JP6102240B2 - Cooking device - Google Patents

Description

The present invention relates to a cooker with an automatic bread making ability to mainly produce bread at home.

  In conventional bread manufacturing methods, it is common to use strong flour as a raw material, and in recent years, bread manufacturing methods using rice flour in which rice is powdered are also known. Furthermore, as a cooker that produces bread from rice, after pulverizing rice grains, bread ingredients are kneaded to make bread dough, baked and finished into bread (see Patent Document 1), and bread using rice The manufacturing method is known.

  Further, in Patent Documents 2 and 3, the bread case, the heating means provided substantially at the center of the bread case or below the center, the temperature detection means for detecting the temperature in the baking chamber, and the heating amount of the heating means are described. A bread maker having control means for controlling is disclosed.

JP 2011-161215 A JP 2011-172723 A JP 2007-175321 A

  However, the conventional cooking device has the following problems.

  Cook rice (such as glutinous rice, glutinous rice, brown rice, oats, millet rice) in a bread case to soften it, and then mix the yeast and flour with the dough that has been softened and kneaded with a kneader. Furthermore, in a cooker that makes bread dough, steam is generated when water is heated and softened by gelatinization in order to soften rice. However, the vapor enters the gap between the charging case and the inner surface of the lid, the gap between the main body and the lid, and between the pan case and the heating chamber. Steam leaks from the gap between the main body and lid other than the mouth, steam condenses in the heating chamber and water accumulates and becomes dirty, and depending on the structure, the vapor penetrates into the control electronic components in the main body and the temperature of the electronic components rises The steam leakage prevention structure is an important improvement as a cooking device.

  In Patent Document 1, there is a problem that the sound is loud when pulverizing rice. In addition, to make bread using rice, it is necessary to leave the rice, and the amount of rice is too much or too little. In some cases, it was too much, and the rice was low in moisture, making it inappropriate for making delicious bread.

  In the conventional bread maker, when baking the bread, the heat of the heating means is merely convection naturally in the baking chamber, and there is a temperature difference between the upper and lower sides of the baking chamber, causing uneven baking. Also known as a bread maker with a transparent member on the lid so that the inside of the container can be visually confirmed as a means to confirm the fermentation and baking conditions in the bread making process, or whether ingredients have been added without opening the lid. However, when a transparent member is provided, it has been a cause of baking unevenness in which the baking color of the bread becomes thin due to the influence of outside air.

  After baking, the bread must be removed from the container and allowed to cool, but after baking, it may not be able to be taken out immediately and may be baked too much with preheating. Furthermore, in order to take out the bread immediately after it has been baked, care must be taken because the container, lid, and baking chamber are hot.

  When gelatinizing rice with a bread maker, the food to be cooked is often located below the heating means, and heating cannot be performed efficiently. On the other hand, in order to cook rice, if the heating means is positioned below the cooking object in the container, when the bread is baked, the lower part of the bread becomes overheated, whereas the upper part of the bread is underheated. And causes uneven baking. In order to prevent such uneven baking, it may be possible to provide two heating means, but this causes an increase in cost.

  As the bread maker, for example, an immediate cooking mode for immediately starting bread making and a timer cooking mode for setting a reserved time and baking bread at the reserved time are known. In this case, in the timer cooking mode, for example, each part is controlled along a plurality of bread making processes including "Kone 1"-"Nekashi"-"Kone 2"-"Fermentation"-"Baking", and room temperature. The bread-making time until the bread is baked varies depending on the time, but it is difficult to take into account the room temperature fluctuation when the room temperature changes if the predetermined process (for example, “Kone 2” process) is started at the predetermined time. There was a face.

  When making flour such as flour (strong flour) or yeast in the input case to produce bread, if the temperature of the powder in the input case rises as the cooked rice is cooked, the flour will harden or the yeast will die. Then, there was a possibility that it could not ferment.

  In the case of finishing the bread by cooking the cooking object, it has been required to obtain a sweet bread.

  Sticky rice originally has a higher water absorption rate than glutinous rice, and when it is put together with water as a cooked item, the sticky rice comes out above the water and the core remains after cooking.

  When fermenting the food to be cooked, it has been required to improve the swelling of the food to be cooked and to prevent the occurrence of stickiness.

  When rice or rice flour is included as an item to be cooked, if the item to be cooked is kneaded without considering the room temperature in timer cooking, the item to be cooked may become hard and kneading may be insufficient if the room temperature is low. . Therefore, even when the room temperature is low at the time of timer cooking, it has been demanded to make the food to be kneaded easily.

  When the food in the container is fermented with yeast for a certain fermentation time without considering the room temperature in timer cooking, the yeast as a powder may overferment, especially at a temperature at which yeast fermentation is active. .

  In this type of bread maker, one cooking course is selected from a plurality of cooking courses to cook the food to be cooked. However, when there are a large number of cooking courses that can be selected, it takes time to select the desired cooking course, and in particular, it is not easy to select the cooking course as a cooker that cooks the food to be cooked and baked bread. There was dissatisfaction.

  When cooking rice in a container and baking bread, it becomes difficult to knead if room temperature is low. Moreover, when room temperature is high, there exists a possibility that rice may rot, and the taste of the finished bread also falls. In other words, there has been a demand for a device that makes it easy to knead rice, prevents spoilage, and finishes bread.

  When the heating means is short-circuited, the temperature in the firing chamber is abnormally increased, and the fuse is blown by detecting this temperature increase. However, if the blower blows wind into the firing chamber until the fuse is blown, there is a concern that the abnormal state continues and the safety is impaired.

In view of the above problems, an object of the present invention is to provide a cooking device that can soften rice to be processed as bread dough and can suppress generation of steam .

In the present invention of claim 1, by adjusting the heating amount of the heating means, after performing soaked raise water temperature in the vessel 60 ° C. or less, by increasing the heating amount of the heating means, the water temperature in the container There was heated to be equal to or less than the boiling point, also during the halfway heating to a temperature below the boiling point, by softening the like gelatinized stirred rice acids, suppress the softening unevenness rice such before the flour However, the rice can be softened and kneaded as bread dough, and the generation of steam during heating can be suppressed. In addition, stirring is performed before the temperature of the water rises to the vicinity of boiling, so that the water is agitated in the presence of water before the water is absorbed and the water level in the container is significantly reduced, and uneven heating due to stirring is effective. Can be suppressed.

In invention of Claim 2, even if a heating means is located upwards rather than the rice in a container, it can cook rice with few heating unevenness and a core by sending wind in a heating chamber.

In the invention of claim 3 , since there is no inner lid in the upper surface opening of the container, it is possible to drop the powder and ingredients as they are from the input case after cooking rice, and as a cooker while suppressing the amount of steam generated Practical effects can be enhanced. In addition, since the inner lid is not present, the pressure in the container during rice cooking is less likely to increase, and heating unevenness is likely to occur. Therefore, there is a practical effect of preventing such heating unevenness by stirring.

In invention of Claim 4 , a heating means can be combined with the heating means for baking bread for baking dough by providing a heating means in the outer surface lower part of a container. Moreover, although the lower part of the outer surface of the container is the main heating source, a practical effect of preventing uneven heating can be obtained by stirring .

According to the first aspect of the present invention, it is possible to provide a cooking device that can soften rice and knead it as bread dough and suppress generation of steam while suppressing uneven softening of rice. Moreover, the heating nonuniformity by stirring can be suppressed effectively.

According to the invention of claim 2, cooking with less heating unevenness and no core can be performed.

According to invention of Claim 3, a practical effect as a cooking appliance can be heightened, suppressing the generation amount of steam. Further, by performing stirring, it is possible to prevent uneven heating due to the absence of the inner lid.

According to invention of Claim 4 , a heating means can be used also for bread baking. In addition, by performing stirring, it is possible to prevent uneven heating caused by the lower part of the outer surface of the container being the main heating source .

It is the whole cooker longitudinal cross-sectional view in this embodiment. It is a front view of the state which removed the outer shell member of the main body same as the above. It is the perspective view seen from the upper surface opening of the pan case same as the above. It is a perspective view of a bread blade simple substance same as the above. FIG. 4 is a cross-sectional view of the main part in a state where the opening / closing plate of the input case is closed. FIG. 3 is a cross-sectional view of the main part in a state where the opening / closing plate of the charging case is open. It is sectional drawing of the principal part which showed the case part cross section of the input case same as the above. It is a perspective view of the lid | cover of the state which opened the upper cover with respect to the main body cover same as the above. It is a perspective view of the lid | cover of the state which opened the main body lid | cover and the upper lid together. It is a principal part disassembled perspective view of a cover same as the above. It is the cross-sectional perspective view of an upper cover same as the above, and the figure which expanded the part. It is a perspective view of an input case same as the above. It is the perspective view which showed the principal part cross section of the input case same as the above. It is the perspective view which showed the principal part cross section of the input case same as the above. It is a principal part perspective view of an input case same as the above. It is the perspective view which showed the principal part cross section of the input case same as the above. It is a principal part sectional drawing of an input case same as the above. It is a figure which shows schematic structure of the cooking appliance of the state which opened the lid same as the above. It is the partially exploded perspective view which looked at the cooking device from the back same as the above. It is a schematic explanatory drawing which shows another modification of a cooking device same as the above. It is a schematic explanatory drawing which shows another modification of a cooking device same as the above. It is a block diagram which shows an electrical structure same as the above. It is a front view of an operation part same as the above. It is explanatory drawing which shows typically schematic structure of a cooking device same as the above. It is a graph which shows the relationship between the temperature of each part in a bread case in conventional example, and time. It is a graph which shows the relationship between the temperature of each part in a bread case, and time in this embodiment. It is a flowchart which shows the procedure from a reservation start to the end of a baking process same as the above. It is explanatory drawing which shows the required time according to the room temperature in each process in the bread-making process from a reservation start to heat retention same as the above. It is explanatory drawing which shows the example of a setting of reservation time same as the above.

  Hereinafter, preferred embodiments of a cooker according to the present invention will be described with reference to the accompanying drawings.

  1 and 2 are overall longitudinal sectional views of a cooking device having an automatic bread-making function in the present embodiment.

  In each of these drawings, reference numeral 1 denotes a box-shaped main body, and an operation unit 2 is provided on the front upper surface of the main body 1. The operation unit 2 is provided with an operation body 3 including various operation keys and a display body 4 such as an LED or a liquid crystal panel.

  The main body 1 is configured by providing a housing chamber 6 as a firing chamber similarly formed in a bottomed cylindrical shape inside an outer member 5 as an exterior body formed in a bottomed cylindrical shape. The storage chamber 6 has an open top surface, from which a pan case 7 as a container is placed. The pan case 7 is made of metal, is detachably attached to the main body 1, and is formed in a bottomed cylindrical shape having an open top surface, like the housing chamber 6. Inside the storage chamber 6, heating means 8 is arranged so as to surround the pan case 7 stored in the storage chamber 6. The heating means 8 is constituted by, for example, a sheathed heater, and one or a plurality of heating means 8 are arranged facing the side of the pan case 7.

  Inside the main body 1, a pan case support portion 9 is fixed at a location corresponding to the center of the storage chamber 6. The pan case support portion 9 has a concave shape that falls downward, and its inside is exposed to the inside of the storage chamber 6. The pan case support portion 9 receives a cylindrical base (not shown) fixed to the bottom surface of the pan case 7 and supports the pan case 7. The base of the pan case 7 fits into the pan case support portion 9. It is configured to include. A rotatable stainless steel blade shaft 12 is vertically supported at the center of the pan case support 9. The lower end of the blade shaft 12 protrudes from the lower surface of the pan case support 9, and a rotation transmission mechanism 13 composed of a pulley or a belt is connected thereto.

