JP2012147994A - Automatic breadmaking machine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an automatic breadmaking machine which includes a plurality of breadmaking courses adapted to environmental variations and automatically selectively used in accordance with a detection temperature, and which can stably produce good bread.SOLUTION: This automatic breadmaking machine 1 includes a plurality of breadmaking courses adapted to environmental variations and automatically selectively used in accordance with a detection temperature. The automatic breadmaking machine 1 further includes: a first temperature detector 21; a second temperature detector 22 arranged at a position different from that of the first temperature detector 21; and a selector 110 for selecting one course to be executed from among the plurality of breadmaking courses adapted to environmental variations while taking into account of the first temperature detected by the first temperature detector 21 and the second temperature detected by the second temperature detector 22.

Description

  The present invention relates to an automatic bread maker, and more specifically, a plurality of bread making courses corresponding to environmental changes that are automatically used according to a detected temperature (for example, manufacture of a plurality of breads aimed at being used properly according to the season) Relates to an automatic bread maker equipped with a course).

  Depending on the environment in which bread is made, the quality of the bread tends to fluctuate. For example, even if bread is manufactured in the same way when bread is produced in summer and when bread is produced in winter, there may be a difference in the finished bread due to a temperature difference or the like. For this reason, some conventional automatic breadmakers include a plurality of breadmaking courses that are provided to be used according to the season (see, for example, Patent Document 1).

  In a conventional automatic bread maker, when the bread is manufactured, the temperature of the baking chamber in which the bread container is accommodated is detected, and the bread making course corresponding to the season is automatically selected based on the detected temperature. . And bread manufacture is started by the bread-making course selected automatically. In addition, the bread container said here is a container used as a baking baking type | mold while a bread raw material is thrown in.

JP 2010-194098 A

  By the way, when a user wants to bake a lot of bread, the user (user) may use the automatic bread maker continuously. When an automatic bread maker is used continuously, the temperature of the baking chamber at the start of the bread production process is affected by the influence of the baking process (process for baking the fermented dough into bread). May be higher than the ambient temperature of the automatic bread maker. For this reason, when a configuration in which the temperature of the baking chamber is detected and a seasonal bread making course is automatically selected is adopted, the bread making is different from the seasonal bread making course to be originally selected. Bread is produced on the course, and bad bread may be produced.

  If the time until the start of the bread making operation is lengthened, the temperature of the baking chamber and the ambient temperature of the automatic bread maker can be made substantially the same, but in this case it is against the purpose of baking bread continuously. become.

  Patent Document 1 discloses a configuration in which the temperature of the baking chamber is redetected in the middle of the bread making course (for example, at the end of the kneading process), and the seasonal bread making course is changed based on the detected temperature. The In this way, even when the automatic bread maker is used continuously, it is possible to stably produce a good bread.

  However, in recent years, the present applicants have developed an automatic bread maker capable of producing bread from cereal grains (typically rice grains). In the case of producing bread from cereal grains, a dipping process, a pulverizing process, etc., which are not in the conventional bread manufacturing process, are performed before the kneading process. Since these processes have a relatively long process time, it is not appropriate to change the seasonal bread-making course after these processes have been completed (to produce bad bread). . That is, it is desired that an appropriate seasonal bread-making course is selected at the time when the bread manufacturing operation is started.

  The kneading step is a step of kneading bread ingredients into bread dough, the dipping step is a step of leaving the grain grains immersed in a liquid (typically water), and the crushing step is mixing the grain grains with the liquid. It is a process of pulverizing in a state.

  In view of the above points, an object of the present invention is to provide an automatic bread maker that is provided with a plurality of bread making courses that can be used automatically depending on the detected temperature and that can stably produce good bread. That is.

  In order to achieve the above object, an automatic bread maker according to the present invention is an automatic bread maker provided with a plurality of bread making courses corresponding to environmental changes that are automatically used depending on a detected temperature, and includes a first temperature detecting means and The second temperature detecting means arranged at a different position from the first temperature detecting means, the first temperature detected by the first temperature detecting means, and detected by the second temperature detecting means. And selecting means for selecting one course to be executed from among the plurality of bread making courses corresponding to environmental changes.

  According to this structure, it is the structure which selects one course from the bread-making course (bread-making course) corresponding to a several environment change using the two temperature detection means arrange | positioned in a different position. For this reason, it is possible to select an appropriate course for the bread making course corresponding to the environmental change at the time when the bread manufacturing operation is started. In particular, even when the automatic bread maker is continuously operated, there is an advantage in that it is possible to select an appropriate course for a bread making course corresponding to environmental changes.

  The automatic bread maker configured as described above includes a baking chamber for storing a bread container into which bread ingredients are charged, and the first temperature detection means is provided so as to detect the temperature of the baking chamber. Preferably, two temperature detecting means are provided to detect the ambient temperature of the automatic bread maker. Conventionally, an automatic bread maker is provided with temperature detection means for detecting the temperature of the baking chamber. For this reason, this configuration can be realized by adding one temperature detecting means for detecting the ambient temperature of the automatic bread maker.

  The automatic bread maker configured as described above is capable of selecting a course to be executed by the user from a plurality of bread making courses that are selectively used depending on the raw materials used. In addition, there are those in which a plurality of bread making courses corresponding to environmental changes are prepared, and the selection means selects one bread making course from among the plurality of bread making courses that can be selected by the user. Later, in consideration of the comparison result between the first temperature and the second temperature, one course to be executed is selected from the plurality of bread making courses corresponding to the environmental change. Also good.

  The automatic bread maker having this configuration includes a plurality of bread making courses that are selectively used according to the raw materials used, and can produce a wide variety of bread. And in such an automatic bread maker corresponding to many kinds, since the function corresponding to an environmental change can be operated appropriately, the automatic bread maker of this structure is preferable for a user.

  Then, in the automatic bread maker configured as described above, the selecting means includes a comparison result between the first temperature and the second temperature, and a predetermined bread manufacturing process in the bread making course selected by the user. The one course may be selected in consideration of the time until the start of the course. In this case, the predetermined bread manufacturing process may be a kneading process of kneading bread ingredients into bread dough. In addition, the time until the predetermined bread manufacturing process is started may be determined based on an operation start time for manufacturing bread. When the timer reservation is provided and the timer reservation is performed, the time until the predetermined bread manufacturing process is started is determined based on the time when the timer reservation is performed. It is good as well.

  In the automatic bread maker configured as described above, when the difference between the first temperature and the second temperature is within a predetermined range, and the difference between the first temperature and the second temperature is When the time until the predetermined bread manufacturing process is started for a predetermined time or longer is outside the predetermined range, the selection means determines the one course based on the second temperature. When the selection is made and the difference between the first temperature and the second temperature is outside the predetermined range and the time until the predetermined bread manufacturing process is started is shorter than the predetermined time Alternatively, the selection unit may select the one course based on the first temperature. Thereby, even when the automatic bread maker is continuously operated, it is possible to select an appropriate course for the bread making course corresponding to the environmental change.

  In the automatic bread maker configured as described above, the plurality of bread making courses selectable by the user include a bread making course having a pulverizing step for pulverizing grain grains, and a bread making course not having the pulverizing step, May be included. As a suitable example of this configuration, bread making courses that can be selected by the user, bread making courses that produce bread using grain grains (typically rice grains) as a starting material, and grain flour (typical ones) As an example, there is an automatic bread maker that includes a bread-making course for producing bread using flour as a starting material.

  According to the present invention, it is possible to provide an automatic bread maker that includes a plurality of bread making courses that can be used automatically depending on the detected temperature and that can stably produce good bread. Further, the automatic bread maker of the present invention is convenient because it can appropriately operate the function corresponding to the environmental change even when continuously operated. Furthermore, the present invention is suitable for, for example, an automatic bread maker that can manufacture bread using cereal grains as a starting material and can also manufacture bread using cereal flour as a starting material. It is convenient for us.

