JPH02307412A - Automatic bread making device - Google Patents

Abstract

PURPOSE:To improve the usability allowing safe manipulation and easy taking out of bread by providing a fan-driven cooling process for forced ventilation in a baking chamber while stopping a heating means soon after bread is completed in a baking process. CONSTITUTION:A lid 19 is formed hollow inside, a part of which is provided with an inlet port 20, an inlet space 21, an inlet path 23 leading to the top of a baking chamber 12 through an inner lid inlet port 22 having a filter, and an exhaust path 26, which has a fan 28 driven by a motor 27, connecting an upper exhaust hole 24 of the baking chamber 12 and an exhaust port 25 installed at the upper part of a body case 18. Baking operation is performed by a control means, and the completion of baking bread is informed by an information sound after cooling. Cooling after baking is performed by stopping a heating means 11 such as a heater and letting air flow from the inlet path 23 to the exhaust path 26 being driven by a fan 28 to let outside air into the baking chamber 12. This cooling causes the once expanded bread to shrink and to make space between the inner surface of a kneading pan 13 and the bread, thereby to separate them easily.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to an automatic bread maker capable of making bread by performing a series of steps of kneading, fermentation, and baking.

Conventional technology Conventional automatic bread making machines are configured to bake fresh bread by automatically performing the steps of amalgamating bread ingredients, fermentation, and baking, but they do not notify the completion of the bread with a buzzer or other means. The sound was set after firing. In addition, assuming that you wish to keep the temperature inside the firing chamber after firing,
It is generally known that a device is added with a function of keeping warm for a certain period of time after notification of termination.

FIG. 7 shows a conventional general automatic bread making machine, in which a kneading means 4 such as a blade is installed in a baking chamber 3 which has a heating means 1 such as a heater and whose upper end is opened and closed with a lid 2. A kneading container 5 is provided, and an intake passage 6 for introducing outside air into the baking chamber 3 and an exhaust passage 7 for discharging the inside air of the baking chamber 3 to the outside are provided, and a fan 8 is provided in the intake passage 6. .

In this configuration, the materials in the kneading container 5 are kneaded and fermented by the kneading means 4 according to the process of a separately arranged control means, and then baked by the heating means 1. When the baking is completed, a notification sound is produced. to notify the completion. Thereafter, the user immediately takes out the kneading container 5 from the baking chamber 3.

In addition, some heat-retaining functions keep the bread warm for a certain period of time by controlling the heater's intermittent energization after being notified. In that case, the steam in the baking chamber 3 is vented to prevent condensation and prevent the bread from becoming sticky. The fan 8 was then driven to promote the effect of the fan 8 to prevent the fan from deforming or deforming.

Problems to be Solved by the Invention Generally, in such automatic bread making machines, the bread is taken out immediately after baking, which was effective in promoting the image of bread with a temperature of 4, but in reality The temperature of the baking chamber 3 immediately after baking is over 150 degrees Celsius, and removing the kneading container 5 requires mittens or towels, and if you hold it for a while, your hands will get hot, and if you operate it carelessly. There was a risk of burns. As a result, the kneading container 5 is hot and difficult to grip the outside, and the bread expands, causing the kneading container 5 to become hot.
There was a drawback that it was difficult to take out the bread from the kneading container 5. This made it even more difficult to remove breads with hard skins such as French bread that are baked at high temperatures, which was an issue in expanding the menu. Furthermore, if the bread is left in the baking chamber 3 using the heat retention function, it is not possible to check and enjoy the shape and aroma of the freshly baked bread.

The present invention has been made to solve these problems, and an object of the present invention is to provide an easy-to-use automatic bread maker that is safe to handle and allows easy removal of bread. Another object of the present invention is to provide an automatic bread maker that allows the user to enjoy the shape and aroma of baked bread after baking.

