JPH1198A - Bakery and recording medium used therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bakery capable of fully automatically producing a source seed of fermented food and a fermented food except bread. SOLUTION: When a control apparatus 70 is operated in a state in which the raw material of a source seed of fermented food is put in a bread case 10, the raw material in the bread case 10 is heated by a heating part 20 according to a fixed sequence and stirred by a stirring part 30. In a fermentation process, a standard clock is formed by a timer part 71, on the other hand, a heating part 20 is controlled by a constant temperature control part 72 so as to make the ambient temperature of the bread case 10 detected by an ambient temperature detecting part 40 constantly coincident with a set value of fermentation temperature. An environment temperature detected by an environment detecting part 50 is gradually inputted to an accumulated temperature calculating part 73 at a timing shown by the standard clock and multiplied as the accumulated temperature. The heating of the heating part 20 is stopped by a heating stop part 74 at a point of time when the accumulated temperature reaches a set value of accumulated temperature.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an original fermented food,
For example, the present invention relates to a bread maker having a new function of producing fermented foods other than bread, such as natural yeast, sake varieties, sour varieties, and the like, such as yogurt, cheese, amazake, and the like, and a recording medium used in the bakery.

[0002]

2. Description of the Related Art In recent years, bread making machines for automatically baking bread simply by putting yeast, water, and bread ingredients into containers and starting operation have become widespread. However, if you want to make rich and mellow flavored bread, natural yeast may be used instead of yeast mass-produced in factories. Natural yeast bread is of particular interest because it can be eaten by anyone who has an allergic reaction to bread made with the yeast.

[0003] In order to actually make a natural yeast bread using a bread maker, it is necessary to prepare the original seed in advance. The following method is usually used to make the original species.
That is, put the natural yeast bread seeds in a clean glass container, pour lukewarm water, stir until it becomes okara using clean chopsticks, and keep it at 26-30 ° C while keeping it lightly sealed.
After fermenting for ２４24 hours, leaving it at room temperature for 1 to 3 days, a mature ripe seed is completed.

[0004]

However, in order to produce good quality varieties, it is necessary not only to pay close attention to temperature control, but also to appropriately change the fermentation time according to the season. This is a very difficult task for the user. Also, if high-quality raw varieties cannot be made, even if a high-performance bread maker is used, it is impossible to bake a natural yeast bread with a rich and mellow taste.

[0005] Although it is possible to produce the original seed using a microwave oven with a fermentation function, stirring must be performed by the user, which is troublesome. This is not a specific problem in the case of producing the original seed of natural yeast bread, but the same problem occurs in the case of producing fermented foods such as sake, sour, etc., yogurt, cheese, amazake, etc.

SUMMARY OF THE INVENTION The present invention has been made in view of the above background, and has as its object to provide a fully automatic bread maker capable of producing fermented foods other than the original fermented foods or bread. And a recording medium used for the same.

[0007]

In order to solve the above-mentioned problems, the bread maker of the present invention has a configuration in which the time of the fermentation step is shortened as the environmental temperature increases while the step is in progress.

[0008] In such a configuration, the original type of fermented food is automatically manufactured using the existing temperature control function and stirring function of the bread maker. Even if the environmental temperature decreases during the course of the fermentation process, the temperature inside the bread case is kept constant by the existing temperature management function. On the other hand, when the environmental temperature rises, the temperature inside the bread case cannot be kept constant only by the existing temperature management function, but the fermentation process time is automatically shortened as the environmental temperature rises, The progress of fermentation of the original fermented food and the like is constant regardless of changes in the environmental temperature.

More specifically, the bread maker according to the present invention comprises a non-metallic bread case for accommodating raw materials such as the original type of fermented food, and a non-metallic bread case for the original type of fermented food contained in the bread case. A heating unit for heating the raw material, a stirring unit for stirring the raw material, an ambient temperature detecting unit for detecting an ambient temperature of the bread case, an environmental temperature detecting unit for detecting an environmental temperature outside the machine, and a source of the fermented food. A controller for controlling a heating unit and a stirring unit in accordance with the sequence is prepared in advance, and a control unit for controlling a heating unit and a stirring unit according to the sequence is provided. A constant-temperature control unit that compares the ambient temperature detected by the temperature detection unit with the set value of the fermentation temperature and controls the heating unit based on the comparison result; and a reference clock indicating the environmental temperature detected by the environmental temperature detection unit. There is an integrated temperature calculation unit that sequentially inputs the integrated temperature and integrates it as an integrated temperature, and a heating stop unit that stops heating by the heating unit when the integrated temperature calculated by the integrated temperature calculation unit reaches the integrated temperature set value. The configuration is as follows.

In such a configuration, when the control device is operated in a state where the raw material such as the original fermented food is put in the bread case, the heating is performed according to the sequence for producing the original fermented food and the like. The section and / or the stirring section are controlled. Then, the raw material in the bread case is heated by the heating unit and stirred by the stirring unit. As a result, a series of fermentation steps and a stirring step are performed to produce an original fermented food or the like.

However, in the fermentation process, while the reference clock is generated by the timer unit, the constant temperature control unit heats the bread case so that the ambient temperature of the bread case detected by the ambient temperature detection unit always coincides with the fermentation temperature set value. The part is controlled.
The environmental temperature detected by the environmental temperature detector is sequentially input to the integrated temperature calculator at the timing indicated by the reference clock, and is integrated as the integrated temperature. When the accumulated temperature reaches the accumulated temperature set value, the heating of the heating unit is stopped by the heating stop unit. This completes the fermentation process.

