JP2006288883A - Automatic bread maker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an automatic bread maker for preventing powder from remaining on continuous faces of four corners of a bread mold, and for obtaining baked bread having improved shape. <P>SOLUTION: The bread mold 4 of the automatic bread maker has an inner peripheral face formed approximately rectangular so that four corners A-D have round cross-section. In a longitudinal sectional view, the inner peripheral face has the continuous faces 16-19 which are curved and continued to an inner bottom face 15. A kneading blade 6 is provided on the inner bottom face 15 so as to rotate around the center. The continuous faces 16 and 18 of the corners A and C which are positioned at the rear ends of long side faces 11 and 12 around a rotational direction R of the kneading blade 6, are smaller than the corners B and D positioned on the front end sides in the longitudinal sectional view. Thereby, the baked bread has two smaller corners A' and C', which are symmetrical with respect to the center of a lower face, than the other corners B' and D' among the lower face and continuous faces A'-D' of four corners of a lateral peripheral face. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to an automatic bread maker for home use.

  Generally, in an automatic bread maker for home use, a main material is put in a bread container and the dough is kneaded by kneading blades rotating on the inner bottom surface of the bread container. In general, in the case of a bread-type container for baking 1 to 1 and a half-and-half size chevron bread, the inner peripheral surface has a substantially rectangular cross-sectional shape in consideration of the shape of the baked bread. The peripheral surface and the inner bottom surface are continuously curved in a longitudinal sectional view. The rotating shaft of the kneading blade is disposed on the center of the inner bottom surface. In such a bread container, since the space near the continuous surface of the four corners and the inner bottom surface is narrow, the kneaded balls are difficult to contact the continuous surface portion. Therefore, on the continuous surfaces of the four corners, it is difficult to be beaten by the kneaded balls, and the flour tends to remain.

  Therefore, in general, in order to expand the space near the continuous surface of each corner and improve the contact with the kneading balls, the continuous surface of the four corners is longer than the center of the short side surface and the long side surface in the longitudinal sectional view. Is also greatly bent (see Patent Document 1).

JP 2002-65471 A

  However, since the inner shape of the bread container is transferred as the shape of the baked bread, if the continuous surface of the four corners is bent more than the other parts, the shape of the baked bread will be The continuous surface portions at the four corners of the peripheral surface are greatly rounded. This type of bread looks bad. In addition, when slicing bread of such a shape, one piece cut from the end is not preferable because the lower two corners are smaller than the one cut from the middle, and the proportion of the skin increases.

  SUMMARY OF THE INVENTION In view of the above problems, an object of the present invention is to provide an automatic bread maker that improves the shape of a baked bread while preventing the occurrence of powder residue on the continuous surfaces of the four corners of the bread-type container. Is to provide.

  In order to achieve the above object, an automatic bread maker of the present invention has a transverse cross-sectional shape in which an inner peripheral surface of a bread-type container is substantially rectangular and rounds four corners, and the inner peripheral surface is curved in a vertical cross-sectional view. In the automatic bread maker having a continuous surface continuous with the inner bottom surface and having a kneading blade rotating on the center of the inner bottom surface, the rear side of the long side surface around the rotation direction of the kneading blade The continuous surface of the corner located at is bent to be smaller than the corner on the front end side in a longitudinal sectional view.

  Here, the “corner” means that the curvature varies between the long side surface and the short side surface between the long side surface and the short side surface which are linear or substantially linear in a cross-sectional view of the inner peripheral surface. Say part. In addition, the “continuous surface” is a portion in which the curvature changes with respect to the inner peripheral surface between a linear or substantially linear portion and an inner bottom surface of the inner peripheral surface in the longitudinal sectional view of the bread container. Say.

  According to the configuration of the present invention, the continuous surface of the corner located on the rear end side of the long side surface around the rotation direction of the kneading blade is more than the corner on the front end side in the cross sectional view and the vertical cross sectional view. Since it is bent slightly, the shape of the baked bread is such that two corners symmetrical with respect to the lower surface of the continuous surface portion of the lower surface and the four corners of the side peripheral surface are rounded smaller than the other two corners. This will improve the shape of the baked bread. For this reason, when the bread baked by the automatic bread maker of the present invention is sliced, one piece cut out from the end is smaller in the lower corner than the one cut out from the middle, and accordingly, The proportion occupied also decreases.

