CN104068759A - Bread maker - Google Patents
Bread maker Download PDFInfo
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- CN104068759A CN104068759A CN201410109148.9A CN201410109148A CN104068759A CN 104068759 A CN104068759 A CN 104068759A CN 201410109148 A CN201410109148 A CN 201410109148A CN 104068759 A CN104068759 A CN 104068759A
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Abstract
The invention provides a bread maker which is provided with a yeast-fermented food menu and enables the making of yeast-fermented food to be simple. The bread maker (1) is provided with a main body (2), wherein the interior of the main body (2) is provided with a heating room (5); a heating container (8) which is accommodated in the heating room (5); a vane part (12) disposed in the heating container (8); a motor (7) which drives the vane part (12) to rotate; a heater (9) for heating the heating container (8); and a temperature detection part (10) for detecting the indoor temperature of the heating room (5). The bread maker is also provided with a menu selection unit (24) which is used for selecting one of a plurality of cooking menus comprising the yeast-fermented food menu. The bread maker is also provided with a control part (21) which controls the heater (9) and the motor (7) based on the selected cooking menu and the detection temperature of the temperature detection part (10). During the selection of the yeast-fermented food menu, an operation of enabling the temperature of the interior of the heating room (5) to remain roughly equal to the fermentation temperature of the yeast-fermented food is carried out, the heater (9) is controlled and the fermentation process of the yeast-fermented food is controlled.
Description
Technical field
The present invention relates to bakery equipment.
Background technology
In the past, as this bakery equipment, there is the bakery equipment that possesses following parts: fire chamber (being equivalent to heating clamber of the present invention), it possesses and has the bakery containers of freely loading and unloading (being equivalent to heating container of the present invention), heater (being equivalent to heating part of the present invention), the temperature detecting part that material are stirred, mixed the stirring vane (being equivalent to blade part of the present invention) of rubbing; Make the motor (being equivalent to drive division of the present invention) of stirring vane rotation; The control device (being equivalent to control part of the present invention) of the energising of control heater and motor etc. is (for example,, with reference to patent documentation 1.）。
Prior art document
Patent documentation
Patent documentation 1: TOHKEMY 2000-116527 communique
Above-mentioned bakery equipment is with by arranging jam program, and making at short notice jam is object, and such a bakery equipment is expected also can be used for making numerous food except making bread.In addition, in recent years, as one of fresh like this menu, there are the needs of wanting to make of bakery equipment the Qu fermented food of sweet rice wine and salt Qu etc., make of bakery equipment in the situation of Qu fermented food, be difficult to the chamber of firing to control as the temperature of the Qu fermented food that is suitable for fermenting, prevent that Qu fermented food is dry etc., exist and cause Qu fermented food to make difficult problem points.
Summary of the invention
The object of the invention is to address the above problem a little, provide one to possess Qu fermented food menu, the bakery equipment that easily carries out the making of Qu fermented food.
The bakery equipment of recording in the solution of the present invention 1 is characterised in that to possess: the equipment body that heating clamber is set in inside, be accommodated in the heating container in above-mentioned heating clamber, be configured in the blade part in above-mentioned heating container, above-mentioned blade part is rotated to the drive division of driving, heat the heating part of above-mentioned heating container, and detect the temperature detecting part of the temperature in above-mentioned heating clamber, in this bakery equipment, there are the multiple cooking menus that comprise Qu fermented food menu, possesses any one the menu setecting unit for selecting these cooking menus, and according to the detected temperatures by the selected cooking menu in above-mentioned menu setecting unit and said temperature test section, control the control part of above-mentioned heating part and above-mentioned drive division, above-mentioned control part is provided with Qu fermented food menu, in the situation that utilizing above-mentioned menu setecting unit to select above-mentioned Qu fermented food menu, Qu fermented food menu is carried out near the above-mentioned heating part of the mode control fermentation temperature the temperature in above-mentioned heating clamber is remained on to Qu fermented food and is heated.
The bakery equipment of recording in the solution of the present invention 2, according to scheme 1, it is characterized in that, in the initial stage of the fermentation procedure of above-mentioned Qu fermented food menu, above-mentioned control part is not by above-mentioned blade part stirring material, the material temperature of the Qu fermented food in above-mentioned heating container is remained as the mode of 50～60 DEG C of the fermentation temperatures of Qu fermented food, utilize above-mentioned heating part to heat the material of above-mentioned Qu fermented food.