  As shown in FIGS. 3 and 4, the upper end of the blade shaft 12 described above is vertically supported at the center of the bottom of the pan case 7 after taking measures against sealing. A mounting portion 15 having a non-circular cross section and a D shape is provided at the upper end of the cylindrical blade shaft 12 in order to detachably attach the pan blade 14 as a kneading tool to the blade shaft 12. The pan blade 14 is made of aluminum of a material different from that of the blade shaft 12 and has a plate-shaped blade portion 16 and a cap-shaped fitting portion 17 that can be attached to or detached from the mounting portion 15. By inserting the mounting portion 15 of the blade shaft 12 into the D-shaped hole 18 formed in the opening portion 17, the pan blade 14 is fitted so that the blade portion 16 faces in the direction determined with respect to the blade shaft 12. Is done. Even if the bread blades 14 are rubbed at the time of fitting, small pieces from the bread blades 14 remain on the mounting portion 15 with a step and are less likely to adhere to the bread dough in the bread case 7.

  The mounting portion 15 located at the upper end of the blade shaft 12 protrudes upward from the center of the inner bottom surface of the pan case 7, and the pan blade 14 can be easily attached or detached by inserting a hand from the upper surface opening of the pan case 7. can do. When the blade shaft 12 rotates with the pan blade 14 attached to the blade shaft 12, the blade portion 16 turns around the blade shaft 12 inside the pan case 7.

  A motor 21 serving as a drive source for the blade shaft 12 is attached and fixed to the lower portion of the main body 1. A rotating output shaft 22 protrudes from the lower surface of the motor 21, and the rotation transmission mechanism 13 is connected to the output shaft 22. Therefore, the motor 21, the rotation transmission mechanism 13, the blade shaft 12, and the bread blade 14 are provided as kneading means 23 for kneading bread ingredients put in the bread case 7 into bread dough.

  Inside the main body 1, a fuse 25 attached to the outer surface of the storage chamber 6 and two blowers, that is, cooling fans 26 and 27 are provided. The fuse 25 is provided as a safety device that blows off when the temperature in the housing chamber 6 abnormally rises when the heating means 8 is short-circuited, and cuts off the power supply to each part of the cooking device. One cooling fan 26 sends air to a lid 31 to be described later, and is provided directly below the operation unit 2. Further, the other cooling fan 27 sends air into the storage chamber 6 in which the pan case 7 is stored, and is attached and fixed to the outer surface of the storage chamber 6. As is well known, the cooling fans 26 and 27 themselves are composed of a fan that is rotated by a motor and a casing that surrounds the fan to form a wind tunnel, and the casing is provided with an air inlet and an outlet, respectively. It is done. In addition, a hole 65 is provided in the side surface of the storage chamber 6 in order to send the wind from the cooling fan 27 into the storage chamber 6 for circulation.

  In addition, a temperature sensor 28 as first temperature detecting means for detecting the temperature of the cooking object in the storage chamber 6 and in the bread case 7 is detected on the outer surface of the storage chamber 6, and the outside air temperature around the cooker is detected. A temperature sensor 29 is provided as a second temperature detection unit. The cooling fans 26 and 27 and the temperature sensors 28 and 29 may be mounted at positions other than those shown in FIGS. 1 and 2 as long as the same purpose is achieved. Further, according to various operation signals from the operating body 3 and detected temperatures from the temperature sensors 28 and 29, the heating amount of the heating means 8, the air flow rate from the cooling fans 26 and 27, the operation of the motor 21, etc. As a control means for controlling, for example, a control unit 30 such as a microcomputer is provided.

  As shown in FIGS. 5 to 9, the upper surface of the main body 1 behind the operation unit 2 is covered with a lid 31. The lid 31 is attached to the back side of the main body 1 with a shaft 32, and is configured to pivotably open and close the opening on the top surface of the main body 1 with the shaft 32 as a fulcrum.

  The lid 31 is configured by combining a main body lid 34 attached to the main body 1 via a shaft 32 and an upper lid 35 that covers the upper surface of the main body lid 34. The upper lid 35 is attached to the back side of the main body lid 34 by a hinge body 36, and is configured such that the opening on the upper surface of the main body lid 34 can be freely opened and closed with the hinge body 36 as a fulcrum. An upper lid opening / closing lever 37 that can be engaged with and disengaged from the main body lid 34 is disposed on the front side of the upper lid 35 so as to be manually operable. Then, when the upper lid opening / closing lever 37 is pushed, the main body lid 34 and the upper lid 35 are disengaged, and the upper lid 35 can be opened with respect to the main body lid 34 by lifting the front side of the upper lid 35 from this state. Become. FIG. 8 shows a state in which the upper lid 35 is opened.

  An opening / closing knob 38 projecting outward is provided on both front sides of the main body lid 34. By holding the opening / closing knob 38 in a state where the upper lid 35 is engaged with the main body lid 34, the main body lid 34 is provided. The entire lid 31 including 34 and the upper lid 35 can be opened and closed. FIG. 9 shows a state in which the entire lid 31 is opened.

  The lid 31 is provided with a charging case 41 for charging powder such as yeast or flour into the bread case 7 during cooking. The input case 41 is mounted on a hollow case attachment portion 42 provided on the main body lid 34 and located immediately above the pan case 7, and can be attached and detached from the upper surface side of the main body lid 34 with the upper lid 35 opened. It has become. In addition, when the upper lid 35 is closed, the upper lid 35 is opposed to the upper surface of the charging case 41 so that the powder in the charging case 41 can be seen from the upper surface side of the opening of the charging case 41 attached to the main body lid 34. A glass window 44 which is a plate-like transparent member is disposed. The glass window 44 is closely fixed to the upper lid 35 with a packing 45 made of an elastic body such as rubber interposed therebetween.

  As shown in FIG. 10, the main body lid 34 is fixedly attached to the lower side of the charging case base 47 that forms the skeleton of the main body lid 34, and the upper surface of the storage chamber 6 when the lid 31 is closed. The outer cover 48 and the steam port cover 49 covering the upper surface of the charging case base 47 constitute an outer shell. In addition, a cylindrical steam port unit 51 that forms a steam passage 50 to be described later is disposed behind the main body lid 34. One end of the steam port unit 51 is attached and fixed to the steam intake hole 53 of the charging case base 47 via a packing 52 made of an elastic body such as rubber, and the other end of the steam port unit 51 is provided on the steam port cover 49. The steam port 54 is provided. Further, the steam intake hole 53 of the charging case base 47 communicates with an opening 55 formed behind the inner lid 48. As described above, the case attachment portion 42 that is opened is provided in the approximate center of the main body lid 34, but the case does not enter the main body lid 34 from the gap between the charging case 41 and the main body lid 34. Another packing 56 that is in close contact with the charging case 41 is disposed on the side wall of the mounting portion 42.

  As shown in FIG. 11, the upper lid 35 includes an upper lid base 58 that forms a skeleton of the upper lid 35 and an upper lid cover 59 that covers the upper surface of the upper lid base 58. Here, the upper lid cover 59 that forms the outer surface of the cooker is formed of a resin material that is inferior in heat resistance to the upper lid base 58, so that the temperature rise of the glass window 44 facing the charging case 41 is applied to the upper lid base 58. In order not to reach, the glass window 44 is sandwiched between an upper lid base 58 and an upper lid cover 59 arranged with a space 60 therebetween, with the periphery held by the packing 45.

  In addition, a printing portion 61 is formed on the periphery of the upper surface of the glass window 44 located in the vicinity of the boundary portion of the upper lid 35 to blind the contents inside the lid 31. Although the printing part 61 forms a slight convex part on the surface of the flat glass window 44, what should be noted here is that the printing part 61 is provided on the upper surface, not on the lower surface of the glass window 44. That is, if the printing unit 61 is formed on the lower surface of the glass window 44 facing the input case 41, the printing unit 61 may be peeled off together with the powder adhered to the lower surface of the glass window 44. In this regard, the upper surface of the glass window 44 is hard to adhere the powder from the charging case 41, and if the printing unit 61 is provided only there, the possibility of peeling the printing unit 61 can be avoided.

  Next, the configuration of the charging case 41 shown in FIG. 12 will be described. The input case 41 includes a case main body 71 having an upper surface and a lower surface opened, and an opening / closing plate 72 that closes the lower surface opening of the case main body 71. The opening / closing plate 72 that forms the bottom wall of the charging case 41 has a double plate structure in which a first lower lid 73 and a second lower lid 74 are arranged side by side. A cooling air passage 75 is formed as an air layer through which the wind from the cooling fan 26 passes. In addition, one side of the first lower lid 73 and the second lower lid 74 is attached to one side lower portion of the case body 71 with a hinge shaft 76, and the lower surface opening of the case body 71 is centered on the hinge shaft 76. It is the structure which can be rotated so that opening and closing is possible. Here, the hinge shaft 76 of the first lower lid 73 and the second lower lid 74 is shared, thereby reducing the number of parts and reducing the cost.

  In the present embodiment, in order to avoid a thermal effect when the temperature of the storage chamber 6 and thus the lid 31 rises due to energization of the heating means 8, the cooling fan is attached to the main body 1 instead of the lid 31 covering the upper surface opening of the main body 1. 26 is provided. As shown in FIGS. 7 and 9, an air passage opening 78 connected to the discharge port of the cooling fan 26 is provided in the upper portion of the main body 1 in order to guide the air from the cooling fan 26 to the cooling air passage 75. At the same time, an air guide port 79 is provided on the side surface of the inner lid 48 so as to face the air passage opening 78, and the space between the input case base 47 and the inner cover 48 is used to make the case of the air guide port 79 and the main body lid 34. The cooling air passage 75 of the charging case 41 attached to the attachment portion 42 is communicated. Further, the cooling air passage 75 communicates with the steam passage 50 via the steam intake hole 53 of the charging case base 47, whereby the air from the cooling fan 26 is taken into the air inlet 79 through the air passage opening 78. After being guided to the cooling air passage 75, the cooling air passage 75 is discharged to the outside of the cooker through the steam passage 50 which is a steam exhaust passage.

  As described above, the base end side of the opening / closing plate 72 is attached to one side lower part of the case body 71 by the hinge shaft 76, but the distal end side of the opening / closing plate 72 is locked by the movable portion 81 provided in the case body 71, The lower surface opening of the case body 71 is sealed by the opening / closing plate 72 by pressing the packing 82 made of an elastic material such as rubber provided on the periphery of the lower surface opening of the case body 71 on the upper surface of the opening / closing plate 72.

  In the present embodiment, a solenoid 63 (see FIG. 22) is disposed inside the main body 1 as a configuration in which the movable portion 81 of the input case 41 is movable with the lid 31 closed. The solenoid 63 serves as a drive source for switching the open / close plate 72 from the closed state to the open state. When the solenoid is energized in response to a drive signal from the control unit 30 during cooking, the movable unit 81 is pushed. Thus, the locking between the movable portion 81 and the opening / closing plate 72 is released, and the opening / closing plate 72 is opened around the hinge shaft 76 by its own weight. In addition, by the opening operation of the opening / closing plate 72, when the opening / closing plate 72 is opened, the braking force is applied to the opening / closing plate 72 so that the opening / closing plate 72 does not flutter with the opening force when the opening / closing plate 72 is completely opened. A brake spring 83 to be generated is disposed on the hinge shaft 76. As a result, the powder in the charging case 41 passes through the lower opening of the openable opening and closing plate 72 and does not scatter around the pan case 7 and is dropped into the pan case 7 positioned immediately below.

  The second lower lid 74 is detachably attached to the first lower lid 73 by a fixing member 84. The fixing member 84 is configured by using one of the first lower lid 73 and the second lower lid 74 as a locking portion and the other as a locked portion, and the first lower lid 73 in the state of the input case 41 alone. Only the second lower lid 74 can be opened from the first lower lid 73 while being locked to the movable portion 81. Thereby, the cooling air path 75 between the first lower lid 73 and the second lower lid 74 can be easily cleaned.

  The case main body 71 is configured by providing a heat insulating space 87 between a case portion 85 that is a member for storing powder and an outer surface portion 86 that is a member forming the outer surface of the charging case 41. Further, a lower end which is one end of the case main body 71 is formed with a gap 88 which communicates the heat insulating space 87 and the outside of the case main body 71. The heat insulating space 87 and the gap 88 are formed on the entire outer periphery of the side wall 89 so as to surround the side wall 89 of the case body 71 that defines the storage area of the powder 71. Thus, by providing the heat insulating space 87 in the charging case 41, it is possible to suppress the temperature rise of the powder in the charging case 41.

