JP3082550B2 - Automatic bread maker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an automatic bread maker used in ordinary households.

[0002]

2. Description of the Related Art A conventional automatic bread maker will be described below with reference to FIG.

[0003] 1 is a baking chamber, 2 is a heater, 3 is a bread baking type detachably mounted, 4 is a motor, 5 is a belt for transmitting the power of the motor 4, 6 is a kneading blade driven by the motor 4, 7. Is a first temperature detector for detecting the temperature in the firing chamber 1 for process determination and temperature control, 8 is a lid,
Reference numeral 9 denotes a yeast input port for inputting yeast, 10 a solenoid for dropping yeast in conjunction with a valve of the yeast input port 9, 11 a control device for performing all control of baking, 1
Reference numeral 2 denotes a second temperature detecting unit for detecting a room temperature.

In an automatic bread maker having such a configuration,
Conventional cooking processes are divided into a plurality of processes such as a high-temperature process, a medium-temperature process, a low-temperature process, and a low-temperature process, depending on the room temperature and the temperature of the baking mold as shown in FIG.

[0005] The detection of the room temperature is particularly difficult when the room temperature is high, if cold water is used for cooking water or flour placed in a refrigerator is used, a low-temperature process is required when a high-temperature process must be performed. It is intended to prevent the formation of poor bread quality, especially in French bread and soft bread which require delicate temperature control.
The process was determined according to the detected temperature as shown in the table of FIG. 17 by the combination of the first temperature detecting unit 7 for detecting the temperature of the baking mold at the time 1 and the second temperature detecting unit 12 for detecting the room temperature. .

[0006] This is because the temperature of flour or water at the start of cooking is not always the same as room temperature, and the cooking time is 4 hours or 5 hours.
Although it is easy to be affected by the room temperature because of the time and the long time, in the process determination by the temperature detection of only the first temperature detection unit 7, the process determination is performed only by the temperature of the powder or the water, and the process after the process determination is performed is performed. Since there is a case where the temperature is not optimal with respect to the room temperature at that time, the second temperature detection unit 12 for detecting the room temperature is provided.

That is, when the temperature of the first temperature detecting unit 7 for detecting the temperature of the bread baking mold is, for example, 30 ° C. or more, the temperature is 30 ° C.
If the temperature of the second temperature detection unit 12 for detecting the room temperature is 30 ° C or higher, if the temperature is lower than 30 ° C and 28 ° C or higher,
The temperature is divided into three cases when the temperature is lower than 28 ° C., and the combination of these temperatures is set so as to be divided into four processes of a high temperature process, a medium temperature process, a low temperature process, and a low temperature process as shown in FIG. It had been.

[0008]

However, when the second temperature detecting section 12 for detecting the room temperature is placed on the control device 11, the second temperature detecting section 12 is affected by the heat-generating components on the circuit. , The second temperature detector 12 is connected to the circuit or heater 2.
If it is attached to a place distant from the control device 11 which is not affected by the above, the cost will be greatly increased.

The present invention solves the above-mentioned conventional problems. The present invention detects the amount of change in the dough temperature after the kneading is completed, and makes a process judgment based on the amount of change and the temperature at the time of the process judgment. A first object is to predict a temperature change after kneading and to make it possible to cook high-quality bread under all room temperature conditions.

Also, the kneading time is stopped at a constant temperature, and the process is determined by a combination of the kneading time and the amount of change in the dough temperature after the kneading is completed. A second object is to make it possible to perform more reliable process determination by predicting a temperature change, and to make it possible to cook high-quality bread more stably under all room temperature conditions.

In addition, the combination of the temperature change at the initial stage of the pre-kneading and the temperature at the time of the process judging makes it possible to make a reliable process judgment based on whether or not cold water is used and the temperature after the end of the kneading. A third object is to stably cook high-quality bread.

[0012]

A first means of the present invention for achieving the first object is to provide a baking chamber having a heater, a baking mold detachably mounted in the baking chamber, A baking blade provided at the inner bottom of the baking mold and driven by a motor, a temperature detection unit for detecting a temperature in the baking chamber, and a control device for detecting the temperature by the temperature detection unit and performing baking control. The controller detects the temperature θ1 at the time of the kneading stop and the temperature θ2 at a fixed time after the kneading stop, and determines a plurality of processes based on the temperature difference between these two points and the temperature θ2 at a certain time after the kneading stop. To provide an automatic bread maker that selects one of the following.

