JPH01146508A - Automatic bread maker - Google Patents

Abstract

PURPOSE: To eliminate a flour remaining at the corner parts, and make a bread of a favorable appearance by making a kneading bar advance/retract in/from a kneading container by a plunger. CONSTITUTION: A plunger 39 pushes the flange part 37 of a kneading bar 8, and the kneading bar 8 protrudes in a kneading container 6. By the rotation of a blade 10, materials in the kneading container 6 are stirred, and the materials are gradually kneaded up into a bread dough between the blade 10 and the kneading bar 8. At this time, one part of the non-kneaded flour sticks to the kneading bar 8 and the corner part opposite from the kneading bar 8, and the plunger 39 is controlled so as to retract after a specified period of time, and the leading end of the kneading bar 8 becomes the same surface with the side wall of the kneading container 6, and for this reason, the bread dough is kneaded by the blade 10 only, and freely moves in the kneading container 6, and by doing so, the bread dough comes into contact with the remaining flour in the corner parts, and draws in the flour, and the remaining flour is gradually eliminated. Then, the kneading bar 8 is projected again, and the dough is well kneaded between the blade 10 and the kneading bar 8, and a favorable dough is finished.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to an automatic bread maker for general household use.

Conventional technology A conventional automatic bread maker of this type has an inner case fixed inside the main case, a dough container which also serves as a baking mold and which is removably attached to the inner case, and a side wall of the dough container which protrudes through. It consisted of a kneading stick.

Further, the shaft (upper part) that penetrated the bottom of the kneading container and protruded into the inside had rotatable and detachable blades for kneading bread dough.

Problems to be Solved by the Invention According to the above configuration, the kneading pin is removable but not removable, so the dough is kneaded between the kneading pin and the blades when kneading the dough. However, the dough does not separate from the kneading pin, and there is a tendency for flour that does not knead to remain in the corner on the opposite side of the kneading pin, and the flour remains white in the lower corner of the bread that has been baked to a beautiful golden brown, which makes it look unappealing. It made it significantly worse. In addition, since the kneading pin remained protruding into the kneading container, marks from the kneading pin remained on the sides of the baked bread, further degrading its appearance.

Means for Solving the Problems The present invention has been made to eliminate the above-mentioned drawbacks, and includes a kneading bar which is biased outwardly from the side wall of the kneading container by a coil spring and is operated by a plunger provided on the rear side wall of the inner case. The dough is allowed to appear in and out of the kneading container, and the kneading rod is temporarily retracted during the kneading process to allow the dough to move freely within the kneading container. , the kneading rod is made to protrude into the kneading container again, and then retracted until the kneading process is completed and the dough is baked.

Function With the above structure, when the plunger is retracted during dough kneading, the kneading bar is pulled out of the kneading container by the action of the coil spring, and the dough is stirred by the blades and moves freely inside the kneading container. As it comes into contact with the flour remaining on the opposite corner of the stick, the flour is gradually drawn to the dough, and after the flour is completely drawn to the dough, the plunger is pushed out again and the kneading stick is pushed into the kneading container. Then, the dough is kneaded again between the kneading pin and the blade, resulting in a good bread dough. Therefore, no flour remains in the corners of the baked bread, and no traces of the kneading pin are left behind, resulting in extremely good-looking bread.

Example An embodiment of the present invention will be described below with reference to the drawings.

The configuration of the embodiment is as shown in FIGS. 1 to 4.

In the figure, 1 is a main body case, 2 is an outer lid, and 3 is an inner lid, and the upper surface of the main body case 1 can be opened by opening the outer lid 2. 4 is a transparent glass window, which is sandwiched and fixed between an outer cover 2 and an inner cover 3. Reference numeral 5 denotes an inner case mounted inside the main body case 1, and this inner case 5 and the inner lid 3 form a heating chamber. Furthermore, a container 6 is removably placed in the center of the interior of the middle case 5. 7 is a container stand fixed to the center of the bottom of the container 6. 8 is a kneading bar that is detachably attached to the kneading container 6 through a hole 32 in the side wall thereof. A shaft 9 (upper) is rotatably mounted on the container stand 7, passes through the bottom of the dough container 6, and projects into the dough container 6. 10
is a blade detachably fitted to the upper end of the shaft (upper) 9. 11 is a coupling (upper) fixed to the lower end of the shaft (upper) 9;