When the ambient temperature is lower than the fermentation temperature set value, the ambient temperature of the bread case is constantly controlled to the fermentation temperature set value. However, when the environmental temperature is higher than the fermentation temperature set value, a cooling device or the like is provided. As a result, the ambient temperature of the bread case becomes higher than the fermentation temperature set value. this is,
This means that the fermentation proceeds compared to the case where the fermentation is performed in a state where the ambient temperature of the bread case always matches the fermentation temperature set value.

However, when the environmental temperature increases, the rate of increase of the integrated temperature increases accordingly, and the time at which the fermentation process ends is also advanced. Therefore, even if the environmental temperature is higher than the fermentation temperature set value, the fermentation process ends at an optimal time.
That is, even when the fermentation is performed in a state where the ambient temperature of the bread case is higher than the fermentation temperature set value, the fermentation process is performed with the optimal fermentation time without being affected by the change in the environmental temperature.

[0014] More preferably, it is desirable that the fermentation temperature set value and the integrated temperature set value can be varied according to an external input.

Instead of the above-described control device, a timer unit that outputs a reference time as a reference clock, an ambient temperature detected by an ambient temperature detection unit, and a fermentation temperature set value q are compared, and heating is performed based on the comparison result. A constant temperature control unit that controls the unit, an integrated temperature calculation unit that sequentially inputs the environmental temperature detected by the environmental temperature detection unit at the timing indicated by the reference clock, and integrates the integrated temperature as an integrated temperature, and a clock unit that counts the time of the fermentation process. , The end time inversely proportional to the deviation between the accumulated temperature, which is the accumulated result of the accumulated temperature calculation unit, and the environmental temperature data (= q · r) when the counting result of the clock reaches the intermediate time r from the start of the fermentation process. And a heating stop unit that stops heating by the heating unit when the count result of the clock unit reaches the end time calculated by the end time calculation unit. It may be used things.

With this configuration, in the fermentation step, the time of the fermentation step is counted by the clock section, and the ambient temperature of the bread case detected by the ambient temperature detection section always coincides with the fermentation temperature set value q. The heating unit is controlled by the constant temperature control unit. Further, the environmental temperature detected by the environmental temperature detecting section is sequentially input to the integrated temperature calculating section at the timing indicated by the reference clock, and is integrated as the integrated temperature.

When the counting result of the clock section indicates that the intermediate time r has been reached, the difference between the integrated temperature, which is the integrated result of the integrated temperature calculating section at this time, and the environmental temperature data (= q · r) is inversely proportional. The end time is calculated by the end time calculation unit.
When the counting result of the clock section reaches the end time calculated by the end time calculation section, the heating of the heating section is stopped by the heating stop section. This completes the fermentation process.

If the ambient temperature increases during the fermentation process, the ambient temperature of the bread case may become higher than the fermentation temperature set value as described above, and the fermentation proceeds as compared with the case where the environmental temperature is constant. However, the end time calculated by the end time calculation unit is reduced as the environmental temperature increases,
The time when the fermentation process ends is also advanced. Therefore, even if fermentation is performed in a state in which the ambient temperature of the bread case is higher than the fermentation temperature set value, the fermentation process is performed with an optimal fermentation time without being affected by a change in environmental temperature.

Instead of the above-described integrated temperature calculating unit, a unit that is configured to sequentially integrate the deviation between the fermentation temperature set value q and the environmental temperature detected by the environmental temperature detecting unit as the integrated temperature at the timing indicated by the reference clock is used. On the other hand, instead of the end time calculation unit, a unit that calculates an end time that is inversely proportional to the integrated temperature may be used. Even in this case, the same operation as described above is performed.

More preferably, the fermentation temperature set value q and the intermediate time r are desirably configured to be variable according to an external input.

The recording medium used in the bread maker of the present invention is a recording medium used in a bread maker when the control device is a computer, and realizes the function of the control device. Software is recorded.

In such a configuration, when the recording medium is set in the computer of the bread maker, the same operation as described above is performed as the bread maker.

[0023]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of a bread maker according to the present invention will be described below with reference to the drawings. 1 is a block diagram of a bread maker, FIG. 2 is a mixing process, FIG. 3 is a primary fermentation process, FIG. 4 is a primary stirring process, FIG. 5 is a secondary fermentation process, and FIG. It is a flowchart of FIG.

[0024] The bread maker described here as an example uses the existing hardware as it is, and can produce the original yeast of the natural yeast bread simply by adding new software.

In FIG. 1, reference numeral 10 denotes a bread case for accommodating the raw material of the original species of natural yeast bread, that is, natural yeast bread seed and water. This is a non-metallic container, and here, a container made of Teflon resin is used.

Reference numeral 20 denotes a heating unit for heating the inside of the pan case 10, which is constituted by a heater or the like. Reference numeral 30 denotes an agitating section for agitating the inside of the pan case 10 and includes a kneading blade, a motor, and the like.

Reference numeral 40 denotes an ambient temperature detecting unit for detecting the ambient temperature of the pan case 10, and is constituted by a temperature sensor and the like arranged so as to be in contact with the pan case 10. Reference numeral 50 denotes an environmental temperature detecting unit for detecting an environmental temperature outside the apparatus, and is configured by a temperature sensor or the like attached to a housing (not shown).

Reference numeral 60 denotes a start button, a menu button,
It is an input unit such as a timer set button. Existing menus include bread, dough-making, cakes, etc., but the original menu of natural yeast bread has been newly added.

