JP2014151032A - Automatic bread maker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an automatic bread maker preventing quality of baked bread in timer reservation cooking from being inferior when a surrounding temperature such as a room temperature is high.SOLUTION: The automatic bread maker includes: a bread container to be charged with bread raw materials; kneading means for kneading the bread raw materials into bread dough; heating means for heating the bread raw materials in the bread container; control means for controlling the kneading means and the heating means to execute at least one bread making course for baking the bread raw materials into bread; input means for instructing reservation cooking where cooking is finished at a designated time; and temperature detection means for detecting a room temperature. The control means inhibits the starting of the reservation cooking if the room temperature detected by the temperature detection means is higher than a prescribed temperature when the reservation cooking is instructed from the input means.

Description

  The present invention relates to an automatic bread maker mainly used in general households.

  A commercially available automatic bread maker for home use generally has a mechanism for manufacturing bread using a bread container for storing bread ingredients as it is as a baking mold. In such an automatic bread maker, first, a bread container containing bread ingredients is placed in a baking chamber in the main body. And the bread raw material in a bread container is kneaded into bread dough with the kneading blade provided in a bread container (kneading process). Thereafter, the kneaded bread dough is fermented (fermentation process), and the bread container is used as a baking mold to bake the bread (baking process).

  When bread is produced using such an automatic bread maker, after setting a bread container containing bread ingredients in the main body, an operation to start an immediate bread cooking process by a cooking start operation (normal operation), There are two types of cooking operation that set the time when bread is finished by the reservation setting operation and add the reservation standby time and the normal operation time to the current time so that the time becomes the completion time (reserved operation) .

  In addition, many techniques related to an automatic bread maker having such a function have been disclosed. For example, Patent Document 1 discloses a technique for starting cooking after heating the water temperature to an appropriate temperature when the temperature of the bread raw material (especially water) immediately before starting the cooking process is low when performing a reserved operation. Is disclosed.

  Further, in Patent Document 2, it is determined whether or not the input of the completion time is within a reservable range when setting the reserved operation, and the reservation availability is displayed on the display device. If the reservation is impossible, the reservation operation start operation is not accepted. Technology is disclosed.

  In addition, there are various types of bread production by automatic bread machines, such as a bread course and a French bread course, and the menu is selected and determined by menu selection operations before the start of bread cooking or reservation. Each menu further includes a plurality of cooking processes, and an optimum cooking process is determined by temperature detection. Normally, the optimal cooking process is determined by detecting the temperature at the start of cooking, but the temperature after a certain period of time has elapsed since the start of operation with the aim of accurately notifying the user of the timing of adding ingredients (such as raisins). A method for selecting and determining an optimum cooking process by detection is also disclosed in Patent Document 3, for example.

Japanese Patent No. 4667104 Japanese Patent No. 496216 JP 2007-117241 A

  In bread making with timer reservation, it is common to calculate the reservation waiting time in advance, and all cooking required for bread cooking is based on the difference between the reservation setting completion time (current time at the time of reservation setting) and the baked reservation time. The time obtained by subtracting the time (excess time) is calculated as the reservation waiting time. Even in the conventional configuration, the reservation standby operation is performed based on the reservation standby time calculated at the time of reservation setting. However, when the reservation standby time is long, for example, the current time is “21:00” When the cooking time of the bread-making course is “3 hours” and the desired completion time is “06:00”, the cooking start time is “03:00”, so the reservation waiting time is 21:00 to 03 ： It will be “6 hours” between 00, but assuming a summertime when the room temperature is high, the temperature of the bread ingredients rises during the reservation waiting time of 6 hours, and the quality of the bread may deteriorate. .

  Usually, when cooking bread in summer (such as in summer) where room temperature is high (room temperature is about 25 ° C or higher), it is common to devise measures such as pre-cooling the bread ingredients, especially the water temperature is about 5 ° C. It is preferable to make it cool. However, even if the reservation is started with a low temperature of the bread ingredients, if the reservation wait as described above takes a long time, the temperature of the bread ingredients will rise due to the high ambient temperature during the reservation wait. Therefore, when the reservation standby is completed and the bread cooking operation is started, the temperature of the bread raw material is not a preferable temperature and is considerably increased, so that the quality of the bread is often deteriorated. Conversely, when the ambient temperature is low, preheating is effective in advance as described in the above-mentioned reference, and the heater for preheating is originally necessary for firing, especially for preheating. Although it is not an equipment to be added, it can be realized with almost no cost. However, when the ambient temperature is high, an equipment for cooling is required to suppress the temperature rise of the bread material, which is expensive.

  The present invention is to solve such a problem, and to provide an automatic bread maker capable of preventing a bread making failure due to a reserved operation when the ambient temperature is high without cost. With the goal.

  In order to achieve the above object, the invention described in claim 1 includes a bread container into which bread ingredients are charged, kneading means for kneading bread ingredients into bread dough, heating means for heating bread ingredients in the bread container, Control means for controlling the kneading means and the heating means to execute at least one bread-making course for baking bread ingredients into bread; input means for instructing reserved cooking for completing cooking at a specified time; An automatic bread maker comprising a temperature detecting means for detecting a room temperature, wherein the control means is configured such that when the reservation means is instructed from the input means, the room temperature detected by the temperature detecting means is equal to or higher than a predetermined temperature. If so, the start of the reserved cooking is prohibited.

  According to this configuration, if the room temperature is equal to or higher than the predetermined temperature, the timer reservation setting cannot be performed, and it is possible to suppress the bread making failure in the timer reservation.

