JP5316323B2 - Baking machine with steaming function - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a bread maker having a steaming function equipped with an exclusive sequence in order to compensate an insufficient heating of steam-cooking. <P>SOLUTION: This bread maker having the steaming function includes: a kneading container 7 which is housed in a heating chamber 1a; a container 10 for steam-cooking, of which the size is formed to be smaller than that of the kneading container 7; and a heating section 11 which heats the kneading container 7. When the container 10 for steam-cooking is constituted is supported at a position higher than the bottom surface of the kneading container 7, a gap for steam-passing is provided between a side wall of the container 10 for steam-cooking and a side wall of the kneading container 7 over the total periphery. Under a steam-cooking course, the cooking is performed by attaching the container 10 for steam-cooking, in which a kneaded cooking material is housed, on the top of the kneading container 7 with water. After the completion of the cooking, the exclusive sequence for an additional steaming is provided, and thus, the insufficient heating of the steam-cooking can be eliminated, and the steam-cooking material in various amounts and of variations prepared by a user can be cooked according to the user's preference. <P>COPYRIGHT: (C)2011,JPO&amp;INPIT

Description

  The present invention relates to a bread maker with a steaming function generally used for home use.

  Conventionally, this type of bread maker has various structures. For example, Patent Document 1 (Japanese Patent Laid-Open No. 2007-275504) discloses a bread maker that generates steam (heated steam) in a cooking chamber when baking dough for the purpose of giving gloss to the outer skin of bread. Have been described. FIG. 10 shows a conventional bread maker described in Patent Document 1. In FIG. As shown in FIG. 10, a water container 27 for generating steam is provided on the heater 11, and steam is generated at the time of baking at the time of baking, and the bread having a gloss on the outer skin of the bread is baked. I can do it.

  In recent years, bread making machines are also used for purposes other than bread production, such as the production of cakes, rice cakes, and steamed rice cakes. As such a bread maker, there is, for example, a bread maker described in Patent Document 2 (Japanese Patent No. 3342420). In general, when cooking cakes, rice cakes, steamed rice bowls, etc., using a container with a steam inlet hole on the bottom wall, steam is introduced into the container through the steam inlet hole to steam the food contained in the container. Cook. However, if bread is to be produced in a container having a steam introduction hole in the bottom wall, the dough will be pulled out of the container through the steam introduction hole because the bread dough has low viscosity. Therefore, the bread maker of Patent Document 2 includes two cooking containers: a steaming cooking container having a steam introduction hole in the bottom wall and a bread cooking container having no steam introduction hole in the bottom wall. These cooking containers can be used properly according to the cooking purpose. Thereby, various steaming cooking is enabled besides the manufacture of bread.

JP 2007-275504 A Japanese Patent No. 3342420

  In recent years, breads such as white bread and steamed bread that are soft not only in the interior but also in the outer skin have become popular. Generally well-known bread is generally baked by applying heat from the outside and transferring the heat to the center. That is, bread is baked by applying high-temperature (190 ° C. to 220 ° C.) heat from the outside in order to transfer heat to the center. For this reason, the bread has a feature that the outer skin is baked and the outer skin is harder than the inside. When this characteristic is quantified, bread is generally defined as L value 32 to 60 (color difference meter CR-300 manufactured by Konica Minolta, measured in Lab mode), and crust thickness (hard portion of outer skin) 1.5 mm to 3 0 mm.

  On the other hand, white bread is an almost white bread baked so that the outer skin is not baked or slightly attached. Here, the white bread generally has an L value of 60 or more (measured in Konica Minolta color difference meter CR-300, Lab mode) and a crust thickness (hard portion of the outer skin) of 0.2 mm to 1.5 mm. Say. Conventionally, there is no household bread maker that can produce this white bread, and it is necessary to use a separate oven or the like at least for the baking step.

  Two methods are known mainly for baking white bread. The first method is a method of baking at a slightly low temperature of about 170 ° C. in a short time. However, in this case, since it is necessary to bake in a short time so as not to give a baked color, it is difficult to transmit heat to the center of the bread. For this reason, it is difficult to produce large white bread (for example, 0.5 斤 or more). The second method is a method of baking at a low temperature of 145 ° C. to 150 ° C. until heat is transmitted to the center of the bread. In this case, however, a long firing time is required.

  Steamed bread is bread in which the dough is heated with steam and swelled to gelatinize starch. A bread making machine having a steaming function, such as the bread making machines of Patent Documents 1 and 2, is already known. However, in any of the bread making machines of Patent Documents 1 and 2, steamed bread cannot be manufactured. That is, the bread maker of Patent Document 1 uses steam supplementarily to give gloss or the like to the outer skin of the bread, and does not use steam for the purpose of steaming cooking. In order to secure the amount of steam for steam cooking, the configuration of the conventional example results in a large bread maker. For example, in the case of the structure of FIG. 10, when the water container 10 is enlarged, it is necessary to rearrange the pan case 2 in the upward direction, which requires a significant structural change. On the other hand, the bread maker of Patent Document 2 is capable of steaming cooking when a steaming cooking container having a steam introduction hole is provided on the bottom wall. However, both configurations have a problem that they do not support cooking for making up for the lack of heating for all of the various steamed cookings.

  The present invention solves the above-described conventional problems, and in steaming cooking such as steamed bread, a dedicated sequence is provided to compensate for the lack of heating of steaming cooking. An object of the present invention is to provide a baking machine with a steaming function, which suppresses insufficient heating during steaming cooking.

