JP2014030462A - Heat cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To stably obtain good texture and flavor by adjusting an environment in the periphery of a bread container independently of a user.SOLUTION: A heat cooker includes: a heating chamber 28 provided in the interior of a body 1 for putting a material 130 to be heated; a hot air unit 11 provided on the back face of the heating chamber 28 and including a hot air fan 32 for circulating the air in the heating chamber 28 and a hot air heater 14 for heating the air; a steam unit 43a having a steam generating means 43 for supplying steam to the heating chamber 28; a bread container 50 having a stirring blade 51 provided in the heating chamber 28 for kneading bread dough 57; and a temperature detecting means 85 provided on the heating chamber 28 for detecting the temperature of the heating chamber 28. The steam unit 43a is operated to supply steam to the heating chamber 28 and the hot air fan 32 is operated to circulate the air in the heating chamber 28 when the detected temperature detected by the temperature detecting means 85 is higher than a first predetermined temperature in a kneading process of kneading bread dough 57 in the bread container 50 and a fermentation process of fermenting the kneaded bread dough.

Description

  The present invention relates to a cooking device for making bread.

  Patent Document 1 discloses an automatic bread maker that displays a measured room temperature and allows a user to determine cooking conditions based on their own experience.

  Patent Document 2 includes a bread maker that includes a heater under a water container and sprays steam onto the dough from the initial stage of the baking process.

Japanese Patent Application No. 2012-16424 Japanese Patent Application No. 2011-251028

  In recent years, there is a demand for products that pursue a taste even in home-use bread making machines.

  And, if the ambient temperature environment of the bread making machine affects the kneading process and fermentation process before baking in the bread making process, the finish will be affected and delicious texture and flavor cannot be stably obtained. It has been known.

  However, even if the cooking condition setting method disclosed in Patent Document 1 is installed in the automatic bread maker using steam disclosed in Patent Document 2, the user sets cooking conditions related to steam based on experience. It was difficult to stably bake bread with a delicious texture and flavor.

  The present invention has been made in order to solve the above-mentioned problems, and is provided with a heating chamber provided in a main body for containing an object to be heated, a hot air fan provided on the back surface of the heating chamber and circulating the air in the heating chamber, and the air A hot air unit comprising a hot air heater for heating the steam, a steam unit having steam generating means for supplying steam to the heating chamber, a bread container having stirring blades provided in the heating chamber for kneading bread dough, and provided in the heating chamber Temperature detecting means for detecting the temperature of the heating chamber, and when the bread dough is kneaded and fermented after kneading, when the temperature detected by the temperature detecting means is equal to or higher than a specific temperature. The steam unit is operated to supply water vapor to the heating chamber, and the hot air fan is operated to circulate the air in the heating chamber.

  According to the present invention, a bread having a delicious texture and flavor can be stably baked without depending on the experience of the user.

The perspective view which looked at the main part of the cooking-by-heating machine of one example from the front side. AA sectional drawing of FIG. The perspective view which looked at the state which removed the outer frame from the main body of the heating cooker from the front side. The perspective view which looked at the state which removed the outer frame from the main body of the heating cooker from the back side. The figure which showed the removal | desorption concept of the table plate of the heating cooker. Explanatory drawing which puts the saucer of the same heating cooker in a heating chamber, and cooks it. Explanatory drawing which installed the bread container of the heating cooker in the heating chamber. FIG. 7 is a cross-sectional view taken along the line CC of FIG. FIG. 7 is a cross-sectional view taken along the line B-B in FIG. Explanatory drawing of the bread-making process of the heating cooker of one Example. Operation | movement explanatory drawing which performs environmental adjustment in the bread making process by the detected temperature of the heating cooker. The block diagram showing the control means of the heating cooker of one Example.

  The specific content of the heating cooker of one Example is demonstrated referring FIGS. 1-12.

  1-4, the main body 1 of the heating cooker cooks the cooking object 130 put in the heating chamber 28 using microwaves, a heater, and the heat of steam.

  The door 2 opens and closes the heating chamber 28. By closing the door 2, the heating chamber 28 is hermetically sealed to prevent leakage of microwaves used when the cooking object 130 is heated. Heat well. A handle 9 attached to the door 2 facilitates opening and closing of the door 2 and has a shape that can be easily grasped by a hand. The glass window 3 is attached to the door 2 so that the state of the food being cooked can be confirmed.

