JP2010137000A - Automatic bread maker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide good bread of swelling condition by contriving the rotation of a rotary blade in a rounding step. <P>SOLUTION: The automatic bread maker 1 receives a bread container 30 containing a bread making raw material to a baking chamber 11 inside a body 10 and successively executes the kneading step of the bread making raw material, a fermentation step and a backing step. In the rounding step placed before a final fermentation step, the rotary blade 32 is rotated for about one minute at a rotation speed less than twenty percent of a rated rotation speed in the kneading step. The rotation speed of the rotary blade 32 in the second half stage of the rounding step is not less than 1.5 times and less than 2 times of the rotation speed of the first half stage. <P>COPYRIGHT: (C)2010,JPO&amp;INPIT

Description

  The present invention relates to an automatic bread maker mainly used in general households.

  A commercial household automatic bread maker puts a bread container containing bread-making ingredients into a baking chamber in the main body, kneads and kneads the bread-making ingredients in the bread container with rotating blades, and after undergoing a fermentation process, In general, the bread container is used as a baking mold to bake bread. An example of the structure of such an automatic bread maker is shown in FIGS. 1 and 2 are vertical sectional views of the automatic bread maker, in which FIG. 1 is a view with the lid closed, and FIG. 2 is a view with the lid open.

  The automatic bread maker 1 includes a main body 10 and a lid 20 of the main body. A firing chamber 11 having an upper surface opened is provided inside the main body 10, and the lid 20 closes the upper surface opening. A bread container 30 is placed in the baking chamber 11.

  The baking chamber 11 includes a peripheral side wall 11a and a bottom wall 11b having a rectangular horizontal cross section, and a bread container support 12 is fixed to a location corresponding to the center of the baking chamber of the bottom wall 11b. The inside of the bread container support 12 is exposed to the baking chamber 11 through an opening formed in the bottom wall 11b. The bread container support part 12 has a role of supporting the bread container 30 by connecting a cylindrical base 31 fixed to the bottom surface of the bread container 30 by bayonet coupling, and a rotating shaft 33 on the rotary blade 32 in the bread container 30. It plays both the roles of supporting the rotating shaft 13 that transmits the power through it. A pulley 14 is fixed to the lower end of the rotating shaft 13 protruding from the lower surface of the bread container support 12. The pulley 14 is connected by a belt 17 to an output shaft pulley 16 of a motor 15 fixed to the lower surface of the bottom wall 11b.

  A control unit 18 is disposed in a space between the front surface of the peripheral side wall 11 a of the baking chamber 11 and the front outer shell of the main body 10. The controller 18 controls the operation of the automatic bread maker 1 in response to a signal from a temperature sensor 19 disposed inside the baking chamber 11 and a command input from an operation panel described later.

  The lid 20 is connected to the main body 10 by a hinge shaft 21 on the back side of the automatic bread maker 1, and rotates in a vertical plane around the hinge shaft 21. The lid 20 is provided with a viewing window 20a fitted with a transparent synthetic resin lens at a position slightly behind the front end.

  An operation panel 22 is disposed at a corner above the front of the main body 10. Although not shown, the operation panel 22 has operations such as selection keys for bread types (wheat flour bread, rice flour bread, bread with ingredients), cooking content selection keys, timer set keys, start keys, cancel keys, etc. A display unit for displaying a key group and set cooking contents, timer reservation time, and the like is provided.

  The bread container 30 is shaped like a bucket, and a handle (not shown) for carrying is attached to the mouth edge. The horizontal cross-sectional shape of the bread container 30 is a rectangle with rounded four corners, and the rotating blade 32 rotates at the center. The rotary blade 32 is attached to the non-circular cross section at the upper end of the rotary shaft 33 pivotally supported at the center of the pedestal 31 by simple fitting, and can be attached and detached without using a tool. For this reason, it can be easily replaced with a different type of rotating blade 32.

  The rotating shaft 33 is connected to the rotating shaft 13 and transmits power from the rotating shaft 13. As the power transmitting means, a coupling 34 enclosed by the base 31 is used. That is, of the two members constituting the coupling 34, one is fixed to the lower end of the rotating shaft 33 and the other is fixed to the upper end of the rotating shaft 13.