  Further, the invention according to claim 2 is the automatic bread maker according to claim 1, further comprising a notifying means for notifying a user by sound or display, wherein the control means includes the temperature detecting device. When it is determined that the temperature detected by the means is lower than a predetermined temperature, the notification means is controlled so as to notify that the start of the reserved cooking is permitted.

  According to this configuration, when the room temperature is lower than the predetermined temperature, the user can recognize that the timer can be reserved, and convenience is improved.

  The invention described in claim 3 includes a bread container into which bread ingredients are charged, a kneading means for kneading the bread ingredients into bread dough, a heating means for heating the bread ingredients in the bread container, the kneading means, and the Control means for controlling the heating means to execute a plurality of bread making courses for baking bread ingredients into bread, input means for instructing reserved cooking for completing cooking at a specified time, and temperature detection for detecting temperature An automatic bread maker, wherein the control means has a function of waiting until cooking starts when there is an instruction to start the reserved cooking from the input means, and the reservation from the input means When it is determined that the temperature detected by the temperature detection means is equal to or higher than a predetermined temperature when a cooking start instruction is given, the time for waiting until the cooking starts is equal to or shorter than a predetermined time. And permits the execution.

  According to this configuration, when making a timer reservation, if the room temperature is equal to or higher than the predetermined temperature, only timer reservation with a short reservation waiting time is permitted, and it is possible to suppress bread making failure in timer reservation. .

  The invention according to claim 4 is the automatic bread maker according to claim 3, further comprising notification means for notifying a user by sound or display, wherein the control means is configured to detect the temperature. When it is determined that the temperature detected by the means has become lower than the predetermined temperature, the notification means is notified so as to notify that the execution of the bread-making course exceeding the predetermined time is permitted until the cooking is started. It is characterized by controlling.

  According to this configuration, when the room temperature is lower than the predetermined temperature, the user can recognize that the timer reservation with a long reservation standby time is possible, and convenience is improved.

  According to the present invention, it is possible to suppress the bread-making failure in the timer reservation without substantially increasing the cost.

Vertical sectional view of the automatic bread maker of this embodiment The schematic plan view which shows the structure of the operation part with which the automatic bread maker of this embodiment is provided. Control block diagram of automatic bread machine of this embodiment The schematic diagram which shows the flow of the bread-making course for rice grains at the time of the normal cooking performed by the automatic bread-making machine of this embodiment The schematic diagram which shows the flow of the bread-making course for rice grains at the time of timer reservation cooking performed by the automatic bread machine of this embodiment The flowchart at the time of timer reservation cooking operation in 1st Example Flowchart during timer reservation cooking operation in the second embodiment

  Hereinafter, an automatic bread maker which is an embodiment apparatus to which the present invention is applied will be described.

  The first embodiment of the present invention includes a bread container into which bread ingredients are charged, a kneading means for kneading bread ingredients into bread dough, a heating means for heating bread ingredients in the bread container, the kneading means, and the heating Control means for controlling the means to execute at least one baking course for baking bread ingredients into bread, input means for instructing reserved cooking for completing cooking at a specified time, and temperature detection for detecting room temperature An automatic bread maker, wherein the control means, when the reservation means is instructed from the input means, and the room temperature detected by the temperature detection means is equal to or higher than a predetermined temperature, the reservation It is characterized by prohibiting the start of cooking.

  The second embodiment of the present invention further includes notification means for notifying the user by sound or display in addition to the first embodiment, and the control means is configured such that the temperature detected by the temperature detection means is a predetermined temperature. When it is determined that it has become less than, the notification means is controlled so as to notify that the start of the reserved cooking is permitted.

  A third embodiment of the present invention includes a bread container into which bread ingredients are charged, a kneading means for kneading bread ingredients into bread dough, a heating means for heating bread ingredients in the bread container, the kneading means, and the heating Control means for controlling the means to execute a plurality of bread making courses for baking bread ingredients into bread, input means for instructing reservation cooking for completing cooking at a specified time, and temperature detection means for detecting temperature And the control means has a function of waiting until the cooking starts when the input means gives an instruction to start the reserved cooking, and the reserved cooking from the input means. When it is determined that the temperature detected by the temperature detection means is a predetermined temperature or higher, only the bread making course in which the waiting time until the cooking is started is equal to or less than the predetermined time is realized. And permits the.

  According to a fourth embodiment of the present invention, in the third embodiment, there is further provided a notifying means for notifying a user by sound or display, and the control means has a predetermined temperature detected by the temperature detecting means. When it is determined that the temperature has become lower than the temperature, the notification means is controlled so as to notify that the execution of the bread-making course in which the time for waiting until cooking is started exceeds a predetermined time is permitted. .

  Hereinafter, embodiments of an automatic bread maker of the present invention will be described in detail with reference to the drawings. In addition, the specific time, temperature, etc. which appear in this specification are illustrations to the last, and do not limit the content of this invention.

  First, the first embodiment will be described. FIG. 1 is a vertical sectional view of the automatic bread maker according to the present embodiment. FIG. 2 is a schematic plan view showing the configuration of the operation unit provided in the automatic bread maker of the present embodiment. Hereinafter, the overall configuration of the automatic bread maker will be described mainly with reference to FIGS. 1 and 2.

  In the following, the left side in FIG. 1 is the front surface (front surface) of the automatic bread maker 1, and the right side is the back surface (rear surface) of the automatic bread maker 1.

  The automatic bread maker 1 has a box-shaped main body 10 constituted by an outer shell made of synthetic resin. The main body 10 is provided with a U-shaped synthetic resin handle 11 connected to both ends of the left side surface and the right side surface thereof, thereby facilitating transportation. An operation unit 20 is provided on the front surface of the main body 10.