  The input means 71 is provided on the operation panel 4 on the lower front side of the door 2, a range heating means 77 (FIG. 12) for heating the object 130 by microwaves, and a heater provided on the heating chamber upper surface 28 e of the heating chamber 28. Of the hot air unit 11 by the grill heating means 12 for heating the object 130 to be cooked, the steam generating means 43 for heating the object 130 by steam, the hot air heaters 14a and 14b provided above and below the heating chamber inner wall surface 28b, etc. A heating unit such as an oven heating unit that heats the heating chamber 28 with hot air is selected, and an operation unit 6 for inputting cooking conditions such as a heating time and an automatic menu, and contents input from the operation unit 6 and cooking It is comprised with the display part 5 which displays a progress state.

  The water tank 42 is a container for storing water necessary for producing water vapor, and is provided on the lower front side of the main body 1 so that water can be easily supplied and drained by being detachable from the front surface of the main body 1. It has become.

  The outer frame 7 is a cabinet that covers the upper surface and the left and right side surfaces of the main body 1 of the heating cooker. The rear plate 10 forms the rear surface of the outer frame 7. The external exhaust duct 18 is attached to the upper portion of the rear plate 10. The steam exhausted from the cooking object 130 and the main body 1 are disposed inside the external exhaust duct 18. An exhaust hole 36 for discharging cooling air (waste heat) 39 after cooling the internal components is provided. The external exhaust duct 18 discharges the cooling air 39 that has passed through the exhaust hole 36 to the outside of the main body 1. Exhaust air is discharged from the external exhaust port 8 of the external exhaust duct 18, and the exhaust discharge direction is the main body 1. The air is exhausted to the upper side and to the front side. The exhaust direction is directed upward and toward the front side, so that the wall surface is not contaminated by the exhaust even when the rear surface is brought close to the wall surface.

  The machine room 20 is provided in a space between the heating chamber bottom surface 28a and the bottom plate 21 of the main body 1, and a magnetron 33 for heating food on the bottom plate 21, a waveguide 47 connected to the magnetron 33, The control board 23, other various components described later, and a cooling means 50 (FIG. 12) for cooling these various components are attached.

  The heating chamber left side surface 28c and the heating chamber right side surface 28d of the heating chamber 28 are provided with a shelf 27 including a shelf upper stage 27a, a shelf middle stage 27b, and a shelf lower stage 27c, on which various heating dishes used for cooking are placed.

  The bottom surface 28a of the heating chamber has a substantially central recess recessed to form a gap 70. The rotating antenna 26 is installed in the gap 70, and the microwave radiated from the magnetron 33 is a waveguide 47, It flows into the lower surface of the rotating antenna 26 through a coupling hole 47 a through which the output shaft 46 a of the rotating antenna driving means 46 passes, and is diffused by the rotating antenna 26 and radiated into the heating chamber 28. The rotating antenna 26 is connected to the output shaft 46 a of the rotating antenna driving means 46.

  The gap 70 provided with the rotating antenna 26 is provided near the center of the heating chamber 28, and the heating chamber bottom surface 28a is drawn so that the rotating antenna 26 does not protrude from the heating chamber bottom surface 28a. The depth and shape (round or square) to be drawn vary depending on the size of the rotating antenna 26, the microwave conditions, and the like. It is determined mainly by experiments. In this embodiment, a quadrangular shape is used.

  A partition plate 72 separates the gap 70 and the heating chamber 28. The partition plate 72 is provided to prevent the rotating antenna 26 from being touched when the user removes the table plate 24 described later for cleaning. This is because when the user touches the rotating antenna 26 and deforms it, the operation of the microwave is abnormal and the performance is greatly affected.

  The cooling means 50 (FIG. 12) is a fan device 15 in which a fan is connected to a cooling motor attached to the bottom plate 21, and the cooling air 39 blown by the cooling means 50 is a magnetron that self-heats in the machine room 20. 33, the inverter board 22, the weight detection means 25, the agitation motor 54 (FIG. 8), etc. are cooled and flow between the outside of the heating chamber 28 and the outer frame 7 and between the hot air case 11a and the rear plate 10, and the outer frame 7 The air passes through the exhaust hole 36 while cooling the rear plate 10 and is discharged from the external exhaust port 8 of the external exhaust duct 18.