The schematic perspective view which shows the external appearance structure of the automatic bread maker of this embodiment The schematic diagram for demonstrating the structure inside the main body of the automatic bread maker of this embodiment. The automatic bread maker of this embodiment WHEREIN: The figure which showed typically the structure of the baking chamber and its periphery in the case where the bread container of the bread-making specification for rice grains was accommodated in the baking chamber. Schematic perspective view showing the configuration of a blade unit attached to a bread container with a bread-course specification for rice grain The figure which shows the composition of the blade unit which is attached to the bread container of the bread making specification for rice grain Schematic plan view of the blade unit attached to a bread container with a rice grain bread-cooking specification as seen from below It is a figure for explaining the operation of the blade unit attached to the bread container for rice grain bread making specification, and the figure when the bread container is seen from above The automatic bread maker of this embodiment WHEREIN: The figure which showed typically the structure of the baking chamber and its periphery in the case where the bread container of the bread-making specification for wheat flours was accommodated in the baking chamber. The block diagram which shows the structure of the automatic bread maker of this embodiment The schematic diagram which shows the flow of the bread-making course for rice grains performed with the automatic bread maker of this embodiment The figure for supplementary explanation about the bread-making course for rice grains in the automatic bread maker of this embodiment The schematic diagram which shows the flow of the bread-making course for flour performed with the automatic bread maker of this embodiment The figure for supplementary explanation about the bread-making course for flour in the automatic bread maker of this embodiment The flowchart which shows the automatic selection flow of a seasonal course in the automatic bread maker of this embodiment.

Hereinafter, embodiments of an automatic bread maker of the present invention will be described in detail with reference to the drawings. In addition, the specific time, temperature, etc. which appear in this specification are illustrations to the last, and they do not limit the content of this invention.
(Configuration of automatic bread maker)
1A and 1B are schematic perspective views showing the external configuration of the automatic bread maker according to the present embodiment. FIG. 1A shows a state in which the lid is closed, and FIG. 1B shows a state in which the lid is opened. Yes. As shown in FIG. 1, the automatic bread maker 1 includes a main body 10 including a baking chamber 40 that can accommodate a bread container PC, a lid 30 that is rotatably attached to the main body 10 and opens and closes the baking chamber 40, Is provided.

  An operation unit 20 is provided on the main body 10 so as to be aligned with the closed lid 30. The operation unit 20 includes an operation key group and a display unit (for example, a liquid crystal display panel) that displays time, contents set by the operation key group, errors, and the like. The operation key group includes, for example, a start key, a cancel key, a timer key, a reservation key, a selection key for selecting a bread manufacturing course (breadmaking course), and the like.

  The firing chamber 40 provided inside the main body 10 is a box-shaped chamber having a substantially rectangular shape in plan view, and the side walls and the bottom wall of the firing chamber 40 are made of sheet metal, for example. The baking chamber 40 is provided with a heating means so that the raw material and the dough in the bread container PC accommodated in the baking chamber 40 can be heated. In the automatic bread maker 1, a sheathed heater 42 (see FIGS. 3 and 8 described later) is used as a heating means. The sheathed heater 42 is arranged in a substantially frame shape along the inner wall of the baking chamber 40 and surrounds the bread container PC accommodated in the baking chamber 40.

  The lid 30 is provided with a viewing window 31 made of, for example, heat-resistant glass so that the inside of the baking chamber 40 can be seen. Further, an automatic charging container 32 used for automatically charging a part of bread ingredients during the bread manufacturing process is detachably attached to the inner surface side of the lid 30. In FIG. 1B, the container lid 322 of the automatic charging container 32 is opened.

  FIG. 2 is a schematic diagram for explaining the internal configuration of the main body of the automatic bread maker according to the present embodiment. In FIG. 2, it is assumed that the automatic bread maker 1 is viewed from above, and the lower side of the figure is the front (front) side of the automatic bread maker 1, and the upper side of the figure is the back side. The broken line in FIG. 2 is located below the member indicated by the solid line, and indicates that it cannot be seen originally.

  As shown in FIG. 2, in the automatic bread maker 1, a low-speed / high-torque type kneading motor 50 is fixedly disposed on the right side of the baking chamber 40, and a high-speed rotation type crushing motor 60 is disposed behind the baking chamber 40. Is fixedly arranged. The kneading motor 50 and the crushing motor 60 are both shafts.

  The output shaft 51 protruding from the upper surface of the kneading motor 50 is connected to the driving shaft 11 provided on the lower side of the firing chamber 40 by the first power transmission unit MT1 including a plurality of pulleys, a plurality of rotating shafts, and a plurality of belts. It is connected so that power can be transmitted. However, the first power transmission unit MT1 includes a clutch C1 (a meshing clutch is used in the present embodiment), a power transmission state in which the rotational power of the output shaft 51 can be transmitted, and the rotation of the output shaft 51. Switching to a power shut-off state where power cannot be transmitted is possible. Further, the first power transmission unit MT1 is provided so as to increase the rotational power of the kneading motor 50 and transmit it to the driving shaft 11.

  The output shaft 61 protruding from the lower surface of the crushing motor 60 is connected to the driving shaft 11 provided on the lower side of the firing chamber 40 by a second power transmission unit MT2 including a plurality of pulleys and one belt so that power can be transmitted. Has been. The second power transmission unit MT2 does not have a clutch, and connects the output shaft 61 of the crushing motor 60 and the driving shaft 11 so that power can be transmitted constantly. However, the second power transmission unit MT2 may include a clutch for switching the power transmission state.

  As shown in FIG. 2, vent holes 41 a and 41 b are formed in the front side wall and the rear side wall of the baking chamber 40. The ventilation hole 41 b formed on the rear side wall of the firing chamber 40 communicates with the outside through the duct 12 and a slit hole (not shown) provided on the back surface of the main body 10. A cooling fan 13 is attached inside the duct 12.

  When the cooling fan 13 is driven, air is taken into the firing chamber 40 from the outside of the firing chamber 40 through the vent hole 41a. Further, the air taken into the baking chamber 40 is discharged to the outside of the main body 10 through the vent hole 41 b and the duct 12 by driving the cooling fan 13. That is, when the cooling fan 13 is driven while the firing chamber 40 is warm, cold air is taken in from the outside of the firing chamber 40 and the warm air in the firing chamber 40 is discharged to the outside. Thus, the heated baking chamber 40 can be cooled.

  Next, the bread container PC provided in the baking chamber 40 so as to be freely put in and out will be described. The bread container PC is a container that is used as a bread baking mold while bread materials are charged. The automatic bread maker 1 of the present embodiment includes a bread making course (rice bread making course) that produces bread using rice grains as a starting material, and a bread making course (made for wheat flour) that produces bread using wheat flour as a starting material. Bread course). And it is comprised so that different bread containers may be used with the case where bread is manufactured with the bread-making course for rice grains, and the case where bread is manufactured with the bread-making course for wheat flour. For this reason, the bread container for bread making for rice grains and the bread container for bread making for wheat flour will be described separately.

  First, a bread container having a bread grain specification for rice grains will be described.

  FIG. 3 is a diagram schematically showing the configuration of the baking chamber and its surroundings in the case where the bread container for rice grain making course is accommodated in the baking chamber in the automatic bread maker of the present embodiment. FIG. 3 assumes a configuration when the automatic bread maker 1 is viewed from the front (front) side, and includes a baking chamber 40 and a bread container 70 (hereinafter referred to as a first bread container) with a bread making specification for rice grains. The structure of (sometimes expressed as 70) is generally shown in a sectional view.

  For example, as shown in FIG. 3, the first bread container 70 made of an aluminum alloy die-cast molded product has a bucket-like shape, and its horizontal cross section is a rectangle with rounded four corners. A handle for handbags (not shown) is attached to the collar portion 70 a provided at the opening side edge of the first bread container 70. A concave portion 71 having a substantially circular shape in plan view is formed on the bottom of the first bread container 70 so as to accommodate a part of a blade unit 80 which will be described in detail later.

  At the center of the bottom of the first bread container 70, a blade rotation shaft 72 extending in the vertical direction is rotatably supported in a state where a countermeasure against sealing is taken. A container-side connecting portion 72a is fixed to the lower end of the blade rotation shaft 72 (projecting outward from the bottom of the first bread container 70). A cylindrical base 73 is provided on the outer surface of the bottom of the first bread container 70 so as to surround a portion of the blade rotation shaft 72 that protrudes from the bottom of the first bread container 70 to the outside. Yes.

