JP2014117563A - Cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooker capable of suppressing rise in temperature of powder in an input case.SOLUTION: In a cooker where bread dough is obtained from bread raw materials stored in a bread case 7 and also powder is charged in the bread case 7 from an input case 41, a cooling fan 26 is disposed, the bottom wall of the input case 41 is composed of an opening/closing plate 72 having a double structure of a first lower lid 73 and a second lower lid 74, and a cooling air passage 75 passing air from the cooling fan 26 is formed between the first lower lid 73 and the second lower lid 74. The air flown from the cooling fan 26 flows through the cooling air passage 75 between the first lower lid 73 and the second lower lid 74 to forcibly cool the bottom wall of the input case 41 in which the powder is put and thereby effectively suppresses the rise in temperature of the powder in the input case 41, which is caused by heating the bread case 7.

Description

  The present invention relates to a cooker having an automatic bread-making function capable of producing bread and the like mainly in general households.

  Patent Document 1 discloses a bread maker that pulverizes rice grains into a paste by kneading them with a mill, kneading them to make bread dough, baking them, and finishing them into bread.

  In another patent document 2, bread ingredients stored in a bread case are heated and kneaded in the main body to obtain bread dough, and yeast is automatically transferred from the charging case provided on the lid to the bread dough in the bread case. An input bread maker is disclosed.

JP 2011-45410 A JP 2011-10910 A

  However, the conventional cooking device has the following problems.

  When making powder such as wheat flour (strong flour) or yeast in the input case, and making the input case directly above the heated bread case, the temperature of the powder in the input case rises. There was a risk that the flour would harden or the yeast would die and no longer ferment.

  As shown in Patent Document 2, the bottom wall of the charging case is composed of a rotatable lower lid, and when the lower lid is opened, the powder in the charging case is charged into the pan case. However, due to the opening operation of the lower lid, there is a problem that the lower lid flutters and the powder is scattered around the bread case due to the opening moment when the lower lid is fully opened.

  The side wall of the charging case is formed in a taper shape that extends upward from below so that powder can be easily put from above. However, when the lower lid is opened, the powder remains attached to the side wall of the charging case, and there is a complaint that the powder cannot be reliably charged into the pan case.

  Yeast bacteria, which are powders placed in the charging case, are killed when the temperature is 60 ° C. or higher. Therefore, the temperature of the charging case is required to be 60 ° C. or lower. In addition, when the charging case becomes hot, there is a problem that the flour, which is a powder, is hardened. In particular, it faces the baking chamber that houses the pan case, and the openable and closable lower lid that constitutes the bottom wall of the charging case becomes hot, and the powder that contacts the lower lid tends to be hot.

  In order to indicate to the user the amount of powder to be set in the input case, it is necessary to indicate some reference mark by, for example, printing. However, adding such a process itself has a problem of increasing costs.

  When the charging case is composed of a case main body having a hollow part with a gap formed at one end and a packing attached to the gap of the case main body, if the liquid enters the hollow part from the gap, the liquid is put outside the charging case. Can no longer be discharged, causing problems in hygiene.

  When a transparent member is provided so that the inside of the charging case can be visually confirmed, when the rising heat from the charging case reaches the transparent member, there is a problem that the temperature of the member attached with the transparent member increases.

  Considering the cleanability of the charging case, if the bottom wall of the charging case can be opened and closed manually, the bottom wall will be opened when the hand is touched during normal operation, causing powder to fall from the charging case. there were.

  When the input case is composed of a case main body having a hollow part with a gap formed at one end and a packing attached to the gap of the case main body, in order to prevent a problem in terms of hygiene in the hollow part from the gap It is necessary to improve the adhesion between the case body and the packing.

  The case has a bottom wall that can be pivoted around the hinge as a bottom wall, and when the bottom lid closes, the ears of the packing attached to the case body are pressed. When the lower lid is closed and the packing is pressed against the lower lid, if the ear portion is deformed excessively, there is a problem that a portion that is insufficiently sealed is generated between the lower lid and the packing.

  The lid provided with the input case is composed of a main body lid that is provided so as to be rotatable with respect to the main body, and an upper lid that is fitted to the upper side of the main body lid. The lid is opened by fitting the main body lid and the upper lid. In this state, when the lower lid of the input case is opened, if the fitting between the main body lid and the upper lid is released, the upper lid may open with respect to the main body lid and the main body may fall.

  In order to knead the bread dough from the bread ingredients, it is necessary to fit a kneading tool to the rotating shaft. However, simply inserting the kneading tool into the rotating shaft does not determine the directionality of the kneading tool, and there is a possibility that small pieces rubbed from the kneading tool when the kneading tool is inserted adhere to the bread dough.

  The cooker is provided with a battery so that the minimum necessary power can be provided even when the power supply from the power cord is interrupted. However, a battery case for storing the battery in the cooking device must be provided separately, and an inexpensive and simple structure cannot be realized as the cooking device.

  An object of this invention is to provide the cooking device which can suppress the raise of the powder temperature in a charging case in view of the said problem.

  A second object of the present invention is to provide a cooking device capable of preventing powder from scattering from a charging case.

  The third object of the present invention is to provide a cooking device capable of reliably charging powder from an input case to a pan case.

  The fourth object of the present invention is to provide a cooking device capable of reducing the temperature rise of the lower lid forming the bottom wall of the charging case.

  A fifth object of the present invention is to provide a cooking device capable of showing an indication of the amount of powder to the user without increasing the number of steps.

  The sixth object of the present invention is to provide a cooking device that can easily discharge the liquid that has entered the hollow portion of the charging case to the outside and can improve the hygiene.

  The seventh object of the present invention is to provide a cooking device capable of preventing temperature rise of a member to which a transparent member is attached.

  The eighth object of the present invention is to provide a cooker that keeps the cleaning property of the charging case good and prevents the powder from dropping unexpectedly from the charging case at normal times.

  The ninth object of the present invention is to provide a cooking device capable of enhancing the adhesion between the case main body and the packing.

  A tenth object of the present invention is to provide a cooking device capable of reliably bringing the lower lid and the packing into close contact with each other.

  An eleventh object of the present invention is to provide a cooking device that does not cause a possibility that when the lower lid of the charging case is opened, the upper lid opens with respect to the main body lid and the main body falls.

  A twelfth object of the present invention is to provide a cooker that determines the directionality of the kneading tool with respect to the rotating shaft and that prevents small pieces rubbed from the kneading tool from sticking to the dough.

  The thirteenth object of the present invention is to provide a cooking device capable of realizing an inexpensive and simple structure.

  In the invention of claim 1, the bottom wall of the charging case on which the powder is placed is forcibly cooled by the wind flowing from the blower flowing through the cooling air passage between the first lower lid and the second lower lid. Therefore, an increase in the temperature of the powder in the charging case due to the heating of the pan case can be effectively suppressed.

  In the invention of claim 2, by providing a blower on the main body, not on the lid, it is possible to reduce the routing of the wiring to the lid and secure a space, thereby simplifying the structure of the lid. Further, as the pan case is heated, the thermal effect when the temperature of the lid rises can be avoided, and the temperature rise of the blower can be prevented. Furthermore, the steam can be safely discharged from the main body to the outside of the cooking device while lowering the temperature of the steam passing through the exhaust passage by the wind from the blower.

  In the invention of claim 3, by sharing the hinge portion of the first lower lid and the second lower lid, the number of parts can be reduced and the cost can be reduced. In addition, only the second lower lid can be opened from the first lower lid, and the cooling air passage between the first lower lid and the second lower lid can be easily cleaned.

  In the invention of claim 4, since a braking force is generated on the lower lid when the lower lid is opened by the brake member, the powder in the charging case can be thrown into the pan case without being scattered around the pan case. it can.

  In the invention of claim 5, when the powder case is stored in the charging case, when the lower lid of the charging case is opened, the powder falls from the side wall of the charging case without adhering. Can be reliably inserted.

  In invention of Claim 6, the temperature rise of the powder body in a charging case can be suppressed by heat insulation space.

  According to the seventh aspect of the present invention, it is possible to suppress an increase in the powder temperature in the charging case by arranging the charging case on the side of the upper surface of the storage, avoiding directly above the storage as a heat source. Moreover, in this case, it is only necessary to devise the arrangement part of the input case, and the simplification of the cooling structure and the cost reduction can be achieved.

  In the invention of claim 8, it is not necessary to provide a charging case inside the lid, the lid structure can be simplified and made compact, and a cooling structure for the lid is also unnecessary, further simplifying the cooling structure and reducing the cost. You can achieve suppression.

  In the invention of claim 9, since the lower lid has a heat insulating structure having an air layer, the lower lid forming the bottom wall of the charging case facing the firing chamber is a portion facing the firing chamber, but its temperature rise is increased. Can be reduced.

  In the invention of claim 10, by blowing air into the air layer of the lower lid, the temperature rise of the lower lid is further prevented, and in particular, the temperature rise of the upper surface of the lower lid that closes the hole on the lower surface of the charging case is effectively prevented. Can be prevented. Therefore, it is possible to bake delicious bread while suppressing the temperature rise of powders such as yeast and flour in the case.

  In the invention of claim 11, since the parting line formed when the part is molded with a mold can be used as a mark as a guide for the amount of powder set in the input case, the user can use without increasing man-hours. It is possible to indicate a guide to the amount of powder.

  In the invention of claim 12, the liquid that has entered the hollow portion from the gap is discharged from the drain hole to the outside of the charging case without staying in the hollow portion, so that the liquid that has entered the hollow portion of the charging case is discharged to the outside. This makes it possible to improve hygiene.

  In the invention of claim 13, even if the rising heat from the charging case reaches the transparent member, it can be insulated by the packing to prevent the temperature of the member from rising. Further, by sealing between the transparent member and the member, it is possible to prevent the transparent member from rattling and to prevent foreign matter from entering the space.

  In the invention of claim 14, the powder from the input case is hard to adhere to the upper surface of the transparent member, and by forming the printing portion there, it is possible to avoid the possibility of peeling the printing portion.

  According to the fifteenth aspect of the present invention, by providing a hook portion that can be manually operated, the hook can be used to open and close the lower lid when cleaning the charging case, and the hook portion can be easily held during normal times. Since it is not touched, the powder can be prevented from falling due to misuse.

  In the invention of claim 16, the sealing portion prevents the liquid from oozing out between the case main body and the packing, and can improve the sealing property between the case main body and the packing.

  In the invention of claim 17, when the lower lid is closed and the packing is pressed against the lower lid, the ear portion abuts against the rib to prevent further deformation, and the lower lid and the packing are securely sealed. Can be made.

  In the invention of claim 18, when the fitting force between the main body lid and the upper lid is made larger than the force for opening the lower lid, when the user opens the lower lid, the upper lid is detached from the main body lid and opened. It is possible to prevent the main body from falling over.

  According to the nineteenth aspect of the present invention, the directivity of the kneading tool with respect to the rotating shaft is naturally determined by fitting the rotating shaft into the hole of the kneading tool. Further, even when the kneading tool is rubbed when the kneading tool is fitted to the rotating shaft, small pieces from the kneading tool remain in the portion of the rotating shaft corresponding to the D-shaped hole and adhere to the bread dough in the bread case. It becomes difficult.

  According to the twentieth aspect of the present invention, by providing the battery case in the cord box, it is not necessary to bother to provide the battery case in another part of the cooking device, and an inexpensive and simple structure can be realized.

  According to invention of Claim 1, the cooker which can suppress the raise of the powder body temperature in an injection | throwing-in case can be provided.

  According to invention of Claim 2, while simplifying the structure of a lid | cover, while preventing the temperature rise of an air blower, the cooking device which can discharge | evaporate a vapor | steam safely outside can be provided.

  According to the invention of claim 3, the number of parts can be reduced to reduce the cost, and the cooling air passage can be easily cleaned.

