JP2013223559A - Automatic bread maker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an automatic bread maker that uses cooked rice as a cooked material to make bread, and that can easily make delicious bread that uses cooked rice.SOLUTION: An automatic bread maker includes a control part 29 in which a heater 26 and an agitator 24 are driving controlled based on a temperature of a cooked material 40 detected by a temperature detector 27, and that automatically performs everything from mixing of the cooked material 40 to baking, and includes a cooked rice bread process in which bread is made by using at least cooked rice for a part of the cooked material 40, wherein when the cooked rice bread process is selected cooked rice used for the cooked material 40 is stirred beforehand by the agitator 24, and then powder is fed by a powder automatic feeding container 30.

Description

  The present invention relates to an automatic bread maker that can easily bake bread mainly in general households, and more particularly to an automatic bread maker that automatically cooks rice bread using cooked rice as a material to be cooked.

  Traditionally, bread making such as bread and confectionery requires yeast that is difficult to control temperature, and if you don't knead enough, you can't get good results and rely on a commercial bread maker.

  For example, in the bread making process, first of all, water, wheat flour, salt, sugar, skim milk, syotoning mix powder and dry yeast are put into the bread case without touching the water. A kneading process in which the ingredients are thoroughly mixed, a primary fermentation process in which the kneaded dough is rested, heated to about 25 to 32 degrees, fermented and swelled, and then the dough is kneaded for a short time in the dough. Degassing process for removing excess gas (bubbles), dough rounding process for molding without crushing the remaining gas in the dough, and then secondary fermentation in which the dough is rested for about 1 hour and fermented The process is composed of a process and a baking process after baking at 160 to 180 degrees, and these processes must be carried out in order.

  Therefore, we developed an automatic bread maker that automatically executes various processes from kneading to baking of bread ingredients based on a microcomputer program, and an automatic bread maker that can easily bake bread at home. It has become widespread in the world (for example, see Patent Document 1).

  FIG. 11 is a cooking process diagram of raisin-containing bread in the automatic bread maker described in Patent Document 1. As shown in FIG. 11, a conventional automatic bread maker automatically executes various processes from kneading to baking on the basis of a microcomputer program. Can be baked.

  Moreover, the rice cooker with the bread making ability which was easy to handle at low cost was also considered (for example, refer patent document 2).

  FIG. 12: is sectional drawing which shows the state at the time of rice cooking of the rice cooker with the bread making ability described in patent document 2. As shown in FIG.

  As shown in FIG. 12, according to the rice cooker with bread-making function, the container 1 is detachably provided in the heating chamber 2, and the opening of the container 1 can be selectively closed by the inner lid 3. The kneading blade 4 is selectively rotated by a motor and a control unit. Therefore, the container 1 can be sealed and rice can be cooked by attaching the inner lid 3, and the kneading blade 4 can be rotated while the inner lid 3 is removed to make bread. Therefore, cooking and baking can be performed with the container 1 in common, which is advantageous in terms of cost. In addition, the container 1 can be removed from the heating chamber 2 to perform washing work, rice washing operation, and the like, and the kneading blade 4 and the motor can be connected to each other through the engaging portion simply by putting the container 1 into the heating chamber 2. Is easy to handle.

Furthermore, in recent years, rice consumption has been sluggish due to westernization of eating habits, changes in consumer preferences, etc., and efforts to prevent this slump and increase rice consumption have been promoted. ing. As a promotion measure, bread-making technology using rice as the main ingredient has been developed and rice flour bread is on the market in order to expand to other processed foods that use rice as the main ingredient, such as rice cake, rice crackers, and dumplings. . Compared to wheat flour bread, this rice flour bread has a high moisture content, a moist weight and good feel, and there is little risk of clogging in the throat like a candy. Since it is obtained, it has gained popularity among consumers. Furthermore, rice flour bread not mixed with flour has become a long-awaited food for consumers with wheat allergies.

