JPH02241415A - Bread making machine - Google Patents

Abstract

PURPOSE:To enable proper fermentation of yeast plant by cooling a dough material by means of an air blower device on the basis of the detection output from a material temperature detection means for detecting the temperature of a vessel before the start of kneading. CONSTITUTION:A temperature sensor (material temp. detecting means) 14 is disposed on the inside upper part of an inner case 3 to detect the temperature of a bread making vessel 5. An air blower device 18 is formed of a fan 19 disposed in a fan chamber 15 and a fan motor 20. When a dough material is put in the bread making vessel 5 and the start switch of an operation panel 24 is pushed, the temperature of the bread making vessel 5, or the temperature of the dough material is compared with the room temperature on the basis of the temperature signal from the temperature sensor 14. When the temperature of the dough material is higher than the room temperature, the fan motor 20 is energized before kneading to drive a fan 19, and the air in the bread making vessel 5 is circulated to forcedly cool the dough material. As the temperature of the dough material is reduced consequently, high temperature unsuitable to fermentation by yeast plant is prevented, and proper fermentation can be conducted.

Description

DETAILED DESCRIPTION OF THE INVENTION [Object of the Invention] (Industrial Application Field) The present invention relates to a bread making machine that kneads, ferments, and bakes bread dough materials contained in a container.

(Conventional technology) In bread making machines, flour, yeast,
After storing bread dough ingredients such as water, a stirrer installed in the container is rotated to knead the bread dough ingredients to produce bread dough, which is then fermented and then baked. ing.

(Problem to be Solved by the Invention) With the above-mentioned structure, for example, when manufacturing capochaven or variety bread, for example, boiled capocha may be placed in a container as a bread dough ingredient, and in this case, the bread dough material temperature increases considerably. If the dough ingredients are kneaded and fermented while the temperature is still high, the yeast in the ingredients will hardly be able to ferment due to the high temperature of the ingredients. There was a point.

In order to solve these problems, Japanese Unexamined Patent Publication No. 63-19
In the bread making machine known as 7417, the temperature of the bread dough material is detected, and if this detected temperature exceeds the upper limit of the suitable fermentation temperature for yeast, the kneading operation is not started,
After the interior of the oven has finished cooling, the bread making process is started by adding bread ingredients and turning on the switch again.

However, with this configuration, there is a problem in that it is necessary to wait until the temperature of the bread dough material falls, then add bread ingredients such as flour and operate the switch again, which is troublesome.

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a bread making machine that can properly ferment yeast even when the temperature of bread dough materials is high, and that can also quickly start kneading operations. be.

[Structure of the Invention] (Means for Solving the Problems) The bread making machine of the first invention kneads bread dough material contained in a container, and includes material temperature detection means for detecting the temperature of the container. , a blower device for cooling the bread dough material is provided, and the dough material is cooled by the blower device based on the detection output from the material temperature detection means before the start of kneading 15M.

Further, a second invention is a device for kneading the bread dough material contained in the container by disposing a container in the mixing chamber, and further comprising a material temperature detection means for detecting the atmospheric temperature in the kneading chamber; A blower device is installed to cool the material.
The bread dough material is cooled by the air blower based on the detection output from the material temperature detection stage f-stage before kneading is started.

In the case of the first invention, an external temperature detection means for detecting the temperature outside the machine is provided, and before the start of kneading, the temperature of the container is determined based on the detection output from the material temperature detection means and the external temperature detection means. The dough material may be cooled by the blower until the difference between the temperature and the outside temperature reaches a predetermined value.

Furthermore, in the case of the second invention, an external temperature detection means for detecting the temperature outside the machine is provided, and before the start of kneading, kneading is performed based on the detection output from the material temperature detection means and the external temperature detection means. The dough material may be cooled by the blower until the difference between the ambient temperature in the room and the temperature outside the machine reaches a predetermined value.

(Function) According to the above means, when the temperature of the bread dough material is high, the temperature is detected by the material temperature detection means, and the bread dough material is cooled by the blower before starting kneading. As a result, the temperature of the bread dough material decreases, so that it is possible to prevent the temperature of the bread dough material from becoming too high during kneading and interfering with proper fermentation of yeast. In this case, since the dough material is forcibly cooled by the blower, the waiting time before kneading can be reduced as much as possible, and once the temperature of the dough material has decreased, the kneading process can be continued.
There is no need to worry about pressing the switch again.

Here, when cooling the bread dough material with the air blower, if the difference between the container temperature or the atmospheric temperature in the kneading room and the temperature outside the machine reaches a predetermined value, the temperature of the bread dough material will be lower than the temperature outside the machine. The temperature will be near room temperature, allowing the yeast to ferment reliably.

(Example) Hereinafter, an example in which the present invention is applied to a bread making machine will be described with reference to the drawings.