[0013] A second means for achieving the second object is that the control device stops the kneading when the kneading reaches a certain kneading stop temperature in the kneading step, and a kneading time at that time; An automatic bread maker selects one of a plurality of subsequent processes based on a temperature difference between the temperature θ3 at the time of the kneading stop and the temperature θ4 after a fixed time from the kneading stop.

A third means for achieving the third object is that the control device comprises: a temperature difference between two points, a temperature θ5 at the start of kneading and a temperature θ6 after a certain time from the start of kneading; An automatic bread maker selects one of a plurality of subsequent processes depending on the temperature θ7.

[0015]

According to the first means, a change in the temperature of the dough after the kneading is completed is detected, and a process determination is made based on the change and the temperature at the time of the process determination. And good quality bread can be cooked under all room temperature conditions.

The second means is to stop the kneading time at a constant temperature, and to make a process judgment based on a combination of the kneading time and the amount of change in the dough temperature after the kneading is completed. By predicting the kneading time and the temperature change after kneading, more reliable process determination can be performed, and high-quality bread can be cooked more stably under all room temperature conditions.

Further, the third means is to perform a reliable process judgment based on the presence / absence of use of cold water and the temperature after the end of kneading by a combination of a temperature change at an early stage of the pre-kneading and a temperature at the time of the process judging. This makes it possible to cook high-quality bread stably at all room temperature conditions.

[0018]

Embodiments of the present invention will be described below with reference to the drawings.

FIG. 1 is a structural view of the first embodiment. Reference numeral 1 denotes a baking chamber, 2 denotes a heater, 3 denotes a bread baking mold which is detachably mounted, 4 denotes a motor, and 5 denotes the power of the motor 4. A belt 6 is a kneading blade driven by a motor 4;
Reference numeral 7 denotes a temperature detector for detecting the temperature in the firing chamber 1 for process determination and temperature control, 8 denotes a lid, 9 denotes a yeast input port for inputting yeast, and 10 denotes a yeast in conjunction with a valve of the yeast input port 9. A solenoid 11 for dropping is a control device for performing all the control of baking.

FIG. 2 is a block diagram of the first, second, third and fourth embodiments. The controller 11 detects the temperature from the temperature detector 7 and temporarily stores and stores it in the memory 13. The heater 2, the motor 4, and the solenoid 10 are controlled by the actuator control unit 15 based on the data calculated by the control value calculation unit 14.

FIG. 3 is a process diagram of the first, second and third embodiments, in which cooking is started, and after "pre-kneading" and "nekashi", a process judgment is made. One of the low-temperature process and the low-temperature process is selected, and the subsequent cooking proceeds.

FIG. 4 is a graph showing the temperature change of the temperature detecting section 7 of the first embodiment, wherein θ1 is detected at the end point A of the pre-milling step, and θ2 is detected at the point B after a predetermined time. Is detected, and a process is determined as shown in the table of FIG. 5 by a combination of the temperature difference θ2−θ1 = dθ between these two points and the temperature θ2 at the time point B.

This means that the temperature change of the temperature detecting section 7 after the completion of the pre-kneading does not increase due to the frictional heat of the kneading, but is entirely due to the influence of the outside air temperature, and predicts the temperature change after the process judgment. That is, when the outside air temperature is high, the temperature of the temperature detecting section 7 continues to rise because the dough temperature is high even after the kneading is completed, and when the outside air temperature is low, the dough temperature is also cooled. The temperature is going down.

By applying this to each process as shown in the table of FIG. 5, it becomes possible to determine the optimum process.

FIG. 6 is a graph showing a change in the temperature of the temperature detector 7 of the second embodiment. The pre-mixing is stopped when the temperature of the temperature detector 7 reaches the kneading stop temperature θ3, and after a predetermined time. At the time point B, the temperature difference θ between these two points is detected.
4-θ3 = dθ and kneading time t
The process is determined as shown in the table of FIG.

This is because the pre-kneading is set at a constant kneading stop temperature and is stopped when the temperature of the temperature detecting section 7 reaches the kneading stop temperature θ3, so that a rise in temperature due to kneading can be avoided, and The time required for this kneading corresponds to the dough temperature at the start of kneading.

