JP6128446B2 - Automatic bread machine - Google Patents

Description

  The present invention relates to an automatic bread maker generally used for home use.

  Conventionally, there are known various types of automatic bread machines of this type (for example, see Patent Document 1: Japanese Patent Laid-Open No. 2-193621).

  A conventional automatic bread maker includes a kneading container that is housed in a heating chamber provided in the apparatus body and that contains cooking ingredients. A kneading blade is detachably attached in the kneading container. The kneading blade kneads the cooking material in the kneading container by rotating in the kneading container. The rotary shaft of the kneading blade is connected to the drive shaft of the motor via a transmission mechanism including a drive pulley and a belt. The motor generates the rotational driving force of the kneading blades under the control of the control unit.

  In the heating chamber, a heater for heating the kneading container under the control of the control unit and a temperature sensor for detecting the temperature of the kneading container are provided. Moreover, the selection part which can select a specific cooking course from the some cooking course is provided in the apparatus main body. The control unit controls the heater and the motor based on the cooking course selected by the selection unit and the temperature detected by the temperature sensor, and includes a kneading process, a primary fermentation process, a degassing process, a shaping fermentation process, and a baking process. A bread making process is performed.

Japanese Patent Laid-Open No. 2-193621

  However, the conventional automatic bread maker still has room for improvement in terms of shortening the time required for the bread making process.

  Accordingly, an object of the present invention is to provide an automatic bread maker that solves the above-described problems and can reduce the time required for the bread making process.

In order to achieve the above object, an automatic bread machine according to the present invention provides:
A kneading container housed in a heating chamber provided inside the apparatus body and containing cooking ingredients;
A heater for heating the kneading container;
Kneading blades for kneading the cooking material in the kneading container by rotating in the kneading container;
A motor for generating a rotational driving force of the kneading blade;
A temperature detector for detecting the temperature of the heating chamber ;
A controller that controls the driving of the heater and the motor based on the detected temperature of the temperature detector, and sequentially performs a kneading step, an expansion fermentation step, and a baking step;
With
The control unit controls the driving of the heater in the expansion fermentation process so that a time during which the temperature detected by the temperature detection unit rises is longer than a time during which the temperature detected by the temperature detection unit does not increase. It is configured.

  According to the automatic bread maker according to the present invention, the time required for the bread making process can be shortened.

1 is a longitudinal sectional view of an automatic bread maker according to an embodiment of the present invention. In the automatic bread maker of FIG. 1, it is a graph which shows the level of the detection temperature of a temperature sensor when a short bread bread course is implemented, and the level of the output of a heater. In the automatic bread maker of FIG. 1, it is a graph which shows the change of the rotation speed of the kneading blade | wing in a kneading process. In the automatic bread maker of FIG. 1, it is a graph which shows the variation of the detected temperature change of a temperature sensor when a short bread bread course is implemented, and the level of the output of a heater.

(Knowledge that became the basis of the present invention)
As a result of intensive studies to shorten the time required for the bread making process, the present inventors have obtained the following knowledge.

  In general, the bread making process is mainly composed of five processes including a kneading process, a primary fermentation process, a degassing process, a shaping fermentation process, and a baking process. The kneading step is a step of manufacturing bread dough by rotating the kneading blade in the cooking container to knead the cooking material. A primary fermentation process is a process of stopping rotation of a kneading blade and fermenting bread dough. In this primary fermentation process, the yeast in the cooking material breaks down the sugar and releases gas, thereby expanding the bread dough. The degassing process is a process for rotating the kneading blade to press the bread dough against the wall surface of the cooking container to extract the gas in the expanded dough. A shaping | molding fermentation process is a process of fermenting the said bread dough so that rotation of a kneading blade may be stopped and a bread dough will be in the state suitable for performing a baking process. The baking process is a process of baking the fermented bread dough with a heater to bake bread.

  A conventional automatic bread maker is configured to sequentially perform the five steps. For this reason, for example, it usually takes about 4 hours to bake bread of 1 斤 size.

