JP2014087388A - Automatic bread baking machine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an automatic bread baking machine capable of reproducing an optimal kneading state in a state of dough in a kneading process.SOLUTION: The automatic bread baking machine includes: a machine body which is provided with a heating chamber therein; an external lid capable of opening and closing an opening of the machine body; a kneading container which is housed in the heating chamber and houses cooking ingredients; a kneading blade which is disposed in the kneading container and kneads the cooking ingredients in the kneading container; and a motor for driving the kneading blade. The motor is of such a type that the number of revolutions of the drive part of the motor changes in accordance with power supply frequency and the motor rotates by receiving a certain current value for each predetermined period.

Description

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

  Conventionally, there are various types of automatic bread machines of this type (for example, see Patent Document 1: Japanese Patent Laid-Open No. 2002-360440).

  FIG. 2 is a longitudinal sectional view of a conventional automatic bread maker.

  In FIG. 2, 31 is a baking chamber, 32 is a kneading blade, 33 is a kneading container, 34 is a driving source for rotating the kneading blade 9, and the kneading blade 9 rotates the bread-making material put in the kneading container 7. Kneading and degassing. 35 is a heat source for heating, and performs the process of fermentation and baking of the dough produced by kneading. Reference numeral 37 denotes a temperature detection device that detects the temperature in the baking chamber 31. Reference numeral 41 denotes a control device that controls the temperature detection device 37, the drive source 34, the heat source 35, and the like. Reference numeral 43 denotes an input device for setting control conditions of the control device 41.

  With such a configuration, when the bread-making material is put into the kneading container 7 and the baking time is input to the input device 43, the drive source 34 starts operation at a predetermined time, and the baking chamber 31 has a predetermined temperature or a predetermined temperature. When it is time, the drive source 34 stops and the fermentation process starts. In the middle, the degassing operation by the rotation of the kneading blade 9 proceeds several times, and the baking process is performed after a predetermined time, and the bread is baked at the predetermined time.

JP 2002-360440 A

  FIG. 3 shows a bread making process of bread using the automatic bread maker configured as described above. First, dough is made by kneading bread making materials other than yeast (first kneading step). The bread ingredients include sugar, milk, as well as flour, salt, water, and yeast. And after putting yeast in dough and resting dough (kneading process), dough and yeast are knead | mixed (2nd kneading process), and bread dough is made. Then, the bread dough is fermented / ripened (first fermentation step), and after degassing, the bread dough is again fermented / ripened / expanded (shaped fermentation step). During this time, it takes about 200 minutes from the first kneading to the shaped fermentation. Thereafter, the dough that has been subjected to shaping and fermentation is baked (baking step). As a result, the bread is baked.

  Here, the quality of bread is determined by kneading. Kneading is the most important process because if the kneaded dough is in poor condition, the result cannot be improved no matter how much fermentation, degassing, and baking are performed. Until now, an induction motor in which the number of revolutions is uniquely determined by an AC power supply frequency has been common as a driving source for driving the blades.

  In the bread kneading process, wheat flour and water are separated at the initial stage of kneading, but as the kneading process proceeds, the state changes to a dough state. Further, when kneading is continued in the dough state, gluten is formed, but the state of the dough changes depending on the gluten formation state.

  In the actual bread making process, the dough is kneaded by hand, so the dough is kneaded while changing the kneading method from the initial kneading state to the dough state after the kneading. This indicates that the dough kneading operation is not uniform and changes according to the state.

  Since the powder and water are separated at the initial stage of kneading, water is blended into the powder with a slow motion, and the whole powder is uniformly mixed with water by mixing. When the entire powder is evenly moistened, knead the dough little by little. Here, if you knead sharply and strongly, the dough will not be united, so slowly knead the entire dough. If the dough temperature is too high, the gluten film formed by kneading tends to break. For this reason, it is also important to prevent the heat from the hands and the kneading of the dough from being transmitted to the dough. When the gluten of the dough is formed to some extent and the dough can stretch, knead the dough firmly and firmly, and further knead the dough to promote the formation of gluten. In other words, it is important to work slowly in the first half and firmly in the second half.