Reference numeral 70 denotes a heating unit 20 and a stirring unit 3 in accordance with a sequence according to a menu selected through the input unit 60.
This is a control device for controlling 0, and is mainly constituted by a microcomputer. In the ROM 77 of the microcomputer, sequence data for fabricating dough, making cakes and the like are recorded in advance in the form of a program, but sequence data for producing the original seed of natural yeast bread, that is, Mixing process for the raw material of the original species, primary fermentation process (for example, primary fermentation temperature set value = 30
° C, primary fermentation integrated temperature set value = 700 ° C), primary stirring step, secondary fermentation step (for example, secondary fermentation temperature set value = 20)
° C, secondary fermentation integrated temperature set value = 900 ° C), and each data of the secondary stirring process is newly added.

Specifically, the program shown in FIGS. 2 to 6 is newly added, and when this program is executed, the control device 70 causes the timer unit 7 shown in FIG.
1. Functions as a constant temperature control unit 72, an integrated temperature calculation unit 73, a heating stop unit 74, and the like. The detailed contents of each part will be described later.

As a task performed by the user when producing the original seed of the natural yeast bread, a predetermined amount of the natural yeast bread seed and water (or lukewarm water) are put into the bread case 10, and a lid (not shown) is closed. Input unit 60
Just choose through. After that, the control device 70
2 to 6 are sequentially processed to produce the original species of natural yeast bread.

First, in the mixing step, as shown in FIG. 2, the data of the ambient temperature output from the ambient temperature detector 40 is input (S1), and the ambient temperature is 30 ° C. or more (the primary fermentation temperature set value) or more. Is determined (S2).

When the ambient temperature is lower than 30 ° C., the heating unit 20 is energized and heated (S3).
Heat continuously until it reaches 0 ° C or higher. Ambient temperature is 30 ° C
When the temperature is 30 ° C. or more from the beginning, the energization of the heating unit 20 is stopped, and the stirring unit 30 is energized for a period of time required to mix the natural yeast bread seed and water, for example, several seconds to several tens of seconds. Stirring is performed (S5). Thus, the mixing step is completed, and the process proceeds to the primary fermentation step.

When the process proceeds to the primary fermentation step, first, a timer provided in the microcomputer is started. Then, as shown in FIG. 3, the data of the ambient temperature output from the ambient temperature detector 40 is input (S6), and
It is determined whether the temperature is equal to or higher than 0 ° C. (the primary fermentation temperature set value) (S7). When the ambient temperature falls below 30 ° C., the heating unit 20 is energized (S8), and when the ambient temperature rises to 30 ° C. under the influence of environmental temperature and the like, the heating unit 20 is de-energized (S8). S9).

The program compares the ambient temperature with the set value of the primary fermentation temperature (30 ° C.). Based on the result of the comparison, the energization of the heating unit 20 is controlled on / off.
As a result, the ambient temperature is controlled to the primary fermentation temperature set value. This function is shown as a constant temperature control unit 72 in FIG.

Next, the count time of the timer is input (S1).
0), it is determined whether or not this timer has passed one hour (S11). If one hour has not elapsed, the process returns to step 6 again to perform the same processing as described above, while if one hour has elapsed, the environmental temperature data output from the environmental temperature detection unit 50 is input (S12).

The program executes a process of inputting environmental temperature data every hour. This is the same as the generation of the reference clock of the reference time (here, one hour) inside the microcomputer. This function is shown in FIG.
It is expressed as

When the data on the environmental temperature is input, the integrated primary fermentation temperature is calculated (S13). Here, the primary fermentation integrated temperature refers to a value obtained by integrating environmental temperatures detected every hour in the primary fermentation process. After the primary fermentation integrated temperature is calculated, it is determined whether or not this temperature is equal to or higher than 700 ° C. (primary fermentation integrated temperature set value) (S14).

The reason why the set value of the primary fermentation integrated temperature is set to 700 ° C. is that natural yeast bread seeds are set at the primary fermentation temperature (30 ° C.).
C)), the time required for the primary fermentation (primary fermentation time set value) is 24 hours.
It is obtained from the calculation at 0 ° C. In short, the value obtained by converting the primary fermentation time set value by the integrated temperature is the primary fermentation integrated temperature set value.

It should be noted that this program sequentially inputs and accumulates the environmental temperature detected by the environmental temperature detecting section 50 at the timing indicated by the reference clock of the timer section 71, thereby calculating the primary fermentation integrated temperature. become. This function is shown as an integrated temperature calculation unit 73 in FIG.

When the primary fermentation integrated temperature is lower than 700 ° C., it is further determined whether or not the temperature is 600 ° C. or higher. 600 ° C
If the temperature is less than 600 ° C., it is determined whether one hour has elapsed from this time (S 16, S 1).
7).

If one hour has not elapsed, the processing of steps 6 to 17 is repeated. If one hour has elapsed, the stirring unit 30 is energized for a few seconds to perform intermittent stirring as preparation for the primary stirring step. (S18), and then
Steps 6 to 18 are repeated.

Thereafter, when the primary fermentation integrated temperature becomes 700 ° C. or more, the process exits from the loop processing of steps 6 to 18 and stops the energization of the heating unit 20 (S1).
9). Thus, the primary fermentation step is completed, and the process proceeds to the primary stirring step.

It should be noted that the heating by the heating unit 20 is stopped when the integrated primary fermentation temperature calculated by the integrated temperature calculation unit 73 reaches the primary fermentation integrated temperature set value (700 ° C.). become. This function is shown as a heating stop unit 74 in FIG.

In the primary stirring step, as shown in FIG. 4, the stirring unit 30 is energized for a period of time required to remove carbon dioxide from the native yeast bread after the primary fermentation and to make the dough uniform, in this case, for one minute. Perform intermittent stirring (S20 to S
22). This completes the primary agitation step and shifts to the secondary fermentation step.