Further, the temperature difference dθ between the temperature θ3 at the time A of the kneading stop and the temperature θ4 at the time B after a certain period of time predicts a temperature change after the process determination as in the first aspect.

By applying this to each process as shown in the table of FIG. 7, the optimum process can be determined.

FIG. 8 is a graph showing a temperature change at the initial stage of the pre-kneading of the temperature detecting section 7 of the third embodiment. The temperature θ5 at the start of cooking and the temperature θ6 at the point A after a certain period of time.
The process is determined as shown in the table of FIG. 9 by the combination of the temperature difference θ5−θ6 = dθ with the temperature θ7 at the process determination time point B.

This is to detect the temperature change at the start of kneading, and to detect whether or not bread and other ingredients such as water and flour have been put into a refrigerator or the like and have been cooled. If the temperature is large, it is determined that cold water or the like has been used, and even if the temperature θ7 at the process determination time point B is the same, it is determined that there is a high possibility that the temperature will increase after point B, and the process is assigned to a higher process.

By applying this to each process as shown in the table of FIG. 9, an optimum process can be determined.

FIG. 10 is a process diagram of the fourth embodiment, in which a temperature change dθ1 at the start of kneading, a kneading time t,
By combining the temperature difference dθ2 between the kneading end temperature and the temperature at the time of the process determination after a certain period of time and the temperature θ2 at the time of the process determination arbitrarily according to the conditions of the bread menu and the main body, an equation for obtaining α is created, Is obtained at point B, and the time and control temperature of the process after point B are determined according to the obtained value of α.

For example, when running a low-temperature process using cold water at a high temperature tends to be a problem, α = θ2
Α is obtained by the formula of + C × dθ1 (C is an arbitrary constant). For example, if α = 31.5, the process after point B is a one-dot chain passing α = 31.5 on the α line in FIG. The process will run under the conditions on the line.

This is the case when the process is not divided into a plurality of discontinuous parts but is continuous, as in the first, second and third embodiments. This is a method for obtaining the same effect as the example.

FIG. 11 is a block diagram of an embodiment of the fifth embodiment. The control device 11 inputs the temperature of the temperature detecting section 7 and the fuzzy inference section 16 executes the fuzzy inference.
6 is output for each of the four processes shown in FIG. 6, and in the control value calculation unit 17, the setting time, the kneading time, each fermentation time, the baking time, the on / off pattern of the gas release, The control value such as the control temperature is determined, and the heater 2, the motor 4, and the solenoid 10 are controlled by the actuator control unit 18 in accordance with the control values determined here, and the cooking proceeds.

In this embodiment, the temperature change dθ after kneading and the process determination time point B described with reference to FIG.
Will be described as the antecedent of fuzzy inference.

(1) and (2) in FIG. 12 are membership functions of the temperature θ2 at the process determination time point B in FIG. 4 and the temperature change dθ after kneading, respectively, where L = low temperature M = moderate temperature Set three types of labels, H = high temperature.

FIG. 13 is a table showing a fuzzy rule: if (θ2 = H and dθ = H) then (H
P), etc., the fitness to each process in the nine cases is calculated.

The label in the consequent part means HP = fitness to high temperature process MP = fitness to medium temperature process LP = fitness to low temperature process LLP = fitness to low / low temperature process.

Assuming that the degree of conformity to each process is calculated and, for example, the following results are obtained from four rules that do not include 0, the rule 1 is HP = 0.8 The rule 2 is MP = 0.2 From Rule 3, MP = 0.2 From Rule 4, LP = 0.2 From this, HP = 0.8 MP = 0.2 + 0.2 = 0.4 LP = 0.2, which is normalized to HP = 0.2 0.8 / (0.8 + 0.4 + 0.2) = 0.57
14 MP = 0.4 / (0.8 + 0.4 + 0.2) = 0.28
57 LP = 0.2 / (0.8 + 0.4 + 0.2) = 0.14
29 This is the degree of conformity to each process, which is passed to the control value calculation unit 17, and the control value of each process shown in the process diagram of FIG.

The control values include a time element such as a setting time, a kneading time, and a fermentation time, and a temperature element such as a temperature adjustment temperature in the fermentation process. .

