JP5798993B2 - Cooker - Google Patents

Description

  The present invention relates to a cooking device for making bread.

  Patent Document 1 discloses a cooking device having a microwave oven function, an oven function having a hot air generating mechanism, and a bread manufacturing function.

Japanese Utility Model Publication No. 3-37316

  In recent years, there has been an increase in cooking bread using a microwave oven. In the cooking device of patent document 1, in order to heat bread dough using the hot air generation | occurrence | production mechanism which is an oven function at the time of fermentation, there exists a subject that bread dough dries.

The present invention has been made to solve the above problems, a heating chamber, a bread container that is placed in the heating chamber and in which the material of bread dough is put, kneaded, fermented and baked, and above the bread container A material container having an openable material input lid so that the material can be added to the material, material input driving unit means for opening the material input lid, and the heating chamber with the hot air unit with hot air heated by the hot air heater is provided at the back outer side of the heating chamber inner wall surface of the inner surface for heating the dough, and a control means for controlling the power energization to the hot air heater, the ingredient The container is disposed in a hot air path from the hot air unit to the bread container, and the control means inputs the ingredients regardless of the presence or absence of the ingredients before the baking of the bread dough by the hot air heater. Operate drive means It is intended to eliminate the baked unevenness when toasting put the hot air into the pan vessel by opening the ingredient-on lid Te.

  According to the present invention, bread dough is fermented at an optimum temperature without drying, and bread can be baked without unevenness even during baking.

It is the perspective view which looked at the main part of the cooking-by-heating machine of one example from the front side. It is AA sectional drawing of FIG. It is the perspective view which looked at the state which removed the outer frame from the main body of the heating cooker of one Example from the front side. It is an exploded view explaining the bread container and ingredient container of the heating cooker. It is the perspective view which installed the bread container of the heating cooker in the heating chamber. FIG. 6 is an explanatory view in which a material loading lid is closed in a cross-sectional view taken along a line CC in FIG. 5. It is explanatory drawing which opened the material injection | throwing-in lid by CC sectional drawing of the principal part of FIG. FIG. 7 is a cross-sectional view taken along the line BB in FIG. 6. It is explanatory drawing of the menu display and operation panel which were provided in the door of the heating cooker of one Example. It is a bakery menu display ((a) auto (b) handmade) of the heating cooker. It is a block diagram showing the control means of the heating cooker. It is a quantity diagram of the material of the bakery auto menu of the heating cooker. It is process drawing of the bakery auto menu of the same heating cooker.

  An embodiment of the present invention will be described in detail with reference to FIGS. 1 to 13.

  1-3, the main body 1 of the heating cooker puts the cooking object to be heated in the heating chamber 28, and cooks the cooking object using the heat of the microwave, the heater, and the steam. The door 2 opens and closes in order to put food into and out of the heating chamber 28. By closing the door 2, the heating chamber 28 is hermetically sealed to prevent leakage of microwaves used when heating the food. Therefore, heat can be contained and heating can be performed efficiently. The handle 9 is attached to the door 2 and facilitates opening and closing of the door 2, and has a shape that can be easily grasped by a hand. The glass window 3 is attached to the door 2 so that the state of food being cooked can be confirmed, and uses glass that can withstand high temperatures due to heat generated by a heater or the like.

  The input means 71 is provided on the operation panel 4 below the front surface of the door 2, and is a range heating means 77 (FIG. 11) for heating an object to be cooked by microwaves, and a heater provided on the heating chamber upper surface 28 e of the heating chamber 28. Heated by grill heating means 12 for heating the food to be cooked, steam generating means 43 for heating the food to be cooked by water vapor, hot air heater upper 14a and hot air heater lower 14b of the hot air unit 11 provided outside the heating chamber inner wall surface 28b. To select an oven heating means for heating the heating chamber 28 with the heated air and a cooking means for kneading the dough with a stirring motor 54 (FIG. 11), which will be described later, and inputting cooking conditions such as heating time and a menu for bread making The operation unit 6 and the display unit 5 for displaying the content input from the operation unit 6 and the progress of cooking.

  The water tank 42 is a container for storing water necessary for producing water vapor. The water tank 42 is provided on the lower front side of the main body 1 and can be attached and detached from the front surface of the main body 1 to facilitate water supply and drainage. It can be done.