  As shown in FIG. 3, a bread container support portion 14 (for example, made of an aluminum alloy die-cast molded product) that supports the first bread container 70 is fixed at a position that is approximately the center of the bottom wall 40 a of the baking chamber 40. Has been. The bread container support portion 14 is formed so as to be recessed from the bottom wall 40a of the baking chamber 40, and the shape of the recess is substantially circular when viewed from above. The driving shaft 11 is supported at the center of the bread container support portion 14 so as to be substantially perpendicular to the bottom wall 40a. A main body side connecting portion 11 a is fixed to the upper end of the driving shaft 11.

  The first bread container 70 is accommodated in the baking chamber 40 in a state where the pedestal 73 is received by the bread container support 14. In a state where the pedestal 73 of the first bread container 70 is received by the bread container support part 14, the container side connection part 72 a provided at the lower end of the blade rotating shaft 72 and the main body side fixed to the upper end of the driving shaft 11. Connection with the connecting portion 11a is obtained. As a result, the blade rotating shaft 72 can transmit the rotational power from the driving shaft 11. That is, the main body side connecting portion 11a and the container side connecting portion 72a constitute a coupling.

  A blade unit 80 is detachably attached to a portion of the blade rotating shaft 72 protruding into the first bread container 70 from above. The configuration of the blade unit 80 will be described with reference to FIGS.

  4 is a schematic perspective view showing a configuration of a blade unit attached to a bread container of rice grain bread-cooking specification. FIG. 4 (a) is a diagram seen from obliquely above, and FIG. 4 (b) is obliquely below. It is the figure seen from. FIG. 5 is a diagram showing a configuration of a blade unit attached to a bread container of a rice grain bread-cooking specification, FIG. 5 (a) is a schematic side view, and FIG. 5 (b) is an AA of FIG. 5 (a). It is a schematic sectional drawing in a position. FIG. 6 is a schematic plan view of the blade unit attached to the bread container of the rice grain breadmaking specification when viewed from below, and FIG. 6A is a view when the kneading blade is in the folded position, FIG. b) is a view when the kneading blade is in an open position. FIG. 6 shows a state in which a guard to be described later is removed. FIG. 7 is a view for explaining the operation of the blade unit attached to the bread container of the rice grain-making bread course specification, and is a view when the bread container is viewed from above. FIG. 7A is a view when the kneading blade is in the folded position, and FIG. 7B is a view when the kneading blade is in the open position.

  The blade unit 80 is roughly attached to the unit shaft 81, the pulverization blade 82 attached to the unit shaft 81 so as not to rotate relative to the unit shaft 81, and to the unit shaft 81 so as to be rotatable relative to the unit shaft 81. A configuration including a dome-shaped cover 83 having a substantially circular shape in plan view, a kneading blade 84 attached to the dome-shaped cover 83 so as to be relatively rotatable, and a guard 85 attached to the dome-shaped cover 83 and covering the grinding blade 82 from below. It has become.

  In the state where the blade unit 80 is attached to the blade rotation shaft 72, the crushing blade 82 is positioned slightly above the bottom surface of the recess 71 of the first bread container 70. Further, almost the entire grinding blade 82 and dome-shaped cover 83 are accommodated in the recess 71 (see, for example, FIG. 3).

  The unit shaft 81 is a substantially columnar member formed of a metal such as a stainless steel plate, for example, and has an opening at one end (lower end), and the inside is hollow. That is, the unit shaft 81 has a configuration in which an insertion hole 81b is formed so that the blade rotation shaft 72 can be inserted from the lower end (see, for example, FIG. 5B).

  In addition, a pair of notches 81 a are formed on the lower side (opening side) of the side wall of the unit shaft 81 so as to be symmetrically disposed across the rotation center of the unit shaft 81. The pin 721 (see FIG. 5B) that penetrates the blade rotation shaft 72 horizontally engages with the notch 81a, so that the unit shaft 81 is attached to the blade rotation shaft 72 so as not to be relatively rotatable. become.

  The pulverizing blade 82 for pulverizing grains is formed, for example, by processing a stainless steel plate. The crushing blade 82 is attached to the unit shaft 81 so as not to rotate relative to the unit shaft 81 so that an opening (not shown) provided in the center portion is fitted into the lower side of the unit shaft 72. On the lower side of the pulverizing blade 82, a stopper member 86 for preventing the detachment is fitted into the unit shaft 81. For this reason, the crushing blade 82 does not fall off from the unit shaft 81.

  The dome-shaped cover 83 arranged so as to surround and cover the crushing blade 82 is made of, for example, a die-cast molded product of aluminum alloy, and has a concave accommodating portion 831 for accommodating the bearing 87 (see FIG. b)) is formed. In other words, in order to form the housing portion 831, the dome-shaped cover 83 has a configuration in which a substantially cylindrical convex portion 83 a is formed at the center when viewed from the outer surface.

  The bearing 87 is press-fitted into the housing portion 831 so that the outer ring is fixed to the side wall of the housing portion 831. A unit shaft 81 is attached to the inner ring of the bearing 87 so as not to be relatively rotatable. The dome-shaped cover 83 is attached to the unit shaft 81 so as to be relatively rotatable by the intervention of the bearing 87.

  Note that retaining rings 88 a and 88 b are disposed above and below the bearing 87. In addition, a sealing material 89 is arranged on the lower side of the bearing 87 so that foreign matters (for example, liquid used at the time of pulverizing grain grains, paste-like material obtained by pulverization, etc.) do not enter from the outside. The seal material 89 is fixed by using a seal cover 90 disposed below the seal material 89.

  On the outer surface of the dome-shaped cover 83, a kneading blade 84 having a planar shape “<” is used by using a support shaft 91 (see FIG. 6) arranged so as to extend in a vertical direction at a location adjacent to the convex portion 83 a. For example, an aluminum alloy die cast product is attached. The kneading blade 84 is attached to the support shaft 91 so as not to be relatively rotatable, and moves together with the support shaft 91 attached to the dome-shaped cover 83 so as to be relatively rotatable. In other words, the kneading blade 84 is attached to the dome-shaped cover 83 so as to be relatively rotatable.

  The kneading blade 84 can rotate only within a certain range around the axis of the support shaft 91 together with the support shaft 91. The folding postures shown in FIGS. 4, 5, 6 (a) and 7 (a) correspond to the case where the kneading blade 84 is at one end of the rotatable range. 6 (b) and FIG. 7 (b) corresponds to the case where the kneading blade 84 is at the other end of the rotatable range.

  A cushioning material 92 is attached to one surface near the tip side of the kneading blade 84. The buffer material 92 is provided so as to slightly protrude from the tip of the kneading blade 84 (see, for example, FIG. 6B). The buffer material 92 is provided for the purpose of preventing the kneading blade 84 and the inner wall of the first bread container 70 from coming into contact with each other and scratching.

  A complementary kneading blade 93 (for example, provided integrally with the dome-shaped cover 83) is fixedly disposed on the outer surface of the dome-shaped cover 83 so as to be aligned with the kneading blade 84. When the kneading blade 84 is in the folded position, for example, as shown in FIGS. 4 and 5, the complementary kneading blade 93 is aligned with the kneading blade 84, and the size of the k-shaped kneading blade 84 is as follows. It becomes larger. The complementary kneading blade 93 can increase the kneading efficiency.

  As shown in FIG. 5B, a first engagement body 941 constituting a cover clutch 94 is attached to the unit shaft 81 between the pulverization blade 82 and the seal cover 90 so as not to be relatively rotatable. The first engagement body 941 is prevented from dropping from the unit shaft 81 together with the grinding blade 82 by the stopper member 86. Further, a second engagement body 942 constituting the cover clutch 94 is attached to the lower side of the support shaft 91 to which the kneading blade 84 is attached (see FIG. 6).

  The cover clutch 94 including the first engagement body 941 and the second engagement body 942 has a function of switching whether or not to transmit the rotational power of the blade rotation shaft 72 to the dome-shaped cover 83.

  When the kneading blade 84 is in the folded position (for example, the state shown in FIGS. 6A and 7A), the engaging portion 942a of the second engaging body 942 is the engaging portion 941a of the first engaging body 941 (this embodiment). The angle is an angle that interferes with the rotation trajectory (there are two in the form but may be one) (see the broken line in FIG. 6A). Therefore, when the unit shaft 81 rotates (counterclockwise rotation in FIG. 8A), the first engagement body 941 and the second engagement body 942 are engaged. That is, when the kneading blade 84 is in the folded position, the rotational power of the blade rotation shaft 72 can be transmitted to the dome-shaped cover 83. When the kneading blade 84 is in the folded position, the second engagement body 942 does not rotate in the clockwise direction (the direction in FIG. 6A) by the action of a stopper that restricts the rotation of the kneading blade 84. .

