201106905 六、發明說明： 【發明所屬之技術領域】 本發明係關於一種自動製麵包器，特別是關於可❹ 米榖粉作為麵包材料而烘焙麵包之自動製麵包器。 【先前技術】 以往，以米榖粉作為麵包材料之米榖粉麵包係作為取 代以麵粉作為麵包材料之麵粉麵包而受到注目。米穀粉與 麵粉相比較，具有以下等優點：⑴含水量多，以少量/即 有飽足感；（2)適合保水體質之日本人；及⑶對麵粉過 敏之病患亦可安心食用。由謀求該優點或米榖粉之用途擴 大等觀點來看，從以往，可在一般家庭製造米穀粉麵包之 自動製麵包器的開發-直在盛行中（例如參照專利文獻i 至3)。 如專利文獻1至3所揭示，在使用米榖粉作為麵包材 料時，為了在麵糰内形成封入碳酸氣體之黏性膜而烘焙出 具膨鬆感之麵包，一般係使麵筋或增黏劑（例如由植、物系 之多糖類所成之古亞膠（Guar gum)所構成，且對麵糰賦 予黏性者）包含在麵包材料。 再者，米榖粉之含水率雖比麵粉之含水率高，但具有 難以長時間保持在進行加水後暫時吸水之水的性質。因 此，在使用米穀粉麵包作為麵包材料時，較佳為將製造麵 包所需之時間儘可能設為短時間。由此，在使用米穀粉作 為麵包材料並以自動製麵包器製造麵包時，以往係以下述 步驟來製造麵包。 322130 4 201106905 亦即，使麵筋包含在麵包材料時，例如藉由揉捏-麵糰 休眠-使麵糰呈丸狀-成形發酵-烘焙之步驟，以2小時30 分鐘左右製造麵包（參照專利文獻1)。再者，在不使麵筋 含有在麵包材料之情形下包含增黏劑時，藉由麵糰調製（混 合及揉捏）-成形發酵-烘焙等步驟，以約2小時左右製造 麵包（參照專利文獻2)。 此外，在使用麵粉作為麵包材料時，藉由揉捏-一次發 酵-放出氣體-麵糰休眠·使麵糰呈丸狀-成形發酵-烘焙之步 驟，以3小時30分鐘左右製造麵包（參照專利文獻1)。 與該製造方法相比較得知，在習知之自動製麵包器中，在 使用米穀粉作為麵包材料時，藉由省略一次發酵步驟等， 能以比在使用麵粉作為麵包材料時更短之時間製造麵包。 (先前技術文獻） (專利文獻） (專利文獻1)日本專利第3913724號公報 (專利文獻2)日本特開2006-122021號公報 (專利文獻3)日本特開2006-187248號公報 【發明内容】 (發明所欲解決之課題） 然而，近年來藉由作為米穀粉麵包之麵包原料被使用 的米榖粉之改善（例如粒度分佈等之改善），在以手工作業 (意指未使用自動製麵包器）製造麵包時，能在不使麵筋 或增黏劑含有在麵包材料之情形下，製造出優質（具膨鬆 感，美味）之米穀粉麵包。 5 322130 201106905 在習知之常識中，在使用米穀粉作為麵包材料時，理 所當然地使麵筋或增黏劑含有在麵包原料。因此，在以往 提案之自動製麵包器中，使用米穀粉作為麵包材料且未使 麵筋或增黏劑含有在麵包材料時，會有難以獲得優質之麵 包的問題。 因此，本發明之目的在於提供一種在不使麵筋及增黏 劑含有在麵包材料之情形下可製造出優質之麵包的自動製 麵包器。此外，本發明之其他目的在於提供一種不論是否 在麵包材料中含有麵筋及增黏劑，在使用米穀粉作為麵包 材料時皆可製造出優質之麵包的自動製麵包器。 (解決課題之手段） 為了達成上述目的，本發明之自動製麵包器係具備： 容器，供麵包材料投入；攪拌構件，用以攪拌投入於前述 容器内之麵包材料；加熱部，用以調整前述容器内之溫度； 及控制部，控制前述攪拌構件及前述加熱部之動作，以執 行用以從麵包材料烘焙麵包之製麵包程序；前述控制部所 執行之前述製麵包程序至少有1種類，前述製麵包程序係 包含：在不含有麵筋及增黏劑之情形下使用米榖粉做為麵 包材料時應執行之第1製麵包程序，前述第1製麵包程序 係依序連續進行下述步驟：麵糰調製步驟，包含以前述攪 拌構件攪拌包含酵母菌之麵包材料的攪拌處理，而從麵包 材料調製麵糰；麵糰休眠步驟，使由前述麵糰調製步驟所 得之麵糰休眠；氣體放出步驟，使經過前述麵糰休眠步驟 之麵糰的氣體放出；發酵步驟，使經過前述氣體放出步驟 6 322130 201106905 之麵糰發酵；及烘焙步驟，烘焙經過前述發酵步驟之麵糰。 此外，增黏劑係指對麵包材料賦予黏性，且為了容易 地將碳酸氣體等封入麵糰之内部而添加者。在該增黏劑係 包含由植物系之多糖類所構成者、由海藻系之多糖類所構 成者，就理想使用者之代表例而言，可列舉由植物系之多 糖類所構成之古亞膠。 在本構成之自動製麵包器中，於第1製麵包程序中， 在最後之發酵步驟（係指正好在烘焙步驟前之發酵步驟）之 前，在使麵糰休眠而使氣體包含在麵糰中之前提下，進行 氣體放出。藉由該氣體放出，關於麵糰之狀態，可獲得無 不均、均勻之狀態，因此可烘焙優質之米穀粉麵包。此外， 在此進行之氣體放出步驟係為了獲得更均勻狀態之麵糰， 較佳為儘可能徹底地使麵糰中之氣體放出。在此意味上， 該氣體放出步驟亦可謂是用以提高麵糰之均勻狀態的麵糰 均勻化步驟。 在習知之常識中，在使用米穀粉時（特別是指在不含 麵筋及增黏劑之情形下使用米穀粉時），麵糰中之碳酸氣體 係容易放出，而並未考慮到在最後之發酵步驟之前徹底地 使氣體放出。在此方面，本發明人等係在利用在不含麵筋 及增黏劑之情形下所推薦使用之米穀粉而進行精心研究之 結果發現，藉由使麵糰休眠而使氣體包含在麵糰中之情形 下進行上述氣體放出步驟（.麵糰均勻化步驟）即可烘焙出 優質之米穀粉麵包，而完成本發明。 在上述構成之自動製麵包器中，前述麵糰調製步驟較 7 322130 201106905 佳為進行下述攪拌處理的步驟： 有預先投入前述容器之酵母菌=述授摔構賴拌包含 可使麵糰調製步驟單純化。_ i材料之步驟。藉此’ 可包含：將酵母菌…前述麵糰調製步驟令亦 之前述容器的酵母菌投入處理 S卜之麵包材料 菌投入處理所投入之前述酵：拌包含有由前述酵母 就該麵糰㈣步驟之具體例而言3包材料_拌處理。 預先將酵母菌以外之麵包材料::例::下構成： 包材料後停止並投入酵 至^，在暫時授拌麵 麵包材料。 然後擾拌包含酵母菌之 在前述構成之自動製麵包， 亦可為兼用於在不含有麵筋之’别述第1製麵包程序 穀粉做為麵包材料時的製麵包^ 了使用含有增黏劑之米 麵包== = =情形，_ 包步驟t進行，因此製麵 :擇二:同-之製麵 使用者而言使用上具便利性。之、擇不會變得複雜，對 在上述構成之自叙如 前述製麵包程序令， 器中，别述控制部所執行之 包含在含有麵筋之：了有前述第1製麵包程序之外，亦 行之第2製麵包程序’下使用米縠粉做為麵包材料時應執 行下述步驟：麵糰調製^第2製麵f程序係依序連續進 含酵母菌之麵包材料，·，’包含以則述攪拌構件攪拌包 糰，·麵糰休眠步驟f、見拌處理’而從麵包材料調製麵 使由前述麵糰調製步驟所得之麵糰休 322130 8 201106905 眠；使麵糰呈丸狀之步驟，使經過前述麵糰休眠步驟之麵 ^ 糰呈丸狀；發酵步驟，使經過前述使麵糰呈丸狀之步驟之 ·- 麵糰發酵；及烘培步驟，烘培經過前述發酵步驟之麵糰。 根據本構成，在使用米榖粉作為麵包材料時，依據在 麵包材料是否含有麵筋，而選擇第1製麵包程序與第2製 麵包程序，即可烘焙麵包。亦即，只要依據本構成之自動 製麵包器，藉由依包含在麵包材料之成分區分利用製麵包 程序，即可在使用米榖粉作為麵包材料時廣泛地製造出優 質之麵包。 前述第1製麵包程序之氣體放出步驟及第2製麵包程 序之使麵糰呈丸狀之步驟係藉由使前述攪拌構件旋轉而進 行，前述攪拌構件之旋轉亦可在前述氣體放出步驟時比在 前述使麵糰呈丸狀之步驟時更高速。 根據上述構成’在氣體放出步驟中 > 為了徹底地使氣 體放出而以高速使攪拌構件旋轉。另一方面，在使麵糰呈 丸狀之處理中，為了儘可能不損傷麵糰而以低速使攪拌構 件旋轉。因此，根據本發明之自動製麵包器，容易獲得優 質之米穀粉麵包。 在上述構成之自動製麵包器中，亦可設置成：使應使 用之前述攪拌構件之種類在執行前述第1製麵包程序時、 與執行前述第2製麵包程序時不同。 根據上述構成，將在第1製麵包程序及第2製麵包程 序中使用之攪拌構件設為不同者。如此，藉由構成為對應 各製麵包程序而使用最適當之攪拌構件，即可烘焙出更優 9 322130 201106905 質之麵包。 (發明之效果） 根據本發明之自動製麵包器’在不含有麵筋及增黏劑 之情形下使用米榖粉做為麵包材料時，可製造出優質之麵 包。再者’根據本發明之自動製麵包器，不論在麵包材料 中是否含有麵筋及增黏劑，在使用米穀粉作為麵包材料 時’皆可廣泛地製造出優質之麵包。 【實施方式】 (自動製麵包器之概略構成） 以下參照圖面詳細說明本發明之自動製麵包器的實 施形態。第1圖係顯示本實施形態之自動製麵包器的構成 圖，且為關閉蓋之狀態的垂直剖面圖。第2圖係顯示本實 施形態之自動製麵包器的構成圖，且為打開蓋之狀態的垂 直剖面圖。第3圖係本實施形態之自動製麵包器所具備之 操作部之構成的正面圖。第4圖係顯示本實施形態之自動 製麵包器之電氣構成的方塊圖。參照第i圖、第2圖、第 3圖友第4圖，說明本實施形態之自動製麵包器1之概略 構成。 . 自動製麵包器1係具備本體1〇及本體之蓋2〇。在本 體10之内部設置有上面形成開口之烘焙室n，且蓋2〇不 會關閉該上面開口。在烘焙室Π裝入有麵包容器3〇。蓋 2〇係在自動製麵包器1之背面侧以鉸鏈軸21連結在本體 10’並且以鉸鏈軸21為中心在垂直面内轉動。在蓋2〇之 比前端略靠近後方之位置，設置有嵌入透明合成樹脂之透 322130 10 201106905 鏡的窺視窗20a。 ㈣室11係具備水平剖201106905 VI. Description of the Invention: [Technical Field] The present invention relates to an automatic bread maker, and more particularly to an automatic bread maker for baking bread as a bread material. [Prior Art] In the past, rice bran bread with rice bran powder as a bread material has been attracting attention as a flour bread that replaces flour as a bread material. Compared with flour, rice flour has the following advantages: (1) a large amount of water, a small amount/satisfaction; (2) a Japanese person who is suitable for water retention; and (3) a patient who is sensitive to flour can also eat safely. In view of the above-mentioned advantages, the development of an automatic bread maker for rice flour bread in the general household is known to be popular (for example, refer to Patent Documents i to 3). As disclosed in Patent Documents 1 to 3, when rice bran powder is used as a bread material, a bread having a bulky feeling is baked in order to form a viscous film sealed with a carbonic acid gas in the dough, and generally a gluten or a tackifier is used (for example). It is composed of Guar gum made of polysaccharides of plants and organisms, and is added to the dough. Further, although the moisture content of the rice bran powder is higher than the moisture content of the flour, it has a property that it is difficult to maintain the water temporarily absorbed by the water after a long period of time. Therefore, when rice flour bread is used as the bread material, it is preferred to set the time required for the manufacture of the noodle as short as possible. Therefore, when rice flour is used as a bread material and bread is produced by an automatic bread maker, the bread is conventionally produced by the following procedure. 322130 4 201106905 That is, when the gluten is contained in the bread material, for example, by kneading - dough dormancy - the dough is pelletized - shaped fermentation - baking, the bread is produced in about 2 hours and 30 minutes (refer to Patent Document 1). . In addition, when the gluten is contained in the case where the gluten is contained in the bread material, the dough is prepared by a dough preparation (mixing and kneading)-forming fermentation-baking process for about 2 hours (refer to Patent Document 2). ). In addition, when flour is used as the bread material, bread is produced in about 3 hours and 30 minutes by kneading-primary fermentation-release gas-dough sleep, dough-forming pellet-forming fermentation-baking step (refer to Patent Document 1) ). In comparison with this manufacturing method, in the conventional automatic bread maker, when rice flour is used as the bread material, it can be manufactured in a shorter time than when flour is used as the bread material by omitting a single fermentation step or the like. bread. (Prior Art Document) (Patent Document 1) Japanese Patent Laid-Open No. Hei. No. Hei. No. 2006-122021 (Patent Document 3). (Problems to be Solved by the Invention) However, in recent years, improvement in rice bran powder (for example, improvement in particle size distribution, etc.) which is used as a raw material of rice flour bread bread has been carried out by hand (meaning that automatic bread is not used) When making bread, it can produce high-quality (bulky, delicious) rice cereal bread without gluten or tackifier contained in the bread material. 