JP2010246491A - Pot for kneader, the kneader, and bread-baking machine - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a pot for a kneader working in such a way that dough mass is directly pressed against the inner surface of the pot simultaneously with rolling along the inner surface of the pot to effect kneading the dough material highly efficiently, and to provide the kneader and a bread-baking machine each using the pot. <P>SOLUTION: The kneader includes: a pot 3; a kneading element to knead materials in the pot 3; and means for rotatingly driving the kneading element at the bottom of the pot. The pot 3 is formed in a bottomed cylindrically shape, wherein, in the bottom of the pot, there is formed a shaft hole 32 through which a rotating shaft connects the kneading element and the driving means with each other, and on the inner surface of the pot, there are formed a plurality of projections 31 with which dough mass formed by kneading the materials by rotating the kneading element is subjected to simultaneous contact. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a kneader pot suitable for kneading and kneading dough materials such as bread dough, noodle dough such as udon and soba, confectionery dough, and koji, and a kneader equipped with this pot and a bread maker It is.

  Bread dough, noodle doughs such as udon and soba, confectionery dough, and koji are made through a process of kneading and kneading predetermined ingredients. In these processes, for example, when making bread dough by direct kneading method, first, flour, water, yeast, sugar, salt, shortening, etc. are mixed, then this mixed material is kneaded, folded, etc. It consists of repeating the operation. Only after these steps are adequately and fully performed will hydration, i.e., the formation and binding of gluten, be promoted.

  However, carrying out the above steps, that is, performing them manually, requires a lot of labor and is actually difficult. Therefore, in recent years, not only at home, but also in a bakery that mass-produces, the above process is performed by a kneader that uses electrical and mechanical power instead of human hands.

  The kneader is an apparatus for producing a kneaded material, and a kneading element is rotatably arranged in a pot provided in the kneader. Then, the kneading element is rotated by the driving means around the rotation axis in the orthogonal direction of the bottom surface of the pot, so that the material put into the pot can be mixed and kneaded. So far, there have been proposals regarding such kneaders and the chaotic elements used in them. For example, a kneading element has been proposed that can promote gluten binding in the kneading process by repeating the same action as “kneading” in the case of hand kneading (see, for example, Patent Documents 1 and 2).

  The kneaders of the kneader described in Patent Documents 1 and 2 have a disk having a diameter slightly smaller than the diameter of the bottom surface in the pot. This disk has a parabolic radial projection at a predetermined position on the disk extending from a predetermined height portion of the center to the periphery of the disk. This protrusion has an end surface at the rear end in the rotation direction as a precipice-like standing surface. The kneading element has a parabolic surface whose front in the rotational direction is 90 ° or less from the standing surface with respect to the standing surface in order to enhance the pressure contact effect due to the interaction with the protrusion provided on the inner surface of the pot. It has an arcuate surface.

However, the kneaders of the kneaders described in Patent Documents 1 and 2 are each made of a disk-shaped substrate having a diameter slightly smaller than the diameter of the bottom surface in the pot. For this reason, there is a problem that the material or the cloth enters the gap between the kneading element and the bottom surface of the pot, and the intruding cloth cannot be removed.
In addition, the rolling of the dough is performed by centrifugal force and rolling friction caused by the rotation of the disk, and the rolling friction is increased by the progress of hydration of the dough. Therefore, when the rolling frictional force overcomes the centrifugal force, the dough adheres to the disk and rotates integrally with the disk, and good chaos is not performed. Therefore, when this kneader is used, there is also a problem that the diameter of the dough block must be kept within the radius of the kneading disc.

A small and lightweight kneading element has been proposed that prevents the entry of dough between the bottom of the pot and the kneading element as much as possible, and even if the dough enters, can be removed immediately. (For example, see Patent Document 3). In the kneading element, the diameter of the dough can be made larger than the length of the kneading blade or the radius of the bottom surface in the pot.
20A and 20B are diagrams showing an embodiment of a kneading element described in Patent Document 3. FIG. 20A is a plan view, and FIG. 20B is a cross-sectional view taken along line AA in FIG.

  The kneading element described in Patent Document 3 has a pair of long and short semi-ellipses in which the length of one blade is longer than the length of the other blade, with the axis of the rotation shaft and the diametrical line passing through the rotation shaft interposed therebetween. Shaped blades. These blades are formed in contact with the straight portions, and all the blades are formed so that one side (front in the rotation direction) is shorter than the other side (back in the rotation direction) from the axis of the rotation shaft. In addition, these blades have the same length on one side of the one blade and the other side of the other blade, and the bottom periphery thereof is connected by the same arc. Further, as shown in FIG. 20B, both blades have a parabolic inclined surface in which the side surface portion from the peripheral edge of the bottom portion to the top surface becomes gradually steep from the one side to the other side. A deep cliff-like standing surface is formed on the rear side (rear end portion) in the rotational direction on the other side of the one blade. One end of the other blade is connected to the bottom of the standing surface of the one blade, and a shallow precipitating surface is formed on the rear surface (rear end) in the rotational direction of the other blade. Yes.

  According to this kneading element, the material and the dough lump are moved and moved by the inclined surface of one blade, and dropped in the deep cliff-like standing surface region, so that the material and the dough lump are mixed and kneaded. . Moreover, in this kneading element, even if the dough penetrates and adheres between the kneading element and the bottom surface of the pot, the intruding dough is in the pot inner peripheral surface by the bottom peripheral edge extending from one side of the other blade to the other side of the one blade. Scraped in the direction. Further, the invading fabric remaining without being scraped off is immediately removed by adhesion with the dough lump falling from the standing surface of one blade as the kneading element rotates.

  Further, in the back area (rear area) of the precipice standing surface of the kneading element, a reduced pressure air layer is formed between the dough lump and the kneading element at the time of kneading. At the same time as the force that rotates the slab, there is also an effect of preventing the dough from adhering to the bottom of the pot or the kneading element. Therefore, even when kneading a large dough lump having a radius equal to or larger than the radius of the pot bottom, since the adhesion of the dough to the kneading element is reduced, the dough does not rotate integrally with the kneading element. As a result, it is possible to prevent the phenomenon that chaos is not performed.

  However, the pot described in Patent Document 3 is expected to have a pressure-contact effect on the dough lump from the side surface of the protrusion provided on the inner peripheral surface of the pot, similar to the pot described in Patent Documents 1 and 2. is there.

  Here, when the dough lump is pressed by the kneading element in the region where the protruding portion does not exist, the dough lump slips between the inner peripheral surface of the pot and friction occurs. When such sliding friction occurs, the gluten film formed on the surface of the dough lump is torn off. Furthermore, frictional heat is generated on the surface of the dough lump due to sliding friction, and the temperature of the dough lump increases, thereby inhibiting the formation of a good gluten film.

  Further, even when the dough lump is pressed by the kneading element in the region of the protruding portion, the dough lump may be slid on the surface of the protruding portion because it is in contact with the single protruding portion. Therefore, similarly to the above, there is an adverse effect on the dough mass due to sliding friction.