  On the other hand, when the kneading blade 84 is in the open position (for example, the state shown in FIGS. 6B and 7B), the engaging portion 942a of the second engaging body 942 is the same as the engaging portion 941a of the first engaging body 941. The angle deviates from the rotation trajectory (see the broken line in FIG. 6B). For this reason, even if the blade rotation shaft 72 rotates, the first engagement body 941 and the second engagement body 942 are not engaged. Accordingly, the rotational power of the blade rotation shaft 72 is not transmitted to the dome-shaped cover 83.

  The dome-shaped cover 83 is formed with windows 83b (four in this embodiment) that connect the space inside the cover and the space outside the cover. The window 83b is disposed at a height equal to or higher than the grinding blade 82. Further, a total of four ribs 83c are formed on the inner surface of the dome-shaped cover 83 corresponding to each window 83b (see FIG. 6). Each rib 83c extends obliquely in the radial direction from the vicinity of the center of the dome-shaped cover 83 to the outer peripheral annular wall, and four ribs 83c form a kind of bowl shape. In addition, each rib 83c is curved so that the side facing the bread ingredients that press toward it is convex.

  A guard 85 is detachably attached to the lower surface of the dome-shaped cover 83. The guard 85 covers the lower surface of the dome-shaped cover 83 and prevents the user's finger from approaching the crushing blade 82.

  As shown in FIG. 4B, at the center of the guard 85, there is a ring-shaped hub 851 through which the stopper member 86 fixed to the unit shaft 81 is passed. Further, a ring-shaped rim 852 provided concentrically with the hub 851 is provided at the periphery of the guard 85. The hub 851 and the rim 852 are connected by a plurality of spokes 853. The plurality of spokes 853 are arranged at predetermined intervals, and the spokes 853 form openings 854 through which the grains to be crushed by the pulverizing blade 82 pass.

  Next, a bread container with a bread-making specification for flour will be described.

  FIG. 8 is a diagram schematically showing the configuration of the baking chamber and its surroundings when a bread container for flour-making bread course is accommodated in the baking chamber in the automatic bread maker of the present embodiment. FIG. 8 assumes a configuration when the automatic bread maker 1 is viewed from the front (front) side, and includes a baking chamber 40 and a bread container 100 (hereinafter referred to as a second bread container) having a bread crumb specification for flour. The structure of (sometimes expressed as 100) is generally shown in a sectional view. Further, the description of the same configuration as that in the case of using the first bread container 70 is omitted when there is no need for description.

  The second bread container 100 (for example, made of sheet metal) has a bucket-like shape like the first bread container 70, and its horizontal section is a rectangle with rounded corners. In addition, a handle for handbags (not shown) is attached to the flange portion 100a provided at the opening side edge of the second bread container 100. However, the recessed part 71 like the 1st bread container 70 is not formed in the bottom part of the 2nd bread container 100. FIG. This is related to the fact that when the second bread container 100 is used, the crushing step is not performed and the crushing blade 82 is not necessary.

  At the center of the bottom of the second bread container 100, a blade rotating shaft 101 extending in the vertical direction is supported in a state where a countermeasure against sealing is taken. A container-side connecting portion 101a is fixed to the lower end of the blade rotation shaft 101 (projecting outward from the bottom of the second bread container 100). In addition, a cylindrical base 102 is provided on the outer surface of the bottom of the second bread container 100 so as to surround a portion of the blade rotation shaft 101 protruding from the bottom of the second bread container 100 to the outside. Yes.

  Similarly to the first bread container 70, the second bread container 100 is accommodated in the baking chamber 40 in a state where the pedestal 102 is received by the bread container support part 14. In a state where the pedestal 102 of the second bread container 100 is received by the bread container support part 14, the container side connection part 101 a provided at the lower end of the blade rotation shaft 101 and the main body side fixed to the upper end of the driving shaft 11. Connection with the connecting portion 11a is obtained. As a result, the blade rotating shaft 101 can transmit the rotational power from the driving shaft 11.

  A kneading blade 110 (for example, an aluminum alloy die cast product) is detachably attached to the upper end of the blade rotating shaft 101. The second kneading blade 110 has a shape in which the kneading blade 84 and the complementary kneading blade 93 are integrated. The kneading blade 110 is attached to the blade rotation shaft 101 in a state where the hub 111 is non-rotatably connected to the upper end of the blade rotation shaft 101.

  FIG. 9 is a block diagram showing the configuration of the automatic bread maker of the present embodiment. As shown in FIG. 9, the control operation in the automatic bread maker 1 is performed by the control device 110. The control device 110 is constituted by, for example, a microcomputer including a CPU (Central Processing Unit), a ROM (Read Only Memory), a RAM (Random Access Memory), an I / O (input / output) circuit unit, and the like. . The control device 110 is preferably arranged at a position that is not easily affected by the heat of the baking chamber 40. Further, the control device 110 is provided with a time measuring function, and temporal control in the bread manufacturing process is possible.

  The control device 110 includes the operation unit 20, the first temperature sensor 21, the second temperature sensor 22, the kneading motor driving unit 111, the grinding motor driving unit 112, the heater driving unit 113, and the clutch. The switching unit 114, the automatic charging drive unit 115, and the cooling fan drive unit 116 are electrically connected.

  The first temperature sensor 21 is a temperature sensor for detecting the temperature of the baking chamber 40, and is attached to, for example, the side wall of the baking chamber 40. The second temperature sensor 22 is a temperature sensor for detecting the ambient temperature of the automatic bread maker 1 (which can be said to be the temperature of the room in which the automatic bread maker 1 is placed). (Inside) etc. Note that the second temperature sensor 22 is preferably arranged at a position that is not easily affected by the heat generated in the baking chamber 40.

  The kneading motor driving unit 111 controls the driving of the kneading motor 50 under a command from the control device 110. The crushing motor driving unit 112 controls the driving of the crushing motor 60 under a command from the control device 110. The heater driving unit 113 controls the heating operation of the sheathed heater 42 under a command from the control device 110.

  Under the command from the control device 110, the clutch switching unit 114 controls driving of a clutch solenoid that switches the power transmission state of the clutch C1 (see FIG. 2) included in the first power transmission unit MT1. The automatic charging drive unit 115 controls driving of an automatic charging solenoid that is driven when a part of bread ingredients is automatically charged during the bread manufacturing process. The lock mechanism 323 that maintains the closed state of the container lid 322 (see FIG. 1) of the automatic charging container 32 is released by driving the automatic charging solenoid. The cooling fan driving unit 116 controls driving of the cooling fan 13 under a command from the control device 110.

The control device 110 performs a predetermined operation (described later) based on an input signal from the operation unit 20 and then reads a program related to a bread manufacturing course (breadmaking course) stored in a ROM or the like. Then, the control device 110 controls the rotation of the kneading blade 84 by the kneading motor 50 via the kneading motor driving unit 111, controls the rotation of the grinding blade 82 by the grinding motor 60 via the grinding motor driving unit 112, and controls the heater driving unit 113. The bread making process is performed by the automatic bread maker 1 while controlling the heating operation by the sheathed heater 42 and controlling the cooling fan 13 via the cooling fan driving unit 116.
(Bread making operation by automatic bread maker)
Next, the operation in the case of producing bread with the automatic bread maker 1 configured as described above will be described. The automatic bread maker 1 is provided so that bread can be produced using rice grains as a starting material, and bread can also be produced using wheat flour as a starting material. Hereinafter, the bread making operation will be described separately for the case where rice grains are used as the starting material and the case where wheat flour is used as the starting material.
<When using rice grains as a starting material>
When the rice grain is used as the starting material, the user selects the first bread container 70. Then, the user attaches the blade unit 80 to the blade rotation shaft 72 by covering the blade rotation shaft 72 of the first bread container 70 with the unit shaft 81. After attaching the blade unit 80, the user weighs rice grains, water, and seasonings (for example, salt, sugar, shortening, etc.) in predetermined amounts and puts them in the first bread container 70.