  According to invention of Claim 4, the cooking device which can prevent the scattering of the powder from a charging | throwing-in case can be provided.

  According to the invention of claim 5, it is possible to provide a cooking device capable of reliably charging powder from the charging case to the pan case.

  According to the invention of claim 6, it is possible to suppress an increase in powder temperature in the charging case.

  According to the seventh aspect of the present invention, it is possible to provide a cooking device capable of suppressing an increase in powder temperature in the charging case. In addition, simplification of the cooling structure and cost reduction can be achieved.

  According to the invention of claim 8, the lid structure can be simplified and made compact, and further simplification of the cooling structure and cost reduction can be achieved.

  According to invention of Claim 9, the cooker which can reduce the temperature rise of the lower cover which makes the bottom wall of a charging case can be provided.

  According to the invention of claim 10, a delicious bread can be baked while suppressing the temperature rise of powders such as yeast and flour put in the input case.

  According to the eleventh aspect of the present invention, it is possible to provide a cooking device capable of showing a guide of the amount of powder to the user without increasing the number of steps.

  According to the twelfth aspect of the present invention, the liquid that has entered the hollow portion of the charging case can be easily discharged to the outside, and the hygiene can be improved.

  According to invention of Claim 13, the temperature rise of the member which has attached the transparent member can be prevented. Further, it is possible to prevent the transparent member from rattling and to prevent foreign matter from entering the space.

  According to the fourteenth aspect of the present invention, it is possible to naturally avoid the possibility that the powder from the charging case adheres and peels off the printed portion.

  According to the fifteenth aspect of the present invention, it is possible to provide a cooker that keeps the cleanability of the charging case and prevents the powder from dropping unexpectedly from the charging case at normal times.

  According to invention of Claim 16, the cooker which can improve the adhesiveness between a case main body and packing can be provided.

  According to the invention of claim 17, it is possible to provide a cooking device capable of reliably bringing the lower lid and the packing into close contact with each other.

  According to the invention of claim 18, when the lower lid of the charging case is opened, the cooker can be configured such that the upper lid opens with respect to the main body lid and the main body falls over.

  According to the nineteenth aspect of the present invention, it is possible to provide a cooker that determines the directionality of the kneading tool with respect to the rotating shaft and that prevents small pieces rubbed from the kneading tool from adhering to the dough.

  According to the invention of claim 20, it is possible to provide a cooking device capable of realizing an inexpensive and simple structure.

It is the whole cooker longitudinal cross-sectional view in this embodiment. It is a front view of the state which removed the outer shell member of the main body same as the above. It is the perspective view seen from the upper surface opening of the pan case same as the above. It is a perspective view of a bread blade simple substance same as the above. FIG. 4 is a cross-sectional view of the main part in a state where the opening / closing plate of the input case is closed. FIG. 3 is a cross-sectional view of the main part in a state where the opening / closing plate of the charging case is open. It is sectional drawing of the principal part which showed the case part cross section of the input case same as the above. It is a perspective view of the lid | cover of the state which opened the upper cover with respect to the main body cover same as the above. It is a perspective view of the lid | cover of the state which opened the main body lid | cover and the upper lid together. It is a principal part disassembled perspective view of a cover same as the above. It is the cross-sectional perspective view of an upper cover same as the above, and the figure which expanded the part. It is a perspective view of an input case same as the above. It is the perspective view which showed the principal part cross section of the input case same as the above. It is the perspective view which showed the principal part cross section of the input case same as the above. It is a principal part perspective view of an input case same as the above. It is the perspective view which showed the principal part cross section of the input case same as the above. It is a principal part sectional drawing of an input case same as the above. It is a figure which shows schematic structure of the cooking appliance of the state which opened the lid same as the above. It is the partially exploded perspective view which looked at the cooking device from the back same as the above. It is a schematic explanatory drawing which shows another modification of a cooking device same as the above. It is a schematic explanatory drawing which shows another modification of a cooking device same as the above. It is a block diagram which shows an electrical structure same as the above. It is a front view of an operation part same as the above. It is explanatory drawing which shows typically schematic structure of a cooking device same as the above. It is a graph which shows the relationship between the temperature of each part in a bread case in conventional example, and time. It is a graph which shows the relationship between the temperature of each part in a bread case, and time in this embodiment. It is a flowchart which shows the procedure from a reservation start to the end of a baking process same as the above. It is explanatory drawing which shows the required time according to the room temperature in each process in the bread-making process from a reservation start to heat retention same as the above. It is explanatory drawing which shows the example of a setting of reservation time same as the above.

  Hereinafter, preferred embodiments of a cooker according to the present invention will be described with reference to the accompanying drawings.

  1 and 2 are overall longitudinal sectional views of a cooking device having an automatic bread-making function in the present embodiment.

  In each of these drawings, reference numeral 1 denotes a box-shaped main body, and an operation unit 2 is provided on the front upper surface of the main body 1. The operation unit 2 is provided with an operation body 3 including various operation keys and a display body 4 such as an LED or a liquid crystal panel.

  The main body 1 is configured by providing a housing chamber 6 as a firing chamber similarly formed in a bottomed cylindrical shape inside an outer member 5 as an exterior body formed in a bottomed cylindrical shape. The storage chamber 6 has an open top surface, from which a pan case 7 as a container is placed. The pan case 7 is made of metal, is detachably attached to the main body 1, and is formed in a bottomed cylindrical shape having an open top surface, like the housing chamber 6. Inside the storage chamber 6, heating means 8 is arranged so as to surround the pan case 7 stored in the storage chamber 6. The heating means 8 is constituted by, for example, a sheathed heater, and one or a plurality of heating means 8 are arranged facing the side of the pan case 7.

  Inside the main body 1, a pan case support portion 9 is fixed at a location corresponding to the center of the storage chamber 6. The pan case support portion 9 has a concave shape that falls downward, and its inside is exposed to the inside of the storage chamber 6. The pan case support portion 9 receives a cylindrical base (not shown) fixed to the bottom surface of the pan case 7 and supports the pan case 7. The base of the pan case 7 fits into the pan case support portion 9. It is configured to include. A rotatable stainless steel blade shaft 12 is vertically supported at the center of the pan case support 9. The lower end of the blade shaft 12 protrudes from the lower surface of the pan case support 9, and a rotation transmission mechanism 13 composed of a pulley or a belt is connected thereto.

  As shown in FIGS. 3 and 4, the upper end of the blade shaft 12 described above is vertically supported at the center of the bottom of the pan case 7 after taking measures against sealing. A mounting portion 15 having a non-circular cross section and a D shape is provided at the upper end of the cylindrical blade shaft 12 in order to detachably attach the pan blade 14 as a kneading tool to the blade shaft 12. The pan blade 14 is made of aluminum of a material different from that of the blade shaft 12 and has a plate-shaped blade portion 16 and a cap-shaped fitting portion 17 that can be attached to or detached from the mounting portion 15. By inserting the mounting portion 15 of the blade shaft 12 into the D-shaped hole 18 formed in the opening portion 17, the pan blade 14 is fitted so that the blade portion 16 faces in the direction determined with respect to the blade shaft 12. Is done. Even if the bread blades 14 are rubbed at the time of fitting, small pieces from the bread blades 14 remain on the mounting portion 15 with a step and are less likely to adhere to the bread dough in the bread case 7.

  The mounting portion 15 located at the upper end of the blade shaft 12 protrudes upward from the center of the inner bottom surface of the pan case 7, and the pan blade 14 can be easily attached or detached by inserting a hand from the upper surface opening of the pan case 7. can do. When the blade shaft 12 rotates with the pan blade 14 attached to the blade shaft 12, the blade portion 16 turns around the blade shaft 12 inside the pan case 7.

  A motor 21 serving as a drive source for the blade shaft 12 is attached and fixed to the lower portion of the main body 1. A rotating output shaft 22 protrudes from the lower surface of the motor 21, and the rotation transmission mechanism 13 is connected to the output shaft 22. Therefore, the motor 21, the rotation transmission mechanism 13, the blade shaft 12, and the bread blade 14 are provided as kneading means 23 for kneading bread ingredients put in the bread case 7 into bread dough.

  Inside the main body 1, a fuse 25 attached to the outer surface of the storage chamber 6 and two blowers, that is, cooling fans 26 and 27 are provided. The fuse 25 is provided as a safety device that blows off when the temperature in the housing chamber 6 abnormally rises when the heating means 8 is short-circuited, and cuts off the power supply to each part of the cooking device. One cooling fan 26 sends air to a lid 31 to be described later, and is provided directly below the operation unit 2. Further, the other cooling fan 27 sends air into the storage chamber 6 in which the pan case 7 is stored, and is attached and fixed to the outer surface of the storage chamber 6. As is well known, the cooling fans 26 and 27 themselves are composed of a fan that is rotated by a motor and a casing that surrounds the fan to form a wind tunnel, and the casing is provided with an air inlet and an outlet, respectively. It is done. In addition, a hole 65 is provided in the side surface of the storage chamber 6 in order to send the wind from the cooling fan 27 into the storage chamber 6 for circulation.

  In addition, a temperature sensor 28 as first temperature detecting means for detecting the temperature of the cooking object in the storage chamber 6 and in the bread case 7 is detected on the outer surface of the storage chamber 6, and the outside air temperature around the cooker is detected. A temperature sensor 29 is provided as a second temperature detection unit. The cooling fans 26 and 27 and the temperature sensors 28 and 29 may be mounted at positions other than those shown in FIGS. 1 and 2 as long as the same purpose is achieved. Further, according to various operation signals from the operating body 3 and detected temperatures from the temperature sensors 28 and 29, the heating amount of the heating means 8, the air flow rate from the cooling fans 26 and 27, the operation of the motor 21, etc. As a control means for controlling, for example, a control unit 30 such as a microcomputer is provided.

  As shown in FIGS. 5 to 9, the upper surface of the main body 1 behind the operation unit 2 is covered with a lid 31. The lid 31 is attached to the back side of the main body 1 with a shaft 32, and is configured to pivotably open and close the opening on the top surface of the main body 1 with the shaft 32 as a fulcrum.

  The lid 31 is configured by combining a main body lid 34 attached to the main body 1 via a shaft 32 and an upper lid 35 that covers the upper surface of the main body lid 34. The upper lid 35 is attached to the back side of the main body lid 34 by a hinge body 36, and is configured such that the opening on the upper surface of the main body lid 34 can be freely opened and closed with the hinge body 36 as a fulcrum. An upper lid opening / closing lever 37 that can be engaged with and disengaged from the main body lid 34 is disposed on the front side of the upper lid 35 so as to be manually operable. Then, when the upper lid opening / closing lever 37 is pushed, the main body lid 34 and the upper lid 35 are disengaged, and the upper lid 35 can be opened with respect to the main body lid 34 by lifting the front side of the upper lid 35 from this state. Become. FIG. 8 shows a state in which the upper lid 35 is opened.

  An opening / closing knob 38 projecting outward is provided on both front sides of the main body lid 34. By holding the opening / closing knob 38 in a state where the upper lid 35 is engaged with the main body lid 34, the main body lid 34 is provided. The entire lid 31 including 34 and the upper lid 35 can be opened and closed. FIG. 9 shows a state in which the entire lid 31 is opened.

  The lid 31 is provided with a charging case 41 for charging powder such as yeast or flour into the bread case 7 during cooking. The input case 41 is mounted on a hollow case attachment portion 42 provided on the main body lid 34 and located immediately above the pan case 7, and can be attached and detached from the upper surface side of the main body lid 34 with the upper lid 35 opened. It has become. In addition, when the upper lid 35 is closed, the upper lid 35 is opposed to the upper surface of the charging case 41 so that the powder in the charging case 41 can be seen from the upper surface side of the opening of the charging case 41 attached to the main body lid 34. A glass window 44 which is a plate-like transparent member is disposed. The glass window 44 is closely fixed to the upper lid 35 with a packing 45 made of an elastic body such as rubber interposed therebetween.

