JP2002119426A - Bread maker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bread maker capable of always providing bread of high quality by varying the form of kneading and degassing in use at a high temperature. SOLUTION: When the temperature detected by a temperature sensor 21 at the time of starting bread making operation is above designated, the degassing time is made longer than usual.

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 easily produce desired bread at home simply by setting predetermined bread ingredients.

[0002]

2. Description of the Related Art A device of this kind which has been conventionally known is
Put bread ingredients such as flour, water, yeast, salt, oil, sugar, etc. in a bread case, mount it in an oven case equipped with a heater, select the desired course, and start the device. Bread is made by sequentially performing a bread process such as fermentation and baking. In such a device, the environment in which it is used has a significant effect on the bread quality. In particular, under conditions where the outside temperature is high, such as in the summer, excessive fermentation occurs, and the dough drips out, resulting in bread that has grown too much. Such a phenomenon is further exacerbated by the influence of frictional heat during kneading the dough in the kneading process and heat generated by the motor, in addition to the high outside air temperature. Therefore, conventionally, a control has been performed in which the temperature in the oven case is detected before the kneading process is started, and the time of the kneading process is varied based on the detected temperature. In addition, there has been proposed a method in which the dough temperature is temporarily raised after kneading, such as kneading-rest-kneading, so that the dough temperature after kneading is not increased.

[0003]

However, in these conventional apparatuses, the bread dough that has been excessively expanded compared to the normal state cannot be sufficiently rounded even when degassing is performed, and the torn dough remains on the surface of the bread case. Sometimes it was left.
As a result, pieces of burnt dough stuck to the front of the baked bread, making the bread look unsightly. Therefore, an object of the present invention is to propose a bread maker that can always provide high-quality bread by changing the form of kneading and degassing in use at high temperatures.

[0004]

In order to solve the above-mentioned problems, the present invention provides a method for increasing the time for degassing when the temperature in the oven case at the start of the kneading process is higher than a predetermined value. Is what you do. Further, when the temperature in the oven case is equal to or higher than a predetermined value at the start of the kneading process having the time to stop the motor at least once, the motor stop time is set longer than usual. In this,
The process time of the degassing process is always constant, and the extension of the degassing time is changed by the relative motor driving time within the degassing process time. Also, the total total time of the kneading process is always constant, and the maximum extension time of the motor stop is within the kneading operation time after the second time.

[0005]

According to the present invention, the degassing time is prolonged when the outside air temperature is high, and the bread dough that is excessively swollen is reliably rolled. Further, in the kneading process in the case where the outside air temperature is high, the time of the second and subsequent kneading is shortened, the influence of motor heat and frictional heat is reduced, and an increase in the dough temperature is prevented. Moreover,
The time allotted to the kneading step and the degassing step is always constant, and the relative driving time of the motor is reduced, so that the bread can be baked in a constant time.

[0006]

Embodiments of the present invention will be described below with reference to the drawings. In FIG. 1, reference numeral 1 denotes a main body case having a horizontally long rectangular parallelepiped shape. A base 2 is fixed to the bottom, and an oven case 3 and a motor 4 are arranged on the base 2 side by side. Reference numeral 5 denotes a lid that opens and closes the upper surface of the oven case 3 on the upper surface of the main body case 1 and is attached to a bracket provided on the back surface of the main body 1 so as to be openable and closable. Reference numeral 6 denotes a board case fixed on the upper surface of the motor 4 in parallel with the lid 5 and includes a circuit board 7 inside, and an operation panel 8 is exposed on the upper surface.

Reference numeral 9 denotes a bread case into which various bread ingredients are put. A rotating shaft 10 projects from the bottom of the bread case.
A kneading blade 11 is attached to the upper end of 0, and a coupling 12 is provided at the lower end. Reference numeral 13 denotes a support portion provided on the bottom surface of the oven case 3 for detachably supporting the pan case 9, and a drive shaft 14 penetrates a center portion thereof,
The upper end of the drive shaft 14 has a coupling 15 that engages with the coupling 12 of the pan case 9, and the lower end is provided with a large pulley 16.
7 are linked by a small pulley 18 and a V-belt 19. Reference numeral 20 denotes a heater, and an oven case 3
Is disposed substantially horizontally so as to surround the pan case 9 below the inside. A temperature sensor 21 is attached to the wall surface of the oven case 3 from the side on which the motor 4 is provided, and monitors the internal temperature of the oven case 3.

FIG. 2 is a block diagram showing a control system of the present invention. The circuit board 7 includes a microcomputer board 23 having a microcomputer 22 and an operation panel 8, and a power board 26 having a transformer 24 and a buzzer 25. The microcomputer 22 has a built-in memory 27 in which an execution program of each bread course is stored, and is connected to the operation panel 8 and the power board 26. , Heater 20 are connected. As a result, a program is read from the memory 27 according to the bread making course selected on the operation panel 8, and the motor and the heater are controlled to be driven according to the program.

