JPH02307410A - Control for bread process - Google Patents

Abstract

PURPOSE:To process bread according to working contents optimum for room temperature by controlling a working time and temperature in each process in accordance with an operation value obtained by substituting a constant and the detected temperature value of a temperature sensor to an operation expression. CONSTITUTION:In the processing of bread, a train of processes including a first kneading that a kneading motor 11 is intermittently normally rotated and continuously normally rotated, ageing for ta minutes that the kneading motor 11 is stopped to leave bread material, a second kneading that the kneading motor 11 is rotated normally and reversely rotated and reversely for tb minutes, a primary fermentation for tc minutes, a degassing, a secondary fermentation for td minutes, a degassing, a formation fermentation for te minutes and a baking are sequentially performed. Performing times ta to te are individually determined by substituting a constant stored in a ROM 33a and a room temperature detected by a temperature sensor 19 to an operation expression similarly stored in the ROM 33a as a storing means provided in a microcomputer 33, and stored in a RAM 33b provided in the microcomputer 33.

Description

DETAILED DESCRIPTION OF THE INVENTION [Object of the Invention] (Industrial Field of Application) The present invention relates to a method for controlling a bread manufacturing apparatus that sequentially executes the steps from mixing bread ingredients to baking.

(Prior Art) In recent years, for example, microwave ovens with a bread making function have been provided. When a user sets a bread case containing desired amounts of bread ingredients such as flour, yeast, and water into a heating chamber and selects a bread-making course, the process starts according to a program set in the microcomputer. A series of steps from kneading to baking are performed automatically.

In this system, the execution time and temperature of each process are determined based on the temperature detected by a temperature sensor that detects the indoor temperature. In this case, conventionally, as shown in Figure 7, the range of about 0 to 40°C is divided into 5 to 6 parts, and the execution details such as time and temperature of each process in each temperature range are determined. A database is stored in the memory of a microcomputer as a storage means. Then, before the start of the bread manufacturing operation, the microcomputer reads the temperature detected by the temperature sensor, reads out the execution time and salinity according to the temperature from the memory, and controls each process accordingly.

(Problem to be Solved by the Invention) However, conventionally, when the temperature detected by the temperature sensor is 20.1'C, for example, operation is performed within the temperature range of 20.1°C to 25°C. , o, t than this
If the temperature is 20°C lower than 20°C, the operation will be performed within the temperature range of IO, 1'c to 20°C. In this way, even if the indoor temperature differs by only 0.1°C, the operation will be performed differently. As a result, the quality of the bread may vary greatly. For example, bread is manufactured in a bread case, but when comparing the height of the finished bread depending on the room temperature, there is a large variation as shown by the broken line' in FIG.

In order to solve this problem, the range from 0 to 40'C can be divided into smaller parts, for example every 0.1"C, but doing so will increase the amount of data that needs to be stored in memory. For this reason, the microcomputers with small memory capacity used in microwave ovens are naturally limited in the amount they can be divided, and in particular, in addition to control programs for bread making, programs for oven cooking and high-frequency cooking can be programmed. In multi-functional microwave ovens that require the following, the temperature range cannot be narrowed that much, and the above problem still remains.

The present invention has been made in view of the above circumstances, and an object thereof is to provide a method for controlling a bread manufacturing apparatus that can control bread manufacturing operation with contents suitable for indoor temperature even if the storage capacity of the storage means is small. be.

[Structure of the Invention] (Means for Solving the Problems) A control method for a bread making apparatus according to the present invention manufactures bread by sequentially executing steps from kneading bread ingredients to baking under the control of a control means. In the bread making apparatus, the execution time or temperature in at least one of each process is
It is determined by substituting constants also stored in the storage means and the temperature detected by a temperature sensor that detects the temperature of a part exhibiting a temperature substantially equivalent to that of the bread ingredients, such as room temperature, or the temperature of the material itself, into the calculation formula stored in the storage means. This feature is characterized in that it is controlled by calculated values.