  As shown in FIG. 2, the operation unit 20 includes a start key 21, a cut key 22, a selection key group 23 for selecting a bread production course (rice flour bread course, flour bread course, etc.), a time setting key 24, and a reservation key. An operation key group such as (timer reservation key) 25 is provided.

  In addition, the operation unit 20 displays information such as whether or not the power of the apparatus is in an ON state, the current time, the content set by the operation key group, the content of an error that occurred during the bread making operation, and the like. 26 is provided. The display unit 26 is configured by, for example, a liquid crystal display panel. The operation unit 20 is also provided with a start lamp 21a indicating that the start key 21 has been pressed and a reservation lamp 25a indicating that a reservation is being made. These lamps 21a and 25a are constituted by light emitting diodes, for example.

  The upper surface of the main body behind the operation unit 20 is covered with a synthetic resin lid 30. The lid 30 is attached to the back side of the main body 10 with a hinge shaft (not shown), and is configured to rotate in a vertical plane with the hinge shaft as a fulcrum. Although not shown, the lid 30 is provided with a viewing window made of heat-resistant glass so that a firing chamber 40 described later can be seen.

  A firing chamber 40 is provided inside the main body 10. The baking chamber 40 is made of sheet metal and has an open top surface, from which a bread container 50 is placed. The baking chamber 40 includes a peripheral side wall 40a and a bottom wall 40b having a rectangular horizontal section. Inside the baking chamber 40, a sheathed heater 41 is disposed so as to surround the bread container 50 accommodated in the baking chamber 40, so that the bread ingredients in the bread container 50 can be heated.

  A sheet metal base 12 is installed inside the main body 10. On the base 12, a bread container support 13 made of an aluminum alloy die-cast product is fixed at a location corresponding to the center of the firing chamber 40. The inside of the bread container support part 13 is exposed inside the baking chamber 40.

  A driving shaft 14 is vertically supported at the center of the bread container support 13. The pulleys 15 and 16 give rotation to the driving shaft 14. Clutchs are disposed between the pulley 15 and the driving shaft 14 and between the pulley 16 and the driving shaft 14, respectively. When the pulley 15 is rotated in one direction to transmit the rotation to the driving shaft 14, the driving shaft The rotation of the driving shaft 14 is not transmitted to the pulley 16, and when the pulley 16 is rotated in the opposite direction to the pulley 15 to transmit the rotation to the driving shaft 14, the rotation of the driving shaft 14 is not transmitted to the pulley 15.

  The pulley 15 is rotated by a kneading motor 60 fixed to the base 12. The kneading motor 60 is a saddle shaft, and an output shaft 61 of the kneading motor projects from the lower surface. A pulley 62 connected to the pulley 15 by a belt 63 is fixed to the output shaft 61 of the kneading motor. Since the kneading motor 60 itself is a low speed / high torque type, and the pulley 62 rotates the pulley 15 at a reduced speed, the driving shaft 14 rotates at a low speed / high torque.

  The pulley 16 is rotated by a crushing motor 64 that is also supported on the base 12. The grinding motor 64 is also a saddle shaft, and the output shaft 65 of the grinding motor protrudes from the upper surface. A pulley 66 connected to the pulley 16 by a belt 67 is fixed to the output shaft 65 of the grinding motor. The crushing motor 64 plays a role of giving the crushing blade 54 high speed rotation. Therefore, a high-speed rotating motor is selected as the grinding motor 64, and the reduction ratio between the pulley 66 and the pulley 16 is set to be approximately 1: 1.

  The bread container 50 is made of sheet metal and has a bucket-like shape, and a handle (not shown) for handbags is attached to the lip. The horizontal section of the bread container 50 is a rectangle with rounded corners. In addition, a recess 55 that accommodates the grinding blade 54 and the cover 70 is formed at the bottom of the bread container 50. The concave portion 55 is circular in a planar shape, and a gap 56 is provided between the outer peripheral portion of the cover 70 and the inner surface of the concave portion 55 to allow the bread-making raw material to flow. In addition, a cylindrical pedestal 51 that is a die-cast product of an aluminum alloy is provided on the bottom surface of the bread container 50. The bread container 50 is arranged in the baking chamber 40 in a state where the pedestal 51 is received by the bread container support part 13.

  At the center of the bottom of the bread container 50, a blade rotation shaft 52 extending in the vertical direction is supported in a state where a countermeasure against sealing is taken. A rotational force is transmitted to the blade rotating shaft 52 from the driving shaft 14 through the coupling 53. Of the two members constituting the coupling 53, one member is fixed to the lower end of the blade rotating shaft 52, and the other member is fixed to the upper end of the driving shaft 14. The entire coupling 53 is enclosed by the pedestal 51 and the bread container support 13.

  Protrusions (not shown) are formed on the inner peripheral surface of the bread container support 13 and the outer peripheral surface of the pedestal 51, and these protrusions constitute a known bayonet connection. Specifically, when the bread container 50 is attached to the bread container support part 13, the bread container 50 is lowered so that the protrusions of the base 51 do not interfere with the protrusions of the bread container support part 13. Then, after the pedestal 51 is fitted into the bread container support part 13, when the bread container 50 is twisted horizontally, the protrusion of the pedestal 51 is engaged with the lower surface of the protrusion of the bread container support part 13. Thereby, the bread container 50 cannot be pulled out upward. In addition, the coupling 53 is simultaneously achieved by this operation.

  Note that the twisting direction when the bread container 50 is attached coincides with the rotation direction of the kneading blade 72 so that the bread container 50 does not come off even when the kneading blade 72 rotates.