JP 62-126828 A Japanese Patent Publication No. 5-78375 Japanese Utility Model Publication No. 5-38828

  The present invention has been made to solve the above-mentioned problems of the prior art, and the dough material is pressed against the inner side surface of the pot and rolled along the side surface. An object of the present invention is to provide a kneader pot that is extremely efficiently mixed, a kneader using the pot, and a bread maker.

  The kneader pot according to the present invention is a kneader pot comprising a pot, a kneading element for kneading the material in the pot, and a driving means for rotating the kneading element at the bottom of the pot. A shaft hole through which a rotating shaft connecting the kneading element and the driving unit is inserted is formed at the bottom of the pot, and the material is kneaded on the inner surface of the pot by the rotation of the kneading element. A plurality of protrusions (protrusions) that are simultaneously in contact with the formed dough mass are formed.

Further, the kneader according to the present invention is a kneader comprising a pot, a kneading element for kneading the material in the pot, and drive means for driving the kneading element to rotate at the bottom of the pot,
A plurality of protrusions (protrusions) are formed on the inner surface of the pot. The plurality of protrusions (protrusions) are simultaneously brought into contact with the dough lump formed by mixing the material by the rotation of the kneading element.

The kneader according to the present invention has an inclined surface formed on the side surface of the kneading element,
The inclined surface has a shape that rotates the material to be mixed on the inclined surface and simultaneously presses the material toward the inner surface of the pot.

  In addition, the bread maker according to the present invention can install a kneading pot used when kneading bread ingredients and a baking pot used when baking the dough soul of the kneaded bread. In the bread maker, the kneading pot is a kneader pot according to the present invention.

  The bread maker according to the present invention is characterized in that the kneading pot and the baking pot are configured to be interchangeable.

  The bread maker according to the present invention is characterized in that a kneading pot and a baking pot can be provided side by side.

  According to the present invention, by providing a plurality of protrusions (projections) on the inner surface of the pot, the plurality of protrusions (projections) simultaneously contact the dough lump at the time of chaos, and the contact area between the dough lump and the inner surface of the pot 3 Becomes smaller. Further, by forming a fine uneven surface on the inner surface of the pot 3, a large number of small spaces can be formed on the inner surface of the pot 3. Therefore, the sliding friction between the pressed dough lump and the pot inner surface can be reduced, the good gluten is not cut, and the dough is not adversely affected by frictional heat due to the sliding friction.

It is a perspective view which shows the example of the kneading element with which the kneader concerning this invention is provided. It is a schematic diagram for demonstrating the bottom face periphery shape of the said kneading element, (a) is a bottom face periphery shape of a 1st blade | wing part, (b) is a bottom face periphery shape of a 2nd blade part, (c) is a 1st blade | wing. It is the bottom-surface periphery shape of the state which joined the part and the 2nd blade | wing part. It is a top view of the said kneading element. It is a bottom view of the kneading element. It is a front view of the said chaotic child. It is a rear view of the said chaotic child. It is a right view of the said kneading element. It is a left view of the said kneading child. It is a top view for demonstrating the cross-sectional shape of the inclined surface of the said kneading element when it crosses in the plane containing a rotating shaft. It is the longitudinal cross-sectional view which followed the (a) AA line shown in FIG. 9, (b) The longitudinal cross-sectional view along BB, (c) The longitudinal cross-sectional view along CC line. It is a top view which shows another example of the kneading element with which the kneader concerning this invention is provided. It is a top view which shows another example of the kneading element with which the kneader concerning this invention is provided. It is a top view which shows another example of the kneading element with which the kneader concerning this invention is provided. It is a perspective view which shows embodiment of the kneader concerning this invention. It is a fragmentary sectional view showing an embodiment of a bread maker concerning the present invention. It is another partial sectional view of the bread maker. It is a schematic diagram for demonstrating the structure of the kneading pot installed in the said bread maker. It is a schematic diagram for demonstrating the structure of the baking pot installed in the said bread maker. It is a fragmentary sectional view which shows another form of the bread maker concerning this invention. The embodiment of the kneading element of the conventional kneader is shown, (a) is a plan view, (b) is a cross-sectional view along the line AA in the plan view of (a). It is a schematic diagram for demonstrating another example of the kneading element with which the kneader concerning this invention is provided, Comprising: It is a figure which shows the bottom face peripheral shape of the kneading element of a kneader. It is a top view of the kneader of the kneader shown in FIG. It is a front view of the kneading element of a kneader shown in FIG. It is a rear view of the kneader of the kneader shown in FIG. It is a right view of the kneading element of a kneader shown in FIG. It is a left view of the kneader of a kneader shown in FIG. It is a top view which shows another example of the kneading element with which the kneader concerning this invention is provided. It is a top view which shows another example of the kneading element with which the kneader concerning this invention is provided. It is a top view which shows another example of the kneading element with which the kneader concerning this invention is provided. It is a perspective view which shows another embodiment of the kneader concerning this invention. It is a perspective view which shows another example of the kneading element with which the kneader concerning this invention is provided. FIG. 32 is another perspective view of the kneader of the kneader shown in FIG. 31. It is sectional drawing which shows the example of the uneven surface provided in the surface of the kneader of the kneader shown in FIG. It is a perspective view of the pot of the kneader concerning this invention. It is front sectional drawing of the pot of the kneader concerning this invention.

  Hereinafter, embodiments of a kneader pot and a kneader according to the present invention will be described with reference to the drawings.

  First, the chaotic element (hereinafter simply referred to as “chaotic element”) included in the kneader according to the present invention will be described. The kneading element is rotatably arranged in a pot included in a kneader for producing a kneaded material, and is rotationally driven with a direction orthogonal to the bottom surface of the pot as a rotation axis direction to knead the material in the pot.

In the following explanation, in order to facilitate understanding of the shape of the kneading element, it is explained as if the kneading element is produced by separately manufacturing two blade parts and joining them. Is going. However, in actual production of the kneading element, for example, it is preferable that the two blade portions are integrally produced by cutting, pressing, or other production methods of an aluminum block. Finally, the surface of the kneading element is preferably treated with Teflon (registered trademark). Alternatively, the kneading element may be manufactured by molding polypropylene.
In the following description, “length” refers to the distance in the direction orthogonal to the rotational axis direction, and “height” refers to the distance in the rotational axis direction.

FIG. 1 is a perspective view showing an example of a kneading element. The arrow indicates the direction of rotation of the kneading element 2. A symbol O indicates the axis of the rotation shaft.
FIG. 4 is a bottom view of the kneading element 2. The bottom surface 24 of the kneading element 2 is formed with a shaft hole 30 that can be connected to a rotation driving shaft (provided on the kneader) of driving means for driving the kneading element 2 to rotate.

Returning to FIG.
The kneading element 2 is formed in a shape such that the blade part 21 and the blade part 22 are joined.
Reference numeral 23 denotes a top surface of the kneading element 2 whose peripheral edge is connected to the upper edge of the inclined surface 26 and the upper edge of the standing surface 28. The inclined surface 26 and the standing surface 28 will be described later. The top surface 23 is formed in a substantially semi-ellipse. The area of the top surface 23 is smaller than the area of the bottom surface of the blade portion 22.

  The wing | blade part 21 is formed in the substantially semi-conical shape, and the inclined surface 25 is formed in the side surface. The inclined surface 25 is formed radially from the vicinity of the top of the blade portion 21 toward the outer edge of the bottom surface of the blade portion 21 from the top surface 23 side to the bottom surface 24 side of the kneading element 2.