  The outer frame 7 is a cabinet that covers the upper surface and the left and right side surfaces of the main body 1 of the cooking device. The rear plate 10 forms the rear surface of the outer frame 7. The external exhaust duct 18 is attached to the upper portion of the rear plate 10. The steam exhausted from the cooking object or the inside of the main body 1 is attached to the inner side of the external exhaust duct 18. Exhaust holes 36 for discharging cooling air (waste heat) 39 after cooling the components are provided. The external exhaust duct 18 discharges the cooling air 39 that has passed through the exhaust hole 36 to the outside of the main body 1. Exhaust air is discharged from the external exhaust port 8 of the external exhaust duct 18, and the exhaust discharge direction is the main body 1. The air is exhausted in the upper direction of the front side. The exhaust direction is directed upward and toward the front side, so that the wall surface is not contaminated by the exhaust even when the rear surface is brought close to the wall surface.

  The machine room 20 is provided in a space between the heating chamber bottom surface 28a and the bottom plate 21 of the main body 1, and a magnetron 33 for heating food on the bottom plate 21, a waveguide 47 connected to the magnetron 33, The control board 23, other various components described later, and cooling means 501 (FIG. 11) for cooling these various components are attached.

  The bottom surface 28a of the heating chamber has a substantially central recess recessed to form a gap 70. The rotating antenna 26 is installed in the gap 70, and the microwave radiated from the magnetron 33 is a waveguide 47, It flows into the lower surface of the rotating antenna 26 through a coupling hole 47 a through which the output shaft 46 a of the rotating antenna driving means 46 passes, and is diffused by the rotating antenna 26 and radiated into the heating chamber 28. The rotating antenna 26 is connected to the output shaft 46 a of the rotating antenna driving means 46.

  The gap 70 provided with the rotating antenna 26 is provided near the center of the heating chamber 28, and the heating chamber bottom surface 28a is drawn so that the rotating antenna 26 does not protrude from the heating chamber bottom surface 28a. The depth and shape (round or square) to be drawn vary depending on the size of the rotating antenna 26, the microwave conditions, and the like. It is determined mainly by experiments. In this embodiment, a quadrangular shape is used.

  A partition plate 72 separates the gap 70 and the heating chamber 28. The partition plate 72 is provided to prevent the rotating antenna 26 from being touched when the user cleans the table plate 24 (to be described later) or removes it to make bread. This is because when the user touches the rotating antenna 26 and deforms it, the operation of the microwave is abnormal and the performance is greatly affected.

  The cooling means 501 (FIG. 11) is a fan device 15 in which a fan is connected to a cooling motor attached to the bottom plate 21, and the cooling air 39 blown by the cooling means 501 is a magnetron that self-heats in the machine room 20. 33, the inverter board 22, the weight detection means 25, the agitation motor 54 (FIG. 7), etc. are cooled, and flow between the outside of the heating chamber 28 and the outer frame 7 and between the hot air case 11a and the rear plate 10, and the outer frame 7 The air passes through the exhaust hole 36 while cooling the rear plate 10 and is discharged from the external exhaust port 8 of the external exhaust duct 18.

  The hot air unit 11 is attached to the rear part of the heating chamber 28, the hot air unit 11 is provided with a hot air case 11a on the rear side of the heating chamber inner wall surface 28b, and the hot air fan 32 is provided between the heating chamber inner wall surface 28b and the hot air case 11a. A hot air heater upper 14a and a hot air heater lower 14b are provided so as to be positioned on the outer peripheral side. The hot air motor 13 of the hot air fan 32 is attached to the rear side of the hot air case 11a, the motor shaft is connected through a hole provided in the hot air case 11a, and the blades of the hot air fan 32 are rotated to circulate the air.

  The hot air unit 11 is connected through a hot air intake hole 31 and an upper hot air outlet hole 30a, and a hot air inlet hole 31 and a lower hot air outlet hole 30b, which are air passages, provided in the heating chamber inner wall surface 28b. The hot air fan 32 is rotated by the hot air motor 13 to circulate the air between the heating chamber 28 and the hot air unit 11. The air passing through the hot air blowing hole 30a is heated by the hot air heater upper 14a, the air passing through the hot air blowing hole 30b is heated by the hot air heater 14b, and the heated air is between the hot air unit 11 and the heating chamber 28. It circulates and becomes hot air 63 (FIG. 8). In the baking process described later, the hot air 63 is circulated and baked in the heating chamber 28 in the baking process.