  In the conventional example, when the induction motor is used as the drive source, the number of rotations is uniquely determined, and thus the kneading method for the change in the state of the dough is handled by changing the drive time.

  However, since the number of rotations is uniquely determined in all the kneading steps, it is difficult to reproduce the kneading freely by human hands, and it is difficult to create an optimal kneaded dough state in the bread making step. For example, in the initial stage of kneading, the number of rotations is too fast, causing powder scattering or uneven mixing of powder and water, resulting in a phenomenon of powder residue that remains as powder without sucking moisture. There is a case. In the second half from the middle of the kneading, it is necessary to knead firmly in a short time so that the temperature of the dough does not rise, but because the rotation speed is too slow, it takes time to knead and the dough temperature rises, so kneading is insufficient was there. The phenomenon of insufficient kneading is particularly noticeable when the ambient temperature is high.

  Accordingly, an object of the present invention is to solve the above-mentioned problem and to reproduce the optimum kneading state in the dough state in the kneading process, as if kneading freely with human hands. By freely changing the rotation of the kneading, in the initial stage of kneading, the phenomenon of powder splattering and remaining powder is eliminated, and in the second half of the kneading from the middle to the second half, kneading firmly in a short time so that the temperature of the dough does not rise, especially It solves the shortage of kneading that occurs when the ambient temperature is high, and improves the kneading state of the dough in the kneading process.

  In order to solve the problems of the prior art, the present invention provides an apparatus main body provided with a heating chamber therein, an outer lid capable of opening and closing an opening of the apparatus main body, and a cooking material housed in the heating chamber. A kneading container that contains the kneading blade disposed in the kneading container, for kneading the cooking material in the kneading container, and a motor for driving the kneading blade. Is an automatic bread maker in which the number of rotations of the drive unit changes in accordance with the power supply frequency, and is further rotated by inputting a constant current value every predetermined period.

  According to the present invention, in the state of the dough in the kneading process, by freely changing the rotation of the blades, in the initial stage of kneading, the phenomenon of powder splattering and remaining powder is eliminated, and from the middle stage of the kneading to the latter half, By kneading firmly in a short time so that the temperature does not rise, it solves the lack of kneading that occurs especially at high ambient temperatures, and improves the kneading state of the dough in the kneading process. As you knead freely, you can reproduce the optimal kneading state.

  In order to achieve the above object, the present invention is configured as follows.

  According to the first aspect of the present invention, an apparatus main body provided with a heating chamber therein, an outer lid capable of opening and closing the opening of the apparatus main body, and a kneading container accommodated in the heating chamber and containing cooking ingredients And a kneading blade disposed in the kneading container for kneading the cooking material in the kneading container, and a motor for driving the kneading blade, the motor having a power frequency The automatic bread maker is characterized in that the rotational speed of the drive unit changes in response to the rotation and further rotates by inputting a constant current value every predetermined period.

  According to the second aspect of the present invention, there is provided the automatic bread maker according to the first aspect in which the motor driving current value at the initial stage of the kneading process is subtracted from the motor driving current value at the latter half of the kneading process.

  According to the third aspect of the present invention, there is provided the automatic bread maker according to the first aspect in which the power frequency input to the motor in the first half of the kneading process is lower than the power frequency input to the motor in the second half of the kneading process.

  According to the 4th aspect of this invention, when the rotation speed of a motor becomes below the value set beforehand, the automatic breadmaker of a 1st aspect formed by stopping a motor drive is provided.

  According to the fifth aspect of the present invention, there is provided the automatic bread maker according to the first aspect in which the kneading process is completed when it is detected that the rotational speed of the motor is equal to or less than a preset value.