  As shown in FIG. 10, the main body lid 34 is fixedly attached to the lower side of the charging case base 47 that forms the skeleton of the main body lid 34, and the upper surface of the storage chamber 6 when the lid 31 is closed. The outer cover 48 and the steam port cover 49 covering the upper surface of the charging case base 47 constitute an outer shell. In addition, a cylindrical steam port unit 51 that forms a steam passage 50 to be described later is disposed behind the main body lid 34. One end of the steam port unit 51 is attached and fixed to the steam intake hole 53 of the charging case base 47 via a packing 52 made of an elastic body such as rubber, and the other end of the steam port unit 51 is provided on the steam port cover 49. The steam port 54 is provided. Further, the steam intake hole 53 of the charging case base 47 communicates with an opening 55 formed behind the inner lid 48. As described above, the case attachment portion 42 that is opened is provided in the approximate center of the main body lid 34, but the case does not enter the main body lid 34 from the gap between the charging case 41 and the main body lid 34. Another packing 56 that is in close contact with the charging case 41 is disposed on the side wall of the mounting portion 42.

  As shown in FIG. 11, the upper lid 35 includes an upper lid base 58 that forms a skeleton of the upper lid 35 and an upper lid cover 59 that covers the upper surface of the upper lid base 58. Here, the upper lid cover 59 that forms the outer surface of the cooker is formed of a resin material that is inferior in heat resistance to the upper lid base 58, so that the temperature rise of the glass window 44 facing the charging case 41 is applied to the upper lid base 58. In order not to reach, the glass window 44 is sandwiched between an upper lid base 58 and an upper lid cover 59 arranged with a space 60 therebetween, with the periphery held by the packing 45.

  In addition, a printing portion 61 is formed on the periphery of the upper surface of the glass window 44 located in the vicinity of the boundary portion of the upper lid 35 to blind the contents inside the lid 31. Although the printing part 61 forms a slight convex part on the surface of the flat glass window 44, what should be noted here is that the printing part 61 is provided on the upper surface, not on the lower surface of the glass window 44. That is, if the printing unit 61 is formed on the lower surface of the glass window 44 facing the input case 41, the printing unit 61 may be peeled off together with the powder adhered to the lower surface of the glass window 44. In this regard, the upper surface of the glass window 44 is hard to adhere the powder from the charging case 41, and if the printing unit 61 is provided only there, the possibility of peeling the printing unit 61 can be avoided.

  Next, the configuration of the charging case 41 shown in FIG. 12 will be described. The input case 41 includes a case main body 71 having an upper surface and a lower surface opened, and an opening / closing plate 72 that closes the lower surface opening of the case main body 71. The opening / closing plate 72 that forms the bottom wall of the charging case 41 has a double plate structure in which a first lower lid 73 and a second lower lid 74 are arranged side by side. A cooling air passage 75 is formed as an air layer through which the wind from the cooling fan 26 passes. In addition, one side of the first lower lid 73 and the second lower lid 74 is attached to one side lower portion of the case body 71 with a hinge shaft 76, and the lower surface opening of the case body 71 is centered on the hinge shaft 76. It is the structure which can be rotated so that opening and closing is possible. Here, the hinge shaft 76 of the first lower lid 73 and the second lower lid 74 is shared, thereby reducing the number of parts and reducing the cost.

  In the present embodiment, in order to avoid a thermal effect when the temperature of the storage chamber 6 and thus the lid 31 rises due to energization of the heating means 8, the cooling fan is attached to the main body 1 instead of the lid 31 covering the upper surface opening of the main body 1. 26 is provided. As shown in FIGS. 7 and 9, an air passage opening 78 connected to the discharge port of the cooling fan 26 is provided in the upper portion of the main body 1 in order to guide the air from the cooling fan 26 to the cooling air passage 75. At the same time, an air guide port 79 is provided on the side surface of the inner lid 48 so as to face the air passage opening 78, and the space between the input case base 47 and the inner cover 48 is used to make the case of the air guide port 79 and the main body lid 34. The cooling air passage 75 of the charging case 41 attached to the attachment portion 42 is communicated. Further, the cooling air passage 75 communicates with the steam passage 50 via the steam intake hole 53 of the charging case base 47, whereby the air from the cooling fan 26 is taken into the air inlet 79 through the air passage opening 78. After being guided to the cooling air passage 75, the cooling air passage 75 is discharged to the outside of the cooker through the steam passage 50 which is a steam exhaust passage.

  As described above, the base end side of the opening / closing plate 72 is attached to one side lower part of the case body 71 by the hinge shaft 76, but the distal end side of the opening / closing plate 72 is locked by the movable portion 81 provided in the case body 71, The lower surface opening of the case body 71 is sealed by the opening / closing plate 72 by pressing the packing 82 made of an elastic material such as rubber provided on the periphery of the lower surface opening of the case body 71 on the upper surface of the opening / closing plate 72.

  In the present embodiment, a solenoid 63 (see FIG. 22) is disposed inside the main body 1 as a configuration in which the movable portion 81 of the input case 41 is movable with the lid 31 closed. The solenoid 63 serves as a drive source for switching the open / close plate 72 from the closed state to the open state. When the solenoid is energized in response to a drive signal from the control unit 30 during cooking, the movable unit 81 is pushed. Thus, the locking between the movable portion 81 and the opening / closing plate 72 is released, and the opening / closing plate 72 is opened around the hinge shaft 76 by its own weight. In addition, by the opening operation of the opening / closing plate 72, when the opening / closing plate 72 is opened, the braking force is applied to the opening / closing plate 72 so that the opening / closing plate 72 does not flutter with the opening force when the opening / closing plate 72 is completely opened. A brake spring 83 to be generated is disposed on the hinge shaft 76. As a result, the powder in the charging case 41 passes through the lower opening of the openable opening and closing plate 72 and does not scatter around the pan case 7 and is dropped into the pan case 7 positioned immediately below.

  The second lower lid 74 is detachably attached to the first lower lid 73 by a fixing member 84. The fixing member 84 is configured by using one of the first lower lid 73 and the second lower lid 74 as a locking portion and the other as a locked portion, and the first lower lid 73 in the state of the input case 41 alone. Only the second lower lid 74 can be opened from the first lower lid 73 while being locked to the movable portion 81. Thereby, the cooling air path 75 between the first lower lid 73 and the second lower lid 74 can be easily cleaned.

  The case main body 71 is configured by providing a heat insulating space 87 between a case portion 85 that is a member for storing powder and an outer surface portion 86 that is a member forming the outer surface of the charging case 41. Further, a lower end which is one end of the case main body 71 is formed with a gap 88 which communicates the heat insulating space 87 and the outside of the case main body 71. The heat insulating space 87 and the gap 88 are formed on the entire outer periphery of the side wall 89 so as to surround the side wall 89 of the case body 71 that defines the storage area of the powder 71. Thus, by providing the heat insulating space 87 in the charging case 41, it is possible to suppress the temperature rise of the powder in the charging case 41.

  In the present embodiment, the angle of the side wall 89 with respect to the bottom wall of the charging case 41 is formed larger than the vertical. That is, the side wall 89 of the charging case 41 is formed in a reverse taper shape that extends downward from above. Although not shown here, the angle of the side wall 89 with respect to the bottom wall of the charging case 41 may be formed perpendicularly. In any case, if the angle of the side wall 89 is defined in this way, when the opening and closing plate 72 is opened, the powder falls from the side wall 89 of the charging case 41 without adhering to the opening and closing plate 72, and the brake spring 83 is used to In combination with the application of the braking force, the powder can be reliably charged into the pan case 7 from the charging case 41.

  5 and 6, the air flow F during cooking is indicated by arrows. As shown in FIG. 5, until the powder is charged into the pan case 7 from the charging case 41, the control unit 30 operates the cooling fan 26 so that the air discharged from the cooling fan 26 is The air enters the air guide port 79 of the inner lid 48 from the air passage opening 78 and passes through the cooling air passage 75 formed at the bottom of the charging case 41. Thereby, even if the bread raw material in the bread case 7 is heated by the heating means 8 and the temperature of the storage chamber 6 and the lid 31 rises thereby, the cooling air passage 75 through which the air from the cooling fan 26 flows is forced, It is possible to avoid the thermal influence on the powder stored in the charging case 41 as much as possible.

  In addition, steam is generated from the bread case 7 into the storage chamber 6 as the bread material in the bread case 7 is heated, and the steam enters the steam passage 50 from the opening 55 formed in the inner lid 48. And mixed with the wind from the cooling fan 26 that has passed through the cooling air passage 75. Therefore, the steam can be safely discharged from the main body 1 to the outside of the cooking device while lowering the temperature of the steam passing through the steam passage 50.

  On the other hand, as shown in FIG. 6, after the powder is charged from the charging case 41 to the pan case 7, the open / close plate 72 of the charging case 41 is opened. In this case, the steam generated in the storage chamber 6 from the pan case 7 passes through the steam passage 50 not only from the air inlet 79 of the inner lid 48 described above, but also from the cooling air passage 75 and the bottom of the open case 41. And discharged outside the cooker. Further, by sending wind from the cooling fan 26 toward the steam passage 50, the temperature of the steam passing through the steam passage 50 can be lowered.

  Next, based on FIGS. 13-17, the detailed structure of the input case 41 mentioned above is demonstrated.

  As shown in FIG. 13, the packing 82 protrudes outward from the attachment portion 91 attached to the gap 88 of the case main body 71 and the gap 88 of the case main body 71, and is attached to the opening / closing plate 72 when the opening / closing plate 72 is closed. It is comprised by the ear | edge part 92 pressed. Further, the case portion 85 is formed with a protruding parting line 93 formed on the side wall 89 when the case portion 85 is formed by a mold (not shown) that is divided vertically. The parting line 93 is provided at a position that serves as a guideline for the amount of powder set in the charging case 41. This makes it possible to show the guideline for the amount of powder to the user without increasing the number of steps. .

  FIG. 14 shows a cross section in a state in which the lower end of the charging case 41 faces upward. In this figure, here, the heat insulation space is located at a position higher than the height H of the packing 82 entering the heat insulation space 87 as a hollow portion (the height of the upper end of the mounting portion 91) and higher than the height H. A plurality of drainage holes 94 are provided to communicate between the 87 and the outside of the charging case 41. The drain hole 94 is provided in the outer surface 86 of the case body 71, but may be provided in the case 85. With such a drain hole 94, when the charging case 41 is oriented in the original direction, the liquid that has entered the heat insulating space 87 from the gap 88 does not stay in the heat insulating space 87 and is discharged from the liquid drain hole 94. It is discharged outside the case 41.

  FIG. 15 shows the configuration around the movable portion 81 described above with the lower end of the input case 41 facing upward. In addition to the solenoid operating body 95 that is pushed by a solenoid (not shown), the movable portion 81 is provided with a slidable hook portion 96 that allows the user to manually open the opening / closing plate 72. The hook portion 96 is small and is disposed at a position where the hand can be touched. However, the hook portion 96 is provided at a position where the sliding operation can be performed only from the lower side of the input case 41, and the structure is such that the hand is not easily touched during normal times. In other words, by providing the hook portion 96, the opening and closing plate 72 can be opened and closed using the hook portion 96 when cleaning the charging case 41, but at the normal time, the hook portion 96 is in a position where it can only be operated from below. Since it is not easily touched, it can prevent the powder from falling due to misuse.