5 322130 201106905 In the common sense, when rice flour is used as a bread material, it is natural to make gluten or a thickener contained in the bread raw material. Therefore, in the conventional automatic bread maker, when rice flour is used as the bread material and the gluten or the thickener is not contained in the bread material, it is difficult to obtain a high-quality dough. Accordingly, it is an object of the present invention to provide an automatic bread maker which can produce high-quality bread without the gluten and the tackifier being contained in the bread material. Further, another object of the present invention is to provide an automatic bread maker which can produce high-quality bread when rice flour is used as a bread material regardless of whether or not the bread material contains gluten and a tackifier. (Means for Solving the Problem) In order to achieve the above object, an automatic bread maker of the present invention comprises: a container for feeding a bread material; a stirring member for stirring a bread material to be placed in the container; and a heating portion for adjusting the aforementioned a temperature in the container; and a control unit that controls the operation of the agitating member and the heating unit to execute a bread making process for baking bread from the bread material; the bread making program executed by the control unit has at least one type, the aforementioned The bread making process includes a first bread making process to be performed when rice bran powder is used as a bread material without gluten and a tackifier, and the first bread making process sequentially performs the following steps: a dough preparation step comprising: agitating the bread material containing the yeast with the agitating member; and preparing the dough from the bread material; the dough sleeping step, sleeping the dough obtained by the dough preparation step; and the gas releasing step, passing the dough The gas of the dough in the dormant step is released; the fermentation step is performed to release the gas 6,322,130,201,106,905 step of fermenting the dough; and baking step of baking the dough after the fermentation step. Further, the tackifier is added to the bread material and is added to the inside of the dough in order to easily seal the carbon dioxide gas or the like. In the case where the tackifier is composed of a polysaccharide of a plant type and a polysaccharide of a seaweed type, a representative example of an ideal user includes a polysaccharide of a plant type. gum. In the automatic bread maker of the present configuration, in the first bread making process, before the final fermentation step (referring to the fermentation step just before the baking step), before the dough is dormant and the gas is contained in the dough, Next, the gas is released. By releasing the gas, the state of the dough can be obtained in a state of no unevenness and uniformity, so that high-quality rice flour bread can be baked. Further, the gas releasing step performed here is to obtain a dough of a more uniform state, and it is preferred to discharge the gas in the dough as thoroughly as possible. In this context, the gas evolution step can also be referred to as a dough homogenization step for increasing the uniform state of the dough. In the common sense, when rice flour is used (especially when rice flour is used without gluten and tackifier), the carbon dioxide system in the dough is easily released without considering the final fermentation. The gas is thoroughly released before the step. In this respect, the inventors of the present invention have conducted intensive studies using rice flour which is recommended in the absence of gluten and a tackifier, and found that the gas is contained in the dough by sleeping the dough. The above gas releasing step (. dough homogenization step) is carried out to bake high-quality rice flour bread, and the present invention has been completed. In the automatic bread maker of the above configuration, the dough preparation step is preferably a step of performing the following agitation treatment as compared with 7 322130 201106905: The yeast which has been previously charged into the container = the description of the composition of the dough can be used to make the dough preparation step simple Chemical. _ i material steps. Herein, the yeast may be contained in the yeast (the above-mentioned dough preparation step), and the yeast of the container is put into the treatment, and the yeast is put into the treatment, and the yeast is mixed with the yeast (4). Specifically, 3 packs of material are mixed. In advance, the bread material other than the yeast::Example:: The following composition: After the material is packaged, the yeast is stopped and the yeast is added to the mixture, and the bread is temporarily mixed. Then, the automatic bread-making having the above-described configuration including the yeast is disturbed, and the bread can be used as the bread material in the case where the first bread-making process is not used as the bread material. Rice bread == = = situation, _ package step t, so the noodle: choose two: the same - the user of the face is convenient. The choice is not complicated, and in the above-mentioned configuration, the above-mentioned bread-making procedure is also included in the control unit, and the gluten is included in the gluten-containing: In the second bread making procedure, the following steps should be performed when using rice bran powder as the bread material: dough preparation ^2nd surface f program is sequentially continuous into the bread material containing yeast, ·, Then, the stirring member agitates the dough, the dough is doped, and the dough is mixed, and the dough obtained from the dough preparation step is used to make the dough from the dough preparation step 322130 8 201106905; the dough is pelletized, and the The surface of the dough dormancy step is pelletized; the fermentation step is to ferment the dough through the aforementioned step of making the dough into a pellet; and the baking step, baking the dough through the fermentation step. According to this configuration, when rice bran powder is used as the bread material, the bread can be baked by selecting the first bread making process and the second bread making process depending on whether or not the bread material contains gluten. In other words, according to the automatic bread maker of the present configuration, by using the bread making program in accordance with the ingredients contained in the bread material, it is possible to widely produce the superior bread when the rice bran powder is used as the bread material. The gas releasing step of the first bread making process and the second bread making process are performed by rotating the stirring member, and the rotation of the stirring member may be performed in the gas releasing step. The aforementioned step of making the dough into a pellet is faster. According to the above configuration, in the gas releasing step > the stirring member is rotated at a high speed in order to completely release the gas. On the other hand, in the process of pelletizing the dough, the agitating member is rotated at a low speed in order not to damage the dough as much as possible. Therefore, according to the automatic bread maker of the present invention, it is easy to obtain a superior rice flour bread. In the automatic bread maker of the above configuration, the type of the agitating member to be used may be different between when the first bread making process is executed and when the second bread making process is executed. According to the above configuration, the agitation members used in the first bread making process and the second bread making process are different. In this way, by using the most suitable stirring member for the respective bread making process, it is possible to bake a better bread with a quality of 9 322130 201106905. (Effects of the Invention) According to the automatic bread maker of the present invention, when rice bran powder is used as a bread material without gluten and a tackifier, a high-quality dough can be produced. Further, the automatic bread maker according to the present invention can produce a high-quality bread widely when rice flour is used as a bread material regardless of whether or not the bread material contains gluten and a tackifier. [Embodiment] (Schematic configuration of automatic bread maker) Hereinafter, an embodiment of the automatic bread maker of the present invention will be described in detail with reference to the drawings. Fig. 1 is a plan view showing the configuration of the automatic bread maker of the present embodiment, and showing a state in which the lid is closed. Fig. 2 is a view showing the configuration of the automatic bread maker of the embodiment, and is a vertical sectional view showing a state in which the lid is opened. Fig. 3 is a front elevational view showing the configuration of an operation unit provided in the automatic bread maker of the embodiment. Fig. 4 is a block diagram showing the electrical configuration of the automatic bread maker of the embodiment. The outline of the automatic bread maker 1 of the present embodiment will be described with reference to Fig. 4, Fig. 2, and Fig. 4; The automatic bread maker 1 is provided with a main body 1 and a cover 2 of the main body. A baking chamber n having an opening formed therein is provided inside the body 10, and the lid 2 does not close the upper opening. A bread container 3 is placed in the baking chamber. The lid 2 is attached to the body 10' by a hinge shaft 21 on the back side of the automatic bread maker 1, and is rotated in a vertical plane around the hinge shaft 21. At a position slightly closer to the rear than the front end of the cover 2, a sight glass 20a in which a transparent synthetic resin is inserted through the mirror 322130 10 201106905 is provided. (4) Room 11 is equipped with a horizontal section