The bakery equipment of recording in the solution of the present invention 3, according to scheme 1 or 2, it is characterized in that, in above-mentioned Qu fermented food menu, above-mentioned control part is carried out on one side above-mentioned drive division is moved, and makes the material fermentation of above-mentioned Qu fermented food while the agitating procedure that stirs.
The bakery equipment of recording in the solution of the present invention 4, according to scheme 3, it is characterized in that, in the agitating procedure of above-mentioned Qu fermented food menu, above-mentioned control part carry out by above-mentioned blade part stir above-mentioned Qu fermented food material the first agitating procedure and stir afterwards the second agitating procedure of the material of the above-mentioned Qu fermented food that has carried out fermentation by above-mentioned blade part across the stopping period of blade part.
The bakery equipment of recording in the solution of the present invention 5, according to scheme 3 or 5, is characterized in that, arranges the lid of the peristome sealing of above-mentioned heating container.
The bakery equipment of recording in the solution of the present invention 6, according to scheme 1, is characterized in that, the lid of putting into the round of Qu fermented food material, the peristome of above-mentioned round being sealed is set in above-mentioned heating container.
The bakery equipment of recording in the solution of the present invention 7, according to scheme 6, is characterized in that, possesses the mounting table that above-mentioned round is set in above-mentioned heating container.
Effect of the present invention is as follows.
The bakery equipment of recording in the solution of the present invention 1, by structure as above, in the fermentation procedure of Qu fermented food menu, by the temperature in heating clamber being controlled to the temperature of the Qu fermentation being suitable in Qu fermented food, promote the fermentation of Qu, can easily make Qu fermented food.
And, in the initial stage of the fermentation procedure of above-mentioned Qu fermented food menu, above-mentioned control part passes through above-mentioned blade part stirring material, the material temperature of the Qu fermented food in above-mentioned heating container is remained as the mode of 50～60 DEG C of the fermentation temperature of Qu fermented food, utilize above-mentioned heating part by the material heating of above-mentioned Qu fermented food, the wall that granular Qu can be attached to heating container, can heat Qu fully, make Qu absorb fully moisture.
In addition, in above-mentioned Qu fermented food menu, above-mentioned control part moves above-mentioned drive division by execution, makes the material fermentation of above-mentioned Qu fermented food while the agitating procedure that stirs, can stir equably Qu, thereby can promote the fermentation of Qu.
In addition, in agitating procedure in the menu of above-mentioned Qu fermented food, above-mentioned control part is by carrying out the first agitating procedure that stirs the material of above-mentioned Qu fermented food by above-mentioned blade part, and stir afterwards the second agitating procedure of the material of the above-mentioned Qu fermented food that has carried out fermentation by above-mentioned blade part across blade part stopping period, promote the fermentation of the Qu in the fermentation procedure after Qu being stirred equably in above-mentioned the first agitating procedure, in above-mentioned the second operation, the Qu fermenting is stirred more equably, more can promote the fermentation of Qu, by with thicken soup, can realize completing of Qu fermented food through fermentation procedure afterwards.
In addition, arrange the lid of the peristome sealing of above-mentioned heating container, can prevent from sputtering moisture the material of the Qu fermented food in above-mentioned heating container and cause dry.
In addition, by in above-mentioned heating container, the lid that setting is put into the round of the material of Qu fermented food, above-mentioned round peristome is sealed, the material of Qu fermented food is put into above-mentioned round cooks, than material high salinity is dropped in direct heating container and cooked, can not can due to the salinity of Qu fermented food injure above-mentioned heating container Surface Machining produce Qu fermented food, and, can cross and prevent the dry of Qu fermented food.
And, by the mounting table that above-mentioned round is installed is set in above-mentioned heating container, by this mounting table, above-mentioned round is arranged in above-mentioned heating container, above-mentioned round stably can be arranged in above-mentioned heating container.
Brief description of the drawings
Fig. 1 is the stereogram that represents bakery equipment outward appearance of the present invention.
