JP4383233B2 - Automatic bread machine - Google Patents

Description

  The present invention relates to an automatic bread maker that automatically performs a process from mixing of bread ingredients to baking.

  An automatic bread maker such as a home bakery is a convenient device that automatically performs mixing of bread ingredients to baking by setting the bread ingredients in the bread maker main body.

  For such an automatic bread maker, various techniques such as a technique (see Patent Document 1) for providing a unique sequence for manufacturing pasta dough have been proposed.

On the other hand, in recent years, various techniques for using rice flour as a substitute for wheat flour have been proposed in order to expand the use of rice flour to those other than existing ones such as dumplings (Patent Literature 2, Patent Literature 3, etc.).
JP-A-10-94485 Japanese Patent Publication No. 7-100002 Patent No. 3076552 Moreover, the bread | pan which has gluten using wheat flour shows an allergic reaction especially in Europe and America, and the number of people who cannot eat safely increases. This is true not only for Westerners but also for Asians. In the near future, rice flour bread using rice flour that does not contain gluten will develop into a large market.

  By the way, recently, rice flour bread mainly made from rice flour has been circulated in the bakery, but this rice flour bread contains gluten consisting of rice flour and wheat, and it is moist and has a good texture and texture. Although it has been well-received, the use of gluten as described above has caused allergic reactions.

  On the other hand, home bakery is a type of bread that is baked at home as the name suggests, and it is a popular product that allows users to get freshly baked bread using the seasonings and ingredients they want when they want it. It is difficult to bake bread that is for home use and swelled by a professional bakery.

  That is, satisfying three important factors of bread, “appearance”, “taste”, and “freshness”, is currently difficult, and research is being conducted by experiments.

  Among these elements, “fresh” is satisfactory because you can eat hot bread because it is for home use, and “taste” is the use of ingredients and seasonings according to user preferences ( As the number of times of bread making increases, there is a part where the user can get what they want.

  However, experimental results have revealed that the “appearance” is influenced by the program and performance of the bread maker and external factors.

  The external factors are the influence of the powder (cereal flour), water and outside temperature in the bread material used at the time of bread making, especially due to the water temperature and also depending on the outside temperature. It was found that the powder swelled worse when rice flour was used than when wheat flour was used.

  However, even when flour is used, there are not a few effects of water temperature and outside temperature.

  When using rice flour, if the water temperature is around 10-15 degrees as in winter, the water temperature is low, so the affinity with rice flour is small, and only the mixing process is performed for a predetermined time. Then, rice flour, water, and seasoning were not mixed well, and as a result, poorly bulging bread was produced.

  In particular, in the case where gluten is mixed with rice flour, the elasticity of gluten is not enhanced, and even when rice flour containing no gluten is used, the mixing of rice flour and water becomes poor.

  The present invention has been invented in view of such circumstances, and is intended to bake a bread having an appearance that is swollen without being affected by the water temperature.

An automatic bread maker that automatically performs mixing and baking of bread ingredients composed of rice flour, at least water, and gluten and yeast, and includes a case, a baking tank provided in the case, and a baking tank. A bread case that is detachably provided and contains the bread material, a stirring unit that is installed in the bread case and stirs the bread material, a heating unit that heats the bread material, and a temperature of the bread case (water temperature) is set. A water temperature sensor to be detected, a start button for sequentially executing the mixing process, the fermentation process, and the baking process of the bread ingredients by the control means based on a predetermined program, and a predetermined time after the start button is operated. A timer for counting, and after the operation of the start button, the water temperature detected by the water temperature sensor is equalized after the timer finishes counting for a certain period of time. When the temperature is lower than the temperature, the heating unit is controlled to increase the water temperature, and then the respective steps are executed after the detected water temperature reaches a certain temperature, and the detected water temperature by the water temperature sensor is considerably higher than the certain temperature. Is characterized in that each of the above steps is performed after the water temperature has become equal to or lower than a predetermined temperature after the cooling process.

  As a result, when the water temperature used for the bread material is below a certain temperature in the stage before sequentially executing each of the bread-making process, the fermentation process, and the baking process, the water temperature is raised to increase the water temperature and mixing with the powder. Bread can be baked effectively and bulges with good appearance.

A reservation timer for setting a bread making start time, a room temperature sensor provided in the case, and room temperature detection by the room temperature sensor within a predetermined time before the count of the reservation timer is completed, and the detected room temperature is below a certain temperature In this case, the pan case is heated by the heating unit, and when the detected room temperature is equal to or higher than a certain temperature, the heating value of the heating unit is changed according to the detected water temperature.

