JP2013094623A - Automatic bread maker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an automatic bread maker which raises the accuracy of abnormality determination, and bakes bread in which the deterioration of eating quality is minimized while preventing the deterioration of parts or the dissolution of a body, even if abnormality is erroneously determined.SOLUTION: The device includes a heater 11 stored within a heat chamber 1a on the inside of a device body 10 and heating a detachable kneading container 7 for accommodating a cooked material of the bread or the like, a cooking abnormality determination means for determining cooking abnormality, and a control means 25 for controlling the heater 11, and the control means 25 controls the heater 11 to continue cooking while suppressing subsequent heating, when presence of the cooking abnormality is determined by the cooking abnormality determination means in a baking process of baking bread, and thereby raises the accuracy of the abnormality determination, and bakes the bread in which the deterioration of eating quality is minimized while preventing the deterioration of the parts and the dissolution of the body, even if the abnormality is erroneously determined, and eliminates the waste of the material.

Description

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

  In recent years, automatic bread machines that can easily make bread even in ordinary households have come to be used frequently. Conventionally, this type of automatic bread machine prevents the temperature of the device body from rising abnormally when the user forgets to put cooking ingredients in the kneading container, and prevents the bearings provided at the bottom of the kneading container from deteriorating due to heat. When the rate of increase in the kneading container temperature in the kneading process was below the reference value, the kneading container was determined to be empty, and the operation was stopped (for example, see Patent Document 1).

Japanese Patent Laid-Open No. 2-95322

  However, in the conventional configuration, since the control temperature of the kneading process is as low as about 20 ° C., there is a problem that it is easily affected by the room temperature, and it is easy to erroneously detect empty detection in the kneading container. In addition, if the control temperature is low, the temperature rise is small, and it is difficult to make a large difference in the rate of increase in the kneading container temperature when there is cooking material in the kneading container. When cooking with a small amount of material, there was a problem that the empty detection was easily misjudged and cooking was not possible. In this case, if you try to use it, it will detect that the material is empty, but you will not know the reason, and you will eventually have to judge that the device is malfunctioning. . Even if you realized that it was a mistake, you couldn't know what was wrong and couldn't start cooking, so the ingredients were wasted.

  In addition, even when cooking is started without forgetting to store the kneading container in the device main body, the temperature of the device main body may rise abnormally, leading to deterioration of parts and melting of the main body. Such forgotten storage of the kneading container can also be detected in the kneading process using the conventional configuration, but it is easy to make an erroneous determination if the control temperature is low as described above. The problem of having remained.

  The present invention solves the above-mentioned conventional problems, and raises the accuracy of abnormality determination, and even if the abnormality is erroneously determined, the deterioration of the taste is minimized while preventing the deterioration of the parts and the dissolution of the main body. An object of the present invention is to provide an automatic bread machine that can bake bread.

  In order to solve the above-mentioned conventional problems, the automatic bread maker of the present invention performs cooking abnormality determination by the cooking abnormality determination means in the baking step of raising the temperature in the heating chamber from low temperature to high temperature and baking the bread. If it is determined that the cooking abnormality is present, the subsequent heating is suppressed to such an extent that the parts do not deteriorate and the main body does not melt, and the cooking is continued.

  This makes it possible to perform abnormality determination in a temperature range where the temperature rise is large and is not easily affected by room temperature, so that the accuracy of abnormality determination is increased and heating is suppressed even if an abnormality is erroneously determined. Thus, it is possible to bake bread with a minimum deterioration in taste while preventing deterioration of parts and dissolution of the main body.

  The automatic bread maker of the present invention performs the cooking abnormality determination by the cooking abnormality determination means in the baking process for baking bread, and if it is determined that there is a cooking abnormality there, the subsequent heating is suppressed and cooking is continued. In addition to improving the accuracy of the judgment, even if an incorrect judgment is made, it is possible to bake bread with minimal degradation of taste while preventing deterioration of parts and melting of the main body, and waste of materials Can be prevented.