Ub，且在底壁Ub之相告於址立^ >之周側壁lla與底壁 容器支轉部12。麵哭丸、釔至中央之部位固定有麵包 lb之開口部而露出於::1;之内部係透過形成在 =結合(bay崎。upl==,包”支持部 广的筒狀台座31::於固定於麵包Ub, and the bottom wall Ub is reported on the peripheral side wall 11a and the bottom wall container branching portion 12. The face is crying, and the opening to the center of the lobe is fixed to the opening of the bread lb and is exposed to the ::1; the internal system is formed by the cylindrical pedestal 31 which is formed in the joint of the = binding (bay 。.upl==, package): : fixed on bread
Zl30 〜）在從麵包容垮*4± 之授拌構件之替# 端固定有突一轉 底壁llh 皮帶輪14係以皮帶17诖沾+ 下 此外之皮帶輪16:固定於 式配置有二:部，以包圍麵包容 此加4 = ί Μ (本發明之加熱部之實心广方 4〇係由= 器30之麵包材料或麵糰。加t藉 I線:麵加熱器(sheath heate〇 41所構成二熱装置 ' 對護套加熱器41供給電流。 過耐熱 手提ί包容器3〇係形成水桶般之形狀，在口緣心 為四未圖示)。麵包容器30之水平剖 掉葉片^Γ二形’囊片32係在其中％轉ί 方式安裝在施予密封對策而旋轉自2中心)’ '、安敦抽33的上端部’在不使用工具之情形下 322130 11 201106905 行裝卸。因此，可容易地更換不同種類之攪拌葉片32。 葉片安裝軸33係藉由旋轉軸13傳達動力者，就其動 力傳達手段而言係使用由台座31所包圍之耦合器34。亦 即，在構成耦合器34之2個構件中，一方係固定在葉片安 裝軸33之下端，另一方係固定在旋轉軸13之上端。 在台座31之外周面形成有突起35b，其係與形成於麵 包容器支持部12之内周面的突起35a共同構成周知之插銷 結合部。若將麵包容器30保持在突起35a與突起35b不會 干涉之角度，同時使台座31落入麵包容器支持部12之中， 並扭轉麵包容器30使突起35b卡合於突起35a之下，則麵 包容器30不會往上方脫落，同時亦可達成耦合器34之連 結。由於使麵包容器30之扭轉方向與攪拌葉片32之旋轉 方向一致，因此即使攪拌葉片32旋轉，麵包容器30亦不 會脫落。在此，麵包容器30之扭轉方向與攪拌葉片32之 旋轉方向皆係設定為從上觀看之順時針方向。 在本體10之前部上方配置有操作部22。如第3圖所 示，操作部22係具備：由液晶顯示面板所構成之顯示部 50、開始鍵51、取消鍵52、小麥程序鍵53、無小麥/米穀 粉程序鍵54、無小麥程序燈54a、天然酵母程序鍵55、調 理程序鍵56、時刻/預約時間/調理時間設定鍵57a、57b、 預約鍵58、預約燈58a。無小麥程序燈54a及預約燈58a 皆由LED ( Light Emitting Diode ;發光二極體）所構成。. 顯示部50係顯示自動製麵包器1是否在電源ON之狀 態、現在時刻、各種程序鍵53至55之選擇狀況、由調理 12 322130 201106905 鍵56所選擇之調理程序的種類、以開始鍵η所致之製麵 包作業（製麵包程序）的開始、以取消鍵52所致之選擇解 除或製麵包程序中止、以時刻/預約時間/調理時間設定鍵 5以、57b設定之麵包或麵糰之完成預定時間、顯示製麵包 作業時所產生之錯誤之錯誤訊息等資訊。 開始鍵52係用以使自動製麵包器1成為電源ON或電 源OFF之狀態’且用於使製麵包作業（亦有製作麵糊、製 乍果醬/雨·之作業）開始。取消鍵Μ係用於取消各種選擇 或設定、或是使執行中之作業中止。 小麥私序鍵53係用於使用麵粉作為製造麵包或麵糰 材料的凊形之按鍵。在本實施形態之自動製麵包器1 中，藉由小麥程序鍵53,可選擇例如「吐司麵包」、「快速 鍵」（以&時間製造吐司麵包之程序）、「濃色供培」（使吐 司麵包的料顏色減而進行製造的程朴「美食麵包」、 「法國麵包」、「麵糰」、「比薩麵糰」、「麵條」、「蛋糕」等 無小麥/米穀粉程序鍵54係用於使用米穀粉（不使用 麵粉）作為製造麵包或麵糰時之材料的情形之按鍵。益小 麥穀粉料鍵54射魏之米穀粉程序與無小麥 耘序’當選擇無小麥程序時，無小麥程序燈％會亮燈。 並^藉由無小麥/米穀粉程序鍵54，可選擇例如「麵糊」、 比陸麵糰」、「麵條」、「蛋糕」等程序。 麵# 粉&序係在❹米穀粉作為麵包材料且使 麵肋包3在麵包材料中時所選擇之程序。再者，無小麥程 322130 13 201106905 使用錄粉料麵包材料且使_不包含在麵包材 gy· 選擇之程序。更詳細而言，無小麥程序係不論是 :、、匕材料中包含有古亞膠等增黏劑之情形，只要在 t 〇材料中未包含麵筋即被選擇之裎序。 天然酵母麵包程序鍵55係在選擇「天然酵母麵包程 序」時所帛者’該天輯賴包料錢賴粉作為麵包 原料_並以將原種與m所得之天然酵母進行發酵者。 調理程序鍵56係設為可選擇用以進行果醬/湯之製作 之程序。 時刻/預約時間/調理時間設定鍵5 7 a、5 7 b係用於調整 現在時刻、至製作出麵糰為止之預約時間、調理時間的按 鍵。此外，預約鍵58係在預約製作完成時間時按壓之按 鍵’當進行預約時，預約燈58a會亮燈。 在烘焙室11之周側壁11a的前面與本體1〇之正面側 外殼之間的空間，配置有控制自動製麵包器丄之動作整體 的控制農置18。該控制裝置18係如第4圖所示，具備由 CPU ( Central Processing Unit，中央處理單元）、 ROM(Read-only memory，唯讀記憶體）、I/0 ( input/〇utput， 輸入輸出部）所構成之微電腦i8i ;電性連接在該微電腦 181之馬達驅動電路182及加熱益驅動電路1 。在控制裝 置18所具備之微電腦181電性連接有上述操作部22之各 種鍵或燈。此外，在微電腦.181電性連接有溫度感測器19, 該溫度感測器19係配置在烘培室11之内侧，且檢測出供 焙室11内之溫度。 322130 14 201106905 馬達驅動電路182係在來自微電腦181之指令下，控 制使授拌葉片32旋轉之馬達15之驅動的電路。加熱器驅 〜動電路183係在來自從溫度感測器19接收資訊之微 Μ]的指令下，控制加熱裝置4〇之加熱動作。微電腦181 係依據來自操作部22之輸入信號讀出儲存在r〇m等之製 麵包备序（亦有製造麵糰、果醬、湯之程序的情形）所相 關的程式。此外，微電腦181係一面透過馬達驅動電路⑻ 控制授拌葉片32之旋轉’及透過加熱器驅動電路i83控制 =裝置40之加熱動作’一面使自動製麵包器】執行製麵 匕在序此外’控職置18縣發明之控卿的實施形態。 動制：ί係本實施形態之自動製麵包器1的概略構成：自 係除了僅製造吐司麵包以外，復具有各種附 麵’以短時間製造吐司麵包之程序、製造特殊 麵勺/培、美食麵包、法國麵包、使用天然酵母之 程之^序、製造各種麵綱、麵條、蛋糕、果醬及湯之 二在二而’本實_態之自動製麵包㈣具有以下特 :穀於做筋及增黏劑（例如古亞膠）之情形下使用 此^下材料時，亦可製造出優質之吐司麵包。因 麵包器1所2理!!上述點，針對由本實施形態之自動製 程序;：以蹺：之J麵包程序（由麵包材料烘焙麵包用之 附加程序，i略其2。’關於與本發明無直接關係之上述 (有關由自動製麵包器所執行之製麵包） 麵卷作為麵包材料時之製麵包程序（製麵包程 322130 15 201106905 序(A)) 首先針對使用麵粉作為麵包材料來製造吐司麵包 時，以自動製麵包器i執行之製麵包程序（製麵包程序（A)) 加以說明。此外’此時，除了在麵包材料中，除了麵粉外， 亦包含有水、酵母菌（例如乾燥酵母）、砂糖、鹽、油脂（例 如奶油）等。此外，砂糖、鹽、油脂等調味料可分別加入， 亦可不加入。 在開始製麵包程序時，將授拌葉片32安裝在設置在 麵包容器3〇之葉片安裝轴33。然後，將預定量之水加入 麵包容H 30後，加入預定量之麵粉、石少糖、鹽、奶油。最 後’以使乾燥酵母不會接觸水之方式放入麵包容器3〇後， 將麵包容器30放入烘培室u並安裝在麵包容器支持部 12 ’而將葉片安裝軸33連結在旋轉軸13並關閉蓋。狹 後，藉由操作部22之小麥程序鍵53選擇「吐司麵包」，按 壓開始鍵51時，即開始製麵包程序（a )。 在此，針對使用於製麵包程序（A)之攪拌葉片32加 以說明。在本實施形態之自動製麵包器丨中，準備複數種 類之授拌葉片32。在使用麵粉作為麵包材料製造吐司麵包 時（製麵包程序（A)之情形），使用第5A圖所示之 攪拌葉片32a。 第1攪拌葉片32a係具備安裝於葉片安裝軸％且具有 第1貫通孔321之第1安裝部322。與該第j安裝部μ] 成為一體而設置有第】葉片部323。該第i葉片部切係 由與第1安裝部322連接且呈大致矩形狀之第丨平板部 322130 16 201106905 323a、及在相對於第丨平板部323a彎曲之狀態下與其連接 之大致梯形狀的第2平板部323b。第！攪拌葉片32a係藉 由在麵包容器30内旋轉，而將投入於麵包容器％内之麵 包材料予以混合，並在麵包材料轉變成麵糰的過程中， 發揮將麵包材料（麵糰）往麵包容器％之内壁擠壓的作用。 以下，主要參照第6圖說明製麵包程序（A)之詳細 内谷第6圖係以本貫施形態之自動製麵包器製造麵粉麵 ，時之製麵包步驟表。此外’並不限定於第6圖之例，本 况明書揭tf之具體相、溫度、料葉片之旋轉速度僅為 一例，並非限定本發明之内容者。 —當開始製麵包程序⑷時，首先進行從投人於麵包 容器30之麵包材料調製麵糰之麵糰調製步驟。且體而言， 該麵糰調製步驟係進行對投人於麵包容器％之麵包材料 進行授拌之麟處理的㈣。該祕處理係藉由以控制裝 置18控制馬達15之驅動，並使第丨攪拌葉片旋轉而 進行。此外，在該攪拌處理中，控制裝置18係依需要控制 加熱裝置40以提升供培室丨丨之溫度。 在授拌處理中’第1攪拌葉片32a係以模式1 (旋轉 速度10.8rpm)旋轉30秒鐘’接著以模式2 (旋轉速度 18.0rpm)旋轉1分鐘’然後以模式3 (旋轉速度54rpm) 旋轉30秒鐘，最後以定格旋轉速度（18〇rpm)連續旋轉 10分鐘。如此地控制攪拌葉月之旋轉速度係為了抑制麵包 材料中之粉成分的飛散。 藉由第1攪拌葉片32a之旋轉，麵包容器30中之麵包 17 322130 201106905 攪拌，而轉變成黏度高之麵糰(d〇ugh)。此外， \ 一 /葉片32a摔打正轉變成麵糰之麵包材料並將之往 、匕令器30之内壁擠壓，藉此加入混練麵包材才斗之「揉捏」 的要^亦即’賴拌處理亦包含「馳」之要素。 當完成麵糰調製步驟時，接著進行使麵糰發酵之一次 在該—次發酵步驟中，控制裝置Μ係控制加熱 "’將烘培室11之溫度維持在財溫度。在該一次 :步驟中’第1攪拌葉片32a之旋轉係停止。具體而言， ^ 一次發酵步驟係在321下進行48分50秒鐘。 〃在完成一次發酵步驟時，接著進行使包含在麵糰中之 乳體放出之氣體放出步驟。在該氣體放出步驟中，控制裝 f18控制馬達15之驅動’使第1攪拌葉片32a旋轉。此 箱2該氣體放出步驟中，為了將烘培室11之溫度維持在 :酿度，控制裝置18亦進行加熱裝置4〇之控制。具體 ’該氣體放出步驟係以定格旋轉速度（斷阿）連續 疋轉、10秒鐘，藉此使貯留在麵糊中之氣體放出。 當氣體放出步驟完成時，接著進行使麵糊休眠之_ ^目民步驟（休眠時間（benchtime)，亦稱為「休眠」）。在該 民時間中’為了將烘培室u之溫度維持在預定溫度⑶ 控制裝置18係控制加熱裝置40。在該休眠時間中， 攪拌葉片32a之旋轉係停止。具體而言，休眠時間 進行35分30秒。 當麵糰休眠步驟完成時，接著進行使麵糰呈丸狀之步 …在該使咖呈丸狀之步财，控縣置18係控制馬達 322130 201106905 15之驅動，使第1攪拌葉片32a旋轉。在本實施形態之使 “ 麵糰呈丸狀之步驟中，第1攪拌葉片32a係以不到定格旋 “ 轉速度（180rpm)之20%的旋轉速度旋轉2分鐘以下之時 間。這是由於使麵糰軟軟地呈丸狀而獲得具膨鬆感之麵包 之故。具體而言係設定為：以模式1 (旋轉速度10.8ppm) 進行前半30秒鐘的旋轉，以模式2 (旋轉速度18.Oppm ) 進行後半1分鐘的旋轉。此外，模式2之旋轉速度18.Orpm 係在模式1之旋轉速度10.8ppm的1.5倍以上未達2倍之 範圍。 當完成使麵糰呈丸狀之步驟時，接著進行使麵糰再度 發酵之成形發酵步驟。在該成形發酵步驟中，控制裝置18 係控制加熱裝置40,將烘焙室11之溫度維持在預定溫度。 在該成形發酵步驟中，第1攪拌葉片32a之旋轉係停止。 具體而言，該成形發酵步驟係在38°C下進行1小時。 當完成成形發酵步驟時，接著進行烘焙麵糰之烘焙步 驟。在烘焙步驟中，控制裝置18係控制加熱裝置40，以 預定之溫度模式對烘焙室11内進行升溫。在烘焙步驟中， 以預定溫度對麵糰烘焙預定時間。在該烘焙步驟中，第1 攪拌葉片32a之旋轉係停止。具體而言，該烘焙步驟係在 120°C下進行47分鐘。 當麵包烘焙完成時，製麵包完成之信號會顯示在操作 面板22之顯示部50，或是發出製麵包完成之報知音（當 然兩者皆可）。藉此，使用者係檢測出製麵包作業之結束， 如第2圖所示打開蓋20並將完成品之麵包B與麵包容器 19 322130 201106905 ==分此外’該製麵叫 之製^在寂含皮有麵筋之情形下使用米穀粉做為麵包材料時 麵匕程序（製麵包程序（B)) 造吐對使麵筋包含在麵包材料而使用米榖粉來製 二习麵包時’以自動製麵包器！執行之製麵包程序加以 說、^。以下說明中，關於與先前說明之製麵包程序⑷ 重複之内谷係予以簡單地說明或省略其說明。此外，該製 麵包程序⑻係本發明第2製麵包程序之實施形態。 ”在製麵包程序⑻中，在麵包材料中包含有米穀粉、 麵筋、、水、酵母菌（例如乾燥酵母）、紗糖、鹽、油脂（例 如奶油）等。此外，與製麵包程序（a)同樣地，砂糖、 鹽油知荨調味料可分別加入，亦可不加入。 在開始製麵包程序⑻時之準襟階段係與製麵包程 序（A)相同。製麵包程序（B)係以無小麥/米穀粉程序 鍵54選擇米縠粉程序之「吐司麵包」，並按壓開始鍵51 而開始。此外’在製麵包程序⑻所使用之攪拌葉片％ 係與在製麵包程序⑷所使狀_葉片㈣之第i撥 拌葉片32a。 以下，主要參照第7圖說明製麵包程序（B)之詳細 内谷。第7 ®係以本實施形態之自動製麵包器製造米穀粉 麵包（包含麵筋）時之製麵包步驟表。 當開始製麵包程序（B)時，首先進行從投入於麵包 谷β 30之麵包材料調製麵糰之麵糰調製步驟。具體而言， 322130 20 201106905 該麵糰調製步驟係進行對投入於麵包容器30之麵包材料 進行攪拌之攪拌處理的步驟。該攪拌處理係藉由以控制裝 - 置18控制第1攪拌葉片32a之旋轉動作。在該攪拌處理 中，第1攪拌葉片32a係以模式1 (旋轉速度10.8rpm)旋 轉30秒鐘，接著以模式2 (旋轉速度18.0rpm)旋轉1分 鐘，然後以模式3 (旋轉速度54rpm)旋轉30秒鐘，最後 以定格旋轉速度（180rpm)連續旋轉13分鐘。此外，在 進行該攪拌處理時，控制裝置18係依需要進行加熱裝置 40之控制。此外，該攪拌處理亦包含「揉捏」之要素。 當完成麵糰調製步驟時，接著進行使麵糰休眠之麵糰 休眠步驟（休眠時間）。該休眠時間係在32°C進行26分30 秒鐘。此外，在該麵糰休眠步驟中，麵糰之發酵會進行而 產生氣體。 當麵糰休眠步驟完成時，接著進行使麵糰呈丸狀之步 驟。該使麵糰呈丸狀之步驟係與製麵包程序（A)中之使 麵糰呈丸狀之步驟同樣進行，以模式1(旋轉速度10.8ppm) 進行前半30秒鐘之第1攪拌葉片32a的旋轉，以模式2(旋 轉速度18.Oppm)進行後半1分鐘之第1攪拌葉片32a的 旋轉。 當完成使麵糰呈丸狀步驟時，接著進行使麵糰再度發 酵之成形發酵步驟。該成形發酵步驟係在38°C下進行57 分鐘。 當完成成形發酵步驟時，接著進行烘焙麵糰之烘焙步 驟。該烘焙步驟係在125°C下進行50分鐘。 21 322130 201106905 該製麵包程序（B)所需之合計時間係2小時3〇八 製麵包程序⑻係省略製麵包程序⑷之一次發酵：驟 及氣體放出步驟的程序。此外，適當地謀求各步驟所需之 時間的縮短。謀求該製麵包所需之時間的短時間化係 考量到在使用米穀粉作為麵包材料時，米穀粉具有益 時間保持暫時吸收之水的性質。而且，藉由如製聽 (B)般地製造米穀粉麵包，可獲得優質之麵包。 3.在不包含麵筋及增黏劑之情形下使 麵包材料時之祕包㈣（製麵包程序（⑶ 做為 接著’針對在不包含麵筋及增黏劑之情形 ==材料來製造吐司麵包時，以自動製麵包器;： 加以說明。