JP6436334B2 - Automatic bread machine - Google Patents

Description

  The present invention relates to an automatic bread maker used in general homes and the like.

  In recent years, an automatic bread maker for producing various types of bread has become widespread. Among them, as an automatic bread maker in which auxiliary materials are scattered in a marble shape, for example, one disclosed in Patent Document 1 has been proposed. Yes.

  FIG. 4 shows a cooking sequence diagram in the conventional automatic bread maker described in Patent Document 1. As shown in FIG. In FIG. 4, a pre-kneading process (A) for kneading bread making materials other than dry yeast and water, and dry yeast is added to the kneaded bread dough. The bread is fermented in the fermentation step (C), and the side food is added in the side food input step (D). After that, the fermentation process (E) and the baking process (F) are executed, the bread is baked, and the baked bread leaves the shape of the input ingredients as it is, and the bread scattered in a marbled form is obtained. Is disclosed.

JP-A-8-187181

  However, in the cooking sequence of the conventional automatic bread maker, only the fermentation process (E) and the baking process (F) are executed after the addition of the auxiliary food in the auxiliary food input process (D). There is a low possibility of being scattered in marble inside. For example, in the side food input step (D), assuming that the side food is supplied from above the dough arranged in the bread case, the top side of the finished bread is scattered near the position where the side food is input. It can be assumed that bread is obtained. In other words, the conventional automatic bread maker has a problem that the secondary material cannot be mixed uniformly in the bread and the marble-shaped bread in which the secondary material is present nonuniformly cannot be baked.

  The automatic bread maker of the present invention solves the above-mentioned conventional problems, and is an automatic bread maker capable of uniformly mixing the auxiliary material in the bread and baking the non-uniform marble bread. The purpose is to provide.

In order to solve the above-mentioned conventional problems, the automatic bread maker of the present invention is housed in a heating chamber provided inside the apparatus main body, and rotates in the cooking container for storing cooking materials. The kneading blade for kneading the cooking material in the cooking container, a motor for generating the rotational driving force of the kneading blade, and the kneading step for kneading the cooking material with the kneading blade And a control unit that controls the automatic bread maker, wherein the control unit rotates the motor at a first rotation speed for a first period preset from the start of the kneading step. Then, after the first step, the motor is rotated at a second rotation speed within 10% before and after 260 rpm, which is faster than the first rotation speed, for a second period set in advance after the first step. After the process A sub-material input step of charging bread sub-material into the cooking container, and after the sub-material input step, a third period preset after the sub-material input step, the motor is faster than the first rotation speed, And a third step of rotating at a third rotational speed within 120 rpm, which is slower than the second rotational speed.

  Thus, by rotating the motor at a low rotation speed after the secondary material charging step, the secondary material can be mixed uniformly in the bread and the non-uniform marble bread can be baked.

  The automatic bread maker of the present invention is capable of uniformly mixing the auxiliary material, which is a paste or powder material, into the bread, and baking the non-uniform marble bread.

Sectional drawing of the automatic bread maker concerning Embodiment 1 of this invention. The cooking sequence figure of the marble bread of the automatic bread maker concerning Embodiment 1 of this invention Sectional drawing of the marble bread (cocoa bread) of the automatic bread maker concerning Embodiment 1 of this invention Cooking sequence diagram of a conventional automatic bread maker

1st invention is accommodated in the heating chamber provided in the inside of an apparatus main body, and knead | mixes the said cooking material in the said cooking container by rotating in the cooking container which accommodates a cooking material, and the said cooking container. An automatic bread maker having a kneading blade, a motor for generating a rotational driving force of the kneading blade, and a control unit for controlling the motor so as to execute a kneading process for kneading the cooking material by the kneading blade. The control unit includes a first step of rotating the motor at a first rotation speed for a first period preset from the start of the kneading step, and the first step after the first step. second period set in advance after the step, after said motor is rotated at a second rotational speed is within 10% or so of the first faster than the rotation speed 260rpm step, introducing pan submaterial in the cooking vessel Secondary material And input process, the later sub material charging step, the third period set in advance after the sub material charging step, the motor faster than said first rotational speed, and within the second slower than the rotational speed 120rpm And a third step of rotating at a third rotational speed, and the secondary material is panned by rotating the rotational speed of the motor after the secondary material charging step at a low rotational speed. It is possible to bake marbled bread that is mixed uniformly and unevenly present inside.

