JP4802832B2 - Automatic bread machine - Google Patents

Description

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

Conventionally, this type of automatic bread maker does not have a water vapor generating structure, and the humidity inside the cabinet is determined only by the humidity of the outside air and the steam generated by the material itself. Some ovens that only perform heating include a pump that injects water in a mist form and generates water vapor by a heating means (see, for example, Patent Document 1). There is also a bread manufacturing method in which bread dough is baked in a baking chamber while water is applied to a metal pipe in the oven to generate steam (see, for example, Patent Document 2).
JP 2002-327922 A JP 2005-124457 A

  However, in conventional automatic bread machines, the humidity in the cabinet is insufficient and the dough dries out, so the workmanship is inferior, such as French bread, which has a large texture on the outer skin and affects the workmanship. Then, there was a problem that the bread was not glossy, the skin was thin, and the pot was not stretched.

  Moreover, when it is going to bake bread with the oven which has the function which generate | occur | produces a steam like the said patent document 1, the kneaded and fermented bread dough is taken out from an automatic bread maker, and it is put into the preheated oven. The temperature and time suitable for transfer and firing had to be set, which was extremely troublesome.

  Similarly, in the production method disclosed in Patent Document 2, fermented bread dough is taken out from an automatic bread maker, put in an oven, set at a temperature and time suitable for baking, and appropriately watered on a metal pipe. In other words, it was extremely troublesome and unusable.

  An object of the present invention is to solve the above-described conventional problems, and to provide an automatic bread maker that has a very good white bread finish.

In order to solve the above-mentioned conventional problems, an automatic bread maker of the present invention includes a cooking chamber having a heating means, a bread case containing a bread-making material and having rotatable blades, and a drive for rotating the blades. A water container for containing water for generating water vapor, water vapor generating means for generating water vapor, temperature detecting means for detecting the temperature in or near the cooking chamber, and a plurality of bread courses selection means for breadmaking course can be selected for on the basis of the detection result of the bread course selected by the selecting means and the temperature detecting means, and control means for controlling said heating means and said drive means, said water vapor as generation means, and the heating means to use a steam generator dedicated heating means of another dedicated, from the steam generator, suitable for bread course selected by the selecting means In this process, the amount of water vapor generated can be controlled in each step in the bread making course. It consists of a process, a fermentation process, and a firing process. Steam is charged regularly in the kneading process, steam is not charged in the kneading process, and in the fermentation process, a small amount of steam is introduced in the initial and middle periods, and finally a large amount of steam is charged. In the process, the amount of steam generated is controlled so that steam is introduced only at the initial stage . For example, when baking dough, if steam is generated and supplied to the cooking chamber, the dough will dry. It is easy to expand, fully expands and stretches, and promotes gelatinization, resulting in a glossy outer skin, improved appearance, and greatly improved bread production. Can. In addition, a dedicated steam generating heating unit different from the heating unit is used, and it is possible to generate steam even in an arbitrary state where the cooking chamber does not reach 100 ° C. Therefore, in reality, steam can be generated from the dough stage before the baking process, so that the progress of the dough can be increased and the quality of the bread can be further improved. Furthermore, it is possible to inject steam only in the necessary steps, improving the workmanship and suppressing unnecessary energy. In addition, when there are multiple automatic bread courses in an automatic bread maker, it is possible to set a process for injecting steam into the optimum process for each menu of automatic bread making, and the result is greatly improved in any menu. Can be improved. Furthermore, even in French bread making, which is originally a lean bread and its workmanship is very variable depending on the environment and materials, the temperature in the cooking chamber rises slowly and at the same time it is heated with steam, resulting in an unnecessarily hull. It can be hard and thick, the baking color is hard to be attached for a long baking time, the inside does not burn and lacks the fragrance, and it can be suppressed from being finished into a watery French bread.

  In the automatic bread maker of the present invention, steam can be introduced into the cooking chamber at the time of kneading, fermentation, neglect, baking, etc., so that the quality of bread can be greatly improved.

  1st invention accommodates the cooking chamber which has a heating means, the bread case which has bread | wings which can be rotated while rotating bread | panning material, the drive means which rotates the said blade | wing, and the water for generating water vapor | steam A water container, a water vapor generating means for generating the water vapor, a temperature detecting means for detecting the temperature in or near the cooking chamber, a selecting means capable of selecting a specific bread making course from a plurality of bread making courses, and the selection The bread making course selected by the means and the control means for controlling the driving means and the heating means based on the detection result of the temperature detecting means.For example, when baking the dough, If the dough is supplied into the cooking chamber, the dough does not dry, but the processability is increased, the expansion and expansion of the pot are sufficiently performed, and the gelatinization is promoted to obtain a glossy outer skin. Appearance also improved, it is possible to greatly improve the workmanship of bread. In addition, a dedicated steam generating heating unit different from the heating unit is used, and it is possible to generate steam even in an arbitrary state where the cooking chamber does not reach 100 ° C. Therefore, in reality, steam can be generated from the dough stage before the baking process, so that the progress of the dough can be increased and the quality of the bread can be further improved.