以下說明中，關於與先前說明 之I麵包程序⑷、⑻重複之内 2、略其朗。料，歸麵“序（C)係本 製麵包程序之實施形態。 (這序JC)中’在麵包材料中包含有米穀粉 於）3筋及增黏劑之情形下推薦使用的米穀 n 7、酵母菌（例如乾燥酵母）、砂糖、g®、、、由月π } 如奶油）等。要重禮日 月曰（例 不包含麵、㈣ 此，於麵包材射，並 ===增黏劑等為了將碳酸氣體封人麵_ 麵包程序⑻同樣地，紗糖麵:㈣“)、製 加入，亦可不加入。心糖、鹽、油脂等調味料可分別 麵包&序（c)時之準備階段係與製麵包程 322130 22 201106905 序（A)相同。製麵包程序（C)係以無小麥/米榖粉程序 ：' 鍵54選擇無小麥程序之「吐司麵包」，並按壓開始鍵51 而開始。此外，在製麵包程序（C)所使用之攪拌葉片32 係為第5B圖所示之第2攪拌葉片32b。 第2攪拌葉片32b係具備安裝於葉片安裝軸33且具 有第2貫通孔324之第2安裝部325。與該第2安裝部325 成為一體而設置有第2葉片部326。該第2葉片部326係 由呈大致矩形狀之平板所構成，且形成為比第1攪拌葉片 32a之第2葉片部323更大。該第2攪拌葉片32b係具備 將材料取入至内側而進行攪拌的功能，與第1攪拌葉片32a 相比較，將麵包材料（麵糰）朝麵包容器30之内壁推擠的功 能較低。亦即，相較於第1攪拌葉片32a，第2攪拌葉片 32b之揉捏功能較低。 以下，主要參照第8圖說明製麵包程序（C)之詳細 内容。第8圖係以本實施形態之自動製麵包器製造米穀粉 麵包（不包含麵筋及增黏劑）時之製麵包步驟表。 當開始製麵包程序（C)時，首先進行從投入於麵包 容器30之麵包材料調製麵糰之麵糰調製步驟。具體而言， 該麵糰調製步驟係進行外投入於麵包容器30之麵包材料 進行攪拌之攪拌處理的步驟。該攪拌處理係藉由以控制裝 置18控制第2攪拌葉片32b之旋轉動作。在該攪拌處理 中，第2攪拌葉片32b係以模式1 (旋轉速度10.8rpm)旋 轉30秒鐘，接著以模式2 (旋轉速度18.Orpm)旋轉1分 鐘，然後以模式3 (旋轉速度54rpm)旋轉30秒鐘，最後 23 322130 201106905 以定格旋轉速度（180rpm)連續旋轉5分鐘。此外，在 行該授捽處理時，控制裝置18係依需要進行加熱裝置糾 之控制。 在製麵包程序（c)中，與製麵包程序⑻之情形相 比較，定格旋轉速度之時間較短。這是由於在製麵包 程序（C)之㈣處理中主要目標為投人至麵包容器30之 材料的混合’與製麵包程序⑷或⑻之情形不。同，在 該猜處理中並不太期待揉捏之效果之故。該授摔處理後 之麵包材料係具有流動性。 當完成麵糰調製步驟時，接著進行使麵糰休眠之麵糊 休眠步驟（休眠時間）。該休眠時間中係在32t下進行4〇 刀鐘此外，在該麵糰休眠步驟令，麵糰之發酵會進 產生氣體。 #當麵糰休眠步驟完成時，接著進行放出麵_之氣泡 之乳體放出步驟。在該氣體放出步驟中，第2攪拌葉片 係以定格旋轉速度〇80ppm)旋轉3〇秒鐘。在此之氣體 放出係必須儘可能使麵糰内之氣泡放出，並使麵糰成為無 不均之均勻麵糰狀態，而比製麵包程序（A)之氣體放出 處理（必須注意其係為在與製麵包程序（c)不同之時間 點進订者之點）更強力地進行。亦即，與製麵包程序⑷ 相比較，氣體放出程序之時間係為3倍。 ^然而，使用米穀粉作為麵包材料時，由於難以將碳酸 氣體封入麵糰内，因此以在並未考慮在最後之發酵步驟（成 形發酵步驟）之前特別進行將麵糰内之氣體放出的處理。 322130 24 201106905 為了烘焙出具膨鬆感之麵包，係如專利文獻2 (其係包含 ：· 增黏劑者取代麵筋）所示，為了不使麵糰内之氣體過度放 出，較佳為在麵糰調製步驟中獲得麵糰後，連續地進行發 酵步驟。 此外，在使麵筋包含在麵包材料時，在最後之發酵步 驟前進行使麵糰呈丸狀之步驟（參照製麵包程序（B))。 在使麵糰呈丸狀之步驟中，麵糰之碳酸氣體亦會放出，但 這僅是為了使麵糰呈丸狀而進行之步驟。而且，亦如專利 文獻3所示，在最後發酵步驟前進行之使麵糰呈丸狀之步 驟為了獲得具膨鬆感之麵包，一般而言係以低速進行攪拌 葉片之旋轉為佳，以便不會損傷麵糰。 關於此點，本發明人等係利用在不包含麵筋及增黏劑 之情形下推薦使用之米穀粉，在不被習知常識所拘束下精 心進行研究。結果發現：使在麵糰調整步驟中所得之麵糰 暫時休眠，在使該麵糰休眠之期間使氣體包含在麵糰中（在 ^ 此意義下，該麵糰休眠步驟可謂發酵步驟），然後儘可能使 麵糰内之氣體放出而謀求麵糰之均勻化，而可烘焙出優質 之麵包。 當完成氣體放出步驟時，接著進行使麵糰發酵之成形 發酵步驟。該成形發酵步驟係在38°C下進行30分30秒鐘。 當完成成形發酵步驟時，接著進行烘焙麵糰之烘焙步 驟。該烘焙步驟具體而言係在140°C下進行47分鐘。 該製麵包程序（C)所需之合計時間係2小時5分。 此時，亦與製麵包程序（B)同樣地，係省略製麵包程序 25 322130 201106905 (A)之一部分步驟（一次發酵步驟等），而縮短製造麵包所 需之時間。因此，儘管米穀粉具特有之性質（米縠粉無法 長時間保持暫時所吸收之水的性質），亦可獲得優質之麵 包。 如上所述，本實施形態之自動製麵包器丨的製麵包程 序（C)係作為應用在不包含麵筋及增黏劑之情形下使用 米穀粉做為麵包材料來烘培吐司麵包之程序而開發者，本 實施形態之自動製麵包器1復施予對策。亦即，藉由使势 麵包程序⑹中之難葉片32的旋轉條件或各^驟所需 之時間等條件最適化，製麵包程序（c)在使用包含古亞 膠等增黏劑來取代麵筋之米榖粉作為麵包材料時，亦W 培出所希望之吐司麵包。因此，在本實施形態之自動製麵 包器1中，在包含麵筋之情形下使用求穀粉做為麵包材料 ^製造吐司麵包時，選擇米穀粉程序即可，而在不包 筋之情形下使用米榖粉做為麵包材料（此時，可包含 包含增黏劑)來製造吐司麵包時，則選擇無小二 這是考慮到在使用米穀粉作為麵包材料時 〇)包，筋之情形、⑺包含增黏劑來取代麵筋之情形、 序會有含料狀情料3 _麵包程 ㈣:使之可能性。亦即’製麵包程序過多 3二不知要選擇哪一種程序才好。因此， π九⑴至（3)之結果，合併⑵ 使用者而言方便性佳之自動製麵包器。 對 322130 26 201106905 (其他） 以上，雖說明本發明之實施形態，但本發明之範圍並 非限定於此，在不脫離本發明之主旨的範圍内可進行各種 變更。 例如，在以上所示之實施形態中，麵糰調製步驟係為 進行下述攪拌處理的步驟：以攪拌葉片32攪拌包含有預先 投入於麵包容器30之酵母菌的麵包材料。然而，該麵糰調 製步驟亦包含以攪拌構件（攪拌葉片32)攪拌包含有酵母 菌的麵包材料之攪拌處理，只要是從麵包材料調製麵糰之 步驟即可，其構成不限定於本實施形態之構成。 第9Α圖及第9Β係顯示可應用在本發明之麵糰調製步 驟之變形例的圖。亦即，麵糰調製步驟係如第9Α圖所示， 依序連續進行以下處理之步驟：攪拌處理，以攪拌葉片攪 拌未包含酵母菌之麵包材料的攪拌處理（該處理雖較具有 材料混合之意義，但依情況亦表現為「揉」、「捏」）；酵母 菌投入處理，在攪拌處理後使攪拌葉片停止，一面使麵包 材料休眠（休息），並且投入酵母菌；及攪拌處理，在酵母 菌投入處理後使攪拌葉片旋轉，以攪拌包含酵母菌之麵包 材料（該處理亦依情況表現為「揉」、「捏」）。 此外，如第9Β圖所示，亦可為進行以下處理之步驟： 將不含酵母菌之麵包原料放置達預定時間之休眠處理；及 在休眠處理後一面攪拌麵包材料，一面以預定時序投入酵 母菌，以攪拌包含酵母菌之麵包材料的攪拌處理。在此之 攪拌處理亦依情況表現為「揉」、「捏」者。此外，該攪拌 27 322130 201106905 處理係為亦包含本發明之酵母菌投入處理的處理。 再者，前述酵母菌投入處理較佳為例如設置自動地將 酵母菌投入自動製麵包器之功能而執行者。 此外，在以上所示之實施形態中，係形成自動製麵包 器1可執行複數個製麵包步驟之構成。然而，本發明之目 的之一係提供一種在不包含麵筋及增黏劑之情形下使用米 榖粉做為麵包材料時，可製造出優質之麵包的自動製麵包 器。因此，就本發明之實施形態而言，亦可構成為例如可 僅執行上述製麵包程序（C)之自動製麵包器等。 此外，如上所述在本發明中，為了在進行成形發酵步 驟之前儘可能使碳酸氣體放出，而使攪拌葉片32b儘量高 速旋轉。然而，亦可增長時間而使攪拌葉片32b之旋轉速 度成為與使麵糰呈丸狀步驟相同之旋轉速度。然而，由於 製麵包步驟所需之時間較佳為短時間，因此如本實施形 態，氣體放出步驟中之攪拌葉片之旋轉較佳為儘量高速之 旋轉。 (產業上之可利用性） 本發明係可廣泛地利用在主要使用於一般家庭之自 動製麵包器。 【圖式簡單說明】 第1圖係顯示本實施形態之自動製麵包器的構成圖， 且為關閉蓋之狀態的垂直剖面圖。 第2圖係顯示本實施形態之自動製麵包器的構成圖， 且為打開蓋之狀態的垂直剖面圖。 28 322130 201106905 第3圖係本實施形態之自動製麵包器所具備之操作部 之構成的正面圖。 第4圖係顯示本實施形態之自動製麵包器之電氣、 的方塊圖。 第5A圖係用以說明本實施形態之自動製麵包器所具 備之攪拌葉片的圖，且為顯示第1攪拌葉片之構成的概略 斜視圖。 第5B圖係用以說明本實施形態之自動製麵包器所具 備之攪拌葉片的圖，且為顯示第2攪拌葉片之構成的概略 斜視圖。 第6圖係以本實施形態之自動製麵包器製造麵粉麵包 時之製麵包步驟表。 第7圖係以本實施形態之自動製麵包器製造米穀粉麵 包（包含麵筋）時之製麵包步驟表。 第8圖係以本實施形態之自動製麵包器製造米榖粉麵 包（不含麵筋及增黏劑）時之製麵包步驟表。 第9A圖係顯示可應用在本發明之麵糰調製步驟之變 形例的圖。 第9B圖係顯示可應用在本發明之麵糰調製步驟之變 形例的圖’且為與第9A圖不同之圖。 【主要元件符號說明】 1 自動製麵包器 10 本體 11 丈共焙室 11a 周側壁 lib 底壁 12 麵包容器支持# 29 322130 201106905 13 麵包容器支持部 14 皮帶輪 15 馬達 16 輸出軸皮帶輪 17 柱 18 控制裝置 19 溫度感測器 20 操作部 20a 窺視窗 21 较鏈軸 22 操作部（操作面板） 30 蓋體 31 台座 32 攪拌葉片 32a 第1攪拌葉片 33 葉片安裝轴 34 耦合器 35a、35b 突起 40 加熱裝置 41 護套加熱器 42 耐熱纜線 50 顯示部 51 開始鍵 52 取消鍵 53 小麥程序鍵 54 無小麥/米穀粉程序鍵 54a 無小麥程序燈 55 天然酵母程序鍵 56 調理程序鍵 57a ' 57b 時刻/預約時間/調理時間設定鍵 58 預約鍵 58a 預約燈 181 微電腦 182 馬達驅動電路 182 加熱器驅動電路 322 第1安裝部 323 第1葉片部 323a 第1平板部 323b 第2平板部 30 322130Zl30 ~) In the breading capacity *4 ± of the mixing member of the replacement of the end of the end of the fixed end of the wall llh pulley 14 is the belt 17 诖 + + pulley pulley 16: fixed in the configuration of two: To enclose the bread, add 4 = ί Μ (The solid part of the heating part of the present invention is made of bread material or dough of the device 30. Add t to the I line: face heater (sheath heate〇41) The two-heating device' supplies current to the sheathed heater 41. The heat-resistant portable bag container 3 is formed into a bucket-like shape, and the edge of the mouth is four (not shown). The bread container 30 is horizontally cut off by the blade. The shape "capsule 32 is attached to the upper end portion of the Antony pumping 33" in the case where the sealing method is applied to the sealing mechanism, and the 322130 11 201106905 is loaded and unloaded without using a tool. Therefore, different kinds of the stirring blades 32 can be easily replaced. The blade mounting shaft 33 transmits power by the rotating shaft 13, and the coupler 34 surrounded by the pedestal 31 is used for the power transmission means. That is, one of the two members constituting the coupler 34 is fixed to the lower end of the blade mounting shaft 33, and the other is fixed to the upper end of the rotary shaft 13. On the outer peripheral surface of the pedestal 31, a projection 35b is formed which together with the projection 35a formed on the inner circumferential surface of the container support portion 12 constitutes a well-known pin joint portion. If the bread container 30 is held at an angle at which the projection 35a does not interfere with the projection 35b, while the pedestal 31 is dropped into the bread container support portion 12, and the bread container 30 is twisted so that the projection 35b is engaged under the projection 35a, the bread The container 30 does not fall off, and the coupling of the coupler 34 can also be achieved. Since the twisting direction of the bread container 30 coincides with the rotation direction of the stirring blade 32, the bread container 30 does not fall off even if the stirring blade 32 rotates. Here, the twisting direction of the bread container 30 and the rotation direction of the stirring blade 32 are set to be clockwise from the top. An operation portion 22 is disposed above the front portion of the body 10. As shown in FIG. 3, the operation unit 22 includes a display unit 50 including a liquid crystal display panel, a start key 51, a cancel key 52, a wheat program key 53, a wheat/rice-free program key 54, and a wheat-free program light. 54a, natural yeast program key 55, conditioning program key 56, time/reservation time/conditioning time setting keys 57a, 57b, reservation key 58, and reservation lamp 58a. The wheat-free program light 54a and the reservation lamp 58a are each composed of an LED (Light Emitting Diode). The display unit 50 displays whether the automatic bread maker 1 is in the power-on state, the current time, the selection status of the various program keys 53 to 55, the type of the conditioning program selected by the conditioning 12 322130 201106905 key 56, and the start key η. The start of the resulting bread making operation (bread making process), the selection release by the cancel key 52 or the bread making process suspension, the completion of the bread/dough set by the time/reservation time/conditioning time setting key 5, 57b Information such as the scheduled time and the error message generated during the bread making operation. The start key 52 is used to turn the automatic bread maker 1 into a state in which the power is turned on or the power is turned off, and is used to start the bread making operation (the operation of making a batter or making a jam/rain). The Cancel button is used to cancel various selections or settings, or to abort an ongoing job. The wheat private key 53 is used to use flour as a button for making bread or dough material. In the automatic bread maker 1 of the present embodiment, for example, "toast bread", "quick key" (a program for making toast bread with & time), and "rich color for cultivation" can be selected by the wheat program key 53. (The wheat/rice powder program keys such as "Gourmet Bread", "French Bread", "Dough", "Pizza Dough", "Noodle", "Cake", etc., which are produced by reducing the color of the toast bread. 