  Then, the apparatus which grind | pulverized the rice in a household as it is with an automatic bread maker and made it into bread so that rice flour bread could be made more simply, without obtaining rice flour was considered (for example, refer to patent documents 3). .

  FIG. 13 is a cross-sectional view of a conventional dough producing device described in Patent Document 3, and FIG. 14 is an overall flowchart of a cooked food dough producing process.

  As shown in FIG. 14, the cooked food dough manufacturing method includes a pulverizing step # 20 in which a pulverizing blade is rotated in a mixture of a predetermined amount of cereal grains and a predetermined amount of liquid to pulverize the cereal grains, and the pulverized cereal grains And kneading step # 30 of kneading a dough raw material made of a mixture of liquid and kneaded into a dough with a blade.

  And when manufacturing the dough for bread from a grain grain, as shown in FIG. 13, the dough manufacturing machine 11 is used as follows. After the lid 12 is removed and a predetermined amount of grains and a predetermined amount of liquid are placed in the container 13, the lid 12 is fitted again and the pre-grinding impregnation step # 10 is executed. During the pre-grinding impregnation step # 10, the container is heated by the heating means 14, and the impregnation proceeds when the temperature of the liquid (in this case, water) is increased. If the blade 15 is rotated at the beginning of the impregnation step before pulverization, and the blade 15 is rotated occasionally thereafter to damage the surface of the grain, liquid absorption of the grain is promoted, and the impregnation can be completed quickly.

  When entering the crushing step # 20, the blade 15 is rotated at high speed to crush the grain. Thereby, the dough raw material which consists of a mixture of a ground grain and a liquid is formed. In the kneading step # 30, the blade 15 is rotated at a low speed to knead the dough raw materials and knead the dough connected together.

  The lid 12 is opened at the beginning of the kneading step # 30, and a predetermined amount of gluten and, if necessary, a predetermined amount of seasoning material are added to the dough raw material. The lid 12 is closed and the blade 15 is rotated at a low speed to knead the dough raw material and the gluten and seasoning material charged therein. In this process, the temperature of the dough rises. Therefore, when the foam-inducing material to be added later is dry yeast, the container 11 is cooled by the cooling means 16 at an appropriate timing to cool the dough inside. In both cases of cooling and heating, the temperature of the container 11 is monitored by the temperature sensor 17 so that an accurate temperature can be obtained.

  When it is time to charge the foam-inducing material, the lid 12 is opened and a predetermined amount of the foam-inducing material is charged into the fabric. The lid 12 is closed and the blade 15 is rotated at a low speed to knead the dough and the foam-inducing material to complete the dough.

  Thereafter, the dough is taken out from the container 11 or the dough is left in the container 11 and the foaming of the dough proceeds. When the desired foaming is obtained, the dough is placed in a baking machine and the bread is baked.

  In this way, by proceeding from the pre-grinding impregnation step # 10 to the kneading step # 30 in the same container 11, there is no need to transfer the contents to another container when moving from one process to another. , Can save time. In addition, there is no problem that a part of the grain grains and dough raw material remains on the inner surface of the container used in the previous process and gradually decreases.

JP 2002-360441 A JP 2008-18122 A JP 2010-35475 A

  However, the bread material used in Patent Document 1 is mainly made from wheat flour as the main ingredient, and is not particularly improved by using rice as the material. Patent Document 2 has a rice cooking function. As in Reference 1, bread making is not improved using rice as a material.

  Furthermore, in Patent Document 3, as a method for producing a cooked food dough from cereal grains (specifically, rice grains) without going through a milling process so that rice flour bread can be made more easily without obtaining rice flour. The pulverizing blade 15 is rotated in a mixture of a predetermined amount of cereal grains and a predetermined amount of liquid so as to pulverize the cereal grains. However, the predetermined amount of cereal grains is crushed. As a result, there was a problem with pulverization.

  As a problem related to the pulverization, it takes a very long time to rotate the pulverization blade 15 in the liquid mixture to pulverize the cereal grains into fine grains. There was also a concern that there was a very loud noise when rotating the swarf and crushing the grain at night.