  The effect of the first aspect of the present invention will be described. According to the automatic bread maker of the present embodiment, the rotational speed of the motor can be changed to an arbitrary rotational speed by converting the commercial power frequency to an arbitrary power frequency. As a result, the commercial power supply frequency is converted to an arbitrary power supply frequency so as to obtain an optimum rotational speed for the state of the dough in the kneading process, and an optimum kneading blade operation for the dough state in the kneading process is realized. In other words, by freely changing the rotation of the blades, in the initial stage of kneading, the phenomenon of powder splattering and remaining powder is eliminated, and in the second half of the kneading, the dough temperature is kneaded firmly in a short time so that the temperature of the dough does not rise. In particular, it eliminates the shortage of kneading that occurs when the ambient temperature is high, and improves the kneading state of the dough in the kneading process. It reproduces the optimum kneading state as if it were kneaded freely by human hands. can do. In addition, the input current is constant regardless of the load, and when the load applied to the kneading blade is large, the rotational speed is reduced and the motor is not overloaded. Therefore, even if the motor does not require higher torque than necessary, the rotation of the motor can be continued, and the kneading operation can be continued even with a small motor. This makes it possible to carry out the kneading process even with a small and inexpensive motor.

  The effect of the second aspect of the present invention will be described. In the initial stage of the kneading process, the powder and water are separated, so that the powder is mixed with water with a slow motion and mixed to keep the powder evenly moistened. It is important to knead the dough little by little when moisture is included, but the load on the blade is very small because the powder and water are separated. If the blade is strongly rotated in a state where the load is small, the blade suddenly starts moving and powder and water are scattered. Therefore, compared to the latter half of the kneading process, the current value supplied to the motor is reduced at the beginning of the kneading process, and if it is allowed to rotate slowly, the whole powder is mixed so that the powder and water are not scattered. It has an effect that water can be uniformly contained.

  The effect of the third aspect of the present invention will be described. If the moisture is evenly mixed throughout the powder at the beginning of the kneading process, the dough is kneaded little by little. And when the gluten of the dough is formed to some extent, and the dough can stretch, kneading the dough strongly and firmly, and further kneading the dough so as to promote the formation of gluten is a good way to knead the dough . In other words, it is important to work slowly in the first half and firmly in the second half. Therefore, the power frequency input to the motor in the first half of the kneading process is assumed to be less than the power frequency input to the motor in the second half of the kneading process, and the rotation speed in the first half of the kneading process is lower than the rotation speed in the second half of the kneading process. By carrying out the kneading process and kneading slowly in the first half and firmly in the second half, it has the effect of creating an optimal kneaded fabric.

  The effect of the 4th mode of the present invention is explained. In the case of a conventional automatic bread maker, if the user makes a mistake in the amount of material, especially when there is a large amount of material, the bread swells more than the storage capacity and the bread is in contact with the top of the storage. When baked, bread sticks to the top of the cabinet, making it difficult to clean. In some cases, the bread dough overflows from the container and is fermented, and the bread is baked by receiving heat directly from the heater. Here, when there is much quantity of dough, the load required for the kneading | wing blade in a kneading process becomes large. Using this fact, if the motor speed is below a certain value, it is judged that the amount of dough is large, and by stopping the motor drive, kneading is suppressed and gluten production is suppressed. This reduces the bread bulge and prevents the bread from bulging beyond the storage capacity. Similarly, when the rotation of the kneading blades is locked due to some abnormality in the main body drive unit or foreign matter mixed into the fabric, the motor drive should be stopped to prevent damage to the aircraft. Has the effect of

  The effect of the fifth aspect of the present invention will be described. The important thing in the kneading process of bread making is that when the gluten of the dough is formed to some extent and the dough can stretch, the dough is kneaded firmly and firmly, further promoting the formation of gluten, the most gluten is promoted It is important to complete the kneading process in order to make a well-expanded bread. In addition, if the kneading process is further continued in a state where the production of gluten exceeds a certain limit, the gluten cross-linking network is divided on the contrary, and the bread does not swell. Therefore, it is important to stop the kneading process when the production of gluten is at its peak. Here, it goes without saying that the kneading time for performing optimum kneading varies depending on the ambient temperature, the state of the dough, the temperature of the dough, and the like.

