JP2797049B2 - Baking equipment - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread maker for producing bread by subjecting materials put into a bread baking mold to kneading, fermenting and baking steps in a general household.

[0002]

2. Description of the Related Art Conventionally, when making bread in a general household, the equipment has been used in accordance with each process. Has been developed. This type of apparatus manufactures bread while shifting over a basic sequence consisting of a kneading step of kneading ingredients, a fermentation step of feeding and fermenting yeast cells, and a baking step of baking bread by energizing a heater. . In addition, in order to provide good quality bread regardless of summer and winter, a temperature detecting means is provided to monitor the temperature in the bread baking mold, and ON-OFF control of the heater is performed based on the temperature from the detecting means, and each process is performed. , The temperature is always kept at a predetermined value, and when a temperature that is not suitable for the bread making operation is detected, the operation is stopped.

[0003]

The temperature unsuitable for the bread making operation is set to be relatively large because it is an abnormal temperature at which a normal bread cannot be made. For example, the maximum temperature during the primary fermentation process is 60 ° C, at which yeast cells die.
The baking operation is stopped when this temperature is detected. However, since the temperature at which yeast is most active is 28-36 ° C, the activity of yeast decreases even at around 40-50 ° C, where the upper limit temperature is not reached, and the resulting bread is of good quality Not really. If there is a problem in making bread even if the temperature does not reach the abnormal temperature, the conventional equipment has no output of this content, resulting in poor bread quality. I didn't know what was the cause. Therefore, an object of the present invention is to make it possible to understand why the finished bread is not of good quality.

[0004]

SUMMARY OF THE INVENTION In order to solve such a problem, the present invention relates to a bread baking mold having a kneading blade at an inner bottom portion, and a heater attached along an inner wall surface through which the baking mold is inserted and removed. Baking case, comprising a temperature detecting means for detecting the temperature in the baking mold, and a motor for rotating the kneading blades, each according to the basic sequence for the bread material put into the baking mold In a bread making device for performing a bread by performing a process, a first error detecting means for detecting an abnormal temperature at which a normal bread cannot be made among the temperatures detected by the temperature detecting means; The second error detecting means for detecting a slight abnormal temperature which may not be able to produce good quality bread but not detectable bread, and the first error detecting means detecting any abnormality, Inside The operation is stopped, a predetermined error is output according to the content of the error that has occurred, and if the second error detection means detects the error, the content of the error that has occurred without stopping the operation is stored, and the bread making operation is stopped. Control means for controlling so as to display the content of the error at the end of the process. The first error detecting means, the second error detecting means and the control means are included in a control unit in the following embodiment.

[0005]

According to the present invention, if there is an abnormality that hinders bread making and it is determined that high-quality bread cannot be obtained even if the baking operation is further continued, the operation is stopped and error details are output. However, in the case of a minor abnormality that is not enough to stop the operation, the operation is performed so that the content of the error is output when the bread making operation is completed. Therefore, it is possible to confirm the cause of the stoppage of the operation and the cause of the poor bread quality.

[0006]

An embodiment of the present invention will be described below with reference to the drawings. FIG. 1 is a sectional view of a bread maker according to one embodiment of the present invention. Reference numeral 1 denotes a baking apparatus main body, 2 denotes a baking case formed in the main body 1 and opened and closed by a lid 3, 4 denotes a baking baking mold that is removably attached to the baking case 3,
5 is a kneading blade attached to a shaft 6 projecting from the bottom of the baking mold 4, 7 is a motor for driving the kneading blade 5 to rotate, 8 is a heater disposed in the baking case 2 so as to surround the baking mold 4. , 9 are temperature sensors such as a thermistor provided in contact with the baking mold 4, 10 is a control unit, and 11 is an operation panel. The rotation of the motor 7 is transmitted to the coupling 15 via the pulleys 12 and 13 and the belt 14, and the shaft 6 is rotated via the baking-type coupling 16 paired with the coupling 17 to rotate the shaft 6. The kneading blade 5 is driven.

FIG. 2 is a functional block diagram of the above embodiment. The control unit 10 includes a CPU 19 having a built-in memory 18.
And the baking mold 4 based on the signal from the temperature sensor 9.
Temperature detecting means 20 for detecting the temperature of the
The input / output interface 21 is provided. Reference numeral 22 denotes a relay board for energizing / de-energizing the motor 7 and the heater 8 according to a signal from the control unit 10.

The operation panel 11 has a display section 23 composed of 7 SEG. LEDs, a SELECT key 24 for selecting each cooking course, and a TIMER. SET key 2 for setting a timer time.
5, a START key 26 for starting the operation, and a STOP key 27 for stopping the operation and canceling the error. On the display unit 23, when the power is turned on, “0:00” is first turned on, and when the STOP key 27 is pressed, the light is turned off. Here, when the SELECT key 24 is pressed, the "normal" course is selected, and the display unit 23
, A segment indicating “normal” is lit. Then SELE
Each time the CT key 24 is pressed once, the segment indicating each course shifts, so that the segment is selected according to the course to be executed.