  The present invention solves the above-described conventional problems, and provides an automatic bread maker that can easily produce delicious bread using rice by using cooked rice as a material to be cooked. With the goal.

  In order to solve the above-described conventional problems, an automatic bread maker according to the present invention includes a container for storing a material to be cooked, a heating unit disposed around the container and heating the container, and a cover in the container. Stirring means for stirring the cooking material, temperature detecting means for directly or indirectly detecting the temperature of the material to be cooked, an automatic powder feeder placed in the upper part of the container and charging the fermentation auxiliary material, and operating conditions Based on the operation unit to be set, the conditions set by the operation unit, and the temperature of the cooking material detected by the temperature detection unit, the heating unit and the stirring unit are driven and controlled to mix the cooking material. Control means for automatically performing until baking, and has a rice bread process for making bread using rice cooked in at least part of the material to be cooked, when the rice bread process is selected Is cooked rice used for cooking materials After stirring advance by stirring means, it is constituted to introduce the powder in the powder automatic insertion unit.

  With the above-described configuration, since it has a rice bread process for making bread using rice cooked at least as part of the material to be cooked, rice is crushed into rice flour in bread using rice as the material to be cooked Therefore, it is possible to reduce the time for bread making and to reduce noise. In addition, you can easily make delicious bread using rice without worrying that the starch of rice grains caused by pulverization of rice will be damaged and the swelling will be worse.

In particular, rice that has been cooked with rice and other cooking ingredients that do not contain gluten such as rice flour does not use wheat, so wheat-allergic people can eat it. Compared to rice flour, rice flour contains a large amount of water and does not have gluten, which is an element that makes wheat bread inflate. By consistently performing various processes from kneading to baking with an automatic bread maker, it is possible to produce cooked rice with a stable finish.

  At this time, the cooked rice has a higher viscosity than flour such as wheat, so that when the stirring means is operated continuously, the cooking material does not come into contact with the stirring means due to the centrifugal force of the stirring means. In order to solve this problem, it is possible to reliably contact the stirring means if it is operated intermittently, and since only the previously cooked rice is stirred with the stirring means and then the flour is charged, the cooked rice is reliably rubbed. Can be crushed.

  Since the automatic bread maker of the present invention uses cooked rice as a cooking material, it is not necessary to grind rice into rice flour in the bread using rice as a cooking material, so the time for bread making is shortened In addition to achieving quietness and reducing the noise, it is possible to produce cooked rice with a stable finish by consistently performing various processes from kneading of bread ingredients to baking with an automatic bread maker. .

Sectional drawing of the principal part of the automatic bread maker in Embodiment 1 of this invention Control block diagram of automatic bread maker in Embodiment 1 of the present invention Display example diagram of the operation unit of the automatic bread maker in Embodiment 1 of the present invention Process drawing of bread made using rice in Embodiment 1 of the present invention Flow chart of the process of bread created using rice in Embodiment 1 of the present invention State diagram of the material to be cooked when the stirring means in the second embodiment of the present invention is continuously operated Sectional drawing of the principal part of the automatic bread maker in Embodiment 3 of this invention The flowchart which shows the control content of the stirring means in Embodiment 3 of this invention. Sectional drawing of the principal part of the automatic bread maker in Embodiment 4 of this invention The flowchart which shows the control content of the stirring means in Embodiment 4 of this invention. Cooking process diagram of raisins-filled bread of conventional bread maker described in Patent Document 1 Sectional drawing which shows the state at the time of the rice cooking of the rice cooker with the bread making ability described in the patent document 2 Sectional drawing of the conventional cloth manufacturing device described in Patent Document 3 Whole flowchart of the conventional cooked food dough manufacturing process described in Patent Document 3

