JP2000116527A - Bread maker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an inexpensive bread maker that can make genuine preserve-style jam in a short period. SOLUTION: This bread maker, which is inexpensive to manufacture owing to freedom from transmission and fan motors, employs a single kneading blade 9 to not only knead dough, but also make genuine preserve-style jam in a short period while preventing jam materials from splashing, being mashed, scorching, and boiling over and avoiding burns and scalds as follows. First, with the kneading blade 9 stopped, a heater 7 heats jam materials at a current carrying rate of 90% or more up to a preset temperature between 110 and 130 deg.C. When the preset temperature is exceeded, the heater 7 is shut down and the kneading blade 9 is rotated for agitation intermittently, wherein the rotation time is 0.2 seconds or less and the stop time is at least ten times as long as the rotation time, until a temperature drop below the preset level when the kneading blade 9 is stopped and the heat 7 is activated again at a current carrying rate of 80% or more. Finally, the jam made through the intermittent rotation of the kneading blade 9 is brought to a cooling step where it is agitated for natural cooling with the heater 7 stopped.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread maker which can make jam in addition to bread.

[0002]

2. Description of the Related Art A conventional bread maker of this kind is disclosed in
As shown in -308741, in the preheating step, the heater is slowly heated at a set temperature of 70 ° C. and a heater energization rate of 45%.
There is known a method in which a jam is made by blowing air with a fan motor and cooling while stirring the jam material in a blowing process in which the heater is energized at 67%. (Table 1) shows a control table during the operation.

[0003]

[Table 1]

As a cooking machine capable of making jam, as shown in Japanese Patent Application Laid-Open No. Sho 62-32928, the jam is heated by slow stirring at a speed of 60 rpm or less via a speed reduction mechanism. What to make, 5-38
As disclosed in Japanese Patent No. 697, there is a method in which a coarse material is pulverized by continuous rotation and heated by mixing and stirring in an intermittent operation to form a jam, but none of them has a bread-making function.

[0005]

In the conventional bread making machine, the set temperature of the preheating step and the stewing step and the heater energization rate are low, and heating is performed slowly at a low temperature. Is slightly less, but in the simmering time of about 60 minutes, the amount of heat for heating the jam material is insufficient, and there is a problem that the jam becomes watery and poorly made,
Conversely, in order to make thick jam, a simmering time of 120 minutes or more is required, so that there is a problem that the cooking time becomes longer or only a small amount of jam can be made. In addition, to knead dough as a bread maker, no load is applied at 3 min / min.
A rotation speed of about 00 is required, but when the jam material is stirred at the same rotation speed, there is a problem that the jam material is scattered outside the bread container only by rotating for a few seconds. There is a problem that it is necessary to provide a speed reduction mechanism of the type and change the rotation to a slow rotation, which increases the cost.

[0006] Further, the conventional cooking machine capable of making jam is not suitable for bread making because the shape and rotation speed of the rotating blades are not suitable for making bread, and the jam material is crushed. However, there is a problem that a user who wants to make a jam without crushing a material of the jam, for example, a strawberry grain, cannot meet the needs.

[0007] The present invention solves such a problem, and a low-cost bread maker capable of making a moderately thick full-serve preserve-style jam without crushing the ingredients in about 90 minutes of cooking time. The purpose is to provide.

[0008]

In order to solve this problem, according to the present invention, when starting, a preheating step is performed, and the temperature detecting section is operated until the temperature reaches a set temperature of 110 to 130 ° C.
%, And the jam material is heated without rotating the kneading blades at a heater energization rate of at least%.

[0009] With this, the jam material can be quickly heated and the simmering process can be started at a higher set temperature and heater energization rate than before, without crushing the material such as strawberries, so that the thick and thick jam can be removed. Can be completed in a short time.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The invention according to claim 1 of the present invention is directed to a firing chamber having a detachable pan container having kneading blades for kneading or stirring a material, a heater and a temperature detecting section, and a kneading blade. And a control device for controlling energization of the heater, the motor, and the like. The program of the control device includes a jam course having a preheating step, a simmering step, and a cooling step. Until the temperature detector reaches a set temperature of 110 to 130 ° C., the bread maker is configured to heat the jam material without rotating the kneading blade at a heater energization rate of 90% or more, In order to quickly heat the jam material at a higher set temperature and heater energization rate than before without crushing materials such as strawberries, it is necessary to elute water from the material in a short time and dissolve the sugar of the material. It has the effect that it is.

