JPH0337418Y2 - - Google Patents

Description

[Detailed Description of the Invention] "Industrial Application Field" This invention relates to a bread dough kneader used for baking bread, and for making bread dough by placing bread ingredients in a container and kneading them.

``Conventional technology'' To make bread, bread ingredients are kneaded, fermented and degassed repeatedly, and then baked.
When kneading the bread ingredients to make bread dough,
As the bread ingredients are kneaded, the bread ingredients (bread dough)
If the temperature of the dough gradually rises, for example, after kneading for about 15 minutes and the kneading operation is stopped when the temperature of the dough reaches around 28℃, gluten will form in the dough and it will become glossy, making it possible to make delicious bread. I understood. However, when the temperature is high, such as in the summer, when you start kneading the bread ingredients, the temperature immediately reaches around 28℃, and then further increases to 30℃ or higher.
℃ or even about 36℃, and the temperature does not rise above this, but no matter how much you knead the dough, gluten does not form and the surface becomes lumpy. Even if you add it, the finished bread will be tasteless. For this reason, in bread factories, the kneading container is cooled by a cooling device that utilizes the heat removal effect of a compressor. However, such cooling devices are large and complicated.
Due to its high price, it could not be applied to household bread dough kneaders. For this reason, there has long been a strong demand for a bread ingredient kneader that can knead bread ingredients well and that can be easily used at home, but this has not been realized.

This invention allows bread dough to be kneaded in such a way as to generate gluten even at relatively high temperatures such as 24°C, without the use of large and expensive cooling equipment or chilled water. To provide a bread ingredient kneading device which can be easily used for home use.

``Structure of the invention'' According to this invention, bread ingredients are placed in a kneading container,
In a kneader that kneads bread ingredients by rotating rotary blades in the kneading container, an air blower is used to cool the inside of the kneading container by the air while kneading the bread ingredients, and the temperature of the kneaded bread ingredients is is detected by a temperature detection element, and the kneading of the bread ingredients is controlled based on the detected temperature.

``Example'' FIG. 1 shows an example of an automatic bread maker using the kneader of this invention. An oven chamber (shape machine) 12 is provided within the bread making machine casing 11, and a kneading container 13 is disposed within the oven chamber 12. A fixture 15 is attached to the base plate 14 of the oven chamber 12, a fixture 16 is attached under the bottom plate 13a of the container 13, and the fixture 16 is removably attached to the fixture 15, that is, the container 13 is attached to the base plate 14. It is removably attached.

A rotary blade 17 is rotatably arranged within the container 13 around its center. The rotating blade 17 is arranged to rotate near the bottom plate 13a of the container 13 along this. A rotating shaft 18 is inserted through the center of the bottom plate 13a, a rotating blade 17 is attached to the inner end of the rotating shaft 18, and the rotating shaft 18 is extended to the lower side of the fixed base 16 and is supported by the fixed base 16 so that it can rotate freely. is maintained. The lower end of the rotary shaft 18 is rotatably coupled to the drive shaft 21 via a clutch 19, and can be uncoupled vertically.
The drive shaft 21 is supported by a fixture 15 in a bearing manner. The drive shaft 21 extends below the substrate 14, and a pulley 22 is attached to the lower end of the drive shaft 21.
2 is rotatably coupled via a pulley 23 and a belt 24. The pulley 23 is fixed on the rotating shaft of the motor 25. By rotating the motor 25, the rotary blade 17 is rotationally driven.

A fixing rod 27 is inserted and fixed into the side wall 13b of the kneading container 13 so as to be removable from the outside. The fixed rod 27 is relatively close to the rotation circle of the rotating blade 17 and extends in the radial direction of the rotation circle. Temperature detection element 2 inside fixed rod 27
8 is inserted, and the temperature detection element 28 is led out through a lead wire 29. Although not shown in the figure, flour, butter, sugar, etc., and water, that is, bread ingredients, are put into the container 13 and the rotating blade 1
When the bread material 7 is rotated, the bread material is entangled with the fixed rod 27, and the rotary blade 17 moves the bread material to the fixed rod 2.
7, the bread ingredients are kneaded into dough.

