driving the heating unit 15 and the motor 14 to end the operation of heating and stirring the dough. It is preferable that the rotation speed of the blade 13 is lower in step S2 (gelling step) than in step S1 (pasting step). Specifically, the rotation speed of the blade 13 is set to 3,000 to 2,400 rpm in step S1 (pasting step), and the rotation speed of the blade 13 is set to 1,000 rpm or less in step S2 (gelling step). The predetermined condition for ending the operation of heating and stirring the dough refers to "when the moisture that is not absorbed by the fine grain particles of the crushed grains in the dough has disappeared by heating and stirring." In this way, the paste-like dough in the container 11 is heated and stirred to produce a gel-like dough. The gel-like dough is gelatinized and has a higher viscosity than the paste-like dough, and is a moldable dough. In the manner described above, a series of operations for the process of producing a moldable dough using grain grains is performed in the cooker 1.

[0031] As described above, in producing a moldable dough using grain grains in the cooking appliance 1, the control unit 20 executes a paste-making step S1 and a gelling step S2 in which the paste-like dough in the container 11 is heated by the heating unit 15 while the blade 13 is rotated and driven by the motor 14 to stir the dough, thereby producing a gel-like dough. This makes it possible to easily produce a moldable dough using grain grains.

[0032] In the gelling step S2, the control unit 20 performs an operation of continuously or intermittently stirring the dough in the container 11 by continuously or intermittently driving the motor 14 to continuously or intermittently rotate the blade 13. The control unit 20 performs an operation of continuously or intermittently stirring the dough in the container 11 based on information on a user's operation of the operation unit 17, information on the viscosity of the dough in the container 11, or information on the temperature of the dough in the container 11.

[0033] As described above, in the gelling step S2, the control unit 20 continuously or intermittently drives the motor 14 to continuously or intermittently rotate the blade 13, thereby performing an operation of continuously or intermittently stirring the dough in the container 11. This makes it possible to suppress the occurrence of partial lumps of the dough when the network is formed in the dough.

[0034] In the gelation process S2, the predetermined condition for ending the operation of heating and stirring the dough, "when the moisture that has not been absorbed by the fine grain particles of the crushed grain grains in the dough has disappeared through heating and stirring", is "when the fine grain particles of the crushed grain grains in the dough have reached their maximum expansion point due to water absorption" and also "when the fine grain particles of the crushed grain grains in the dough have reached their maximum temperature point (60°C to 80°C if the grain grains are rice) due to water absorption". That is, the control unit 20 can be configured to obtain information about the viscosity of the dough in the container 11 from changes in the torque value acting on the motor 14 via the blade 13 or the number of rotations of the blade, and to stop driving the motor 14 when "the fine grain particles of the crushed grains in the dough reach the maximum expansion point due to water absorption." Also, the control unit 20 can be configured to obtain information about the temperature of the dough in the container 11 from a temperature sensor, and to stop driving the motor 14 when "the fine grain particles of the crushed grains in the dough reach the maximum temperature point due to water absorption."

[0035] As described above, in the gelling process S2, the control unit 20 obtains information about the viscosity of the dough in the container 11 from the change in the torque value acting on the motor 14 or the blade rotation speed, and stops driving the motor 14 when "the fine grain particles of the crushed grain grains in the dough reach the maximum expansion point due to water absorption," and obtains information about the temperature of the dough in the container 11 from the temperature sensor, and stops driving the motor 14 when "the fine grain particles of the crushed grain grains in the dough reach the maximum temperature point (60°C to 80°C if the grains are rice) due to water absorption," thereby more accurately determining the "state where the moisture that has not been absorbed by the fine grain particles of the crushed grain grains in the dough has disappeared due to heating and stirring," and more accurately determining the end of the gelling process S2.