[0011] The invention according to claim 2 provides a baking chamber provided with a detachable container having kneading blades for kneading or stirring the material, a heater and a temperature detecting unit, a motor for rotating the kneading blades, a heater, A control device for controlling the energization of a motor or the like; the program of the control device includes a jam course having a preheating step, a simmering step, and a cooling step, and a set temperature is set to 110 to 130 ° C. in the simmering step. When the temperature of the temperature detecting section exceeds the set temperature, the jam material is agitated by turning off the heater and intermittently rotating the kneading blades. When the temperature of the temperature detecting section falls below the set temperature, the kneading blades are stopped and at least 80%. This is a bread maker that heats the jam material at the heater power-on rate, and the temperature of the bread container and the jam material becomes too high and the jam material is automatically burned before it is burnt. The intermittent rotation that does not crush the jam material and cuts the jam material makes the temperature of the jam material uniform and quickly heats the jam material at a high set temperature and heater energization rate. It has the effect that the ingredients can be boiled down and thickened.

According to a third aspect of the present invention, there is provided a firing chamber provided with a detachable container having kneading blades for kneading or stirring the material, a heater and a temperature detector, a motor for rotating the kneading blades, a heater, A control device for controlling energization of a motor or the like, the program of the control device includes a jam course having a preheating step, a stewing step, and a cooling step, and the rotation time of the kneading blades in the jam course is set to 0.2. This is a bread maker that stirs jam material by repeating intermittent rotation with the stop time set to 10 times or more of the rotation time and 1 second or more for less than seconds, and the same rotation speed as when kneading bread dough. However, by setting the rotation time to a very short time and keeping the amount of rotation small, the scattering of the jam material is prevented, and the jam material is controlled by the small movement of the wide surface of the kneading blade. In order to be agitated, while leaving its shape without collapsing the material has the effect that it is possible to prevent scorching and uniform temperature jam material,
Even without a transmission mechanism, the dough can be kneaded using the same kneading blades.

According to a fourth aspect of the present invention, there is provided a firing chamber provided with a detachable container having kneading blades for kneading or stirring the material, a heater and a temperature detector, a motor for rotating the kneading blades, a heater, A control device for controlling the energization of a motor or the like, wherein the program of the control device has a jam course having a preheating step, a stewing step, and a cooling step, and the cooling step reduces the rotation time of the kneading blades by 0.2. It is a bread making machine that is allowed to cool naturally while stirring the jam by intermittent rotation with the stop time set to 10 times or more of the rotation time and 1 second or more for less than seconds. Since it is possible to cool evenly while preventing burning, the ambient temperature in the firing chamber, which has risen to 160 ° C. before the cooling step, can be reduced for 6 to 15 minutes without blowing air by a fan motor. An effect that can be lowered to 100 to 80 ° C. in degrees.

[0014]

An embodiment of the present invention will be described below with reference to the drawings. 1 and 2, reference numeral 1 denotes a chassis to which a main body 2, a motor 3, a firing chamber 4, and a container mount 5 formed of sheet metal are mounted. Inside the firing chamber 4,
A bread container 6 in which a bread material is set and which is detachable, a heater 7, and a temperature detector 8 for detecting the temperature inside the baking chamber 4 are provided. Reference numeral 9 denotes a kneading blade which is rotated by the motor 3 via the small pulley 10, the belt 11, and the large pulley 12, and kneads the bread material and agitates the jam material.
A boss 14 having a hole to be fitted to the shaft 13 of FIG.
It is formed by projecting a letter-shaped flat plate portion 15. The dough 9 has a rotation speed suitable for kneading the dough,
That is, it is set to about 300 revolutions per minute with no load, and the diameters of the small pulley 10 and the large pulley 12 are determined accordingly. Reference numeral 16 denotes an outer lid for opening and closing the firing chamber 4, and includes an inner lid 18 provided with a plurality of exhaust holes 17, a yeast container 19 for setting yeast, and an on-off valve 20 for charging yeast. Reference numeral 21 denotes an exhaust duct provided integrally with the yeast container 19, which is disposed above the exhaust hole 17, and discharges steam in the firing chamber 4 to the outside air from a rear exhaust port (not shown). A control device 22 controls the energization of the motor 3 and the heater 7 on the basis of the temperature information detected by the temperature detection section 8, and incorporates programs such as a bread baking course, a dough course and a jam course, and kneads the bread. , Neko, fermentation, baking and jam preheating, heating and cooling are performed automatically. Reference numeral 23 denotes an operation member for displaying an operation state, selecting a course, starting cooking, and the like. Reference numeral 24 denotes a solenoid for driving the on-off valve 20 via a lever 25.

The operation of the bread maker configured as described above will be described step by step with reference to FIG. Table 2 shows a control table.

