I 201036552 . 六、發明說明： 【發明所屬之技術領域】 本發明係關於一種藉由將例如麵包素料（以下本文中 ' 所指的「素料」係「加工前的材料，而非『素食』材料」） / 等加熱調理而可食用之加熱調理食品素料之製造方法。此 外’本發明亦關於一種用以製造加熱調理食品素料之素料 製造裝置。 【先前技術】 〇 攝取穀物作為食物時，有在整粒狀態下調理來食用（粒 食）者，亦有碾成粉後再調理來食用（粉食）者。粉食時，一 般係將粉與水混合搓揉，作成點聚成一糰被稱為「素料」 後再進行加熱調理。素料有將調味材料（食鹽、砂糖、雞蛋、 ，油、起酥油（Shortening)等）加以混合者，亦有將乾酵母 dr*y yeast)、生酵母、天然酵母、麴、發酵粉（baking p〇wder) 寻之發泡誘發材料加以混合者。 〇 “以此方式調製之素料，可作成圓形、或延展、或掐塊、 ^刀細方式調整形狀以獲得目的之食品。再者，經調整形 孫之素料’依情形不同，在經過發酵步驟或乾燥步驟後， ^烤（麵包、蛋糕、披薩等）、炸（甜甜圈、炸麵包等）、 =饅頭、蒸麵包等）、煮（烏龍、喬麥麵、義大利麵等）、 、（杉麵、餃子等）、燉煮（麵疙瘪、餺託等）等方法來加 熱調理。 一在專利文獻1可見到加熱調理食品素料之製造方法之 ^專利文獻1係關於麵包素料之製造方法，係將添加 3 321976 201036552 t 功能性澱粉液作為替代麵包素料 進行混_拌時-料的加水 ㈣喊以直揉法 功能性澱粉液係將生米予以乳酸發：二麵包素料，其中該 [先前技術文獻] ㈣後並加以粉碎者。 [專利文獻] [專利文獻1]曰本特開平 【發明内容】 [發明所欲解決之課題] 得r·二門卜加熱調理食°°素料時，-直以來都要從取 付榖物私開始1於此點’經本中請人精心研究結果，發 ^利用手邊就有的粒形榖物（典型例子而言係例如為米 粒）’不需耗費製粉的勞力時間而製造加熱調理食品素料之 方法。另外’關於此技術已先提出專利申請（日本 201506)。 在此’I紹先行提出專利申請之加熱調理食品素料製造 方法之一例。在該製造方法中，係包含：將預定量的榖物 粒與預定量的液體靜置在混合狀態下而使榖物粒吸入液體 之步驟（吸液步驟）；使粉碎刀（blade)在經吸液步驟之榖物 粒與液體之混合物中旋轉而將榖物粒粉碎之步驟（粉碎步 驟）；及以揉和刀將由粉碎穀物粒與液體之混合物所構成之 素料原料揉和為素料之步驟（揉和步驟）。 在上述製造方法中，在粉碎步驟前’並不一定需要進 行吸液步驟。然而，經由本申請人等之研究已發現，經由 吸液步驟後將榖物粒粉碎的方式，較能在使榖物粒吸入液 321976 4 201036552 =態下進行粉碎，因此可易於將榖物粒連芯都粉碎。 仃吸液步驟為較佳，惟由於要使榖物粒吸液， 需要某程度的時間，μ _ ,* 因此進仃吸液步驟時，會有增長製造 加熱顯食品素料所需之時間的問題⑷問題點）。 此外，在上述加熱調理食品素料之製造方法中，由於 在粉碎步财需要將榖物粒粉碎，因此要使粉碎刀高速旋 轉。為此之故，尤其在粉碎步驟中，發熱量較多，且榖物 Ο ❹ 粒與液體之混合物之溫度易於上升。例如，使用米粒作為 滅物粒時，若混合物溫度過於上升，則米會產生黏化，雨 增大施加於粉碎刀的負荷。再者，若施加於粉碎刀之負荷 過大，則最糟情形下會產生粉碎刀無法旋轉，即使可旋轉 亦無法將米粒減粉碎成較餘度的問題（第2問題點）。 有於此，本發明之目的係提供一種從穀物粒不經製 粉步驟而製造加熱調理食品素料時，效率良好地製造加熱 調理食品素料之方法。此外，本發明之另—目的係提供一 種包含將榖物粒與液體混合而將榖物粒粉碎之粉碎少驟， 且不經由製粉步驟而製造加熱調理食品素料之方法，其中 可一面適當地抑制粉碎時之溫度上升，一面效率良好地進 行私碎步驟。再者，本發明之另—目的係提供—種素料製 k裝置該裝置係適用如上所述之加熱調理食品素料製造 方法。 [解決課題之手段] 為了達成上述目的，本發明之第丨形態之加熱調理食 品素料製造方法之特徵為包含：粉碎步驟，使粉碎刀在包 321976 5 201036552 含榖物粒與液體之混合物中旋轉而將前述榖物粒粉碎；及 揉和步驟，以揉和刀將包含經粉碎之前述榖物粒與前述液 體之素料原料予以揉和成素料；在前述粉碎步驟中，係交 替重複粉碎期間與吸液期間，該粉碎期間係使前述粉碎刀 旋轉而將前述榖物粒粉碎之期間，而該吸液期間係停止前 述粉碎刀旋轉而使前述榖物粒吸液之期間。 另外，在本說明書中，係將揉和步驟之開始時點的材 料稱為「素料原料」，而揉和步驟開始而進行揉和之後，即 使為半完成狀態亦稱為「素料」。 依據本構成，由於係為以包含在粉碎步驟中所粉碎之 榖物粒與液體之混合物作為素料原料而揉和素料之構成， 因此可不花費製粉的勞力時間而獲得加熱調理食品素料。 再者，粉碎步驟中係包含吸液期間，且粉碎步驟係為一面 進行對於榖物粒之吸液一面進行粉碎之構成。因此，不需 在粉碎步驟之前另行設置吸液步驟，而可提高加熱調理食 品素料之製造效率。 在上述第1形態之加熱調理食品素料製造方法中，前 述吸液期間之長度，係以較前述粉碎期間之長度為長為較 佳。 依據本構成，即可在吸液期間使榖物粒充分吸入液 體，而可效率良好地進行榖物粒之粉碎。 在上述第1形態之加熱調理食品素料製造方法中，前 述粉碎期間之長度可設為非固定，再者，前述粉碎期間之 長度，若比較前述粉碎步驟之初期與終期，則亦可將前述 6 321976 4 201036552 •-初期之情形之長度設為較短。 在執行複數次粉碎期間中，尤其在初次的粉碎期間 巾，榖物粒未含有充分的水，粉碎效率會不佳。因此，例 ..如初次（粉碎步驟之初期）之粉碎期間，亦能以使穀物粒表 ,面損傷而獲得易於吸液之穀物粒作為主要目的，將該粉碎 期間之長度設為較之後所進行之粉碎期間之長度為短。藉 此，即可效率良好地進行穀物粒之粉碎。 《了達成上述目的，本發明之第2形態之加熱調理食 品素料製造方法之特徵為包含^及液步驟，使榖物粒吸液； 粉碎步驟，使粉碎刀在包含經吸液之前述榖物粒與液體之 混合物中旋轉而將前述榖物粒粉碎；及揉和步驟，以揉和 刀將包含經粉碎之前述榖物粒與前述液體之素料原料予以 揉和成素料；在前述吸液步驟中，將浸潰有前述榖物粒之 液體加熱。 依據本構成，由於係為以包含在粉碎步驟中粉碎之榖 ❹物粒與液體之混合物為素料原料而揉和素料之構成，因此 可不花費製粉的勞力時間而獲得加熱調理食品素料。再 者，由於係為在粉碎步驟中將浸漬有榖物粒之液體加熱之 構成’因此可提升對於榖物粒之吸液速度，而縮短吸液步 驟所需之時間。亦即’本構成係可提供一種從榖物粒不經 製粉步驟而製造加熱調理食品素料時，效率良好地製造加 熱調理食品素料之方法。 另外’前述粉碎步驟中之前述粉碎刀旋轉係可設為間 歇旋轉。依據本構成，即可藉由重複粉碎刀之旋轉、停止 321976 7 201036552 而使榖物粒有效率地在容器内對流，而提升粉碎效率。 在上述第2形態之加熱調理食品素料製造方 亦 :在前述錢步財，將浸財前述榖錄^ 熱 後進行冷卻處理。 依據本構成’即可在將在吸液步驟中—旦提升之液體 溫度藉由冷卻處理降低的狀態下移至粉碎步驟。因此，可 避免因為粉碎步驟時所產生的熱，而使在粉碎步驟中所獲 得之糊（paste)(包含經粉碎之榖物粒與液體之混合物）之 溫度過度上升。例如，使用米粒作為穀物粒時，若°温度過 度上升(例如超過60。〇’則會由於米的黏化而使二負 荷上升，惟依據本構成，可避免此種事態產生。 在上述構成之加熱調理食品素料製造方法中，亦可設 為將貝有刖述被物粒之液體加熱並加溫至第1溫度之 後，進行預定時間的溫度控制以維持前述第丨溫度，之後， 藉由前述冷卻處理將浸潰有前述穀物粒之液體之 ^度降低 至較前述第1溫度為低的第2溫度。 _ 依據本構成，即得以將浸潰榖物粒之液體之溫度加熱 至第1溫度’且於之後在該溫度下維持預定時間。因此， 可避免浸潰榖物粒之液體之溫度過度上升，且在吸液步驟 中難以產生上述之米的黏化。此外，由於可穩定地進行第 1溫度之吸液，因此可使做好的素料品質穩定。 在上述構成之加熱調理食品素料製造方法中，亦可設 為在前述揉和步驟中，進行溫度控制以使素料溫度維持於 一定的溫度，而前述第2溫度係較前述一定的溫度為低。< 8 201036552 依據本構成’粉碎步驟開始時之液體溫度，係較揉和 步驟中控制成為一定溫度之溫度為低。因此，可利用在粉 碎步驟所產生之熱而將糊溫度提高至前述一定溫度之後再 移至揉和步驟《因此’可不需粉碎步驟後之冷卻處理等， 而可效率良好地進行素料的製造。另外，在揉和步驟中使 素料溫度成為一定溫度的控制’係例如於製造麵包素料時 進行。其目的在使酵母活躍地作用。 ◎ 在上述構成之加熱調理食品素料製造方法中，亦可設 為前述粉碎步驟係為在藉由粉碎所獲得之糊之溫度成為前 述一定的溫度之時點結束。 依據本構成’即可如上所述不需粉碎步驟後之冷卻處 理等，而可效率良好地進行素料的製造。 在上述第2形態之加熱調理食品素料製造方法中，亦 可設為在前述吸液步驟中，係將浸潰有前述穀物粒之液體 藉由加熱加概至第1溫度，之後，進行預定時間的溫度控 〇制以維持前述第1溫度。 據本構成，即得以將浸潰榖物粒之液體之溫度加熱至 第1溫度，且於之後在該溫度下維持預定時間。因此，可 避免浸潰榖她之賴之溫度過度上升，且可在吸液步驟 述:米的黏化。此外’由於可穩定地進行第 液’因此可使素料做好的品質穩定。再者，本 構成m可料在魏步料 進行粉碎步驟之構成。此時，為體：^而 0. ^ ^ ^】避免粉碎步驟中之糊的 /皿度過度上升，㈣在粉碎步驟巾進行冷卻處理為較佳。 321976 9 201036552 為了達成上述目的，本發明之第3形態之加熱調理食 品素料製造方法之特徵為包含：粉碎步驟，使粉碎刀在包 含榖物粒與液體之混合物中旋轉而將前述榖物粒粉碎；及 揉和步驟，以揉和刀將包含經粉碎之前述榖物粒與前述液 體之素料原料予以揉和成素料；在前述粉碎步驟中，係進 行間歇旋轉以進行前述榖物粒之粉碎，該間歇旋轉係當前 述混合物之溫度一成為第1溫度時，即停止前述粉碎刀之 旋轉，且於停止後當前述混合物之溫度一降低至較前述第 1溫度為低的第2溫度時，即再度開始前述粉碎刀之旋轉。 依據本構成，由於粉碎步驟中之粉碎刀旋轉為間歇旋 轉，因此可使榖物粒在容器内對流，而效率良好地進行粉 碎。再者，由於係為根據包含榖物粒與液體之混合物之溫 度而執行粉碎刀之間歇旋轉之構成，因此可使混合物溫度 不會過度上升，而且，不會過度降低。因此，易於提升粉 碎步驟中之粉碎效率。此外，在粉碎時，不需對收容混合 物之容器溫度進行緻密之溫度控制的手段，而易於實施粉 碎步驟。 在上述第3形態之加熱調理食品素料製造方法中，亦 可設為在前述粉碎步驟途中測量前述榖物粒之粒度以判斷 是否要結束前述粉碎步驟。 依據本構成，由於係為藉由粒度測量而確認粒度之後 再判定是否結束粉碎步驟之構成，因此可抑制粉碎步驟結 束時之粉碎榖物粒之粒度的參差不齊。因此，可以良好良 率製造所希望的素料。 10 321976 201036552 造方法中，係 吸液之吸液步 在上述第3形態之加熱調理食品素料製 以在前述粉碎步驟之前，進行使前述榖物粒 驟為較佳。 依據本構成，即得以將經吸液之榖物粒 粉碎，因此可易於將榖物粒連芯都粉心 ^碎步驟中 另外，較佳為在前述吸液步驟中檢夠液溫， 測液溫而使前述吸液步驟之時間變化。依據本且依據檢 〇 液溫因為季節而變動時，仍可使穀物粒吸液之n ’即使 :浸潰於液體之浸潰時間)為適當時間。因此，在;= 中難以產生不良。 隹粉碎步驟 、&此外’在上述第1及第3形態之加熱調理食品素料製 &方法中，係可設為一面進行揉和步驟一面進行控制溫度 使素料溫度成為一定溫度。例如’如製造麵包素料時 ^驟時投人料情形下，係以如本構成進行溫度控制使 料溫度成為一定溫度（投入酵母較佳之溫度）為較佳。藉 〇由調整為酵母活躍地作用之溫度後再於揉和中之素料加入 酵母’即可使酵母適當作用而製造出美味的麵包。 /外，在上述第1、第2及第3形態之加熱調理食品 料製造方法中，亦可設為在前述粉碎步驟結束後，在前 述素料原料投入麵筋。本構成係對於例如使用米粒作為榖 物粒時，無法從毂物粒獲得麵筋之情形下尤其有效，藉= 即可製造具備所希望彈性的素料。 此外，在上述第丨、第2及第3形態之加熱調理食品 素料製造方法中，亦可設為在前述粉碎步驟結束後，於前 321976 11 201036552 述素料原料投入調味材料。依據本構成，即可提升將素料 加熱調理而供食用時的美味。 為了達成上述目的，本發明之特徵係為一種素料製造 裝置，該裝置係適用上述之加熱調理食品素料製造方法。 依據本構成，即可提供一種從榖物粒不經製粉步驟而 製造加熱調理食品素料時，可效率良好地製造加熱調理食 品素料之素料製造裝置。此外，依據本構成之素料製造裝 置，即可不經製粉步驟而製造加熱調理食品素料，並且藉 由簡單的構成一面適當抑制粉碎時的溫度上升，一面效率 良好地將榖物粒粉碎。因此，易於提供作為可在家庭使用 的素料製造裝置。 [發明之功效] 依據本發明，即可從榖物粒不經製粉步驟而效率良好 地製造加熱調理食品素料，而擴增榖物粒調理的可能性。 【實施方式】 以下說明本發明之加熱調理食品素料製造方法及素料 製造裝置之實施形態。在此，以加熱調理食品素料為麵包 素料之情形為例進行說明。另外，本說明書所記載之具體 時間及溫度等均僅為例示，並非用以限定發明之内容者。 1、第1實施形態 (第1實施形態之加熱調理食品素料製造方法） 首先參照第1圖至第5圖說明第1實施形態之加熱調 理食品素料製造方法。第1圖係為第1實施形態之加熱調 理食品素料製造方法之整體流程圖。第2圖係為顯示第1 12 321976 201036552 、實施形態之加熱調理食品素料製造方法之流程之示意圖。 第3圖係為顯示第1實施形態之加熱調理食品素料製造方 法中所含之粉碎步驟之詳細内容之流程圖。第4圖係為顯 示第1實施形態之加熱調理食品素料製造方法中所含之揉 ； 和步驟之詳細内容之流程圖。第5A圖及第5B圖係為用以 說明第1實施形態之加熱調理食品素料製造方法之效果之 示意圖。 如第1圖及第2圖所示，第1實施形態之加熱調理食 ΓΙ 品素料製造方法係由粉碎步驟#10與揉和步驟#20所構 成，且依此順序進行步驟。以下說明各步驟之詳細内容。 首先說明第3圖所示流程圖之粉碎步驟#10。此粉碎步 驟#10係為將榖物粒粉碎而予以糊化之步驟。如上所述， 將榖物粒粉碎時，係以使榖物粒吸入液體，較易於將榖物 粒連芯都粉碎，此係由本申請人所獲得之見解。因此，在 先前的專利申請中，乃設成經由吸液步驟之後再進行粉碎 Q 步驟。然而，在第1實施形態中，係以效率良好地製造加 熱調理食品素料為目的，將此粉碎步驟#10如第2圖所示， 設為交替重複粉碎期間與吸液期間之構成，以謀求重新探 討在先前專利申請中所提出的步驟。 在步驟#11中，係計量榖物粒（米粒雖最易於取得，惟 其以外之穀物，亦可利用例如小麥、大麥、粟、稗、杳麥、 玉蜀黍、大豆等之粒），且將預定量置入容器。在步驟#12 中，係計量液體，且將預定量置入容器。以液體而言，一 般雖係為水，惟亦可為高湯類具有味道成分之液體，或亦 13 321976 201036552 可為果汁。此外，亦可為含酒精者。另外’步驟#11與步 驟#12亦可調換順序。此外，在第1實施形態中’係使用 米粒作為榖物粒、及使用水作為液體。 在步驟#13中’係使粉碎刀在包含榖物粒與液體之混 合物（在第1實施形態中係為米粒與水的混合物）中開始旋 轉，且與此同時開始測量時間。另外，在此時點’由於榖 物粒之吸水不太有進展，因此相較於經由吸液步驟後再進 行粉碎之情形，粉碎效率差。 在步驟#14中，係檢查開始粉碎刀旋轉後是否已經過 了1分鐘。此粉碎刀旋轉的期間，係相當於本發明中將榖 物粒粉碎之粉碎期間，而在第1實施形態中’此粉碎期間 之長度係為1分鐘。粉碎刀旋轉時間一經過1分鐘（亦即粉 碎期間一結束），就前進至步驟#15而停止粉碎刀旋轉。 在步驟#16中，係檢查是否要結束粉碎步驟。在第1 實施形態中’係預先決定粉碎步驟所需之時間，在此確認 時點經過了預先規定之粉碎步驟所需之時間時，將粉碎步 驟結束。另—方面，未經過此預先規定的時間時，前進至 步驟#17。 、在^驟#17中，係檢查從粉碎刀停止旋轉起是否已經 :了 9》鐘。停止此粉碎刀旋轉之期間，係相當於本發明 期及液之吸液期間，而在第1實施形態中，吸液 期門9 然而’此吸液期間係成為粉碎 之構成。亦即，此吸液期間要在穀物粒細 化某程度之後執行。因此，將成為在榖物粒表面積增加之 321976 14 201036552 狀態下使榖物粒吸液，且以高吸液效率進行吸液。因此， 此吸液期間之長度（9分鐘），以供吸液之時間而言雖相對 較短，惟此時間亦可使吸液有相當進展。 :步驟#17之吸液期間若結束，則前進至步驟#18而再度 :開始粉碎刀旋轉，並再度執行粉碎期間。之後，回到步驟 #14，隨經過預定時間並結束粉碎期間，而於未結束粉碎步 驟時，係在粉碎刀停止旋轉狀態下，再度執行吸液期間。 亦即，直到經過預先規定時間為粉碎步驟所需時間為止， ^ 一直交替重複粉碎期間與吸液期間。 另外，第2次以後之粉碎期間中榖物粒之粉碎，係因 先前所進行之吸液期間中之榖物粒之吸液效果，而可效率 良好地進行。此外，第2次以後之吸液期間之榖物粒之吸 液，亦因先前所進行之榖物粒之粉碎效果，而可效率良好 地進行。亦即，藉由交替重複粉碎期間與吸液期間，即可 一面使榖物粒充分吸入水，一面效率良好地將榖物粒粉 Q 碎。因此，依據第1實施形態之粉碎步驟，即使在粉碎步 驟前不進行吸液步驟，仍可效率良好地將榖物粒粉碎。 此外，在第1實施形態中，係設為粉碎期間（1分鐘） 與吸液期間（9分鐘）分別重複4次，之後再進行1次粉碎 期間後之時點（亦即從最初粉碎刀旋轉開始起經過41分鐘 之時點），結束粉碎步驟（參照第2圖）。粉碎步驟中之粉碎 期間及吸液期間之長度及次數均僅為例示，此等時間之長 度或次數，例如，可將可使榖物粒成為所希望之粒度（或粒 度分部）之條件設定為基準。 15 321976 201036552 此外’在第1實施形態中’進行5次之粉碎期間之長 度均為相同（一定長度）。然而’並不限定於此構成。亦即， 例如，亦可將初次粉碎期間之長度設定為較短（例如10秒 等），之後設定為較初次為長。此時，例如，第2次以後的 粉碎期間之長度係可設為完全相同，或亦可設為粉碎期間 之長度逐漸變長。如上所述’初次粉碎期間之粉碎，由於 榖物粒未充分含有水，因此粉碎效率不佳。因此，初次粉 碎期間’係可設為以使榖物粒表面損傷而獲得易於吸液之 榖物粒為主要目的，而將粉碎期間之長度設為較之後所進 行之粉碎期間之長度為短。 此外’同樣地，在第1實施形態中，進行4次之吸液 期間之長度均相同（一定長度）。然而，並不限定於此構成， 亦可不將各吸液期間之長度設為一定長度 。亦即，例如亦 等 可將初次吸液期間之長度設為較其他吸液期間之長度為長 一 此外，榖物粒之吸液，係藉由將液溫提高為較常溫為 南（例如40至50¾等）而提高吸液速度。因此，此粉碎; 驟係可在使用加熱手段而提高液溫之狀態下進行。惟提高 而進行粉碎之情形下，也會受到粉碎時所產生之熱的 ^ a而會有作為榖物粒之用的米黏化反而使粉碎性降低 ^通產生之可能。因此，在第1實施形態中，係設為 在吊下開始粉碎步驟。此時，因為粉碎期間接著所進行 的吸液期間’而使在粉碎期間上升之液溫降低某程度，因 此即使不特別進行溫度控制 ，仍可使液溫不致達到上述的 16 321976 '201036552 . 黏化溫度。 接著說明第4圖所示流程圖之揉和步驟#20。此揉和步 驟#20係為以揉和刀將素料原料揉和成素料之步驟。在此’ : 所謂素料原料係指包含在粉碎步驟#20中所粉碎之榖物粒 .· (粉碎榖物粒）與液體之混合物，且為糊狀者。如上所述’ 將揉和步驟之開始時點者稱為「素料原料」，而將揉和步驟 開始而進行揉和之後，即使是半完成狀態亦稱為「素料」。 在步驟#21中’係將素料原料置入於容器。另外，使 〇 用與在粉碎步驟#10中所使用之容器相同容器時，亦可省 略此步驟#21，而於粉碎步驟結束後，前進至以下所說 明之步驟#22。在步驟#22中’係於素料原料投入預定量的 麵筋（gluten)。此時’視需要亦投入食鹽、砂糖、起穌油 類的調味材料。在第1實施形態中’係亦投入上述調味材 料。 另外，在此係設為將麵筋投入於素料原料來製造麵包 ❹素料之構成。然而，亦可*又為不投入麵筋之構成。此時， 亦可投入例如增黏安定劑（例如瓜耳膠（guargum))等以取 代麵筋。 在步驟#23中係開始溫度控制。在麵包素料製造時， 係在揉和步驟#20之途中投入酵母菌。酵母菌若非適當溫 度，則其作用會降低’因此需調整為活躍地作用之溫度。 此溫度-般係以設為30t左右為較佳。因此，在第1實施 形態中，係調整素料溫度成為阶，且在素料溫度成為28 C之時點將酵母菌投人麵包素料而使酵母菌活躍地作用。 321976 17 201036552 因此，進行溫度控制以使麵包素料之溫度維持在28°C。 此溫度控制例如亦可設為使用用以使容器冷卻之冷卻 手段、及用以使容器增溫之加熱手段，控制成在所希望之 溫度（例如28°C)下成為一定。此時之溫度測量方法，係可 設為直接測量素料（在揉和步驟之開始時點係為素料原料） 之溫度，亦可設為經由容器而間接測量。在此，以冷卻手 段而言，係例如有使用水或冰之構成、或使用珀耳帖元件 (Peltier element)之構成等。以加熱手段而言，係例如有 使用電熱線之構成或使用溫水之構成等。 另外，第1實施形態中之溫度控制，係以抑制揉和步 驟時所產生之溫度上升的涵義較強，基本而言，係以藉由 冷卻手段之冷卻為主。 在步驟#24中，係在素料原料中開始揉和刀之旋轉， 且進一步開始用以測量從揉和開始起之時間的測量時間。 此步驟#24,在第1實施形態中係如第2圖所示，與步驟#23 之溫度控制開始大致同時執行。藉由揉和刀之旋轉，揉和 成素料原料黏聚成一糰，且具有預定彈性的素料。 另外，揉和刀之旋轉方法雖未特別限定，惟如第2圖 所示在本實施形態中，前半部分係設為間歇旋轉，後半部 分則設為連續旋轉。此外，在第4圖所示之流程圖中，係 為省略關於揉和刀之間歇旋轉之詳細内容的記載。 在步驟# 2 5中*係檢查揉和中之素料的溫度（素料溫度） 是否為28°C。由於第1實施形態係為麵包素料之製造方 法，因此投入乾酵母或生酵母等之酵母菌作為發泡誘發材 18 321976 201036552 料。如上所述，由於酵母菌係受限於活躍地作用之溫度範 圍，因此在投入酵母菌之前，需確認素料溫度。素料溫度 維持在28°C時，係前進至步驟#26，若非維持在28°C時， — 則一直等到溫度成為28°C為止。 •在步驟#26中’係在素料溫度成為28C之素料投入酵 母菌（此時係為乾酵母）。在步驟#27中，係檢查投入酵母 菌後已經過了多少時間。一經過預定時間就前進至步驟#28 而結束揉和刀之旋轉。在此時點，完成黏聚成一糰，且具 ❹備所需彈性的素料。 所完成之素料（麵包素料）係經由發酵步驟後進行加熱 調理。另外，亦可將完成的素料予以冷藏或冷凍來保存， 且錯開時間進行加熱調理。此外，亦可使施行冷藏保存或 冷凍保存之處理之各階段的素料作為商品流通。 在此說明藉由以上所述製造方法來製造加熱調理食品 素料時之效果。本申請人等，至目前為止係如第5B圖所 q 示，為了提升粉碎效率，係設為在進行粉碎步驟之前，將 榖物粒浸潰於液體而進行放置長時間之吸液步驟之構成。 另一方面，在第1實施形態之加熱調理食品素料之製造方 法中，如第5A圖所示，係藉由在粉碎步驟中設置吸液期 間，而不在粉碎步驟之前進行吸液步驟。因此，可將製造 加熱調理食品素料所需之時間縮短，在第5圖之例中可縮 短18分鐘的時間。亦即，依據第1實施形態之加熱調理食 品素料之製造方法，即可效率良好地製造加熱調理食品素 料。 19 321976 201036552 另外，在第5B圖之粉碎步驟中，之所以使粉碎刀間歇 旋轉，目的係在於使榖物粒對流而將榖物粒毫無遺漏地全 部粉碎。亦即，第5B圖之粉碎步驟中之粉碎刀之停止期 間，並非係以毅物粒之吸液為目的，因此該停止期間設定 為較短。 此外，依據第1實施形態之加熱調理食品素料之製造 方法，有在粉碎步驟中停止粉碎刀之旋轉而進行吸液之吸 液期間，而在此吸液期間中’可將在粉碎期間中上升之液 溫降低某程度（參照第2圖）。因此，即使不特別進行溫度 控制’仍可防止液溫過度上升，而易於獲得良好的麵包素 料。 再者，依據第1實施形態之加熱調理食品素料之製造 方法’由於係將旋轉粉碎刀所用之馬達（電動機）之開關 (onoff)隔開某程度時間而進行，因此緩和馬達之溫度上 升’亦有益於馬達的耐久性提升。 (第1實施形態之素料製造裝置） 上述粉碎步驟及揉和步驟，係可依每步驟使用個別的 器具（裝置）來執行，亦可在2個步驟共用器具（裝置）。在 依每步驟使用個別的器具時，例如有在粉碎步驟#1〇中使 用攪碎器（mixer) ’而在揉和步驟#20則使用自動製麵包器 之例子。以下說明適用於上述粉碎步驟及揉和步驟兩步驟 之素料製造裝置。 第6圖係為顯示適用第1實施形態之加熱調理食品素 料製造方法之素料製造裝置之一例之剖面圖。第6圖所示 321976 20 201036552 之素料製造裴置100係形成在内建電動機Ul&控制部112 (例如由微電腦構成）之本體110之上，以可裝卸自如之方 式女裝谷器120之形遙。谷器120係為杯（CUp)形狀，上面 '開口係由蓋121所密封。在容器120之底部中央係配置有 -共用於粉碎與揉和之刀122。 另外，電動機111及刀122係為粉碎手段之實施形熊， 並且為揉和手段之實施形態◎此外，控制部丨12係為控制 粉碎手段、揉和手段及溫度調整手段（後述）之控制手段之 0實施形態。 " 刀122係以連結器（coupling)123連結於電動機^ 之軸，且藉由電動機111而旋轉。包圍容器12〇外周者係 為加熱手段124與冷卻手段125。加熱手段124係可由例 如電熱加熱器（heater)或IH(感應加熱）加熱器等構成，而 冷卻手段125係可由例如冷水管或珀耳帖元件等所構成。 容器120係以由導熱良好的金屬形成為較佳。在本體no 〇係設有測量容器120溫度之溫度感測器113。 另外，加熱手段124、冷卻手段125及溫度感測器113 係為溫度調整手段之實施形態。 藉由第1實施形態之加熱調理食品素料製造方法從榖 物粒製造麵包素料時之素料製造裝置1〇〇之動作如下。由 使用者將蓋121卸除，在容器120中置入預定量的榖物粒 與預定量的液體，再度嵌入蓋121。在此狀態下’為了執 行粉碎步驟#10(參照第3圖），按壓設於本體110之未圖示 之開始按鍵（start button)，以開始粉碎步驟#1〇。 21 321976 201036552 一按壓開始按鍵，素料製造裝置100即在控制部Η〗 之控制下執行第3圖所示之#13至#18之步驟。在控制部 112係儲存有粉碎步驟執行用的程式，以便可執行此種粉 碎步驟。在此粉碎步驟#1〇中，係交替重複高速旋轉刀122 之粉碎期間、與停止刀122之旋轉之吸液期間，而獲得榖 物粒之糊。粉碎步驟#10 —結束，素料製造裝置l〇Q就藉 由例如蜂鳴器（bUZZer )音等之通報音來通知粉碎步棘 之結束。 在粉碎步驟#10結束之時點，使用者將蓋121打開， 將預定量的麵筋、及視需要將預定量的調味材料投入於素 料原料之後將蓋121關閉。在此狀態下，按壓設於本體 110之未圖示之開始按鍵，以執行揉和步驟#2〇(參照第4 圖）。 一按壓開始按鍵，素料製造裝置100就在控制部112 之控制下’執行第4圖戶斤示之#23至#28之步ϋ。在控制部 112係儲存有揉和步驟執行用的程式，以便可執行此種揉 和步驟。在揉和步驟#2〇巾係使刀122低速旋轉，藉此握 揉素=原料及投人於㈣狀麵筋或調味材料，而揉 和黏聚成一糰的素料。揉和步驟#20 —結束，素料製造裝 置00就藉由例如蜂鳴器音等之通報音來通知揉和步驟 #20之結束。 另外，關於揉和步驟#2〇中之酵母菌之投入，亦可設 ς在^為預定溫度之時點才自動投人酵母菌之構成。或 /、可λ為以蜂鳴器等之通報音通知使用者已成為預定 321976 22 201036552 溫度，而由使用者將酵母菌投入於容器120内之構成。 素料一完成，就從容器120取出素料，或在將素料置 入容器120之狀態下，等待素料之發泡進行。一獲得所希 望的發泡，就將素料置入烤麵包裝置（素料製造裝置亦可具 •有此烤麵包裝置之功能）進行烤麵包。 如此，藉由在相同容器120内進行粉碎步驟及揉和步 驟來製造素料，即可不需在從粉碎步驟移至揉和步驟時將 内容物轉換至其他容器，而可縮短時間。此外，亦不會再 ® 有素料原料之一部分會殘留在之前步驟中所使用之容器内 面，而耗損的問題。 另外，在上述素料製造裝置100中，亦可設為在粉碎 步驟#10與揉和步驟#20改變刀122之旋轉方向，且於粉碎 步驟#10使刀122單側尖銳邊緣抵接榖物粒，而於揉和步 驟#20使刀122另一側較鈍的端面推壓素料原料之構成。 此外，亦可分別設置粉碎刀與揉和刀，且對各個刀設置驅 Q動用馬達（電動機）之構成等。 2、第2實施形態 (第2實施形態之加熱調理食品素料製造方法） 接著參照第7圖至第11圖說明第2實施形態之加熱調 理食品素料製造方法。第7圖係為第2實施形態之加熱調 理食品素料製造方法之整體流程圖。第8圖係為顯示第2 實施形態之加熱調理食品素料製造方法之流程之示意圖。 第9圖係為顯示第2實施形態之加熱調理食品素料製造方 法中所含之吸液步驟之詳細内容之流程圖。第10圖係為顯 23 321976 201036552 不第2實施形態之加熱調理食品素料製造方法巾所含之粉 碎步驟之詳細内容之流程圖。第u圖係為顯示第2實施形 態之加熱調理食品素料製造方法中所含之揉和步驟之詳細 内容之流程圖。 如第7圖及第8圖所示，在第2實施形態之加熱調理 食品素料製造方法中，係包含吸液步雜0、粉碎步驟#2〇、 揉和步驟#30 ’且依此順序進行步驟。以下說明各步驟之詳 細内容。 首先說明第9圖所示流程圖之吸液步驟#10。此吸液步 驟#10之目的係為使穀物粒吸人液體，藉此在之後所進行 的粉碎步驟#20中，使榖物粒易於連芯都粉碎之步驟。 在步驟#11中，係计量榖物粒（米粒雖最易於取得，惟 其以外之穀物’亦可利用例如小麥、大麥、粟、稗、喬麥、 玉蜀黍、大豆等之粒）’且將預定量置入容器。在步驟#12 T，係計量液體，且將預定量置入容器。以液體而言，一 ，雖係為7jc ’惟亦可為高湯類具有味道成分之液體，或亦 可為果汁。此外，亦可為含酒精者。另外，步驟#11與步 驟#12亦可調換順序。此外，在第2實施形態中，係使用 米粒作為榖物粒、及使用水作為液體。 在步驟#13中，係於靜置置入容器之榖物粒與液體之 展合物之後’使用加熱手段開始液體之加熱以提高液溫。 此外’亦與加熱開始同時使用溫度檢測手段而開始液溫的 /則量。提高液溫之理由，係為了提高榖物粒吸液液體之速 度。此外，溫度之測量係為了以適當溫度進行吸液步驟 24 321976 201036552 #10，此點將於後敘述。 另外，關於加熱手段係可為提高置入於容器之液體之 .溫度之手段，其構成並未特職b例如為使用電熱線或 溫水等之手段’可為將液體與整個容器加溫之構成者。此 外，關於溫度檢測手段，只要可測量液溫，其構成並益特 別限定。液溫係可為藉由直接測量液體溫度而獲得之構 成，或亦可為測量容器溫度而間接獲得之構成等。 ◎、在步驟#14中’係檢查由上述溫度檢測手段所檢測出 之液孤疋否已達50 c (第1溫度）。另外，在此所稱液溫5〇 。(：亦可非僅為剛好5(rc之情形，亦可為包含稍微偏離 之度度（一此同樣之情形，亦適用於以下所述所有溫 度）右液酿到達5〇°c，就前進至步驟#15。在步驟#15中， 係開始溫度控制以維持（保持）液溫於5(TC，並且開始測量 睹。 另外 〇 腭液溫控制為5〇°C時，例如可進行調整例如由 電熱線等所構成之加熱手段所賦予之熱量。此外，視情形 不同’除加熱手段之外’亦可併用例如由冷水管等所構成 之冷部手段來進行溫度控制。 在此兹敘述將液溫加熱至5(rcq於之後將液温維持 溫的溫言方榖物粒之吸液速度係以高於常 作為榖物粒時如例如本實施形態使用米^ 备 液，皿超過60 c時，米就會開始黏化。 化一開始，液體(水)就難以吸入至米粒的中心，並 且在之後所進行的粉碎步觀"，會產=加於粉碎刀 25 321976 201036552 之負荷變大的問題。 因此，盡量以效率良好地進行吸液之溫度，而且難以 受到米的黏化之影響的溫度為目標，而選擇了液温5 〇 (僅 為一例）。此外，之所以將液溫維持為5〇t，係為了穩定 重現可效率良好地吸液之溫度，而不會產生米的黏化。 在步驟#16中，係檢查於步驟#15開始測量時間後是否 已經過了預定時間。此預定時間，係為依維持之液溫（在第 2實施形態中係為50°C)而變更之時間，其最佳時間係為例 如藉由實驗等所求出。在第2實施形態中，此預定時間係 例如設為15分鐘。一經過預定時間，就前進至步驟#17。 在步驟#17中，係藉由冷卻手段開始冷卻以使容器内 液體之溫度降低。在此所使用之冷卻手段，只要是可降低 置入於容器之液體的溫度之構成者即可，其構成並無特別 限定。例如，可為使冷卻水流通於捲繞於容器之冷卻管之 構成者，此外，亦可為將容器浸入於冰水類的構成者等。 在步驟#18中，係檢查藉由冷卻處理是否已使液溫降 低至10C(第2溫度）。在液溫藉由冷卻處理降低至之 時點，將吸液步驟#10結束。 在此先敘述將液溫冷卻至l〇〇c之理由。首先，之所以 將藉由加熱所k鬲之液溫降低之理由如下。在粉碎步驟#2〇 中，係如後所述使粉碎刀南速旋轉將榖物粒粉碎，惟此時， 會因為粉碎時之摩擦等而產生熱。因此，若在液溫高的狀 態下開始粉碎步驟，會有榖物粒與液體之混合物溫度在粉 碎中上升而開始上述黏化之可能性。因此，才降低液溫以 321976 26 201036552 避免到達此種黏化開始的溫度。 此外，之所以將冷卻時的液溫目標設為1(rC2理由如 • 下。如後所述，在揉和步驟#30中，係進行溫度控制以使 素料溫度成為一定溫度（在第2實施形態中係為28。〇(參 照第8圖）。因此，係以設為藉由冷卻降低為遠較上述一定 溫度（例如28°C)為低的溫度（10。〇，且設為一面利用在粉 碎步驟#20中所產生的熱一面獲得上述一定溫度之構成為 q 較佳。没為此種構成時，可省略例如在粉碎步驟#2〇後再 進行冷卻處理，而使溫度管理變得容易。另外，若低於1〇 C，則粉碎步驟#2〇中之榖物粒之粉碎效率會有降低之傾 向’因此在第2實施形態中係降低至i〇°c。 在以上所說明之吸液步驟#10中，係可設為在初期階 段使粉碎刀旋轉，且於之後亦斷續地使粉碎刀旋轉。如此 來，即可使咸物粒表面損傷，而提高榖物粒之吸液效率。 接著說明第10圖所示流程圖之粉碎步驟#2〇。