  In a second aspect of the invention, in particular, in the first aspect of the invention, the control unit controls so as not to generate the rotational driving force of the kneading blades by the motor during the sub-material feeding step of feeding the bread sub-material into the cooking container. By doing this, it is possible to prevent the bread auxiliary material from splashing out of the cooking container.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
An overall configuration of an automatic bread maker according to an embodiment of the present invention will be described. FIG. 1 is a cross-sectional view of an automatic bread maker according to the present embodiment, FIG. 2 is a cooking sequence diagram of marble bread, and FIG. 3 is a cross-sectional view of marble bread.

  The automatic bread maker shown in FIG. 1 includes a bottomed cylindrical resin main body 1 in which a heating chamber 1a is provided. A chassis 2 is attached to the lower part of the main body 1. A motor 3, which is an example of a drive unit, and a container support 4 are attached to the chassis 2.

  The motor 3 applies a rotational force to the lower connector 6 that is rotatably supported by the container support 4 via a transmission mechanism 5 including a pulley and a belt. The lower connector 6 is configured to be able to engage with an upper connector 8 that is rotatably supported at the lower portion of the cooking vessel 7. The cooking container 7 is a detachable container that is stored in the heating chamber 1a and stores cooking materials such as bread. The cooking container 7 is mounted on the container support 4 by engaging the connector lower 6 and the connector upper 8, while the cooking chamber 7 is removed from the heating chamber by disengaging the connector lower 6 and the connector upper 8. It is removable from 1a.

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

  As shown in FIG. 1, at least two grip attachment portions 7 a that protrude upward from the upper opening of the cooking container 7 are provided at the upper end of the cooking container 7. These handle attachment portions 7a are provided with through holes, and a substantially semicircular handle 7b is rotatably attached to the through holes. Thereby, attachment / detachment and carrying of the cooking container 7 are made easy.

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

A lid 13 capable of opening and closing the upper opening of the main body 1 is rotatably attached to the upper portion of the main body 1. The lid 13 includes a lid body 14 and an outer lid 15. A yeast container 17 for storing dry yeast is attached to the lid body 14, and the yeast container 17 is disposed above the cooking container 7. Further, the bottom wall of the yeast container 17 is rotatably attached to the bottom wall 14a of the lid body 14 so that the dry yeast accommodated in the yeast container 17 can be put into the cooking container 7. It is comprised by the on-off valve 17a. The on-off valve 17a 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 opening of the yeast container 17 can be opened and closed.

  In the upper part of the main body 1, there is provided a selection operation unit 20 for displaying a selection capable of selecting a specific cooking course from a plurality of cooking courses and various information such as the selected information. The display operation unit 20 is configured to be able to start or stop various operations, set a timer, and the like. The cooking course includes, for example, cooking courses such as a bread course and a marble bread course. In the form of Mr. Honji, the marble bread course is a course in which bread is baked with a marble-like pattern mixed inside the bread.

  Further, the main body 1 is provided with a handle 22 for facilitating carrying of the automatic bread maker and a control unit 25 for controlling driving of each unit. The control unit 25 stores cooking sequences corresponding to a plurality of cooking courses. The cooking sequence refers to the heating time of the heater 11, the temperature control temperature, the rotation speed of the kneading blade 9, the solenoid drive timing, etc. in each cooking process in order to perform each cooking process such as kneading, neglect, fermentation, and baking. This is a predetermined cooking procedure program. The control unit 25 drives the solenoid 18, which opens the motor 3, the heater 11, and the opening / closing plate 17a, based on the cooking sequence corresponding to the specific cooking course selected by the selection unit and the temperature detected by the temperature sensor 12. Control.