  In the kneading step, gluten is produced, and the load applied to the kneading blade increases as the degree of gluten production increases. That is, the number of rotations of the kneading blade is reduced. In the fifth aspect of the present invention, using this fact, the gluten generation state is inferred from the rotation speed of the kneading blade, and when the rotation speed of the kneading blade becomes a certain value or less, the gluten generation degree is It is determined that the given goal has been reached, and the kneading process is terminated. Thereby, the kneading process can always be completed in an optimal gluten production state, and the bread making performance is always the highest and optimal.

1 is a longitudinal sectional view of an automatic bread maker according to an embodiment of the present invention. Vertical section of a conventional automatic bread machine Bread making process diagram of conventional automatic bread machine

  Hereinafter, embodiments of the present invention will be described with reference to the drawings.

  An overall configuration of an automatic bread maker according to an embodiment of the present invention will be described. FIG. 1 is a longitudinal sectional view of an automatic bread maker according to an embodiment of the present invention.

  In FIG. 1, the bread maker according to the present embodiment includes a bottomed cylindrical resin main body 1 in which a heating chamber 1 a is provided. A chassis 2 is attached to the lower part of the main body 1. 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 has an output rotational speed that is variable depending on the power supply frequency converted by the frequency converter 25 that converts the commercial power supply frequency into an arbitrary power supply frequency.

  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 configured so that water does not leak. 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.

  The heating chamber 1a is provided with a heater 10 that is an example of a heating unit that heats the kneading container 7, and a temperature sensor 11 that is an example of a temperature detection unit that detects the temperature in the heating chamber 1a. The heater 10 is disposed so as to surround the lower part of the kneading container 7 attached on the container support 4 with a gap. As the heater 10, for example, a sheathed heater can be used. The temperature sensor 11 is arranged at a position slightly away from the heater 10 so that the average temperature in the heating chamber 1a can be detected.

  A lid 13 capable of opening and closing the upper opening of the main body 1 is rotatably attached to the upper portion of the main body 1. The lid 13 includes a lid body 14 and an outer lid 15. A yeast container 16 for storing yeast is attached to the lid main body 14. The yeast container 16 is disposed above the kneading container 7.

  The bottom wall of the yeast container 16 is provided with an opening / closing valve 17 rotatably attached to the bottom wall 14a of the lid body 14 so that the yeast contained in the yeast container 16 can be put into the kneading container 7. It consists of The on-off valve 17 is connected to a solenoid 18 and is opened when the solenoid 18 is driven.

  The outer lid 15 covers the top opening of the yeast container 16 so that it can be opened and closed. The outer lid 15 is opened so that yeast is introduced into the yeast container 16. close up.

  In the upper part of the main body 1, a selection unit 19 that can select a specific cooking course from a plurality of cooking courses, a display unit 20 that displays various information such as information selected by the selection unit 19, and a room temperature that detects the room temperature A sensor 21 is provided. The selection unit 19 is configured to be able to start or stop various operations, set a timer, and the like. The cooking course includes, for example, a bread course, a pizza dough course, an udon course, a pasta course, and the like.

  Further, the main body 1 is provided with a power cord 23 provided with an insertion plug 22 at the tip, and a control unit 24 for controlling driving of each unit. The control unit 24 stores cooking sequences corresponding to a plurality of cooking courses. The cooking sequence refers to the energizing time of the heater 10, the temperature control temperature, the rotation speed of the kneading blade 9, the drive timing of the solenoid 18, etc. in each cooking process in order to perform each cooking process such as kneading, neglect, fermentation, and baking. A predetermined cooking procedure program. The control unit 24 drives the solenoid 18 that opens the motor 3, the heater 10, and the on-off valve 17 based on the cooking sequence corresponding to the specific cooking course selected by the selection unit 19 and the temperature detected by the temperature sensor 11. To control. Further, it also has a function of a frequency instruction unit for instructing a power supply frequency output from the frequency conversion device 25.

  Next, an example of procedures and operations when producing bread using the automatic bread maker according to the present embodiment configured as described above will be described. Various operations of the automatic bread maker are performed under the control of the control unit 24.