Fig. 2 is the cutaway view of this bakery equipment in the time making bread menu.
Fig. 3 is that this bakery equipment is at salt Qu (Salt Mandatory) cutaway view when menu.
Fig. 4 is the cutaway view of this bakery equipment in the time of sweet rice wine menu
Fig. 5 is the stereogram that represents this heating container inside.
Fig. 6 is the stereogram that represents this state closing the lid on heating container.
Fig. 7 is the stereogram of this round and mounting table.
Fig. 8 is the block diagram that represents the electrical construction of this bakery equipment.
Fig. 9 is a general chart for this salt Qu menu.
Figure 10 is a general chart for this sweet rice wine menu.
In figure: 1-bakery equipment, 2-main body (equipment body), 5-heating clamber, 7-motor (drive division), 8-heating container, 9-heater (heating part), 10-temperature detecting part, 12-blade part, 18-inner cap (lid), 21-control part, 24-menu setecting unit, 26-mounting table, 27-round, 30-container cover (lid)
Detailed description of the invention
With reference to accompanying drawing, embodiment suitable in the present invention is described.And below the embodiment of explanation is not limited to the content of the present invention of recording in claims.In addition, below all structures of explanation may not be necessary conditions of the present invention.
Embodiment mono-
Below, based on Fig. 1 to Figure 10, one embodiment of the invention are described.The 1st, bakery equipment of the present invention.This bakery equipment 1 is made up of main body 2, lid 3.And aforementioned body 2 and lid 3 utilizes and is arranged on the linkage 4 at rear portion separately and is connected.
Aforementioned body 2 possesses heating clamber 5, is configured in the heating container erecting bed 6 of these heating clamber 5 bottoms, motor 7, by the slow down transmission mechanism 7A of ground transmissions of these motor 7 rotating speeds.
Possess in above-mentioned heating clamber 5 inside storage cooking materials heating container 8, heater 9, detect the temperature detecting part 10 of the temperature of above-mentioned heating clamber 5 inside.
Above-mentioned heating container 8 is releasably arranged on above-mentioned heating container erecting bed 6, and the metal that is formed as aluminium, stainless steel etc. is shaped with bottom tube-like, and, at least carry out fluoroplast processing on the surface of medial surface.
11 axles that are arranged on the bottom of above-mentioned heating container 8, rotate by above-mentioned motor 7 and transmission mechanism 7A.On this axle 11, releasably install and carry out the stirring of above-mentioned cooking materials, the mixed blade part 12 of rubbing.
Above-mentioned blade part 12 possesses the flat blade body 14 that is provided with the hub portion 13 in hole that can be chimeric with above-mentioned axle 11, is integrally formed with this hub portion 13.
Aforementioned body 2, also possesses at its front upper part except carrying out basic bread menu processed such as toast bread menu and blank menu: by the operating portion 15 carrying out as menu setecting/menu of the various cooking menus of salt Qu menu, the sweet rice wine menu etc. of Qu fermented food menu is removed, the switches set of the various operations of the power connection/disconnection of start/culinary art of culinary art end, main body 2 etc. forms; And the display part 16 being formed by the liquid crystal panel of demonstration that carries out moment, timing time, operating state etc.
Above-mentioned heating container 8 configures the handle 17 that can swing arbitrarily at its peristome peripheral part, and releasably configuration can be by the metal inner cap 18 processed of aluminium or the stainless steel etc. of the peristome sealing of above-mentioned heating container 8.And this inner cap 18 possesses multiple passages 19.In addition, above-mentioned heating container 8 possesses a pair of mixed of the ridge that is formed as extending along the vertical direction and rubs, stirs with protuberance 20 on its side surface part inner peripheral surface.
The 21st, control part.This control part 21 possesses said temperature test section 10 and aforesaid operations portion 15 at its input side, and, possess the notification unit 22 of above-mentioned heater 9, above-mentioned motor 7, above-mentioned expressed portion 16 and alarm etc. at its outlet side.In addition, above-mentioned control part 21 possesses the memory cell 23 of the program of the culinary art operation of pre-stored above-mentioned various cooking menus, the menu setecting unit 24 of the program of above-mentioned cooking menu, the timing unit 25 that carries out the various timing of said procedure are selected in operation based on aforesaid operations portion 15.And, above-mentioned control part 21 is according to the program of the above-mentioned various cooking menus of selecting by aforesaid operations portion, based on the temperature information being detected by said temperature test section 10, control the energising of above-mentioned motor 7 and heater 9, form in the mode of the culinary art operation of automatically carrying out above-mentioned various cooking menus.