  The hot air unit 11 is connected through a hot air intake hole 31 and an upper hot air outlet hole 30a, and a hot air inlet hole 31 and a lower hot air outlet hole 30b, which are air passages, provided in the heating chamber inner wall surface 28b. By rotating the hot air fan 32 by the hot air motor 13, the air between the heating chamber 28 and the hot air unit 11 is circulated, and the air circulating in the upper hot air heater 14a and the lower hot air heater 14b is heated to generate hot air 63 (FIG. 8). It becomes. In the baking process described later, the hot air 63 is circulated and baked in the heating chamber 28 in the baking process.

  A grill heating means 12 made of a heater is attached to the outside of the heating chamber upper surface 28e. The grill heating means 12 wraps a heater wire around a mica plate to form a flat surface, presses and fixes the mica plate to the outside of the heating chamber upper surface 28e, and heats the heating chamber upper surface 28e so that the cooking object 130 in the heating chamber 28 is heated. It is baked by radiant heat. Moreover, in the bread making described later, the temperature of the heating chamber 28 is increased in the fermentation process.

  The heating chamber bottom surface 28a is provided with a plurality of weight detection means 25, for example, a right weight sensor 25a, a left weight sensor 25b on the front left and right, and a back weight sensor 25c on the rear center, and a square shape on the right weight sensor 25a. A table plate 24 to be described later is placed. The weight information of the object 130 to be cooked placed on the table plate 24 is detected by the support member 75 of the weight detection means 25, and this information is sent to the control means 151 (FIG. 11). The calculation process may be to obtain the sum of the weight information of the weight detection means 25. Further, the placement position of the object to be cooked on the table plate 24 can be obtained from the weight ratio of the three weight detection means 25. Based on the weight information and position information of these items to be cooked, the control means 151 controls the heating of the items to be cooked. For controlling the heating, for example, the microwave irradiation time and output control of the magnetron 33 based on the weight information of the object to be cooked, the rotation control of the rotating antenna 26 based on the position information of the object to be cooked, and the like are controlled.

  A turntable-less table plate 24 on which an object to be cooked is placed is placed on the bottom of the heating chamber 28. FIG. 2 shows an object to be heated placed on the table plate 24 and placed on the weight detection means 25 provided on the heating chamber bottom surface 28a. The table plate 24 has a structure that can be easily detached from the heating chamber bottom surface 28a. For this reason, it becomes possible to easily wash and clean the dirt and the like adhering when the cooking object is heated. Moreover, the table plate 24 is removed in the cooking of bread making described later.

  Again, in FIGS. 1 to 3, temperature detection means 85 for detecting the temperature in the heating chamber 28 is provided above the rear portion of the heating chamber 28. The temperature detecting means 85 is provided at a position where it is not directly affected by the hot air blown into the heating chamber 28 from the hot air blowing holes 30 of the grill heating means 12 and the hot air unit 11. The temperature in the heating chamber 28 is detected, and the control means 151 adjusts the power of the heater of the grill heating means 12 and the hot air heater upper 14 a and the hot air heater lower 14 b of the hot air unit 11. Further, in the bread making described later, the temperature input is controlled by raising the temperature of the heating chamber 28 in the fermentation process or the baking process.

  The steam unit 43 a (FIG. 11) includes a water vapor generating means 43 and a pump means 87. The water vapor generating means 43 is attached to the outer side surface of the left side surface 28c of the heating chamber, and the steam outlet 44 from which water vapor is ejected faces the heating chamber 28. Further, the water vapor generating means 43 is made of aluminum, and a sheathed heater as a boiler heating means 89 (FIG. 11) is embedded so as to be integrated at the time of casting. The power consumption of the heater is as large as around 600 W, and the steam generating means 43 can heat the water to a temperature at which it can be boiled in a short time. The water supply to the steam generation means 43 is supplied from the water tank 42 to the pump means 87 through the pipe 45 by driving the pump means 87, supplied to the steam generation means 43 through the pipe 40, and the water vapor generation means 43. Is heated and boiled, and becomes steam, and is ejected from the steam ejection port 44 to the heating chamber 28.

  The temperature detection means b88 (FIG. 11) detects the temperature of the water vapor generation means 43, transmits the detection result to the control means 151 (FIG. 11) described later, and controls the boiler heating means 89 and the pump means 87.

  The pump means 87 pumps the water in the water tank 42 to the water vapor generating means 43, and is composed of a pump and a motor that drives the pump. The adjustment of the amount of water supplied to the water vapor generating means 43 is determined by the ON / OFF ratio of the power supplied to the motor.