  In order to solve the conventional problems, an automatic bread maker according to a first aspect of the present invention includes a container for storing a material to be cooked, heating means disposed around the container and heating the container, Stirring means for stirring the material to be cooked, temperature detecting means for directly or indirectly detecting the temperature of the material to be cooked, an automatic powder feeder placed at the top of the container and charged with a fermentation aid, and operating conditions The heating unit and the stirring unit are driven and controlled based on the condition set in the operation unit, the condition set in the operation unit, and the temperature of the cooking material detected by the temperature detection unit, and the mixing of the cooking material And a control means for automatically performing from baking to baking, and has a rice bread process for making bread using rice cooked in at least part of the material to be cooked, and when the rice bread process is selected Is cooked rice used for cooking ingredients After stirring advance by stirring means, it is constituted to introduce the powder in the powder automatic insertion unit.

And since it has the rice bread process which creates bread using the rice cooked at least in a part of the cooking material, it is necessary to grind the rice into rice flour in the bread using the cooking material. Therefore, the time for bread making can be shortened and the sound can be reduced. In addition, you can easily make delicious bread using rice without worrying that the starch of rice grains caused by pulverization of rice will be damaged and the swelling will be worse.

  In particular, rice that has been cooked with rice and other cooking ingredients that do not contain gluten such as rice flour does not use wheat, so wheat-allergic people can eat it. Compared to rice flour, rice flour contains a large amount of water and does not have gluten, which is an element that makes wheat bread swell.It is difficult to swell even when using gluten substitutes. By consistently performing various processes from kneading to baking with an automatic bread maker, it is possible to produce cooked rice with a stable finish.

  In addition, after the cooked rice is agitated in advance by the agitation means, the flour is charged by the automatic powder feeder, so that the rice can be crushed reliably and the finished product is stable. Will be able to.

  In the automatic bread maker of the second invention, the stirring means of the first invention is configured such that the stirring means is operated intermittently when stirring the material to be cooked.

  Cooked rice is higher in viscosity than flour such as wheat, and when the stirring means is operated continuously, the cooked material is located above the stirring means due to the centrifugal force of the stirring means, and there is a state where it does not contact the stirring means It becomes impossible to grind the cooked rice well. For this reason, if it is made to operate intermittently and a period during which centrifugal force is not generated is provided, the material to be cooked falls and reliably comes into contact with the stirring means. As a result, the cooked rice can be crushed with certainty, so that the cooked rice can be baked with a stable finish.

  The automatic bread maker according to the third aspect of the invention is particularly configured according to the second aspect of the invention in that the intermittent operation of the stirring means is performed after a predetermined time has elapsed.

  If the predetermined time for which the material to be cooked sufficiently falls and contacts the stirring means is set, and the stirring means is stopped for the predetermined time, the material to be cooked can reliably contact the stirring means. As a result, the cooked rice can be reliably ground.

  The automatic bread maker according to a fourth aspect of the present invention is further provided with a torque detector for detecting torque, particularly in the agitation means of the first or second invention, and the rotation of the agitation means according to the detection result of the torque detector. The number is controlled.

  When the torque is low, it can be considered that the material to be cooked is in a state of being positioned above the stirring means by the centrifugal force of the stirring means. For this reason, if it reduces to the rotation speed which suppresses the centrifugal force of a stirring means, a to-be-cooked material will be able to fully contact a stirring means, As a result, the cooked rice can be crushed reliably.

  The automatic bread maker according to the fifth aspect of the invention further includes a position detection unit for detecting that the cooking material is located near the bottom of the container in the first or second invention, and the cooking material is a container. The agitation means is re-driven when the position detection unit detects that it is located in the vicinity of the bottom.

  At this time, the fact that the material to be cooked is located in the vicinity of the bottom of the container can be regarded as a state in which the material to be cooked can contact the stirring means. For this reason, if the stirring means is driven again in this state, the cooked rice can be reliably ground.

