JPH0268018A - Bread baking oven - Google Patents

Abstract

PURPOSE:To execute appropriate degasification and to bake a loaf of bread having an excellent appearance when importance is attached to the baked up state of the loaf of bread by composing an operation control circuit so that it can selectively execute a manual degasifying course in addition to an automatic bread baking course. CONSTITUTION:When the importance is attached to the baked up state of the loaf of bread, the 'manual degasifying course' is selected by a selecting switch. In a 'fermenting process' in this 'manual degasifying course.' the respective operations of primary degasification and secondary fermentation are executed in the same manner as those in the 'automatic bread baking course', and when time for executing a secondary degasifying operation as last degasifying operation in the 'automatic bread baking course' comes, an informing operation to sound a buzzer 11 for two seconds is executed instead of secondary degasifying operation. At that time, a user opens a cover 4, takes out bread dough under a fermenting state, from the inside of a container 5 kneads the bread dough using hands and a rolling pin, and degasifies carefully. Thus, the loaf of bread having no pore and the excellent appearance can be baked up.

Description

DETAILED DESCRIPTION OF THE INVENTION [Object of the Invention] (Industrial Application Field) The present invention relates to a bread making machine that sequentially performs processes such as kneading, fermenting, and baking bread ingredients stored in a container.

(Prior Art) This type of bread making machine includes, for example, a home bread making machine. This has an impeller installed on the inner bottom of the container so that it can be rotated by a motor, and a heater for baking is placed below the container.When the start switch is turned on, the bread ingredients stored in the container are are stirred and kneaded by an impeller, then the mixed bread dough is fermented in the container, and finally the fermented bread dough is baked by a heater. In this case, during the fermentation process, the temperature of the bread dough is maintained at an appropriate temperature for fermentation by, for example, energizing the heater when the temperature is low while detecting the temperature of the container, and the impeller is rotated for a short period of time during fermentation to eliminate air bubbles contained in the dough. This is carried out by performing a degassing operation intermittently.

(Problems to be Solved by the Invention) By the way, the baked state of bread is greatly influenced by the skill of venting the gas. However, the degassing operation in conventional bread making machines is typically carried out by rotating the impeller at the same speed as the kneading process, which can sometimes leave the surface of the baked bread rough or cause internal damage. In some cases, the appearance was deteriorated due to the so-called "sudachi", which contained many large holes. The reason for this is thought to be that the impeller rotating at high speed shreds the gluten membrane of the bread dough, causing severe damage to the bread dough. However, if you reduce the rotation speed of the impeller,
The air bubbles in the dough do not escape sufficiently, resulting in insufficient degassing, resulting in a poor ``sudachi'' condition.

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a bread making machine that can perform appropriate degassing and produce bread that has an excellent appearance when the baked state of the bread is important.

[Structure of the invention]

(Means for Solving the Problems) The bread making machine of the present invention controls the motor, heater, etc. by an operation control circuit to control the bread raw materials stored in the container.
, which is capable of executing an automatic bread-making course that sequentially performs each process such as fermentation and baking, wherein the operation control circuit can selectively execute a manual degassing course in addition to the automatic bread-making course. In this manual degassing course, when the degassing operation should be performed in the automatic bread making course, a notification operation is performed instead of the degassing operation to stop the progress of the process. It is characterized by this.

(Function) When the automatic bread making course is selected, each process such as kneading, fermentation, and baking of the bread ingredients stored in the container is executed in series. In this case, in the fermentation process, the impeller is rotated midway through the process and the degassing operation is automatically performed, as in the conventional case.

On the other hand, if the manual degassing course is selected with emphasis on the appearance of baked goods, the operation control circuit performs a notification operation in place of the degassing operation at the time when the degassing operation should be performed in the automatic bread making course. Stop the progress of the process. Therefore, if the user removes the dough during fermentation from the container and kneads the dough with his hands or a rolling pin, the gas can be removed without damaging the dough. Thereafter, by returning the bread dough to the container and performing the 51# process and the baking process, it is possible to bake bread with a significantly improved appearance.

(Actual fil11) 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. Preliminary explanation is possible. An impeller 6 is removably provided at the inner bottom of the container 5, and is connected to the rotating shaft 3a of the motor 3 when the container 5 is in a tube-filled state.

On the other hand, a heater 7 is provided inside and below the inner frame 2, and a temperature detection section 8 having a built-in thermistor (not shown) is provided on the side wall of the inner frame 2 so as to be in constant contact with the side wall of the container 5. . Temperature information of the dough indirectly detected by the temperature detection section 8 through the side wall of the container 5 is given to an operation control circuit 10 provided in the operation section 9. still,
11 is a buzzer provided at the bottom of the outer frame 1.

The above-mentioned operation control circuit 10 is mainly composed of a microcomputer (not shown), and controls energization/disconnection of the motor 3 and heater 7. There are two control modes: an "automatic bread making course" and a "manual degassing course", and the user can select either course by operating a selection switch (not shown) provided on the operating section 9.

In the "automatic bread making course", the "kneading process", "fermentation process", and "baking process" are controlled to be executed in sequence, and the bread ingredients are put into the container 5 and the start switch is turned on. If you start the "automatic bread making course", all the bread will be baked automatically. As will be described in detail later, in the "fermentation process" herein, two degassing operations are automatically performed. On the other hand, in the "manual degassing course", after the "kneading process" is finished and the "fermentation process" has started, the final degassing operation is performed in the "automatic bread making course". Instead, a notification operation is performed in which the buzzer 11 sounds, and the progress of the journey is stopped.