  FIG. 16 shows that the seal between the case main body 71 and the packing 82 is used as a seal portion at a position close to the powder stored in the charging case 41, that is, a position near the open end of the gap 88. A protrusion 97 is provided. The protrusion 97 here is formed integrally with the packing 82, but instead, an adhesive separate from the packing 82 such as RTV (Room Temperature Vulcanizing) rubber is used as the sealing portion. It doesn't matter. Thereby, the protrusion 97 can effectively prevent the liquid from leaking between the case main body 71 and the packing 82, and the sealing performance between the case main body 71 and the packing 82 can be improved.

  FIG. 17 shows the positional relationship between the packing 82 and the first lower lid 73 of the opening / closing plate 72 provided to be rotatable about a hinge shaft 76 that is a hinge portion. In the same figure, S shows the locus | trajectory accompanying opening and closing of the opening-and-closing board 72. FIG. Here, a rib 98 is formed at the lower end of the case body 71 in order to prevent deformation of the ear portion 92 of the packing 82. The rib 98 is deformed until the ear portion 92 enters the side wall 89 when the opening / closing plate 72 is closed and the packing 82 is pressed against the opening / closing plate 72, and the sealing between the opening / closing plate 72 and the packing 82 is insufficient. It is provided in order to prevent the occurrence of the part. That is, if the rib 98 shown in FIG. 17 is provided, when the opening / closing plate 72 is closed and the packing 82 is pressed against the opening / closing plate 72, the ear portion 92 abuts against the rib 98 to prevent further deformation, The gap between the opening / closing plate 72 and the packing 82 can be reliably sealed. The deformation of the ear portion 92 becomes prominent particularly in a portion that is strongly pressed against the opening / closing plate 72 in the vicinity of the hinge shaft 76. Therefore, a rib 98 is provided on at least one side of the case body 71 located on the hinge shaft 76 side. If provided, such a lack of sealing between the opening / closing plate 72 and the packing 82 can be surely solved.

  FIG. 18 is a diagram illustrating a detailed configuration of the lid 31 including the input case 41. As described above, the main body lid 34 and the upper lid 35 constituting the lid 31 are fitted by the fitting portion 99 including the upper lid opening / closing lever 37 and are rotated together around the shaft 32. FIG. 18 shows a state in which the body lid 34 and the upper lid 35 are fitted by the fitting portion 99 and the lid 31 is opened from the opening of the body 1.

  Here, if the fitting force between the main body lid 34 and the upper lid 35 is smaller than the force required to open the opening / closing plate 72 which is the lower lid of the input case 41, the user moves the opening / closing plate 72 in the state of FIG. When opened, the upper lid 35 is detached from the main body lid 34 and opened, which may cause the main body 1 to fall. Therefore, in the present embodiment, the fitting force between the main body lid 34 and the upper lid 35 is set larger than the force for opening the opening / closing plate 72, so that when the user opens the opening / closing plate 72, the upper lid 35 is removed from the main body lid 34. Can be prevented from being opened and the main body 1 can be prevented from being overturned.

  FIG. 19 is a diagram illustrating a detailed configuration of the main body 1 described above. In the figure, reference numeral 101 denotes a concave code box provided on the back surface of the main body 1, which is provided with a flexible power cord 102 for supplying power to each part of a cooking device such as the control unit 30. It is done. Reference numeral 103 denotes a battery case provided inside the code box 101. The battery case 103 is provided with a holding part 105 for holding a flat button battery 104 in a detachable manner. Reference numeral 106 denotes a cord box cover that covers the opening of the cord box 101 so that the cord box 101 can be opened and closed. Regardless of whether the cord box cover 106 is opened or closed, the battery case 103 is exposed from the cord box 101 and the battery case 103 holds the button. The button battery 104 can be replaced by taking out the part 105. The button battery 104 as a primary battery supplies the minimum necessary power to the cooker even when power supply to the cooker by the power cord 102 is interrupted. Used for setting memory retention function.

  In this case, the cord box 101 for storing the power cord 102 is disposed in the main body 1, and the battery case 103 for storing the button battery 104 is provided in the cord box 101. There is no need to provide a separate part, and an inexpensive and simple structure can be realized.

  As for the detailed configuration of the input case 41, the lid 31, and the main body 1, only one or a plurality of them may be adopted, or all of them may be adopted. Moreover, you may apply to the modification mentioned later.

  20 and 21 show another modification example regarding the mounting position of the input case 41. In FIG. 20, a bread case 7 (not shown) is accommodated in a storage chamber 6 that is a storage container having an open top surface, and a charging case 41 is disposed in the lid 31 so as not to face the top surface of the storage chamber 6. Yes. In this case, in order to guide the powder from the charging case 41 to the bread case 7, an inclined introduction pipe 111 is provided in the cooking device, and an opening / closing lid 112 that opens and closes the lower end opening of the introduction pipe 111 is provided. . The opening / closing lid 112 may be opened / closed by the weight of the powder, or may be opened / closed by an electric drive signal by providing an opening / closing means.

  In this way, by placing the charging case 41 on the side of the upper surface of the storage chamber 6 while avoiding directly above the storage chamber 6 serving as a heat source, an increase in the powder temperature in the charging case 41 can be suppressed. Moreover, in this case, it is only necessary to devise the arrangement part of the input case 41, and the simplification of the cooling structure and the cost reduction can be achieved.

  In FIG. 21, the charging case 41 shown in FIG. 20 is installed alone outside the lid 31, not inside the lid 31 that covers the upper surface of the storage chamber 6. Therefore, it is not necessary to provide the input case 41 inside the lid 31, and the structure of the lid can be simplified and made compact. Further, the charging case 41 is not affected by heat from the cooker, and the cooling fan 26 in the main body 1 and the cooling structure of the charging case 41 associated therewith can be eliminated.

  Also here, in order to guide the powder from the charging case 41 to the bread case 7, an inclined introduction pipe 111 is disposed in the cooking device. In addition, 113 is a valve for opening and closing the introduction pipe 111, and 114 is an opening and closing means such as a solenoid connected to the valve 113. When a drive signal is given from the control unit 30 to the opening and closing means 114, the opening and closing means 114 operates. The valve 113 opens the introduction pipe 11, and the powder from the introduction case 41 is introduced into the pan case 7 through the introduction pipe 111. As shown side by side in the figure, the above-described opening / closing lid 112 may be incorporated in place of the valve 113 and the opening / closing means 114. In the modification shown in FIG. 20, the opening / closing lid 112 is replaced by the valve 113 and the opening / closing means 114. You may change to

  Next, a control system related to the cooking device will be described with reference to FIG. In the figure, the control unit 30 has an operating body 3 and temperature sensors 28 and 29 electrically connected to input ports, respectively. The temperature sensor 28 is provided as temperature detection means for detecting the temperature of the cooking object put in the container 7, and the temperature sensor 29 is provided as room temperature detection means for detecting and acquiring the room temperature outside the cooker. Further, a heater driving circuit 121 for driving the heating means 8 as a heater, a motor driving circuit 122 for driving the motor 21, a solenoid driving circuit 123 for driving the solenoid 63, and cooling for the lid 31. A fan drive circuit 124 for driving the cooling fan 26 as a device, a fan drive circuit 125 for driving a cooling fan 27 as a cooling device for the main body 1, and a display drive circuit for driving the display body 4 126 are respectively connected to the output ports of the control unit 62.

  Based on the operation signal from the operating body 3 and the detection signals from the temperature sensors 28 and 29, the control unit 30 reads out a program related to the cooking process built in the storage unit (not shown), and the heater drive circuit 121. , A motor drive circuit 122, a solenoid drive circuit 123, a fan drive circuit 124, a fan drive circuit 125, and a display drive circuit 126, by sending control signals to the heating means 8, the motor 21, the solenoid 63, The cooling fans 26 and 27 and the display body 4 are respectively controlled. Further, the control unit 30 includes, in addition to the bread generation control means 131 for generating bread from the food to be cooked in the bread case 7 in the program built in the storage unit, in addition to the bread dough from the food to be cooked in the bread case 7. And dough generation control means 132 for generating pizza dough, glutinous generation control means 133 for generating rice cake such as glutinous rice grains in bread case 7, and generation control for generating udon dough in bread case 7 Means 134 and timer cooking control means 135 for baking bread in the bread case 7 at the reservation time in cooperation with the bread generation control means 131 described above.

  The bread production control means 131 uses raw materials containing flour, yeast, liquid (water, milk, eggs, etc.) and salt, put these raw materials in the bread case 7 and bake the bread, Using raw materials containing yeast, liquid and salt, put these ingredients in bread case 7 and baked bread in a shorter time than “wheat bread” course, whole wheat flour, yeast, liquid and Using raw materials that contain salt, put these ingredients in bread case 7 and baked the bread, and use raw materials that contain rice grains, yeast, liquid and salt, and put these ingredients in bread case 7 Using the “baking” course to bake bread and ingredients containing wheat flour, rye flour, yeast, liquid and salt, put these ingredients in a bread case 7 and bread The “rye bread” course to be baked and the “wheat rice bread” course to baked bread by adding these ingredients to the bread case 7 using the ingredients containing flour, rice, yeast, liquid and salt, and the rice flour and yeast with wheat gluten , Using a raw material containing liquid and salt, put these ingredients in bread case 7 and baked the bread, and a bread case using raw materials containing wheat gluten-free rice flour, potato starch, yeast, liquid and salt 7 has a function of controlling the operation of the control target described above in accordance with a specific course selected by operating the operating body 3 from the “wheat zero bread” course in which these ingredients are added to bake bread.

  The dough generation control means 132 includes a “wheat bread dough” course in which raw materials containing flour, yeast, liquid and salt are used, and these raw materials are put into the bread case 7 to generate bread dough, and flour, yeast, liquid and salt are included. Using raw materials, put these ingredients in the bread case 7 to produce a pizza dough, and use a wheat wheat pizza dough course and ingredients containing rice grains, yeast, liquid and salt, and put these ingredients in the bread case 7 A “cooking bread dough” course for producing bread dough, a raw material containing wheat flour, rye flour, yeast, liquid and salt, and a “rye bread dough” course for producing bread dough by adding these ingredients to bread case 7, and rice flour, From the “rice flour bread dough” course that uses raw materials containing yeast, liquid and salt, and puts these ingredients into bread case 7 to produce bread dough It corresponds to a particular course selected by the operation of the operation body 3 has a function of controlling the operation of the controlled object as described above.

  The glutinous production control means 133 has a function of controlling the operation of the control target described above in accordance with the “mochi” course in which glutinous rice and liquid-containing raw materials are used and these raw materials are put in the bread case 7 Have

  The kneading generation control means 134 controls the operation of the control target described above in response to the “kneading” course in which raw materials including strong flour, weak flour and salt water are used and these raw materials are put into the bread case 7 to generate the udon dough. It has the function to do.

  Among the cooking courses performed by the bread production control means 131, in each cooking course except the “cooking” course, “kneading” → “fermentation” from the state in which all ingredients are first put in the bread case 7. -> "Bake"-> "Heat" steps are performed continuously. However, in the “wheat bread rush” course in which the yeast is increased from the “wheat bread” course, half of the flour and liquid are placed in the bread case 7 and gluten is produced in the “kneading” process before being placed in the input case 41. The remaining flour and yeast are introduced into the bread case 7 later. Thereby, especially when performing timer cooking by the timer cooking control means 135, the yeast initially put in the bread case 7 is prevented from being overfermented.

  In the “Wheat Zero Bread” course, half the amount of starch powder is placed in the bread case 7 and the rice flour is stirred while heating in the “kneading” process, thereby producing paste from the starch powder and liquid. The remaining potato starch is put into the bread case 7. Thereby, the effort which makes paste with potato starch can be performed in the process which stirs rice flour, and the effort can be saved.

  On the other hand, in the “cooking” course, rice grains, liquid and salt are first put in the bread case 7 and yeast is put into the charging case 41 and, if necessary, strong flour or super-fresh flour, and then “heating” → Each process of "cooling"-> "kneading"-> "fermenting"-> "baking"-> "warming" is performed continuously.