  Here, the configuration in which the continuous surface of the corner located on the rear end side of the long side surface around the rotation direction of the kneading blade is bent smaller than the corner portion on the front end side in a longitudinal sectional view is possible. For the following reason. That is, as the distance between the inner surface of the bread container and the kneading blade is shorter, the kneading ball is pressed against the inner surface by the kneading blade, and the contact resistance between the kneading ball and the inner surface increases. For this reason, the inner peripheral surface of the bread-shaped container has a substantially rectangular shape with a cross section rounded at the four corners, and the inner peripheral surface has a continuous surface that is continuous with the inner bottom surface in a curved shape in a longitudinal sectional view. In the configuration with the kneading blade rotating on the center of the surface, since the distance between the long side surface and the kneading blade is closer than between the short side surface and the kneading blade, the contact between the long side surface and the kneading ball The resistance becomes larger than the contact resistance between the short side surface and the kneaded ball. Here, when considering the contact resistance between the kneading balls and the inner peripheral surface or the continuous surface around the rotation direction of the kneading blades, the momentum of the kneading balls moving with the rotation of the kneading blades is the rear end side of the long side surface. When moving from the rear side toward the front end side, it is stronger than when moving from the rear end side toward the front end side of the short side surface. That is, the kneading balls move vigorously toward the corner located on the front end side of the long side surface, but move relatively weakly toward the corner located on the rear end side. For this reason, the kneaded balls tend to stay relatively easily at the corners located on the rear end side of the long side surface. Therefore, the corner continuous surface located on the rear end side of the long side surface and the kneaded ball have a relatively large contact opportunity and a relatively long contact time per time. As a result, on the continuous surface of the corner located on the rear end side of the long side surface, it is easier to be rubbed by the kneaded balls than on the front end side. Therefore, in the present invention, by utilizing this phenomenon, the powder residue is prevented while being bent smaller than the corner on the front end side in the longitudinal sectional view.

  In addition, the corner located on the front end side of the long side surface around the rotation direction of the kneading blades improves the contact with the kneading balls by expanding the space near the continuous surface of each corner, and each corner In order to obtain a contact resistance with the kneaded ball by reducing the distance between the continuous surface and the kneading blade, it is formed in the same degree of bending as in the conventional sectional view.

  In the above configuration, the continuous surface of the corner located on the rear end side of the long side surface around the rotation direction of the kneading blade is bent to be smaller than the corner on the front end side in a cross-sectional view. It is preferable. According to this configuration, the shape of the baked bread is such that, of the continuous surface portion of the lower surface and the four corners of the side peripheral surface, the two corners symmetrical with respect to the lower surface are rounded smaller than the other two corners.

  As described above, the automatic bread maker of the present invention can improve the shape of the baked bread while preventing the occurrence of powder residue on the continuous surfaces at the four corners of the bread container.

  Hereinafter, an automatic bread maker according to the best embodiment of the present invention will be described with reference to the accompanying drawings. As shown in FIG. 1, this automatic bread maker has an oven chamber 2 provided in an outer shell 1, and a bread container 4 is attached to and detached from a connector portion 3 provided at the bottom of the oven chamber 2. It is. A kneading blade 6 that is rotated by a drive mechanism 5 installed below the oven chamber 2 is provided in the bread container 4.

  2A is an upper surface of the bread container 4, FIG. 2B is a front surface of the bread container 4, FIG. 2C is a right side surface of the bread container 4, and FIG. Shows the surface. The bread container 4 is made of sheet metal, and has a bottomed cylindrical shape with an open top and a rectangular cylindrical wall, as shown in FIGS. 2 and 3A. The inner peripheral surface of the bread container 4 has long side surfaces 11 and 12 and short side surfaces 13 and 14 formed in a substantially rectangular shape, and four corners A to D, and is substantially rectangular as a whole. It has a cross-sectional shape in which the four corners A to D are rounded.

  Each of the four corners A to D has a curvature between the long side surfaces 11 and 12 and the short side surfaces 13 and 14 in a cross-sectional view of the inner peripheral surface as indicated by arrows at both ends in FIG. Is a portion that changes with respect to the long side surface and the short side surface.

  The inner bottom surface 15 of the bread container 4 is formed in a substantially straight plane shape, and the rotating shaft 6a of the kneading blade 6 is disposed on the center portion. Note that a space is provided between the tip rotation trajectory of the kneading blade 6 (indicated by a one-dot chain line in FIG. 2 (a)) and the long side surfaces 11, 12, and as a result, the short side surface 13, 14 and the four corners A to D are farther away than between the long side surfaces 11 and 12.

  The inner peripheral surface of the bread container 4 has a continuous surface that is continuous with the inner bottom surface 15 in a curved shape in a longitudinal sectional view. In FIG. 3B, the continuous surface 17 at the corner B is indicated by double-ended arrows, and in FIG. 3C, the continuous surface 18 at the corner C is indicated by double-ended arrows. 3B and 3C, the continuous surface has a curvature between the inner bottom surface 15 and a linear or substantially linear portion of the inner peripheral surface in a longitudinal sectional view. It is a portion that changes with respect to the surface, and has the same shape as the continuous surface 18 of the corner C except for the corner B and the corner D.