此粉碎I 201036552 . VI. Description of the Invention: [Technical Field of the Invention] The present invention relates to a material which is processed by, for example, a "bread material" (hereinafter referred to as "sugar material", instead of "vegetarian" "Material") / A method of manufacturing a heat-conditioned food material which is edible and conditioned. Further, the present invention also relates to an apparatus for producing a material for heating a conditioning food material. [Prior Art] 摄取 When ingesting cereals as food, those who have been conditioned in the whole state to eat (grain), and those who have been pulverized and then conditioned to eat (powder). In the case of powdered food, the powder is usually mixed with water, and the mixture is made into a mass which is called "sugar material" and then heated and conditioned. The ingredients are mixed with seasoning materials (salt, sugar, egg, oil, shortening, etc.), dry yeast dr*y yeast, raw yeast, natural yeast, alfalfa, baking powder (baking P〇wder) Find the foam-inducing material to be mixed. 〇 “The material prepared in this way can be made into a round shape, or extended, or smashed, and the shape of the knife can be adjusted to obtain the purpose of the food. Furthermore, the adjusted shape of the Sun’s material is fermented according to the situation. After the steps or drying steps, ^ roast (bread, cake, pizza, etc.), fried (doughnuts, fried bread, etc.), = taro, steamed bread, etc., boiled (Oolong, Qiao Mai, Ida, etc.) Method of heating, conditioning, etc., in the method of manufacturing a heat-conditioned food material, as disclosed in Patent Document 1, Patent Document 1 The manufacturing method of the raw material is to add 3 321976 201036552 t functional starch liquid as a substitute for the bread material to mix and mix the water when the material is mixed (4) shouting to the functional starch system to produce the lactic acid: A bread material, which is pulverized by the [previous technical document] (4). [Patent Document 1] [Patent Document 1] 曰本特开平 [Summary of the Invention] [Problems to be Solved by the Invention] When eating ° ° material, - straight It is necessary to start from the point of taking care of the property. 1 The author carefully studied the results, and used the granular sputum (for example, the rice granules), which is not in need of labor. And a method for producing a heat-conditioned food material. In addition, a patent application (Japanese 201506) has been filed on this technology. Here, an example of a method for producing a heat-conditioned food material by a patent application is disclosed. And comprising: a step of allowing a predetermined amount of the mash particles to be placed in a mixed state with the predetermined amount of liquid to draw the sputum particles into the liquid (a liquid absorbing step); and causing the pulverizing blade to be after the liquid absorbing step a step of pulverizing the mash particles in the mixture of the granules and the liquid (pulverization step); and a step of arranging the sinter material composed of the pulverized grain granules and the liquid into a medicinal material by a trowel and a knife (揉和Step) In the above manufacturing method, it is not necessary to perform the liquid absorption step before the pulverization step. However, it has been found through the study of the applicant and the like that the drug is removed after the liquid absorption step. The method of pulverization can be pulverized in the state of the granule inhalation liquid 321976 4 201036552 =, so that the granules of the granules can be easily pulverized. The absorbing step is preferable, because the granules are sucked. Liquid, it takes a certain amount of time, μ _ , * Therefore, there is a problem of increasing the time required to manufacture a heated food material when entering the aspiration step (4). In addition, in the above-mentioned heating conditioning food material In the manufacturing method, since the granules are pulverized in the pulverization step, the pulverizing knife is rotated at a high speed. For this reason, in particular, in the pulverizing step, the amount of heat generation is large, and the mixture of the mash and the granules and the liquid is mixed. For example, when rice grains are used as the granules, if the temperature of the mixture rises too much, the rice will be viscous, and the rain will increase the load applied to the pulverizing blade. Further, if the load applied to the pulverizing blade is too large, in the worst case, the pulverizing blade cannot be rotated, and even if it is rotatable, the rice grain cannot be pulverized into a smaller degree (second problem). Accordingly, it is an object of the present invention to provide a method for efficiently producing a heated conditioning food material from the production of a heated conditioning food material from a cereal grain without a milling step. Further, another object of the present invention is to provide a method comprising the steps of: mixing the granules with a liquid to pulverize the granules, and pulverizing the granules, and manufacturing the conditioned food material without passing through the pulverizing step, wherein one side may be appropriately The private crushing step is efficiently performed while suppressing an increase in temperature at the time of pulverization. Further, another object of the present invention is to provide a method for producing a raw material k-material. The device is applicable to a method for producing a heated conditioning food material as described above. [Means for Solving the Problem] In order to achieve the above object, a method for producing a heat-conditioned food material according to a third aspect of the present invention is characterized by comprising: a pulverizing step in which a pulverizing blade is contained in a mixture containing granules and a liquid in a package 321976 5 201036552 Squeezing and pulverizing the foregoing mash particles; and enthalpy and squeezing the raw material comprising the pulverized smashed granules and the liquid raw material into a simmering material; in the pulverizing step, alternately repeating In the pulverization period and the liquid absorption period, the pulverization period is a period in which the pulverizing blade is rotated to pulverize the granules, and during the liquid absorbing period, the pulverizing blade is stopped to move the granules. Further, in the present specification, the material at the beginning of the enthalpy and the step is referred to as "the raw material", and after the enthalpy is started, the semi-finished state is also referred to as "selling material". According to this configuration, since the mixture of the granules and the liquid pulverized in the pulverization step is used as the material of the sputum and the sputum, the heat-treated food material can be obtained without laboring the milling time. Further, the pulverization step includes a liquid absorption period, and the pulverization step is performed by pulverizing the liquid absorption side of the granule particles. Therefore, it is not necessary to separately provide a liquid absorption step before the pulverization step, and the production efficiency of the heat-conditioned food material can be improved. In the method for producing a heat-conditioned food material according to the first aspect, the length of the liquid-absorbent period is preferably longer than the length of the pulverization period. According to this configuration, the granules can be sufficiently sucked into the liquid during the liquid absorption, and the granules of the granules can be efficiently pulverized. In the method for producing a heat-treated food material according to the first aspect, the length of the pulverization period may be non-fixed, and the length of the pulverization period may be the same as the initial and final stages of the pulverization step. 6 321976 4 201036552 • The length of the initial situation is set to be shorter. During the execution of the plurality of pulverization periods, especially during the first pulverization, the granules of the mash do not contain sufficient water, and the pulverization efficiency may be poor. Therefore, in the pulverization period of the first time (in the initial stage of the pulverization step), it is also possible to obtain a cereal grain which is easy to absorb liquid by causing grain surface damage and surface damage, and the length of the pulverization period is set to be later. The length during the pulverization process is short. Thereby, the pulverization of the cereal grains can be performed efficiently. In the method for producing a heat-conditioned food material according to the second aspect of the present invention, the method for producing a food material for heating and conditioning the food is characterized in that the liquid and the liquid are subjected to a liquid absorbing step, and the pulverizing step is performed to cause the pulverizing knife to include the mashed liquid. The pulverization of the mixture of the granules and the liquid to pulverize the granules of the granules; and the mashing step, the mashing of the granules of the granules and the granules of the liquid are entangled into a kiln; In the pipetting step, the liquid impregnated with the aforementioned particles is heated. According to this configuration, since the mixture containing the mash particles and the liquid pulverized in the pulverization step is a raw material of the sputum and the sputum, the heat-conditioned food material can be obtained without laboring the milling time. Further, since the liquid immersed in the granules is heated in the pulverizing step, the liquid absorbing rate for the granules can be increased, and the time required for the liquid absorbing step can be shortened. That is, the present constitution provides a method for efficiently producing a calored food material from the case where the granules are produced by heating the conditioned food material without the pulverization step. Further, the pulverizing blade rotation system in the pulverization step may be intermittently rotated. According to this configuration, the granules can be efficiently convected in the container by repeating the rotation of the pulverizing knife and stopping 321976 7 201036552, thereby improving the pulverization efficiency. In the above-described second aspect of the invention, in the production of the heat-treated food material, the above-mentioned Qianbucai is subjected to cooling treatment after the heat of the immersion. According to the present configuration, it is possible to move to the pulverization step in a state where the liquid temperature raised in the liquid absorption step is lowered by the cooling treatment. Therefore, the temperature of the paste obtained in the pulverization step (including the mixture of the pulverized mash particles and the liquid) is excessively increased due to the heat generated in the pulverization step. For example, when rice grains are used as grain grains, if the temperature rises excessively (for example, more than 60. 〇', the load will increase due to the viscosity of the rice. However, according to this configuration, such a situation can be avoided. In the method for producing a heat-conditioned food material, it is also possible to perform heating control for a predetermined time to maintain the temperature of the first temperature after heating the liquid having the object particles, and then heating the liquid to the first temperature. The cooling treatment reduces the degree of liquid impregnated with the cereal grains to a second temperature lower than the first temperature. _ According to the present configuration, the temperature of the liquid impregnated with the granules is heated to the first temperature. The temperature is maintained at this temperature for a predetermined period of time. Therefore, it is possible to prevent the temperature of the liquid immersed in the granules from excessively rising, and it is difficult to produce the above-mentioned viscosities in the liquid absorbing step. Since the liquid absorption at the first temperature is performed, the quality of the prepared material can be stabilized. In the method for producing a heat-conditioned food material having the above configuration, the temperature may be set in the above-described hydrazine step. Control is such that the temperature of the material is maintained at a constant temperature, and the second temperature is lower than the predetermined temperature. < 8 201036552 According to the present configuration, the liquid temperature at the start of the pulverization step is lower than the temperature at which the temperature is controlled to a certain temperature in the enthalpy step. Therefore, it is possible to use the heat generated in the pulverization step to raise the temperature of the paste to the above-mentioned constant temperature, and then to the enthalpy and the step "Therefore, the cooling treatment after the pulverization step is not required, and the production of the granule can be efficiently performed. . Further, the control for setting the temperature of the material to a constant temperature in the enthalpy step is carried out, for example, in the production of a bread material. Its purpose is to make the yeast active. In the method for producing a heat-treated food material according to the above configuration, the pulverization step may be performed when the temperature of the paste obtained by the pulverization becomes a predetermined temperature. According to the present configuration, the cooling treatment after the pulverization step or the like can be performed as described above, and the production of the raw material can be performed efficiently. In the method for producing a heat-conditioned food material according to the second aspect of the present invention, in the liquid absorption step, the liquid impregnated with the grain particles may be heated to a first temperature, and then predetermined. The temperature of the time is controlled to maintain the aforementioned first temperature. According to this configuration, the temperature of the liquid immersed in the granules is heated to the first temperature, and thereafter maintained at the temperature for a predetermined time. Therefore, it is possible to avoid the excessive temperature rise of the dipping, and it can be described in the liquid absorption step: the adhesion of the rice. In addition, since the first liquid can be stably carried out, the quality of the finished material can be stabilized. Furthermore, the composition m can be constructed by the pulverization step in the Wei step material. At this time, it is a body: ^ and 0. ^ ^ ^] to avoid excessive rise of the paste in the pulverization step, and (4) it is preferable to carry out cooling treatment in the pulverization step. 321976 9 201036552 In order to achieve the above object, a method for producing a heat-conditioned food material according to a third aspect of the present invention, comprising: a pulverizing step of rotating the pulverizing blade in a mixture containing the granules and the liquid to pulverize the granules a pulverizing; and a mashing step of pulverizing the raw material containing the pulverized material and the raw material of the liquid into a raw material; and in the pulverizing step, intermittently rotating to carry out the aforementioned granule The pulverization is performed when the temperature of the mixture becomes the first temperature, that is, the rotation of the pulverizing blade is stopped, and after the cessation, the temperature of the mixture is lowered to a second temperature lower than the first temperature. At this time, the rotation of the aforementioned pulverizing knife is started again. According to this configuration, since the pulverizing blade in the pulverizing step is rotated intermittently, the granules can be convected in the container and pulverized efficiently. Further, since the configuration is such that the intermittent rotation of the pulverizing blade is performed in accordance with the temperature of the mixture containing the granules and the liquid, the temperature of the mixture is not excessively increased and is not excessively lowered. Therefore, it is easy to improve the pulverization efficiency in the pulverization step. Further, at the time of pulverization, it is not necessary to perform a temperature control method of densely densing the temperature of the container in which the mixture is contained, and the pulverization step can be easily performed. In the method for producing a heat-conditioned food material according to the third aspect, the particle size of the seed particles may be measured in the middle of the pulverizing step to determine whether or not the pulverizing step is to be completed. According to this configuration, since the particle size is confirmed by the particle size measurement and then the composition of the pulverization step is determined, it is possible to suppress the unevenness of the particle size of the pulverized granules at the end of the pulverization step. Therefore, the desired material can be produced with good yield. 