First, in FIG. 2 showing the overall configuration, 1 is the main body, which is the outer box 2. It consists of an inner case 3 provided within the outer box 2 and a bottom plate 4 attached to the lower part of the outer box 2. 5 is a container, for example a rectangular bread making container, which is the inner case 3.
It is removably disposed inside using a bayonet engagement mechanism. This bayonet engagement mechanism is composed of a fitting 6 on the bread making container 5 side and a receiving fitting 7 on the inner case 3 side.The fitting 6 and the receiving fitting 7 each have a kneading shaft 8 and a kneading drive shaft 9
is supported vertically. Reference numeral 10 denotes a motor attached to the bottom plate 4, and its rotation is transmitted to the kneading drive shaft 9 via a belt transmission mechanism 11. and,
When the bread making container 5 is attached to the inner case 3, the joints 8a and 9a attached to the kneading shaft 8 and the kneading drive shaft 9 are connected, and the rotation of the motor 10 is caused by the rotation of the motor 10 attached to the upper end of the kneading shaft 8. A kneading member 12 arranged inside the bread making container 5
It is intended to be transmitted to Here, bread making container 5
The inside of the inner case 3 in which the kneading chamber A is provided is defined as the kneading chamber A.

Reference numeral 3 denotes a main heater disposed at the inner bottom of the inner case 3, which is energized when necessary for yeast fermentation and when bread is baked. Reference numeral 14 denotes a first temperature sensor serving as material 8 degree detection means, which is disposed above the inner cloth of the inner case 3, and whose temperature detection portion is in contact with the bread making container 5. It is designed to detect the temperature of

A fan chamber 15 is provided on the outside of the inner case 3, and is communicated with the inner case 3 through an inlet 16 and an outlet 17. ] 8 is a blower device, this is fan room 1
5 and a fan motor 20 that drives the fan 19. Reference numeral 21 denotes an auxiliary heater disposed within the fan chamber 15, which is energized and controlled according to the temperature of the bread making container 5 during kneading of bread dough and the like.

A second temperature sensor 22 is a means for detecting temperature outside the machine, and this is attached to the bottom plate 4 via a support 23, and detects the temperature outside the machine, that is, the room temperature, through a vent formed in the bottom plate 4. It is designed to be detected.

In addition, 24 is an operation panel provided on the upper part of the outer box 2, and 25
A lid 25 is provided on the top of the outer box 2. The lid 25 opens and closes the upper opening of the inner case 3 and, in turn, the bread making container 5. This M2S is provided with a ventilation hole (not shown). The operation of such a bread making machine is controlled by an operation control device 26 provided below the operation panel 24.

This operation control device 26 is mainly composed of a microcomputer that operates according to a program stored in an internal memory, and the motor 10. Main heater 13° Fan motor 20. The auxiliary heater 21 is controlled to be turned on and off.

Next, the operation of the above configuration will be explained with reference also to FIGS. 1 and 3.

Desired amounts of flour and yeast are placed in the bread making container 5.

Contains bread dough ingredients such as salt, other raw materials, and water;
A start switch (not shown) on the operation panel 24 is operated. Then, as shown in FIG. 1, first, it is determined whether the room temperature is 40°C or higher based on the temperature signal that is the detection output from the second temperature sensor 22. In step S1), if the room temperature is 40°C or higher, it is determined whether the room temperature is 40°C or higher. If so, it is impossible to make bread, so an abnormal temperature warning is issued and the operation is terminated (step S2).
.

On the other hand, when the room temperature is lower than 40°C, the temperature of the bread making container 5, that is, the temperature of the dough material, is compared with the room temperature based on the temperature signal that is the detection output from the first temperature sensor 14 (step S3).

Here, if the temperature of the bread dough material is high because boiled kapocha is added to the dough material or the temperature of water is high in summer or the like, the temperature of the bread making container 5 becomes higher than room temperature. At this time, the fan motor 20 is energized and the fan 1
9 is driven to circulate the air inside the bread making container 5, thereby forcibly cooling the dough material by 4 times (step S4).

This cooling.

The process continues until the difference between the temperature of the bread making container 5 and the room temperature reaches a predetermined value, for example, until the temperature of the bread making container 5 becomes approximately equal to room temperature (step S5). As shown in FIG. 3, after the temperature of the bread making container 5 falls below room temperature (for example, 23° C.), the fan motor 20 is cut off and the fan 1 is turned off.
Then, the kneading process is started (step S7). In this kneading process, the motor 10
Electricity is applied to rotate the kneading member 12 to knead the bread dough material. Thereafter, a fermentation process (consisting of secondary fermentation, secondary fermentation, and shaping fermentation) for fermenting the bread dough produced by kneading and a baking process (step S8) for baking the fermented bread dough is performed, and a cooling process is further performed. The baked bread is cooled to an appropriate temperature in step S9), and the end buzzer sounds.

In addition, regarding the kneading process 2 fermentation process, baking process, and cooling process, the execution time and motor 10,
20. A plurality of operation courses are stored in advance, in which the energization/disconnection control time of the heaters 13, 21, etc. are set appropriately.
The system automatically selects a driving course suitable for the room temperature based on the temperature signal from the temperature sensor.

In addition, in step S3, if the temperature of the bread dough material is low, that is, if the temperature of the bread making container 5 is below room temperature, the kneading process is started immediately (step S7), and the following fermentation process, baking process, and cooling process are performed. Execute.