When the process proceeds to the secondary fermentation step, first, a timer is set and restarted. Then, as shown in FIG. 5, the data of the ambient temperature output from the ambient temperature detector 40 is input (S23), and it is determined whether or not the ambient temperature is equal to or higher than 20 ° C. (secondary fermentation temperature set value). (S24). When the ambient temperature drops below 20 ° C.
0 is energized (S25), and when the ambient temperature rises to 20 ° C. under the influence of the environmental temperature or the like, the energization of the heating unit 20 is stopped (S26).

The program compares the ambient temperature with the set value of the secondary fermentation temperature (20 ° C.). Based on the result of the comparison, the energization of the heating unit 20 is controlled on / off.
As a result, the ambient temperature is controlled to a constant value of the secondary fermentation temperature set value. This function is also shown as a constant temperature control unit 72 in FIG.

Next, the counting time is input to the timer (S2).
7) It is determined whether or not this timer has passed one hour (S28). If one hour has not elapsed, the process returns to step 23 again to perform the same processing as described above, while if one hour has elapsed, the environmental temperature data output from the environmental temperature detector 50 is input (S29).

The program executes a process of inputting environmental temperature data every one hour after the timer is started. This is the same as the generation of the reference clock of the reference time (here, one hour) inside the microcomputer. This function is also shown as a timer unit 71 in FIG.

When the environmental temperature data is input, the secondary fermentation integrated temperature is calculated (S30). Here, the secondary fermentation integrated temperature refers to a value obtained by integrating the environmental temperatures detected every hour in the secondary fermentation process. When the integrated secondary fermentation temperature is calculated, it is determined whether or not this is equal to or higher than 900 ° C. (secondary fermentation integrated temperature set value) (S31).

The reason why the set value of the secondary fermentation integrated temperature is set to 900 ° C. is that natural yeast bread seeds are set to a secondary fermentation temperature of 20 ° C.
The time required for secondary fermentation (secondary fermentation time) is about 4
Because it is 5 hours, it is obtained from the calculation of 20 ° C. × 45 hours = 900 ° C. In short, the value obtained by converting the set value of the secondary fermentation time by the integrated temperature is the set value of the integrated secondary fermentation temperature.

It should be noted that this program sequentially inputs and accumulates the environmental temperature detected by the environmental temperature detecting section 50 at the timing indicated by the reference clock of the timer section 71, thereby calculating the secondary fermentation integrated temperature. become. This function is also shown as an integrated temperature calculation unit 73 in FIG.

When the secondary fermentation integrated temperature is lower than 900 ° C., it is further determined whether or not the temperature is 600 ° C. or higher. 600 ° C
If the temperature is less than 600 ° C., it is determined whether one hour has elapsed from this time (S33,
34).

If one hour has not elapsed, the processing of steps 23 to 34 is repeated. If one hour has elapsed, the stirring section 30 is energized for a few seconds to perform intermittent stirring as preparation for the secondary stirring step. (S35) Thereafter, the processing of steps 23 to 35 is repeated.

Thereafter, when the secondary fermentation integrated temperature becomes 900 ° C. or higher, the process exits from the loop processing of steps 23 to 35, and the energization of the heating unit 20 is stopped (S1).
9). Thus, the secondary fermentation step is completed, and the process proceeds to the secondary stirring step.

The heating by the heating section 20 is stopped when the integrated secondary fermentation temperature calculated by the integrated temperature calculation section 73 reaches the secondary fermentation integrated temperature set value (900 ° C.). become. This function is also shown as a heating stop 74 in FIG.

In the secondary stirring step, as shown in FIG. 6, the stirring unit 30 is energized for a period of time required to remove carbon dioxide from the natural yeast bread seeds after the secondary fermentation and to make the dough uniform, in this case, for one minute. Perform intermittent stirring (S37-S
39). This completes the secondary stirring step, and the original seed of the natural yeast bread is completed.

It takes about two to three days to produce the original seed of natural yeast bread using a bread maker, during which the ambient temperature should change significantly. This is because a bread maker is usually placed in a kitchen, and even if the room temperature is kept constant by an air conditioner or the like when a person is present, the air conditioner or the like is usually turned off when the user is away. Even if the room temperature greatly changes in this way, the bread maker of the present invention performs optimal fermentation and makes it possible to produce a high-quality native yeast bread. The reason is as follows.

When producing the original seed of natural yeast bread, the primary fermentation temperature is 30 ° C. and the secondary fermentation temperature is 20 ° C. When the environmental temperature is lower than 20 ° C., the energization of the heating unit 20 is controlled on / off, and the ambient temperature of the pan case 10 is controlled at a constant temperature.
In the next fermentation step, the temperature is kept constant at 20 ° C., so that no particular problem occurs. In this case, in the primary fermentation step, 24 hours from the start of the primary fermentation (set value of the primary fermentation time), and in the secondary fermentation step, 4 hours from the start of the secondary fermentation.
Each fermentation step ends when 5 hours (secondary fermentation time set value) has elapsed.

However, when the ambient temperature rises to 20 ° C. or higher, simply turning off the power to the heating unit 20 may cause the ambient temperature of the pan case 10 to rise to 20 ° C. or higher due to the room temperature. Yes, if the fermentation is carried out for as long as 45 hours, the fermentation will proceed excessively, causing problems in the secondary fermentation step. When the environmental temperature rises to 30 ° C. or higher, problems occur not only in the secondary fermentation step but also in the primary fermentation step. In any case, it becomes impossible to produce a high-quality native yeast bread.