54 series is used as a button for the use of rice cereal powder (without flour) as a material for making bread or dough. Yi wheat grain powder key 54 shoots Wei Zhi rice cereal powder program and no wheat wheat flour order 'When no wheat program is selected, No wheat program light % will light up. And by using the no wheat/rice powder program key 54, you can select programs such as "batter", "land dough", "noodle", "cake", etc. Face #粉& It is a procedure selected when the glutinous rice flour is used as a bread material and the ribs 3 are in the bread material. Furthermore, there is no wheat 322130 13 201106905 using a powdered bread material and making _ not included in the bread gy· Program. More detailed In the case of the wheat-free procedural system, the gluten-free material is included in the 〇 material, and the gluten is selected as the gluten. In the selection of the "Natural Yeast Bread Program", the winner of the "natural yeast bread program" was used as the raw material for the bread _ and the natural yeast obtained from the original seed and m was fermented. The conditioning program key 56 was selected for use. The procedure for making the jam/soup is performed. The time/reservation time/conditioning time setting key 5 7 a, 5 7 b is a button for adjusting the current time, the reservation time until the dough is prepared, and the conditioning time. The key 58 is a button pressed when the reservation preparation completion time is made. When the reservation is made, the reservation lamp 58a is turned on. The space between the front surface of the peripheral side wall 11a of the baking chamber 11 and the front side casing of the main body 1b is disposed. The control unit 18 controls the overall operation of the automatic bread maker. The control unit 18 includes a CPU (Central Processing Unit) and a ROM (Read-only memory) as shown in Fig. 4 . A microcomputer i8i composed of an I/O (input/〇utput, input/output unit); a motor drive circuit 182 and a heating drive circuit 1 electrically connected to the microcomputer 181. A microcomputer provided in the control device 18 181 is electrically connected to various keys or lamps of the operation unit 22. Further, a temperature sensor 19 is electrically connected to the microcomputer 181, and the temperature sensor 19 is disposed inside the baking chamber 11, and is detected. The temperature in the baking chamber 11. 322130 14 201106905 The motor driving circuit 182 is a circuit for controlling the driving of the motor 15 that rotates the mixing blade 32 under the command from the microcomputer 181. The heater drive circuit 183 controls the heating operation of the heating device 4 under the command from the data sensor 19 to receive information from the temperature sensor 19. The microcomputer 181 reads out a program related to the bread preparation order (also in the case of a program for making dough, jam, and soup) stored in r〇m or the like based on an input signal from the operation unit 22. In addition, the microcomputer 181 controls the rotation of the mixing blade 32 through the motor drive circuit (8) and controls the heating operation of the device 40 through the heater drive circuit i83, while the automatic bread maker performs the control. The implementation form of the 18-county invention of the incumbent. Dynamic system: 概略 is a schematic configuration of the automatic bread maker 1 of the present embodiment: in addition to the production of toast bread, it has various procedures for making toast bread in a short period of time, and manufacturing special pasta/peggage , gourmet bread, French bread, the use of natural yeast process, the production of various noodles, noodles, cakes, jams and soups in the second and the 'real _ state of automatic bread (four) has the following special: Valley in doing In the case of ribs and tackifiers (such as guar gum), high quality toast can also be made when using this material. The above-mentioned point is directed to the automatic manufacturing process of the present embodiment; the J bread program (the additional program for baking bread from the bread material, i slightly 2) The above is not directly related to the bread made by the automatic bread maker. The bread making process when the noodle roll is used as the bread material (bread course 322130 15 201106905 (A)) First, the use of flour as a bread material to make spit In the case of bread, the bread making process (bread making process (A)) performed by the automatic bread maker i is explained. In addition, in addition to the flour, in addition to the flour, water and yeast are included (for example) Dry yeast), sugar, salt, oil (such as cream), etc. In addition, seasonings such as sugar, salt, oil, etc. may or may not be added. When the bread making process is started, the mixing blade 32 is installed on the bread. The blade of the container 3 is mounted on the shaft 33. Then, after adding a predetermined amount of water to the bread volume H 30, a predetermined amount of flour, stone less sugar, salt, and cream are added. After the bread container is placed in contact with water, the bread container 30 is placed in the baking chamber u and attached to the bread container supporting portion 12', and the blade mounting shaft 33 is coupled to the rotating shaft 13 and the lid is closed. The "toast bread" is selected by the wheat program key 53 of the operation unit 22, and when the start key 51 is pressed, the bread making process (a) is started. Here, the stirring blade 32 used in the bread making process (A) will be described. In the automatic bread maker of the present embodiment, a plurality of types of the mixing blade 32 are prepared. When the bread is used as the bread material to make the toast bread (in the case of the bread making process (A)), the image shown in Fig. 5A is used. The first agitating blade 32a includes a first mounting portion 322 that is attached to the blade mounting shaft % and has a first through hole 321 . The first blade portion 323 is provided integrally with the j-th mounting portion μ ′. The i-th blade portion is formed by a second rectangular plate portion 322130 16 201106905 323a that is connected to the first mounting portion 322 and has a substantially rectangular shape, and a substantially trapezoidal shape connected thereto in a state of being bent with respect to the second flat plate portion 323a. 2nd tablet 323b. The agitating blade 32a mixes the bread material put into the bread container by rotating in the bread container 30, and plays the bread material (dough) in the process of converting the bread material into the dough. The effect of the inner wall of the bread container is squeezed. Hereinafter, the details of the bread making process (A) will be described mainly with reference to Fig. 6. Fig. 6 shows the flour made from the automatic bread maker of the present embodiment. In addition, it is not limited to the example of Fig. 6, and the specific phase, temperature, and rotation speed of the blade are only one example, and are not limited to the contents of the present invention. - When the bread making process (4) is started First, a dough preparation step of preparing a dough from the bread material of the bread container 30 is carried out. In addition, the dough preparation step is carried out by subliminating the bread material which