  Next, a structure related to bread making performed by placing the bread container 50 in the heating chamber 28 in FIGS. 5 to 8 will be described. The bread container 50 is a container in which ingredients are mixed according to a menu and stirred to form a bread dough 57. The bread container 50 has a rotatable stirring blade 51 on the inner bottom surface. A handle 90 is provided on the front side of the bread container 50 and is attached and detached from the front of the heating chamber 28 in which the door 2 is opened. On the left and right of the upper part of the bread container 50, protrusions 92 are provided facing each other. In addition, a lock lever 91 that rotates back and forth is provided at the lower left portion of the bread container 50 and is fixed to a claw provided in the heating chamber 28. Further, the bottom of the bread container 50 is provided with a drive connecting portion 52, which is coupled to the stirring blade 51 on the bottom surface of the bread container 50 and the stirring drive shaft 53 provided from the machine chamber 20 into the heating chamber 28.

  An ingredient container 94 is placed on top of the bread container 50. When the ingredient container 94 is placed on the top of the bread container 50, the leg portions 93 of the ingredient container 94 are vertically fitted and fixed to the protrusions 92 provided on the left and right of the upper part of the bread container 50. Further, when the ingredient container 94 is fixed to the bread container 50, the two concave portions 94a provided in the ingredient container 94 are provided to face each other, and the hot air from the hot air unit 11 that is an oven heating means is efficiently supplied into the bread container 50. It is designed to be able to blow air. Further, the ingredient container 94 includes shielding means for suppressing radiant heat from the grill heating means 12 provided on the upper surface 28e of the heating chamber and suppressing radiant heat hitting the bread dough 57 in the bread container 50.

  The ingredient container 94 is provided with yeast throwing means 95 on the right side, ingredient throwing means 96 on the left side, and an action hole 97a on the front side and an action hole 97b on the back side at the right end of the upper surface. In the yeast throwing means 95, dry yeast (powder) necessary for bread making is put and dropped into the bread container 50 in a process in the middle of bread making. In addition, ingredients such as raisins to be put into bread are put in the ingredient throwing means 96, and the ingredient throwing lid 96a is opened during the process of making bread (FIG. 6 shows the state where the ingredient throwing lid 96a is closed). FIG. 7 shows a state in which the ingredient charging lid 96a is opened), and the ingredient is dropped into the bread container 50. Further, by opening the material charging lid 96a, hot air from the hot air unit 11 as an oven heating means is efficiently put into the bread container 50 so as to eliminate baking unevenness when baking bread.

  The action hole 97a is a receiving portion for transmitting the operation of the ingredient charging drive means 98 described later to the yeast charging means 95 in order to drop the dry yeast put in the yeast charging means 95 into the bread container 50. In addition, the action hole 97b is used to open the material loading lid 96a of the material loading means 96 and to allow the material loading drive means 98, which will be described later, to operate in order to drop the material (raisin etc.) into the bread container 50. This is a receiving portion for transmitting to the material input means 96.

  The mounting guide 56 opens the door 2, removes the table plate 24 installed on the heating chamber bottom surface 12a, and fixes it to the right side of the rotating antenna 26 provided on the heating chamber bottom surface 28a. With the ingredient container 94 placed, the bread container 50 is guided by the mounting guide 56 and installed at a predetermined position of the mounting guide 56, and the lock lever 91 is rotated and fixed. The bread dough 57 is firmly fixed so as not to shake when the bread dough 57 is stirred by the stirring blade 51 provided at the inner bottom of the bread container 50.

  The agitation motor 54 is provided in the machine room 20 and rotates the agitation drive shaft 53 via the speed reduction means 55. The speed reduction means 55 includes a small pulley 55a, a belt 55c, and a large pulley 55b. For example, the small pulley 55a provided on the shaft of the agitation motor 54 is rotated, transmitted to the large pulley 55b by the belt 55c, and the agitation drive shaft 53 provided on the central axis of the large pulley 55b is rotated.

  In addition, on the right side of the machine chamber 20 and the right side of the heating chamber 28 of the main body 1, there are provided material charging drive means 98 that operate corresponding to the yeast charging means 95 and the material charging means 96, respectively.

  When the solenoid 98a is operated, the material loading drive means 98 pushes up the rod 98b that moves up and down, pushes up the lower portion of one end of the lever 98d that is rotatable with respect to the fulcrum 98c, and the lever 98d rotates. The other end appears in the heating chamber 28. The lever 98d enters the working hole 97a to operate the yeast throwing means 95. Further, a solenoid 98e (FIG. 11) is provided on the back side of the solenoid 98a, and a structure similar to the rod 98b, the fulcrum 98c, and the lever 98d is provided correspondingly between the solenoid 98e and the action hole 97b. The operation of opening the material loading lid 96a of the loading means 96 is performed. The solenoid 98a and the solenoid 98e may be motors.