Furthermore , it is possible to obtain an ideal workmanship for each bread making course (type).

Furthermore , it is possible to inject steam only in the necessary steps, improving the workmanship and suppressing unnecessary energy. In addition, when there are multiple automatic bread courses in an automatic bread maker, it is possible to set a process for injecting steam into the optimum process for each menu of automatic bread making, and the result is greatly improved in any menu. Can be improved.

Furthermore , it is possible to improve the workmanship of all menus. Further, in the same process, for example, when making 1.5 kg and 1.0 kg, the amount of steam can be changed.

Furthermore , even in French bread making, which is originally a lean bread and its workmanship is very variable depending on the environment and materials, the temperature in the cooking chamber rises slowly and at the same time it is heated with steam, resulting in an unnecessarily hull. It can be hard and thick, the baking color is hard to be attached for a long baking time, the inside does not burn and lacks the fragrance, and it can be suppressed from being finished into a watery French bread.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 is a cross-sectional view showing a schematic configuration of the automatic bread maker according to the first embodiment of the present invention.

  In FIG. 1, reference numeral 2 denotes a pan case in which a material is put, and a blade 1 is rotatably provided at the bottom. 3 is a driving means for rotationally driving the blade 1, 4 is a cooking chamber for making bread, 5 is a heating means for kneading, kneading, fermentation and baking, and 9 is a cooking chamber 4 or the vicinity thereof. Temperature detection means for detecting temperature, 6 is a control means for controlling the drive means 3, heating means 5 and temperature detection means 9, 7 is a selection means for selecting a bread-making course, and 8 is a selection means 7. The display means 10 for displaying the selected bread making course is a water container that is bonded to the heating means 5 and stores water and is used when water vapor is injected into the cooking chamber 4.

  The operation / action of the automatic bread maker in the present embodiment configured as described above will be described below.

  First, water is put into a water container 10, and then a bread-making material (not shown) is put into a bread case 2 equipped with blades 1, the bread case 2 is set in a cooking chamber 4, and display means 8 A desired bread making course is selected by the selecting means 7 from the contents displayed in (1), and the operation is started.

  Then, in the automatic bread making process, the control means 6 controls the driving means 3 and the heating means 5 under the process of the selected automatic bread making course. When the kneading / nekashi / fermentation process is completed and the dough production is finished and the baking process is started, the bread dough is baked by the heating means 5 and the water put in the water container 10 is heated to exceed 100 ° C. It becomes natural steam and fills the cooking chamber 4. That is, in this embodiment, the heating means 5 is also used as a water vapor generating means for generating water vapor.

  As described above, in the present embodiment, the water container 10 is adhered to the heating means 5 used for kneading, kneading, fermentation, and firing, and steam is naturally generated, so that sufficient humidity and steam are obtained in firing. Since it can be obtained, gelatinization is promoted by sufficient moisture and gloss is generated by the Maillard reaction, and it is possible to prevent the progress of drying, so that expansion is promoted and workmanship is improved. .

  Furthermore, in this embodiment, since the water container 10 is the only part necessary for generating water vapor, it is possible to reduce the cost of the automatic bread maker, and steam suitable for each course bread. The amount can be set only by changing the amount of water that the user puts into the water container 10.

(Embodiment 2)
FIG. 2 is a cross-sectional view showing a schematic configuration of an automatic bread maker in the second embodiment of the present invention, and FIG. 3 is a cooking process diagram in the automatic bread maker. The basic configuration of the present embodiment is the same as that of the first embodiment, and the same components as those of the first embodiment are denoted by the same reference numerals and description thereof is omitted.

  As shown in FIG. 2, the automatic bread maker in the present embodiment includes a steam generating means 11 for supplying steam into the bread case 2 or the cooking chamber 4, and steam generated by heating water to the steam generating means 11. And a steam generation control means 13 for controlling the steam generation dedicated heating means 12, and other configurations are the same as those of the first embodiment.

  In the automatic bread maker configured as described above, when the automatic bread making process proceeds, the steam generation unit 11, the steam generation dedicated heating unit 12, and the steam generation control unit 13 perform each step of kneading, kneading, fermentation, and baking. In addition, it is possible to inject suitable water vapor.

  Further, in the present embodiment, the steam generating means 11 determines the timing and amount of steam generation for each menu of the automatic bread making course, and makes it possible to automatically inject steam, so that all the automatic bread making menus In bread, it is possible to get close to each ideal workmanship.

  With reference to the process diagram of FIG. 3, an example of the state of water vapor generation in the French bread course by the automatic bread maker in the present embodiment will be described.