  On the other hand, instead of the primary fermentation process, the degassing process, and the molding fermentation process, the present inventors performed an expanded fermentation process in which the bread dough is fermented while gradually increasing the temperature of the bread dough, thereby improving the taste and taste. The present inventors have found that the time required for the bread making process can be greatly shortened (2 hours or more) while suppressing a decrease in the degree of expansion. The present inventors have reached the following invention based on this novel finding.

According to the first aspect of the present invention, a kneading container housed in a heating chamber provided inside the apparatus main body and containing cooking ingredients;
A heater for heating the kneading container;
Kneading blades for kneading the cooking material in the kneading container by rotating in the kneading container;
A motor for generating a rotational driving force of the kneading blade;
A temperature detector for detecting the temperature of the heating chamber ;
A controller that controls the driving of the heater and the motor based on the detected temperature of the temperature detector, and sequentially performs a kneading step, an expansion fermentation step, and a baking step;
With
The control unit controls the driving of the heater so that the time during which the temperature detected by the temperature detector rises is longer than the time during which the temperature detected by the temperature detector does not rise in the expansion fermentation process. Provide an automatic bread machine.

  According to the second aspect of the present invention, the control unit controls the driving of the heater and the motor such that the time of the baking process is longer than that of the expansion fermentation process. Provide bread making machine.

  According to the third aspect of the present invention, the control unit controls the driving of the heater so that the temperature detected by the temperature detection unit rises in the range of 25 ° C. to 60 ° C. in the expansion fermentation process. An automatic bread maker according to the first or second aspect is provided.

  According to the fourth aspect of the present invention, the control unit rotates the motor at a first rotational speed for a preset time from the start of the kneading step, and regardless of a change in load applied to the kneading blades. The drive voltage of the motor is controlled so that the first rotation speed is maintained, and after the preset time has elapsed, the motor is rotated at a second rotation speed larger than the first rotation speed. The automatic bread maker according to any one of the first to third aspects, wherein the drive voltage of the motor is controlled so that the second rotational speed is maintained regardless of a change in load applied to the kneading blades. I will provide a.

  According to a fifth aspect of the present invention, there is provided the automatic bread maker according to any one of the first to fourth aspects, wherein the motor is an inverter motor.

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

<Embodiment>
An overall configuration of an automatic bread maker according to an embodiment of the present invention will be described. FIG. 1 is a longitudinal sectional view of an automatic bread maker according to an embodiment of the present invention.

  In FIG. 1, the automatic bread maker according to the present embodiment includes a bottomed cylindrical resin-made device body 1 in which a heating chamber 1 a is provided. A chassis 2 is attached to the lower part of the device body 1. A motor 3 and a container support 4 are attached to the chassis 2.

  The motor 3 applies a rotational force to the lower connector 6 that is rotatably supported by the container support 4 via a transmission mechanism 5 including a pulley and a belt. The lower connector 6 is configured to be able to engage with an upper connector 8 rotatably supported at the lower portion of the kneading container 7. The kneading container 7 is a detachable container that is accommodated in the heating chamber 1a and accommodates cooking materials such as bread, cakes, and rice cakes. The kneading container 7 is configured so that water does not leak. The kneading container 7 is attached on the container support 4 by engaging the lower connector 6 and the upper connector 8, while the heating chamber is removed by disengaging the lower connector 6 and the upper connector 8. It is removable from 1a.

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

  The heating chamber 1a is provided with a heater 10 that heats the kneading container 7, and a temperature sensor 11 that is an example of a temperature detection unit that detects the temperature in the heating chamber 1a. The heater 10 is disposed so as to surround the lower part of the kneading container 7 attached on the container support 4 with a gap. As the heater 10, for example, a sheathed heater can be used. The temperature sensor 11 is disposed at a position slightly away from the heater 10 so that the average temperature in the heating chamber 1a can be detected.

  A lid 13 that can open and close the upper opening of the device main body 1 is rotatably attached to the upper portion of the device main body 1. The lid 13 includes a lid body 14 and an outer lid 15. A yeast container 16 for storing yeast is attached to the lid main body 14. The yeast container 16 is disposed above the kneading container 7.