  The hot air unit 11 is attached to the rear part of the heating chamber 28, the hot air unit 11 is provided with a hot air case 11a on the rear side of the heating chamber inner wall surface 28b, and the hot air fan 32 is provided between the heating chamber inner wall surface 28b and the hot air case 11a. Hot air heaters 14a and 14b are provided so as to be located on the outer peripheral side. The hot air motor 13 of the hot air fan 32 is attached to the rear side of the hot air case 11a, the motor shaft is connected through a hole provided in the hot air case 11a, and the blades of the hot air fan 32 are rotated to circulate the air.

  And the hot air unit 11 is connected through the hot air intake hole 31 and the hot air blowing hole 30 which are air passages provided in the heating chamber inner wall surface 28b, and the hot air fan 32 in the hot air case 11a is rotated by the hot air motor 13, The air between the heating chamber 28 and the hot air unit 11 is circulated, and the air circulated by the hot air heaters 14a and 14b is heated to become hot air 63 (FIG. 9).

  A grill heating means 12 made of a heater is attached to the outside of the heating chamber upper surface 28e. The grill heating means 12 wraps a heater wire around a mica plate to form a flat surface, presses and fixes the mica plate to the outside of the heating chamber upper surface 28e, and heats the heating chamber upper surface 28e so that the cooking object 130 in the heating chamber 28 is heated. It is baked by radiant heat.

  The heating chamber bottom surface 28a is provided with a plurality of weight detection means 25, for example, a right weight sensor 25a, a left weight sensor 25b on the front left and right, and a back weight sensor 25c on the rear center, and a square shape on the right weight sensor 25a. A table plate 24 to be described later is placed.

  The weight information of the object 130 to be cooked placed on the table plate 24 is detected by the support member 75 of the weight detection means 25, and this information is sent to the control means 151 (FIG. 12).

  The calculation process may be to obtain the sum of the weight information of the weight detection means 25. Further, the placement position of the object to be cooked 130 on the table plate 24 can be obtained from the weight ratio of the three weight detection means 25.

  Based on the weight information and position information of the object to be cooked 130, the control means 151 controls the heating of the object to be cooked 130. For the heating control, for example, the microwave irradiation time and output control of the magnetron 33 based on the weight information of the object to be cooked 130, the output control, the rotation control of the rotating antenna 8 based on the position information of the object to be cooked 130, and the like are controlled. .

  A turntable-less table plate 24 is placed on the bottom of the heating chamber 28 to place an object 130 to be cooked.

  In FIG. 6, a tray 111 for heating an object to be heated 130 is placed on the table plate 24 and placed on the weight detection means 25 provided on the heating chamber bottom surface 28a in order to heat in the heating chamber 28. . When cooking is finished, the table plate 24 is pulled out from the heating chamber 28 with the cooking object 130 placed on the tray 111.

  The table plate 24 has a structure that can be easily detached from the heating chamber bottom surface 28a as indicated by an arrow P in FIG. For this reason, it becomes possible to easily wash and clean dirt and the like attached when the cooking object 130 is heated. Moreover, the table plate 24 is removed in the cooking of bread making described later.

  Again, in FIGS. 1 to 4, temperature detection means 85 for detecting the temperature in the heating chamber 28 is provided above the rear portion of the heating chamber 28. The temperature detecting means 85 is provided at a position where it is not directly affected by the hot air blown into the heating chamber 28 from the hot air blowing holes 30 of the grill heating means 12 and the hot air unit 11.

  The steam unit 43a (FIG. 12) includes a water vapor generating means 43 and a pump means 87.

  The water vapor generating means 43 is attached to the outer side surface of the left side surface 28c of the heating chamber, and the steam outlet 44 through which water vapor is ejected faces the heating chamber 28.

  Further, the water vapor generating means 43 is made of aluminum, and a sheathed heater as a boiler heating means 89 (FIG. 12) is embedded so as to be integrated at the time of casting. The power consumption of the heater is as large as around 600 W, and the steam generating means 43 can heat the water to a temperature at which it can be boiled in a short time.