[0016]

[Table 2]

First, for a jam material, for example, for strawberry jam, strawberry and lemon juice are put into a bread container 6 in which the dough 9 is set, and when a start button is pressed, a preheating step of 15 minutes is started, and a heater is started. 7 is energized at an energization rate of 100% to heat the jam material, and the temperature of the
When the temperature exceeds 20 ° C., the control device 22 operates to turn off the heater 7, and when the temperature of the temperature detection unit 8 falls below 120 ° C., the heater 7 is turned on again at a 100% duty ratio. Then, as the temperature of the jam material rises, the water gradually elutes from the strawberry, the sugar dissolves in the water and begins to form a red strawberry syrup, with the strawberry grains floating in the syrup. During this time, the kneading blade 9 does not rotate, so that the kneading blade 9 does not crush or grind the strawberry grains, and on the other hand, moisture elutes from the strawberry, so that the jam material does not stick. In addition, jam materials such as strawberries are generally stored in a refrigerator and often started in a cold state, but the set temperature is set to 120 ° C.
By setting the heater energization rate to 100%, the jam material can be quickly heated to form a syrup.
Here, the set temperature of the preheating process is set to 120 ° C., and the heating is performed for 15 minutes at a heater energization rate of 100%. However, this is an example, and the optimum condition changes according to the type and capacity of the material. ~ 130 ° C, heater energization rate is 90
% Or more, and the process time is set to 10 to 20 minutes, the same operation and effect as described above can be obtained.

Next, a 65-minute boiling process is started, and the temperature of the temperature detecting section 8 is adjusted to the set temperature of 120 ° C. while the temperature is adjusted to a high temperature of 120 ° C. by the control device 22 in the same manner as in the preheating process.
Only when the heater 7 is turned off and the motor 3
Electricity is supplied in a pattern of ON for 2 seconds and OFF for 2 seconds, and the kneading blade 9 rotates intermittently. In addition, as described above, the jam material becomes a syrup with floating strawberries, becomes a boiling state as the temperature rises, and may cause spills. It is set to 80%, which is slightly lower than the process. At this time, by setting the rotation time of the kneading blade 9 to a very short time of 0.03 seconds, 300 minutes per minute with no load as in kneading the dough.
Even at a high speed of about rotation, the kneading blade 9 moves at a small rotation angle of 90 ° or less and repeats it about every 2 seconds until the temperature detection unit 8 becomes lower than the set temperature of 120 ° C. The ratio becomes about 1.2%, and the jam material can be stirred without causing the scattering of the jam material and the crushing of strawberry grains, and the sticking of the jam material can be prevented while keeping the temperature of the jam material uniform. In addition, the stewing temperature can be set to 120 ° C., which is higher than before, so that the jam material can be efficiently boiled down, and a full-fledged, preserve-style jam that is moderately thick in a short time can be made. Can be.

Here, in order to prevent the spill-over as described above, the heater energization rate is set to 80%. However, this is an example, and depending on the type and capacity of the material, the heater energization rate may be further increased. No spillover occurs, the cooking time can be shortened, and the same operation and effect as described above can be obtained by setting the heater power ratio to 80% or more. Further, the rotation time of the kneading blade 9 is set to 0.03 seconds. However, if the rotation time is 0.2 seconds or less, the jam material does not scatter, and depending on the type and capacity of the material, the jam material may be 0.2 times.
The stirring performance may be improved within a range of seconds or less.

Finally, when a cooling process for 10 minutes is started, the heater 7 is turned off by the control device 22 to allow the completed jam to cool down naturally, and only the motor 3 is turned on for 0.03 seconds and OFF for 2 seconds as in the stew process. And the kneading blade 9 rotates intermittently. At this time, the kneading blade 9 stirs continuously for about 10 minutes, repeating every 2 seconds, which is the same as in the stewing step, so that the jam can be prevented from scattering and burning. It can be cooled evenly not only on the top but also on the whole.
The temperature of the atmosphere in the firing chamber 4, which has risen, can be reduced to 90 ° C. or less in about 10 minutes. for that reason,
Open the outer lid 16 immediately after the completion of the cooking after the cooling process,
Even if you look into or remove the jam, high-temperature steam or hot air that may cause burns will not be emitted, and safety can be ensured.

In this case, the cooling step is performed for 10 minutes. However, if the cooling step is performed for 6 to 15 minutes, the temperature of the atmosphere in the firing chamber 4 drops to 100 to 80 ° C.
Even if it is opened, there is no danger of burns as described above, and safety can be ensured.

Further, the dough 9 can be kneaded up by forming the dough 9 upright, and even if the same dough 9 is used without a transmission mechanism, the rotation time can be set to a very short time. Since the stirring by the small movement of the large surface of the kneading blade 9 becomes possible, the jam can be formed while preventing the scattering, the crushing and the burning of the jam material. Therefore, a bread maker capable of making jam can be provided at low cost.

[0023]

According to the first aspect of the present invention, when the process is started, a preheating process is started, and the temperature detecting section is set at 110 to 130 ° C.
By heating the jam material without rotating the kneading blades at a heater energization rate of 90% or more until the set temperature is reached, the jam material can be quickly heated without crushing the material, and in a short time. The jam material can be formed into a syrup that can be used for jam without scorching.