  In the present embodiment, the angle of the side wall 89 with respect to the bottom wall of the charging case 41 is formed larger than the vertical. That is, the side wall 89 of the charging case 41 is formed in a reverse taper shape that extends downward from above. Although not shown here, the angle of the side wall 89 with respect to the bottom wall of the charging case 41 may be formed perpendicularly. In any case, if the angle of the side wall 89 is defined in this way, when the opening and closing plate 72 is opened, the powder falls from the side wall 89 of the charging case 41 without adhering to the opening and closing plate 72, and the brake spring 83 makes a contact with the opening and closing plate 72. In combination with the application of the braking force, the powder can be reliably charged into the pan case 7 from the charging case 41.

  5 and 6, the air flow F during cooking is indicated by arrows. As shown in FIG. 5, until the powder is charged into the pan case 7 from the charging case 41, the control unit 30 operates the cooling fan 26 so that the air discharged from the cooling fan 26 is The air enters the air guide port 79 of the inner lid 48 from the air passage opening 78 and passes through the cooling air passage 75 formed at the bottom of the charging case 41. Thereby, even if the bread raw material in the bread case 7 is heated by the heating means 8 and the temperature of the storage chamber 6 and the lid 31 rises thereby, the cooling air passage 75 through which the air from the cooling fan 26 flows is forced, It is possible to avoid the thermal influence on the powder stored in the charging case 41 as much as possible.

  In addition, steam is generated from the bread case 7 into the storage chamber 6 as the bread material in the bread case 7 is heated, and the steam enters the steam passage 50 from the opening 55 formed in the inner lid 48. And mixed with the wind from the cooling fan 26 that has passed through the cooling air passage 75. Therefore, the steam can be safely discharged from the main body 1 to the outside of the cooking device while lowering the temperature of the steam passing through the steam passage 50.

  On the other hand, as shown in FIG. 6, after the powder is charged from the charging case 41 to the pan case 7, the open / close plate 72 of the charging case 41 is opened. In this case, the steam generated in the storage chamber 6 from the pan case 7 passes through the steam passage 50 not only from the air inlet 79 of the inner lid 48 described above, but also from the cooling air passage 75 and the bottom of the open case 41. And discharged outside the cooker. Further, by sending wind from the cooling fan 26 toward the steam passage 50, the temperature of the steam passing through the steam passage 50 can be lowered.

  Next, based on FIGS. 13-17, the detailed structure of the input case 41 mentioned above is demonstrated.

  As shown in FIG. 13, the packing 82 protrudes outward from the attachment portion 91 attached to the gap 88 of the case main body 71 and the gap 88 of the case main body 71, and is attached to the opening / closing plate 72 when the opening / closing plate 72 is closed. It is comprised by the ear | edge part 92 pressed. Further, the case portion 85 is formed with a protruding parting line 93 formed on the side wall 89 when the case portion 85 is formed by a mold (not shown) that is divided vertically. The parting line 93 is provided at a position that serves as a guideline for the amount of powder set in the charging case 41. This makes it possible to show the guideline for the amount of powder to the user without increasing the number of steps. .

  FIG. 14 shows a cross section in a state in which the lower end of the charging case 41 faces upward. In this figure, here, the heat insulation space is located at a position higher than the height H of the packing 82 entering the heat insulation space 87 as a hollow portion (the height of the upper end of the mounting portion 91) and higher than the height H. A plurality of drainage holes 94 are provided to communicate between the 87 and the outside of the charging case 41. The drain hole 94 is provided in the outer surface 86 of the case body 71, but may be provided in the case 85. With such a drain hole 94, when the charging case 41 is oriented in the original direction, the liquid that has entered the heat insulating space 87 from the gap 88 does not stay in the heat insulating space 87 and is discharged from the liquid drain hole 94. It is discharged outside the case 41.

  FIG. 15 shows the configuration around the movable portion 81 described above with the lower end of the input case 41 facing upward. In addition to the solenoid operating body 95 that is pushed by a solenoid (not shown), the movable portion 81 is provided with a slidable hook portion 96 that allows the user to manually open the opening / closing plate 72. The hook portion 96 is small and is disposed at a position where the hand can be touched. However, the hook portion 96 is provided at a position where the sliding operation can be performed only from the lower side of the input case 41, and the structure is such that the hand is not easily touched during normal times. In other words, by providing the hook portion 96, the opening and closing plate 72 can be opened and closed using the hook portion 96 when cleaning the charging case 41, but at the normal time, the hook portion 96 is in a position where it can only be operated from below. Since it is not easily touched, it can prevent the powder from falling due to misuse.

  FIG. 16 shows that the seal between the case main body 71 and the packing 82 is used as a seal portion at a position close to the powder stored in the charging case 41, that is, a position near the open end of the gap 88. A protrusion 97 is provided. The protrusion 97 here is formed integrally with the packing 82, but instead, an adhesive separate from the packing 82 such as RTV (Room Temperature Vulcanizing) rubber is used as the sealing portion. It doesn't matter. Thereby, the protrusion 97 can effectively prevent the liquid from leaking between the case main body 71 and the packing 82, and the sealing performance between the case main body 71 and the packing 82 can be improved.

  FIG. 17 shows the positional relationship between the packing 82 and the first lower lid 73 of the opening / closing plate 72 provided to be rotatable about a hinge shaft 76 that is a hinge portion. In the same figure, S shows the locus | trajectory accompanying opening and closing of the opening-and-closing board 72. FIG. Here, a rib 98 is formed at the lower end of the case body 71 in order to prevent deformation of the ear portion 92 of the packing 82. The rib 98 is deformed until the ear portion 92 enters the side wall 89 when the opening / closing plate 72 is closed and the packing 82 is pressed against the opening / closing plate 72, and the sealing between the opening / closing plate 72 and the packing 82 is insufficient. It is provided in order to prevent the occurrence of the part. That is, if the rib 98 shown in FIG. 17 is provided, when the opening / closing plate 72 is closed and the packing 82 is pressed against the opening / closing plate 72, the ear portion 92 abuts against the rib 98 to prevent further deformation, The gap between the opening / closing plate 72 and the packing 82 can be reliably sealed. The deformation of the ear portion 92 becomes prominent particularly in a portion that is strongly pressed against the opening / closing plate 72 in the vicinity of the hinge shaft 76. Therefore, a rib 98 is provided on at least one side of the case body 71 located on the hinge shaft 76 side. If provided, such a lack of sealing between the opening / closing plate 72 and the packing 82 can be surely solved.

  FIG. 18 is a diagram illustrating a detailed configuration of the lid 31 including the input case 41. As described above, the main body lid 34 and the upper lid 35 constituting the lid 31 are fitted by the fitting portion 99 including the upper lid opening / closing lever 37 and are rotated together around the shaft 32. FIG. 18 shows a state in which the body lid 34 and the upper lid 35 are fitted by the fitting portion 99 and the lid 31 is opened from the opening of the body 1.

  Here, if the fitting force between the main body lid 34 and the upper lid 35 is smaller than the force required to open the opening / closing plate 72 which is the lower lid of the input case 41, the user moves the opening / closing plate 72 in the state of FIG. When opened, the upper lid 35 is detached from the main body lid 34 and opened, which may cause the main body 1 to fall. Therefore, in the present embodiment, the fitting force between the main body lid 34 and the upper lid 35 is set larger than the force for opening the opening / closing plate 72, so that when the user opens the opening / closing plate 72, the upper lid 35 is removed from the main body lid 34. Can be prevented from being opened and the main body 1 can be prevented from being overturned.

  FIG. 19 is a diagram illustrating a detailed configuration of the main body 1 described above. In the figure, reference numeral 101 denotes a concave code box provided on the back surface of the main body 1, which is provided with a flexible power cord 102 for supplying power to each part of a cooking device such as the control unit 30. It is done. Reference numeral 103 denotes a battery case provided inside the code box 101. The battery case 103 is provided with a holding part 105 for holding a flat button battery 104 in a detachable manner. Reference numeral 106 denotes a cord box cover that covers the opening of the cord box 101 so that the cord box 101 can be opened and closed. Regardless of whether the cord box cover 106 is opened or closed, the battery case 103 is exposed from the cord box 101 and the battery case 103 holds the button. The button battery 104 can be replaced by taking out the part 105. The button battery 104 as a primary battery supplies the minimum necessary power to the cooker even when power supply to the cooker by the power cord 102 is interrupted. Used for setting memory retention function.

  In this case, the cord box 101 for storing the power cord 102 is disposed in the main body 1, and the battery case 103 for storing the button battery 104 is provided in the cord box 101. There is no need to provide a separate part, and an inexpensive and simple structure can be realized.

  As for the detailed configuration of the input case 41, the lid 31, and the main body 1, only one or a plurality of them may be adopted, or all of them may be adopted. Moreover, you may apply to the modification mentioned later.

  20 and 21 show another modification example regarding the mounting position of the input case 41. In FIG. 20, a bread case 7 (not shown) is accommodated in a storage chamber 6 that is a storage container having an open top surface, and a charging case 41 is disposed in the lid 31 so as not to face the top surface of the storage chamber 6. Yes. In this case, in order to guide the powder from the charging case 41 to the bread case 7, an inclined introduction pipe 111 is provided in the cooking device, and an opening / closing lid 112 that opens and closes the lower end opening of the introduction pipe 111 is provided. . The opening / closing lid 112 may be opened / closed by the weight of the powder, or may be opened / closed by an electric drive signal by providing an opening / closing means.

  In this way, by placing the charging case 41 on the side of the upper surface of the storage chamber 6 while avoiding directly above the storage chamber 6 serving as a heat source, an increase in the powder temperature in the charging case 41 can be suppressed. Moreover, in this case, it is only necessary to devise the arrangement part of the input case 41, and the simplification of the cooling structure and the cost reduction can be achieved.

  In FIG. 21, the charging case 41 shown in FIG. 20 is installed alone outside the lid 31, not inside the lid 31 that covers the upper surface of the storage chamber 6. Therefore, it is not necessary to provide the input case 41 inside the lid 31, and the structure of the lid can be simplified and made compact. Further, the charging case 41 is not affected by heat from the cooker, and the cooling fan 26 in the main body 1 and the cooling structure of the charging case 41 associated therewith can be eliminated.

  Also here, in order to guide the powder from the charging case 41 to the bread case 7, an inclined introduction pipe 111 is disposed in the cooking device. In addition, 113 is a valve for opening and closing the introduction pipe 111, and 114 is an opening and closing means such as a solenoid connected to the valve 113. When a drive signal is given from the control unit 30 to the opening and closing means 114, the opening and closing means 114 operates. The valve 113 opens the introduction pipe 11, and the powder from the introduction case 41 is introduced into the pan case 7 through the introduction pipe 111. As shown side by side in the figure, the above-described opening / closing lid 112 may be incorporated in place of the valve 113 and the opening / closing means 114. In the modification shown in FIG. 20, the opening / closing lid 112 is replaced by the valve 113 and the opening / closing means 114. You may change to

  Next, a control system related to the cooking device will be described with reference to FIG. In the figure, the control unit 30 has an operating body 3 and temperature sensors 28 and 29 electrically connected to input ports, respectively. The temperature sensor 28 is provided as temperature detection means for detecting the temperature of the cooking object put in the container 7, and the temperature sensor 29 is provided as room temperature detection means for detecting and acquiring the room temperature outside the cooker. Further, a heater driving circuit 121 for driving the heating means 8 as a heater, a motor driving circuit 122 for driving the motor 21, a solenoid driving circuit 123 for driving the solenoid 63, and cooling for the lid 31. A fan drive circuit 124 for driving the cooling fan 26 as a device, a fan drive circuit 125 for driving a cooling fan 27 as a cooling device for the main body 1, and a display drive circuit for driving the display body 4 126 are respectively connected to the output ports of the control unit 62.