  In addition, the user weighs a part of the bread ingredients that are automatically put in the course of bread production and stores them in the container body 321 of the automatic filling container 32 (see FIG. 1). When the user stores the bread material to be stored in the container main body 321, the user uses the lock mechanism 323 to maintain the closed state in which the opening of the container main body 321 is closed by the container lid 322.

  In addition, as a bread raw material accommodated in the automatic charging container 32, a gluten and dry yeast are mentioned, for example. Instead of gluten, for example, wheat flour, upper flour, thickener (eg, guar gum) and the like may be stored in the automatic charging container 32. Further, for example, only dry yeast may be stored in the automatic charging container 32 without using gluten, wheat flour, thickener, upper fresh powder or the like. Further, in some cases, for example, salt, sugar, and shortening seasonings such as gluten and dry yeast are automatically stored in the automatic charging container 32 together with gluten and dry yeast in order to be automatically charged during the bread manufacturing process. Also good. In this case, the bread raw material previously put into the first bread container 70 is rice grains and water (a liquid having a taste component such as dashi soup, a liquid containing fruit juice or alcohol, etc., instead of mere water). Good).

  When the above preparation is completed, the user puts the first bread container 70 into the baking chamber 40 and further fits the automatic charging container 32 into a predetermined position of the lid 30 (see FIG. 1). Then, the user closes the lid 30 and selects a bread making course (rice bread making course) for producing bread from the rice grains by the operation unit 20. When the user presses the start key included in the operation unit 20 after selecting the rice grain breadmaking course, the bread manufacturing operation is started under the control of the control device 110.

  FIG. 10 is a schematic diagram showing the flow of the bread making course for rice grains executed by the automatic bread maker of the present embodiment. As shown in FIG. 10, in the bread making course for rice grains, the dipping process, the pulverizing process, the pause process, the kneading (kneading) process, the fermentation process, and the baking process are sequentially performed in this order. The

  There are a plurality of types of rice grains, such as white rice, brown rice, and milled rice. And properties, such as hardness, change with kinds of rice grain. For this reason, it is preferable that the time of each process shown in FIG. 10 is determined by experiment etc. for every kind of rice grain. In addition, the auxiliary materials (gluten, wheat flour, super fresh flour, etc.) used to improve the bulge of bread have different properties. For this reason, it is preferable that the time of each process shown in FIG. 10 is determined by experiment etc. for every kind of the above-mentioned auxiliary material.

  For this reason, the bread making course for rice grains in the automatic bread maker 1 is precisely classified according to the type of rice grain, and further classified into a plurality according to the difference in the auxiliary ingredients that use each of them. A plurality of bread-making courses are prepared (see FIG. 11; there are 7 courses in FIG. 11). The user can select a course according to the purpose from the plurality of bread making courses. However, in this specification, for convenience of explanation, the plurality of bread-making courses may be collectively expressed as a rice grain bread-making course.

  In addition, each of the plurality of bread-making courses has three environmental change-response products such as a standard course, a summer course, and a winter course so as to cope with changes in the environment in which the automatic bread maker 1 is placed, such as seasonal fluctuations. A bread course (sometimes simply referred to as an environmental change course) is provided (see FIG. 11). This course corresponding to environmental change is not selected by the user, but is automatically selected by the control device 110 before starting the bread manufacturing operation. The details of the course for dealing with environmental changes will be described later, and the operation of the automatic bread maker 1 in each step of the bread making course for rice grains will be described below.

  In the rice grain breadmaking course, first, the dipping process is started by a command from the control device 110. In the dipping process, the bread raw material previously put in the first bread container 70 is set in a stationary state, and this stationary state is maintained for a predetermined time (for example, about 30 to 60 minutes). This dipping process is a process aimed at making the rice grains easy to be pulverized to the core in the subsequent pulverization process by adding water to the rice grains.

  The water absorption speed of rice grains varies depending on the temperature of the water. When the water temperature is high, the water absorption speed increases, and when the water temperature is low, the water absorption speed tends to decrease. For this reason, in order to make immersion time short, an immersion process may be performed in the state (for example, about 50 degreeC) which energized the sheathed heater 42 and raised the temperature of the baking chamber 40. FIG.

  When the predetermined time elapses, the dipping process is ended by a command from the control device 110, and a pulverizing process for pulverizing the rice grains is started. In this crushing step, the crushing blade 82 is rotated at a high speed (for example, 7000 to 8000 rpm) in a mixture containing rice grains and water. In this crushing step, the control device 110 controls the crushing motor 60 to rotate the blade rotation shaft 72 in the reverse direction (clockwise rotation in FIG. 6 and counterclockwise rotation in FIG. 7). Since the blade portion (cutting blade) of the crushing blade 82 is moved forward in the rotation direction due to the reverse rotation of the blade rotation shaft 72, the crushing function is obtained by the reverse rotation.

  When rotating the grinding blade 82 using the grinding motor 60, the control device 110 controls the clutch switching unit 114 so that the clutch C1 shuts off the power. Thereby, the situation where a big load is added to the crushing motor 60 and the crushing motor 60 is damaged can be avoided. The crushing blade 82 is preferably rotated at a low speed in the initial stage of the crushing process and then rotated at a high speed.

  When the blade rotation shaft 72 is rotated in the reverse direction to rotate the grinding blade 82, the dome-shaped cover 83 also attempts to rotate in the reverse direction due to the flow of the mixture containing rice grains and water in the first bread container 70. The reverse rotation of the dome-shaped cover 83 is prevented (stopped) by the following operation.

  When the kneading blade 84 is in the folded posture (the posture shown in FIG. 7A) when the blade rotation shaft 72 is rotated in the reverse direction, the engaging portion 941a of the first engaging body 941 of the cover clutch 94 is in the first position. The kneading blade 84 is rotated in a direction to be in an open posture (posture shown in FIG. 7B) in contact with the engaging portion 942a of the two engaging bodies 942. Further, the kneading blade 84 receives resistance from the mixture in the first bread container 70 as the dome-shaped cover 83 rotates in the reverse direction (counterclockwise rotation in FIG. 7), and in this direction, the kneading blade 84 also opens. It is rotated.

  When the kneading blade 84 is in the open posture, the second engagement body 942a deviates from the rotation track of the first engagement body 941a (see the broken line in FIG. 6). For this purpose, the cover clutch 94 disconnects the blade rotation shaft 72 from the dome-shaped cover 83. Further, as shown in FIG. 7B, a part of the kneading blade 84 in the open posture (more precisely, the cushioning material 92 provided on the front end side) is formed on the inner wall of the first bread container 70 ( Specifically, the rotation of the dome-shaped cover 83 is prevented (stopped) in order to come into contact with the bowl-shaped convex portion 70b provided on the inner wall of the first bread container 70 in order to improve the grinding efficiency.

  The pulverization of the rice grains in the pulverization step is performed in a state where water is soaked in the rice grains by the previously performed immersion step, and thus the rice grains can be easily pulverized to the core. In the present embodiment, the rotation of the pulverizing blade 82 in the pulverization step is intermittent rotation. This intermittent rotation is performed, for example, in a cycle of rotating for 30 seconds and stopping for 5 minutes, and this cycle is repeated 10 times. The rotation of the crushing blade 82 may be continuous rotation, but for the purpose of, for example, preventing the raw material temperature in the first bread container 70 from becoming too high, it is preferable to perform intermittent rotation.

  In the pulverization step, since the pulverization of the rice grains is performed in the dome-shaped cover 83 that has stopped rotating, the possibility that the rice grains scatter out of the first bread container 70 is low. Further, the rice grains entering the dome-shaped cover 83 from the opening 854 of the guard 85 in the rotation stopped state are sheared between the stationary spoke 853 and the rotating pulverizing blade 82, so that pulverization can be performed efficiently. Further, the rib 83c provided on the dome-shaped cover 83 moderately suppresses the flow of the mixture containing rice grains and water (the flow in the same direction as the rotation of the pulverization blade 82), so that the pulverization can be performed efficiently. .

