JP2578925B2 - Automatic bread maker - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an automatic bread maker in which freshly baked bread is produced at a desired time only by charging a predetermined bread material.

2. Description of the Related Art When baking bread at home, in general, a kneader, a fermenter,
Although equipment such as a stick and an oven is used, it is very difficult to control the temperature and time, and as a conventional technique for baking bread by automating this to some extent, as shown in FIG. Various devices have been considered in which bread is automatically baked just by setting. That is, in FIG. 6, 1 is a main body case, 2 is a chassis provided in the main body case 1, and the chassis 2 has a motor 3
, A heater 4 and a firing chamber 6 equipped with a heat insulating material 5 on the outer periphery are fixed. A baking mold 8 having kneading blades 7 is removably mounted in the baking chamber 6, and the kneading blades 7 are driven by a belt 9 and pulleys 10 and 11 at a reduced speed. Further, a lid having an inner lid 12 is provided above the firing chamber 6.
13 is configured to be openable and closable, and a water supply device 14 for supplying water into the baking mold 8 is provided. A temperature detector 15 for detecting the temperature of the baking mold 8;
Control device 16 for controlling motor 3, heater 4, water supply device 14, etc.
And an input device (not shown) for setting control conditions of the control device 16. With such a configuration, when bread ingredients other than water are put into the baking mold 8 and the baking time and the like are input from the input device, the water supply device 14 and the motor 3 start operating at a predetermined time, and the temperature of the baking mold 8 is increased. , The kneading process is performed, and when a predetermined temperature or a predetermined time is reached, the motor 3 is stopped and the fermentation process is started. In this fermentation process, temperature control by the heater 4 is performed according to the temperature of the baking mold 8, or degassing operation by rotation of the motor 3 progresses several times. The process is performed and the bread is baked at the desired time.

Furthermore, the present inventors provide a yeast dosing device, and have a kneading time of at least two times or more during a standing time set based on input information from the input device, immediately before the final kneading or We have proposed an automatic bread maker that operates a yeast feeding device that feeds yeast during kneading.

Further, in order to make the texture of bread fine, a method of kneading yeast, flour, water, and all other auxiliary materials, and further kneading after a certain standing time has been considered.

Problems to be Solved by the Invention In a conventional automatic bread maker, flour, other auxiliary materials such as sugar, salt, and milk and water are all mixed and kneaded to obtain bread dough, regardless of whether or not yeast is contained. Was made. These methods are so-called straight-cooking methods and improvements thereof in the bread making method.Breads made by this method are characterized by having a firm and chewy bread, but the texture of the bread inner phase is However, there was a drawback that the bread was coarse and the film forming bubbles in the bread tended to be slightly thick, and therefore the texture was fine and it was difficult to make a soft bread. Further, when making bread by this method, there is also a disadvantage that the difference in bread performance depending on the bread making conditions, that is, room temperature, material temperature, water temperature, etc., becomes large.

In addition, the method of kneading yeast, flour, water, and other auxiliary ingredients and leaving it for a certain period of time, and then kneading it further, although the texture of the bread becomes finer, the over-fermented smell of the yeast deteriorates the aroma of the bread. Had problems.

Means for Solving the Problems In order to solve the above problems, the present invention provides a yeast input device, in which yeast is divided into at least two times, and yeast is injected, based on input information from an input device. The kneading is performed, and the motor and the yeast dosing device are operated so that there is a leaving time between the dosing and kneading of the yeast and the dosing and kneading of the next yeast.

In the above-described configuration, when the yeast is set in the yeast dosing device, the other bread ingredients are put into the bread baking mold, and the time at which the bread is to be baked is input from the input device and started, after the elapse of a predetermined time, the yeast dosing device is set. Is operated, a part of the set yeast is put in, and the motor rotates to perform mixing and kneading. This operation is repeated at least twice or more, and there is a leaving time between the repetitions. When all the yeast feeding and kneading operations are completed, the set yeast is all mixed with the dough. In this way, the yeast is divided and charged, and the mixture is kneaded every time after the addition, so that there is no decrease in the aroma of bread which occurs when all the yeast is charged from the beginning and kneaded several times, and It can be baked into fine and soft bread.