A water tank 31 is provided above the motor 25, and water contained in the water tank 31 can be supplied into the container 13 from above the container 13 through a pipe 32 and a pump 33.

Furthermore, although not shown in the figure, a controller is provided, which supplies water from the water tank 31 into the container 13 at a set time, rotates the motor 25 to knead the bread ingredients, and adjusts the temperature of the kneaded dough. is detected by the temperature detection element 28, and the temperature is, for example, 28°C.
When the kneading operation is reached, the kneading operation is stopped, and the heater 34 installed in the oven chamber 12 is energized to control the oven chamber 12 to a predetermined temperature. 34 is energized to raise the bread in the container 13 to a predetermined temperature and bake it. These controls are automatically performed by a controller.

In this invention, a blower 35 is provided.
In the figure, a blower 35 is provided on the upper plate of the casing 11 facing the container 13. The blower 35 rotates a fan 37 by a blower motor 36,
The fan 37 is configured to send air from the upper side of the container 13 to the lower side. The inside of the container 13 is cooled by the air from the blower 35.

In this example, a lid 38 is attached to the upper plate of the container 13 to particularly enhance the cooling effect.
8 has small holes 39 distributed over almost the entire surface, and a lid 38 in which the small holes 39 are formed.
A heat-resistant, open-weave, and highly breathable cloth 41 that can be impregnated with water is provided over almost the entire surface thereof. Therefore, water is poured into container 1 from water tank 31.
When water is supplied into the container 13, water is held in the cloth 41 and water is supplied into the container 13 through the small hole 39. After that, while kneading the bread ingredients, the blower 35
When more wind is sent, the water contained in the cloth 41 is vaporized by the wind, and the heat of vaporization is taken away, and therefore the heat inside the container 13 is taken away, and the inside of the container 13 is cooled by convection. be done.

Alternatively, as shown in FIG. 2, an air blower 35 is provided above the motor 25 at the side of the oven chamber 12, and the air from the air blower 35 is sent into the container 13 from above the container 13 through a duct 42. be done. A cloth 43 moistened with water is placed in the middle of the duct 42. The air from the air blower 35 evaporates the water as it passes over the cloth 43 soaked in water, and thus the heat of vaporization is removed and the air is cooled and guided into the container 13. At this time, the upper side of the container 13 is an open surface,
Since air is sent into the container from a part of the container, the air sent inside reaches the dough in the container 13. In this case, it is preferred that the cooled air be directed directly onto the fixed rod 27. Fixed rod 2
7. Bread dough is wrapped around the top, which will be cooled.

Figure 3 shows the motor in the blower 35, with rotating blades 1
This is a case where the fan 37 is also used as the motor 25 for rotating the fan 7, that is, the fan 37 is rotated by the motor 25. Further, a valve 44 is provided in the middle of a duct 42 that guides the air from the blower 35, and a valve 45 that interlocks with this valve 44 is provided.
The air passage of 2 can be closed or opened, and the valve 45 is a hole 46 formed in the side wall of the duct 42.
You can block it or open it. These valves 44 and 45 are integrally formed, and the valve 4
When valve 4 is closed, valve 45 is open;
When 5 is closed, valve 44 is made to open. These valves 44 and 45 are opened and closed by, for example, a plunger of a plunger solenoid 47 moving in and out and rotationally driven via a drive piece 48.

According to the bread ingredient kneader described above, when the air temperature is 30° C., for example, air is sent by the blower 35, and in the example shown in FIG. 1, the water-containing cloth 41 is cooled by the heat of vaporization. Therefore, the air at the bottom of the lid 38 is cooled, a convection current is generated in the container 13, and the container 13 is cooled, so that the temperature of the dough does not rise above about 28°C. If you knead the bread dough in this state for about 25 to 28 minutes, the dough will form and you will get a nice dough. The temperature of the bread dough is important in this way, but since the temperature of the bread dough is detected by the temperature detection element 28, the air blowing by the blower 35 is controlled based on this detected temperature, so that the temperature of the bread dough can be adjusted. It is possible to control the kneading of bread ingredients by maintaining the temperature at around 28°C.