  Based on the operation signal from the operating body 3 and the detection signals from the temperature sensors 28 and 29, the control unit 30 reads out a program related to the cooking process built in the storage unit (not shown), and the heater drive circuit 121. , A motor drive circuit 122, a solenoid drive circuit 123, a fan drive circuit 124, a fan drive circuit 125, and a display drive circuit 126, by sending control signals to the heating means 8, the motor 21, the solenoid 63, The cooling fans 26 and 27 and the display body 4 are respectively controlled. Further, the control unit 30 includes, in addition to the bread generation control means 131 for generating bread from the food to be cooked in the bread case 7 in the program built in the storage unit, in addition to the bread dough from the food to be cooked in the bread case 7. And dough generation control means 132 for generating pizza dough, glutinous generation control means 133 for generating rice cake such as glutinous rice grains in bread case 7, and generation control for generating udon dough in bread case 7 Means 134 and timer cooking control means 135 for baking bread in the bread case 7 at the reservation time in cooperation with the bread generation control means 131 described above.

  The bread production control means 131 uses raw materials containing flour, yeast, liquid (water, milk, eggs, etc.) and salt, put these raw materials in the bread case 7 and bake the bread, Using raw materials containing yeast, liquid and salt, put these ingredients in bread case 7 and baked bread in a shorter time than “wheat bread” course, whole wheat flour, yeast, liquid and Using raw materials that contain salt, put these ingredients in bread case 7 and baked the bread, and use raw materials that contain rice grains, yeast, liquid and salt, and put these ingredients in bread case 7 Using the “baking” course to bake bread and ingredients containing wheat flour, rye flour, yeast, liquid and salt, put these ingredients in a bread case 7 and bread The “rye bread” course to be baked and the “wheat rice bread” course to baked bread by adding these ingredients to the bread case 7 using the ingredients containing flour, rice, yeast, liquid and salt, and the rice flour and yeast with wheat gluten , Using a raw material containing liquid and salt, put these ingredients in bread case 7 and baked the bread, and a bread case using raw materials containing wheat gluten-free rice flour, potato starch, yeast, liquid and salt 7 has a function of controlling the operation of the control target described above in accordance with a specific course selected by operating the operating body 3 from the “wheat zero bread” course in which these ingredients are added to bake bread.

  The dough generation control means 132 includes a “wheat bread dough” course in which raw materials containing flour, yeast, liquid and salt are used, and these raw materials are put into the bread case 7 to generate bread dough, and flour, yeast, liquid and salt are included. Using raw materials, put these ingredients in the bread case 7 to produce a pizza dough, and use a wheat wheat pizza dough course and ingredients containing rice grains, yeast, liquid and salt, and put these ingredients in the bread case 7 A “cooking bread dough” course for producing bread dough, a raw material containing wheat flour, rye flour, yeast, liquid and salt, and a “rye bread dough” course for producing bread dough by adding these ingredients to bread case 7, and rice flour, From the “rice flour bread dough” course that uses raw materials containing yeast, liquid and salt, and puts these ingredients into bread case 7 to produce bread dough It corresponds to a particular course selected by the operation of the operation body 3 has a function of controlling the operation of the controlled object as described above.

  The glutinous production control means 133 has a function of controlling the operation of the control target described above in accordance with the “mochi” course in which glutinous rice and liquid-containing raw materials are used and these raw materials are put in the bread case 7 Have

  The kneading generation control means 134 controls the operation of the control target described above in response to the “kneading” course in which raw materials including strong flour, weak flour and salt water are used and these raw materials are put into the bread case 7 to generate the udon dough. It has the function to do.

  Among the cooking courses performed by the bread production control means 131, in each cooking course except the “cooking” course, “kneading” → “fermentation” from the state in which all ingredients are first put in the bread case 7. -> "Bake"-> "Heat" steps are performed continuously. However, in the “wheat bread rush” course in which the yeast is increased from the “wheat bread” course, half of the flour and liquid are placed in the bread case 7 and gluten is produced in the “kneading” process before being placed in the input case 41. The remaining flour and yeast are introduced into the bread case 7 later. Thereby, especially when performing timer cooking by the timer cooking control means 135, the yeast initially put in the bread case 7 is prevented from being overfermented.

  In the “Wheat Zero Bread” course, half the amount of starch powder is placed in the bread case 7 and the rice flour is stirred while heating in the “kneading” process, thereby producing paste from the starch powder and liquid. The remaining potato starch is put into the bread case 7. Thereby, the effort which makes paste with potato starch can be performed in the process which stirs rice flour, and the effort can be saved.

  On the other hand, in the “cooking” course, rice grains, liquid and salt are first put in the bread case 7 and yeast is put into the charging case 41 and, if necessary, strong flour or super-fresh flour, and then “heating” → Each process of "cooling"-> "kneading"-> "fermenting"-> "baking"-> "warming" is performed continuously.

  In addition, among the cooking courses performed by the dough generation control means 132, except for the “cooking dough” course, from the state where all the ingredients are first put in the bread case 7, “kneading” → “fermentation” Each process of "is performed continuously. However, in the “cooking dough” course, rice grains, liquid and salt are first put in the bread case 7 and yeast is put into the charging case 41 and, if necessary, strong flour or super-fresh flour, and then “heating” → The dough generation control means 132 is configured so that each process of “cooling” → “kneading” → “fermentation” is performed continuously.

  In addition, in the “mochi” course performed by the mochi generation control means 133, each process of “heating” → “kneading” is continuously performed from the state in which all raw materials are first put in the bread case 7. Further, in the “kneading” course performed by the kneading control unit 134, the “kneading” process is performed from the state in which all the ingredients are first put in the bread case 7.

  FIG. 23 shows the configuration of the operation unit 2. In the figure, the operating body 3 of this embodiment includes a start key 3A, a turn-off key 3B, a time advance key 3C, a time return key 3D, a reservation key 3E, a course advance key 3F, and a course return key 3G. And a baking color selection key 3H and a cooking bread key 3I. The display body 4 includes a course number display section 4A, a burnt color display section 4B, a course name display section 4C, and a time / time display section 4D, which are respectively arranged inside the LCD provided in the approximate center of the operation section 2. In addition to the process display unit 4E, a start lamp 4F arranged inside the start key 3A and a reservation lamp 4G arranged inside the reservation key 3E are configured. The configurations of the operation body 3 and the display body 4 are merely examples, and may be appropriately changed in consideration of operability and display properties.

  The course advance key 3F and the course return key 3G serving as a coski are for selecting a specific cooking course from the above-described plurality of cooking courses provided in the control unit 30. In this embodiment, individual cooking courses and course numbers (numbers) are stored in association with each other, and in the initial state immediately after the power cord 102 is plugged into the outlet, the “wheat bread” course with the course number “01” is stored. It is automatically selected by the control unit 30, and “01” as the course number is displayed on the course number display unit 4A, and “wheat” and “bread” indicating the course name are displayed on the course name display unit 4C. . Then, when the course advance key 3F is pressed, another cooking course whose course number is increased by 1 is selected, and conversely, when the course advance key 3F is pressed, another cooking course whose course number is decreased by 1 is selected. The course number and the course name are displayed on the course number display section 4A and the course name display section 4C, respectively. The cooking course displayed in the initial state may be other than the “wheat bread” course, and the course number may be represented by letters or symbols.

  In the present embodiment, in addition to the course advance key 3F and the course return key 3G that can select one cooking course in order from all the cooking courses, a “cooking” course that is a specific cooking course can be performed with one touch. It is noted that there is a selectable bread key 3I key. When the panning key 3I key is pushed, the “cooking” course is preferentially selected by the control unit 30 regardless of the cooking course that has been selected so far, and the course number is displayed on the course number display portion 4A. 04 "is displayed, and" wheat "and" cooking "indicating the course name are displayed on the course name display section 4C.

  The start key 3A instructs the start of cooking by the control unit 30. When the start key 3A is pushed, the control unit 30 starts a cooking process according to the selected cooking menu and lights up the start lamp 4F. . During cooking, the process to be performed is displayed on the process display unit 4E, and the process currently being performed is blinked on the process display unit 4E. As a result, the user can immediately confirm on the common process display unit 4E what process will be performed now and in the future regarding the selected cooking menu. Then, when the “baking” process is completed, the bread generation control means 131 blinks the start lamp 4F to notify the user that the bread has been baked, and causes the process display unit 4E to display “warm”. The bread in the bread case 7 is kept at a predetermined temperature. On the other hand, in the other dough production control means 132, the rice cake production control means 133, and the kneading production control means 134, the start lamp 4F is turned off to notify the user of the completion of cooking, and all of the process display unit 4E is turned off. All control objects other than the display body 4 are turned off.

  The time advance key 3C and the time return key 3D, which are time keys, are used to change the current time measured by the time measuring means (not shown) of the control unit 30 and the reserved time set and stored in the timer cooking control means 135. belongs to. To adjust and change the current time, when the time advance key 3C or the time return key 3D is kept pressed for a predetermined time in the initial state immediately after the power cord 102 is inserted into the outlet, the control unit 30 displays the time / time display unit 4D. The current time can be adjusted by blinking the time. When the time advance key 3C is pressed here, the time blinkingly displayed on the time / time display unit 4D can be advanced, while when the time return key 3D is pressed, the time flashing displayed on the time / time display unit 4D. By finally pressing the OFF key 3B, the control unit 30 sets the changed time as the current time, and the blinking display of the time / time display unit 4D is changed to a lit display.

  On the other hand, in order to change the reservation time, which is the time for baking bread, the cooking key related to the bread generation control means 131 is selected by the above-mentioned course advance key 3F and course return key 3G, and then the reservation key 3E is pushed. When operated, the timer cooking control means 135 blinks the reservation lamp 4G, calls the reservation time that has been set and stored, and blinks the time on the time / time display unit 4D so that the reservation time can be adjusted. can do. When the time advance key 3C is pressed here, the time blinkingly displayed on the time / time display unit 4D can be advanced, while when the time return key 3D is pressed, the time flashing displayed on the time / time display unit 4D. When the start key 3A is finally pressed, the timer cooking control means 135 sets the changed time as the reserved time, and the bread generation control means 131 is set so that the bread is baked at the reserved time. Control. In addition, after the setting of the timer cooking is completed, until the cooking on the cooking course set by the bread generation control unit 131 is started, the timer cooking control unit 135 turns on the reservation lamp 4G and turns off the start lamp 4F. The user is informed that timer cooking will be performed.

  In addition, the baked color selection key 3H is for selecting and setting the baked color of the bread to, for example, “light”, “standard”, or “dark” in the “baking” step performed by the bread generation control means 131. The cut key 3B is pressed when all the objects to be controlled other than the display body 4 are turned off and the display body 4 is shifted to the off state to return to the initial state during cooking or after cooking is completed.

  FIG. 24 schematically shows the main configuration of the above-described cooker. In the figure, a storage chamber 6 serving as a heating chamber is made of a steel plate having excellent heat resistance, such as an aluminum steel plate. A bread case 7 which is a container for baking is provided in the storage chamber 6. The bread case 7 is configured by applying fluorine coating on the inner surface of an aluminum member. The bread case 7 is provided with kneading bread blades 14 on the inner bottom thereof, and the bread blades 14 are configured to be rotated by a motor 21 which is an electric motor. The pan blade 14 is made of aluminum, and the outer surface is coated with fluorine.

  Between the bread case 7 and the storage chamber 6, there is disposed a heating means 8 as a sheathed heater for radiating and baking, for example, bread dough, which is an object to be cooked in the bread case 7. This heating means 8 is provided outside the pan case 7. A temperature sensor 28 having a built-in thermistor element is in contact with the side surface of the pan case 7 to detect the temperature of the pan case 7. A lid 31 is provided on the upper side of the storage chamber 6, and inside the lid 31, there is an input case 41 as a powder case for supplying auxiliary materials such as fruit in addition to yeast and flour into the bread case 7. Arranged.