According to the second aspect of the present invention, the set temperature is set at 110 to 130 ° C., and when the temperature detecting section exceeds the set temperature, the jam material is agitated by turning off the heater and intermittently rotating the kneading blade. When the temperature falls below the set temperature, the kneading blades are stopped, and the jam material is heated at a heater energization rate of 80% or more, thereby preventing scattering, crushing, scorching, and spilling of the jam material and making the temperature uniform while maintaining a high temperature. Since the ingredients can be quickly boiled down, it is possible to make a full-fledged, preserve-style jam that is moderately thick in a short time.

According to the third aspect of the present invention, the rotation time of the kneading blade is set to 0.2 seconds or less, and the stop time is set to 10 times or more of the rotation time and 1 second or more. By stirring the dough and forming the dough upright, even at the same rotation speed as when kneading the dough, the dough can be moved in small increments to stir, while preventing the scattering, crushing and scorching of the jam material Jam can be made, and the dough can be kneaded by continuous rotation using the same kneading blades, so that a bread maker capable of making jam can be provided at low cost.

According to the present invention, a cooling step is provided after the jam is completed, and the rotation time of the kneading blade is set to 0.2 seconds or less, and the stop time is set to 10 times or more of the rotation time and 1 second or more. By naturally cooling while stirring the completed jam by rotating it intermittently, the jam can be cooled without unevenness while preventing sticking and scattering of the jam. The temperature can be lowered, and even if the outer lid is opened immediately after the completion of cooking, burns can be prevented and safety can be ensured.

[Brief description of the drawings]

FIG. 1 is a sectional view of a bread maker according to an embodiment of the present invention.

FIG. 2 is a perspective view of a mixing blade according to an embodiment of the present invention.

FIG. 3 is a temperature control characteristic diagram of the bread maker in one embodiment of the present invention.

[Explanation of symbols]

 Reference Signs List 3 motor 4 firing chamber 6 bread container 7 heater 8 temperature detector 9 mixing blade 22 controller

Continued on front page F-term (reference) 4B031 CA09 CA20 CC12 CC26 CK10 CM03 CM06 4B040 AA03 AA06 AA08 AC01 AC13 AC15 AC16 AC17 AC20 AD07 AE04 AE11 CA05 LA02 LA11 NB01 NB11 NB16 NB21 4B055 AA01 AA26 BA26 BA26 CA25 CA61 CA64 CA66 CA71 CB03 CB20 CC28 CC43 CC52 CD02 CD53 CD57 CD58 CD59 GA04 GB10 GB48 GC13 GC21

Claims (4)

[Claims] 1. A detachable pan container having kneading blades for kneading or stirring materials, a baking chamber provided with a heater and a temperature detection unit, a motor for rotating the kneading blades, and energization of the heater and the motor. A control device for controlling, the program of the control device has a jam course having a preheating step, a stewing step, and a cooling step, and in the preheating step, the temperature detection unit reaches a set temperature of 110 to 130 ° C. A bread maker that heats the jam material without rotating the kneading blades at a heater energization rate of 90% or more until the heating is completed. 2. A detachable container having kneading blades for kneading or stirring the material, a baking chamber having a heater and a temperature detecting unit, a motor for rotating the kneading blades, and controlling the energization of the heater and the motor. A control device, and the program of the control device includes a jam course having a preheating step, a stew step, and a cooling step, and setting a set temperature to 110 to 130 ° C. in the stew step, If the temperature exceeds the set temperature, the heater is turned off and the jam material is agitated by intermittent rotation of the kneading blades. If the temperature of the temperature detection unit falls below the set temperature, the kneading blades are stopped and the heater energization rate is 80% or more. A bread maker that heats the ingredients. 3. A detachable container having kneading blades for kneading or stirring the material, a baking chamber having a heater and a temperature detecting unit, a motor for rotating the kneading blades, and controlling the energization of the heater and the motor. A control device, and the program of the control device has a jam course having a preheating step, a stew step, and a cooling step, and in the jam course, the rotation time of the mixing blade is 0.2 seconds or less, and the stop time is rotated. A bread maker that stirs jam material by repeating intermittent rotation set at least 10 times the time and at least 1 second. 4. A baking chamber having a detachable container having kneading blades for kneading or stirring the material, a baking chamber having a heater and a temperature detection unit, a motor for rotating the kneading blades, and controlling the energization of the heater and the motor. A control device, and the program of the control device has a jam course having a preheating step, a stewing step, and a cooling step, wherein the cooling step rotates the kneading blades for a rotation time of 0.2 seconds or less and a stop time. A bread making machine that is cooled naturally by stirring the jam by intermittent rotation set at 10 times or more and for 1 second or more.