In order to solve the above-described conventional problems, a bread maker with a steaming function according to the present invention includes a bottomed cylindrical device main body provided with a heating chamber therein, and an outer opening capable of opening and closing the upper opening of the device main body. A lid, a kneading container for accommodating cooking materials and for storing steamed cooking water, and a kneading container disposed in the kneading container for kneading the cooking materials in the kneading container A kneading blade, a drive unit that rotationally drives the kneading blade, a steaming cooking container that is smaller in size than the kneading container and can contain the kneaded cooking material, and a heating unit that heats the kneading container A temperature detection unit that detects the temperature in the heating chamber, a selection unit that can select a specific cooking course from a plurality of cooking courses, a cooking course selected by the selection unit, and a detection temperature of the temperature detection unit And said heating And a control unit for controlling said drive unit and, on the upper periphery of the steamed cooking vessel, steam introduction through-holes are formed with a plurality, the steamed cooking container above the bottom of said kneading vessel When the steaming cooking container is supported by the steaming cooking container, the steaming container has a steam passage gap between the side wall of the steaming cooking container and the side wall of the kneading container. In a cooking course that is configured to be located above the upper end and uses the steaming cooking container, water is put into the kneading container, and the steaming cooking container containing the kneaded cooking material is mounted thereon. Cooking, and after cooking is complete, it has a dedicated sequence for additional steaming.

  By using steam as the main heating source, the steam enters the dough and heat is transferred more efficiently into the dough than when the container is directly heated using a heater. It can be set to a low temperature so that the outer skin is not colored, so that the outer skin such as white bread or steamed bread can also produce soft bread, and in the normal steaming cooking sequence, after cooking, Even if it is still underheated, the underheating can be solved by operating a special sequence for additional steaming.

The bread maker with the steaming function of the present invention can eliminate the shortage of steaming cooking by operating a special sequence for additional steaming after cooking, in addition to the normal steaming cooking sequence Various amounts and variations of steamed food produced by the user can be completed according to the user's preference.

1 is a longitudinal sectional view of a bread maker with a steaming function according to a first embodiment of the present invention. The perspective view of the bread maker with the steaming function concerning Embodiment 1 of this invention. The perspective view of the container for steaming cooking with which the bread maker with the steaming function of FIG. 1 is equipped. Partial enlarged view of the steaming cooking container of FIG. Partial enlarged view of the steaming cooking container of FIG. The perspective view which shows the state which set the steaming cooking container of FIG. 3 to the kneading container. The longitudinal cross-sectional view which shows the state which removed the container for steaming cooking from the bread maker with a steaming function of FIG. Graph showing the temperature change of the steam cooking container after the shaped fermentation process Steaming bread course cooking sequence (a) Process diagram showing a normal sequence (b) Process diagram showing an additional sequence Vertical section of a conventional bread machine

  The first aspect of the present invention is a bottomed cylindrical device main body provided with a heating chamber therein, an outer lid capable of opening and closing the upper opening of the device main body, and being housed in the heating chamber and containing cooking ingredients. A kneading container for containing water for steam cooking, a kneading blade disposed in the kneading container for kneading the cooking material in the kneading container, and a drive unit for rotationally driving the kneading blade, A steam cooking container that is smaller in size than the kneading container and can contain the kneaded cooking material, a heating unit that heats the kneading container, a temperature detection unit that detects the temperature in the heating chamber, and a plurality of A control unit that controls the heating unit and the driving unit based on a selection unit that can select a specific cooking course from the cooking course, a cooking course selected by the selection unit, and a temperature detected by the temperature detection unit And the steaming The scientific container is configured such that when supported above the bottom surface of the kneading container, a gap for passing steam is provided between the side wall of the steaming cooking container and the side wall of the kneading container. In the cooking course using the steaming cooking container, water is added to the kneading container, and the steaming cooking container containing the kneaded cooking material is attached to the cooking container to perform cooking. By providing a special sequence for steaming, in the normal steaming cooking sequence, even if the cooking is insufficient after cooking, the additional special sequence can be operated to eliminate the lack of heating. It is possible to complete various kinds and variations of steamed food produced by the user according to the user's preference.

  According to the second invention, in particular, the additional dedicated sequence for steam cooking according to the first invention can arbitrarily set the cooking time, so that in the normal steam cooking sequence, the cooking is insufficient after the cooking is completed. Even in such a case, depending on the degree of insufficient heating, the cooking time of the additional dedicated sequence can be adjusted to eliminate the insufficient heating.

  In the third invention, in particular, the additional dedicated sequence for steam cooking according to the second invention can arbitrarily set the cooking time during execution of the cooking sequence. Even if the heating is insufficient after completion, the cooking time is adjusted during the execution of the additional dedicated sequence, which is an additional dedicated sequence that is easy to use and can be solved.

According to the fourth aspect of the present invention, in particular, by setting an upper limit on the setting of the cooking time of the additional dedicated sequence for steam cooking according to any one of the second and third aspects, in the normal steam cooking sequence, Even if the heating is insufficient after the cooking is completed, the cooking time can be adjusted within the range up to the upper limit, so that it can be cooked as it is even in the wrong operation.