  A grinding blade 54 is attached to the blade rotating shaft 52 at a position slightly above the bottom of the bread container 50. The crushing blade 54 is attached to the blade rotation shaft 52 so as not to rotate. The crushing blade 54 is made of a stainless steel plate and has a shape like an airplane propeller (this shape is merely an example). The crushing blade 54 can be pulled out and removed from the blade rotating shaft 52, and can be easily washed after the bread-making operation and replaced when the sharpness deteriorates.

  A planar dome-shaped cover 70 is attached to the upper end of the blade rotation shaft 52. The cover 70 is made of a molded product of polycarbonate and is received by a hub (not shown) of the grinding blade 54 to cover the grinding blade 54. Since this cover 70 can also be easily pulled out from the blade rotating shaft 52, it is possible to easily perform washing after the bread making operation is completed.

  On the outer surface of the upper portion of the cover 70, a planar-shaped kneading blade 72 is attached by a support shaft 71 that extends in the vertical direction and is disposed at a location away from the blade rotation shaft 52. The kneading blade 72 is a die-cast product of aluminum alloy. The support shaft 71 is fixed or integrated with the kneading blade 72 and moves together with the kneading blade 72.

  The cover 70 has a window 74 that communicates the space inside the cover and the space outside the cover, and guides the pulverized material provided on the inner surface side corresponding to each window 74 and pulverized by the pulverization blade 54 toward the window 74. Ribs (not shown) are formed. With this configuration, the efficiency of pulverization using the pulverization blade 54 is enhanced.

  FIG. 3 is a control block diagram of the automatic bread maker according to the present embodiment. As shown in FIG. 3, the control operation in the automatic bread maker 1 is performed by a control device 81. The control device 81 includes, for example, a microcomputer (CPU) (Central-Processing-Unit), ROM (Read-Only-Memory), RAM (Random-Access-Memory), an I / O (Input / Output) circuit unit, and the like. Microcomputer). The control device 81 is preferably disposed at a position that is not easily affected by the heat of the baking chamber 40. In the automatic bread maker 1, the control device 81 is disposed between the front side wall of the main body 10 and the baking chamber 40.

  The control device 81 is electrically connected to the temperature sensor 18, the above-described operation unit 20, the kneading motor drive circuit 82, the grinding motor drive circuit 83, and the heater drive circuit 84. The temperature sensor 18 can detect the temperature in the baking chamber 40, and the control device 81 controls the operation of the sheathed heater 41 based on information from the temperature sensor 18.

  The kneading motor driving circuit 82 is a circuit that controls the driving of the kneading motor 60 under a command from the control device 81. The crushing motor drive circuit 83 is a circuit that controls the driving of the crushing motor 64 under a command from the control device 81. The heater drive circuit 84 is a circuit that controls the operation of the sheathed heater 41 under a command from the control device 81.

  The control device 81 reads a program related to a bread manufacturing course (breadmaking course) stored in a ROM or the like based on an input signal from the operation unit 20, and rotates the kneading blade 72 via the kneading motor drive circuit 82. While controlling the rotation of the crushing blade 54 via the crushing motor drive circuit 83 and the heating operation by the sheathed heater 41 via the heater drive circuit 84, the automatic bread maker 1 executes the bread manufacturing process. Further, the control device 81 is provided with a time measuring function, and temporal control in the bread manufacturing process is possible.

  The control device 81 is an embodiment of the control means of the present invention. The kneading blade 72, the kneading motor 60, and the kneading motor drive circuit 82 are embodiments of the kneading means of the present invention. The sheathed heater 41 and the heater driving circuit 84 are embodiments of the heating means of the present invention. The start key 21, the time setting key 24, and the reservation key 25 of the operation unit 20 are input means for making a timer reservation according to the present invention. The temperature sensor 18 is an embodiment of the temperature detection means of the present invention. The display unit 26 of the operation unit 20 is an embodiment of the notification unit of the present invention.

  The automatic bread maker 1 of the present embodiment configured as described above, in addition to a bread making course for producing bread from flour or rice flour, a bread making course for producing bread from rice grains (a form of grain) ( A rice-making bread course) can be executed.

(Operation of automatic bread machine)
The operation in the case of producing bread with the automatic bread maker 1 configured as described above will be described. Here, the operation of the automatic bread maker 1 will be described by taking as an example the case of producing bread using the rice grain as a starting material by the automatic bread maker 1.

  When rice grains are used as a starting material, a bread-making course for rice grains is executed. FIG. 4 is a schematic diagram showing the flow of the bread making course for rice grains during normal cooking performed by the automatic bread maker of the present embodiment. As shown in FIG. 4, in the bread making course for rice grains, the dipping process, the pulverizing process, the resting process, the kneading (kneading) process, the fermentation process, and the baking process are sequentially performed in this order. The

  When starting the bread making course for rice grains, the user covers the blade unit on the blade rotation shaft 52 by covering the blade rotation shaft 52 of the bread container 50 with a blade unit comprising the kneading blade 72, the pulverization blade 54, the cover 70 and the like. Install. Then, the user weighs rice grains, water, and seasonings (for example, salt, sugar, shortening, etc.) by a predetermined amount and puts them into the bread container 50.

  In addition, the user weighs the bread ingredients that are automatically added during the bread manufacturing process and puts them in a bread ingredient storage container (not shown).