For example, assuming that the setting time is HP = 70 minutes, MP = 60 minutes, LP = 20 minutes, the control value P is P = 70 × 0.5714 + 60 × 0.2857 + 20 ×
0.1429 = 60, and the control value P = 60 minutes is determined.

As described above, the same calculation is performed for other control values, and all control values are determined.

All actuators are controlled by the actuator control unit 32 in accordance with the determined control values, and the cooking proceeds.

FIG. 14 is a process diagram showing the process determined by θ2 and dθ as described above, and schematically shows the temperature difference dθ in the up-down direction, the baking mold temperature θ2 in the front-back direction, and the time to completion in the left-right direction. It is shown in.

Here, the total time of all the steps calculated by the control value calculating section 17, that is, the time from the start of cooking to the end of cooking is set to be always constant.

[0047]

As is apparent from the above description, the present invention
According to, little as kana without difference occurs in the finished by change in room temperature and cold water use, performs optimum process control in all temperature conditions, and makes it possible cook always good bread irrespective room temperature.

[Brief description of the drawings]

FIG. 1 is an overall configuration diagram of an automatic bread maker according to a first embodiment of the present invention.

FIG. 2 is a block diagram of first, second, third, and fourth embodiments of the present invention.

FIG. 3 is a process diagram of the first, second, and third embodiments of the present invention.

FIG. 4 is a temperature characteristic diagram of the first embodiment of the present invention.

FIG. 5 is a process determination diagram according to the first embodiment of the present invention.

FIG. 6 is a temperature characteristic diagram of the second embodiment of the present invention.

FIG. 7 is a process determination diagram according to a second embodiment of the present invention.

FIG. 8 is a temperature characteristic diagram of the third embodiment of the present invention.

FIG. 9 is a process determination diagram according to a third embodiment of the present invention.

FIG. 10 is a process diagram of a fourth embodiment of the present invention.

FIG. 11 is a block diagram of a fifth embodiment of the present invention.

FIG. 12 is a diagram showing a membership function of a detected temperature according to a fifth embodiment of the present invention.

FIG. 13 is a diagram showing a fuzzy inference rule according to the fifth embodiment of the present invention.

FIG. 14 is a process diagram showing a cooking process according to a fifth embodiment of the present invention.

FIG. 15 is an overall configuration diagram of a conventional automatic bread maker.

FIG. 16 is a process diagram showing a cooking process of a conventional example.

FIG. 17 is a process determination diagram of a conventional example.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Baking room 2 Heater 3 Baking type 4 Motor 6 Mixing blade 7 Temperature detection unit 11 Control device 16 Fuzzy inference unit

Claims (3)

(57) [Claims] 1. A baking chamber having a heater, a baking mold removably mountable in the baking chamber, a kneading blade provided on an inner bottom of the baking mold and driven by a motor, and a temperature in the baking chamber. A temperature detector for detecting
A controller for controlling the baking by detecting the temperature with the temperature detecting unit. The controller detects the temperature θ1 at the time of stopping the kneading and the temperature θ2 after a fixed time from the stopping of the kneading, and detects the temperature difference between these two points. And one of a plurality of subsequent processes is selected depending on the temperature θ2 after a fixed time after the kneading stop. 2. A baking chamber having a heater, a baking mold removably mountable in the baking chamber, a kneading blade provided at an inner bottom of the baking mold and driven by a motor, and a temperature in the baking chamber. A temperature detector for detecting
A control device for detecting the temperature by the temperature detection unit and performing bread baking control. The control device stops the kneading when the kneading reaches a certain kneading stop temperature in the kneading process, and the kneading at that time. An automatic bread maker that selects one of a plurality of subsequent processes based on a time and a temperature difference between a temperature θ3 at a time when the mixing is stopped and a temperature θ4 after a fixed time after the mixing is stopped. 3. A baking chamber having a heater, a baking mold detachably mounted in the baking chamber, a kneading blade provided on an inner bottom of the baking mold and driven by a motor, and a temperature in the baking chamber. A temperature detector for detecting
A control device for detecting the temperature by the temperature detection unit and performing baking control; and the control device includes two temperatures: a temperature θ5 at the start of kneading and a temperature θ6 during kneading after a certain time from the start of kneading. An automatic bread maker that selects one of a plurality of subsequent processes depending on the difference and the temperature θ7 at the time of the process determination after kneading .