1 is a longitudinal sectional view of an automatic bread maker according to Embodiment 1 of the present invention. The perspective view of the automatic bread making machine in Embodiment 1 of this invention The front view of the display operation part of the automatic bread machine in Embodiment 1 of this invention Cooking process figure in the case of cooking the bread of the automatic bread maker in Embodiment 1 of this invention The graph which shows the temperature change in the heating chamber in the baking process when there is no bread material in the kneading container of the automatic bread maker in Embodiment 1 of the present invention The graph which shows the temperature change in the heating chamber in the baking process with and without the kneading container in the heating chamber of the automatic bread maker in Embodiment 1 of the present invention

A first aspect of the present invention is a bottomed cylindrical device main body provided with a heating chamber therein, a lid capable of opening and closing the upper opening of the device main body, and a cooking material such as bread stored in the heating chamber. A removable kneading container for accommodating, a temperature detecting means for detecting the temperature in the heating chamber,
A heating means for heating the kneading container; a selecting means for selecting cooking information such as a cooking menu; a cooking abnormality determining means for determining a cooking abnormality based on the detected temperature detected by the temperature detecting means; and the selecting means. Control means for controlling the heating means on the basis of the selected cooking information and the detected temperature detected by the temperature detecting means, and the control means performs cooking abnormality in the baking step of baking bread by the cooking abnormality determining means. If it determines with it, it will control a heating means so that subsequent heating may be suppressed and cooking may be continued.

  This improves the accuracy of abnormality determination, and even if an abnormality is erroneously determined, it is possible to bake bread with minimal deterioration of taste while preventing deterioration of parts and melting of the main body, and waste of material. Can be eliminated.

  In the second invention, in particular, the cooking abnormality determining means according to the first invention has a time until the temperature detected by the temperature detecting means reaches the second predetermined temperature from the first predetermined temperature is shorter than the first predetermined time. In the short case, by determining that there is no cooking material in the kneading container, the accuracy of the abnormality determination is improved, and even if the abnormality is erroneously determined, the taste is reduced while preventing deterioration of the parts and dissolution of the main body. Bread can be baked with minimal deterioration of the material, and waste of materials can be eliminated.

  In the third invention, in particular, the cooking abnormality determining means according to the first or second invention has a second predetermined time until the temperature detected by the temperature detecting means reaches the fourth predetermined temperature from the third predetermined temperature. By determining that the kneading container is not stored in the heating chamber when the time is shorter than the time, the accuracy of the abnormality determination is increased, and even if the abnormality is erroneously determined, the parts are deteriorated or the main body is dissolved. It is possible to bake bread with minimal deterioration of taste while preventing it, and waste of materials can be eliminated.

4th invention is equipped with the display means to display various information, such as cooking information selected by the selection means,
In particular, when the cooking abnormality determination means according to any one of the first to third inventions determines that there is a cooking abnormality, the display means is controlled so as to display the fact, thereby cooking the user. It is possible to communicate cooking abnormalities such as forgetting to put ingredients or for storing a kneading container, and to call attention at the next cooking. In addition, if it is erroneously detected due to material mixing errors, room temperature, power supply voltage, etc., it can tell that the finished product is inferior than usual but the material is not wasted, reducing user dissatisfaction. it can.

5th invention is equipped with the alerting | reporting means which alert | reports various information, such as cooking information,
In particular, when the cooking abnormality determination means of any one of the first to fourth inventions determines that there is a cooking abnormality, the notification means is controlled so as to notify the user, thereby cooking the user. It is possible to communicate cooking abnormalities such as forgetting to put ingredients or for storing a kneading container, and to call attention at the next cooking. In addition, if it is erroneously detected due to material mixing errors, room temperature, power supply voltage, etc., it can tell that the finished product is inferior than usual but the material is not wasted, reducing user dissatisfaction. it can.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
The overall configuration of the automatic bread maker in Embodiment 1 of the present invention will be described. FIG. 1 is a longitudinal sectional view of an automatic bread maker according to Embodiment 1 of the present invention, and FIG. 2 is a perspective view thereof. FIG. 3 is a front view of the display operation unit of the automatic bread maker according to Embodiment 1 of the present invention. FIG. 4 is a cooking process diagram when cooking the bread of the automatic bread maker in Embodiment 1 of the present invention.

