JPH0257219A - Dough-making machine for baking-process - Google Patents

Abstract

PURPOSE:To effectively cool dough even when room temperature is high by providing a thermoelectric transducer electrified for cooling the dough when the dough temperature detected by a dough temperature-detecting device in a vessel reaches a temperature above a desired value. CONSTITUTION:After dough materials, such as flour, water, etc., are thrown into a vessel 5, when a starting switch 20 is turned on, a motor 3 is started since a relay-actuating circuit 25 is closed, and an agitating process, in which the dough material are agitated and mixed by an impeller 6, is started. When the dough temperature detected by a dough temperature-detecting device 8 reaches a temperature above 30 deg.C, since a relay-actuating circuit 27 is closed by a signal from a microcomputer 19 to electrify a first thermoelectric transducer 14, a flange part 11a of a heat transfer member 11 is cooled and then the dough in the vessel 5 is gradually cooled by the bottom part of the vessel 5 through the heat transfer member 11. As a result of this, the dough temperature starts to decrease, and the agitating process is operated while it is maintaining, for example, at a temperature below 32 deg.C, and then shifted to the next fermenting process.

Description

DETAILED DESCRIPTION OF THE INVENTION [Invention] (Industrial Application Field) The present invention relates to a bread dough making machine that sequentially performs steps such as kneading and fermentation of bread dough raw materials stored in a container.

(Prior Art) This type of bread dough making machine includes, for example, a home-use bread making machine. This has a configuration in which an impeller is installed at the inner bottom of the container so that it can be rotated by a motor, and a heater for baking is placed at the outer bottom of the container. Knead with
Thereafter, the kneaded bread dough is fermented in the container, and finally the bread dough in the container is baked using a heater.

By the way, the fermentation state of bread dough is greatly affected by its temperature, and it is known that it is preferable to keep the temperature below about 35°C at the most in order to obtain a better fermentation state.

For this reason, in order to prevent the temperature of the bread dough from rising excessively, especially in the summer, a configuration has been considered in which a fan is operated to blow air into the container during kneading of the bread dough raw materials to cool the bread dough.

(Problem to be solved by the invention) However, since the above configuration relies only on cooling by wind, sufficient cooling performance cannot be obtained, and the temperature exceeds the temperature suitable for fermentation, especially at high room temperatures such as in summer. It has the disadvantage that it may cause a rise in temperature.

[Comprising f+s' of the invention] (Means for solving the problem) The bread dough making machine of the present invention includes a dough temperature detection element for detecting the dough temperature in the container, and a dough temperature detection element for detecting the dough temperature in the container. The device is characterized in that it is equipped with a thermal lightning conversion element that is energized to cool the bread dough when the dough temperature reaches a predetermined value or higher.

(Function) For example, when the temperature of the dough rises during kneading of bread dough raw materials and exceeds the temperature detected by the dough temperature detection element or a predetermined value, under this condition, the thermoelectric conversion element is energized and the dough is suitable for fermentation. temperature is maintained.

(Example) An embodiment of the present invention will be described below with reference to the drawings.

First, the overall configuration is as shown in FIG. 1. An outer frame 1 has a rectangular tube shape with an open top surface, and an inner frame 2 and a motor 3 are fixed inside the outer frame 1. The open top surface can be opened and closed by a lid 4. ing. Inside the inner frame 2, a rectangular cylindrical container 5 with an open top surface is accommodated so that it can be taken in and out, and is attached to the inner bottom of the inner frame 2 by a bayonet method via a mounting leg 5a provided at the outer bottom. It is possible to remove the awn. An impeller 6 is removably provided at the bottom of the container 5, and is connected to the rotating shaft 3a of the motor 3 when the container 5 is in the device q state.

On the other hand, a heater 7 is provided inside and below the inner frame 2, and a fabric temperature detection cord 8 constituted by a thermistor is provided on the side wall of the inner frame 2.

This dough temperature detection element 8 is housed in a protective cap 8a and is configured to be in constant contact with the side wall of the container 5 by a spring 9, and temperature information of the dough indirectly detected through the side wall of the container 5 is controlled. applied to circuit 10.

Now, a circular hole 2a is formed in the center of the bottom of the inner frame 2 described above, and the heat transfer member 11 is provided passing through this.

This heat transfer member 11 has a double cylindrical shape with a flange 1a at the lower part and a flat surface part 11b at the upper end that contacts the outer bottom surface of the container 5, and has a flat surface part 11b that contacts the outer bottom surface of the container 5. A collar portion 11a is attached to a protruding guide bin 12 so as to be movable up and down. The guide pin 12 is also provided with a coil spring 13, which urges the heat transfer member 11 upward so that the flat surface portion 11b comes into pressure contact with the outer bottom surface of the container 5. First and second thermoelectric conversion elements 14.15 are attached to the lower surface of the flange 11a of the heat transfer member 11, one of which functions for cooling and the other for heating. . Incidentally, this thermal lightning conversion element 14.
As shown in FIG. 2, 15 has a well-known configuration in which an N-type semiconductor 16 and a P-type semiconductor 17 are alternately connected in series via an electric conductor 18, and is equipped with fins 14a and 15a for heat exchange. By passing a current in a predetermined direction, for example, heat is generated at the upper side of the figure and heat is absorbed at the lower side, and by passing a current in the opposite direction, heat is generated at the lower side and endotherm is absorbed at the upper side.