  The fifth invention, in particular, has a room temperature detecting means for detecting the room temperature in the baking machine with a steaming function of any one of the first to fourth inventions, and the cooking course using the steaming cooking container is as follows: A plurality of cooking sequences are provided, and one cooking sequence is selected from a plurality of cooking sequences based on the detected temperature of the room temperature detecting means, and selected in the execution of the additional dedicated sequence for steam cooking. In the normal steamed cooking sequence, even if the cooking is underheated, the additional dedicated sequence can be executed as the same cooking sequence as the previous one among multiple sequences. Additional dedicated sequences can be performed without being affected by room temperature.

  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)
The whole structure of the bread maker with the steaming function concerning embodiment of this invention is demonstrated. FIG. 1 is a longitudinal sectional view of a bread maker with a steaming function according to an embodiment of the present invention, and FIG. 2 is a perspective view thereof. FIG. 3 is a perspective view of a steaming container provided in the bread maker with the steaming function of FIG. 1, and FIGS. 4 and 5 are partially enlarged views thereof. FIG. 6 is a perspective view showing a state where the steaming cooking container of FIG. 3 is set in a kneading container.

  1 and 2, the bread maker according to the present embodiment includes a bottomed cylindrical resin body 1 having a heating chamber 1a therein. A chassis 2 is attached to the lower part of the device body 1. A motor 3, which is an example of a drive unit, and a container support 4 are attached to the chassis 2.

  The motor 3 applies a rotational force to the lower connector 6 that is rotatably supported by the container support 4 via a transmission mechanism 5 including a pulley and a belt. The lower connector 6 is configured to be able to engage with an upper connector 8 rotatably supported at the lower portion of the kneading container 7. The kneading container 7 is a detachable container that is accommodated in the heating chamber 1a and accommodates cooking materials such as bread, cakes, and rice cakes. In the present embodiment, the kneading container 7 is also a container in which water for steaming cooked food such as bread dough is placed. That is, the kneading container 7 also functions as a steam generating section that generates steam by being heated by a heater 11 described later in a state where water is added. The kneading container 7 is configured so that water does not leak. The kneading container 7 is attached on the container support 4 by engaging the lower connector 6 and the upper connector 8, while the heating chamber is removed by disengaging the lower connector 6 and the upper connector 8. It is removable from 1a.

  The connector upper 8 is attached so as to protrude upward from the bottom wall of the kneading vessel 7. A kneading blade 9 for kneading the cooking material accommodated in the kneading container 7 is detachably attached to the tip of the connector upper 8. The kneading blade 9 is driven to rotate when the rotational force of the motor 3 is transmitted to the transmission mechanism 5 and the lower connector 6 and the upper connector 8 rotate.

  As shown in FIG. 1, at the upper end portion of the kneading container 7, there are provided at least two grip attachment portions 7 a that protrude upward from the upper opening of the kneading container 7. These handle attachment portions 7a are provided with through holes, and a substantially semicircular handle 7b is rotatably attached to the through holes. Thereby, attachment / detachment and carrying of the kneading container 7 are facilitated. The handle attaching portion 7a also has a function of detachably supporting the steam cooking container 10.

The steaming cooking container 10 is a container for storing steamed food, and is a container for producing a bread having a soft outer skin as well as an inside such as white bread or steamed bread. Steaming container 10
As shown in FIG. 1, the size is smaller than the kneading container 7. For example, when the kneading container 7 has a size capable of producing 1 斤 size bread, the steaming container 10 is formed to a size capable of producing 0.5 斤 size bread. In addition, in the attachment state of the container 10 for steam cooking, it is preferable that the container 10 for steam cooking is comprised so that a bottom wall may not touch the kneading blade 9. FIG. Thereby, the trouble of removing the kneading blade 9 can be eliminated when the steam cooking container 10 is attached. The bottom wall of the steam cooking container 10 is not provided with a through-hole so that dough does not fall out and steam cooking water does not leak.

  Around the upper end portion of the steaming cooking container 10, a flange portion 10 a that protrudes radially outward is provided. A supported member 10b is attached to the flange portion 10a at a position corresponding to the handle attachment portion 7a. The supported member 10b is composed of a heat insulating member such as a resin. Accordingly, as shown in FIGS. 1 and 6, when the steaming container 10 is set above the kneading container 7, the heat of the kneading container 7 is not transmitted to the steaming container 10. That is, the steam cooking container 10 is heated mainly by steam (heated steam) generated in the kneading container 7.

  The supported member 10b is provided with a tapered portion. The tapered portion is composed of a first tapered portion 10c shown in FIG. 4 and a second tapered portion 10d shown in FIG. The 1st taper-shaped part 10c is provided with two inclined surfaces which incline so that it may mutually approach as it approaches the flange part 10a. The second tapered portion 10d includes two inclined surfaces that are orthogonal to the two inclined surfaces of the first tapered portion 10c and are inclined so as to approach the side wall of the steaming vessel 10 as the distance from the flange portion 10a increases. As shown in FIG. 1, when the steam cooking container 10 is suspended on the two handle attachment portions 7a, 7a of the kneading container 7, the handle attachment portion 7a slides on the first and second tapered portions 10c, 10d. . Thereby, the steam cooking container 10 is positioned in a state in which a steam passage gap 30 is left between the steam cooking container 10 and the kneading container 7. Vapor generated by boiling water in the kneading vessel 7 is released from the kneading vessel 7 into the heating chamber 1 a through the gap 30. In addition, it is preferable that the clearance gap 30 is formed in the uniform width | variety over the perimeter of the side wall of the container 10 for steam cooking. Thereby, the whole steaming container 10 can be heated more uniformly with steam.