And the bottom surface sections of above-mentioned heating container 8 in this heating container 8 can be loaded and be disposed the plastic round 27 of bottom tube-like by mounting table 26.Above-mentioned mounting table 26 arranges upside recess 28 that can be chimeric with the bottom of above-mentioned round 27 at an upper portion thereof, and, the mode that the axle 11 that covers above-mentioned heating container 8 is set in its underpart downside recess 29 arranging that caves in.Above-mentioned mounting table 26 loads in the bottom surface sections of above-mentioned heating container 8 with state downside recess 29 being covered on above-mentioned axle 11, in the time that above-mentioned round 27 is entrenched in above-mentioned upside recess 28, by above-mentioned mounting table 26, above-mentioned round 27 can stably load in above-mentioned heating container 8.In addition, the 30th, by the plastic container lid of the peristome sealing of above-mentioned round 27.And this container cover 30 possesses the notch 31 that the part from its top part lower surface to surrounding wall portion inner peripheral surface forms continuously.And, by above-mentioned notch 31, under the state peristome of above-mentioned round 27 being sealed by above-mentioned container cover 30, between above-mentioned round 27 and said vesse lid 30, form the vent passage of the inside and outside connection of above-mentioned round 27 32.
And, the window portion 33 that can confirm from outside the inner case of above-mentioned heating clamber 5 is set on above-mentioned lid 3.
Below, the action of the above-mentioned bakery equipment 1 to above-mentioned formation describes.And the explanation of the action to the above-mentioned bakery equipment 1 in above-mentioned bread menu processed is very clear, so, in this omission.
First, the action of the above-mentioned bakery equipment 1 in " salt Qu menu " as one of Qu fermented food menu is described.In the preparatory stage that enters above-mentioned " salt Qu menu ", user rubs out Qu with hand fully in mode at random in advance.Then, according to the order of salt, Qu, hot water (approximately 60 DEG C) by not blending of cooking materials put into above-mentioned round 27, cover said vesse lid 30.And, pull down above-mentioned blade part 12 from above-mentioned heating container 8, above-mentioned heating container 8 is arranged in the heating clamber of aforementioned body 2.And the bottom surface sections in above-mentioned heating container 8 loads above-mentioned mounting table 26.And, the bottom of above-mentioned round 27 is entrenched in the upside recess 28 of above-mentioned mounting table 26.And, close above-mentioned lid 3.
Secondly, operation aforesaid operations portion 15, selects above-mentioned " salt Qu menu ", starts this " salt Qu menu ".And, as shown in Figure 9, when above-mentioned " salt Qu menu " starts, above-mentioned heater 9 starts, taking the temperature that is accommodated in the cooking materials in above-mentioned heating container 8 as being suitable for the mode of temperature (approximately 50～60 DEG C) of Qu fermentation, control by said temperature test section 10, when temperature in above-mentioned heating clamber 5 reaches more than approximately 60 DEG C, above-mentioned heater 9 is stopped, temperature in above-mentioned heating clamber 5 is approximately 55 DEG C when following, above-mentioned heater 9 is started, start the Qu fermented food fermentation procedure of alternately controlling of the start/stop of repeatedly carrying out above-mentioned heater 9.The temperature of the cooking materials in above-mentioned round 27 is not by said temperature test section 10 direct-detections, temperature in above-mentioned heating clamber 5 detects by said temperature test section 10, make by when more than approximately 60 DEG C that heater 9 stops, approximately 55 DEG C of control heaters 9 when following start, be judged as the temperature of above-mentioned cooking materials in the scope of approximately 50～60 DEG C.And, in the present embodiment, when more than 60 DEG C, heater 9 is stopped, 55 DEG C heater 9 is started when following, but temperature is not limited to this, can be more than 65 DEG C time, heater 9 be stopped yet, heater 9 is started below 45 DEG C time etc., does suitable change.In addition, said temperature test section 10 is not directly measured the temperature in above-mentioned heating clamber 5.By the applicant's mensuration, judge that the temperature in detected temperatures and the above-mentioned heating clamber 5 of said temperature test section 10 there are differences, and, also judge the relation of the temperature in detected temperatures and the above-mentioned heating clamber 5 of said temperature test section 10, therefore can be by detecting the temperature of said temperature test section 10, the temperature in above-mentioned heating clamber 5 is adjusted in the scope of 50～60 DEG C.And said temperature test section 10 also can directly be measured the temperature in heating clamber 5.