  1 and 2, the automatic bread maker according to the first embodiment includes a bottomed cylindrical resin-made device body 10 in which a heating chamber 1a is provided. A chassis 2 is attached to the lower part of the device body 10. A motor 3, which is an example of a drive unit, and a container support 4 are attached to the chassis 2.

  The motor 3 applies a rotational force to the lower connector 6 that is rotatably supported by the container support 4 via a transmission mechanism 5 including a pulley and a belt. The lower connector 6 is configured to be able to engage with an upper connector 8 rotatably supported at the lower portion of the kneading container 7. The kneading container 7 is a detachable container that is accommodated in the heating chamber 1a and accommodates cooking materials such as bread, cakes, and rice cakes. The kneading container 7 is attached on the container support 4 by engaging the lower connector 6 and the upper connector 8, while the heating chamber is removed by disengaging the lower connector 6 and the upper connector 8. It is removable from 1a.

  The connector upper 8 is attached so as to protrude upward from the bottom wall of the kneading vessel 7. A kneading blade 9 for kneading the cooking material accommodated in the kneading container 7 is detachably attached to the tip of the connector upper 8. The kneading blade 9 is driven to rotate when the rotational force of the motor 3 is transmitted to the transmission mechanism 5 and the lower connector 6 and the upper connector 8 rotate.

  As shown in FIG. 1, at the upper end portion of the kneading container 7, there are provided at least two grip attachment portions 7 a that protrude upward from the upper opening of the kneading container 7. These handle attaching portions 7a are provided with through holes, and a substantially semicircular handle 7b is rotatably attached to the through holes. Thereby, attachment / detachment and carrying of the kneading container 7 are facilitated.

  The heating chamber 1a is provided with a heater 11 that is an example of a heating unit that heats the kneading container 7, and a temperature sensor 12 that is an example of a temperature detection unit that detects the temperature in the heating chamber 1a. The heater 11 is arrange | positioned so that the lower part of the kneading container 7 attached on the container support stand 4 may be surrounded with a clearance gap. As the heater 11, for example, a sheathed heater can be used. The temperature sensor 12 is arranged at a position slightly away from the heater 11 so that the average temperature in the heating chamber 1a can be detected.

  A lid 13 that can open and close the upper opening of the device body 10 is rotatably attached to the upper portion of the device body 10. The lid 13 includes a lid body 14 and an outer lid 15. The lid body 14 is provided with a secondary material container 16 for storing secondary materials such as raisins and nuts, and a yeast container 17 for storing yeast. The auxiliary material container 16 and the yeast container 17 are disposed above the kneading container 7.

  The auxiliary material container 16 is configured to be detachable and includes a concave knob portion 16a for easy attachment / detachment. The bottom wall of the secondary material container 16 is rotatably attached to the bottom wall 14a of the lid body 14 so that the secondary material stored in the secondary material container 16 can be put into the kneading container 7. It is composed of an opening / closing plate 16b. The opening / closing plate 16b is connected to the solenoid 18 and is opened when the solenoid 18 is driven. In addition, the bottom wall of the yeast container 17 is open / close attached to the bottom wall 14a of the lid body 14 so that the yeast contained in the yeast container 17 can be put into the kneading container 7. It consists of a valve 17a. The on-off valve 17a is connected to a solenoid (not shown) and is opened when the solenoid is driven.

  The outer lid 15 is attached so that the upper openings of the auxiliary material container 16 and the yeast container 17 can be opened and closed. At a position corresponding to the secondary material container 16 of the outer lid 15, a secondary material container lid 15 a made of a heat insulating member such as resin is attached. A packing 15b is attached to the outer peripheral portion of the auxiliary material container lid 15a.