  Examples of the bread ingredients stored in the bread ingredient storage container include gluten and dry yeast. Instead of gluten, for example, at least one of flour, thickener (eg, guar gum), and upper fresh powder may be stored in the bread ingredient storage container. In addition, for example, only dry yeast may be stored in the bread raw material storage container without using gluten, wheat flour, thickener, super fresh powder or the like. In addition, in some cases, for example, salt, sugar, shortening, and other ingredients such as gluten and dry yeast should be stored in a bread ingredient storage container in order to be automatically introduced during the bread manufacturing process. Also good. In this case, the bread raw material previously put into the bread container 50 is rice grains and water (instead of mere water, for example, a liquid having a taste component such as soup stock, a liquid containing fruit juice or alcohol, etc.) Become.

  Thereafter, the user puts the bread container 50 into the baking chamber 40 and further attaches the bread raw material storage container to a predetermined position of the lid 30. Then, the user closes the lid 30, selects the rice grain breadmaking course using the operation unit 20, and presses the start key. Thereby, the control apparatus 81 starts control operation | movement of the bread-making course for rice grains which manufactures bread using rice grain as a starting material.

  When the rice grain breadmaking course is started, the dipping process is started by a command from the control device 81. In the dipping process, the bread raw material charged in advance into the bread container 50 is left in a stationary state, and this stationary state is maintained for a predetermined time (30 minutes in the present embodiment). This dipping process is a process aimed at making the rice grains easy to be pulverized to the core in the subsequent pulverization process by adding water to the rice grains.

  The water absorption speed of rice grains varies depending on the temperature of the water. If the water temperature is high, the water absorption speed increases, and if the water temperature is low, the water absorption speed decreases. For this reason, you may make it fluctuate | variate the time of an immersion process with the environmental temperature etc. in which the automatic bread machine 1 is used, for example. Thereby, it becomes possible to suppress the dispersion | variation in the water absorption degree of a rice grain. Further, in order to shorten the immersion time, the sheathed heater 41 may be energized to increase the temperature of the firing chamber 40.

  Further, the grinding blade 54 may be rotated at the initial stage of the dipping process, and further, the grinding blade 54 may be intermittently rotated thereafter. If it does in this way, the surface of a rice grain can be damaged, and the liquid absorption efficiency of a rice grain will be improved.

  When the predetermined time elapses, the dipping process is ended by a command from the control device 81, and a crushing process for crushing the rice grains is started. In this pulverization step, the pulverization blade 54 is rotated at a high speed (for example, 7000 to 8000 rpm) in a mixture containing rice grains and water. In this crushing step, the control device 81 controls the crushing motor 64 to rotate the blade rotation shaft 52 in the reverse direction (counterclockwise rotation when viewed from above).

  The controller 81 controls a clutch solenoid drive circuit (not shown) before driving the crushing motor 64 to drive the clutch solenoid so that the clutch cuts off the power. The control device 81 starts driving the crushing motor 64 when it is confirmed by information obtained from a clutch sensor (not shown) that the clutch is in a state of power interruption. For this reason, the crushing motor 64 is not rotated at a high speed while the clutch is transmitting power, and the crushing motor 64 is unlikely to fail.

  The crushing blade 54 is preferably rotated at a low speed in the initial stage of the crushing process and then rotated at a high speed.

  The pulverization of the rice grains in the pulverization step is performed in a state where water is soaked in the rice grains by the previously performed immersion step, and thus the rice grains can be easily pulverized to the core. In this embodiment, the rotation of the pulverizing blade 54 in the pulverization step is intermittent. This intermittent rotation is performed, for example, in a cycle of rotating for 30 seconds and stopping for 5 minutes (a cycle in which the process of rotating the grinding blade 54 is repeated intermittently), and this cycle is repeated 10 times. In the last cycle, the stop for 5 minutes is not performed. Although the rotation of the crushing blade 54 may be continuous rotation, for example, for the purpose of preventing the temperature of the raw material in the bread container 50 from becoming too high, it is preferable to perform intermittent rotation.

  In the pulverization step, the pulverization of the rice grains is performed in the dome-shaped cover 70 whose rotation is stopped, so that the possibility that the rice grains scatter out of the bread container 50 is low. Further, the rice grains entering the cover 70 from the window 74 of the cover 70 in the rotation stopped state are sheared between the stationary spoke (not shown) and the rotating pulverizing blade 54, so that the pulverization can be performed efficiently. Further, the rib (not shown) provided on the cover 70 suppresses the flow of the mixture containing rice grains and water (the flow is in the same direction as the rotation of the grinding blade 54), so that the grinding can be performed efficiently. .

  Further, the mixture containing the pulverized rice grains and water is guided in the direction of the window 74 by the ribs and discharged from the window 74 to the outside of the cover 70. Since the rib is curved so that the side facing the mixture rushing toward it is convex, the mixture is less likely to stay on the surface of the rib and flows smoothly toward the window 74. Further, instead of the mixture being discharged from the inside of the cover 70, the mixture existing in the space above the recess 55 enters the recess 55 and enters the cover 70 from the recess 55 through the gap 56. Since the pulverization by the pulverization blade 54 is performed while circulating in this manner, the pulverization can be performed efficiently.

  In the automatic bread maker 1, the crushing process is completed in a predetermined time (in this embodiment, 50 minutes). However, the grain size of the pulverized powder may vary depending on the hardness of the rice grains and the environmental conditions. For this reason, the end of the pulverization process may be determined based on the magnitude of the load of the pulverization motor 64 (for example, it can be determined by the control current of the motor).

  When the pulverization process is completed, a pause process is executed according to a command from the control device 81. This pause process is provided as a cooling period during which the temperature of the contents in the bread container 50 raised by the crushing process is lowered. The reason for lowering the temperature is that the next kneading step is carried out at a temperature at which the yeast is active (for example, around 30 ° C.). In the present embodiment, the pause process is set to a predetermined time (30 minutes). However, in some cases, the pause process may be performed until the temperature of the bread container 50 reaches a predetermined temperature.