(Function) According to the above means, it is only necessary to store the arithmetic expression and its constants in the storage means, and moreover, the execution time and temperature determined by the arithmetic expression are suitable for the temperature of the bread ingredients from time to time. This allows the bread to be made at a constant rate.

(Embodiment) An embodiment in which the present invention is applied to a microwave oven with a bread making function will be described below with reference to FIGS. 1 to 6.

First, the overall structure of the microwave oven is as shown in FIGS.
is formed, and a magnetron 4 is placed on the upper right side of this heating chamber 3.
is attached via a waveguide 5. This magnetron 4 is cooled by a fan device 6, and the wind sent out from the fan device 6 and blown onto the magnetron 4 is supplied into the heating chamber 3 through a duct 7, and then to an exhaust duct (not shown). It is designed to be discharged to the outside. Incidentally, a vent hole (not shown) is formed in the main body 1 to take in outside air when the fan device 6 is operating. Further, an electric heater 8 shown in FIG. 1 is provided in the upper part of this heating chamber 3, and the inside of the heating chamber 3 is heated to a high temperature by this electric heater 8.

A bayonet engaging portion 9 is provided at the bottom of the heating chamber 3, and a bread case 10 is removably attached to this bayonet engaging portion 9. In addition, heating chamber 3
A belt transmission mechanism 12 is installed at the bottom of the
A hollow mixing line ll1113 is provided which is rotated through the bread case 10, and by attaching the bread case 10 to the bayonet engaging part 9, the kneading blades 14 disposed inside the bread case 10 are connected to the kneading shaft 13. It has become. Incidentally, a rotating shaft 15a of a table motor 15 for rotating a turntable during microwave cooking (not shown) is inserted into the kneading shaft 13. Further, a lamp 16 (see FIG. 1) for illuminating the inside of the heating chamber 3 is provided on the right outer side of the heating chamber 3. On the other hand, an operation panel 17 is provided on the front right side of the main body 1, and a plurality of operation switches 18 are provided on this operation panel 17. Further, a slit 17a is provided at the bottom of the operation panel 17, and a temperature sensor 19 made of a thermistor or the like for detecting indoor temperature is provided on the back side of the slit 17a.

The main electric circuit configuration of the microwave oven configured as described above is as shown in FIG. 1. The primary winding 22a of the high voltage transformer 22 and A series circuit with the relay switch 23, a series circuit with the electric heater 8 and the relay switch 24, a series circuit with the motor 6a of the fan device 6 and the relay switch 25,
Two relay switches 26 in parallel with the crosstalk motor 11.
A series circuit with the table motor 15 and the relay switch 28, and a series circuit with the lamp 16 and two relay switches are connected in parallel.

In addition, the two relay switches 26.2 of the kneading motor 11
7 is for forming a forward rotation circuit and a reverse rotation circuit. On the other hand, a voltage doubler rectifier circuit consisting of a high voltage capacitor 30 and a high voltage rectifier 31 is configured on the secondary winding m22b side of the high voltage transformer 22, and its DC output is applied between the anode and cathode of the magnetron 4. . still,
The anode of the magnetron 4 is grounded, and the heater is connected to the heater winding 22c of the high voltage transformer 22.

Control circuit 3 for overall control of such a microwave oven
2 includes a microcomputer 33 as a control means. This microcomputer 33 is
Relay switches 23 to 29 are connected via drive circuit 34 in response to signals from operation switch 18 group, temperature sensor 19, etc.
It is designed to open and close. That is, when the user operates the cooking selection operation switch to select a desired cooking and then operates the start operation switch, the relay switches 23 to 2 are activated according to the content of the selected cooking.
9 is closed, magnetron 4, electric heater 8, each motor 6
a, 11.15 is energized.

Of the cooking operations controlled by the microcomputer 33, bread production and the like are controlled according to programs stored in the ROM 33a.