  In the upper part of the apparatus main body 10, as shown in FIG. 3, selection means 19 having buttons for selecting whether or not to add a cooking menu, raisins, nuts and other auxiliary materials, information selected by the selection means 19, etc. Display means 20 for displaying the various information, a notification means (not shown) for notifying various information such as cooking information, and a room temperature sensor 21 which is an example of a room temperature detection means for detecting the room temperature. The selection means 19 is configured to be able to start or stop various operations, set a timer, and the like.

  The cooking menu includes, for example, a bread menu, a pizza dough menu, an udon menu, a cake menu, and the like. The information displayed on the display means 20 includes the cooking menu selected by the selection means 19 and the presence / absence of an auxiliary material, the time when cooking ends, the occurrence of an abnormality, and the like. The information notified by the notification means includes selection acceptance by the selection means 19, completion of cooking, occurrence of abnormality, and the like.

  In addition, as shown in FIG. 2, the apparatus main body 10 controls a handle 22 for facilitating carrying of the bread maker, a power cord 24 having a plug 23 at the tip, and driving of each part. Control means 25 is provided.

  The control means 25 has a memory | storage means (not shown) inside, and has memorize | stored the cooking process corresponding to the information at the time of cooking last time, and several cooking menu. In the cooking process, in order to sequentially perform each cooking process such as kneading, kneading, mixing, fermentation, and baking, the energization rate of the heater 11, the control temperature, the rotation speed of the kneading blade 9, the drive timing of the solenoid, etc. in each cooking process. A predetermined cooking procedure program.

  Based on the cooking process corresponding to the specific cooking menu selected by the menu button provided on the selection means 19 and the temperature detected by the temperature sensor 12, the control means 25 controls the motor 3, the heater 11, and the opening / closing plate 16b. The drive of the solenoid 18 which opens and the solenoid (not shown) which opens the on-off valve 17a is controlled.

  Moreover, it has cooking abnormality determination means (not shown) inside, and determines a cooking abnormality such as forgetting to put cooking materials or forgetting to store the kneading container 7 based on the temperature detected by the temperature sensor 12 during cooking. Further, the control means 25 also stores a plurality of cooking processes corresponding to the room temperature at the time of cooking for each menu, and functions to perform cooking by selecting a cooking process suitable for the room temperature detected by the room temperature sensor 21 at the start of cooking. have.

  Next, an example of procedures and operations when producing bread using the automatic bread maker according to the first embodiment configured as described above will be described with reference to FIG. Various operations of the automatic bread maker are performed under the control of the control means 25.

  First, the user attaches the kneading blade 9 to the connector 8 and puts all bread ingredients except yeast, such as strong powder, butter, sugar, salt, skim milk, and water, into the kneading container 7. Then, the kneading container 7 is set on the container support 4 and the lid 13 is closed.

  Next, the user opens the outer lid 15 and puts the yeast into the yeast container 17 and attaches the auxiliary material container 16 containing auxiliary materials such as raisins and nuts to the lid main body 14 according to the user's preference. Thereafter, the outer lid 15 is closed.

  Next, the user sets cooking conditions using the selection means 19. The menu button selects a desired menu from a plurality of cooking menus. The menu button is composed of an (up) button and a (down) button, and the cooking menu is selected by a number. When the (up) button is pressed, the menu number is incremented by +1, and when the (down) button is pressed, the menu number is decremented by one. In the automatic bread maker of the present embodiment, menu number 1 corresponding to bread is selected. The raisins selection button is used to select whether or not the auxiliary material is automatically charged.

  In the automatic bread maker of the present embodiment, “Yes” is selected, which means that automatic feeding is performed. Further, in the automatic bread maker of the present embodiment, raisins are displayed as a representative example of the secondary material, so that the user can easily understand the display.

  After setting these various cooking conditions, the start of cooking is instructed by, for example, pressing a start button provided on the selection means 19. Some users may select cooking conditions such as a cooking menu before putting the bread ingredients into the kneading container 7, but there is no effect on the operation unless an instruction to start cooking is given.

