JPH01256915A - Automatic bakery equipment - Google Patents

Abstract

PURPOSE:To properly perform the kneading work and obtain good bread by providing an auxiliary kneading means protrudably provided into a manufacturing container and a state detecting means detecting the bread material state at least during the kneading work. CONSTITUTION:A temperature sensor 51 adequately outputs the temperature signal of bread dough 31 to a controller 21 in the bread kneading process, and the protrusion length of the kneading bar 17 is controlled to have the optimum kneading state based on the present temperature state of the bread dough 31. When the temperature T of the bread dough 31 is lower than the lower limit preset temperature T1, a fixed side coil 24 is excited and the protrusion length of the kneading bar 17 is made maximum so as to prevent deficient kneading. When the temperature T is higher than the upper limit preset temperature T2, a fixed side coil 26 is excited and the protrusion length of the kneading bar 17 is made minimum so as to prevent excess kneading. The proper kneading work in response to the bread dough state can be performed.

Description

[Detailed description of the invention] [Purpose of the invention] (Industrial application field) The present invention relates to an automatic bread maker.

(Prior Art) With the increase in bread consumption in recent years, various types of bread makers have become increasingly popular in the market.

In a bread maker, bread is made through a kneading process in which ingredients such as flour, yeast, fresh butter, sugar, etc. are kneaded with water, and then the mixture is first fermented, degassed, and then subjected to secondary fermentation. The bread is then subjected to conventional bread-making processes such as degassing, molding, fermentation, baking, and finishing.

By the way, in the bread manufacturing process, a gluten film is formed in the dough during the kneading process, which encloses the gas generated during fermentation.
While it is an important process that is a prerequisite for completing high-quality bread in subsequent steps by making a good dough that expands well, this kneading process is also a process that is easily influenced by temperature, moisture, etc. . In particular, the temperature during kneading has a great effect on the physical properties of the bread dough; the lower the temperature is than the appropriate temperature, the more the dough will be under-kneaded, and the higher the temperature, the more it will be over-kneaded. Therefore, in the kneading process, process control that takes into account factors such as temperature and moisture content is required.

(Problem to be solved by the invention) However, with conventional bread makers, the temperature of water and ingredients must be adjusted, and the time must be adjusted while checking the physical properties of the dough, which is a time-consuming process. Ta.

In addition, in automatic bread makers, the temperature is controlled using a heater etc. during kneading to keep it at an appropriate temperature (for example, about 28°C), but especially when the temperature is high such as in the summer, the temperature of the dough rises above the optimum temperature by kneading. There is a tendency for the dough to become damaged due to over-kneading, and on the other hand, when the temperature is low such as in winter, the dough temperature does not rise easily and there is a tendency for the dough to be insufficiently kneaded.

The present invention has been made in view of the above, and an object of the present invention is to provide an automatic bread maker that can appropriately knead bread and make bread of good quality.

[Structure of the invention]

(Means for Solving the Problems) In order to achieve the above object, an automatic machine that automatically manufactures bread through at least fermentation and baking steps after kneading bread ingredients supplied in a manufacturing container using a kneading means. The present invention provides a bread maker J5, comprising: a kneading auxiliary means provided so as to be able to protrude into the manufacturing container; a state detecting means for detecting the state of the bread material during at least the kneading operation; The gist is to have a control means for controlling the protrusion length of the kneading auxiliary means according to the state.

(Function) In the automatic bread maker according to the present invention, the protrusion length of the kneading auxiliary means into the bread manufacturing container is controlled at least in accordance with the condition of the bread material during the kneading operation. .

(Example) Hereinafter, the present invention will be explained in detail using the drawings.

FIG. 1 is a cross-sectional view showing a schematic configuration of an automatic bread maker according to an embodiment of the present invention. The feature is that in the kneading process, the longer the protruding length of the kneading pin 17, the more the dough
Focusing on the fact that bread dough 1 is kneaded strongly, the protruding length of the kneading rod 17 is controlled based on the temperature of the dough 31.