The operation panel 8 is a display unit 2 composed of an LCD.
8, a menu key 29 for selecting a baking menu,
A timer key 30 for setting a reservation timer time, a start key 31 for starting operation, and a stop key 32 for stopping operation are provided. The display unit 28 displays the time until the completion of the bread making process and various error codes in segments, and also displays, as a bar, a portion of the bread making process indicated outside the display unit frame corresponding to the process being executed. Reference numeral 33 denotes a list of bread making menus that can be executed in the present invention, and in this embodiment, bread making menus 1 to 8-3 are described. Of course, the number of menus is not limited.

The operation of the present invention configured as described above will be described. First, in the bread case 9,
The salt, sugar, fat, water, yeast, etc., are charged in an amount corresponding to the bread to be prepared, and attached in the oven case 3. When the menu key 29 of the operation panel 8 is input after the power is turned on, the character “1” indicating the bread is displayed on the display unit 28. These numbers correspond to the respective menus shown in the menu table 33. Every time the menu key 33 is input, the display sequentially shifts from "2" to "3" to "9" to "1". Therefore, the user selects the desired bread making menu by number.

In the case of making a scheduled bread making using a timer, a timer key 30 is input after selecting a menu to set a time until completion of the bread making. The display on the display unit 28 is switched from the menu number display to the time display by the input of the timer key 30, so that the time can be set using the up key and the down key. To start bread making immediately, the start key 31 may be input as it is.

After completing the series of settings, the start key 3
When 1 is pressed, a bread making operation according to the selected menu is performed. FIG. 3 shows a time chart of an ordinary bread menu, based on which the bread making operation will be described.

Timer Step When the reservation timer is set, the bread case 4 into which the bread ingredients have been put is left as it is until the baking operation is started. During this time, if the outside temperature is low in winter, etc., the material will freeze and the dough temperature will drop after kneading,
In accordance with the temperature in the oven case when the remaining timer time reaches 2 hours, the temperature to be kept is determined and the heater control is performed so as to keep the temperature. In the present embodiment, the maximum timer time Tmax including the time until baking is used.
Is set to 16 hours regardless of the menu. Kneading Step In the step of kneading the bread ingredients in the bread case, the kneading is performed by driving the motor 4 and rotating the kneading blades 11. The ordinary bread menu is composed of primary kneading-preliminary fermentation-secondary kneading, and is executed during times T1, T2, and T3, respectively. In the primary kneading, a motor control for switching the rotation speed of the motor 4 in a plurality of stages is performed in order to mix the separated materials and knead the gluten. In the secondary kneading, the dough that has been sprinkled in the preliminary fermentation is raised again, and the motor is rotated at a high speed to strengthen the gluten. Primary fermentation step, secondary fermentation step, molding fermentation step In the step of keeping the inside of the oven case at the yeast fermentation temperature and expanding the dough, the times T4, T6,
This is executed during T8. Then, during this step, heater control is performed so as to maintain the fermentation temperature at a specified level. Degassing process This is a process in which the dough expanded in the fermentation process is crushed, the gas in the dough is removed, and oxygen is taken in to increase the activity of the yeast.
5, executed during T7. During this step, after t1 seconds have elapsed, the motor 4 is rotated at a high speed for t2 seconds to crush the dough, and then the motor 4 is rotated at a low speed for t3 seconds to perform motor control so as to round the dough. Baking process This is a process of baking bread, which is performed during a time T9. In order to immediately stop the yeast activity, the heater is continuously energized first, the temperature of the pan case is raised at a stretch, and then the heater is controlled so as to reach the firing temperature.

Now, in the bread making process which proceeds in such a basic sequence, when the ambient temperature to be used is high, the temperature correction shown in the flowchart of FIG. 4 for changing the contents of the kneading process and the degassing process is performed. First, when the kneading process starts, the temperature inside the oven case is detected by the temperature sensor 21 (1). Next, the detected temperature th here is compared with the specified temperature th1 (2), and the specified temperature th
If it is lower than 1, the bread making process is performed with the contents of the normal kneading process and the degassing process (3). Specified temperature th1
If it is higher than the specified temperature th1, it is compared with a specified temperature th2 higher than the specified temperature th1 (4).

The detected temperature th is higher than the specified temperature th1,
When the temperature is lower than the prescribed temperature th2, it is determined that the outside air temperature is high, and the time T3 of the secondary kneading in the kneading process is shortened to the time T3a, and the shortened time (T3-T3)
a), the pre-fermentation time T2 is controlled to be extended to the time T2a (5). The time T3a of the secondary kneading and the time T2a of the preliminary fermentation to be changed are calculated as follows. T3a = T3- (th-th1) T2a = T2 + (T3-T3a) The time of the degassing step is the same as usual.