Means for Solving the Problems In order to solve this problem, the present invention provides a baking chamber equipped with a heating means, a kneading container detachably installed in the baking chamber and containing bread ingredients, and a kneading container in the kneading container. A kneading means for kneading bread ingredients, a suction/exhaust path for introducing outside air into the baking chamber, and a fan for forced ventilation installed in the suction/exhaust path to perform a series of processes of kneading, fermentation, and baking. When the bread is finished, the heating means is stopped immediately after the bread is baked, and at the same time, the inside of the baking chamber is cooled by driving a fan for forced ventilation. The present invention also provides a baking chamber equipped with a heating means, a kneading container detachably installed in the baking chamber for storing bread ingredients, a kneading means for kneading the bread ingredients in the kneading container, and a kneading means for kneading the bread ingredients in the kneading container. - It is equipped with a control means for executing a series of steps of fermentation and baking, and further equipped with a means for opening the baking chamber to the outside after bread baking.

With this configuration, by adding a cooling process to the process up to the completion of the bread, the temperature of the kneading container is lowered when taking out the bread, making it possible to operate safely. By promoting temporary tightening, improving the separation of the bread and the kneading container, and making it easier to take out the bread, it is possible to expand not only the conventional bread menu but also new bread menus. Furthermore, opening the baking chamber after baking makes it easy to visually check the baked bread, allowing the user to visually check the shape of the freshly baked bread and enjoy the aroma of the freshly baked bread with his or her sense of smell.

Embodiments Hereinafter, embodiments of the present invention will be described based on the drawings.

First, the first embodiment shown in FIGS. 1 to 3 will be described. A kneading container 13 is provided in a baking chamber 12 which has a heating means 11 such as an electric heater and can be moved in and out. A vertical blade-shaped kneading means 14 is attached to the inner bottom thereof, and a handle 15 is attached to the upper end thereof. The kneading means 14 is linked to a drive source via a coupling 16. In addition, the firing chamber 12
A temperature sensor 17 is provided inside the kneading container 13 so as to be in contact with the outer surface of the kneading container 13 for sensing the temperature t of the kneading container 13 and controlling the heating means 11 and the like. In addition, the firing chamber 12
is provided inside the main body case 18, and its upper end can be opened and closed by a lid 19.

By the way, the lid 19 is formed in a hollow shape, and a part thereof includes an intake port 20, an intake space 21, an intake passage 23 that passes through an inner lid intake port 22 having a filter and reaches the top of the baking chamber 12. Upper exhaust hole 24 of firing chamber 12 and main body case 1
8, and an exhaust path 26 that connects to an exhaust port 25 provided above the exhaust port 8, and a fan section driven by a motor 27 is provided in the exhaust path 26.

Friend, the operation with the above configuration is kneaded by the control means 29.
The process of baking - adding yeast - mixing - fermentation - degassing - fermentation - shaping fermentation - baking - cooling - keeping warm is carried out. After cooling, an alarm sounds and the bread is done. For cooling after firing, the heating means 11 such as a heater is stopped, and the fan 28 is driven to cause air to flow from the intake passage 23 to the exhaust passage 26, thereby introducing outside air into the firing chamber 12 for cooling.

Click here for more details (Describing the conventional process up to baking, the traditional bread manufacturing course uses f115 inside the baking chamber.
After setting it to 0 degrees and leaving it for an hour, an immediate alarm sound is sounded.
It signaled the end of the process and removed the bread. The reason for this is that apart from the effect of strongly bringing out the image of thermal bread, if the bread is left in the baking chamber after baking, the temperature in the baking chamber will drop and the moisture will evaporate during baking and re-adhere to the surface of the bread, causing condensation. It was also clear that there were technical issues that made it difficult to maintain fluffy and delicious bread, resulting in sticky, crumbly bread or deformed bread. However, in consideration of cases where people forget to take the bread out and leave the bread in the baking chamber because they don't want to operate a hot kneading container, the equipment has an additional heat retention or steam removal process. In order to avoid a sudden temperature drop, the firing chamber was ventilated by driving a fan and the heater was repeatedly controlled to turn on and off, thereby gradually reducing the temperature by four. However, in recent years, as consumers have expanded their menus, products such as French bread, which are made from hard dough and baked at high temperatures, have a high expansion rate and are difficult to use in kneading containers. If the stickiness of the bread becomes strong, it is too hot to take out the kneading container after baking, which increases the risk of burns and makes it very difficult to remove the bread from the kneading container.