  The bottom wall of the yeast container 16 is provided with an opening / closing valve 17 rotatably attached to the bottom wall 14a of the lid body 14 so that the yeast contained in the yeast container 16 can be put into the kneading container 7. It consists of The on-off valve 17 is connected to a solenoid 18 and is opened when the solenoid 18 is driven. The outer lid 15 is attached so that the upper surface opening of the yeast container 16 can be freely opened and closed.

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

  In addition, the device main body 1 is provided with a power cord 23 having a plug 22 at the tip, and a control unit 24 that controls driving of each unit. By inserting the plug 22 into a plug port (not shown), commercial power is supplied to the device body 1 through the power cord 23. The control unit 24 stores cooking sequences corresponding to a plurality of cooking courses. In the cooking sequence, the cooking process such as the kneading process, the expansion fermentation process, and the baking process are sequentially performed. Means a predetermined cooking procedure program. The control unit 24 drives the solenoid 18 that opens the motor 3, the heater 10, and the on-off valve 17 based on the cooking sequence corresponding to the specific cooking course selected by the selection unit 19 and the temperature detected by the temperature sensor 11. To control.

  The automatic bread maker according to the present embodiment converts the frequency of the commercial power source into an arbitrary frequency, converts the voltage of the commercial power source into an arbitrary driving voltage, and converts the converted frequency and driving voltage into the motor 3. The conversion part 25 which outputs to is provided.

  The conversion unit 25 includes, for example, a converter circuit that once converts input commercial power into direct current, and then an inverter circuit that converts it to a desired frequency signal.

  In the kneading step, the control unit 24 controls the conversion unit 25 so as to convert the frequency of the commercial power source into a frequency corresponding to the kneading state of the cooking material. Further, in the kneading step, the control unit 24 causes the drive voltage after the conversion to change so that the motor 3 rotates at the number of rotations corresponding to the frequency after the conversion regardless of the change in the load applied to the kneading blade 9. The converter 25 is controlled.

  The conversion unit 25 changes a signal output by, for example, a PWM (Pulse Width Modulation) system under the control of the control unit 24. More specifically, for example, the converter 25 creates a pulse train by controlling on / off of an IGBT (Insulated Gate Bipolar Transistor) included in the inverter circuit, and the width of the on time (on duty time) can be changed. As a result, the voltage and frequency of the output signal are changed.

  The motor 3 is provided with a rotation detection element (not shown) such as a hall sensor. The control unit 24 determines the current rotation speed of the motor 3 based on the output of the rotation detection element. Here, “the number of rotations of the motor 3” means the number of rotations of the motor 3 per unit time (for example, 1 minute) (that is, the rotation speed of the motor 3).

  Next, an example of a procedure and an operation when producing a bread with a size of 1 に て on a short bread bread course using the automatic bread maker according to the present embodiment configured as described above will be described. FIG. 2 is a graph showing the change in the temperature detected by the temperature sensor 11 and the level of the output of the heater 10 when the short bread bread course is performed in the automatic bread maker according to this embodiment. Various operations of the automatic bread maker are performed under the control of the control unit 24.

  First, the user attaches the kneading blade 9 to the connector 8 and puts all bread ingredients such as flour, sugar, salt, skim milk, yeast and water into the kneading container 7. Thereafter, the kneading container 7 is set on the container support 4 and the lid 13 is closed.

  Next, the user instructs the start of cooking by, for example, pressing a start button provided on the selection unit 19 after selecting a short-time meal bread course from a plurality of cooking courses at the selection unit 19. From this, the bread-making process of the short bread bread course is started.

  In the present embodiment, the bread making process of the short bread bread course is composed of three processes, a kneading process, an expansion fermentation process, and a baking process. Here, the kneading process is performed at room temperature for 8 minutes, the expansion fermentation process 20 minutes, and the baking process 32 minutes so that the bread is baked in 60 minutes. When the bread making process of the short bread bread course is started, first, the kneading process is started.