  Next, an example of a procedure and an operation when producing marble bread using the automatic bread maker according to the present embodiment configured as described above will be described. Various operations of the automatic bread maker are performed under the control of the control unit 25.

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

  Next, the user opens the outer lid 15, puts dry yeast in the yeast container 17, and closes the outer lid 15.

  Next, after the user selects a marble bread course from a plurality of cooking courses at the selection unit, the user instructs the start of cooking by pressing a start button provided on the selection unit. From this, the pre-kneading process which knead | mixes the bread material in the cooking container 7 by rotation of the kneading blade 9 starts as a cooking process. In the present embodiment, the cooking process of bread is composed of roughly three steps: a kneading step, a fermentation step, and a baking step.

  From here, according to the cooking sequence of the marble bread of FIG. 2, in the pre-kneading step (1), when the detected temperature of the temperature sensor 12 is lower than the control temperature of 20 ° C., the heater according to the control of the control unit 25 11 is energized at an energization rate of 10%. In addition, the motor 3 is set to No. 1 of the motor operation 1. 1, the kneading blade 9 was rotated at 60 rpm for 1 minute 30 seconds. Next, the motor 3 is set to No. 2, the kneading blade 9 is rotated at 180 rpm for 4 minutes and 30 seconds. 3, the kneading blade 9 is rotated at 240 rpm for 9 minutes. 4, the kneading blade 9 is rotated at 260 rpm for 5 minutes to knead the bread material in the cooking container 7 and finish it into a bread dough state.

  When 20 minutes have passed since the start of the start, the pre-kneading step (1) is finished, and then the solenoid 18 is driven to open the opening / closing plate 17a, and the dry yeast set in the yeast container 17 is cooked. 7 in. Next, temperature control is performed according to the negotiating step (2) in the cooking sequence of the marble bread of FIG. This negation step (2) is to assist the formation of gluten by aging the bread dough and dry yeast produced in the pre-kneading step (1) at a predetermined temperature for a predetermined time in the cooking sequence of the marble bread shown in FIG. is there.

  Next, in the post-kneading step (3) in the cooking sequence of the marble bread shown in FIG. 1, the kneading blade 9 is rotated at 80 rpm for 1 minute to knead the dry yeast and bread dough stored in the cooking container 7. Next, the motor 3 is set to No. 2 of the motor operation 2. 2, the kneading blade 9 is rotated at 220 rpm for 2 minutes. Next, the motor 3 is set to No. 2 of the motor operation 2. 3, the kneading blade 9 is rotated at 260 rpm for 7 minutes. Thereafter, the motor 3 is switched to NO. According to 4, the motor drive is stopped, and a buzzer notification for feeding the secondary material is performed. The user opens the lid 13, puts a predetermined amount of instant coffee powder as a bread auxiliary material into the cooking container 7, and closes the lid 13. After 5 minutes from the notification of the buzzer for feeding the secondary material, the motor 3 is switched to No. 2 of the motor operation 2. 5, the kneading blade 9 is rotated at 90 rpm for 2 minutes. By this operation, instant coffee can be mixed with bread dough uniformly and finished into non-uniform bread dough.

  In the above description, the motor 3 is the same as the motor operation No. 2. 3, the rotation of the kneading blade 9 was performed at 260 rpm for 7 minutes. The rotation speed of the kneading blade 9 in this step is the final rotation speed of the motor 3 in the pre-kneading step (1). No. 1 of motor operation 1. According to 4, it may be within 10% before and after the rotational speed (260 rpm) of the kneading blade 9. This is a state in which the kneading of the bread material is completed in the cooking container 7 before the auxiliary material charging step of charging the bread secondary material into the cooking container 7.

