JP2001258749A - Automatic bread maker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To make uniform and tasty bread by detecting the accurate room temperature by a temperature detection section different from the one for detecting the temperature of a baking pan even if cold water and the flour stored in the refrigerator are used as ingredients. SOLUTION: A temperature detection section is configured as simply as a surface mounting type of thermistor is soldered on the printed board of a control circuit and the room temperature can be accurately detected or estimated during a period of time from the start of cooking to the beginning of baking process.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an automatic bread maker used in ordinary households.

[0002]

2. Description of the Related Art A conventional automatic bread maker will be described below. FIG. 4 is a schematic cross-sectional view of a conventional home bakery, wherein 1 is a baking machine main body, 2 is a baking chamber having a heater 3 and a baking mold 4 therein for baking bread, and 5 is an inner bottom of the baking mold 4. A kneading blade for kneading bread dough, 6 is a motor for transmitting power by a belt 7 and a pulley 8 to rotate the kneading blade 5, 9 is a temperature detecting unit for detecting the temperature in the baking chamber 4, and 10 is a temperature detecting unit The control unit controls the heater 3, the motor 6, and the like in response to the signal of No. 9.

[0003] The bread making process of the automatic bread making machine configured as described above includes a kneading process, a fermentation process, and a baking process.
In order to secure a stable finish, it is necessary to change the control conditions according to the room temperature.For this reason, immediately after the start of cooking, the room temperature is detected by the temperature detection unit, and from among a plurality of cooking processes according to the detected room temperature. One cooking process was selected or the control temperature was corrected.

[0004]

However, in the case of an automatic bread maker having such a configuration, the temperature detecting section is mounted so as to detect the temperature of the baking chamber, and it is possible to use cold water as a cooking material, If the flour stored in the refrigerator is used, even if the room temperature is high, the temperature of the temperature detecting section drops, and there is a disadvantage that the room temperature cannot be detected accurately.

[0005] Therefore, the present invention provides a temperature detecting unit which is different from the temperature detecting unit for detecting the temperature of a bread baked mold, even if cold water is used as a cooking material or flour stored in a refrigerator is used. An object of the present invention is to make it possible to accurately detect the room temperature and to make stable and delicious bread.

Further, in order to accurately detect the room temperature, an independent temperature detecting device is provided separately from the control section to provide a room temperature sensor. However, the structure is complicated and the cost is high.

[0007]

SUMMARY OF THE INVENTION In order to achieve this object, the present invention only requires soldering a surface mount type thermistor on a printed circuit board of a control circuit without specially configuring a temperature detecting device. The surface-mount type thermistor makes it easy to detect the temperature even if cold water is used as a cooking material or flour placed in a refrigerator. It is configured such that the room temperature can be accurately detected or estimated until the firing step is started.

[0008]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The invention according to claim 1 of the present invention comprises a baking chamber having a heater, a baking mold removably mountable in the baking chamber, and a motor provided in the baking mold and driven by a motor. A mixing blade, a first temperature detection unit for detecting a temperature in the firing chamber, and a control unit for detecting the temperature of the first temperature detection unit and controlling the heater and the motor according to a cooking process. Have
The control section has a second temperature detection section by a surface-mount type thermistor on a printed circuit board,
The room temperature can be detected by detecting the temperature before the start of cooking with a simple configuration.

According to a second aspect of the present invention, one process is selected from a plurality of processes according to the temperature detected by the second temperature detecting section.
Even if cold water is used as the cooking material or flour stored in the refrigerator is used, the second temperature detection unit accurately detects the room temperature, and the room temperature is high but the temperature of the cooking material is low. Erroneous detection of selecting a process for the elimination can be eliminated.

According to a third aspect of the present invention, the room temperature changes during cooking by setting the control temperature of the cooking process for each step based on the temperature detected by the second temperature detecting section. Even so, it is possible to correct the control temperature of each process so that the control temperature is optimal to the room temperature at that time. During the fermentation, since the heater is energized, the temperature of the second temperature detecting section is also affected and becomes higher than the room temperature. However, since the control temperature of the heater is known, the room temperature can be estimated and the room temperature can be estimated. Correction value can be set correctly. This has the effect that cooking performance can be improved with a simple structure.

According to a fourth aspect of the present invention, the room temperature is estimated based on the temperature detected by the second temperature detecting section during the shaping and fermentation step, and the power supply rate and / or the control temperature in the firing step are corrected. Therefore, even if the room temperature fluctuates during cooking for a long time, the control temperature and the duty ratio of the heater in the baking process according to the temperature of the second temperature detecting unit in the shaping fermentation process, which is the closest fermentation process to the baking process, Can be set to the optimum value at the room temperature at that time, and there is an effect that cooking performance can be improved with a simple structure.