Therefore, in the second embodiment of the present invention, cooling inside the firing chamber 12 is promoted by immediately stopping the heating means 11 such as a heater after firing and by introducing outside air by driving the fan 28. The drive of the fan 28 in this cooling process can also serve as conventional steam removal, and the effect is faster cooling than when the heater is energized intermittently during cooling (see FIG. 3). By the way, as in this embodiment, the intake passage 23 and the exhaust passage 26 arranged at the upper part of the firing chamber 12 have a structural advantage of being able to rapidly ventilate and cool the high-temperature steam in the firing chamber 12. - This cooling can promote the contraction of the bread once expanded, and as a result, a gap is formed between the bread and the inner surface of the kneading container 13, making it easy to separate the bread from the kneading container. This cooling is easily effective in the production of breads such as French bread, which have a hard dough and are baked at a high temperature, and of course can be actively adopted to expand today's bread menu, and are baked at a high temperature. Baking room 12 more elaborately than in the case of conventional bread menu
Steam is quickly released to the outside, and since the skin is hard, there is little condensation on the skin even if it is cooled quickly, and it does not deform even if left alone. This has been confirmed in this experiment by the good result that when the cooling was accelerated by #1 for about 15 minutes, the bread could be taken out much easier than before and there was almost no difference in condensation. However, in this embodiment, if a process is added in which the drive source is controlled just before the end of the cooling process and the kneading means 14 is slightly moved back and forth, the separation between the kneading container 13 and the dough is forcibly promoted and the process is completed within the cooling time. I was able to set the process termination to be short.

As described above, the effect of this embodiment is that the bread manufacturing process is completed until the addition of the cooling process after baking, so the bread can be taken out after confirming the notification sound, and the cooling effect makes it possible to keep the kneading vessel 13 Since the temperature is low, there is no need to handle the bread while it is still at a high temperature, and there is no risk of burns, so it can be operated safely, and because the temperature is low, the bread can be taken out by firmly grasping the kneading container 13 and shaking it strongly. It also has the added advantage of being easier to handle during use. In addition, the bread and the *p container 13 are separated well by cooling, and the bread can be taken out smoothly.The dough is hard and sticky, and the baking temperature is set high. It is possible to increase product value by adopting new menu processes such as French bread.

4 to 6 show a second embodiment of the present invention in which the lid 31 is opened after firing, and a bottomed kneading container 33 with an open upper end is provided inside the firing chamber 32. mb container 3
3 has a kneading means 34 such as kneading blades at the inner bottom thereof.

The upper end opening of the firing chamber 32 is closed by a lid 31 which is pivotally supported at one end (t!) and can be opened freely.
The front end of the IF 51 is provided with a claw-shaped retaining part 37, and when the lid 31 is closed, the engaging part 37 It is closed by fitting into seven claws 39 which are biased by a spring 38 provided at the upper end of the main body case. The unfitting between the hook 39 and the engaging portion 37 is made possible by pushing down the rod 40 that engages with the hook 39, and is configured to be activated with a notification sound after the process is normally completed (after firing). The rod 40 can be pushed down either by an automatic release configuration or by a separate manual operation if necessary, and when the engagement is released, the lid 31 will be opened by the force of the kick spring 360 provided on the rear end shaft portion 35. (See the two-dot chain line in Figure 4). Further, after firing, the inside of the firing chamber 32 is ventilated and cooled by a separately provided intake/exhaust passage and a forced fan.