  Furthermore, after charging the instant coffee powder, which is a bread sub-material, kneading with the dough and mixing the mixing condition uniformly, and to finish the dough that exists unevenly, The process time is adjusted as described above.

  In addition, five minutes after the buzzer notification for feeding the secondary material, the motor 3 is set to No. According to 5, the rotation of the kneading blade 9 was explained at 90 rpm for 2 minutes. The rotation speed of the kneading blade 9 in this step is the initial rotation speed of the motor 3 in the pre-kneading step (1). No. 1 of motor operation 1. 1 and within 2 times the rotational speed of the kneading blade 9 (60 rpm).

  Thereafter, the fermentation process (4), the degassing process (5), the fermentation process (6), the degassing process (7), and the fermentation process (8) are sequentially performed based on the cooking sequence of the marble bread shown in FIG. Next, the baking step (9) is performed to bake the marble bread.

  Fermentation process (4), (6), (8) is a process of fermenting bread dough containing dry yeast and expanding bread dough. In the middle of the fermentation steps (4), (6), and (8), degassing steps (5) and (7) are performed to bring the bread dough into an appropriate state. Therefore, the fermentation steps (4), (6), (8) and the degassing steps (5), (7) are sequentially repeated as shown in FIG. The baking step (9) is a step of baking the bread by fermenting the fermented dough with the heater 11.

In the initial stage of the pre-kneading step (1), in the initial stage where the kneading of the bread material in the cooking container 7 is not progressing, if the kneading blade 9 is rotated at a high speed, flour such as wheat flour and water are cooked. As the kneading process proceeds, the rotational speed of the motor 3, which is the number of revolutions of the kneading blade 9, is gradually increased to increase the speed. As a result, the rotation speed of the motor 3 is adjusted so that the kneading blade 9 rotates slowly so that the entire powder contains moisture uniformly, the powder and water are mixed, and the cooking material gradually changes into bread dough. Is gradually getting faster. Accordingly, it is possible to suppress the scattering of powder and water and the generation of powder residue.

  In the post-kneading step (3), in the initial stage where the kneading of the dry yeast and the dough is not proceeding, if the kneading blade 9 is rotated at a high speed, the dry yeast may be scattered outside the cooking vessel 7, and the kneading step As the speed advances, the rotational speed of the motor 3, which is the rotational speed of the kneading blade 9, is gradually increased to increase the speed. As a result, the kneading blade 9 rotates slowly so that dry yeast is uniformly contained in the entire bread dough, the bread dough and dry yeast are mixed, and the rotation of the motor 3 is changed so that the cooking material further changes into bread dough. The speed is gradually increased. Therefore, the occurrence of dry yeast scattering can be suppressed.

  In order to improve the quality of bread, it is important to increase the degree of gluten formation in the dough. In order to increase the degree of gluten formation in the dough, it is effective to knead the dough firmly and firmly. During such kneading, if the temperature of the dough is too high, the gluten film formed in the dough will easily break. For this reason, it is desirable to knead in short time so that heat may not be transmitted to bread dough.

  Therefore, in the present embodiment, after a preset time has elapsed since the start of the pre-kneading step (1), the motor 3 is controlled to rotate at a high speed of 260 rpm, which is larger than the initial rotational speed of 60 rpm. ing.

  Thereby, the kneading blade 9 can knead bread dough firmly and firmly in a short time. As a result, formation of gluten in the bread dough is promoted, and the degree of growth of gluten in the bread dough can be increased. In particular, the lack of kneading that occurs when the ambient temperature is high can be resolved. Furthermore, the dough can be kneaded before the temperature of the dough is too high.

  In the present embodiment, after the pre-kneading step (1) is finished, the dry yeast set in the yeast vessel 17 is put into the cooking vessel 7, and the neglecting step (2), the post-kneading step (3) and the like are sequentially performed. Although an example has been described, it is also possible to make a marble bread by putting dry yeast in the cooking container 7 at the same time as all bread ingredients except flour secondary ingredients such as flour, sugar, salt, skim milk, butter and water. Yes, the difference from when starting dry yeast from the start is described below.