The control circuit 10 is shown in detail in FIG. 3, and basically consists of a microcomputer 19, a motor 3, a heater 7, and first and second thermoelectric conversion elements 14.1.
5 is controlled to be energized and disconnected, and the microcomputer
19 has a start switch 20 and a stop switch 21
and a signal from the fabric temperature detection element 8. In the figure, 22 is a power transformer for the control circuit, 23 is a bridge rectifier circuit, 24 is a constant voltage circuit, and 25 to 28 are relay drive circuits.

Next, the operation of this embodiment will be described. When flour, water, and other bread dough raw materials are put into the container 5 and the start switch 20 is turned on, the motor 3 is operated by the relay drive circuit 25, and the impeller 6 stirs and kneads the bread dough raw materials. ' is started. here,
If we are currently in summer when the room temperature is over 30 degrees Celsius, the dough temperature may drop to about 30 degrees Celsius, which is close to the upper limit of the suitable temperature for fermentation, from the beginning of the "cross-tracking process." Such a situation is likely to occur when the temperature of the water introduced into the container 5 is close to room temperature, such as when pumped water is used. Moreover, when the "mixing process" is performed, the temperature of the dough tends to rise due to frictional heat. Then,
In this embodiment, when the dough temperature detected by the dough temperature detection element 8 reaches 30°C or more, the relay drive circuit 27 is activated based on a signal from the microcomputer 19, and the first thermal lightning conversion element 14 is energized. be done. As a result, the first thermal lightning conversion cord 14 causes the flange 11 of the heat transfer member 11 to
a is cooled, and as a result, the bottom of the container 5 and further the dough inside the container 5 are gradually cooled via the heat transfer member 11.As a result, the temperature of the dough decreases as shown in FIG. The "kneading process" is carried out while maintaining the temperature below, for example, 32°C, and then the "fermentation process" begins.The figure shows a case where the first thermoelectric conversion element 14 is not energized. The temperature rise curve that would be drawn in is shown as a dot-dash line.This shows that the temperature of the dough exceeds the suitable temperature for fermentation due to the temperature rise due to the frictional heat of the "cross-tracking process". .

In the next "fermentation process," the temperature of the dough detected by the dough temperature detection element 8 is adjusted by intermittently energizing the heater 7 so that it reaches the appropriate temperature for fermentation.Then, the motor 3 is energized and the impeller 6 The ``gas degassing process'' is performed by rotating the , the ``fermentation process'' is repeated again, and the process moves on to the ``baking process.''

In this "baking process", the heater 7 is continuously energized,
The fermented dough is baked at a temperature of around 200°C. After the "baking process" is completed and the transition to the "warming process" begins, the first thermal lightning conversion element 14 is energized again to cool the baked bread and facilitate its removal.

On the other hand, in winter when the room temperature is low, the dough temperature at the beginning of the "kneading process" may be close to 0°C, as shown in FIG. In this case, the temperature of the bread dough does not rise to the appropriate temperature for fermentation due to the frictional heat generated in the "kneading process" alone.

Therefore, when the temperature detected by the dough temperature detection element 8 in the "kneading process" is, for example, 10°C or lower, the heater 7 and the second thermoelectric conversion element 15 are energized, and the dough is heated to, for example, 27°C or higher. will be maintained. Furthermore, in the "warming process", electricity is supplied to the 20th thermoelectric conversion element 15 to prevent the baked bread from becoming cold. Each trip through the pond is similar to that described above during the summer season.

As described above, according to this embodiment, the temperature of the bread dough can be maintained appropriately regardless of the temperature. Moreover, since the temperature is controlled by the thermoelectric conversion elements 14 and 15, the responsiveness is excellent and it is possible to obtain the optimum temperature conditions for fermentation.

With this, bread dough can be fermented well and delicious bread can be produced.

Note that in the above embodiment, the first and second thermoelectric conversion elements 14.
15 is provided so that cooling and heating can be performed by separate elements (a), but the present invention is not limited to this. 1 This thermoelectric conversion element can be used for cooling and heating by switching the current direction. You can do it like this. Further, heating may be performed by using a baking heater 7, and a thermoelectric conversion element may be provided only for cooling. others,
The present invention is not limited to the embodiments described above and shown in the drawings, and is not limited to the type of bread making machine that executes a series of processes from the kneading process j to the baking process. Various modifications can be made without departing from the spirit of the invention, such as applying it to a type of bread making machine that only performs a fermentation process.

[Effects of the Invention] As described above, the present invention has the advantage of being able to effectively cool bread dough by energizing the thermal lightning conversion element even at high room temperatures, thereby maintaining it at an appropriate temperature. It has the following effects.

[Brief explanation of the drawing]

The drawings show one embodiment of the present invention, in which FIG. 1 is a longitudinal cross-sectional view of the whole, FIG. 2 is a schematic enlarged cross-sectional view of a thermoelectric conversion element, and FIG.
The figure is an overall electrical circuit diagram, Figure 4 is a process diagram showing the temperature change of the bread dough at a high room temperature, and Figure 5 is a process diagram showing the temperature change of the bread dough at a low room temperature. 5 is a container, 6 is an impeller, 7 is a heater, 8 is a dough'IAK element, 11 is a heat transfer member, 14 is a first thermoelectric conversion element, and 5 is a second thermoelectric conversion element.

Claims (1)

[Claims] 1. In a device that sequentially performs processes such as kneading and fermentation of bread dough raw materials stored in a container, there is a dough temperature detection element for detecting the dough temperature in the container, and a temperature detected by this dough temperature detection element. A bread dough making machine comprising: a thermoelectric conversion element that is energized to cool the bread dough on condition that the temperature of the bread dough reaches a predetermined value or higher.