  When the pause process ends, the kneading process is started by a command from the control device 81. The controller 81 drives the clutch solenoid before driving the kneading motor 60 so that the clutch transmits power. When the information obtained from the clutch sensor confirms that the clutch is in a state of transmitting power, the control device 81 starts driving the kneading motor 60. The control device 81 controls the kneading motor 60 to rotate the blade rotation shaft 52 in the forward direction (clockwise as viewed from above).

  When the blade rotation shaft 52 is rotated in the forward direction, the grinding blade 54 is also rotated in the forward direction, and the bread ingredients around the grinding blade 54 flow in the forward direction. Accordingly, when the dome-shaped cover 70 moves in the forward direction, the kneading blade 72 receives resistance from the non-flowing bread material and changes the angle from the open position to the folded position. As a result, a cover clutch (not shown) connects the blade rotation shaft 52 and the dome-shaped cover 70, and the cover 70 enters a state of being driven in earnest by the blade rotation shaft 52. The cover 70 and the kneading blade 72 in the folded posture rotate in the forward direction together with the blade rotation shaft 52.

  In order to securely connect the cover clutch described above, it is preferable that the rotation of the blade rotation shaft 52 at the initial stage of the kneading process is intermittent rotation or low speed rotation.

  The rotation of the kneading blade 72 is very slow at the initial stage of the kneading process, and is controlled by the controller 81 so that the speed is increased stepwise. In the initial stage of the kneading process in which the rotation of the kneading blade 72 is very slow, the control device 81 drives an automatic charging solenoid (not shown) to store, for example, gluten, dry, etc. Bread ingredients such as Ys are automatically charged into the bread container 50.

  In this embodiment, the bread ingredients stored in the bread ingredient storage container are charged while the kneading blade 72 is rotating. However, the present invention is not limited to this, and the kneading blade 72 is stopped. You may throw it in a state. However, as in this embodiment, it is preferable to add the bread ingredients while the kneading blade 72 is rotated because the bread ingredients can be uniformly dispersed.

  After the bread ingredients stored in the bread ingredient storage container are put into the bread container 50, the bread ingredients are kneaded into dough having a predetermined elasticity by the rotation of the kneading blade 72. . When the kneading blade 72 swings the dough and knocks it against the inner wall of the bread container 50, an element of “kneading” is added to the kneading. As the kneading blade 72 rotates, the dome-shaped cover 70 also rotates. When the cover 70 rotates, the ribs formed on the cover 70 also rotate, so that the bread ingredients in the cover 70 are quickly discharged from the window 74 and turned into a lump (dough) of the bread ingredients kneaded by the kneading blade 72. Assimilate.

  In the automatic bread maker 1, the kneading step is configured to employ a predetermined time (10 minutes in the present embodiment) obtained experimentally as the time for obtaining dough having a desired elasticity. However, if the time of the kneading process is constant, the degree of bread dough may vary depending on the environmental temperature or the like. For this reason, for example, a configuration in which the end point of the kneading process is determined based on the magnitude of the load of the kneading motor 60 (for example, it can be determined by the control current of the motor) may be used.

  In addition, what is necessary is just to put it in the middle of this kneading process, when baking bread containing ingredients (for example, raisins, nuts, cheese, etc.).

  When the kneading process is finished, the fermentation process is started by a command from the control device 81. In this fermentation process, the control device 81 controls the sheathed heater 41 to maintain the temperature of the baking chamber 40 at a temperature at which fermentation proceeds (for example, 38 ° C.). Then, it is left for a predetermined time (in this embodiment, 60 minutes) in an environment in which fermentation proceeds.

  In some cases, in the middle of this fermentation process, the kneading blade 72 may be rotated to degas or round the dough.

  When the fermentation process ends, the firing process is started by a command from the control device 81. The control device 81 controls the sheathed heater 41 to raise the temperature of the baking chamber 40 to a temperature suitable for baking (for example, 125 ° C.). Then, the control device 81 performs control so that the bread is baked in a baking environment for a predetermined time (in this embodiment, 50 minutes). The end of the firing process is notified to the user by, for example, a display on the liquid crystal display panel of the operation unit 20 or a notification sound. When the user recognizes the completion of bread making, the user opens the lid 30 and takes out the bread container 50 to complete the bread production.

  The bread in the bread container 50 can be taken out, for example, by turning the opening of the bread container 50 obliquely downward. Simultaneously with the removal of the bread, the blade unit attached to the blade rotation shaft 52 is also removed from the bread container 50. A burn mark of the kneading blade 72 of the blade unit remains at the bottom of the pan. However, since the dome-shaped cover 70 is accommodated in the recess 55, it is suppressed that they leave a large burn mark on the bottom of the bread.

  Next, the cooking process when there is a timer reservation function will be described.

(In the case of timer reservation cooking)
FIG. 5 is a schematic diagram showing the flow of the rice grain bread-making course during timer reservation cooking performed by the automatic bread maker of the present embodiment. The difference from the normal cooking shown in FIG. 4 is only the part where the reservation standby is between the pause process and the kneading process. When the rice grain breadmaking course is started using the timer reservation function, the control device 81 once calculates the reservation standby time at the start time. The method for calculating the reservation waiting time is a time obtained by subtracting the scheduled cooking time from the scheduled baking time of bread. For example, if the current time is 13:00 and the scheduled baking time of bread is set at 18:00, the total cooking time for normal cooking in FIG. 4 is 3 hours and 50 minutes. The reservation standby time is 1 hour 10 minutes because 3 hours 50 minutes are subtracted from 5 hours.