  On the outer peripheral surface of the pedestal 31, a projection 35 b that forms a well-known bayonet coupling portion is formed together with the projection 35 a formed on the inner peripheral surface of the bread container support portion 12. While maintaining the bread container 30 at an angle at which the protrusions 35a and 35b do not interfere with each other, the pedestal 31 is dropped into the bread container support 12 and the bread container 30 is twisted to engage the protrusion 35b under the protrusion 35a. The bread container 30 can no longer be pulled upward, and at the same time, the coupling 34 is also connected. Since the twist direction of the bread container 30 is made to coincide with the rotation direction of the rotary blade 32, the bread container 30 does not come off even if the rotary blade 32 rotates. Here, the twisting direction of the bread container 30 and the rotating direction of the rotary blade 32 are both set clockwise when viewed from above.

  A heating device 40 disposed inside the baking chamber 11 surrounds the bread container 30 and heats the bread-making material. The heating device 40 includes a sheathed heater 41. A current is supplied to the sheathed heater 41 through the heat-resistant cable 42.

  The outline of the bread making operation in the automatic bread maker 1 is as follows. A bread container 30 containing bread making ingredients such as flour, water and butter is placed in the baking chamber 11 and attached to the bread container support 12, the rotary shaft 33 is connected to the rotary shaft 13, and then dry yeast is added to the bread container 30. The lid 20 is closed. When the type of bread and cooking details are input from the operation panel 22 and the start key is pressed, the bread making operation is started.

  The first bread making operation is a kneading process. The control unit 18 drives the motor 15 to rotate the rotary blade 32 and energizes the heating device 40 to raise the temperature of the baking chamber 11. As the rotary blade 32 rotates, the bread-making ingredients are kneaded and turned into a dough having a high viscosity. The rotary blade 32 swings the dough and knocks it against the inner wall of the bread container 30, thereby adding a “kneading” element to the kneading.

  After finishing the kneading process, the process proceeds to the fermentation process. The control unit 18 controls the energization of the heating device 40 to maintain the baking chamber 11 at a predetermined temperature and ferment the bread-making material.

  After the fermentation process, the control unit 18 energizes the heating device 40 with a predetermined energization pattern to bake bread dough into bread. After the bread making sign is displayed on the display section of the operation panel 22 or when the notification of the bread making completion is given, the user opens the lid 20 as shown in FIG. Take out.

  5 and 6 show examples of bread making process tables conventionally used in the automatic bread maker as described above. FIG. 5 is a source of wheat flour bread, and FIG. 6 is a rice flour bread course.

  5 is a kneading process (13 minutes) → fermentation process (primary fermentation: 48 minutes 50 seconds) → degassing process (10 seconds) → bench time (35 minutes 52 seconds) → rounding process (8 Second) → fermentation step (molded fermentation: 1 hour) → firing step (47 minutes), and the total time is 3 hours 25 minutes. Note that the specific time and temperature appearing in the present specification are not limited to this example, but are merely examples, and do not limit the content of the invention.

  In the kneading process, the rotating blades rotate for 30 seconds at pattern 1 (10.8 rpm), then for 2 minutes at pattern 2 (18.0 rpm), then for 30 seconds at pattern 3 (54 rpm), and finally at the rated speed. Rotate continuously for 10 minutes at a number (180 rpm).

  In the fermentation process (primary fermentation), the rotation of the rotary blade stops and the bread dough is laid at 32 ° C. for 48 minutes and 50 seconds.

  In the degassing step, the rotating blades continuously rotate at the rated rotation speed for 10 seconds, and the gas accumulated in the bread dough is extracted.

  During the bench time, the dough is left for 35 minutes 52 seconds.

  In the rounding process, the rotating blades continuously rotate at the rated rotation speed for 8 seconds to adjust the shape of the bread dough.

  In the fermentation process (molded fermentation: the final fermentation process), the rotation of the rotating blades stops and the bread dough is laid at 38 ° C. for 1 hour.

  In the baking step, baking is performed for 47 minutes.

  The conventional rice flour bread course of FIG. 6 is from the kneading process (16 minutes) → bench time (26 minutes 52 seconds) → rounding process (8 seconds) → fermentation process (molded fermentation: 57 minutes) → baking process (50 minutes) The total time is 2 hours 30 minutes.