10 321976 201036552 In the production method, the liquid-absorbent step of the liquid absorbing liquid is preferably prepared by heating the food material in the third aspect. According to the present configuration, the liquid absorbing granules can be pulverized, so that it is easy to separate the granules of the granules into the core. In addition, it is preferred to check the liquid temperature in the aspirating step, and the liquid is measured. The temperature changes the time of the aforementioned pipetting step. According to the present, when the temperature of the liquid is changed depending on the season, the n ' of the aspiration of the grain particles can be made to be an appropriate time even if the time of immersion in the liquid is immersed. Therefore, it is difficult to produce defects in ;=. In the heating and conditioning food material preparation method according to the first and third aspects, the temperature can be controlled so that the temperature of the material becomes a constant temperature. For example, in the case of the production of a bread material, it is preferred to carry out the temperature control of the temperature of the material to a certain temperature (the temperature at which the yeast is preferably introduced). By adding the yeast to the temperature at which the yeast is actively acting, and then adding the yeast to the sputum and the sorghum, the yeast can be appropriately used to produce a delicious bread. Further, in the method for producing a heat-conditioned food material according to the first, second, and third aspects, the gluten may be introduced into the raw material of the raw material after the pulverization step is completed. This configuration is particularly effective when, for example, rice grains are used as the granules, it is not effective to obtain gluten from the hub particles, and it is possible to produce a varnish having desired elasticity. Further, in the method for producing a heat-treated food material according to the above-described second, second, and third aspects, the seasoning material may be added to the raw material of the first 321976 11 201036552 after the completion of the pulverizing step. According to this configuration, it is possible to enhance the taste when the raw material is heated and conditioned for consumption. In order to achieve the above object, the present invention is characterized in that a material manufacturing apparatus is applied to the above-described method for producing a heat-conditioned food material. According to this configuration, it is possible to provide a material producing apparatus which can efficiently produce a heat-conditioned food material from the case where the granules are produced by heating the conditioned food material without the pulverizing step. Further, according to the material producing apparatus of the present configuration, the heat-treated food material can be produced without the powdering step, and the material particles can be efficiently pulverized while suppressing the temperature rise during the pulverization by a simple configuration. Therefore, it is easy to provide as a material manufacturing apparatus that can be used at home. [Effect of the Invention] According to the present invention, it is possible to efficiently produce a heat-conditioned food material from the granules without the pulverization step, and to expand the possibility of smear of the granules. [Embodiment] Hereinafter, embodiments of a method for producing a heat-conditioned food material and a material producing apparatus of the present invention will be described. Here, a case where the food material to be heated is used as the bread material will be described as an example. The specific time, temperature, and the like described in the specification are merely illustrative and are not intended to limit the scope of the invention. 1. First embodiment (Method for producing a heat-conditioned food material according to the first embodiment) First, a method for producing a heat-treated food material according to the first embodiment will be described with reference to Figs. 1 to 5 . Fig. 1 is a general flow chart showing a method of producing a heat-treated food material according to the first embodiment. Fig. 2 is a schematic view showing the flow of the method for producing a heat-conditioned food material according to the first embodiment of the present invention. Fig. 3 is a flow chart showing the details of the pulverization step contained in the method for producing a heat-conditioned food material according to the first embodiment. Fig. 4 is a flow chart showing the details of the steps included in the method for producing a heat-conditioned food material according to the first embodiment; and the steps. Fig. 5A and Fig. 5B are schematic views for explaining the effects of the method for producing a heat-conditioned food material according to the first embodiment. As shown in Fig. 1 and Fig. 2, the method for producing a heat-conditioned food material according to the first embodiment is composed of a pulverization step #10 and a hydrazine step #20, and the steps are carried out in this order. The details of each step are explained below. First, the pulverization step #10 of the flowchart shown in Fig. 3 will be described. This pulverization step #10 is a step of pulverizing the mash particles to be gelatinized. As described above, when the granules are pulverized, it is easy to pulverize the granules of the granules by sucking the granules into the liquid, which is obtained by the applicant. Therefore, in the prior patent application, it is assumed that the pulverization Q step is carried out after the liquid absorption step. However, in the first embodiment, for the purpose of efficiently producing a heat-conditioned food material, the pulverization step #10 is as shown in Fig. 2, and the composition of the pulverization period and the liquid absorption period is alternately repeated. It is sought to revisit the steps proposed in the prior patent application. In the step #11, the granules are measured (the rice granules are the easiest to obtain, but the other grains may be granules such as wheat, barley, millet, alfalfa, buckwheat, maize, soybean, etc.), and the predetermined amount is Place the container. In step #12, the liquid is metered and a predetermined amount is placed in the container. In the case of liquids, it is generally water, but it can also be a liquid with a taste component of broth, or 13 321976 201036552. In addition, it can also be alcoholic. In addition, 'Step #11 and Step #12 can also be reversed. Further, in the first embodiment, rice grains are used as the granules and water is used as the liquid. In the step #13, the pulverizing blade is started to rotate in a mixture containing the granules and the liquid (in the first embodiment, a mixture of rice grains and water), and at the same time, the measurement time is started. Further, at this point, since the water absorption of the cerium particles is less advanced, the pulverization efficiency is inferior compared to the case where the pulverization is carried out after the liquid absorbing step. In step #14, it is checked whether or not 1 minute has elapsed after the start of the pulverization knife rotation. In the first embodiment, the length of the pulverization period is 1 minute. One minute after the pulverizing knife rotation time (i.e., when the pulverizing period is over), the process proceeds to step #15 to stop the pulverizing knife rotation. In step #16, it is checked whether or not the pulverizing step is to be ended. In the first embodiment, the time required for the pulverization step is determined in advance, and when the time required for the predetermined pulverization step has elapsed, the pulverization step is completed. On the other hand, if the predetermined time is not passed, proceed to step #17. In ^ ##17, it is checked whether the rotation of the pulverizing knife has stopped: 9" clock. While the rotation of the pulverizing blade is stopped, it corresponds to the period of the present invention and the liquid absorbing period of the liquid. In the first embodiment, the liquid absorbing period 9 is configured to be pulverized. That is, this aspiration period is performed after the grain size is refined to some extent. Therefore, it is possible to aspirate the granules in the state of 321976 14 201036552 in which the surface area of the granules is increased, and to absorb the liquid with high liquid absorbing efficiency. Therefore, the length of the aspiration period (9 minutes) is relatively short in terms of the time for aspiration, but this time also allows the aspiration to progress considerably. : If the liquid absorption period of step #17 is completed, the process proceeds to step #18 and again: the pulverization knife rotation is started, and the pulverization period is again performed. Thereafter, the process returns to step #14, and the pulverization period is terminated as the predetermined time elapses, and when the pulverization step is not completed, the liquid absorption period is again executed while the pulverization knife is stopped. That is, until the predetermined time is the time required for the pulverization step, ^ the pulverization period and the liquid absorption period are alternately repeated. Further, the pulverization of the granules in the pulverization period after the second and subsequent granules can be efficiently carried out due to the liquid absorbing effect of the granules in the liquid absorption period previously performed. Further, the absorption of the granules of the granules during the liquid absorption period after the second and subsequent periods can be efficiently performed by the pulverization effect of the granules previously carried out. In other words, by alternately repeating the pulverization period and the liquid absorption period, the granules Q can be efficiently pulverized while sufficiently sucking the granules into the water. Therefore, according to the pulverization step of the first embodiment, even if the liquid absorption step is not performed before the pulverization step, the granules can be efficiently pulverized. Further, in the first embodiment, the pulverization period (1 minute) and the liquid absorption period (9 minutes) are repeated four times, and then the pulverization period is once again (i.e., from the initial pulverization knife rotation). The point of lapse of 41 minutes) ends the pulverization step (refer to Fig. 2). The length and number of times of the pulverization period and the liquid absorption period in the pulverization step are merely exemplified, and the length or the number of times, for example, the conditions for setting the granules to a desired particle size (or particle size fraction) can be set. As the benchmark. 15 321976 201036552 In addition, in the first embodiment, the lengths of the pulverization periods of five times are the same (constant length). However, 'there is no limitation to this configuration. That is, for example, the length of the initial pulverization period may be set to be shorter (for example, 10 seconds or the like), and then set to be longer than the first time. In this case, for example, the length of the second and subsequent pulverization periods may be completely the same, or the length of the pulverization period may be gradually increased. As described above, in the pulverization during the primary pulverization, since the granules do not sufficiently contain water, the pulverization efficiency is not good. Therefore, the primary pulverization period can be set such that the surface of the granule is damaged to obtain a granule which is easy to absorb liquid, and the length of the pulverization period is set to be shorter than the length of the pulverization period to be performed later. Further, in the same manner, in the first embodiment, the lengths of the liquid absorption periods performed four times are the same (constant length). However, the configuration is not limited thereto, and the length of each liquid absorption period may not be set to a constant length. That is, for example, the length of the initial liquid absorption period can be set to be longer than the length of the other liquid absorption period. In addition, the liquid absorption of the material particles is increased by the liquid temperature to be normal to the south (for example, 40). Increase the aspiration rate to 503⁄4, etc.). Therefore, the pulverization can be carried out in a state where the liquid temperature is raised by using a heating means. However, in the case of pulverization, the heat generated by the pulverization may be affected by the viscous granules, and the pulverizability may be lowered. Therefore, in the first embodiment, the pulverization step is started by hanging. At this time, since the liquid temperature rising during the pulverization period is lowered to some extent because of the liquid absorption period which is carried out during the pulverization, the liquid temperature can be prevented from reaching the above-mentioned 16 321976 '201036552 even if the temperature control is not particularly performed. Temperature. Next, the flowchart of the flowchart shown in FIG. 4 and the step #20 will be described. This step and step #20 are the steps of