  An inclined surface 26 is formed on the side surface of the blade portion 22. The inclined surface 26 is formed radially from the periphery (substantially semi-elliptical curved portion) of the top surface 23 toward the outer edge of the bottom surface of the blade portion 22 from the top surface 23 side to the bottom surface 24 side of the kneading element 2.

  FIG. 6 is a rear view of the kneading element 2, and FIG. 8 is a left side view of the kneading element 2. As shown in FIGS. 6 and 8, a standing surface 27 is formed on the rear surface in the rotational direction of the blade portion 21, and between the rotational direction rear end 21 b of the blade portion 21 and the rotational direction front end 22 a of the blade portion 22. Are stepped.

FIG. 5 is a front view of the kneading element 2, and FIG. 7 is a right side view of the kneading element 2.
As shown in FIGS. 5 and 7, a standing surface 28 is formed on the rear surface in the rotational direction of the blade portion 22, and a step is formed between the rear end 22 b in the rotational direction of the blade portion 22 and the bottom surface 24 of the kneading element 2. Is formed.
As shown in FIG. 1, the rotational direction front end 21 a of the inclined surface 25 is continuous with the standing surface 28, and the rotational direction front end 22 a of the inclined surface 26 is continuous with the standing surface 27.

  As shown in FIGS. 6 and 7, between the bottom surface 24 of the blade portion 22 and the inclined surface 26, the outer edge of the standing surface 27, the lower edge of the inclined surface 26, and the bottom surface 24 of the blade portion 22. A standing surface 29 connected to the outer edge of the standing surface 28 is formed. The height of the standing surface 29 is gradually increased from the front in the rotation direction to the rear in the rotation direction. The standing surfaces 27, 28, and 29 are all provided in a precipice shape in a direction substantially orthogonal to the bottom surface 24 of the kneading element 2.

Hereinafter, the bottom shape of the blade part 21 and the blade part 22 will be described.
FIG. 2A is a diagram showing the shape of the bottom peripheral edge of the blade portion 21. The arrow in the figure indicates the direction of rotation of the kneading element 2. The bottom peripheral shape of the blade portion 21 indicated by the solid line is a substantially semi-ellipse surrounded by the bottom straight portion 31 and the bottom curved portion 131. Reference numeral 31 a indicates the front end in the rotational direction of the bottom curve portion 131 (also the front end in the rotational direction of the bottom straight portion 31). Reference numeral 31 b indicates the rear end in the rotation direction of the bottom curve portion 131 (also the rear end in the rotation direction of the bottom straight portion 31).

An ellipse S1 indicated by a dotted line is an ellipse used to determine the shape of the bottom surface of the blade 21. Reference numeral P1 indicates the center point of the ellipse S1, and reference numeral 231 indicates the minor axis of the ellipse S1.
The aspect ratio (major axis: minor axis) of the ellipse S1 is 11:10.
The symbol α indicates the inclination (in the rotation plane) of the bottom straight portion 31 with respect to the minor axis 231 of the ellipse S1. In this embodiment, α≈15 °.

  FIG. 2B is a diagram illustrating the shape of the bottom peripheral edge of the blade portion 22. The arrow in the figure indicates the direction of rotation of the kneading element 2. The bottom peripheral shape of the blade portion 22 indicated by a solid line is a substantially semi-ellipse surrounded by the bottom straight portion 32 and the bottom curved portion 132. Reference numeral 32a indicates the front end in the rotational direction of the bottom curved portion 132 (also the front end in the rotational direction of the bottom straight portion 32). Reference numeral 32b denotes a rear end in the rotation direction of the bottom curve portion 132 (also a rear end in the rotation direction of the bottom straight portion 32).

  An ellipse S2 indicated by a dotted line is an ellipse used to determine the shape of the bottom edge of the blade portion 22. A reference symbol P2 indicates a center point of the ellipse S2, and a reference symbol 232 indicates a major axis of the ellipse S2. The aspect ratio of the ellipse S2 is 17:14. The symbol β indicates the inclination (in the rotation plane) of the bottom straight portion 32 with respect to the major axis 232 of the ellipse S2. In the present embodiment, β≈25 °.

  The length of the long axis of the ellipse S1 is ½ of the length of the long axis of the ellipse S2. Further, as is clear from the above aspect ratio, the ellipse S1 has a shape closer to a circle than the ellipse S2. The aspect ratio of the ellipse S1 and the ellipse S2 can be changed as appropriate. A circle having an aspect ratio of 1: 1 may be regarded as a kind of ellipse.

FIG. 2C is a diagram illustrating a state of the bottom surface of each blade portion in a state where the blade portion 21 and the blade portion 22 are joined. The length of the bottom straight part 31 of the blade part 21 is shorter than the length of the bottom straight part 32 of the blade part 22. Further, in both the blade portion 21 and the blade portion 22, the length from the rotation direction front end (31a, 32a) of the bottom straight portion (31, 32) to the axis O of the rotation shaft is the bottom straight portion (31, 32). ) Is shorter than the length from the rear end (31b, 32b) in the rotation direction to the axis O of the rotation shaft.
Furthermore, the length from the rotation direction rear end 31b of the bottom straight part 31 of the blade part 21 to the axis O of the rotation axis, and the rotation direction front end 32a of the bottom straight part 32 of the blade part 22 to the axis O of the rotation axis. It is equal to the length.

  The blade portion 21 and the blade portion 22 are joined so that the bottom straight portion 31 and the bottom straight portion 32 are in contact with each other across an axis O (not shown) of the rotation shaft and a straight line passing through the axis O. Further, the blade portion 21 and the blade portion 22 are joined so that the rotation direction rear end 31b of the bottom curve portion 131 and the rotation direction front end 32a of the bottom curve portion 132 are connected in an arc shape.

  As shown in FIG. 2A, the bottom curve portion 131 of the blade portion 21 is displaced inwardly of the ellipse S1 (center point P1 side) in the forward direction of the rotation. With this configuration, as shown in FIG. 2C, the angle γ between the bottom curve portion 131 and the bottom straight portion 32 at the rotation direction front end 31 a of the bottom curve portion 131 of the blade portion 21 can be increased. By increasing this angle γ, when the kneading element 2 is rotated in the pot, the effect of preventing the material from staying in the region surrounded by the bottom curve portion 131 and the bottom straight portion 32 can be enhanced.

  In addition, as shown in FIG.2 (c), by providing the arc-shaped continuous part 20 in the area | region enclosed by the bottom face curved part 131 and the bottom face linear part 32, the bottom part of the standing surface 28, the inclined surface 25, and May be joined so as to be continuous in an arc shape, thereby further enhancing the above-described retention prevention effect of the material.

  Further, as shown in FIG. 2A, the bottom straight portion 31 of the blade portion 21 is displaced from the center point P1. With this configuration, the bottom curve portion 131 and the bottom curve portion 132 are connected in a smoother arc shape at the rotation direction rear end 31b of the bottom curve portion 131 (that is, the rotation direction front end 32a of the bottom curve portion 132). A chaotic element 2 can be formed.