  First, the user attaches the kneading blade 9 to the connector 8 and puts all bread ingredients except yeast, such as flour, sugar, salt, skim milk, and water, into the kneading container 7. Thereafter, 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, puts yeast in the yeast container 16, and then closes the outer lid 15.

  Next, the user instructs the start of cooking by, for example, pressing a start button provided on the selection unit 19 after selecting the bread course from the plurality of cooking courses at the selection unit 19. Thus, cooking is started.

  The cooking process of bread consists of three steps: a kneading step, a fermentation step, and a baking step.

  In the kneading step, the kneading blades 9 are rotated to generate the dough. Further, during the kneading process, the yeast charged into the yeast container 16 is operated to operate the solenoid 18 and the yeast is charged into the kneading container 7. Here, the input timing is input according to a cooking program defined in the control unit 24.

  The fermentation process is a process of fermenting the dough containing yeast and expanding the dough. Here, the degassing process which makes the swelling state of a dough an appropriate state is implemented in the middle of fermentation.

  The final baking step is literally a step of baking bread. The heater 10 is energized, the temperature of the heating chamber 1a rises to about 130 to 180 ° C., and the bread is baked.

  About the kneading | mixing process used as the main point of this invention, operation | movement of an apparatus is demonstrated in detail.

  The quality of bread is determined by kneading. The kneading process is the most important process because if the kneaded dough is in a poor state, the result cannot be improved no matter how much fermentation, degassing, and baking are performed.

  In the bread kneading process, wheat flour and water are separated at the initial stage of kneading, but as the kneading process proceeds, the state changes to a dough state. Further, when kneading is continued in the dough state, gluten is formed, but the state of the dough changes depending on the gluten formation state.

  In the handmade bread making process, the dough is kneaded by hand, so the dough is kneaded while changing the kneading method according to the change in the dough from the initial kneading state to the dough state after the kneading. This indicates that the dough kneading operation is not uniform and changes according to the state.

  Since the powder and water are separated at the initial stage of kneading, water is blended into the powder with a slow motion, and the whole powder is uniformly mixed with water by mixing. When the entire powder is evenly moistened, knead the dough little by little. Here, if you knead sharply and strongly, the dough will not be united, so slowly knead the entire dough. If the dough temperature is too high, the gluten film formed by kneading tends to break. For this reason, it is also important to prevent the heat from the hands and the kneading of the dough from being transmitted to the dough. When the gluten of the dough is formed to some extent and the dough can stretch, knead the dough firmly and firmly, and further knead the dough to promote the formation of gluten. In other words, it is important to work slowly in the first half and firmly in the second half.

  Conventionally, an induction motor whose rotation speed is uniquely determined with respect to the current value is often used as a drive source, and since the rotation speed is uniquely determined with respect to the current value, the method of kneading against changes in the state of the fabric is driven. We responded by changing the time.

  However, since the number of rotations is uniquely determined by the current value in all the kneading processes, it is difficult to reproduce the kneading freely by human hands, and the optimum kneaded dough state is created in the bread making process. It was difficult.

  For example, in the initial stage of kneading, the number of revolutions is too fast, and powder may scatter, or powder and water may be mixed unevenly, resulting in a phenomenon of powder residue that remains as powder without sucking moisture. There is a case.

  In the second half from the middle of the kneading, it is necessary to knead firmly in a short time so that the temperature of the dough does not rise, but because the rotation speed is too slow, it takes time to knead and the dough temperature rises, so kneading is insufficient was there. The phenomenon of insufficient kneading is particularly noticeable when the ambient temperature is high.

  According to the automatic bread maker of the present embodiment, the power frequency supplied to the motor 3 is any power that the control unit 24 instructs through the frequency converter 25 from the commercial power frequency supplied to the device through the power cord 23. By converting to frequency, the rotational speed of the motor 3 can be changed to an arbitrary rotational speed. As a result, the commercial power supply frequency is converted to an arbitrary power supply frequency so as to obtain an optimum rotational speed for the state of the dough in the kneading process, and the operation of the kneading blade 9 optimal for the dough state in the kneading process is realized.