Embodiment An embodiment of the present invention will be described below with reference to FIGS. 1 and 2. In FIG. 1, 21 is a main body, 22
Is a chassis provided in the main body 21, and a motor 23 is fixed to the chassis 22. A small pulley 24 is fixed to a shaft of the motor 23, and power is transmitted to a large pulley 26 via a belt 25. Further chassis 22
Is fixed to a baking chamber 28 provided with a heater 27 at the inner bottom. Inside the baking chamber 28, there is a bread baking mold 30 provided with a detachable kneading blade 29 at the inner bottom.
The pan shaft 31 fixed to the bottom of the
3 are pivoted. Furthermore, the bread baking mold 30 is
The large pulley 26, the pulley shaft 34, and the baking pan 36 that supports the lower connector 35 are detachably fitted to the bottom. An elastically supported temperature detecting portion 37 protrudes from the side surface inside the baking chamber 28, and presses against the side surface of the bread baking die 30. In addition, a lid 38 that can be opened and closed and an inner lid 39 that is removably and elastically supported on the lower surface of the lid 38 are disposed inside the upper portion of the firing chamber 28, and the lid 38 is closed. Thus, the lower surface of the outer periphery of the inner lid 39 is in contact with the upper surface of the firing chamber 28. Further, a lid 38 located above the baking mold 30 has a yeast container 40 for containing yeast.
An opening / closing plate 41 for opening and closing the lower part of the yeast container 40 is provided.

43 is for determining and outputting the control conditions of the motor 23, the heater 27, the actuator 42, etc., based on the input of a switch panel (not shown) for input setting such as the baking time and the input information of the temperature detector 37. Control device. 44 is the back plate, 45
Is leg rubber.

 The operation of the present invention will be described based on the above configuration.

(Example 1) A baking mold 30 and a kneading blade 29 were set in a baking chamber 28,
Add ingredients such as flour and water. And close the lid 38,
The yeast container 40 is filled with a predetermined amount of yeast. In this state, input the baking time from the switch panel,
Start. FIG. 2 is a process showing each step of the present invention. As also shown in this process diagram,
First, the open / close plate 41 of the yeast container 40 is opened, and a set predetermined amount of yeast is introduced. Thereafter, the operation of the motor 23 starts, and the first kneading is performed. Thereafter, the same operation is performed several times as necessary. In this case, a predetermined leaving time is provided between the input and kneading of the yeast and the input and kneading of the next yeast. After the last kneading, the first fermentation, degassing, forming fermentation, and baking are performed, and the bread is baked at a set time. The optimum number of times of yeast introduction and kneading is 2 to 4 times. This is because, once, it becomes a so-called straightening method, which is different from the present invention, and when it is more than 5 times, there is a problem that although the texture becomes fine, the whole bread is clogged and the bread becomes heavy. In addition, the yeast input time is during kneading, at the start of kneading,
Any of before kneading may be used. Furthermore, degassing can be performed several times during the first fermentation time.

Further, at the time of the first kneading, the motor 23 is operated so that 20-80% of the bread ingredients previously put into the bread baking mold 30 are not kneaded, but remain in a state of powder or water. By doing so, it is possible to make a finer soft bread.

(Embodiment 2) Material input and baking time are input by the same operation as in Embodiment 1, and the operation is started. FIG. 3 shows each step of the second embodiment of the present invention. As shown in the process diagram of FIG. 3, first, the opening / closing plate 41 of the yeast container 40 is opened,
A predetermined amount of yeast is set. Thereafter, the operation of the motor 23 starts, and the first kneading is performed. Thereafter, the same operation is repeated several times as necessary, and kneading is performed without adding yeast. After a predetermined standing time, yeast is added and kneaded, and the first fermentation, degassing, and forming fermentation are performed. Each step of baking is performed, and bread is baked at a set time. According to this process, it is possible to make finer and softer bread.