[0012]

Embodiments of the present invention will be described below with reference to the drawings.

(Embodiment 1) FIG. 1 is a schematic sectional view of an automatic bread maker according to an embodiment of the present invention.
Is a baking chamber having a heater 3 and a baking mold 4 therein for baking bread, 5 is a kneading blade at the inner bottom of the baking mold 4 for kneading dough, and 6 is a belt 7 and a pulley 8 for transmitting power. A motor for rotating the mixing blades 5;
Are first temperature detectors for detecting the temperature in the firing chamber 4;
Are the heater 3 and motor 6
A surface mount type thermistor 11 on the back surface of the printed circuit board constituting the control unit 10 and serving as a second temperature detecting unit for detecting the ambient temperature; and 12, a kneading process. This is a yeast feeding device that feeds yeast before entering.

FIG. 2 shows a printed circuit board constituting the control unit 10, and reference numeral 11 denotes a surface mount type thermistor serving as a second temperature detecting unit.

The surface mounting type thermistor 11 is a temperature detecting unit for detecting or estimating the room temperature with respect to a temperature detecting unit 9 for detecting the temperature of the bread baking mold 4 in an automatic bread maker. Less affected by
In addition, by adopting the surface mount type, it can be mounted on the back side of the heat-generating components such as resistors, transformers, coils, etc. on the printed circuit board at a distance, making it hard to be affected by these heat-generating components, and also reducing the heat capacity. It is small and has good thermal response.

The surface mount type thermistor 11
Is on the substrate of the control unit 10, the temperature rises due to the effect of the heater 3 at the time of baking, but at the start of cooking, since the heater is not energized, the room temperature can be accurately detected. Is low, the room temperature can be accurately estimated based on the temperature difference from the control temperature, and the most optimal control at that time can be performed based on the estimated room temperature.

FIG. 3 is a process diagram showing a bread making process. One of a high-temperature process, a medium-temperature process, and a low-temperature process is selected depending on the room temperature and is executed by the control unit 10.

(Embodiment 2) Next, a second embodiment will be described with reference to FIGS. FIG. 3 shows a cooking process of an automatic bread maker, which is divided into a high-temperature process, a medium-temperature process, and a low-temperature process. When the temperature detected by the second temperature detection unit 11 is 27 ° C. or more, A high-temperature process, a medium-temperature process when the temperature is lower than 22 ° C. to 27 ° C., and a low-temperature process when the temperature is 22 ° C. or lower are selected. The kneading time, the fermentation time, and the control temperature in each step are determined according to the selected process.

The low-temperature process is further divided into three depending on the room temperature, and the control temperature is determined for the room temperature range. This is because the temperature control by the first temperature detecting section 9 depends on the room temperature, so that the baking mold is maintained at an optimum constant temperature in the process.

In an automatic bread maker, when bread materials such as flour, butter, sugar, and water are put into the dough container 1, and the start switch is operated, the temperature of the second temperature detector 11 is detected, and the detected temperature is detected. , One of the high-temperature process, medium-temperature process, and low-temperature process shown in FIG. 3 is selected. The low-temperature process is further divided into three processes. Then, the operation is started according to the selected process. First, the motor 6 rotates to rotate the kneading blades 5 to perform pre-kneading for a certain period of time, and thereafter, the process enters a setting step. In the aged process, temperature control is performed to keep the bread baking mold 4 at about 22 ° C., and the temperature detection at this time is performed by the first temperature detection unit 9. Then yeast feeding device 1
Yeast is charged by 2 and in the high-temperature process and the medium-temperature process, the kneading process is performed after aged for a while. In the low-temperature process, the kneading process starts after the yeast is charged. Thereafter, after the first fermentation, the second fermentation, and the shaped fermentation, baking is performed to complete the cooking. The temperature control in the fermentation step and the baking step is all performed by the first temperature detection unit 9.

Here, in the low-temperature process, by taking sufficient kneading time and fermentation time, the production of gluten also proceeds,
Fermentation also has a sufficient process configuration, whereas the medium-temperature process and the high-temperature process have shorter kneading and fermentation times to prevent over-fermentation depending on the temperature.

