JP5409146B2 - Baking machine with steaming function - Google Patents

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.

  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. 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, since bread dough usually has low viscosity, the dough will come out of the container through the steam introduction hole. Therefore, in the bread maker of patent document 2, bread dough cannot be steamed and cooked.

  Accordingly, an object of the present invention is to solve the above-mentioned problem, and to provide a bread maker with a steaming function that can produce soft bread not only in the inside but also in the outer skin such as white bread or steamed bread. is there.

The inventors of the present invention have found the following as a result of intensive studies in order to solve the problems of the prior art.
That is, the inventors of the present invention use steam as a main heating source, and the steam enters into the dough, and heat is efficiently transferred into the dough as compared with the case where the container is directly heated using a heater. I found out. In other words, the heat is efficiently transferred into the dough, so that the temperature of the steam can be set to a low temperature that does not cause the baked color to be baked on the bread hull. It has been found that soft bread can be produced. Based on this finding, the present invention has been conceived.

In order to achieve the above object, the present invention is configured as follows. According to the first aspect of the present invention, a bottomed cylindrical device body provided with a heating chamber therein, an outer lid capable of opening and closing the upper opening of the device body, and housed in the heating chamber, A steam cooking container for storing cooked food, a kneading container with removable kneading blades, a steam generating section for generating steam in the heating chamber, a temperature detection section for detecting the temperature in the heating chamber, A heating unit for heating the container, a selection unit capable of selecting a specific cooking course from a plurality of cooking courses including a steaming cooking course, a cooking course selected by the selection unit, and a detection temperature of the temperature detection unit And a control unit for controlling the heating unit or the steam generation unit, and when the steamed cooking container is suspended from the kneading container, between the side wall of the steaming cooking container and the side wall of the kneading container There is a gap for the steam passage all around Configured memorial, the control section, when the steaming cooking courses in the selected portion is selected, the heating by the steam of the steam generating portion, the range of 105 ° C. to 140 ° C. The temperature of the container After raising the temperature to any temperature, the steam generation unit is controlled to perform a temperature maintaining step of maintaining the temperature after the temperature rise corresponding to the selected steaming cooking course, with a steaming function Provide bread making machine.

  According to the bread maker with a steaming function of the present invention, when a steaming cooking course is selected in the selection unit, the temperature of the container for storing the steamed food is 105 ° C. to 140 ° C. by heating with steam of the steam generating unit. After raising the temperature to 0 ° C., the steam generating unit is controlled so as to perform a temperature maintaining step of maintaining the temperature after the temperature rise corresponding to the selected steaming cooking course. In other words, steam is used as a main heating source, and steamed food is cooked (baked) at a low temperature that does not cause the outer skin to become baked. As a result, a bread having a soft outer skin such as white bread or steamed bread can be produced.

It is a longitudinal cross-sectional view of the bread maker with a steaming function concerning 1st Embodiment of this invention. It is a perspective view of the bread maker with a steaming function concerning a 1st embodiment of the present invention. It is a perspective view of the container for steam cooking with which the bread maker with a steaming function of FIG. 1 is provided. It is a partial enlarged view of the steaming cooking container of FIG. It is a partial enlarged view of the steaming cooking container of FIG. It is a perspective view which shows the state which set the steaming cooking container of FIG. 3 to the kneading container. It is a 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. It is a graph which shows the temperature change of the container for steaming cooking after a shaping | molding fermentation process. It is a longitudinal cross-sectional view of the bread maker with a steaming function concerning 2nd Embodiment of this invention. It is a longitudinal cross-sectional view of the bread maker with a steaming function concerning 3rd Embodiment of this invention.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings.

<< First Embodiment >>
The whole structure of the bread maker with the steaming function concerning 1st Embodiment of this invention is demonstrated. FIG. 1 is a longitudinal sectional view of a bread maker with a steaming function according to a first 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 first embodiment includes a bottomed cylindrical resin main body 1 in which a heating chamber 1a is provided. 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 first embodiment, the kneading container 7 is also a container in which water for steaming cooked food such as bread dough is put. 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. As shown in FIG. 1, the steam cooking container 10 is formed to be smaller in size 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. Accordingly, the steam generated in the kneading container 7 is prevented from linearly moving from the gap 30 into the heating chamber 1a, and the steam is easily introduced into the steaming and cooking container 10 through the steam introducing through hole 10d. . 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. In addition, when the through-hole 10e for steam introduction is provided at a position lower than the upper end of the cooked product, the through-hole 10e for steam introduction is blocked by the cooked product during cooking.

  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 of a burn 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. It is composed of an opening / closing plate 16b. 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. At a position corresponding to the secondary material container 16 of the outer lid 15, a secondary material container lid 15 a made of a heat insulating member such as resin is attached. A packing 15b is attached to the outer peripheral portion of the auxiliary material container lid 15a.

  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 each cooking process such as kneading, kneading, fermentation, and baking is performed in order, the energization time of the heater 11, the temperature control temperature, the rotation speed of the kneading blade 9, the drive timing of the solenoid, etc. are preliminarily determined. 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 18, and Controls driving of a solenoid (not shown) that opens the on-off valve.