mashing the raw material into a raw material by means of a pestle and a knife. Here, the term "synthetic material" means a mixture of the granules pulverized in the pulverization step #20, (pulverized granules) and a liquid, and is a paste. As described above, the point at which the 揉 and the step are started is referred to as "sugar material", and after the enthalpy and the step are started, even the semi-finished state is called "sugar material". In step #21, the raw material of the material is placed in a container. Further, when the same container as that used in the pulverizing step #10 is used, the step #21 can be omitted, and after the pulverizing step is finished, the processing proceeds to the step #22 described below. In step #22, a predetermined amount of gluten is put into the raw material of the material. At this time, it is also necessary to put in seasoning materials such as salt, sugar, and sesame oil. In the first embodiment, the above seasoning material is also incorporated. In addition, in this case, the gluten is put into a raw material of a raw material, and it is set as the structure of the bread-bowls. However, it is also possible to make a composition that does not involve gluten. At this time, for example, an viscosifying stabilizer (for example, guargum) or the like may be added to replace the gluten. In step #23, temperature control is started. At the time of manufacture of the bread material, the yeast is put in the middle of the step #20. If the yeast is not properly temperature, its effect will decrease. Therefore, it needs to be adjusted to the temperature at which it acts actively. It is preferable that this temperature is set to about 30 t. Therefore, in the first embodiment, the temperature of the medicinal material is adjusted to be a step, and when the temperature of the medicinal material is 28 C, the yeast is administered with the granules to cause the yeast to actively act. 321976 17 201036552 Therefore, temperature control was carried out to maintain the temperature of the bread material at 28 °C. The temperature control may be controlled to be constant at a desired temperature (e.g., 28 ° C) by using, for example, a cooling means for cooling the container and a heating means for increasing the temperature of the container. The temperature measurement method at this time can be set to directly measure the temperature of the raw material (the point is the raw material of the material at the beginning of the step and the step), or can be measured indirectly via the container. Here, as the cooling means, for example, a configuration using water or ice, a configuration using a Peltier element, or the like is used. The heating means is, for example, a configuration using a heating wire or a configuration using warm water. Further, in the temperature control in the first embodiment, the temperature rise caused by the suppression of the enthalpy and the step is strong, and basically, the cooling by the cooling means is mainly employed. In the step #24, the rotation of the crucible and the knife is started in the raw material of the material, and the measurement time for measuring the time from the start and the start is further started. In the first embodiment, as shown in Fig. 2, the step #24 is executed substantially simultaneously with the start of the temperature control in step #23. By the rotation of the crucible and the knife, the raw materials of the crucible and the raw material are condensed into a mass and have a predetermined elastic material. Further, the method of rotating the cymbal and the knives is not particularly limited. However, as shown in Fig. 2, in the present embodiment, the first half is intermittently rotated, and the second half is continuously rotated. Further, in the flowchart shown in Fig. 4, the description of the details of the intermittent rotation of the cymbal and the knives is omitted. In step #25, * check whether the temperature of the bismuth and the bismuth material (the temperature of the material) is 28 °C. Since the first embodiment is a method for producing a bread material, a yeast such as dry yeast or raw yeast is introduced as a foaming-inducing material 18 321976 201036552. As described above, since the yeast strain is limited to the temperature range in which the action is actively performed, the temperature of the material is confirmed before the yeast is introduced. When the temperature of the material is maintained at 28 °C, the process proceeds to step #26. If it is not maintained at 28 °C, the temperature is maintained at 28 °C. • In step #26, the fermented yeast (in this case, dry yeast) is put into the biomass at a temperature of 28C. In step #27, it is checked how much time has elapsed since the yeast was put in. Once the predetermined time has elapsed, proceed to step #28 to end the rotation of the cymbal and the knife. At this point, the finished material is gathered into a mass and has the desired elasticity of the material. The finished material (bread material) is heated and conditioned after the fermentation step. Alternatively, the finished material may be stored by refrigerating or freezing, and heated for conditioning in a staggered time. Further, the raw materials of the respective stages of the treatment for refrigerating storage or cryopreservation may be distributed as a commodity. Here, the effect of producing a heat-conditioned food material by the above-described production method will be described. The applicant and the like have heretofore shown that, in order to improve the pulverization efficiency, the pulverization efficiency is set to be a liquid absorbing step in which the granules are immersed in a liquid and left for a long time before the pulverization step. . On the other hand, in the method for producing a heat-conditioned food material according to the first embodiment, as shown in Fig. 5A, the liquid absorption step is carried out by providing the liquid absorption period in the pulverization step and not before the pulverization step. Therefore, the time required to manufacture the heat-conditioned food material can be shortened, and in the example of Fig. 5, the time can be shortened by 18 minutes. In other words, according to the method for producing a heat-conditioned food material according to the first embodiment, the heat-conditioned food material can be efficiently produced. 19 321976 201036552 Further, in the pulverizing step of Fig. 5B, the pulverizing knife is intermittently rotated, and the purpose is to convect the granules of the granules and pulverize the granules without any omission. That is, during the cessation of the pulverizing blade in the pulverizing step of Fig. 5B, the purpose of the absorbing of the granules is not the purpose, so the stopping period is set to be short. Further, according to the method for producing a heat-conditioned food material according to the first embodiment, there is a liquid absorption period in which the rotation of the grinding blade is stopped in the pulverizing step to perform liquid absorption, and during the liquid absorption period, The rising liquid temperature is lowered to some extent (see Figure 2). Therefore, even if the temperature control is not particularly carried out, it is possible to prevent the liquid temperature from rising excessively, and it is easy to obtain a good bread material. In addition, according to the method for producing a heat-conditioned food material according to the first embodiment, the switch (onoff) of the motor (motor) used for the rotary grinding blade is separated for a certain period of time, thereby alleviating the temperature rise of the motor. It is also beneficial to the durability of the motor. (Organized material production apparatus according to the first embodiment) The pulverization step and the enthalpy step can be carried out using individual appliances (devices) in each step, or the apparatus (device) can be shared in two steps. When an individual appliance is used in each step, for example, there is an example in which a mixer is used in the pulverization step #1〇, and an automatic bread maker is used in the 揉 and step #20. The material production apparatus applied to the above-described pulverization step and enthalpy step will be described below. Fig. 6 is a cross-sectional view showing an example of a material producing apparatus to which the method for producing a heat-conditioned food material according to the first embodiment is applied. The material manufacturing device 100 of 321976 20 201036552 shown in Fig. 6 is formed on the body 110 of the built-in motor Ul& control unit 112 (for example, constituted by a microcomputer), so as to be detachable. Shaped away. The trough 120 is in the shape of a cup (CUp), and the upper opening is sealed by a lid 121. In the center of the bottom of the container 120, a knife 122 for pulverizing and smashing is disposed. Further, the motor 111 and the blade 122 are the embodiment of the pulverizing means, and are the embodiment of the dam and the means ◎. The control unit 丨12 is a control means for controlling the pulverizing means, the means, and the temperature adjusting means (described later). The 0 embodiment. " The knife 122 is coupled to the shaft of the motor ^ by a coupling 123 and rotated by the motor 111. The outer circumference of the container 12 is the heating means 124 and the cooling means 125. The heating means 124 may be constituted by, for example, an electric heater or an IH (induction heating) heater, and the cooling means 125 may be constituted by, for example, a cold water pipe or a Peltier element. The container 120 is preferably formed of a metal having good heat conductivity. A temperature sensor 113 for measuring the temperature of the container 120 is provided in the body no. Further, the heating means 124, the cooling means 125, and the temperature sensor 113 are embodiments of the temperature adjustment means. The operation of the raw material production apparatus 1 when the bread material is produced from the granules by the method for producing a heat-conditioned food material according to the first embodiment is as follows. The cover 121 is removed by the user, and a predetermined amount of the granules and a predetermined amount of liquid are placed in the container 120, and the cover 121 is again fitted. In this state, in order to execute the pulverization step #10 (see Fig. 3), a start button (not shown) provided on the main body 110 is pressed to start the pulverization step #1. 21 321976 201036552 Upon pressing the start button, the material manufacturing apparatus 100 executes the steps #13 to #18 shown in Fig. 3 under the control of the control unit. The control unit 112 stores a program for executing the pulverization step so that the pulverization step can be performed. In this pulverization step #1, the pulverization period of the high-speed rotary blade 122 and the liquid absorption period of the rotation of the stop knives 122 are alternately repeated to obtain a paste of the granules. The pulverization step #10 is completed, and the material manufacturing apparatus 10 通知Q notifies the end of the pulverizing step by a notification sound such as a buzzer (bUZZer) sound. At the end of the pulverization step #10, the user opens the lid 121, and closes the lid 121 after a predetermined amount of gluten and, if necessary, a predetermined amount of the seasoning material is put into the material. In this state, the start button (not shown) provided in the main body 110 is pressed to execute the step #2 (see Fig. 4). Upon pressing the start button, the material manufacturing apparatus 100 performs the steps #23 to #28 of Fig. 4 under the control of the control unit 112. The control unit 112 stores programs for executing steps and steps to perform such steps and steps. In the 揉 and step #2 〇 系 使 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122揉和步骤#20 - At the end, the material manufacturing apparatus 00 notifies the end of the step #20 by the notification sound such as a buzzer sound. Further, regarding the input of the yeast in the mashing step and the step #2, it is also possible to set the composition of the yeast to be automatically injected when the temperature is a predetermined temperature. Or /, λ is a configuration in which the user is notified of the temperature of the predetermined 321976 22 201036552 by a notification sound such as a buzzer, and the yeast is put into the container 120 by the user. When the material is completed, the material is taken out from the container 120, or the material is placed in the container 120, and the foaming of the material is waited for. Once the desired foaming is obtained, the material is placed in a toasting device (the material manufacturing device can also have the function of the toasting device) to make the toast. Thus, by performing the pulverization step and the mashing step in the same container 120 to manufacture the granules, it is possible to reduce the time by switching the contents to other containers without moving from the pulverization step to the mashing step. In addition, there will be no problem that some of the raw material will remain in the container used in the previous step, and the loss will be caused. Further, in the above-described material production apparatus 100, the rotation direction of the blade 122 may be changed in the pulverization step #10 and the 揉 and step #20, and the sharp edge of the blade 122 may be abutted at the pulverization step #10. The pellets, while in the step #20, cause the blunt end faces of the other side of the knife 122 to push the composition of the raw material of the material. Further, a pulverizing knife and a knives and knives may be separately provided, and a configuration of a driving motor (motor) for driving the knives may be provided for each of the knives. 