  The kneading step is a step of producing bread dough by rotating the kneading blades 9 and kneading the bread material in the kneading container 7. In this embodiment, while shortening the time which a kneading process requires, in order to activate yeast, the heater is driven so that the temperature of bread dough may be raised to 25 degreeC-35 degreeC, for example. In the present embodiment, as shown in FIG. 2, the heater 10 is driven so that the temperature detected by the temperature sensor 11 rises continuously. Thereby, the temperature of bread dough is raised in a short time.

  In order to improve the quality of bread, it is important to increase the production of gluten in the dough. In the kneading process, if the temperature of the bread dough rises too much (for example, 33 ° C. or more), the gluten film formed in the bread dough easily breaks, and the gluten production rate decreases. For this reason, in this embodiment, as shown in FIG. 2, the heater 10 is driven so that the temperature detected by the temperature sensor 11 at the end of the kneading process is about 30 ° C., and the temperature of the dough exceeds 35 ° C. I am trying not to. However, when the outside air temperature at the start of the kneading process is high (for example, 25 ° C. or more), if the heater 10 is driven, the temperature of the bread dough may exceed 35 ° C. at the end of the kneading process. In this case, the heater 10 need not be driven. Even in this case, when the temperature of the flour or other bread ingredients is low, the heater 10 may be driven to obtain an appropriate temperature.

  When the kneading process is completed, the expansion fermentation process is started. The expansion fermentation process is a process in which the bread dough is fermented and expanded while gradually increasing the temperature of the bread dough. In the expansion fermentation process, the heater 10 is driven so that the time during which the temperature detected by the temperature sensor 11 increases is longer than the time during which the temperature detected by the temperature sensor 11 does not increase. In the present embodiment, as shown in FIG. 2, the heater 10 is driven so that the temperature detected by the temperature sensor 11 rises continuously. The average output of the heater 10 in the expansion fermentation process is made higher than the average output of the heater 10 in the kneading process in order to increase the temperature of the bread dough. For example, the duty ratio (ON time / (ON time + OFF time)) of the heater 10 in the expansion fermentation process is set to be higher than the duty ratio of the heater 10 in the kneading process.

  Further, it is known that when the temperature of the dough exceeds 60 ° C., the yeast in the dough is killed. In this case, the bread dough cannot be fermented and expanded. For this reason, in the expansion fermentation process, the heater 10 is driven so that the temperature detected by the temperature sensor 11 gradually increases in the range of 28 ° C. to 60 ° C. (in the present embodiment, the range of 30 ° C. to 60 ° C.). Yes. Thereby, fermentation of the bread dough is promoted while raising the temperature of the bread dough.

  Increasing the temperature of the bread dough in the expansion fermentation process greatly contributes to shortening the time required for the bread making process. For this reason, it is preferable that the temperature of the bread dough at the end of the expansion fermentation process is higher in a range not exceeding 60 ° C. Specifically, the temperature detected by the temperature sensor 11 at the end of the expansion fermentation process is preferably 45 ° C. or higher, and more preferably 50 ° C. or higher.

  When the expansion fermentation process is completed, the firing process is started. The baking process is a process in which the fermented dough is baked by the heater 10 and the bread is baked. In order to raise the temperature of bread dough, the average output of the heater 10 in the baking process is set to be higher than the average output of the heater 10 in the expansion fermentation process as shown in FIG. For example, the duty ratio of the heater 10 in the baking process is set to be higher than the duty ratio of the heater 10 in the expansion fermentation process.

  In the firing step, as shown in FIG. 2, the heater 10 is driven so that the temperature detected by the temperature sensor 11 rises to about 130 to 180 ° C. (160 ° C. in this embodiment). Thereby, bread is baked. In this embodiment, the time of a baking process is set so that it may become longer than a swelling fermentation process. Thereby, while shortening the time which a bread-making process requires, the time of a baking process is ensured enough, bread dough can be prevented from becoming a raw-baked state, and delicious bread can be baked.

  Next, operation | movement of this automatic bread machine in a kneading process, its effect | action and effect are demonstrated in detail. FIG. 3 is a graph showing changes in the rotational speed of the kneading blade 9 in the kneading process.

