JPH02180225A - Automatic bread making machine - Google Patents

Abstract

PURPOSE:To obtain soft and smooth bread free from over-fermentation condition by applying the control system wherein kneading time or fermentation time is made shorter than the standard process time in the bread making process with time adjusted longer than the standard making process time. CONSTITUTION:A control device 32 controls a motor 3, a heater 8, a solenoid and the like on the basis of input from a switch panel 31 and input information from a thermal sensor 25. In the case of the bread baking process where time adjustment (timer setting) is made, the first kneading time and kneading time after the time adjustment are made shorter than the standard baking process time. In this way, the kneading time is so controlled that various bacteria, wild yeast and other microorganisms will be hard to grow. Also, shortened fermentation time restrains the extent of fermentation and prevent the occurrence of an over-fermentation condition. Bread baking is done after a fermentation process and bread through a suitable fermentation condition can be baked.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to an automatic bread maker that can automatically make bread at home by simply setting ingredients.

2. Prior Art A conventional automatic bread making machine of this type is disclosed in Japanese Patent Application Laid-open No. 56-3, for example.
As shown in Japanese Patent No. 028, the configuration was as shown in FIG. 3. That is, - a bread baking mold 10 which is removably installed in the baking chamber 101 and into which predetermined materials are placed;
2 is equipped with a kneading blade 1o3, and this kneading blade 103 is driven by a motor 104 to start kneading the predetermined material placed in the bread baking mold 102 at the same time as the start, regardless of the environmental temperature. When this kneading is completed, the heater 10 installed outside the firing chamber 101 is turned on.
6 was energized, and the temperature and time were controlled by the control circuit 106 to bake the bread 107.

Problems to be Solved by the Invention However, with such a conventional configuration, when making rye bread, in the case of a bread making process that takes a longer time than the standard bread making process and requires time adjustment (timer setting), For breads such as rye bread (not limited to rye), which contain various bacteria, wild yeasts, and other microorganisms, the dough is thoroughly kneaded to absorb water, oxygen, and nutrients. Once the temperature is right, they begin to reproduce and as they increase in strength, they produce lactic acid, acetic acid, carbon dioxide,
It begins to produce nitrogen, hydrogen, etc. Therefore-
When rye bread dough or rye flour and water are left in a mixed state for a long time, the power of acid-producing lactic acid bacteria becomes stronger.As a result, the power of wild yeast, which prefers weak acidity, also becomes stronger, which causes problems during fermentation and baking. It becomes overfermented and creates cavities in the bread.

The problem was that the top surface of the bread was concave.

The present invention solves these problems and maintains stable bread production even in the case of a bread making process that takes a longer time than the standard bread making process and requires time adjustment (timer setting). The purpose is to

Means for Solving the Problems In order to solve the above problems, the present invention - Time adjustment (timer setting) that takes longer than the standard bread making process.
In the case of a bread making process in which bread making is performed, the control device performs 'rli control to make the kneading time or fermentation time shorter than in the standard process.

action The effect of this technical means is as follows.

In other words, if rye bread dough or rye flour and water are left in a mixed state for a long time, various bacteria, wild yeast, and other microorganisms will begin to multiply in the dough and increase their strength. In the invention, the kneading time before the one-hour adjustment or the kneading time after the time adjustment is shorter than the standard process, resulting in insufficient kneading, so various bacteria, wild yeast, and other microorganisms in the dough are Since it becomes difficult to propagate and fermentation can be suppressed by shortening the fermentation time, overfermentation can also be avoided.

Embodiment Hereinafter, one embodiment of the present invention will be described based on the accompanying drawings.

In FIG. 1, a chassis 2 is provided within a main body 1, and a motor 3 is fixed to the chassis 2.

A small pulley 6 is fixed to the shaft 4 of the motor 3, and power is transmitted to the large pulley 7 via the belt 6. Furthermore, a firing case 10 in which a heater 8 is attached with a heat insulating member 9 is fixed to the chassis 2 together with a heat shield plate 11.