Next, the operation of this embodiment will be explained with reference also to FIGS. 2 and 3. This explanation should make the software configuration of the microcomputer clearer.

(1) "Automatic bread making course" When flour, water and other bread ingredients are put into the container 5, "automatic bread making course" is selected with the selection switch and the start switch is turned on, the "kneading process" begins. is executed. In this "kneading process", the motor 3 is energized for a predetermined period of time, the impeller 6 rotates, and the bread ingredients are stirred and
Kneaded. At this time, the heater 7 is also energized for a short time to raise the temperature of the dough to a temperature suitable for fermentation. this"
When the "mixing process" is completed, the process moves to the "fermentation process".

As shown in Figure 2, this "fermentation process" consists of a total of three fermentation operations (-secondary fermentation, secondary fermentation, molding fermentation) and two degassing operations (-secondary degassing, secondary gas degassing). ) is performed. Each degassing operation is performed by rotating the impeller 6 for a short time (8 seconds for secondary degassing, 2 seconds for secondary degassing), and the gas (air bubbles) contained inside is performed by kneading the dough. ), it also has the significance of rolling and shaping bread dough. Further, at the beginning of each fermentation operation, the heater 7 is intermittently energized for a short period of time to maintain the bread dough at an appropriate fermentation temperature of, for example, 28°C. When this "fermentation process" is completed, the process moves to the "baking process".

In the "baking process", the heater 7 is initially energized continuously to raise the dough to a high temperature, and then
Electricity is applied intermittently to maintain the temperature around 0°C.

Then, when the time has elapsed to sufficiently bake the fermented bread dough, the heater 7 is cut off and the "baking process" is completed.

(2) "Manual degassing course" When placing importance on the baking condition of the bread, select the "manual degassing course" using the selection switch. After adding the bread ingredients, turn on the start switch.
′! As shown in Figure PJ3, a "kneading process" is first performed, similar to the "automatic bread making course". After that, the process moves to the "fermentation process", but the content differs from the above-mentioned "automatic bread making course" as follows.

That is, in the "fermentation process" in this "manual degassing course", the operations of -second fermentation, -second degassing, and secondary fermentation are performed in the same way as in the "automatic bread making course", but after that,
When the time has come to perform the secondary degassing operation, which is the final degassing operation in the "automatic bread making course," a notification operation is performed in which the buzzer 11 sounds for only 2 seconds in place of the secondary degassing operation, After this, the progress of the process is stopped without shifting to the forming fermentation operation.

Then, the user opens the lid 4, takes out the dough that is in the middle of fermentation from the container 5, and kneads the dough using his hands or a rolling pin to carefully remove the gas. After degassing in this way, the dough is put back into the container 5, the lid 4 is closed, and the start switch is operated again, so that the microcomputer restarts the operation from the forming and fermenting operation. After this forming and fermenting operation is completed, a "baking process" is executed similarly to the "automatic bread making course" and the bread is baked in the container 5.

As described above, according to this embodiment, if the appearance of baked bread is important, the "manual degassing course" may be selected. As a result, the progress of the process is stopped without performing the secondary degassing operation, and the notification operation is performed, so you can take out the bread dough and carefully degas it using your hands or a rolling pin. It is possible to bake bread that has an excellent appearance without sudachi. Of course, if the appearance is not so important, it is also possible to select the "automatic bread making course" and bake the bread automatically.

In the above embodiment, the degassing operation is performed twice in the "fermentation process" of the "automatic bread making course", but the present invention is not limited to this, and the degassing operation is performed at least once. Just do it. In addition, the present invention is not limited to the embodiments described above and shown in the drawings.
Various modifications can be made without departing from the scope of the invention.

Effects of the Invention As described above, the present invention also has a course that can stop the progress of the process by performing an alarm operation instead of the degassing operation, so it is possible to carefully degas by hand or using a rolling pin. This method has the excellent effect of producing bread that is also excellent in appearance.

[BRIEF DESCRIPTION OF THE DRAWINGS] The drawings show one embodiment of the present invention, in which Fig. 1 is a partially cutaway side view of the whole, Fig. 2 is a time chart of the "automatic bread making course", and Fig. 3 is a "manual bread making course". This is a time chart of the ``Gas Relief Course.'' In the drawing, 3 is a motor, 5 is a container, 6 is an impeller, 7 is a heater, and 10 is an operation control circuit.

Claims (1)

[Claims] 1. A container for storing bread ingredients, an impeller for stirring and kneading the bread ingredients in this container, a motor for rotating this impeller, and a heater for heating the container. The motor, heater, etc. are controlled by an operation control circuit to execute an automatic bread-making course that successively performs each step of kneading, fermenting, and baking the bread ingredients stored in the container. The operation control circuit is configured to selectively execute a manual degassing course in addition to the automatic bread making course, and in the manual degassing course, degassing operation is performed in the automatic bread making course. A bread making machine characterized in that the bread making machine is configured to perform a notification operation in place of the degassing operation to stop the progress of the process at the desired timing. 2. During the fermentation process in the automatic bread making course, the degassing operation is performed multiple times, and in the manual degassing course, when the final degassing operation should be performed, a notification operation is performed instead of this degassing operation. 2. The bread making machine according to claim 1, wherein the bread making machine is configured to stop the progress of the bread making machine.