  At the initial stage of the kneading process, the powder such as flour, which is a cooking material, and water are in a separated state. When the kneading blade 9 is rotated at a high speed in this state, powder or water is scattered outside the kneading container 7 or so-called “powder residue” is generated. In addition, when the cooking material is changed to bread dough, if the kneading blade 9 is suddenly and strongly rotated, the ingredients of the bread dough are unevenly mixed, and the texture of the baked bread becomes hard.

  Therefore, in the present embodiment, the control unit 24 controls the motor 3 to rotate at a first rotation speed (for example, 90 rpm) for a preset time (for example, 1 minute and 30 seconds) from the start of the kneading process. . More specifically, the control unit 24 controls the conversion unit 25 so that the frequency output to the motor 3 in the initial stage of the kneading process is smaller than the frequency output to the motor 3 in a period other than the initial stage of the kneading process. To do. Thereby, the kneading blade 9 rotates slowly so that moisture is uniformly contained in the whole powder, the powder and water are mixed, and the cooking material is gradually changed into bread dough. Accordingly, it is possible to suppress the occurrence of powder and water scattering and “powder residue”.

  Moreover, since the powder and water are in a separated state at the initial stage of the kneading process, the load applied to the kneading blade 9 is very small. However, as the kneading process proceeds, the dough is gathered and the load on the kneading blades 9 increases. As the load increases, the rotational speed of the motor 3 is reduced from a desired rotational speed (for example, 90 rpm). In this case, the desired bread dough cannot be obtained due to insufficient rotation of the motor 3.

  Therefore, in the present embodiment, as shown in FIG. 3, the control unit 24 sets the first time regardless of a change in the load applied to the kneading blade 9 for a preset time (for example, 1 minute 30 seconds) from the start of the kneading process. The drive voltage of the motor 3 is controlled so that the number of rotations (for example, 90 rpm) is maintained. More specifically, the control unit 24 determines the current rotation speed of the motor 3 based on the output of a rotation detection element (not shown) provided in the motor 3, and the rotation speed is the first rotation speed. The converter 25 is controlled so that the drive voltage of the motor 3 changes so as to be maintained. Thereby, a desired bread dough can be obtained.

  In order to increase the production of the amount of gluten in the dough, it is effective to knead the dough firmly and firmly. In the present embodiment, as shown in FIG. 3, the control unit 24 sets the motor 3 to a second rotational speed (for example, 330 rpm) larger than the first rotational speed after a preset time has elapsed since the start of the kneading process. Control to rotate at high speed. More specifically, the control unit 24 outputs the frequency output to the motor 3 during a period other than the initial stage of the kneading process (for example, 6 minutes and 30 seconds after the preset time has elapsed) to the motor 3 at the initial stage of the kneading process. The conversion unit 25 is controlled so as to be larger than the frequency to be used. Thereby, the kneading blade | wing 9 is strong and can knead | mix bread dough firmly. As a result, the formation of gluten in the bread dough is promoted, and the production of gluten in the bread dough can be increased in a short time.

  Further, in the middle to the latter half of the kneading process, the dough is collected and the load applied to the kneading blades 9 is further increased. As this load increases, the rotational speed of the motor 3 is reduced from a desired rotational speed (for example, 330 rpm). In this case, the rotation speed of the kneading blade 9 becomes slow due to insufficient rotation of the motor 3, and the state of the bread dough cannot be made more optimal. Therefore, in the present embodiment, the control unit 24 controls the drive voltage of the motor 3 so that the second rotation speed is maintained regardless of the change in the load applied to the kneading blade 9 after the preset time has elapsed. . More specifically, the control unit 24 determines the current rotation speed of the motor 3 based on the output of a rotation detection element (not shown) provided in the motor 3, and the rotation speed is the second rotation speed. The converter 25 is controlled so that the drive voltage of the motor 3 changes so as to be maintained. Thereby, the state of bread dough can be made into a more optimal state.