Therefore, regarding this second embodiment, the firing chamber 32 after firing
In addition to the effects described in the previous embodiment, the cooling inside the container is affected by the fact that opening the lid 31 instantly accelerates the cooling rate.

Further, since the opening of the lid 31 is automatically incorporated into the process, the user can visually confirm the completion of the bread and the timing for taking it out. In addition, as a new effect that cannot be experienced if left in the sealed baking chamber 32, the aroma of freshly made bread is released all at once, allowing the user to fully enjoy the sound of freshly made bread bursting. You can enjoy watching the shape of the bread. Therefore, it is possible to fully enjoy the joy of making nine breads using many of the senses of sight, hearing, and smell, and the effect is great.

Although the lid 31 is locked using the biasing force of the spring 38, the present invention is not limited to this embodiment, and the attraction force of a magnet may also be used instead of opening the entire lid 31. In addition, the above effect can be achieved even if a portion of the lid 31 is opened, and changes can be made without departing from the gist.

Effects of the Invention As described above, according to the present invention, the process of ventilating and cooling the baking chamber by means of a fan drive is carried out simultaneously with the stopping of the heating means after baking during the baking process. It has the effect of promoting cooling shrinkage of the bread and hastening the separation of the bread from the kneading container, making it very easy to remove the finished product from the dough, especially when baking French bread. To solve the problem of bread menus with a large expansion rate and enable their adoption. 1) At this time, the temperature of the kneading container is low, which reduces the danger of burns to the user during handling, greatly improving not only safety but also ease of use.

Furthermore, by providing a means for opening the baking chamber to the outside after baking, the present invention can shorten the bread shrinkage time due to rapid indoor cooling and improve the ease of taking out the bread.
You can see and enjoy the shape, color, aroma, and sound of freshly baked bread all at once.

[Brief explanation of the drawing]

Figures 1 to 3 are part 191 of the present invention! Fig. 1 is a front view of the automatic bread maker, Fig. 2 is a side view of the same, Fig. 3 is a graph showing the relationship between the temperature of the kneading container and time, and Figs. Fig. 6 shows a second embodiment of the present invention, Fig. 4 is a vertical cross-sectional side view of the automatic bread maker, and Fig. 5 is A of Fig. 4.
FIG. 6 is an enlarged view of section B in FIG. 4, and FIG. 7 is a vertical sectional view of a conventional automatic bun making machine. DESCRIPTION OF SYMBOLS 11... Heating means, 12... Baking chamber, 13... Kneading container, 14... Kneading means, 19... Lid, 23...
・Intake path, 26...Exhaust path, n...Motor, 28・
... Fan, 29 ... Control means, 31 ... Lid, 32
... Baking chamber, 33... Kneading container, 34... Kneading means. Agent Yoshihiro Morimoto Figure 2 29---Hayaburi Waka p-8 Tsutomu Figure 3 Figure 4 Figure 5 I Figure S? ! Figure W

Claims (1)

[Scope of Claims] 1. A baking chamber equipped with a heating means, a kneading container detachably installed in the baking chamber and containing bread ingredients, a kneading means for kneading the bread ingredients in the kneading container; It is equipped with a suction/exhaust passage that introduces outside air into the baking chamber, a fan for forced ventilation installed in this suction/exhaust passage, and a control means that executes a series of processes of kneading, fermentation, and baking. is an automatic bread maker that immediately stops the heating means after baking bread and simultaneously cools the baking chamber by driving a fan for forced ventilation. 2. A baking chamber equipped with a heating means, a kneading container detachably installed in the baking chamber and containing bread ingredients, a kneading means for kneading the bread ingredients in the kneading container, and a kneading chamber for kneading, fermenting, and fermenting the bread ingredients. An automatic bread maker comprising a control means for executing a series of baking steps, and a means for opening a baking chamber to the outside after bread baking.