  In addition, among the cooking courses performed by the dough generation control means 132, except for the “cooking dough” course, from the state where all the ingredients are first put in the bread case 7, “kneading” → “fermentation” Each process of "is performed continuously. However, in the “cooking dough” course, rice grains, liquid and salt are first put in the bread case 7 and yeast is put into the charging case 41 and, if necessary, strong flour or super-fresh flour, and then “heating” → The dough generation control means 132 is configured so that each process of “cooling” → “kneading” → “fermentation” is performed continuously.

  In addition, in the “mochi” course performed by the mochi generation control means 133, each process of “heating” → “kneading” is continuously performed from the state in which all raw materials are first put in the bread case 7. Further, in the “kneading” course performed by the kneading control unit 134, the “kneading” process is performed from the state in which all the ingredients are first put in the bread case 7.

  FIG. 23 shows the configuration of the operation unit 2. In the figure, the operating body 3 of this embodiment includes a start key 3A, a turn-off key 3B, a time advance key 3C, a time return key 3D, a reservation key 3E, a course advance key 3F, and a course return key 3G. And a baking color selection key 3H and a cooking bread key 3I. The display body 4 includes a course number display section 4A, a burnt color display section 4B, a course name display section 4C, and a time / time display section 4D, which are respectively arranged inside the LCD provided in the approximate center of the operation section 2. In addition to the process display unit 4E, a start lamp 4F arranged inside the start key 3A and a reservation lamp 4G arranged inside the reservation key 3E are configured. The configurations of the operation body 3 and the display body 4 are merely examples, and may be appropriately changed in consideration of operability and display properties.

  The course advance key 3F and the course return key 3G serving as a coski are for selecting a specific cooking course from the above-described plurality of cooking courses provided in the control unit 30. In this embodiment, individual cooking courses and course numbers (numbers) are stored in association with each other, and in the initial state immediately after the power cord 102 is plugged into the outlet, the “wheat bread” course with the course number “01” is stored. It is automatically selected by the control unit 30, and “01” as the course number is displayed on the course number display unit 4A, and “wheat” and “bread” indicating the course name are displayed on the course name display unit 4C. . Then, when the course advance key 3F is pressed, another cooking course whose course number is increased by 1 is selected, and conversely, when the course advance key 3F is pressed, another cooking course whose course number is decreased by 1 is selected. The course number and the course name are displayed on the course number display section 4A and the course name display section 4C, respectively. The cooking course displayed in the initial state may be other than the “wheat bread” course, and the course number may be represented by letters or symbols.

  In the present embodiment, in addition to the course advance key 3F and the course return key 3G that can select one cooking course in order from all the cooking courses, a “cooking” course that is a specific cooking course can be performed with one touch. It is noted that there is a selectable bread key 3I key. When the panning key 3I key is pushed, the “cooking” course is preferentially selected by the control unit 30 regardless of the cooking course that has been selected so far, and the course number is displayed on the course number display portion 4A. 04 "is displayed, and" wheat "and" cooking "indicating the course name are displayed on the course name display section 4C.

  The start key 3A instructs the start of cooking by the control unit 30. When the start key 3A is pushed, the control unit 30 starts a cooking process according to the selected cooking menu and lights up the start lamp 4F. . During cooking, the process to be performed is displayed on the process display unit 4E, and the process currently being performed is blinked on the process display unit 4E. As a result, the user can immediately confirm on the common process display unit 4E what process will be performed now and in the future regarding the selected cooking menu. Then, when the “baking” process is completed, the bread generation control means 131 blinks the start lamp 4F to notify the user that the bread has been baked, and causes the process display unit 4E to display “warm”. The bread in the bread case 7 is kept at a predetermined temperature. On the other hand, in the other dough production control means 132, the rice cake production control means 133, and the kneading production control means 134, the start lamp 4F is turned off to notify the user of the completion of cooking, and all of the process display unit 4E is turned off. All control objects other than the display body 4 are turned off.

  The time advance key 3C and the time return key 3D, which are time keys, are used to change the current time measured by the time measuring means (not shown) of the control unit 30 and the reserved time set and stored in the timer cooking control means 135. belongs to. To adjust and change the current time, when the time advance key 3C or the time return key 3D is kept pressed for a predetermined time in the initial state immediately after the power cord 102 is inserted into the outlet, the control unit 30 displays the time / time display unit 4D. The current time can be adjusted by blinking the time. When the time advance key 3C is pressed here, the time blinkingly displayed on the time / time display unit 4D can be advanced, while when the time return key 3D is pressed, the time flashing displayed on the time / time display unit 4D. By finally pressing the OFF key 3B, the control unit 30 sets the changed time as the current time, and the blinking display of the time / time display unit 4D is changed to a lit display.

  On the other hand, in order to change the reservation time, which is the time for baking bread, the cooking key related to the bread generation control means 131 is selected by the above-mentioned course advance key 3F and course return key 3G, and then the reservation key 3E is pushed. When operated, the timer cooking control means 135 blinks the reservation lamp 4G, calls the reservation time that has been set and stored, and blinks the time on the time / time display unit 4D so that the reservation time can be adjusted. can do. When the time advance key 3C is pressed here, the time blinkingly displayed on the time / time display unit 4D can be advanced, while when the time return key 3D is pressed, the time flashing displayed on the time / time display unit 4D. When the start key 3A is finally pressed, the timer cooking control means 135 sets the changed time as the reserved time, and the bread generation control means 131 is set so that the bread is baked at the reserved time. Control. In addition, after the setting of the timer cooking is completed, until the cooking on the cooking course set by the bread generation control unit 131 is started, the timer cooking control unit 135 turns on the reservation lamp 4G and turns off the start lamp 4F. The user is informed that timer cooking will be performed.

  In addition, the baked color selection key 3H is for selecting and setting the baked color of the bread to, for example, “light”, “standard”, or “dark” in the “baking” step performed by the bread generation control means 131. The cut key 3B is pressed when all the objects to be controlled other than the display body 4 are turned off and the display body 4 is shifted to the off state to return to the initial state during cooking or after cooking is completed.

  FIG. 24 schematically shows the main configuration of the above-described cooker. In the figure, a storage chamber 6 serving as a heating chamber is made of a steel plate having excellent heat resistance, such as an aluminum steel plate. A bread case 7 which is a container for baking is provided in the storage chamber 6. The bread case 7 is configured by applying fluorine coating on the inner surface of an aluminum member. The bread case 7 is provided with kneading bread blades 14 on the inner bottom thereof, and the bread blades 14 are configured to be rotated by a motor 21 which is an electric motor. The pan blade 14 is made of aluminum, and the outer surface is coated with fluorine.

  Between the bread case 7 and the storage chamber 6, there is disposed a heating means 8 as a sheathed heater for radiating and baking, for example, bread dough, which is an object to be cooked in the bread case 7. This heating means 8 is provided outside the pan case 7. A temperature sensor 28 having a built-in thermistor element is in contact with the side surface of the pan case 7 to detect the temperature of the pan case 7. A lid 31 is provided on the upper side of the storage chamber 6, and inside the lid 31, there is an input case 41 as a powder case for supplying auxiliary materials such as fruit in addition to yeast and flour into the bread case 7. Arranged.

  In addition to the cooker shown in FIG. 1, here, a charging case lid 142 that pivotably opens and closes the upper surface opening of the charging case 41 around the hinge shaft 141, and the outer member 5 and the storage chamber 6 are provided facing each other. Water drainage holes 143 and 144 are provided. The rotation transmission mechanism 13 connects transmission pulleys 146 and 147 to the lower end of the blade shaft that is the kneading tool drive shaft and the lower end of the output shaft 22 that is the motor shaft, respectively, and between the transmission pulleys 146 and 147. It is configured by suspending an endless transmission belt 148. The structure of the cooker shown in FIGS. 1-21 should just be employ | adopted for a structure other than that suitably.

  Next, the operation of the “cooking” course performed by the bread generation control means 131 will be described in detail with reference to the graph of FIG. In addition, since the operation procedure until selecting the “cooking” course and starting cooking is as described above, the description is omitted.

  In the “Cooking Pan” course, where bread is baked using glutinous rice, rice, yeast, liquids such as water and milk, salt, etc. are used as ingredients, and liquids such as water and milk are added to the rice grains. Specifically, salt and a predetermined amount of water are added to the bread case 7 in addition to the rice grains, and dry yeast and strong flour or fresh powder are placed in the charging case 41 and heated in the first “heating” step. By heating the pan case 7 by means 8, the temperature of the water in the pan case 7 is raised. The liquid such as water to be added to the rice grains is placed in the bread case 7 by 1.3 times or more, preferably 2 times or more of the mass (weight) of the rice grains and 2.3 times as a guide. This is to make the food to be cooked in the bread case 7 into a soft rice shape or a hard rice cake shape in the “heating” step. In the “heating” step, the temperature of the pan case 7 detected by the temperature sensor 28 is managed by the pan generation control unit 131 to adjust the heating amount to the heating unit 8.

  When the start of cooking of the “cooking” course is instructed by operating the start key 3A, the bread generation control means 131 performs a “heating” process of cooking the food to be cooked in the bread case 7. Here, first, the water temperature in the bread case 7 is raised with a temperature of about 60 ° C. or less as a guide, and the rice grains are allowed to absorb water for about 15 to 20 minutes. By promoting the water absorption of rice by the time of cooking, the amount of reducing sugar can be increased to obtain a sweet bread.

  Then, the heating amount with respect to the heating means 8 is increased, and the cooking object in the bread case 7 is heated to a temperature near boiling. During the period from when the rice grains absorb water to the middle of heating to a temperature near boiling, the bread generation control means 131 supplies a drive signal to the motor 21 to rotate the bread blades 14 and the bread case 7 Gently stir the food to be cooked inside. For example, the stirring by the blade 14 can be performed by stirring for 10 seconds at intervals of 5 minutes, or by stirring when the temperature of the pan case 7 reaches a predetermined temperature. Adjustments can be made accordingly. Stirring is performed when the gelatinization of the rice before the inside of the pan case 7 is near the boiling temperature is not sufficiently progressed, and after the inside of the pan case 7 is near the boiling temperature, the stirring is not performed. Yes. By performing such agitation, it is possible to reduce the unevenness of heating of the food to be cooked at the same time while preventing the water in the pan case 7 from scattering.

  In the “heating” step, the bread production control means is such that the water temperature in the pan case 7 is 90 ° C. to the boiling point (100 ° C.) or less, the upper limit temperature is lowered according to the atmospheric pressure conditions, and preferably 96 ° C. to the boiling point or less. 131 controls the temperature by adjusting the heating amount of the heating means 8. In particular, the temperature of the water in the pan case 7 is controlled so that the temperature does not exceed 100 ° C., which is the boiling point.

  In addition, during the “heating” step, the pan generation control unit 131 outputs a pulse drive signal to the fan motor constituting the cooling fan 27 to rotate the fan motor of the cooling fan 27 at a low speed. Thereby, even if the heating means 8 is located above the rice in the bread case 7, rice can be cooked with less heating unevenness and less core by sending wind into the accommodation chamber 6. Note that the rotational speed of the fan motor of the cooling fan 27 can be easily varied according to the duty of the pulse drive signal PWM (pulse width modulated) by the pan generation control means 131.

  Eventually, the water in the pan case 7 runs out and the temperature of the pan case 7 suddenly rises, or whether a predetermined time of 10 to 15 minutes elapses after the temperature sensor 28 detects the vicinity of the boiling temperature, When 50 minutes, which is a predetermined time, have elapsed from the instruction to start cooking, rice cooking heating by the heating means 8 is stopped, the process proceeds from "heating" to "cooling", and unevenness of about 10 minutes, which is the predetermined time, is performed. . These management temperatures and times may be managed at arbitrary temperatures and times according to the actual machine, and are not limited to the specific numerical values shown here.