  In addition to the cooker shown in FIG. 1, here, a charging case lid 142 that pivotably opens and closes the upper surface opening of the charging case 41 around the hinge shaft 141, and the outer member 5 and the storage chamber 6 are provided facing each other. Water drainage holes 143 and 144 are provided. The rotation transmission mechanism 13 connects transmission pulleys 146 and 147 to the lower end of the blade shaft that is the kneading tool drive shaft and the lower end of the output shaft 22 that is the motor shaft, respectively, and between the transmission pulleys 146 and 147. It is configured by suspending an endless transmission belt 148. The structure of the cooker shown in FIGS. 1-21 should just be employ | adopted for a structure other than that suitably.

  Next, the operation of the “cooking” course performed by the bread generation control means 131 will be described in detail with reference to the graph of FIG. In addition, since the operation procedure until selecting the “cooking” course and starting cooking is as described above, the description is omitted.

  In the “Cooking Pan” course, where bread is baked using glutinous rice, rice, yeast, liquids such as water and milk, salt, etc. are used as ingredients, and liquids such as water and milk are added to the rice grains. Specifically, salt and a predetermined amount of water are added to the bread case 7 in addition to the rice grains, and dry yeast and strong flour or fresh powder are placed in the charging case 41 and heated in the first “heating” step. By heating the pan case 7 by means 8, the temperature of the water in the pan case 7 is raised. The liquid such as water to be added to the rice grains is placed in the bread case 7 by 1.3 times or more, preferably 2 times or more of the mass (weight) of the rice grains and 2.3 times as a guide. This is to make the food to be cooked in the bread case 7 into a soft rice shape or a hard rice cake shape in the “heating” step. In the “heating” step, the temperature of the pan case 7 detected by the temperature sensor 28 is managed by the pan generation control unit 131 to adjust the heating amount to the heating unit 8.

  When the start of cooking of the “cooking” course is instructed by operating the start key 3A, the bread generation control means 131 performs a “heating” process of cooking the food to be cooked in the bread case 7. Here, first, the water temperature in the bread case 7 is raised with a temperature of about 60 ° C. or less as a guide, and the rice grains are allowed to absorb water for about 15 to 20 minutes. By promoting the water absorption of rice by the time of cooking, the amount of reducing sugar can be increased to obtain a sweet bread.

  Then, the heating amount with respect to the heating means 8 is increased, and the cooking object in the bread case 7 is heated to a temperature near boiling. During the period from when the rice grains absorb water to the middle of heating to a temperature near boiling, the bread generation control means 131 supplies a drive signal to the motor 21 to rotate the bread blades 14 and the bread case 7 Gently stir the food to be cooked inside. For example, the stirring by the blade 14 can be performed by stirring for 10 seconds at intervals of 5 minutes, or by stirring when the temperature of the pan case 7 reaches a predetermined temperature. Adjustments can be made accordingly. Stirring is performed when the gelatinization of the rice before the inside of the pan case 7 is near the boiling temperature is not sufficiently progressed, and after the inside of the pan case 7 is near the boiling temperature, the stirring is not performed. Yes. By performing such agitation, it is possible to reduce the unevenness of heating of the food to be cooked at the same time while preventing the water in the pan case 7 from scattering.

  In the “heating” step, the bread production control means is such that the water temperature in the pan case 7 is 90 ° C. to the boiling point (100 ° C.) or less, the upper limit temperature is lowered according to the atmospheric pressure conditions, and preferably 96 ° C. to the boiling point or less. 131 controls the temperature by adjusting the heating amount of the heating means 8. In particular, the temperature of the water in the pan case 7 is controlled so that the temperature does not exceed 100 ° C., which is the boiling point.

  In addition, during the “heating” step, the pan generation control unit 131 outputs a pulse drive signal to the fan motor constituting the cooling fan 27 to rotate the fan motor of the cooling fan 27 at a low speed. Thereby, even if the heating means 8 is located above the rice in the bread case 7, rice can be cooked with less heating unevenness and less core by sending wind into the accommodation chamber 6. Note that the rotational speed of the fan motor of the cooling fan 27 can be easily varied according to the duty of the pulse drive signal PWM (pulse width modulated) by the pan generation control means 131.

  Eventually, the water in the pan case 7 runs out and the temperature of the pan case 7 suddenly rises, or whether a predetermined time of 10 to 15 minutes elapses after the temperature sensor 28 detects the vicinity of the boiling temperature, When 50 minutes, which is a predetermined time, have elapsed from the instruction to start cooking, rice cooking heating by the heating means 8 is stopped, the process proceeds from "heating" to "cooling", and unevenness of about 10 minutes, which is the predetermined time, is performed. . These management temperatures and times may be managed at arbitrary temperatures and times according to the actual machine, and are not limited to the specific numerical values shown here.

  In the “cooling” step, in order to quickly cool the rice in the pan case 7, the heating means 8 is not energized and the fan motor of the cooling fan 27 is rotated at the highest speed. As a result, the gelatinized rice grains in the bread case 7 are cooled. In addition, the bread generation control means 131 supplies a drive signal to the motor 21 to rotate the bread blades 14 in order to crush the rice grains in the bread case 7 and generate a state without a core residue. Stir the rice.

  When the food to be cooked in the bread case 7 is lowered to a predetermined management temperature, the “cooling” process is terminated and the process proceeds to the “kneading” process. In the “kneading” step, the bread generation control means 131 continues to supply a drive signal to the motor 21 to rotate the bread blades 14 and knead the rice in the bread case 7. In the bread case 7, the rice grains that have been gelatinized and softened by cooking are soft like rice, and are kneaded with bread blades 14 to be kneaded into bread dough.

  Further, before kneading the rice in the bread case 7 or in the middle of kneading the rice, the bread production control means 131 is a drive signal to the solenoid 63 when the gelatinized rice grains are cooled to 60 ° C. or lower, preferably 40 ° C. or lower. To open the opening / closing plate 72 of the charging case 71. As a result, the yeast and flour put in the charging case 71 are charged into the bread case 7, mixed with the food to be cooked in the bread case 7 and kneaded, and the bread dough is finished in the bread case 7. As the flour to be added, a material containing gluten such as strong flour as a component may be added, or a material not containing gluten such as super fresh flour as a component may be added. Is added after the temperature of the object to be cooked falls to 60 ° C. or lower. In this way, after the rice grains in the bread case 7 are gelatinized in the “heating” step, the starchy material other than the rice grains is added by adding the starchy material other than the rice grains below the gelatinization temperature of the rice grains. Can be kneaded without gelatinization. In addition, when yeast is added at a temperature higher than room temperature such as 40 ° C., the fermentation time is shortened.

  The rotation speed of the motor 21 and the pan blade 14 is delayed from the pan generation control means 131 to the motor 21 so as to be slower after the opening / closing plate 72 of the charging case 71 is opened than before the opening / closing plate 72 of the charging case 71 is opened. A drive signal is supplied to. Thereby, the rotating bread blades 14 can prevent the yeast and flour falling from the charging case 71 to the bread case 7 from being scattered around. Further, after the opening / closing plate 72 of the charging case 71 is opened, the supply of the drive signal to the motor 14 may be stopped for a certain period of time, whereby the operation of the bread blade 14 is constant after the yeast or flour is charged. The time can be stopped to reliably prevent the yeast and flour from scattering. Further, it is possible to manually add the secondary material while the operation of the pan blade 14 is stopped.

  Furthermore, the bread generation control means 131 also applies to the fan motor of the cooling fan 27 in order to prevent the temperature of the bread dough from rising due to heat while the motor 21 is continuously rotated in the “kneading” process. A pulse drive signal is supplied to rotate the fan motor at a low speed.

  The top opening of the bread case 7 is not provided with an inner lid that contacts the bread case 7 and closes the opening. This is because the rice case 41, such as yeast and flour, is used after cooking. This is because it is difficult to drop powder and sub-materials into the bread case 7 if an inner lid is provided when adding sub-materials such as powder or fruit.

  Thus, when the “kneading” process for a predetermined time is completed, the process proceeds to a “fermenting” process for fermenting the yeast mixed in the cooking object. In the “fermentation” step, in order to promote the fermentation of yeast, the heating means 8 is controlled to be cut off based on the temperature of the bread case 7 detected by the temperature sensor 28, and the cooling fan 26 is used to degas. Thus, the operation of sending wind into the storage chamber 6 is repeated. Thereby, during the “fermentation” step, the bread production control means 131 sequentially performs the operations of primary fermentation, secondary fermentation, and shaped fermentation, so that the yeast gradually undergoes fermentation, and carbon dioxide gas is generated to expand the bread dough. .

  When the process shifts to molding fermentation, which is the finishing of the “fermentation” process, the bread production control means 131 manages the temperature detected from the temperature sensor 28 and gradually raises the temperature of the bread dough that is to be cooked to 60 ° C. . In this way, the bread dough bulge can be improved by gently raising the temperature of the bread dough within a temperature range in which the yeast does not die immediately before baking the cooked material. Occurrence can be prevented.

  When the “fermentation” step is completed, the bread production control unit 131 moves to the “baking” step and adjusts the heating amount of the heating unit 8 so that the food to be cooked in the bread case 7 is baked into bread. Also during the “baking” step, the pan generation control means 131 outputs a pulse drive signal to the fan motor that constitutes the cooling fan 27, so that the fan motor of the cooling fan 27 runs at a low speed, as in the above-described “heating” step. Rotate with As a result, it is possible to send the wind into the storage chamber 6 and heat-circulate it to finish the bread with less uneven baking. When the “baking” step is completed, the process proceeds to the next “warming” step. In order to quickly cool the bread baked in the “baking” step, the cooling fan 27 blows air into the housing chamber 6 in the “warming” step. Send in. Thereby, the bread case 7 and the lid 31 can be cooled as well as the baked bread.

  By the way, glutinous rice is gelatinized at about 60 ° C or higher (β starch is changed to α starch), but when it is eaten as white rice, it can be gelatinized sufficiently to the inside of the rice grain when it is low temperature gelatinized at 98 ° C or lower. Therefore, it becomes so-called core residue rice with a hard part remaining, and is not suitable for the taste. Therefore, holding the temperature of the cooking object at 98 ° C. or higher for 20 minutes is a condition for eating white rice. Therefore, the actual rice cooker has been devised so that the upper opening of the pan is covered with an inner lid, and the inside of the pan is higher than the normal pressure. It is about 101 ° C. In addition, in the pressure rice cooker, the inside of the pan is further heated to improve the taste, such as improving the stickiness. In other words, when eating as white rice, the temperature is higher than the boiling point and cooked rice that generates a large amount of steam is fundamental.

  On the other hand, in the cooking device for making bread from rice as in this embodiment, cooking rice is heated to soften and knead raw rice grains on the premise that it is kneaded after cooking rice as bread dough instead of cooking rice that eats white rice as rice. Thus, generation of steam can be suppressed as much as possible. In this way, by suppressing the generation of steam and cooking rice for bread dough generation, the gap between the input case 41 and the inner surface of the lid 31 (arrow S1 shown in FIG. 24), or between the outer member 5 and the lid 31 Vapor leaks from a gap (arrow S2 shown in FIG. 24) or a gap (arrow S3 shown in FIG. 24) between the storage chamber 6 and the pan case 7, or steam accumulates in the storage chamber 6 to collect water and become dirty. Or the steam turns around the control unit 30 on which the electronic components for control are mounted, causing the temperature of the electronic parts to rise, or the steam turns around the display body 4 constituting the operation unit 2 to cloud the display body 4. The steam in the storage chamber 6 can be completely discharged from the opening 55 of the lid 3 through the steam port 54 to the outside of the cooker (arrow S shown in FIG. 24).