  By doing this, check the three factors of water temperature, powder temperature, and room temperature (outside temperature) that affect the mixing of powder, water and yeast, and seasoning, and execute each process in an optimal state for mixing. Can do.

  The predetermined time before the count of the reservation timer is set to a time required to raise the temperature of the bread case to a temperature suitable for bread making before the bread making operation is started.

  In this way, when the bread making operation time is started by the reservation timer, the time for heating to a temperature suitable for mixing is set at the stage before the start, and the temperature is not suitable for mixing due to insufficient heating. Prevent performing bread making process.

  The heating amount of the pan case within a predetermined time before the count of the reservation timer is increased is large when the room temperature detected by the room temperature sensor is low enough to start bread making. It is characterized by setting.

  As a result, when the room temperature is quite low, such as in the winter, before each step of bread making, the heating amount is increased to increase the temperature inside the case early to prevent the temperature of the bread case from dropping due to room temperature. Then, the transition to the mixing process after the start of each process at the time of bread making is quickly performed to optimize the environment at the time of mixing.

  As described above, the present invention measures the water temperature before the mixing step of the powder and water, and heats the water temperature up to a temperature necessary for the bread to sufficiently swell, so that the appearance is good. Bread can be baked with proper mixing of ingredients.

  Embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a flowchart of the automatic bread maker of the present invention, FIG. 2 is a longitudinal sectional view of the main body, and FIG. 3 is a block diagram of the same.

  First, the structure shown in FIG. 2 will be described. The automatic bread maker M includes a case (1), an opening / closing lid (2), an operation display unit (3), a baking tank (4), a heater (5) serving as a heating unit, a boiler (6) serving as a steam generation unit, A bread case (7) called a hopper and containing bread material, a motor (8), a power transmission unit (9), and a control unit (10) serving as control means are included. The pan case (7) is detachably mounted above the boiler (6) inside the baking tank (4).

  The case (1) is formed in a substantially rectangular parallelepiped shape, and an area of about 2/3 in the longitudinal direction is opened on the upper surface, and an opening / closing lid (2) is attached to the upper opening so as to be opened and closed upward. Yes. A lid switch (not shown) for detecting the open / close state of the open / close lid (2) is provided in the upper opening of the case (1). The lid switch is turned on when the open / close lid (2) is closed, and is turned off when the open / close lid (2) is opened.

  The baking tank (4) creates a high temperature atmosphere for baking the dough, and is disposed in a region corresponding to the upper opening of the case (1), and the baking tank (4) has a baking tank on the peripheral wall. (4) A room temperature sensor (11) for detecting the internal atmospheric temperature is provided, and the temperature of the pan case (7) is indirectly detected during bread making with the open / close lid (2) closed.

  The heater (5) adjusts the temperature of the atmosphere inside the baking tank (4) and, as a result, controls the heating of the pan case (7), along the inner peripheral wall near the bottom of the baking tank (4). Is provided.

  The boiler (6) is installed at the bottom of the firing tank (4) and is formed in a substantially oval shape in plan view and has an upper opening and a water container (61) attached to the outer periphery of the bottom of the water container ( 61) a boiler heater (62) for evaporating the water in the interior. A cylindrical wall (63) is provided in the central region of the water container (61), and a spindle shaft (12) is vertically penetrated through a horizontal wall in the vertical direction of the cylindrical wall (63). . A drive gear (13) is fixed to the upward projecting end of the spindle shaft (12). In addition, the steaming temperature sensor (14) which detects steaming temperature is provided in the bottom outer surface of the water container (61) of a boiler (6).

  The motor (8) rotates the spindle shaft (12) provided in the boiler (6) via the power transmission unit (9), and is provided inside the case (1) below the operation display unit (3). Arranged in the area.

  The power transmission unit (9) is provided over the entire area of the inner bottom of the case (1) and transmits the rotational power of the motor (9) to the spindle shaft (12), and is fixed to the output shaft of the motor (9). And a pulley (102) attached to the lower end of the spindle shaft (12), and an endless belt (103) wound around the pulleys (101) and (102).

  The control unit (10) controls the operation related to bread making and the operation related to cocoon manufacturing, and is arranged in the region between the operation display unit (3) and the motor (9) in the case (1). As shown in FIG. 3, the control unit (10) includes a microcomputer (104) including a CPU (Central Processing Unit), a ROM (Read Only Memory), etc., a temperature detection means (105), and the temperature detection means. Comparing means (106) for comparing the measured temperature value and ROM data, heater driving means (107), motor control means (108), and display driving means (109) for a display (not shown). is doing. The microcomputer (104) corresponds to a central control unit, and executes a mixing process, a fermentation process, and a baking process based on a program input in advance.