  In the kneading process, the rotating blades rotate for 30 seconds at pattern 1 (10.8 rpm), then for 2 minutes at pattern 2 (18.0 rpm), then for 30 seconds at pattern 3 (54 rpm), and finally at the rated speed. Rotate continuously for 13 minutes at a number (180 rpm).

  During the bench time, the dough is left for 26 minutes and 52 seconds.

  In the rounding process, the rotating blades continuously rotate at the rated rotation speed for 8 seconds to adjust the shape of the bread dough.

  In the fermentation process (molded fermentation: the final fermentation process), the rotation of the rotating blades stops and the bread dough is laid at 38 ° C. for 57 minutes.

  In the firing step, firing is performed for 50 minutes.

  As described above, Patent Documents 1 and 2 show an example of an automatic bread maker provided with a bread making program in which a rounding step is placed before the final fermentation step.

  In Patent Document 1, rice flour is the main ingredient, kneading-dough rest-dough rounding-molding fermentation-firing-baking, and wheat flour is the main ingredient, kneading-primary fermentation-degassing-dough resting-dough rounding. -An automatic bread maker is described in which the second step of forming fermentation-baking can be selected.

Patent Document 2 describes an automatic bread maker that continuously performs kneading, resting, rounding, primary fermentation, rounding, forming fermentation, and baking to produce rice flour bread.
Japanese Patent No. 3913742 JP 2006-187248 A

  The rounding process placed before the final fermentation process has hitherto been completed only by rotating the rotating blades continuously for several seconds at the rated number of rotations, but the bread obtained through this process remained unsatisfactory in terms of swelling. The present invention has been made in view of this point, and an object of the present invention is to add a device to the rotation of the rotating blades in the rounding process so as to obtain a bread having a good bulging condition.

  The present invention accepts a bread container containing a bread-making raw material in a baking chamber in the main body, and in an automatic bread maker that sequentially performs the kneading step, the fermentation step, and the baking step of the bread-making raw material, before the final fermentation step. In the rounding step placed in the step, the rotational speed of the rotary blade in the bread container is kept below a rated rotational speed of the rotary blade in the kneading step.

  According to this configuration, the bread dough is softly rounded and the breading of the bread is improved.

  Further, the present invention is characterized in that, in the automatic bread maker configured as described above, in the rounding step, the rotary blade is rotated for a period of time of 2 minutes or less at a rotational speed of less than 20% of the rated rotational speed in the kneading step. .

  According to this configuration, the bread dough is curled up very softly and the breading of the bread is good.

  In the automatic bread maker configured as described above, the number of rotations of the rotary blades in the latter half of the rounding step is 1.5 times or more and less than twice the number of rotations in the first half. Yes.

  According to this configuration, the bread dough can be soft but firmly rounded.

  According to the present invention, it is possible to obtain a bread having a good bulging condition by reviewing the rotation of the rotary blade in the rounding step.

  Hereinafter, embodiments of the present invention will be described with reference to FIGS. FIG. 3 is a bread making process table for the wheat flour bread course, and FIG. 4 is a bread making process table for the rice flour bread course.

  The automatic bread maker according to the embodiment of the present invention is embodied as the automatic bread maker 1 of FIGS. 1 and 2 executing the following bread making course.

  3 is a kneading process (13 minutes) → fermentation process (primary fermentation: 48 minutes 50 seconds) → degassing process (10 seconds) → bench time (35 minutes) → rounding process (1 minute) → fermentation It consists of a process (molded fermentation: 1 hour) → a baking process (47 minutes), and the total time is 3 hours and 25 minutes.

  In the kneading process, the rotating blades rotate for 30 seconds at pattern 1 (10.8 rpm), then for 2 minutes at pattern 2 (18.0 rpm), then for 30 seconds at pattern 3 (54 rpm), and finally at the rated speed. Rotate continuously for 10 minutes at a number (180 rpm).

  In the fermentation process (primary fermentation), the rotation of the rotary blade stops and the bread dough is laid at 32 ° C. for 48 minutes and 50 seconds.

  In the degassing step, the rotating blades continuously rotate at the rated rotation speed for 10 seconds, and the gas accumulated in the bread dough is extracted.

  During the bench time, the dough is left for 35 minutes.