  Moreover, various cooking conditions can be set as required, such as a baked color and a timer setting, in addition to whether or not the cooking menu and the auxiliary material are automatically added. And when cooking starts, the pre-kneading process which knead | mixes the bread material in the kneading container 7 by rotation of the kneading blade 9 will start as shown in FIG.

  When a predetermined time has elapsed from the start of the pre-kneading process and bread dough is formed by kneading the bread ingredients, the rotation of the kneading blades 9 is stopped, and the process proceeds to the scouring process. At the timing of this transition, the solenoid 18 that opens the on-off valve 17a is driven, and the yeast in the yeast container 17 is automatically charged into the kneading container 7. This neglecting step may be omitted.

  After a lapse of a predetermined time from the start of the kneading process, the kneading blade 9 is rotated again to start the post-kneading process in which the bread dough in the kneading container 7 is kneaded. By this post-kneading process, the yeast is uniformly kneaded into the bread dough. If the selection means 19 selects automatic addition of secondary ingredients such as raisins and nuts, after the post-kneading process, the solenoid 18 that opens the opening / closing plate 16b is driven to drive the kneading container 7 The auxiliary material in the auxiliary material container 16 is automatically charged therein. And it transfers to a mixing process. The purpose of this mixing step is to mix the secondary ingredients into the dough.

  Therefore, although the kneading blade 9 is rotated in this process, it is rotated more slowly than the rotation of the kneading blade 9 in the post-kneading process. Thereby, scattering of the auxiliary material into the heating chamber 1a is suppressed, and the auxiliary material is uniformly stirred in the bread dough.

  After the mixing process, the process proceeds to the fermentation process. By this fermentation process, the bread dough is fermented. In the fermentation process, the kneading blade 9 is rotated for about 1 minute in the degassing process several times in the middle to perform degassing.

  When the degassing is completed, the process proceeds to the forming fermentation process. The shaping fermentation process is a process for expanding the degassed bread dough again into a sponge shape. The shaping fermentation process is also a process for increasing the temperature of the bread dough, increasing the activity of yeast, and allowing the baking process to be started in a state with the highest activity. By this shaping fermentation process, the extensibility of bread dough by fermentation action is increased, and aroma is generated. This shaping fermentation step is preferably performed for 30 to 60 minutes, and more preferably 40 to 50 minutes.

  After the completion of the shaping fermentation process, the process proceeds to the firing process. First, in the baking step 1, the energization ratio to the heater 11 is set to 100% until the temperature of the temperature sensor 12 for detecting the temperature in the heating chamber 1a reaches a temperature (175 ° C.) determined in advance corresponding to the bread menu. In the subsequent two baking steps, the energization rate of the heater 11 is set to 40% and the temperature is maintained at 170 ° C. until a predetermined time (40 minutes) elapses, and the dough is baked.

  FIG. 5 shows the temperature change in the heating chamber 1a in the baking process with and without the bread material in the kneading container 7. FIG. The vertical axis shows the temperature in the heating chamber 1a, the horizontal axis takes time, A shows the temperature change when there is bread material in the kneading container 7, and B shows the case where there is no bread material in the kneading container 7. It shows the temperature change.

  As shown in FIG. 5, the temperature change in the heating chamber 1a differs between when the bread material is present in the kneading container 7 and when the bread material is not present. Since it becomes small, the temperature rise in the heating chamber 1a is accelerated.

  Therefore, using this phenomenon, the presence or absence of bread ingredients is determined by the cooking abnormality determination means. Here, a time longer than the first predetermined time t1 (100 seconds) is required for the temperature in the heating chamber 1a to rise from the first predetermined temperature Ta (50 ° C.) to the second predetermined temperature Tb (90 ° C.). If so, it is determined that there is bread material, and if it is less than t1, it is determined that there is no bread material.

  The first predetermined time t1 is set in advance as an intermediate value between the temperature rise time ta when bread ingredients are in the kneading container 7 and the temperature rise time tb when bread ingredients are not in the kneading container 7. is there. Here, if it is determined that there is a bread material, the cooking is continued in accordance with the regular cooking process.