  Here, the correspondence of the bread case (7) by the selection of mochitsuki and breadmaking will be described. In this embodiment, since bread making is mainly described, it appears that there is only a single bread case in the drawing, but in actuality, when sticky, it is used as a steamer for steaming glutinous rice and for bread making. The pan case (7) is interchangeable. (14) is a steaming temperature sensor.

  The packing (15) seals between the base (16) and the pedestal (17) of the water container (61), and a plurality of steam introduction holes (18) are provided on the upper surface of the pedestal. Yes.

  The driving force of the driven gear (20) meshed with the driving gear (13) is transmitted to the rotating shaft (19).

  The stirring blade (21) serving as the stirring unit is detachably attached to the rotating shaft (19), and although not shown in detail, at least two of the mixing material for mixing the strawberry material and the mixing material for the bread material are used. As one attachment.

  Next, the operation display unit (3) will be described. Although this display is not shown in detail, the selection of “mochitsuki course” and “bakery course”, “wheat bread course” using wheat flour and “rice flour bread course” using rice flour, and rice flour bread course Various operation keys for selecting “rice flour bread course 1” containing gluten and “rice flour bread course 2” not containing gluten, and a plurality of display elements for displaying the selected course and process are arranged. Yes.

  (22) is a temperature sensor for detecting the temperature of the pan case provided in contact with the pan case (7), that is, the water temperature in the pan case, and (23) is provided on the operation display unit (3). A start button (24) for starting the bread process is a course selection button provided in the operation display section (3) for selecting the above-mentioned bread making course.

  Here, the bread making process will be described. Bread making uses flour, rice flour, water and yeast, which are the main ingredients, and a mixing process that mixes and mixes salt, sugar, and other ingredients according to your preference. There are a fermentation process to be performed and a baking process to bake in a high temperature state. These steps are performed sequentially to make bread. However, in the previous stage of the mixing step, the yeast placed in the pan case (7) should not be mixed with water, and the yeast should be brought to a temperature environment of 60 ° C or higher. There are many points to keep in mind, such as not placing them and mixing each material uniformly.

  And the inventor came to know that there was a particularly noteworthy point.

  In the case of using powder, particularly rice flour, if the water temperature is low, sufficient swelling may not be obtained.

  FIG. 1 is a flowchart for improving this, and the operation will be described together with the function name. Now, in order to obtain rice flour bread, rice flour and bread material made of yeast are accommodated in a bread case (7) so as not to be mixed with water and water and placed in a baking tank (4). Tap water is generally used as water, and this tap water may drop to 10 to 15 degrees in winter. Rice flour is also affected by room temperature in winter, and the temperature may be the same as room temperature depending on storage conditions. Become. In summer, the water temperature rises to about 20 degrees, and the rice flour temperature rises.

  Here, a case where rice flour bread is obtained in the winter when the bulge is affected by the influence after baking is described. As described above, after the bread ingredients are set in the bread case (S1), when the bread making operation is started immediately, the start button (24) is operated to start the operation (S2) to (S4).

  After the operation of the start button (24), the stationary timer (26) that counts for a certain time (3 minutes) starts counting (S5), and after the 3 minute count ends, the water temperature in the pan case is detected by the water temperature sensor (22). (WT) is detected (S6), (S7), and it is detected whether this water temperature is a water temperature (suitable water temperature) (15 to 20 degrees) suitable for breadmaking. If so, the heater (5) is heated and heated to an appropriate water temperature (S8) and (S9).

  If the water temperature (WT) is considerably higher than the appropriate water temperature and close to 60 ° C., a program for waiting until the water temperature is lowered to the appropriate water temperature is added although not shown.

  Thus, when the conditions (suitable water temperature) sufficient to execute each step of bread making are satisfied, the heating of the heater (5) is stopped and the operation of each step is executed (S9), (S10). Is performed by driving the motor (8) by the motor control means (108) to mix the rice flour, water, yeast and seasonings, and the dough is rested for molding and fermentation. After performing a fermentation process (S13), (S14), and a baking process (S15), the heat retention process by the atmospheric temperature in a baking tank (4) is performed (S16).

  The count for 3 minutes by the stationary timer (26) assures the time when the water temperature is transmitted to the pan case (7) and the pan case temperature and the water temperature become substantially the same temperature.