(Embodiment 3) Material input and baking time are input by the same operation as in Embodiment 1, and the operation is started. FIG. 4 shows the third embodiment of the present invention.
Each step of the embodiment is shown. As shown in the process diagram of FIG. 4, there is a preheating step before the first yeast feeding and kneading. In this case, the heater 27 is energized, the temperature of the material is detected by a sensor, and the material temperature is controlled to a predetermined temperature. After the first yeast addition and kneading, the bread is baked at a set time through the same steps as in the first embodiment. By providing the preheating step, it is possible to suppress the inactivation and the decrease in the activity of the yeast, which occur particularly when the room temperature or the material temperature is low, and as a result, bread that can be used even at a low temperature can be obtained.

(Embodiment 4) Material input and baking time are input by the same operation as in Embodiment 1, and the operation is started. FIG. 5 shows the fourth embodiment of the present invention.
Each step of the embodiment is shown. As shown in the process diagram of FIG. 5, first, the first kneading is performed without adding yeast. Then, after the set standing time, the first yeast input and kneading are performed. Thereafter, the same operation is performed several times as necessary. After the last kneading, the first
Fermentation, degassing, molding fermentation, and baking are performed, and the bread is baked at a set time. As described above, if dough is made only from flour, water and other auxiliary materials without adding yeast during the first kneading, and the dough is left for a certain set time, a dough with better extensibility can be obtained. The result is a finer, softer bread.

Advantageous Effects of the Invention As is clear from the description of the above examples, according to the present invention, the yeast input and kneading are divided into at least two or more times, and between the yeast input and kneading and the next yeast input and kneading. Because the dough is made to operate the motor and yeast dosing device so that it has a standing time, the texture is fine, soft,
In addition, it is possible to produce a savory bread having no over-fermentation smell and the like.

(1) During the first kneading, all of the materials are left unmixed. (2) During the first kneading, yeast is not charged. (3) By providing a step of kneading without introducing yeast between the first yeast feeding and kneading and the last yeast feeding and kneading, it is possible to make a finer soft bread. It has an effect.

Further, by providing a preheating step of setting the temperature of the material in the bread baking mold to a predetermined temperature before the initial yeast introduction and kneading, even when the room temperature or the material temperature is low, it is possible to produce a good bread. Have

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view of an automatic bread maker showing one embodiment of the present invention, FIG. 2, FIG. 3, FIG. 4, and FIG. The figure is a longitudinal sectional view of a conventional automatic bread maker. 23 ... motor, 27 ... heater, 28 ... firing chamber, 29 ... mixing blades, 30 ... baking mold, 40 ... yeast container, 41 ...
… Open / close plate.

Claims (5)

(57) [Claims] A baking chamber having a heater, a baking mold removably mountable in the baking chamber, kneading blades positioned inside the baking mold and driven to rotate by a motor; A yeast dosing device for dosing yeast into a baking oven, a temperature detecting device for detecting any of the temperature of the baking mold, the temperature of the baking chamber, and room temperature, a control device for controlling each of these devices, and a control condition of the control device And an input device for setting the, the yeast input device, the yeast is divided into at least two or more times, yeast is input,
An automatic bread maker having a configuration in which a kneading is performed after the yeast input, and a motor and a yeast input device are operated so that the yeast input and kneading have a standing time between the next yeast input and kneading. . 2. A structure in which a motor is operated so that 20% to 80% of a previously added bread material remains in a powder or water state without being kneaded at the time of kneading after the first yeast input. An automatic bread maker according to claim 1. 3. A motor is operated so that kneading is performed at least once without the addition of yeast during the standing time between the yeast charging and kneading divided at least twice or more. 2. The automatic bread maker according to 1. 4. An automatic bread maker according to claim 1, wherein a current is supplied to a heater so as to bring the bread material to a predetermined temperature before the first yeast is charged. 5. The automatic bread maker according to claim 1, wherein yeast is not charged during the first kneading.