After above-mentioned " salt Qu menu " starts, the Qu in above-mentioned heating container 8 starts fermentation, when the time (approximately 12 hours) through to can salt Qu abundance, sends alarm sound from above-mentioned notification unit 22, and above-mentioned " salt Qu menu " completes.Then, take out above-mentioned round 27 from above-mentioned heating clamber 5, by the material after Qu fermentation being mixed well this round 27 is interior, salt Qu completes.
And, by the peristome of above-mentioned round 27 being covered by above-mentioned container cover 30, can suppress to pickle path in manufacture way and be dried.In addition, between above-mentioned round 27 and container cover 30, form vent passage 32, thereby can provide oxygen to the Qu in above-mentioned round 27.
And, be that Qu, salt, water are mixed at this said salt Qu, the flavoring that fermentation, maturation form, can replace salt, extensively pickled, a small amount of seasoning matter.
Then, the action of above-mentioned bakery equipment 1 in " sweet rice wine menu " as one of Qu fermented food menu is described.In the preparatory stage that enters above-mentioned " sweet rice wine menu ", user rubs out Qu with hand fully in mode at random.Secondly, above-mentioned blade part 12 is arranged on the axle 11 of above-mentioned heating container 8, puts into cooking materials according to the order of Qu, hot water (approximately 60 DEG C).And, above-mentioned heating container 8 is arranged on the above-mentioned heating clamber 5 of aforementioned body 2, above-mentioned inner cap 18 is covered on above-mentioned heating container 8, by above-mentioned lid 3 closures of aforementioned body 2.
Secondly, operation aforesaid operations portion 15, selects above-mentioned " sweet rice wine menu ", should " sweet rice wine menu " start.And, as shown in figure 10, when above-mentioned " sweet rice wine menu " starts, above-mentioned heater 9 starts, reach the mode of the temperature (approximately 50～60 DEG C) that is applicable to Qu fermentation with the temperature in above-mentioned heating container 8, identical with above-mentioned " salt Qu menu ", start to carry out repeatedly the Qu fermented food fermentation procedure of alternately controlling of the start/stop of above-mentioned heater 9.And, the temperature of the cooking materials in above-mentioned heating container 8 is not by said temperature test section 10 direct-detections, temperature in above-mentioned heating clamber 5 detects by said temperature test section 10, be that heater 9 stops more than approximately 60 DEG C time, heater 9 starts below approximately 55 DEG C time, is judged as the temperature of above-mentioned cooking materials in the scope of approximately 50～60 DEG C by control.In addition, in the initial stage of " sweet rice wine menu ", not by above-mentioned motor 7 driven vane portions 12.This is because in the situation that Qu does not fully absorb water, Qu is waterborne state, even if stirring is also just in water surface rotation, can not mix fully with water, flows to the inwall of heating container 8 by centrifugal force, is likely attached to this.But, if in fact do not stir the degree of Qu, under the degree that blade part 12 is very faintly rotated, can make above-mentioned blade part 12 rotate.
Start by " sweet rice wine menu ", through the Qu in above-mentioned heating container 8 is heated on one side, Qu absorbs the sufficient time of hot water (in the present embodiment on one side, start three hours from above-mentioned " sweet rice wine menu ") after, in the first agitating procedure, above-mentioned blade part 12 is intermittently rotated and stir Qu.Specifically, above-mentioned the first agitating procedure T3(approximately 30 seconds at the appointed time) make above-mentioned blade part 12 make time T 1(T1=approximately 0.02 second) rotation, time T 2(T2=approximately 0.98 second) stop intermittence running repeatedly.Thus, above-mentioned blade part 12 can carry out repeatedly with respect to the rotation of all-round 45 degree left and right and the intermittence running stopping.At the time started of the first agitating procedure node, because Qu is for absorbing fully hot water, so, be the state that can mix well with water by stirring.Therefore,, in this first agitating procedure, Qu is stirred equably above-mentioned heating container 8 is interior.And, mixing equably with water by such Qu, Qu can ferment equably.