  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)
1 is a cross-sectional view of a main part of an automatic bread maker according to Embodiment 1 of the present invention, FIG. 2 is a control block diagram of the automatic bread maker according to Embodiment 1 of the present invention, and FIG. 3 is an embodiment of the present invention. 4 is a display example diagram of the operation unit of the automatic bread maker in FIG. 1, FIG. 4 is a process diagram of bread made using rice in Embodiment 1 of the present invention, and FIG. 5 uses rice in Embodiment 1 of the present invention. It is a flowchart of the process of the bread produced.

  As shown in FIGS. 1 and 2, the automatic bread maker in the present embodiment includes a heating chamber (baking chamber) 22 provided inside the apparatus main body 21, and a material to be cooked that is detachably stored in the heating chamber 22. A container (baking case) 23 for accommodating 40 is disposed. The container 23 is provided with a kneading blade 24 as a stirring means for stirring the cooking material 40, and the cooking material 40 is stirred by the kneading blade 24 during bread making or rice cooking. In addition, an openable / closable outer lid 25 that covers the opening is provided on the upper part of the apparatus main body 21, and is a heating means 26 that is located on the outer periphery of the lower container 23 in the heating chamber 22 and heats the container 23 from the outer peripheral part. Is provided. And the temperature detection means 27 which detects the temperature of the container 23 and detects the temperature of the to-be-cooked material 40 indirectly is provided in contact with the container 23, The said to-be-cooked material 40 detected by the temperature detection means 27 is provided. The heating unit 26 and the kneading blade 24 are driven and controlled by the control unit 29 in a predetermined sequence corresponding to the set contents set by the operation unit 28 disposed on the upper part of the apparatus main body 21 based on the temperature of the cooking material. Forty rice cookers or mixing and firing are automatically performed.

  In addition, in the inside of the outer lid 25 on the upper part of the device main body 21, an automatic powder feeder 30 for feeding powders such as yeast and wheat flour, and an automatic ingredient feeder 31 for feeding ingredients are disposed. Further, a cooling fan 32 for cooling the inside of the upper outer lid 25 by cooling the inside of the upper outer lid 25 and a suction port 33 and an exhaust port 34 for taking in air of the cooling fan 32 are provided at appropriate positions of the device main body 21 to cool the yeast. I keep it at room temperature. Furthermore, the automatic powder feeder 30 is provided with a vibrator 35 so that the powder is hardened and hard to fall off, so that the automatic powder feeder 30 is in contact with the automatic powder feeder 30 to vibrate and easily drop the powder.

  As shown in FIG. 3, the operation unit 28 includes a process selection means 36 for selecting a conventional bread process mainly composed of wheat flour and a rice bread process created using cooked rice, and a display unit 37. Menu setting means for displaying setting contents for each process on the display unit 37, displaying a menu common to each process such as bread with bread such as bread and raisins, and a single menu for the above process. 38 can be selected.

  In addition, a start button 39 for starting operation based on the set condition in the operation unit 28 is provided.

  With respect to the automatic bread maker configured as described above, creation of bread in the rice bread process will be described with reference to FIG.

  In step (hereinafter referred to as “S”) 101, the operation unit 28 selects the rice bread process. Next, in S102, a common menu such as bread with ingredients such as bread and raisins or an individual menu of rice bread is displayed on the display unit 37, and the menu selection means 38 selects the menu in S103.

In S104, the user confirms and puts rice, water, and other cooking materials 40 into the container 23, and the flour automatic feeder 30 with gluten, flour and other flour products and yeast,
A predetermined amount of ingredients are set in the ingredient automatic feeder 31. In S105, the start button 39 is pressed to start bread making of the device. In S106, the heating means 26 and the kneading blade 24 are driven and controlled based on the temperature of the cooking material 40 detected by the temperature detection means 27 in a predetermined sequence corresponding to the setting content set by the operation unit 28, and the rice cooking Combine bread, batter, fermentation and baking to make bread using cooked rice.

  Here, the sequence of rice cooking, battering, fermentation, and baking will be briefly described.