  One or more steam introduction through-holes 10e are provided on the side wall of the steam cooking vessel 10. The steam generated in the kneading container 7 is introduced into the steaming cooking container 10 through the steam introducing through hole 10e. The diameter of the outer periphery of the flange portion 10 a is designed to be larger than the diameter of the upper opening of the kneading container 7. The flange portion 10a serves as a barrier and prevents steam generated in the kneading container 7 from moving linearly from the gap 30 into the heating chamber 1a, and steam is steamed and cooked through the steam introduction through hole 10d. It becomes easy to introduce into the container 10 for use. The steam introducing through hole 10d is preferably disposed in the vicinity of the flange portion 10a. This further facilitates the introduction of steam generated in the kneading vessel 7 into the steaming vessel 10. Moreover, it is preferable that the through-hole 10e for steam introduction is provided in a position higher than the upper-end planned position of the cooked food after cooking cooked in the steaming cooking container 10. Thereby, steam can be efficiently supplied to the upper surface of the food. If the steam introduction through hole 10e is provided at a position lower than the upper end of the cooked food, the dough may come out of the steam introduction through hole 10e during cooking, or steam may be introduced. The cooked through hole 10e is blocked by the cooked product, and it becomes difficult for steam to be introduced into the steaming cooking container 10 through the steam introducing through hole 10e.

  Two handle attachment portions 10 f are provided on the upper portion of the steam cooking container 10. A handle 10g having a substantially semicircular arc shape is rotatably attached to these handle attachment portions 10f. Thereby, attachment / detachment and carrying of the steaming container 10 are facilitated.

  In addition, it is preferable that the kneading container 7 cannot be removed from the container support 4 unless the steam cooking container 10 is removed. When the kneading container 7 and the steaming cooking container 10 can be removed at the same time, when hot water remains in the kneading container 7, the user is blocked by the steaming cooking container 10 and cannot see the hot water. Risk of burns. For this reason, in the present embodiment, the handle 7b of the kneading container 7 is positioned below the flange portion 10a in a state where the steam cooking container 10 is supported by the handle attachment portion 7a as shown in FIG. ing. Thereby, the danger that a user carelessly removes the kneading container 7 containing hot water to cause burns can be suppressed.

  The heating chamber 1a is provided with a heater 11 that is an example of a heating unit that heats the kneading container 7, and a temperature sensor 12 that is an example of a temperature detection unit that detects the temperature in the heating chamber 1a. The heater 11 is arrange | positioned so that the lower part of the kneading container 7 attached on the container support stand 4 may be surrounded with a clearance gap. As the heater 11, for example, a sheathed heater can be used. The temperature sensor 12 is arranged at a position slightly away from the heater 11 so that the average temperature in the heating chamber 1a can be detected.

  A lid 13 that can open and close the upper opening of the device main body 1 is rotatably attached to the upper portion of the device main body 1. The lid 13 includes a lid body 14 and an outer lid 15. The lid body 14 is provided with a secondary material container 16 for storing secondary materials such as raisins and nuts, and a yeast container 17 for storing yeast. The auxiliary material container 16 and the yeast container 17 are disposed above the kneading container 7.

  The auxiliary material container 16 is configured to be detachable and includes a concave knob portion 16a for easy attachment / detachment. The bottom wall of the secondary material container 16 is rotatably attached to the bottom wall 14a of the lid body 14 so that the secondary material stored in the secondary material container 16 can be put into the kneading container 7. An opening / closing plate 16b is provided. The opening / closing plate 16b is connected to the solenoid 18 and is opened when the solenoid 18 is driven. In addition, the bottom wall of the yeast container 17 is open / close attached to the bottom wall 14a of the lid body 14 so that the yeast contained in the yeast container 17 can be put into the kneading container 7. It consists of a valve 17a. The on-off valve 17a is connected to a solenoid (not shown) and is opened when the solenoid is driven.

  The outer lid 15 is attached so that the upper openings of the auxiliary material container 16 and the yeast container 17 can be opened and closed.

  In the upper part of the apparatus main body 1, a selection unit 19 that can select a specific cooking course from a plurality of cooking courses, a display unit 20 that displays various information such as information selected by the selection unit 19, and a room temperature are detected. A room temperature sensor 21 is provided. The selection unit 19 is configured to be able to start or stop various operations, set a timer, and the like. The cooking course includes, for example, steamed cooking courses such as a white bread course and a steamed bread course, a bread course, a pizza dough course, a udon course, a pasta course, and the like.

In addition, as shown in FIG. 2, the device main body 1 controls a handle 22 for facilitating carrying of the bread maker, a power cord 24 having a plug 23 at the tip, and driving of each part. A control unit 25 is provided. The control unit 25 stores cooking sequences corresponding to a plurality of cooking courses. In the cooking sequence, when the cooking steps such as kneading, neglecting, fermentation, and baking are sequentially performed, the energizing time of the heater 11, the temperature control temperature, the rotation speed of the kneading blade 9, the drive timing of the solenoid, etc. This is a predetermined cooking procedure program. Based on the cooking sequence corresponding to the specific cooking course selected by the selection unit 19 and the temperature detected by the temperature sensor 8, the control unit 25 opens the motor 3, the heater 7, the solenoid 18 that opens the opening / closing plate 16b, and The drive of a solenoid (not shown) that opens the on-off valve 17a is controlled.