  On the other hand, the heating configuration as in the present embodiment has the disadvantage that the heating of the object to be cooked is weak, and the water temperature rise in the bread case 7 may be uneven. Specifically, based on FIG. 24, the water temperature in the bread case 7 in the “heating” process at the time of rice cooking is as follows. Due to heat conduction, the temperature is increased in the order of (2) middle side → (3) upper side → (4) upper middle → (5) center → (6) lower middle. Since rice absorbs and gelatinizes as the water temperature rises, in the case of weak heating, the heat conduction time from (1) to (6) becomes longer, and the rice moves as heat moves from (1) to (6). However, in the center and (6) lower middle part, the high temperature time for gelatinization is shortened, and there is a problem that the water for gelatinization is insufficient and the rice becomes hard. . In particular, the center of (5) in the bread case 7 is low in water and the water level is lowered, and the rice becomes hard due to insufficient water absorption. In some cases, the core remains, and (6) the lower middle part in the bread case 7 is Although there is water, the temperature of the water temperature rises slowly, and heating may be insufficient, resulting in insufficient gelatinization. Therefore, the relationship between the temperature of each part in the conventional bread case 7 and time is as shown in FIG.

  On the other hand, in this embodiment, the bread production | generation control means 131 rotates the bread blade | wing 14 during rice cooking, and stirs the water and rice in the bread case 7, and it becomes the temperature increase time difference of the water temperature in the bread case 7. Since the uneven water absorption and pasting are suppressed, even if the inside of the pan case 7 becomes a temperature near boiling and the heating is weakened, the uneven hardness due to the pasting unevenness is reduced, and in the subsequent “kneading” process, When kneaded into bread dough, it is hard and the remainder of rice grains increases, so that it is possible to improve the problem that the taste of bread is lowered.

  For comparison with FIG. 25, FIG. 26 shows the relationship between the temperature and time of each part in the pan case 7 in this embodiment. In this case, the temperature is in the vicinity of boiling from the start of the “heating” step. In the meantime, the temperature difference between the (1) lower side portion and (6) lower middle portion in the pan case 7 is reduced by performing the stirring for rotating the pan blade 14 a plurality of times. Recognize.

  Further, the heating means 8 is used not only for the “heating” process but also for baking bread in the “baking” process, and the heating means 8 is arranged in the lower part of the outside of the bread case 7 as in the conventional bread maker. In a normal rice cooker, the bottom and side lower portions of the pan are heated, and the bottom of the pan is heated to compensate for the disadvantage that the water temperature rise in the lower middle part of the pan case 7 is delayed (6). In the present embodiment, the heating means 8 is used not only for cooking rice but also for baking bread, and the lower portion of the side surface of the pan heater 7 is the main heating source. Although it becomes difficult to gelatinize the center (5) and (6) the lower middle part, it is possible to obtain a practical effect of further improving heating unevenness by the above-described stirring.

  Note that the upper opening of the pan case 7 does not have an inner lid that closes the opening. However, because the inner lid does not exist, the configuration that suppresses the amount of steam generated has a more practical effect. is there. In addition, since there is no inner lid, it is difficult to increase the pressure during rice cooking inside the bread case 7 and the structure tends to cause uneven heating. There is.

  Returning to FIG. 1, in the present embodiment, as a blower that sends air into the storage chamber 6, a cooling fan 27 that is inside the main body 1 and outside the storage chamber 6 is provided, and the wind from the cooling fan 27 is stored. As a circulation device for sending and circulating in the chamber 6, a configuration in which a hole 65 is provided in the side surface of the storage chamber 6 together with the cooling fan 27 is adopted. The hole 65 serves as a blow-off port for the cooling fan 27, and is provided below the middle of the container 6 in order to make the temperature in the storage chamber 6 uniform during heating and to perform cooling after heating. Is preferred. Further, in order to efficiently circulate the heat from the heating means 8, the heating means 8 is preferably disposed below the heating means 8. The hole 65 may be provided not in the main body 1 but in the lid 31.

  Next, details of the operation by the timer cooking control means 135 will be described in detail with reference to FIGS. In FIG. 27, by pressing the start key 3A following the reservation key 3E, the reservation time is set and the timer cooking is started until the end of the “baking” process, which is a baking process. The flowchart is shown. FIG. 28 shows the required time corresponding to the room temperature in each step in the bread making process from the reservation start to the heat retention.

  The control unit 30 of the present embodiment includes two cooking modes in the same cooking course that performs control for baking bread, that is, an immediate cooking mode in which bread making is started as soon as the start key 3A is pressed, and a reserved time. And a timer cooking mode to bake bread at the reserved time. In the immediate cooking mode, the object to be controlled is controlled only by the bread generation control means 131, and in the timer cooking mode, the bread generation control means 131 and the timer cooking control means 135 cooperate to control the control object.

  As shown in FIG. 28, in the bread making process in the timer cooking mode, for example, in the above-mentioned “wheat bread” course, the control of baking bread in the order of knead 1 → nekashi → knead 2 → fermentation → baking → heat retention is bread generation. This is performed by the control means 131. Here, kneading 1, kneading and kneading 2 correspond to the “kneading” step, and the kneading 1 and kneading 2 rotate the pan blade 14 for a predetermined time, but the kneading causes the panning blade 14 to stop rotating for a certain time. Moreover, the bread production | generation control means 131 acquires the room temperature detected by the temperature sensor 29, and controls it so that the time required for each process of kneading, kneading 2, fermentation, and baking may be changed according to room temperature. To control. Specifically, for example, when the room temperature is low (eg, 10 ° C.), the time required for each process of kneading, kneading 2, fermentation, and baking is set longer than when the room temperature is high (eg, 30 ° C.). Is done.

  As shown in FIG. 27, in the timer cooking mode, when reservation starts, the process proceeds to the next step S1, and the timer cooking control means 135 immediately acquires the room temperature detected by the temperature sensor 29. And the bread production | generation control means 131 determines the starting time of kneading 1 from the required time of each process after kneading 1 according to the room temperature acquired at step S1, and controls actual kneading 1 process at the starting time. Is started (step S2).

  When the operation of the kneading 1 is completed, the timer cooking control means 135 proceeds to step S3, and the temperature sensor is set at the kneading 2 start time before the reservation time, which is the longest time from the kneading 2 to the completion (baking completion). The room temperature detected at 29 is acquired again. And the bread production | generation control means 131 determines the starting time of kneading 2 from the required time of each process after the kneading 2 according to the room temperature acquired by step S3 (step S4), and is actually kneaded 2 in the starting time. Control of the process is started (step S5). After this, according to the time required for each process after kneading 2 according to the room temperature acquired in step S3, control by each process of kneading 2, fermentation, and baking is performed (step S6), and bread is generated in the "warming" process. A series of cooking control by the control means 131 is completed.

  FIG. 29 shows a specific setting example of the required cooking time when the user sets the reservation time at 0:00 and starts the timer cooking by the “wheat bread” course shown in FIG. Is shown. If the room temperature is 23 ° C. at the start of the reservation for starting the timer cooking, the timer cooking control means 135 acquires the room temperature detected by the temperature sensor 29 at this time, and from the required time shown in FIG. The total required time of 140 minutes corresponding to “less than 20 to 25 ° C.” is set, and the bread generation control means 131 is started to control cooking for the food to be cooked in the bread case 7.

  Here, it is assumed that the user switches an air conditioner (not shown) installed in the room together with the cooker from on to off at 0:00. The room temperature gradually increases from 23 ° C. at 0:00.

  After that, the bread generation control means 131 is a timing at which the kneading process 1 and the kneading process are completed before the time at which the kneading process 2 starts under the condition that the room temperature is the longest and the room temperature is less than 10 degrees. The operation of kneading 1 is started. In this case, the time required for kneading 1 is based on the room temperature acquired from the temperature sensor 29 at the start of the reservation, and is thus performed for 10 minutes corresponding to “less than 20 to 25 ° C.”.

  Next, the timer cooking control means 135 detects the room temperature detected by the temperature sensor 29 at 4:00, which is the time at which the kneading 2 process starts under the condition that the room temperature required for cooking is the longest and the room temperature is less than 10 degrees. Get it again. Since the room temperature at this time has risen to 30 ° C because the air conditioner is turned off, the total time required for 120 minutes or more corresponding to “30 ° C or higher” is set from the required time shown in FIG. Thus, the bread generation control means 131 performs cooking control for the cooked food in the bread case 7 thereafter. Therefore, the time at which the kneading 2 actually starts is 5:00, which is obtained by subtracting the required time (120 minutes) corresponding to “30 ° C. or higher” from the reservation time, and then the kneading 2 steps for 25 minutes, A 65-minute fermentation process and a 30-minute fermentation process are performed, and bread is baked at 7:00, which is the reservation time.

  In the example shown in FIG. 29, when the room temperature is low (for example, 10 ° C.), the time for light emission and baking performed by the bread generation control means 131 tends to be longer than when the room temperature is high (for example, 30 ° C.). If the specific process is started a certain time before the bread-making completion time, which is the reservation time, without considering the room temperature, it is necessary to make the finished bread coincide with the bread-making completion time, so the room temperature is high. In some cases, the bread can be cooked quickly, and it will be kept warm until the bread making time is reached, during which time the taste will deteriorate.

  In addition, if the room temperature at the start of the reservation for setting the reservation time and instructing the start of timer cooking is acquired and the start time of the specific process is changed, the room temperature is set at the start of the reservation and at the start of the specific process. (For example, the room temperature at the start of the reservation is 25 ° C. and the room temperature at the start of a specific process is 10 ° C.), the process time is extended and the bread cannot be baked at the reservation time.

  However, in this example, for example, the maximum bread making time in a plurality of bread making processes excluding the “Kone 1” process is 180 minutes when the room temperature is less than 10 ° C., and 120 minutes when the shortest time is 30 ° C. or more. In this case, when timer cooking is performed with the reservation time set to 7:00, the temperature is set to 4:00 before the start time of the “Kone 2” process in the bread making process that requires the longest bread making time. The room temperature is acquired from the sensor 29, and if the room temperature is 0 to 10 ° C., for example, if the room temperature is 0 to 10 ° C., the process of “kneading 2” is started immediately, and if the room temperature is 30 to 35 ° C. The process of “kneading 2” is determined at 5:00 one hour later, and the process of “kneading 2” is started from that time, so that the bread generation control means 131 and the timer cooking control means 135 of the control unit 30 are started. It is composed.

  As a result, even when the room temperature around the cooker is different between the start time of the reservation and the start time of the specific process instructing the start of timer cooking by setting the reservation time, the bread can be baked at a time close to the reservation time. Therefore, it is possible to provide a cooking device that can take into account fluctuations in room temperature when performing timer cooking and obtain a stable finished bread.

  As described above, the bread maker, which is the cooking device of the present embodiment, includes the bread case 7 as a container for storing rice and water before gelatinization, and adjusts the amount of heating from the heating means 8. The water in the bread case 7 is heated below the boiling point, the rice is softened by heating the water, and after the softening, the bread blade 14 as a kneading tool provided in the bread case 7 is kneaded as bread dough A pan generation control unit 131 is provided as a control unit.

  In this case, the water in the bread case 7 is heated below the boiling point to soften the rice by gelatinization, etc., so that the rice before flour can be softened and processed as bread dough, and steam during heating Can be suppressed.

  The bread production control means 131 adjusts the amount of heating from the heating means 8 to heat the water in the pan case 7 below the boiling point, and rotates the bread blades 14 during the heating to The rice is stirred and heated to soften the rice, and after softening, the bread blades 14 knead it as bread dough.

  In this case, in particular, the water in the bread case 7 is heated at a boiling point or lower, and the rice is stirred during the heating to soften such as gelatinization, thereby suppressing uneven softening of the rice before flour. The rice can be softened and kneaded as bread dough, and the generation of steam during heating can be suppressed.

Also, the pan generation control unit 131 adjusts the amount of heat from the heating means 8, after performing soaked raise water temperature in the pan casing 7 to 60 ° C. or less, increasing the heating amount of the heating means 8 The water temperature in the container is heated so that it is below the boiling point , and during the course of heating to a temperature below the boiling point , the bread blades 14 are rotated to stir the rice in the water and heat the water By doing so, the rice is softened, and after softening, the bread blades 14 knead it as bread dough.