  The bread making process will be described. When the temperature detected by the temperature detection means 85 provided in the heating chamber 28 before cooking is 20 ° C., it takes about 2 hours to complete one bowl of bread. Each process at that time is a process that is automatically performed from making dough 57 to baking and finishing in a process incorporated in the control means 151 in advance.

  The bread making process is based on the general procedure for making bread. First, in order to knead the ingredients and make dough, the stirring motor 54 operates to rotate the stirring blades 51, dry yeast. In the case of charging, scouring process, scouring process, and tooling, the material charging cover 96a is opened and the material is charged to complete the dough. However, even when the ingredients are not put, the ingredient charging lid 96a is opened to eliminate uneven baking of the bread during baking described later.

  Then, it is the primary fermentation process fermented with yeast, degassing, and the secondary fermentation process. In the primary fermentation process and the secondary fermentation process, the temperature of the heating chamber 28 is controlled by operating the grill heating means 12 by detecting the temperature of the temperature detecting means 85. Finally, it is a baking process in which the hot air unit 11 is operated by the temperature detection of the temperature detecting means 85 to control the temperature of the heating chamber 28 and the hot air 63 is baked.

  As an example of transmitting the progress of the process to the user, as shown in FIG. 9, a bakery process display 105 of the operation panel 4 provided on the door 2 is provided, and keri 105a, Nekashi 105b, primary fermentation 105c, secondary fermentation 105d, preheating. Display of 105e and baking 105f is provided.

  Next, operation | movement of the system of a heating cooker is demonstrated using FIG.2, FIG.6, FIG.7, FIG.8 and FIG. FIG. 11 is a block diagram showing the control means of the heating cooker.

  The power source 76 is for operating the main body 1 of the cooking device. The hot air fan 32 includes a hot air motor 13 on the rear side of the hot air case 11a provided outside the heating chamber inner wall surface 28b including the hot air intake hole 31 and the hot air blowing hole 30 (the hot air blowing hole 30a and the hot air blowing hole 30b). Then, the blade is rotated through the motor shaft through the hole of the hot air case 11a. Hot air heaters 14 a and 14 b are provided on the outer peripheral side of the blades of the hot air fan 32. The hot air unit 11 operates the hot air fan 32 and the hot air heater 14 to circulate and supply the hot air 63. In addition, the hot air 63 is circulated through the heating chamber 28 in the baking process. When only the hot air fan 32 is operated without operating the hot air heater 14, cold air is circulated in the heating chamber 28.

  The range heating means 77 is an inverter board 22 on which an inverter circuit that creates a power source for driving the magnetron 33 and the magnetron 33 is mounted. The inverter circuit creates a power supply corresponding to the heating power input from the input means 71 and supplies it to the magnetron 33.

  The grill heating means 12 is composed of a heater provided on the back side of the top surface of the heating chamber 28, and heats the heating chamber upper surface 28 e of the heating chamber 28 to bake the cooking object in the heating chamber 28 by radiant heat to make bread. The operation of raising the temperature of the heating chamber 28 in the fermentation process is performed.

  The cooling means 501 is a fan device 15 in which a fan is connected to a cooling motor attached to the bottom plate 21, and the cooling air 39 blown by the cooling means 501 is a magnetron 33 that generates heat in the machine room 20 or an inverter board. 22, The weight detection means 25, the stirring motor 54, etc. are cooled. The rotating antenna driving means 46 is a motor for driving the rotating antenna 26, and a synchronous motor and a gear for reducing the rotational speed are integrated. The weight detection means 25 measures the weight of the food to be cooked placed on the table plate 24. The temperature detecting means 85 is attached to the heating chamber 28, detects the temperature in the heating chamber 28, adjusts the electric power of the heater of the hot air unit 11 which is the grill heating means 12 and the oven heating means by the control means 151, and makes bread. The operation of adjusting the environment in the process is performed. The steam unit 43 a is composed of water vapor generating means 43 and pump means 87. The water vapor generating means 43 comprises a boiler heating means 89 comprising a heater for heating water, and a temperature detecting means b 88 for detecting the temperature of the water vapor generating means 43, and the control means 151 is configured to heat the boiler from the detection result of the temperature detecting means b 88. The means 89 and the pump means 87 are controlled. The input means 71 shows the operation unit 6 and the display unit 5. The stirring motor 54 rotates the stirring blade 51 of the bread container 50 to knead the bread dough 57 in the bread container 50.