2. Second embodiment (Method for producing a heat-conditioned food material according to the second embodiment) Next, a method for producing a heat-treated food material according to a second embodiment will be described with reference to Figs. 7 to 11 . Fig. 7 is a general flow chart showing a method of producing a heat-treated food material in the second embodiment. Fig. 8 is a schematic view showing the flow of the method for producing a heat-conditioned food material according to the second embodiment. Fig. 9 is a flow chart showing the details of the liquid absorption step included in the method for producing a heat-conditioned food material according to the second embodiment. Fig. 10 is a flow chart showing the details of the pulverization step contained in the method for producing a heat-conditioned food material by the second embodiment. Fig. u is a flow chart showing the details of the crucible and the steps contained in the method for producing a heat-conditioned food material in the second embodiment. As shown in Fig. 7 and Fig. 8, in the method for producing a heat-conditioned food material according to the second embodiment, the liquid absorbing step 0, the pulverizing step #2〇, 揉 and the step #30' are included in this order. Take the steps. The details of each step are explained below. First, the liquid absorbing step #10 of the flowchart shown in Fig. 9 will be described. The purpose of this liquid absorbing step #10 is to suck the cereal grains into a liquid, whereby in the pulverizing step #20 which is carried out later, the granules of the granules are easily pulverized. In step #11, the granules are measured (the rice granules are the easiest to obtain, but the other grains may also use grains such as wheat, barley, millet, alfalfa, jasmine, maize, soybean, etc.) and the predetermined amount is Place the container. At step #12 T, the liquid is metered and a predetermined amount is placed in the container. In the case of a liquid, although it is 7jc', it may be a liquid having a taste component of a broth or a juice. In addition, it can also be alcoholic. In addition, steps #11 and #12 can also be reversed. Further, in the second embodiment, rice grains are used as the granules and water is used as the liquid. In the step #13, after the solid particles and the liquid are placed in the container, the heating of the liquid is started using a heating means to raise the liquid temperature. Further, the amount of liquid temperature is also started using the temperature detecting means simultaneously with the start of heating. The reason for increasing the liquid temperature is to increase the speed at which the granules absorb liquid. Further, the temperature is measured in order to perform the aspiration step at a suitable temperature 24 321976 201036552 #10, which will be described later. In addition, the heating means may be a means for increasing the temperature of the liquid placed in the container, and the configuration is not such that it is a means of using a heating wire or warm water, etc. 'It is possible to warm the liquid and the entire container. Constitute. Further, as for the temperature detecting means, as long as the liquid temperature can be measured, the constitution is particularly limited. The liquid temperature may be obtained by directly measuring the temperature of the liquid, or may be obtained indirectly by measuring the temperature of the container. ◎ In step #14, it is checked whether the liquid stagnation detected by the temperature detecting means has reached 50 c (first temperature). In addition, the liquid temperature is referred to herein as 5 〇. (: It can be just just 5 (in the case of rc, it can also be a degree of deviation) (in the same case, it is also applicable to all temperatures described below). The right liquid reaches 5〇°c, and it proceeds. Go to step #15. In step #15, start temperature control to maintain (maintain) the liquid temperature at 5 (TC, and start measuring 睹. In addition, when the sputum temperature is controlled to 5 〇 ° C, for example, adjustment can be made, for example. The heat is supplied by a heating means composed of a heating wire or the like. Further, depending on the case, the temperature control may be performed by using a cold portion means such as a cold water pipe, in addition to the heating means. When the liquid temperature is heated to 5 (the cpq is then maintained at a warmer temperature, the temperature of the liquid is higher than that of the conventional granules. For example, if the liquid is used in the present embodiment, the dish exceeds 60 c. At the beginning, the rice will begin to stick. At the beginning, the liquid (water) is difficult to be sucked into the center of the rice grain, and the pulverization step that will be carried out later will be added to the load of the crushing knife 25 321976 201036552. Big problem. Therefore, try to be efficient The temperature at which the liquid is absorbed is set, and the temperature which is hardly affected by the viscosity of the rice is targeted, and the liquid temperature is selected to be 5 〇 (only one example). Moreover, the reason why the liquid temperature is maintained at 5 〇t is to stabilize the weight. It is now possible to efficiently absorb the temperature of the liquid without causing the viscosity of the rice. In step #16, it is checked whether the predetermined time has elapsed after the measurement time starts in step #15. This predetermined time is maintained. The optimum time of the liquid temperature (in the second embodiment, 50 ° C) is changed, for example, by an experiment or the like. In the second embodiment, the predetermined time is set, for example. 15 minutes. After a predetermined period of time, proceed to step #17. In step #17, cooling is started by cooling means to lower the temperature of the liquid in the container. The cooling means used herein may be lowered. The configuration of the temperature of the liquid to be introduced into the container is not particularly limited. For example, the cooling water may be passed through a cooling tube wound around the container, or the container may be immersed in ice. The constituents of water, etc. In step #18, it is checked whether the liquid temperature has been lowered to 10 C (second temperature) by the cooling process. When the liquid temperature is lowered by the cooling treatment, the liquid absorption step #10 is ended. The reason why the liquid temperature is cooled to l〇〇c is as follows. First, the reason why the liquid temperature by heating is lowered is as follows. In the pulverization step #2, the pulverizing knife is rotated at a south speed as will be described later. The granules are pulverized, but at this time, heat is generated by friction during pulverization, etc. Therefore, if the pulverization step is started in a state where the liquid temperature is high, the temperature of the mixture of the granules and the liquid rises during pulverization. Start the above-mentioned possibility of sticking. Therefore, reduce the liquid temperature to 321976 26 201036552 to avoid reaching the temperature at which this viscosity starts. In addition, the liquid temperature target at the time of cooling is set to 1 (rC2 is as follows). As will be described later, in 揉 and step #30, temperature control is performed to make the temperature of the material a constant temperature (in the second In the embodiment, it is 28. 〇 (refer to Fig. 8). Therefore, it is set to a temperature lower than the above-mentioned constant temperature (for example, 28 ° C) by cooling (10 〇, and one side is set It is preferable to obtain the above-described constant temperature by the heat generated in the pulverization step #20 as q. In the case of such a configuration, for example, the cooling treatment may be omitted after the pulverization step #2, and the temperature management may be changed. In addition, when the temperature is less than 1 〇C, the pulverization efficiency of the granules in the pulverization step #2〇 tends to decrease. Therefore, in the second embodiment, the temperature is lowered to i 〇 °c. In the liquid absorbing step #10, the pulverizing blade can be rotated in the initial stage, and the pulverizing blade can be intermittently rotated thereafter. Thus, the surface of the salty grain can be damaged, and the granule can be increased. The liquid absorption efficiency. Next, the pulverization step #2 of the flow chart shown in Fig. 10 will be explained. Oh, this smash
步驟#2G㈣將榖物粒Μ糊（paste)化之㈣。在步驟#21 :係將吸液步驟#10中所吸液之榖物粒與液體置入於容 盗。另外’在使用與在吸液步驟#1〇中所使用之容器相同 =容器時’係可省略此步馳丨，而於崎步驟#10結束後， 二進至以下所朗之步驟#22。此外，視情形，亦可在此階 奴將例如調味材料等添加物加入於容器。 在步驟#22中，係在包含敦物 入仕匕3威物粒與液體之混合物（此混 合物亦包含僅為榖物粒與液體之情形，在 為此形態）之中開始粉碎刀 A ' 之方疋轉，且與此同時開始測量時 321976 27 201036552 間。由於在液體浸入於榖物粒之狀態下進行粉碎，因此可 易於將榖物粒連芯都粉碎。 在步驟#23中，係檢查粉碎刀之旋轉時間是否已經過 了 1分鐘。粉碎刀之旋轉時間一經過1分鐘，就前進至步 驟#24而停止粉碎刀之旋轉。在步驟#25中，係檢查經粉碎 之混合物（paste)之溫度是否已達28°C。糊溫度達到28°C 時，將粉碎步驟#20結束。 另一方面，糊溫度未達28°C時，係前進至步驟#26而 檢查從粉碎刀之停止旋轉起是否已經過了 3分鐘。從停止 旋轉起經過3分鐘時，係前進至步驟#27而再度開始粉碎 刀之旋轉，且回到步驟#23。重複步驟#23至#27直到糊溫 度達到28°C。 參照第8圖說明粉碎刀之旋轉控制。如第8圖所示， 粉碎刀係設為重複進行旋轉（0N)與停止（OFF)之間歇旋 轉。在第2實施形態中，係進行旋轉1分鐘後停止3分鐘 之間歇旋轉。再者，一面重複此間歇旋轉，一面在糊溫度 成為28°C之時點結束粉碎步驟#20。 若設為在糊溫度28°C下結束粉碎步驟#20之構成，則 在揉和步驟#30之初期不需藉由冷卻手段之冷卻，而易於 進行溫度管理。另外，需就粉碎刀之旋轉數等進行調整， 以使榖物粒之粉碎在成為糊溫度28°C之時點不致不充分。 此外，上述之粉碎刀之旋轉控制方法僅係為一例，亦 可視需要而適當變更。此外，關於粉碎步驟中之粉碎刀之 旋轉，未必須設為間歇旋轉。惟以設為間歇旋轉，較能使 28 321976 201036552 穀物粒^效地在容器内對流而提升粉碎效率，故較佳。 接著說明第11圖所示流程圖之揉和步驟#3〇。此揉和 :励驟#3G係為將素料原料以揉和刀予以揉和成素料之步 驟。在此’所謂素料原料係指包含在粉碎步驟#2〇中所粉 - 碎之榖物粒（粉碎榖物粒）與液體之混合物，且為嫩狀去。 如上所述，係將揉和步驟之開始時點者稱為「素料原料」， 而將揉和進行而接近目的之素料狀態者，即使是半完成狀 q 態亦稱為「素料」。 在步驟#31中，係將素料原料置入於容器。另外，使 用與在粉碎步驟#2〇中所使用之容器指同容器時，亦可省 略此步驟#31，而於粉碎步驟#20結束後，前進至以下所說 明之步驟#32。在步驟#32中，係於素料原料投入預定量的 麵筋（gluten)。此時，視需要亦投入食鹽、砂糖、起酥油 類的調味材料。在第2實施形態中，係亦投入上述調味材 料。 〇 另外，在此係设為在素料原料投入麵筋而製造麵包素 料之構成。然而’亦可设為不投入麵筋之構成。此情形時， 例如亦可投入增黏安定劑（例如瓜耳膠（guargum))等以取 代麵筋。 在步驟#33係開始溫度控制。於麵包素料製造時，係 於揉和步驟#30途中投入酵母。酵母若非適當溫度，則其 作用會降低，因此需调整為活躍地作用之溫度。此溫度一 般係以設為30度左右為較佳，在第2實施形態中係調整素 料溫度為28°C而使酵母活躍地作用。因此，進行溫度控制 321976 29 201036552 以使麵包素料之溫度維持在28〇c。 此溫度控制係例如使用用以使容器冷卻之冷卻手段、 及用以使容器增溫之加熱手段，控制成在所希望之溫度（例 如28°c)下成為一定。此時測量温度之方法，係可設為直 接測量素料（在初期階段係素料原料）之溫度，亦可設為緩 由容器來間接測量。在此，以冷卻手段而言，例如有使用 水或冰者或使用拍耳帖元件（Peltier elenient)者等。以力 熱手段而言，例如有使用電熱線者或使用溫水者等。 另外’第2實施形態中之溫度控制，係以抑制揉和所 導致的溫度上升的涵義較強’基本而言，係以藉由冷卻手 段之冷卻為主。 在步驟#34中’係在素料原料中開始揉和刀之旋轉， 且進一步開始用以測量從揉和開始起之時間的測量時間。 此步驟#34’在第2實施形態中係如第8圖所示，與步驟#33 之溫度控制開始大致同時執行。藉由揉和刀之旋轉，揉和 成素料原料黏聚成一糰’且具有預定彈性的素料。 另外’揉和刀之旋轉方法雖未特別限定，惟如第8圖 所示在第2實施形態中’前半部分係設為間歇旋轉，後率 4分則设為連續旋轉。在第11圖所示之流程圖中，係為省 略關於揉和刀之間歇旋轉之詳細内容的記載。 在步驟#35中’係檢查從揉和開始起是否已經過了預 定時間。經過預定時間時，係前進至步驟#36。在步驟❻行 中，係檢查揉和中之素料的溫度（素料溫度）是否為28ΐ。 由於第2實施形態係為麵包素料之製造方法，因此投入乾 30 321976 201036552 ㈣乂 4酵母作為發泡誘發材料。如上所述，由於 a Μ限於、/轉地作社溫度範圍，ϋ此在投入酵母之 =，需確認素料溫度。素料溫度維持在28t：時，係前進至 =驟#37 •非維持在航時，則一直等到溫度成為赃 為止。 在步驟#37中，係在素料溫度成為28<t之素料投入酵 母（此時係為乾酵母）。在步驟#38中，係檢查投入乾酵母 ❹後已經過了多少時間。一經過預定時間就前進至步驟#39 而結束揉和刀之旋轉。在此時點，，完成黏聚成一糰，且具 備所需彈性的素料。所完成之素料（麵包素料）之處理係與 第1實施形態之情形相同。 另外’在第2實施形態中，係設為在吸液步驟#ι〇進 行冷卻處理之構成。然而，並不限定於此構成。亦即，亦 可設為在吸液步驟不進行冷卻處理，而一面進行冷卻處理 一面進行粉碎步驟。此時，亦可為從外部將容器冷卻作為 Ο 冷卻處理之方法，惟以其他方法而言，亦可採用在吸液步 輝結束時點，一旦將容器内液體捨棄，而將冰（此係至少其 一部分在容器内融化而成為液體）、冰水、或冷水等置入於 容器之方法。 此外，在第2實施形態中，粉碎步驟#20係設為一直 進行到成為投入酵母之溫度（例如28°C )。然而，並不限定 於此構成，亦可設為在超過投入酵母之溫度之溫度下結 束，或亦可在低於投入酵母之溫度之溫度下結束。 (第2實施形態之素料製造裝置） 31 321976 201036552 第2實施形態之製造方法之各步驟亦與第^實施形態 相同’可依各步驟使用個別的器具來執行，亦可在複數個 步驟中共用器具。以在吸液步驟#1〇、粉碎步驟及揉和步驟 所有步驟中共用之器具的構成而言，係可使用第丨實施形 態中所示之素料製造裝置100(參照第6圖）。 藉由第2實施形態之加熱調理食品素料製造方法而從 榖物粒製造麵包素料時，係如以下方式使用素料製造裝置 100。將蓋121卸除，在容器120中置入預定量的榖物粒與 預疋量的液體之後，再度嵌入蓋121，首先執行吸液步驟 #10。在此吸液步驟#1〇中係使用加熱手段124加熱直到液 溫成為第1溫度（例如50°c )。之後，使用加熱手段124或 冷卻手段125將前述第1溫度（例如5(TC )維持預定時間（例 如15分鐘）（控制於一定溫度）。經過預定時間後，藉由冷 卻手段124冷卻至第2溫度（例如10。〇，且一冷卻至第2 溫度就結束吸液步驟#1〇。 在此吸液步驟#10中，係可根據由溫度感測器113所 檢測之溫度而由控制部112自動進行溫度控制。此外，關 於吸液步驟#10之結束，係可設為藉由例如蜂鳴器等之通 報音來通知使用者之構成等。此外，在此吸液步驟#10中， 亦可設為藉由控制部112之控制而使刀122斷續地旋轉而 使榖物粒表面損傷。 一進入粉碎步驟#20，就使刀122高速旋轉（亦可為間 歇旋轉），將榖物粒粉碎。藉此，形成由粉碎榖物粒與液體 之混合物所構成之素料原料。另外，粉碎步驟#20之開始， 321976 32 201036552 係可設為麵液步驟結束後按㈣始按⑽開始。此外， 由於吸液步驟㈣之結束係可藉由溫度感測器113所檢測 出之溫度來判斷’因此可設為在吸液步驟#10結束後自動 開始粉碎步驟#20。 外。碎步驟#2G之結束’係在糊溫度達到預定溫度（例如 、點結束。關於此粉碎步驟#2〇之結束，係可根據由 113所檢測^之溫度來_，因此可設為藉由 Ο 〇 U112而自動結束粉碎步驟鳩之構成。此外，關於 驟#2G之結束，係可設為藉由例如蜂鳴器等之通報 曰來通知使用者之構成等。 在粉碎步馳Q結束之時點，係根據溫度感測器ιι3 处，、1皿度使加熱手段124與冷卻手段ία發揮適當功 =而開始溫度控制以使素料溫度在所希望之溫度（例如 声松成為&。此溫度控制之開始係例如可設為設定溫 制開始用之按鍵而開始’亦可設為自動開始。 將在粉碎步驟㈣結束之時點，係打開蓋12卜且 料原的麵肋、及視需要將預定量的調味材料投入於素 #30 ^後^將蓋121關閉而開始揉和步驟#30。在揉和步驟 該素料^使刀122低速輯’而搓揉素料㈣及投入於 在揉和麵筋或調味材料㈣和黏聚成的素料。 開並投I預=開始後經過預定時間的時點，將蓋⑵打 外，二！的發泡誘發材料(例如乾酵修素料。另 4糟㈣鳴11等之通報音來通知使用者已經過 321976 33 201036552 所希望之時間之構成。 一投入發泡誘發材料就將蓋121關閉，且使刀122你 速旋轉而將素料與發泡誘發材料予以揉和而完成素料。素 料之完成，係設為以揉和開始起的總計時間來总理’因此 在總計時間經過預定時間之時點將揉和步驟#如 '纟士束。另 外，揉和步驟綱之結束，係可設為在揉和開始:之城計 時間經過預定時間之時點自動地結束之構成。此外，亦訂 設為以蜂鳴器等之通報音來通知揉和步驟#3〇之妗的構 成等。 、、、σ采. —素料―完成’就從容器⑽取时料，或在將素料ί 入谷器120之狀許，等待素料之發崎行。 望的發泡，就將素料置入烤麵包裝置進行烤麵广寸 與第1實施形態之情形相同，藉由在相器 從吸液步驟㈣進行至揉和步驟#3〇，即可縮 ^ 亦不會再有穀物粒或素料原料之一部分會在各== 問題。此外，與第1實施形態之情形相同，在素Γ製造裝 置100巾’亦可设為在粉碎步驟#20與揉和步驟㈣改變刀 122之旋轉方向’且於粉碎步賴0使刀122單側尖銳邊緣 抵接榖物粒’而於揉和步_0使刀122另-側較純的端 面推壓素料原料之構成。 3、第3實施形態 (第3實施形態之加熱調理食品素料製造方法） 接著參照第12圖至第16圖說明第3實施形態之加熱 調理食品素料製造方法。第12圖係為顯示第3實施形態之 321976 201036552 加熱調理食品素料製造方法之流程之示意圖。第13圖係為 顯示第3實施形態之加熱調理食品素料製造方法中所含之 吸液步驟之詳細内容之流程圖。第14圖係為顯示吸液步驟 中液溫與浸潰時間之關係之一例之表。第15圖係為顯示第 - 3實施形態之加熱調理食品素料製造方法中所含之粉碎步 驟之詳細内容之流程圖。第16圖係為顯示第3實施形態之 加熱調理食品素料製造方法中所含之揉和步驟之詳細内容 之流程圖。 ❹ 如第1 2圖所示，在第3實施形態之加熱調理食品素 料製造方法中，係包含吸液步驟#10、粉碎步驟#20、揉和 步驟#30，且依此順序進行步驟。以下說明各步驟之詳細内 容。 首先說明第13圖所示流程圖之吸液步驟#10。此吸液 步驟#10之目的係為使榖物粒吸入液體，藉此在之後所進 行的粉碎步驟#20中，使榖物粒易於連芯都粉碎之步驟。 Q 在步驟#11中，係計量榖物粒（米粒雖最易於取得，惟 其以外之穀物，亦可利用例如小麥、大麥、粟、稗、喬麥、 玉蜀黍、大豆等之粒。在第3實施形態中係為米粒），且將 預定量置入容器。在步驟#12中，係計量液體，且將預定 量置入容器。以液體而言，一般雖係為水（第3實施形態之 液體係為水），惟亦可為高湯類具有味道成分之液體，或亦 可為果汁。此外，亦可為含酒精者。另外，步驟#11與步 驟#12亦可調換順序。 在步驟#13中，係在容器内靜置穀物粒與液體之混合 35 321976 201036552 物。步驟#14係與步驟#13中之靜置開始大致同時執行，且 使用例如溫度計來檢測液體之溫度（液溫）。液溫之測量， 係可為直接將溫度計置入液體來測量之構成，亦可為經由 容器而間接測量之構成。之所以進行液溫之測量，係考慮 榖物粒之吸液速度依液溫而變動，用以使榖物粒對於液體 之浸潰時間依液溫而變化而進行。一般而言，液溫高時， 榖物粒之吸液速度有變快之傾向，而液溫低時，榖物粒之 吸液速度有變慢之傾向。 在步驟#15中，係根據所檢測之液溫來決定將榖物粒 浸潰於液體之時間。第14圖所示之表，係假設使榖物粒吸 附水（吸液）時之浸潰時間之設定例。如此，藉由水溫（液溫） 變更浸潰時間，即可於例如夏季在短時間内製造加熱調理 食品素料。此外，在冬季雖會增長加熱調理食品素料之製 造時間，惟由於會給予適當的吸水時間，因此在之後的粉 碎步驟中難以產生不良。 另外，在第14圖中，例如5至10係表示5°C以上、 未達10°C。其他溫度帶域亦相同。此外，在第4圖中，雖 係對於液溫以5°C為間隔賦予不同的浸潰時間之構成，惟 亦可以更細的溫度間隔或更寬的溫度間隔賦予浸潰時間。 此外，關於溫度之上限（在第14圖中係為35°C)或下限（在 第14圖中係為5°C)，當然可從第14圖所示者變更。再者， 關於液溫之檢測時機，並不限定於第3實施形態之構成， 亦可例如在將液體置入於容器内之時點就立刻測量。 在步驟#16中，係開始測量時間以使榖物粒浸潰於液 36 321976 201036552 體祖當於所決定之浸潰時間。在步驟417中，係檢查在步 驟#16開始之測量時間是否已經過先前所決定的浸潰時間 (預定的浸潰時間）。一經過預定的浸潰時間，就結束吸液 : 步驟#10。 ; 另外，亦可在吸液步驟#1〇之初期階段使.粉碎刀旋轉， 之後亦斷斷續續地使粉碎刀旋轉。如此一來，即可使榖物 粒表面損傷’而提高榖物粒之吸液效率。 ◎ 接著說明第15圖所示流程圖之粉碎步驟#20。此粉碎 步驟#20係為將榖物粒予以糊化之步驟。在步驟#21中，係 將在吸液步驟#10中吸液之榖物粒與液體置入於容器。此 液體係可為與先前吸液步驟中所使用之液體相同者，亦可 為其他者（不僅單純替換液體之情形，亦包含替換為其他種 液體之情形）。此外，視情形，亦可在此階段將例如調味材 料等添加物加入於容器。另外，使用與在吸液步驟所 使用之谷|§相同谷器時’係可省略此步驟#21，而於吸液步 〇驟#10結束後，前進至以下所說明之步驟#22。 在步驟#22中’係在包含榖物粒與液體之混合物（此混 合物亦包含僅為榖物粒與液體之情形，在第3實施形態係 為此形態）之中開始粉碎刀之旋轉’且與此同時開始包含榖 物粒與液體之混合物（paste)之溫度測量。第3實施形態中 之粉碎，由於係在藉由先前之吸液步驟#1〇使液體吸入於 穀物粒之狀態下進行粉碎’因此易於將榖物粒連芯都粉碎。 此外，混合物之溫度測量，係為了將測量溫度使用於 粉碎刀之旋轉控制所進行。藉由使用此測量溫度之旋轉控 321976 37 201036552 制’即可效率良好地進行榖物粒之粉碎，並且可抑制混合 物溫度因為在粉碎中所產生的熱而過度上升。例如，在如 第3實施形‘4使用米粒作為榖物粒時，若混合物溫度過度 上升（指例如成為60t左右之狀態），米就開始黏化，而使 粉碎時之負荷變大而造成麻煩。因此，需抑制溫度的過度 上升。 另外，混合物之溫度測量，係可設為藉由溫度計等直 接測量混合物溫度，亦可經由容器來間接測量。 在步驟#23中，係檢查混合物溫度是否為4〇〇c以上。 若混合物溫度為4(TC以上，則前進至步驟#24而停止粉碎 刀之旋轉。在步驟#25中，係檢查混合物溫度是否為3(rc 以下。由於粉碎刀之旋轉停止而於容器内不會再度產生發 熱，因此混合物溫度降低。 另外，關於混合物溫度的降低，可為等待溫度自然降 低之構成，惟視情形亦可為以加速溫度降低速度為目的， 藉由冷卻手段（假設使用例如水或冰使容器冷卻之手段）使 混合物溫度降低。 若混合物溫度為30°C以下，則前進至步驟#26而再度 開始粉碎刀之旋轉。在步驟#27中’係再度檢查混合物溫 度是否為4(TC以上。若混合物溫度為4〇t以上，則前進至 步驟#28而停止粉碎刀之旋轉。 在步驟#29中’係測量粉碎中之榖物粒之粒度，以檢 查最大粒子之大小是否為10〇#m以下。關於榖物粒之粒度 測量，係可使用公知之粒度測量方法，可使用例如液相沉 321976 38 201036552 降法、雷射繞射、散射法、篩子分開法等。在第3實施形 態中，係使用液相沉降法來進行粒度測量。 粒度測量之結果，若最大粒子之大小為10 0 // m以下， : 則結束粉碎步驟#20。另一方面，當超過100//m之粒子存 - 在時（在步驟#29為N0(否）），回到步驟#25，依據該步驟以 後的步驟再度進行粉碎。 參照第12圖說明以上所說明之粉碎步驟#20。如第12 圖所示，在粉碎步驟#20中，係持續進行粉碎刀之旋轉直 ® 到粉碎時混合物之溫度成為40°C(粉碎刀旋轉（ON))，而當 混合物溫度成為40°C時，則停止粉碎刀之旋轉（粉碎刀停 止（OFF))。之後，持續粉碎刀之旋轉停止直到混合物溫度 成為30°C (粉碎刀停止），而當混合物溫度成為30°C時，則 再度開始粉碎刀之旋轉（粉碎刀旋轉）。亦即，粉碎刀係依 混合物溫度控制旋轉之開/關而進行間歇旋轉。再者，於 榖物粒之粒度成為所希望之粒度之時點就結束粉碎步驟。 q 在此說明使用30°C與40°C進行粉碎刀之旋轉之開關 之理由。在第3實施形態中，係如上所述設為使用米粒作 為榖物粒之構成。因此，若混合物溫度超過40°C而持續進 行粉碎刀之旋轉時，則會有到達米粒開始黏化之溫度之可 能性。當米粒開始黏化，則粉碎時負荷變大，而有無法進 行所希望之粉碎之情形。此外，若混合物溫度過低，則混 合物黏性增加，而有粉碎效率降低之傾向。因此，才選擇 30°C至40°C作為可效率良好地進行粉碎之溫度帶，且使用 3 0 °C與4 0 °C來進行粉碎刀之旋轉之開關以使粉碎在此溫度 39 321976 201036552 内進行。 另外’以在3(TC至4(TC之溫度帶進行粉碎之方法而 粉Γ驟時亦可考慮使用冷卻手段（視情形亦可為加 熱枝）來進行溫度控制之方法。_，㈣第3__ 之方法’可獲得：在粉碎步驟料使Μ以對容器（亦可改 稱為混合物)溫度進行細密控制之手段即可進行粉碎之優 點；由於設成使粉碎刀成為間歇旋轉之構成，因二可使榖 物粒在容器内對流而效率良好地粉碎之優點。此外，在第 3實施形態中，雖係使用30。〇與40。匚作為用於粉碎刀之旋 轉控之溫度’惟未必須限定於此溫度，亦可予以適當變更， 此自不待言。 