  Next, an example of procedures and operations when white bread is produced using the bread maker with a steaming function according to the present embodiment configured as described above will be described. Various operations of the bread maker with the steaming function are performed under the control of the control unit 25.

  First, the user attaches the kneading blade 9 to the connector 8 and puts all bread ingredients except yeast, such as flour, sugar, salt, skim milk, and water, into the kneading container 7. Thereafter, the kneading container 7 is set on the container support 4 and the lid 13 is closed. At this time, as shown in FIG. 7, the steam cooking container 10 is not set above the kneading container 7.

  Next, the user opens the outer lid 15 and puts the yeast into the yeast container 17 and attaches the auxiliary material container 16 containing auxiliary materials such as raisins and nuts to the lid main body 14 according to the user's preference. Thereafter, the outer lid 15 is closed.

  Next, after the user selects a white bread course from the plurality of cooking courses at the selection unit 19, the user instructs the start of cooking by pressing a start button provided on the selection unit 19. From this, the pre-kneading process which kneads the bread material in the kneading container 7 by rotation of the kneading blade 9 starts.

  When a predetermined time has elapsed from the start of the pre-kneading process and bread dough is formed by kneading the bread ingredients, the rotation of the kneading blades 9 is stopped, and the process proceeds to the scouring process. At this transition timing, a solenoid (not shown) for opening the on-off valve 17a is driven, and the yeast in the yeast container 17 is automatically charged into the kneading container 7. This neglecting step may be omitted.

  After a lapse of a predetermined time from the start of the kneading process, the kneading blade 9 is rotated again to start the post-kneading process for kneading the bread dough in the kneading container 7. By this post-kneading process, the yeast is uniformly kneaded into the bread dough. In addition, when the cooking course which inputs sub-materials, such as a raisins and a nut, is selected in the selection part 19, the solenoid (not shown) which opens the opening-and-closing plate 16b several minutes before completion | finish of a post-kneading process. ) Is driven, and the auxiliary material in the auxiliary material container 16 is automatically charged into the kneading container 7. This secondary material is uniformly stirred into the dough in the post-kneading step.

  After completion of the post-kneading process, the process proceeds to the first fermentation process. The dough is fermented by this first fermentation step. When the first fermentation process is completed, the fact that the first fermentation process is completed is displayed on the display unit or the user is notified by sounding a notification sound or the like.

  Next, the user opens the lid 13 and removes the kneading container 7 from the container support 4.

  Next, the user takes out the bread dough that has undergone the first fermentation process from the kneading container 7 and degass it, and then appropriately shapes the bread dough and transfers it to the steaming cooking container 10.

  Next, the user attaches the kneading container 7 again to the container support 4 and puts a predetermined amount (for example, 60 ml) of water into the kneading container 7.

Next, as shown in FIGS. 1 and 6, the user suspends the steaming cooking container 10 containing the bread dough on the handle attaching portion 7 a of the kneading container 7. At this time, since the steam cooking container 10 is provided with the first and second tapered portions 10c and 10d in the held portion 10b, the steam cooking container 10 is positioned without rattling at an appropriate position. The Thereby, a gap 30 for passing steam is formed between the kneading container 7 and the steaming cooking container 10.

  Next, the user instructs the selection unit 19 to restart the cooking process. Thereby, a shaping | molding fermentation process is started. FIG. 8 is a graph showing the temperature change of the steam cooking container 10 after the shaping fermentation process.

  Here, the user instructs the start of the shaping fermentation process, but there may be a case where the user does not notice a display or notification sound informing that the first fermentation process has ended. If the bread dough which passed through the 1st fermentation process is left for a long time, it will have a bad influence on taste and how to swell. For this reason, you may make it start a shaping | molding fermentation process automatically after predetermined time (for example, 1 hour) progress. In this case, white bread cannot be produced, but deterioration of taste and the like can be suppressed, so that the material can be prevented from being wasted.

  A shaping | molding fermentation process is a process which expands bread dough degassed by shaping | molding again in sponge shape. The shaping fermentation process is also a process for increasing the temperature of the bread dough, increasing the activity of yeast, and allowing the baking process to be started in a state with the highest activity. By this shaping fermentation process, the extensibility of bread dough by fermentation action is increased, and aroma is generated. This shaping fermentation step is preferably performed for 30 to 60 minutes, and more preferably 40 to 50 minutes.

  After the completion of the shaping fermentation process, the process proceeds to the firing process. In the baking step, the steam cooking container 10 is heated to a temperature T (120 ° C. to 125 ° C.) determined in advance corresponding to the white bread course by steam generated in the kneading container 7 by heating by the heater 11. Let Although the time required for this temperature rise varies depending on the amount of steamed food, etc., it is 1 to 20 minutes, for example, and preferably 1 to 10 minutes. When the temperature of the steaming container 10 reaches the temperature T, a temperature maintaining process is performed in which the temperature T is maintained for a predetermined time (for example, 20 minutes) corresponding to the white bread course. Although the time of this temperature maintenance process changes with the quantity etc. of steamed cooking, it is 5-55 minutes, for example, Preferably it is 15-30 minutes.