  In other words, by freely changing the rotation of the kneading blade 9, the phenomenon of powder scattering and powder residue is eliminated at the beginning of kneading, and the dough temperature is kneaded firmly in a short time from the middle to the latter half of the kneading. This eliminates the shortage of kneading that occurs especially when the ambient temperature is high, and improves the kneading state of the dough in the kneading process, as if kneading freely by human hands, the optimal kneading state Can be reproduced.

  Further, the load applied to the kneading blade 9 is likely to fluctuate when the dough is kneaded.

  Moreover, in this embodiment apparatus, since the input current is constant regardless of the load for each process or for each period within each process, when the load applied to the kneading blade is large, the rotational speed is decreased. Do not overload the motor.

  Therefore, even if the motor does not require higher torque than necessary, the rotation of the motor can be continued, and the kneading operation can be continued even with a small motor. This makes it possible to carry out the kneading process even with a small and inexpensive motor.

  In addition, since the powder and water are separated at the initial stage of the kneading process, the water is blended into the powder with a slow motion, and the whole powder is moistened uniformly by mixing. It is important to knead the dough little by little when moisture is evenly mixed, but the load applied to the kneading blade 9 is very small because the powder and water are separated.

  When the kneading blade 9 is rotated strongly in a state where the load is small, the kneading blade 9 starts to move suddenly, and powder and water are scattered. Therefore, compared to the latter half of the kneading process, the current value supplied to the motor 3 is reduced at the initial stage of the kneading process so that it rotates slowly, so that the powder and water are mixed without splashing. Can uniformly contain moisture.

  Then, if the whole powder is evenly moistened at the beginning of the kneading process, the dough is kneaded little by little. Knead and when the gluten of the dough is formed to some extent and the dough can stretch, knead the dough strongly and firmly, and knead the dough to promote gluten formation and knead the dough well Is the method.

  In other words, it is important to work slowly in the first half and firmly in the second half. Therefore, the power frequency input to the motor 3 in the first half of the kneading process is assumed to be lower than the power frequency input to the motor 3 in the second half of the kneading process. By carrying out the kneading process with a number, and slowly kneading the first half and firmly kneading the second half, it is possible to create an optimal kneaded dough.

  In this way, in the apparatus of the present embodiment, the current value is made different between the first half and the second half of the kneading process, the current value in the first half is constant, the current value is constant in the second half, and further, the current value in the first half Is lower than the current value in the latter half.

  By having such a configuration, since the powder and water are still mixed in the first half of the kneading process, the kneading force of the kneading blade 9 is weakened, and in the second half of the kneading process, the material is kneaded to make bread dough. Since it is necessary, the kneading force of the kneading blade 9 is increased. Furthermore, since the current value is constant every predetermined period, even if the load applied to the kneading blades is increased, the rotational speed only decreases, and the motor is not overloaded.

  In the apparatus of the present embodiment, for example, the kneading process is divided into a plurality of periods, and the current value is constant for each period. In a bread maker or the like, the current value may be constant for each of the crushing process, the kneading process, and the process.

  In the case of a conventional automatic bread maker, when the user makes a mistake in the amount of material, especially when there is a large amount of material, the bread swells beyond the capacity of the heating chamber 1a, and the bread contacts the top surface of the heating chamber 1a. When the bread is baked in the state, the bread sticks to the top surface of the heating chamber 1a, and the maintenance becomes difficult.

  In some cases, the bread dough overflows from the kneading container 7 and ferments, and the bread is baked by receiving heat directly from the heater 10, so that the bread is greatly burned or in some cases a large amount of smoke is emitted.

  Here, when the amount of the dough is large, a load necessary for rotating the kneading blade 9 in the kneading step becomes large. Using this fact, if the rotation speed of the motor 3 falls below a certain value, it is judged that the amount of dough is large, and the driving of the motor 3 is stopped, so that kneading is suppressed and gluten generation is suppressed. By doing so, the swelling of the bread can be reduced, and the bread can be prevented from swelling beyond the capacity of the heating chamber 1a.