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

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

From here, according to the cooking sequence of the marble bread of FIG. 2, in the pre-kneading step (1), when the detected temperature of the temperature sensor 12 is lower than the control temperature of 20 ° C., the heater according to the control of the control unit 25 11 is energized at an energization rate of 10%. In addition, the motor 3 is set to No. 1 of the motor operation 1. 1, the kneading blade 9 was rotated at 60 rpm for 1 minute 30 seconds. Next, the motor 3 is set to No. 2, the kneading blade 9 is rotated at 180 rpm for 4 minutes and 30 seconds. 3, the kneading blade 9 is rotated at 240 rpm for 9 minutes. 4, the kneading blade 9 is rotated at 260 rpm for 5 minutes to knead the bread material in the cooking container 7 and finish it into a bread dough state.

  Thereafter, the motor 3 is switched to NO. According to 4, the motor drive is stopped, and a buzzer notification for feeding the secondary material is performed. The user opens the lid 13, puts a predetermined amount of instant coffee powder into the cooking container 7, and closes the lid 13. After 5 minutes from the notification of the buzzer for feeding the secondary material, the motor 3 is switched to No. 2 of the motor operation 2. 5, the kneading blade 9 is rotated at 90 rpm for 2 minutes. By this operation, instant coffee can be mixed with bread dough uniformly and finished into non-uniform bread dough.

  Thereafter, the fermentation process (4), the degassing process (5), the fermentation process (6), the degassing process (7), and the fermentation process (8) are sequentially performed based on the cooking sequence of the marble bread shown in FIG. Then, a baking step (9) is performed, and dry yeast is added from the start of the baking to bake the marble bread.

  Instead of instant coffee, it is also possible to cook marble bread such as matcha paste mixed with matcha, sugar and water, cocoa paste mixed with cocoa and sugar, water, and black sesame paste. In addition, considering the time for preparing the matcha paste mixed with matcha, sugar and water, the buzzer notification stop time for adding the auxiliary material is set to 5 minutes.

  Here, the state of the marble bread using the cocoa paste produced according to the present embodiment is shown in FIG. FIG. 3 is a cross-sectional view of a marble bread (cocoa bread) manufactured in Embodiment 1 of the present invention, FIG. 3 (A) shows a vertical cross-sectional view, and FIG. 3 (B) shows a cross-sectional view.

In FIG. 3, the portion shown in white represents the color of the bread dough, and the portion shown in gray to black shows the state where the cocoa paste is mixed with the bread dough.
As shown in FIG. 3 (A), whether the marble bread is cut into a longitudinal section or cut into a transverse section as shown in FIG. 3 (B), the cocoa mixture of cocoa paste is mixed in the bread. , Mixed uniformly and non-uniformly present.

As described above, the control unit 25 of the automatic bread maker in the present embodiment
The motor 3 that is the first period in the cooking sequence of marble bread set in advance from the start of the kneading process is set to No. 1 of the motor operation 1 that is the first rotation speed. 1 and the first step of rotating the kneading blade 9 at 60 rpm for 1 minute and 30 seconds,
After the first step, No. 1 of the motor operation 1 which is the second rotation speed higher than the first rotation speed (60 rpm), which is the second period preset after the first process. According to 4, the second step of rotating the kneading blade 9 at 260 rpm for 5 minutes,
After the second step, a secondary material charging step of charging a predetermined amount of instant coffee powder as a secondary bread material into the cooking container 7;
After the auxiliary material charging step, a third period set in advance after the auxiliary material charging step, the motor 3 is made faster than the first rotation speed (60 rpm) and slower than the second rotation speed (260 rpm). No. of motor operation 2 which is the rotation speed. And a third step of rotating the kneading blade 9 at 90 rpm for 2 minutes according to 5,
By rotating the rotation speed of the motor 3 after the auxiliary material charging process at a low speed, the auxiliary material can be mixed uniformly in the bread and the marble bread can be baked unevenly.