  More specifically, the continuous surface 17 is formed in a substantially quarter-spherical shape having a center of curvature p in the longitudinal and transverse cross-sectional shapes, and the continuous surface 18 is approximately 4 having a similar center of curvature q. It is formed in a 1 / spherical shape.

  It should be noted that the center of curvature in the cross-sectional shape of the corner B is located on a vertical line passing through the center of curvature p except for the portion of the continuous surface 17, and crosses the other corners A, C, D. The center of curvature in the surface shape is also on the vertical line passing through the centers of curvature o, q, r (see FIG. 2a). For this reason, the four corners A to D are substantially linear in a longitudinal sectional view except for the respective continuous surfaces 16 to 19.

  Here, the continuous surfaces 17 and 19 of the corner B and the corner D have the same radius of curvature, and the respective centers of curvature p and r are set so as to have a symmetric curved surface with respect to the rotation center 6a of the kneading blade 6. Has been. On the other hand, the continuous surfaces 16 and 18 of the corner A and the corner C have the same curvature centers o and q, but have a smaller radius of curvature than the corners B and D. Since the kneading blade 6 is configured to rotate around the R direction as shown in FIG. 2A, the bread container 4 has the long side surfaces 11 and 12 when considered around the R direction. The continuous surfaces 16 and 18 of the corner A and the corner C located on the rear end side are bent to be smaller than the continuous surfaces 17 and 19 of the corner B and the corner D on the front end side in a longitudinal sectional view. It has become.

  According to the above configuration, during the kneading operation, the kneading balls sandwiched between the kneading blades 6 and the long side surfaces 11 and 12 and gained momentum in the R direction eventually jump out toward the corners B and D. The connecting surfaces 17 and 19 of the corners B and D are bent larger than the continuous surfaces 16 and 18 of the corners A and C, so that the space is relatively wider than the corners A and C, and The distance to the blade 6 is also relatively close. For this reason, on the continuous surfaces 17 and 19 of the corners B and D, the contact with the kneading balls is relatively good, the contact resistance with the kneading balls is obtained, and the kneading balls stay and crawl frequently. become. The kneading balls pushed by the kneading blades 6 are directed from the corners B and D to the corners A and C along the short side surfaces 13 and 14. , 14 is farther away than between the long side surfaces 11, 12, so that the corners A, C are reached with a lower momentum than when heading toward the corners B, D. For this reason, the kneading balls are easy to stay on the continuous surfaces 16 and 18 of the corners A and C, and are sufficiently beaten.

  In addition, as shown in FIGS. 4 (a) to 4 (c), the shape of the bread baked in the bread container 4 is transferred with the shapes of the four corners A to D. Of the continuous surface portions A ′ to D ′ at the four corners of the peripheral surface, the two bottom corners A′C ′ that are symmetrical with respect to the bottom surface are rounded smaller than the other two corners B ′ and D ′. For this reason, when this bread is sliced, as shown by the two-dot chain line in FIGS. 4A to 4C, the slice cut out from the right end is lower than that cut out from the middle. Only one corner D ′ on the side becomes small, and the proportion occupied by the skin decreases accordingly. Similarly, only one lower corner B 'of a sheet cut out from the left end is reduced, and the proportion occupied by the skin is reduced accordingly.

The main part longitudinal cross-sectional front view of the automatic bread machine which concerns on embodiment (A) Top view of the bread container of FIG. 1, (b) Front view of the bread container of FIG. 1, (c) Right side view of the bread container of FIG. (A) A cross-sectional view of the bread-type container of FIG. 1, (b) an enlarged continuous surface at the corner located on the front end side of the long side surface of the bread-type container around the rotation direction of the kneading blade of FIG. (C) Longitudinal sectional view showing an enlarged continuous surface of the corner located on the rear end side of the long side surface of the bread-type container around the rotation direction of the kneading blade of FIG. (A) Front view of bread baked in the bread-type container of FIG. 1, (b) Bottom view of bread of FIG. 4 (a), (c) Right side view of bread of FIG. 4 (a)

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Outer 2 Oven chamber 3 Connector part 4 Bread-type container 5 Drive mechanism 6 Kneading blade 6a Rotating shaft 11, 12 Long side surface 13, 14 Short side surface 15 Inner bottom surface 16-19 Continuous surface AD Corner

Claims (1)

  The inner peripheral surface of the bread container is substantially rectangular and has a cross-sectional shape with four corners rounded, and the inner peripheral surface has a continuous surface that is continuous with the inner bottom surface in a curved shape in a longitudinal sectional view. In the automatic bread maker provided with the kneading blade rotating above, the continuous surface of the corner located on the rear end side of the long side surface around the rotation direction of the kneading blade is a front end side in a longitudinal sectional view. An automatic bread maker that is bent smaller than the corner.

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