此外，在第3實施形態中，係設為進行穀物粒之粒度 測量，依最大粒子大小而進行粉碎步驟#2〇之結束判斷之 構成。然而，並不限定於此構成。亦即，例如除最大粒子 大小以外，亦可考慮粒度分布來進行粉碎步驟之結束判 斷。以藉由粒度分布判斷之一例而言，係可為持續進行粉 碎直到粒子大小未達10 #01與1〇//in以上的比成為2:丨為 止。此外，亦可例如在旋轉與旋轉停止之循環次數成為預 定次數之時點結束，而非進行粒度測量以判斷粉碎步驟之 結束之構成等。 接著進行第16圖所示流程圖之揉和步驟#3〇。在第16 圖所示揉和步驟#30之各步驟(#31至#38)所執行之内容， 係與第1實施形態之加熱調理食品素料製造方法中之揉和 步驟#20(參照第4圖）之各步驟（#21至#28)中所執行之内 321976 40 201036552 容相同。因此，省略第3實施形態中揉和步驟#30之詳細 說明。至於所完成之素料（麵包素料）之處理亦與第丨實施 形態之情形相同。 另外’在第3實施形態中，係設為在粉碎步驟之 前進行吸液步驟#10之構成，且將吸液步驟中之榖物粒 浸潰於液體的時間，依液體溫度加以變更之構成。然而， 並不限定於此構成。亦即’亦可例如設為不進行吸液步驟 〇 之構成。然而，係以如第3實施形態進行吸液步驟的方式， 較能效率良好地進行粉碎，故較理想。 此外，例如吸液步驟中之上述浸潰時間亦可設為一定 之固定時間。惟此時為了降低榖物粒產生吸液不足之可能 性’係以將浸潰時間設定為稱長為較佳。由此觀之，係以 如第3實施形態依液溫來變更上述浸潰時間之構成方式， 在時間效率方面較為理想。 此外’在第3實施形態中’係設為在粉碎步驟後同時 〇開始溫度控制與揉和步驟之構成。然而，並不限定於此構 成。例如，亦可設為藉由粉碎步驟後開始之溫度控制將素 料原料調整為所希望的溫度之後，再開始揉和步驟之構 成。此時，係從揉和步驟開始時起將素料溫度維持於一定 的溫度。惟以第3實施形態之構成方式，在時間效率方面 較佳’故較理想。 (第3實施形態之素料製造裝置） 第3實施形態之製造方法之各步驟，亦與第丨實施形 態相同，係可依各步驟使用個別的器具來執行，亦可在複 321976 41 201036552 數個步驟共用器具。以在吸液步驟#l〇、粉碎步驟及揉和步 驟所有步驟中.共用之器具之構成而言，係可使用第1實施 形態所示之素料製造裝置100(參照第6圖）。 藉由第3實施形態之加熱調理食品素料製造方法而從 榖物粒製造麵包素料時，係如以下方式使用素料製造裝置 100。將蓋121卸除，在容器120中置入預定量的榖物粒與 預定量的液體之後，再度嵌入蓋121，首先執行吸液步驟 #10。在此吸液步驟#10中係使用溫度感測器113來檢測液 溫，且由控制基板112根據所檢測之液溫來決定吸液步驟 #10之時間（榖物粒浸潰於液體之時間）。根據液溫之浸潰 時間的決定，係藉由預先將第14圖所示之表記憶於未圖示 之記憶體來進行。關於吸液步驟#1〇之結束亦可設為以通 報音來通報。 另外，如上所述，在此吸液步驟#10中，亦可設為藉 由以控制基板112之控制而使刀122斷續地旋轉而使榖物 粒表面損傷。 一進入粉碎步驟#20，就使刀122高速旋轉，將榖物粒 粉碎。進行間歇旋轉，而進行榖物粒之粉碎，該間歇旋轉 係為與粉碎開始同時使用溫度感測器113來測量榖物粒與 液體之混合物之溫度’且藉由控制基板112之控制，於混 合物溫度一成為40。(：就停止刀122之旋轉’而混合物溫度 降低至30 C就再度開始刀122之旋轉。再者，於刀122 f旋轉停止時，將粉碎榖物粒進行取樣而進行粒度的測 量。藉由測量一獲得所希望之粒度就結束粉碎步驟#2〇。藉 42 321976 201036552 此，形成由粉碎榖物粒與液體之混合物所構成之素料原料。 另外，粉碎步驟#2〇之開始，係可設為在吸液步驟結 .束後按壓開始按鍵而開始，亦可設為自動開始。此外，為 i使在取樣時刀122錢啟動，亦可例如設為在蓋121卸除 •時不使刀122開始旋轉之構成。 在粉碎步驟#20結束之時點藉由控制基板112使加熱 手段124與冷卻手段125根據溫度感測器113之檢測溫度 ❹而發揮適當功能，以開始溫度控制而使素料溫度在所希望 之溫度（例如28。〇下成為一定。此溫度控制之開始，係例 如*Tt3L疋度控制開使用按鍵來開始。此外，在粉碎步驟 #20結束之時點，將蓋121打開，將預定量的麵筋、及視 需要將預定量的調味材料投入於素料原料。 之後，將蓋121關閉而開始揉和步驟#30。在揉和步驟 #30中，係使刀122低速旋轉，而搓揉素料原料及投入於 該素料原料之麵筋或調味材料而揉和成黏聚成一糰的素 G料。揉和步驟#30開始時，通常係錯開所希望之溫度（例如 28C)。在藉由溫度控制成為所希望之溫度之時點將蓋 打開而對素料投入預定量的發泡誘發材料（例如乾酵母）。 另外，亦可設為以蜂鳴器等之通報音通知已成為所希望之 溫度之構成。 一投入發泡誘發材料就將蓋121關閉，且使刀122低 速旋轉而將素料與發泡誘發材料予以揉和而完成素料。之 後，從容器120取出素料，或在將素料置入容器12〇之狀 態下，等待素料之進行發泡。一獲得所希望的發泡，就將 321976 43 201036552 素料置入烤麵包裝置進行烤麵包。 與第1實施形態之情形相同，藉由在相同容器120内 從吸液步驟#10進行至揉和步驟#30,即可縮短時間，並且， 亦不會再有榖物粒或素料原料之一部分會逐漸耗損的問 題。此外，與第1實施形態之情形相同，在素料製造裝置 100中，亦可設為在粉碎步驟#20與揉和步驟#30改變刀122 之旋轉方向，且於粉碎步驟#20使刀122單側尖銳邊緣抵 接榖物粒，而於揉和步驟#30使刀122另一側較鈍的端面 推壓素料原料之構成。 4、其他 在以上所示之3個實施形態中，雖係以加熱調理食品 素料為麵包素料之情形為例作了說明，惟本發明之應用範 圍並不限定於麵包素料，本發明亦可廣泛應用於加熱調理 食品素料。例如，依素料種類，亦可執行以下之粉碎、揉 和步驟。另外，應用第1實施形態之麵包素料之製造方法 作為其他素料之製造方法時，任一種素料之情形，均成為 在粉碎步驟交替重複粉碎期間與吸液期間之構成，而可效 率良好地製造加熱調理食品素料。此外，應用第2實施形 態之麵包素料之製造方法作為其他素料之製造方法時，任 一種素料之情形，均成為在進行粉碎步驟之前所進行之吸 液步驟中對浸潰有榖物粒之液體加熱之構成，而可效率良 好地製造加熱調理食品素料。此外，應用第3實施形態之 麵包素料之製造方法作為其他素料之製造方法時，任一種 素料之情形，均成為在粉碎步驟中根據混合物溫度將粉碎 44 321976 201036552 刀予以間歇旋轉之構成，而可效率良好地製造加熱調理食 品素料。 <蛋糕素料> : 以與麵包素料相同程度液體的比例將榖物粒與液體混 合而執行粉碎步驟。在素料原料投入雞蛋、砂糖、發酵粉 等後執行揉和步驟。藉此，即可獲得柔軟糊狀的素料。 <烏龍素料> 在粉碎步驟之後，於素料原料投入鹽後執行揉和步 Ο 驟。藉此，即可獲得較麵包素料硬、具有彈性之素料。 <義大利麵（pasta)素料〉 在粉碎步驟之後，於素料原料投入鹽與油後執行揉和 步驟。藉此，即可獲得較麵包素料硬、具有彈性之素料。 [產業上之可利用性] 本發明係可廣泛應用於製造加熱調理食品素料，例如 應用於麵包素料之製造。 〇 【圖式簡單說明】 第1圖係為第1實施形態之加熱調理食品素料製造方 法之整體流程圖。 第2圖係為顯示第1實施形態之加熱調理食品素料製 造方法之流程之示意圖。 第3圖係為顯示第1實施形態之加熱調理食品素料製 造方法中所含之粉碎步驟之詳細内容之流程圖。 第4圖係為顯示第1實施形態之加熱調理食品素料製 造方法中所含之揉和步驟之詳細内容之流程圖。 45 321976 201036552 圖係為用以說明第1實施形態之加熱調理食品 料製造方法之效果之示意®。 ’、 ，第5B圓係為用以說明第丨實施形態之加熱調理食品素 料製造方法之效果之示意圖。 第6圖係為顯示適用第1實施形態之加熱調理食品♦ 料製造方法之素料製造裝置之一例之剖面圖。 ' 第7圖係為第2實施形態之加熱調理食品素料製 法之整體流程圖。 &方 .第8圖係為顯示第2實施形態之加熱調理食品素料製 造方法之流程之示意圖。 ^第9圖係為顯示第2實施形態之加熱調理食品素料製 方法中所3之吸液步驟之詳細内容之流程圖。 .第10圖係為顯示第2實施形態之加熱調理食品素料製 a方法中所含之粉碎步驟之詳細内容之流程圖。 ^第11圖係為顯示第2實施形態之加熱調理食品素料製 这方法中所3之揉和步驟之詳細内容之流程圖。 第12圖係為顯示第3實施形態之加熱調理食品素料 造方法之流程之示意圖。 、 .第13圖係為顯示第3實施形態之加熱調理食品素料製 这方法中所3之吸液步驟之詳細内容之流程圖。 第14圖係為顯示吸液步驟中液溫與浸潰時間之關係 之一例之表。 第15圖係為顯示第3實施形態之加熱調理食品素料製 邊方法中所含之粉碎步驟之詳細内容之流程圖。 321976 46 201036552 第16圖係為顯示第3實施形態之加熱調理食品素料製 造方法中所含之揉和步驟之詳細内容之流程圖。 【主要元件符號說明】 #10 吸液步驟 #20 粉碎步驟 #30 揉和步驟 100 素料製造裝置 110 本體 111 電動機 112 控制部 113 溫度感測器 120 容器 121 蓋 122 刀 123 連結器 124 加熱手段 125 冷卻手段 A、B、C 榖物粒 47 321976Step #2G (4) Paste the granules of the mash (4). In step #21: the granules and liquids of the liquid absorbing liquid in the aspiration step #10 are placed in the thief. In addition, the use of the same container as that used in the liquid absorption step #1〇 = container can be omitted, and after the end of the step #10, the second step is to step #22. Further, depending on the situation, an additive such as a seasoning material may be added to the container at this stage. In step #22, the pulverizing knife A' is started in the mixture containing the mixture of the granules and the liquid (this mixture also contains only the granules and the liquid, in this form). Fang Yizhuo, and at the same time began to measure between 321976 27 201036552. Since the pulverization is carried out in a state where the liquid is immersed in the granules of the granules, it is easy to pulverize the granules of the granules. In step #23, it is checked whether the rotation time of the pulverizing knife has passed 1 minute. When the rotation time of the pulverizing knife has passed for one minute, the process proceeds to step #24 to stop the rotation of the pulverizing blade. In step #25, it is checked whether the temperature of the pulverized paste has reached 28 °C. When the paste temperature reached 28 ° C, the pulverization step #20 was ended. On the other hand, when the paste temperature is less than 28 ° C, the process proceeds to step #26 to check whether or not 3 minutes have elapsed since the stop rotation of the pulverizing blade. When 3 minutes have elapsed since the rotation was stopped, the process proceeds to step #27 to restart the rotation of the pulverizing blade, and returns to step #23. Repeat steps #23 through #27 until the paste temperature reaches 28 °C. The rotation control of the pulverizing blade will be described with reference to Fig. 8. As shown in Fig. 8, the pulverizing blade is set to intermittently rotate (0N) and stop (OFF) intermittently. In the second embodiment, the intermittent rotation was stopped for 3 minutes after the rotation was performed for 1 minute. Further, while this intermittent rotation was repeated, the pulverization step #20 was terminated when the paste temperature became 28 °C. When the composition of the pulverization step #20 is terminated at a paste temperature of 28 ° C, temperature management can be easily performed without cooling by a cooling means in the initial stage of the enthalpy and the step #30. Further, it is necessary to adjust the number of rotations of the pulverizing blade or the like so that the pulverization of the granules of the granules is not insufficient at the time of the paste temperature of 28 °C. Further, the above-described method of controlling the rotation of the pulverizing blade is merely an example, and may be appropriately changed as needed. Further, regarding the rotation of the pulverizing blade in the pulverizing step, it is not necessary to set it as intermittent rotation. However, it is preferred to use intermittent rotation to improve the pulverization efficiency by convection of the granules in the container at 28 321976 201036552. Next, the flowchart of the flowchart shown in FIG. 11 and the step #3〇 will be described. This 揉 and : 骤 # #3G is the step of smashing the raw materials of the raw materials into sputum and knives. Here, the term "synthetic material" means a mixture containing the powder of the pulverized granules (pulverized granules) and the liquid contained in the pulverization step #2, and is tender. As described above, the point of the beginning of the step and the step is referred to as "the raw material", and the state of the material which is brought close to the target, even if it is a semi-finished state, is also called "sugar material". In step #31, the raw material of the material is placed in a container. Further, when the same container as that used in the pulverizing step #2 is used, the step #31 may be omitted, and after the pulverizing step #20 is finished, the step #32 will be advanced. In the step #32, a predetermined amount of gluten is supplied to the raw material of the material. At this time, seasoning materials such as salt, sugar, and shortening are also added as needed. In the second embodiment, the above seasoning material is also introduced. 〇 In addition, in this case, it is a structure in which a gluten is put into a raw material and a bread material is produced. However, it is also possible to make it not a gluten. In this case, for example, a viscosity increasing stabilizer (e.g., guargum) may be added to replace the gluten. At step #33, temperature control is started. In the manufacture of bread granules, yeast is introduced on the way to 揉 and step #30. If the yeast is not at a suitable temperature, its effect will be reduced, so it needs to be adjusted to the temperature at which it acts actively. The temperature is preferably about 30 degrees, and in the second embodiment, the temperature of the substrate is adjusted to 28 ° C to cause the yeast to actively act. Therefore, temperature control 321976 29 201036552 is performed to maintain the temperature of the bread material at 28 〇c. This temperature control is controlled to be constant at a desired temperature (e.g., 28 ° C) using, for example, a cooling means for cooling the container and a heating means for warming the container. The method of measuring the temperature at this time may be set to directly measure the temperature of the raw material (in the initial stage, the raw material of the raw material), or may be set to be indirectly measured by the container. Here, as the cooling means, for example, those who use water or ice or who use a Peltier element are used. In terms of thermal means, for example, those who use electric heating lines or those who use warm water. Further, the temperature control in the second embodiment is based on the fact that the temperature rise caused by the suppression of enthalpy and the temperature increase is basically 'maintained by the cooling by the cooling means. In step #34, the rotation of the crucible and the knife is started in the raw material, and the measurement time for measuring the time from the start and the start is further started. In the second embodiment, this step #34' is executed at substantially the same time as the temperature control of step #33 is started as shown in Fig. 8. By the rotation of the crucible and the knife, the crucible and the raw material of the raw material are cohesed into a mass and having a predetermined elasticity. Further, the method of rotating the cymbal and the knives is not particularly limited. However, in the second embodiment, as shown in Fig. 8, the front half is intermittently rotated, and the rear half is divided into four. In the flowchart shown in Fig. 11, the description of the details of the intermittent rotation of the cymbal and the knives is omitted. In step #35, the system checks whether a predetermined time has elapsed since the start and the start. When the predetermined time has elapsed, the process proceeds to step #36. In the step, it is checked whether the temperature of the bismuth and the nucleus (the temperature of the material) is 28 ΐ. Since the second embodiment is a method for producing a bread material, the yeast is used as a foaming inducing material. As described above, since a Μ is limited to, and is transferred to, the temperature range of the yeast, the yeast temperature is required to be confirmed. When the temperature of the material is maintained at 28t:, proceed to = #37. • If the temperature is not maintained, wait until the temperature becomes 赃. In step #37, the temperature at the material becomes 28 <t the raw material is put into the yeast (in this case, it is dry yeast). In step #38, it is checked how much time has elapsed after the dry yeast has been introduced. Once the predetermined time has elapsed, proceed to step #39 to end the rotation of the cymbal and the knife. At this point, the finished material is agglomerated and has the desired elasticity of the material. The treatment of the finished material (bread material) is the same as in the case of the first embodiment. Further, in the second embodiment, the cooling process is performed in the liquid absorption step #m〇. However, it is not limited to this configuration. In other words, the pulverization step may be carried out while cooling treatment is not performed in the liquid absorption step. At this time, it is also possible to cool the container from the outside as a method of cooling treatment, but in other methods, it is also possible to use the point at the end of the liquid absorbing step, and once the liquid in the container is discarded, the ice is used (this is at least A method in which a part of the container is melted in a container to be liquid), ice water, or cold water is placed in the container. Further, in the second embodiment, the pulverization step #20 is carried out until the temperature at which the yeast is introduced (for example, 28 ° C). However, the configuration is not limited thereto, and may be terminated at a temperature exceeding the temperature at which the yeast is introduced, or may be terminated at a temperature lower than the temperature at which the yeast is introduced. (Organic material manufacturing apparatus of the second embodiment) 31 321976 201036552 The steps of the manufacturing method of the second embodiment are also the same as those of the second embodiment. 