  The mixture containing the pulverized rice grains and water is guided in the direction of the window 83b by the rib 83c of the dome-shaped cover 83, and is discharged out of the dome-shaped cover 83 from the window 83b. Since the rib 83c of the dome-shaped cover 83 is curved so that the side facing the mixture pressing toward it is convex, the mixture hardly stays on the surface of the rib 83c and flows smoothly toward the window 83b. . Further, instead of the mixture being discharged from the inside of the dome-shaped cover 83, the mixture existing in the space above the recess 71 enters the recess 71 and passes through the opening 854 of the guard 85 from the recess 71. Enter the cover 83. Since the pulverization by the pulverization blade 82 is performed while being circulated, the pulverization can be performed efficiently.

  When the pulverization process is completed, a pause process is executed according to a command from the control device 110. This pause process is provided as a cooling period during which the temperature of the contents in the first bread container 70 raised by the crushing process is lowered. The reason for lowering the temperature is that the next kneading step is carried out at a temperature at which the yeast is active (for example, around 30 ° C.). In this embodiment, the pause process is a predetermined time (for example, about 30 to 60 minutes).

  When the pause process ends, the kneading process is started by a command from the control device 110. At the start of the kneading process, the control device 110 controls the clutch switching unit 115 so that the clutch C1 (see FIG. 2) transmits power. Then, the control device 110 controls the kneading motor 50 to rotate the blade rotation shaft 72 in the forward direction (counterclockwise rotation in FIG. 6 and clockwise rotation in FIG. 7). Note that the rotation direction of the blade rotation shaft 72 is opposite between the pulverization step and the kneading step.

  When the blade rotation shaft 72 is rotated in the forward direction, the grinding blade 82 is also rotated in the forward direction. In this case, the crushing blade 82 rotates with the blade portion (cutting blade) behind in the rotation direction, and does not exhibit the crushing function. The rotation of the grinding blade 82 causes the bread ingredients around the grinding blade 82 to flow in the forward direction (clockwise in FIG. 7). Accordingly, when the dome-shaped cover 83 moves in the forward direction, the kneading blade 84 receives resistance from the non-flowing bread material, and is folded from the open position (see FIG. 7B) (see FIG. 7A). Change the angle to). As a result, the engagement portion 942a of the second engagement body 942 has an angle that interferes with the rotation trajectory (see the broken line in FIG. 6) of the engagement portion 941a of the first engagement body 941. Then, the cover clutch 94 connects the blade rotation shaft 72 and the dome-shaped cover 83, and the dome-shaped cover 83 enters a state of being driven in earnest by the blade rotation shaft 72. The dome-shaped cover 83 and the kneading blade 84 in the folded position rotate together with the blade rotation shaft 72 in the forward direction.

  In order to reliably connect the cover clutch 94 described above, it is preferable that the rotation of the blade rotation shaft 72 at the initial stage of the kneading process is intermittent rotation or low speed rotation. Further, as described above, when the kneading blade 84 is in the folded position, the complementary kneading blades 93 are arranged on the extension of the kneading blade 84, so that the kneading blade 84 is enlarged and the bread raw material is pressed strongly. It is. For this reason, the dough can be kneaded firmly.

  The rotation of the kneading blade 84 (this term is used as an expression including the complementary kneading blade 93 in the folded position; the same applies hereinafter) is very slow in the initial stage of the kneading process, and the speed is increased stepwise. Control is performed by the control device 110 as described above. In the initial stage of the kneading process in which the rotation of the kneading blade 84 is very slow, the control device 110 controls the automatic charging drive unit 115 to release the locked state of the bread raw material storage container 32 by the locking mechanism 323. As a result, the container lid 322 is rotated by gravity, and for example, bread ingredients such as gluten and dry-ice are automatically charged into the first bread container 70.

  In this embodiment, the bread ingredients stored in the bread ingredient storage container 32 are charged while the kneading blade 84 is rotating. However, the present invention is not limited to this, and the kneading blade 84 stops. You may throw it in However, as in this embodiment, it is preferable to add the bread ingredients while the kneading blade 84 is rotating because the bread ingredients can be uniformly dispersed.

  After the bread ingredients stored in the bread ingredient storage container 32 are put into the first bread container 70, the kneading blade 84 rotates the bread ingredients into a dough (dough) connected to one having a predetermined elasticity. It will be crafted. When the kneading blade 84 swings the dough and knocks it against the inner wall of the first bread container 70, an element of “kneading” is added to the kneading. As the kneading blade 84 rotates, the dome-shaped cover 83 also rotates. When the dome-shaped cover 83 rotates, the rib 83c formed on the dome-shaped cover 83 also rotates, so that the bread material in the dome-shaped cover 83 is quickly discharged from the window 83b and the bread kneaded by the kneading blade 84. Assimilate into a lump of material.

  In the kneading process, the guard 85 also rotates in the forward direction together with the dome-shaped cover 83. The spoke 853 of the guard 85 has a shape in which the center side of the guard 85 precedes and the outer peripheral side of the guard 85 follows when rotating in the forward direction. For this purpose, the guard 85 rotates in the forward direction to push the bread ingredients (bread dough) inside and outside the dome-shaped cover 83 outward with the spokes 853. Thereby, the ratio of the raw material used as a waste after baking bread can be reduced.

  Further, the column 855 provided on the outer periphery of the guard 85 has a configuration in which a side surface 855a (see FIG. 4) which is a front surface in the rotation direction is inclined upward when the guard 85 rotates in the forward direction. For this reason, at the time of kneading, the bread material (bread dough) around the dome-shaped cover 83 is splashed upward on the side surface 855a of the column 855. Since the boiled bread material is assimilated into the lump (dough) of the upper bread material, the proportion of the raw material that becomes waste after baking the bread can be reduced.

  In the automatic bread maker 1, the time of the kneading process is configured to employ a predetermined time (for example, about 10 minutes) obtained experimentally as the time for obtaining dough having a desired elasticity. In addition, when baking bread containing ingredients (for example, raisins, nuts, cheese, etc.), the ingredients may be introduced during the kneading process.

  When the kneading process is completed, the fermentation process is started by a command from the control device 110. In this fermentation process, the control device 110 controls the sheathed heater 42 to maintain the temperature of the baking chamber 40 at a temperature at which fermentation proceeds (for example, 38 ° C.). And it is left for the predetermined time (for example, about 30 to 60 minutes) in the environment where fermentation advances.

  In some cases, in the middle of this fermentation process, the kneading blade 84 may be rotated to perform a process of degassing or rounding the dough.

When the fermentation process ends, the firing process is started by a command from the control device 110. The control device 110 controls the sheathed heater 42 to raise the temperature of the baking chamber 40 to a temperature suitable for baking (for example, about 120 to 130 ° C.). And the control apparatus 110 is controlled to bake bread for a predetermined time (for example, about 50 minutes) in a baking environment. The end of the firing process is notified to the user by, for example, a display on the liquid crystal display panel of the operation unit 20 or a notification sound. When detecting the completion of bread making, the user opens the lid 30 and takes out the first bread container 70 to complete the bread production.
<When using wheat flour as a starting material>
When flour is used as the starting material, the user selects the second bread container 100. Then, the user attaches the kneading blade 110 to the blade rotation shaft 101 of the second bread container 100. Thereafter, the user puts a predetermined amount of water into the second bread container 100. Then, the user puts a predetermined amount of flour, salt, sugar, and shortening into the second bread container 100, and finally puts the dry yeast into the second bread container 100 so as not to touch the water.

  After charging the bread ingredients, the user puts the second bread container 100 into the baking chamber 40 and closes the lid 30. In addition, when a user wants to bake bread containing ingredients (for example, raisins, nuts, etc.), the user puts these ingredients into the automatic charging container 32 and attaches the automatic charging container 32 to a predetermined position of the lid 30. The lid 30 may be closed.

  After closing the lid 30, the user selects a bread making course (wheat bread making course) for producing bread using the flour as a starting material by the operation unit 20. When the user presses the start key included in the operation unit 20 after selecting the bread making course for flour, the bread manufacturing operation is started under the control of the control device 110.

  FIG. 12 is a schematic diagram showing the flow of a bread-making course for flour executed by the automatic bread maker of the present embodiment. As shown in FIG. 12, in the bread-making course for flour, a kneading (kneading) process, a primary fermentation process, a degassing process, a dough resting process (also called bench time or nekashi), a dough rounding process, A shaping | molding fermentation process and a baking process are performed sequentially in this order.