Further, as described above, the control unit 25 of the automatic bread maker in the present embodiment
The motor 3 that is the first period in the cooking sequence of marble bread set in advance from the start of the kneading process is set to No. 1 of the motor operation 1 that is the first rotation speed. 1 and the first step of rotating the kneading blade 9 at 60 rpm for 1 minute and 30 seconds,
After the first step, No. 1 of the motor operation 1, which is the fourth rotation speed higher than the first rotation speed (60 rpm), which is the fourth period set in advance after the first process. 4, the fourth step of rotating the kneading blade 9 at 260 rpm for 5 minutes,
After the fourth step, the fifth period preset after the fourth step, the motor 3 is set to be faster than the first rotational speed (60 rpm) and slower than the fourth rotational speed (260 rpm). No. of motor operation 2 which is the rotation speed. According to 1, the fifth step of rotating the kneading blade 9 at 80 rpm for 1 minute;
After the fifth step, the motor 3 is in a sixth period preset after the fifth step, and the motor No. 2 of the motor operation 2 having a sixth rotation speed substantially equal to the fourth rotation speed (260 rpm) is obtained. According to 3, the sixth step of rotating the kneading blade 9 at 260 rpm for 7 minutes,
After the sixth step, a secondary material charging step of charging a predetermined amount of instant coffee powder as a secondary bread material into the cooking container 7;
After the auxiliary material charging step, the No. of motor operation 2 in which the motor 3 has a seventh rotation speed higher than the fifth rotation speed (80 rpm), which is a seventh period set in advance after the auxiliary material charging step. And a seventh step of rotating the kneading blade 9 at 90 rpm for 2 minutes according to 5,
By rotating the rotation speed of the motor 3 after the auxiliary material charging process at a low speed, the auxiliary material can be mixed uniformly in the bread and the marble bread can be baked unevenly.

Furthermore, the control unit 25 of the automatic bread maker in the present embodiment
During the sub-material feeding process in which the bread sub-material is put into the cooking container 7, the bread sub-material is scattered outside the cooking container 7 by controlling so as not to generate the rotational driving force of the kneading blade 9 by the motor 3. Can be prevented.

  The numerical contents such as time, temperature, and rotation speed described in the above embodiment are determined by the main body configuration and are not limited to these numerical values.

  As described above, the automatic bread maker according to the present invention can be applied and used for making various types of bread dough.

DESCRIPTION OF SYMBOLS 1 Main body 2 Chassis 3 Motor 4 Container support stand 5 Transmission mechanism 6 Under connector 7 Cooking container 8 Above connector 9 Kneading blade 11 Heater 12 Temperature sensor 13 Lid 14 Lid main body 15 Outer lid 17 Yeast container 18 Solenoid 20 Display operation part 25 Control part

Claims (2)

A cooking container housed in a heating chamber provided inside the device body and containing cooking ingredients;
Kneading blades for kneading the cooking material in the cooking container by rotating in the cooking container;
A motor for generating a rotational driving force of the kneading blade;
A control unit that controls the motor so as to perform a kneading step of kneading the cooking material with the kneading blades;
An automatic bread maker having
The controller is
A first step of rotating the motor at a first rotation speed for a first period preset from the start of the kneading step;
Wherein after the first step, the first second during a predetermined time period after the step, steps the motor is rotated at a second rotational speed is within 10% or so of the first faster than the rotation speed 260rpm Later, a secondary material charging step of charging the secondary bread material into the cooking container;
After the auxiliary material charging step, a third period preset after the auxiliary material charging step, the motor is within 120 rpm which is faster than the first rotation speed and slower than the second rotation speed. A third step of rotating at a rotational speed;
Automatic bread maker equipped with. 2. The automatic bread maker according to claim 1, wherein the control unit performs control so as not to generate the rotational driving force of the kneading blades by the motor during the secondary material charging step of charging the secondary bread material into the cooking container.