In Fig. 1, reference numeral 1 denotes a container into which various ingredients for making bread are put and bread is made through predetermined steps. Fixed installation. At the bottom of the container 1, there are blades 1 which are fixed to a rotary shaft 12 of a motor (not shown) and are rotated as the motor is driven to agitate the material.
3 is provided. On the other hand, a kneading frame drive unit 19 is provided on the side outer wall of the container 1 to cause the kneading rod 17 to protrude or retract into the container 1 through a hole 15 formed in the side wall. The drive of this one kneading frame drive section is controlled by a control section 21 built into the automatic bread maker main body. The control unit 21 is composed of, for example, a microcomputer, and includes a temperature sensor 51 provided at the tip of the kneading rod 17.
The kneading frame drive unit 19 is controlled based on the detection result. Note that the blades 13 constitute kneading means, and the kneading rod 1
7 constitutes a kneading auxiliary means.

The kneading frame drive unit 19 has a movable coil 23 fixedly wound around the kneading bar 17, and a plurality of fixed coils 24, 25, and 26 arranged at predetermined intervals in the moving direction of the kneading bar 17. . These coils 24 to 26 are energized and controlled by the control unit 21, but especially the movable coil 23
is kept energized at all times, and the fixed side coil 24. ．． 25
．． 26 is energized to move the movable coil 23.
This is to control the protrusion length of the kneading rod 17 into the container 1 by generating a suction force between the kneading rod 17 and the container 1.

Next, the action in the kneading process of this example is shown in Fig. 2 (A).
> to (C). In addition, FIG. 2 is a diagram showing the protrusion status of the kneading pin 17 corresponding to the temperature state of the bread dough 31.

First, at the start of bread making, the required bread ingredients are put into the container 1, and when a predetermined start switch (not shown) is operated, the bread ingredients are kneaded for a predetermined time by the rotation of the blades 13. , to form bread dough 31. This is the so-called kneading process.

In this kneading process, the temperature sensor 51
1 temperature signal is output to the control unit 21 as appropriate. Control unit 21
When receiving this temperature signal, the kneading rod 17 is adjusted to achieve the optimum kneading state based on the current temperature state of the dough 31.
control the protrusion length.

Specifically, the temperature T of the bread dough 31 is lower limit set temperature T+
When the temperature T is higher than the upper limit setting temperature T2, the fixed side coil 24 is energized and the protruding length of the kneading rod 17 is maximized to prevent insufficient kneading. In order to avoid this, the fixed side coil 26 is energized to minimize the protruding length of the laces 17 (Fig. 2 (C)). If the temperature T is T1≦T≦T2, the coil 25 is energized and the laces 17 are minimized. The protrusion length is set to the normal state (Fig. 2(B)).

Therefore, according to the present embodiment, the protrusion length of the dough 17 is set based on the temperature of the dough 31, so that the length of the protrusion of the dough 17 is determined according to the condition of the dough. You can do this work.

d3. In this embodiment, the state of the bread dough 31 is determined based only on the temperature, but the condition is not limited to this, and it goes without saying that the state may be determined based on a combination of other parameters such as temperature.

Further, in this embodiment, the protrusion length of the kneading rod 17 can be selected in three stages, but the protrusion length is not limited to this, and more detailed control of the protrusion length is possible by adding a fixed side coil. .

〔Effect of the invention〕

As explained above, according to the present invention, in the automatic bread maker according to the present invention, the protrusion length of the kneading assisting means into the bread manufacturing container is controlled at least according to the state of the bread material during the kneading operation. As a result, the kneading operation can be carried out appropriately, thereby making it possible to make good bread.

[Brief explanation of the drawing]

FIG. 1 is a diagram showing an embodiment of the present invention, and FIG. 2 is a diagram for explaining the operation of the embodiment. 1... Container, 13... Feather, 17... Kneading stick, 1
9... Kneading frame drive section, 21... Control section, 31...
Bread dough, 51...Temperature sensor

Claims (1)

[Scope of Claims] In an automatic bread maker that automatically produces bread through at least fermentation and baking steps after kneading bread ingredients supplied into a production container using a kneading means, a kneading auxiliary means provided to be able to protrude from the kneading auxiliary means; a state detection means for detecting the state of the bread material during at least the kneading operation; and a control means for controlling the protrusion length of the kneading auxiliary means according to the detected bread material state. An automatic bread maker characterized by having the following.