  As shown in FIG. 5, rice is cooked in the container 23 in S111, rice cooked using the kneading blades 24 in S112, and flour or other yeast such as wheat flour is added by the automatic flour feeder 30 in S113. In S114, the rice cooked and mixed with the flour, such as wheat flour, and yeast are mixed, and the temperature of the cooked rice is adjusted between S112 and S114 so that it becomes the most active temperature of yeast. At this time, when the temperature of the to-be-cooked material 40 detected by the temperature detecting means 27 is high, the container 23 is cooled by the cooling fan 32 or other cooling means provided to keep the yeast at room temperature so as to cool the rice. When the temperature is low, the heating means 26 is used to adjust the temperature so as to obtain an optimum temperature. In S115, if material input is selected by the menu setting means 38, ingredients such as raisins are input by the automatic material input device 31 in S116, and if material input is not selected, the process proceeds to S117. In S117, the material to be cooked 40 is baked, and when it is baked in S118, it is completed.

  In the above-described flow, since only cooked rice is first ground with the kneading blade 24, the cooked rice often comes into contact with the kneading blade 24, and the cooked rice grains tend to be fine. For this reason, there is an advantage that the particles of rice hardly remain when baked in bread.

  In addition, since it has the rice bread process which creates bread using the rice cooked at least in part of the to-be-cooked material 40, it is necessary to grind rice into rice flour in the bread using the rice as the to-be-cooked material. Therefore, the time for bread making can be shortened and the sound can be reduced. In addition, you can easily make delicious bread using rice without worrying that the starch of rice grains caused by pulverization of rice will be damaged and the swelling will be worse.

(Embodiment 2)
A second embodiment of the present invention will be described with reference to FIG. In addition, the same code | symbol is attached | subjected about the same structure part as Embodiment 1, and the detailed description is abbreviate | omitted.

  When the kneading blade 24 is continuously operated, the cooked rice 40 is fixed at the upper part of the kneading blade 24 by the centrifugal force generated by the kneading blade 24 and is brought into contact with the kneading blade 24 as shown in FIG. A state that does not occur occurs. This is because the cooked rice 40 has a high viscosity because it contains a large amount of moisture compared to wheat, and as a result, the cooked rice 40 is easy to integrate and adhere to the container 23.

  In order to eliminate this state, the kneading blade 24 is operated intermittently to provide a state in which there is no centrifugal force so that the cooked rice 40 can come into contact with the kneading blade 24.

  At this time, the conditions for intermittently operating the kneading blade 24 are determined by time, and each time the cooking material 40 is applied to the kneading blade 24 from the time when the cooking material 40 is not in contact with the kneading blade 24. An optimal numerical value is determined in advance by experiment for a predetermined time such that it is in a state where sufficient contact is possible.

That is, the intermittent operation of the kneading blade 24 is performed after a predetermined time has elapsed. A predetermined time is set when the cooked rice 40, which is a sufficiently cooked material, falls and comes into contact with the kneading blade 24, and if the kneading blade 24 is stopped for the predetermined time, the cooked rice 40 is reliably transferred to the kneading blade 24. Can touch. As a result, the cooked rice can be reliably ground.

(Embodiment 3)
Another control method of the kneading blade 24 will be described with reference to FIGS. In addition, the same code | symbol is attached | subjected about the same structure part as Embodiment 1, and the detailed description is abbreviate | omitted. The configuration of the third embodiment of the present invention is different in that a torque meter 41 is provided as shown in FIG.

  In general, when the torque meter 41 shows a high value, the torque meter 41 shows a low value when a load is applied to the motor, that is, when the cooked material 40 is in contact with the kneading blade 24. Is when the motor is not loaded, that is, when the material to be cooked 40 is not in contact with the kneading blades 24. Thereby, the state of the to-be-cooked material 40 and the kneading blade | wing 24 can be grasped | ascertained.

  Hereinafter, an example of a method for controlling the kneading blade 24 will be described with reference to FIG.

  In S201, the torque T of the stirring means 24 is acquired. In S202, if the acquired torque T is greater than or equal to the determination value T0, the process proceeds to S203, and if it is less than the determination value T0, the process proceeds to S204. In S203, the kneading blade 24 is stopped, and the process returns to S201. In S204, the kneading blade 24 is rotated, and the process returns to S201.