  According to the automatic bread maker according to the present embodiment, the expansion fermentation process is performed instead of the primary fermentation process, the degassing process, and the molding fermentation process, and the detected temperature of the temperature sensor 11 is increased in the expansion fermentation process. But longer than other times. Thereby, in the expansion | swelling fermentation process, fermentation of the said bread dough can be accelerated | stimulated, raising the temperature of bread dough, the some process related to fermentation is replaced with the expansion | swelling fermentation process (20 minutes), baking process time (32 minutes) ), And the time required for the bread making process can be greatly shortened (for example, 2 hours or more) while suppressing a decrease in the taste and the degree of swelling.

  In addition, as the motor 3, it is preferable to use an inverter motor capable of changing the rotation speed. By using the inverter motor, it is possible to apply a strong pressure to the bread dough so that the gluten does not break in the kneading step, and a good bread dough can be generated in a shorter time.

  In the above description, in the kneading step, the kneading method by the kneading blade 9 is changed by changing the frequency output to the motor 3 and the driving voltage of the motor 3, but the present invention is not limited to this. In short, the kneading process may be divided into a plurality of kneading periods, and the rotational speed of the kneading blade 9 may be made different between the first kneading period of the kneading process and the kneading period different from the first kneading period. Thereby, it becomes possible to obtain a desired bread dough. Further, the rotational speed of the kneading blade 9 may be made different in a plurality of kneading periods, and the rotational speed of the kneading blade 9 in each kneading period may be constant. Thereby, the state of bread dough can be made into a more optimal state.

  In the above description, the rotation speed of the motor 3 is switched in two stages in the kneading process, but the present invention is not limited to this. For example, the kneading process may be divided into three or more kneading periods, and the rotation speed of the motor 3 in each kneading period may be different. For example, the number of rotations of the motor 3 may be 90 rpm for 1 minute 30 seconds from the start of the kneading process, 250 rpm for 4 minutes 30 seconds, and 330 rpm for 2 minutes thereafter.

  In the above, the rotation of the kneading blade 9 is stopped in the expansion fermentation process, but the present invention is not limited to this. For example, when producing a larger amount of bread (for example, 2 kg), the shape of the bread dough before the baking process tends to be distorted, and there is a risk that the bread with poor shape will be baked. For this reason, you may make it rotate the kneading blade | wing 9 in the middle of the expansion fermentation process not for the purpose of degassing but for the purpose of adjusting the shape of bread dough.

  In the above description, the heater 10 is driven so that the temperature detected by the temperature sensor 11 is continuously increased in each step of the kneading step, the expansion fermentation step, and the baking step, but the present invention is not limited to this. . For example, as shown in FIG. 4, in each step of the kneading step, the expansion fermentation step, and the baking step, the temperature detected by the temperature sensor 11 has a period for maintaining a predetermined temperature (or a period for decreasing the detected temperature). As such, the heater 10 may be driven. For example, in the kneading process, the temperature of the temperature sensor 11 is increased to an early temperature up to a limit temperature (for example, 33 ° C.) that can prevent the gluten film from being cut, and the heater 10 is maintained so as to maintain the detected temperature. May be driven.

  Further, in the expansion fermentation process, the heater 10 is driven so as to increase the detection temperature of the temperature sensor 11 to a last-minute temperature (for example, 60 ° C.) that can suppress the death of yeast and to maintain the detection temperature. You may let them. However, in this case, the longer the time for maintaining the temperature detected by the temperature sensor 11 (for example, 60 ° C.), the lower the activity of the yeast, and there is a possibility that the bread without swelling will be baked. In addition, if the time for maintaining the temperature detected by the temperature sensor 11 (for example, 60 ° C.) becomes long, the surface of the dough becomes dry and hard, which may prevent the dough from expanding, the height is not sufficient, and there is little swelling. There is a risk of bread. In this case, when the kneading blade 9 is rotated for the purpose of adjusting the shape of the bread dough in the expansion fermentation process, the portion hardened by drying is mixed into the bread dough, and the bread with non-uniform hardness inside is baked. May rise. For this reason, it is preferable that the time for maintaining the temperature detected by the temperature sensor 11 (for example, 60 ° C.) be as short as possible. In this regard, as described above, in the expansion fermentation process, the time during which the temperature detected by the temperature sensor 11 rises is longer than the other times, thereby maintaining the temperature detected by the temperature sensor 11 (for example, 60 ° C.). Becomes shorter. Therefore, it is possible to suppress the occurrence of problems such as baking of bread that is hard and has no height.