is poured into the bread container% (4). This secret processing is performed by controlling the driving of the motor 15 by the control unit 18 and rotating the second stirring blade. Further, in the agitation process, the control unit 18 controls the heating device 40 as needed to raise the temperature of the chamber. In the mixing process, 'the first agitating blade 32a is rotated by mode 1 (rotation speed of 10.8 rpm) for 30 seconds' and then rotated by mode 2 (rotation speed of 18.0 rpm) for 1 minute' and then rotated by mode 3 (rotation speed of 54 rpm). For 30 seconds, the final rotation was continued for 10 minutes at a constant rotation speed (18 rpm). The rotation speed of the stirring blade is controlled in such a manner as to suppress the scattering of the powder component in the bread material. By the rotation of the first agitating blade 32a, the bread 17 322130 201106905 in the bread container 30 is stirred and converted into a dough having a high viscosity. In addition, the \1/blade 32a is smashed into the dough of the dough and is pressed against the inner wall of the tamper 30, thereby adding the "kneading" of the kneading bread to the dough. Processing also includes the elements of "Chi". When the dough preparation step is completed, the dough is then fermented. In the fermentation step, the control unit controls the heating "' to maintain the temperature of the baking chamber 11 at a rich temperature. In this one step: the rotation of the first agitating blades 32a is stopped. Specifically, ^ one fermentation step was performed at 321 for 48 minutes and 50 seconds. When the fermentation step is completed, a gas releasing step of discharging the milk contained in the dough is carried out. In the gas releasing step, the control unit f18 controls the driving of the motor 15 to rotate the first agitating blades 32a. In the gas discharge step of the tank 2, in order to maintain the temperature of the baking chamber 11 at the degree of brewing, the control unit 18 also controls the heating unit 4〇. Specifically, the gas releasing step is continuously tumbling at a constant rotation speed (breaking) for 10 seconds, whereby the gas stored in the batter is discharged. When the gas release step is completed, a step of sleeping the batter (benchtime, also known as "sleep") is performed. In the civil time, in order to maintain the temperature of the baking chamber u at a predetermined temperature (3), the control device 18 controls the heating device 40. During this sleep time, the rotation of the stirring blade 32a is stopped. Specifically, the sleep time is 35 minutes and 30 seconds. When the dough doping step is completed, the step of making the dough into a pellet is then carried out. In the step of making the coffee into a pellet, the control unit 18 controls the motor 322130 201106905 15 to drive the first agitating blade 32a. In the step of "the dough is in the form of pellets", the first agitating blade 32a is rotated by a rotation speed of 20% of the rotational speed (180 rpm) of the fixed-spinning rotation for 2 minutes or less. This is because the dough is softly pelletized to obtain a loafy bread. Specifically, it is set to rotate in the first half for 30 seconds in mode 1 (rotation speed 10.8 ppm), and to rotate in the second half in mode 2 (rotation speed of 18.0 ppm). Further, the rotation speed of the mode 2 of 18.0 rpm is not more than twice the range of 1.5 times or more of the rotation speed of the mode 1 of 10.8 ppm. When the step of pelletizing the dough is completed, a forming fermentation step of re-fermenting the dough is then carried out. In the forming fermentation step, the control device 18 controls the heating device 40 to maintain the temperature of the baking chamber 11 at a predetermined temperature. In the forming fermentation step, the rotation of the first agitating blades 32a is stopped. Specifically, the shaped fermentation step was carried out at 38 ° C for 1 hour. When the forming fermentation step is completed, a baking step of baking the dough is then carried out. In the baking step, the control unit 18 controls the heating unit 40 to raise the temperature in the baking chamber 11 in a predetermined temperature mode. In the baking step, the dough is baked at a predetermined temperature for a predetermined time. In this baking step, the rotation of the first agitating blades 32a is stopped. Specifically, the baking step was carried out at 120 ° C for 47 minutes. When the bread is baked, the signal for the completion of the bread is displayed on the display portion 50 of the operation panel 22, or a notification sound for the completion of the bread making (although both). Thereby, the user detects the end of the bread making operation, and opens the lid 20 as shown in FIG. 2 and opens the bread B of the finished product with the bread container 19 322130 201106905 == In addition, the 'the noodle is called the system ^ is in silence In the case of gluten-containing gluten, when rice flour is used as bread material, the glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice gluten Bread machine! The bread making process is executed, say ^. In the following description, the valley system which is the same as the bread making program (4) described above will be briefly described or omitted. Further, the bread making program (8) is an embodiment of the second bread making program of the present invention. In the bread making process (8), the bread material contains rice flour, gluten, water, yeast (for example, dried yeast), gauze, salt, fat (for example, cream), etc. In addition, with the bread making process (a) Similarly, sugar and salt oil seasonings may or may not be added separately. The order of the bread making process (8) is the same as the bread making process (A). The bread making process (B) is The wheat/rice flour program key 54 selects the "toast bread" of the rice bran powder program and starts by pressing the start key 51. Further, the % of the agitating blades used in the bread making process (8) is the i-th blending blade 32a of the blade (four) in the bread making process (4). Hereinafter, the details of the bread making process (B) will be described mainly with reference to Fig. 7. The 7th ® is a bread making step table when the rice flour bread (including gluten) is produced by the automatic bread maker of the present embodiment. When the bread making process (B) is started, the dough preparation step of preparing the dough from the bread material put into the breadcrumbs β 30 is first performed. Specifically, 322130 20 201106905 This dough preparation step is a step of performing a stirring treatment of stirring the bread material put into the bread container 30. This stirring process controls the rotation operation of the first agitating blades 32a by the control device 18. In the stirring process, the first agitating blade 32a is rotated in mode 1 (rotation speed 10.8 rpm) for 30 seconds, then rotated in mode 2 (rotation speed 18.0 rpm) for 1 minute, and then rotated in mode 3 (rotation speed 54 rpm). For 30 seconds, it was continuously rotated for 13 minutes at a constant rotation speed (180 rpm). Further, when the stirring process is performed, the control device 18 controls the heating device 40 as needed. In addition, the stirring treatment also includes the elements of "kneading". When the dough preparation step is completed, the dough dormant step (sleeping time) for sleeping the dough is then carried out. The sleep time was 26 minutes and 30 seconds at 32 °C. Further, in the dough dormancy step, the fermentation of the dough proceeds to generate a gas. When the dough dormancy step is completed, the step of making the dough into a pellet is then carried out. The step of making the dough into a pellet is carried out in the same manner as the step of making the dough into a pellet in the bread making process (A), and the rotation of the first stirring blade 32a in the first half 30 seconds is performed in mode 1 (rotation speed 10.8 ppm). The rotation of the first agitating blade 32a in the second half of the second half was performed in mode 2 (rotation speed of 18.0 ppm). When the step of pelletizing the dough is completed, a forming fermentation step of re-fermenting the dough is then carried out. The shaped fermentation step was carried out at 38 ° C for 57 minutes. When the forming fermentation step is completed, a baking step of baking the dough is then carried out. The baking step was carried out at 125 ° C for 50 minutes. 