  Reference numeral 151 denotes a control unit which is mounted on the control board 23 and operates to cook food according to the contents input from the input unit 71. The state of the food and the state of the heating chamber are detected from each detection unit. Then, each heating means and driving means are operated as necessary.

  The solenoid 98a operates the yeast throwing means 95, and the solenoid 98e opens the ingredient throwing lid 96a of the ingredient throwing means 96.

  Next, the bread making operation will be described with reference to FIGS. 9 is an explanatory diagram of the menu display of the door 2, the operation panel 4 constituting the display unit 5 and the operation unit 6, and FIG. 10 shows a bakery auto menu display 101a and a bakery handmade menu display 101b. On the glass window 3 of the door 2, a bakery auto menu display 101a is displayed from the left, and a bakery handmade menu display 101b, which is a specific menu, is displayed on the right side. On the substantially right side, a microwave oven menu 103 is displayed side by side. In the bakery auto menu display 101a, as shown in FIG. 10A, a plurality of menu names 101a2 are listed together with a number 101a1. Further, in the bakery handmade menu display 101b, as shown in FIG. 10B, a plurality of menu names 101b2 and a number 101b3 are listed together with a branch number 101b1 followed by a hyphen.

  A liquid crystal display 104 is disposed at the center of the left and right of the operation panel 4, and a bakery process display 105 indicating the bread making process is disposed thereon. On the left side of the liquid crystal display 104, keys used for bread making are arranged. A bakery auto selection key 100 that is pressed when selecting an auto menu and a bakery handmade selection key 102 that is pressed when selecting a homemade menu are provided on the right side thereof. On the right side of the liquid crystal display 104, there are provided a take-off key 106 and a start key 107 which is turned when the menu on the outer periphery is selected with a dial to turn the outer periphery dial and starts cooking.

  The present embodiment is configured as described above, and the operation when bread making is selected from the bakery auto menu 101a and performed will be described with reference to the material quantity diagram of FIG. 12 and the process diagram of FIG. As shown in FIG. 10A, the bakery auto menu 101a has a plurality of menus.

  The setting is performed by inputting the bakery auto selection key 100 and selecting bread with a menu number of 201. The selection can be made by turning the operation unit 6 to select a corresponding menu. The menu and number indicate 202 soft bread, 204 rice bread, 205 rye bread, and 206 whole grain bread. Here, a description will be given of bread that is general as bread making, and other menu items that are different from bread.

  In FIG. 12, the amount of material is shown for each menu of bread for 1 liter that can be made in the bread container 50. The menu shows bread, soft bread, rice bread, rye bread and whole grain bread.

  The bread is 250 g of strong flour, 11 g of butter, 14 g of sugar, 3 g of salt, 170 g of water, and 2.9 g of dry yeast.

  Soft bread is the same as 240g strong flour, 18g butter, and bread.

  The rice bread is 210 g of strong flour, 65 g of cold rice, 22 g of butter, 16 g of sugar, 3 g of salt, 140 g of water, and 2.9 g of dry yeast.

  The rye bread is the same as 125 g of strong flour, 125 g of rye flour, and the following bread.

  The whole grain bread is the same as 125 g of strong flour, 125 g of whole grain bread, and the following bread.

  As for the amount of ingredients, bread is a combination of 250 g of strong flour and 2.9 g of dry yeast, and a process described later, whereby a delicious bread is formed in 1 hour 55 minutes. As for the other bread menus, 2.9g of dry yeast is equal to white bread, and the following process is followed to form delicious bread in 1 hour in 2 hours and 15 minutes. is there.

  For bread, 250 g of strong flour, 11 g of butter, 14 g of sugar, 3 g of salt and 170 g of water are placed in the bread container 50, 2.9 g of dry yeast is placed in the yeast charging means 95 of the ingredient container 94, and the ingredient container 94 is The bread is placed in the bread container 50, installed in the heating chamber 28, the door 2 is closed, and the bakery auto selection key 100 of the operation unit 6 is input to select bread with the menu number 201. Then, the start key 107 is used to start cooking. The bread making process begins.

  In FIG. 13, the left end indicates a process, and the second column “control number” next to it indicates a control number controlled by the control means 151. The first is a “kneading process”, in which the stirring blade 51 is rotated to mix the powder and liquid so as not to spill, and the dough 57 is kneaded, and the control numbers are N1, N3, and N4. The next is a “yeast process”, which is a process of adding dry yeast, and also includes a process of kneading the bread dough 57, and is the control number W1. The next is a “kneading process”, in which the stirring blades 51 are rotated and the dry yeast is mixed well with the bread dough 57, and control numbers N5, N6, and N7 are set. The next is a “nekashi process” in which the bread dough 57 is rested, and the control number is W2.