  The water supply to the water vapor generating means 43 is supplied from the water tank 42 to the pump means 87 through the pipe 45 by driving the pump means 87, supplied to the water vapor generating means 43 through the pipe 40, and the water vapor generating means 43. Is heated and boiled, and becomes steam, and is ejected from the steam ejection port 44 to the heating chamber 28.

  The temperature detection means b88 detects the temperature of the water vapor generation means 43, transmits the detection result to the control means 151 (FIG. 12) described later, and controls the boiler heating means 89 and the pump means 87.

  The pump means 87 pumps the water in the water tank 42 to the water vapor generating means 43, and is composed of a pump and a motor that drives the pump. The adjustment of the amount of water supplied to the water vapor generating means 43 is determined by the ON / OFF ratio of the power supplied to the motor.

  A structure related to bread making performed by setting the bread container 50 in the heating chamber 28 will be described.

  7 is an explanatory diagram of the heating chamber 28 and the bread container 50 with the door 2 opened, FIG. 8 is a cross-sectional view taken along the line CC of FIG. 7 and FIG. 9 is a cross-sectional view taken along the line BB of FIG.

  The mounting guide 56 opens the door 2, removes the table plate 24 installed on the heating chamber bottom surface 12a, and fixes it to the right side of the rotating antenna 26 provided on the heating chamber bottom surface 28a. The bread container 50 is guided by the mounting guide 56 and fixed at a predetermined position of the mounting guide 56. The bread container 50 is fixed by a claw or the like provided in the heating chamber 28. A rotatable stirring blade 51 for stirring the bread dough 57 is provided on the inner bottom of the bread container 50. Reference numeral 52 denotes a drive connecting portion, which is coupled to a stirring blade 51 on the bottom surface of the bread container 50 and a stirring drive shaft 53 provided from the machine chamber 20 into the heating chamber 28.

  The agitation motor 54 is provided in the machine room 20 and rotates the agitation drive shaft 53 via the speed reduction means 55. The speed reduction means 55 includes a small pulley 55a, a belt 55c, and a large pulley 55b. For example, the small pulley 55a provided on the shaft of the agitation motor 54 is rotated, transmitted to the large pulley 55b by the belt 55c, and the agitation drive shaft 53 provided on the central axis of the large pulley 55b is rotated.

  The bread dough 57 is put into the bread container 50 and bread is made in the bread making process 90 (FIG. 10) by the control means 151. The yeast fungi used for fermentation and ingredients mixed into the bread are introduced into the process. A bread container 50 may be used.

  FIG. 10 shows a bread making process 90. When the temperature of the room is detected to be 20 ° C. by the temperature detecting means 85 provided in the heating chamber 28, the time for making one loaf of bread is about 2 hours, and each step is a bread dough in a process incorporated in the control means 151 in advance. It is cooking from 57 making to baking and finishing.

  The bread making process 90 includes a kneading process 90a, a kneading process 90b, a kneading process 90c, a fermentation process 90d, a degassing 90e, a fermentation process 90f, and a baking process 90g.

  The individual steps of the bread making process 90 are based on commonly used bread making procedures. First, in order to knead the ingredients and make the dough, the stirring motor 54 is operated to rotate or rotate the stirring blades 51. A kneading step 90a, a kneading step 90b, and a kneading step 90c are stopped. And it is the fermentation process 90d fermented with yeast, degassing 90e, and the fermentation process 90f. Finally, there is a baking process 90 g in which the hot air unit 11 is operated and baked with the hot air 63. In this baking process 90g, the steam unit 43a is operated.

  Operation | movement of the system of a heating cooker is demonstrated using FIGS. 1-3, FIG. 9, FIG.

  The power source 76 is for operating the main body 1 of the cooking device. The hot-air fan 32 includes a hot-air motor 13 on the rear side of the hot-air case 11a provided outside the heating chamber inner wall surface 28b including the hot-air intake holes 31 and the hot-air blowing holes 30, and the blades are passed through the motor shaft through the holes of the hot-air case 11a. Rotate. Hot air heaters 14 a and 14 b are provided on the outer peripheral side of the blades of the hot air fan 32. The hot air unit 11 circulates and supplies the hot air 63 by operating the hot air fan 32 and the hot air heaters 14a and 14b.