  In addition, the bread-making course for flour is provided with two courses for dealing with environmental changes, such as a standard course and a summer course, so as to cope with changes in the environment in which the automatic bread maker 1 is placed, such as seasonal fluctuations (see FIG. 13). This course corresponding to environmental change is not selected by the user, but is automatically selected by the control device 110 before starting the bread manufacturing operation. The details of the course for dealing with environmental changes will be described later, and the operation of the automatic bread maker 1 in each step in the bread baking course for flour will be described below. In addition, in the bread-making course for flour, it is needless to say that a winter course may be provided in the same manner as the bread-making course for rice grains.

  In the bread-making course for flour, first, the kneading process is started by a command from the control device 110. When the kneading process is started, the control device 110 controls the kneading motor 50 to rotate the blade rotating shaft 101 in the forward direction. Thereby, the kneading blade 110 is rotated at a low speed and a high torque. The rotation of the kneading blade 110 is controlled, for example, by the control device 110 so as to be very slow in the initial stage of the kneading process and to increase the speed stepwise.

  Due to the rotation of the kneading blade 110, the bread ingredients in the second bread container 100 are kneaded and kneaded into one dough having a predetermined elasticity. When the kneading blade 110 swings the dough and knocks it against the inner wall of the second bread container 100, an element of “kneading” is added to the kneading. This kneading step is performed for a predetermined time (for example, about 10 minutes) experimentally obtained as a time for obtaining bread dough having a desired elasticity.

  In addition, when baking bread containing ingredients (for example, raisins, nuts, cheese, etc.), the ingredients may be introduced during the kneading process.

  When the kneading process is completed, a primary fermentation process for fermenting the bread dough is started according to a command from the control device 110. When this primary fermentation process is started, the controller 110 controls the sheath heater 42 to maintain the temperature of the baking chamber 40 at a predetermined temperature (32 ° C. in this embodiment) at which fermentation proceeds. The primary fermentation process is performed for a predetermined time (for example, about 40 to 50 minutes) determined experimentally.

  When the primary fermentation process is completed, a degassing process for degassing the dough contained in the bread dough is started according to a command from the control device 110. In this degassing process, the control device 110 controls the drive of the kneading motor 50 to continuously rotate the kneading blade 110 for a predetermined time (for example, about 10 seconds). In this degassing step, the controller 110 also controls the sheathed heater 42 so as to maintain the temperature of the firing chamber 40 at a predetermined temperature (32 ° C. in the present embodiment).

  When the degassing process is completed, a dough resting process (bench time; sometimes referred to as “nekashi”) for resting the dough according to a command from the control device 110 is executed. In this bench time, the control device 110 controls the sheathed heater 42 to maintain the temperature of the baking chamber 40 at a predetermined temperature (32 ° C. in this embodiment). The bench time is a predetermined time (for example, about 20 to 40 minutes) obtained experimentally.

  When the dough resting process ends, a dough rounding process for rounding the bread dough is started according to a command from the control device 110. In this dough rounding step, the control device 110 controls the drive of the kneading motor 50 and rotates the kneading blade 110. In the dough rounding step, the kneading blade 110 is rotated very slowly for a predetermined time (for example, about 1 to 2 minutes).

  When the dough rounding process ends, a molding fermentation process is performed in which the bread dough is fermented again according to a command from the control device 110. In this molding fermentation process, the control device 110 controls the sheathed heater 42 to set the temperature of the baking chamber 40 to a predetermined temperature (38 ° C. in this embodiment) at which fermentation proceeds, and this state for a predetermined time (for example, 50 to 60). Keep it for about minutes).

When the molding fermentation process ends, a baking process for baking bread dough is executed according to a command from the control device 110. In this baking process, the controller 110 controls the sheath heater 42 to raise the temperature of the baking chamber 40 to a temperature suitable for baking (for example, about 120 ° C.). Then, the bread is baked for a predetermined time (for example, about 50 minutes) in a baking environment. The end of the firing process is notified to the user by, for example, a display on a liquid crystal display panel (not shown) of the operation unit 20 or a notification sound. When the user detects the completion of bread making, the user opens the lid 30 and takes out the second bread container 100 to complete the bread production.
<Environmental change course>
As described above, the automatic bread maker 1 has a configuration in which an environment change course is prepared for each bread making course selected by the user in order to cope with a change in the environment in which the bread is placed. Yes. The automatic bread maker 1 considers the temperatures detected by the first temperature sensor 21 and the second temperature sensor 22 (see FIG. 9) before the bread manufacturing operation is started. A course that appropriately corresponds to the environment in which it is placed is selected, and bread is produced according to the selected course.

  As described above, in the case of the bread making course for rice grain, three types of courses are prepared as a course for dealing with environmental changes: a standard course, a summer course, and a winter course. In the case of a bread-making course for flour, a standard course and a summer course are prepared. Differences in these courses appear in the time required for each process, the operation timing of the cooling fan 13, the operation timing of the sheathed heater 42, and the like. The preferable condition setting for each course is determined by experiment.

  Hereinafter, an automatic selection function of an environment change course (seasonal course) in the automatic bread maker 1 will be described. FIG. 14 is a flowchart showing a seasonal course automatic selection flow in the automatic bread maker of the present embodiment.

  After the user (user) selects a bread making course (rice bread making course or wheat bread making course) to be executed by the automatic bread maker 1 and issues a command to execute the bread manufacturing process, the seasonal course Automatic selection of is started. Specifically, when the user selects a bread-making course and presses the start key, the automatic operation for selecting the seasonal course is started.

  First, the control device 110 determines whether or not the temperature of the baking chamber 40 is equal to or lower than A ° C. based on information obtained from the first temperature sensor 21 (step S1). When the temperature of the baking chamber 40 is higher than A ° C., the control device 110 notifies an error (for example, notification sound and / or error display on the liquid crystal panel) and stops the bread making operation. In this case, the user waits until the baking chamber 40 becomes A ° C. or lower, selects the desired bread making course using the operation unit 20 again, and presses the start key. Note that the bread making operation may be automatically resumed when the baking chamber 40 becomes A ° C. or lower by interrupting the bread making operation instead of stopping.

  Here, A ° C may be 40 ° C, for example. If A ° C is set too high, bad bread will be obtained with a fairly high probability, for example, because the yeast does not work properly. On the other hand, if A ° C. is too low, when the automatic bread maker 1 is continuously operated, it is difficult to start the second and subsequent bread production, and the user feels inconvenient. A ° C may be determined in consideration of such points.

  When the temperature of the baking chamber 40 is A ° C. or less (Yes in step S1), the control device 110 uses the information obtained from the first temperature sensor 21 and the second temperature sensor 22 to determine the temperature of the baking chamber 40. And whether or not the difference from the ambient temperature of the automatic bread maker 1 is equal to or lower than B ° C. (step S2).

  This temperature range of B ° C. or lower is determined based on the quality of the bread (taste, baked color, etc.) when the bread is produced by the same control operation, and the temperature of the baking chamber 40 is the ambient temperature of the automatic bread maker 1 (that is, This is a range that can be regarded as equivalent to the temperature of the environment in which the automatic bread maker 1 is placed, and is determined by experiment. This B ° C. may be about 3 to 5 ° C., for example.

  When the difference between the temperature of the baking chamber 40 and the ambient temperature of the automatic bread maker 1 is B ° C. or less (Yes in step S2), the temperature of the baking chamber 40 is equal to the ambient temperature of the automatic bread maker 1 In order to consider that there exists, the control apparatus 110 determines the determination criterion of a seasonal course (environment change corresponding course) to the ambient temperature of the automatic bread maker 1 (step S3). In this case, the temperature of the baking chamber 40 may be used as a criterion for determining the seasonal course.

  When the rice grain bread course is selected, the controller 110 controls the summer course when the ambient temperature of the automatic bread maker 1 is higher than 25 ° C, and the standard course when the temperature is 20 ° C or higher and 25 ° C or lower. If the temperature is lower than 20 ° C., the winter course is automatically selected. When the flour breadmaking course is selected, the controller 110 selects the summer course when the ambient temperature of the automatic bread maker 1 is higher than 30 ° C, and the standard course when it is 30 ° C or lower. Select automatically. When the seasonal course is automatically selected, the bread manufacturing operation is started (step S4). In addition, the above-mentioned temperature range used when selecting a seasonal course is an example, and may be changed as a matter of course.