  If it is determined that there is no bread material, the control temperature is changed to 155 ° C. in the first baking step and 150 ° C. in the second baking step, and the cooking process is continued. By reducing the control temperature and suppressing heating in this way, the temperature in the heating chamber 1a can be kept constant without being affected by variations in the power supply voltage, room temperature, etc. The deterioration of the taste is kept to a minimum while preventing the deterioration of the food and the dissolution of the main body.

  FIG. 6 shows the temperature change in the heating chamber 1a in the firing process with and without the kneading container 7 in the heating chamber 1a. The vertical axis shows the temperature in the heating chamber 1a, the horizontal axis takes time, C shows the temperature change when the kneading container 7 is in the heating chamber 1a, and D does not have the kneading container 7 in the heating chamber 1a. The change in temperature is shown.

  As shown in FIG. 6, the temperature change in the heating chamber 1a is different between the case where the kneading container 7 is present in the heating chamber 1a and the case where the kneading container 7 is not present. Since the heat capacity is reduced, the temperature rise in the heating chamber 1a is accelerated.

  Therefore, using this phenomenon, the presence or absence of the kneading container 7 is determined by the cooking abnormality determination means. Here, a time longer than the second predetermined time t2 (90 seconds) is required for the temperature in the heating chamber 1a to rise from the third predetermined temperature Tc (50 ° C.) to the fourth predetermined temperature Td (90 ° C.). If so, it is determined that there is a kneading container 7, and if it is less than t2, it is determined that there is no kneading container 7. The second predetermined time t2 is set in advance as an intermediate value between the temperature rise time tc when the kneading container 7 is in the heating chamber 1a and the temperature rise time td when there is no kneading container 7 in the heating chamber 1a. Is.

  Here, if it is determined that the kneading container 7 is present, the cooking is continued according to the regular cooking process. If it is determined that there is no kneading container 7, the control temperature is changed to 155 ° C. in the first baking step and 150 ° C. in the second baking step, and the cooking process is continued. By reducing the control temperature and suppressing heating in this way, the temperature in the heating chamber 1a can be kept constant without being affected by variations in the power supply voltage, room temperature, etc. The deterioration of the taste is kept to a minimum while preventing the deterioration of the food and the dissolution of the main body.

  If it is determined that there is an abnormality, for example, a display such as “no bread ingredients” or “no kneading container” is displayed on the display means 20 immediately after the determination, or a notification of selection acceptance or cooking completion notification from the notification means. For example, notification different from normal notification is performed.

  Such display on the display means 20 and notification from the notification means may be performed at the end of cooking, and the same effect can be obtained.

  As described above, in the automatic bread maker in the first embodiment of the present invention, in the baking process in which cooking is performed in a temperature range in which the temperature rise is large and is not easily affected by room temperature, by the cooking abnormality determination unit, Based on the temperature detected by the temperature detecting means, it is determined that the cooking abnormality such as forgetting to put in the bread ingredients or forgetting to store the kneading container 7 is determined. In addition to improving the accuracy of the judgment, even if an incorrect judgment is made, it is possible to bake bread with minimal deterioration in taste while preventing deterioration of parts and melting of the main body, eliminating waste of materials. it can.

  Moreover, in this embodiment, when it is determined that the cooking abnormality is determined by the cooking abnormality determination means, the fact that it is displayed on the display means 20 or the notification means notifies the user that the user has forgotten to put the material. It is possible to convey cooking abnormalities such as forgetting to store the kneading container and to call attention at the next cooking. In addition, if it is erroneously detected due to material mixing errors, room temperature, power supply voltage, etc., it can tell that the finished product is inferior than usual but the material is not wasted, reducing user dissatisfaction. it can.