Therefore, in this embodiment, when one cooking process is selected from a plurality of cooking processes at the start of cooking, the temperature is detected by the second temperature detecting unit 11 which is not affected by the temperature of the cooking material. Therefore, even if cold water is used for the cooking material or flour stored in the refrigerator is used, the temperature of the cooking material is detected and the room temperature is accurately detected without erroneously determining the room temperature. Can be
You can make stable and delicious bread.

(Embodiment 3) Next, a third embodiment will be described with reference to FIG. In FIG. 3, the cooking process is selected according to the temperature detected by the second temperature detection unit 11 when the cooking starts. For example, when the detected temperature is 20 ° C., a low-temperature process is selected, and the control temperature in each step is controlled by the control temperature set when the room temperature is 16 to 22 ° C. It is assumed that the temperature detected by the second temperature detection unit 11 has reached 17 ° C. at the time when the cooking has progressed and the shaping and fermentation process has started after a lapse of time. At this time, the temperature of the baking chamber 2 is 26 ° C., which is the control temperature of the second fermentation, and the room temperature is estimated to be about 15 ° C. in consideration of the influence of this temperature. Change the temperature of the shaped fermentation to 27 ° C. Thus, it is possible to prevent the temperature of the baking mold from rising due to the room temperature dependence of the temperature control system when the room temperature decreases due to the passage of time during cooking.

In other words, even if the room temperature fluctuates during the long-time cooking from the start of cooking, the temperature of the baking type can be adjusted at the optimum control temperature for the room temperature at that time, and the fermentation temperature is kept at the target temperature. Optimum baking is possible.

(Embodiment 4) Next, a fourth embodiment will be described with reference to FIG. In FIG. 3, the cooking process is selected according to the temperature detected by the second temperature detection unit 11 when the cooking starts. For example, when the detected temperature is 23 ° C., the medium temperature process is selected, and the control temperature in each step is controlled by the control temperature set at room temperature of 22 to 27 ° C. Assuming that the cooking has proceeded and the temperature from the second temperature detection unit 11 has reached 21 ° C. in the shaping and fermentation step before entering the baking step, the room temperature at that time is estimated to be 19 ° C. Therefore, the control condition in the firing step is the off temperature 14 which is the control condition of 16 to 22 ° C.
The temperature is determined to be 5 ° C. and the energization rate thereafter to be 50%. That is, in the firing step, the temperature of the first temperature detecting section 9 becomes 10
The heater 3 is energized at a 0% energization rate, and after reaching 145 ° C., energized at a constant 50% energization rate until the end of cooking.

In the firing step, the temperature of the control section also rises due to energization of the heater, and the second temperature detecting section 11 also rises under the influence of the heater. In the previous shaping and fermentation process, the temperature is also affected by the heater, but the room temperature at that time is estimated based on the temperature of the second temperature detection unit 11 at that time, and the control temperature and the duty ratio of the baking process are determined according to the estimated room temperature. Sintering can be performed under the optimal energizing conditions at room temperature, and an optimal baked state can be obtained.

[0027]

According to the present invention, the control section has a second temperature detecting section on a printed circuit board by a surface-mount type thermistor, and the temperature detecting section detects the temperature immediately after the start of cooking. The temperature of the baking mold and the temperature of the heater are not affected, and an effect that a temperature very close to room temperature can be detected with a simple configuration is obtained.

[Brief description of the drawings]

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

FIG. 2 is a partial view of a printed circuit board according to an embodiment of the automatic bread maker of the present invention.

FIG. 3 is a process chart in the automatic bread maker of the present invention.

FIG. 4 is a schematic sectional view of a conventional automatic bread maker.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Bread-making machine main body 2 Baking room 3 Heater 4 Baking type 5 Mixing blade 6 Motor 9 1st temperature detection part 10 Control part 11 2nd temperature detection part

Claims (4)

[Claims] 1. A baking chamber having a heater, a baking mold removably mounted in the baking chamber, and a kneading blade provided in the baking mold and driven by a motor,
A first temperature detector for detecting a temperature in the firing chamber; and a controller for detecting a temperature of the first temperature detector and controlling the heater and the motor according to a cooking process. An automatic bread maker having a second temperature detecting unit using a surface mount type thermistor on a printed circuit board. 2. The automatic bread maker according to claim 1, wherein one of the plurality of processes is selected according to the temperature detected by the second temperature detection unit when the process is determined at the beginning of cooking. 3. The automatic bread maker according to claim 1, wherein the control temperature of the cooking process is set for each step based on the temperature detected by the second temperature detector. 4. The automatic bread maker according to claim 1, wherein the control temperature and / or the power supply rate of the baking step is corrected by the temperature detected by the second temperature detection unit during the shaping and fermentation step.