  Naturally, when only the hot air fan 32 is operated without operating the hot air heaters 14 a and 14 b, the cold air is circulated in the heating chamber 28.

  The range heating means 77 is an inverter board 22 on which an inverter circuit that creates a power source for driving the magnetron 33 and the magnetron 33 is mounted. The inverter circuit creates a power supply corresponding to the heating power input from the input means 71 and supplies it to the magnetron 33.

  The grill heating means 12 is composed of a heater provided on the back side of the top surface of the heating chamber 28, and heats the heating chamber upper surface 28 e of the heating chamber 28 to bake the cooking object 130 in the heating chamber 28 by radiant heat. .

  The cooling means 50 is a fan device 15 in which a fan is connected to a cooling motor attached to the bottom plate 21, and the cooling air 39 blown by the cooling means 50 is a magnetron 33 that generates heat in the machine room 20 or an inverter board. 22, The weight detection means 25, the stirring motor 54, etc. are cooled.

  The rotating antenna driving means 46 is a motor for driving the rotating antenna 26, and a synchronous motor and a gear for reducing the rotational speed are integrated.

  The weight detection means 25 measures the weight of the cooking object 130 placed on the table plate 24.

  The temperature detection means 85 is attached to the heating chamber 28, detects the temperature in the heating chamber 28, adjusts the power of the heater of the grill heating means 12 by the control means 151, and adjusts the environment in the bread making process 90 to be described later. The operation to do.

  The steam unit 43 a is composed of water vapor generating means 43 and pump means 87.

  The water vapor generating means 43 comprises a boiler heating means 89 comprising a heater for heating water, and a temperature detecting means b 88 for detecting the temperature of the water vapor generating means 43, and the control means 151 is configured to heat the boiler from the detection result of the temperature detecting means b 88. The means 89 and the pump means 87 are controlled.

  Here, the input means 71 shows the operation unit 6 and the display unit 5.

  The control means 151 is mounted on the control board 23 and operates to cook food according to the contents input from the input means 71. The control means 151 detects the state of the food and the state of the heating chamber from each detection means. Thereafter, each heating means and driving means are operated as necessary.

  The stirring motor 54 rotates the stirring blade 51 of the bread container 50 to knead the bread dough 57 in the bread container 50.

  This embodiment is configured as described above, and the operation of adjusting the environment of the heating chamber 28 in the bread making process 90 will be described with reference to FIG. In addition, it abbreviate | omits about microwave cooking, oven cooking, grill cooking, and steam cooking.

  First, when the material is put in the bread container 50 and installed in the heating chamber 28 and the start of cooking is inputted to the control means 151 by the operation unit 6 of the input means 71, the detected temperature T detected by the temperature detecting means 85 is set. A case where the temperature is higher than the first predetermined temperature S (for example, S = 30 ° C.) (S <T) will be described.

  In this case, the hot air fan 32 is operated in the heating chamber 28 in the kneading process 90a, 90c, the scouring process 90b, the fermentation process 90d, 90f, the degassing process 90e, that is, the baking process 90g before the baking process 90g. Air is circulated inside, and at the same time, the steam unit 43 a is operated to generate water vapor inside the heating chamber 28.

  The purpose is to cool the dough 57 in order to prevent overfermentation due to the temperature of the dough 57 becoming too high when the temperature exceeds 30 ° C. The principle is that the water vapor generated by the water vapor generating means 43 adheres to the surface of the bread container 50 as water droplets, and the air blown by the hot air fan 32 strikes and the heat of vaporization is taken away to cool the bread container 50 and the bread dough 57 and simultaneously blow air. This prevents the bread dough 57 from drying.

  Next, a case where the detected temperature T is lower than the second predetermined temperature R (for example, R = 10 ° C.) when the start of cooking is input to the control unit 151 by the operation unit 6 (T <R) will be described.

  In this case, in the process before the baking process 90g, the steam unit 43a is operated to generate water vapor in the heating chamber 28, and the hot air fan 32 is stopped. Thus, the steam unit 43a is operated to generate water vapor inside the heating chamber 28, and the surface of the bread dough 57 is prevented from being dried and controlled to an optimum environment for activating yeast.