When a timer is used, the time is set using the TIMER.SET key 25. At this time, when the key 25 is first pressed, the cooking time of the course selected by the SELECT key 24 is first displayed on the display unit 23, and thereafter the time can be set in increments of 10 minutes. The selected cooking course and timer time can be confirmed by pressing the SELECT key 24 again, and the STOP key 2
Pressing 7 clears all settings. After completing the settings,
After confirming that the baking pan 4 containing the material is set, the operation is started by the START key 26. At this time, the display unit 23 displays the total of the timer time and the cooking time, that is, the net time until baking. If the timer has not been set, only the cooking time is displayed.

FIG. 3 is a time chart showing a basic sequence in the present embodiment, and Table 1 shows process times and set temperatures along the basic sequence in each cooking course.

[0011]

[Table 1]

The operation of each process will be described below. Timer Step When the timer time is set by the above-described method, the bread baking mold 4 into which the bread ingredients have been put is left as it is until the cooking time starts. During this time, there is a possibility that the material is frozen in particular winter, and the heater control at a predetermined time unit to hold the specified temperature T _1. Also,
When the remaining timer time is less than 1 hour, the specified temperature T
₂ (T ₂ > T ₁ ).

Kneading Step In the step of kneading the materials in the baking mold, the kneading blade 5 is rotated by driving the motor 7. Intermittent kneading is performed for a certain period of time after the start of this step for the purpose of preventing powder flying. This is achieved by rotating the motor 7 for 200 ms, stopping for 2 s, and intermittently rotating the motor 7 after a certain time has elapsed.

Primary fermentation step, secondary fermentation step, and shaped fermentation step This is a step of fermenting yeast cells. During this step, the heater is controlled at predetermined time units so as to reach the specified temperatures T ₃ and T ₄ .

This step is performed by intermittently rotating the motor 7 for 5 seconds, stopping for 10 seconds, and rotating for 5 seconds, in order to remove bubbles generated in the fermentation step.

Baking Step In this step, since it is necessary to immediately stop the activity of the yeast, the heater is first continuously energized to raise the temperature of the baking mold at once. After that, the specified temperature T ₅
The heater is controlled in a predetermined time unit so that

When the baking process is completed, a buzzer sounds and a warning is given. On the display unit 23, “:” is displayed while “0:00” is displayed.
Flashes. The heater is intermittently energized at a fixed timing to cool the baking mold and prevent dew condensation. If a predetermined temperature (100 ° C in this case) is detected during the heat retention, the STOP key 27
When is pressed, the warming process is stopped.

When a first error shown in Table 2 is detected in each of the above steps, an error display corresponding to the content of the error is displayed on the display unit 23, and the step is stopped when the error is detected. Operate.

[0019]

[Table 2]

E: 01 is "START key 26" after the operation starts.
Is pressed, the temperature sensor 9 detects a temperature equal to or higher than the predetermined temperature t ₁ (38 ° C.), and E: 02 occurs when the temperature sensor 9 detects a temperature equal to or lower than the predetermined temperature t ₂ (−20 ° C.). E: 03 occurs when the measurement time of the temperature sensor 9 is equal to or shorter than a predetermined time, and E: 04 occurs when the temperature sensor 9 detects a dangerous temperature t ₃ (196 ° C.). E: 05 is the process of primary fermentation, secondary fermentation and shaped fermentation,
Occurs when a predetermined temperature t ₄ (20 ° C.) or less is detected from a process remaining time of 10 minutes or less. E: 06 and E: 07 are temperature detecting means 2
Abnormality occurs when generated in 0, E: 08 Timer, kneading, the temperature sensor 9 is abnormal temperature t ₅ during the fermentation process (60
℃) is detected.

Since such a first error is an extremely serious abnormality in bread making, if the error is detected, normal bread cannot be made even if the subsequent baking operation is continued. When this error is detected, the operation is stopped at that time.

When the second error shown in Table 2 is detected,
The operation is not stopped, and the content of the error is lit on the display unit 23 after the warming process is completed. This is a minor error compared to the first error described above, and the error temperature is set lower (or higher) than the first error. The content of the output is determined by the temperature sensor 9 at the end of the fermentation process.
A dough temperature high temperature warning (display is "H: 00") generated when H (44 ° C) or higher is detected, and a dough generated when the temperature sensor 9 detects a predetermined temperature TL (10 ° C) or lower at the end of the kneading process. A low-temperature warning (display is “L: 00”).

The second error is not serious enough to stop the operation, but since a temperature slightly lower (higher) than the normal temperature controlled by the heater is detected, panning is not possible. This is to warn the user that there is a risk of being bad.