  The determination value T0 for the torque T is experimentally determined in advance as an optimal value.

  In the above description, there is only one judgment value, and the state of the kneading blade 24 can only be rotated or stopped. However, if a plurality of judgment values are prepared so that a plurality of rotation states of the kneading blade 24 are present, The kneading time of the cooking material 40 can be shortened.

(Embodiment 4)
Another control method for the kneading blade 24 will be described with reference to FIGS. 9 and 10. In addition, the same code | symbol is attached | subjected about the same structure part as Embodiment 1, and the detailed description is abbreviate | omitted. The configuration of the fourth embodiment of the present invention is different in that a weight sensor 42 is provided near the bottom of the container 23 as shown in FIG.

  When the weight sensor 42 indicates a high value, the cooking material 40 is in the state of being near the bottom, and when the weight sensor 42 indicates a low value, the cooking material 40 is present at a position away from the bottom. When it is in a state of being. Thereby, it can be grasped | ascertained whether the to-be-cooked material 40 is located in the bottom part vicinity of the container 23. FIG.

  Hereinafter, an example of a method for controlling the kneading blade 24 will be described with reference to FIG.

  In S211, the weight W is acquired using the weight sensor 42. If the acquired weight W is greater than or equal to the determination value W0 in S212, the process proceeds to S213, and if it is less than the determination value W0, the process proceeds to S214. In S213, the mixing blade 24 is rotated, and the process returns to S211. In S214, the kneading blade 24 is stopped, and the process returns to S211.

  The determination value W0 for the weight W is experimentally determined in advance as an optimum value.

In the above description, there is only one judgment value, and the state of the kneading blade 24 can only be rotated or stopped. However, if a plurality of judgment values are prepared so that a plurality of rotation states of the kneading blade 24 are present, The kneading time of the cooking material 40 can be shortened.

  In the above description, the weight sensor is used to grasp whether the material to be cooked 40 is located in the vicinity of the bottom, but the same effect can be obtained even if the position sensor is provided on the upper portion of the container 23. Can do. In this case, it shows that the to-be-cooked material 40 exists in the position away from the bottom vicinity, so that distance is short.

  As described above, since the automatic bread maker of the present invention can make cooked rice without any grain residue, it can be applied to various automatic bread maker for home use or business use.

23 container 24 kneading blade (stirring means)
26 Heating means 27 Temperature detecting means 28 Operation part 29 Control part

Claims (5)

A container for containing the cooking material;
Heating means disposed around the container and heating the container;
Stirring means for stirring the material to be cooked in the container;
Temperature detecting means for directly or indirectly detecting the temperature of the cooking material;
An automatic powder feeder that is placed in the upper part of the container and injects a fermentation aid;
An operation unit for setting operation conditions;
Based on the conditions set by the operation unit and the temperature of the cooking material detected by the temperature detection device, the heating means and the stirring means are driven and controlled automatically from mixing to baking of the cooking material. Control means for performing
Having a rice bread process of making bread using rice cooked in at least part of the material to be cooked,
An automatic bread maker that, when the rice bread process is selected, stirs the cooked rice used for the material to be cooked in advance with stirring means and then puts the powder in the automatic powder feeder. The automatic bread maker according to claim 1, wherein the stirring means is operated intermittently when the material to be cooked is stirred by the stirring means. The automatic bread maker according to claim 2, wherein the intermittent operation of the stirring means is performed after a predetermined time has elapsed. The automatic bread maker according to claim 1 or 2, further comprising a torque detector that detects the torque of the agitation means, and controlling the number of revolutions of the agitation means according to a detection result of the torque detector. A position detection unit for detecting that the material to be cooked is located near the bottom of the container, and the stirring means is re-driven when the position detection unit detects that the material to be cooked is located near the bottom of the container The automatic bread maker according to claim 1 or claim 2.