In the bread maker of the present invention, when the primary and secondary fermentation integrated temperatures at which the rate of increase increases as the environmental temperature increases reach the primary and secondary integrated temperature set values, Since the secondary fermentation step is configured to end, the above-described problem does not occur. That is, when the ambient temperature of the bread case 10 has risen to 20 ° C. or more, the temperature of
The secondary fermentation step ends before 5 hours have elapsed. When the environmental temperature rises to 30 ° C. or higher, the primary fermentation step ends before 24 hours have elapsed from the start of the primary fermentation.

As described above, even if the room temperature changes greatly,
It is possible to produce the original seed of high quality natural yeast bread. Then, when the natural yeast bread is baked using the original seed of the completed natural yeast bread, it is possible to produce a natural yeast bread having a rich and mellow taste.

When the first and second fermentation temperature set values, the first and second fermentation time set values, and the stirring time are input through the input unit 60, the respective set values in the control device 70 are variably changed. Such a program may be included. In this case, it is possible to make the original seed of the natural yeast bread according to the user's preference.

However, since the primary and secondary fermentation time set values are handled as primary and secondary integrated temperature set values in the controller 70, the first and second fermentation time set values input through the input unit 60 are
A program for converting the secondary fermentation time set value into the primary and secondary integrated temperature set values is required.

In the bread maker of the present invention, existing hardware is used as it is, and only software is newly added. Therefore, the original bread of the natural yeast bread can be produced without significantly increasing the cost. It is possible to realize a new function of manufacture of a semiconductor device. That is, only by setting the ROM 77 as the recording medium shown in FIG. 1 in the microcomputer, natural yeast bread can be manufactured using a conventional bread maker.

Although the case of producing the original seed of natural yeast bread has been described here, the case of producing fermented foods other than bread, such as sake, sourdough, etc., such as yogurt, cheese, amazake, etc., is the same as above. Can be manufactured.
This is because although the sequence including the fermentation temperature, the fermentation time and the like changes, the fermentation and agitation are not different from the case of producing the original seed of the natural yeast bread.

Next, when the programs shown in FIGS. 7 and 8 are used instead of the programs for the primary and secondary fermentation steps shown in FIGS. 3 and 5, the same effects as above can be obtained. Since the mixing step, the primary stirring step and the secondary stirring step are the same as described above, only the primary and secondary fermentation steps will be described.

When the mixing process is completed and the process proceeds to the primary fermentation process, first, a timer in the microcomputer is started.

The timer is set to 1 by this program.
The timer starts counting when the next fermentation step is started, so that the timer counts the time of the primary fermentation step. This function is represented as a clock unit 75 in FIG.

Then, as shown in FIG.
Input the ambient temperature data output from 0 (S
1). It is determined whether or not the ambient temperature is equal to or higher than 30 ° C. (the primary fermentation temperature set value) (S2).
When the temperature is lower than 0 ° C., the heating unit 20 is energized (S3), and the ambient temperature is 30 ° C.
Is stopped, the energization of the heating unit 20 is stopped (S
4).

The program compares the ambient temperature with the set value of the primary fermentation temperature (30 ° C.). Based on the comparison result, the energization of the heating unit 20 is controlled to be on and off.
As a result, the ambient temperature is controlled to the primary fermentation temperature set value. Similar programs are described in steps 13 to 16 described later.
Is also included. This function is shown in FIG.
Let it be expressed as

Next, the count time of the timer is input (S
5) It is determined whether or not this timer has passed one hour (S6). If one hour has not elapsed, the process returns to step 1 again to perform the same processing as described above, while if one hour has elapsed, the environmental temperature data output from the environmental temperature detector 50 is input (S7).

Note that this program executes a process of inputting environmental temperature data every hour. This is the same as the generation of the reference clock of the reference time (here, one hour) inside the microcomputer. This function is shown in FIG.
It is expressed as

When the environmental temperature data is input, the above-described integrated temperature of the primary fermentation is calculated (S8), and the count time of the timer is input (S9), and the timer is set to the intermediate time of the primary fermentation (here, 15 hours). Is determined (S1).
0). Here, the primary fermentation intermediate time is a time shorter than the primary fermentation time set value, and is set in consideration of a change in environmental temperature during the primary fermentation process. Primary fermentation time set value is 2
Since it is 4 hours, it is set as 15 hours.

When 15 hours have not elapsed, the procedure returns to step 1 again to perform the same processing as described above. On the other hand, when 15 hours have elapsed, the 1st fermentation environment temperature data and the 1st fermentation integrated temperature are used. Calculate the end time of the next fermentation,
This is saved in a predetermined register (S11, S12).

Here, the primary fermentation environment temperature data is a case where it is assumed that the primary fermentation step proceeds while the temperature of the primary fermentation temperature is kept constant and the primary fermentation intermediate time is reached. Of integrated temperature. If the primary fermentation environment temperature data is represented by p _{1, and the} primary fermentation temperature set value is represented by q ₁ , and the primary fermentation intermediate time r ₁ , it can be obtained by the calculation of p ₁ = q ₁ × r ₁ . Here, the primary fermentation environment temperature data p ₁ is 4
50 ° C. [= 30 (° C.) × 15 (hour)], which is included in the program as numerical data.

The primary fermentation end time is the time from the primary fermentation intermediate time r ₁ to the end of the primary fermentation step, and is specifically calculated by the following method.

First, 15 minutes after the start of the primary fermentation step.
The primary fermentation integrated temperature at the time when the time (intermediate primary fermentation time) has elapsed is input. The primary fermentation integrated temperature at this time is a
_Expressed as ₁ . Then, to calculate the primary fermentation accumulated temperature a ₁ as the primary fermentation environmental temperature data p ₁ and deviation. Calculating the difference cumulative temperature _{x 1 (= a 1 -p 1} ) a reference to the primary fermentation end time of the next data table s _1.