21 322130 201106905 The total time required for the bread making process (B) is 2 hours. The bread making process (8) is a procedure for omitting the one-step fermentation of the bread making process (4) and the gas release step. Further, the time required for each step is appropriately shortened. The short period of time required to obtain the bread is considered to be that when rice flour is used as the bread material, the rice flour has the property of retaining water for temporary absorption. Further, by making rice flour bread as in the case of making a sound (B), a good quality bread can be obtained. 3. The secret package of bread material without gluten and tackifier (4) (bread preparation procedure (3) as follows: for the case of gluten and tackifier == material to make toast bread In the following description, the description will be made with respect to the bread procedure (4) and (8) of the I described earlier. 2. The material is returned. The order (C) is the bread making procedure. In the case of the "JC" (in the case of JC), it is recommended to use rice gluten n 7 , yeast (such as dry yeast), sugar, g®, in the case of 3 gluten and tackifier. , from the month π } such as cream), etc. To pay homage to the sun and the moon 例 (example does not include noodles, (4) This, shot on the bread, and === tackifier, etc. in order to seal the carbon dioxide gas _ bread program (8) Similarly, the sugar noodles: (4) "), the system is added, or may not be added. Seasonings such as heart sugar, salt, oil, and the like can be prepared in the same stage as the bread making process 322130 22 201106905 (A). The bread making program (C) is based on the wheat/rice-free powder program: 'Key 54 selects the "toast bread" without the wheat program, and presses the start button 51 to start. Further, the agitating blade 32 used in the bread making process (C) is the second agitating blade 32b shown in Fig. 5B. The second agitating blade 32b includes a second attachment portion 325 that is attached to the blade attachment shaft 33 and has a second through hole 324. The second blade portion 326 is provided integrally with the second attachment portion 325. The second blade portion 326 is formed of a substantially rectangular flat plate and is formed to be larger than the second blade portion 323 of the first agitating blade 32a. The second agitating blade 32b has a function of agitating the material to the inside and stirring it, and the function of pushing the bread material (dough) toward the inner wall of the bread container 30 is lower than that of the first agitating blade 32a. That is, the kneading function of the second agitating blades 32b is lower than that of the first agitating blades 32a. Hereinafter, the details of the bread making process (C) will be described mainly with reference to Fig. 8. Fig. 8 is a table showing the steps of making bread when rice flour bread (excluding gluten and tackifier) is produced by the automatic bread maker of the present embodiment. When the bread making process (C) is started, the dough preparation step of preparing the dough from the bread material introduced into the bread container 30 is first performed. Specifically, the dough preparation step is a step of performing a stirring treatment in which the bread material externally introduced into the bread container 30 is stirred. This stirring process controls the rotation operation of the second agitating blades 32b by the control device 18. In the stirring process, the second agitating blade 32b is rotated by mode 1 (rotation speed of 10.8 rpm) for 30 seconds, then by mode 2 (rotation speed of 18.0 rpm) for one minute, and then by mode 3 (rotation speed of 54 rpm). Rotate for 30 seconds, and finally 23 322130 201106905 continuously rotate for 5 minutes at a constant rotation speed (180 rpm). Further, at the time of the authorization processing, the control device 18 performs control of the heating device correction as needed. In the bread making process (c), the time of the freeze rotation speed is shorter than in the case of the bread making process (8). This is because the main purpose of the processing of the bread making process (C) is to mix the material of the bread container 30 with the bread making process (4) or (8). In the same way, the effect of kneading is not expected in the guessing process. The bread material after the treatment is fluid. When the dough preparation step is completed, the batter dormancy step (sleep time) for sleeping the dough is then performed. In the sleep time, a 4 knives clock is performed at 32 t. In addition, in the dough dormancy step, the fermentation of the dough generates gas. # When the dough dormancy step is completed, the milk release step of the bubble of the release surface is then performed. In the gas releasing step, the second agitating blade is rotated at a constant rotational speed of 〇80 ppm) for 3 seconds. Here, the gas discharge system must discharge the air bubbles in the dough as much as possible, and make the dough into a uniform dough state without unevenness, and the gas discharge treatment of the bread making process (A) (it must be noted that it is made into bread and bread) The program (c) points at different time points of the subscriber) is carried out more strongly. That is, the gas release process is three times longer than the bread making process (4). However, when rice flour is used as the bread material, since it is difficult to enclose the carbonic acid gas in the dough, the treatment of releasing the gas in the dough is specifically performed before the final fermentation step (formation fermentation step) is not considered. 322130 24 201106905 In order to bake a loaf of bread, as shown in Patent Document 2 (which includes: · a tackifier instead of a gluten), in order to prevent the gas in the dough from being excessively discharged, it is preferably in the dough preparation step. After the dough is obtained, the fermentation step is continuously performed. Further, when the gluten is contained in the bread material, the step of stretching the dough into a pellet shape is carried out in the final fermentation step (refer to the bread making procedure (B)). In the step of pelletizing the dough, the carbonaceous gas of the dough is also released, but this is only a step for the dough to be pelletized. Further, as shown in Patent Document 3, the step of making the dough into a pellet before the final fermentation step is generally performed at a low speed in order to obtain a lofty bread, so that it is not preferable. Damage the dough. In this regard, the inventors of the present invention have carefully studied rice cereals which are recommended to be used without using gluten and tackifiers, without being bound by conventional common sense. As a result, it was found that the dough obtained in the dough adjusting step was temporarily dormant, and the gas was contained in the dough during the period in which the dough was hibernated (in the sense that the dough doping step is a fermentation step), and then the dough was made as much as possible. The gas is released to achieve uniformity of the dough, and the high-quality bread can be baked. When the gas evolution step is completed, a forming fermentation step of fermenting the dough is then carried out. The shaped fermentation step was carried out at 38 ° C for 30 minutes and 30 seconds. When the forming fermentation step is completed, a baking step of baking the dough is then carried out. This baking step was specifically carried out at 140 ° C for 47 minutes. The total time required for the bread making process (C) is 2 hours and 5 minutes. At this time, similarly to the bread making process (B), one of the steps (the one-step fermentation step, etc.) of the