  The next is the “kneading process”, in which the stirring blade 51 is rotated and the dough 57 is kneaded, and the control number N8. The next is the “material process”, which is a process of loading the material according to preference, and is the control number W3. The next is the “kneading process”, in which the stirring blade 51 is rotated and the dough 57 is kneaded, and the control number N9.

  The next is a “primary fermentation process” in which the bread dough 57 is fermented with yeast. The temperature of the heating chamber 28 is controlled by the grill heating means 12 and the control number is H1. The next is a “gas venting process”, in which the stirring blade 51 is rotated to knead the bread dough 57, and the control number G is the process of removing the gas contained in the bread dough 57 by fermentation with yeast. The next is a “secondary fermentation process” in which the bread dough 57 is fermented. The temperature of the heating chamber 28 is controlled by the grill heating means 12 and the control number is H3.

  The reason for using the grill heating means 12 at the time of fermentation is that when the hot air 63 is circulated by the hot air unit 11 for a long time, the bread dough 57 is dried and fermentation of the bread dough 57 cannot be performed satisfactorily. Further, when the grill heating means 12 is used, a temperature difference is generated between the upper part and the lower part of the material for making bread (bread dough 57) stored in the bread container 50. If the heating power of the grill heating means 12 is increased in order to reduce this temperature difference, the radiant heat of the grill heating means 12 directly hits the upper portion of the bread dough 57 and causes an excessive temperature rise. Shielding means (material container) 94 is placed. When fermentation time is lengthened, the problem which accelerates | stimulates drying of the bread dough 57 which the time for making bread is not long generate | occur | produces.

  The next is a “baking step”, in which the hot air 63 is circulated by the hot air unit 11 inside the heating chamber 28 and the temperature of the heating chamber 28 is controlled to be baked.

  “Stirring rotation time (seconds) ON / OFF” in the third row is the ON time and OFF time of the energization pattern that combines ON and OFF to the stirring motor 54 that rotates the stirring blade 51 provided in the bread container 50 by the control means 151. Show. The energization of the stirring motor 54 starts from ON and repeats ON and OFF. The “control temperature (° C.)” in the fourth column indicates the control temperature controlled by the control means 151 by the temperature input detected by the temperature detection means 85 of the heating chamber 28.

  The menu “bread”, “soft bread”, “rice bread”, “rye bread” and “whole grain bread” are shown in the upper row, and the time (seconds) is shown for each process control number arranged vertically. The bottom row shows the time (seconds) when all steps are performed.

  First, the process of bread will be described.

  N1 in the “slip process” is ON for 0.1 seconds with stirring rotation, 198 seconds with OFF for 1 second, N3 is ON for 5 seconds with stirring rotation, 140 seconds for OFF with 5 seconds, N4 is ON for 15 seconds with stirring rotation, 5 seconds for OFF 280 seconds.

  Next, W1 of “East process” is 30 seconds, N5 of “Neri process” is ON for 40 seconds stirring rotation, 315 seconds for OFF for 5 seconds, N6 is ON for 55 seconds for stirring rotation, 120 seconds for OFF for 5 seconds, N7 is stirring It is 22 seconds with continuous rotation.

  Next, W2 of “Negishi process” is 360 seconds, N8 of “Neri process” is ON for 40 seconds of stirring rotation, 214 seconds when 3 seconds is OFF, W3 of “Ingredient process” is 1 second, N9 of “Neji process” is It is 120 seconds with continuous stirring rotation.

  Next, H1 of the “primary fermentation process” is 960 seconds by controlling the temperature inside the heating chamber 28 at 40 ° C., and G of the “degassing process” is 30 seconds by stirring rotation 1 second ON, 3.5 seconds OFF, H3 of the “secondary fermentation process” is 2010 seconds with a temperature control of 40 ° C. inside the heating chamber 28.

  Fermentation is performed by the grill heating means 12 instead of the hot air unit 11 so that the bread dough 57 is not dried. When heating is performed, the temperature of the bread dough 57 is increased while the ingredient container 94 prevents only the upper part of the bread dough 57 from being heated by the radiant heat from the grill heating means 12.