In this case in particular, after performing soaked raise water temperature in the pan casing 7 to 60 ° C. or less, by increasing the heating amount of the heating means 8, and heated as water temperature in the container is equal to or less than the boiling point, In the middle of heating to a temperature below the boiling point , the rice is agitated and softened, such as gelatinization. As a result, kneading can be performed and generation of steam during heating can be suppressed. In addition, stirring is performed before the temperature of the water rises to the vicinity of boiling, so that the water is agitated in the presence of water before the water is absorbed and the water level in the container is significantly reduced, and uneven heating due to stirring is effective. Can be suppressed.

  In the present embodiment, there is no inner lid that directly closes the upper surface opening of the pan case 7.

  In this case, since there is no inner lid at the upper surface opening of the bread case 7, it is possible to drop powder, ingredients such as sub-materials as they are from the input case 41 after rice cooking, while suppressing the generation amount of steam. Can enhance the practical effect as a cooker. In addition, since the inner lid is not present, the pressure in the bread case 7 during rice cooking is unlikely to increase, and heating unevenness is likely to occur, so that there is a practical effect of preventing such heating unevenness by stirring.

  Moreover, in this embodiment, the heating means 8 by the sheath type heater is provided in the lower part of the outer surface of the pan case 7, and the heating means 8 heats the water in the pan case 7.

  In this case, by providing the heating means 8 at the lower part of the outer surface of the bread case 7, the heating means 8 can also be used for baking bread for baking dough. Moreover, although the lower part of the outer side surface of the pan case 7 is a main heating source, a practical effect of preventing uneven heating can be obtained by stirring.

  The cooker of this embodiment uses the raw material containing rice grain, yeast, liquid and salt, adds the liquid to the rice grain, heats it, gelatinizes the rice grain with a moisture content of 60% or more, and then the temperature of the rice is 60. The present invention provides a method for producing bread that can be made into bread by adding yeast after kneading to below ℃, kneading, fermentation and baking.

  In this case, instead of adding the liquid to the gelatinized rice, the necessary liquid is added from the beginning before the gelatinization, so that the rice becomes soft rice and can be made with less rice grain residue when kneaded. In addition, it is not necessary to grind the rice grains, so you can make delicious bread with a quiet sound. Furthermore, even when wheat is not included, the bulge as bread can be improved using cooked rice.

  Moreover, in the bread manufacturing method according to the present embodiment, a material containing gluten such as strong flour as a component is added after the temperature of the rice drops to 60 ° C. or lower after the rice grains are gelatinized.

  After the rice grains are gelatinized, starch materials other than the rice grains can be kneaded without gelatinizing the starch containing gluten other than the rice grains by adding the starchy material other than the rice grains at a temperature below the gelatinization temperature.

  Moreover, in the bread manufacturing method according to the present embodiment, a material that does not contain gluten such as upper fresh flour is added after the rice grains are gelatinized and then the temperature of the rice is lowered to 60 ° C. or lower.

  After the rice grains are gelatinized, starch materials other than the rice grains can be kneaded without gelatinizing the starches that do not contain gluten other than the rice grains by adding a starchy material other than the rice grains below the gelatinization temperature.

  Moreover, the cooking device in this embodiment includes a pan case 7 as a bottomed cylindrical metal container detachably attached to the main body 1, a heating means 8 for heating the outer surface of the pan case 7, and the pan case 7. As a temperature sensor 28 as a temperature detecting means for directly or indirectly detecting the outer surface temperature of the container, a storage chamber 6 as a baking chamber for storing the bread case 7, and a transparent member for making the inside of the bread case 7 visible As a circulation device that includes a glass window 44 and covers the storage chamber 6 and a cooling fan 27 as a blower that sends air into the storage chamber 6 and circulates the air in the storage chamber 6, heating means 8 is provided in the main body 1 with a hole 65 provided below 8 and the cooling fan 27 described above.

  In this case, it is possible to send air into the storage chamber 6 and forcibly circulate the air in the storage chamber 6. Further, by providing a hole 65 constituting a circulation device below the heating means 8, the heat of the heating means 8 can be circulated efficiently, and condensation on the glass window 44 provided as a viewing window on the lid 31 is also possible. Can be prevented. Therefore, it is possible to provide a cooker that can reduce the temperature difference in the storage chamber 6, can make bread with less uneven baking, and can prevent condensation on the glass window 44 provided on the lid 31.

  Moreover, in this embodiment, it has the structure which operates the cooling fan 27 which is a circulation device during the heating by the heating means 8.

  In this case, the cooling fan 27 and the hole 65, which are circulation devices, circulate hot air from the heating means 8 in the storage chamber 6, so that heating by a so-called convection method can be performed.

  Moreover, in this embodiment, after baking the dough in the bread case 7 with the heating means 8, it becomes the structure which operates the cooling fan 27 which is a circulation device.

  In this case, after baking the bread in the bread case 7, the heating by the heating device can be terminated, and the bread can be immediately cooled by the circulation device. In addition, the pan case 7, the lid 3, and the storage chamber 6 can be quickly cooled. Therefore, it is possible to provide a cooker that can quickly cool the bread case 7, the lid 3, and the storage chamber 6 without pre-heating the bread after baking.

  In this embodiment, the rotary kneading tool mounting portion 15 is provided on the inner bottom surface of the pan case 7, and the cooling fan 27 is operated while the mounting portion 15 is operating or after the mounting portion 15 has been operated. The structure to let you adopt is adopted.

  If it does in this way, when kneading the to-be-cooked object in the bread case 7, the heat | fever generate | occur | produced by rotation of the motor 21 which operates the mounting part 15 can be spread | diffused. Moreover, it can prevent that the temperature of dough rises too much by fermentation.

  In the present embodiment, the cooling fan 27 is operated before the mounting portion 15 operates.

  For example, when bread is made at the reserved time, if the outside air temperature is high, fermentation may proceed excessively. Therefore, by operating the cooling fan 27 before the mounting unit 15 operates, the temperature of the bread case 7 is lowered. Excessive fermentation can be stopped. Moreover, if the outer surface of the pan case 7 is previously moistened with water, the temperature of the pan case 7 can be further effectively lowered by the heat of vaporization.

  Further, the cooling fan 27 and the hole 65 which are circulation devices may be provided in the lid 31 instead of the main body 1. In this case as well, air can be sent into the storage chamber 6 and the air in the storage chamber 6 can be circulated forcibly. In addition, the cooling fan 27 and the hole 65 provided as a circulation device provided in the lid 31 can be used for heating. The heat of the heating means 8 can be efficiently circulated from above the means 8, and the condensation of the glass window 44 provided as a viewing window on the lid 31 can be prevented. Therefore, it is possible to provide a cooker that can reduce the temperature difference in the storage chamber 6, can make bread with less uneven baking, and can prevent condensation on the glass window 44 provided on the lid 31.

  In the present embodiment, the bread case 7 that is detachably attached to the main body 1, the mounting portion 15 of the rotary kneading tool provided on the inner bottom surface of the bread case 7, the heating means 8 that heats the outer surface of the bread case 7, A temperature sensor 28 as temperature detecting means for directly or indirectly detecting the outer surface temperature of the pan case 7 and a control unit 30 as control means for adjusting the heating amount of the heating means 8 in accordance with the temperature detected by the temperature sensor 28. And a storage chamber 6 for storing the bread case 7, a lid 31 covering the storage chamber 6, and a cooling fan 27 for sending air into the storage chamber 6. The control unit 30 is configured so that the food to be cooked in the pan case 7 is substantially boiled and cooked while being heated at 8 and blowing the housing chamber 6 with the cooling fan 27 during heating.

  In this case, the heating means 8 provided on the outer surface of the bread case 7 is a position suitable for baking bread in the bread case 7, but heats the food to be cooked located below the heating means 8. Although it is inefficient, even if the food to be cooked is located below the heating means 8 without providing two heating means 8 by blowing the inside of the storage chamber 6 by the cooling fan 27, the pan case 7 to be cooked can be heated uniformly.

  Moreover, in this embodiment, it is comprised so that the to-be-cooked item in the bread case 7 may be located below the heating means 8. FIG.

  In this case, an object to be cooked that is originally located below the heating means 8 or has poor thermal efficiency can be efficiently heated by blowing air inside the storage chamber 6 by the cooling fan 27, and the heating means 8 also bake the bread. Can be placed at a suitable position.

  Moreover, in this embodiment, in order to make a to-be-cooked object 60 degrees C or less after a heating, it becomes the structure which blows the storage chamber 6 using the cooling fan 27. FIG.

  In this case, the cooling fan 27 can be used for both cooling the food to be cooked and blowing air to the storage chamber 6 by using the cooling fan 27 even when the food to be cooked is cooled to 60 ° C. or less.

  In addition, the cooling fan 27 of the present embodiment heats the food to be cooked put in the bread case 7 and cools it to 60 ° C. or less, and then throws in yeast and flour as flour, and kneads after the yeast is charged. After that, it is fermented at a predetermined temperature, and is then operated when the bread case 7 is heated by the heating means 8 to bake the food to be baked, and the bread is baked while circulating the air in the storage chamber 6. It has become.

  In this case, the cooling fan 27 can combine cooking and cooling of the food to be cooked and circulation in the storage chamber 6. In addition, the bread containing rice may swell up to a position lower than the upper end of the bread case 7 rather than the wheat bread made of normal strong flour, and the air in the storage chamber 6 is circulated during baking. Thus, the insufficient heating of the upper surface of the bread can be solved, and the food to be cooked in the bread case 7 can be heated more uniformly.

  In the present embodiment, the timer cooking control means 135 that controls the bread to be baked at the set reservation time and the temperature sensor 29 as the temperature detection means for detecting the room temperature are provided. Based on a plurality of bread making processes in which any one of the process times varies depending on the room temperature, the bread generation control unit 131 is controlled so as to bake the bread, and the bread making time until the bread is baked is longest. In particular, for example, the room temperature detected by the temperature sensor 29 is acquired before the start time of the kneading process, which is a specific process, for example, and the actual starting time of the kneading process 2 is determined based on the acquired room temperature. It is composed.

  In this case, when the timer cooking control means 135 sets the reserved time and performs the timer cooking, first, in the bread making process that requires the longest bread making time, for example, before the start time of the kneading 2 process, which is a specific process. The start time of the kneading process 2 is determined according to the room temperature at this time, and the kneading process 2 is actually started from that time. Therefore, even when the room temperature differs between the start of the timer cooking setting and the start of the specific process, the bread can be baked at a time close to the reservation time.

  Further, the timer cooking control means 135 in the present embodiment is configured to acquire the room temperature detected by the temperature sensor 29 a plurality of times and determine the start time of each process other than the specific process every time the room temperature is acquired. doing.

  In this case, for example, if the room temperature is acquired at the start of timer cooking (at the start of the reservation), the start time can be determined not only for a specific process but also for other processes in consideration of the room temperature. It becomes possible to improve.

  In the present embodiment, the bread case 7 provided in the main body 1, the heating means 8 for heating the bread case 7, the storage chamber 6 for putting the bread case 7, the charging case 41 for putting powder into the bread case 7, And a cooling fan 26 that blows air to the charging case 41. The cooking means in the bread case 7 is cooked by the heating means 8, and the cooling case 26 is cooled by the cooling fan 26 from the time when the rice is cooked. ing.

  During cooking of the cooking object, the charging case 41 is forcibly cooled by the cooling fan 26, so that the flour stored in the charging case 41 can be prevented from being hardened or the yeast being killed.

  In this embodiment, a pan case 7, a heating means 8 for heating the pan case 7, a storage chamber 6 for storing the pan case 7, and a cooling fan 27 for sending air into the storage chamber 6 are provided. This fan motor is configured to perform pulse width modulation control.

  By sending wind into the storage chamber 6, it becomes possible to reduce the temperature difference in the storage chamber 6 and make bread with less uneven baking. In addition, the amount of wind sent into the storage chamber 6 can be varied with a single common fan motor. Therefore, it is possible to reduce the cost by reducing the number of cooling fans 27.