[0079]

For example, if the deviation integrated temperature x ₁ is 35 ° C., the primary fermentation end time s ₁ is 7 hours. Since the intermediate time is 15 hours, the primary fermentation time in this case is 22 hours.

Note that, according to this program, the 1st fermentation intermediate time r ₁ from the start of the primary fermentation step, 1
Next fermentation accumulated temperature a ₁ as the primary fermentation environmental temperature data p ₁ and the primary end of the fermentation time is inversely proportional to the deviation of s ₁ is calculated.
This function is represented as an end time calculation unit 76 in FIG.

When the primary fermentation end time s ₁ has been calculated in this way, the data of the ambient temperature output from the ambient temperature detector 40 is input (S13). Ambient temperature is 30 ° C
(Primary fermentation temperature set value) or more is determined (S
14) On the other hand, when the ambient temperature drops below 30 ° C., the heating unit 20 is energized (S15), and when the ambient temperature rises to 30 ° C. due to the influence of the environmental temperature or the like, the heating unit 20 is energized. It is stopped (S16).

When one hour has passed since the input of the ambient temperature data (S17), the value of the primary fermentation end time s ₁ is decremented by one, and the time until the end of the primary fermentation step is obtained. (S19).

Thereafter, it is determined whether the time until the end of the primary fermentation step has reached 0, that is, whether or not the time to end the primary fermentation step has been reached (S20).

If the time to end the primary fermentation step has not been reached, it is determined whether it is three hours before (S22).
If it is 3 hours before the time to end the primary fermentation process,
Steps 13 to 22 are repeated. If it is within 3 hours, one hour counting is started, and it is determined whether one hour has elapsed from this time (S24). After one hour, the stirring unit is operated for only a few seconds as preparation for the primary stirring process. 30 is energized to perform intermittent stirring (S25). Thereafter, the processing of steps 13 to 25 is repeated.

Thereafter, when the time for ending the primary fermentation process has been reached, the loop processing from step 13 to step 25 is exited, and the energization of the heating unit 20 is stopped (S2).
6). Thus, the primary fermentation step is completed, and the process proceeds to the primary stirring step.

The timer section 7 is executed by this program.
The counting result of 1 is calculated by the end time calculating unit 76.
When the next fermentation end time is reached, the heating by the heating unit 20 is stopped. This function is shown in FIG.
It is represented as 4.

Next, the program of the secondary fermentation step will be described with reference to FIG.

When the primary stirring process is completed and the process proceeds to the secondary fermentation process, first, a timer in the microcomputer is started.

The timer is set to 2 by this program.
Since the timer is started when the next fermentation step is started, the timer counts the time of the second fermentation step. This function is represented as a clock unit 75 in FIG.

Then, as shown in FIG.
Input the ambient temperature data output from 0 (S
1). It is determined whether or not the ambient temperature is equal to or higher than 20 ° C. (secondary fermentation temperature set value) (S2).
When the temperature is lower than 0 ° C., the heating unit 20 is energized (S3), and the ambient temperature is 30 ° C.
Is stopped, the energization of the heating unit 20 is stopped (S
4).

The program compares the ambient temperature with the set value of the secondary fermentation temperature (20 ° C.). Based on the result of the comparison, the energization of the heating unit 20 is controlled on / off.
As a result, the ambient temperature is controlled to a constant value of the secondary fermentation temperature set value. Similar programs are described in steps 13 to 16 described later.
Is also included. This function is also shown in FIG.
Let it be expressed as

Next, the count time of the timer is input (S
5) It is determined whether or not this timer has passed one hour (S6). If one hour has not elapsed, the process returns to step 1 again to perform the same processing as described above, while if one hour has elapsed, the environmental temperature data output from the environmental temperature detector 50 is input (S7).

The program executes a process of inputting environmental temperature data every hour. This is the same as the generation of the reference clock of the reference time (here, one hour) inside the microcomputer. This function is also performed by the timer 71 in FIG.
It is expressed as

When the environmental temperature data is input, the above-described integrated temperature of the secondary fermentation is calculated (S8), and the counting time of the timer is input (S9), and the timer is set to the intermediate time of the secondary fermentation (here, 20 hours). Is determined (S1).
0). Here, the secondary fermentation intermediate time is a time shorter than the secondary fermentation time set value, and is set in consideration of a change in environmental temperature during the secondary fermentation process. Secondary fermentation time set value is 3
Since it is 5 hours, it is set as 20 hours.

If the time has not elapsed, the procedure returns to step 1 again to perform the same processing as described above. On the other hand, if the time has elapsed, the time is calculated based on the secondary fermentation environment temperature data and the secondary fermentation integrated temperature. Calculate the end time of the next fermentation,
This is saved in a predetermined register (S11, S12).

Here, the secondary fermentation environment temperature data is a case where it is assumed that the secondary fermentation process proceeds with the temperature maintained at the set value of the secondary fermentation temperature and reaches the intermediate time of the secondary fermentation. Of integrated temperature. If the secondary fermentation environment temperature data is represented by p _{1, the} secondary fermentation temperature set value is represented by q ₂ , and the secondary fermentation intermediate time r ₂ , it can be obtained by the calculation of p ₂ = q ₂ × r ₂ . Here, the secondary fermentation environment temperature data p ₂ is 7
00 ° C. [= 20 (° C.) × 35 (hours)], which is included in the program as numerical data.

The secondary fermentation end time is the time from the secondary fermentation intermediate time r ₂ to the end of the primary fermentation step, and is specifically calculated by the following method.