  Next, V in the “baking step” is 2100 seconds with the temperature controlled at 210 ° C. inside the heating chamber 28. In the baking process, when the hot air heated by the hot air unit 11 serving as an oven heating means enters the heating chamber 28 through the hot air blowing hole 30b below the inner wall surface 28b of the heating chamber, it is heated from the lower side of the bread container 50. When the four sides of the bread container 50 are heated by heat conduction and enter the heating chamber 28 through the hot air blowing hole 30a, the four sides of the bread container 50 are heated by heat conduction from the upper side of the bread container 50. By heating and placing the ingredient container 94 on the bread container 50, the recess 94a provided in the ingredient container 94 becomes an opening, and the ingredient input lid 96a of the ingredient input means 96 is opened. The hot air from the hot air blowing hole 30a is introduced into the bread container 50 from both of the opened openings and the upper surface of the bread is baked without unevenness.

  The entire process takes 6900 seconds, in other words 1 hour 55 minutes.

  First, regarding the process of soft bread, control numbers that are different in time and control temperature from bread will be described. W1 of “East process” is 800 seconds. Next, H1 of the “primary fermentation process” is 1200 seconds by controlling the temperature inside the heating chamber 28 at 40 ° C., and G of the “degassing process” is 100 seconds by stirring rotation 1 second ON, 3.5 seconds OFF, H3 of the “secondary fermentation process” is 2130 seconds with a temperature control of 40 ° C. inside the heating chamber 28. Next, V in the “baking step” is 2100 seconds with a temperature control of 190 ° C. inside the heating chamber 28. The entire process takes 8100 seconds, in other words, 2 hours and 15 minutes.

  Next, with regard to the rice bread process, control numbers that differ in time and control temperature from bread will be described. W1 of the “yeast process” is 1040 seconds. Next, H1 in the “primary fermentation process” is 1080 seconds by controlling the temperature inside the heating chamber 28 at 40 ° C., and G in the “degassing process” is 100 seconds with stirring rotation 1 second ON and 3.5 seconds OFF. is there. The entire process takes 8100 seconds, in other words, 2 hours and 15 minutes.

  Next, with regard to the rye bread process, control numbers having different time and control temperature from bread will be described. W1 of “East process” is 800 seconds. Next, H1 of the “primary fermentation process” is 1020 seconds by controlling the temperature inside the heating chamber 28 at 40 ° C., and G of the “degassing process” is 100 seconds by turning on stirring for 1 second and turning off for 3.5 seconds. is there. Next, V in the “baking process” is 2400 seconds with a temperature control of 210 ° C. inside the heating chamber 28. The entire process takes 8100 seconds, in other words, 2 hours and 15 minutes.

  Finally, regarding the whole-grain bread process, control numbers having different time and control temperature from bread will be described. W1 of “East process” is 800 seconds. Next, H1 of the “primary fermentation process” is 1020 seconds by controlling the temperature inside the heating chamber 28 at 40 ° C., and G of the “degassing process” is 100 seconds by turning on stirring for 1 second and turning off for 3.5 seconds. is there. Next, V in the “baking process” is 2400 seconds with a temperature control of 210 ° C. inside the heating chamber 28. The entire process takes 8100 seconds, in other words, 2 hours and 15 minutes.

  As described above, according to the present embodiment, the bread is performed at an optimum temperature without drying during fermentation, and bread can be baked without unevenness even during baking.

1 main body, 5 display unit, 6 operation unit, 11 hot air unit,
12 grill heating means, 13 hot air motor, 14a, 14b hot air heater,
24 Table plate, 28 Heating chamber, 32 Hot air fan, 42 Water tank 43 Water vapor generating means, 43a Steam unit, 44 Steam outlet,
50 bread container, 52 drive connecting part, 57 bread dough, 71 input means,
77 range heating means, 85 temperature detection means, 94 ingredient container,
96a Ingredient input lid, 98 Ingredient input drive means, 130
151 control means;

Claims (1)

A heating chamber;
A bread container placed in the heating chamber and put into the dough material for fermentation, baking and baking;
An ingredient container that is placed above the bread container and has an openable ingredient input lid so that the ingredient can be added to the material;
Material loading drive means for opening the material loading lid;
A hot air unit that heats the bread dough with hot air heated by a hot air heater provided on the back outside of the heating chamber back wall surface of the heating chamber; and
Control means for controlling energization of electric power to the hot air heater,
The ingredient container is disposed in a path of hot air from the hot air unit to the bread container,
Before the control means to start baked the dough by the hot air heater, or without the ingredient, the said hot air by opening the ingredient introduced cover by operating the ingredient-on driver means A cooking device characterized by eliminating uneven baking when baking in a bread container .