  In the “cooling” step, in order to quickly cool the rice in the pan case 7, the heating means 8 is not energized and the fan motor of the cooling fan 27 is rotated at the highest speed. As a result, the gelatinized rice grains in the bread case 7 are cooled. In addition, the bread generation control means 131 supplies a drive signal to the motor 21 to rotate the bread blades 14 in order to crush the rice grains in the bread case 7 and generate a state without a core residue. Stir the rice.

  When the food to be cooked in the bread case 7 is lowered to a predetermined management temperature, the “cooling” process is terminated and the process proceeds to the “kneading” process. In the “kneading” step, the bread generation control means 131 continues to supply a drive signal to the motor 21 to rotate the bread blades 14 and knead the rice in the bread case 7. In the bread case 7, the rice grains that have been gelatinized and softened by cooking are soft like rice, and are kneaded with bread blades 14 to be kneaded into bread dough.

  Further, before kneading the rice in the bread case 7 or in the middle of kneading the rice, the bread production control means 131 is a drive signal to the solenoid 63 when the gelatinized rice grains are cooled to 60 ° C. or lower, preferably 40 ° C. or lower. To open the opening / closing plate 72 of the charging case 71. As a result, the yeast and flour put in the charging case 71 are charged into the bread case 7, mixed with the food to be cooked in the bread case 7 and kneaded, and the bread dough is finished in the bread case 7. As the flour to be added, a material containing gluten such as strong flour as a component may be added, or a material not containing gluten such as super fresh flour as a component may be added. Is added after the temperature of the object to be cooked falls to 60 ° C. or lower. In this way, after the rice grains in the bread case 7 are gelatinized in the “heating” step, the starchy material other than the rice grains is added by adding the starchy material other than the rice grains below the gelatinization temperature of the rice grains. Can be kneaded without gelatinization. In addition, when yeast is added at a temperature higher than room temperature such as 40 ° C., the fermentation time is shortened.

  The rotation speed of the motor 21 and the pan blade 14 is delayed from the pan generation control means 131 to the motor 21 so as to be slower after the opening / closing plate 72 of the charging case 71 is opened than before the opening / closing plate 72 of the charging case 71 is opened. A drive signal is supplied to. Thereby, the rotating bread blades 14 can prevent the yeast and flour falling from the charging case 71 to the bread case 7 from being scattered around. Further, after the opening / closing plate 72 of the charging case 71 is opened, the supply of the drive signal to the motor 14 may be stopped for a certain period of time, whereby the operation of the bread blade 14 is constant after the yeast or flour is charged. The time can be stopped to reliably prevent the yeast and flour from scattering. Further, it is possible to manually add the secondary material while the operation of the pan blade 14 is stopped.

  Furthermore, the bread generation control means 131 also applies to the fan motor of the cooling fan 27 in order to prevent the temperature of the bread dough from rising due to heat while the motor 21 is continuously rotated in the “kneading” process. A pulse drive signal is supplied to rotate the fan motor at a low speed.

  The top opening of the bread case 7 is not provided with an inner lid that contacts the bread case 7 and closes the opening. This is because the rice case 41, such as yeast and flour, is used after cooking. This is because it is difficult to drop powder and sub-materials into the bread case 7 if an inner lid is provided when adding sub-materials such as powder or fruit.

  Thus, when the “kneading” process for a predetermined time is completed, the process proceeds to a “fermenting” process for fermenting the yeast mixed in the cooking object. In the “fermentation” step, in order to promote the fermentation of yeast, the heating means 8 is controlled to be cut off based on the temperature of the bread case 7 detected by the temperature sensor 28, and the cooling fan 26 is used to degas. Thus, the operation of sending wind into the storage chamber 6 is repeated. Thereby, during the “fermentation” step, the bread production control means 131 sequentially performs the operations of primary fermentation, secondary fermentation, and shaped fermentation, so that the yeast gradually undergoes fermentation, and carbon dioxide gas is generated to expand the bread dough. .

  When the process shifts to molding fermentation, which is the finishing of the “fermentation” process, the bread production control means 131 manages the temperature detected from the temperature sensor 28 and gradually raises the temperature of the bread dough that is to be cooked to 60 ° C. . In this way, the bread dough bulge can be improved by gently raising the temperature of the bread dough within a temperature range in which the yeast does not die immediately before baking the cooked material. Occurrence can be prevented.

  When the “fermentation” step is completed, the bread production control unit 131 moves to the “baking” step and adjusts the heating amount of the heating unit 8 so that the food to be cooked in the bread case 7 is baked into bread. Also during the “baking” step, the pan generation control means 131 outputs a pulse drive signal to the fan motor that constitutes the cooling fan 27, so that the fan motor of the cooling fan 27 runs at a low speed, as in the above-described “heating” step. Rotate with As a result, it is possible to send the wind into the storage chamber 6 and heat-circulate it to finish the bread with less uneven baking. When the “baking” step is completed, the process proceeds to the next “warming” step. In order to quickly cool the bread baked in the “baking” step, the cooling fan 27 blows air into the housing chamber 6 in the “warming” step. Send in. Thereby, the bread case 7 and the lid 31 can be cooled as well as the baked bread.

  By the way, glutinous rice is gelatinized at about 60 ° C. or higher (β starch is changed to α starch). Therefore, it becomes so-called core residue rice with a hard part remaining, and is not suitable for the taste. Therefore, holding the temperature of the cooking object at 98 ° C. or higher for 20 minutes is a condition for eating white rice. Therefore, the actual rice cooker has been devised so that the upper opening of the pan is covered with an inner lid, and the inside of the pan is higher than the normal pressure. It is about 101 ° C. In addition, in the pressure rice cooker, the inside of the pan is further heated to improve the taste, such as improving the stickiness. In other words, when eating as white rice, the temperature is higher than the boiling point and cooked rice that generates a large amount of steam is fundamental.

  On the other hand, in the cooking device for making bread from rice as in this embodiment, cooking rice is heated to soften and knead raw rice grains on the premise that it is kneaded after cooking rice as bread dough instead of cooking rice that eats white rice as rice. Thus, generation of steam can be suppressed as much as possible. In this way, by suppressing the generation of steam and cooking rice for bread dough generation, the gap between the input case 41 and the inner surface of the lid 31 (arrow S1 shown in FIG. 24), or between the outer member 5 and the lid 31 Vapor leaks from a gap (arrow S2 shown in FIG. 24) or a gap (arrow S3 shown in FIG. 24) between the storage chamber 6 and the pan case 7, or steam accumulates in the storage chamber 6 to collect water and become dirty. Or the steam turns around the control unit 30 on which the electronic components for control are mounted, causing the temperature of the electronic parts to rise, or the steam turns around the display body 4 constituting the operation unit 2 to cloud the display body 4. The steam in the storage chamber 6 can be completely discharged from the opening 55 of the lid 3 through the steam port 54 to the outside of the cooker (arrow S shown in FIG. 24).

  On the other hand, the heating configuration as in the present embodiment has the disadvantage that the heating of the object to be cooked is weak, and the water temperature rise in the bread case 7 may be uneven. Specifically, based on FIG. 24, the water temperature in the bread case 7 in the “heating” process at the time of rice cooking is as follows. Due to heat conduction, the temperature is increased in the order of (2) middle side → (3) upper side → (4) upper middle → (5) center → (6) lower middle. Since rice absorbs and gelatinizes as the water temperature rises, in the case of weak heating, the heat conduction time from (1) to (6) becomes longer, and the rice moves as heat moves from (1) to (6). However, in the center and (6) lower middle part, the high temperature time for gelatinization is shortened, and there is a problem that the water for gelatinization is insufficient and the rice becomes hard. . In particular, the center of (5) in the bread case 7 is low in water and the water level is lowered, and the rice becomes hard due to insufficient water absorption. In some cases, the core remains, and (6) the lower middle part in the bread case 7 is Although there is water, the temperature of the water temperature rises slowly, and heating may be insufficient, resulting in insufficient gelatinization. Therefore, the relationship between the temperature of each part in the conventional bread case 7 and time is as shown in FIG.

  On the other hand, in this embodiment, the bread production | generation control means 131 rotates the bread blade | wing 14 during rice cooking, and stirs the water and rice in the bread case 7, and it becomes the temperature increase time difference of the water temperature in the bread case 7. Since the uneven water absorption and pasting are suppressed, even if the inside of the pan case 7 becomes a temperature near boiling and the heating is weakened, the uneven hardness due to the pasting unevenness is reduced, and in the subsequent “kneading” process, When kneaded into bread dough, it is hard and the remainder of rice grains increases, so that it is possible to improve the problem that the taste of bread is lowered.

  For comparison with FIG. 25, FIG. 26 shows the relationship between the temperature and time of each part in the pan case 7 in this embodiment. In this case, the temperature is in the vicinity of boiling from the start of the “heating” step. In the meantime, the temperature difference between the (1) lower side portion and (6) lower middle portion in the pan case 7 is reduced by performing the stirring for rotating the pan blade 14 a plurality of times. Recognize.

  Further, the heating means 8 is used not only for the “heating” process but also for baking bread in the “baking” process, and the heating means 8 is arranged in the lower part of the outside of the bread case 7 as in the conventional bread maker. In a normal rice cooker, the bottom and side lower portions of the pan are heated, and the bottom of the pan is heated to compensate for the disadvantage that the water temperature rise in the lower middle part of the pan case 7 is delayed (6). In the present embodiment, the heating means 8 is used not only for cooking rice but also for baking bread, and the lower portion of the side surface of the pan heater 7 is the main heating source. Although it becomes difficult to gelatinize the center (5) and (6) the lower middle part, it is possible to obtain a practical effect of further improving heating unevenness by the above-described stirring.

  Note that the upper opening of the pan case 7 does not have an inner lid that closes the opening. However, because the inner lid does not exist, the configuration that suppresses the amount of steam generated has a more practical effect. is there. In addition, since there is no inner lid, it is difficult to increase the pressure during rice cooking inside the bread case 7 and the structure tends to cause uneven heating. There is.

  Returning to FIG. 1, in the present embodiment, as a blower that sends air into the storage chamber 6, a cooling fan 27 that is inside the main body 1 and outside the storage chamber 6 is provided, and the wind from the cooling fan 27 is stored. As a circulation device for sending and circulating in the chamber 6, a configuration in which a hole 65 is provided in the side surface of the storage chamber 6 together with the cooling fan 27 is adopted. The hole 65 serves as a blow-off port for the cooling fan 27, and is provided below the middle of the container 6 in order to make the temperature in the storage chamber 6 uniform during heating and to perform cooling after heating. Is preferred. Further, in order to efficiently circulate the heat from the heating means 8, the heating means 8 is preferably disposed below the heating means 8. The hole 65 may be provided not in the main body 1 but in the lid 31.

  Next, details of the operation by the timer cooking control means 135 will be described in detail with reference to FIGS. In FIG. 27, by pressing the start key 3A following the reservation key 3E, the reservation time is set and the timer cooking is started until the end of the “baking” process, which is a baking process. The flowchart is shown. FIG. 28 shows the required time corresponding to the room temperature in each step in the bread making process from the reservation start to the heat retention.

  The control unit 30 of the present embodiment includes two cooking modes in the same cooking course that performs control for baking bread, that is, an immediate cooking mode in which bread making is started as soon as the start key 3A is pressed, and a reserved time. And a timer cooking mode to bake bread at the reserved time. In the immediate cooking mode, the object to be controlled is controlled only by the bread generation control means 131, and in the timer cooking mode, the bread generation control means 131 and the timer cooking control means 135 cooperate to control the control object.