  Further, as shown in FIG. 2B, the bottom curve portion 132 of the blade portion 22 is displaced to the inner side (center point P2 side) of the ellipse S2 in the rear in the rotation direction. With this configuration, friction between the kneading element 2 and the dough soul can be reduced, and an effect of increasing the pressing force on the dough soul can be expected.

  The size and aspect ratio of the ellipse S1 and the ellipse S2, the position of the axis O of the rotation axis, and the like described so far are such that the length from the axis O to the bottom edge of the kneading element 2 gradually increases as the kneading element 2 rotates. It is set to be long. That is, in FIG. 3 which is a plan view of the kneading element 2, the length L1 from the axis O to the outer edge 28a at the rear end in the rotation direction of the blade portion 22, and the outer edge (blade at the front end in the rotation direction of the blade portion 22 from the axis O "L1>" between the length L2 up to 27a (which is also the outer edge of the rear end in the rotational direction of the portion 21), the length L3 in the short direction of the blade portion 22, and the length L4 in the short direction of the blade portion 21. The size of the ellipse S1 is set so that the relationship of “L2” and “L3> L4” is established.

  By setting the relationship between the lengths L1 to L4 in this way, even if the dough enters and adheres between the kneading element 2 and the bottom surface in the pot, the kneading element 2 whose rotation width gradually increases. With the rotation, the effect of being scraped efficiently by the outer periphery of the bottom surface increases and can be removed immediately. The length L1 is set slightly shorter than the radius of the bottom surface in the pot.

As a result of experiments, the length L1 is preferably 2.0 to 3.5 times the length L2, and here, the length L1 is set to about 2.5 times the length L2.
The length L3 is preferably 1.0 to 2.5 times the length L4. Here, the length L3 is set to about twice the length L4.
Further, the height of the kneading element 2 is desirably 0.3 to 0.7 times L1, and the inclination angle δ of the inclined surface 26 is preferably 20 ° to 60 °.

  The above magnifications are standard, but may be adjusted appropriately by observing the actual movement of the dough soul. In general, these magnifications and the like should be increased as L1 becomes shorter.

Next, the shape of the side surfaces of the blade part 21 and the blade part 22 will be described.
In both the blade part 21 and the blade part 22, the blade part (21, 22) rotates from the front in the rotation direction when crossed by a plane perpendicular to the bottom surface of the blade part (21, 22) and including the rotation axis. The cross-sectional shape of the inclined surfaces (25, 26) in a part of the region toward the rear in the direction is a curve curved toward the bottom surface side of the blade portion (21, 22). In addition, the curvature of this curve gradually decreases from the front in the rotational direction to the rear in the rotational direction.

The shape of the inclined surface will be described using the inclined surface 26 as an example with reference to FIGS.
FIG. 9 is a plan view of the kneading element 2, and an arrow in the figure indicates the rotation direction of the kneading element 2. 10A and 10B are diagrams for explaining the cross-sectional shape of the inclined surface 26, wherein FIG. 10A is the AA line in FIG. 9, FIG. 10B is the BB line, and FIG. It is a longitudinal cross-sectional view which follows each of CC lines. As shown in FIG. 10, the cross-sectional shape of the inclined surface 26 is generally curved toward the bottom surface of the blade portion 22, and the curvature gradually decreases from the front of the kneading element 2 in the rotational direction to the rear of the rotational direction. Thus, the cross-sectional shape of the inclined surface 26 of the blade portion 22 is a curved shape that is recessed at the front in the rotation direction, and the depth of the recess gradually decreases toward the rear in the rotation direction.

Note that the cross-sectional shape of the inclined surface 26 at the rear end in the rotational direction of the blade portion 22 is substantially straight as shown by the curve 26C, but instead, for example, the side opposite to the bottom surface of the blade portion 26 (chaos) The inclined surface 26 may be formed to be a curved curve on the upper surface side of the child 2.
On the other hand, the cross-sectional shape of the inclined surface 25 of the blade portion 21 is formed so as to be a curved curve toward the bottom surface side of the blade portion 21 as well as the cross-sectional shape of the inclined surface 26, and the kneading element 2 is rotated in front of the rotation direction. The curvature gradually decreases from the rear to the rear in the rotational direction. In addition, the cross-sectional shape of the inclined surface 25 at the rear end in the rotational direction of the blade portion 21 is a curved line slightly curved on the opposite side to the bottom surface of the blade portion 21 in the present embodiment, but is almost a straight line. You may form as follows.

  By adopting the cross-sectional shape of the inclined surface described above, the material and fabric soul that rides on the inclined surface as the kneading element 2 rotates can be guided rearward in the rotational direction along the inclined surface. In particular, the inclined surface 26 of the blade portion 22 is a cloth that is guided rearward in the rotational direction along the inclined surface 26 due to a synergistic effect with the above-described standing surface 29 that is higher from the front in the rotational direction to the rear in the rotational direction. The soul can be thrown away vigorously toward the upper part of the inner wall (peripheral surface) of the pot. As a result, a large pressing force can be directly applied to the dough soul from the entire region of the pot inner wall.

  Next, the formation position of the standing surface 27 will be described.

  In the embodiment described so far, the standing surface 27 provided on the rear surface in the rotational direction of the blade portion 21 is, as shown in FIG. 1, the outer edge 27 a of the standing surface 27 in the rotational plane of the kneading element 2. And a straight line passing through the axis O of the rotating shaft, and a straight line passing through the outer edge 28a of the standing surface 28 and the axis O of the rotating shaft are substantially parallel to each other. In contrast, in FIG. 11, the outer edge 27 a of the standing surface 27 is erected so that the outer edge 27 a is located on the blade portion 22 side from the straight line passing through the axis O of the rotating shaft along the standing surface 28. The example in which the surface 27 is formed is shown.

  On the other hand, in FIG. 12, the standing surface 27 is positioned so that the outer edge 27 a of the standing surface 27 is positioned on the blade portion 21 side from a straight line passing through the axis O of the rotating shaft along the standing surface 28. The example which is formed is shown.

The difference in the formation position of the standing surface 27 with respect to the standing surface 28 is that the dropping effect by the standing surface 27 is given to the fabric soul at a late stage (FIG. 11) or at an early stage (FIG. 12). Is the difference. Therefore, the position where the standing surface 27 is formed with respect to the standing surface 28 may be optimized as appropriate in accordance with the material material and quality.
Note that the presence of the standing surface 27 may cause a problem that it is difficult to attach the fabric material to this portion and to perform cleaning cleaning. Therefore, the kneading element may not be provided with the standing surface 27 as shown in FIG. According to this structure, compared with the kneading element having the standing surface 27 described above, the dough soul is dropped on the standing surface 27, so that the chaotic effect is reduced, but the dough soul rolls on the kneading element. The chaotic effect due to increases.