bread making process 25 322130 201106905 (A) is omitted, and the time required to manufacture the bread is shortened. Therefore, despite the unique nature of rice flour (the rice bran powder can not maintain the nature of the water absorbed for a long time), it can also obtain a good quality noodle. As described above, the bread making process (C) of the automatic bread maker of the present embodiment is a procedure for baking toast bread using rice cereal powder as a bread material without using gluten and a tackifier. The developer, the automatic bread maker 1 of the present embodiment, is re-administered. That is, by optimizing the conditions of the rotation condition of the difficult blade 32 or the time required for each step in the bread course (6), the bread making process (c) replaces the gluten with a tackifier such as a gum. When the rice bran powder is used as a bread material, the desired toast bread is also cultivated. Therefore, in the automatic bread maker 1 of the present embodiment, when the gluten is used as the bread material to make the toast bread, the rice flour powder program can be selected and used without being reinforced. When rice bran powder is used as a bread material (in this case, it may contain a tackifier) to make toast bread, then it is selected from the case of the use of rice flour as a bread material. (7) Including the tackifier to replace the gluten, the order will contain the material situation 3 _ bread process (four): make it possible. That is to say, too many bread making procedures. 3 I don't know which program to choose. Therefore, the result of π nine (1) to (3) combines (2) an automatic breadmaker that is convenient for the user. It is to be understood that the scope of the present invention is not limited thereto, and various modifications may be made without departing from the spirit and scope of the invention. For example, in the embodiment shown above, the dough preparation step is a step of agitating the agitating blade 32 to agitate the bread material containing the yeast previously introduced into the bread container 30. However, the dough preparation step also includes a stirring process of stirring the bread material containing the yeast with the stirring member (stirring blade 32), and the composition may be a step of preparing the dough from the bread material, and the configuration is not limited to the constitution of the embodiment. . Fig. 9 and Fig. 9 show a diagram of a modification of the dough preparation step which can be applied to the present invention. That is, the dough preparation step is as shown in FIG. 9 , and the following processing steps are sequentially performed in sequence: stirring treatment, stirring the blade to stir the bread material not containing the yeast material (the treatment is more meaningful than material mixing) However, depending on the situation, it is also expressed as "揉" and "pinch"; the yeast is put into treatment, and after the stirring treatment, the stirring blade is stopped, the bread material is put to rest (rest), and the yeast is put into the yeast; and the stirring treatment is performed in the yeast. After the bacteria are put into the treatment, the stirring blade is rotated to stir the bread material containing the yeast (this treatment is also expressed as "揉" or "pinch" depending on the case). In addition, as shown in Fig. 9, the following steps may be performed: placing the yeast material without the yeast for a predetermined period of dormancy treatment; and stirring the bread material after the dormancy treatment, and inputting the yeast at a predetermined timing The bacteria are stirred to stir the bread material containing the yeast. The agitation treatment here is also expressed as "揉" or "pinch" depending on the situation. Further, the agitation 27 322130 201106905 treatment is a treatment which also includes the yeast input treatment of the present invention. Further, it is preferable that the yeast input treatment is performed by, for example, providing a function of automatically putting the yeast into the automatic bread maker. Further, in the embodiment shown above, the automatic bread maker 1 can be configured to execute a plurality of bread making steps. However, one of the objects of the present invention is to provide an automatic bread maker which can produce high-quality bread when rice bran powder is used as a bread material without gluten and a tackifier. Therefore, the embodiment of the present invention may be configured as, for example, an automatic bread maker or the like which can execute only the above-described bread making program (C). Further, in the present invention, as described above, in order to release the carbon dioxide gas as much as possible before the forming fermentation step, the stirring blade 32b is rotated as high as possible. However, it is also possible to increase the rotation speed of the stirring blade 32b to the same rotation speed as the step of making the dough into a pellet. However, since the time required for the bread making step is preferably short, as in the present embodiment, the rotation of the stirring blade in the gas releasing step is preferably as high as possible. (Industrial Applicability) The present invention is widely applicable to automatic bread makers mainly used in general households. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing a configuration of an automatic bread maker of the present embodiment, and is a vertical sectional view showing a state in which a lid is closed. Fig. 2 is a view showing the configuration of the automatic bread maker of the present embodiment, and is a vertical sectional view showing a state in which the lid is opened. 28 322130 201106905 Fig. 3 is a front elevational view showing the configuration of an operation unit provided in the automatic bread maker of the embodiment. Fig. 4 is a block diagram showing electrical parts of the automatic bread maker of the embodiment. Fig. 5A is a schematic perspective view showing a configuration of a stirring blade provided in the automatic bread maker of the embodiment, and showing a configuration of the first agitating blade. Fig. 5B is a schematic perspective view showing a configuration of a stirring blade provided in the automatic bread maker of the embodiment, and showing a configuration of the second agitating blade. Fig. 6 is a table of bread making steps in the production of flour bread by the automatic bread maker of the present embodiment. Fig. 7 is a table showing the steps of making bread when the rice flour noodle package (including gluten) is produced by the automatic bread maker of the present embodiment. Fig. 8 is a table showing the steps of making bread when the rice bran noodle package (excluding gluten and tackifier) is produced by the automatic bread maker of the present embodiment. Fig. 9A is a view showing a modification of the dough modulating step applicable to the present invention. Fig. 9B is a view showing a modification of the dough modulating step of the present invention and is different from Fig. 9A. [Main component symbol description] 1 Automatic bread maker 10 Main body 11 Zhang common baking chamber 11a Peripheral side wall lib Bottom wall 12 Bread container support # 29 322130 201106905 13 Bread container support part 14 Pulley 15 Motor 16 Output shaft pulley 17 Column 18 Control device 19 Temperature sensor 20 Operating portion 20a Viewing window 21 Chain link 22 Operating portion (operation panel) 30 Cover 31 Base pedestal 32 Stirring blade 32a First stirring blade 33 Blade mounting shaft 34 Coupler 35a, 35b Projection 40 Heating device 41 Sheath heater 42 Heat-resistant cable 50 Display part 51 Start key 52 Cancel key 53 Wheat program key 54 No wheat/rice powder program key 54a No wheat program light 55 Natural yeast program key 56 Conditioning program key 57a ' 57b Time/reservation time / Conditioning time setting key 58 Reservation key 58a Reservation lamp 181 Microcomputer 182 Motor drive circuit 182 Heater drive circuit 322 First mounting portion 323 First blade portion 323a First plate portion 323b Second plate portion 30 322130