According to this embodiment of the 1.14 composition, when the temperature of the bread dough material is high, the temperature is detected by the first temperature sensor 14.
The dough material is cooled down by the air blower 18 before the kneading starts. As a result, bread raw 11! ! Since the temperature of the ingredients is lowered, it is possible to prevent the temperature from reaching a high temperature unsuitable for yeast yeast fermentation, allowing for proper LIJ fermentation, thereby making it possible to produce delicious bread. Moreover, since the dough material is forcibly cooled by the blower 18, the waiting time before kneading can be reduced as much as possible.

Further, since the kneading process is started following the temperature drop of the bread dough material, there is no need to operate the start button again after waiting for the cooling process, which takes an irregular amount of time for cooling.

In this case, when the bread dough material is cooled by the air blower 18, it is cooled until the temperature of the bread making container 5 becomes almost room temperature, so after the temperature of the bread dough material becomes near room temperature and the kneading process is performed, During the fermentation process, the yeast can be reliably fermented. This makes the bread even more delicious.

By the way, let us consider a case where a conventional bread making machine produces bread and then makes it again, that is, makes bread continuously. In this case, immediately after the bread is manufactured, the temperature in the kneading chamber and the surrounding area of the bread making container is quite high due to the heat during baking. When the bread dough material is placed in the bread making container in such a state, the temperature of the material rises to, for example, about 60°C. For this reason, if you start kneading in this state, the yeast will die, so you cannot start making bread until the temperature in the kneading chamber and the area around the bread making container drops.In other words, you cannot make bread continuously. There was a problem that it could not be executed. On the other hand, in this embodiment, the blower 18 cools the bread dough material and quickly brings the temperature of the bread making container 5 to about room temperature before starting kneading, which prevents yeast from dying and speeds up bread production. Can be executed continuously.

Now, in the above embodiment, the first temperature sensor for detecting the temperature of the bread making container 5 is provided, but as a modified example, a material temperature detecting means, for example, a temperature sensor →)- is provided inside the inner case 3. The temperature sensing portion may be provided so as not to come into contact with the bread making container 5, and the temperature sensor may be configured to detect the atmospheric temperature within the kneading chamber A. Also in this modification, substantially the same effects as in the above embodiment can be obtained.

□In each of the above embodiments, the dough was cooled by the blower 18 until the temperature of the bread making container 5 or the atmospheric temperature in the kneading chamber was approximately equal to room temperature, but this is not limiting. Cooling may be performed until the difference between the temperature of the bread container or the atmospheric temperature in the kneading chamber and the room temperature reaches a predetermined value.

Furthermore, although the present invention has been applied to a bread making machine that can perform kneading, fermentation, and baking in a series of processes, the present invention may also be applied to a bread making machine that has 111 functions that only perform kneading.

[Effects of the Invention] As is clear from the above description, the present invention includes a material temperature detection means for detecting the temperature of volume or the ambient temperature of the kneading room, and a blower device for cooling the bread dough material.
The dough key is configured to be cooled by the air blower based on the detection output from the material temperature detection means before the start of kneading, and the kneading process is subsequently started thereafter, so that the dough key material is cooled. Even when the temperature is high, the fermentation of the yeast can be carried out appropriately, and the kneading operation can be started quickly, which is an excellent effect.

[Brief explanation of drawings]

The drawings show an embodiment of the present invention; FIG. 1 is a flowchart, FIG. 2 is a longitudinal cross-sectional view of the whole, and FIG. 3 is a time chart showing each step of bread manufacturing as the bread making container is heated up. It is. In the drawing, 1 is the main body, 5 is a bread making container (container), 14 is a first temperature sensor (material temperature detection means), 18 is a blower device, 22 is a second temperature sensor (external temperature detection means), A indicates a kneading chamber. Funeral map

Claims (1)

[Claims] 1. A device for kneading bread dough materials housed in a container, which is provided with material temperature detection means for detecting the temperature of the container and a blower device for cooling the bread dough materials, and before the start of kneading. The bread making machine is characterized in that, after the bread dough material is cooled by the air blower based on the detection output from the material temperature detection means, the dough material is subsequently transferred to a kneading process. 2. An outside temperature detection means for detecting the temperature outside the machine is provided, and before the start of kneading, the difference between the container temperature and the outside temperature is detected based on the detection output from the material temperature detection means and the outside temperature detection means. 2. The bread making machine according to claim 1, wherein the dough material is cooled by the air blower until a predetermined temperature is reached. 3. A container is disposed in a kneading chamber and the bread dough material contained in the container is kneaded, comprising: a material temperature detection means for detecting the atmospheric temperature in the kneading chamber; and a blower device for cooling the bread dough material. Bread manufacturing characterized in that the bread dough material is cooled by the blower device based on the detection output from the material temperature detection means before the start of kneading, and then the kneading step is continued. Machine. 4. An outside temperature detection means for detecting the temperature outside the machine is provided, and before the start of kneading, the ambient temperature in the kneading chamber and the outside temperature are determined based on the detection output from the material temperature detection means and the outside temperature detection means. 4. The bread making machine according to claim 3, wherein the bread dough material is cooled by the air blower until a difference between the two reaches a predetermined value.