  The purpose of this is to supply the water vapor because the fermentation process 90d becomes longer as the detected temperature T becomes lower than the second predetermined temperature R, and the time over which the surface of the bread dough 57 in the bread container 50 is exposed is dried. This is to prevent the bread dough 57 from drying.

  When the detected temperature T is lower than a second predetermined temperature R (for example, R = 10 ° C.) (T <R), the control unit 151 increases the temperature of the heating chamber 28 with the grill heating unit 12 or the hot air heaters 14a and 14b. You may let them.

  In addition, when the detection temperature T is equal to or higher than the second predetermined temperature R and equal to or lower than the first predetermined temperature S (R ≦ T ≦ S) when the start of cooking is input to the control unit 151 by the operation unit 6, the yeast is suitable. Therefore, the warm air fan 32 and the steam unit 43a are stopped in the process before the baking process 90g.

  Regardless of the detected temperature T detected by the temperature detecting means 85, in the kneading steps 90 a and 90 c, the heat that is blown by the fan device 15 provided in the machine room 20 and diffused from the shaft of the agitating motor 54 is cooled. The heat transmitted to the lower part of the container 50 is suppressed, and unnecessary heating of the bread dough 57 is prevented.

  In the baking process 90g, the hot air unit 11 is driven to heat the heating chamber 28 and the dough 57 is baked. At the time of firing, the steam unit 43a may be operated to humidify with steam, or the steam may be heated with the hot air unit 11 and heated as superheated steam to adjust the state of baking.

  According to the present embodiment described above, a delicious texture and flavor can be stably obtained by adjusting the environment around the bread container without depending on the experience of the user.

  In addition, although the Example which performs the control mentioned above in all of the kneading process 90a to the fermentation process 90f was demonstrated in FIG. 11, by performing the control mentioned above at least in the kneading processes 90a and 90c and the fermentation process 90f, it is substantially equivalent. An effect can be obtained.

DESCRIPTION OF SYMBOLS 1 Main body, 6 Operation part, 11 Hot air unit, 12 Grill heating means,
13 Hot air motor, 14a, 14b Hot air heater, 24 Table plate,
28 heating chamber, 28a heating chamber bottom, 28b heating chamber back wall, 28c heating chamber left side,
28d Heating chamber right side surface, 28e Heating chamber upper surface, 32 Hot air fan, 42 Water tank 43 Water vapor generating means, 43a Steam unit, 44 Steam outlet 50 Pan container, 52 Drive connection section 77 Range heating means, 85 Temperature detecting means,
90 bread making process, 90a, 90c kneading process, 90b neglect process, 90d, 90f fermentation process, 90e degassing process, 90g baking process,
111 saucer, 130 cooked object, 151 control means,
T detection temperature, S first predetermined temperature, R second predetermined temperature

Claims (3)

A heating chamber provided in the main body for containing an object to be heated;
A hot air unit comprising a hot air fan that circulates air in the heating chamber and a hot air heater that heats the air;
A steam unit having water vapor generating means for supplying water vapor to the heating chamber;
A bread container having stirring blades for kneading bread dough provided in the heating chamber;
A temperature detecting means provided in the heating chamber for detecting the temperature of the heating chamber;
In the kneading process of kneading the dough in the bread container and the fermentation process of fermenting the kneaded dough,
When the detected temperature detected by the temperature detecting means is higher than the first predetermined temperature,
While operating the steam unit to supply water vapor to the heating chamber,
A cooking device, wherein the hot air fan is operated to circulate the air in the heating chamber. The heating cooker according to claim 1, wherein
In the kneading process of kneading the dough in the bread container and the fermentation process of fermenting the dough,
When the temperature detected by the temperature detecting means is higher than the second predetermined temperature and lower than the first predetermined temperature,
While stopping the steam unit,
The heating cooker characterized in that the hot air fan is also stopped. The heating cooker according to claim 1 or 2,
In the kneading process of kneading the dough in the bread container and the fermentation process of fermenting the dough,
When the temperature detected by the temperature detecting means is lower than the second predetermined temperature,
While operating the steam unit to supply water vapor to the heating chamber,
The heating cooker characterized by stopping the hot air fan.