  At the end of the temperature maintaining step, the bread hull is in a state where the taste is deteriorated due to the high moisture content. For this reason, it is desirable to improve the taste by drying the outer skin of bread. Therefore, in the white bread course, after the temperature maintaining process is completed, the process proceeds to a drying process in which the temperature of the steaming cooking container 10 is higher than the predetermined temperature T. For example, in this drying step, when the predetermined temperature T is set to 120 ° C., the temperature of the steaming container 10 is set to 130 ° C. Although the time of this drying process changes with the quantity etc. of cooking to be steamed, it is 1 to 10 minutes, for example, Preferably it is 5 minutes. Thereby, the excessive water | moisture content of the surface can be evaporated and the white bread which the outer skin dried can be manufactured. Note that the temperature of the steam cooking container 10 can be made higher than the predetermined temperature T by, for example, completely evaporating the water in the kneading container 7. That is, what is necessary is just to adjust the quantity of the water put in the kneading container 7 so that the water in the kneading container 7 may evaporate completely after predetermined time progress.

  Next, an example of a procedure for producing steamed bread using the bread making machine with a steaming function according to the present embodiment and an operation of the bread making machine will be described.

  First, the user kneads all steamed bread ingredients such as eggs, milk, salad oil, hot cake mix, etc., and puts them in the steaming cooking container 10.

  Next, the user attaches the kneading container 7 onto the container support 4 and puts a predetermined amount (for example, 100 ml) of water into the kneading container 7.

  Next, as shown in FIGS. 1 and 6, the user suspends the steaming cooking container 10 on the handle attaching portion 7 a of the kneading container 7. At this time, since the steam cooking container 10 is provided with the first and second tapered portions 10c and 10d in the held portion 10b, the steam cooking container 10 is positioned without rattling at an appropriate position. The Thereby, a gap 30 for passing steam is formed between the kneading container 7 and the steaming cooking container 10.

  Next, the user instructs the start of cooking by selecting a steamed bread course from a plurality of cooking courses at the selection unit 19 and then pressing a start button provided on the selection unit 19. Thereby, the baking process of steamed bread is started.

  In the baking step, the steam cooking container 10 is heated to a temperature T1 (120 ° C. to 125 ° C.) determined in advance corresponding to the steamed bread course by the steam generated in the kneading container 7 by heating by the heater 11. Let When the temperature of the steaming container 10 reaches the temperature T1, a temperature maintaining process is performed in which the temperature T1 is maintained for a predetermined time (for example, 23 to 25 minutes) corresponding to the steamed bread course. Although the time of this temperature maintenance process changes with the quantity etc. of steamed foodstuffs, it is 5 to 60 minutes, for example, Preferably it is 15 to 35 minutes. Thereby, steamed bread can be manufactured.

  Note that steamed bread, unlike white bread, does not require the outer skin to be dried. For this reason, the drying process which makes the temperature of the container 10 for steam cooking higher than the predetermined temperature T is not performed. In order not to make the temperature of the steaming cooking container 10 higher than the predetermined temperature T, for example, the amount of water is higher than that in the case of manufacturing the white bread so that the water put into the kneading container 7 does not completely evaporate. Should be increased (for example, 100 ml). Further, the heating temperature of the kneading container 7 by the heater 11 may be adjusted.

  In the production of steamed bread, as described above, it is not necessary to set the temperature of the steam cooking container 10 to be higher than the predetermined temperature T. Therefore, the time for the baking process should be set according to the desired degree of steaming. Can do. For example, in white bread, the total time required for the baking process is 20 to 55 minutes (preferably 30 to 40 minutes), whereas for steamed bread, the total time required for the baking process is 20 to 80 minutes (preferably 30 to 60 minutes).

  Here, the steamed bread course will be described in detail with reference to FIG. FIG. 9 is a process chart of the cooking sequence of the steamed bread course, where (a) shows a normal sequence and (b) shows an additional sequence.

  Along with the process time (time from the start of cooking), the process proceeds in order from step 1, and the detected temperature of the temperature sensor 12 and the energization rate of the heater 11 at each step are shown.

  Moreover, it has several cooking sequences according to the room temperature detected with the room temperature sensor 21, and in this Embodiment shown in FIG. 9, it has three types of sequences, room temperature is high temperature, medium temperature, and low temperature. Yes. This is to reduce the amount of heat of the cooking material due to the influence of room temperature. In the present embodiment, the lead wire portion of the temperature sensor 12 is disposed on the back portion of the control unit 25 and is in a state close to room temperature. Therefore, if the room temperature is low due to the influence of the lead wire, the temperature sensor 12 is cooled under the influence of low room temperature. Due to the influence, the temperature sensor 12 detects the temperature lower than the actual temperature, so that the heating chamber is overheated and the temperature becomes high. In order to prevent this, the temperature adjustment temperature is lowered when the room temperature is low. Specifically, a high temperature process is selected when the room temperature detection temperature of the room temperature sensor 21 is 30 ° C. or higher, a medium temperature process is selected when it is 20 ° C. or higher and lower than 30 ° C., and a low temperature process is selected when it is lower than 20 ° C.