  As shown in FIG. 28, in the bread making process in the timer cooking mode, for example, in the above-mentioned “wheat bread” course, the control of baking bread in the order of knead 1 → nekashi → knead 2 → fermentation → baking → heat retention is bread generation. This is performed by the control means 131. Here, kneading 1, kneading and kneading 2 correspond to the “kneading” step, and the kneading 1 and kneading 2 rotate the pan blade 14 for a predetermined time, but the kneading causes the panning blade 14 to stop rotating for a certain time. Moreover, the bread production | generation control means 131 acquires the room temperature detected by the temperature sensor 29, and controls it so that the time required for each process of kneading, kneading 2, fermentation, and baking may be changed according to room temperature. To control. Specifically, for example, when the room temperature is low (eg, 10 ° C.), the time required for each process of kneading, kneading 2, fermentation, and baking is set longer than when the room temperature is high (eg, 30 ° C.). Is done.

  As shown in FIG. 27, in the timer cooking mode, when reservation starts, the process proceeds to the next step S1, and the timer cooking control means 135 immediately acquires the room temperature detected by the temperature sensor 29. And the bread production | generation control means 131 determines the starting time of kneading 1 from the required time of each process after kneading 1 according to the room temperature acquired at step S1, and controls actual kneading 1 process at the starting time. Is started (step S2).

  When the operation of the kneading 1 is completed, the timer cooking control means 135 proceeds to step S3, and the temperature sensor is set at the kneading 2 start time before the reservation time, which is the longest time from the kneading 2 to the completion (baking completion). The room temperature detected at 29 is acquired again. And the bread production | generation control means 131 determines the starting time of kneading 2 from the required time of each process after the kneading 2 according to the room temperature acquired by step S3 (step S4), and is actually kneaded 2 in the starting time. Control of the process is started (step S5). After this, according to the time required for each process after kneading 2 according to the room temperature acquired in step S3, control by each process of kneading 2, fermentation, and baking is performed (step S6), and bread is generated in the "warming" process. A series of cooking control by the control means 131 is completed.

  FIG. 29 shows a specific setting example of the required cooking time when the user sets the reservation time at 0:00 and starts the timer cooking by the “wheat bread” course shown in FIG. Is shown. If the room temperature is 23 ° C. at the start of the reservation for starting the timer cooking, the timer cooking control means 135 acquires the room temperature detected by the temperature sensor 29 at this time, and from the required time shown in FIG. The total required time of 140 minutes corresponding to “less than 20 to 25 ° C.” is set, and the bread generation control means 131 is started to control cooking for the food to be cooked in the bread case 7.

  Here, it is assumed that the user switches an air conditioner (not shown) installed in the room together with the cooker from on to off at 0:00. The room temperature gradually increases from 23 ° C. at 0:00.

  After that, the bread generation control means 131 is a timing at which the kneading process 1 and the kneading process are completed before the time at which the kneading process 2 starts under the condition that the room temperature is the longest and the room temperature is less than 10 degrees. The operation of kneading 1 is started. In this case, the time required for kneading 1 is based on the room temperature acquired from the temperature sensor 29 at the start of the reservation, and is thus performed for 10 minutes corresponding to “less than 20 to 25 ° C.”.

  Next, the timer cooking control means 135 detects the room temperature detected by the temperature sensor 29 at 4:00, which is the time at which the kneading 2 process starts under the condition that the room temperature required for cooking is the longest and the room temperature is less than 10 degrees. Get it again. Since the room temperature at this time has risen to 30 ° C because the air conditioner is turned off, the total time required for 120 minutes or more corresponding to “30 ° C or higher” is set from the required time shown in FIG. Thus, the bread generation control means 131 performs cooking control for the cooked food in the bread case 7 thereafter. Therefore, the time at which the kneading 2 actually starts is 5:00, which is obtained by subtracting the required time (120 minutes) corresponding to “30 ° C. or higher” from the reservation time, and then the kneading 2 steps for 25 minutes, A 65-minute fermentation process and a 30-minute fermentation process are performed, and bread is baked at 7:00, which is the reservation time.

  In the example shown in FIG. 29, when the room temperature is low (for example, 10 ° C.), the time for light emission and baking performed by the bread generation control means 131 tends to be longer than when the room temperature is high (for example, 30 ° C.). If the specific process is started a certain time before the bread-making completion time, which is the reservation time, without considering the room temperature, it is necessary to make the finished bread coincide with the bread-making completion time, so the room temperature is high. In some cases, the bread can be cooked quickly, and it will be kept warm until the bread making time is reached, during which time the taste will deteriorate.

  In addition, if the room temperature at the start of the reservation for setting the reservation time and instructing the start of timer cooking is acquired and the start time of the specific process is changed, the room temperature is set at the start of the reservation and at the start of the specific process. (For example, the room temperature at the start of the reservation is 25 ° C. and the room temperature at the start of a specific process is 10 ° C.), the process time is extended and the bread cannot be baked at the reservation time.

  However, in this example, for example, the maximum bread making time in a plurality of bread making processes excluding the “Kone 1” process is 180 minutes when the room temperature is less than 10 ° C., and 120 minutes when the shortest time is 30 ° C. or more. In this case, when timer cooking is performed with the reservation time set to 7:00, the temperature is set to 4:00 before the start time of the “Kone 2” process in the bread making process that requires the longest bread making time. The room temperature is acquired from the sensor 29, and if the room temperature is 0 to 10 ° C., for example, if the room temperature is 0 to 10 ° C., the process of “kneading 2” is started immediately, and if the room temperature is 30 to 35 ° C. The process of “kneading 2” is determined at 5:00 one hour later, and the process of “kneading 2” is started from that time, so that the bread generation control means 131 and the timer cooking control means 135 of the control unit 30 are started. It is composed.

  As a result, even when the room temperature around the cooker is different between the start time of the reservation and the start time of the specific process instructing the start of timer cooking by setting the reservation time, the bread can be baked at a time close to the reservation time. Therefore, it is possible to provide a cooking device that can take into account fluctuations in room temperature when performing timer cooking and obtain a stable finished bread.

  As described above, in the present embodiment, the cooling fan 26 is provided as a blower in the cooker that obtains bread dough from the bread ingredients stored in the bread case 7 and throws the powder into the bread case 7 from the charging case 41. Then, the bottom wall of the charging case 41 is constituted by a double-structured opening / closing plate 72 composed of a first lower lid 73 and a second lower lid 74, and cooling is performed between the first lower lid 73 and the second lower lid 74. A cooling air passage 75 through which the air from the fan 26 passes is formed.

  In this case, the wind flowing from the cooling fan 26 flows through the cooling air passage 75 between the first lower lid 73 and the second lower lid 74, so that the bottom wall of the charging case 41 on which the powder is placed is forcibly cooled. Therefore, the rise in the temperature of the powder in the charging case 41 due to the heating of the bread case 7 can be effectively suppressed, and the possibility that the flour hardens or the yeast dies and no longer ferments can be solved.

  In the present embodiment, the pan case 7 and the cooling fan 26 are provided in the main body 1, the input case 41 is provided in the lid 31 that covers the opening of the main body 1, and the air passage opening 78 that communicates with the cooling fan 26 is provided in the main body 1. An air guide port 79 that communicates with the cooling air passage 75 and a steam passage 50 that is an exhaust passage for discharging the steam generated from the inside of the pan case 7 to the outside are provided in the lid 31, and the wind from the cooling fan 26 is supplied to the air passage. The air is introduced into the air guide port 79 from the opening 78 and led to the cooling air passage 75 and is discharged from the cooling air passage 75 through the steam passage 50 to the outside of the cooker.

  In this case, by providing the cooling fan 26 not on the lid 31 but on the main body 1, it is possible to reduce the routing of wiring to the lid 31 and secure a space, thereby simplifying the structure of the lid 31. Further, as the pan case 7 is heated, the thermal effect when the temperature of the lid 31 rises can be avoided, and the temperature rise of the cooling fan 26 can be prevented. Further, the steam from the cooling fan 26 can be safely discharged from the main body 1 to the outside of the cooker while lowering the temperature of the steam passing through the steam passage 50.

  In addition, the first lower lid 73 and the second lower lid 74 in the present embodiment are provided so as to be rotatable around a hinge shaft 76 that is a common hinge portion, and the second lower lid 73 with respect to the first lower lid 73. A fixing member 84 is provided to enable the engagement / disengagement of 74.

  In this case, by sharing the hinge shaft 76 of the first lower lid 73 and the second lower lid 74, the number of parts can be reduced and the cost can be reduced. Further, only the second lower lid 74 can be opened from the first lower lid 73, and the cooling air passage 75 between the first lower lid 73 and the second lower lid 74 can be easily cleaned.

  Further, in the present embodiment, the bottom wall of the input case 41 is constituted by the opening / closing plate 72 as a lower lid provided so as to be rotatable about the hinge shaft 76 that is a hinge portion, and when the opening / closing plate 72 is opened, A brake spring 83 is provided as a brake member that generates a braking force on the opening / closing plate 72.

  In this case, when the opening / closing plate 72 is opened by the brake spring 83, a braking force is generated on the opening / closing plate 72, so that the powder in the closing case 41 is thrown into the pan case 7 without being scattered around the pan case 7. As a result, a cooking device capable of preventing the powder from scattering from the charging case 41 can be obtained.

  In the present embodiment, the angle of the side wall 89 with respect to the bottom wall of the charging case 41 is formed to be vertical or larger than vertical.

  In this case, when the powder is stored in the charging case 41, when the opening and closing plate 72 of the charging case 41 is opened, the powder falls from the side wall 89 of the charging case 41 without adhering. It becomes possible to reliably put the powder into the case 7.

  Further, the charging case 41 of the present embodiment includes a case main body 71 provided with a heat insulating space 87 between a case portion 85 for storing powder and an outer surface portion 86 of the charging case 41.

  In this case, the temperature rise of the powder in the charging case 41 can be suppressed by the heat insulating space 87, and it is possible to eliminate the possibility that the flour hardens or the yeast dies and no longer ferments.

  20 and FIG. 21, the bread case 7 is accommodated in the storage chamber 6 that is a storage container having an open top surface, and the input case 41 is disposed laterally from the top surface of the storage chamber 6. An introduction pipe 111 that guides the powder in the charging case 41 to the pan case 7 may be provided.

  In this case, it is possible to suppress an increase in powder temperature in the charging case 41 by disposing the charging case 41 on the side of the upper surface of the storage chamber 6 while avoiding directly above the storage chamber 6 serving as a heat source. Moreover, in this case, it is only necessary to devise the arrangement part of the input case 41, and the simplification of the cooling structure and the cost reduction can be achieved.

  Further, as in the modification shown in FIG. 21, the charging case 41 may be installed outside the lid 31 that covers the upper surface of the storage chamber 6.

  In this case, it is not necessary to provide the charging case 41 inside the lid 31, the lid structure can be simplified and made compact, and a cooling structure for the lid 31 is also unnecessary, further simplifying the cooling structure and reducing costs. Can be achieved.

  In the present embodiment, the bottom wall of the charging case 41 is constituted by an opening / closing plate 72 that is a lower lid that can be opened and closed, and the opening / closing plate 72 is provided with a heat insulating structure provided with cooling air passages 75 that are one or more air layers. have.

  In this case, since the opening / closing plate 72 has a heat insulating structure having a cooling air passage 75 which is an air layer, the opening / closing plate 72 which forms the bottom wall of the charging case 41 facing the accommodation chamber 6 as a firing chamber is provided in the accommodation chamber 6. Although it is a facing part, the temperature rise can be reduced.

  In the present embodiment, air is blown into the cooling passage 75 to cool the open / close plate 72.

  In this case, by blowing air especially in the air layer of the opening / closing plate 72 as the cooling air passage 75, the temperature of the opening / closing plate 72 is further prevented from rising, and in particular, the upper surface of the opening / closing plate 72 blocking the hole on the lower surface of the charging case 41. The temperature rise can be effectively prevented. Therefore, it is possible to bake delicious bread while suppressing the temperature rise of powders such as yeast and flour put in the input case 41.