After the first agitating procedure completes, above-mentioned blade part 12 stops the stipulated time.And, process is for being fermented the sufficient stipulated time (in the present embodiment by above-mentioned the first agitating procedure by the Qu of uniform stirring, from after above-mentioned the first agitating procedure approximately 3 hours, start approximately 6 hours from above-mentioned " sweet rice wine menu ") afterwards, by the second agitating procedure, above-mentioned blade part 12 is intermittently rotated and again stir Qu.In the second agitating procedure, carry out the intermittence running of the above-mentioned blade part 12 same with the first agitating procedure.And Qu, between the first agitating procedure and the second agitating procedure, ferments and becomes soft.By stirring this soft Qu, thicken soup is attached in the mixture of Qu and water.In addition, by stirring, mixture is supplied to oxygen supply, promote fermentation.And, after the second agitating procedure, can be across the stopping period of above-mentioned blade part 12, enter into the 3rd agitating procedure.
And, through to by above-mentioned the second agitating procedure again by the Qu of uniform stirring fermentation and sufficient stipulated time of material of producing sweet rice wine (in the present embodiment, start approximately 10 hours from above-mentioned " sweet rice wine menu ") after, send alarm sound from above-mentioned notification unit 22, above-mentioned " sweet rice wine menu " completes.Afterwards, from above-mentioned heating clamber 5, take out above-mentioned heating container 8, take above-mentioned inner cap 18 from this heating container 8.And,, be transferred in other containers with the pressure spoon of rubber system not injure the mode of fluoroplast processing of above-mentioned heating container 8 inner surfaces at the sweet rice wine material of above-mentioned heating container 8 interior generations.And, be by Qu fermentation, by amylolytic material at this said sweet rice wine.
And, by above-mentioned heating container 8 upper cover inward upper covers 18, can suppress to manufacture sweet rice wine material in way dry.In addition, by above-mentioned heating container 8 upper cover inward upper covers 18, in the first agitating procedure and the second agitating procedure, can prevent water-drop sputtering.
And the temperature that is suitable for the Qu fermentation in the Qu fermented food of salt Qu and sweet rice wine etc. is approximately 50～60 DEG C.In the case of the temperature in above-mentioned heating container 8 be below 50 DEG C, in above-mentioned heating container 8, utilize the fermentation of the lactic acid bacteria of sneaking on a small quantity, also can breed miscellaneous bacteria, so tart flavour grow, in addition, taste also can be affected.On the contrary, the temperature in above-mentioned heating container 8 is when more than 60 DEG C, and the enzyme of Qu bacterium acts on deficiently, does not only carry out the saccharification of starch, but also can dry tack free and produce variable color.
In sum, the bakery equipment 1 in present embodiment has: as the main body 2 of equipment body that heating clamber 5 is set in inside, be accommodated in the heating container 8 in above-mentioned heating clamber 5, be configured in the blade part 12 in above-mentioned heating container 8, as the motor 7 that this blade part 12 is rotated to the drive division of driving, as the heater 9 of heating part of the above-mentioned heating container 8 of heating, and detect the temperature detecting part 10 of the temperature in above-mentioned heating clamber 5, in this bakery equipment 1, there are the multiple cooking menus that comprise Qu fermented food menu, possesses any one the menu setecting unit 24 for selecting these cooking menus, and according to the detected temperatures of the cooking menu of being selected by above-mentioned menu setecting unit 24 and said temperature test section 10, control the control part 21 of above-mentioned heater 9 and above-mentioned motor 7, this control part 21 arranges Qu fermented food menu, this Qu fermented food menu is utilizing above-mentioned menu setecting unit to select " the salt Qu menu " as above-mentioned Qu fermented food menu, in the situation of " sweet rice wine menu " etc., carry out the temperature in above-mentioned heating clamber 5 remained on near the above-mentioned heater 9 of the mode control fermentation temperature of Qu fermented food and heat.