  Moreover, in this embodiment, the to-be-cooked object in the bread case 7 is cooked with the heating means 8, and the speed of the fan motor of the cooling fan 27 is operated at low speed during this cooking than the case where the storage chamber 6 is cooled. It is configured.

  In this case, even if the heating means 8 is located above the food to be cooked in the bread case 7, the cooking unevenness of the food to be cooked can be reduced by feeding the wind into the storage chamber 6, and the rice without the core. Can be performed. Further, since the number of rotations of the fan motor of the cooling fan 27 is small, the air in the storage chamber 6 can be circulated without lowering the temperature of the heating means 8. Furthermore, even when another cooling fan 27 that cools the lid that closes the storage chamber 6 is operating, the hot air in the storage chamber 6 does not flow backward, and the temperature of the substrate constituting the control unit 30 does not increase. can get.

In this embodiment also, after the rice to be cooked in the pan casing 7 by the heating means 8, the fan motor of the cooling fan 27 is configured to operate at full speed.

  In this case, the rice in the bread case 7 can be quickly cooled by the strong wind from the cooling fan 27.

  Moreover, in this embodiment, the kneading means 23 knead | mixes the to-be-cooked thing in the said bread case 7 with the driving force from the motor 21 is provided, and the fan motor of the cooling fan 27 is set at the time of rice cooking while the motor 21 is rotating. It is configured to operate at a low speed similarly to the above.

  In this case, the temperature of the dough in the bread case 7 can be prevented from rising due to the heat of the motor 21 constituting the kneading means 23.

  In the present embodiment, the cooking object in the pan case 7 is baked by the heating means 8, and the fan motor of the cooling fan 27 is operated at a low speed during the baking as in the case of rice cooking or kneading. ing.

  In this case, by sending wind into the storage chamber 6 during baking, the interior of the storage chamber 6 can be thermally circulated to finish the bread with less uneven baking. Further, since the number of rotations of the fan motor of the cooling fan 27 is small, the air in the storage chamber 6 can be circulated without lowering the temperature of the heating means 8.

  In the present embodiment, the cooked food containing rice and water placed in the bread case 7 is cooked by the heating means 8, and the cooked food in the bread case 7 is cooked by the heating means 8 in the cooker that finishes the bread. Sometimes it is configured to control the heating means to promote water absorption of the rice.

  In this case, the amount of reducing sugar can be increased and sweet bread can be obtained by accelerating the water absorption of rice by the time of cooking.

  In this embodiment, the kneading means 23 as a stirring means is provided, and the meal is performed in the middle of cooking rice, and the food in the bread case 7 is gently stirred by the kneading means 23 at the time of the cooking. .

  In this case, when the food to be cooked in the pan case 7 is gently stirred at the time of cooking, it is possible to reduce unevenness in heating of the food to be cooked while preventing the water in the bread case 7 from being scattered. .

  Moreover, in this embodiment, after cooking the to-be-cooked object in the bread case 7, it cools, and before putting powder in this bread case 7, it comprises so that stirring by the kneading means 23 may be performed. .

  In this case, the rice grains in the bread case 7 can be crushed by the kneading means 23 so that there is no core residue.

  In the present embodiment, the operation of the kneading means 23 is controlled so that the rotational speed of the kneading means 23 after the powder is charged is slower than the rotational speed of the kneading means 23 before the powder is charged. The control unit 30 is configured.

  In this case, the powder can be prevented from scattering by the kneading means 23 after the powder is charged.

  In the present embodiment, the kneading means 23 is configured to stop for a certain period of time after the powder is charged.

  In this case, after the powder is charged, the kneading means 23 can be stopped for a certain time to reliably prevent the powder from scattering. Moreover, while the kneading means 23 is stopped, the auxiliary material can be manually charged, and not only the powder but also the auxiliary material can be reliably prevented from scattering.

  In the present embodiment, in the cooker provided with the rice cake generation control means 133 that cooks the cooked food containing glutinous rice and water put in the bread case 7 with the heating means 8 and finishes the rice cake, the kneading means 23 as the stirring means. And the rice cake generation control means 133 controls the heating means 8 and the kneading means 23 so that the kneading means 23 agitates the food to be cooked in the bread case 7 when cooking the food to be cooked by the heating means 8. doing.

  In this case, glutinous rice has a higher water absorption rate than glutinous rice, and when it is put together with water in the bread case 7 as a cooked item, the glutinous rice comes out above the water and the core remains, but the rice is cooked. Sometimes stirring the food to be cooked can prevent such core residue and make it delicious.

  In this embodiment, in the cooking device in which the powder is charged to ferment the food to be cooked in the pan case 7, the temperature of the food to be cooked is 60 ° C. in the process of the forming fermentation immediately before baking the food to be cooked. The pan generation control means 131 performs control so as to raise it gently.

  In this case, it is possible to improve the swelling of the food to be cooked by gently raising the temperature of the food to be cooked within the temperature range in which the yeast is not killed in the step of shaping fermentation immediately before baking the food to be cooked. It is possible to prevent the occurrence of stickiness (dama) in the object to be cooked.

  In this embodiment, the bread case 7 containing the food to be cooked, the heating means 8 for heating the food to be cooked, the kneading means 23 for kneading the food to be cooked, and the temperature as temperature detecting means for detecting the room temperature. Bread generation control means for acquiring the room temperature detected by the sensor 29 and the temperature sensor 29 and kneading the food to be baked into bread at the reserved time set by the time advance key 3C or the time return key 3D. Timer cooking control means 135 for controlling 131, and this timer cooking control means 135 is provided in the pan case 7 during the “kneading” process in which the food to be cooked is kneaded by the kneading means 23. The cooking object is heated by the heating means 8 for a predetermined time, and the predetermined time is changed from the room temperature acquired from the temperature sensor 29 so that the predetermined time becomes longer as the room temperature is lower.

  In this case, even if the room temperature is low at the time of timer cooking, the cooking object can be easily kneaded by heating the cooking object for a predetermined time and lengthening the heating time.

  In this embodiment, the bread case 7 containing the food to be cooked and the powder for fermenting the food to be cooked, the temperature sensor 29 for detecting the room temperature, the room temperature detected by the temperature sensor 29, and the time advance key 3C and timer cooking control means 135 for controlling the bread generation control means 131 so as to bake the food to be baked at the reserved time set by the time return key 3D. The room temperature is obtained from the sensor 29, and the fermentation time of the powder is adjusted so that the fermentation time of the powder becomes shorter as the room temperature becomes higher.

  In this case, over-fermentation of the powder can be prevented by optimally adjusting the fermentation time according to the room temperature during timer cooking.

  In addition, the timer cooking control means 135 of the present embodiment sets the powder fermentation time according to the time from the start of timer cooking after setting the reserved time until the preheating of the food to be cooked is completed in the fermentation process. The configuration is adjusted.

  In this case, by appropriately adjusting the fermentation time of the powder before the food to be cooked containing the powder is heated by preheating, it is possible to more reliably prevent the powder from being overfermented.

  In the present embodiment, a course advance key 3F or a course return key 3G as a first operating body that enables one cooking course to be selected in sequence from a plurality of cooking courses, and a plurality of cooking courses to be cooked The cooking course selected by the cooking key 3I as the second operation body that allows only the “cooking” course to boil the bread by heating the food, and the course advance key 3F, the course return key 3G or the cooking key 3I. And a control unit 30 as a control means for cooking the object to be cooked.

  In this case, the “cooking” course is directly preferentially selected from a plurality of cooking courses by operating the cooking bread key 3I as a so-called shortcut without operating the course advance key 3F and the course return key 3G one by one. It is possible to improve the usability as a cooker that cooks food to be cooked and bake bread.

  In the present embodiment, particularly in the “wheat rice bread” course using rice as a raw material, the rice put in the bread case 7 is heated by the heating means 8 and then kneaded by the kneading means 23 to finish the bread. It is composed.

  In this case, it is possible to easily knead the rice even if the room temperature is low by kneading the rice after heating rather than kneading the rice as it is. In addition, when the room temperature is high, the rice can be prevented from being spoiled and the taste is improved. In addition, frozen rice can be thawed into bread.

  In this embodiment, regarding the method for producing bread with zero wheat using the “wheat rice bread” course, raw materials containing rice, yeast, and salt are used, and after the temperature of the rice drops below 60 ° C., the yeast is added and kneaded. , Adopts the method of fermentation and baking to make bread.

  In this case, there is no need to grind the rice grains, so delicious bread can be made with a quiet sound. Furthermore, although it does not contain wheat, the bulge as bread can be improved using rice. Therefore, it is possible to provide a bread manufacturing method that can produce a delicious bread with a quiet sound and an improved bulge.

  In this embodiment, regarding the method for producing wheat-free bread using the “wheat zero bread” course, using a raw material containing rice flour, yeast, liquid, potato starch and salt, adding the liquid to rice flour and half the amount of potato starch and stirring with heating A method is used in which a pasty dough is made, and then yeast and half the amount of potato starch are added to the pasty dough, followed by kneading, fermentation and baking to make bread.

  In this case, there is no need to grind the rice grains, so delicious bread can be made with a quiet sound. Moreover, since starch is made by heating and stirring rice flour and liquid together with rice flour, it is possible to reduce the trouble of separately making paste mixed with starch powder and liquid. Furthermore, although it does not contain wheat, the bulge as bread can be improved using rice flour or starch.

  In the present embodiment, the method for producing fast-baked bread by the “wheat bread rush” course using timer cooking, using ingredients to be cooked, yeast, liquid, flour and salt, Add a liquid to the flour to produce gluten, then add the yeast and half of the flour to the gluten-prepared food, knead, ferment and bake it, and bake it in the bread at the scheduled time Yes.

  In this case, there is no need to grind the rice grains, so delicious bread can be made with a quiet sound. In addition, it is possible to prevent overfermentation in timer cooking that is baked into bread at the reserved time.

  In the present embodiment, the bread case 7, the heating means 8 for heating the bread case 7, the storage chamber 6 for storing the bread case 7, the temperature sensor 28 for detecting the temperature in the storage chamber 6, and the storage chamber 6 A cooling fan 27 that sends air and a control unit 30 that performs a “cooling” step of operating the cooling fan 27 after cooking the food in the pan case 7 by the heating means 8. If the temperature in the storage chamber 6 does not become lower than a certain value (for example, 80 ° C.) within a certain time (for example, 15 minutes) in the process, the operation of the cooling fan 27 is stopped.

  In this case, in the cooling process after rice cooking, if the temperature in the storage chamber 6 detected by the temperature sensor 28 does not become less than a certain value within a certain time, it is determined that the heating means 8 is short-circuited, so that The cooling fan 27 that is originally operated for cooling the inside of the housing chamber 6 is forcibly stopped so that the fuse 25 is blown. Thereby, the safety | security at the time of the short circuit of the heating means 8 can be improved.

  In addition, this invention is not limited to the said embodiment, A various change is possible in the range which does not deviate from the meaning of this invention.

6 storage rooms ( heating room)
7 Bread case (container)
8 Heating means 14 Pan blade (kneading tool )
27 cooling fan (blowing equipment)
131 Pan generation control means (control means )

Claims (4)

A container for water and rice before gelatinization;
Heating means for heating the water;
By adjusting the amount of heat to the heating means, after performing soaked raise water temperature of the vessel 60 ° C. or less, by increasing the amount of heat to the heating means, following the water temperature is the boiling point of the container In the middle of heating to a temperature below the boiling point , the kneading tool provided in the container is rotated to stir the rice in the water, and the water is heated to heat the rice. And a control means for softening the food and kneading it as bread dough with the kneading tool after softening.   A heating chamber containing the container;
  The cooking device according to claim 1, further comprising: a blower that sends air into the heating chamber during heating of the water by a drive signal from the control unit. The cooking device according to claim 1 or 2, wherein an inner lid that directly closes an upper surface opening of the container does not exist. The cooking device according to any one of claims 1 to 3 , wherein the heating means is provided at a lower portion of the outer surface of the container.

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