First, 20 minutes after the start of the secondary fermentation step.
The secondary fermentation integrated temperature at the time when the time (secondary fermentation intermediate time) has elapsed is input. The secondary fermentation integrated temperature at this time is a
_Expressed as ₂ . Then, to calculate the secondary fermentation accumulated temperature a ₂ and the secondary fermentation environment deviation between the temperature data p _2. The difference cumulative temperature _{x 2 (= a 2 -p 2} ) the calculating the see the following data table secondary fermentation end time s _2.

[0100]

For example, if the deviation integrated temperature x ₂ is -180 ° C., the secondary fermentation end time s ₂ is 14 hours. Since the secondary fermentation intermediate time is 20 hours, the secondary fermentation time in this case is 34 hours.

[0102] Incidentally, this program 2 at the time of starting from the secondary fermentation intermediate time r ₂ elapsed secondary fermentation step
Next fermentation accumulated temperature a ₁ and the secondary fermentation environmental temperature data p ₂ and the secondary end of the fermentation time is inversely proportional to the deviation of s ₂ is calculated.
This function is represented as an end time calculation unit 76 in FIG.

[0103] When the data of the ambient temperature has passed a one hour from the input (S17), the numerical value of the secondary fermentation end time s ₂ is decremented by one to obtain the time until the completion of the secondary fermentation process, predetermined (S19).

Thereafter, it is determined whether the time until the end of the secondary fermentation step has reached 0, that is, whether or not the time to end the secondary fermentation step has been reached (S20).

If the time to end the secondary fermentation step has not been reached, it is determined whether or not it is three hours before that (S22).
If it is 3 hours before the time to end the secondary fermentation step,
Steps 13 to 22 are repeated. If it is within 3 hours, one hour counting is started, and it is determined whether one hour has elapsed from this time (S24). After one hour has elapsed, the stirring unit is operated for only a few seconds as preparation for the secondary stirring process. 30 is energized to perform intermittent stirring (S25). Thereafter, the processing of steps 13 to 25 is repeated.

Thereafter, when the time to end the secondary fermentation process has been reached, the loop processing from step 13 to step 25 is exited, and the energization of the heating unit 20 is stopped (S2).
6). This completes the primary fermentation step and shifts to the secondary stirring step.

Note that this program allows the timer unit 7
The count result of 1 is calculated by the end time calculation unit 76 and 2
When the next fermentation end time is reached, the heating by the heating unit 20 is stopped. This function is shown in FIG.
It is represented as 4.

Further, the program shown in FIG. 7 may be modified as follows.

In the program shown in FIG. 7, as a method of calculating the integrated primary fermentation temperature, the environmental temperature data output from the environmental temperature detecting section 50 is accumulated and obtained for each reference time (here, one hour). but here is referred to as primary fermentation accumulated temperature a ₁ obtained by accumulating for each primary fermentation primary fermentation deviation from the temperature set value by subtracting the data of the environmental temperature temperatures T ₁ the reference time. Then seek directly to primary fermentation end time S ₁ from the primary fermentation accumulated temperature a _1.

[0110] From the start of the primary fermentation step to the intermediate time of the primary fermentation (here, 15 hours), the ambient temperature is constantly 2
Assuming that the temperature was 8 ° C., the primary fermentation temperature set value was 30.
° C, the primary fermentation integrated temperature a ₁ is 30 ° C (=
[(30 [° C.] -28 [° C.]) × 15]), and the primary fermentation end time s ₁ is determined with reference to the following data table.

[0111]

If the primary fermentation integrated temperature a ₁ is 30 ° C.,
The primary end of the fermentation time s ₁ will be 7 hours. Since the primary fermentation intermediate time is 15 hours, the primary fermentation time in this case is 2 hours.
2 hours.

Similarly to the above, the program shown in FIG. 8 may be modified as follows. In this program, as a method of calculating the secondary fermentation integrated temperature, the environmental temperature data output from the environmental temperature detection unit 50 is accumulated and obtained for each reference time (here, one hour). 2 minus the environmental temperature data from the fermentation temperature setting
Those obtained by accumulating the following fermentation deviation temperature T ₂ for each reference time to the secondary fermentation accumulated temperature a _2. And the secondary fermentation integrated temperature a ₂
Seek directly to the secondary fermentation end time s ₂ from.

From the start of the secondary fermentation step to the intermediate time of the secondary fermentation (in this case, 20 hours), the ambient temperature is constantly 3
Assuming it was 0 ° C., the secondary fermentation temperature set point was 20
° C, the integrated secondary fermentation temperature a ₂ is -200 ° C
(= [(20 [° C.]-30 [° C.]) × 20]), and the secondary fermentation end time s ₂ is obtained with reference to the following data table.

[0115]

If the secondary fermentation integrated temperature a ₁ is -200 ° C., the secondary fermentation end time s ₂ is 14 hours. Since the secondary fermentation intermediate time is 20 hours, the secondary fermentation time in this case is 34 hours.

In the case of using such a program, when the environmental temperature rises, the primary becomes shorter correspondingly, and before the elapse of 24 hours (primary fermentation time set value) from the start of the primary fermentation process, The primary fermentation step is completed. Since the same is true for the secondary fermentation step, the same advantages can be obtained. This is a modification of the integrated temperature calculation unit 73 and the end time calculation unit 76.

Even in this case, when the primary and secondary fermentation temperature set values q _{1 and} q ₂ and the primary and secondary fermentation intermediate times r _{1 and} r ₁ are input through the input unit 60, The respective set values in the control device 70 may be made variable accordingly.