  Similarly, when the rotation of the kneading blade 9 is locked due to some abnormality in the transmission mechanism 5 or foreign matter mixed into the fabric, the motor 3 is stopped to prevent damage to the airframe. can do.

  The important thing in the bread kneading process in order to make a swellable bread is that when the gluten of the dough is formed to a certain extent and the dough can be stretched, knead the dough firmly and firmly, and further form the gluten Encourage and complete the kneading with the most gluten encouraged.

  However, if the kneading process is further continued in a state where the production of gluten exceeds a certain limit, the gluten cross-linking network is divided on the contrary, and the bread does not swell. Therefore, it is important to stop the kneading process when the production of gluten is at its peak. Here, it goes without saying that the kneading time for performing optimum kneading varies depending on the ambient temperature, the state of the dough, the temperature of the dough, and the like.

  In the kneading step, gluten is generated, and the load necessary to rotate the kneading blade 9 increases as the gluten generation rate increases. That is, the number of rotations of the kneading blade 9 decreases.

  In the present embodiment, this is utilized to infer the state of gluten generation from the rotational speed of the kneading blade 9 and when the rotational speed of the kneading blade 9 is below a certain value, the generation of gluten is given. It is determined that the target has been reached, and the kneading process is terminated. As a result, the kneading process can always be completed in an optimal gluten production state, and the breadmaking performance can always be maximized.

  The automatic bread maker according to the present invention is particularly useful as a bread maker generally used for home use.

DESCRIPTION OF SYMBOLS 1 Main body 1a Heating chamber 3 Motor 5 Transmission mechanism (drive part)
7 Kneading container 9 Kneading blade 10 Heater 11 Temperature sensor 13 Lid 19 Selection unit 24 Control unit (frequency indication unit)
25 Frequency converter

Claims (6)

An apparatus main body provided with a heating chamber therein, an outer lid capable of opening and closing the opening of the apparatus main body, a kneading container housed in the heating chamber and containing cooking ingredients, and disposed in the kneading container, A kneading blade for kneading the cooking material in the kneading container, and a motor for driving the kneading blade,
The automatic bread maker is characterized in that the rotation speed of the drive unit changes according to the power supply frequency, and the motor rotates by inputting a constant current value every predetermined period. A bottomed cylindrical device body provided with a heating chamber therein, an outer lid capable of opening and closing an upper opening of the device body, a kneading container housed in the heating chamber and containing cooking ingredients, and the kneading A kneading blade disposed in the container, for kneading the cooking material in the kneading container, and a drive shaft connected to the kneading blade,
Specific cooking from a drive unit that rotationally drives the drive shaft, a motor that moves the drive unit, a heating unit that heats the kneading container, a temperature detection unit that detects the temperature in the heating chamber, and a plurality of cooking courses A selection unit capable of selecting a course, and a control unit that controls the heating unit and the motor based on the cooking course selected by the selection unit and the detected temperature of the temperature detection unit,
A frequency conversion device that converts a commercial power supply frequency into an arbitrary power supply frequency; and a frequency instruction unit that indicates a power supply frequency output from the frequency conversion device, wherein the motor has a rotation speed of a drive unit according to the power supply frequency. Is something that changes,
Rotating with the power supply frequency converted by the frequency converter according to the instruction of the frequency instruction unit as input, and rotating with a constant current value as input regardless of the load applied to the motor It is a bread machine.   The automatic bread maker according to claim 2, wherein the motor driving current value at the initial stage of the kneading process is less than the motor driving current value at the latter half of the kneading process.   4. The automatic bread maker according to claim 3, wherein the power frequency input to the motor in the first half of the kneading process is less than the power frequency input to the motor in the second half of the kneading process.   The automatic bread maker according to any one of claims 1 to 4, wherein the driving of the motor is stopped when the driving current value of the motor exceeds a preset value.   The automatic bread maker according to any one of claims 1 to 4, wherein the kneading step is completed when it is detected that the driving current value of the motor is equal to or greater than a preset value.

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