  Next, an example of procedures and operations when white bread is produced using the bread maker with a steaming function according to the first 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 first embodiment and an operation of the bread making machine will be described.

First, the user kneads all steamed bread ingredients and puts them in the steaming 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 steaming container 10 higher than the predetermined temperature T1, so the time for the baking process is set according to the desired steaming level. 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).

  In the bread maker with the steaming function according to the first 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 first embodiment of the present invention, when the steaming cooking container 10 is suspended from the kneading container 7, the side wall of the steaming cooking container 10 and the side wall of the kneading container 7 are Since the gap 30 for passing the vapor is opened over the entire circumference, the vapor 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 1st Embodiment, a white bread of 0.5 斤 size can be manufactured in baking time of about 30 minutes to 40 minutes, and about 30 minutes to 60 minutes. With this baking time, a steamed bread of 0.5 mm size can be produced. 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 make the outer skin of the bread uncolored. 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 suspension part that protrudes toward the center of the heating chamber 1a may be provided in the main body 1, and the steaming cooking container 10 may be suspended by the suspension part. Further, instead of the main body 1, a suspension portion may be provided on the lid 13, and the steaming cooking container 10 may be suspended by the suspension portion. That is, the object on which the steaming cooking container 10 is suspended is not limited to the kneading container 7, and a part of the upper end portion of the steaming cooking container 10 is suspended above the kneading container 7. Just do it.

<< Second Embodiment >>
The whole structure of the bread maker with the steaming function concerning 2nd Embodiment of this invention is demonstrated. FIG. 9 is a longitudinal sectional view of a bread maker with a steaming function according to the second embodiment of the present invention.

  The difference between the steaming function-making bread machine according to the second embodiment and the steaming function-making bread machine according to the first embodiment is to replace the steaming cooking container 10 with water for steaming cooking. The water container 26 is provided. The water container 26 is disposed between the container support 4 and the kneading container 7 and attached around the connector 8A. Further, the water container 26 is disposed so that a steam escape gap 31 is left between the water container 26 and the kneading container 7. In the second embodiment, the water container 26 functions as a steam generation unit that generates steam in the heating chamber 1a by being heated by the heater 11 in a state where water is put therein.

  In said 1st Embodiment, in processes other than the process regarding steam cooking, it is necessary to take out the container 10 for steam cooking from the bread maker with a steaming function. On the other hand, according to the bread maker with a steaming function concerning this 2nd Embodiment, the necessity to take out the container 10 for steaming cooking from the bread maker with a steaming function can be eliminated.

<< Third Embodiment >>
The whole structure of the bread maker with the steaming function concerning 3rd Embodiment of this invention is demonstrated. FIG. 10 is a longitudinal sectional view of a bread maker with a steaming function according to the third embodiment of the present invention.

  The steaming function-making bread machine according to the third embodiment is different from the steaming function-making bread machine according to the first embodiment in order to add steam cooking water in place of the steam cooking container 10. The water container 27 is provided. The water container 27 is installed on the heater 11. In the third embodiment, the water container 27 functions as a steam generating unit that generates steam in the heating chamber 1a by being heated by the heater 11 in a state where water is put therein.

  According to the bread maker with the steaming function according to the third embodiment, it is possible to eliminate the need to take out the steaming cooking container 10 from the bread maker with the steaming function as in the second embodiment.

  It is to be noted that, by appropriately combining any of the various embodiments, the effects possessed by them can be produced.

  The bread maker with a steaming function according to the present invention can produce soft bread not only in the inside but also in the outer skin, such as white bread or steamed bread, especially as a bread maker generally used for home use. Useful.

DESCRIPTION OF SYMBOLS 1 Main body 2 Chassis 3 Motor 4 Container mounting base 5 Transmission mechanism 6 Under connector 7 Kneading container 8 On connector 9 Kneading blade 10 Steaming cooking container 11 Heater 12 Temperature sensor 13 Lid 14 Lid main 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 Plug 23 Power cord 25 Control unit 26 Water container 30, 31 Gap

Claims (1)

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 container for steaming cooking that is stored in the heating chamber and that contains steamed food ;
A kneading container with removable kneading blades;
A steam generating section for generating steam in the heating chamber;
A temperature detector for detecting the temperature in the heating chamber;
A heating unit for heating the container;
A selection unit capable of selecting a specific cooking course from a plurality of cooking courses including a steaming cooking course;
A control unit that controls the heating unit or the steam generation unit based on the cooking course selected by the selection unit and the temperature detected by the temperature detection unit;
When the steamed cooking container is suspended on the kneading container, a steam passage gap is formed over the entire circumference between the side wall of the steaming cooking container and the side wall of the kneading container,
When the steam cooking course is selected by the selection unit, the control unit raises the temperature of the container to any temperature in the range of 105 ° C. to 140 ° C. by heating with the steam of the steam generation unit. A bread maker with a steaming function that controls the steam generating unit so as to perform a temperature maintaining step of maintaining the temperature after the temperature increase corresponding to the selected steaming cooking course after being heated.

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