In the embodiment shown in FIGS. 2 and 3, the air from the blower 35 is blown directly onto the bread dough, and some of the water in the dough evaporates, making it possible to maintain the dough at about 28°C. The cooling effect can be further enhanced by cooling the air that is passed over the moistened cloth 43 and then blowing the air onto the bread dough. If particularly strong cooling is not required, air from an air blower may be sent directly into the container 13, and cooling by vaporization heat may not be used.

Further, in the embodiments shown in FIGS. 2 and 3, it is possible to supply a large amount of air to the dough while kneading the dough, and the finished bread can be soft and of high quality. In other words, in bread factories, oxidizing agents are sometimes added to the finished bread to make it softer, but when air is pumped into the dough while it is being kneaded, the oxygen in the dough becomes active, making it difficult to add oxidizing agents. The same effect can be obtained. In addition, yeast activity increases, and gluten generation and subsequent fermentation improve, making it possible to make soft, high-quality bread at home. Furthermore, in a domestic automatic bread maker that bakes kneaded bread dough in a kneading container, it is preferable to supply air with a blower after baking the bread to remove moisture from the bread crust; The blower can also be used to supply air after baking bread.

Note that when the temperature is lower than 30°C, for example around 24°C, the kneading time can be extended to a certain extent to obtain a high-quality bread dough by blowing air intermittently without constantly operating the blower 35. I can do it. Gluten is formed in the most favorable condition when the dough temperature reaches 28°C, but if the temperature is higher than this, the development of gluten will not be good, but if it is lower than this, gluten can still be obtained well.

"Effects of the invention" As described above, according to this invention, the inside of the kneading container is cooled by the blower, and the temperature of the kneaded bread material is detected by the temperature detection element.
Since the kneading of bread ingredients is controlled based on the detected temperature, conventional problems in making bread dough at home can be improved even in high temperatures. That is, by providing the above-mentioned air blower, temperature detection element, and controller, it is possible to provide a bread ingredient kneading device that can be easily used for home use and can easily make good bread dough.

[Brief explanation of drawings]

FIGS. 1 to 3 are sectional views showing a part of an automatic bread making machine to which the bread material kneading device of this invention is applied. 11: Bread making machine box, 12: Oven chamber, 1
3: Material container, 17: Rotating blade, 25: Rotating blade driving motor, 27: Fixed rod, 31: Water tank, 3
5: Air blower, 41: Heat-resistant cloth soaked in water, 4
2: Duct, 43: Cloth moistened with water.

Claims (1)

[Claims for Utility Model Registration] (1) A kneading container for storing bread ingredients, a rotary blade rotatably disposed inside the kneading container, a rotation drive means for rotating the rotary blade from the outside, and A blower that cools the inside of the kneading container;
A bread material kneader comprising: a temperature detection element that detects the temperature of the bread material kneaded by the rotating blade; and a controller that controls kneading of the bread material based on the temperature detected by the temperature detection element. (2) The bread ingredient kneader according to claim 1, wherein the temperature detection element is a temperature detection element capable of measuring a temperature of about 28°C. (3) The bread ingredient kneading device according to claim 1, wherein air is supplied into the kneading container by the operation of the air blower. (4) The bread ingredient kneader according to claim 1, in which convection occurs within the kneading container when the air blower operates. (5) The bread ingredient kneading device according to claim 1, wherein the kneading container is placed in an oven and air is supplied into the oven by operating the air blower. (6) The bread ingredient kneading machine according to claim 1, wherein the temperature rise of the bread ingredients being kneaded in the kneading container is suppressed by the operation of the air blower.