In the present embodiment, a case where the room temperature detection temperature is 25 ° C. will be described. Room temperature detection temperature is 25 ° C,
That is, when the temperature is 20 ° C. or higher and lower than 30 ° C., the intermediate temperature process is selectively executed. As shown in the middle temperature sequence in FIG. 3A, in step 1, the heater 11 is energized at an energization rate of 100% according to the temperature detected by the temperature sensor 12. This is a process for heating the heating chamber 1a and quickly shifting to a high temperature. Next, when the detected temperature of the temperature sensor 12 reaches 95 ° C., the process proceeds to step 2 and the heater 11 is energized at an energization rate of 80%. This is to suppress overshoot due to rapid heating in Step 1. When the temperature detected by the temperature sensor 12 reaches 145 ° C., the process proceeds to step 3. In step 3, the energization rate to the heater 11 is switched to 55% or 85% depending on whether the temperature detected by the temperature sensor is 135 ° C. or higher and energized. This is a process for keeping the temperature of the heating chamber 1a heated to a high temperature. In addition to heating by these heaters 11, heating steam is also generated to heat the cooking ingredients.

  Similarly, when the room temperature detection temperature is 30 ° C. or higher, a high temperature process is selected and executed. In step 1, the heater 11 is energized at a current rate of 100% until the temperature detected by the temperature sensor 12 reaches 100 ° C. Proceed to If the room temperature detection temperature is less than 20 ° C., the low temperature process is selected and executed. In step 1, the heater 11 is energized at a power supply rate of 100% until the temperature detected by the temperature sensor 12 reaches 90 ° C., and the process proceeds to step 2 and subsequent steps.

  The reason why the energization rate of the heater 11 is changed according to the room temperature detection temperature is to reduce the influence of the room temperature. When the room temperature is low, the temperature rise in the heating chamber becomes dull, so the heater energization rate is increased to make it less susceptible to room temperature.

  The baking process of these step 1 to step 3 is performed, and the cooking material in the steaming cooking container 10 is heated with heating steam with heating steam. When 35 minutes have elapsed, cooking is terminated, the control unit 25 issues a buzzer, and the normal sequence ends.

  By the way, as described above, there are various courses including cooking courses such as white bread course and steamed bread course, bread course, pizza dough course, udon course, pasta course, etc. In addition, although there are no major differences in the basic material distribution ratio, the amount of cooking that can be done in each course is not limited, but in order to add variations in taste, the amount of ingredients, the change or addition of ingredients, and the finished texture (baked) Various arrangements are possible according to the user's preference and ingenuity such as degree, hardness, dry humidity, and burnt eyes), and it is difficult to deal with a fine sequence that can satisfy all of them due to problems such as cost It is.

  In particular, the steaming cooking course of the present invention can set the temperature of the steam to a low temperature that does not give a baking color to the outer skin of the bread by heating using steam as the main heating source. If the outer skin such as white bread or steamed bread can also produce a soft bread, the heating may be insufficient due to the amount or quality of the changed material, or if further heating is desired depending on the user's preference There is.

  Therefore, if there is insufficient heating in the cooking material, after selecting an additional steamed bread course from the selection unit 19 again, the cooking time is set to 10 minutes and cooking is performed again. In this case, the previous cooking sequence is continued. In this embodiment, when the room temperature detection temperature is 25 ° C. in the normal sequence, that is, the intermediate temperature process is selected and executed, the sequence shown in the intermediate temperature in FIG. To do. Here, the same intermediate temperature is selected because the heater 11 is driven for a long time, the room temperature detection temperature portion of the control unit 25 is also warmed and does not work as room temperature detection, so the same room temperature as the previous time is selected. .

Moreover, in this Embodiment, as shown in FIG.3 (b), since the cooking time of a steamed bread course shall be 60 minutes at the maximum, the additional cooking time which can be performed after 35 minutes of cooking is 25 minutes at maximum. It will be time. If it is desired to add time during additional cooking, the cooking time can be lengthened up to a maximum of 25 minutes by an operation from the selection unit 19. In addition, this time will decrease with progress of cooking time.

  In this way, steamed bread can be cooked with a bread maker with a steaming function, and steamed rice can be cooked using the steaming course. Note that the time described in the cooking sequence, heater energization rate, control temperature and cooking time of the steamed bread course are determined by the size of the main body, etc., and are not limited to these values. .

  In addition, in the bread maker with the steaming function according to the embodiment of the present invention, when the white bread course and the steamed bread course are selected by the selection unit 19, steaming is performed by heating with the steam generated from the kneading container 7. The temperature maintaining step is performed after the temperature of the steam cooking container 10 for storing the cooked product is raised to 120 ° C. to 125 ° C. That is, the bread maker with the steaming function according to the first embodiment is configured to steam (cook) the steamed food at a low temperature so that the outer skin is not baked with steam as a main heating source. Has been. As a result, a bread having a soft outer skin such as white bread or steamed bread can be produced.

  In the bread maker with a steaming function according to the embodiment of the present invention, when the steaming cooking container 10 is suspended from the kneading container 7, the steaming cooking container 10 is placed between the side wall of the steaming cooking container 10 and the side wall of the kneading container 7. Since the steam passage gap 30 is formed over the entire circumference, the steam generated in the kneading vessel 7 is released into the heating chamber 1 a through the gap 30. That is, the steam generated in the kneading container 7 passes through the gap 30, whereby the entire steaming cooking container 10 can be heated without unevenness. Further, with this configuration, the heat of steam can be efficiently transmitted to the steaming container 10, so that the temperature of the steam can be lowered to a temperature that does not cause the outer skin to be colored (140 ° C. or lower). become. Moreover, the upper surface of the bread dough in the steaming cooking container 10 can be heated by the steam released into the heating chamber 1a. Since this steam can penetrate into the dough and can be heated efficiently, white bread or steamed bread can be produced at a low temperature (140 ° C. or less) that does not cause the outer skin to be colored. it can.