In this situation, in the Qu fermented food fermentation procedure of " salt Qu menu " as Qu fermented food menu and " sweet rice wine menu ", by being controlled at, the temperature in heating clamber 5 is suitable for the temperature that the Qu of Qu fermented food ferments, the fermentation of Qu can be promoted, Qu fermented food can be produced simply.
In addition, above-mentioned control part 21 is in the Qu fermented food fermentation procedure of " the sweet rice wine menu " of above-mentioned Qu fermented food menu, the material arrival of the Qu fermented food in above-mentioned heating container 8 utilizes above-mentioned heater 9 under the state of above-mentioned blade part 12 stirring materials of unfavorable use, to heat the material of above-mentioned Qu fermented food before being set as the set point of temperature as the said temperature test section 10 of 50～60 DEG C of the fermentation temperature of Qu fermented food.
In this situation, can not be attached under the state on the wall of heating container 8 at the granular Qu not heating fully and fully do not absorb moisture, Qu is heated fully, can make Qu absorb fully moisture.
And, in " the sweet rice wine menu " of above-mentioned control part 21 in above-mentioned Qu fermented food menu, carry out above-mentioned motor 7 moved, the agitating procedure on one side material fermentation of above-mentioned Qu fermented food being stirred on one side.
In this situation, Qu can be stirred equably, promote the fermentation of Qu.
In addition, above-mentioned control part 21 is in the agitating procedure of " the sweet rice wine menu " of above-mentioned Qu fermented food menu, carry out the first agitating procedure that the material of above-mentioned Qu fermented food is stirred by above-mentioned blade part 12, and afterwards during above-mentioned blade part 12 stops, the second agitating procedure that the material of the above-mentioned Qu fermented food having fermented is stirred by above-mentioned blade part 12.
In this occasion, by promote the fermentation of the Qu of the fermentation procedure after uniform stirring Qu in above-mentioned the first agitating procedure, in above-mentioned the second agitating procedure, stir more equably fermented-Qu, promote the fermentation of Qu, by with thicken soup, can pass through fermentation procedure afterwards and realize completing of Qu fermented food.
And, be provided as the inner cap 18 of the lid of the peristome sealing of above-mentioned heating container 8.
In this situation, can prevent from splashing and producing dry the material of the Qu fermented food of moisture in above-mentioned heating container 8.
In addition, in above-mentioned heating container 8, the round 27 of the material of putting into Qu fermented food and the container cover 30 as the lid that the peristome of above-mentioned round 27 is sealed are set.
In this situation, cook by the material of putting into Qu fermented food in above-mentioned round 27, can prevent from injuring due to the salinity of fermented food the fluoroplast processing on above-mentioned heating container 8 surfaces, and, can prevent the dry of Qu fermented food.
And, in above-mentioned heating container 8, possess the mounting table 26 that above-mentioned round 27 is set.
In this situation, by by means of above-mentioned mounting table 26, above-mentioned round 27 is arranged in above-mentioned heating container 8, above-mentioned round 27 stably can be arranged in above-mentioned heating container 8.
In addition, as the effect of embodiment, by above-mentioned passage 19, though with above-mentioned inner cap 18 by under the state of the peristome sealing of above-mentioned heating container 8, also can be to the interior supply of the above-mentioned heating container 8 Qu required oxygen that ferments.
And, by above-mentioned notch 31, under the state peristome of above-mentioned round 27 being sealed by above-mentioned container cover 30, owing to forming between above-mentioned round 27 and said vesse lid 30 the inner above-mentioned round 27 above-mentioned vent passage 32 being communicated with outside, can be to the interior supply of the above-mentioned round 27 Qu required oxygen that ferments.
In addition, in " sweet rice wine menu ", by the stirring time number limiting of the Qu in above-mentioned round 27 and water in necessary minimum number (2 times or 3 times), and, the mixing time T3 that makes respectively operation is the intermittent running of short time (30 seconds), prevents because the Qu moisture that the excessive rotation of blade part 12 causes flies out.