  In addition, although the description of this embodiment mentioned above made the example the case where bread is manufactured using rice grain as a starting material, when manufacturing bread using rice flour or wheat flour as a starting material, FIG.4 and FIG.5. Each of the steps of dipping, crushing, and stopping (cooling) is a flow of bread making course.

  Next, the operation when the timer reservation function is set and the reservation cooking start operation is performed will be described.

  FIG. 6 is a flowchart at the time of timer reservation cooking operation provided in the automatic bread maker of this embodiment. The flowchart of FIG. 6 shows control for prohibiting reservation cooking when the temperature detected by the temperature sensor 18 during timer reservation cooking operation is equal to or higher than a predetermined value.

  A cooking course is selected by the user's operation of the operation unit 20 (in this embodiment, the rice bread making course is selected), and after the reservation key is pressed, the user operates the hour key and minute key to bake bread. When the scheduled time is set and the start key is pressed, the timer reservation cooking operation is confirmed. These input operations are determined by the control device 81, and the following control is performed.

  When the timer reservation cooking operation is confirmed, the control device 81 reads the value of the temperature sensor 18 (step S1), and determines whether or not the temperature is equal to or higher than a predetermined temperature (threshold value t) (step S2). In this case, the threshold value t is set to 25 ° C., for example. When it is determined that the read temperature value is equal to or greater than the threshold value t (Yes in step S2), the control device 81 displays on the display unit 26 that reservation cooking is not possible in order to notify the user that reservation cooking cannot be performed. Alternatively, it is notified by sound that the reserved cooking is disabled by a buzzer sound or a voice synthesized sound (step S3).

  In the case of No in step S2, the control device 81 determines that reservation cooking is possible, calculates the reservation standby time (step S7), and performs the process of the reservation cooking bread making course of FIG.

  On the other hand, if the controller 81 determines that reservation cooking is not possible, after the notification operation in step S3 is completed, the value of the temperature sensor 18 is read again (step S4), and it is determined whether the temperature is lower than the predetermined temperature (threshold value t) (step S5). . When it is determined that the read temperature value is less than the threshold value t (Yes in step S5), the control device 81 enters the reservation cooking ready state on the display unit 26 to notify the user that the reservation cooking is possible. May be displayed, or it may be notified by sound that the reserved cooking has been enabled by a buzzer sound or a voice synthesized sound (step S6).

  In the case of No in step S5, the control device 81 returns to and repeats the reading of the value of the temperature sensor 18 in step S4, and waits for the reading value of the temperature sensor 18 to fall below the threshold value t. When the control device 81 detects that the cut-off key 22 of the operation unit 20 is pressed during the repeated operations of Step S4 and Step S5, the control device 81 waits for the reading value of the temperature sensor 18 to fall below the threshold value t. It may be controlled to stop and return to the normal waiting state, or may be controlled to return to the normal waiting state after a certain period of time.

  Thus, by controlling with the control apparatus 81, when temperature is high (25 degreeC or more in this embodiment), it can be made not to perform reservation cooking, and the bread quality is bad in bread making by reservation cooking. The control which prevents becoming becomes possible.

  Next, a second embodiment will be described. The automatic bread maker in the second embodiment is the same as that of the first embodiment in the block configuration and the like, and thus the description thereof is omitted. The difference from the first embodiment is that the control is performed by the control device 81 as shown in the flowchart of FIG. 6 in the first embodiment, but the control device 81 is used in the second embodiment as shown in the flowchart of FIG. It is in the point where control is performed. The specific operation will be described below.

  FIG. 7 is a flowchart at the time of timer reservation cooking operation provided in the automatic bread maker of the second embodiment. The flowchart of FIG. 7 shows control for prohibiting reservation cooking so that the reservation standby time is not less than a predetermined value when the temperature detected by the temperature sensor 18 during the timer reservation cooking operation is not less than a predetermined value. ing.

  A cooking course is selected by the user's operation of the operation unit 20 (in this embodiment, the rice bread making course is selected), and after the reservation key is pressed, the user operates the hour key and minute key to bake bread. When the scheduled time is set and the start key is pressed, the timer reservation cooking operation is confirmed. The control device 81 determines these inputs and performs the following control.

  When the timer reservation cooking operation is confirmed, the control device 81 reads the value of the temperature sensor 18 (step S1), and determines whether or not the temperature is equal to or higher than a predetermined temperature (threshold value t) (step S2). In this case, the threshold value t is set to 25 ° C., for example. When determining that the read temperature value is equal to or greater than the threshold value t (Yes in step S2), the control device 81 calculates a reservation standby time (step S3) and determines whether the reservation standby time is equal to or greater than a predetermined time (threshold value T). (Step S4). In this case, the threshold value T is set to 30 minutes, for example.

  When determining that the calculated reservation standby time is equal to or greater than the threshold T (Yes in step S4), the control device 81 indicates that the reservation cooking is not possible on the display unit 26 in order to notify the user that reservation cooking cannot be performed. It is displayed, or a sound indicating that reservation cooking is not possible is made by a buzzer sound or a voice synthesized sound (step S5).

  In the case of No in step S2, the control device 81 determines that reservation cooking is possible, calculates the reservation standby time (step S9), and performs the process of the reservation cooking bread making course of FIG. Further, in the case of No in step S4, the control device 81 determines that reserved cooking is possible, and performs the process of the reserved cooking bread making course in FIG.