The contents of the error are displayed on the display unit 23 for both the first error and the second error. However, a warning means is provided by issuing a different buzzer sound according to the content of the error. It is also conceivable to provide audio output means and output the contents of the error in audio.

FIG. 4 is a flowchart showing a control operation and an abnormality detection in a step involving heater control, ie, a timer step, a primary fermentation, a secondary fermentation, a forming fermentation, and a baking step among the above steps. At the start of the process, first, a specified temperature Ta for heating control is loaded from the memory 18 (1), and a signal from the temperature detecting means 20 is monitored to detect the temperature T of the baking mold (2). At this time, it is determined whether or not the detected baking mold temperature T is at an abnormal temperature Tb which is a first error (3). When the first error is detected, a predetermined error is displayed on the display unit 23. (4) The operation ends (5). First
If it is determined that the error is not the error, it is then determined whether or not the temperature is at a temperature Tc which is a second error (6). When the second error is detected, the content of the error is stored (7). .

Next, the specified temperature Ta and the baking mold temperature T are compared (8), and if Ta <T, the process returns to step (2) without energizing the heater. If Ta <T, the temperature difference ΔT between the specified temperature Ta and the baking temperature T is calculated.
(9) The heater energization data corresponding to the value of the temperature difference ΔT is extracted from the memory 18 (10). The energization data is data in which a time Hon for energizing the heater and a time Hoff for non-energization are set, and based on this, the heater is first turned on for Hon.
Then, it is turned off during Hoff (12). Thereafter, the elapsed time of the process being executed is detected (13), and if the required time has elapsed, the process is terminated.
The above operation is repeated from (2).

The data items related to the above control correspond as follows. That, Ta control specified temperature T ₁ through T ₅ in each step, Tb is abnormal temperature t ₁ ~t _5, Tc for outputting a first error abnormal temperature TH for outputting a second error
And TL respectively. Further, the data of the heater energizing time Hon and the non-energizing time Hoff based on the temperature difference ΔT are set in advance on an experimental basis, and are recorded in the memory 18, and Table 3 shows an example.

[0028]

[Table 3]

This is data in the primary fermentation step, and the non-energizing time Hoff is set to a constant 60 seconds, and only the energizing time Hon is varied. For this, the non-energizing time may be varied while the energizing time is constant, or the time ratio may be varied while the sum of the two is constant.

[0030]

The present invention is configured as described above.
For the first error that hinders the bread making operation and cannot make a normal bread, the operation is stopped when the first error is detected, so that the subsequent steps are omitted and no wasteful power is consumed. Further, the bread making operation is continued for the second error which is not enough to stop the operation, so that the bread ingredients are not wasted. Further, when the second error occurs, the content of the error is displayed at the end of the bread making operation.
When the bread quality is poor, the contents of the error can be confirmed and its cause can be confirmed, which can contribute to the subsequent high-quality bread making.

[Brief description of the drawings]

FIG. 1 is a sectional view of a bread maker according to an embodiment of the present invention.

FIG. 2 is a functional block diagram of the device.

FIG. 3 is a time chart showing a basic sequence in the device.

FIG. 4 is a flowchart showing a heater control operation and abnormal temperature detection in the same device.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 Bread-making apparatus main body 2 Baking case 4 Baking mold 5 Kneading blade 7 Motor 9 Temperature sensor 10 Control part including first error detecting means, second error detecting means and control means 20 Temperature detecting means

Continued on the front page (72) Inventor Chiho Inaka 1825 Amemiya Amemiya, Koshoku City, Nagano Prefecture (72) Inventor Yasuaki Ikeda 1825 Amemiya Aomiya, Koshoku City, Nagano Prefecture Examiner, Muke Seiko Co., Ltd. Ken (56) References JP-A-63-197417 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A47J 37/00 301

Claims (1)

(57) [Claims] 1. A baking pan having kneading blades at an inner bottom portion, a baking case into which the baking pan is inserted and detached, and a heater attached along an inner wall surface, and a temperature detector for detecting a temperature in the baking pan. Means, and a motor for rotationally driving the kneading blades, in a bread making apparatus for performing each step according to a basic sequence on the bread material put into the bread baking mold, to make a bread, wherein the temperature is detected by the temperature detecting means of the temperatures, and the first error detection means for detecting an abnormal temperature can not be normal bread making, bread making is not detected by the first error detection means
May not be able to produce good quality bread
And second error detecting means for detecting a minor abnormal temperature that,
When the first error detecting means detects the occurrence of an abnormality, the operation is stopped during any process, a predetermined error is output according to the content of the occurred abnormality, and the second error detecting means outputs the error. If a baking operation is detected, the details of the error that occurred without stopping the operation are stored, and an error
A bread maker comprising control means for controlling the display so as to display the contents .