  Because French bread is originally lean bread, the workmanship is very variable depending on the environment and materials. Moreover, in an automatic bread maker, baking is not performed at once in a preheated oven, so in the conventional automatic bread maker, the outer skin is hard as the temperature in the cooking chamber 4 rises slowly, Although it became thick and the baking time was long, it was difficult to give a baked color, the inside did not burn, there was a lack of fragrance, and it tended to be finished in a watery French bread. Furthermore, the automatic bread maker has a problem that it is easy to dry because the humidity cannot be adjusted when a long automatic course or a timer is used.

  Therefore, in the present embodiment, as shown in FIG. 3, steam is regularly introduced in the course of Step I. Since this process time becomes longer when the timer is used, it is possible to set the maximum amount of steam input so that the humidity does not become too high, or to change the timing and amount of steam input.

  In the kneading in the second step, steam is not added. This is because kneading is not necessary because it is a process that promotes hydration of the dough itself.

  In the fermentation of the third step, French bread is fermented at a low temperature for a long time, so the dough tends to dry. Therefore, in this step III, the initial and middle periods are small, and finally a large amount of steam is introduced. Therefore, the dough is not too sticky.

  In the firing in the IV step, if steam is charged to the end, it becomes sticky and the color of the burning does not occur. Therefore, steam is charged only at the initial stage.

  Thus, automatic breadmaking can be performed at the most desirable humidity by changing the timing and amount of steam input for each course and process. Moreover, if humidity detection means (not shown) is added to the automatic bread maker in the present embodiment, the humidity in the cooking chamber 4 can be kept at about 80%, which is said to be optimum.

  As described above, in the present embodiment, it has the steam generation control means 13, and as a configuration for generating steam by separate control, not only in the baking process, but also in the kneading and fermentation, at a necessary process or timing, It is possible to inject a necessary amount of steam and improve the performance of various breads.

  Further, if the user can select whether or not to use the water vapor generation means 11 by the selection means 7, the user can select the difference in workmanship depending on the presence or absence of water vapor according to his / her preference.

  In addition to improving the finish of the hull and expansion as described in Embodiment 1, in addition to improving the finish of bread as described in Embodiment 1, it is easy to handle by maintaining the humidity compared to conventional cases where drying is intense during kneading and fermentation, and It is possible to obtain a fabric that is easy to develop and highly expandable.

(Embodiment 3)
FIG. 4 is a cross-sectional view showing a schematic configuration of an automatic bread maker according to the third embodiment of the present invention. In addition, about the same component as the automatic bread maker in the said embodiment, the same code | symbol is attached | subjected and the description is abbreviate | omitted.

  Normally, when the baking process is completed in an automatic bread maker, a notification to that effect is made and the user immediately takes out the bread. In the case of selecting a bread-making course having the temperature, the bread was kept warm by the heat-retaining step, but due to the temperature drop, the bread became damp and could not be obtained in a fragrant state.

  Therefore, in the present embodiment, a vapor suction device 14 including a fan or the like that sucks internal water vapor is provided so as to suppress an increase in humidity in the heat retention step, and other configurations are the same as those in the second embodiment. Same as an automatic bread maker.

  As described above, according to the present embodiment, the state immediately after baking can be maintained without sucking the baked bread by sucking water vapor with the steam suction device 14.

  As described above, the automatic bread maker according to the present invention can greatly improve the quality of bread by supplying water vapor with the water vapor generating means. It can be widely applied to.

Sectional drawing which shows schematic structure of the automatic bread maker in Embodiment 1 of this invention. Sectional drawing which shows schematic structure of the automatic bread maker in Embodiment 2 of this invention. Cooking process diagram in the automatic bread machine Sectional drawing which shows schematic structure of the automatic bread maker in Embodiment 3 of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Blade | wing 2 Pan case 3 Drive means 4 Cooking chamber 5 Heating means 6 Control means 7 Selection means 8 Display means 9 Temperature detection means 10 Water container 11 Water vapor generation means 12 Steam generation dedicated heating means 13 Water vapor generation control means 14 Steam suction device

Claims (1)

A cooking chamber having a heating means, a bread case for storing bread making materials and having rotatable blades, a driving means for rotating the blades, a water container for containing water for generating water vapor, and the water vapor Water vapor generating means for generating water, temperature detecting means for detecting the temperature in or near the cooking chamber, selection means for selecting a specific bread making course from a plurality of bread making courses, and the product selected by the selection means based on the detection result of said temperature detecting means and bread course, and control means for controlling said heating means and said drive means, as the steam generating means, steam generation dedicated heating means of another dedicated and said heating means as used, the more water vapor generating means, automatically so as to generate steam at a timing adapted to the bread course selected by the selecting means, before In each process in the bread making course, the amount of water vapor generated can be controlled, and each process of the French bread course of the bread making course consists of a kneading process, a kneading process, a fermentation process, and a baking process. Steam is generated in such a manner that steam is not charged in the kneading process, a small amount is added in the initial and middle stages, a large amount of steam is added in the end, and steam is input only in the initial stage in the firing process. Automatic bread maker with controlled amount.