Now, in bread production, as shown in the process diagram of Fig. 4, the kneading motor 11 is rotated forward intermittently for 1 minute and 30 seconds, the kneading motor 11 is rotated continuously in the forward direction for 5 minutes, and the kneading motor 11 is stopped. A second kneading process in which the kneading motor 11 is rotated forward and backward for 4 minutes and reversed for tb minutes, primary fermentation for tc minutes, degassing for 8 seconds, secondary fermentation for td minutes, 2 seconds of degassing, te minutes of forming fermentation,
A series of firing steps of 50 minutes and 20 seconds are carried out in sequence. The above time t a - t e is obtained by substituting the constant stored in the ROM 33H and the indoor temperature detected by the temperature sensor 19 into the calculation formula stored in the ROM 3 = 3a as a storage means of the microcomputer 33. is determined separately by calculating
The data is stored in the RAM 33b of the microcomputer 33. The arithmetic expressions and constants in this case are shown in Table 1 below.

Table 1 Also, from the start of the first kneading process to the end of the second kneading process, air is blown into the heating chamber 3 by the fan device 6 to prevent the temperature of the bread ingredients from rising excessively. . Considering that the degree of cooling of the bread ingredients in this case depends on the total amount of air blown into the heating chamber 3, in this embodiment, the degree of cooling is adjusted by adjusting the length of operation time of the fan device 6. That's what I do. Actually, the fan device 6
The operating time of the fan device 6 can be increased by changing the time from the start of the first kneading step until the fan device 6 starts operating, assuming that the operation is continued until the end of the second kneading step. I'm trying to moderate the intensity. Then, the length of time X (minutes) from the start of the first crosstalk stroke until the start of operation of the fan device 6 is determined by the microcomputer 33 using an arithmetic expression stored in the ROM 33a, which is also stored in the ROM 33a. It is determined by substituting and calculating a constant and the indoor temperature detected by the temperature sensor 19, and is stored in the RAM 33b. The arithmetic expressions and constants in this case are shown in Table 2.

Table 2 further shows the humidity Ta in the heating chamber 3 from the time 1 minute and 30 seconds after the start of the first kneading process to the end of the second kneading process, -
Temperature Tb in the heating chamber 3 from the start of the next fermentation process to the end of the degassing process after the secondary fermentation process, temperature Tc in the heating chamber 3 during the molding fermentation process, temperature Tc in the heating chamber 3 during the baking process The temperature Td is controlled by turning on and off the electric heater 8 according to the temperature detected by a temperature sensor (not shown) that detects the temperature inside the heating chamber 3. Each temperature T in this case
a - T d also microcomputer 33 is ROM33
RA
It is designed to be stored in M33b. Table 3 shows the arithmetic expressions and constants in this case.

Table 3 Incidentally, during the execution of the first crosstalk, aging, and second crosstalk processes, even when the fan device 6 is operated to cool the bread ingredients, the electric heater 8 is energized to cool the inside of the heating chamber 3. Although heating may occur (when the indoor temperature is low), the purpose of energizing the electric heater 8 is to raise the temperature of the bread ingredients to a temperature suitable for kneading as soon as possible after the start of kneading. Note that the lamp 16 is not turned on when the room temperature is 24° C. or higher to prevent the temperature in the heating chamber 3 from rising due to the heat of the lamp 16.

Next, the operation when manufacturing bread with the above configuration will be explained in the sixth section.
This will be explained with reference to the flowchart shown in the figure.

Bread ingredients are stored in the bread case 10 and the bread case 1 is opened.
0 to the bayonet engagement part 9 of the heating chamber 3. Then, bread production is selected using the operation switch 18 and operation is started. Then, the microcomputer 33 first reads and stores the indoor temperature detected by the temperature sensor 19 (step A), and then calculates the execution time ta-tes of each stroke according to the above-mentioned formula. The temperature T a - T d in the heating chamber 3 and the operation start time X of the fan device 6 are calculated, and the results are stored in the ROM 33.
b (step B). Thereafter, the first kneading process is executed (step C), and the kneading lAl4 is rotationally driven by the kneading motor 11 to knead the bread ingredients. Then, after the first kneading process is completed, a stirring process is performed (step D), and then a second mixing process is performed (step E) to knead the bread ingredients again.