Next, an embodiment of the pot according to the present invention will be described. The “inner peripheral surface” of the pot here refers to the inner surface of the pot, and the “inner surface” refers to both the inner surface and the bottom surface.
As shown in FIGS. 34 and 35, the pot 3 according to the present invention has a bottomed cylindrical shape, and has a plurality of protrusions (projections) 31 on the inner surface thereof. In FIG. 35A, a plurality of protrusions (projections) 31 are regularly formed up to a height of about 2/3 in the vertical direction of the bottom surface of the pot 3 and the inner peripheral surface. FIG. 35B is an enlarged sectional view of the bottom surface, and a plurality of protrusions (projections) 31 are regularly arranged. The height at which the plurality of protrusions (projections) 31 are arranged in the vertical direction of the inner surface of the pot 3 may be a height that may cause the material to be pressed during the kneading described in detail below. Or you may arrange | position to all the inner peripheral surfaces. The shape of the plurality of protrusions (projections) 31 can be appropriately selected according to the material to be mixed, the purpose of mixing, etc., and may be cylindrical or quadrangular. The shape of the pot 3 may be a non-cylindrical shape, but is preferably a substantially cylindrical shape. In the case of a substantially cylindrical shape, the diameter may be gradually increased as the bottom region goes upward. The location where the plurality of protrusions 31 are formed may be only the inner peripheral surface.

  By forming the plurality of protrusions (projections) 31 on the inner surface of the pot 3 as described above, the plurality of protrusions (projections) 31 simultaneously come into contact with the dough lump at the time of chaos, and the dough lump and the inner surface of the pot 3 The contact area becomes smaller. Further, by forming such fine irregular surfaces on the inner surface of the pot 3, a large number of small spaces can be formed on the inner surface of the pot 3. In this small space, air enters and remains during chaos. Therefore, the kneaded material is less likely to adhere to the inner surface of the pot 3 due to the air remaining in these small spaces. Therefore, when the kneading element 2 is pressed against the inner peripheral surface of the dough lump pot 3 as described above, the dough lump easily rolls on the inner peripheral surface of the pot, and sliding friction with the inner surface of the pot 3 is reduced. The Further, the presence of the plurality of protrusions (projections) 31 on the bottom surface of the pot 3 also reduces sliding friction when the bottom surface of the pot 3 comes into contact with the dough lump.

  35, a shaft hole 32 for connecting the kneading element 2 and driving means (not shown) for rotating the kneading element 2 is provided at the bottom. A rotation shaft (not shown) that connects the kneading element and the drive unit is inserted into the shaft hole 32. As the shape of the shaft hole, an appropriate one can be selected as long as the rotating shaft is inserted and the kneading element 2 can be rotated.

  As the material of the pot, an appropriate material can be selected according to the material to be mixed and the purpose of the mixing, for example, an alloy such as iron, titanium and stainless steel, non-ferrous metals such as aluminum, other inorganic materials such as carbon, polypropylene, Resins such as acrylic are listed. For example, polypropylene is preferable in consideration of the molding cost of the pot and its weight.

Next, an embodiment of a kneader according to the present invention will be described.
FIG. 14 is a perspective view showing an embodiment of a kneader according to the present invention.
The kneader 10 includes a kneader body 1, a kneading element 2, and a pot 3.
The kneader body 1 sets driving means (not shown) for rotating the kneading element 2, buttons for instructing the user to start, stop, resume, and end the rotation of the kneading element 2, and the rotation time of the kneading element 2. It has a dial.
The kneading element 2 is a member that kneads the material in the pot, and uses the kneading element described above. The pot 3 is a kneading container into which materials are charged. The pot 3 is provided with a plurality of protrusions (not shown) on the inner surface.

Here, the kneader 10 assumes a dough amount of about 400 to 600 g. Therefore, the inner diameter of the pot 3 is, for example, 23.0 cm, the height is 15.0 cm, the length of the kneading element 2 in the longitudinal direction is 12.5 cm, and the height is 3.1 cm.
Note that the amount of dough and the size of the pot in the kneader 10 are not limited to the values described above, and may be optimized as appropriate.

The kneading element 2 has a recess for receiving a rotation drive shaft provided at the center of the pot 3. The rotation drive shaft is inserted into the recess and is rotated in the direction of the arrow in the drawing by the drive means.
In the present embodiment, the kneading element 2 is rotationally driven to mix the material in the pot 3, but the pot 3 may be rotated without rotating the kneading element 2. Alternatively, a configuration in which both the kneading element 2 and the pot 3 are rotated may be employed. When both the kneading element 2 and the pot 3 are rotated, the kneading element 2 and the pot 3 may be rotated in opposite directions, or may be rotated at different speeds in the same direction.

  Further, the rotational speed of the kneading element 2 or the pot 3 may be constant, or is configured to be intermittently controlled or varied in accordance with the state of degassing or the state change in which the material powder and water are gradually mixed. May be. Further, the kneader 10 may be provided with a sensor that monitors the chaotic state of the dough, and further includes means for performing speed control in accordance with the chaotic state monitored by the sensor.

Hereinafter, a state in which the material put into the pot 3 is mixed with the rotation of the kneading element 2 will be described.
The material thrown into the pot 3 is scooped up by the outer peripheral edge of the bottom surface of the blade portion 21 and the inclined surface 25 as the kneading element 2 rotates, rises in the direction of the top surface 23 while moving on the inclined surface 25, and stands upright. It falls by gravity on the installation surface 27. The material dropped from the first standing surface 27 is scooped up by the outer peripheral edge of the bottom surface of the blade portion 22 and the inclined surface 26, and moves up on the inclined surface 26 in the direction of the top surface 23. It falls by. At the same time, the inclined surfaces 25 and 26 and the standing surface 29 are pressed toward the inner peripheral surface of the pot.
By repeating the above movements, the materials in the pot 3 are mixed, gradually gathered from a powder form into a dumpling form, and further mixed.

Here, when the dough enters and adheres between the kneading element 2 and the bottom surface in the pot 3, the invading dough is caused by the outer peripheral edge of the bottom surface from the rotation direction front end portion 21a of the blade portion 21 to the rotation direction rear end portion 22b of the blade portion 22. It is scraped out toward the inner peripheral surface of the pot.
Furthermore, the invading dough between the kneading element 2 remaining without being scraped and the inner bottom surface of the pot 3 falls on the standing surface 28 of the blade portion 22 "the dough lump gradually formed as the kneading element 2 rotates". And is removed immediately.

  The lower portion of the dough mass formed gradually as the kneading element 2 rotates is first wedged by the outer peripheral edge of the bottom surface of the kneading element 2 so that the lower area is first pressed. Next, the dough block rides on the side surfaces (inclined surfaces 25 and 26) of the kneading element 2 and is pressed by the side surfaces while rotating. Thereafter, the dough lump falls on the precipice-like standing surface at the rear end in the rotation direction. This movement is repeated from the blade portion 21 to the blade portion 22, from the blade portion 22 to the blade portion 21, and again from the blade portion 21 to the blade portion 22.

The dough lump is pressed in the direction of the inner peripheral surface of the pot 3 by the centrifugal force of the kneading element 2 and the pressing force from the side surface of the kneading element 2, and at the same time receives a pressing force as stress from the inner peripheral surface of the pot 3. .
Further, the dough lump is usually large enough to cover the kneading element 2. Therefore, the space formed between the standing surface 28 of the kneading element 2 and the bottom surface of the pot 3 is in a depressurized state, and the dough lump is rotated in the direction opposite to that of the kneading element 2. As a result, the dough in this area is sucked into this space and folded so as to fall.