If the detected temperature th deviates from the specified temperature th2, it is determined that the outside air temperature is extremely high, and the secondary kneading time T3 in the kneading process is set to a minimum value T3b (for example, 1 minute).
The time T2 of the preliminary fermentation is controlled to be extended to the time T2b, and the first standby time t1 in the degassing step after the primary fermentation is shortened by 10 seconds, and the dough is accordingly reduced. The motor low-speed rotation time t3 for rounding is increased by 10 seconds (6).

In other words, this temperature correction does not change the total time (T1 + T2 + T3) of the kneading process, but changes the time distribution of the pre-fermentation time T2 and the time of the secondary kneading T3, so that the relative motor in the kneading process can be adjusted. , And the rise of the fabric temperature due to the heat generated by the motor and the frictional heat during kneading is prevented. The specified temperature th
For use at very high temperatures exceeding 2, the dough time is further reduced by minimizing the time required for secondary kneading, and in addition to this, bread dough that expands too much during fermentation Therefore, the low-speed rotation time t3 for rounding the dough is set to be long so that the round is surely rounded in the degassing step. If the detected temperature at the start of kneading is about the fermentation temperature (for example, 36 to 38 ° C.), the baking process can be prevented from starting, thereby avoiding the baking under the worst conditions.

At the time of such a control, when the selected menu is changed to the “meat for ordinary bread”, the respective numerical values are as follows:
When the specified temperatures th1 and th2 are 23 ° C and 29
° C ”, the pre-fermentation time T2 is“ 35 minutes ”, the secondary kneading time is“ 13 minutes ”, the first standby time t1 in the degassing process is“ 41 seconds ”, and the motor low-speed rotation time t3 is“ 15 minutes ”.
Second), if the temperature th detected at the start of kneading is 27 ° C., th2 <th <th
Condition 1 is satisfied, and the secondary kneading time is 13- (27-2).
3) = 9 minutes, the time of pre-fermentation is 35+ (1
3-9) = prolonged to 39 minutes.

When the detected temperature th is 31 ° C., the condition of th> t2 is satisfied, and the time of the second kneading is as follows.
It is reduced to the set minimum of 1 minute and the time for pre-fermentation is 35
+ (13-1) = 47 minutes. At the same time, the waiting time for degassing is reduced to 31 seconds, and the low-speed rotation time is extended to 25 seconds.

Such temperature control is performed particularly when a reservation timer is used. This is because when making bread as it is without using a timer, care can be taken to some extent by paying attention to the temperature of the bread ingredients, especially water (using cold water in summer). When a timer is used, the material is left for a maximum of about 12 hours, so that it is easily affected by the outside air temperature.

[0021]

As described above, according to the present invention, by changing the degassing time depending on the outside air temperature, the bread dough that has been excessively bulged due to excess gas can be surely rolled up and sticks to the inner surface of the bread case. The finished bread does not make the appearance of the bread dough look bad. Also, by using a configuration for shortening the kneading time after the second time, the rise in the dough temperature itself can be suppressed as much as possible, preventing excessive gas generation during fermentation, and the same as normal even when the outside temperature is high. You can make bread.

[Brief description of the drawings]

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

FIG. 2 is a block diagram showing a control system of the present invention.

FIG. 3 is a time chart showing a basic sequence of a normal bread menu in the present invention.

FIG. 4 is a flowchart illustrating a temperature correction operation of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Main body 4 Motor 20 Heater 21 Temperature sensor 22 Microcomputer

Claims (4)

[Claims] 1. A bread case having kneading blades at the bottom,
An oven case in which the pan case is detachably mounted, a heater provided in the oven case so as to surround the pan case, and a motor that rotationally drives the mixing blades,
In a bread maker provided with a temperature sensor for detecting the temperature in the oven case, when the temperature detected by the temperature sensor is equal to or higher than a predetermined value at the start of the kneading process, the degassing time is longer than usual. A bread maker characterized by the following. 2. A bread case having kneading blades at the bottom,
An oven case in which the pan case is detachably mounted, a heater provided in the oven case so as to surround the pan case, and a motor that rotationally drives the mixing blades,
In a bread maker provided with a temperature sensor for detecting the temperature in the oven case and a timer for setting an operation standby time, the bread maker has a time to stop the motor at least once during the kneading process, and A bread maker, wherein when the temperature detected by the temperature sensor is equal to or higher than a predetermined value, the motor stop time is made longer than usual and the time for degassing is made longer than usual. 3. The bread maker according to claim 1, wherein the time of the degassing step is always constant.
A bread maker wherein the extension of the degassing time depending on the temperature at the start of kneading changes depending on the relative drive time of the motor within the degassing process time. 4. The bread maker according to claim 2, wherein
A bread maker wherein the total total time of the kneading process is always constant, and the maximum extension time of the motor stop is within the kneading operation time for the second and subsequent times.