'Alternative steps may be used for each step, or may be performed in plural steps. Use utensils. For the configuration of the appliance to be shared in all the steps of the liquid absorption step #1, the pulverization step, and the enthalpy step, the granule manufacturing apparatus 100 shown in the third embodiment can be used (see Fig. 6). When the bread material is produced from the mash particles by the method for producing a heat-conditioned food material according to the second embodiment, the sap manufacturing apparatus 100 is used as follows. The lid 121 is removed, and a predetermined amount of the granules and the pre-twisted liquid are placed in the container 120, and then the lid 121 is again inserted, and the liquid absorbing step #10 is first performed. In the liquid absorption step #1, heating is performed by the heating means 124 until the liquid temperature becomes the first temperature (e.g., 50 ° C). Thereafter, the first temperature (for example, 5 (TC) is maintained for a predetermined time (for example, 15 minutes) by the heating means 124 or the cooling means 125 (controlled to a constant temperature). After a predetermined time elapses, the cooling means 124 is cooled to the second. The temperature (for example, 10 〇, and the liquid absorption step #1 结束 is ended as soon as it is cooled to the second temperature. In the liquid absorption step #10, the control unit 112 can be used according to the temperature detected by the temperature sensor 113. The temperature control is automatically performed. Further, in the end of the liquid absorption step #10, the configuration of the user can be notified by a notification sound such as a buzzer, etc. Further, in the liquid absorption step #10, The blade 122 may be intermittently rotated by the control of the control unit 112 to damage the surface of the particles. Upon entering the pulverization step #20, the blade 122 is rotated at a high speed (may also be intermittently rotated), and the object is removed. The granules are pulverized, whereby a raw material composed of a mixture of pulverized granules and a liquid is formed. Further, at the beginning of the pulverization step #20, 321976 32 201036552 can be set as the surface liquid step, and the (4) start (10) is started. In addition, due to aspiration The end of step (4) can be judged by the temperature detected by the temperature sensor 113. Therefore, it can be set to automatically start the pulverization step #20 after the end of the liquid absorption step #10. The end of the fragmentation step #2G When the paste temperature reaches a predetermined temperature (for example, the end of the dot. With respect to the end of the pulverization step #2, the temperature can be determined based on the temperature detected by 113, so that the pulverization step can be automatically ended by ΟU112. In addition, regarding the end of the step #2G, it is possible to notify the user of the configuration by a notification such as a buzzer, etc. At the end of the pulverization step Q, according to the temperature sensor ιι3 At the beginning, the heating means 124 and the cooling means ία exert an appropriate work = and the temperature control is started to bring the temperature of the material to a desired temperature (for example, the sound is relaxed & the temperature control is started, for example, Set the start button for warming to start 'can also be set to start automatically. At the end of the pulverizing step (4), the cover 12 is opened and the original rib is opened, and a predetermined amount of seasoning material is put into the prime as needed. #30^后^将盖1 21 is closed and starts 揉 and step #30. In the 揉 and step the ^ ^ ^ 刀 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 And the investment I pre-starts the time after the start of the predetermined time, the cover (2) is played outside, the second! The foam-inducing material (for example, the dry fermentation material. The other 4 bad (four) sounds 11 etc. to inform the user that the 321976 33 201036552 The composition of the desired time. When the foaming inducing material is put into place, the lid 121 is closed, and the knife 122 is rotated at a speed to knead the material and the foaming inducing material to complete the material. , the system is set to 总理 and the total time from the beginning of the prime minister's so that when the total time passes the predetermined time, the 揉 and step # will be like a gentleman bundle. In addition, the end of the step and the step of the step can be set to automatically end at the time when the time of the : and the start: the city passes the predetermined time. In addition, it is also set to notify the construction of the 揉 and step #3〇 with a notification sound such as a buzzer. , , σ mining. - Sustained material - "completed" from the container (10) to take the material, or in the form of the material into the grain 120, waiting for the material to send the line. In the foaming of the desired material, the baking material is placed in the toasting device and the baking surface is the same as in the first embodiment. By the phase injecting from the liquid absorbing step (4) to the 揉 and step #3, the shrinkage can be reduced. ^ There will be no more problems with grain or raw material in each == problem. Further, as in the case of the first embodiment, in the prime manufacturing apparatus 100, it is also possible to change the rotation direction of the blade 122 in the grinding step #20 and the step (4) and to make the knife 122 in the grinding step. The sharp edge of the side abuts against the particles of the grain and the step of the step _0 causes the other side of the knife 122 to push the material of the raw material. 3. Third embodiment (Method for producing a heat-conditioned food material according to the third embodiment) Next, a method for producing a heat-treated food material according to a third embodiment will be described with reference to Figs. 12 to 16 . Fig. 12 is a schematic view showing the flow of a method for producing a heat-conditioned food material by 321976 201036552 according to the third embodiment. Fig. 13 is a flow chart showing the details of the liquid absorbing step included in the method for producing a heat-conditioned food material according to the third embodiment. Fig. 14 is a table showing an example of the relationship between the liquid temperature and the immersion time in the liquid absorbing step. Fig. 15 is a flow chart showing the details of the pulverization step contained in the method for producing a heat-conditioned food material according to the third embodiment. Fig. 16 is a flow chart showing the details of the crucible and the steps contained in the method for producing a heat-conditioned food material according to the third embodiment. As shown in Fig. 12, in the method for producing a heat-conditioned food material according to the third embodiment, the liquid absorption step #10, the pulverization step #20, the 揉 and the step #30 are included, and the steps are carried out in this order. The details of each step are explained below. First, the liquid absorbing step #10 of the flowchart shown in Fig. 13 will be described. The purpose of this liquid absorbing step #10 is to suck the granules into the liquid, whereby in the pulverizing step #20 which is carried out later, the granules of the granules are easily pulverized. Q In step #11, the grain is measured (the rice grain is the easiest to obtain, but other grains, such as wheat, barley, millet, alfalfa, jasmine, maize, soybean, etc.) may be used. In the form, it is rice grain), and a predetermined amount is placed in the container. In step #12, the liquid is metered and a predetermined amount is placed in the container. The liquid is generally water (the liquid system of the third embodiment is water), but it may be a liquid having a flavor component of a stock, or may be a fruit juice. In addition, it can also be alcoholic. In addition, steps #11 and #12 can also be reversed. In step #13, the mixture of the grain and the liquid is allowed to stand in the container 35 321976 201036552. The step #14 is performed substantially simultaneously with the standing in step #13, and the temperature (liquid temperature) of the liquid is detected using, for example, a thermometer. The measurement of the liquid temperature may be a measurement in which the thermometer is directly placed in a liquid, or may be indirectly measured through a container. The reason why the liquid temperature is measured is that the liquid absorbing rate of the granules varies depending on the liquid temperature, and is used to change the immersion time of the granules with respect to the liquid immersion time depending on the liquid temperature. In general, when the liquid temperature is high, the liquid absorbing rate of the granules tends to increase, and when the liquid temperature is low, the absorbing rate of the granules tends to be slow. In step #15, the time at which the granules are immersed in the liquid is determined based on the detected liquid temperature. The table shown in Fig. 14 is an example of setting the impregnation time when the granules are sucked with water (absorbed). Thus, by changing the immersion time by the water temperature (liquid temperature), it is possible to produce a heat-conditioned food material in a short time, for example, in summer. Further, although the production time of the heat-conditioned food material is increased in the winter, it is difficult to cause a defect in the subsequent pulverization step because an appropriate water absorption time is given. Further, in Fig. 14, for example, 5 to 10 lines indicate 5 ° C or more and less than 10 ° C. The other temperature bands are also the same. Further, in Fig. 4, the liquid immersion time is applied to the liquid temperature at intervals of 5 ° C, but the immersion time can be given at a finer temperature interval or a wider temperature interval. Further, the upper limit of the temperature (35 ° C in Fig. 14) or the lower limit (5 ° C in Fig. 14) can of course be changed from the one shown in Fig. 14. Further, the timing of detecting the liquid temperature is not limited to the configuration of the third embodiment, and may be measured immediately when the liquid is placed in the container, for example. In step #16, the measurement time is started to allow the mash particles to be immersed in the liquid 36 321976 201036552. In step 417, it is checked whether the measurement time started at step #16 has passed the previously determined immersion time (predetermined immersion time). Upon a predetermined dipping time, the pipetting is terminated: Step #10. Further, the pulverizing blade may be rotated in the initial stage of the liquid absorbing step #1, and then the pulverizing blade may be intermittently rotated. In this way, the surface of the granule can be damaged, and the absorbing efficiency of the granule is increased. ◎ Next, the pulverization step #20 of the flowchart shown in Fig. 15 will be described. This pulverization step #20 is a step of gelatinizing the granules of the mash. In step #21, the granules and liquid which are aspirated in the aspiration step #10 are placed in a container. The liquid system may be the same as the liquid used in the previous pipetting step, or may be the other (in the case of not only replacing the liquid but also replacing it with other kinds of liquid). Further, depending on the case, an additive such as a seasoning material may be added to the container at this stage. Further, when step #21 is used in the same manner as the valley used in the liquid absorption step, the step #21 can be omitted, and after the liquid absorption step #10 is completed, the process proceeds to step #22 described below. In the step #22, 'the rotation of the pulverizing knife is started in the case where the mixture of the granules and the liquid is contained (this mixture also includes only the granules and the liquid, and in the third embodiment is the form) At the same time, the temperature measurement of the mixture containing the granules of the granules and the liquid is started. The pulverization in the third embodiment is carried out by pulverizing the liquid in a state where the liquid is sucked into the granules by the previous liquid absorbing step #1. Therefore, it is easy to pulverize the granules of the granules. In addition, the temperature measurement of the mixture is carried out in order to use the measurement temperature for the rotation control of the pulverizing knife. By using this rotational temperature control 321976 37 201036552, the pulverization of the granules can be performed efficiently, and the temperature of the mixture can be suppressed from excessively rising due to the heat generated in the pulverization. For example, when rice grains are used as the granules in the third embodiment, if the temperature of the mixture rises excessively (for example, in a state of about 60 t), the rice starts to stick, and the load at the time of pulverization becomes large, causing trouble. . Therefore, it is necessary to suppress an excessive rise in temperature. Further, the temperature measurement of the mixture may be carried out by directly measuring the temperature of the mixture by means of a thermometer or the like, or indirectly by means of a container. In step #23, it is checked whether the temperature of the mixture is 4 〇〇c or more. If the temperature of the mixture is 4 (TC or more, proceed to step #24 to stop the rotation of the pulverizing knife. In step #25, check if the temperature of the mixture is 3 or less (rc or less.) Since the rotation of the pulverizing knife is stopped, it is not inside the container. The temperature of the mixture is lowered again, and the temperature of the mixture is lowered. In addition, the decrease in the temperature of the mixture may be a configuration in which the waiting temperature is naturally lowered, but the case may be such as to accelerate the temperature reduction speed by means of cooling means (assuming, for example, water is used Or the means for cooling the container to lower the temperature of the mixture. If the temperature of the mixture is below 30 ° C, proceed to step #26 and start the rotation of the pulverizing knife again. In step #27, check if the temperature of the mixture is 4 (TC or more. If the mixture temperature is 4 〇t or more, proceed to step #28 to stop the rotation of the pulverizing knife. In step #29, measure the particle size of the granules in the pulverization to check whether the maximum particle size is It is below 10 〇 #m. Regarding the particle size measurement of the mash particles, a known particle size measurement method can be used, and for example, liquid phase sinking 321976 38 201036552 can be used. In the third embodiment, the particle size measurement is performed by the liquid phase sedimentation method. As a result of the particle size measurement, if the maximum particle size is 10 0 // m or less, : Then, the pulverization step #20 is ended. On the other hand, when the particles exceeding 100//m are stored at the time (N0 (No) at the step #29), the process returns to the step #25, and the steps are repeated according to the steps after the step. The pulverization step #20 described above will be described with reference to Fig. 12. As shown in Fig. 12, in the pulverization step #20, the pulverization of the pulverization knife is continued until the temperature of the mixture becomes 40 ° C ( The pulverizing knife rotates (ON), and when the mixture temperature becomes 40 ° C, the rotation of the pulverizing knife is stopped (the pulverizing knife is stopped (OFF)). Thereafter, the rotation of the pulverizing knife is continued until the mixture temperature becomes 30 ° C (crushing) When the temperature of the mixture is 30 ° C, the rotation of the pulverizing knife (the pulverizing knife rotation) is started again. That is, the pulverizing knife is intermittently rotated according to the temperature of the mixture to control the opening/closing of the rotation. The grain size of the grain is The pulverization step is completed at the time of the desired particle size. q The reason for using the switch for rotating the pulverizing blade at 30 ° C and 40 ° C is explained here. In the third embodiment, the rice grain is used as the smear as described above. Therefore, if the temperature of the mixture exceeds 40 ° C and the rotation of the pulverizing knife is continued, there is a possibility that the temperature at which the rice grains start to be viscous is reached. When the rice grains start to be viscous, the load becomes large at the time of pulverization. In addition, if the temperature of the mixture is too low, the viscosity of the mixture increases, and the pulverization efficiency tends to decrease. Therefore, 30 ° C to 40 ° C is selected as the pulverization can be efficiently performed. The temperature band is used, and the switch of the rotation of the pulverizing knife is performed at 30 ° C and 40 ° C so that the pulverization is performed at this temperature 39 321976 201036552. In addition, in the case of 3 (TC to 4 (TC temperature zone pulverization method, it is also possible to use a cooling means (as the case may be a heating branch) to carry out temperature control. _, (4) 3__ The method can be obtained: in the pulverization step, the mash can be pulverized by means of finely controlling the temperature of the container (also referred to as a mixture); since the pulverizing knife is configured to intermittently rotate, The granules of the granules can be efficiently pulverized by convection in the container. In the third embodiment, 30 is used. 