In this way, so-called “hand kneading”, that is, “kneading” without cutting the dough lump and without friction against the dough lump surface is repeated for the dough lump.
As described above, the pot of the present invention is provided with a plurality of protrusions (projections) on the inner surface, and can reduce sliding friction between the pressed dough mass and the inner surface of the pot. Is not cut, and the fabric is not adversely affected by frictional heat due to sliding friction. In addition, since the kneading element of the present invention has an extremely excellent chaotic effect, even if it is a “soba dough”, which is difficult to produce a dough soul with a conventional kneader, a good dough soul is reduced. It can be easily produced in time.

  In order to further increase the pressing force from the kneading element 2 on the dough lump and further increase the pressing force on the dough lump from the inner surface of the pot 3, the height of the standing surface 29 and kneading element 2 is adjusted ( Higher). Further, the side surface inclination angle δ (see FIG. 5) of the rear end portion 22b in the rotation direction of the blade portion 22 may be further increased. Furthermore, the cross-sectional shape of the inclined surface 26 may be a straight line or a curved shape that is curved so as to protrude outward (in the direction of the upper surface of the kneading element 2).

In recent years, various bread machines (home bakery, etc.) that can perform all processes from “kneading” to “baking” in a fully automatic manner have become widespread. These bread machines are convenient because they can bake bread without much effort.
However, the conventional bread machine does not use appropriate blades (kneading elements), so that it is difficult to perform good kneading, and gluten having sufficient elasticity and adhesive strength is not formed. There is also. If you don't have the right amount and good gluten, you won't be able to make an elastic, fluffy bread. In addition, since the conventional bread maker bakes the dough with the blades left in the pot, a large hole is formed in the bottom of the baked bread, and the appearance is not good and the appetite is lost.

  Therefore, first, the dough soul is prepared with the pot and the kneading element of the present invention, and then the pot and the pot for baking may be replaced. Alternatively, a single bread maker may be configured to include both the “pot of the present invention” and the “baking pot”.

Hereinafter, an embodiment of a bread maker according to the present invention will be described.
15 and 16 are schematic views showing an embodiment of a bread maker according to the present invention, and are partial sectional views of the bread maker.

  Inside the bread maker 100, a baking chamber 101 in which a pot for putting bread ingredients is arranged is provided. Here, there are two types of pots, a kneading pot 210 used when kneading bread ingredients and a baking pot 220 used when heating kneaded bread ingredients, and any shape has a bottomed cylindrical body. It is.

  Both the kneading pot 210 and the baking pot 220 are detachably disposed in the baking chamber 101. FIG. 15 shows a state where the kneading pot 210 is arranged, and FIG. 16 shows a state where the baking pot 220 is arranged. Note that the inner surface of the kneading pot 210 is provided with a plurality of projections (not shown).

  The baking chamber 101 is covered with a lid 102 that can be freely opened and closed. The lid 102 is provided with a handle 103 for opening and closing the lid 102 and a viewing window 104 through which a user of the bread maker 100 looks into the baking state in the baking chamber 101.

FIG. 17 is a schematic diagram for explaining the configuration of a kneading pot.
On the inner bottom surface of the kneading pot 210, a kneading element 300 for kneading bread ingredients is arranged. A driven shaft 211 is provided at the center of the bottom surface of the chaotic pot 210. One end of the driven shaft 211 is inserted into a recess provided on the bottom surface of the kneading element 300, and the other end of the driven shaft 211 is attached to a driven connector 212 provided on the outer bottom surface of the kneading pot 210. The inner surface of the chaotic pot 210 is provided with a plurality of projections (not shown).

The driven connector 212 has a recess. When the kneading pot 210 is fixed in the baking chamber 101 by means not shown, one end of the drive shaft 106 attached to the drive connector 105 in the bread maker 100 is fitted into the recess of the driven connector 212.
The kneading element 300 is rotationally driven by a motor 111 via a driven shaft 211, a driven connector 212, a drive connector 105, a drive shaft 106, a large pulley 107, a belt 108, a small pulley 109, and a motor shaft 110.

FIG. 18 is a schematic diagram for explaining the configuration of a baking pot.
The inner surface of the baking pot 220 is not provided with projections such as the driven shaft 211 provided in the kneading pot 210.
When the baking pot 220 is fixed in the baking chamber 101 by means (not shown), the baking pot 220 is heated by the heater 112 as heating means in the bread maker 100.

  The shape of the kneading pot and the baking pot shown in FIGS. 17 and 18 is a hollow cylindrical shape having substantially the same diameter from the top to the bottom of the pot, but the shape of any pot is not limited to this. The lower region of the pot gradually increases in diameter as it goes upward from the bottom surface, and the upper region may be formed as a hollow cylinder having the same diameter. Alternatively, a non-cylindrical shape, for example, a quadrangular prism shape may be used.

  The motor 111 and the heater 112 operate according to instructions from the control circuit 113 which is a control means in the bread maker 100, and bread making processes such as a kneading process, an aging process, a degassing process, a finishing fermentation process, and a baking process of the bread material. I do. On the upper surface of the bread maker 100, a control panel 114 provided with various buttons and timers used when the user of the bread maker 100 operates the bread maker is disposed. The control circuit 113 issues a command for operating the motor 111 and the heater 112 based on a signal from the control panel 114 and the like.

Hereinafter, the bread making process by the bread making machine 100 will be described.
(About the chaotic process)
In the kneading step, a so-called medium seed method is adopted in which the material is kneaded in two portions in order to efficiently perform hydration.
A predetermined pause time is provided between the first chaos and the second chaos.

(Aging process part 1)
Next, the kneaded material is aged for a predetermined time while keeping the inside of the kneading pot 210 at a predetermined fermentation temperature.

(Degassing part 1)
Next, in order to crush the dough swelled in the ripening step (part 1) and remove the gas in the dough, the kneading element 300 is rotated for some time.

(Aging process 2)
Next, the kneaded material is aged for a predetermined time while keeping the inside of the kneading pot 210 at a predetermined fermentation temperature.

(Degassing part 2)
Next, in order to crush the dough swelled in the ripening step (part 2) and remove the gas in the dough, the kneading element 300 is rotated for some time.

(Replacement of dough soul)
Next, after completion of the degassing step, the kneading pot 210 is taken out from the baking chamber 101, the baking pot 220 is installed in the baking chamber 101, and the pot is replaced. Further, the dough soul in the chaotic pot 210 is replaced with a baking pot 220. The dough soul is replaced manually. Either the pot replacement or the dough soul replacement order may be first.
In addition, you may provide the bread-making machine 100 with the alerting | reporting means which alert | reports completion | finish of a degassing process to the user of the bread-making machine 100. FIG.

(Finishing fermentation process)
Next, the dough soul is left for a predetermined time in the pot 220 for baking slightly warmed, and the fermentation of the finish is performed.

(Baking process)
Next, the inside of the baking pot 220 is set to a predetermined first temperature, and the dough is baked for a predetermined time. Thereafter, the temperature in the baking pot 220 is raised to a second temperature higher than the first temperature, and the dough is further baked for a predetermined time.