During this time, the microcomputer 33 constantly compares the elapsed time from the start of the first crosstalk process with the time between X11 and 7, and when the elapsed time reaches X hours, the motor 6a of the fan device 6 is energized. Then, the operation of the fan device 6 is started, and the operation is continued until the end of the second kneading process. By operating this fan device 6, outside air is supplied into the heating chamber 3 through the duct 7, thereby cooling the bread ingredients.

When the second kneading process is completed, the following steps are sequentially performed: primary fermentation, degassing, secondary fermentation, degassing, molding fermentation, and baking (steps F to K). Of course the first
From the time when 1 minute and 30 seconds have elapsed from the start of the kneading process until the end of the baking process, the microcomputer 33 inputs the detected temperature of the temperature sensor (not shown) for the heating chamber 3, and accordingly controls the electric heater 8. The power is cut off to control the temperature inside the heating chamber 3 to the temperature Ta-Td determined in each process.

In this way, according to this embodiment, the execution time and temperature in each stroke are controlled by the calculated values obtained by substituting constants and the temperature value detected by the temperature sensor 19 into the calculation formula, so that Bread can be manufactured with execution details suitable for room temperature. Therefore, as shown by the solid line in FIG. 5, although the height of the finished bread varies somewhat, it can be made more constant than in the past, and the quality of the bread can be made constant. Moreover, even in this case, since the arithmetic expressions and constants need only be stored in the ROM 33H, there is no problem even if the storage capacity is small.

Incidentally, in the above embodiment, both the execution time and the temperature are determined by the arithmetic expressions, but only one of them may be determined. Further, for example, only the tb waiting time or te waiting time, or only the T am degree or the Tc temperature may be determined by an arithmetic expression. Further, in the above embodiments, the temperature sensor 19 detects the indoor temperature, but it may also detect the temperature inside the heating chamber 3, the temperature of the bread case 10, or the temperature of the bread ingredients themselves. .

In addition, the present invention is not limited to the embodiments described above and shown in the drawings, and can be modified in various ways without departing from the spirit, such as being applicable not only to microwave ovens but also to bread making machines.

[Effects of the Invention] As is clear from the above description, according to the bread making apparatus control method of the present invention, it is only necessary to store the 6B formula and its constants in the storage means, so that the storage capacity of the storage means is reduced. It only needs to be small, and since the execution time and temperature determined by the calculation formula are suitable for the temperature of the bread ingredients at any given time, it has the excellent effect of making it possible to keep the quality of the bread constant.

[Brief explanation of the drawing]

1 to 6 show an embodiment of the present invention,
Fig. 1 is an electrical control circuit diagram, Fig. 2 is a partially enlarged longitudinal sectional front view of the microwave oven, Fig. 3 is a front view of the microwave oven, Fig. 4 is a process chart showing temperature changes of bread ingredients, and Fig. 5 is a baking process diagram. The subsequent bread height change diagram, FIG. 6, is a flowchart, and FIG. 7 is an explanatory diagram of the conventional control method. In the figure, 3 is a heating chamber, 1o is a bread case, 11 is a kneading motor, 14 is a kneading blade, 19 is a temperature sensor, 33 is a microcomputer (control means), and 33 is a ROM (storage means). Applicant Toshiba Corporation Agent Patent Attorney Tsuyoshi Sato Figure 2! Internal temperature t(”c) Now Figure 5?! +7 Figure

Claims (1)

[Claims] 1. In a bread manufacturing apparatus that manufactures bread by sequentially performing the steps from kneading bread ingredients to baking under the control of a control means, the execution time or temperature in at least one of the steps, Substituting constants also stored in the storage means and the temperature detected by a temperature sensor that detects the temperature of a part exhibiting a temperature substantially equivalent to that of the bread ingredient or the material itself, such as room temperature, into the calculation formula stored in the storage means. A method for controlling a bread manufacturing apparatus, characterized in that the control is performed using calculated values obtained.