  On the other hand, when the controller 81 determines that reservation cooking is not possible, after the notification operation in step S5 is completed, the value of the temperature sensor 18 is read again (step S6), and it is determined whether the temperature is lower than the predetermined temperature (threshold value t) (step S7). . When it is determined that the read temperature value is less than the threshold value t (Yes in step S7), the control device 81 enters the reservation cooking ready state on the display unit 26 to notify the user that the reservation cooking is possible. Or a notification that the reserved cooking is possible by a buzzer sound or a voice synthesized sound (step S8).

  In the case of No in step S7, the control device 81 returns to and repeats the reading of the value of the temperature sensor 18 in step S6, and waits for the reading value of the temperature sensor 18 to fall below the threshold value t. When the control device 81 detects that the take-off key 22 of the operation unit 20 is pressed during the repeated operations of Step S6 and Step S7, the control device 81 waits for the reading value of the temperature sensor 18 to fall below the threshold value t. It may be controlled to stop and return to the normal waiting state, or may be controlled to return to the normal waiting state after a certain period of time.

  Thus, by controlling with the control device 81, when the temperature is high (25 ° C. or higher in the present embodiment) and the reservation waiting time is long (30 minutes or longer in the present embodiment), the reserved cooking cannot be executed. Thus, it is possible to control to prevent the quality of the bread from being deteriorated in bread making by reserved cooking.

  The embodiment of the automatic bread maker shown above is an example of the present invention, and the configuration of the automatic bread maker to which the present invention is applied is not limited to the embodiment described above.

  The apparatus of the present embodiment may be configured as follows.

  For example, in step S2 in FIG. 6 or step S2 in FIG. 7, if the value detected by the temperature sensor is equal to or greater than the threshold value, only the bread making course in which the waiting time is less than a predetermined time until cooking is started is executed. It may be allowed. As an example, for example, only the normal bread making course that immediately executes the bread making operation may be permitted. In this case, it may be notified by displaying on the display section that only the normal bread making course is permitted or by outputting sound from a speaker.

  In the embodiment shown in FIG. 6 and FIG. 7, after informing that reservation cooking is not possible, reservation cooking is possible if the value of the temperature sensor becomes less than the threshold value. 1 hour), it becomes impossible to make a reservation cooking even if the value of the temperature sensor becomes less than the threshold, and if it is less than the predetermined time, the reservation cooking can be made if the value of the temperature sensor becomes less than the threshold. good.

  By adopting such a configuration, even if the temperature is lower than the threshold value, the problem of not producing delicious bread even if the bread is baked by leaving the dough under high temperature for a long time is avoided. It becomes possible to do.

  Moreover, in embodiment shown above, the structure and operation | movement of an automatic bread machine were demonstrated to the case where the rice grain was used as a starting raw material. However, the present invention is also applicable when grain grains other than rice grains such as wheat, barley, straw, buckwheat, buckwheat, corn, and soybean are used as starting materials.

  Moreover, in the above, the case where the rice grain (cereal grain) was used as a starting material was shown, but the automatic bread machine 1 of this embodiment uses, for example, cereal flour such as wheat flour and rice flour as a starting material. It can also be manufactured. When wheat flour or rice flour is used as a starting material, the pulverizing blade 54 is unnecessary. Therefore, in this case, a bread container or a blade unit different from those shown above may be used.

  The present invention is suitable for an automatic bread maker for home use.

DESCRIPTION OF SYMBOLS 1 Automatic bread machine 14 Driving shaft 18 Temperature sensor 20 Operation part 40 Baking chamber 50 Bread container 52 Blade rotating shaft 54 Grinding blade 60 Kneading motor 61 Kneading motor output shaft 64 Grinding motor 65 Grinding motor output shaft 72 Kneading blade 81 Control apparatus

Claims (4)

A bread container into which bread ingredients are charged, kneading means for kneading the bread ingredients into bread dough, heating means for heating the bread ingredients in the bread container, controlling the kneading means and the heating means, An automatic bread maker comprising: control means for executing at least one baking course to be baked; input means for instructing reserved cooking for completing cooking at a specified time; and temperature detection means for detecting room temperature There,
The control means prohibits the start of the reserved cooking if the room temperature detected by the temperature detecting means is equal to or higher than a predetermined temperature when the reservation means is instructed from the input means. Bread machine. An automatic bread maker according to claim 1,
Furthermore, it has an informing means for informing the user by sound or display,
When the control means determines that the temperature detected by the temperature detection means has become lower than a predetermined temperature, the control means controls the notification means to notify that the start of the reserved cooking has been permitted. And automatic bread machine. A bread container into which bread ingredients are charged, kneading means for kneading the bread ingredients into bread dough, heating means for heating the bread ingredients in the bread container, controlling the kneading means and the heating means, An automatic bread maker comprising control means for executing a plurality of baking courses to be baked, input means for instructing reservation cooking for completing cooking at a specified time, and temperature detection means for detecting temperature. And
The control means has a function of waiting until cooking starts when the reservation means starts the reservation cooking from the input means, and the temperature detection is performed when there is a reservation cooking start instruction from the input means. When it is determined that the temperature detected by the means is equal to or higher than a predetermined temperature, the automatic bread maker is allowed to execute only the bread making course in which the waiting time is less than a predetermined time until cooking is started. An automatic bread maker according to claim 3,
Furthermore, it has an informing means for informing the user by sound or display,
When the control means determines that the temperature detected by the temperature detection means has become lower than a predetermined temperature, the control means is in a state that permits execution of a bread making course that exceeds a predetermined time until the cooking starts. An automatic bread maker characterized by controlling the notification means so as to notify.

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