And the present invention is not limited to above-mentioned embodiment, within the scope of main contents of the present invention, can carry out numerous embodiments.For example, can do suitable change to the various numerical value of the intermittent running time T 1 of the above-mentioned blade part 12 in the design temperature in the start/stop control of above-mentioned heater 9, above-mentioned the first agitating procedure and the second agitating procedure, T2, T3.In addition, Qu fermented food menu described herein is not limited only to salt Qu menu, sweet rice wine menu, as long as using the fermented food of Qu.
Claims (7)
1. a bakery equipment, it possesses: the equipment body that heating clamber is set in inside; Be accommodated in the heating container in above-mentioned heating clamber; Be configured in the blade part in above-mentioned heating container; Above-mentioned blade part is rotated to the drive division of driving; Heat the heating part of above-mentioned heating container; And detect the temperature detecting part of the temperature in above-mentioned heating clamber,
This bakery equipment is characterised in that,
Have the multiple cooking menus that comprise Qu fermented food menu, this bakery equipment also possesses: for selecting any one menu setecting unit of these cooking menus; And according to the cooking menu of being selected by above-mentioned menu setecting unit and the detected temperatures of said temperature test section, control the control part of above-mentioned heating part and above-mentioned drive division,
Above-mentioned control part is provided with Qu fermented food menu, in the situation that selecting above-mentioned Qu fermented food menu by above-mentioned menu setecting unit, this Qu fermented food menu is carried out near the above-mentioned heating part of the mode control fermentation temperature the temperature in above-mentioned heating clamber is remained on to Qu fermented food the fermentation procedure heating.
2. bakery equipment according to claim 1, is characterized in that,
In the initial stage of the fermentation procedure of above-mentioned Qu fermented food menu, above-mentioned control part is not by above-mentioned blade part stirring material, so that the material temperature of the Qu fermented food in above-mentioned heating container is remained as the mode of 50～60 DEG C of the fermentation temperature of Qu fermented food, utilize above-mentioned heating part to heat the material of above-mentioned Qu fermented food.
3. according to the bakery equipment described in claim 1 or 2, it is characterized in that,
In above-mentioned Qu fermented food menu, above-mentioned control part is carried out above-mentioned drive division is moved, and makes the material fermentation of above-mentioned Qu fermented food while the agitating procedure that stirs.
4. bakery equipment according to claim 3, is characterized in that,
In the agitating procedure of above-mentioned Qu fermented food menu, above-mentioned control part carry out by above-mentioned blade part stir above-mentioned Qu fermented food material the first agitating procedure and stir afterwards the second agitating procedure of the material of the above-mentioned Qu fermented food that has carried out fermentation by above-mentioned blade part across the stopping period of blade part.
5. according to the bakery equipment described in claim 3 or 4, it is characterized in that,
Arrange the lid of the peristome sealing of above-mentioned heating container.
6. bakery equipment according to claim 1, is characterized in that,
The lid that the round of the material of putting into Qu fermented food is set in above-mentioned heating container, the peristome of above-mentioned round is sealed.
7. bakery equipment according to claim 6, is characterized in that,
In above-mentioned heating container, possesses the mounting table that above-mentioned round is set.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013062924A JP6083281B2 (en) | 2013-03-25 | 2013-03-25 | Bread machine |
| JP2013-062924 | 2013-03-25 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104068759A true CN104068759A (en) | 2014-10-01 |
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ID=51590665
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410109148.9A Pending CN104068759A (en) | 2013-03-25 | 2014-03-21 | Bread maker |
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| Country | Link |
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| JP (1) | JP6083281B2 (en) |
| CN (1) | CN104068759A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107771874A (en) * | 2016-08-31 | 2018-03-09 | 广东美的生活电器制造有限公司 | The control method of cook's machine, the control device of cook's machine and cook's machine |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105212783A (en) * | 2015-11-18 | 2016-01-06 | 广东新宝电器股份有限公司 | The bread producing machine of a kind of temperature-adjustable and humidity |
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Also Published As
| Publication number | Publication date |
|---|---|
| JP2014184093A (en) | 2014-10-02 |
| JP6083281B2 (en) | 2017-02-22 |
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