  When “rice flour bread course 2” which does not contain gluten in the rice flour is selected, the bread dough does not have elasticity because it originally does not contain gluten, and the molding tends to be insufficient. This is conspicuous when the water temperature is low, and a decrease in the water temperature has a great influence. However, by maintaining the water temperature at an appropriate water temperature, the mixing of the dough is improved and the molding is ensured.

  It will be explained that when the water temperature is raised (S8), it is also affected by the rice flour temperature. Although the rice flour temperature depends on the storage state as described above, it is low in winter. This rice flour temperature is measured by some method, for example, another program. If the temperature is low, the temperature is controlled to 20 degrees within the range of the appropriate water temperature or a temperature close thereto, and if the rice flour temperature is high, the appropriate water temperature The temperature is controlled to 15 degrees within the range of or close to it.

  Subsequently, when each bread making process is started after a desired time and a fully swelled rice flour bread is baked, the desired operation start time (T0) is set by the operation start reservation timer (27) (S2). One hour is automatically subtracted from the actual operation start time (T0) to calculate the time (T1) required for temperature measurement at room temperature, and the time is set (S17) and (S18).

  In this state, the start button (24) is operated (S19), the operation start time (T0) is counted, and the count value measures the time (T1) (S20) and (S21).

  Eventually, when the count value measures the temperature measurement start time (T1) (S21), the room temperature sensor (11) detects the room temperature (RT) (S22), and at the same time, the water temperature sensor (22) in the pan case (7). The water temperature (WT) is detected (S23).

  When the room temperature (RT) detected by the room temperature sensor (11) is much higher than 5 degrees which has a great influence on the swelling of the pan, although not shown in detail, the heating value of the heater (5) is set to “0”. If it is slightly higher than 5 degrees, the heat generation amount of the heater (5) is set to “small” to increase the environmental temperature for bread making (S24) and (S25). If the room temperature is 5 ° C. or less, such as in extremely cold winter, the heating value of the heater is set to “large” and the ambient temperature of the bread making is similarly increased (S26).

  The suitability of the environmental temperature by the heater is maintained by adjusting the heating amount of the heater regardless of whether the room temperature is lower than 5 degrees or higher.

  Then, when the count of the operation start reservation timer (27) reaches a desired time (T0) at which each step of bread making is executed (S26), the step (S8) described above based on the water temperature measured in step (S23). Each process is executed sequentially.

It is a flowchart of the automatic bread maker of this invention. It is the longitudinal cross-sectional view of a main body similarly. It is also a block diagram.

Explanation of symbols

1 Case 4 Firing tank 5 Heater (heating part)
7 Pan case 11 Room temperature sensor 21 Stirring blade (stirring section)
22 Water temperature sensor 24 Start button 26 Stationary timer 27 Operation start time reservation timer

Claims (4)

An automatic bread maker that automatically performs mixing and baking of bread ingredients composed of rice flour, at least water, and gluten and yeast, and includes a case, a baking tank provided in the case, and a baking tank. A bread case that is detachably provided and contains the bread material, a stirring unit that is installed in the bread case and stirs the bread material, a heating unit that heats the bread material, and a temperature of the bread case (water temperature) is set. A water temperature sensor to be detected, a start button for sequentially executing the mixing process, the fermentation process, and the baking process of the bread ingredients by the control means based on a predetermined program, and a predetermined time after the start button is operated. and a counting timers, after the end of the counting a predetermined time by the timer after the operation of the start button, manufacturing is detected coolant temperature by the temperature sensor For constant temperature below that are suitable for emission, said controlling the heating section to raise the water temperature subsequently detected water temperature after reaching the predetermined temperature to execute the steps, detecting water temperature by the temperature sensor is the constant In the case where the temperature is higher than the temperature , the above-described steps are executed after the water temperature becomes equal to or lower than a predetermined temperature after the cooling process. A reservation timer for setting a bread making start time, a room temperature sensor provided in the case, and room temperature detection by the room temperature sensor within a predetermined time before the count of the reservation timer is completed, and the detected room temperature is below a certain temperature 2. The automatic bread maker according to claim 1, wherein the heating unit heats the pan case, and when the detected room temperature is equal to or higher than a certain temperature, the heating value of the heating unit is changed according to the detected water temperature. . 3. The predetermined time before the end of the counting of the reservation timer is set to a time required to raise the temperature of the bread case to a temperature suitable for bread making before the bread making operation is started. Automatic bread maker described in 1. When the room temperature detected by the room temperature sensor is lower than a certain temperature suitable for bread making, the heating amount by the heating unit is set to be large in the predetermined time before the reservation timer count ends. The automatic bread maker according to claim 2 characterized by things.

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