  In addition, this invention is not limited to the said embodiment, It can implement in another various aspect. For example, in the present embodiment, the first predetermined temperature Ta, the third predetermined temperature Tc used for the cooking abnormality determination are 50 ° C., the second predetermined temperature Tb, and the fourth predetermined temperature Td are 90 ° C. However, the present invention is not limited to this. The temperatures Ta and Tc may be equal to or higher than the control temperature in the forming fermentation process, and Tb and Td may be temperatures equal to or higher than Ta and Tc, respectively. Preferably, the temperatures Ta and Tc are 40 ° C. to 60 ° C., and the temperatures Tb and Td are 80 ° C. to 100 ° C. As a result, the abnormality determination can be performed more accurately, the time until the determination can be shortened, and the influence on the parts and the main body can be reduced.

  In the present embodiment, the first predetermined time t1 used for cooking abnormality determination is 100 seconds and the second predetermined time t2 is 90 seconds. However, the present invention is not limited to this. The time t1 is the time between the temperature rise time ta when there is bread material in the kneading container 7 and the temperature rise time tb when there is no bread material in the kneading container 7, and the time t2 is kneaded in the heating chamber 1a. The temperature may be between the temperature rise time tc when the container 7 is present and the temperature rise time td when the kneading container 7 is not present in the heating chamber 1a. The intermediate time is preferable. Thereby, abnormality determination can be performed correctly.

  Further, in this embodiment, when it is determined that the cooking abnormality has occurred, the control temperature thereafter is reduced to 155 ° C. in one firing step and 150 ° C. in two firing steps, thereby suppressing heating. It is not limited to. Any temperature can be used as long as the bread can be baked at a temperature at which deterioration of the taste is kept to a minimum at a temperature that does not lead to deterioration of the parts or dissolution of the main body. At this time, heating may be suppressed by lowering the energization rate to the heater 11 without lowering the control temperature (for example, changing the energization rate to 30%). You may do it.

  The automatic bread maker in the present invention raises the accuracy of abnormality determination, and even if the abnormality is erroneously determined, baking the bread with the minimum deterioration of taste while preventing the deterioration of the parts and the dissolution of the main body. This is particularly useful as a bread maker that is generally used for home use.

1a Heating chamber 7 Kneading container 10 Equipment body 11 Heater (heating means)
12 Temperature sensor (temperature detection means)
13 Lid 19 Selection Unit 20 Display Unit 25 Control Unit

Claims (5)

A bottomed cylindrical device body with a heating chamber inside,
A lid capable of opening and closing the upper opening of the device body;
A detachable kneading container housed in the heating chamber and containing cooking materials such as bread;
Temperature detecting means for detecting the temperature in the heating chamber;
Heating means for heating the kneading container;
A selection means for selecting cooking information such as a cooking menu;
Cooking abnormality determining means for determining cooking abnormality based on the detected temperature detected by the temperature detecting means;
Control means for controlling the heating means based on cooking information selected by the selection means and a detected temperature detected by the temperature detection means,
In the baking process of baking bread, when the cooking abnormality determining means determines that the cooking abnormality is the cooking means, the control means controls the heating means so as to continue cooking while suppressing subsequent heating. Machine. The cooking abnormality determining means has no cooking material in the kneading container when the time until the temperature detected by the temperature detecting means reaches the second predetermined temperature from the first predetermined temperature is shorter than the first predetermined time. The automatic bread maker according to claim 1, wherein the automatic bread maker is determined. The cooking abnormality determination means includes a kneading container accommodated in the heating chamber when the time until the temperature detected by the temperature detection means reaches the fourth predetermined temperature from the third predetermined temperature is shorter than the second predetermined time. The automatic bread maker according to claim 1 or 2, wherein it is determined that there is no. Comprising display means for displaying various information such as cooking information selected by the selection means;
The automatic bread making according to any one of claims 1 to 3, wherein the control means controls the display means so as to display a message to that effect when the cooking abnormality determination means determines that the cooking abnormality has occurred. Machine. An informing means for informing various information such as cooking information is provided, and the control means controls the informing means so as to notify the fact when the cooking abnormality determining means determines that the cooking abnormality is present. The automatic bread maker according to any one of 1 to 4.

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