  When the difference between the temperature of the baking chamber 40 and the ambient temperature of the automatic bread maker 1 is larger than B ° C. (No in Step S2), the control device 110 can perform the process up to the kneading process in the bread making course selected by the user. It is confirmed whether or not the time is equal to or longer than C minutes (step S5). Here, the time until the kneading step is determined based on the operation start time for producing bread. In addition, since the seasonal course is being selected, the time until the kneading process may not be accurately calculated. In such a case, the determination in step S5 may be performed using a seasonal course having the shortest time to the kneading process.

  Here, the case where the automatic bread maker 1 is continuously operated will be described. This is because when the continuous operation is not performed, the temperature of the baking chamber 40 and the ambient temperature of the automatic bread maker 1 are basically the same, and it is considered that Step S2 is determined as Yes.

  For example, when the user has selected a bread-making course for rice grains, an immersion process (which does not drive a motor or a heater in this process) is performed first, which can be regarded as a mere standing period and has a relatively long process time. In this dipping process, it is assumed that the temperature in the baking chamber 40 decreases every moment. For this reason, when the bread-making course for rice grains is selected, if the seasonal course is determined based on the temperature of the baking chamber 40, there is a high possibility that bad bread will be produced.

  On the other hand, when the user has selected the bread-making course for flour, the kneading process (process time is relatively short) that is easily affected by the environment is immediately performed. For this reason, if the seasonal course is determined based on the ambient temperature of the automatic bread maker 1, the environment in which the bread is manufactured cannot be correctly reflected, and there is a high possibility that a bad bread will be manufactured.

  For this reason, the portion C in step S5 is, for example, the time from the start of the bread making course for rice grains (the start of bread making operation) to the start of the kneading process (the shortest because there are a plurality of course settings in detail). For example, about 90 minutes or the like. Moreover, if it is the structure of the automatic bread maker 1 of this embodiment, the confirmation of step S5 may simply be "whether the course selected by the user is a bread crumb for rice grains". In this case, it can also be said that the time taken until the kneading process is started is considered.

  However, the automatic bread maker 1 is provided so that a timer can be reserved using an input means (input key) provided in the operation unit 20. The configuration of the automatic bread maker 1 is such that a seasonal course is selected when a timer reservation is made when the timer reservation function is used (pointing to the time when the timer function starts operating). In this case, it is preferable that step S5 has the configuration of this embodiment in which the time until the kneading process is confirmed.

  When the timer reservation function is used, the time until the kneading process is determined based on the time when the timer reservation is performed. In addition, when considering the timer reservation function, we experimentally investigated the relationship between the time from the start of the reservation to the start of the kneading process and the quality of the bread (especially in the case of bread making courses for flour). It is necessary to determine the C portion in consideration of the above.

  The confirmation in step S5 is provided in consideration of the above points. Therefore, in the case of Yes in step S5, the control device 110 determines the determination criterion of the seasonal course (environment change course) as the ambient temperature of the automatic bread maker 1 (determination is made in step S3). Further, in the case of No in step S5, the control device 110 determines the determination criterion of the seasonal course as the temperature of the baking chamber 40 (step S6).

  The operation after the determination criterion of the seasonal course is determined is the same as that in step S4 described above. However, the judgment criteria for the seasonal course are different between the case of passing through step S3 and the case of passing through step S6. In this respect, it should be noted that a difference from the description of the previous step S4 occurs.

  The control device 110 is an example of the selection unit of the present invention. Moreover, the 1st temperature sensor 21 which detects the temperature of the baking chamber 40 is an example of the 1st temperature detection means of this invention, and the temperature of the baking chamber 40 is an example of the 1st temperature of this invention. Further, the second temperature sensor 22 for detecting the ambient temperature of the automatic bread maker 1 is an example of the second temperature detecting means of the present invention, and the ambient temperature of the automatic bread maker 1 is the second temperature sensor of the present invention. It is an example of temperature.

When the automatic bread maker 1 is not continuously operated, the seasonal course (environmental change course) can be automatically selected with only one temperature sensor that can detect the temperature of the baking chamber 40. However, when continuous operation of the automatic bread maker 1 is performed, automatic selection of the seasonal course may be inappropriate with this temperature sensor alone. In this respect, the automatic bread maker 1 is configured to select a seasonal course in consideration of the temperatures obtained from the two temperature sensors 21 and 22, and even when the automatic bread maker 1 is continuously operated, the bread making operation is performed. Appropriate automatic selection of seasonal courses before starting.
(Other)
The embodiment of the automatic bread maker described above is merely an example of the present invention, and the configuration of the automatic bread maker to which the present invention is applied is not limited to the embodiment described above.

  For example, in the embodiment described above, the automatic bread maker is configured to be able to execute a rice grain bread course and a flour bread course. However, the scope of application of the present invention is not limited to this. That is, for example, the present invention can be applied to an automatic bread maker that can execute a rice flour bread course in addition to a rice grain bread course and a wheat bread bread course. Moreover, this invention is applicable also to the automatic bread maker which can perform the bread-making course for rice grains, and the bread-making course for rice flour. Moreover, depending on the case, it is applicable also to the conventional automatic bread maker (it has a bread-making course for wheat flour, and a bread-making course for rice flour) which cannot perform the bread-making course for rice grains.

  Moreover, in the above, the case where the automatic bread maker 1 manufactured bread by using rice grain as a starting material was shown. However, the present invention is not limited to this, and the present invention can be applied to the case where grains other than rice grains such as wheat, barley, straw, buckwheat, buckwheat, corn, and soybean are used as starting materials.

  The present invention can be used as an automatic bread maker for home use, for example.

DESCRIPTION OF SYMBOLS 1 Automatic bread maker 21 1st temperature sensor (1st temperature detection means)
22 2nd temperature sensor (2nd temperature detection means)
40 baking chamber 70 first bread container 100 second bread container 110 control device (selection means)

Claims (9)

An automatic bread maker having a plurality of bread making courses corresponding to environmental changes that are automatically used according to the detected temperature,
First temperature detection means;
Second temperature detection means disposed at a position different from the first temperature detection means;
Taking into account the first temperature detected by the first temperature detection means and the second temperature detected by the second temperature detection means, Selecting means for selecting one course to be executed from the automatic bread maker. It has a baking chamber that houses a bread container into which bread ingredients are charged,
The first temperature detection means is provided to detect the temperature of the baking chamber,
The automatic bread maker according to claim 1, wherein the second temperature detecting means is provided to detect an ambient temperature of the automatic bread maker. The course to be executed by the user can be selected from a plurality of breadmaking courses that are selected according to the raw materials used.
Among the bread-making courses that can be selected by the user, there are those in which a plurality of bread-making courses corresponding to environmental changes are prepared,
The selection means, after selecting one bread making course from the plurality of bread making courses that can be selected by the user, considering the comparison result between the first temperature and the second temperature, The automatic bread maker according to claim 1 or 2, wherein one course to be executed is selected from the plurality of bread making courses corresponding to environmental changes.   In addition to the comparison result between the first temperature and the second temperature, the selection means considers a time until a predetermined bread manufacturing process in the bread making course selected by the user is started. The automatic bread maker according to claim 3, wherein the one course may be selected.   The automatic bread maker according to claim 4, wherein the predetermined bread manufacturing process is a kneading process of kneading bread ingredients into bread dough.   The automatic bread maker according to claim 4 or 5, wherein a time until the predetermined bread manufacturing process is started is determined based on an operation start time for manufacturing bread. Timer reservation is possible,
7. The automatic bread maker according to claim 6, wherein when the timer reservation is performed, the time until the predetermined bread manufacturing process is started is determined based on the time when the timer reservation is performed. . The difference between the first temperature and the second temperature is within a predetermined range; and the difference between the first temperature and the second temperature is outside the predetermined range; When the time until the predetermined bread manufacturing process is started is equal to or longer than a predetermined time, the selection means selects the one course based on the second temperature,
When the difference between the first temperature and the second temperature is outside the predetermined range and the time until the predetermined bread manufacturing process is started is shorter than the predetermined time, The automatic bread maker according to any one of claims 4 to 7, wherein the selection unit selects the one course based on the first temperature.   The plurality of bread making courses that can be selected by the user include a bread making course having a crushing step for crushing grain grains and a bread making course not having the crushing step. The automatic bread maker according to any one of 1 to 8.

Images