  In addition, according to the bread maker with a steaming function concerning this embodiment, 0.5 斤 size white bread can be manufactured in baking time of about 30 minutes to 40 minutes, and baking is carried out for about 30 minutes to 60 minutes. It is possible to produce steamed bread with a size of 0.5 kg per hour. On the other hand, when the container containing the dough is directly heated by the heater 11 set to 120 ° C. to 125 ° C., even if the dough is baked for 70 minutes or more, the heat is sufficiently transferred into the dough. could not.

In addition, this invention is not limited to the said embodiment, It can implement in another various aspect. For example, in the above, in the baking process, the temperatures T and T1 of the steam cooking container 10 are set to 120 ° C. to 125 ° C., but the present invention is not limited to this. The temperature T, T1 may be a temperature in the range of 105 ° C to 140 ° C. When the temperatures T and T1 are higher than 140 ° C., it is difficult to prevent the bread hull from becoming baked. More preferably, the temperatures T and T1 are set to 135 ° C. or less. Thereby, it is possible to further suppress the possibility that the outer skin of the bread will be baked. When white bread is produced by a conventional baking method in which heat is applied from the outside, it is practically impossible to set the baking temperature to 135 ° C. or lower. Even if heat can be transferred into the dough by making the baking time very long, in this case, the outer skin is excessively dried, and the taste is significantly deteriorated. On the other hand, when the temperatures T and T1 are lower than 105 ° C., there is a risk that sufficient heat will not be transmitted to the dough, resulting in raw burning, and a long baking time is required. More preferably, the temperatures T and T1 are 115 ° C to 125 ° C. This can more reliably suppress the possibility that the outer skin of the bread will be baked, and the baking time can also be shortened.

  In the above description, the steam cooking container 10 is suspended from the two handle attachment portions 7a and 7a of the kneading container 7, but the present invention is not limited to this. For example, a support portion that protrudes toward the center of the heating chamber 1 a may be provided in the main body 1, and the steaming container 10 may be supported by the support portion. Moreover, you may make it provide the support part in the lid | cover 13 instead of the main body 1, and support the container 10 for steaming cooking by the said support part. That is, the object on which the steaming cooking container 10 is supported is not limited to the kneading container 7. Further, for example, when a leg portion is provided at the lower portion of the steaming cooking container 10 and the leg portion is supported on the bottom surface of the kneading container 7, the gap 30 may be formed. That is, it is sufficient that the gap 30 is formed when the steaming cooking container 10 is supported above the bottom surface (inner bottom surface) of the kneading container 7.

  As described above, the bread maker with a steaming function according to the present invention can be used not only for steamed bread but also for steaming cooking of various ingredients for steaming, especially for home use. It is useful as a baking machine.

DESCRIPTION OF SYMBOLS 1 Main body 2 Chassis 3 Motor 4 Container mounting base 5 Transmission mechanism 6 Below connector 7 Kneading container 7a Handle attachment part 7b Handle 8 Above connector 9 Kneading blade 10 Steaming cooking container 10a Flange part 10b Supported part 10c 1st taper part 10d Second tapered portion 10e Vapor introduction through hole 10f Handle mounting portion 10g Handle 11 Heater 12 Temperature sensor 13 Lid 14 Lid body 15 Outer lid 16 Yeast container 17 Secondary material container 18 Solenoid 19 Selection unit 20 Display unit 21 Room temperature sensor 22 Handle 23 Insertion plug 24 Power cord 25 Control unit 30 Clearance

Claims (4)

A bottomed cylindrical device body with a heating chamber inside,
An outer lid capable of opening and closing the upper opening of the device body;
A kneading container for storing cooking ingredients and storing steaming cooking water stored in the heating chamber;
A kneading blade disposed in the kneading container, for kneading the cooking material in the kneading container;
A drive unit for rotationally driving the kneading blade;
A steam cooking container that is smaller in size than the kneading container and can contain the kneaded cooking material;
A heating unit for heating the kneading container;
A temperature detector for detecting the temperature in the heating chamber;
A selection unit capable of selecting a specific cooking course from a plurality of cooking courses;
A control unit that controls the heating unit and the drive unit based on the cooking course selected by the selection unit and the temperature detected by the temperature detection unit;
A plurality of through holes for introducing steam are formed around the upper part of the steaming cooking container,
When the steaming cooking container is supported above the bottom surface of the kneading container, there is a gap for passing steam over the entire circumference between the side wall of the steaming cooking container and the side wall of the kneading container , The steam introduction through hole of the steaming cooking container is configured to be positioned above the upper end of the kneading container,
In the cooking course using the steaming cooking container, water is put into the kneading container, and the steaming cooking container containing the kneaded cooking material is attached thereon to perform cooking. A bread maker with a steaming function, with a special sequence for steaming.   The bread maker with a steaming function according to claim 1, wherein the additional dedicated sequence for steaming cooking can arbitrarily set the cooking time.   The bread maker with a steaming function according to claim 2, wherein the additional dedicated sequence for steaming cooking can arbitrarily set the cooking time during execution of the cooking sequence.   The bread maker with a steaming function according to claim 2 or 3, wherein an upper limit is provided for setting the cooking time of the additional dedicated sequence for steaming cooking.

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