It is removably fitted to a coupling (lower) 12 fixed to the upper end of a shaft (lower) 27 rotatably mounted on a pedestal 26 . A lower heater 13 is fixed between the bottom of the batter container 6 and the bottom of the middle case 5, and has a diameter slightly larger than the diameter of the bottom of the batter container 6. Reference numeral 14 denotes a dough temperature sensor, which is biased by a spring from the bottom of the inner case 5 and pressed against the bottom of the kneading container 6. Reference numeral 15 denotes a fan heater attached to the rear side wall 30 of the middle case 5, which is a sheathed heater of about 300 W first bent into a U-shape and then bent into a roughly O-shape. Discharge port 16a of air passage 16c surrounded by side wall 30
It is installed and fixed near the. 17 is fan casing 1
6 and the side wall 30 of the inner case 5.
This is a fan fixed to the tip of the shaft of No. 8. 19 is a heat shield plate provided between the fan casing 16 side and the fan motor 18 side. Reference numeral 20 denotes a rear cover placed above the rear portion of the main body case 1. 21 is the main motor, and the rotational power is transmitted to the pulley (small) 23. Belt 24, pulley (large) 2
5 to the shaft (lower) 27 and then to the blade 10. 28 is an operation panel provided with a switch (not shown). 29 is a handle provided on the outer lid 2. 31 is a bracket fixed to the outside of the hole 32 in the side wall of the container 6. Reference numeral 33 denotes a through hole provided in the bracket 31, which is opened concentrically with the hole 32 in the side wall of the topping container 6. 34 is a circle inserted into the groove 35 of the bracket 31. 36
This is a protrusion provided at the tip of the kneading rod 8 to prevent it from coming off. 3
7 is the brim part of Konegi 8. 38 is a coil spring inserted between the bracket 31 and the collar portion 37. 39 is a plunger installed on the rear side 8!30 of the middle case 5,
A shaft 41 passes through a hole 40 made in the rear side wall 30 and protrudes into the inner case 5, and is arranged so as to come into contact with the collar 37 of the collar 8. Reference numeral 42 denotes a room temperature sensor provided at the lower part of the operation panel 28 where the temperature changes the least.

Next, the operation of this embodiment having the above configuration will be explained.

First, the lid locking device is released, the outer lid 2 is opened, and the blade 10 is fitted onto the upper end of the shaft 9 inside the batter container 6 taken out from the main body case 1. At this time, the strip 8 is being pulled outward by the coil spring 38. Next, put the ingredients necessary for bread making (flour, yeast, salt, sugar, skim milk, butter, water, etc.) into the dough container 6, insert it into the middle case S, and press the container stand 7 at the bottom of the dough container 6. It is fitted and fixed to the pedestal 26. At this time, coupling (top) 1
1 and a coupling (lower) 12 are connected.

Next, when the outer lid 2 is closed and the operation panel 28 is turned on, the plunger 39 is first controlled by a microcomputer (not shown) and energized, the shaft 41 protrudes into the inner case 5, and the flange of the knead 8 is turned on. 37 is pushed, so the dough 8 protrudes into the container 6. Next, the dough temperature is indirectly detected by the dough temperature sensor 14 pressed against the bottom of the kneading container 6, and if the detected temperature at this time is a low temperature of 20°C or less, the lower heater 13 is controlled by a microcomputer (not shown). enters. When the detected temperature exceeds 20°C, the main motor 21 is operated, and the power of this main motor 21 is supplied to the pulley (small) 2.
3. It is transmitted to the shaft (lower) 27 via the belt 24 and pulley (large) 25, and further the coupling (lower) 12,
Coupling (top) II, shaft (top) 91 blades 10
is transmitted to rotate the blade 10. The material placed in the container 6 is stirred by the rotation of the blade 10 and gradually kneaded into bread dough between the blade 10 and the kneading rod 8. At this time, as shown in Fig. 3, some of the powder that cannot be rolled is stuck to a part of the corner of the kneading container 6 opposite to the kneading bar 8, so after a certain period of time, the plunger 39 is moved as shown in Fig. 4. The kneading dough 88 is controlled to retract as shown in FIG. Since it moves freely within the container 6, it comes into contact with powder remaining in some corners and is drawn in, gradually eliminating the remaining powder. During this time, the power supply to the lower heater 13 and fan heater 15 and the operation of the fan motor 18 and main motor 21 are controlled by a microcomputer so that the dough temperature at the time of rising is 30°C. Also, at this time, the room temperature is detected by a room temperature sensor 42 near the operation panel 28 and the twisting time is controlled. If the room temperature is low, lengthen the kneading time, and if the room temperature is high, shorten the kneading time. This is done to keep the dough temperature at 30°C. Furthermore, if the room temperature is 25°C or higher, the dough temperature will rise to 30°C or higher only due to the temperature increase due to kneading, so the lower heater 13 and fan heater I5 are not turned on, and only the fan motor 18 is operated. The heat of vaporization is removed by air blowing by No. 17, and the temperature is maintained at 30°C. However, the room temperature is 3
If the temperature is 0°C or higher, the temperature rise due to kneading will be greater even if the dough is cooled, resulting in a temperature of 30°C or higher, so the kneading time is shortened to prevent the dough from fermenting too much.

At this time, after a certain period of time has passed while the kneading bar 8 remains retracted, and the remaining flour in a part of the corner is cleared, the plunger 39 protrudes again and pushes the kneading bar 8 so that it protrudes into the kneading container 6. The dough is sufficiently kneaded between the feather 10 and the kneading thread 8 to produce a good quality dough. Next, when the kneading is finished, the plunger 39 is retracted again
is withdrawn and moves on to the fermentation process.