  In the rounding process, the rotational speed of the rotary blade is kept below the rated rotational speed (180 rpm) in the kneading process. In the course of FIG. 3, the rotating blade rotates at a rotation speed of less than 20% of the rated rotation speed in the kneading step for a period of 2 minutes or less. Here, the first 30 seconds of rotation is performed at pattern 1 (10.8 rpm), and the latter 30 seconds is rotated at pattern 2 (18.0 rpm). The rotational speed 18.0 rpm of pattern 2 is in the range of 1.5 times to less than 2 times the rotational speed 10.8 rpm of pattern 1.

  In the fermentation process (molded fermentation: the final fermentation process), the rotation of the rotating blades stops and the bread dough is laid at 38 ° C. for 1 hour.

  In the baking step, baking is performed for 47 minutes.

  When bread was baked as described above using normal mixed powder for bread, bread with good swelling could be obtained.

  The rice flour bread course in Fig. 4 consists of a kneading process (16 minutes) → bench time (26 minutes) → rounding process (1 minute) → fermentation process (molded fermentation: 57 minutes) → baking process (50 minutes), total time Is 2 hours 30 minutes.

  In the kneading process, the rotating blades rotate for 30 seconds at pattern 1 (10.8 rpm), then for 2 minutes at pattern 2 (18.0 rpm), then for 30 seconds at pattern 3 (54 rpm), and finally at the rated speed. Rotate continuously for 13 minutes at a number (180 rpm).

  During the bench time, the dough is left for 26 minutes.

  In the rounding process, the rotational speed of the rotary blade is kept below the rated rotational speed (180 rpm) in the kneading process. In the course of FIG. 4, the rotating blade rotates at a rotation speed of less than 20% of the rated rotation speed in the kneading process for a period of 2 minutes or less. Here, the first 30 seconds of rotation is performed at pattern 1 (10.8 rpm), and the latter 30 seconds is rotated at pattern 2 (18.0 rpm). The rotational speed 18.0 rpm of pattern 2 is in the range of 1.5 times to less than 2 times the rotational speed 10.8 rpm of pattern 1.

  In the fermentation process (molded fermentation: the final fermentation process), the rotation of the rotating blades stops and the bread dough is laid at 38 ° C. for 57 minutes.

  In the firing step, firing is performed for 50 minutes.

  When bread was baked as described above using normal mixed flour for rice flour bread, bread with good swelling could be obtained.

  The rotation speed and rotation time of the rotary blade in the rounding process are linked. For example, “If the rotation speed is 20% of the rated rotation speed, the rotation time is 30 seconds”, “If the rotation speed is 10% of the rated rotation speed, the rotation time is 1 minute”, and so on. It is set in association with each other.

  The rounding process will be further described. In the bread making course of FIG. 3 and FIG. 4, the rotation speed is changed in the first half and the second half of the rounding process. Alternatively, intermittent operation may be performed in such a way as to “rotate for 20 seconds → pause for 20 seconds → rotate for 20 seconds” with a pause time in the middle.

  Although the embodiments of the present invention have been described above, the scope of the present invention is not limited to these embodiments, and various modifications can be made without departing from the spirit of the invention.

    The present invention can be widely used for an automatic bread maker mainly used in general households.

Vertical sectional view of an automatic bread maker with the lid closed Vertical section of an automatic bread maker with the lid open Bread making process table of flour bread course Bread making process table of rice flour bread course Bread making process table of conventional wheat bread course Bread making process table of conventional rice flour bread course

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Automatic bread maker 10 Main body 11 Baking chamber 18 Control part 20 Lid 30 Bread container 40 Heating apparatus

Claims (3)

In an automatic bread maker that accepts a bread container containing bread-making ingredients in a baking chamber in the main body, and sequentially performs the kneading process, fermentation process, and baking process of the bread-making ingredients,
In the rounding step placed before the final fermentation step, the automatic bread maker is characterized in that the rotational speed of the rotary blade in the bread container is kept below the rated rotational speed of the rotary blade in the kneading step.   2. The automatic bread maker according to claim 1, wherein in the rounding step, the rotary blade is rotated at a rotation speed of less than 20% of a rated rotation speed in the kneading step for a period of 2 minutes or less.   The automatic bread maker according to claim 2, wherein the rotation speed of the rotary blade in the latter half of the rounding process is 1.5 times or more and less than 2 times the rotation speed in the first half.

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