In addition, the inside of the baking case 10 is removably equipped with a bread baking mold 13 having kneading blades 12 that can be attached and removed at the bottom.
4 [The vane shaft 16 and the upper connector 16 are pivotally supported.

Further, the kneading blade 12 has a boss portion 1 inserted into the blade shaft 16.
7 and a wing section 19.

The bread baking mold 13 is fixed to the chassis 2, and is removably fitted to a bread base 22, and the bread base 22 supports a pulley shaft 24 to which a large pulley 7 and a lower connector 23 are attached. There is. Furthermore, an elastically supported temperature sensing portion 26 protrudes from the side surface inside the baking case 10, and this temperature sensing portion 26 is brought into pressure contact with the bread baking mold 13.

Further, the upper surface of the firing case 10 has a lid 2 that can be opened and closed.
6 and an interior 27 provided on the lower surface of the lid 26 to seal the lid. The above-mentioned components, especially the baking case IQ, bread baking mold 13, kneading blades 12, etc., constitute the entire kneading and baking apparatus. A renoid 30 is installed for opening and closing an on-off valve 29 of a yeast container 28 fixed to and supported by a lid body 26 to cause yeast in the yeast container 28 to fall. Note that 31 is a switch panel for setting inputs such as baking time, etc.; and 32 is a switch panel 32 for controlling motor 3. Heater 8. This is a control device for controlling the lenoid 30, etc., and automatically performs everything from kneading to bread baking according to the control conditions by this control device 32.

Next, the operation of this embodiment will be explained. When you want to bake bread at a certain predetermined time, first put ingredients other than yeast, such as flour and water, into the bread baking mold 13.
Then, set the baking mold 13 in the baking case 10, close the lid 26, and pour a predetermined amount of yeast into the yeast container 28. Then, turn on the power and set the baking time from the switch panel 31. Once entered, it will automatically start at a predetermined time.

Figure 2 shows a comparison between the standard bread making process and the bread making process that takes a long time to adjust (timer set). The method shortens the initial kneading (sometimes this step is not necessary) and the kneading time after adjusting the time compared to the standard process, reducing the amount of bacteria and wild yeast in the dough.
The kneading time is controlled to make it difficult for other microorganisms to propagate. In addition, by shortening the fermentation time, fermentation is suppressed and controlled to prevent overfermentation. Then, baking is performed after the fermentation process, and the bread is baked after passing through an appropriate fermentation state.

Effects of the Invention As is clear from the description of the above embodiments, according to the present invention,
Even in the case of a bread making process in which time adjustment (timer cellar l-) is performed over a long period of time, the effect of producing soft and smooth bread without overfermentation can be obtained.

[Brief explanation of the drawing]

Fig. 1 is a longitudinal sectional view of an automatic bread maker showing an embodiment of the present invention, Fig. 2 is a bread making process diagram of the same automatic bread maker, and Fig. 3 is a diagram of a conventional example of an automatic bread maker. FIG. 3... Motor, 8... Heater 10
・・・・・・Firing case, 12・・・Kneading feathers−
13...Bread baking mold-26...Temperature detection unit, 32...Control device. Name of agent Patent attorney Shigetaka Awano and one other person Fig. 3 ・- 8-・ Motor ji-9 1 Sei Booth binding Rihan Habipa）Current form = 7If Ii Tan Tsukudashi IFMH @Fig. 2 Fig. 3 Male Where?

Claims (1)

[Claims] A baking chamber having a heater, a bread baking mold that is detachably installed in the baking chamber, a kneading blade that is installed on the inner bottom of the bread baking mold and driven by a motor, and a temperature control device for controlling the temperature of the bread baking mold. The control device is equipped with a sensor that detects the motor and a control device that controls the motor and the heater, and the control device is a standard bread making process in which time adjustment (timer setting) takes longer than the standard bread making process. An automatic bread machine that controls the kneading time or fermentation time to be shorter than the process.