  In addition, the charging case 41 of the present embodiment is formed with a parting line 93 that is formed by a mold that is divided into a plurality of parts, and this parting line 93 is an indication of the amount of powder that is set in the charging case 41. It is provided in the position.

  In this case, the parting line 93 formed when the part is molded with a mold can be used as a mark for the amount of powder to be set in the input case 41. A cooker capable of showing an indication of body weight can be provided.

  The input case 41 of the present embodiment includes a case main body 71 having a heat insulating space 87 as a hollow portion having a gap 88 formed at one end, and a packing 82 attached to the gap 88 of the case main body 71. A plurality of liquid drainage holes 94 are provided in the case body 71 up to the vicinity of the height H of the packing 82 that enters 87.

  In this case, the liquid that has entered the heat insulating space 87 from the gap 88 is discharged from the drain hole 94 to the outside of the charging case 41 without staying in the heat insulating space 87, and thus has entered the heat insulating space 87 of the charging case 41. The liquid can be easily discharged to the outside, and the hygiene can be improved.

  Further, in the present embodiment, a glass window 44 that is a transparent member is disposed above the input case 41, and the glass window 44 is a pair of members disposed with a space 60 therebetween with the periphery held by the packing 45. Is sandwiched between an upper lid base 58 and an upper lid cover 59.

  In this case, even if the rising heat from the charging case 41 reaches the glass window 44, it is possible to prevent the temperature of the member from rising by insulating by the packing. Further, the gap between the glass window 44 and the upper lid base 58 or the upper lid cover 59 is closed with the packing 45, so that the glass window 44 can be prevented from rattling and foreign matter such as powder can be prevented from entering the space 60. .

  Further, it is preferable that the glass window 44 is formed with a printing portion 61 on a surface that does not face the upper surface opening of the charging case 41.

  In this case, the powder from the input case 41 is hard to adhere to the upper surface of the glass window 44, and by forming the printing part 61 there, the possibility of peeling the printing part 61 can be avoided.

  In the present embodiment, the hook case 96 that can be manually operated is provided in the throwing case 41, and the bottom wall of the throwing case 41 is constituted by the opening / closing plate 72 as a lower lid that is opened by the operation of the hook part 96. The part 96 is provided at a position where it cannot be touched during normal operation.

  In this case, by providing the hook portion 96 that can be manually operated, the opening / closing plate 72 can be opened and closed by using the hook portion 96 when the charging case 41 is cleaned. This prevents the powder from falling due to misuse. Accordingly, it is possible to provide a cooking device in which the cleanability of the charging case 41 is kept good and the powder does not unexpectedly fall from the charging case 41 in normal times.

  Further, the charging case 41 in the present embodiment is provided with a projection 97 as a seal portion that seals between the packing 82 and the case main body 71 in the vicinity of the open end of the gap 88 described above.

  In this case, the protrusion 97 prevents the liquid from leaking between the case main body 71 and the packing 82, and the sealing performance between the case main body 71 and the packing 82 can be improved.

  Further, the packing 82 of the present embodiment has an ear portion 92 that is pressed against the opening / closing plate 72 when the opening / closing plate 72 is closed, and a rib 98 that prevents deformation of the ear portion 92 is provided at least on the hinge shaft 76 side. It is formed on one side of the case main body 71 located at the position.

  In this case, when the opening / closing plate 72 is closed and the packing 82 is pressed against the opening / closing plate 72, the ear portion 92 abuts against the rib 98 to prevent further deformation, and between the opening / closing plate 72 and the packing 82. It can be surely sealed.

  Further, in the present embodiment, a configuration is adopted in which the fitting force between the main body lid 34 and the upper lid 35 is larger than the force for opening the opening / closing plate 72 that is the lower lid of the input case 41.

  In this case, by making the fitting force between the main body lid 34 and the upper lid 35 larger than the force for opening the opening / closing plate 72, the upper lid 35 is detached from the main body lid 34 when the user opens the opening / closing plate 72. It is possible to prevent the main body 1 from falling over without being opened.

  Moreover, in this embodiment, in the cooking device provided with the kneading means 23 for kneading the bread raw material in the bread case 7 into the bread dough, the kneading means 23 gives the rotational force to the bread blades 14 which are kneading tools and the bread blades 14. A blade shaft 12 as a rotation shaft is provided, and the blade shaft 12 is fitted into a D-shaped hole 17 formed in the pan blade 14.

  In this case, the directionality of the pan blade 14 with respect to the blade shaft 12 is naturally determined by fitting the blade shaft 12 into the hole 17 of the pan blade 14. Further, even when the pan blade 14 is rubbed when the pan blade 14 is fitted to the blade shaft 12, a small piece from the pan blade 14 is a portion of the blade shaft 12 corresponding to the D-shaped hole 17. It becomes difficult to adhere to the bread dough in the bread case 7. Accordingly, it is possible to provide a cooker that determines the directionality of the bread blades 14 with respect to the blade shaft 12 and that the pieces rubbed from the bread blades 14 are less likely to adhere to the bread dough.

  In the present embodiment, a cord box 101 for housing the power cord 102 is disposed in the main body 1, and a battery case 103 for housing a button battery 104 as a battery is provided in the cord box 101.

  In this case, by providing the battery case 103 in the code box 101, it is not necessary to provide the battery case 103 in another part of the cooking device, and an inexpensive and simple structure can be realized.

  In addition, this invention is not limited to the said embodiment, A various change is possible in the range which does not deviate from the meaning of this invention.

1 Body 7 Pan case 12 Blade axis (rotary axis)
14 Pan blade (kneading tool)
18 hole 23 kneading means 26 cooling fan (blower)
31 Lid 41 Input case 44 Glass window (transparent material)
45 Packing 50 Steam passage (exhaust passage)
58 Upper lid base (member)
59 Upper lid cover (member)
60 Space 61 Printing Department 72 Opening and Closing Plate (Lower Cover)
73 First lower lid 74 Second lower lid 75 Cooling air passage (air layer)
76 Hinge shaft 78 Air passage opening 79 Air guide opening 82 Packing 83 Brake spring (brake member)
84 Fixing member 85 Case part 86 Outer surface part 87 Heat insulation space (hollow part)
88 Clearance 89 Side wall 92 Ear part 93 Parting line 94 Liquid drainage hole 96 Hook part 97 Projection (seal part)
98 Rib 101 Code box 102 Power cord 103 Battery case 104 Button battery (battery)
111 Introduction pipe

Claims (20)

While obtaining dough from the bread ingredients stored in the bread case, in the cooker that throws powder into the bread case from the input case,
Arrange a blower,
The bottom wall of the charging case has a double structure with a first lower lid and a second lower lid,
A cooker characterized in that a cooling air passage is formed between the first lower lid and the second lower lid to allow the air from the blower to pass therethrough. The pan case and the blower are provided in a main body,
The charging case is provided on a lid that covers the opening of the main body,
An air passage opening communicating with the blower is provided in the main body,
The lid is provided with an air guide port that communicates with the cooling air passage and an exhaust passage that discharges steam generated from within the pan case to the outside.
The wind from the blower is taken into the air guide opening from the air passage opening and guided to the cooling air passage, and is discharged from the cooling air passage to the outside through the exhaust passage. The cooker described. The first lower lid and the second lower lid are provided so as to be rotatable around a common hinge portion,
The cooking device according to claim 1 or 2, further comprising a fixing member that allows the second lower lid to be engaged with and disengaged from the first lower lid. While obtaining dough from the bread ingredients stored in the bread case, in the cooker that throws powder into the bread case from the input case,
The bottom wall of the input case is configured by a lower lid provided to be rotatable around a hinge portion,
A cooking device comprising a brake member that generates a braking force on the lower lid when the lower lid is opened. While obtaining dough from the bread ingredients stored in the bread case, in the cooker that throws powder into the bread case from the input case,
The cooker according to claim 1, wherein an angle of the side wall with respect to a bottom wall of the charging case is formed to be vertical or larger than vertical.   6. The cooking device according to claim 5, wherein the charging case is configured by providing a heat insulating space between a case portion storing powder and an outer surface portion. While obtaining dough from the bread ingredients stored in the bread case, in the cooker that throws powder into the bread case from the input case,
The pan case is housed in a container having an open top surface,
The charging case is disposed laterally from the upper surface of the storage,
A cooking device comprising an introduction pipe for guiding the powder in the charging case to the bread case.   The cooker according to claim 7, wherein the charging case is installed outside a lid that covers an upper surface of the storage case. While obtaining dough from the bread ingredients stored in the bread case, in the cooker that throws powder into the bread case from the input case,
The bottom wall of the charging case is composed of a lower lid that can be opened and closed,
The lower lid has a heat insulating structure provided with one to a plurality of air layers.   The cooking device according to claim 9, wherein air is blown to the air layer to cool the lower lid. While obtaining dough from the bread ingredients stored in the bread case, in the cooker that throws powder into the bread case from the input case,
The input case is formed with a parting line,
A cooking device characterized in that this parting line is provided at a position that is a measure of the amount of powder set in the charging case. While obtaining dough from the bread ingredients stored in the bread case, in the cooker that throws powder into the bread case from the input case,
The charging case is composed of a case main body having a hollow portion with a gap formed at one end, and a packing attached to the gap of the case main body,
A cooking device, wherein a plurality of liquid drainage holes are provided in the case body up to the vicinity of the height of the packing entering the hollow portion. While obtaining dough from the bread ingredients stored in the bread case, in the cooker that throws powder into the bread case from the input case,
A transparent member is disposed above the charging case,
The said transparent member is clamped between a pair of members arrange | positioned through the space in the state which hold | maintained the periphery with packing, The cooking device characterized by the above-mentioned.   The cooker according to claim 13, wherein the transparent member has a printing portion formed on a surface that does not face the upper surface opening of the charging case. While obtaining dough from the bread ingredients stored in the bread case, in the cooker that throws powder into the bread case from the input case,
Provide a hook portion that can be manually operated in the charging case,
The bottom wall of the charging case is constituted by a lower lid that is opened by operation of the hook part,
The cooker according to claim 1, wherein the hook portion is provided at a position where the hook portion is not touched in a normal state. While obtaining dough from the bread ingredients stored in the bread case, in the cooker that throws powder into the bread case from the input case,
The charging case is composed of a case main body having a hollow portion with a gap formed at one end, and a packing attached to the gap of the case main body,
A cooker characterized in that a seal portion is provided in the vicinity of the open end of the gap to seal between the packing and the case body. While obtaining dough from the bread ingredients stored in the bread case, in the cooker that throws powder into the bread case from the input case,
The charging case is composed of a case main body, a packing attached to the case main body, a bottom wall of the charging case, and a lower lid provided to be rotatable around a hinge portion.
The packing has an ear that is pressed against the lower lid when the lower lid is closed;
A cooker characterized in that a rib for preventing deformation of the ear part is formed on at least one side of the case body located on the hinge part side. A main body and a lid covering the opening of the main body,
The lid is provided with a charging case for charging powder into the main body,
The lid is configured by a main body lid that is provided so as to be rotatable with respect to the main body, and an upper lid that is fitted to the upper side of the main body lid,
The bottom wall of the charging case is composed of a lower lid that can be opened and closed,
A cooking device characterized in that a fitting force between the main body lid and the upper lid is larger than a force for opening the lower lid. In a cooking device provided with kneading means for obtaining bread dough from bread ingredients stored in a bread case and kneading the bread ingredients in the bread case into bread dough,
The kneading means includes a kneading tool and a rotating shaft that applies a rotational force to the kneading tool,
A cooking device, wherein the rotary shaft is fitted into a D-shaped hole formed in the kneading tool. A cord box for storing the power cord is installed in the main unit.
A cooker comprising a battery case for storing a battery in the cord box.

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