In the above-described bread maker, the control device 7
0 timer section 71, constant temperature control section 72, integrated temperature calculation section 7
3. Heating stop unit 74, clock unit 75, and fermentation time calculation unit 7
6 is realized by software, but the same function may be realized by hardware.

[0120]

As described above, in the bread maker according to the first, second, fifth and sixth aspects of the present invention, an optimum fermentation step is performed without being affected by a change in environmental temperature. Thus, it is possible to produce fermented foods other than the original kind of high-quality fermented food or bread. In addition, simply by putting the material such as the original fermented food into the bread case and starting the operation, the original fermented food of the good quality is produced fully automatically, which is very easy for the user.

In the case of the bread maker according to the third and fourth aspects of the present invention, the fermentation temperature set value and the like can be changed according to an external input, so that the fermentation according to the user's preference can be performed. It becomes possible to produce the original species of food.

In the case of using the recording medium used in the bread maker according to claims 4 and 8 of the present invention, it is only necessary to set the control device as a computer and to use a conventional bread maker to produce a fermented food other than the original or high-quality fermented food. Can be produced, which is of great significance in reducing costs.

[Brief description of the drawings]

FIG. 1 is a diagram for explaining an embodiment of a bread maker according to the present invention, and is a block diagram of the bread maker.

FIG. 2 is a diagram for explaining an embodiment of the bread maker of the present invention, and is a flowchart of a program of a mixing process.

FIG. 3 is a diagram for explaining an embodiment of the bread maker of the present invention, and is a flowchart of a program of a primary fermentation step.

FIG. 4 is a diagram for explaining an embodiment of the bread maker of the present invention, and is a flowchart of a program of a primary stirring process.

FIG. 5 is a diagram for explaining an embodiment of the bread maker of the present invention, and is a flowchart of a program of a secondary fermentation step.

FIG. 6 is a diagram for explaining an embodiment of the bread maker according to the present invention, and is a flowchart of a program of each mixing process in a secondary stirring process.

FIG. 7 is a diagram for explaining another embodiment of the bread maker of the present invention, and is a flowchart of a program of a primary stirring process.

FIG. 8 is a view for explaining another embodiment of the bread maker of the present invention, and is a flowchart of a program of a secondary stirring process.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 Bread case 20 Heating part 30 Stirring part 40 Ambient temperature detection part 50 Environmental temperature detection part 60 Input part 70 Control device 71 Timer part 72 Constant temperature control part 73 Cumulative temperature calculation part 74 Heating stop part 75 Clock part 76 End time calculation part

Claims (8)

[Claims] 1. A bread maker, wherein the time of the fermentation step is reduced as the environmental temperature increases during the progress of the step. 2. A non-metallic bread case for accommodating raw materials such as the original species of fermented food, a heating unit for heating the raw materials such as the original species of fermented food contained in the pan case, and stirring the raw materials. A stirring unit, an ambient temperature detecting unit for detecting an ambient temperature of the bread case, an environmental temperature detecting unit for detecting an environmental temperature outside the machine, and data of a sequence for manufacturing the original species of the fermented food are prepared in advance. And a control device that controls the heating unit and the stirring unit according to the sequence.The control device includes a timer unit that outputs a reference time as a reference clock, and an ambient temperature detected by an ambient temperature detection unit. A constant temperature control unit that compares the set temperature with the fermentation temperature and controls the heating unit based on the comparison result, and sequentially inputs the environmental temperature detected by the environmental temperature detection unit at the timing indicated by the reference clock and the integrated temperature and An integrated temperature calculating section for performing integration by integrating
A bread maker comprising: a heating stop unit that stops heating by the heating unit when the integrated temperature calculated by the integrated temperature calculation unit reaches the integrated temperature set value. 3. The apparatus according to claim 2, wherein the set value of the fermentation temperature and / or the set value of the integrated temperature in the control device according to claim 2 can be changed according to an external input. Baking machine. 4. A recording medium used for a bread maker when the control device according to claim 2 or 3 is a computer, wherein software realizing a function as the control device is recorded. A recording medium used in the bread maker according to claim 2. 5. A timer unit that outputs a reference time as a reference clock instead of the control device according to claim 2, and compares an ambient temperature detected by an ambient temperature detection unit with a fermentation temperature set value q. A constant temperature control unit that controls the heating unit based on the temperature, an integrated temperature calculation unit that sequentially inputs the environmental temperature detected by the environmental temperature detection unit at the timing indicated by the reference clock, and integrates the integrated temperature as an integrated temperature, and counts the time of the fermentation process. And the deviation between the integrated temperature and the environmental temperature data (= q · r), which is the integration result of the integrated temperature calculation unit when the counting result of the clock unit reaches the intermediate time r from the start of the fermentation process. An end time calculation unit that calculates an end time in inverse proportion, and a heating stop unit that stops heating by the heating unit when the count result of the clock unit reaches the end time calculated by the end time calculation unit. 3. A bread maker according to claim 2, wherein a control device is used. 6. In place of the integrated temperature calculating section according to claim 5,
A configuration is used in which the deviation between the fermentation temperature set value q and the environmental temperature detected by the environmental temperature detecting section is sequentially integrated as the integrated temperature at the timing indicated by the reference clock, but instead of the end time calculating section of claim 5 6. The bread maker according to claim 5, wherein a device that calculates an end time inversely proportional to the integrated temperature is used. 7. The control device according to claim 5, wherein the fermentation temperature set value q and / or the intermediate time r can be changed according to an external input. Bread maker as described. 8. A recording medium used for a bread maker when the control device according to claim 5, 6 or 7 is a computer, wherein software for realizing the function as the control device is recorded. A recording medium for use in a bread maker according to claim 5, 6, or 7.