  In the above description, the conversion unit 25, the motor 3, and the control unit 24 perform drive control of the motor 3 by a so-called inverter method, but the present invention is not limited to this. Other methods may be used as long as the number of rotations of the motor 3 can be controlled.

  Moreover, although the temperature sensor 11 shall detect the average temperature in the heating chamber 1a by the above, this invention is not limited to this. For example, the temperature sensor 11 may be configured to detect the temperature of the kneading container 7.

  Moreover, although the example which changes the duty ratio of the heater 10 was demonstrated as an example which controls the output of the heater 10 in the above, this invention is not limited to this. For example, the output of the heater 10 may be controlled by changing the voltage to the heater 10.

  In the above description, the yeast is put into the kneading container 7 by the user before the start of the kneading process, but the present invention is not limited to this. The user may put yeast into the yeast container 16 before the start of the kneading process, and the yeast may be automatically put into the kneading container 7 during the kneading process. For example, when the room temperature is low, the temperature of the bread material is usually low. When yeast is kneaded and put into the container 7 in this state, the activity of the yeast is lowered and the size of the baked bread may be reduced. For this reason, the yeast heats the kneading container 7 with the heater 10 during the kneading process, and the temperature detected by the temperature sensor 11 reaches a predetermined temperature (a temperature at which the activity of the yeast is not hindered, for example, 15 ° C. or more). It is preferable that the material is automatically charged into the kneading container 7. In this case, the yeast can be put into the kneading container 7 after the bread material reaches an appropriate temperature, and the size of the baked bread can be prevented from being reduced. In order to put the yeast in the yeast container 16 into the kneading container 7, the solenoid 18 may be driven to open the on-off valve 17.

  The automatic bread maker according to the present invention is particularly useful as a bread maker generally used for home use.

DESCRIPTION OF SYMBOLS 1 Main body 1a Heating chamber 3 Motor 5 Transmission mechanism 7 Kneading container 9 Kneading blade 10 Heater 11 Temperature sensor (temperature detection part)
13 Lid 19 Selection Unit 24 Control Unit 25 Conversion Unit

Claims (5)

A kneading container housed in a heating chamber provided inside the apparatus body and containing cooking ingredients;
A heater for heating the kneading container;
Kneading blades for kneading the cooking material in the kneading container by rotating in the kneading container;
A motor for generating a rotational driving force of the kneading blade;
A temperature detector for detecting the temperature of the heating chamber ;
A controller that controls the driving of the heater and the motor based on the detected temperature of the temperature detector, and sequentially performs a kneading step, an expansion fermentation step, and a baking step;
With
The control unit controls the driving of the heater so that the time during which the temperature detected by the temperature detector rises is longer than the time during which the temperature detected by the temperature detector does not rise in the expansion fermentation process. Automatic bread machine.   2. The automatic bread maker according to claim 1, wherein the controller controls driving of the heater and the motor such that a time of the baking process is longer than that of the expansion fermentation process.   The said control part controls the drive of the said heater so that the detection temperature of the said temperature detection part may rise in the range of 25 to 60 degreeC in the said expansion fermentation process, The automatic manufacture of Claim 1 or 2 Bread machine.   The control unit rotates the motor at a first rotation speed for a preset time from the start of the kneading step, and maintains the first rotation speed regardless of a change in load applied to the kneading blades. The motor drive voltage is controlled, and after the preset time has elapsed, the motor is rotated at a second rotational speed greater than the first rotational speed, and the load applied to the kneading blade is changed. The automatic bread maker according to any one of claims 1 to 3, wherein the driving voltage of the motor is controlled so that the second rotational speed is maintained regardless of the driving speed.   The automatic bread maker according to any one of claims 1 to 4, wherein the motor is an inverter motor.

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