In this fermentation step, the lower heater 13 is turned on and off under microcomputer control in order to maintain the dough temperature at 30°C. During this fermentation process, a fan motor 18 is used to prevent the dough from drying out.
, the fan heater 15 cannot be installed.

Also, at this time, the room temperature is detected by the room temperature sensor 42 in the same way as in the kneading process, so if the temperature is 30° C. or higher, the fermentation time is controlled to be short.

In the case of the next degassing process, the main motor 21 is operated for a few seconds while the kneading bar 8 is retracted, and the blades 10 are rotated, so that the dough that has expanded due to the gas generated by the yeast is kneaded in the same way as in the kneading process. It will collapse and the gas will escape.

Furthermore, in the case of the next finishing fermentation, it is controlled by a microcomputer in the same way as in the case of temporary fermentation.

Due to final fermentation, the dough swells beyond the upper surface of the dough container 6 and then moves on to the baking process.

In the baking process, in order to compensate for the lack of baking on the surface of the bread in the dough container 6 and to further expand the bread (stretch the bread),
First, turn on the lower heater 13 for about 15 minutes. Next, turn on the fan motor 18 and fan heater 15 and perform the final firing for 3
When the dough temperature sensor 14 detects 150℃ after 0 minutes,
The top of the bread should be golden brown and evenly baked throughout.

At this time, the fan heater 15 is attached and fixed to the discharge hole 16a in the air passage 16c in the fan casing 16, so that less heat escapes to the surroundings, and hot air and hot air are efficiently sent into the inner case 5. Can be made into a batter container 6
Heat can be effectively applied to the dough and bread inside, the temperature inside the inner case 5 can be quickly brought to the desired temperature, and the warm air or hot air after heating the bread is sucked in by the fan 17. Since the air is sucked in through the opening 16b, there is little thermal influence on the fan motor 18, and the warm air or hot air can be efficiently circulated. Furthermore, since the baking method is a hot air circulation type, the temperature of the entire heating chamber can be made uniform, so that the inside of the dough container 6 can be baked neatly and in a short time.

When the bread is baked, the fan motor 18 is immediately operated to rotate the fan 17 to cool the bread for 30 minutes, and then the baking is notified. Since the bread is cooled to about 40° C. by cooling, the lid 2 is then opened and the entire batter container 6 is taken out from the middle case 5, the batter container 6 is turned upside down, and the bread is taken out from the batter container 6.

At this time, the bread and dough container 6 is sufficiently cooled, so there is no need to use a dish towel or mitt to take it out, and the bread is also cooled to the temperature at which it is ready to eat, so it can be eaten immediately. Moreover, since the feathers 10 are buried in the bottom of the bread, when the feathers 10 are taken out, the bread is ready and can be eaten immediately.

In this way, the dough 8 is automatically placed in the kneading container 6 by the plunger 39 and the coil spring 38, and there is no trace of the dough 8 on the bread during kneading, and the bread is finished with good appearance.

Effects of the Invention According to the present invention, the movement of the kneading rod into and out of the kneading container is controlled by a coil spring and a plunger. By moving the dough to a part of the corner, it is possible to remove flour residue from the corner.
In addition, since the bread can be retracted once the kneading process is finished, there will be no hole left by the kneading rod on the bread, and the operation of removing the kneading rod each time it is taken out can be eliminated, making handling easier.

As described above, there is no flour left on the corners of the baked bread, making it possible to finish the bread with an extremely good appearance.Furthermore, since there are no traces of the kneading pin, the bread can be made into even better quality bread.

[Brief explanation of the drawing]

Fig. 1 is a sectional view of an automatic bread maker showing an embodiment of the present invention, Fig. 2 is a sectional view of the same main part, Fig. 3 is a top view of the main part (when the dough is protruded), and Fig. 4 is a sectional view of the automatic bread maker showing an embodiment of the present invention. Top view of the same main parts (when the kneading bar is pulled in)
It is. 5...Medium case, 6...Kneading container, 8...Kneading pin. 30... Rear side wall, 36... Protrusion, 37...
Brim, 38...Coil spring, 39...Plunger.

Claims (1)

[Claims] In an automatic bread maker equipped with a kneading container that also serves as a baking mold and is detachably attached to an inner case in the main body case, and a kneading rod that penetrates the side wall of the kneading container, the kneading container of the kneading rod (8) (6) A protrusion on the inner tip to prevent it from coming off (36)
A collar (37) is provided at the end opposite to this protrusion (36), and the side wall of the kneading container (6) and the kneading bar (
A coil spring (38) that urges outward is installed between the flange (37) of the inner case (5) and the rear side wall (37) of the inner case (5).
30) is provided with a plunger (39), and the kneading rod (8) can be moved freely into and out of the kneading container (6) by the plunger (39) and a coil spring (38). bread machine.