[0036] In the gelling process S2, the control unit 20 obtains information regarding the viscosity of the dough in the container 11 from changes in the torque value acting on the motor 14 or the rotation speed of the blade, or information regarding the temperature of the dough in the container 11 from a temperature sensor, and can be configured to reduce the output of the motor 14 and slow down the rotation speed of the blade 13 when the dough in the container 11 is in a semi-gelled state (a state where the dough is between a paste and a gel) and has a relatively high viscosity. With this configuration, even when the dough is in a semi-gelled state and has a relatively high viscosity, the blades 13 can be rotated at a relatively high speed to prevent the dough from shrinking due to an increase in temperature, and to prevent the water contained in the fine grain particles of the crushed grains from being released, etc. This makes it possible to prevent poor quality dough.

[0037] The control unit 20 can also be configured to obtain information regarding the viscosity of the dough in the container 11 from changes in the torque value acting on the motor 14 or the number of rotations of the blade, or information regarding the temperature of the dough in the container 11 from a temperature sensor, in the gelling step S2, and when the dough in the container 11 reaches a semi-gelled state, to feed grain flour into the container 11 from the ingredient feeding unit 12. After the grain flour has been fed into the container 11, the motor is further driven to stir the dough in the container 11 continuously or intermittently. By configuring in this way, the grain flour acts as a binder in the dough, and the network in the dough is strengthened and the moldable dough is less likely to tear. Also, by configuring in this way, the moldable dough is less sticky and has improved moldability.

[0038] In the gelling process S2, the control unit 20 obtains information regarding the viscosity of the dough in the container 11 from changes in the torque value acting on the motor 14 or the rotation speed of the blade, or information regarding the temperature of the dough in the container 11 from a temperature sensor, and can be configured to add auxiliary ingredients from the ingredient input unit 12 to the container 11 when the dough in the container 11 reaches a semi-gelled state. With this configuration, seasoning of the dough can be performed inside the container 11, improving convenience.

[0039] At least two blades 13 are arranged in the vertical direction (the direction of the rotation axis of blades 13). This configuration can prevent the dough being stirred in container 11 from contacting the bottom of container 11, and can improve the accuracy of detecting the temperature of the bottom of container 11 by temperature detection unit 16 arranged on the outside of the bottom of container 11. [Explanation of symbols]

[0040] 1 Cooker 10 Main unit case 11 Container 12 Material input section 13 Blades 14 Motor 15 Heating section 16 Temperature detection unit 17 Control section 18 Display 20 Control section

Claims

1. A cooker for producing a moldable dough using gluten-free cereal grains, comprising: A container; a blade disposed within the container; A motor for rotating the blade; A heating unit that heats the inside of the container; A control unit electrically connected to the motor and the heating unit, The control unit is configured to generate a paste-like dough from the grains; and a step of stirring the paste-like dough in the container by rotating the blade with the motor while heating the paste-like dough with the heating unit, thereby turning the paste-like dough into a gel-like dough. A cooking appliance characterized by:

2. The control unit performs an operation of continuously or intermittently stirring the dough in the container by continuously or intermittently driving the motor to rotate the blade continuously or intermittently in the process of making the paste-like dough into the gel-like dough. The cooking device according to claim 1 .

3. The control unit reduces the output of the motor to reduce the rotation speed of the blades when the dough in the container becomes semi-gelled and relatively highly viscous in the process of turning the paste-like dough into the gel-like dough. The cooking device according to claim 2.

4. The control unit, in the step of turning the paste-like dough into the gel-like dough, when the dough in the container becomes in a semi-gelled state, causes grain flour to be poured into the container. The cooking device according to claim 3.

5. The control unit, in the step of making the paste-like dough into the gel-like dough, when the dough in the container becomes in a semi-gelled state, introduces a secondary ingredient into the container. The cooking device according to claim 4.

6. At least two or more of the blades are arranged in the direction of the rotation axis. A cooking device according to any one of claims 1 to 5.

7. 1. A method of producing a shapable dough using gluten-free cereal grains, comprising the steps of: producing a pasty dough from the cereal grains; and a step of heating and stirring the paste-like dough in the container to make it into a gel-like dough. A manufacturing method that produces a moldable dough.

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