〇 and 40 匚 are used as the temperature for the rotation control of the pulverizing knife. In addition, in the third embodiment, the grain size measurement of the grain is performed, and the pulverization step #2 is judged according to the maximum particle size. However, the configuration is not limited to this. That is, for example, in addition to the maximum particle size, the determination of the end of the pulverization step may be performed in consideration of the particle size distribution. It is possible to continue the pulverization until the ratio of the particle size is less than 10 #01 to 1 〇//in or more is 2: 丨. Alternatively, for example, when the number of cycles of rotation and rotation stop is a predetermined number of times, the end may be ended. The particle size measurement is not performed to determine the composition of the end of the pulverization step, etc. Next, the flowchart of the flowchart shown in Fig. 16 and the step #3〇 are performed. The steps of the 揉 and step #30 shown in Fig. 16 (#31 to #) 38) The contents to be executed are the same as those in the steps of the method for producing a heat-conditioned food material according to the first embodiment and the steps #20 (see FIG. 4) (#21 to #28). 40 201036552 is the same. Therefore, the detailed description of the third embodiment and the step #30 will be omitted. The processing of the finished material (bread material) is also the same as in the case of the third embodiment. In the embodiment, the liquid absorption step #10 is performed before the pulverization step, and the time during which the sputum particles in the liquid absorption step are immersed in the liquid is changed depending on the liquid temperature. However, the configuration is not limited. This constitutes In the case of performing the liquid absorption step as in the third embodiment, it is preferable to carry out the pulverization efficiently, and it is preferable to perform the immersion in the liquid absorbing step, for example. The collapse time can also be set to a fixed time. However, in order to reduce the possibility of insufficient liquid absorption in order to reduce the particle size, it is better to set the impregnation time to the length of the wetting. 3. In the embodiment, the configuration of the immersion time is changed depending on the liquid temperature, and it is preferable in terms of time efficiency. Further, in the third embodiment, the constituting of the temperature control and the enthalpy step is performed after the pulverization step. However, the configuration is not limited thereto. For example, the temperature of the raw material may be adjusted to a desired temperature by temperature control after the pulverization step, and then the composition of the enthalpy and the step may be started. At this time, the temperature of the material is maintained at a constant temperature from the beginning of the enthalpy and the step. However, in the configuration of the third embodiment, it is preferable in terms of time efficiency. (Organic material manufacturing apparatus according to the third embodiment) The steps of the manufacturing method of the third embodiment are also the same as those of the third embodiment, and can be performed by using individual instruments in each step, or in the plural 321976 41 201036552 The steps share the appliance. The composition of the apparatus to be shared in the steps of the liquid absorption step #1, the pulverization step, and the mashing step can be used (see Fig. 6). When the bread material is produced from the mash particles by the method for producing a heat-conditioned food material according to the third embodiment, the sap manufacturing apparatus 100 is used as follows. The lid 121 is removed, and after a predetermined amount of the mash particles and a predetermined amount of liquid are placed in the container 120, the lid 121 is again inserted, and the liquid absorbing step #10 is first performed. In the liquid absorption step #10, the temperature sensor 113 is used to detect the liquid temperature, and the control substrate 112 determines the time of the liquid absorption step #10 according to the detected liquid temperature (the time when the material particles are immersed in the liquid) ). The determination of the immersion time of the liquid temperature is performed by previously storing the table shown in Fig. 14 in a memory (not shown). The end of the aspiration step #1〇 can also be set to be notified by a notification. Further, as described above, in the liquid absorption step #10, the blade 122 may be intermittently rotated by the control of the control substrate 112 to damage the surface of the particles. Upon entering the pulverizing step #20, the knife 122 is rotated at a high speed to pulverize the granules. The batch rotation is performed to perform pulverization of the granules of the mixture, which is to measure the temperature of the mixture of the granules and the liquid using the temperature sensor 113 at the same time as the pulverization starts, and control the substrate 112 to control the mixture. The temperature becomes 40. (: the rotation of the knife 122 is stopped and the temperature of the mixture is lowered to 30 C, and the rotation of the knife 122 is resumed. Further, when the rotation of the knife 122 f is stopped, the pulverized material particles are sampled to measure the particle size. The pulverization step #2〇 is completed as soon as the desired particle size is obtained. By 42 321976 201036552, a raw material composed of a mixture of pulverized granules and a liquid is formed. In addition, the pulverization step #2 is started. It is assumed that the liquid suction step is completed, and the start button is pressed and the start is started. Alternatively, i can be used to start the knife 122 at the time of sampling, for example, when the cover 121 is removed, The knives 122 start to rotate. At the end of the pulverization step #20, the heating means 124 and the cooling means 125 are appropriately activated according to the detected temperature 温度 of the temperature sensor 113 by the control substrate 112 to start temperature control. The temperature of the material is constant at the desired temperature (for example, 28 〇. The start of this temperature control is, for example, *Tt3L 疋 degree control is started using the button. In addition, at the end of the pulverization step #20 The lid 121 is opened, a predetermined amount of gluten is placed, and a predetermined amount of seasoning material is put into the raw material as needed. Thereafter, the lid 121 is closed to start the enthalpy and the step #30. In 揉 and step #30, The knife 122 rotates at a low speed, and the raw material of the raw material and the gluten or seasoning material which is put into the raw material of the raw material are kneaded and formed into a mass of the raw material G. At the beginning of the step #30, it is usually staggered. Temperature (for example, 28 C). When the temperature is controlled to a desired temperature, the lid is opened to apply a predetermined amount of foaming-inducing material (for example, dry yeast) to the material. Alternatively, a buzzer or the like may be used. The notification of the notification sound has become a desired temperature. When the foaming inducing material is put into place, the lid 121 is closed, and the knife 122 is rotated at a low speed to neutralize the material and the foaming inducing material to complete the material. The material is taken out from the container 120, or the material is placed in the container 12, waiting for the material to be foamed. Once the desired foaming is obtained, the 321976 43 201036552 material is placed in the toasting device. Toast. With the first In the case of the same configuration, by performing the liquid absorption step #10 in the same container 120 to the step #30, the time can be shortened, and no part of the material or the raw material of the material is gradually formed. In the same manner as in the first embodiment, in the raw material manufacturing apparatus 100, the rotation direction of the blade 122 may be changed in the pulverization step #20 and the 揉 and step #30, and the pulverization step # 20 causes the sharp edge of one side of the knife 122 to abut the particles of the material, and in step #30, the blunt end surface of the other side of the knife 122 pushes the composition of the raw material of the material. 4. Others are implemented in the above three implementations. In the form, although the case where the heat-treated food material is used as the bread material is described as an example, the application range of the present invention is not limited to the bread material, and the present invention can also be widely applied to the heat-conditioned food material. For example, depending on the type of material, the following pulverization, enthalpy and steps can also be performed. Further, when the method for producing a bread material according to the first embodiment is used as a method for producing another material, in the case of any of the materials, the composition of the pulverization step and the liquid absorption period are alternately repeated, and the efficiency is good. Produce heat-conditioned food ingredients. Further, when the method for producing a bread material according to the second embodiment is used as a method for producing another material, any of the materials is a substance which is impregnated in the liquid absorption step before the pulverization step. The composition of the liquid of the granules is heated, and the heat-conditioned food material can be efficiently produced. Further, when the method for producing a bread material according to the third embodiment is used as a method for producing another material, in the case of any of the materials, the pulverization 44 321976 201036552 is intermittently rotated according to the mixture temperature in the pulverizing step. The heat-conditioned food material can be efficiently produced. <Cake material>: The pulverization step is carried out by mixing the granules with the liquid at a ratio of the liquid to the same extent as the bread syrup. The mashing step is carried out after the raw material is put into the egg, the sugar, the baking powder, and the like. Thereby, a soft paste-like material can be obtained. <Oolong Suspension> After the pulverization step, the mash step is performed after the raw material is put into the salt. Thereby, a hard, elastic material than the bread material can be obtained. <Italy pasta. After the pulverization step, the hydrazine and the steps are carried out after the salt and the oil are added to the raw material. Thereby, a hard, elastic material than the bread material can be obtained. [Industrial Applicability] The present invention is widely applicable to the production of heat-conditioned food materials, for example, in the manufacture of bread ingredients. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a general flow chart showing a method for producing a heat-conditioned food material according to the first embodiment. Fig. 2 is a schematic view showing the flow of a method for producing a heat-conditioned food material according to the first embodiment. Fig. 3 is a flow chart showing the details of the pulverization step contained in the method for producing a heat-conditioned food material according to the first embodiment. Fig. 4 is a flow chart showing the details of the crucible and the steps contained in the method for producing a heat-conditioned food material according to the first embodiment. 45 321976 201036552 The figure is a schematic diagram for explaining the effect of the method for producing a heat-conditioned food material according to the first embodiment. The '5' circle is a schematic view for explaining the effect of the method for producing a heat-conditioned food material of the second embodiment. Fig. 6 is a cross-sectional view showing an example of a material producing apparatus to which the method for producing a heat-conditioned food material according to the first embodiment is applied. Fig. 7 is a general flow chart showing the method of heating the food medicinal material of the second embodiment. <Fig. 8 is a schematic view showing the flow of the method for producing a heat-conditioned food material according to the second embodiment. Fig. 9 is a flow chart showing the details of the pipetting step of 3 in the method for producing a heat-conditioned food material according to the second embodiment. Fig. 10 is a flow chart showing the details of the pulverization step contained in the method for producing a heat-conditioned food material by the second embodiment. Fig. 11 is a flow chart showing the details of the steps and steps of the method for heating and conditioning the food material of the second embodiment. Fig. 12 is a schematic view showing the flow of the method for producing a heat-conditioned food material according to the third embodiment. Fig. 13 is a flow chart showing the details of the liquid absorbing step of the third embodiment of the method for producing a heat-conditioned food material in the third embodiment. Fig. 14 is a table showing an example of the relationship between the liquid temperature and the immersion time in the liquid absorbing step. Fig. 15 is a flow chart showing the details of the pulverization step contained in the method for producing a conditioned food material by the third embodiment. 321976 46 201036552 Fig. 16 is a flow chart showing the details of the crucible and the steps contained in the method for producing a heat-conditioned food material according to the third embodiment. [Main component symbol description] #10 Aspirating step #20 pulverization step #30 揉 and step 100 Manufacture of mass material 110 Main body 111 Motor 112 Control unit 113 Temperature sensor 120 Container 121 Cover 122 Knife 123 Connector 124 Heating means 125 Cooling means A, B, C 榖 particles 47 321976