By going through the steps described above, the bread maker 100 can perform everything from kneading of bread ingredients to baking of bread.
Here, there are no protrusions (protrusions) on the inner surface of the baking pot 220, and no kneading element is attached in the pot, so that the baked bread is different from the conventional bread maker described above. A large hole is not formed at the bottom of the plate.

  The bread making machine described above is configured such that the kneading pot and the baking pot can be interchanged. However, the bread making machine according to the present invention is not limited to this, for example, as shown in FIG. In this way, the kneading pot and the baking pot may be configured to be provided side by side.

The bread making machine 100b includes a kneading / ripening chamber 101a in which a kneading pot 210 is installed, and a baking chamber 101b in which a baking pot 220 is installed. The space 101a is covered with an openable / closable lid 102a. The baking chamber 101b is covered with an openable / closable lid 102b.
As in the embodiment shown in FIG. 15, the kneading element 300 includes a motor 111a via a driven shaft, a driven connector 212a, a drive connector 105a, a drive shaft 106a, a large pulley 107a, a belt 108a, a small pulley 109a, and a motor shaft 110a. It is rotationally driven by. Note that the inner surface of the kneading pot 210 is provided with a plurality of projections (not shown).
On the other hand, the baking pot 220 is heated by the heater 112b.
The motor 111a and the heaters 112a and 112b operate in accordance with a command issued by the control circuit 113c. The control circuit 113c issues a command based on a signal from a control panel (not shown) of the bread maker 100b.
The bread making process of the both-pot-equipped bread making machine 100b is substantially the same as the bread making process described above. However, it is not necessary to change the pot in the dough replacement process.

Next, still another embodiment of a kneader pot, a kneader, and a bread maker according to the present invention will be described with a focus on differences from the embodiments described so far.
The kneading element of the kneader in the present embodiment has a shape in which two blade portions whose bottom surface peripheral shape is substantially semi-elliptical are joined at a point where the bottom surface peripheral shape has one semi-ellipse shape. This is different from the embodiment described so far.

FIG. 22 is a plan view showing an embodiment of a kneading element.
The arrows in the figure indicate the rotation direction of the kneading element 402. Reference symbol O1 indicates the axis of the rotation shaft.
The kneading element 402 includes a blade portion 422 whose bottom peripheral shape is substantially semi-elliptical.
An inclined surface 426 is formed on the side surface of the blade portion 422. The inclined surface 426 is formed radially from the periphery of the top surface 423 toward the outer edge of the bottom surface of the blade portion 422 from the top surface 423 side to the bottom surface 424 side of the kneading element 402.

The kneading element 402 is formed such that the rotation direction front end 422a and the rotation direction rear end 422b of the inclined surface 426 are positioned on a substantially straight line.
Here, the positional relationship between the front end portion and the rear end portion in the rotation direction of the inclined surface is such that the rotation direction front end portion 522a is positioned rearward in the rotation direction as compared with the rotation direction rear end portion 522b, as shown in FIG. You may comprise. That is, the rotation direction front end 522a and the rotation direction rear end 522b are not formed so as to be positioned on a substantially straight line.

In addition, as shown in FIG. 28, the rotation direction front end 622a and the rotation direction rear end 622b are formed so as to be positioned on a substantially straight line, and the axis O3 of the rotation shaft is connected to the rotation direction front end. A kneading element may be formed on a straight line connecting the rear end portion in the rotation direction.
Furthermore, as shown in FIG. 29, the front end portion 722a of the inclined surface in the rotational direction is formed in a curved shape, that is, for example, the front end portion of the inclined surface in the rotational direction is rotated compared to the top surface side on the bottom peripheral side of the kneading element You may form so that it may be located in the direction back.
Here, FIGS. 27 to 29 are plan views of the kneading element, and the arrows in the figure indicate the rotation direction of the kneading element.

23 is a front view of the kneading element 402 (viewed from the H direction in FIG. 22). Reference numeral 4δ denotes a side surface inclination angle of the rear end portion 422b in the rotation direction of the blade portion 422.
25 is a right side view of the kneading element 402 (viewed from the direction G in FIG. 22).
As shown in FIGS. 23 and 25, a standing surface 428 is formed on the rear surface in the rotational direction of the blade portion 422.

24 is a rear view of the kneading element 402 (viewed from the J direction in FIG. 22). 26 is a left side view of the kneading element 402 (viewed from the I direction in FIG. 22).
As shown in FIGS. 24, 25, and 26, a standing surface 429 is provided between the bottom surface 424 and the inclined surface 426 of the blade portion 422, and the height of the standing surface 429 is from the front in the rotation direction. It gradually increases toward the rear in the rotational direction.

Next, the bottom shape of the blade part 422 will be described.
FIG. 21 is a diagram showing the bottom peripheral shape of the blade portion 422. The arrows in the figure indicate the direction of rotation of the kneading element 402.
The bottom peripheral shape of the blade portion 422 indicated by the solid line is a substantially semi-ellipse surrounded by the bottom straight portion 432 and the bottom curved portion 132a.
The bottom straight portion 432 shown in FIG. 21 has a basic shape, and may actually be appropriately changed as shown in FIGS. 27 to 29, for example, depending on the type of material to be mixed.
An ellipse 4S2 indicated by a dotted line is an ellipse used for determining the bottom peripheral shape of the blade portion 422. Reference numeral 4P2 indicates the center point of the ellipse 4S2, and reference numeral 232a indicates the major axis of the ellipse 4S2. Reference numeral 4β denotes the inclination (in the rotation plane) of the bottom straight portion 432 with respect to the long axis 232a of the ellipse 4S2.
The aspect ratio of the ellipse 4S2 can be changed as appropriate. A circle having an aspect ratio of 1: 1 may be regarded as a kind of ellipse.

  The length from the axis O1 to the peripheral edge of the bottom surface of the kneading element 402 is set so as to gradually increase as the kneading element 402 rotates. That is, in FIG. 22, the length “l1” from the axis O1 to the outer edge 428a at the rear end in the rotation direction of the blade portion 422, and the length “l2” from the axis O1 to the outer edge 427a at the front end in the rotation direction of the blade portion 422. The size of the ellipse 4S2 and the like are set so that the relationship “l1> l3> l2” is established between the blade portion 422 and the length “l3” in the short direction.

By setting the magnitude relationship between the lengths “l1”, “l2” and “l3” in this way, even if the dough enters and adheres between the kneading element 402 and the bottom of the pot, this dough gradually rotates. As the kneading element 402 increases in width, the effect of being efficiently scraped by the outer periphery of the bottom surface increases and can be immediately removed.
The length l1 is set slightly shorter than the radius of the bottom surface in the pot.

Next, the shape of the side surface 426 of the blade portion 422 will be described.
When sectioned along a plane “perpendicular to the bottom surface of the blade portion” and “including the rotation axis”, the inclined surface 426 of the blade portion 422 in a partial region from the front in the rotation direction to the rear in the rotation direction of the blade portion 422 The cross-sectional shape is a curve curved toward the bottom surface 24 side of the blade portion 422. In addition, the curvature of this curve gradually decreases from the front in the rotational direction to the rear in the rotational direction.
As described above, the cross-sectional shape of the inclined surface 426 of the blade portion 422 is a curved shape that is depressed at the front in the rotation direction, and the depth of the depression gradually decreases toward the rear in the rotation direction.

  In addition, although the cross-sectional shape of the inclined surface at the rear end in the rotation direction of the blade portion is substantially straight in FIG. 23, it is curved instead of, for example, the bottom surface of the blade portion (the upper surface side of the kneading element). You may form so that it may become a curve.

  By adopting the cross-sectional shape of the inclined surface described above, the material or fabric soul that rides on the inclined surface 426 from the rotation direction front end 422a of the inclined surface 426 along with the rotation of the kneading element 402 along the inclined surface 426. Can be guided backward in the direction of rotation. In particular, the dough soul guided rearward in the rotational direction along the inclined surface 426 by the synergistic effect with the standing surface 429 that increases from the front in the rotational direction to the rear in the rotational direction, and above the inner wall (circumferential surface) of the pot. You can throw it at the momentum. As a result, a large pressing force can be directly applied to the dough soul from the entire region of the pot inner wall.

  Therefore, in place of the kneading element 2 of the kneader 10 shown in FIG. 14, the kneader 10 x shown in FIG. 30 that is completed by disposing the kneading element 402 described above at the bottom of the pot 3 has the same effect as the kneader 10. That is, it is possible to realize “kneading” without cutting the dough soul and without friction against the dough soul surface.

  Further, by using the kneading element 402 described above instead of the kneading element 300 of the bread making machines 100 and 100b shown in FIGS. 15 and 19, the same effect as the bread making machine 100 and 100b, that is, sufficient elasticity. A gluten having adhesive strength is formed, and a plump bread can be produced.

Next, still another example of the kneading element provided in the kneader according to the present invention will be described with a focus on differences from the embodiments described above.
The kneader kneader differs from the embodiments described so far in that all or a part of the surface is formed of an uneven surface.

31 and 32 are perspective views showing an embodiment of a kneading element, and the points in the figure indicate protrusions (projections) that form an uneven surface. The kneading element 802 has a top surface 823, an inclined surface 825, and an inclined surface 826 whose surface is formed of an uneven surface.
Reference numerals 827 and 828 denote standing surfaces.
Reference numeral 830 denotes a shaft hole that can be connected to a rotational drive shaft of a drive unit that rotationally drives the kneading element 802.
Reference numerals K1, K2, K3, and K4 are reference lines for expressing the three-dimensional shape of the inclined surface.

FIG. 33 is a schematic diagram showing an example of unevenness provided on the surface of the kneading element 802, a cross-sectional view of protrusions (projections) provided on the top surface 823, and the ground surface 823 of the top surface 823 includes , Projections (projections) 901 and 902 are provided, and a plurality of projections (projections) 901 a and 902 a are provided on the surfaces of the projections (projectors) 901 and 902.
In this way, by providing a large number of protrusions (projections) on the surface of the kneading element 802, concave portions are formed around the protrusions (protrusions), so that an uneven surface is formed on the surface of the kneading element 802. .

Here, the heights of the protrusions (projections) 901 and 902 and the protrusions (projections) 901a and 902a may be appropriately determined according to the characteristics of the kneaded material. For example, the height of the protrusions (projections) 901 and 902 The height is set to 150 to 300 μmm, and the heights of 402 and protrusions (projections) 901a and 902a are set to 30 to 140 μmm.
By forming such a fine uneven surface on the surface of the kneading element 802, a large number of small spaces can be formed on the ground surface of the kneading element 802. Air enters and remains in this small space during the chaos by the chaos 802. Therefore, the kneaded material chased by the kneading element 802 is less likely to adhere to the ground surface of the kneading element 802 due to the air remaining in these small spaces.
Further, the protrusions (projections) provided on the surface of the inclined surface can promote the rotation on the inclined surface of the dough soul guided and chased along the inclined surface behind the kneading element in the rotation direction. , Can improve the chaos efficiency.

  According to the embodiment described above, since the surface of the kneading element is formed with an uneven surface, the dough soul does not adhere to the ground surface of the kneading element during the kneading, but on the surface of the kneading element. Guided from the front to the back in the direction of rotation of the kneading element. As a result, the dough soul can be thrown and thrown toward the upper side of the pot inner wall of the kneader, and the above-mentioned chaotic effect can be enhanced.

  In the embodiment described above, the first protrusions (projections) 901 and 902 are provided on the surface of the kneading element 802, and the second protrusions are further provided on the surfaces of the first protrusions (projections) 901 and 902. Although the example in which the (projections) 901a and 902a are provided has been shown, instead of this, for example, only the first protrusions (projections) 901 and 902 may be provided on the surface of the kneading element.

  In the example shown in FIGS. 31 and 32, the kneading element 802 has an uneven surface on the inclined surface 825, the inclined surface 826, and the top surface 802. Instead, for example, only on the inclined surface 826. An uneven surface may be formed. Furthermore, for example, an uneven surface may be formed on only a part of the inclined surface 826 instead of the entire surface.

  Furthermore, the kneading element shown in FIGS. 31 and 32 was formed in a shape in which the bottom peripheral edge shape shown in FIG. Instead, a concavo-convex surface may be formed on the surface of the kneading element having one blade portion whose bottom peripheral shape shown in FIG.

  INDUSTRIAL APPLICABILITY The present invention can be applied to the use of kneading and kneading dough materials such as bread dough, noodle dough such as udon and soba, confectionery dough, and koji.

DESCRIPTION OF SYMBOLS 1 Kneader main body 2 Kneading element 3 Pot 10 Kneader 20 Continuous part 21 1st blade | wing part 22 2nd blade | wing part 23 Top surface 24 Bottom surface 25 1st inclined surface 26 2nd inclined surface 27 1st standing surface 28 2nd standing surface 29 Third standing surface 31 Multiple protrusions (projections)
32 Pot shaft hole 100 Bread machine 210 Pot for kneading 220 Pot for baking 300 Kneading pot

Claims (6)

A kneader pot comprising a pot, a kneading element for kneading the material in the pot, and a driving means for rotating the kneading element at the bottom of the pot,
A shaft hole through which a rotating shaft connecting the kneading element and the driving unit is inserted is formed at the bottom of the pot,
The kneader pot, wherein a plurality of protrusions are formed on the inner surface of the pot to simultaneously contact a dough lump formed by mixing the materials by rotation of the kneading element. A kneader comprising a pot, a kneading element for kneading the material in the pot, and a driving means for rotating the kneading element at the bottom of the pot;
A kneader characterized in that on the inner surface of the pot, a plurality of protrusions are formed which simultaneously contact a dough lump formed by kneading the material by rotation of the kneading element. An inclined surface is formed on the side surface of the kneading element,
The kneader according to claim 2, wherein the inclined surface has a shape that rotates the material to be mixed on the inclined surface and simultaneously presses the material toward the inner surface of the pot. A bread maker capable of installing a kneading pot used when kneading bread ingredients and a baking pot used when baking the dough soul of the kneaded bread,
The bread making machine according to claim 1, wherein the kneading pot is a kneader pot according to claim 1.   The bread maker according to claim 4, wherein the kneading pot and the baking pot are configured to be interchangeable.   The bread making machine according to claim 4, wherein the kneading pot and the baking pot can be provided side by side.